An enzyme composition for improving taste and meat texture and preparation method thereof

Abstract

The present invention relates to the field of food technology, and specifically to an enzyme composition for improving the taste and meat structure and a preparation method thereof, wherein the enzyme composition comprises transglutaminase and lactate dehydrogenase; the mass percentage of the transglutaminase and lactate dehydrogenase is 0.6%-1.6%: 0.6%-1.6%. The present invention optimizes the combination of enzymes and enzymolysis parameters, and obtains a better enzymolysis combination and enzymolysis method; the various properties of the products obtained by the enzymolysis combination and enzymolysis parameters of the present invention are significantly improved, which is conducive to the production of meat products.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to an enzyme composition for improving the taste and meat texture and a preparation method thereof. Background Art

[0002] In the food industry, in order to improve the taste of meat, the use of enzyme compositions to process food is one of the current research hotspots. The enzyme compositions used often include enzyme bacteria, probiotics and meat tenderizers. Enzyme bacteria and probiotics can be used to ferment Chinese herbal medicines to improve the taste and nutritional value of poultry meat. The specific operation method is to crush Chinese herbal medicines such as hawthorn, tangerine peel, licorice, cinnamon, astragalus, atractylodes, pomegranate peel, selfheal, pinellia, gall bladder arisaema, frankincense, cloves, fennel, eucommia, passion fruit peel and pine needle powder, and mix them with feed fermentation agent, soybean meal and corn flour, and seal them in a plastic container for fermentation for more than one week. Then add the fermented Chinese herbal medicines to the feed to feed poultry until they are ready for slaughter. This method is suitable for the feeding stage.

[0003] Meat tenderizer can be used to marinate meat to improve its tenderness and taste. The specific operation method is to mix meat tenderizer and water in a certain proportion, cut the meat into pieces and soak them in the tenderizer, making sure that the surface of the meat is completely soaked. The soaking time depends on the thickness of the meat, generally 30 seconds to 60 seconds. Meat treated with meat tenderizer can become more tender and smooth when cooked.

[0004] Transglutaminase (TGase, EC 2.3.2.13) is an enzyme that can catalyze the formation of covalent bonds between the ε-amino group of lysine on proteins and the γ-hydroxyamide group of glutamic acid, leading to protein polymerization. It is also a common food additive enzyme. Myosin and actin, as important components of myofibrils, are two important functional proteins that make muscles have water retention and adhesion, among which myosin is the most important. Under heating, disulfide bonds are formed between myosin molecules and actin molecules, and a complex heat-induced gel spatial network structure is formed under the interaction of molecular hydrophobic groups, and disulfide bonds and hydrophobic groups serve as connection points on this network. The formation of heat-induced gel of myofibrillar protein gives meat products quality characteristics such as elasticity, sliceability, and water retention. In the muscle protein gel system added with transglutaminase, due to its catalytic lateral binding reaction, glutamyl residues and lysine residues are combined to form ε-(γ-glutamyl) lysine. The formed GL peptide bond not only constitutes a new connection point on the gel network, but also has a stronger connection force than the disulfide bond, thereby enabling the gel to have stronger stability and giving the product better quality. It can improve the texture of meat products, increase product yield, broaden the source of raw materials, and improve raw material utilization.

[0005] In the prior art, the combined use of enzyme bacteria, probiotics and meat tenderizers can effectively improve the taste of meat and enhance the quality and nutritional value of meat.

[0006] For example, the prior art CN106923229B discloses a processing technology for beef diced beef. The present invention pre-treats fresh beef by combining soaking, ultrasonic treatment and marinating at the same time, and then uniformly adds zinc and docosahexaenoic acid to the beef seasoning by injection, ultrafine grinding, mixing and other methods, and accurately calculates and controls the total amount of zinc and docosahexaenoic acid intake by the human body through the use of the beef seasoning. Finally, combined with gradient freezing technology and packaging methods and other processes, the purpose of reasonably supplementing zinc and docosahexaenoic acid is finally achieved, while meeting people's requirements for the taste, appearance, flavor, nutritional content, shelf life and other aspects of beef diced beef.

[0007] Prior art CN106889476A discloses a processing technology for high-elasticity and high-brittleness beef balls, and the processing technology mainly includes: beef soaking, ultrasonic pickling, gradient freezing, and packaging. By combining soaking, ultrasonic treatment and simultaneous pickling, gradient freezing technology and packaging method, fresh beef is pre-processed, and people's requirements for beef taste, appearance, flavor, nutritional content, shelf life, etc. are met at the same time.

[0008] Prior art CN109730238B provides a method for preparing instant beef jerky, which relates to the field of food manufacturing technology. The method comprises the following steps: pretreatment, tenderization and marinating, air drying, baking, cooling and packaging. The method adopts a composite enzyme, a composite phosphate and a marinating agent for tenderization and marinating. The composite enzyme includes trypsin, papain and transglutaminase per gram of beef slices; the composite phosphate includes sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; the marinating agent includes the following ingredients: carrageenan, soy protein isolate, edible starch, edible salt, white sugar, five-spice powder, rice wine, soy sauce and a composite preservative. The method improves the tenderizing effect and enhances the elasticity of beef, thereby improving the taste, while maintaining the original flavor of beef jerky.

[0009] Based on this, the present invention will screen enzyme combinations to improve the taste and improve the meat texture. Summary of the invention

[0010] In order to solve the above problems, the present invention first provides an enzyme composition for improving the taste and texture of meat, wherein the enzyme composition comprises transglutaminase and lactate dehydrogenase.

[0011] Preferably, the enzyme composition further comprises probiotics and / or an enzymatic reaction catalyst.

[0012] Preferably, the enzyme composition consists of transglutaminase and lactate dehydrogenase.

[0013] Preferably, the transglutaminase is added in an amount of 0.6%-1.6% of the substrate mass percentage.

[0014] Preferably, the lactate dehydrogenase is added in an amount of 0.6%-1.6% of the substrate mass percentage.

[0015] Preferably, the mass percentages of the transglutaminase and the lactate dehydrogenase are 0.6%-1.6%: 0.6%-1.6%.

[0016] Preferably, the mass percentage of the transglutaminase and the lactate dehydrogenase is 1:1.

[0017] The present invention also provides the application of the enzyme composition for improving the taste and meat texture, wherein the application is the production of meat products.

[0018] Finally, the present invention provides a method for preparing the enzyme composition for improving the taste and texture of meat, the method comprising weighing transglutaminase and lactate dehydrogenase in a mass percentage of 0.6%-1.6%: 0.6%-1.6%, and then mixing.

[0019] Compared with the prior art, the present invention has at least the following beneficial effects:

[0020] (1) The present invention optimizes the enzyme combination and enzymatic hydrolysis parameters to obtain a better enzymatic hydrolysis combination and enzymatic hydrolysis method;

[0021] (2) The various properties of the products obtained by the enzymatic hydrolysis combination and enzymatic hydrolysis parameters of the present invention are significantly improved, which is conducive to the production of meat products. DETAILED DESCRIPTION

[0022] In order to make the technical problems to be solved, technical solutions and advantages of the present invention more clearly understood, a detailed description will be given below in conjunction with specific embodiments.

[0023] Transglutaminase: 125u / g, lactate dehydrogenase (enzyme activity 10u / mg) were purchased from commercial companies.

[0024] Example 1

[0025] (For the basis of the method improvement, see: Long Tan et al., Effect of transglutaminase on the texture characteristics of beef balls, Food and Machinery, Vol. 30, No. 1, January 2014, pp. 29-33);

[0026] 500g raw meat (450g lean meat, 50g fat), 12.5g salt, 1.2g tripolyphosphate, 0.8g pyrophosphate, 10g sugar, 1g carrageenan, 10g soy protein isolate, 75g tapioca starch, 100mL ice water, the amount of transglutaminase and lactate dehydrogenase added is calculated according to Table 1.

[0027] (1) Pretreatment of raw meat: Clean qualified commercial beef and cut it into small pieces for later use. Cut pork fat into strips and blocks. Use a meat grinder to grind the beef and fat separately. After the raw materials are ground, chop and mix them immediately and place them in a low temperature environment of 4°C for later use.

[0028] (2) Chopping: Pour the minced meat into a chopper and chop it into a paste. Then add salt, phosphate, and various auxiliary materials in order, and chop it at high speed into a sticky, fine filling. Finally, add starch and fat and chop it thoroughly. During the entire chopping process, the temperature of the meat filling should be controlled below 10°C as much as possible.

[0029] (3) Gelation: The chopped meat filling was allowed to stand for half an hour to allow it to be further emulsified, and then it was made into meatballs manually. The diameter of the meatballs was controlled to be about 2.5 cm. Based on the mass of the meatballs, enzyme preparations were added according to the mass percentage in Table 1, and enzymatic hydrolysis was performed in a constant temperature water bath. The enzymatic hydrolysis temperature and enzymatic hydrolysis time were shown in Table 1.

[0030] (4) Cooking: Place the enzymatically hydrolyzed meatballs in 90°C water and cook until the meatballs float from the bottom to the surface and stop heating.

[0031] According to the parameters in Table 1 below, the enzymatic hydrolysis temperature, the amount of transglutaminase and lactate dehydrogenase added, and the enzymatic hydrolysis time during the processing were adjusted and experiments were carried out respectively.

[0032] Table 1: Grouping

[0033]

[0034] Effect test experiment:

[0035] (1) Determination of elasticity and chewiness: The meatballs were cut into drums with a thickness of 15 mm, and the SMSP / 36R probe was used to test the texture of the samples. Determination parameters: pre-test speed 1 mm / s; test speed 5 mm / s; post-test speed 5 mm / s; compression degree 55%; dwell time between two compressions 5 s; trigger type automatic, trigger force 5 g (method see: Liu Anjun, Guo Jing, Wang Zijian, et al. Study on optimization of chicken liver sausage processing technology by response surface methodology. Modern Food Science and Technology, 2013, 29 (6): 1288-1332).

[0036] (2) Determination of gel strength: The prepared beef balls were taken out from the 4°C temperature and placed at room temperature to allow the temperature of the meatballs to equilibrate to room temperature. Then they were cut into drums with a thickness of 15 mm. The breaking strength and depression were directly measured using a texture analyzer. A spherical probe with a diameter of 5 mm was used. The measurement parameters were: sample height 15 mm; pre-test speed 1 mm / s; test speed 2 mm / s; downward pressure distance 10 mm. The first peak on the curve was the breaking strength, and the corresponding distance was the depression. The breaking strength reflects the hardness of the beef ball gel, and the depression reflects the elasticity of the beef ball gel. The product of the two is the gel strength (for the method, see: Chen Haihua, Xue Changhu. Effects of hydrophilic colloids on the gel properties of horse mackerel surimi. Transactions of the Chinese Society of Agricultural Machinery, 2009, 40 (2): 119-125).

[0037] The test results are shown in Table 2.

[0038] Table 2: Test results

[0039]

[0040] Referring to the results in Table 2, it can be found that the result of Example 16 is the best. For the combination of Example 16, a control group is set according to Table 3.

[0041] Table 3 Control group

[0042]

[0043] For the control group, the elasticity, chewiness and gel strength were tested after the experiment. The results are shown in Table 4.

[0044] Table 4 Test results

[0045]

[0046] From the results in Table 4, it can be seen that the effect of the combination of Example 16 is also significant compared with the control group (p<0.05).

[0047] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. An application of an enzyme composition for improving the taste and texture of meat, characterized in that: The application is to produce beef balls, characterized in that the enzyme composition consists of transglutaminase and lactate dehydrogenase; The mass percentages of the transglutaminase and lactate dehydrogenase are 0.6%:1.0%; The enzymatic hydrolysis temperature during the application is 54° C. and the enzymatic hydrolysis time is 0.3 h.

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