CN111084337A - Method for improving water-retaining property and quality of meat product - Google Patents

Method for improving water-retaining property and quality of meat product Download PDF

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Publication number
CN111084337A
CN111084337A CN201911314796.7A CN201911314796A CN111084337A CN 111084337 A CN111084337 A CN 111084337A CN 201911314796 A CN201911314796 A CN 201911314796A CN 111084337 A CN111084337 A CN 111084337A
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meat
heme
solution
soaking
quality
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张牧焓
闫威莉
王道营
孙冲
徐为民
刘芳
孙芝兰
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Jiangsu Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07D—HETEROCYCLIC COMPOUNDS
    • C07D487/00—Heterocyclic compounds containing nitrogen atoms as the only ring hetero atoms in the condensed system, not provided for by groups C07D451/00 - C07D477/00
    • C07D487/22—Heterocyclic compounds containing nitrogen atoms as the only ring hetero atoms in the condensed system, not provided for by groups C07D451/00 - C07D477/00 in which the condensed system contains four or more hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for improving water-retaining property and quality of meat products, which comprises the following steps: the method comprises the following steps: dissolving heme in 0.1M sodium hydroxide solution, stirring to dissolve completely, adjusting pH to 7.0 with dilute hydrochloric acid solution, and dissolving in phosphate buffer solution (pH7.0) to obtain solution A with heme content of 1 mg/mL; step two: placing raw meat into the solution A and soaking for a period of time at 37 ℃, placing the control group into a phosphate buffer solution and soaking for a period of time at 37 ℃, and then taking out and draining water. The meat color is a main factor influencing the purchase desire of consumers, the color of fresh meat is usually bright red, and gradually becomes dark along with the prolonging of storage time, and the redness of the meat can be obviously improved by the heme treatment, and the whiteness of the meat is reduced. Heme is an endogenous component naturally present in meat, and is used in meat to improve tenderness without adversely affecting the safety of the meat.

Description

Method for improving water-retaining property and quality of meat product
Technical Field
The invention relates to the field of food, in particular to a method for improving the water-retaining property and the quality of a meat product.
Background
The water retentivity, also called water retentivity, is an important index for evaluating the quality of meat, and is related to economic efficiency of an enterprise, not only affecting the quality of meat such as color, flavor, juiciness and tenderness, but also the yield, because it is related to the yield, because it is an important index for the meat to retain the water content of the meat itself and the water content added to the meat when the meat is subjected to an external force. The water retention of meat is generally measured in terms of cooking loss, i.e., the percentage of water lost during cooking, the lower the cooked meat percentage the greater the cooking loss of the meat. Enhancing the water-retaining property of meat has important influence on improving the quality of meat and the economic benefit of enterprises, and becomes a research focus in the meat industry at home and abroad; however, the tenderization of meat usually adopts physical methods such as rolling and chemical methods such as adding tenderizer and enzyme, which not only has high cost, but also may have adverse effect.
Disclosure of Invention
The invention aims to provide a method for improving the water retention and quality of meat products, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for improving the water retention and quality of meat products comprises the following steps:
the method comprises the following steps: dissolving heme in 0.1M sodium hydroxide solution, stirring to dissolve completely, adjusting pH to 7.0 with dilute hydrochloric acid solution, and dissolving in phosphate buffer solution (pH7.0) to obtain solution A with heme content of 1 mg/mL.
Step two: placing raw meat in the solution A, soaking at 37 deg.C for a period of time, placing the control group in phosphate buffer, soaking at 37 deg.C for a period of time, taking out, and draining.
As a further scheme of the invention: the heme is an iron porphyrin compound, mainly exists in animal blood and muscle, is an auxiliary group of hemoglobin, myoglobin, cytochrome and the like, is a natural pigment in the animal blood and muscle, can be used as a pigment additive in food, is an iron supplement with good curative effect on iron deficiency anemia, and has the advantages of high bioavailability, no adverse reactions such as in-vivo iron accumulation poisoning, gastrointestinal stimulation and the like.
As a still further scheme of the invention: and the soaking time in the second step is more than 2 hours.
As a still further scheme of the invention: the raw meat is one or more of poultry meat or animal meat.
As a still further scheme of the invention: the heme manufacturing method comprises the following steps: adding 8g/L trisodium citrate as anticoagulant into fresh chicken, stirring, centrifuging at 3000r/min for 15min, collecting lower layer red blood cells, washing with equal volume of 0.09% physiological saline for 2 times, centrifuging again, adding distilled water, and performing ultrasonic treatment at ultrasonic power of 100w for 10 min. Heating red blood cells in a water bath at 60 ℃ for 25min, centrifuging at 3000r/min for 15min, discarding the supernatant, dissolving the precipitate with 0.03g/mL sodium bisulfite, adding acidic acetone for leaching for 40min, adjusting the pH value to precipitate with NaOH solution after leaching, centrifuging at 3000r/min for 15min, discarding the supernatant, removing acetone with a rotary evaporator, dissolving the insoluble substances with NaOH, adjusting the obtained solution to precipitate with HCl, centrifuging at 3000r/min for 15min, washing the precipitate with distilled water, and freeze-drying to obtain the heme.
Compared with the prior art, the invention has the beneficial effects that: the invention can obviously reduce the cooking loss of meat and improve the water retention. The meat color is a main factor influencing the purchase desire of consumers, the color of fresh meat is usually bright red, and gradually becomes dark along with the prolonging of storage time, and the redness of the meat can be obviously improved by the heme treatment, and the whiteness of the meat is reduced. Heme is an endogenous component naturally present in meat, and is used in meat to improve tenderness without adversely affecting the safety of the meat.
Drawings
FIG. 1 is a graph of HE staining of muscle tissue (. times.200), A for the control group and B for the heme-treated group.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
A method for improving the water retention and quality of meat products comprises the following steps:
the method comprises the following steps: dissolving heme in 0.1M sodium hydroxide solution, stirring to dissolve completely, adjusting pH to 7.0 with dilute hydrochloric acid solution, and dissolving in phosphate buffer solution (pH7.0) to obtain solution A with heme content of 1 mg/mL.
Step two: placing raw meat in the solution A, soaking at 37 deg.C for a period of time, placing the control group in phosphate buffer, soaking at 37 deg.C for a period of time, taking out, and draining.
The heme is an iron porphyrin compound, mainly exists in animal blood and muscle, is an auxiliary group of hemoglobin, myoglobin, cytochrome and the like, is a natural pigment in the animal blood, can be used as a pigment additive in food, is an iron supplement with good curative effect on iron deficiency anemia, and has the advantages of high bioavailability, no adverse reactions such as in-vivo iron accumulation poisoning, gastrointestinal stimulation and the like.
And the soaking time in the second step is 2 hours.
Taking a part of meat sample, and measuring cooking loss, meat color, shear force value, etc. The control group and the heme treatment group are respectively repeated for 3 times, and the specific steps are as follows:
loss of cooking: placing the meat sample into a constant-temperature water bath kettle at 80 ℃ to heat the center of the meat sample to 75 ℃, taking out the meat sample to cool at room temperature, taking out the meat sample from a cooking bag, wiping the surface moisture of the sample with a paper towel, weighing, repeatedly measuring for 3 times, and calculating according to the cooking loss percent (the weight of the sample before cooking-the weight of the sample after cooking)/the weight of the sample before cooking multiplied by 100.
Shear force: use tai wo texture appearance, install blade type probe, the tool bit height 24mm, wide 8.9mm, the parameter sets for: penetration depth 25mm, trigger force 50g, test speed 2 mm/s. Each meat was measured 3 times.
And (3) meat color determination: the lightness (L), redness (a), yellowness (b) were measured with a colorimeter. The colorimeter was calibrated using a standard white board before measurement, and 3 spots were randomly measured for each sample.
HE staining (hematoxylin-eosin staining): embedding muscle tissue block with paraffin, slicing, soaking the dewaxed slices in 100% alcohol, 95% alcohol, 85% alcohol, and 75% alcohol for 5min, and washing with running water for 10 min. The sections after the distilled water was added were stained in a hematoxylin aqueous solution for 5min, and color separation was performed in ammonia water for several seconds. Washing with flowing water for 15min, and dewatering with 70% and 90% ethanol for 10min respectively. Then dyeing with alcohol eosin staining solution for 1-2min, and dehydrating the stained section with pure alcohol. The slide is placed in xylene for 3min × 2 times, sealed with neutral gum, and placed in an oven at 65 ℃ for 15 min. The photographs were taken with a microscope.
As shown in FIG. 1, the control group had irregular section muscle fibers, numerous pores and unclear cell boundaries, while the heme-treated group had well-defined muscle cells, smaller intercellular pores and compact structure. Most of water in the muscle is not easy to flow water and exists in the myofibril and between the myofibril and a cell membrane, when the network structure of the myofibrillar protein is damaged, the water can seep out of the cell from the myofibril, and the pores among the myofibrils are enlarged, thus easily causing water loss and water retention capacity reduction. The heme treatment is beneficial to keeping moisture in myofibrils and reducing cooking loss of muscles.
As seen from table 1, the cooking loss was significantly reduced and the water retention of the meat was better in the group to which hemoglobin was added, compared to the control group. The whiteness of the meat color is reduced, and the redness and yellowness are obviously increased. At the same time, the shear force value of the meat is lower and the meat becomes more tender.
TABLE 1
Control Heme
Loss of cooking 26.46±1.62％ 11.1±4.2％
Meat color L 58.96±0.67 40.66±0.51
Flesh color a 1.99±0.35 4.07±1.04
Flesh color b 2.87±0.37 7.60±0.97
Shear force (Kg) 14.28±0.50 7.56±0.13
Example 2
A method for improving the water retention and quality of meat products comprises the following steps:
the method comprises the following steps: dissolving heme in 0.1M sodium hydroxide solution, stirring to dissolve completely, adjusting pH to 7.0 with dilute hydrochloric acid solution, and dissolving in phosphate buffer solution (pH7.0) to obtain solution A with heme content of 1 mg/mL.
Step two: placing raw meat in the solution A, soaking at 37 deg.C for a period of time, placing the control group in phosphate buffer, soaking at 37 deg.C for a period of time, taking out, and draining.
As a further scheme of the invention: the heme is an iron porphyrin compound, mainly exists in animal blood and muscle, is an auxiliary group of hemoglobin, myoglobin, cytochrome and the like, is a natural pigment in the animal blood, can be used as a pigment additive in food, is an iron supplement with good curative effect on iron deficiency anemia, and has the advantages of high bioavailability, no adverse reactions such as in-vivo iron accumulation poisoning, gastrointestinal stimulation and the like.
And the soaking time in the second step is 8 hours.
Taking a part of meat sample, and measuring cooking loss, meat color, shear force value, etc. The control group and the heme treatment group are respectively repeated for 3 times, and the specific steps are as follows:
loss of cooking: placing the meat sample into a constant-temperature water bath kettle at 80 ℃ to heat the center of the meat sample to 75 ℃, taking out the meat sample to cool at room temperature, taking out the meat sample from a cooking bag, wiping the surface moisture of the sample with a paper towel, weighing, repeatedly measuring for 3 times, and calculating according to the cooking loss percent (the weight of the sample before cooking-the weight of the sample after cooking)/the weight of the sample before cooking multiplied by 100.
Shear force: use tai wo texture appearance, install blade type probe, the tool bit height 24mm, wide 8.9mm, the parameter sets for: penetration depth 25mm, trigger force 50g, test speed 2 mm/s. Each meat was measured 3 times.
And (3) meat color determination: the lightness (L), redness (a), yellowness (b) were measured with a colorimeter. The colorimeter was calibrated using a standard white board before measurement, and 3 spots were randomly measured for each sample.
HE staining (hematoxylin-eosin staining): embedding muscle tissue block with paraffin, slicing, soaking the dewaxed slices in 100% alcohol, 95% alcohol, 85% alcohol, and 75% alcohol for 5min, and washing with running water for 10 min. The sections after the distilled water was added were stained in a hematoxylin aqueous solution for 5min, and color separation was performed in ammonia water for several seconds. Washing with flowing water for 15min, and dewatering with 70% and 90% ethanol for 10min respectively. Then dyeing with alcohol eosin staining solution for 1-2min, and dehydrating the stained section with pure alcohol. The slide is placed in xylene for 3min × 2 times, sealed with neutral gum, and placed in an oven at 65 ℃ for 15 min. The photographs were taken with a microscope.
As seen from table 4, the cooking loss was significantly reduced and the water retention of the meat was better in the group to which hemoglobin was added, compared to the control group. The whiteness of the meat color is reduced, and the redness and yellowness are obviously increased. At the same time, the shear force value of the meat is lower and the meat becomes more tender.
TABLE 2
Control Heme
Loss of cooking 32.49±4.13％ 13.8±7.07％
Meat color L 62.82±0.75 39.77±0.24
Flesh color a 1.59±0.07 5.19±0.30
Flesh color b 2.86±0.32 5.89±0.76
Shear force (Kg) 15.63±0.35 9.05±0.43
Water retention, tenderness and meat color are important indexes for measuring the quality of meat products. Wherein, the water retention not only affects the sensory evaluation of juiciness of meat and the like, but also affects the cooked meat rate and the economic benefit of enterprises, and the great difference of the water retention can make the weight consistency of products difficult to maintain. The invention can obviously reduce the cooking loss of meat and improve the water retention. The meat color is a main factor influencing the purchase desire of consumers, the color of fresh meat is usually bright red, and gradually becomes dark along with the prolonging of storage time, and the redness of the meat can be obviously improved by the heme treatment, and the whiteness of the meat is reduced. The tenderization of meat is usually carried out by physical methods such as rolling and chemical methods such as adding tenderizer and enzyme, which are not only costly, but also may have adverse effects. The heme is an endogenous component naturally existing in the meat, and is used for improving the tenderness of the meat without adversely affecting the safety of the meat.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.

Claims (4)

1. A method for improving the water-retaining property and the quality of a meat product is characterized by comprising the following steps:
the method comprises the following steps: dissolving heme in 0.1M sodium hydroxide solution, stirring to dissolve completely, adjusting pH to 7.0 with dilute hydrochloric acid solution, and dissolving in phosphate buffer solution (pH7.0) to obtain solution A with heme content of 1 mg/mL;
step two: placing raw meat in the solution A, soaking at 37 deg.C for a period of time, placing the control group in phosphate buffer, soaking at 37 deg.C for a period of time, taking out, and draining.
2. The method of claim 1, wherein the heme is a ferriporphyrin compound, is mainly present in animal blood and muscle, is a prosthetic group of hemoglobin, myoglobin, cytochrome, etc., and is a natural pigment in animal blood.
3. The method for improving the water retention and quality of meat products according to claim 1, wherein the soaking time in the second step is more than 2 h.
4. The method for improving the water retention and quality of a meat product of claim 1 wherein said raw meat is one or more of poultry or animal meat.
CN201911314796.7A 2019-12-18 2019-12-18 Method for improving water-retaining property and quality of meat product Pending CN111084337A (en)

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Application publication date: 20200501