SU1750602A1 - Method of preparing albumen product of eggs - Google Patents

Abstract

Invention m. used in the poultry industry in the processing of egg products. Eggs are sorted, weighed, sanitized the surface of the shell, smashed them, separated the contents from the shell, divided into protein and yolk, filtered, mixed egg white, injected with crystalline citric acid to pH 4-5 and dry cooked salt in the amount of 0.2-0.5% by weight. After that, pasteurization is carried out at 65-79 ° C for 15-25 minutes. The product is cooled. 12 tab.

Description

The invention relates to the poultry industry and can be used in the production of meat and other food products.

A known method for the production of egg protein frozen, including the acceptance of eggs. sorting, weighing, sanitizing the surface of the shell, breaking eggs. separation of their contents from the shell, separation into protein and yolk, organoleptic control of protein quality, filtration and mixing, pasteurization of egg white at 56. ± 1 ° C for 20 minutes, cooling to 4 ° B or 15-18 ° C, packing, packing, freezing at a temperature of (-12) - (- 18) or -b ° C for 2-3 days. The indicated product can be stored only in frozen form, in an okhlechdennom state at 4-b ° C, it can only be stored for 2 days. and on the third day, a spoilage damage appears, the total bacterial contamination significantly increases from 3 3 x 106 to 9 bx 106. the titer of E. coli bacteria from 0.1 to 0.001, the pH of the product decreases from 0.6-8 to 0.

Among the microorganisms in the product, yeasts, molds, proteolytic and spore microorganisms especially proliferate. Therefore, the egg protein is stored only in the frozen state. In this case, the viability of microorganisms is suppressed, but in the stored product after defrosting all functional properties are not restored, since the process of slow freezing affects the structure of proteins. The activity of lysozyme in the original egg protein before pasteurization is 1200-1250 units / ml, after pasteurization at 56. + 1 ° C for 20 minutes, it decreases to 40 units / ml. Lysozyme in alkaline medium is thermolabile. It is both quantitatively destroyed and less active in relation to microorganisms. Already by the end of the third day of storage, its activity decreases to 13 units / mlh. In connection with this, the hterteriostatic effect disappears and the product is subsequently maintained only when exposed to low temperatures.

Egg Frozen Protein is mainly used only in pastry pastry.

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pzodsgio and ks -icvUn; foamplg tgp and baking powder,

In the production of meat products, frozen protein is not used because of the high water content, low viscosity, poor water and fat-binding capacity, it does not provide high technological properties of semi-finished products and sausages. Freezing of a product partially destroys its proteinaceous substances (due to destruction), reduces viscosity. The product becomes layered, poorly dosed, which significantly reflects on the properties of meat products.

When using native non-wetted egg protein in the production of meat products, the structure of minced meat is liquid, during cooking the egg protein moves to the periphery, the taste of boiled eggs is felt, the shelf life of meat products is reduced due to the development of microorganisms, for which the egg protein is a nutrient medium.

The purpose of the invention is to improve the quality indicators of egg protein and increase its shelf life in a cooled state due to the activation of lysozyme, which is contained in the egg protein by thermo-congestion in the presence of citric acid and salt.

The goal is achieved by the fact that in the technology of obtaining egg protein after filtering and stirring operations, it is necessary to introduce crystalline food substances of citric acid up to pH 4.0-5.0 and sodium chloride in the amount of 0.2-0.5% by weight. protein followed by heat treatment at 5–70 ° C for 15–25 min.

Such processing of egg protein allowed us to obtain a product with high lysozyme activity and store it for a long time in a chilled state. In addition, such processing achieves the possibility of using the product in the production of meat and other products with an increase in their storage rocks due to the bactericidal and oppressive effect of lysozyme on microorganisms.

A decrease in the pH of the medium and the simultaneous introduction of sodium cations with sodium chloride in the indicated concentrations increases the resistance of the lysozyme molecules to heat treatment. At pH 4-5 in the presence of a certain concentration of salt and simultaneous heat treatment, coagulation of the main proteins of the egg protein albumin, conalbumin, globulin, mucin and mucoid occurs. At the isoelectric point, these proteins are the most thermolabile,

ci ornosti warm denaturation at the same time reaches a maximum. The denaturation process is completely completed at 65-70 ° C for 15-25 minutes. at the same time the mass of protein becomes

gelatinous, delicate with a fine-grained structure of white color with a lemon shade, a sour taste and smell characteristic of this product without foreign tastes and smells, with an acidity of 45 ° T. at 357 cPZ, with water-binding and fat-binding capacity of 99%. The activity of lysozyme at the indicated parameters (temperature, pH, salt concentration) is very high at 10720–10760 units / ml.

5 Lysozyme is activated by salt, which is associated with the total charge of its molecules and the dehydrating ability of the sodium cation. In a salt-free medium, the hydrate shell of the lysozyme molecule prevents the enzyme from the substrate interaction, and the addition of pH up to 4-5 contributes to the destruction of this shell and the appearance of the enzyme agent to the substrate. When salt is added, the lysis of microorganisms begins (lysozyme activity

5 increases only when the salt concentration is 0.2-0.5%. at pH 4-5. and with a further increase in salt concentration, its activity begins to decrease, at the indicated pH values, this electrolyte becomes an inhibitor,

0, the lysozyme reacts with sodium cations to form a complex compound. In the absence of salts, no noticeable activation of lysozyme is detected. Its activity increases with the influence of

5 sodium cation only in small concentrations due to the direct influence on the charged groups of the molecule, on the structure of free water and on the hydration shell of the protein. Increasing the electrolyte concentration to

0 0.6% and above causes a decrease in the activity of lysozyme. This is the result of the screening of the electrostatic interaction of opposite charges of the enzyme and substrate by ions of sodium chloride.

5 In table. Figures 1 and 2 reflect the effect of pH, amount of salt, and heat treatment on lysozyme activity.

As can be seen from table.1 and 2, the highest

0 the activity of lysozyme has in the product at pH 5 and the concentration of sodium chloride 0.4% with the processing of egg protein at 65-70 ° C for 15-25 minutes At the same time, one obtains a kagshitsoobrazny product with fine-grained

5 is white in color with a lemon shade, sterile. Such a product does not require storing in the frozen state, it can be slightly frozen at {-1) - (- 2) ° C. lysozyme activity is not reduced, it is also good

retains its properties in a cooled state at 4-6 ° C in a sealed sealed bed for 3 months. Saves cooling resources, the cost of this egg white is lower than frozen, it becomes suitable for the production of many food products as a protein supplement and, together with the longer their shelf life is

For 6 months storage in frostbite or cooled for 3 months, the activity of ocyme lysis decreases from 10720-1060 to 20-40 U / ml. During the whole storage period, the product has bactericidal properties in relation to many microorganisms.

Important in obtaining egg protein thermocoagulated in the presence of citric acid and salt, is the activation of lysozyme and the complete denaturation of protein fractions of egg protein. There is insufficient activation of lysozyme molecules due to incomplete breaking of the lysozyme molecules with the main proteins with incomplete denaturation of protein molecules. Technological properties of protein product deteriorates, it has insufficient water and fat-binding capacity when added to meat raw materials and does not allow A stable structure of minced meat and other food products. As can be seen from Table 2, at 60 ° C, lysozyme also activates at 10 and 30 minutes of processing at a rate of 9300-9400 u / ml, respectively, but the product does not completely denature proteins. , unsuitable for long-term storage of Lry 75 ° C and exposure for 10-25 minutes, the activity of lysozyme is reduced compared with treatment at 70 ° C. the proteins of the finished product are welded, the smell of boiled eggs appears, irreversible processes occur, and this affects the activity of lysozyme. The product is not able to bind the components of minced meat and other food raw materials.

The protein product from eggs was introduced into the recipe of boiled sausage Amateur. replacements up to 20% of minced pork. Investigated organoleptic. microbiological and technological properties of experimental and control samples.

The results showed that the egg protein, which is thermocoutregular in the presence of citric acid and table salt, bound the other components of the formulation well, improved the nutritional and biological value and organoleptic characteristics. The product has a monolithic structure, a pleasant odor and taste without edema and voids, lengthening its shelf life due to the bicterisal effect of lysozyme

Replacing expensive raw materials

allows you to save resources

EXAMPLE 1: Acceptance of eggs, sorting, weighing, sanitizing the surface of the shell, breaking the eggs and separating their contents from

0 shell, separation into protein and yolk, organoleptic quality control, filtration and mixing of protein. A crystalline mixture is introduced into the homogeneous mass obtained after filtration and mixing.

5 citric acid to pH 4.5 and dry salt in the amount of 0.4% by weight of egg protein is added, heat treatment is carried out at 68 ° C for 20 minutes. The product is cooled to 4-6 ° С or frozen at (-1} - (- 2) 0.

The target product has a tender, pasty, fine-grained consistency; the color is white with a slightly lemon shade, the taste and smell are characteristic of this product without foreign odors, the taste is sour viscosity 357 cP; acidity of 45 ° T, with the introduction of the protein product in meat products water binding capacity of 98.9% and fat-binding

0 ability 98.86%: lysozyme activity 10720 units / ml. Storage time at 4-6 ° C - months. at (-1) - (- 2) ° С - 6 months. (Table 3 and 4).

Similar data in the product were obtained at an egg processing temperature of 65 and 70 ° С

PRI mme R 2. A protein product from eggs is prepared analogously to example 1, except that the heat treatment of the homogeneous mass of egg protein with a pH of 4.5 and

0 salt concentration of 0.4% produced at.

The finished product loses its fluidity, becomes very dense; color - white with a cream shade; taste and smell are peculiar

5 this product with the smell and taste of boiled egg, sour: acidity of 44.6 ° T; when added to meat products, a water-binding capacity of 80.2% is shown, and an acid binding capacity of 70.68%; lysozyme activity 10315 units / ml: viscosity 412 cP.

The shelf life of such a product in a refrigerated state is 14 days in a frost-bitten-2 months (Tables 5 and 6).

5 The data of Table 5 and b confirm the decrease in the activity of lysozyme at a processing temperature of 72 ° C for all exposure values of Egg white, thermocoagulated in the presence of citric acid and sodium chloride, becomes metechnolluiuiiiM Be umkiiiiie unprepared processes in healthy fractions and lysozyme allow long-term preservation of quality indicators of the finished product vi to use it as a protein supplement when using meat and other types of food

L p and me R 3. Protein product is obtained analogously to example 1, changing the parameter of heat treatment - 63 ° C.

The resulting finished product has a heterogeneous consistency, proteins only partially begin to coagulate, the viscosity of such a product is only 132 centipoise, the color is greenish-pale-yellow: the taste and smell are peculiar to pasteurized egg with sourish taste, acidity 44.73 ° T; when added to meat products, the water binding capacity is 76–80% and the fat binding capacity is 21.93%: the lysozyme activity is 9564 units / ml. The storage time of the product in the cooled state is 10 days, in the frostbitten condition - 1 month. 24 days.

An increase in heat treatment time did not allow an increase in the activity of lysozyme at all tested salt concentrations (processing time up to 25–30 min).

EXAMPLE 4: An egg white product is prepared as in Example 1. With the exception of the pH of the egg white, which is adjusted to 3.8 with citric acid.

The resulting product has a homogeneous, fine-grained consistency; color - white with a lemon shade: taste and smell are typical of this product, sour taste with a taste of boiled egg; viscosity 304 spP; when added to meat products, the water binding capacity is 90.74%. fat absorption capacity of 29.15%; lysozyme activity 7180 units / ml. The duration of storage of the product in a cooled state is 1 month. 28 days, in frostbitten - 4 months. (table 7-9).

Studies have shown that a product with a pH of 3.8 has insufficient lysozyme activity, which depends on both the concentration of the boiled salt and the processing temperature.

EXAMPLE 5 The target product is obtained by bringing the homogeneous mass of egg protein with citric acid to pH 5.5. The remaining operations are carried out as in Example 1.

BRLKY SUSH product has a pasty consistency with a coarse-grained structure, white with a cream shade, taste and smell are typical of this product with a sourish flavor; acidity: 39.2 ° T; viscosity: 332 cPz: when added to meat products, water binding capacity is 88.79%; lysozyme activity units / ml

Duration of storage of egg protein. processed in this way in a cooled state for 1 month 14 days and in a frostbitten condition - 3 months. (table 10-12).

As can be seen from the data table. 10–12, at pH 5–5 of the egg protein, activation of lysozyme depends on the concentration of sodium chloride; up to 0.5% of it in the product, when temperature is combined, activation of lysozyme is observed up to 5940 units / ml. It is most actively activated at 68 ° C. The product is non-technological, when used as a protein supplement in sections, dotted spots of denatured proteins are visible in the products; The shelf life of such products is no more than control samples.

Thus, this protein product from eggs can be used in the production of meat stuffing, sausages, chopped semi-finished products, canned food and pies.

Claims (1)

The invention The method of obtaining a protein product from eggs. including breaking eggs. separation of their contents from the shell separation into protein and yolk, filtration, mixing of the protein, pasteurization of the latter and its cooling, characterized in that. what. in order to improve the quality characteristics of the protein product and increase the shelf life due to the activation of lysozyme. contained in the original protein, before pasteurization, crystalline citric acid is added to the egg white to bring the pH of the mass to 4-5 and dry salt in the amount of 0.2-0.5%, its weight and pasteurization is carried out at 65-70 ° C for 15 -25 min 1 a 6 l and c a 1 Effect of pH and amount of salt on the activity of lysozyme Igmenria li mcimiol aKTMtwacTM pgic protein Prm pI 5 and “salification of salt 0 4% at raHalgnymi H 4eww“ temperature of bot Table3 The dependence of the activity of lysozyme on the salt concentration in the egg protein at pH 4.5 and 68 ° C delayed for 20 min Table4 The dependence of the activity of lysozyme from the time of heat treatment of egg protein with a pH of 4.5, 0.4% sodium chloride at 68 ° C Tab mtsa Illiteracy of lysozyme activity on the concentration of salt in the egg bephe at pH 4.5 and 72 and sssupport for 20 minutes The dependence of the activity of lysozyme egg protein from the exposure treatment at 72 Table The dependence of lysozyme activity on the concentration of salt in the egg protein with pH 3.8 and 68 ° C for 20 minutes Table3 The dependence of the activity of lysozyme on the exposure heat treatment of egg protein with a pH of 3.8 and the concentration of salt 0.4% at TeblitsaB Table Dependence of lysozyme activity on temperature / temperature at an egg protein pH of 3.8 and salt concentration of 0.4% Table 10 The dependence of the activity of lysozyme on the salt concentration in the egg protein at pH 5.5 and 68 ° C delayed for 20 min TABLE The dependence of the activity of lysozyme on the exposure of the thermally transformed egg protein with a pH of 5.5 and salt concentration of 0.4% at 68 ° C Table 12 Dependence of lysozyme activity on temperature at pH 5.5 of egg protein and 0.4% salt concentration