Binder composition and preparation method of recombinant meat product

Abstract

The invention relates to a binder composition for a recombinant meat product, which comprises the following components: 40-70 parts by weight of fish gelatin, 10-20 parts by weight of glutamine transaminase, 5-10 parts by weight of trisodium phosphate and 10-30 parts by weight of edible salt, and the pH value of a 1% solution of the composition is 10.5-11.5. The invention also relates to a recombinant meat product produced using the binder composition and a method for preparing the recombinant meat product. According to the recombined meat product, the utilization rate of the raw material meat is further increased, meanwhile, the product integrity is improved, and the recombined meat product can be suitable for various cooking modes and has nutritive value and high commodity cost performance.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing and food additive application, and provides a binder composition for meat products (especially aquatic meat products) and a preparation method for recombinant aquatic meat products. Background Art

[0002] China is a major fishery country, and its comprehensive production capacity has increased significantly in recent years. As a continuation of fishery production activities, the intensive processing and comprehensive utilization of aquatic meat products have also received increasing attention. Usually, a large amount of by-products are generated during the processing of aquatic products, such as minced fish meat of fish, minced shellfish meat of shellfish (scallop adductor muscle, scallop skirt), fish roe, minced shrimp meat and minced crab meat, etc. They are used as feed or directly discarded, resulting in obvious waste of resources. In fact, these by-products contain complete and rich nutritional components, and some components also have various functional characteristics and physiological activities. Therefore, in-depth development and exploration of aquatic product by-products, such as making recombinant aquatic meat products to improve the utilization value, is an urgent problem to be solved in the industry.

[0003] The application of recombinant meat technology in raw meat such as minced pork and minced beef is relatively common. The existing technology usually uses enzyme preparations and substances such as sodium caseinate, soy protein isolate, and collagen as the main raw materials, and they react with each other to form crosslinks to play a role in binding minced meat. However, in the recombination of aquatic meat products, the introduction of non-homologous proteins in the above technology will significantly affect the original flavor of aquatic products.

[0004] There is an urgent need in this field for an adhesive composition that can be used to significantly improve the gelation and binding state of cooked aquatic meat products, and finally obtain aquatic meat products with lower water activity, higher cooking yield, better texture, and at the same time, a more crispy and elastic texture and a natural and fresh aquatic flavor. Summary of the Invention

[0005] Therefore, the purpose of the present invention is to provide a safe, reliable and well-binding adhesive composition for recombinant aquatic meat products, so as to further enhance the value of food ingredients and meet the different application needs of the food industry. Specifically, the present invention solves the technical problems existing in the prior art through the following technical solutions:

[0006] 1. A binder composition for meat products, which comprises the following components or consists of the following components:

[0007] (1) 40-70 parts by weight of fish gelatin;

[0008] (2) 10-20 parts by weight of transglutaminase;

[0009] (3) 5-10 parts by weight of trisodium phosphate; and

[0010] (4) 10 - 30 parts by weight of edible salt.

[0011] 2. The binder composition according to item 1, which comprises the following components or consists of the following components:

[0012] (1) 50 - 60 parts by weight of fish gelatin;

[0013] (2) 10 - 15 parts by weight of transglutaminase;

[0014] (3) 5 - 10 parts by weight of trisodium phosphate; and

[0015] (4) 15 - 25 parts by weight of edible salt.

[0016] 3. The binder composition according to item 1 or 2, wherein the fish gelatin has one or more properties selected from the following group:

[0017] (1) The fish gelatin is derived from deep - sea fish, and the deep - sea fish is selected from the following group: Gadidae, Batrachoididae, and Triglidae, preferably cod, batrachoid, and green - finned fish, and more preferably the fish gelatin is derived from the fish skin of cod;

[0018] (2) The viscosity of the fish gelatin is 4.0 - 8.0 mPa·s, preferably 5.0 - 7.0 mPa·s;

[0019] (3) The proportion of hydroxyproline and proline in the total amino acids of the fish gelatin is less than 20%, preferably less than 18%; and

[0020] (4) The particle size of the fish gelatin is 80 - 150 mesh, preferably 80 - 120 mesh.

[0021] 4. The binder composition according to any one of items 1 - 3, wherein the activity of the transglutaminase is 800 - 1500 U, preferably 1000 - 1200 U.

[0022] 5. The binder composition according to any one of items 1 - 4, when the composition is dissolved in water at a ratio of 1:4 - 1:10, the pH of the resulting solution is 10.5 - 11.5.

[0023] 6. A recombinant meat product, which comprises the following components or consists of the following components:

[0024] 80 - 120 parts by weight of ground raw meat;

[0025] 0.5 - 2.5 parts by weight of the binder composition according to any one of items 1 - 5; and

[0026] Optionally, 2 - 25 parts by weight of water.

[0027] 7. The restructured meat product according to item 6, comprising the following components or consisting of the following components:

[0028] 80 - 100 parts by weight of comminuted raw meat;

[0029] 1 - 2 parts by weight of the binder composition according to any one of items 1 - 5; and

[0030] Optionally, 4 - 20 parts by weight of water.

[0031] 8. The restructured meat product according to item 6 or 7, wherein the comminuted raw meat is selected from the group consisting of comminuted fish meat, comminuted shellfish meat, fish roe, comminuted shrimp meat, and comminuted crab meat.

[0032] 9. The restructured meat product according to any one of items 6 - 8, comprising the following components or consisting of the following components:

[0033] 80 - 100 parts by weight of comminuted fish meat;

[0034] 1 - 1.5 parts by weight of the binder composition according to any one of items 1 - 5; and

[0035] 8 - 10 parts by weight of water.

[0036] 10. The restructured meat product according to any one of items 6 - 8, comprising the following components or consisting of the following components:

[0037] 80 - 100 parts by weight of comminuted shellfish meat;

[0038] 1.5 - 2 parts by weight of the binder composition according to any one of items 1 - 5; and

[0039] 8 - 10 parts by weight of water.

[0040] 11. The restructured meat product according to any one of items 6 - 8, comprising the following components or consisting of the following components:

[0041] 80 - 100 parts by weight of fish roe;

[0042] 1.5 - 2 parts by weight of the binder composition according to any one of items 1 - 5; and

[0043] 6 - 8 parts by weight of water.

[0044] 12. A method for preparing the restructured meat product according to any one of items 6 - 11, comprising the following steps:

[0045] (1) Weighing ingredients, providing the binder composition according to any one of items 1 - 4, or dissolving the composition in water at a ratio of 1:4 - 1:10 to obtain a binding liquid;

[0046] (2) Binding, which includes mixing the raw minced meat with the binder composition or the binding liquid;

[0047] (3) Shaping, which includes spreading the product obtained in step (2) in a mold, pressing the lid of the mold, evacuating at least a part of the air in the mold, or which includes pouring the product obtained in step (2) into a casing;

[0048] (4) Quick-freezing or refrigerating, which includes quick-freezing the mold or casing obtained in step (3) at a temperature below -18°C for 8 - 10 hours and optionally demolding, or refrigerating the mold or casing obtained in step (3) at a temperature below 4°C for 4 - 8 hours and optionally demolding.

[0049] 13. The method according to item 12, wherein step (1) is carried out at a temperature below 10°C, or the water is water below 10°C, preferably ice water.

[0050] 14. The method according to item 12 or 13, wherein the mixing in step (2) is carried out by tumbling the raw minced meat with the binder composition according to any one of items 1 - 4 or with the binding liquid under one or more of the following conditions:

[0051] (1) The vacuum degree of the tumbling tank is 0.07 - 0.09 mPa, preferably 0.08 mPa;

[0052] (2) The rotation speed of the tumbling tank is 6 - 10 r / min, preferably 8 - 10 r / min;

[0053] (3) The tumbling is carried out at 4 - 15°C, preferably 5 - 10°C; and / or

[0054] (4) The tumbling is carried out for 20 - 50 minutes, preferably 30 - 50 minutes.

[0055] 15. The method according to any one of items 12 - 14, wherein in step (3), the product obtained in step (2) is spread in a plastic film in the mold, and the plastic film is wrapped around the product before pressing the lid of the mold.

[0056] 16. The method according to item 15, wherein before pressing the lid of the mold, holes are punched in the plastic film, preferably 3 - 20 holes, more preferably 5 - 15 holes.

[0057] 17. The method according to any one of items 12 - 16, wherein in step (4), the quick-freezing makes the temperature at the center of the product reach -18°C.

[0058] 18. The method according to any one of items 12 - 17, wherein before step (2), it further includes the steps of raw material tempering and trimming. Preferably, the raw material tempering includes tempering the frozen raw minced meat at room temperature until the meat center temperature reaches -5°C to -8°C. Preferably, the trimming includes removing the parts that affect the taste from the raw minced meat.

[0059] 19. The method according to item 18, wherein the parts that affect the taste are selected from the group consisting of fish scales, fish gills, fish lines, mucus, black membranes, and internal organs.

[0060] 20. The method according to any one of items 12 - 19, which further includes the steps of packaging and / or warehousing after step (4). Preferably, the packaging includes vacuum packaging according to weight specifications. Preferably, the warehousing includes placing the obtained meat products in a cold storage at -18°C.

[0061] 21. The restructured meat product according to any one of items 6 - 11 or the restructured meat product prepared by the method according to any one of items 12 - 20, wherein compared with the restructured meat product that does not contain the binder composition described in items 1 - 5 or the restructured meat product not prepared by the method of the present invention:

[0062] (1) The water activity is reduced by at least 8%, preferably at least 16%;

[0063] (2) The cooking yield is increased by at least 4%, preferably at least 9%;

[0064] (3) The hardness is increased by at least 36%, preferably at least 81%;

[0065] (4) The protein solids content is increased by at least 6.2%, preferably at least 7.5%;

[0066] (5) The bonding state score is increased by at least 12%, preferably at least 19%;

[0067] (6) The taste score is increased by at least 9%, preferably at least 30%;

[0068] (7) The flavor score is increased by at least 18%, preferably at least 50%; and / or

[0069] (8) The overall preference is increased by at least 15%, preferably at least 30%.

[0070] To make the technical solutions of the present invention clearer, the following further details the present invention in combination with specific embodiments. Detailed Description of the Invention

[0072] 1. Definitions

[0073] As used herein, the term "reconstituted" meat product refers to a meat product in which the original natural structure of the meat is changed so that the muscle tissue, fat tissue, and / or connective tissue are reasonably distributed and transformed. With the aid of machinery and added auxiliary materials (such as table salt, phosphates, starches, etc.), the matrix proteins in the muscle fibers are extracted, and the meat particles, minced meat, and meat blocks are recombined by using the binding effect of additives. The reconstituted meat product retains and improves its organizational structure and can be sold after being frozen or preheated. With the aid of the reconstitution technology, the raw minced meat that could not be processed originally can be reprocessed into a meat product after being reconstituted, secondary formed, and / or frozen, thereby improving the utilization rate of minced meat. It is known that the "raw minced meat" used in the "reconstitution" process is not "inferior meat", and the muscle fibers in the "reconstituted" meat product are natural rather than synthetic.

[0074] 2. The binder composition of the present invention

[0075] In one aspect, the present invention provides a binder composition for meat products (especially aquatic meat products), which comprises the following components or consists of the following components: (1) 40-70 parts by weight of fish gelatin; (2) 10-20 parts by weight of transglutaminase; (3) 2-10 parts by weight of trisodium phosphate; and (4) 10-25 parts by weight of edible salt (NaCl).

[0076] In one embodiment, the binder composition comprises 40 - 70 parts by weight, 40 - 65 parts by weight, 40 - 60 parts by weight, 40 - 55 parts by weight, 40 - 50 parts by weight, 40 - 45 parts by weight, 45 - 70 parts by weight, 45 - 65 parts by weight, 45 - 60 parts by weight, 45 - 55 parts by weight, 45 - 50 parts by weight, 50 - 70 parts by weight, 50 - 65 parts by weight, 50 - 60 parts by weight, 50 - 55 parts by weight, 55 - 70 parts by weight, 55 - 65 parts by weight, 55 - 60 parts by weight, 60 - 70 parts by weight, 60 - 65 parts by weight or 65 - 70 parts by weight of fish gelatin. In one embodiment, the binder composition comprises 10 - 20 parts by weight, 10 - 18 parts by weight, 10 - 16 parts by weight, 10 - 14 parts by weight, 10 - 12 parts by weight, 12 - 20 parts by weight, 12 - 18 parts by weight, 12 - 16 parts by weight, 12 - 14 parts by weight, 14 - 20 parts by weight, 14 - 18 parts by weight, 14 - 16 parts by weight, 16 - 20 parts by weight, 16 - 18 parts by weight or 18 - 20 parts by weight of transglutaminase. In one embodiment, the binder composition comprises 2 - 10 parts by weight, 2 - 9 parts by weight, 2 - 8 parts by weight, 2 - 7 parts by weight, 2 - 6 parts by weight, 2 - 5 parts by weight, 2 - 4 parts by weight, 2 - 3 parts by weight, 3 - 10 parts by weight, 3 - 9 parts by weight, 3 - 8 parts by weight, 3 - 7 parts by weight, 3 - 6 parts by weight, 3 - 5 parts by weight, 3 - 4 parts by weight, 4 - 10 parts by weight, 4 - 9 parts by weight, 4 - 8 parts by weight, 4 - 7 parts by weight, 4 - 6 parts by weight, 4 - 5 parts by weight, 5 - 10 parts by weight, 5 - 9 parts by weight, 5 - 8 parts by weight, 5 - 7 parts by weight, 5 - 6 parts by weight, 6 - 10 parts by weight, 6 - 9 parts by weight, 6 - 8 parts by weight, 6 - 7 parts by weight, 7 - 10 parts by weight, 7 - 9 parts by weight, 7 - 8 parts by weight, 8 - 10 parts by weight, 8 - 9 parts by weight, 9 - 10 parts by weight of trisodium phosphate (Na3PO4).In one embodiment, the binder composition comprises 10 - 30 parts by weight, 10 - 28 parts by weight, 10 - 25 parts by weight, 10 - 22 parts by weight, 10 - 20 parts by weight, 10 - 18 parts by weight, 10 - 15 parts by weight, 10 - 12 parts by weight, 12 - 30 parts by weight, 12 - 28 parts by weight, 12 - 25 parts by weight, 12 - 22 parts by weight, 12 - 20 parts by weight, 12 - 18 parts by weight, 12 - 15 parts by weight, 15 - 30 parts by weight, 15 - 28 parts by weight, 15 - 25 parts by weight, 15 - 22 parts by weight, 15 - 20 parts by weight, 15 - 18 parts by weight, 18 - 30 parts by weight, 18 - 28 parts by weight, 18 - 25 parts by weight, 18 - 22 parts by weight, 18 - 20 parts by weight, 20 - 30 parts by weight, 20 - 28 parts by weight, 20 - 25 parts by weight, 20 - 22 parts by weight, 22 - 30 parts by weight, 22 - 28 parts by weight, 22 - 25 parts by weight, 25 - 30 parts by weight, 25 - 28 parts by weight, 28 - 30 parts by weight of edible salt (NaCl). In one embodiment, the binder composition comprises the following components or consists of the following components: (1) 50 - 60 parts by weight of fish gelatin; (2) 10 - 15 parts by weight of transglutaminase; (3) 5 - 10 parts by weight of trisodium phosphate; and (4) 15 - 25 parts by weight of edible salt.

[0077] In one embodiment, the fish gelatin has one or more properties selected from the group consisting of: (1) the fish gelatin is derived from deep-sea fish; (2) the fish gelatin has a viscosity of more than 4.0 mPa·s; (3) the proportion of hydroxyproline and proline in the total amino acids of the fish gelatin is less than 20%; and (4) the particle size of the fish gelatin is 80 - 150 mesh. In one embodiment, the fish gelatin is derived from deep-sea fish. In one embodiment, the fish gelatin is derived from deep-sea fish selected from the group consisting of Gadidae, Batrachoididae, and Triglidae. In one embodiment, the fish gelatin is derived from deep-sea fish selected from the group consisting of cod, batrachoidid fish, blackfin fish, and greenfin fish. In one embodiment, the fish gelatin is derived from the fish skin of cod. In one embodiment, the fish gelatin has a viscosity of 4.0 - 8.0 mPa·s, 4.0 - 7.5 mPa·s, 4.0 - 7.0 mPa·s, 4.0 - 6.5 mPa·s, 4.0 - 6.0 mPa·s, 4.0 - 5.5 mPa·s, 4.0 - 5.0 mPa·s, 4.0 - 4.5 mPa·s, 4.5 - 8.0 mPa·s, 4.5 - 7.5 mPa·s, 4.5 - 7.0 mPa·s, 4.5 - 6.5 mPa·s, 4.5 - 6.0 mPa·s, 4.5 - 5.5 mPa·s, 4.5 - 5.0 mPa·s, 5.0 - 8.0 mPa·s, 5.0 - 7.5 mPa·s, 5.0 - 7.0 mPa·s, 5.0 - 6.5 mPa·s, 5.0 - 6.0 mPa·s, 5.0 - 5.5 mPa·s, 5.5 - 8.0 mPa·s, 5.5 - 7.5 mPa·s, 5.5 - 7.0 mPa·s, 5.5 - 6.5 mPa·s, 5.5 - 6.0 mPa·s, 6.0 - 8.0 mPa·s, 6.0 - 7.5 mPa·s, 6.0 - 7.0 mPa·s, 6.0 - 6.5 mPa·s, 6.5 - 8.0 mPa·s, 6.5 - 7.5 mPa·s, 6.5 - 7.0 mPa·s, 7.0 - 8.0 mPa·s, 7.0 - 7.5 mPa·s, 7.5 - 8.0 mPa·s. In one embodiment, the proportion of hydroxyproline and proline in the total amino acids of the fish gelatin is less than 20%, less than 19.5%, less than 19%, less than 18.5%, or less than 18%.In one embodiment, the fish gelatin has a particle size of 80 - 150 mesh, 80 - 140 mesh, 80 - 130 mesh, 80 - 120 mesh, 80 - 110 mesh, 80 - 100 mesh, 80 - 90 mesh, 90 - 150 mesh, 90 - 140 mesh, 90 - 130 mesh, 90 - 120 mesh, 90 - 110 mesh, 90 - 100 mesh, 100 - 150 mesh, 100 - 140 mesh, 100 - 130 mesh, 100 - 120 mesh, 100 - 110 mesh, 110 - 150 mesh, 110 - 140 mesh, 110 - 130 mesh, 110 - 120 mesh, 120 - 150 mesh, 120 - 140 mesh, 120 - 130 mesh, 130 - 150 mesh, 130 - 140 mesh or 140 - 150 mesh.

[0078] In one embodiment, the fish gelatin having a viscosity of more than 4.0 mPa·s makes the recombinant aquatic meat products of the present invention have a softer and more elastic texture after cooking, and can thicken, emulsify and stabilize the meat products. Fish gelatin is a heterogeneous polypeptide mixture generated from collagen-containing tissues such as the skin, bones, tendons, and scales of fish (especially deep-sea fish) through a series of chemical treatments, in which glycine accounts for about 1 / 3 of the total amino acids; the proportion of proline and hydroxyproline in the total amino acids varies within a relatively wide range from a few percent to 1 / 3. In one embodiment, the fish gelatin with the proportion of hydroxyproline and proline in the total amino acids less than 20% is applicable to the present invention.

[0079] In one embodiment, the activity of the transglutaminase is 800 - 1500 U, 800 - 1400 U, 800 - 1300 U, 800 - 1200 U, 800 - 1100 U, 800 - 1000 U, 800 - 900 U, 900 - 1500 U, 900 - 1400 U, 900 - 1300 U, 900 - 1200 U, 900 - 1100 U, 900 - 1000 U, 1000 - 1500 U, 1000 - 1400 U, 1000 - 1300 U, 1000 - 1200 U, 1000 - 1100 U, 1100 - 1500 U, 1100 - 1400 U, 1100 - 1300 U, 1100 - 1200 U, 1200 - 1500 U, 1200 - 1400 U, 1200 - 1300 U, 1300 - 1500 U, 1300 - 1400 U or 1400 - 1500 U. In one embodiment, the specific activity of the transglutaminase is 50 U / g or more, 55 U / g or more, 60 U / g or more, 65 U / g or more, 70 U / g or more, 75 U / g or more, 80 U / g or more, 85 U / g or more, 90 U / g or more, 95 U / g or more or 100 U / g or more.

[0080] In one embodiment, the source of the transglutaminase is selected from the group consisting of microorganisms, plants, and animals. In one embodiment, the transglutaminase is obtained by fermentation of a microbial strain. In one embodiment, transglutaminase is a food processing aid that can crosslink between or within protein molecules, connect proteins and amino acids, and hydrolyze glutamine residues within protein molecules through molecular insertion, crosslinking reactions, and deamination. Through these reactions, the structure of the protein molecule changes, the protein molecule can grow from small to large, thereby improving the structure and function of the protein, and ultimately enhancing the adhesiveness, gelation, thickening property, and emulsification stability of meat proteins, collagen, etc. in the product. In one embodiment, the synergistic effect of transglutaminase and the fish gelatin of the present invention can further improve the flavor, texture, and texture of aquatic meat products.

[0081] In one embodiment, the trisodium phosphate of the present invention is a strong base and weak acid salt, having strong alkalinity and high solubility. In one embodiment, trisodium phosphate can play roles such as complexing more metal ions in meat products, adjusting the pH of meat products, and increasing the ionic strength of meat products. In one embodiment, trisodium phosphate can improve the binding force and water retention of meat products.

[0082] In one embodiment, when the binder composition is dissolved in water at a ratio of 1:10 - 1:4, 1:10 - 1:5, 1:10 - 1:6, 1:10 - 1:7, 1:10 - 1:8, 1:10 - 1:9, 1:9 - 1:4, 1:9 - 1:5, 1:9 - 1:6, 1:9 - 1:7, 1:9 - 1:8, 1:8 - 1:4, 1:8 - 1:5, 1:8 - 1:6, 1:8 - 1:7, 1:7 - 1:4, 1:7 - 1:5, 1:7 - 1:6, 1:6 - 1:4, 1:6 - 1:5, or 1:5 - 1:4, the pH of the resulting solution is 10.5 - 11.5, 10.5 - 11.2, 10.5 - 11.0, 10.5 - 10.8, 10.8 - 11.5, 10.8 - 11.2, 10.8 - 11.0, 11.0 - 11.5, 11.0 - 11.2, or 11.2 - 11.5.

[0083] 3. The recombinant meat product of the present invention

[0084] In one aspect, the present invention provides a recombinant meat product comprising the following components or consisting of the following components: 80 - 120 parts by weight of raw minced meat; 0.5 - 2.5 parts by weight of the binder composition of the present invention; and optionally 2 - 25 parts by weight of water.

[0085] In one embodiment, the recombinant meat product is a recombinant aquatic meat product. In one embodiment, the recombinant meat product comprises 80 - 120 parts by weight, 80 - 110 parts by weight, 80 - 100 parts by weight, 80 - 90 parts by weight, 90 - 120 parts by weight, 90 - 110 parts by weight, 90 - 100 parts by weight, 100 - 120 parts by weight, 100 - 110 parts by weight or 110 - 120 parts by weight of ground raw meat. In one embodiment, the recombinant meat product comprises 0.5 - 2.5 parts by weight, 0.5 - 2.0 parts by weight, 0.5 - 1.5 parts by weight, 0.5 - 1.0 parts by weight, 1.0 - 2.5 parts by weight, 1.0 - 2.0 parts by weight, 1.0 - 1.5 parts by weight, 1.5 - 2.5 parts by weight, 1.5 - 2.0 parts by weight or 2.0 - 2.5 parts by weight of the binder composition of the present invention. In one embodiment, the recombinant meat product optionally comprises 2 - 25 parts by weight, 2 - 20 parts by weight, 2 - 15 parts by weight, 2 - 10 parts by weight, 2 - 5 parts by weight, 5 - 25 parts by weight, 5 - 20 parts by weight, 5 - 15 parts by weight, 5 - 10 parts by weight, 10 - 25 parts by weight, 10 - 20 parts by weight, 10 - 15 parts by weight, 15 - 25 parts by weight, 15 - 20 parts by weight or 20 - 25 parts by weight of water. In one embodiment, the water is ice water. In one embodiment, the recombinant meat product comprises 80 - 100 parts by weight of ground raw meat, 1 - 2 parts by weight of the binder composition of the present invention; and optionally 4 - 20 parts by weight of water.

[0086] In one embodiment, the ground raw meat is selected from the group consisting of ground fish meat, ground shellfish meat, fish roe, ground shrimp meat and ground crab meat. In one embodiment, the recombinant meat product comprises the following components or consists of the following components: 80 - 100 parts by weight of ground fish meat; 1 - 1.5 parts by weight of the binder composition of the present invention; and 8 - 10 parts by weight of water. In one embodiment, the recombinant meat product comprises the following components or consists of the following components: 80 - 100 parts by weight of ground shellfish meat; 1.5 - 2 parts by weight of the binder composition of the present invention; and 8 - 10 parts by weight of water. In one embodiment, the recombinant meat product comprises the following components or consists of the following components: 80 - 100 parts by weight of fish roe; 1.5 - 2 parts by weight of the binder composition of the present invention; and 6 - 8 parts by weight of water.

[0087] 4. Method for preparing the recombinant meat product of the present invention

[0088] In one aspect, the present invention provides a method for preparing the recombinant meat products of the present invention. In one embodiment, the method comprises the following steps: (1) ingredient preparation, which includes providing the binder composition of the present invention, or dissolving the composition in water at a ratio of 1:10 - 1:4 to obtain a binding liquid; (2) binding, which includes mixing the raw minced meat with the binder composition or the binding liquid; (3) shaping, which includes laying the product obtained in step (2) in a mold, pressing the lid of the mold, evacuating at least a portion of the air within the mold, or which includes injecting the product obtained in step (2) into a casing; and (4) quick-freezing or refrigerating, which includes quick-freezing the mold or casing obtained in step (3) at a temperature below -18°C for 8 - 10 hours and optionally demolding, or refrigerating the mold or casing obtained in step (3) at a temperature below 4°C for 4 - 8 hours and optionally demolding.

[0089] In one embodiment, step (1) is carried out at a temperature below 10°C, below 9°C, below 8°C, below 7°C, below 6°C, below 5°C or below 4°C. In one embodiment, the water in step (1) is water with a temperature below 10°C, below 9°C, below 8°C, below 7°C, below 6°C, below 5°C or below 4°C. In one embodiment, the water is ice water.

[0090] In one embodiment, the mixing in step (2) is carried out by tumbling the raw ground meat with the binder composition of the present invention or with the binding liquid. In one embodiment, the conditions of the tumbling are selected from one or more of the following: (1) the vacuum degree of the tumbling tank is 0.07 - 0.09 mPa, 0.07 - 0.085 mPa, 0.07 - 0.08 mPa, 0.07 - 0.075 mPa, 0.075 - 0.09 mPa, 0.075 - 0.085 mPa, 0.075 - 0.08 mPa, 0.08 - 0.09 mPa, 0.08 - 0.085 mPa or 0.085 - 0.09 mPa; (2) the rotation speed of the tumbling tank is 6 - 10 r / min, 6 - 9 r / min, 6 - 8 r / min, 6 - 7 r / min, 7 - 10 r / min, 7 - 9 r / min, 7 - 8 r / min, 8 - 10 r / min, 8 - 9 r / min or 9 - 10 r / min; (3) the tumbling is carried out at 4 - 15 °C, 4 - 12 °C, 4 - 10 °C, 4 - 8 °C, 4 - 5 °C, 5 - 15 °C, 5 - 12 °C, 5 - 10 °C, 5 - 8 °C, 8 - 15 °C, 8 - 12 °C, 8 - 10 °C, 10 - 15 °C, 10 - 12 °C, 12 - 15 °C; and (4) the tumbling is carried out for 20 - 50 minutes, 20 - 45 minutes, 20 - 40 minutes, 20 - 35 minutes, 20 - 30 minutes, 20 - 25 minutes, 25 - 50 minutes, 25 - 45 minutes, 25 - 40 minutes, 25 - 35 minutes, 25 - 30 minutes, 30 - 50 minutes, 30 - 45 minutes, 30 - 40 minutes, 30 - 35 minutes, 35 - 50 minutes, 35 - 45 minutes, 35 - 40 minutes, 40 - 50 minutes, 40 - 45 minutes or 45 - 50 minutes. In one embodiment, the tumbling is carried out under one or more of the following selected conditions: (1) the vacuum degree of the tumbling tank is 0.08 mPa; (2) the rotation speed of the tumbling tank is 8 - 10 r / min; (3) the tumbling is carried out at 5 - 10 °C; and (4) the tumbling is carried out for 40 - 50 minutes.

[0091] In one embodiment, in step (3), the product obtained in step (2) is laid in the plastic film in the mold, and the plastic film is wrapped around the product before pressing the lid of the mold. In one embodiment, before pressing the lid of the mold, holes are punched in the plastic film. In one embodiment, 3 - 20, 3 - 15, 3 - 12, 3 - 10, 3 - 8, 3 - 5, 5 - 20, 5 - 15, 5 - 12, 5 - 10, 5 - 8, 8 - 20, 8 - 15, 8 - 12, 8 - 10, 10 - 20, 10 - 15, 10 - 12, 12 - 20, 12 - 15, 15 - 20 holes are punched in the plastic film.

[0092] In one embodiment, the quick-freezing in step (4) brings the temperature at the center of the product to -18°C.

[0093] In one embodiment, before step (2), it further includes the steps of thawing the raw meat and / or trimming the raw meat. In one embodiment, the thawing of the raw meat includes thawing the frozen minced raw meat at room temperature until the temperature at the center of the meat is -5°C to -8°C, -5°C to -7°C, -5°C to -6°C, -6°C to -8°C, -6°C to -7°C, or -7°C to -8°C. In one embodiment, the trimming of the raw meat includes removing the parts that affect the taste from the raw meat. In one embodiment, the parts that affect the taste are selected from the group consisting of fish scales, fish gills, fish lines, mucus, black membranes, and internal organs.

[0094] In one embodiment, after step (4), it further includes the steps of packaging and / or warehousing. In one embodiment, the packaging includes vacuum packaging according to the weight specifications. In one embodiment, the warehousing includes placing the obtained meat products in a -18°C cold storage.

[0095] In one embodiment, the recombinant meat products of the present invention or the recombinant meat products prepared by the method according to the present invention, compared with the recombinant meat products that do not contain the binder composition of the present invention or the recombinant meat products not prepared by the method of the present invention: (1) the water activity is reduced by at least 8%, at least 10%, at least 12%, at least 14%, or at least 16%; (2) the cooking yield is increased by at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, or at least 9%; (3) the hardness is increased by at least 36%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, or at least 81%; (4) the protein solids content is increased by at least 6.2%, at least 6.5%, at least 6.8%, at least 7.0%, at least 7.2%, preferably at least 7.5%; (5) the bonding state score is increased by at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, or at least 19%; (6) the taste score is increased by at least 9%, at least 10%, at least 15%, at least 20%, at least 25%, or at least 30%; (7) the flavor score is increased by at least 18%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50%; and / or (8) the overall preference is increased by at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, or at least 30%.

[0096] 5. Advantages of the present invention

[0097] Compared with meat products that do not contain the binder composition of the present invention and meat products prepared without using the method of the present invention, the meat products of the present invention and the meat products prepared using the method of the present invention have the following advantages:

[0098] (1) The present invention selects fish gelatin with specific parameters and properties as the main raw material. After being combined with transglutaminase, compared with the existing recombinant binding technology containing casein, there is no peculiar smell in the product, and the binding effect is good;

[0099] (2) The binder of the present invention can be applied to the binding of various aquatic product raw materials, is not limited by the raw material type, and increases the natural fresh smell and taste of aquatic meat products; and

[0100] (3) The solid content of the recombinant aquatic meat product of the present invention can reach more than 85%, has more nutrients, and the integrity of the product is good, and the texture is more excellent, thereby improving the self-value of the product. Detailed implementation manners

[0101] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments should not be construed as limiting the protection scope of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the technical solution scope of the present invention, and the modified implementation manners still fall within the protection scope of the present invention.

[0102] All chemical substances or products used in the embodiments are commercially available.

[0103] Example 1. Binder compositions I-IV of the present invention

[0104] This example provides binder compositions I-IV of the present invention, which are respectively prepared according to Table 1 below:

[0105] Table 1. Composition ratios (parts by weight) of binder compositions I-IV of the present invention

[0106]

[0107] Among them, the viscosity of the fish gelatin used is 4.5 - 5.2 mPa·s, the particle size is 100 mesh, and the content of hydroxyproline and proline accounts for 19% of the total amino acids; the total enzyme activity of the transglutaminase used is 1050 U.

[0108] Comparative example 1. Comparative binder compositions I-IV

[0109] This comparative example provides comparative emulsifier compositions I-IV, which are respectively prepared according to Table 2 below:

[0110] Table 2. Component ratios (parts by weight) of emulsifier compositions I-IV

[0111] Comparative Emulsifier Compositions Comparative Composition I Comparative Composition II Comparative Composition III Comparative Composition IV Caseinate 60 5 0 21 Collagen 0 50 0 21 Fish Gelatin 0 0 50 21 Transglutaminase 15 12 15 10 Trisodium Phosphate 10 10 10 2 Table Salt 15 23 25 25

[0112] Among them, the viscosity of the fish gelatin used in Comparative Composition III is 2 mPa·s, the particle size is 100 mesh, and the content of hydroxyproline and proline accounts for 23% of the total amino acids; the fish gelatin used in Comparative Composition IV is the same as that in Example 1; the total enzyme activity of the transglutaminase used is 1200 U.

[0113] Example 2. Recombinant meat products I-IV of the present invention and comparative recombinant meat products I-IV

[0114] 2.1 The recombinant meat product I of the present invention or the comparative recombinant meat product I (recombinant salmon product) was prepared by using the binder composition I provided in Example 1 or the comparative binder composition I respectively. Its formula components are: 100 parts by weight of salmon minced meat, 10 parts by weight of water, and 1.5 parts by weight of the binder composition. The specific preparation process is as follows:

[0115] After removing scales, gills, fish lines, etc., the salmon minced meat and water were tumbled in a tumbling tank with a vacuum of 0.08 mPa at a rotation speed of 10 r / min at 8 °C for 20 minutes until the water was completely absorbed. Then, the powder of the binder composition I of the present invention or the comparative composition I was added, and tumbling was continued for 10 minutes under the same conditions. After taking out, it was placed in a rectangular mold (40 cm * 20 cm * 15 cm) for shaping. After shaping, it was directly placed in a -18 °C refrigerator for freezing. When in use, the mold was removed, and the recombinant salmon minced meat was cut into slices 1 cm thick for cooking.

[0116] 2.2 The recombinant meat product II of the present invention or the comparative recombinant meat product II (recombinant scallop meat product) was prepared by using the binder composition II provided in Example 1 or the comparative binder composition II respectively. Its formula components are: 100 parts by weight of scallop minced meat, 10 parts by weight of water, 0.5 parts by weight of seasoning, and 2 parts by weight of the binder composition. The specific preparation process is as follows:

[0117] After the scallop muscle minced meat and water were tumbled in a tumbling tank with a vacuum of 0.075 mPa at a rotation speed of 8 r / min at 10 °C for 20 minutes until the water was completely absorbed, the powder of the binder composition II of the present invention or the comparative composition II was added, and tumbling was continued for 15 minutes under the same conditions. After filling into a casing with a folding diameter of 10 cm, it was directly placed in a -18 °C refrigerator for freezing. When in use, it was thawed to -4 °C, and the slice thickness was about 0.4 cm for cooking.

[0118] 2.3 The binder composition III provided in Example 1 or the comparative binder composition III was respectively used to prepare the recombinant meat product III of the present invention or the comparative recombinant meat product III (recombinant fish roe product), and its formula components were: 100 parts by weight of fish roe, 6 parts by weight of water, and 1.5 parts by weight of the binder composition; the specific preparation process was as follows:

[0119] The binder composition was dissolved in ice water and stirred until it became a uniform solution without powder agglomeration. The fish roe was added and kneaded in a kneading tank with a vacuum degree of 0.09 mPa at a rotation speed of 10 r / min at 6 °C for 20 minutes, then filled into a mold with dimensions of 20 cm * 6 cm * 2 cm, and left to stand for 4 hours under refrigeration conditions at 4 °C, then demolded and frozen or directly used for cooking.

[0120] 2.4 The binder composition IV provided in Example 1 or the comparative binder composition IV was respectively used to prepare the recombinant meat product IV of the present invention or the comparative recombinant meat product IV (recombinant shrimp meat product), and its formula components were: 100 parts by weight of minced shrimp meat, 6 parts by weight of water, and 1.5 parts by weight of the binder composition; the specific preparation process was as follows:

[0121] The binder composition was dissolved in water to obtain a binding liquid with a pH of 9.5. The minced shrimp meat with the shrimp veins removed was added and kneaded in a kneading tank with a vacuum degree of 0.08 mPa at a rotation speed of 8 r / min at 6 °C for 20 minutes, then spread in the mold to form, the lid was pressed tightly to remove air. After standing for 10 hours under refrigeration conditions at 4 °C, it was demolded. The product was frozen to a central temperature of -18 °C, sliced with a thickness of 2 cm and packaged or directly used for cooking.

[0122] Example 3. Determination indexes and results of meat products

[0123] After preparing the recombinant meat products I-IV of the present invention and the comparative meat products I-IV, the following indexes were measured:

[0124] 3.1 Water activity

[0125] Water activity refers to the state of water existence in meat products, reflecting the degree of combination (free degree) between water and meat products. Specifically, the higher the water activity value, the lower the degree of combination between water and food, that is, the easier it is for water to separate from meat products; on the contrary, the lower the water activity value, the higher the degree of combination between water and meat products, that is, water is more tightly combined with meat products and more difficult to separate from meat products. The water activity value Aw is expressed as a percentage in the range of 0-1, specifically as the ratio of the vapor pressure P of water in meat products to the vapor pressure Q of pure water, that is, Aw = P / Q. Generally, the lower the water activity value, the more ideal.

[0126] The meat products I-IV of the present invention and the comparative meat products I-IV were respectively chopped at room temperature to cover the bottom of the sample box, and measured using an Aqualab 4TE DUO water activity meter.

[0127] 3.2 (Cooking) Yield

[0128] (Cooking) Yield refers to the ratio of the weight of the cooked meat product to the weight of the meat product before cooking. The level of the yield directly reflects the economic benefits of the meat product and the level of cost control during the processing. Under the condition that the raw material quality and processing technology are basically the same, the value of the cooking yield can reflect the water retention capacity of the meat product (the ability of the meat product to retain water during processing). The better the water retention capacity of the meat product, the higher the cooking yield after cooking, and vice versa. Among them, cooking can be any cooking method, including but not limited to baking at 180°C for 15 minutes, or steaming at 100°C for 40 minutes.

[0129] Accurately weigh the weight of the meat product before and after cooking. The weight of the meat product before cooking is recorded as W1, and the weight of the meat product after cooking is recorded as W2. Calculate the yield according to the following formula:

[0130]

[0131] 3.3 Texture (Hardness)

[0132] Hardness is the force (Newton, N) required for the meat product to reach a certain deformation. For restructured meat products, a hardness range of usually 11 - 20N is relatively ideal. If it is lower than 11N, the restructured meat is prone to looseness and crumb loss, and if it is higher than 20N, it is too hard. Use a LLOYD TA1Plus texture analyzer to measure the hardness of different meat products respectively.

[0133] 3.4 Protein Solids Content

[0134] The percentage of protein solids in the meat product was determined by the Kjeldahl method. This parameter can reflect the bonding efficiency and nutritional status of the meat product.

[0135] 3.5 Sensory Evaluation

[0136] Randomly select 30 people to form a double-blind evaluation group (both the testers and the tested do not know whether the evaluated product is a comparative meat product or the meat product of the present invention), and score the bonding state, taste, aquatic flavor and overall preference of different meat products respectively (with a full score of 10 points). The scoring criteria are strictly in accordance with Table 3.

[0137] Table 3. Sensory Evaluation Criteria

[0138]

[0139] The measurement results are as follows:

[0140] (1) The measurement results of parameters such as water activity, (cooked) yield, texture (hardness), and protein solids content are shown in Table 4 below.

[0141] Table 4. Measurement Results of Water Activity, Cooked Yield, Hardness, and Protein Solids Content of Meat Products

[0142]

[0143] As shown in Table 4, the water activity of the meat products of the present invention is less than that of the comparative meat products (8% - 16% less), indicating that the binder composition of the present invention makes the water in the meat products of the present invention more strongly bound and the water is more difficult to free from the meat products; the cooked yield of the meat products of the present invention after baking at 180°C for 15 minutes is greater than that of the comparative meat products cooked in the same way (4% - 9% greater); the texture (hardness) of the meat products of the present invention is higher than that of the comparative meat products (36% - 81% higher); in addition, the protein solids content of the meat products of the present invention is higher than that of the comparative meat products (6.2% - 7.5% higher).

[0144] Generally speaking, the binder composition of the present invention can enable the meat products of the present invention to achieve better integrity and more excellent texture.

[0145] (2) The measurement results of sensory evaluation are shown in Table 5 below.

[0146] Table 5. Sensory Evaluation Results of Meat Products

[0147] Group Adhesion State Score Taste Score Aquatic Flavor Score Overall Liking Meat Product I of the Present Invention 9.1 8.5 8.3 8.5 Comparative Meat Product I 7.9 7.1 6.6 7.1 Meat Product II of the Present Invention 8.9 7.9 8.1 8.3 Comparative Meat Product II 7.5 6.8 5.4 6.3 Meat Product III of the Present Invention 8.4 7.7 8.2 8.1 Comparative Meat Product III 7.5 5.9 6.6 7.0 Meat Product IV of the Present Invention 9.2 8.2 8.4 8.8 Comparative Meat Product IV 7.7 7.5 7.1 7.1

[0148] As shown in Table 5, the bonding state scores of the meat products of the present invention are better than those of the comparative meat products (12% - 19% higher); the taste scores of the meat products of the present invention are better than those of the comparative meat products (9% - 30% higher); the aquatic flavor scores of the meat products of the present invention are better than those of the comparative meat products (18% - 50% higher); the overall preference degrees of the meat products of the present invention are better than those of the comparative meat products (15% - 30% higher). The above data show that the respondents think that the meat products of the present invention have a good bonding state, and also have a more crispy and elastic texture and a natural and fresh aquatic flavor, so the overall preference degree is significantly higher than that of the comparative meat products, and can meet the needs of consumers to a greater extent.

[0149] Generally speaking, the restructured aquatic meat products of meat products I-IV of the present invention achieve complete adhesion without looseness. The products not only have rich juice and delicious flavor, but also have firm and elastic texture and good chewing feeling. In contrast, the comparative meat products I-IV are relatively loose, losing the state of complete meat slices / meat patties, with a lighter aquatic flavor and lower chewing feeling.

[0150] The above are only the preferred embodiments of the present invention, and do not impose any formal restrictions on the present invention. Although the specific implementation manners of the present invention have been described above, those skilled in the art should understand that this is only for illustration. The protection scope of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to the above-disclosed technical content without departing from the technical solution scope of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A binder composition for meat products, comprising or consisting of the following components: (1) 40-70 parts by weight of fish gelatin; (2) 10-20 parts by weight of transglutaminase; (3) 5-10 parts by weight of trisodium phosphate; and (4) 10-30 parts by weight of edible salt.

2. The binder composition according to claim 1, comprising or consisting of the following components: (1) 50-60 parts by weight of fish gelatin; (2) 10-15 parts by weight of transglutaminase; (3) 5-10 parts by weight of trisodium phosphate; and (4) 15-25 parts by weight of edible salt.

3. The binder composition according to claim 1 or 2, wherein the fish gelatin has one or more properties selected from the group consisting of: (1) The fish gelatin is derived from deep-sea fish, and the deep-sea fish is selected from the following group: Gadidae, Batrachoididae and Meliidae, preferably cod, toadfish and greenfin fish, and more preferably the fish gelatin is derived from the skin of cod; (2) The viscosity of the fish gelatin is 4.0-8.0 mPa.s, preferably 5.0-7.0 mPa.s; (3) the proportion of hydroxyproline and proline in the total amino acids in the fish gelatin is less than 20%, preferably less than 18%; and (4) The particle size of the fish gelatin is 80-150 mesh, preferably 80-120 mesh.

4. The binder composition according to any one of claims 1 to 3, wherein the activity of the transglutaminase is 800-1500U, preferably 1000-1200U.

5. The binder composition according to any one of claims 1 to 4, when the composition is dissolved in water at a ratio of 1:4 to 1:10, the pH of the resulting solution is 10.5 to 11.

5.

6. A restructured meat product comprising or consisting of the following components: 80-120 parts by weight of raw minced meat; 0.5-2.5 parts by weight of the binder composition according to any one of claims 1-5; and Optionally 2-25 parts by weight of water.

7. The restructured meat product according to claim 6, comprising or consisting of the following components: 80-100 parts by weight of raw minced meat; 1-2 parts by weight of the binder composition according to any one of claims 1-5; and Optional 4-20 parts by weight of water.

8. The restructured meat product according to claim 6 or 7, wherein the raw ground meat is selected from the group consisting of ground fish meat, ground shellfish meat, fish roe, ground shrimp meat and ground crab meat.

9. The restructured meat product according to any one of claims 6 to 8, comprising or consisting of the following components: 80-100 parts by weight of minced fish; 1-1.5 parts by weight of the binder composition according to any one of claims 1-5; and 8-10 parts by weight of water.

10. The restructured meat product according to any one of claims 6 to 8, comprising or consisting of the following components: 80-100 parts by weight of minced shellfish; 1.5-2 parts by weight of the binder composition according to any one of claims 1 to 5; and 8-10 parts by weight of water.

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