Meat tenderizer as well as preparation method and application thereof

Abstract

The invention belongs to the field of food additives, and particularly relates to a meat tenderizer as well as a preparation method and application thereof. The meat tenderizer is prepared from the following components in parts by weight: 6 parts of TG enzyme, 6 parts of composite phosphate and 4 parts of psyllium husk powder. On the basis of a single factor experiment, the tenderizing effects of different tenderizing agents on the pork stuffing in the zongzi are further compared under the optimal content, and the meat stuffing is detected by utilizing a low-field nuclear magnetism technology so as to obtain the movement condition of water molecules and the existence state of the water molecules, and finally the optimal types and contents of the tenderizing agents are obtained.

Description

Technical Field

[0001] The invention belongs to the field of food additives, and specifically relates to a meat tenderizer and a preparation method and application thereof. Background Art

[0002] As the scale of the zongzi market continues to grow, the packaging forms of zongzi are becoming more and more diverse. The consumption concepts and awareness of modern consumers are becoming more and more rational. More people realize that the quality of zongzi needs to be improved to shorten the taste quality difference with fresh zongzi. In particular, zongzi manufacturers are in urgent need of improving the quality of packaged zongzi. For traditional large meat zongzi, its main raw materials are glutinous rice and meat filling. The opinions of the quality management personnel of the production company and the results of the market consumer quality survey show that the quality change of the meat part has the greatest impact on the quality of the entire packaged zongzi. It is mainly reflected in the hardening, woodiness, and tissue fibrosis of the meat. It is currently found that as the storage time of the meat filling of the zongzi increases, the meat taste becomes obviously harder, which seriously affects the taste of the meat. Summary of the invention

[0003] In order to solve the above problems, the present invention provides a meat tenderizer, which is prepared by 4-8 parts of TG enzyme, 4-8 parts of composite phosphate and 2-6 parts of psyllium husk powder in parts by weight.

[0004] Furthermore, the meat tenderizer is prepared from 6 parts of TG enzyme, 6 parts of composite phosphate and 4 parts of psyllium husk powder in parts by weight.

[0005] The invention also provides a method for preparing the meat tenderizer, which comprises crushing TG enzyme, phosphate and psyllium husk powder, mixing them in a prescribed ratio, and sealing them for storage.

[0006] The invention also provides application of the meat tenderizer in meat processing.

[0007] On the other hand, the present invention provides a meat dumpling, in which the weight of the meat tenderizer accounts for 0.6% to 1.6% of the weight of the meat.

[0008] Furthermore, the meat is pork.

[0009] Furthermore, the pork is in the form of uniformly sized pieces of 2cm×2cm×1cm.

[0010] Furthermore, each of the rice dumplings contains 67.5g of glutinous rice, 15g of lean meat, 7.5g of fat and 0.36g of meat tenderizer.

[0011] The present invention has the following beneficial effects:

[0012] The present invention further compares the tenderizing effects of different tenderizers on pork stuffing in zongzi at the optimum content on the basis of single factor experiments, and uses low-field nuclear magnetic resonance technology to detect the meat stuffing to obtain the movement of water molecules and their existence state, and finally obtains the most suitable tenderizer type and content. Compared with the existing meat tenderizer, the raw materials selected by the present invention are healthier, the dosage is less, and it is more suitable for large-scale food industry applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0014] Figure 1 Effects of different TGase contents on pork tenderloin. a and b respectively represent the effects of TGase on shear force and hardness of pork tenderloin. Different superscript letters in the same column represent significant differences (P<0.05), the same below.

[0015] Figure 2 Effects of different contents of composite phosphate on pork tenderloin, a and b represent the effects of TGase on shear force and hardness of pork tenderloin, respectively;

[0016] Figure 3 Effects of different contents of psyllium husk powder on pork tenderloin, a and b respectively represent the effects of TGase on shear force and hardness of pork tenderloin;

[0017] Figure 4 The effects of different types of tenderizers on zongzi meat filling during storage. a and b represent the effects of TG enzyme on shear force and hardness of pork tenderloin, respectively.

[0018] Figure 5 Changes in peak area ratios during storage of pork with different types of tenderizers added;

[0019] Figure 6 T2 relaxation characteristics of meat fillings with different types of tenderizers during storage. Note: Figures a, b, and c respectively represent the changing trends of T21, T22, and T23 of meat fillings with different tenderizers during storage. DETAILED DESCRIPTION

[0020] Now, various exemplary embodiments of the present invention are described in detail. The methods in the examples are conventional methods unless otherwise specified, and the reagents used are conventional commercially available reagents or reagents prepared by conventional methods unless otherwise specified. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, features and embodiments of the present invention.

[0021] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0022] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0023] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0024] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0025] Example 1 Materials and Methods

[0026] 1 Materials and instruments

[0027] Pork: commercially available tenderloin, purchased from Powerlong Yonghui Supermarket; Psyllium husk powder: Xi'an Guancheng Biotechnology Co., Ltd.; glutamine aminotransferase (food grade): Nanning Pangbo Bioengineering Co., Ltd.; complex phosphate: Xuzhou Tianan Food Technology Co., Ltd.

[0028] HH-4 digital constant temperature water bath, PL2002 electronic balance, AL104 electronic balance, TA.XT Express texture analyzer, NMR PQ 001 analyzer Shanghai Newmai Electronic Technology Co., Ltd.

[0029] 2 Experimental methods

[0030] 2.1 Single Factor Experiment

[0031] Clean the pork and cut it into pieces of similar size, with each piece of 500g forming a group.

[0032] According to the weight of the meat, add 0, 0.2%, 0.4%, 0.6%, 0.8% TG enzyme, stir for 30 minutes, and refrigerate at 5℃ overnight. Take out the refrigerated meat and put it in a cooking bag, and boil it in water for 30 minutes. After cooling, use filter paper to absorb the surface moisture, package each group and freeze it at -2℃. Then perform texture analysis once a week.

[0033] According to the weight of the meat, add 0, 0.2%, 0.4%, 0.6%, 0.8% of the composite phosphate, stir for 30 minutes, and refrigerate at 5°C overnight. Take out the refrigerated meat and place it in a cooking bag and boil it in water for 30 minutes. After cooling, use filter paper to absorb the surface moisture, package each component and freeze it at -2°C. Then perform texture analysis once a week.

[0034] According to the weight of the meat, add 0, 0.2%, 0.4%, 0.6%, 0.8% of Psyllium husk powder, stir for 30 minutes, and refrigerate at 5℃ overnight. Take out the refrigerated meat and put it in a cooking bag, and boil it in water for 30 minutes. After cooling, use filter paper to absorb the surface moisture, and freeze each group at -2℃ after packaging. Then conduct texture analysis once a week.

[0035] 2.2 Zongzi Experiment

[0036] Clean the pork and cut it into pieces of similar size, with each piece of 500g forming a group.

[0037] According to the weight of the meat, each experimental group added 0.6% TG enzyme, 0.6% complex phosphate and 0.4% psyllium husk powder, placed in a tumbler, tumbled for 30 minutes after vacuuming, and added seasonings to mix evenly. Zongzi were wrapped according to the specifications of 67.5g glutinous rice, 15g lean meat and 7.5g fat, cooked and frozen at -2℃, and then texture analysis and relaxation time analysis were performed on the 1st, 2nd, 3rd, 4th, 5th, 6th and 7th days.

[0038] 3. Index determination

[0039] 3.1 Texture analysis

[0040] The pork was taken out and thawed in advance, the moisture on the surface of the pork was absorbed with filter paper, and the meat was cut into evenly sized pieces of 2cm×2cm×1cm. The shear force and hardness were measured using a texture analyzer.

[0041] Shear force texture analysis parameters are as follows: Probe type: BSW; Measurement speed:

[0042] 1.5mm / s; displacement: 30mm; data acquisition rate: 200.0points / s.

[0043] The hardness was measured using the texture profile analysis (TPA) mode. The texture analysis parameters were as follows: probe type: P / 5; pre-test speed: 1.00 mm / s; test speed: 5.00 mm / s; post-test speed: 5.00 mm / s; trigger force: 5.0 g; test distance: 8.00 mm; data acquisition rate: 200.0 points / s.

[0044] Hardness: It is the maximum peak value during the first compression. The hardness value of most foods appears at the maximum deformation point. Some foods do not show a stress peak when compressed to the maximum deformation point.

[0045] 3.2 Relaxation time analysis

[0046] The moisture distribution of the sample was determined using a low-field nuclear magnetic resonance analyzer PQ001 analyzer (detection temperature 32°C, main frequency 20MHz). After wrapping the sample, put it in a detection tube and place it in a 40mm probe. The FID (Free Induction Decay) sequence was used to adjust the sampling frequency, 90° and 180° RF pulse widths, and the CPMG (Carr-Purcell-Meiboom-Gill) sequence was used to determine the spin relaxation time T2. The optimal detection parameters were set as follows: 90° pulse width 6μs, 180° pulse width 12.58μs, echo time 0.18ms, number of echoes 18000, waiting time 3000ms, analog gain 20d B, digital gain 3, TE 20ms, TR 400ms. The system's own nuclear magnetic resonance application software was used for inversion to obtain the T2 value and distribution spectrum.

[0047] 4. Data Statistics and Analysis

[0048] The results were taken as the average of three parallel experiments and expressed as mean ± standard deviation. Origin 2021 and SPSS26.0 statistical software were used for data processing, and the significant difference level was P < 0.05.

[0049] Example 2 Results and Analysis

[0050] 1 Single factor experiment

[0051] 1.1 Effects of different levels of TGase on pork tenderloin

[0052] Depend on Figure 1 It can be seen that with the increase of TGase concentration, the shear force and hardness of pork tenderloin generally showed a trend of first decreasing and then increasing. When the TGase content was 0.6%, the shear force and hardness were the smallest, and when 0.6% TGase was added, there was a significant difference compared with other groups (P<0.05).

[0053] Since transglutaminase can catalyze the acyl transfer between the γ-carboxamide group of the glutamine residue in the peptide chain and the receptor, it strengthens protein cross-linking, improves protein solubility and thus affects the chewiness and elasticity of pork. Therefore, when the substrate protein is sufficient, the pork tenderizing effect is significantly improved with the increase of the concentration of transglutaminase.

[0054] 1.2 Effects of different contents of complex phosphate on pork tenderloin

[0055] Depend on Figure 2 As shown in Figure a, with the increase of the content of compound phosphate, the shear force of pork tenderloin generally showed a trend of first decreasing and then increasing. When the content of compound phosphate was 0.4% and 0.6%, the shear force was the smallest, but there was no significant difference between the two groups (P>0.05).

[0056] Depend on Figure 2 As shown in Figure b, with the increase of the content of composite phosphate, the hardness of pork tenderloin showed a significant (P<0.05) trend of first decreasing and then increasing, which was consistent with the trend of shear force and chewiness. When the content was 0.6%, the hardness was small and there was a significant difference (P<0.05) with the 0.4% group. After adding 0.8% of composite phosphate, the hardness showed a significant (P<0.05) upward trend.

[0057] 1.3 Effects of different contents of psyllium husk powder on pork tenderloin

[0058] Depend on Figure 3 As can be seen from Figure a, with the increase of psyllium husk powder content, the shear force of pork tenderloin generally showed a trend of first decreasing and then increasing. When the psyllium husk powder content was 0.4% and 0.6%, the shear force was smaller, but there was a significant difference between the two groups only in the first week (P<0.05). Therefore, from an economic point of view, adding 0.4% psyllium husk powder has the best effect on reducing shear force.

[0059] Depend on Figure 3 As shown in Figure b, with the increase of the content of psyllium husk powder, the hardness of pork tenderloin generally showed a trend of first decreasing and then increasing, which was consistent with the trend of shear force. When the content was 0.4%, the hardness was small, and the hardness in each time period was significantly different from that in the 0.2% group (P<0.05). After adding 0.6% psyllium husk powder, the hardness increased, and there was a significant difference with 0.4% in the 1st, 2nd and 3rd week (P<0.05). Therefore, in terms of reducing hardness, the best effect was achieved when the content was 0.4%.

[0060] 2. Zongzi Experiment

[0061] 2.1 Texture analysis

[0062] Depend on Figure 4It can be seen that on the 0th day, the shear force and hardness of each group were not much different, and there was no significant difference. On the 1st and 2nd days, the shear force and hardness of the meat filling group with 0.6% compound phosphate were lower than those of the other groups, and there was a significant difference (P<0.05). On the 5th day, the shear force and hardness of the compound phosphate group were still lower than those of the other groups. Therefore, adding compound phosphate is most effective in improving the tenderness of meat filling.

[0063] 2.2 Relaxation time analysis

[0064] 2.2.1 Moisture distribution and migration of meat fillings with different types of tenderizers during storage

[0065] Depend on Figure 5 It can be seen that the NMR transverse relaxation time of water in meat filling can be divided into three water groups: bound water (T 21 ), non-flowing water (T 22 ) and free water (T 23 ), which can be used to characterize the water binding state and free mobility in quantitative meat fillings. 21 , P 22 , P 23 Represent the relaxation time T 21 , T 22 , T 23 The relaxation peak area percentage of the meat filling can characterize the change of the water content in different states and the transfer of water in various states in the meat filling treated with different types of tenderizers. 21 , P 22 , P 23 , found that P 22 It is the component with the highest content among the three water forms, indicating that non-flowing water is the main form of existence in meat filling.

[0066] It can be seen that in the meat samples with the addition of composite phosphate, the proportion of immobile water is higher and the proportion of free water is lower than that of the other experimental groups, which indicates that the composite phosphate has better water retention for meat filling. In the first 6 days of storage, the proportion of water in each group did not change much with the extension of storage time. On the 7th day, the proportion of bound water increased sharply, the proportion of immobile water decreased, and the proportion of free water was almost 0. During the storage process, the water in the zongzi will continue to be lost. The degree of binding of free water H protons is less than that of immobile water and bound water. Therefore, free water is removed fastest during storage, and the binding force of the remaining bound water and immobile water is relatively strong. In the later stage of storage, the bound water content is the highest, followed by the immobile water content, and the free water content is almost zero. The reason for this phenomenon may be that after all the free water is lost, the increase in storage time causes part of the immobile water to be converted into bound water.

[0067] 2.2.2 T2 relaxation characteristics of meat fillings with different types of tenderizers during storage

[0068] The changes of T2 relaxation time of meat fillings with different tenderizers during storage are shown in Figure 2. Figure 6 The transverse relaxation time can reflect the degree of freedom of water, and the change of T2 distribution represents the binding state and free movement degree of water in various states during the storage of meat filling.

[0069] During the first 6 days of storage 21 The peak relaxation time was relatively short, ranging from 0.518 to 1.56433 ms. As the storage time increased, the T 21 There was a certain downward trend, but the decline was small and there was no significant difference (p>0.05), which showed that the early storage period had little effect on the free degree of bound water inside the meat filling, and there was no significant difference between the groups. 21 There is no significant difference, indicating that the type of tenderizer added has little effect on the degree of bound water freedom in the early stage of storage. 22 The peak fluctuation is also not obvious, but the relaxation time of the meat filling with the addition of complex phosphate is shorter, which indicates that the immobile water in this state is more stably bound to the substrate, and according to Figure 3-5 The proportion of immobile water at this stage is the largest, so the meat filling system with the addition of composite phosphate is the most stable. 23 The relaxation time of the peak was between 120.578 and 171.124 ms, and the relaxation time of the complex phosphate was the shortest, but there was no significant difference among the groups. 23 The relaxation time increased significantly, indicating that the freedom of intracellular water molecules increased and they were easy to separate from the system. Figure 5 , the free water content of each group was low on the 7th day, so the increase in the freedom of water molecules would not cause too much impact on the system.

[0070] Example 3 Discussion

[0071] Texture analysis is widely used to measure the mechanical characteristics of semi-solid and solid foods. The moisture state and changes of pork are closely related to the changes in texture. The moisture distribution state and fluidity in meat products can be determined by lowfield nuclear magnetic resonance (LF-NMR) resonance. The transverse relaxation time can indicate the moisture distribution state and migration of pork. According to the multi-component characteristics of the T2 relaxation spectrum and the internal moisture characteristics of pork, the moisture in pork is divided into three moisture states: bound water, non-flowing water and free water. The transverse relaxation time T 21 Defined as bound water, T 22 For non-flowing water, T 23 Defined as free water.

[0072] The results of this study show that the shear force and hardness of pork with the addition of composite phosphate are the smallest, and the pork is not easy to flow when the water content is the highest in the early stage of storage. 22 The shortest relaxation time indicates that the meat filling with the addition of composite phosphate has better water stability than other groups. On the one hand, this may be because the composite phosphate can decompose the actomyosin in pork into actin and myosin, destroying the protein structure in pork, making the protein structure loose and reducing the hardness of pork. On the other hand, it may be that the composite phosphate can chelate the metal ions in pork, making the protein in pork easier to combine with water, increasing the water content of pork, thereby reducing its hardness and increasing its tenderness.

[0073] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A meat tenderizer, characterized in that: The invention is prepared from 4-8 parts of TG enzyme, 4-8 parts of composite phosphate and 2-6 parts of psyllium husk powder by weight.

2. The meat tenderizer according to claim 1, characterized in that The meat tenderizer is prepared from 6 parts of TG enzyme, 6 parts of composite phosphate and 4 parts of psyllium husk powder in parts by weight.

3. The method for preparing the meat tenderizer according to any one of claims 1 to 2, characterized in that: The TG enzyme, phosphate and psyllium husk powder are crushed and mixed according to the prescribed ratio and sealed for storage.

4. Use of the meat tenderizer according to any one of claims 1 to 2 in meat processing.

5. A meat dumpling, characterized in that: The weight of the meat tenderizer in the rice dumpling accounts for 0.6% to 1.6% of the weight of the meat.

6. The rice dumpling according to claim 5, characterized in that: The meat is pork.

7. The rice dumpling according to claim 6, characterized in that: The pork is in the form of evenly sized pieces of 2cm×2cm×1cm.

8. The rice dumpling according to claim 5, characterized in that: Each of the rice dumplings contains 67.5g of glutinous rice, 15g of lean meat, 7.5g of fat and 0.36g of meat tenderizer.

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