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Method for improving morphological condition of animal cell-derived artificial meat

A technology of animal cells and artificial meat, applied in animal cells, food science, etc., can solve the problems of poor taste, artificial meat shape and quality, etc., and achieve good thermal stability, better appearance, and good bonding effect

Inactive Publication Date: 2020-08-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to solve the problems of artificial meat with different shapes and poor taste

Method used

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  • Method for improving morphological condition of animal cell-derived artificial meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Raw material pretreatment

[0047] Wash the minced meat of animal stem cells and refrigerate at 0-4°C for later use.

[0048] (2) Transglutaminase treatment of animal stem cells

[0049] Preparation of dipping liquid ingredients: 74-88% minced meat, 0.5-2% salt, 0.5-2% phosphate, 10-20% water, 0.5-1% casein powder, 0.5%-2% glutamic acid Amide transaminase.

[0050]If the concentration of salt or phosphate exceeds 2%, it will affect the taste of the meat and cause excessive dehydration of the meat, and if it is less than 0.5%, it is not suitable for catalysis by transglutaminase. Because the main linking objects of transglutaminase are glutamine and amino residues, and casein has multiple lysine and glutamine sites, which can provide linking bridges for transglutaminase while saving economic costs, making meat quality The links are tighter and the taste is better. If the amount of transglutaminase used is less than 0.5%, a longer reaction time is required, and if...

Embodiment 2

[0057] Adjusting the transglutaminase in the example to 0.4%, and keeping other conditions unchanged, the hardness of the obtained artificial meat is 6025±112g.

Embodiment 3

[0059] The casein in the embodiment is adjusted to 0.3%, and other conditions remain unchanged, and the hardness of the obtained artificial meat is 6123±78g.

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Abstract

The invention discloses a method for improving the morphological condition of animal cell-derived artificial meat, and belongs to the technical field of food engineering. Meat paste obtained by culturing animal stem cells in different parts by weight, salt, phosphate, water, casein meal and glutamine transaminase are mixed. Meanwhile, the invention provides a treatment method for a finished product of animal cell culture. The glutamine transaminase is added to promote large-scale crosslinking of the animal cells, a reaction condition is provided by a mixture of the phosphate, the salt and thewater, and a bridge is provided for adhesion of the glutamine transaminase by adding casein, so that the crosslinking degree is deepened. The artificial meat treated with the method has high compactness and good taste.

Description

technical field [0001] The invention relates to a method for improving the appearance of artificial meat derived from animal cells, and belongs to the technical field of food engineering. Background technique [0002] Artificial meat derived from animal stem cells will be the main strategy to solve food supply in the near future. Artificial meat cultivated through animal stem cells has many advantages, including controllable nutritional content, no pollution, and fast production speed. However, because artificial meat is cultured through in vitro cells and depends on culture medium and petri dishes, compared with the animal breeding process, the meat produced by the animal body after exercise and growth is relatively loose and meaty. [0003] Transglutaminase is a natural adhesive commonly used in food, which can catalyze the covalent cross-linking of proteins in food. In meat processing, it can improve the shape and appearance of meat, and increase the density and lumpiness...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40C12N5/07
CPCA23L13/10A23L13/424A23L13/432A23L13/48C12N5/06
Inventor 刘松王兴隆周景文李江华陈坚堵国成
Owner JIANGNAN UNIV
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