Functional animal muscle protein concentrate composition and process
A meat or fish composition which retains moisture during cooking is provided. A concentrated aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The concentrated aqueous acidic protein solution comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
1 . A concentrated aqueous acidic protein solution isolated from animal muscle tissue containing between 0.5 and 25 weight % protein based on the weight of the solution and having a pH of about 3.5 or less, said solution capable of being formed into a gel.
2 . The solution of claim 1 substantially free of membrane lipids.
3 . The solution of any one of claims 1 or 2 being derived from fish muscle tissue.
4 . The solution of claim 3 wherein said fish is a pelagic fish.
5 . The solution of any one of claims 1 or 2 being derived from poultry muscle tissue.
6 . The solution of any one of claims 1 or 2 being derived from beef muscle tissue.
7 . A process for recovering a concentrated aqueous acidic protein solution derived from animal muscle tissue and containing between about 0.5 and 25 weight % protein based on the weight of the solution, said solution capable of being formed into a gel which comprises:
forming a protein rich aqueous liquid solution including said protein rich composition and having a pH less than about 3.5 from a particulate form of said animal muscle tissue and an aqueous liquid composition having a pH less than about 3.5 which does not substantially degrade protein of said protein rich composition, centrifuging said protein rich aqueous liquid solution to form a protein rich aqueous phase and a nonaqueous phase containing membrane lipids,
recovering said protein rich aqueous phase,
filtering said protein rich aqueous phase to form a retentate containing myosin protein and actin protein and a filtrate containing aqueous acid solution and
recovering said retentate.
8 . The process of claim 7 wherein said pH of said concentrated aqueous acidic protein solution is between about 2.5 and about 3.5.
9 . The process of any one of claims 7 or 8 wherein said animal muscle tissue is fish muscle tissue.
10 . The process of any one of claims 7 or 8 wherein said animal muscle tissue is chicken muscle tissue.
11 . The process of claim 9 wherein said fish muscle tissue is pelagic fish muscle tissue.
12 . A process for recovering a concentrated aqueous acidic protein solution derived from animal muscle tissue and containing between about 0.5 and 25 weight % protein based on the weight of the solution, said solution capable of being formed into a gel which comprises:
forming a protein rich aqueous liquid solution including said protein and having a pH less than about 3.5 from a particulate form of said animal muscle tissue and an aqueous liquid composition having a pH less than about 3.5 which does not substantially degrade protein of said protein,
recovering said protein rich aqueous liquid solution,
filtering said protein rich aqueous liquid solution to form a retentate containing myosin protein and actin protein and a filtrate containing aqueous acid solution and
recovering said retentate.
13 . The process of claim 12 wherein said pH of said concentrated aqueous acidic protein solution is between about 2.5 and about 3.5.
14 . The process of any one of claims 12 or 13 wherein said animal muscle tissue is fish muscle tissue.
15 . The process of any one of claims 12 or 13 wherein said animal muscle tissue is chicken muscle tissue.
16 . The process of claim 15 wherein said fish muscle tissue is pelagic fish muscle tissue.
17 . The process for retaining moisture in uncooked animal muscle tissue during cooking of the animal muscle tissue which comprises:
(a) adding to said uncooked animal muscle tissue a concentrated aqueous acidic protein solution and having a pH of about 3.5 or less and containing between 0.5 and 25 weight % protein based on the weight of the solution, said solution capable of being formed into a gel and obtained from animal muscle tissue by dissolving said tissue in an aqueous acid solution at a pH of 3.5 or less to form a first aqueous acidic protein solution and filtering said first aqueous
acidic protein solution to form a retentate comprising said concentrated aqueous acidic protein solution containing myosin and actin by an adding method selected from the group consisting of applying said retentate to at least one surface of said uncooked animal muscle tissue, mixing said retentate with said uncooked animal muscle tissue, injecting said retentate into said uncooked animal muscle tissue and a combination of at least two of said adding methods,
and (b) cooking said uncooked animal muscle tissue and retentate from step (a).
18 . The process of claim 17 wherein the retentate is applied to at least one surface of said uncooked animal muscle tissue
19 . The process of claim 18 wherein the retentate is applied to all surfaces of said uncooked animal muscle tissue
20 . The process of claim 18 wherein the retentate is mixed with said uncooked animal muscle tissue.
into said uncooked animal muscle tissue.
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31 . The process of any one of claims 17 or 20 wherein said retentate is included in a sausage composition.
32 . The process of any one of claims 17 or 20 wherein said retentate is included in a hot dog composition.
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61 . The process of claim 17 wherein said pH is between about 2.5 and 3.5.
62 . The process of claim 18 wherein said pH is between about 2.5 and 3.5.
63 . The process of claim 19 wherein said pH is between about 2.5 and 3.5.
64 . The process of claim 20 wherein said pH is between about 2.5 and 3.5.
65 . The process of claim 21 wherein said pH is between about 2.5 and 3.5.
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75 . The process of claim 31 wherein said pH is between about 2.5 and 3.5.
76 . The process of claim 32 wherein said pH is between about 2.5 and 3.5.
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