阅读说明：本技术 一种超声辅热处理提升肉类品质的方法及基于量化指标的肉品评价方法 (Method for improving meat quality through ultrasonic-assisted heat treatment and meat evaluation method based on quantitative indexes ) 是由 李鹏鹏 卞欢 徐为民 王道营 闫征 邹烨 诸永志 于 2020-05-25 设计创作，主要内容包括：本发明公开了一种超声辅热处理提升肉类品质的方法,包括如下步骤：A、取新鲜肉品切割成块；B、步骤A所得物料进行超声辅助热处理；C、超声辅热处理完成后对物料进行速冻处理。本发明还提供了用于量化鉴定超声辅热处理后肉类品质的方法,通过如下测定方法综合量化鉴定肉类在超声辅热处理后的品质指标：内源酶活性测定、质构TPA测定、菌落总数的测定、TBARS值测定、羰基含量测定、肌原纤维碎片化指数MFI测定、TCA-溶解肽含量测定。本发明研发得到了适合传统中式炖煮烹饪的黄羽鸡肉原料,既能提升炖煮后鸡肉的口感,又能改善黄羽肉鸡的外观并延长保质期。(The invention discloses a method for improving meat quality by ultrasonic-assisted heat treatment, which comprises the following steps: A. cutting fresh meat into blocks; B. carrying out ultrasonic auxiliary heat treatment on the material obtained in the step A; C. and (5) carrying out quick-freezing treatment on the material after the ultrasonic auxiliary heat treatment is finished. The invention also provides a method for quantitatively identifying the quality of the meat subjected to ultrasonic-assisted heat treatment, which comprehensively quantitatively identifies the quality index of the meat subjected to ultrasonic-assisted heat treatment by the following determination method: endogenous enzyme activity determination, texture TPA determination, determination of colony total number, TBARS value determination, carbonyl content determination, myofibril fragmentation index MFI determination, and TCA-soluble peptide content determination. The invention develops the raw material of the yellow-feather chicken suitable for traditional Chinese stewing and cooking, which not only can improve the taste of the stewed chicken, but also can improve the appearance of the yellow-feather broiler and prolong the shelf life.)

1. A method for improving meat quality by ultrasonic auxiliary heat treatment is characterized by comprising the following steps: the method comprises the following steps:

A. cutting fresh meat into blocks, bagging or boxing, sealing and packaging;

B. and B, carrying out ultrasonic auxiliary heat treatment on the material obtained in the step A under the following conditions: the temperature is 40-70 ℃, and the ultrasonic intensity is 0.15-0.30W/cm²Ultrasonic frequency is 25-200KHz, and treatment time is 5-40 min;

C. and after the ultrasonic auxiliary heat treatment is finished, quickly refrigerating or quick-freezing the materials.

2. The method for improving the quality of meat through ultrasonic-assisted heat treatment according to claim 1, wherein the method comprises the following steps: the meat is poultry meat.

3. The method for improving the quality of meat through ultrasonic-assisted heat treatment according to claim 1, wherein the method comprises the following steps: in step a, the meat is first freed from visible fat before cutting; cleaning and draining water after cutting; the packaging mode adopts vacuum packaging or vacuum skin packaging.

4. The method for improving the quality of meat through ultrasonic-assisted heat treatment according to claim 1, wherein the method comprises the following steps: and step A, subpackaging the cut meat blocks into vacuum packaging bags, and carrying out vacuum packaging by using a vacuum sealing machine.

5. The method for improving the quality of meat through ultrasonic-assisted heat treatment according to claim 1, wherein the method comprises the following steps: and step A, subpackaging the cut meat blocks into microwave material boxes.

6. The method for improving the quality of meat through ultrasonic-assisted heat treatment according to claim 1, wherein the method comprises the following steps: in the step B, the conditions of the ultrasonic auxiliary heat treatment are as follows: the temperature is 45-50 ℃, and the ultrasonic intensity is 0.20-0.25W/cm²The ultrasonic frequency is 30-100KHz, and the treatment time is 10-20 min.

7. The method for improving the quality of meat through ultrasonic-assisted heat treatment according to claim 1, wherein the method comprises the following steps: in the step B, the conditions of the ultrasonic auxiliary heat treatment are as follows: the temperature is 48 ℃, and the ultrasonic intensity is 0.22W/cm²The treatment time was 18 min.

8. A method capable of quantitatively identifying the quality of meat after ultrasonic auxiliary heat treatment is characterized by comprising the following steps: the method comprehensively quantificationally identifies the quality index of the meat after the ultrasonic auxiliary heat treatment by at least the following determination method: endogenous enzyme activity determination, texture TPA determination, determination of colony total number, TBARS value determination, carbonyl content determination, myofibril fragmentation index MFI determination, and TCA-soluble peptide content determination.

9. The method for quantitatively characterizing meat quality after ultrasonic assisted heat treatment as claimed in claim 8, wherein: the endogenous enzyme activity assay comprises protease activity assay and lipoxygenase activity assay.

10. The method for quantitatively characterizing meat quality after ultrasonic assisted heat treatment as claimed in claim 8, wherein: the texture TPA assay contains the following three indicators: hardness value, cohesion, chewiness.

Technical Field

The invention relates to a meat processing method, in particular to a method for inactivating the activity of endogenous enzymes of yellow-feathered broilers and application thereof.

Background

Meat comprises edible parts such as animal subcutaneous tissues and muscles, is rich in a large amount of protein and fat, and is one of the most important food sources for human beings. According to the meat color, the meat can be divided into red meat (pork, beef, mutton, venison, rabbit meat and the like) and white meat (fish, poultry and partial marine products), wherein the white meat represented by the poultry meat has fine muscle fiber, lower fat content and higher unsaturated fatty acid content in fat, can effectively reduce the incidence rate of cardiovascular and cerebrovascular diseases and relieve the threat of cancer, the health attribute of the meat is accepted by more and more consumers, and the annual consumption amount is increased year by year. However, the poultry meat is tender in meat quality, rich in nutrition, high in water content, active in endogenous protease, easy to decay and deteriorate in quality, so that the low-temperature preservation technology is the most common and effective method for preserving the poultry meat at present and is also a key research direction at home and abroad. However, at present, the poultry meat still has texture deterioration of different degrees in the low-temperature fresh-keeping process, which is expressed by reduced hardness and loss of elasticity, so that the shelf life of the poultry meat is shortened, and the edible quality and the commodity value of the product are influenced.

Protein is an important component of poultry meat, and protein degradation is considered to be an important cause of texture softening of poultry meat. Researchers at home and abroad generally consider that the change of protein after poultry death is closely related to the degradation effect of endogenous protease, after the poultry is slaughtered and exsanguinated, muscle cells enter an apoptosis stage indiscriminately, endogenous protease such as caspase, calpain, cathepsin and the like is rapidly activated and induced to generate a series of cascade system reactions, and a plurality of other cell matrixes can be degraded while the protein is hydrolyzed, so that the cytoskeleton is disintegrated, and the phenomenon of deterioration of the texture is caused.

The current methods for inactivating or killing proteases are mainly divided into two categories, the addition of enzyme inhibitors and heat treatment. Chinese patent document 201510773276.8 discloses a sea cucumber preservative and its use, which is prepared by soaking sea cucumber in a soaking solution containing a high-efficiency inhibitor of serine protease, mung bean trypsin inhibitor and disodium edetate, and controlling autolysis of sea cucumber. Although the invention prolongs the occurrence time of the self-melting of the sea cucumber, the actual inhibition effect of the endogenous enzyme is not clear, and the aim of inactivating or killing the endogenous enzyme cannot be achieved only by the inhibitor. Chinese patent document 201210547008.0 discloses a pure chicken powder and a preparation method and application thereof, which is characterized in that chicken breast is used as a raw material, protease is added in two batches for enzymolysis, the first batch of protease is any one of flavourzyme, papain, alkaline protease and compound protease, the second batch of protease is any one of pepsin and chymotrypsin, and after the enzymolysis is finished, the enzyme deactivation condition is kept at 80-95 ℃ for 10-30 min. The proteases to be killed are all exogenous proteases, and the enzymological characteristics of the proteases are greatly different from those of endogenous proteases; and the final product is chicken powder, so that the curing degree of chicken does not need to be considered during parameter selection, and the enzyme deactivation condition is severe.

Chinese patent document 201811303042.7 discloses a production method of yellow-feathered broilers suitable for Chinese cooking and a product thereof, wherein the yellow-feathered broilers are shaped and then put into warm water at 50-60 ℃ to be subjected to water bath blanching for 20-30 min so as to achieve the purpose of enzyme deactivation. Although the invention adopts heat treatment to kill the enzyme, the actual killing effect of endogenous protease is not determined; and the treatment time is long, the chicken is easy to become dark and white, the bright appearance of the chicken raw material is lost, and the commercial value of the product is influenced.

The ultrasonic wave is a sound wave with the frequency higher than 20KHz, has good directivity and strong reflection capability, is easy to obtain more concentrated sound energy, has a longer propagation distance in water than in air, and can be used for distance measurement, speed measurement, cleaning, welding, stone breaking, sterilization, disinfection and the like in the medical, military, industry and agriculture at present. Chinese patent document 201410405982.2 discloses an ultrasonic enzyme-inactivating device, an enzyme-inactivating and sterilizing system and a method, wherein 28KHz ultrasonic waves are used for carrying out enzyme-inactivating treatment on fruit and vegetable liquids. The invention only relates to an ultrasonic enzyme deactivation device and an enzyme deactivation and sterilization system for fruit and vegetable liquids, and does not relate to a specific ultrasonic enzyme deactivation method and a specific ultrasonic enzyme deactivation process; and the application range is narrow only for fruit and vegetable liquids.

Texture is one of the most important quality indexes of meat, and the deterioration of texture caused by endogenous protease greatly influences the commercial value of meat products. How to solve the problem by using the ultrasonic technology becomes the key of the continuous and healthy development of the meat product industry.

Disclosure of Invention

The invention aims to provide a method for improving meat quality by ultrasonic-assisted heat treatment and a meat evaluation method based on quantitative indexes.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows.

A method for improving meat quality by ultrasonic auxiliary heat treatment comprises the following steps: A. cutting fresh meat into blocks, bagging or boxing, sealing and packaging; B. step A instituteThe obtained material is subjected to ultrasonic auxiliary heat treatment under the following conditions: the temperature is 40-70 ℃, and the ultrasonic intensity is 0.15-0.30W/cm²Ultrasonic frequency is 25-200KHz, and treatment time is 5-40 min; C. and after the ultrasonic auxiliary heat treatment is finished, quickly refrigerating or quick-freezing the materials.

As a preferable technical scheme of the invention, the meat is poultry meat.

As a preferred technical solution of the present invention, in step a, the meat is first removed of visible fat before cutting; cleaning and draining water after cutting; the packaging mode adopts vacuum packaging or vacuum skin packaging.

In a preferred technical scheme of the invention, in the step A, the cut meat blocks are subpackaged into vacuum packaging bags and vacuum packaging is carried out by using a vacuum sealing machine.

As a preferred technical scheme of the invention, in the step A, the cut meat blocks are subpackaged into a microwave material box.

As a preferred technical solution of the present invention, in the step B, the conditions of the ultrasonic-assisted heat treatment are as follows: the temperature is 45-50 ℃, and the ultrasonic intensity is 0.20-0.25W/cm²The ultrasonic frequency is 30-100KHz, and the treatment time is 10-20 min.

As a preferred technical solution of the present invention, in the step B, the conditions of the ultrasonic-assisted heat treatment are as follows: the temperature is 48 ℃, and the ultrasonic intensity is 0.22W/cm²The treatment time was 18 min.

A method capable of quantitatively identifying the quality of meat subjected to ultrasonic-assisted heat treatment comprehensively quantitatively identifies the quality index of the meat subjected to ultrasonic-assisted heat treatment by at least the following determination methods: endogenous enzyme activity determination, texture TPA determination, determination of colony total number, TBARS value determination, carbonyl content determination, myofibril fragmentation index MFI determination, and TCA-soluble peptide content determination.

In a preferred embodiment of the present invention, the endogenous enzyme activity assay comprises a protease activity assay or a lipoxygenase activity assay.

As a preferred technical scheme of the invention, the texture TPA determination comprises the following three indexes: hardness value, cohesion, chewiness.

Adopt the produced beneficial effect of above-mentioned technical scheme to lie in:

the invention utilizes the cavitation of the ultrasonic technology and the heat treatment to passivate the endogenous protease in the poultry meat, inhibits or even eliminates the influence of the endogenous protease on the deterioration of the texture of the poultry meat in the processes of slaughtering, processing, storage, transportation and preservation, keeps the stable texture of the poultry meat and provides a high-quality poultry meat raw material for meat product processing. The ultrasonic wave combined mild heat treatment provided by the invention can effectively kill harmful and pathogenic bacteria and passivate endogenous enzymes, simultaneously reduce the treatment temperature and time, and can greatly preserve the freshness, nutritive value, flavor quality and the like of food, thereby prolonging the shelf life. The invention realizes the control of fat oxidation and protein degradation in the storage process by researching ultrasonic-assisted thermal processing conditions. The invention researches and develops a yellow-feather chicken raw material suitable for traditional Chinese type stewing and cooking, can improve the taste of stewed chicken, can also improve the appearance of yellow-feather broilers and prolong the quality guarantee period.

In the process method, ultrasonic waves are transmitted in water through a series of compression waves and rarefaction waves to respectively and correspondingly form positive pressure and negative pressure, and periods of alternating positive pressure and negative pressure are generated to generate alternating compression and stretching effects on water molecules. When the acoustic energy is high enough, the rarefaction wave generates a negative pressure large enough correspondingly, if the acting force of the negative pressure on the gas molecules exceeds the acting force of the liquid molecules on the gas molecules, the gas core originally existing in the liquid is separated from the liquid, and the cavity bubbles are formed. Along with the propagation of the ultrasonic wave, the volume of the cavity bubble is rapidly increased by thousands of times, and after the cavity bubble reaches the critical radius, the cavity bubble is violently imploded and then immediately returns to the original state. When the cavity bubble collapses, huge energy is released, so that the local temperature and pressure are rapidly increased, and the high pressure and high temperature synergistic effect generates strong shock waves and microjet of 400 km/h. Under the cavitation action of the ultrasonic waves, the activity of endogenous protease, the composition of a substrate and the enzymatic reaction rate in the poultry meat are all changed, and the action of the endogenous protease on muscle tissues is inhibited, so that the aim of keeping the meat texture of the poultry stable is fulfilled.

The packaging mode of the invention adopts vacuum packaging or vacuum skin packaging. The poultry meat is vacuum-packaged or vacuum skin-packaged, the air in the packaging material is pumped out, so that the high-pressure and high-temperature synergistic effect generated by ultrasonic cavitation can be effectively transferred to the poultry meat, and the ultrasonic auxiliary heat intensity is reduced to the maximum extent while the enzyme inactivation effect is achieved, so that the fresh appearance of the poultry meat is maintained.

According to the single-factor experiment result, Box-Behnken is selected for experimental design, the ultrasonic temperature A, the ultrasonic time B, the ultrasonic frequency C and the ultrasonic intensity D are determined to be selected as variables, and the relative activity of total protease is taken as a response value. Regression equations of the relative activity of the total muscle protein enzyme to independent variable ultrasonic temperature A, ultrasonic time B, ultrasonic frequency C and ultrasonic intensity D can be respectively obtained by regression fitting of Design-Expert to all factors, namely: y ═ 36.19-3.34 × a-16.26 × B-13.64 × 0C-13.08 × 1D-0.01 × 2A × 3B +0.46 × 4A × 5C +0.29 × 6A × D +0.94 × B × C +1.09 × B × D +1.80 × C × D-1.88 × a²-0.12×B²+1.40 ×C²-5.00×D². The results show that the four independent variables have extremely obvious influence (P is less than 0.01) on the relative activity of the total muscle protease, and considering practical application, the process conditions are determined to be that the ultrasonic temperature is 45-50 ℃, the ultrasonic time is 10-20min, the ultrasonic frequency is 30-100KHz, and the ultrasonic intensity is 0.20-0.25W/cm²Under the process condition, the relative activity of the total muscle protein enzyme is below 30 percent, and a better passivation effect is achieved. The ultrasonic temperature is 45-50 ℃, the ultrasonic time is 10-20min, the ultrasonic frequency is 30-100KHz, and the ultrasonic intensity is 0.20-0.25W/cm²。

The ultrasonic temperature is 45-50 ℃; in selecting the sonication temperature, the optimum temperature of the endogenous protease is first considered, the optimum temperature of calpain is 25 ℃ and the optimum temperature of cathepsin is 37 ℃, so the sonication temperature must be greater than 37 ℃. Secondly, the appearance of the skin and muscle tissues of the poultry meat cannot be changed in the ultrasonic auxiliary heating process, and early tests show that the fresh appearance of the poultry meat is hardly influenced in a short time when the ultrasonic temperature is lower than 60 ℃. Therefore, the ultrasonic temperature is selected to be 40-60 ℃.

The ultrasonic time is 10-20 min; the inactivation process of the endogenous enzyme needs a certain time, and after the conventional heat treatment at 60 ℃ for 15min, the residual activity of the total protease is 17.1 percent of the original activity. The ultrasonic-assisted heat treatment can efficiently passivate the activity of the total protease, and the total protease is completely inactivated after ultrasonic-assisted heat treatment at 60 ℃ for 10 min. However, the time of the ultrasonic-assisted heat treatment cannot be too long, and the muscle tissues of the poultry meat are slowly denatured and solidified in the long-time heat treatment process, so that the fresh appearance of the poultry meat is influenced. Therefore, the ultrasonic time is selected to be 10-40 min.

The ultrasonic frequency of the invention is 30-100 KHz; the ultrasonic wave generates cavitation in water, fundamental frequency harmonic waves and frequency division harmonic waves can be generated when cavitation bubbles are closed, and the harmonic waves are superposed to form cavitation noise; the frequency of the frequency-divided harmonic is low, and the harmonic can enter a frequency range audible by human ears and becomes a main source of noise. The higher the ultrasonic frequency is, less frequency-dividing harmonic waves can enter human ears, and the noise can be correspondingly reduced. However, as the ultrasonic frequency increases, the cavitation process becomes difficult to occur. When the frequency is increased, the sound wave expansion time is shortened, the cavitation nucleus cannot be increased to cavitation bubbles which can generate certain cavitation effect, and even if the cavitation bubbles are formed and the compression time of the sound wave is short, the cavitation bubbles may not be broken down in time. Therefore, the ultrasonic frequency is selected to be 25-200 KHz.

The ultrasonic intensity of the invention is 0.20-0.25W/cm²(ii) a The strength of the cavitation is determined by the intensity of the ultrasonic wave dissipated in the liquid medium, so that the higher the ultrasonic intensity, the stronger the cavitation agitation caused, and the more destructive the enzyme protein structure. However, the magnitude of the noise is proportional to the ultrasound intensity, so the ultrasound intensity is chosen as above.

In addition, the invention takes the texture, the protein degradation degree, the protein and lipid oxidation degree, the microorganism content and the like of the yellow-feathered broilers in the refrigeration process as indexes, realizes the accurate quantitative index evaluation on the chicken quality, ensures that the tenderization process stopped by inactivating endogenous enzyme is more accurate and controllable, and the product with qualified product control is more suitable for the special requirement of Chinese food cooking on chewy mouthfeel.

Drawings

FIG. 1 is a graph of the inactivation rate of total protease in different heat treatment regimes

FIG. 2 is a graph showing the inactivation rate of cathepsin B in different heat treatment regimes

FIG. 3 is a graph showing the inactivation rate of calpain in different heat treatment modes

FIG. 4 is a graph of inactivation rate of total protease for different pretreatment regimes

FIG. 5 is a graph showing the variation of the center temperature in different packaging modes

Figure 6 shows the effect of ultrasound assisted heat treatment on chicken lipoxygenase activity during storage at 4 ℃ in example 4.

FIG. 7 shows the effect of ultrasound assisted heat on the TBARS value (mg/kg) of the chicken in the 4 ℃ deposit in example 7.

Figure 8 shows the effect of acoustically-assisted heat treatment on chicken carbonyl number during storage in example 8.

FIG. 9 shows the change in chicken TCA-soluble peptide during storage in example 10.

Detailed Description

The following examples illustrate the invention in detail. The raw materials and various devices used in the invention are conventional commercially available products, and can be directly obtained by market purchase.

It will be understood that the terms "comprises" and/or "comprising," when used in this specification and the appended claims, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.

It should also be understood that the term "and/or" as used in this specification and the appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes such combinations.

Furthermore, in the description of the present application and the appended claims, the terms "first," "second," "third," and the like are used for distinguishing between descriptions and not necessarily for describing or implying relative importance.

Reference throughout this specification to "one embodiment" or "some embodiments," or the like, means that a particular feature, structure, or characteristic described in connection with the embodiment is included in one or more embodiments of the present application. Thus, appearances of the phrases "in one embodiment," "in some embodiments," "in other embodiments," or the like, in various places throughout this specification are not necessarily all referring to the same embodiment, but rather mean "one or more, but not all embodiments" unless specifically stated otherwise. The terms "comprising," "including," "having," and variations thereof mean "including, but not limited to," unless expressly specified otherwise.

The invention relates to the main reagents of materials, reagents and instruments: linoleic acid was purchased from Sigma and citric acid, trisodium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, etc. were all analytical grade. Instruments and equipment, as shown in the following table: