RU2311047C2 - Method for production of nitrite-free sausages - Google Patents

Abstract

FIELD: meat processing industry, in particular sausage production.

SUBSTANCE: claimed method includes using of fresh or frozen meet, separate production of beef and pork minces. Pork and beef meat are milled into solution containing succinate, ketoglutarate and citrate in concentration of 0.1-10 g/l, wherein before milling tocopherol with ubiquinone are added into pork mince. Sodium hydrocarbonate in amount of 1-10 g/l is introduced into minces in chopping process. Further minces are blended and ascorbic and citric acids in amount of 0.1-10 g/l together with salt and spices are added thereto. Obtained mince is filled into coatings, and collapse, roasting, boiling, and drying are carried out. Coatings are treated with solution containing 0.1-10 mg/l of gramicidin and actinomycin to prevent bacterial infection.

EFFECT: products of improved quality and prolonged storage time; absence of nitrites, chemical conserving agents and phosphates.

3 tbl, 1 ex

Description

The invention relates to meat processing technology, in particular to the preparation of sausages. The method is aimed at significantly improving their quality and lengthening the shelf life. It is realized due to the complete removal of intracellular oxygen during the production of minced meat, elimination of released calcium and iron ions, suppression of lipid peroxidation, and also prevention of bacteria penetration into sausages through the casing. The method is carried out, in particular, by replacing nitrites and artificial preservatives with a number of salts of natural metabolites - di- and tricarboxylic acids in low concentrations, which are absolutely harmless to the human body. Among the salts of di- and tricarboxylic acids, succinate, citrate, isocitrate, alpha-ketoglutarate, ascorbate) were selected that maximally stimulate mitochondrial oxygen consumption, activate the Krebs cycle, suppress lipid peroxidation, and chelate free calcium and iron ions. The method includes treating the meat being minced with the indicated metabolites and natural antioxidants (tocopherol, ubiquinone) in certain proportions according to the given technology, after which they are cut by adding hydrogen carbonate, displacing oxygen, and then ascorbic acid is added to help maintain the restored myoglobin, and citric acid, which creates more acidic pH. Penetration into the resulting product of dangerous microorganisms and their reproduction is prevented (in addition to acidic pH, lack of oxygen and the presence of metabolites) by treating the membranes with an oligopeptide protector containing gramicidin and actinomipine, acting in low concentrations and capable of decomposing in the gastrointestinal tract. The invention allows to obtain a long-stored target product that is safe for human health.

DESCRIPTION OF THE INVENTION

The invention relates to meat processing technology, primarily to the preparation of sausages.

The meat processing process requires special techniques aimed at preventing spoilage processes - denaturation, hydrolysis, glycolysis, autolysis, lipid peroxidation, etc. (Zhuravskaya NK and others. Technochemical control of the production of meat and meat products. M: Kolos, 2001). Such methods are (Antipova L.V. et al. Applied Biotechnology. Voronezh, 2000): freezing fresh meat with solid carbon dioxide; quick grinding and salting with sodium chloride; injection of brines into the cut immediately after cutting the pair of carcasses; the use of freeze-drying of fresh meat. Carbon dioxide partially displaces oxygen, and freezing and drying stop all biochemical processes. The meat ambassador allows using the high osmotic balance to slow down the activation of proteolytic enzymes. With regard to the processing of meat, for example, such copyright certificates and patents are known. "Meat storage method" (Kurbangaliev Y.M. et al., Application 2000104972/13 of 02.29.2000, MKI7 A23B 4/023); here, for storage of meat, a mixture of table salt with citric acid and the subsequent pouring of meat with melted fat was used. "Composition for coating meat and meat products" (Dibirasulaev MA and others, patent No. 1614167 5 A23 B4 / 10, application dated 12.29.1988); a sorbic acid-based preservative was used here together with a mixture of potassium and sodium salts of palmitic and stearic acids. "Method for storing chilled meat" (Kauhcheshvili E.I. et al., application 2548726 / 28-13 from 11.29.1977, A23B 4/06 ); here, to remove oxygen from the meat, a saturating concentration of carbon dioxide was used. "Meat storage method" (Smolsky T.N. et al., Application 2081186/13 of 12/04/1974, A23B 4/14); here, ammonia was used to deoxygenate the meat. For storing meat products, the “Film-forming composition for coating food products based on sugar glycerol” is known (Kafiev N.M. et al., Application No. 93021008/13 of 04.22.1993; 6 А23В 4/10); a composition of sugar glycerol, calcium chloride and monoglycerides was used here. Of particular interest is the "Composition of a universal multifunctional food supplement for the injection of delicious whole muscle meat products and offal" (Andreenkov V.A. et al., Application No. 2002115072/13 of 2002.06.07; 7 A23L 1/318); here, “canning” of beef, pork and their whole muscle products was carried out by the introduction of a food supplement containing ascorbic acid, potassium citrate, citric acid, sodium acetate, sodium erythorbate and phosphates (without nitrites). However, such a food supplement is not used to prepare minced meat for sausages (sausages, sausages and sausages).

The main drawback of all these methods is that intracellular oxygen is not removed, and therefore dangerous oxygen-dependent free radical reactions are not completely stopped. In addition, all these methods do not eliminate iron and calcium ions (released during prolapse from muscle tissue), which activate the dangerous lipid peroxidation. Therefore, all subsequent procedures for the manufacture of sausage products necessarily include the processing of minced meat with nitrites and other powerful chemical preservatives and stabilizers. In addition, the above methods are applied to meat and whole muscle meat products, but not to minced meat intended for the manufacture of sausages, sausages, sausages, etc.

As is known, when muscle cells are damaged (Leninger A. Biochemistry. M .: Mir, 1974), mitochondrial respiration becomes uncontrollable, and after the endogenous substrates of the respiratory chain are exhausted, a large number of reactive oxygen species (mainly superoxide) and peroxides appear in the cell which neither superoxide dismutase, nor catalase, nor peroxidase, nor membrane antioxidants - tocopherol and ubiquinone cope with. This dangerous avalanche-like process is exacerbated by hemoglobin and myoglobin molecules released from tissues upon damage (from blood capillaries and cytoplasm) and additionally releasing oxygen (Wittenberg J. // J.Exper.Biol. 2003, v.206, p.2011-2020; Postnikova G.B. et al. // Biophysics. 2005, v. 50, p. 297-306). As a result of the destruction of muscle tissue cells during the production of minced meat, the following occurs: a) the formation of a large number of lipid peroxides arising in the course of free-radical reactions; b) mitochondrial oxidoreductases, lysosomal proteolytic enzymes, phospholipases, and others are activated; c) denaturation, aggregation and hydrolysis of proteins begins; d) the osmotic balance is disturbed and calcium and iron ions are released; e) conditions arise for seeding by microorganisms. All this leads to the destruction, rancidity and spoilage of minced meat and meat products (Antshyuva L.V. et al. Methods for the study of meat and meat products. M: Kolos, 2004). In this case, the natural red-pink color is lost and a dark brown color is acquired (due to the transition of oxymyoglobin to metmyoglobin).

The following measures are widely used to prevent the degradation and rancidity of minced meat and products from it: cooling, evacuation, treatment with nitrites, the introduction of chemical preservatives and stabilizers, the addition of synthetic antioxidants, etc. Unfortunately, these measures are not always and not completely effective. Pumping the air allows you to remove oxygen from the airspace of the container in which the minced meat or meat product is stored (and partially from the extracellular space), but it does not remove the oxygen that was originally contained in the cytoplasm of cells, in cell membranes and in blood capillaries. It is customary to suppress the formation of dangerous reactive oxygen species during meat preparation and processing with the help of a large number of nitrites, while maintaining the desired color (Kudryashov L.S., Baimishev R.Kh. // IB Myasnye tekhnologii, 2005, N 1, p.20 ) Nitrites, binding in forcemeat with hemoglobin, myoglobin, mitochondrial cytochrome oxidase and other heme proteins, block the restoration of intracellular oxygen to superoxide. In addition, nitrites have a beneficial bactericidal effect.

However, nitrites, chemical preservatives, synthetic antioxidants and stabilizers are far from harmless substances. When they enter the body with food, they block the functioning of many human enzymes and gem proteins, leading to a number of diseases, including cancer.

The use of phosphates, which is widely practiced in meat processing plants, has the disadvantage that excess phosphates, as has long been known, are inhibitors of mitochondrial succinate dehydrogenase (Leninger A. Biochemistry. M .: Mir, 1974, p. 190) and, moreover, directly catalyze the formation reactions free radicals induced by ferrous ions (Roshchupkin D.I. et al. In: Ultra-weak glows in biology. M.: Moscow Institute of Physics and Technology, 1972. p. 75-77). Excess phosphates in cells interact with iron proteins and free iron ions. As a result, polymer-like iron phosphate complexes are formed (Kulaev I.S. Inorganic polyphosphates and their physiological role. M: Nauka, 1975). They serve as powerful prooxidants, leading to lipid peroxidation, to "invisible" spoilage of minced meat and meat products. Moreover, it is especially dangerous for the consumer that the amount of lipid peroxides long before noticeable rancidity can be so great that, when ingested with food, they cause an avalanche of free radical chain reactions in human cells and cause great harm to health.

Nitrites, chemical preservatives and phosphates in small quantities, it would seem, are not too toxic, but when they enter the body, they inevitably work as "delayed mines." This gradually leads to loss of health and many serious illnesses.

Nevertheless, the "nitrite-preservative" method of producing minced meat for the manufacture of sausages, which involves the treatment with nitrites, chemical preservatives and phosphates, is a classic and is widely used in meat processing plants (Rogov I.A. et al. General technology of meat and meat products. M. : Kolos, 2000). Moreover, examples of adding various natural metabolites, in particular, salts of di- and tricarboxylic acids such as ascorbate and citrate, to the usual curing mixture (containing nitrites and phosphates) are known, which ensures faster and more uniform color formation and its preservation for a long time (Endel Carmas. Sausage technology. M.: Leg.-pishch. Prom., 1981). In addition, in the case of cooked meat products, treatment with preservatives of the Aromaros-M type, consisting of food acids and their salts, is used (V. Boravsky. Meat Processing Encyclopedia. M: Solon-press, 2002, p. 259-260) .

The disadvantage of all these methods is to obtain a rather quickly deteriorating and insufficiently high quality target product containing a large amount of nitrites, chemical preservatives and phosphates, as well as lipid peroxides and bacteria, which together pose a real danger to consumer health.

The closest analogue (prototype) of the present invention can be a patent: "White Munich sausages and a method for the production of white Munich sausages" (Fedoseev A.V., application 2002126667/13 of 08/10/2002; A23L 1/317); here nitrites themselves are not added, but are contained in the added parsley. This modern method is the Russian analogue of the long-known in Germany method for the production of sausages using celery containing nitrites. The disadvantage of sausages is quick spoilage; storage period is too short - up to 48 hours (at 4 ° C). The manufacturing process of such sausages requires high efficiency - no more than a few hours, and only fresh pork or (and) veal is used. In addition, the modern composition includes, among other things, di-phosphates and thermally oxidized soybean oil, which are not safe for health.

In contrast to the specified prototype and the above analogues, the technical result of the invention allows to obtain a better and safer for the consumer the target product (not containing nitrites, phosphates, dangerous oxides and peroxides), with a significant increase in shelf life.

This result is achieved (with the abandonment of chemical preservatives, phosphates and nitrites - both free and as part of celery or parsley), primarily by using at certain stages of meat grinding and chopping minced meat salts of di- and tricarboxylic acids (which are substrates of the mitochondrial respiratory chain) and Krebs cycle), a special anti-oxygen buffer and natural antioxidants. As a result, autolysis decreases (measured by turbidity at 540 nm), protein denaturation decreases (measured by tryptophan fluorescence at 340 nm), membrane damage decreases (measured by a decrease in mitochondrial NADH oxidase activity), and the content of lipid peroxides decreases (determined using TBA -test for the amount of malondialdehyde - MDA). When replacing phosphate buffer with anti-oxygen bicarbonate, the amount of lipid peroxides is reduced by 40%. Table 1 shows some physico-chemical properties of fresh ground beef depending on the type of additives (Vekshin H.L. // Meat Technologies, 2005, No. 7, p. 3-6).

Table 1 Some physico-chemical properties of ground beef depending on additives Minced meat: D ₅₄₀ Flip (%) NADH oxidase (μM NADH per min per mg protein) MDA (%) In phosphate (10 g / l) 0.25 85 0.23 one hundred + succinate (0.8 g / l) 0.18 94 0.06 thirty + citrate (1 g / l) 0.21 91 0.19 40 In bicarbonate (8 g / l) 0.17 one hundred 0.02 60 Notes: Incubation of minced meat with additives - 10 minutes at 20 ° C.

The following was also established. The use of glutamate is unsafe because the amount of lipid peroxides in his presence increases by 40%. Oxaloacetate turned out to be the most harmful agent blocking mitochondrial respiration and sharply activating the formation of peroxides (by 80%). Phosphates had a similar effect (Vekshin N.L. et al. // Myasnoy Ryad, 2005, No. 2, p. 32).

When minced meat is produced, the rapid oxidation of succinate or ascorbate in the mitochondrial respiratory chain (and the somewhat slower oxidation of citrate and alpha-ketoglutarate in the Krebs cycle) is accompanied by the consumption of oxygen from the cell cytoplasm. Salts of natural di- and tricarboxylic acids such as succinate, citrate, alpha-ketoglutarate and ascorbate (at physiological concentrations) are absolutely harmless and non-toxic to the human body. Some di- and tricarboxylic acids (such as citric, ascorbic, glutamic, etc.) are already used, as is known, in a number of branches of the food industry to give food special taste and, to some extent, for canning. However, they have not yet found adequate use - as activators of mitochondrial respiration - at the most important stages in the manufacture of sausages.

The method is implemented as follows.

Nitrites, chemical preservatives and phosphates in the proposed method are not used at all. Fresh or frozen meat is washed in a solution containing salts of di- and tricarboxylic acids (succinate, ketoglutarate and citrate in a concentration of 0.1-10 g / l), which stimulate mitochondrial oxygen consumption by muscle cells and also maintain a neutral pH. For a more complete exhaustion of oxygen during further cutting, an anti-oxygen buffer is used: 1-10 g / l of sodium bicarbonate, which is capable of releasing carbon dioxide, which displaces oxygen. In addition, natural antioxidants - tocopherol and ubiquinone - are added at a concentration of 1-100 mg / l. At the final stage, for additional protection against spoilage, 1-10 g / l of ascorbic acid is added to the mince, which helps to preserve the restored myoglobin, which creates a red-pink color, and 1-10 g / l of citric acid, which creates a more acidic pH, is added. The shells of the meat product are treated with a solution containing a natural protector of oligo-peptide nature (0.1-10 mg / l of gramicidin and actinomycin), which is easily hydrolyzed in the human stomach, but before that it protects the products from bacterial infection from the outside.

Finished sausages are of the best quality, since they do not contain nitrites, chemical preservatives, phosphates, bacteria and lipid peroxides, as a result of which they are safe for the health of the consumer. They are characterized by a significant increase in shelf life, since they are manufactured under conditions of complete removal of oxygen by salts of di- and tricarboxylic acids and anti-oxygen buffer. They are additionally protected from peroxidation by natural antioxidants, and are also protected by a special antibacterial protector on the side of the product.

The proposed method allows to obtain the target product with improved properties, ensuring its long-term storage and safety for the consumer.

Example:

Cooking half-smoked sausages of the 1st grade from frozen meat.

1) Prepare 12 liters of an aqueous solution containing: sodium chloride - 1.4 kg, sodium succinate - 50 g, sodium ketoglutarate - 10 g and sodium citrate - 5 g. Using sodium hydroxide, adjust the pH of the solution to 7.0-7 ,5. Cool the solution to 3-4 ° C.

2) Roasted beef of the 2nd grade 40 kg and browned pork 55 kg frozen to a temperature of minus 1-5 ° C in the thickness of a piece (at an air temperature of minus 7-9 ° C).

3) Grind the beef on a block cutter and immediately begin its grinding in 6 liters of the above cooled solution, additionally adding sodium hydroxide during stirring (with stirring) in such an amount that the pH of the resulting ground beef in no case drops below 6.

4) Put ground beef in a cutter and add 0.3 kg of sodium chloride and 95 g of sodium bicarbonate. Cut 3-4 minutes to obtain minced "grain" with a size of 3-4 mm.

5) Grind the pork on a block cutter and immediately grind (separately from beef) in another 6 liters of chilled solution. In the first minutes after the start of the grind, add 2 g of tocopherol and 1 g of ubiquinone to the grinded top (with thorough mixing) in the top (with thorough mixing).

6) Put the resulting minced pork in the second cutter and add 0.7 kg of sodium chloride and 95 g of sodium bicarbonate there. Cut it for 2-3 minutes to obtain a minced "grain" of 5-8 mm in size.

7) Cool the ground beef and pork to 1-3 ° C. After that - mix them together and add spices: fresh garlic 250 g, sugar 100 g, black pepper 100 g, nutmeg 50 g, coriander 25 g, milk powder 5 kg. Cut 1-2 minutes at a temperature of 1-3 ° C.

8) At the end of cutting, add 50 g of ascorbic acid and 10 g of citric acid, checking that the final pH of the minced meat was not higher than 5.4; otherwise add more citric acid.

10) Next - the usual filling of the shells with minced meat (the diameter of the shells is 50-55 mm; fill the shell tightly).

11) Then, conventional heat treatment (precipitate at 4 ° C for 24 hours; dry at 60 ° C for 20 minutes; fry at 85 ° C for 75 minutes to a characteristic color; cook at 76 ° C for 25 minutes; air cooling at 20 ° С for 3 hours; smoking at 40 ° С up to 12 hours; drying at 11 ° С and air humidity of 74% for 24 hours until the elastic consistency and mass fraction of moisture are not higher than 55%).

12) The resulting products should be processed (sprayed) on the side of the shells with an aqueous solution containing an oligo-peptide protector, namely: gramicidin (0.5 mg / l) and actinomycin (1 mg / l). Dry finished products and then store them in the cold.

Upon receipt of sausages by the proposed method, autolysis is reduced by 1.5-2 times, protein denaturation and hydrolysis are reduced by 2-3 times, membrane damage is reduced by half, and the content of lipid peroxides is reduced by 3-4 times.

The proposed method in various embodiments was used for the manufacture of smoked sausage. The made sausage had a red-pink color, a dense and elastic consistency, a traditional taste, without extraneous smacks. Products were sent for storage. Organoleptic evaluation of products (Table 2) on the 30th day of storage (unpacked, at a temperature of 6 ° C) showed that the surface of the products is dry, clean; the taste is traditional, no comment.

table 2 Organoleptic properties of nitrite-free sausage on the 30th day of storage Surface Color Consistency Taste dry clean red pink dense, elastic traditional

Microbiological tests at the Center for Sanitary and Epidemiological Surveillance in the Vyatka-Polyansky district of the Kirov region of three varieties of sausages (Gorodskaya, Russian Student and Tuymada) confirmed that the sausage made and processed according to the new technology during storage even for more than a month meets all the requirements for microbiological indicators (protocols dated 04/07/2003 and 04/17/2003; 02/11/2004 and 03/16/04), while the sausage made using the old technology (TU 02/10/01 114-89) turned out to be seeded and moldy during storage. One of the tank analysis protocols is given below:

Table 3 PROTOCOL OF MICROBIOLOGICAL STUDIES OF SAUSAGE PRODUCTS AND MEAT PRODUCTS No. p / p Sample Name KMAFAIM CFU / g BGKI / if-form / S.aureus Sulphite-reducing clostridine Pathogenic m / o, including salmonella Samples from 02/11/04 Research result Add. Level. No more Research result Mass in g. In cat. Not allowed Research result Mass in g. In cat. Not allowed
tsya Research result Mass in g. In cat. Not allowed Research result Mass in g. In cat. Not allowed Russian student <1 · 10 ¹
<1 · 10 ¹
<1 · 10 ¹ 10 ³
10 ³
10 ³ In 1.0 not Upd. In 1.0 no ext. In 1.0 not Upd. B 1.0 no Add. At 0.01 not upd. B 0.01 no extra. At 25.0 not upd. At 25.0 not upd. Tuymada processed. Beef tread treated. Tread - - In 1.0 not Upd. B 1.0 no Add. In 1.0 not Upd. In 1.0 no ext. At 0.01 not upd. B 0.01 no extra. At 25.0 not upd. At 25.0 not upd. Tuymada not processed. Beef tread not treated. Protect. - - At 1.0 Update
In 1.0 not upd. B 1.0 no Add. In 1.0 not Upd. In 1.0 no ext. At 0.01 not upd. B 0.01 no extra. At 25.0 not upd. At 25.0 not upd. In 1.0 not Upd. B 1.0 no Add. In 1.0 not Upd. B 1.0 no Add. At 0.01 not upd. B 0.01 no extra. At 25.0 not upd. At 25.0 not upd.

Thus, the proposed method improves the consumer qualities of the target products and significantly lengthens the shelf life with a complete refusal to add nitrites, chemical preservatives and phosphates.

However, this method, in principle, is compatible with traditional technology, i.e. at the final stage of mincemeat preparation, any ingredients traditionally used in the production of sausages, sausages and sausages can be added to it if necessary.

Claims (1)

A method for preparing sausages, comprising grinding fresh or frozen meat, chopping the resulting minced meat with the addition of salt, adding spices, filling the shells and subsequent heat treatment, characterized in that the minced beef and pork are prepared separately, and the grinding is carried out in a solution containing succinate, ketoglutarate and citrate in a concentration of 0.1-10 g / l, at the same time tocopherol with ubiquinone is added to pork mince at the beginning of the grind, and sodium bicarbonate is introduced into radios 1-10, g / l, mix the minced meat and add ascorbic and citric acid at a concentration of 0.1-10 g / l, to protect the product from bacterial infection, the shells are treated with a solution containing 0.1-10 mg / l of gramicidin and actinomycin.