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WO1990005462A1 - Procede permettant d'ameliorer la qualite de la viande recuperee mecaniquement - Google Patents

Procede permettant d'ameliorer la qualite de la viande recuperee mecaniquement Download PDF

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Publication number
WO1990005462A1
WO1990005462A1 PCT/DK1989/000272 DK8900272W WO9005462A1 WO 1990005462 A1 WO1990005462 A1 WO 1990005462A1 DK 8900272 W DK8900272 W DK 8900272W WO 9005462 A1 WO9005462 A1 WO 9005462A1
Authority
WO
WIPO (PCT)
Prior art keywords
mrm
activity
viscosity
maximum
meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DK1989/000272
Other languages
English (en)
Inventor
Peter Boyen Rasmussen
Anders Rancke-Madsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Novo Nordisk AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novo Nordisk AS filed Critical Novo Nordisk AS
Publication of WO1990005462A1 publication Critical patent/WO1990005462A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes

Definitions

  • MRM mechanically recovered meat
  • MRM covers meat from all kinds of animals, principally cows, calves, pigs and poultry.
  • MRM is isolated as indicated in Meat Science, vol. 5 (1980 - 81), Applied Science Publishers Ltd., London, p. 171 - 200, or in Food, July 11983, p. 26 - 30.
  • the MRM is produced by high pressure extrusion or by hard pressing with pressure treat ⁇ ment, and any meat material produced similarly, but not necessarily a meat product, which would undoubtedly be classified as MRM, is considered an MRM in relation to this invention.
  • MRM is used as an ingredient in comminuted meat products like sausages, luncheon meat and pates.
  • methods for production of MRM used today partly denature the MRM protein, whereby the functional properties thereof are impaired, MRM has been upgraded by addition of non-meat proteins like blood plasma or other proteinaceous emulsi- fiers.
  • non-meat proteins like blood plasma or other proteinaceous emulsi- fiers.
  • dilution with relatively large amounts of non-meat proteins is unwanted, and also, the organoleptic properties of the upgraded MRM is not always satisfactory; furthermore, the cost related to the upgrading is relatively big.
  • MRM which should not involve any dilution with relatively large amounts of non-meat proteins, which should give rise to satisfactory organoleptic and functional properties, and which should be relatively cheap. According to the invention surprisingly it has been found that the above need can be fulfilled, if the MRM is treated with an enzyme selected from a narrow class of enzymes, and if the enzymatic treatment is effectively interrupted at a specified stage.
  • the method according to the invention for upgrading of MRM is characterized by the fact that MRM is treated with an endo- protease with a pH-activity optimum above neutrality with a proteolytic activity related to a weight unit of dry protein which will generate a maximum viscosity increase in relation to the initial viscosity of at least 50%, for a period of time corresponding to a resulting viscosity of the MRM which is between 100 and 75% of the maximum viscosity generated by the enzyme treatment, whereafter the enzymatic activity is destroyed by means of any method which .does not harm the functionality of the meat.
  • pH-activity optimum should be determined according to the Anson method, for instance as described in NOVO Enzymes Product Sheet, B273c- GB 1500 Sept. 1987.
  • trypsin-like proteases are the proteases originating from St. griseus, St. fradiae, and St. crythreus.
  • NEUTRASE a neutral protease produced by means of B. subtilis
  • Sumyzyme an acid fungal protease produced by means of Aspergillus niger
  • pepsin an acid fungal protease produced by means of Aspergillus niger
  • viscosity of the MRM means the viscosity of the MRM mass per se, or ordinarily the viscosity of an MRM containing aqueous suspension, if water is added in order to facilitate handling.
  • proteases belonging to the above indicated class if used in a certain minimum concentration measured in Anson units per g of MRM generates a temporary viscosity increase of the MRM, whereas in all other cases belonging to the prior art, when a protein is treated with a protease, a viscosity decrease is observed.
  • proteases belonging to the group which comprises endo- proteases with a pH-activity optimum above neutrality the applicant has performed experiments with several proteases in regard to their effect on the viscosity of an aqueous MRM suspension, i.e. pepsin, Sumyzyme AP protease, and NEUTRASE protease .
  • FIG. 1 which shows the typical viscosity curve corresponding to an MRM suspension treated with protease not belonging to the group comprising endo-proteases with a pH-activity optimum above neutrality. Details in regard to Fig. 1 will appear in a later part of this specification. Also, reference can be made to fig. 2, which shows the atypical viscosity curve corresponding to an MRM suspension treated with a protease belonging to the group comprising endo-proteases with a pH-activity optimum above neutrality, i.e. trypsin. Details in regard to Fig. 2 will appear in a later part of this specification. It appears from Fig.
  • a dosage of 0.033 Anson units/g of protein is outside the scope of the invention, as the minimum dosage of enzyme should generate a viscosity increase of at least 50%.
  • Fig. 3 is a graph which shows the viscosity versus time with different proteases. In each case 0.154 Anson units/g of protein is added at zero time, except for the blind. The temperature is 35°C, the pH is 6.4 and the substrate concentration is 10%. It clearly appears from the graph that the proteases belonging to the group comprising endo-proteases with a pH-activity optimum above neutrality all generate a temporary viscosity increase, whereas the other proteases do not generate such viscosity increase.
  • Enzyme inhibition by pH adjustment deteriorates the meat quality.
  • the enzyme process can be terminated by heat inactivation and/or by addition of an inhibitor for the endo-protease used, for instance a specific trypsin inhibitor on soy base, if trypsin is the endo-protease used.
  • GB patent application no. 2,021,921 describes a process for stabilization of aqueous protein containing suspensions by means of treatment with proteases, and from Example 1 in this GB application it appears that the process is accompanied by a viscosity increase.
  • the present invention is exclusively concerned with a most specific starting material, viz . MRM, which is not described in the GB patent application.
  • MRM most specific starting material
  • the second place it is correct that a viscosity increase is observed in the prior art process, but this viscosity increase is expected because it is associated with the conversion of the casein due to the milk clotting activity of the added protease; the viscosity increase in relation to the present invention is still surprising.
  • MRM is treated with trypsin with a proteo ⁇ lytic activity of 0.05 Anson units/g of dry protein or above. With this minimal proteolytic activity a maximum viscosity increase in relation to the initial viscosity of at least 50% will appear, and thus an important improvement of the functional properties is secured.
  • the water is added to MRM before the enzymatic treatment, the ratio between water and MRM, calculated as MRM dry matter, being within 0 and 1.0. If the ratio between water and MRM is more than 1.0, the dilution is too high, and the quality of the corresponding forcemeat will be inferior.
  • the concentration of the enzyme is between 0.05 and 0.15 Anson units/g of dry protein. If the concentration of the enzyme is below 0.05 Anson units/g of dry protein, the improvement of the functional properties is too low, and if the concentration of the enzyme is above 0.15 Anson units/g of dry protein, the enzyme cost tends to be too high.
  • the treatment time corresponds to a result ⁇ ing viscosity of the MRM between 100 and 90% of the maximum viscosity generated by the enzymatic treatment.
  • the water binding ability of the treated MRM is as high as possible, and thus the functional property thereof is as good as possible.
  • the enzyme is heat inactivated during that part of the process which corresponds to 75% of the maximum activity (initial) to maximum activity to 75% of the maximum activity (final), whereby the heat inactivation is termi ⁇ nated at a stage corresponding to or almost corresponding to the maximum activity.
  • the inactivation is carried out in a very simple manner, and no addition of inhibitor is needed.
  • the enzyme is inactivated during that part of the process which corresponds to 75% of the maximum activity (initial) to maximum activity to 75% of the maximum activity (final), whereby inactivation is performed by a combined heat treatment and a treatment with a trypsin in ⁇ hibitor, preferably a soy trypsin inhibitor.
  • a trypsin in ⁇ hibitor preferably a soy trypsin inhibitor.
  • MRM contains as an average 16.5% protein
  • a 20% (w/w) excess of trypsin inhibitor is added.
  • 300 ml of soy oil or 200 ml of ion exchanged water is added, and the mixture is homogenized for 5 minutes at the lowest speed.
  • the forcemeat is transferred to tared cans, which are closed and heat treated at 90°C for 25 minutes, and immediately after cooled in running, cold water for 30 minutes.
  • the cans are stored in a refrigerator at 5°C for around 24 hours.
  • the cans are weighed, and then opened, and the separated soy oil or water fraction is drained from the cans, which again are weighed. Now the fat retention ability or the water retention ability can be calculated. These values for the fat retention ability and the water retention ability correspond to a hydrolysis time of 10 minutes. By addition of trypsin inhibitor and soy oil or water at earlier or later stages values for the fat retention ability and the water retention ability at earlier or later stages during hydrolysis can be obtained. In this manner a curve of percentage of oil retention versus hydrolysis time (Fig. 4) and of percentage of water retention versus hydrolysis time (Fig. 5) can be drawn up. It appears from Figs.
  • forcemeat prepared with the upgraded MRM produced according to the invention shows improved functional properties both in regard to oil retention ability and water retention ability, corresponding to the surprising viscosity rise generated by the activity of endo-proteases with a pH-activity optimum above neutrality.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procédé permettant d'améliorer la qualité de la viande récupérée mécaniquement, où l'on traite ladite viande au moyen d'une endoprotéase, ayant une valeur optimale d'activité pH supérieure à la neutralité et une activité protéolytique en rapport avec l'unité de masse d'une protéine sèche, qui génèrera une augmentation maximale de la viscosité de 50 % au moins par rapport à la viscosité initiale, et ce pendant un laps de temps correspondant à une augmentation représentant entre 75 % et 100 % de la viscosité maximale de ladite viande obtenue par traitement enzymatique. L'activité enzymatique est ensuite arrêtée par tout procédé ne nuisant pas à la fonctionnalité de la viande. Ledit procédé, qui est, par ailleurs, peu coûtuex et ne comprend aucune dilution de quantités relativement élevées de protéines non animales, comporte des propriétés fonctionneles et organoleptiques intéressantes.
PCT/DK1989/000272 1988-11-23 1989-11-17 Procede permettant d'ameliorer la qualite de la viande recuperee mecaniquement Ceased WO1990005462A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK652088A DK652088D0 (da) 1988-11-23 1988-11-23 Fremgangsmaade til kvalitetsforbedring af ad mekanisk vej udvundet koed
DK6520/88 1988-11-23

Publications (1)

Publication Number Publication Date
WO1990005462A1 true WO1990005462A1 (fr) 1990-05-31

Family

ID=8148837

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1989/000272 Ceased WO1990005462A1 (fr) 1988-11-23 1989-11-17 Procede permettant d'ameliorer la qualite de la viande recuperee mecaniquement

Country Status (3)

Country Link
CA (1) CA2003525A1 (fr)
DK (1) DK652088D0 (fr)
WO (1) WO1990005462A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992013964A1 (fr) * 1991-02-06 1992-08-20 Novo Nordisk A/S Preparations proteiques
WO1994001003A1 (fr) * 1992-07-03 1994-01-20 Novo Nordisk A/S Procede de production d'un hydrolysat carne, et application de celui-ci
US5866357A (en) * 1990-03-09 1999-02-02 Novo Nordisk A/S Method for hydrolyzing proteins with gluyasp specific protease

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3723250A (en) * 1967-10-03 1973-03-27 Novo Terapeutisk Labor As Proteolytic enzymes, their production and use
GB1507380A (en) * 1976-09-01 1978-04-12 Aarhus Oliefabrik As Process for the production of foodstuffs containing clottable milk proteins and proteins of vegetable or microbial origin
GB2021921A (en) * 1978-05-31 1979-12-12 Unilever Ltd Stabilised milk proteins- containing compositions
US4388331A (en) * 1981-01-23 1983-06-14 Devro, Inc. Collagen sausage casing

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3723250A (en) * 1967-10-03 1973-03-27 Novo Terapeutisk Labor As Proteolytic enzymes, their production and use
GB1507380A (en) * 1976-09-01 1978-04-12 Aarhus Oliefabrik As Process for the production of foodstuffs containing clottable milk proteins and proteins of vegetable or microbial origin
GB2021921A (en) * 1978-05-31 1979-12-12 Unilever Ltd Stabilised milk proteins- containing compositions
US4388331A (en) * 1981-01-23 1983-06-14 Devro, Inc. Collagen sausage casing

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5866357A (en) * 1990-03-09 1999-02-02 Novo Nordisk A/S Method for hydrolyzing proteins with gluyasp specific protease
WO1992013964A1 (fr) * 1991-02-06 1992-08-20 Novo Nordisk A/S Preparations proteiques
US5523237A (en) * 1991-02-06 1996-06-04 Novo Nordisk A/S Protein preparations
WO1994001003A1 (fr) * 1992-07-03 1994-01-20 Novo Nordisk A/S Procede de production d'un hydrolysat carne, et application de celui-ci
US5532007A (en) * 1992-07-03 1996-07-02 Novo Nordisk A/S Method for production of a meat hydrolyzate

Also Published As

Publication number Publication date
CA2003525A1 (fr) 1990-05-23
DK652088D0 (da) 1988-11-23

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