Meat products are one of the indispensable foods in people's lives, because it is born with super high nutritional cost performance and unique taste after cooking, so that everyone has a new definition of it, it will be made into a variety of delicious, such as sausages, ham, meatballs, occasionally walk in the supermarket, you will find that the current meat products are really too much.
So far, China's meat processing industry has experienced decades of construction process, especially with the improvement of construction work in recent years, China has basically formed an industrial system integrating livestock and poultry breeding, slaughtering and segmentation processing, meat products deep processing, poultry and egg processing. In 1985, China's poultry egg production ranked first in the world, and in 1990, China became the world's first meat producing country. According to relevant surveys, in 1997, China's meat varieties have reached more than 500 species, accounting for 4% of the total meat production. The main types are pickles, sauces, deep-frying, and grilling. In addition to this, there are some Western-style products, which account for 40% of the total meat products. The proportion of cooled pork in China is expected to reach 37% in 2020.
Here we first talk about cooled meat, it is a kind of low-temperature meat products, also known as cold fresh meat or chilled meat, it refers to the livestock after being slaughtered to carry out various health inspections, for the various health indicators are qualified to quickly cool it, its temperature to reach the freezing point of meat food above, under this temperature, but also to the animal carcass for the corresponding processing, storage and transportation and sales and other work. Cooled meat has many advantages, such as in terms of safety, health, nutrition and tenderness can reflect that it has more advantages than frozen meat and hot fresh meat, so in recent years, cooled meat has gradually been loved by more and more consumers, it can be said that in China's meat processing industry in the low temperature meat products is also a development trend.
In terms of health food, meat products also play a huge role, in meat products, for those with low fat, low calorie, low sugar, low salt and high protein characteristics of the product, such products have more far-reaching development prospects, such as low cholesterol meat products, low nitrate low meat products, meat products rich in dietary fiber and meat products with a compound function effect, etc., these meat products not only play a role in regulating physiological functions, but also have nutritional functions and sensory functions, For example, meat products that are conducive to the growth of children's growth puzzle types, middle-aged and elderly health care types, women's health care types and athlete health care types and other meat products, the development and application of these health care meat products is also a development trend of meat processing in China.
But in its deep processing, China still has more deficiencies, in the process of processing meat products, because of its processing technology and meat products problems, for minced meat and deboned meat can not be fully utilized, which will produce a series of losses, which requires the use of glutamine transaminases, the use of this method of meat for recombinant processing, not only saves processing raw materials, but also makes the processing cost of meat products significantly reduced.
At present, in view of the processing status of meat products in China, the special biological enzyme preparation products for meat processing that can improve the processing quality of meat products and increase the added value of products have the following categories:
(1) For the traditional bacon, meatballs, ham and other processing products with low adhesion, easy to fragment, poor slicing, poor water holding, low quality, poor taste, low value and other defects to develop meat block adhesive enzyme, meat stuffing bulking agent and elastic Q powder, etc., these products contain a catalytic acyl transfer reaction of the transfer enzyme component, can catalyze crosslinking between protein molecules, improve its tissue into a network structure, thereby improving product quality and added value.
(2) For the meat tendering commonly existing tendering effect is poor, can not improve the meat quality and added value and other issues developed loose meat powder, its main ingredient is a special type of protein decomposition of enzymes, its tender meat mechanism is the meat connective tissue and muscle fiber structure complex collagen and elastin decomposition, so that the meat in the protein amino acids between the part of the connection bond to produce breakage, thereby greatly improving the tenderness of meat, so that the quality of meat becomes soft, palatable, juicy and easy to chew, can improve the yield and extend the shelf life.
(3) In view of the problems of low efficiency, large energy consumption and poor flavor in the deep processing and production of animal protein, combined with the protein structure characteristics of various animal raw materials, animal protein hydrolases and flavor enzymes were developed, and animal protein hydrolases based on endonucleases can cut off the peptide bonds inside the peptide chain of animal protein macromolecules, and generate intermediate products such as peptones and polypeptides with small molecular weight. Then the free carboxyl end and the amino terminal of the polypeptide are then hydrolyzed by the flavor enzyme of the exonuclease to form low molecular weight peptides and biologically active amino acids and other substances to obtain animal protein hydrolysis products with rich nutrition, high hydrolysis, excellent functionality and good flavor.
Application of glutamine transaminases in meat bonding
Glutamine transaminases (TGases) is an enzyme that catalyzes the reaction of transamid groups, which mainly catalyzes the condensation reaction between lysine ε-amino and glutamate γ-amide groups in protein molecules, forming a covalent crosslink between polypeptide chains or molecules, so that proteins are modified, thereby improving protein plasticity, water retention, etc. In the processing of meat products, transglutaminase is commonly used as binders, improvers and water retainers for meat products.
Glutamine transaminases are widely present in animal cells and microbial cells. In industrial production, glutamine transaminases are mainly obtained through the fermentation of Mourinogene sprocket filaments, which have the advantages of good thermal stability, wide pH range, and no dependence on Ca2+. The efficiency of fermentation and production of glutamine transaminases by wild-type bacteria was low (2.0U/mL), and the genes of glutamine transaminases were expressed in E. coli or other carrier bacteria through gene recombination, and the production efficiency was significantly improved (5.32U/mL). In China, glutamine transaminases have not been widely used, mainly for two reasons: (1) the domestic production of glutamine transaminases activity is not high, and the production efficiency of wild strains used for glutamine transaminases is low, resulting in high production costs and lack of market competitiveness; (2) foreign imports of glutamine transaminases are expensive, which will also increase production costs. Although there are also relevant units in China that use genetic engineering technology to modify wild strains to improve the yield of glutamine transaminases, there is still a big gap compared with foreign countries.
The development trend of glutamine transaminases production and application is as follows
(1) Construction of new genetically engineered strains. The new genetically engineered strains can simultaneously and efficiently express glutamine transaminase precursors, activate proteases and their inhibitors, and make the synthetic glutamine transaminases most active. To achieve this, the choice of strain is critical.
(2) Selection and addition of glutamine transaminases activating enzyme inhibitors in fermentation broth. In general, the actual effect of glutamine transaminases activator inhibitors co-expressed by gene recombination is not ideal, and in some cases exogenous surfactants need to be added to maintain the activity of glutamine transaminases.
(3) The scope of application in meat processing has been expanded. The study found that the addition of 0.01U/g glutamine transaminases can significantly improve the organoleptic characteristics of brine ham, and the use of glutamine transaminases can be considered in the future to recombine the texture of minced meat and chyme meat products to improve the added value of the product.
The application of proteases in improving the tenderness of meat products
As one of the important evaluation indicators of meat product quality, tenderness has become an important factor for consumers to evaluate the quality and palatability of meat products. The factors that determine the tenderness of meat are very complex and diverse, including fat accumulation density, connective tissue solubility, etc. In recent years, meat products with delicate meat quality have become more popular with consumers, and how to improve the tenderness of meat products has become one of the key issues in the current food processing industry. At present, internationally recognized as safe proteases include papain, bromelain, subtilis protease, fig protease and other proteases, which can achieve meat tenderness by degrading muscle fiber and collagen to varying degrees. The use of plant proteases for meat tendering is not only low cost, but also has a good effect, and also shows a good tendering effect on aging poultry products.
Proteases achieve fleshy tenderness, mainly through the degradation of connective tissue and destruction of muscle fibers in two ways.
The use of proteases to degrade connective tissue, connective tissue solubility is one of the important factors affecting muscle tenderness, especially collagen. Proteins that degrade muscle connective tissue are considered to be one of the key steps in improving the tenderness of meat products. Plant proteases can destroy the reticular structure of collagen and increase its solubility, thereby increasing the tenderness of meat products.
The use of protease to decompose muscle fibers, myofiber fragmentation index (MFI) is a measure of the average length of myofibrils, the larger the MFI value, the higher the degree of degradation of myofibrinoskeletal proteins in the muscle, the higher the tenderness of meat products. The results of the duck meat tendering study using papain showed that the duck macromolecular protein was hydrolyzed into small molecules after treatment, and the tender duck muscle fibrils were broken, the muscle nodes became shorter, and the myofibrils were fragmented, indicating that papain could effectively achieve the degradation of connective tissue.
Application of proteolytic enzymes and flavor enzymes in condiments
Animal protein hydrolases and flavor enzymes, according to the protein structure of meat, through scientific calculations to compound the best application of the special protease, can be under mild conditions of meat, visceral, blood, skin, deboned minced meat and other hydrolyzed into free sugars, glycosyl phosphates, polypeptides, nucleotides, free amino acids and other flavor basis, and then through the Maillard reaction can be made into a variety of flavor flavors. Through the hydrolysis of meat by animal protease and flavor enzymes, it can shorten the production time, improve the utilization rate and yield of protein, and its hydrolysate products have high free amino acid content, strong flavor, outstanding meat taste, high safety, and greatly improve the added value of the product.
The contribution of Xia Sheng enzyme preparations in the processing of meat products
Summertime glutamine transaminases
Xiasheng glutamine transaminases (meat, eggs and milk processing) are refined by deep fermentation of liquids using excellent strains of Mouyuan sprocket, which can catalyze crosslinking and polymerization between the same or different protein molecules, and can be widely used in intestinal product processing, ball products processing, bacon products processing, minced meat recombination processing, frozen surimi processing, surimi products processing, and fish roe products processing.
Xia Sheng protease (flavor type)
Xia Sheng protease (flavor type) is the use of Aspergillus oryzae fermentation, through advanced extraction technology, ultrafiltration concentration, drying and refining. Can be applied to the hydrolysis of various animal and plant proteins, late flavor optimization, remove bitter taste, improve taste, can produce animal and plant hydrolysis products with good flavor, improve product quality, reduce costs. The enzyme is widely used in bone/meat by-product processing; the production of ostein, bone oil, bone gelatin, collagen; heat-reactive bone broth powder, calcium and phosphorus preparations and other products; aquatic fish, shrimp, oysters, clams and seafood and other skeletons, proteolysis; hydrolyzed animal protein HAP; plasma protein powder, heme; yeast extract and other condiments production.
Xia Sheng protease (specific endonucleation type)
Summersing food grade protease (specific endonucleation type) is a highly efficient biological enzyme preparation made by deep fermentation and refining of fine strains of Aspergillus niger. It can cleave polypeptides from the carboxyl end of proline, hydrolysis of proline-rich protein polypeptides into water-soluble small molecule fragments (short-chain oligopeptides), the enzyme is widely used in the production of animal and plant protein hydrolysis powder (HAP, HVP); plant protein beverage production; bone/meat by-product processing; biological high calcium powder, chondroitin sulfate, collagen production; yeast extract, yeast extract production.
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