Emulsifier composition for meat products as well as preparation method and application of emulsifier composition

Abstract

The invention relates to an emulsifier composition for meat products as well as a preparation method and application of the emulsifier composition. The emulsifier composition disclosed by the invention is prepared from the following components in parts by weight: 5 to 10 parts of sodium caseinate, 0 to 5 parts of sucrose fatty acid ester, 10 to 15 parts of collagen, 5 to 10 parts of glutamine transaminase, 60 to 70 parts of maltodextrin, 0 to 5 parts of sodium pyrophosphate and 0 to 5 parts of trisodium phosphate. The invention relates to a meat product containing the emulsifier composition, wherein the amount of the emulsifier composition accounts for 0.6%-1% of the total weight of the meat product. According to the invention, the obvious compounding effect among the monomer emulsifier, collagen, phosphate and glutamine transaminase is fully utilized, the functional complementation principle of various raw materials is exerted, and the synergistic interaction effect is generated. On the basis of enhancing the taste of the meat product, the oil and water retention property is improved to a greater extent, so that the yield is improved, and the production cost is reduced.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing and food additive application, and provides an emulsifier composition for meat products, a preparation method thereof, and an application thereof. Background Art

[0002] In recent years, with the continuous improvement of living standards, while people solve the basic diet problems, they pay more attention to the appearance, color, fragrance, sensory characteristics and diversification of food. In order to meet the needs of consumers for product quality, a variety of food additives have emerged in the market. Among them, the research on food emulsifiers has gradually become a hot spot.

[0003] Due to the different types of food emulsifiers, their performances are different, and the emulsification effects are also different. These characteristics promote the broad application prospects of emulsifiers in the food industry such as baking, meat products, and desserts. However, with the gradual expansion of the market, single emulsifiers can no longer meet the pursuit of emulsification effects in the modern food processing system. The development of compound emulsifier products by scientifically using multiple additives for compounding to achieve the comprehensive emulsification effect has gradually become an important trend in modern food processing.

[0004] In response to market demands, the present invention plans to compare and test the performances and effects of multiple monomer emulsifiers in sausage products, and finally evaluate them based on price, usage amount and usage effect, so as to develop a general, high-cost performance and low-cost compound emulsifier product for meat products (such as sausage products), which can not only meet the needs of most sausage products for quality improvement, but also meet the price requirements of food enterprises for compound emulsifier products.

[0005] There is an urgent need in this field for an emulsifier composition that can significantly improve the gel property, oil and water retention of cooked meat products, and finally obtain meat products (including sausage products) with lower water activity, higher cooking yield, lower thawing water loss rate, lower shear force value, lower hardness, better elasticity, higher chewiness, higher scores for moistness / juiciness / chewiness / overall acceptability, crisper taste and no jelly precipitation. Summary of the Invention

[0006] Therefore, the purpose of the present invention is to provide a safe, reliable emulsifier composition for meat products with good emulsification effect. Specifically, the present invention solves the technical problems existing in the prior art through the following technical solutions:

[0007] 1. An emulsifier composition, which comprises the following components or consists of the following components:

[0008] (a) 3-12 parts by weight of caseinic acid or its salt;

[0009] (b) 0-8 parts by weight of glycolipid;

[0010] (c) 8 - 18 parts by weight of collagen;

[0011] (d) 3 - 12 parts by weight of transglutaminase;

[0012] (e) 50 - 75 parts by weight of maltodextrin;

[0013] (f) 0 - 8 parts by weight of pyrophosphate; and

[0014] (g) 0 - 8 parts by weight of phosphate.

[0015] 2. The emulsifier composition according to item 1, which comprises the following components or consists of the following components:

[0016] (a) 5 - 10 parts by weight of caseinic acid or its salt;

[0017] (b) 0 - 5 parts by weight of glycolipid;

[0018] (c) 10 - 15 parts by weight of collagen;

[0019] (d) 5 - 10 parts by weight of transglutaminase;

[0020] (e) 60 - 70 parts by weight of maltodextrin;

[0021] (f) 0 - 5 parts by weight of pyrophosphate; and

[0022] (g) 0 - 5 parts by weight of phosphate.

[0023] 3. The emulsifier composition according to item 1 or 2, wherein the caseinate is selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate, and magnesium caseinate.

[0024] 4. The emulsifier composition according to any one of items 1 - 3, wherein the glycolipid is sucrose fatty acid ester or glucose fatty acid ester, and preferably the sucrose fatty acid ester is selected from the group consisting of sucrose stearate, sucrose palmitate, sucrose oleate, sucrose monolaurate, and sucrose monodecanoate.

[0025] 5. The emulsifier composition according to any one of items 1 - 4, wherein the collagen is selected from the group consisting of bovine collagen, fish collagen, porcine collagen, and chicken collagen, and preferably bovine collagen.

[0026] 6. The emulsifier composition according to any one of items 1 - 5, wherein the source of the transglutaminase is selected from the group consisting of microorganisms, plants, and animals, preferably obtained by fermentation of a microbial strain, and more preferably the enzyme activity of the transglutaminase is 100 UI / g or more.

[0027] 7. The emulsifier composition according to any one of items 1 - 6, wherein the pyrophosphate is selected from the group consisting of sodium pyrophosphate, potassium pyrophosphate, and sodium acid pyrophosphate.

[0028] 8. The emulsifier composition according to any one of items 1 - 7, wherein the phosphate is selected from the group consisting of sodium salts of phosphoric acid, potassium salts of phosphoric acid, calcium salts of phosphoric acid, and ammonium salts of phosphoric acid. Preferably, the sodium salts of phosphoric acid are selected from the group consisting of sodium dihydrogen phosphate, disodium hydrogen phosphate, and trisodium phosphate.

[0029] 9. A method for preparing the emulsifier composition according to any one of items 1 - 8, comprising the following steps:

[0030] (1) Optionally sieving each component in the emulsifier composition separately; and

[0031] (2) Mixing the components in the stated parts by weight to form the emulsifier composition.

[0032] 10. A meat product, comprising the following components or consisting of the following components:

[0033] Raw meat;

[0034] The emulsifier composition according to any one of items 1 - 8 or the emulsifier composition prepared by the method according to item 9;

[0035] NaCl;

[0036] A flavoring agent selected from the group consisting of white pepper powder, nutmeg powder, ginger powder, and garlic powder; and

[0037] Ice water.

[0038] 11. The meat product according to item 10, wherein the emulsifier composition accounts for 0.6% - 1% of the total weight of the meat product.

[0039] 12. The meat product according to item 10 or 11, wherein the source of the raw meat is selected from the group consisting of pigs, cows, sheep, chickens, and ducks.

[0040] 13. The meat product according to any one of items 10 - 12, wherein the meat product is a sausage product.

[0041] 14. A method for preparing the meat product according to any one of items 10 - 13, comprising the following steps:

[0042] (1) Providing raw meat, preferably cutting the raw meat into slices or mincing it into meat stuffing;

[0043] (2) Mixing, including fully mixing the meat obtained in step (1) with the emulsifier composition described in any one of items 1-8, NaCl, flavoring agents, and ice water; and

[0044] (3) Cooking, which includes cooking the obtained product in a steaming oven to obtain the meat product.

[0045] 15. The method according to item 14, wherein step (1) includes mincing the raw meat into minced meat.

[0046] 16. The method according to item 15, wherein step (2) includes mixing the minced meat obtained in step (1) with the emulsifier composition described in any one of items 1-8, NaCl, flavoring agents, and ice water, and chopping with a chopper.

[0047] 17. The method according to item 16, which further includes the following step after step (2) and before step (3):

[0048] (2a) Stuffing, which includes stuffing the chopped minced meat obtained in step (2) into sausage casings in a stuffer.

[0049] 18. The method according to any one of items 15-17, wherein step (1) is carried out in a meat grinder with a perforated plate having holes of 2-5 mm, preferably 3 mm.

[0050] 19. The method according to any one of items 16-18, wherein step (2) is carried out under the conditions selected from the following group:

[0051] (a) Chopping is carried out for 3-10 minutes, preferably 5-7 minutes;

[0052] (b) The operating speed of the chopper is 2000-5000 revolutions per minute, preferably 3500-4000 revolutions per minute; and

[0053] (c) The temperature of the minced meat to be chopped is 2-10 °C, preferably 5-8 °C.

[0054] 20. The method according to any one of items 17-19, wherein the stuffer is selected from the following group: hydraulic stuffer, pneumatic stuffer, vacuum stuffer, pump-type stuffer, and manual stuffer.

[0055] 21. The method according to any one of items 17-20, wherein the sausage casing is a natural sausage casing, and / or the sausage casing is segmented every 50-200 g, preferably 100-150 g, of the minced meat stuffed.

[0056] 22. The method according to item 21, wherein the natural casing has been soaked in water for 2 - 6 hours, preferably 4 - 5 hours, before being filled with the minced meat, and preferably the natural casing is a natural pig casing or a natural sheep casing.

[0057] 23. The method according to any one of items 14 - 22, wherein the cooking includes drying at 52 - 57°C for 25 - 35 minutes and / or steaming at 80 - 85°C for 20 - 40 minutes, preferably drying at 55°C for 30 minutes and / or steaming at 80°C for 30 minutes.

[0058] 24. The method according to any one of items 14 - 23, wherein further comprising a step of trimming the raw meat before step (1), and preferably the trimming of the raw meat includes removing the parts that affect the taste after thawing the raw meat.

[0059] 25. The method according to item 24, wherein the parts that affect the taste are selected from the group consisting of lymph, miscellaneous fat, congestion, and connective tissue.

[0060] 26. The method according to any one of items 14 - 25, wherein further comprising a step of cooling, cutting, and / or packaging and quick-freezing after step (3), and preferably the cooling and cutting includes cooling the meat product to a central temperature of 5 - 15°C, preferably 10°C, and then cutting the meat product; preferably the packaging and quick-freezing includes vacuum packaging according to the specifications of the meat product and / or freezing the packaged meat product at - 30 to - 50°C for 30 - 50 minutes, preferably freezing at - 35°C for 40 minutes.

[0061] 23. The meat product according to any one of items 10 - 13 or the meat product prepared by the method according to any one of items 14 - 26, wherein compared with the meat product that does not contain the emulsifier composition described in any one of items 1 - 8 or the meat product not prepared by the method described in any one of items 14 - 22:

[0062] (1) The water activity is reduced by at least 7%, preferably 14%;

[0063] (2) The cooked product yield is increased by at least 3%, preferably 10%;

[0064] (3) The thawing water release rate is reduced by at least 16%, preferably 44%;

[0065] (4) The shear force is reduced by at least 8%, preferably 15%;

[0066] (5) The hardness is reduced by at least 2%, preferably 7%;

[0067] (6) The elasticity is increased by at least 6%, preferably 15%;

[0068] (7) The chewiness is increased by at least 3%, preferably 12%;

[0069] (8) The mouthfeel score is increased by at least 3%, preferably 18%;

[0070] (9) The juiciness score is increased by at least 7%, preferably 42%;

[0071] (10) The chewiness score is increased by at least 7%, preferably 54%; and / or

[0072] (11) The overall acceptability score is increased by at least 16%, preferably 33%.

[0073] 24. The meat product according to item 23, which is a sausage product.

[0074] To make the technical solutions of the present invention clearer, the following further describes the present invention in detail in conjunction with specific embodiments. Detailed Description of the Invention

[0076] 1. The emulsifier composition of the present invention

[0077] In one aspect, the present invention provides an emulsifier composition comprising the following components or consisting of the following components: a) 3-12 parts by weight of caseinic acid or its salt; (b) 0-8 parts by weight of glycolipid; (c) 8-18 parts by weight of collagen; (d) 3-12 parts by weight of transglutaminase; (e) 50-75 parts by weight of maltodextrin; (f) 0-8 parts by weight of pyrophosphate; and (g) 0-8 parts by weight of phosphate. In one embodiment, the emulsifier composition comprises the following components or consists of the following components: (a) 5-10 parts by weight of caseinic acid or its salt; (b) 0-5 parts by weight of glycolipid; (c) 10-15 parts by weight of collagen; (d) 5-10 parts by weight of transglutaminase; (e) 60-70 parts by weight of maltodextrin; (f) 0-5 parts by weight of pyrophosphate; and (g) 0-5 parts by weight of phosphate.

[0078] In one embodiment, the caseinate is selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate, and magnesium caseinate. In one embodiment, caseinic acid or its salt is mainly used to reduce the surface tension of the oil-water interface and form a balanced and stable emulsion at the oil-water-emulsifier interface during the heating process of the meat product. In one embodiment, caseinic acid or its salt can also improve the holding capacity of fat and water and prevent water shrinkage.

[0079] In one embodiment, the glycolipid is a sucrose fatty acid ester or a glucose fatty acid ester. In one embodiment, the sucrose fatty acid esters are selected from the group consisting of sucrose stearate, sucrose palmitate, sucrose oleate, sucrose monolaurate, and sucrose monodecanoate. In one embodiment, as a non-ionic surfactant, the glycolipid can enter the helical structure of starch granules, interact with them to form a complex, and prevent starch caking. In one embodiment, due to its special amphiphilicity, the glycolipid can form an edible semi-transparent film on the food surface, reducing the floating of oil, the inflow of oxygen, and the loss of moisture.

[0080] In one embodiment, the collagen is selected from the group consisting of fibrillar collagen, basement membrane collagen, microfibrillar collagen, anchoring collagen, hexagonal network collagen, non-fibrillar collagen, and transmembrane collagen. In one embodiment, the collagen is selected from the group consisting of type I, type II, type III, type V, and type XI collagen. In one embodiment, the collagen is selected from the group consisting of bovine collagen, fish collagen, porcine collagen, and chicken collagen. In one embodiment, the collagen is bovine collagen. In one embodiment, the collagen has hydrophilic and lipophilic properties, and can sufficiently reduce the water and oil output of the final product. In one embodiment, the collagen has good binding and gelling properties, which can further improve the structure, elasticity, and hardness of the final product, making the product have a denser structure, stronger meaty texture, and more elastic taste.

[0081] 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 microbial strains. In one embodiment, the enzyme activity of the transglutaminase is 50 UI / g or more, 55 UI / g or more, 60 UI / g or more, 65 UI / g or more, 70 UI / g or more, 75 UI / g or more, 80 UI / g or more, 85 UI / g or more, 90 UI / g or more, 95 UI / g or more, or 100 UI / g or more. 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 protein molecules changes, the protein molecules can grow from small to large, thereby improving the structure and function of proteins, and ultimately enhancing the adhesiveness, gelation, thickening, and emulsification stability of meat proteins, collagens, etc. in the product, and further improving the taste and texture of the product.

[0082] In one embodiment, the maltodextrin is a polysaccharide food raw material, a low-conversion product between starch and starch sugar. It appears as a white or slightly yellowish amorphous powder, without visible impurities to the naked eye, has a special odor, and is not sweet or slightly sweet in taste. In one embodiment, the maltodextrin is formed by controlling hydrolysis and conversion through an enzymatic process using starch (such as corn starch, wheat starch, rice starch, and / or tapioca starch, etc.) as the raw material. In one embodiment, the maltodextrin has good solubility, low fermentability, good filling effect, is not prone to moisture absorption, has strong thickening property, good carrier property, and strong stability. In one embodiment, the covalent bonding of proteins in meat products with maltodextrin (especially in the Maillard reaction) can improve the functional properties of proteins and promote emulsification. In one embodiment, compared with only using caseinate (such as sodium caseinate), maltodextrin synergizes with caseinate, can further enhance the emulsifying ability, and play a role in improving adhesion, flavor, and texture.

[0083] In one embodiment, the pyrophosphate is selected from the group consisting of sodium pyrophosphate, potassium pyrophosphate, and sodium acid pyrophosphate. In one embodiment, the pyrophosphate can increase the ionic strength of meat products, create more space between proteins, thereby enhancing the adhesiveness of meat products and improving the slicing performance. In one embodiment, the pyrophosphate also has good emulsifying property, dispersibility, and can prevent fat oxidation. In one embodiment, the pyrophosphate can both inhibit the oxidation and fermentation of meat products, and can also prevent corrosion and antibacterial, and extend the shelf life of meat products.

[0084] In one embodiment, the phosphate is selected from the group consisting of sodium salts of phosphoric acid, potassium salts of phosphoric acid, calcium salts of phosphoric acid, and ammonium salts of phosphoric acid. In one embodiment, the phosphate is a sodium salt of phosphoric acid. In one embodiment, the phosphate is selected from the group consisting of sodium dihydrogen phosphate, disodium hydrogen phosphate, and trisodium phosphate. In one embodiment, the phosphate is trisodium phosphate. In one embodiment, the phosphate is a salt of a strong base and a weak acid, has strong alkalinity and high solubility. In one embodiment, the phosphate can play a role in chelating more metal ions in meat products, adjusting the pH of meat products, increasing the ionic strength of meat products, etc. In one embodiment, the phosphate can improve the binding force and water-holding capacity of meat products.

[0085] In a comparative scheme, although collagen alone is used as an emulsifier to improve oil and water retention, collagen tends to form jelly after cooking and overflow from meat products, affecting the taste and color of meat products. In a comparative scheme, sodium caseinate and / or sucrose fatty acid esters are used as emulsifiers to improve emulsification, but the cooked meat products are often too soft and tender, and lack crispness in taste. In one embodiment of the present invention, compounding collagen, caseinate or its salts, and maltodextrin together can significantly increase the viscosity of cooked meat products. In one embodiment of the present invention, further compounding glycolipids, pyrophosphates, and trisodium phosphate together can fully improve the precipitation of salt-soluble proteins in meat products by adjusting amphiphilicity, ionic strength, pH value, etc., thereby enhancing oil and water retention. In one embodiment of the present invention, the further added glutamine aminotransferase can promote the combination of collagen, caseinate or its salt with the precipitated salt-soluble protein to form a more stable network structure, significantly enhancing the viscosity and oil and water retention of meat products, and ultimately obtaining a meat product with a higher yield, better elasticity / crispness in taste and no jelly precipitation.

[0086] 2. Preparation method of the emulsifier composition of the present invention

[0087] In one aspect, the present invention provides a method for preparing the emulsifier composition of the present invention, comprising the following steps: (1) optionally sieving each component in the emulsifier composition separately; and (2) mixing the components in the weight portions to prepare the emulsifier composition. In one embodiment, step (1) comprises sieving each component in the emulsifier composition through a sieve with a mesh size of 40 mesh, 60 mesh or 80 mesh.

[0088] 3. Meat products of the present invention

[0089] In one aspect, the present invention provides a meat product prepared using the emulsifier composition of the present invention. In one embodiment, the meat product comprises or consists of the following components: (1) raw meat; (2) the emulsifier composition of any one of claims 1-8 or the emulsifier composition prepared according to the method of claim 9; (3) NaCl; (4) seasoning; and ice water. In one embodiment, the seasoning is selected from the group consisting of white pepper powder, nutmeg powder, ginger powder and garlic powder. In one embodiment, the emulsifier composition accounts for 0.6%-1% of the total weight of the meat product. In one embodiment, the emulsifier composition accounts for 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95% or 1% of the total weight of the meat product. In one embodiment, the source of the raw meat is selected from the group consisting of pigs, cattle, sheep, chickens and ducks. In one embodiment, the meat product is a sausage product.

[0090] 4. Method for preparing the meat product of the present invention

[0091] In one aspect, the present invention provides a method for preparing the meat product of the present invention. In one embodiment, the method comprises the following steps: (1) providing raw meat; (2) mixing, including fully mixing the meat obtained in step (1) with the emulsifier composition, NaCl, flavoring agent and ice water of the present invention; and (3) cooking, which includes cooking the obtained product in a steaming furnace to obtain the meat product. In one embodiment, the flavoring agent includes white pepper powder, nutmeg powder, ginger powder and garlic powder.

[0092] In one embodiment, step (1) further includes cutting the raw meat into slices or mincing it into minced meat. In one embodiment, the meat product is a sausage product. In one embodiment, step (1) includes mincing the raw meat into minced meat. In one embodiment, step (1) is carried out in a meat grinder with a perforated plate having 2 - 5 mm holes. In one embodiment, step (1) is carried out in a meat grinder with a perforated plate having 2 mm, 3 mm, 4 mm or 5 mm holes.

[0093] In one embodiment, step (2) includes mixing the minced meat with the emulsifier composition, NaCl, flavoring agent and ice water of the present invention and chopping it with a chopper. In one embodiment, step (2) is carried out under conditions selected from the following group: (a) chopping is carried out for 3 - 10 minutes, such as 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes or 10 minutes; (b) the operating speed of the chopper is 2000 - 5000 revolutions per minute (rpm), such as 2000 rpm, 2500 rpm, 3000 rpm, 3500 rpm, 4000 rpm, 4500 rpm or 5000 rpm; and (c) the temperature of the minced meat to be chopped is 2 - 10 °C, such as 2 °C, 3 °C, 4 °C, 5 °C, 6 °C, 7 °C, 8 °C, 9 °C or 10 °C. In one embodiment, step (2) is carried out under conditions selected from the following group: (a) chopping is carried out for 5 - 7 minutes, such as 5 minutes, 5.5 minutes, 6 minutes, 6.5 minutes or 7 minutes; (b) the operating speed of the chopper is 3500 - 4000 revolutions per minute (rpm), such as 3500 rpm, 3600 rpm, 3700 rpm, 3800 rpm, 3900 rpm or 4000 rpm; and (c) the temperature of the minced meat to be chopped is 5 - 8 °C, such as 5 °C, 6 °C, 7 °C or 8 °C.

[0094] In one embodiment, before step (3) and after step (2), the method comprises the following step: (2a) Stuffing, which includes stuffing the chopped meat paste obtained in step (2) into sausage casings in a sausage stuffing machine. In one embodiment, the sausage stuffing machine is selected from the following group: hydraulic sausage stuffing machine, pneumatic sausage stuffing machine, vacuum sausage stuffing machine, pump-type sausage stuffing machine, and manual sausage stuffing machine. In one embodiment, the sausage casings are natural sausage casings, and / or the sausage casings are segmented every time 50 - 200 g (such as 50 g, 100 g, 150 g, or 200 g), preferably 100 - 150 g of the meat paste is stuffed. In one embodiment, the natural sausage casings have been soaked in water for 2 - 6 hours (such as 2 hours, 3 hours, 4 hours, 5 hours, or 6 hours), preferably 4 - 5 hours, before the meat paste is stuffed. In one embodiment, preferably, the natural sausage casings are natural pig casings.

[0095] In one embodiment, step (3) includes drying at 52 - 57 °C for 25 - 35 minutes and / or steaming at 80 - 85 °C for 20 - 40 minutes. In one embodiment, step (3) includes drying at 55 °C for 30 minutes and / or steaming at 80 °C for 30 minutes. In one embodiment, step (3) includes drying at 55 °C for 30 minutes and steaming at 80 °C for 30 minutes.

[0096] In one embodiment, before step (1), a step of trimming raw meat is further included. Preferably, the trimming of raw meat includes removing the parts that affect the taste after thawing the raw meat. In one embodiment, the parts that affect the taste are selected from the following group: lymph, miscellaneous fat, congestion, and connective tissue.

[0097] In one embodiment, after step (3), a step of cooling, cutting, and / or packaging and quick-freezing is further included. In one embodiment, the cooling and cutting includes cutting the meat product after cooling the meat product to a central temperature of 5 - 15 °C, preferably 10 °C. In one embodiment, the packaging and quick-freezing includes performing vacuum packaging according to the specifications of the meat product and / or freezing the packaged meat product at -30 to -50 °C for 30 - 50 minutes, preferably freezing at -35 °C for 40 minutes.

[0098] In one embodiment, the meat products of the present invention or the meat products prepared by the method according to the present invention, compared with the meat products that do not contain the emulsifier composition of the present invention or the meat products not prepared by the method of the present invention: (1) the water activity is reduced by at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13% or at least 14%; (2) the cooked yield is increased by at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9% or at least 10%; (3) the thawing water loss rate is reduced by at least 16%, at least 20%, at least 24%, at least 28%, at least 32%, at least 36%, at least 40% or at least 44%; (4) the shear force is reduced by at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14% or at least 15%; (5) the hardness is reduced by at least 2%, at least 3%, at least 4%, at least 5%, at least 6% or at least 7%; (6) the elasticity is increased by at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14% or at least 15%; (7) the chewiness is increased by at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11% or at least 12%; (8) the juiciness score is increased by at least 3%, at least 6%, at least 9%, at least 12%, at least 15% or at least 18%; (9) the juiciness score is increased by at least 7%, at least 14%, at least 21%, at least 28%, at least 35% or at least 42%; (10) the chewiness score is increased by at least 7%, at least 9%, at least 18%, at least 27%, at least 36%, at least 45% or at least 54%; and / or (11) the overall acceptability score is increased by at least 16%, at least 19%, at least 22%, at least 25%, at least 28%, at least 31% or at least 33%. In one embodiment, the meat product of the present invention is a sausage product.

[0099] 5. Advantages of the present invention

[0100] Compared with the meat products that do not contain the emulsifier composition of the present invention and the meat products not prepared by the method of the present invention, the meat products of the present invention and the meat products prepared by the method of the present invention have the following advantages:

[0101] (1) The combination of collagen, sodium caseinate and maltodextrin gives full play to the advantages of each component, not only making up for each other's deficiencies, but also generating a synergistic effect among the components, significantly improving the gelation / adhesion of the product after cooking;

[0102] (2) While using glycolipids, sodium pyrophosphate and trisodium phosphate are used in combination. By adjusting the amphiphilicity, ionic strength, pH value, etc., the precipitation of salt-soluble proteins in meat products is fully improved, and the oil and water retention capacity is enhanced;

[0103] (3) On the basis of the above two groups of compounding effects, transglutaminase is further compounded. It can promote the combination of collagen, caseinate and the precipitated salt-soluble protein, thereby forming a more stable cross-linked network structure, further enhancing the gel property, oil and water retention of meat products, and finally obtaining meat products (including sausage products) with lower water activity, higher cooking yield, lower thawing water loss rate, lower shear force value, lower hardness, better elasticity, higher chewiness, higher scores for mouthfeel / moisture / juiciness / chewiness / overall acceptability, crisper taste and no jelly precipitation; and

[0104] (4) The emulsifier composition of the present invention is easy to dissolve, easy to disperse, and has a moderate viscosity, and is more suitable for process steps such as chopping. Specific embodiments

[0105] 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 schemes still fall within the protection scope of the present invention.

[0106] All chemical substances or products used in the examples are commercially available.

[0107] Example 1. The emulsifier composition of the present invention

[0108] This example provides emulsifier compositions I-IV of the present invention, which are prepared respectively according to Table 1 below:

[0109] Table 1. Composition ratios of emulsifier compositions I-IV of the present invention

[0110]

[0111] Comparative example 2. Comparative emulsifier composition

[0112] This comparative example provides comparative emulsifier compositions I-IV, which are prepared respectively according to Table 2 below:

[0113] Table 2. Composition ratios of comparative emulsifier compositions I-IV

[0114]

[0115]

[0116] Example 3. Meat products I-IV of the present invention

[0117] 3.1 The meat product I of the present invention was prepared using the emulsifier composition I provided in Example 1. The specific preparation process is as follows:

[0118] (1) Raw meat trimming: After thawing the pork foreleg meat and pork back fat, trim and remove the excess fascia and blood stasis.

[0119] (2) Meat mincing: Pass the trimmed raw meat through a 3 mm orifice plate of a meat mincer.

[0120] (3) Chopping: Mix the minced meat (temperature 5 - 8 °C) with the emulsifier composition I of the present invention (accounting for 0.6% of the total weight of the mixture), NaCl, white pepper powder, nutmeg powder, ginger powder, garlic powder, and ice water, and then chop at high speed using a chopper. The speed of the chopper is 3600 revolutions per minute, and the chopping time is 5 minutes.

[0121] (4) Sausage stuffing: Stuff the chopped meat into casings using a hydraulic sausage stuffer. The casings are natural pig casings that have been soaked in water for 4 hours in advance, and the filling weight is 100 g per casing (i.e., the casing is segmented every time 100 g of minced meat is filled).

[0122] (5) Ripening: Ripen the stuffed meat product in a steaming oven. The ripening temperature and time are 30 minutes of drying at 55 °C and 30 minutes of steaming at 80 °C.

[0123] (6) Cooling and cutting: After cooling the ripened meat product to a central temperature of 10 °C, cut the product.

[0124] (7) Packaging and quick-freezing: After vacuum packaging (1 sausage per package), quick-freeze at -35 °C for 40 minutes to obtain the meat product I of the present invention.

[0125] 3.2 The meat product II of the present invention was prepared using the emulsifier composition II provided in Example 1. The specific preparation process is the same as that in 3.1 except for the following steps:

[0126] (1) Raw meat trimming: After thawing the beef hind leg meat, beef tenderloin, beef neck meat, and / or beef round, trim and remove the excess fascia and blood stasis.

[0127] (3) Chopping: Mix the minced meat (temperature 5 - 8 °C) with the emulsifier composition II of the present invention (accounting for 1.0% of the total weight of the mixture), NaCl, white pepper powder, nutmeg powder, ginger powder, garlic powder, and ice water, and then chop at high speed using a chopper. The speed of the chopper is 4000 revolutions per minute, and the chopping time is 7 minutes.

[0128] (4) Sausage stuffing: Stuff the chopped meat into casings using a pneumatic sausage stuffer. The casings are natural sheep casings that have been soaked in water for 5 hours in advance, and the filling weight is 150 g per casing.

[0129] 3.3 The meat product III of the present invention is prepared using the emulsifier composition III provided in Example 1. The specific preparation process is the same as that in 3.1 except for the following steps:

[0130] (1) Raw meat trimming: After thawing the chicken breast and / or chicken leg meat, trim and remove the excess fascia and congestion.

[0131] (3) Chopping: Mix the ground meat (at a temperature of 5 - 8 °C) with the emulsifier composition III of the present invention (accounting for 0.7% of the total weight of the mixture), NaCl, white pepper powder, optional nutmeg powder, ginger powder, and garlic powder, as well as ice water, and then chop at high speed using a chopper. The speed of the chopper is 3500 revolutions per minute, and the chopping time is 6 minutes.

[0132] (4) Enema: Pump the chopped meat into the casing using a pump - type enema machine. The casing is a natural sheep intestine casing that has been soaked in water for 5 hours in advance, and the filling weight is 100 g per piece.

[0133] 3.4 The meat product IV of the present invention is prepared using the emulsifier composition IV provided in Example 1. The specific preparation process is exactly the same as that in 3.1.

[0134] Comparative Example 4. Comparative meat products I - IV

[0135] 4.1 The comparative meat product I is prepared using the comparative emulsifier composition I provided in Comparative Example 2. The specific preparation process is the same as that in 3.1 except that the comparative emulsifier composition I is used to replace the emulsifier composition I of the present invention.

[0136] 4.2 The comparative meat product II is prepared using the comparative emulsifier composition II provided in Comparative Example 2. The specific preparation process is the same as that in 3.2 except that the comparative emulsifier composition II is used to replace the emulsifier composition II of the present invention.

[0137] 4.3 The comparative meat product III is prepared using the comparative emulsifier composition III provided in Comparative Example 2. The specific preparation process is the same as that in 3.3 except that the comparative emulsifier composition III is used to replace the emulsifier composition III of the present invention.

[0138] 4.4 The comparative meat product IV is prepared using the comparative emulsifier composition IV provided in Comparative Example 2. The specific preparation process is the same as that in 3.4 except that the comparative emulsifier composition IV is used to replace the emulsifier composition IV of the present invention.

[0139] Example 5. Measurement indexes and results of meat products

[0140] After preparing the meat products I - IV of the present invention and the comparative meat products I - IV, the following indexes are measured:

[0141] 5.1 Water activity

[0142] Water activity refers to the state of water 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 be separated 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 closely combined with meat products and more difficult to be separated from meat products. The water activity value Aw is expressed as a percentage in the range of 0 - 1, specifically 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 it is.

[0143] Respectively chop the meat products I - IV of the present invention and the comparative meat products I - IV at room temperature to cover the bottom of the sample box, and use an Aqualab 4TE DUO water activity meter for measurement.

[0144] 5.2 (Cooking) Yield

[0145] (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 meat products and the level of cost control in the processing process. 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 meat products (the ability of meat products to retain water during the processing process). The better the water retention capacity of meat products, the higher the cooking yield after cooking, and vice versa.

[0146] 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:

[0147]

[0148] 5.3 Thawing water release rate

[0149] Thawing water release means that the water in the cell gaps of meat tissue forms ice crystals during the freezing process. When thawing, the melting of ice crystals may cause mechanical damage to cells, resulting in the rapid melting of ice crystals in the cell gaps, while the cells are not able to absorb back the lost water in time, thus releasing water. The thawing water release rate (also known as the thawing water loss rate) is the ratio of the weight of the meat product after thawing to the weight of the meat product before thawing. Under the condition that the freezing and thawing processes are basically the same, the thawing water release rate can reflect the water retention capacity of meat products. The better the water retention capacity of meat products, the lower the thawing water release rate, and vice versa.

[0150] Accurately weigh the weight of the sausage before and after thawing. The weight of the sausage before thawing is recorded as WA, and the weight after thawing is recorded as WB. Calculate the thawing water release rate according to the following formula:

[0151]

[0152] 5.4 Shearing force

[0153] Shearing force is the force required to cut meat products of a certain thickness with a knife of a certain bluntness, and is measured in kilogram-force. Shearing force is the most direct indicator to measure meat tenderness. Generally, it is considered that when the shearing force < 3.2 kgf, the meat is too tender; when it is 3.3 - 3.8 kgf, the meat is slightly tender; when it is 3.9 - 4.2 kgf, the tenderness is appropriate; when it is 4.3 - 5.4 kgf, the meat is slightly tough; when > 5.5 kgf, the meat is too tough. The shearing force of the sample is detected using a LLOYD TA1Plus texture analyzer and controlled using Texture Expert 4.0 software.

[0154] Cut the meat products into pieces of 20mm * 20mm * 20mm, and measure the shearing force in the direction perpendicular to the muscle fibers of the meat sample. Use a probe of type A / CKB for measurement. For each sample, perform a cutting measurement. The downward speed of the probe is 2mm / s and the downward distance is 10mm. Each sample is measured 3 times and the average value is taken.

[0155] 5.5 Texture

[0156] Hardness is the force (Newton, N) required for the meat product to reach a certain deformation, usually in the range of 7 - 8.5 N. The lower the hardness, the better; Elasticity is the degree (%) to which the meat product returns to its pre-deformed state after removing the deforming force, reflecting the resilience ability of the meat product, usually in the range above 50%. The higher the elasticity, the better. Chewiness is to simulate the human chewing process and evaluate the energy (Joule, J) required for the meat product to be chewed from a semi-solid state to a swallowable state. Usually, when it is below 500 J, the higher the chewiness, the better. Use a LLOYD TA1Plus texture analyzer to measure the hardness, elasticity, and chewiness of different meat products respectively.

[0157] First, cut the meat products into pieces of 20mm * 20mm * 20mm. During measurement, compress 50% of the height of the meat piece along the direction perpendicular to the muscle fibers. The parameter settings are: probe P50; pre-test speed 5mm / s; test speed 2mm / s; post-test speed 2mm / s; compression ratio 50%; measurement interval time 5s;

[0158] 5.6 Sensory evaluation

[0159] Randomly select 30 people to form a double-blind (neither the testers nor the tested know whether they are evaluating the comparative meat products or the meat products of the present invention) evaluation group, and score the mouthfeel, juiciness, chewiness, and overall acceptability of different meat products respectively (with a full score of 10 points). The scoring criteria are strictly in accordance with Table 3.

[0160] Table 3 Sensory evaluation criteria

[0161]

[0162] The measurement results are as follows:

[0163] (1) The measurement results of water activity, (cooking) yield, thawing water loss rate, and shear force are shown in Table 4 below.

[0164] Table 4. Measurement Results of Water Activity, Cooking Yield, Thawing Water Loss Rate, and Shear Force of Meat Products

[0165]

[0166]

[0167] 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 (7.9% - 14.6% less), indicating that the emulsifier composition of the present invention enables a higher degree of water binding in the meat products of the present invention, and it is more difficult for water to free from the meat products; the cooking yield of the meat products of the present invention is greater than that of the comparative meat products (3.1% - 10.9% greater); the thawing water loss rate of the meat products of the present invention is less than that of the comparative meat products (16.1% - 44.7% less); in addition, the shear force values of the meat products of the present invention are all within the range of appropriate tenderness (3.9 - 4.2 kgf), while the shear force values of the comparative meat products are in the range of relatively tough (4.5 - 5.4 kgf), and the overall shear force values are all less than those of the comparative meat products (8.7% - 15.1% less). Generally speaking, the emulsifier composition of the present invention can enable the meat products of the present invention to achieve better water retention and meat tenderness.

[0168] (2) The measurement results of texture (including hardness, elasticity, and chewiness) are shown in Table 5 below.

[0169] Table 5. Measurement Results of Texture of Meat Products

[0170] Group Hardness (N) Elasticity (%) Chewiness Meat Product I of the Present Invention 7.92±0.68 0.89±0.05 471.9±16.8 Comparative Meat Product I 8.21±0.56 0.81±0.04 464.9±27.8 Meat Product II of the Present Invention 7.72±0.23 0.97±0.01 489.4±15.5 Comparative Meat Product II 8.33±0.86 0.84±0.04 436.1±14.1 Meat Product III of the Present Invention 7.87±0.41 0.88±0.02 421.5±11.5 Comparative Meat Product III 8.23±0.96 0.83±0.02 407.9±34.6 Meat Product IV of the Present Invention 7.79±0.91 0.81±0.08 441.2±22.8 Comparative Meat Product IV 7.99±0.45 0.74±0.03 427.2±28.3

[0171] As shown in Table 5, the hardness of the meat products of the present invention is less than that of the comparative meat products (2.5% - 7.3% less), indicating that the emulsifier composition of the present invention makes the hardness of the meat products of the present invention more satisfactory; the elasticity of the meat products of the present invention is greater than that of the comparative meat products (6.0% - 15.5% greater); the chewiness of the meat products of the present invention is higher than that of the comparative meat products (3.3% - 12.2% higher). Generally speaking, the emulsifier composition of the present invention can enable the meat products of the present invention to have better elasticity and higher chewiness while maintaining a lower hardness, and thus have a better taste.

[0172] (3) The measurement results of sensory evaluation are shown in Table 6 below.

[0173] Table 6. Sensory evaluation results of meat products

[0174] Group Smoothness Score Juiciness Score Chewability Score Overall Acceptability Meat Product I of the Present Invention 8.23±0.64 7.17±0.08 7.44±0.38 8.46±0.46 Comparative Meat Product I 7.94±0.14 5.04±0.14 5.62±0.33 7.01±0.07 Meat Product II of the Present Invention 8.36±0.24 7.43±0.89 7.72±0.08 8.31±0.21 Comparative Meat Product II 7.04±0.25 5.68±0.16 5.01±0.45 6.35±0.78 Meat Product III of the Present Invention 7.95±0.37 7.32±0.27 7.47±0.17 7.21±0.77 Comparative Meat Product III 7.51±0.67 5.54±0.03 5.11±0.06 5.41±0.03 Meat Product IV of the Present Invention 8.01±0.56 7.13±0.07 7.07±0.11 7.87±0.05 Comparative Meat Product IV 7.77±0.31 6.61±0.13 6.56±0.06 6.76±0.45

[0175] As shown in Table 6, the smoothness scores of the meat products of the present invention are all better than those of the comparative meat products (3.1%-18.8% higher); the juiciness scores of the meat products of the present invention are all better than those of the comparative meat products (7.9%-42.3% higher); the chewiness scores of the meat products of the present invention are all better than those of the comparative meat products (7.8%-54.1% higher); the overall acceptability of the meat products of the present invention is better than that of the comparative meat products (16.4%-33.3% higher). The above data indicate that the respondents believe that the meat products of the present invention have the characteristics of being smooth, juicy, and easy to chew, so the overall acceptability is significantly higher than that of the comparative meat products, and can meet the needs of consumers to a greater extent.

[0176] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation 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 an example, and 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 of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. An emulsifier composition, comprising the following components or consisting of the following components: (a) 3 - 12 parts by weight of caseinic acid or its salts; (b) 0 - 8 parts by weight of glycolipid; (c) 8 - 18 parts by weight of collagen; (d) 3 - 12 parts by weight of transglutaminase; (e) 50 - 75 parts by weight of maltodextrin; (f) 0 - 8 parts by weight of pyrophosphate; and (g) 0 - 8 parts by weight of phosphate.

2. The emulsifier composition according to claim 1, comprising the following components or consisting of the following components: (a) 5 - 10 parts by weight of caseinic acid or its salts; (b) 0 - 5 parts by weight of glycolipid; (c) 10 - 15 parts by weight of collagen; (d) 5 - 10 parts by weight of transglutaminase; (e) 60 - 70 parts by weight of maltodextrin; (f) 0 - 5 parts by weight of pyrophosphate; and (g) 0 - 5 parts by weight of phosphate.

3. The emulsifier composition according to claim 1 or 2, wherein the caseinate is selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate and magnesium caseinate.

4. The emulsifier composition according to any one of claims 1 - 3, wherein the glycolipid is sucrose fatty acid ester or glucose fatty acid ester, preferably the sucrose fatty acid ester is selected from the group consisting of sucrose stearate, sucrose palmitate, sucrose oleate, sucrose monolaurate and sucrose monodecanoate.

5. The emulsifier composition according to any one of claims 1 - 4, wherein the collagen is selected from the group consisting of bovine collagen, fish collagen, porcine collagen and chicken collagen, preferably bovine collagen.

6. The emulsifier composition according to any one of claims 1 - 5, wherein the source of the transglutaminase is selected from the group consisting of microorganisms, plants and animals, preferably obtained by fermentation of microbial strains, and more preferably the enzyme activity of the transglutaminase is 100 UI / g or more.

7. The emulsifier composition according to any one of claims 1 - 6, wherein the pyrophosphate is selected from the group consisting of sodium pyrophosphate, potassium pyrophosphate and sodium acid pyrophosphate.

8. The emulsifier composition according to any one of claims 1 - 7, wherein the phosphate is selected from the group consisting of sodium salts of phosphoric acid, potassium salts of phosphoric acid, calcium salts of phosphoric acid and ammonium salts of phosphoric acid, preferably the sodium salts of phosphoric acid are selected from the group consisting of sodium dihydrogen phosphate, disodium hydrogen phosphate and trisodium phosphate.

9. A method for preparing the emulsifier composition according to any one of claims 1 - 8, comprising the following steps: (1) Optionally sieving each component in the emulsifier composition separately; and (2) Mixing the components in the said parts by weight to form the emulsifier composition.

10. A meat product, comprising the following components or consisting of the following components: Raw meat; The emulsifier composition according to any one of claims 1 - 8 or the emulsifier composition prepared by the method according to claim 9; NaCl; A flavoring agent selected from the group consisting of white pepper powder, nutmeg powder, ginger powder and garlic powder; and Ice water.

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