Beef protein for meat processing products
Protein collagen beef
A product obtained as a result of processing collagen tissue of cattle. The dry matter contains up to 99% pure fibrous protein. The product has a neutral taste and a slightly pronounced smell of beef.
– Collagen beef protein has high water binding properties. Increases the yield of the finished product, improves the structure, cutability, “biting”. It is well compatible in complex compositions in the preparation of emulsions. It is perfectly combined with soy proteins, with milk proteins, with egg whites and with carrageenans.
– Due to the fibrous structure, collagen beef protein is ideal as a “structurant” in the production of meat semi-finished products, sausages, sausages, pates, canned goods, boiled and semi-smoked sausages. Collagen protein fibers serve as a capillary moisture outlet system for the production of raw sausage sausages.
– This property of the protein makes it possible to shorten the drying time (by 15-20%) providing a cut corresponding to the quality characteristics of the cut obtained in the finished product manufactured using traditional technologies.
An important role in the production of sausage products is occupied by animal proteins.
Their concentration in the finished product determines the protein and energy value of the sausages and meat delicacies produced.
– Under current conditions, when manufacturing relatively inexpensive sausage products, meat processor technologists have to find methods to replace basic meat raw materials. Alternative formulations are being developed, which make it possible to reduce the cost of finished products by adding a significant amount of moisture. For its containment and stabilization, various food additives of vegetable and animal origin are used that can effectively create water-fat and protein-fat emulsions, and obtain dense water gels.
– To date, the actual issue is the diversification of animal protein supplies.
– One of the main sources of animal proteins is the raw pork skin, supplied to meat processing plants along with meat raw materials. Therefore, the most important task in the technological process is the full use of all its properties and capabilities.
– Many meatskombinaty receive from the raw pig skin protein stabilizer in the form of water-collagen emulsion and use it as a substitute for meat raw materials in some types of sausage products. This is not the only solution for processing the skin. The preparation of a protein-fat emulsion (with natural bacon or sunflower oil) also allows the efficient use of raw pork skin without the use of dry animal proteins or undesirable and expensive emulsifying mixtures. Pork skin in its composition contains up to 30% of connective tissue proteins (collagen), so it is able to create protein hydrolysates (gels) with 5-10 times the amount of water. The main important functional property of such a gel is its high elasticity. Strength and strength increases in direct proportion to the skin concentration and can reach up to 1000 g / cm3.
– The method of obtaining gels is based on soaking collagen-containing raw materials in acid solutions for at least 12 hours. Then, a partial neutralization of the acid residue and washing of the treated skin occur. Hydrogenation of the skin occurs together with mechanical grinding on the cutter and simultaneous step-by-step introduction of warm water of a certain temperature. Each subsequent insertion of water is added without stopping the cutter. The total temperature of the emulsion when a significant amount of water is added does not exceed 50 ° C. Contact of knives and collagen raw materials in the liquid phase, even at the maximum speed, does not lead to a sharp increase in temperature. At this temperature, the process of denaturation of the collagen protein does not occur, and the emulsion remains stable with further heat treatment as part of the sausage stuffing and dense (elastic) after cooling of the finished product.
– This method will allow to reconsider the existing formulations of individual minced meat in the direction of reducing the stored moisture with the help of additional (expensive) water-retaining additives.
– When producing a protein-fat emulsion or artificial bacon in a prepared emulsion from a raw pork skin with a temperature of +50, it is necessary to add pork or beef fat in a ratio of 1: 1.
– Thus, obtaining dense, stable and elastic gels with a yield of 600% or more, protein-fat emulsions, artificial bacon (by reducing the price of pork bacon) can significantly reduce the cost of manufactured products due to a reduction in the amount of purchased auxiliary raw materials, improve quality by Exclusively animal origin gley stabilizers, and most importantly, rationally and fully use the basic raw materials coming to the meat processing enterprises.
Synonyms: animal protein, beef protein, porcine protein; English: collagen protein, animal protein, beef protein, pork protein.
1. Properties of proteins:
Proteins are amphoteric polyelectrolytes, consisting of amino acid residues. Groups capable of ionizing in solution are the carboxyl residues of the side chains of acidic amino acids (aspartic and glutamic acids) and nitrogen-containing side chains of basic amino acids. Animal proteins are natural products, the production of which is based on thermal (degreasing, dehydration) and mechanical (grinding) processes. Produce animal proteins from various raw materials: pork skin, pig veins, beef veins, plasma pork or beef blood, whey, and so on.
A protein system consisting of undissolved proteins in water can be hydrated, but they do not form a homogeneous system. In water, the globule of proteins is blocked by the charge of particles: all particles of the same protein have the same charge and repel each other. In addition, the -COOH and -NH2 groups attract water molecules, and they form a protective hydrate shell.
When the pH values of proteins are shifted, the charge on the protein molecule increases due to the distance from the isoelectric point of the protein, which leads to micelle formation of the proteins. At a pH below 4.4, the structure of proteins is destroyed.
The moisture retention properties of animal proteins from collagen-containing raw materials increase with heat treatment above the denaturation temperature of the main protein components. When heat acts on animal proteins, the collagen “folds” as a result of the violation of hydrogen bonds within the peptide chains. However, certain types of collagen protein can form an aqueous gel at a temperature of 50 ° C.
5. The use of collagen proteins allows:
– improve the density and structure of the final product;
– avoid the formation of broth-fatty edema;
– increase the output of finished products;
– reduce losses during heat treatment and storage of meat products;
– increase the nutritional and biological value of the final product;
– improve the organoleptic properties;
– reduce the cost of meat products.