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Method for improving meat product flavor

A meat product and flavor technology, applied in the field of meat and meat product processing, can solve the problems of too many late products, affecting the flavor of meat products, high reaction temperature, etc., and achieve the effect of easy popularization and use, easy operation and wide application range

Inactive Publication Date: 2020-08-04
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above preparation method has the following defects (1) The temperature of the glycosylation reaction is high, and too many advanced products harmful to the human body are produced
(2) Adding too many other flavor substances will affect the flavor of meat products
However, at home and abroad, there are very few studies on the modification of proteins through glycosylation reactions to regulate the adsorption capacity of proteins to flavor substances.
At present, there are methods on the market that can regulate (enhance) the flavor of meat products, mostly by adding flavors. Due to too many additives in flavors, the natural flavor of meat products is covered up, and the large amount of myogen contained in meat products cannot be well utilized. The properties of fibrin to regulate the adsorption capacity of meat products to flavor substances

Method used

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  • Method for improving meat product flavor
  • Method for improving meat product flavor
  • Method for improving meat product flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Preparation of beef myofibrillar protein glycosylation

[0022] (1) Pretreatment: Wash the longissimus dorsi of fresh beef with distilled water, remove the tendon and process it into 2 cm 3 Meat cubes, drained.

[0023] (2) Extraction of beef myofibrillar protein:

[0024] ① Add 4 times the volume of Solution A to the pretreated meat, beat for 3 times, 15 s / time, and pour it into four 500mL centrifuge bottles on average. Homogenize each bottle twice, 15 s / time; pour a layer of gauze into 4 centrifuge bottles on average, and balance with a balance. Centrifuge (2000 g, 15 min, 4°C), discard the supernatant.

[0025] ②Add about 4 times the volume of Solution A to each bottle, stir evenly with a spoon, homogenize (twice for each bottle, 15 s / time), balance, centrifuge (2000 g, 15 min, 4°C), and discard the supernatant.

[0026] ③ Add about 4 times the volume of Solution A to each bottle, stir evenly, homogenize (twice per bottle, 15 s / time), balance, centrifu...

Embodiment 2

[0042] Embodiment 2: Steps (1), (2) and (3) are the same as Example 1.

[0043] (4) Glycosylation of beef myofibrillar protein: Mix the 6 mg / mL protein solution prepared in step (3) with 192 mg glucose (that is, the mass ratio of protein to glucose is 1:1), shake and dissolve; the sample The medium was filled with nitrogen to prevent protein oxidation and microbial contamination; the mixed protein solution was incubated at 40°C for 12 h to obtain glycosylated beef myofibrillar protein.

Embodiment 3

[0044] Embodiment 3: Steps (1), (2) and (3) are the same as Example 1.

[0045] (4) Glycosylation of beef myofibrillar protein: Mix the 6 mg / mL protein solution prepared in step (3) with 576 mg glucose (that is, the mass ratio of protein to glucose is 1:3), shake and dissolve; the sample The medium was filled with nitrogen to prevent protein oxidation and microbial contamination; the mixed protein solution was incubated at 40°C for 12 h to obtain glycosylated beef myofibrillar protein.

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Abstract

The invention relates to application of meat product processing, meat protein glycosylation and flavor regulation. According to the related application, the purpose of regulating and controlling the adsorption capacity of meat protein to flavor substances is achieved through glycosylation with reducing sugar and meat protein are used as raw materials, so that the adsorption capacity of the proteinto flavor substances such as aldehyde, ketone and ester can be enhanced through glycosylation of the meat protein. Compared with the addition of flavor enhancers such as monosodium glutamate, synthetic essence and the like, the method has the characteristics of safety, greenness and health; on the premise of reducing harm to human bodies, the requirements of people for different flavors of meat products can be met, and the method has a theoretical guidance effect on regulating and controlling the adsorption capacity of flavor substances through glycosylation in the processing process of the meat products so as to improve the flavor of the meat products.

Description

technical field [0001] The invention belongs to the field of meat and meat product processing, in particular to a method for improving the flavor of meat product by glycosylation of meat protein in the process of meat product processing. Background technique [0002] Survey research shows that 91% of consumers regard food taste as an important factor in food selection. Most flavors in food are actually aromas. The flavor of food comes from the release of volatile components in the food, and the concentration of flavor compounds required to stimulate the sensory response is very small, perhaps only 10% for some compounds. -10 class. In addition, the difference between pleasant or unpleasant odors is often due to small changes in the concentration of flavoring substances. Given that sensory organs can discern small differences in changes in flavor levels, changes in the release rate of volatile compounds in foods due to interactions between flavor compounds and other compon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23J1/02A23J3/04
CPCA23L13/426A23L13/428A23J1/02A23J3/04A23V2002/00A23V2200/15A23V2250/542
Inventor 冯宪超窦佩佩程星光陈琳牛雪宁
Owner NORTHWEST A & F UNIV
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