KR20170050208A

KR20170050208A - Method for producing aged meat using high hydrostatic pressure treatment

Info

Publication number: KR20170050208A
Application number: KR1020150151444A
Authority: KR
Inventors: 조철훈; 이현정; 용해인; 이해림
Original assignee: 서울대학교산학협력단
Priority date: 2015-10-30
Filing date: 2015-10-30
Publication date: 2017-05-11
Also published as: KR101849155B1

Abstract

(A) treating the vacuum packed meat at ultra-high pressure; And (b) dry-aging the meat subjected to ultra-high pressure treatment in the step (a). The method for producing aged meat, the aged meat produced by the method, and the aged meat produced by the aged meat Meat products.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a fermented meat using high-

Consumer preference for meat is mainly determined by sensory factors, flavor and age, which are changed by the activity of enzymes in meat after slaughter. In itself, large molecules (fats and proteins) that are tasteless are degraded into free fatty acids and free amino acids, which have an aroma and flavor due to enzymes, cathepsins), proteasome 20S (proteasome 20S) and other softening enzymes. This series of processes is defined as aging. The aging methods are divided into wet aging (vacuum aging) and dry aging (dry aging).

Among them, dry-type fermentation refers to aging of meat without packaging under specific environmental conditions such as temperature and humidity. Compared with the wet aging method, the moisture in the carcass is evaporated during the aging process and is characterized by the concentrated flavor substances due to the lost moisture and having the unique aroma and flavor of the dry aged meat. However, due to moisture evaporation during ripening and loss caused by removing the dried surface after aging, the amount of initial raw material loss is large, which leads to a large loss of cost. In addition, it is reported that the risk of cross-contamination of microorganisms at early aging is great as they are aged without packaging. In recent years, a highly permeable to water vapor has been devised to allow water vapor to pass through the bag, and bag dry aging is used to recover the sensory merits of dry aged meat and to improve yield and initial microbial contamination The disadvantages are expected to be complementary.

Duck meat is one of the representative poultry meat. It has lower cholesterol content and higher unsaturated fatty acid content than other meat. As consumers' interest in health has increased recently, the production of duck meat has also been increasing. Consumption per duck has also increased about 3.8 times compared to 1997. Duck meat has 70 ~ 90% of red muscle in muscle, which is characterized by high ratio of red muscle compared to chicken meat. Duck meat flavor is reported to be similar to other red meat. Most domestic duck meat consumption is in the form of smoked (46%) and roasted (37%), so the diversity of consumer choice is lacking, and the duckling-style aged meat can be an alternative to expand consumer choice. do.

The effects of ultrahigh pressure on microbial sterilization and protein denaturation have been reported through several studies. Ultrahigh pressure has been proven in 1883 for the first time to confirm the possibility of microbial disinfection, and for over one hundred years, it has proven its superior disinfecting power against various microorganisms (including pathogenic microorganisms). In addition, when the hypervoltage treatment is performed, the solubility of sarcoplasmic protein in the meat is lowered and the water holding capacity of the meat is decreased. The decrease of water holding capacity by ultra high pressure treatment promotes the evaporation of water during dry aging, and it is expected that the flavor of meat flavor is enriched and the unique flavor of dry and aged meat is promoted.

Korean Patent No. 0509013 discloses a method for preparing duck meat, and Korean Patent No. 1471450 discloses a method for producing smoked duck meat using mulberry. However, in the case of manufacturing the aged meat using the ultra high pressure treatment of the present invention Method.

It is an object of the present invention to provide a method of preparing a fermented meat product having high flavor and excellent taste while controlling the microbial growth of meat by extending the storage period, The present invention also provides a method for producing aged meat which is easy to evaporate moisture and then aged dry to provide excellent shelf life and favorable taste.

Means for Solving the Problems To solve the above problems, the present invention provides a method of manufacturing a vacuum packaged meat product, comprising the steps of: (a) And (b) dry-aging the meat subjected to ultra-high pressure treatment in the step (a).

The present invention also provides aged meat produced by the above method.

The present invention also provides a meat product produced using the above-described aged meat.

There is a problem in that quality of meat products such as changes in meat color and texture is deteriorated due to the processing of the conventional food-disinfection process. However, the present invention has a microbial control effect by ultrahigh pressure when treating with ultra high pressure, It is possible to expect a great effect in terms of economy. In addition, the ultra-high pressure treatment has an advantage that it can accelerate moisture evaporation, shorten the dry aging period, and further concentrate the in-vivo flavor substances such as inosine 5'-monophosphate and the like, thereby providing a meat product with excellent taste.

FIG. 1 is a graph comparing heating loss values (%) of duck meat after 1 week of dry aging according to ultra-high pressure treatment.

In order to achieve the object of the present invention,

(a) ultra-high pressure treatment of vacuum packed meat; And

(b) dry-aging the meat subjected to ultra-high pressure treatment in the step (a).

In the method for producing aged meat of the present invention, the meat may be duck meat, pork meat, chicken meat, beef meat, cow meat, turkey meat, meat or meat, preferably duck meat, May preferably be but not limited to breasts.

In the method for producing aged meat according to the present invention, the ultra-high pressure of step (a) can be preferably treated at 300 to 500 MPa for 2 to 8 minutes, more preferably at 400 MPa for 5 minutes . The high pressure treatment of the meat under the above conditions effectively controls the microorganisms without affecting the flavor, taste and texture inherent in the meat, while promoting the evaporation of water during dry-type fermentation by reducing the water holding capacity, So that the unique flavor of aged meat could be improved.

In the method for producing aged meat according to the present invention, the dry aging of step (b) is preferably carried out at 0 to 6 캜 for 2 to 4 weeks, more preferably at 4 캜 for 3 weeks can do. Drying under the above conditions was accompanied by the concentration of the flavor substances contained in the meat, thereby further enhancing the flavor of the meat, thereby providing meat having excellent taste. In addition, in order to prevent cross-contamination by microorganisms during aging under dry aging, it may be aged after being packed in a highly permeable to water vapor capable of passing through steam, but is not limited thereto.

The method for producing aged meat according to the present invention is more specifically

(a) treating the vacuum packed poultry meat at 300 to 500 MPa for 2 to 8 minutes at an ultra-high pressure; And

(b) dry-aging the ultra-high pressure poultry of step (a) at 0 to 6 ° C for 2 to 4 weeks,

More specifically,

(a) ultra-high pressure treatment of vacuum packed poultry meat at 400 MPa for 5 minutes; And

(b) dry-aging the ultra-high pressure poultry of step (a) at 4 ° C for 3 weeks.

The present invention also provides aged meat produced by the above method.

The present invention also provides a meat product produced using the above aged meat. The meat product may be, but is not limited to, smoked meat, seasoned meat, fried meat, salt meat, meat stir fry, sauce, ham, sausage, bacon, hot water, white sake, broth, stew, stewed meat, porridge or barbecue.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

1) Ultrahigh pressure and aging condition of sample

In breeding and introduced to a condition for purchase the same number of our taste duck 25 balgol the breast after 60% RH / 25 ℃ 22.5 mL / m 2 / 24h atm of oxygen transmission rate and 100% RH / 25 ℃ at 4.7 g / m < ² > / 24 h of water vapor permeability. Vacuum packed samples were placed in an ultra-high pressure apparatus (Quintus food processor 6; ABB Autoclave Systems, Inc., Columbus, OH, USA) and treated at 400 MPa for 5 minutes. The pressure treatment rate was 5 ~ 7 MPa / sec and the pressure was released within 10 seconds after the treatment.

After all the samples subjected to ultrahigh pressure treatment were opened, the wet aging treatment was vacuum packed again and aged at a temperature of 4 ° C and a humidity of 85% for 3 weeks. After the vacuum packing was opened, the dry aging treatment was vacuum packed with a special dry packing material (Drybagsteak LLC, Minneapolis, MN, USA) and aged for 3 weeks under the same conditions as the wet aging treatment.

2) Moisture

Approximately 2 g of the sample was weighed into the weighed tube and dried at 105 ° C for 16 hours. The dried tube was allowed to cool for 30 minutes and the weight (%) was calculated by measuring the weight.

Moisture (%) = {(weight of tube before drying + weight of sample before drying) - weight of tube and sample after drying} / sample weight before drying

3) Heat loss

Approximately 50 g of the sample was weighed, placed in a polyethylene bag, sealed and heated in a constant-temperature water bath until the depth of the meat reached 72 ° C. After heating the sample, the water content of the meat surface was removed and the weight was measured to calculate the weight loss (%) value.

Heating loss (%) = (weight before heating - weight after heating) / weight before heating × 100

4) Analysis of inosine 5-monophosphate (Inosine 5-monophosphate)

About 5 g of the sample was added with 0.7 mL of perchloric acid (20 mL) and homogenized for 1 minute (T10 basic, Ika Works, Germany). After centrifugation (Continent 512R, Hanil Co., Ltd., Korea), the supernatant was adjusted to pH 5 with 7N potassium hydroxide, and the supernatant was centrifuged at 3,000 rpm at 4 ° C for 15 minutes twice. (Ultimate 3000, available from Thermo Fisher Scientific Inc., USA) after filtration using a membrane filter (0.2 μm, Whatman PLC., UK) after taking 1.5 mL of 0.7 M perchloric acid (pH 5) ).

5) Statistical analysis

All the experimental groups were repeated three times. The results were analyzed using the Ducan multiple test method for the significance test between two-way ANOVA treatment with the general linear model procedure of SAS program (ver. 9.3, SAS Institute Inc.) Respectively.

Example One: Duck meat Number of aerobic microorganisms

The number of aerobic microorganisms in duck meat during aging after ultra high pressure treatment is shown in Table 1 below. As shown in Table 1, the number of aerobic microorganisms in duck breast immediately after ultra-high pressure treatment was 4.68 log CFU / g in the control group and 4.29 log CFU / g in the ultrahigh pressure treatment group. It was found that the number of aerobic microorganisms in dry aged duck meat after aging was significantly lower than that of wet aged duck meat (P <0.05), and it was confirmed that the dry aging exclusive agar used during aging effectively controlled microbial contamination. The number of aerobic microorganisms in wet aged duck meat for 3 weeks without ultrahigh pressure treatment was 5.87 log CFU / g, which was about 4 log CFU / g, compared to 9.13 log CFU / g, . Moisture content of dry-aged duck meat was lower than that of wet aged duck meat (P <0.05) (Table 2). Moisture content of wet-aged duck meat was 74.64% and 30.97% &Lt; 0.05). Aerobic microbial counts were significantly lower than those of the control group at the ultrahigh pressure.

Changes in aerobic microorganisms (log CFU / g) of duck meat during fermentation and aging Aging period (note) How to mature Ultra high pressure (MPa) SEM ¹ ⁾ 0.1 400 0 - 4.68 4.29 0.132 One White dry 5.69 ^months 3.33 ^by 0.019 Wet 7.41 ^ax 3.55 ^bx 0.108 SEM ² ⁾ 0.103 0.038 2 White dry 6.19 ^months 4.50 ^b 0.286 Wet 7.90 ^ax 4.40 ^b 0.06 SEM ² ⁾ 0.288 0.055 3 White dry 6.35 ^months 5.87 ^b 0.274 Wet 9.13 ^ax 5.43 ^b 0.599 SEM ² ⁾ 0.286 0.594

^{1), 2)} SEM: Standard error of mean (n = 6)

^The other superscripts in the rows ^{a and b} have significant differences (P <0.05)

The other superscripts in the column of the maturation period ^, such as ^{x and y,} are significant (P <0.05)

Example 2: Duck meat Moisture content change

The moisture content of duck meat during aging after ultra high pressure treatment is shown in Table 2 below. As a result, the moisture content of wet aged duck meat was significantly higher than that of dry aged duck meat (Table 2). It was thought that the moisture in the carcass was effectively evaporated during the aging by using the dry aging exclusive bag which can evaporate the water vapor, and the ultra high pressure treatment showed a decrease of about 1 ~ 5% moisture compared to the control without the high pressure treatment. On the other hand, the moisture content of the wet duck duck meat was kept constant during the fermentation, but it was confirmed that the moisture content of the dry duck meat was greatly decreased with aging.

Moisture Content (%) of Duck Meat during Aging and High Pressure Treatment Aging period
(week) How to mature Ultra high pressure (MPa) SEM ¹⁾ 0.1 400 0 - 75.49 74.66 0.685 One White dry 60.39 ^ay 55.32 ^by 0.895 Wet 75.02 ^x 74.49 ^x 0.461 SEM ² ⁾ 1.022 1.055 2 White dry 42.18 ^ay 36.90 ^by 1.112 Wet 76.54 ^x 74.24 ^x 1.785 SEM ² ⁾ 2.374 0.913 3 White dry 31.98 ^y 30.97 ^y 2.111 Wet 74.95 ^x 74.64 ^x 0.356 SEM ² ⁾ 1.842 1.092

^{1), 2)} SEM: Standard error of mean (n = 6)

Example 3: Duck meat Heat loss

The weight loss value of duck meat after 1 week of dry aging was compared with that of control group with 34.7% of heat loss when treated with ultrahigh pressure (Fig. 1). After 2 and 3 weeks of fermentation, the heat loss value of dry aged duck meat was about 2 ~ 6%, which was significantly lower than that of 1 week (data not shown) Is expected to be drastically decreased at the early stage of ripening. When considering the weight loss, it is desirable to dry the rice for 2 ~ 3 weeks.

Example 4: Inosine 5- Monophosphate ( Inosine 5- 모노 로 포스이트 ) content

The content of inosine 5-monophosphate (IMP) in duck meat during aging after ultra high pressure treatment is shown in Table 3 below. Inosine 5-monophosphate is a flavor-related substance that has a significant effect on the flavor. It is a high-pressure-treated substance and has a higher IMP than the wet aging method in all the treatments except dry and wet aging. (P < 0.05). In addition, the IMP content of the ultra high pressure treated group was significantly higher than that of the control group not treated with ultra high pressure.

Changes in IMP content (mg / 100 g) of duck meat during fermentation and aging Aging period
(week) How to mature Ultra high pressure (MPa) SEM ¹⁾ 0.1 400 0 - 109.43 109.81 5.166 One White dry 47.04 ^b 80.42 ^ax 1.335 Wet 33.20 ^b 61.74 ^ay 4.535 SEM ² ⁾ 4.151 2.263 2 White dry 54.67 ^x 49.98 6.426 Wet 19.52 ^by 33.31 ^a 2.657 SEM ² ⁾ 4.145 5.583 3 White dry 25.08 ^bx 87.24 ^ax 4.009 Wet 8.53 ^y 15.47 ^y 2.466 SEM ² ⁾ 1.338 4.513

^{1), 2)} SEM: Standard error of mean (n = 6)

Claims

(a) ultra-high pressure treatment of vacuum packed meat; And
(b) dry-aging the meat subjected to ultra-high pressure treatment in the step (a).

The method according to claim 1, wherein the meat is duck meat, pork meat, chicken meat, beef meat, raising meat, goat meat, turkey meat, meat or meat.

The method of claim 1, wherein the ultrahigh pressure of step (a) is maintained at 300 to 500 MPa for 2 to 8 minutes.

[2] The method according to claim 1, wherein the dry aging in step (b) is carried out at 0 to 6 DEG C for 2 to 4 weeks.

The method according to claim 1,
(a) treating the vacuum packed poultry meat at 300 to 500 MPa for 2 to 8 minutes at an ultra-high pressure; And
(b) dry-aging the poultry meat treated with ultra-high pressure in step (a) at 0 to 6 ° C for 2 to 4 weeks.

The aged meat produced by the method of any one of claims 1 to 5.

A meat product produced by using the aged meat of claim 6.