RU2476086C1 - Method for production of meat trimmings semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for using in meat industry for semi-products production. The method involves primary treatment of meat raw material and trimmings preparation, fermentation using an enzyme introduced, maintenance and the semi-product quality sanitary-and- microbiological control. Fermentation is performed at a temperature of 18-20°C. The enzyme is represented by transglutaminase preliminarily hydrated at a ratio of 1:2; maintenance is performed during 7-8 hours. The semi-product quality sanitary-and-biological control is determined by way of account for microflora quality indices determined from formula:

where N - final number of microorganisms, CFU; N₀ - initial microbial population of the product, CFU; T_f - meat final temperature, °C; T_i - meat initial temperature, °C; m - rate of cooling, s^-1; τ - fermentation period, sec; A and A_n - coefficients depending both on Bio and on the coordinate of a point inside the body; if N is equal to more than 5*10⁶ CFU then the meat semi-product is not a quality product; if N is equal to less than 5*10⁶ CFU/g then the meat semi-product may be used for ready products manufacture.

EFFECT: method ensures reduction of the time of the fermentation process during whereof undesirable changes caused by microflora growth are accumulated.

3 ex

Description

The invention relates to a meat grow for the production of meat products.

A known method of preparing a semi-finished product from offal of the second category, which after grinding is subjected to salting and fermented. Papain is used as an enzyme. The processed product can be used to obtain sausages (RF patent No. 2105506, publ. 02.27.1998).

The disadvantage of this method is the need for salting the semi-finished product with a 13% sodium chloride solution in the presence of sodium nitrite, taken in an amount of 7% by weight of the raw material, which leads to saturation with nitrates.

A known method of preparing semi-finished products for the production of meat products, which involves the processing of raw meat with an aqueous solution of sodium chloride and fermentation. Fermentation is carried out using crab hepatopancreas in an amount of 0.01-0.05% by weight of raw materials and pancreatin or papain in an amount of 0.10-0.5% by weight, respectively, using a 0.015-0.05% solution sodium chloride in an amount of 0.1-0.2% by weight of raw materials. The sequence of the method is as follows: first, pieces of meat are injected with a solution of sodium chloride together with the crab hepatopancreas enzyme and incubated for 24-48 hours at a temperature of 3-5 ° C, then an aqueous papain solution is injected into it and the raw meat is kept for another 3-5 hours at a temperature 3-5 ° C, after which the raw materials are sent for processing for the preparation of canned food, etc. (RF patent No. 2269274, publ. 02/10/2006 - prototype).

The disadvantage of this method is the high exposure time of raw meat before processing into the final product.

The objective of this technical solution is to reduce the time for receipt of the meat product, which affects the time of receipt of the finished product (ultimately this will reduce the cost of the final product), as well as improving the quality.

The problem is solved due to the fact that in the method of obtaining a semi-finished meat product from trimming, including primary processing of raw meat, preparation of trimming, fermentation using the introduced enzyme, aging and sanitary-biological control, fermentation is carried out at a temperature of 18-20 ° C, as an enzyme use transglutaminase (TGL), previously hydrated at a ratio of 1: 2, exposure is carried out for 7-8 hours, and the sanitary-microbiological control of the quality of the semi-finished product is determined by taking into account quantitative indicators of microflora, calculated by the formula:

где N - конечное число микроорганизмов, КОЕ; N₀ - начальная микробная обсемененность продукта, КОЕ/г; T_k - конечная температура мяса, °С; Т_н - начальная температура мяса, °С; m - темп охлаждения, с^-1; τ - время ферментации, сек; А и A_п - коэффициенты, зависящие как от Био, так и от координаты точки внутри тела. Причем, если N более 5*10⁶ КОЕ/г, то мясной полуфабрикат является некачественным продуктом, а если N менее 5*10⁶ КОЕ/г, то мясной полуфабрикат можно использовать для получения готовой продукции.

where N is the final number of microorganisms, CFU; N ₀ - initial microbial contamination of the product, CFU / g; T _k is the final temperature of the meat, ° C; T _n - the initial temperature of the meat, ° C; m is the cooling rate, s ^-1 ; τ — fermentation time, sec; A and A _p are coefficients depending both on the Bio and on the coordinate of the point inside the body. Moreover, if N is more than 5 * 10 ⁶ CFU / g, then the semi-finished meat product is a low-quality product, and if N is less than 5 * 10 ⁶ CFU / g, then the meat semi-finished product can be used to obtain the finished product.

It is known to use TGL - an enzyme preparation (up to 1% by weight of meat) in the production of meat products for crosslinking proteins at the molecular level to obtain a product with improved functional properties (www.alliance-kpo.ru), (www.revadainter.ru).

It is known to use TGL for dry salting of raw smoked delicacies (www.matimex.at).

From these sources of information it was found that the fermentation of meat raw materials is carried out with the introduction of dry THL at low temperatures (4-6 ° C). We proposed fermentation to be carried out at temperatures of 18–20 ° C; to use TGL as an enzyme, previously hydrated at a ratio of 1: 2. At this temperature, more rapid bonding occurs in meat raw materials - fermentation. This leads to a reduction in the timing of the finished product. The use of a hydrated enzyme at a ratio of 1: 2 makes it possible to accelerate the mixing of trimming with the enzyme, which positively affects the initial contamination of the raw material and the quality of the final product, as well as in the hydrated state, the enzyme is better distributed over the entire trimming area, which improves the crosslinking of protein molecules of the raw material.

The hydrate of the TGL enzyme is prepared at the rate of 1 part of TGL and 2 parts of water. Such a hydrate makes it possible to quickly and evenly distribute the enzyme over the entire trimming area, which leads to the best fermentation.

To obtain a high-quality finished product that meets the state all-Union standard (GOST) and technical specifications (TU), it is necessary to carry out sanitary-microbiological quality control (http://smikro.ru/). It is proposed to determine the quality control by taking into account the quantitative indicators of microflora according to the presented formula. This formula allows you to determine the final number of microorganisms. If N is more than 5 * 10 ⁶ CFU / g, the product is too seeded, such a product will not pass laboratory examination and will not be approved for sale, if N is less than 5 * 10 ⁶ CFU / g, the products are safe.

Examples of implementation.

Example 1. They took 10 kg of pork trimming and thoroughly washed it.

3 grams of dry THM was dissolved in 6 grams of distilled water. Then it was fermented by introducing a hydrated enzyme into the feed and mixed in a vacuum stirrer. Then the mass was stuffed into shells and kept at room temperature = 18 ° C for 7 hours. Seediness was determined by the formula. The calculation showed that the final number of microorganisms was not more than 8 * 10 ⁵ CFU / g, which indicates a low amount of CFU / g in the semi-finished product. The result is a dense, flexible, thermostable, water-retaining and safe semi-finished product for the production of finished meat products.

Example 2. Carried out all the same operations that are described in example 1, only kept the fermented cake mix for 20 hours at a temperature of 5 ° C (as in the prototype).

The quality control of the semi-finished product was determined by taking into account the quantitative indicators of microflora according to the formula. As a result, no more than 8 * 10 ⁵ CFU / g was obtained, which indicates a low amount of CFU / g in the semi-finished product. In this example, the fermentation time is increased almost 3 times, in addition, there are energy costs for cooling during aging.

Example 3. Calculation of the fermentation of meat trimming in a cylindrical loaf at a fermentation temperature of 17.5 ° C

1. Thermophysical and mechanical parameters of the heating air.

a) Density of heating air

b) Calculation of the coefficient of thermal conductivity

ρ _chl = 0.024 + 0.00007t = 0.024 + 0.00007 * 18 = 0.0253 W / (mK)

c) Calculation of dynamic viscosity

μ _Chl = (1700 + 0.004t) * 10 ^-5 = (1700 + 0.004 * 18) * 10 ^-5 = 0.000017 kg / (m · s)

d) To calculate the heat transfer coefficient α, we find the dimensionless Prandtl criterion

Pr = 0.72 [1, p. 43 tab. 2.1]

d) Calculation of the volume of the loaf (cylindrical shape)

V = πR ² L = 3.14 * 0.003 ² * 0.18 = 0.0005 m ³ , where R is the radius of the loaf; L is the length of the loaf;

f) Calculation of the surface of the body (cylindrical shape)

S = 2π * (L + R) * R = 2 * 3.14 * (0.18 + 0.03) * 0.03 = 0.039 m ²

g) Calculation of the shape factor

, где V - объем батона

where V is the volume of the loaf

h) Calculation of the coefficient K

2. Calculation of the Grashof criterion

Δt _n = 18-12 = 6

Δt _k = 18-17.5 = 0.5

3. Calculation of the Nusselt criterion for 5 · 10 ² <Gr · Pr> 2 · 10 ⁷ [1, p. 50]

Nu = 0.54 * (Gr * Pr) ^{l / 4} = 0.54 * (3.3 * 10 ⁶ ) ^1/4 = 0.54 * 42.62 = 23.02

4. The calculation of the heat transfer coefficient from the surface of the loaf

5. Calculation of the Biot criterion and the coefficient χ

, где λ_пр - коэффициент теплопроводности продукта

where λ _CR - thermal conductivity of the product

6. The calculation of the cooling rate

7. Calculation of the duration of cooling

We accept that the surface of the product during heating should differ by 0.5 ° C from the temperature of the heating medium

Since the number Bi is less than 2, we can assume that A _about = 1 [1, p. 68]

8. The calculation of the coefficient A _p

Calculation methods A _p (A surface) are described in the problem book “Baranenko A.V., Kutsakova V.E., Borzenko E.I., Frolov S.V. “Examples and objectives of food refrigeration technology. Thermophysical fundamentals »»

8.1

Check the time required to reach a volume average temperature of 17.5 ° C

Due to the fact that the process is quite slow, it takes approximately the same time that the surface temperature and the volume average temperature acquire the same values.

9. Calculation of coefficient A

The value of A depends on the type of microflora and is found according to the corresponding microbiological tables. However, it can be verified by the following formula in the case when N and N ₀ for a given type of product and for a given type of microflora are found experimentally.

10. The calculation of the final number of microorganisms.

List of references

1. Examples and objectives of the refrigeration technology of food products. Thermophysical fundamentals. GIORD Publishing House, St. Petersburg 2012. Authors: Baranenko AV, Kutsakova V.E., Borzenko EI, Frolov SV 2nd edition corrected and supplemented.

At the same time, we report that the microbiological parameters of meat are measured in CFU / g.

Claims (1)

A method of obtaining a meat semi-finished product from trimming, including primary processing of meat raw materials and preparation of trimming, fermentation using the introduced enzyme, aging and sanitary-microbiological quality control of the semi-finished product, characterized in that the fermentation is carried out at a temperature of 18-20 ° C, transglutaminase is used as the enzyme , previously hydrated at a ratio of 1: 2, the exposure is carried out for 7-8 hours, and the sanitary-biological quality control of the semi-finished product is determined by taking into account quantitative indicators of microflora, determined by the formula:

where N is the final number of microorganisms, CFU / g; N ₀ - initial microbial contamination of the product, CFU / g; T _k - the final temperature of the meat, ° C; T _n - the initial temperature of the meat, ° C; m is the cooling rate, s ^-1 ; τ is the fermentation time, s; A and A _p are coefficients that depend on both the Bio and the coordinates of the points inside the body, and for N more than 5 · 10 ⁶ CFU / g, the semi-finished meat product is a poor-quality product, and for N less than 5 · 10 ⁶ CFU / g meat semi-finished product can be used to obtain finished products.