Efficient heat-resistant antibacterial gelatin-based TG enzyme meat product adhesive as well as preparation method and application thereof

Abstract

The invention discloses an efficient heat-resistant and antibacterial gelatin-based TG enzyme meat product adhesive, and belongs to the field of food processing. The high-purity bone gelatin and TG enzyme microcapsules are combined, a dynamic high-pressure microjet technology is assisted, gelatin action points are increased, the bone gelatin and the TG enzyme microcapsules are fully combined, the crosslinking degree is improved, gelatin-based TG enzyme microspheres are prepared, and safe and efficient antibacterial nano-emulsion such as anise essential oil are added to prepare the TG enzyme meat product adhesive based on gelatin microspheres. In addition, an animal aggregate is subjected to ultrasonic-assisted synchronous demineralization and enzymolysis to obtain a primary bone gelatin solution, and a permanent magnetic field is applied to perform magnetic induction and cross-flow micro-membrane filtration purification on the solution to obtain high-purity bone gelatin. The TG enzyme is combined with the gelatin microspheres, so that the heat resistance of the gelatin is improved; in addition, by adding the antibacterial agent, the level of microorganisms in the recombinant meat can be effectively controlled, the antibacterial effect can be continuously achieved in the storage period, the shelf life is prolonged, and the food safety is greatly improved.

Description

technical field [0001] The invention relates to a high-efficiency heat-resistant and antibacterial gelatin-based TG enzyme meat product adhesive and its preparation method and application, in particular to an ultrasonic-assisted synchronous demineralization enzymolysis method, a magnetic field microfiltration purification method, microcapsule embedding and gelatin The preparation method of TG enzyme microspheres, the invention also relates to the use of the adhesive in the preparation of chilled fresh restructured meat, which belongs to the field of food processing. Background technique [0002] With the rapid development of my country's economy and the gradual improvement of people's living standards, people's demand for meat products is increasing, and a large number of meat products will produce meat by-products in the process of processing, such as mechanically deboned meat, minced meat, scraps , tendons, etc., due to their sensory and quality defects, cannot be favored b...

AI Technical Summary

Problems solved by technology

[0007] The existing meat product adhesives have the following problems: (1) TG enzyme adhesives have poor adhesion to meat, and the scope of application is narrow, which cannot meet the increasingly diverse needs of meat products; It is easy to break during the cooking process such as cooking, and the integrity is poor, which affects the senses; (3) the quality of gelatin in the gelatin-based adhesive is unstable, which seriously affects the quality of reconstituted meat; (4) reconstituted meat is susceptible to bacterial infection, resulting in excessive microorganisms, safe Hidden danger

[0008] The main reasons leading to the above problems are as follows: (1) Reconstituted meat not only contains protein, but also other substances such as fat, and TG enzyme can only bind the protein in the meat, and cannot bind the fat in the meat. The bonding effect is poor in meat products with high fat content; (2) the adhesive in restructured meat is easily damaged by high temperature, and has low resistance to dissolution; (3) the preparation of gelatin by traditional acid or alkali method is not only accompanied by Problems such as low efficiency, high energy consumption, and environmental pollution, and the preparation of alkaline bone gelatin requires multiple extractions, and the quality of gelatin will decrease with the increase in the number of extractions, resulting in uneven quality of gelatin products; (4) The raw materials of restructured meat are generally It is some small-volume minced meat, etc., with a large specific surface area, which has a greater risk of microbial contamination. Most meat product adhesives do not contain bactericidal or antibacterial ingredients, and the microbial level in reconstituted meat cannot be controlled.

[0009] Aiming at the first problem raised above, that is, the limitation of the binding effect of TG enzyme binder in restructured meat, CN200910129526.9 discloses a restructured meat composed of transglutaminase, non-meat protein and dietary fiber Adhesives, compared with TGase alone, have improved adhesive properties, but the following problems still exist:

[0010] (1) The hardness and shearing degree of the restructured meat using the adhesive decreased by 62.8% and 22.9% respectively, and lacked a sense of chewing, which was quite different from the taste of natural meat products;

[0011] (2) The dietary fiber part of the adhesive comes from beans and many grains, which may not be suitable for people who are allergic to soy products

[0012] Aiming at the second problem raised above, that is, the shortcoming that the adhesive in restructured meat is susceptible to high temperature failure, CN201310251108.3 discloses a meat sticky substance made of sodium alginate, calcium carbonate, glucono-δ-lactone, etc. The mixture, instead of TGase, has better adhesive properties, but the patent still has the following problems:

[0013] (1) 1% sodium chloride needs to be added to the minced meat before processing, and the binder also contains sodium alginate and sodium pyrophosphate. Excessive sodium ion content will bring high blood pressure and other cardiovascular diseases to consumers. The risk of disease, does not meet the requirements of healthy food;

[0014] (2) After a large amount of sodium alginate in the adhesive is dissolved in water, the viscosity will be large. At the same time, other substances such as carrageenan need to be added to further increase the viscosity. It is difficult to achieve the ideal conditions in the laboratory in the production project, and it cannot be guaranteed. Adhesives are well mixed to inhibit optimal bonding

[0016] (1) As a food-grade or pharmaceutical-grade gelatin, hydrochloric acid with a concentration of up to 10% needs to be added, and it needs to be soaked for up to 10 hours. Long-term strong acid immersion will bring some hidden dangers to food safety, and a large amount of Strong acid wastewater increases the difficulty of later treatment and does not meet the needs of green and environmentally friendly processing;

[0017] (2) Using equipment such as ultrafiltration membranes for filtration, impurities can easily clog the membranes, frequent replacement of membrane equipment is required, the separation and purification efficiency is low, and the cost is significantly increased, which greatly affects the promotion of industrialization

[0018] Regarding the fourth problem raised above, that is, the problem that recombinant meat is susceptible to microbial contamination, no relevant public literature has been retrieved to propose a solution

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