Application of protease in meat processing

Meat plays an important role in our lives and almost every meal is inseparable from it. With the improvement of living standards, people are no longer satisfied with the stage of eating enough, and people's requirements for the taste, quality and nutritional value of meat products have increased. At present, meat processing enterprises continue to carry out technological reforms and upgrades, making the industry develop towards high quality and high level.

Enzyme technology is applied in the field of food processing, which has the characteristics of green, safe and efficient, and is of great significance for improving the product quality and technological improvement of the food processing industry.

Protease can be used to tenderize meat products, increase the flavor of meat products, etc., and has been widely used in meat product processing. The enzymatic hydrolysis of meat products by protease will cause the internal cross-linking reaction of the protein in it, and produce special chemical groups, change the internal structure of the protein, and change the chemical properties of the protein in the meat product, thereby changing its water solubility, hydration and performance. Functional properties such as emulsification, thereby improving the quality of meat products.

Improve the tenderness of meat products

The edible quality of meat is largely determined by its texture. As one of the important evaluation indicators of meat product quality, tenderness has become an important factor for consumers to evaluate the quality and palatability of meat products.

Meat is rich in fibrous protein, which makes the structure of meat more closely linked, resulting in less tender meat. Through the action of protease, the fiber units in the meat can be broken, so that the myofibrils are cleaved, the meat becomes loose, and the purpose of improving the tenderness of the meat is achieved.

In the process of protein hydrolysis, the position and mode of action of different enzymes on the protein are different, so the tenderization effect and tenderization time are also quite different. In addition, the protein itself is different, which further affects the performance of the enzyme. time and effect of action.

Enzymes commonly used in meat tenderization: papain

Improve the flavor of meat products

After heat treatment, meat products can emit their own meat flavor, and cured meat products will produce a unique bacon flavor in the process of processing, especially the fermented meat products, whose unique bacon flavor is deeply loved. The majority of consumers love. However, the production of cured meat products takes a long time, and the production process is difficult to control under natural conditions.

The use of protease can make meat products produce free amino acids and other precursors or intermediate products that affect the flavor of meat products, which is conducive to accelerating the flavor production of meat products, and has a certain effect on improving the flavor of meat products.

Increase the value of meat by-products

Meat processing usually produces a large amount of by-products or scraps, and protease can convert waste protein into protein concentrate for human consumption or as feed.

As an efficient and healthy enzyme preparation, protease has been widely used in the meat processing industry. The related technologies of using protease preparations for meat tenderization, taste enhancement and flavor improvement of meat products are constantly updated, and have made great contributions to the processing of meat products. With the rapid development of enzyme technology, the application potential of protease will be further developed, and it will also make greater contributions to the development of the meat processing industry and even the food processing industry.