Preparation method of modified egg white powder and application in minced meat

Abstract

The present invention discloses a method for improving the storage stability of egg white powder and its application in minced meat. The method comprises mixing oligoxylose powder with egg white powder to prepare glycosylated egg white powder, adding cysteine ​​to the glycosylated egg white powder, mixing and drying to obtain modified egg white powder. The modified egg white powder prepared by the method of the present invention has a small change in color difference during storage, a small decrease in soluble protein content, a high level of gel strength, and improved antioxidant properties. The modified egg white powder containing cysteine ​​is added to minced pork, the gel texture of the minced pork is improved, and quality deterioration during refrigeration is suppressed. The present invention significantly improves the storage stability of the modified egg white powder in a simple manner, and broadens the application potential of the egg white powder.

Description

Technical Field

[0001] The invention relates to a preparation method of modified egg white powder and application of the modified egg white powder in minced meat, belonging to the technical field of food processing. Background Art

[0002] Egg white protein powder made by spray drying will cause the deterioration of the properties of egg white protein due to partial thermal denaturation of the protein, which limits the application of egg white protein. In order to further improve the properties of egg white protein, it is often considered to modify the egg white protein. Glycosylation modification is one of the commonly used modification methods, which is green, economical and convenient. In actual application, the modified protein is usually stored for a certain period of time before the final application, and the modified protein will undergo various changes during storage, and protein aggregation, reduced solubility, decreased functional properties and other phenomena may occur, which will have a negative impact on its application. Therefore, it is very necessary to adopt a suitable method to improve its storage stability.

[0003] Minced meat products are a common food that is deeply loved by consumers, but their preservation is very inconvenient. In a low-temperature environment, as the storage time increases, oxidation and rancidity will occur, resulting in a decrease in the quality of the minced meat. Adding non-meat proteins (egg white protein, etc.) to minced meat to improve gelation is a common method. For example, the patent with publication number CN106509689 discloses a method for preparing high-gel silver carp minced fish, which significantly improves the gelation performance of the minced fish by adding glycosylated egg white protein to the minced fish. Although adding egg white protein to minced meat can improve the gelation performance of minced meat, the storage stability of minced meat is still poor. After being stored for a period of time, the minced meat will still show oxidation and rancidity. In order to improve the antioxidant properties of minced meat, the commonly used method currently also includes adding natural antioxidants to minced meat to inhibit the oxidation of refrigerated minced meat. Maillard grafts have good antioxidant properties and their application in meat products has also been reported. However, traditional Maillard grafts are still glycosylated proteins in essence. In practical applications, they can only improve the gel properties of products and are difficult to effectively improve the storage stability of products. Therefore, it is very meaningful to prepare an egg white protein with good storage stability and apply it to minced meat to achieve the goal of improving the gel properties of minced meat while inhibiting the oxidation of refrigerated minced meat. Summary of the invention

[0004] In view of the problems that glycosylated egg white powder is easy to deteriorate during storage and minced meat modified with egg white powder has poor storage stability, the purpose of the present invention is to provide a method for preparing modified egg white powder with good storage stability, and to apply the modified egg white powder with good storage stability to minced meat to improve the refrigeration stability of the minced meat.

[0005] To achieve the above-mentioned purpose, the present invention provides a method for preparing modified egg white powder, comprising the following steps:

[0006] (1) dissolving and mixing: mixing egg white powder and donor sugar and dissolving them in a phosphate buffer solution, stirring evenly to obtain a mixed solution, wherein the donor sugar includes at least one of xylooligosaccharide, glucose, stachyose, and galacto-oligosaccharide;

[0007] (2) pH adjustment and drying: adjusting the pH of the mixed solution in step (1) to 6 to 8, drying it into powder, and grinding it evenly to obtain a mixed powder of protein and sugar;

[0008] (3) reaction: allowing the mixed powder of the egg white and sugar obtained in step (2) to react to obtain glycosylated egg white powder;

[0009] (4) Adding additives: dissolving the glycosylated egg white powder obtained in step (3) in deionized water, adding amino acids thereto, mixing and stirring evenly, drying into powder, and grinding evenly to obtain modified egg white powder.

[0010] In one embodiment of the present invention, the donor sugar in step (1) is xylo-oligosaccharide.

[0011] In one embodiment of the present invention, the mass ratio of egg white powder to donor sugar in step (1) is 2:1 to 32:1, preferably 8:1.

[0012] In one embodiment of the present invention, the pH in step (2) is 7.

[0013] In one embodiment of the present invention, in step (2), the drying method is vacuum freeze drying, and the drying process is to first place the mixed solution at -40°C for 10-15 hours to freeze it, and then freeze-dry it at -40°C for 2-3 days.

[0014] In one embodiment of the present invention, the temperature during the static reaction in step (3) is 50-70°C, the relative humidity is 75-85%, and the reaction time is 30-120 min. The preferred reaction temperature is 60°C, the relative humidity is 79%, and the reaction time is 90 min.

[0015] In one embodiment of the present invention, the amino acid in step (4) is cysteine.

[0016] In one embodiment of the present invention, the mass ratio of amino acids to glycosylated egg white powder in step (4) is 1:400-1:20, more preferably 1:50.

[0017] In one embodiment of the present invention, in step (4), the drying method is vacuum freeze drying, and the drying process is to first place the mixed and stirred solution at -40°C for 10-15 hours to freeze it, and then freeze-dry it at -40°C for 2-3 days.

[0018] The invention also provides a modified egg white powder prepared according to the preparation method.

[0019] The invention also provides a use of the egg white powder in minced meat.

[0020] In one embodiment of the present invention, the use comprises adding modified egg white powder into minced meat and stirring the mixture to obtain modified minced meat.

[0021] In one embodiment of the present invention, the minced meat includes minced pork, minced chicken, minced beef, minced fish, minced shrimp, etc.

[0022] In one embodiment of the present invention, the mass ratio of the modified egg white powder to the minced meat is 0.5-10%, and more preferably 5%.

[0023] Beneficial Effects of the Invention

[0024] (1) The modified egg white powder prepared by the present invention by adding amino acids to the glycosylated egg white powder not only has good gel strength but also has excellent storage stability, which is specifically manifested in improving the problems of the glycosylated egg white powder being easy to deteriorate during storage, that is, the color changes greatly compared with before storage, the soluble protein content decreases, the gel strength decreases, and the antioxidant property decreases.

[0025] (2) The cysteine ​​used in the present invention is a common amino acid in organisms, has an antioxidant effect, can remove free radicals in the body, and can be used as an antioxidant and a copper integrator. When added to the glycosylated egg white powder, the cysteine ​​and the glycosylated egg white powder have a synergistic effect, thereby improving the antioxidant property of the egg white powder. The method of the present invention is easy to operate and has simple steps. It can effectively improve the storage stability of the modified egg white powder and improve the practical application potential of the modified egg white powder.

[0026] (3) Adding modified egg white powder to minced pork effectively improved the storage stability of minced pork, that is, it improved the cooking loss and fat oxidation degree of minced pork during refrigeration, and at the same time improved the water retention of minced pork before storage, which was manifested as a reduction in the cooking loss rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a flow chart of a method for improving the storage stability of modified egg white powder and its application in minced pork. DETAILED DESCRIPTION

[0028] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0029] Test method:

[0030] Color difference: Use a high-precision spectrophotometer to measure the L * 、a * , b * Value. With the original egg white protein as reference, the color difference (△E) is calculated according to formula (1):

[0031]

[0032] Among them, L * , a * , b * and L * 0 , a * 0 , b * 0 are the corresponding values ​​of sample and original egg white protein, respectively.

[0033] Soluble protein content: Dissolve the sample to 1% (w / v) in phosphate buffer solution (0.1 mol / L, pH 7.4), centrifuge at 10,000×g for 15 min, and measure the protein concentration of the supernatant by the biuret method. The soluble protein content is calculated according to formula (2):

[0034] Soluble protein content after storage for x days (%) = protein concentration of supernatant after storage for x days / protein concentration of supernatant before storage (2)

[0035] Gel strength: Dissolve the sample in deionized water until the protein solubility is 12%, and adjust the pH to 7.0 with NaOH or HCl, then heat in a 90°C water bath for 30 minutes, take out and cool, take out the gel, and cut into block samples of the same size. Use a texture analyzer to measure the texture of the above gel. The probe selected is a cylindrical probe with a diameter of 36mm (P36R), and the maximum stress of the compression process is used to characterize the hardness of the sample. The main parameters are set as follows: pre-test, post-test, and measurement speed are 2mm / s, and the compression deformation is 50%.

[0036] Antioxidant properties:

[0037] ABTS free radical scavenging ability determination: The ABTS free radical scavenging rate is used to characterize the antioxidant activity of the sample. Prepare 7mM ABTS solution and 2.45mM potassium persulfate solution, mix them in equal volumes to make ABTS working solution, and store them in the dark at room temperature for 12-16h. Before sample analysis, dilute the ABTS working solution with phosphate buffer solution (0.1M, pH 7.4) to an absorbance of 0.70±0.02. Take 2mL of sample and add 2mL ABTS, mix well, react at room temperature for 18min, and measure its absorbance at 734nm. Phosphate buffer solution replaces the sample as a control sample. ABTS free radical scavenging activity is calculated by the following formula (3):

[0038] ABTS free radical scavenging ability (%) = (1-A S / A C )x100% (3)

[0039] Among them A S -The absorbance value of the sample; A C -Absorbance value of the control.

[0040] Fe 2+ Determination of chelating ability: Dissolve the sample in deionized water to 1% (w / v), take 1 mL of the sample, add 0.5 mL of deionized water and 0.05 mL of 2 mmol / L ferrous chloride, mix well, then add 0.1 mL of 5 mmol / L ferroxine, let stand for 10 minutes, and then centrifuge at 5000×g for 10 minutes. Take the supernatant to measure the absorbance at 562 nm, and use deionized water instead of the sample as a control. 2+ The chelating capacity is calculated by formula (4):

[0041] Fe 2+ Chelating ability (%) = (1-A S / A C )x100% (4)

[0042] Among them A S -The absorbance value of the sample; A C -Absorbance value of the control.

[0043] Texture analysis of minced meat: Take a certain amount of minced meat, fill it into a centrifuge tube, centrifuge it at 500×g for 5 minutes to remove bubbles, then steam it in a water bath at 85℃ for 30 minutes and cool it. Cut a columnar sample with a height of 1 cm and measure the texture with a physical property analyzer. Use the TPA mode, select the P36R probe, and set the main parameters as follows: pre-measurement speed 2mm / s, post-measurement and measurement speed 1mm / s, and compression deformation 50%.

[0044] Determination of cooking loss rate: For the minced meat prepared above, the calculation formula of cooking loss rate is as follows:

[0045] Cooking loss rate (%) = (m 1 -m 2 ) / m 1 (5)

[0046] Where m 1 -Mass of minced pork before cooking (g); m 2 - Mass of minced pork after cooking (g).

[0047] Determination of thiobarbituric acid reactant (TBARS) value: Weigh 5g minced meat, add 15mL deionized water, and homogenize at 9000rpm for 1min. Then add 5mL pre-cooled TCA (25%, w / v), mix well, centrifuge at 10,000×g, 10min, take 3.5mL of supernatant, add 1.5mL of thiobarbituric acid (0.6%, w / v), heat in a 95℃ water bath for 50min, and measure the absorbance at 532nm after cooling. The TBARS value (mg MDA / kg) is expressed as the mass of malondialdehyde (MDA) contained in each kg of meat, and is calculated by formula (6):

[0048] TBARS(mg MDA / kg)=(A*V*M) / (ε*l*m) (6)

[0049] Wherein, A-absorbance value; V-sample volume (mL); M-molecular weight of malondialdehyde 72.063 (g / mol); ε-molar absorption coefficient 156000 (L / mol·cm); l-optical path length (cm); m-meat sample mass (kg).

[0050] Determination of total volatile basic nitrogen (TVBN) value: weigh about 10g of sample, accurate to 0.001g, add 75mL of water into the distillation tube, mix well, make the sample evenly dispersed, and soak for 30min. Determine using a semi-automatic Kjeldahl nitrogen analyzer, add 1g of magnesium oxide to the distillation tube containing the sample, immediately connect it to the distiller of the nitrogen analyzer, then perform distillation operation, and absorb with 30mL of boric acid. Titrate with 0.1mol / L hydrochloric acid, using methyl red and bromocresol green as a mixed indicator. The content of volatile basic nitrogen in the sample is calculated according to the following formula:

[0051] TVBN(mg / 100g)=(V 1 -V 2 )*c*14*100 / m (7)

[0052] Among them, V 1 -The volume of hydrochloric acid standard titration solution consumed by the sample (mL); V 2-The volume of the standard hydrochloric acid titration solution consumed by the blank sample (mL); c-The concentration of the standard hydrochloric acid titration solution (mol / L); m-The mass of the sample (g).

[0053] Embodiment 1 Method for improving storage stability of egg white powder

[0054] A method for improving the storage stability of egg white powder, comprising the following steps:

[0055] (1) Dissolving and mixing: Mix egg white powder and xylo-oligosaccharide in a mass ratio of 1:8 and dissolve in a phosphate buffer solution with a concentration of 0.1 mol / L, and stir evenly;

[0056] (2) adjusting pH: adjusting the pH of the mixed solution in step (1) to 7.0, freeze-drying the solution into powder, and grinding it uniformly;

[0057] (3) reaction: reacting the mixed powder of the protein and xylo-oligosaccharide obtained in step (2) at 60° C. and 79% relative humidity for 1.5 h to obtain glycosylated egg white powder;

[0058] (4) Mixing amino acids: dissolving the glycosylated egg white powder in step (3) in deionized water, adding cysteine ​​thereto, stirring and mixing evenly, drying to powder, and grinding the powder evenly to obtain modified egg white powder, wherein the mass ratio of the added cysteine ​​to the glycosylated egg white powder is 1:50.

[0059] After testing, it was found that the color difference of the modified egg white powder after storage for 0 days was 7.54, the gel strength was 2307.00g, the ABTS free radical scavenging rate was 60.06%, and the Fe 2+ The chelating capacity is 82.00%.

[0060] Example 2 Storage stability of modified egg white powder

[0061] The preparation method of the modified egg white powder in Example 2 is the same as that in Example 1. The prepared modified egg white powder was stored at 40° C. and 60% relative humidity for 7 days.

[0062] After testing, it was found that the color difference of the modified egg white powder after storage for 7 days was 13.30, the soluble protein content was 95.21%, the gel strength was 1929.21g, the ABTS free radical scavenging rate was 68.29%, and the Fe 2+ The chelating capacity is 66.87%.

[0063] Example 3: Effect of the ratio of added cysteine ​​on the pink color difference of modified egg white

[0064] The difference between Example 3 and Example 1 is that the ratio of cysteine ​​added is different. The mass ratio of cysteine ​​to glycosylated egg white powder is changed to 1:400, 1:200, 1:100, 1:50 and 1:20 respectively, and the color difference data of the modified egg white powder are shown in Table 1.

[0065] Table 1 Effect of different cysteine ​​ratios on modified egg white powder

[0066]

[0067]

[0068] It can be seen from the data in Table 1 that when the modified egg white powder is not stored, the color difference of the modified egg white powder does not change much with the increase of the amount of cysteine ​​added.

[0069] Example 4: Effect of the ratio of added cysteine ​​on the storage stability of modified egg white powder

[0070] The difference between Example 4 and Example 2 is that the ratio of added cysteine ​​is different. The mass ratio of cysteine ​​to glycosylated egg white powder is changed to 1:400, 1:200, 1:100, 1:50 and 1:20 respectively, and the color difference data of the modified egg white powder are shown in Table 2.

[0071] Table 2 Effect of different cysteine ​​ratios on modified egg white powder

[0072]

[0073] As shown in Table 2, as the storage time increases to 7 days, the color difference of the sample increases and the soluble protein content decreases, which is a negative effect caused by storage. However, as the proportion of cysteine ​​added increases, the color difference gradually decreases and the soluble protein content increases, indicating that cysteine ​​can effectively improve the storage stability of modified egg white powder and is related to the addition ratio.

[0074] Example 5: Effect of storage time on modified egg white powder

[0075] The preparation method of the modified egg white powder is the same as that in Example 1. The modified egg white powder is stored at 40° C. and 60% relative humidity for 0, 2, 4 and 7 days respectively. The relevant data of the modified egg white powder are shown in Table 3.

[0076] Table 3 Effect of different storage time on modified egg white powder

[0077]

[0078] Note: According to the formula for soluble protein content, the calculated value of soluble protein content on day 0 is meaningless, so the value is not given.

[0079] It can be seen from Table 3 that with the increase of storage time, the color difference of the modified egg white powder gradually increases, the gel strength gradually decreases, and its antioxidant performance also gradually decreases.

[0080] Example 6 Preparation of modified minced pork

[0081] The modified egg white powder was added into the evenly stirred minced pork with a lean meat to fat meat ratio of 3:1 at a mass ratio of 5% to prepare the modified minced pork. The preparation method of the modified egg white powder was the same as that of Example 1.

[0082] The gel hardness of the modified pork mince prepared above was measured to be 4624.70 g, the cooking loss rate was 3.67%, the TBARS value was 0.20 mg MDA / kg, and the TVBN value was 10.00 mg / 100 g.

[0083] Example 7 Storage stability of modified pork mince

[0084] The modified egg white powder was added into the evenly stirred minced pork with a lean meat to fat meat ratio of 3:1 at a mass ratio of 5% to prepare the modified minced pork. The preparation method of the modified egg white powder was the same as that of Example 1, and the modified egg white powder used was the modified egg white powder stored at 40° C. and 60% relative humidity for 7 days.

[0085] The gel hardness of the modified pork mince prepared above was measured to be 5027.08 g, the cooking loss rate was 8.12%, the TBARS value was 0.21 mg MDA / kg, and the TVBN value was 49.70 mg / 100 g.

[0086] Example 8 Effect of different modified egg white powder mass ratios on the texture of minced pork

[0087] The difference between Example 8 and Example 6 is that the mass ratio of the modified egg white powder is changed to 0.5%, 1%, 2%, 5% and 10% respectively. The texture data of the modified minced pork are shown in Table 4.

[0088] Table 4 Effect of different modified egg white powder mass ratios on the texture of minced pork

[0089]

[0090] As shown in Table 4, with the increase of the mass ratio of modified egg white powder, the gel texture of minced pork is greatly improved. However, if the amount of modified egg white powder added is too large, the hardness of minced pork will be too large, thus affecting the taste of minced pork and significantly increasing the price of minced pork. In summary, the optimal mass ratio of modified egg white powder is 5%.

[0091] Example 9 Effect of Storage Time on the Quality of Minced Pork

[0092] The difference between Example 9 and Example 6 is that the modified minced pork is stored at 4° C. for 0, 2, 4 and 6 days. The quality data of the minced pork obtained by testing are shown in Table 5.

[0093] Table 5 Effect of different storage time on the quality of minced pork

[0094]

[0095] It can be seen from Table 5 that if the modified egg white powder is not stored and is directly used to prepare modified minced pork, the cooking loss rate, TBARS value and TVBN value of the minced pork will increase with the increase of storage time of the minced pork, indicating that the quality of the minced pork has deteriorated during the storage process.

[0096] Example 10 Effect of Storage Time on the Quality of Minced Pork

[0097] The difference between Example 10 and Example 7 is that the modified minced pork is stored at 4° C. for 0, 2, 4 and 6 days. The quality data of the minced pork obtained by testing are shown in Table 6.

[0098] Table 6 Effect of different storage time on the quality of minced pork

[0099]

[0100] As shown in Table 6, storage will increase the cooking loss rate, TBARS value and TVBN value of minced pork, indicating the deterioration of the quality of minced pork. The modified egg white powder was used to prepare modified minced pork after being stored for 7 days, and it had little effect on the quality of minced pork.

[0101] Comparative Example 1

[0102] The difference between Control Example 1 and Example 1 is that the addition of oligoxylan in step (1) of Example 1 and steps (3) and (4) are omitted. The relevant data of the egg white powder obtained by testing are shown in Table 7.

[0103] Table 7 Test results of comparative example 1

[0104]

[0105] It can be seen from Table 7 that the gelling and antioxidant properties of the original egg white powder are not as good as those of the modified egg white powder.

[0106] Comparative Example 2

[0107] The difference between Control Example 2 and Example 1 is that step (4) in Example 1 is omitted, and the prepared glycosylated egg white powder is stored at 40° C. and 60% relative humidity for 0, 2, 4 and 7 days. The test data are shown in Table 8.

[0108] Table 8 Test results of comparative example 2

[0109]

[0110] Note: According to the formula for soluble protein content, the calculated value of soluble protein content on day 0 is meaningless, so the value is not given.

[0111] Comparing the data in Table 8 and Table 3, it can be seen that the deterioration of glycosylated egg white powder during storage is significantly greater than that of modified egg white powder, especially in terms of color difference, soluble protein content and gel strength. In addition, the addition of cysteine ​​can improve the antioxidant properties of egg white powder.

[0112] Comparative Example 3

[0113] The difference between Control Example 3 and Example 1 is that the ratio of cysteine ​​mixed in Example 1 is changed to 1:10, and the prepared modified egg white powder is stored at 40°C and 60% relative humidity for 0, 2, 4 and 7 days. The test data are shown in Table 9.

[0114] Table 9 Test results of comparative example 3

[0115]

[0116] Note: According to the formula for soluble protein content, the calculated value of soluble protein content on day 0 is meaningless, so the value is not given.

[0117] Comparing the data in Table 9 and Table 3, it can be seen that the modified egg white powder with cysteine ​​added in a ratio of 1:10 also has lower color difference and higher soluble protein content, but adding too high a ratio will lead to more insoluble cysteine ​​and increase the cost of egg white powder.

[0118] Comparative Example 4

[0119] The difference between Control Example 4 and Example 1 is that the step of adding cysteine ​​in step (4) of Example 1 is changed to dialysis for 48 hours using a dialysis bag with a molecular weight of 3500Da, and the prepared modified egg white powder is stored at 40°C and 60% relative humidity for 0, 2, 4 and 7 days. The test data are shown in Table 10.

[0120] Table 10 Test results of comparative example 4

[0121]

[0122] Note: According to the formula for soluble protein content, the calculated value of soluble protein content on day 0 is meaningless, so the value is not given.

[0123] Comparing the data in Table 10 and Table 3, it can be seen that although the method of removing free sugars by dialysis can also maintain a lower color difference and a higher soluble protein content, it leads to a significant decrease in the gel strength of the egg white powder and a decrease in the antioxidant performance.

[0124] Comparative Example 5

[0125] The difference between Control Example 5 and Example 2 is that step (4) in Example 2 is omitted, and the obtained glycosylated egg white powder is stored at 4° C. and 60% relative humidity for 7 days. The test data are shown in Table 11.

[0126] Table 11 Test results of comparative example 5

[0127]

[0128]

[0129] It can be seen from Table 11 that although low-temperature storage at 4°C can maintain the properties of the modified egg white powder during storage, the cost is relatively high.

[0130] Comparative Example 6

[0131] The difference between Control Example 6 and Example 2 is that the cysteine ​​in step (4) of Example 2 is replaced by citric acid.

[0132] Comparative Example 7

[0133] The difference between Control Example 7 and Example 2 is that the cysteine ​​in step (4) of Example 2 is replaced by ascorbic acid.

[0134] Comparative Example 8

[0135] The difference between Control Example 8 and Example 2 is that the cysteine ​​in step (4) of Example 2 is replaced by rutin.

[0136] Comparative Example 9

[0137] The difference between Control Example 9 and Example 2 is that the cysteine ​​in step (4) of Example 2 is replaced by 9-epicatechin.

[0138] The modified egg white powder prepared in Control Examples 6-9 was subjected to performance tests. The test results are shown in Table 12.

[0139] Table 12 Test results of comparative examples 6-9

[0140]

[0141] It can be seen from Table 12 that after being mixed with other commonly used antioxidant additives, the effect on the storage stability of modified egg white powder is not as good as cysteine.

[0142] Comparative Example 10

[0143] The evenly mixed minced pork with a lean meat to fat ratio of 3:1 was stored at 4°C for 0, 2, 4 and 6 days. The test data are shown in Table 13.

[0144] Table 13 Test results of comparative example 10

[0145]

[0146] It can be seen from Table 13 that the quality of pork mince without any additives is far inferior to that of pork mince with modified egg white powder, especially the cooking loss rate.

[0147] Comparative Example 11

[0148] The modified egg white powder was added at a mass ratio of 5% into the evenly stirred minced pork with a lean meat to fat meat mass ratio of 3:1 to prepare the modified minced pork. The preparation steps of the modified egg white powder were the same as those of Control Example 1. The prepared modified minced pork was stored at 4°C for 0, 2, 4 and 6 days. The test data are shown in Table 14.

[0149] Table 14 Test results of comparative example 11

[0150]

[0151] Comparative Example 12

[0152] Modified pork mince was prepared by adding modified egg white powder at a mass ratio of 5% into evenly stirred pork mince with a lean meat to fat meat mass ratio of 3:1. The preparation steps of the modified egg white powder were the same as those of Control Example 2. The modified egg white powder used was the modified egg white powder stored at 40°C and 60% relative humidity for 7 days. The prepared modified pork mince was stored at 4°C for 0, 2, 4 and 6 days. The test data are shown in Table 15.

[0153] Table 15 Test results of comparative example 12

[0154]

[0155] Comparative Example 13

[0156] The modified egg white powder was added at a mass ratio of 5% into evenly stirred minced pork with a lean meat to fat meat mass ratio of 3:1 to prepare modified minced pork. The preparation steps of the modified egg white powder were the same as those in Control Example 2. The prepared modified minced pork was stored at 4°C for 0, 2, 4 and 6 days. The test data are shown in Table 16.

[0157] Table 16 Test results of comparative example 13

[0158]

[0159] It can be seen from Tables 14-16 that the TVBN values ​​of minced pork with original egg white powder and modified egg white powder without addition before and after storage are higher than those of minced pork with modified egg white powder containing cysteine, indicating that cysteine ​​can inhibit protein decomposition and property deterioration of minced pork during refrigeration, and cysteine ​​has good application potential in minced meat products.

[0160] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing modified egg white powder for improving the storage stability of minced meat, characterized in that: The following steps are involved: (1) dissolving and mixing: mixing egg white powder and donor sugar and dissolving them in a phosphate buffer solution, stirring evenly to obtain a mixed solution, wherein the donor sugar includes at least one of xylooligosaccharide, glucose, stachyose, and galacto-oligosaccharide; (2) pH adjustment and drying: adjusting the pH of the mixed solution in step (1) to 6 to 8, drying it into powder, and grinding it evenly to obtain a mixed powder of protein and sugar; (3) reaction: allowing the mixed powder of the egg white and sugar obtained in step (2) to react to obtain glycosylated egg white powder; (4) mixing in amino acids: dissolving the glycosylated egg white powder obtained in step (3) in deionized water, adding amino acids thereto, mixing and stirring uniformly, drying into powder, and grinding uniformly to obtain modified egg white powder; Wherein, the amino acid described in step (4) is cysteine, and the mass ratio of the amino acid to the glycosylated egg white powder is 1:400-1:

20.

2. The method according to claim 1, characterized in that: In step (1), the mass ratio of the egg white powder to the donor sugar is 2:1 to 32:1, and the donor sugar is xylooligosaccharide.

3. The method according to claim 1, characterized in that In step (2), the pH of the mixed solution is adjusted to 7.

4. The method according to claim 1, characterized in that The temperature during the static reaction in step (3) is 50-70° C., the relative humidity of the air is 75-85%, and the reaction time is 30-120 min.

5. Prepare modified egg white powder according to any one of the methods described in claims 1-4.

6. Use of the modified egg white powder according to claim 5 in minced meat, wherein the minced meat comprises any one of minced pork, minced chicken, minced beef, minced fish and minced shrimp.

7. The use according to claim 6, characterized in that The application comprises adding the modified egg white powder into minced meat and stirring the mixture evenly to obtain the modified minced meat.

8. The use according to claim 7, characterized in that The mass ratio of the modified egg white powder to the minced meat is 0.5-10%.

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