Method for improving water-retaining property of meat paste

Abstract

The invention discloses a method for improving the water-retaining property of meat paste, which specifically comprises the following steps: firstly, sufficiently tumbling and chopping fresh meat paste to be treated at low temperature, and adjusting the pH value of the meat paste to be neutral; then, protein-phospholipid composite emulsion is added into the meat paste, the protein-phospholipid composite emulsion is prepared by mixing phospholipid extracted from livestock and poultry head tissues, a carrier protein solution and algal polysaccharides, then mixing the mixture with edible oil, performing ultrasonic treatment, emulsifying and homogenizing, and finally, a small amount of the protein-phospholipid composite emulsion is added into the pretreated meat paste for many times, and homogenizing at high pressure, adding transglutaminase, and packaging in vacuum. The method is simple, the steps are easy to operate, the pH value of the meat paste can be reduced, the loss rate of juice in the meat paste can be reduced, the water-retaining property of the meat paste can be improved, and meanwhile, the structural stability of the meat paste can be enhanced by improving the combination of fat and water.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of meat processing, and particularly relates to a method for improving water retention of meat paste. BACKGROUND

[0002] Emulsifiers are a class of molecules with surface activity, which can significantly reduce the interfacial tension by adsorbing on the oil-water interface, thereby promoting the formation of a uniform emulsion system between the oil and water phases. These molecules usually have hydrophilic and lipophilic groups, so they can form a stable interface on the oil-water interface and enhance the compatibility between the oil and water phases. According to the mode of action of emulsifier molecules in emulsion, emulsifiers can be divided into water-in-oil emulsifiers and oil-in-water emulsifiers. Their emulsifying function mainly reflects in promoting emulsification, improving system stability, improving product texture, and extending product shelf life, etc. Therefore, emulsifiers are widely used in many industries, especially in the food industry. They are widely used in the production process of meat paste, ice cream, beverages, etc., which can effectively prevent the occurrence of emulsion layering, thereby improving the sensory quality and stability of food.

[0003] With the increasing demand for healthy, environmentally friendly and natural food, consumers are increasingly interested in natural emulsifiers. Although traditional synthetic emulsifiers have good emulsifying properties, they may pose potential risks to health and the environment. Therefore, many food manufacturers are actively exploring alternatives to natural emulsifiers to meet the market demand for green and healthy products. Natural emulsifiers not only help improve the health attributes of products, but also meet increasingly stringent food safety regulations and consumer health preferences. SUMMARY

[0004] The present application is to solve the problem of health risk in the use of synthetic emulsifiers in existing meat paste for water retention performance improvement, and provides a green and healthy method for improving the water retention of meat paste.

[0005] The application adopts the following technical scheme: a method for improving the water retention of meat paste, comprising the following steps: (1) Meat paste pretreatment: the fresh meat paste to be treated is placed at low temperature, rolled and kneaded, chopped and mixed, and then the pH of the meat paste is adjusted to neutral; (2) Preparation of protein-phospholipid complex emulsion: phospholipids are extracted from the head tissue of livestock and poultry, carrier protein solution and alginate are added to the phospholipid extract in sequence to obtain a phospholipid extract mixed solution, the mass ratio of the carrier protein solution, alginate and phospholipid extract is 8-10:0.5:1, edible oil and the phospholipid extract mixed solution are mixed in a volume ratio of 8-10:1, and then emulsified and homogenized by ultrasonic to obtain a protein-phospholipid complex emulsion; (3) adding the protein-phospholipid complex emulsion of step (2) into the pretreated meat paste in small amounts for multiple times, and homogenizing 1-2 times to make the protein-phospholipid complex emulsion uniformly dispersed in the meat paste, wherein the homogenization pressure is 80-100 MPa, the temperature is 5-10℃, and the addition amount of the protein-phospholipid complex emulsion is 10-20% of the mass of the meat paste; (4) adding transglutaminase into the meat paste of step (3) and vacuum packaging.

[0006] Further, the meat paste in step (1) is rolled and chopped at 5-8℃, and sodium carbonate is added to adjust the meat paste to neutral.

[0007] Further, the method for extracting phospholipids from livestock and poultry heads comprises the following steps: crushing the livestock and poultry head tissues and adding a mixed extraction solvent, reacting in a 200-250W ultrasonic reactor for 10-15min, adding a protease solution, stirring uniformly, and reacting at 45℃ for 90min, centrifugal separation and filtration to obtain supernatant, and concentrating and drying the supernatant to obtain a phospholipid extract.

[0008] Further, the mixed extraction solvent is prepared by mixing n-hexane and ethanol at a volume ratio of 1-3:1, and the solid-liquid ratio of the crushed livestock and poultry head tissues to the mixed extraction solvent is 3-7:42 g / mL.

[0009] Further, the protease is trypsin, and the addition amount of the trypsin is 500-700 U / g.

[0010] Further, the carrier protein solution in step (2) is prepared by dissolving one or more of whey protein, serum albumin or casein in a phosphate buffer.

[0011] Further, food-grade ethanol is added as a cosolvent in step (2), and the addition amount of the cosolvent is 3-5% of the total mass of the emulsion.

[0012] The present application has the following beneficial effects: (1) The present application adds a natural protein-phospholipid complex emulsion into the meat paste, which can reduce the pH value of the meat paste, reduce the juice loss rate of the meat paste, improve the water retention of the meat paste, and enhance the structural stability of the meat paste by improving the combination of fat and water.

[0013] (2) The present application adds a natural protein-phospholipid complex emulsion into the meat paste, which can significantly improve the hardness and elasticity of the meat paste, the phospholipid emulsion can effectively improve the interaction between fat and water in the meat paste, reduce fat aggregation and water loss, make the fat uniformly dispersed in the meat paste, and the nano-liposome of the natural phospholipid complex constructs a stable water-fat interface in the meat paste to form a uniformly distributed emulsified meat paste system. DETAILED DESCRIPTION

[0014] The application will be further explained and described in connection with specific embodiments.

[0015] In the embodiment of the application, chicken meat is selected to prepare the meat paste, and the specific steps are as follows: the skin, tendon and fat of fresh chicken meat are removed, and four portions of 100.00 g of meat samples are respectively placed in a tissue pulverizer and homogenized at 3000 r / min for 2 min.

[0016] The livestock and poultry head of the application can be the head of pig, cow, sheep, chicken, duck or goose, and the livestock and poultry head selected in the embodiment is the head of yellow-feathered broiler chicken.

[0017] Embodiment one: a method for improving the water retention of meat paste, comprising the following steps: (1) meat paste pretreatment: the fresh meat paste to be treated is placed in a 5℃ ice bath to roll and knead the meat paste, and sodium carbonate is added to adjust the meat paste to neutral; (2) preparation of protein-phospholipid complex emulsion: phospholipids are extracted from the chicken head of broiler chicken, and the extraction method of the phospholipids in the chicken head of broiler chicken comprises the following steps: the pulverized tissue of the chicken head of broiler chicken is added into a mixed extraction solvent, the mixed extraction solvent is prepared by mixing n-hexane and ethanol at a volume ratio of 1:1, the solid-liquid ratio of the pulverized tissue of the chicken head of broiler chicken to the mixed extraction solvent is 3:42 g / mL, the reaction is carried out in a 200W ultrasonic reactor for 15 min, trypsin is added, the addition amount of the trypsin is 500 U / g of solution, after uniform stirring, the reaction is carried out at 45℃ for 90 min, centrifugal separation and filtration are carried out to obtain supernatant, the supernatant is concentrated and dried to obtain a phospholipid extract, carrier protein solution and alginic polysaccharide are sequentially added into the phospholipid extract, the mass ratio of the carrier protein solution, the alginic polysaccharide and the phospholipid extract is 8:0.5:1, the carrier protein solution is prepared by dissolving whey protein in a phosphate buffer solution, peanut oil is mixed with the mixed solution at a volume ratio of 8:1, and the protein-phospholipid complex emulsion is obtained by ultrasonic emulsification and homogenization; (3) the protein-phospholipid complex emulsion of step (2) is added into the pretreated meat paste in multiple small amounts, and the phospholipid complex is uniformly dispersed in the meat paste by high-pressure homogenization for 1-2 times, wherein the pressure is 100MPa, the temperature is 5℃, and the addition amount of the protein-phospholipid complex emulsion is 10% of the mass of the meat paste; (4) transglutaminase is added into the meat paste of step (3) at an amount of 0.1% of the mass of the meat paste, and vacuum packaging is carried out.

[0018] Embodiment two: A method for improving the water retention of meat paste, comprising the following steps: (1) meat paste pretreatment: the fresh meat paste to be treated is placed in a 6℃ ice bath to roll and knead the meat paste, and sodium carbonate is added to adjust the meat paste to neutral; (2) Preparation of protein-phospholipid complex emulsion: extract phospholipids from chicken head, the extraction method of phospholipids from chicken head includes: adding mixed extraction solvent to the crushed tissue of chicken head, the mixed extraction solvent is prepared by mixing n-hexane and ethanol at a volume ratio of 2:1, the solid-liquid ratio of the crushed tissue of chicken head to the mixed extraction solvent is 5:42 g / mL, reacting in a 200W ultrasonic reactor for 12min, adding trypsin, the addition amount of trypsin is 600 U / g solution, after stirring uniformly, reacting at 45℃ for 90min, centrifugal separation and filtration to obtain supernatant, concentrating and drying to obtain phospholipid extract, sequentially adding carrier protein solution and algal polysaccharide to the phospholipid extract, the mass ratio of the carrier protein solution, the algal polysaccharide and the phospholipid extract is 9:0.5:1, the carrier protein solution is prepared by dissolving serum albumin in phosphate buffer, mixing edible oil peanut oil and the mixed solution at a volume ratio of 9:1, and then emulsifying and homogenizing after ultrasonic to obtain the protein-phospholipid complex emulsion; (3) The protein-phospholipid complex emulsion of step (2) is added to the pretreated meat paste in multiple small amounts, and the phospholipid complex is uniformly dispersed in the meat paste by high-pressure homogenization 1-2 times, wherein the pressure is 90MPa, the temperature is 8℃, and the addition amount of the protein-phospholipid complex emulsion is 15% of the mass of the meat paste; (4) Adding transglutaminase to the meat paste in step (3) at an amount of 0.2% of the mass of the meat paste, and then vacuum storing.

[0019] Example Three A method for improving the water retention of meat paste, comprising the following steps: (1) Meat paste pretreatment: placing fresh meat paste to be treated at 8℃, and rolling and chopping the meat paste, and adding sodium carbonate to adjust the meat paste to neutral; (2) Preparation of protein-phospholipid complex emulsion: extract phospholipids from chicken head, the extraction method of phospholipids from chicken head includes: adding mixed extraction solvent to the crushed tissue of chicken head, the mixed extraction solvent is prepared by mixing n-hexane and ethanol at a volume ratio of 3:1, the solid-liquid ratio of the crushed tissue of chicken head to the mixed extraction solvent is 7:42 g / mL, reacting in a 250W ultrasonic reactor for 10min, adding trypsin, the addition amount of trypsin is 700 U / g solution, after stirring uniformly, reacting at 45℃ for 90min, centrifugal separation and filtration to obtain supernatant, concentrating and drying to obtain phospholipid extract, sequentially adding carrier protein solution and algal polysaccharide to the phospholipid extract, the mass ratio of the carrier protein solution, the algal polysaccharide and the phospholipid extract is 10:0.5:1, the carrier protein solution is prepared by dissolving casein in phosphate buffer, mixing edible oil peanut oil and the mixed solution at a volume ratio of 10:1, and then emulsifying and homogenizing after ultrasonic to obtain the protein-phospholipid complex emulsion; (3) The protein-phospholipid complex emulsion of step (2) is added to the pretreated meat paste in small amounts for multiple times, and the phospholipid complex is uniformly dispersed in the meat paste by high-pressure homogenization for 1-2 times, wherein the pressure is 100 MPa, the temperature is 10°C, and the addition amount of the protein-phospholipid complex emulsion is 20% of the mass of the meat paste; (4) The meat paste in step (3) is added with 0.3% of transglutaminase by mass of the meat paste, and then vacuum stored.

[0020] Comparative Example: Untreated meat paste.

[0021] The pH, juice loss rate and meat paste texture properties of the meat paste of Examples 1-3 and the comparative example are determined, and the results are shown in the following table.

[0022] Table 1 pH value in meat paste As can be seen from Table 1, in the case of no addition of protein-phospholipid complex emulsion (blank control group), the pH value gradually decreases with the increase of storage time, and the pH value after 5 days decreases to 5.28, showing a significant acidification trend. The pH value of the meat paste added with the protein-phospholipid complex emulsion decreases less within five days, and remains at a higher pH level, indicating that the protein-phospholipid complex emulsion has a delaying effect on the change of the pH value of the meat paste, enhances the stability of the meat paste during storage, and prevents water loss and oil separation.

[0023] Table 2 Juice loss rate in meat paste As can be seen from Table 2, the addition of the protein-phospholipid complex emulsion can significantly improve the water retention performance of the meat paste, and the juice loss rate in the meat paste after 5 days is reduced to 7.52-7.73%. This is also because the protein-phospholipid complex emulsion can uniformly distribute water and fat in the meat paste, thereby inhibiting the loss of water during the storage of the meat paste. Therefore, the protein-phospholipid complex emulsion can be used as an emulsifying additive in the processing of the meat paste, to improve the water retention capacity of the meat paste, thereby improving the quality and taste of the meat paste.

[0024] Table 3 Meat paste texture table As shown in Table 3, after 5 days, the protein-phospholipid complex emulsion had better emulsion stability and activity, which could better form a stable emulsion system with fat and water, making the meat batter more uniform and stable. In addition, the addition of protein-phospholipid complex emulsion also made the meat batter more tender and juicy, and it significantly reduced the resistance during chewing by reducing hardness and increasing elasticity. This shows that the application of emulsifiers in meat batter can significantly enhance the combination of lipids and water, thereby improving the water retention capacity, improving the texture and sensory properties of meat batter. In summary, the addition of protein-phospholipid complex emulsion not only improves the hardness and elasticity of meat batter, but also significantly improves the taste and processing performance of meat batter.

Claims

1. A method for improving the water retention of minced meat, characterized by: The steps include: (1) Meat mince pretreatment: Place the fresh meat mince to be processed under low temperature, roll, knead, chop and mix thoroughly, and adjust the pH of the meat mince to neutral; (2) Preparation of protein-phospholipid complex emulsion: extract phospholipids from livestock and poultry head tissue, add carrier protein solution and seaweed polysaccharide to the phospholipid extract in sequence to obtain a phospholipid extract mixed solution, wherein the mass ratio of the carrier protein solution, seaweed polysaccharide and phospholipid extract is 8-10: 0.5:1, mixing the edible oil and the phospholipid extract mixed solution at a volume ratio of 8-10:1, and emulsifying and homogenizing after ultrasonication to obtain a protein-phospholipid complex emulsion; (3) adding the protein-phospholipid complex emulsion of step (2) to the pretreated minced meat in small amounts several times, and homogenizing the protein-phospholipid complex emulsion 1-2 times to uniformly disperse the protein-phospholipid complex emulsion in the minced meat, wherein the homogenization pressure is 80-100 MPa, the temperature is 5-10°C, and the amount of the protein-phospholipid complex emulsion added is 10-20% of the mass of the minced meat; (4) Add transglutaminase to the minced meat in step (3) and vacuum pack the mixture.

2. The method for improving the water retention of minced meat according to claim 1, wherein: In the step (1), the minced meat is rolled, kneaded, and chopped at 5-8° C., and sodium carbonate is added to adjust the minced meat to neutrality.

3. The method for improving the water retention of minced meat according to claim 1, wherein: The method for extracting phospholipids from livestock and poultry heads includes: taking the livestock and poultry heads, crushing the tissue, adding a mixed extraction solvent, reacting in a 200-250W ultrasonic reactor for 10-15 minutes, adding a protease solution, stirring evenly, reacting at 45°C for 90 minutes, centrifuging and filtering to obtain a supernatant, and concentrating and drying the supernatant to obtain a phospholipid extract.

4. The method for improving the water retention of minced meat according to claim 3, wherein: The mixed extraction solvent is prepared by mixing n-hexane and ethanol in a volume ratio of 1-3:1, and the solid-liquid ratio of the crushed livestock and poultry head tissue to the mixed extraction solvent is 3-7:42 g / mL.

5. The method for improving the water retention of minced meat according to claim 3, wherein: The protease is trypsin, and the added amount of the trypsin is 500-700 U / g.

6. The method for improving the water retention of minced meat according to claim 1, wherein: The carrier protein solution in step (2) is prepared by dissolving one or more of whey protein, serum albumin or casein in phosphate buffer.

7. The method for improving the water retention of minced meat according to claim 1, wherein: In the step (2), food-grade ethanol is further added as a co-solvent, and the amount of the co-solvent added is 3-5% of the total mass of the emulsion.

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