RU2507911C1 - Complex food bioadditive for nitrite-free sausage product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bioadditives used during sausage product manufacture. The complex food additive for an environmentally safe sausage product contains an optimum combination of the following biochemical metabolites: pyruvate, ketoglutarate, malate, citrate, isocitrate, succinate, ascorbate, glutamate, lactate, fumarate, hydrocarbonate, quercetin, dihydroquercitin, caffeine, bisine, carmine, gelatine, myoglobin, hemoglobin, ubiquinone, imidazole, cellulose, collagen, calcium chloride, culinary salt.

EFFECT: invention ensures the possibility of industrial manufacture of nitrite-free sausages, small sausages, Vienna sausages and other meat products with high quality and extended storage life.

Description

The invention relates to food biotechnology, namely to food additives used in the manufacture of sausages.

A comprehensive dietary supplement consisting exclusively of natural biochemical substances (di- / tricarboxylic acids, antioxidant reagents, antioxidants, chelators, protectors, peptides and proteins selected in optimal proportions), which are absolutely harmless to the human body, is intended to drastically improve the quality of sausages and other meat products, as well as to significantly extend the shelf life, without the use of any artificial chemical preservatives, in particular nitrites and nitrates. The invention allows to obtain a long-stored high-quality target product that is safe for human health.

DESCRIPTION OF THE INVENTION

The invention relates to meat processing, mainly to the manufacture of sausages, and is aimed at a significant improvement in quality and lengthening the shelf life of products.

Food additives have long and firmly entered into meat processing, especially in the manufacture of sausages, sausages, sausages, etc. In the absence of additives, destruction, rancidity and spoilage occur (Antipova 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).

To prevent the degradation and rancidity of minced meat and sausage products from it, meat packing plants widely use cooling and evacuation. Pumping out the air allows you to remove oxygen from the airspace of the container in which the stuffing or meat product is stored (and partially from the intercellular space). However, it does not remove the oxygen that is initially contained in the cytoplasm of cells (especially the oxygen that is bound by myoglobin and hemoglobin), in cell membranes and in blood capillaries.

Therefore, the processing of minced meat became inevitable with nitrites, benzoates, other chemical preservatives and stabilizers, synthetic antioxidants, etc. Food additives in the form of mixtures have become very widespread: nitrite mixtures, protein mixtures, phosphate mixtures, natural spice mixtures, water-soluble spice mixtures, multifunctional mixtures, flavorings, ripening accelerators, and others. Nutritional supplements provide stabilization of minced meat and give it a pleasant red pink color, and also enhance the binding of water (in order to increase weight and volume). However, at the same time, the ecological purity and safety of additives for the health of consumers is usually not given priority.

The meat processing plants consider the criterion of the correctness of the selected food additives to be the absence of visible deterioration (smell, blackening, mold) of the resulting product, the preservation of a pleasant color of the product and its good taste. The same criteria are used by shoppers in stores. Therefore, manufacturers, as a rule, abuse spices, flavors, dyes and other chemicals, mimicking the natural color and taste.

One of the disadvantages of the additives used is that oxygen is not eliminated (especially associated with hemoglobin and myoglobin) and therefore dangerous oxygen-dependent free radical reactions do not stop. In addition, nutritional supplements do not noticeably bind iron and calcium ions released during muscle tissue prolapse and activate the dangerous lipid peroxidation. Therefore, the entire subsequent procedure for the manufacture of sausages with the need to include the processing of minced meat with nitrites and other powerful chemical preservatives and stabilizers.

It is customary to suppress the formation of dangerous reactive oxygen species during meat preparation and processing with the help 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. Getting into the human body with food, they block the functioning of many enzymes and heme proteins, leading to a number of diseases, including cancer. 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. It should be noted that a single dose of sodium nitrite of only 1 gram for a person is fatal. But for a year the average consumer of sausages receives a double dose!

The widespread use of phosphates, used mainly to enhance water binding (to increase the weight of the product), has the disadvantage that excess phosphates are inhibitors of mitochondrial succinate dehydrogenase (Leninger A. Biochemistry. M., Mir, 1974 p. 190) and, in addition, directly catalyze the reactions of the formation of free radicals induced by ferrous ions (Roshchupkin DI et al., in: Ultra-weak luminescence in biology. M., MOIP. 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. 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 they get into the body with food, they cause an avalanche of free radical chain reactions in human cells and cause great harm to health.

Nevertheless, the "nitrite-preservative-chemical" 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).

With regard to compositions for processing meat, for example, such copyright certificates and patents are known that can be considered distant analogues of the invention. "Method for the storage of meat" (Y. M. Kurbangaliev and others, application 2000104972/13 of 02.29.2000, MKI7 A23B 4/023); here, for storing meat, a mixture of table salt with citric acid and subsequent pouring of meat with melted fat was used as an additive. "Composition for coating meat and meat products" (Dibirasulaev MA and others, patent No. 16141675 A23B 4/10, application dated 12.29.1988); a sorbic acid based preservative was used here along with a mixture of potassium and sodium salts of palmitic and stearic acids. "The method of storing chilled meat" (Kauhcheshvili E.I. et al., Application 2548726 / 28-13 of 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; 6А23В 4/10); a composition of sugar glycerol, calcium chloride and monoglycerides was used here.

All of the above methods and additives were applied in relation to meat and whole muscle meat products, but not in relation to minced meat intended for the manufacture of sausages, since they themselves do not provide quality and safety.

There are known examples of adding various natural metabolites to a common curing mixture (containing nitrites and phosphates), in particular salts of di- and tricarboxylic acids such as ascorbate and citrate, which ensures faster and more uniform color formation and its preservation for a long time (Endel Carmas Technology of sausages. 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 (Boravsky V. A. Meat Processing Encyclopedia. M: Solon-press, 2002, p. 259-260). The nutritional supplements used are in a sense analogous to the invention.

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

Recently, interest in dietary supplements has increased. For example, in the All-Russian Research Institute of Meat Industry named after Gorbatov (for materials, see the website http: /www.vniimp.ru) nanomicroemulsions have been developed, including amino acids, vitamins and polysaccharides. However, their composition also included artificial (non-biological) components - sodium alginate and guar gum. At the Moscow State University of Applied Biotechnology, the bacterial drug Lactomix was developed, which was proposed instead of artificial antioxidants. At Moscow State University of Environmental Engineering, Bizin-1000 was developed containing the natural nisin polypeptide used for antibacterial treatment. In the All-Russian Research Institute of Food Biotechnology, bioadditives containing amino acids, vitamins, as well as bioadditives based on lactic acid and complexes of propionic acid bacteria metabolites (promotional materials) were developed. The article “Complex food additives in the production of sausages” (A. Vereshchagin, “Meat Technologies”, 2005, No. 7, p.22-24) provides examples of modern complex additives: thickeners, hydrocolloids, emulsifiers, etc. For example, a food additive "Activin-1" consists mainly of biological fractions obtained from animal and vegetable raw materials. Unfortunately, all of the above developments are still exploratory in nature and, most importantly, they solve only a small part of the problems of manufacturing high-quality sausages, not allowing you to get away from the use of chemical preservatives, in particular nitrites and nitrates.

Particularly interesting is the nitrite-free "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; 7A23L 1/318). The composition was used to "preserve" beef, pork and their whole muscle products. This dietary supplement contained ascorbic acid, potassium citrate, citric acid, sodium acetic acid, sodium erythorbate, and phosphates. Although such a food supplement was not used in the preparation of sausage meat (because it did not allow long-term storage), it can be taken for the closest analogue. Another closest analogue, the prototype, can be “A method for manufacturing nitrite-free sausages” (Vekshin NL, 2007. RF patent No. 2311047), in which the possibility of making sausages with a long shelf life without nitrites, phosphates and other products was first demonstrated. chemistry. " At that time (in 2005, when the application was submitted), the composition of food supplements was not yet optimal, the substances were taken in high concentrations and, moreover, the supplements themselves were not subject to storage, i.e. should have been prepared and used on the day of use. Therefore, the invention could not be implemented in large-scale industrial production. Over the past years, it has been possible to produce a fundamentally new composite mixture - a comprehensive dietary supplement (CBPD), which is devoid of these significant drawbacks and can be widely used.

In contrast to the analogues and prototypes described above, the technical result of the present invention is that the CBPD, consisting of a set of natural substances (salts of di- and tricarboxylic acids, anti-oxygen reagents, antioxidants, chelators, protectors, proteins and peptides), allows to obtain high-quality and a consumer-friendly target product that does not contain nitrites, phosphates and other chemical agents. Compared to other complex additives, CBPD has the following important advantages: a) rejection of hazardous nitrites, chemical preservatives, and phosphates; b) lack of accumulation of harmful peroxides; c) the prevention of microbial contamination; d) a significant lengthening of shelf life; e) improvement of taste; e) biomedical safety. All substances in the CBCP are natural; moreover, they are in varying degrees inherent in the human body. Most of these substances have already been used individually in the food industry or medicine.

The use of a number of substances that make up the CBPD reduces autolysis (measured by turbidity at 540 nm), reduces protein denaturation (measured by tryptophan fluorescence at 340 nm), reduces membrane damage (measured by a decrease in mitochondrial NADH oxidase activity), and sharply reduces the content lipid peroxides (determined using the TBA test for the amount of malondialdehyde - MDA). When replacing a phosphate buffer with an antioxidant bicarbonate buffer, the amount of lipid peroxides decreases by 40% (Vekshin N.L. // Meat Technologies, 2005, No. 7, s-3-6).

CBPD is used during the preparation of minced meat and allows complete removal of extracellular and intracellular oxygen, eliminates calcium and iron ions released from the tissue, suppresses lipid peroxidation, and prevents the penetration of bacteria. Moreover, the CBPD allows the stuffing to have a stable, pleasant red-pink color. Unlike commonly used food additives containing a number of chemical preservatives that are not safe for human health, CBPD consists exclusively of natural biochemical substances that are harmless to the body. Moreover, they are used in very low concentrations, which allows us to talk about their absolute safety. For example, small quantities of salts of di- and tricarboxylic acids were used in CBPD: ketoglutarate, citrate, isocitrate, pyruvate, succinate, etc., which maximally stimulate mitochondrial oxygen consumption in meat, activate the Krebs cycle, inhibit lipid peroxidation, and also chelate free ions calcium and iron.

The development was supported by grants from the Russian Federal Property Fund-Offi and START, and also became the winner of the Russian Innovation Competition in 2007.

She was awarded ten medals at exhibitions in Moscow.

In 2009, a medal and certificate of the contest “Environmentally Friendly Products” were received.

Currently, the CBPD is a composite mixture of the following composition (the proportion of components may vary depending on the raw meat used, type of sausage product, etc.):

Pyruvate - 5 g,

Ketoglutarate - 5 g,

Malate - 120 g

Citrate - 45 g

Isocitrate - 5 g,

Succinate - 120 g,

Ascorbate - 70 g,

Glutamate - 30 g

Lactate - 60 g

Fumarate - 5 g,

Bicarbonate - 100 g,

Quercetin - 7 g,

Dihydroquercetin - 7 g,

Caffeine - 3 g

Bizin - 13 g

Carmine - 90 g

Gelatin - 140 g

Myoglobin - 5 g,

Hemoglobin - 5 g,

Ubiquinone - 5 g

Imidazole - 10 g

Cellulose - 90 g

Collagen - 100 g,

Calcium chloride - 13 g,

Salt - 140 g

The CBCP has been tested in several industries. Positive results were obtained. Test reports are available.

For example, at the Mikoyanovsky meat processing plant (Moscow), the trial CBPD was tested on sausages. Microbiological test specimens were normal. According to the organoleptic characteristics, the experimental and control samples fully corresponded to this type of product for five days. There were no changes in color, taste and smell until the 14th day of storage either in the experiment or in the control. On the 15th day in the test samples of sausages, the number of CoE / g bacteria in the test samples remained low, and in the control it grew 1000 times.

This means that prototypes, unlike control ones, can be stored for a long time.

If you cook the sausages and put them in the refrigerator at 6 ° C, then after 6 days sausages with FDCs are not distinguished by consistency, smell and surface from the control ones. The control colors are lighter in color (pale pink.), And the experimental ones are brighter (pink.). Moreover, experimental tastes are much tastier: control ones have “paper taste”, and experienced (with CBBD) have “meat” taste.

It also turned out that before cooking, the volume (and weight) of the experimental sausages is 10-15% more than the control, and after cooking it is even more: 20-25%. This is due to the fact that sausages with CBPD retain water much better than control ones, i.e. weight "yield" of sausages is significantly increased. For production, it should be economically very profitable.

One of the CBPD variants was tested on minced salmon and trout (at OJSC ROK-1 in St. Petersburg). The shelf life of minced meat increased to 42 days.

Recently, four variants of the FDCs were tested in the workshop of LLC Second Breath (St. Petersburg) on beef sausages. Despite some technical flaws in the tests (the CBPD was not fully applied, the cutter did not allow evacuation, the temperature in the workshop was 17 degrees), however, positive results were obtained.

Thus, the present invention improves the consumer qualities of the target products and significantly lengthens shelf life with a complete refusal to add nitrites, chemical preservatives and phosphates. Butchery products can now become environmentally friendly.

Claims (1)

A comprehensive dietary supplement for environmentally friendly sausages, consisting solely of natural substances, characterized in that it contains the optimal set of the following biochemical metabolites: pyruvate, ketoglutarate, malate, citrate, isocitrate, succinate, ascorbate, glutamate, lactate, fumarate, bicarbonate, quercetin , dihydroquercetin, caffeine, bisine, carmine, gelatin, myoglobin, hemoglobin, ubiquinone, imidazole, cellulose, collagen, calcium chloride, sodium chloride - which provides the possibility of industrial production pouring nitrile sausages, sausages, sausages and other meat products with high quality and long shelf life.