Low-ingredient meat products and method for their preparation

Details Low-ingredient meat products and method for their preparation Low-ingredient meat products and method for their preparation

A - Human Necessities

23

L

A23L 1/317 (2006.01) A23L 1/31 (2006.01) A23L 1/315 (2006.01) A23L 1/325 (2006.01) A23L 1/33 (2006.01) A23L 1/333 (2006.01)

Patent

CA 2641772

Low-ingredient meat products, which contain a reduced amount of salt, phosphate and/or meat, generally have poor texture and water-binding properties. The texture and water binding of such a product may be significantly improved with tyrosinase, which is a protein cross-linking enzyme. The invention is directed to a method of preparing a low-ingredient meat product by adding tyrosinase, and to a low-ingredient meat product modified by tyrosinase.

Selon la présente invention, les produits carnés à faibles quantités d'ingrédients, qui contiennent une quantité réduite de sel, de phosphates et/ou de viande, ont généralement une texture médiocre et une tendance à la rétention d'eau. Les problèmes de rétention d'eau et de texture de tels produits peuvent être sensiblement améliorés à l'aide de tyrosinase, qui est une enzyme de réticulation des protéines. L'invention concerne un procédé de préparation d'un produit carné à faibles quantités d'ingrédients consistant à ajouter de la tyrosinase, ainsi qu'un produit carné à faibles quantités d'ingrédients modifié par la tyrosinase.

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