AU2021100055A4 - A physical method for reducing N- hydroxyacetylneuraminic acid in red meat - Google Patents
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat Download PDFInfo
- Publication number
- AU2021100055A4 AU2021100055A4 AU2021100055A AU2021100055A AU2021100055A4 AU 2021100055 A4 AU2021100055 A4 AU 2021100055A4 AU 2021100055 A AU2021100055 A AU 2021100055A AU 2021100055 A AU2021100055 A AU 2021100055A AU 2021100055 A4 AU2021100055 A4 AU 2021100055A4
- Authority
- AU
- Australia
- Prior art keywords
- beef
- neu5gc
- red meat
- meat
- clods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000020989 red meat Nutrition 0.000 title claims abstract description 32
- FDJKUWYYUZCUJX-PGIATKPXSA-N N-glycoloylneuraminic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@@H]1OC(O)(C(O)=O)C[C@H](O)[C@H]1NC(=O)CO FDJKUWYYUZCUJX-PGIATKPXSA-N 0.000 title claims description 13
- 238000000053 physical method Methods 0.000 title description 10
- 235000015278 beef Nutrition 0.000 claims abstract description 50
- FDJKUWYYUZCUJX-AJKRCSPLSA-N N-glycoloyl-beta-neuraminic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@@H]1O[C@](O)(C(O)=O)C[C@H](O)[C@H]1NC(=O)CO FDJKUWYYUZCUJX-AJKRCSPLSA-N 0.000 claims abstract description 34
- FDJKUWYYUZCUJX-UHFFFAOYSA-N N-glycolyl-beta-neuraminic acid Natural products OCC(O)C(O)C1OC(O)(C(O)=O)CC(O)C1NC(=O)CO FDJKUWYYUZCUJX-UHFFFAOYSA-N 0.000 claims abstract description 34
- 230000000638 stimulation Effects 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 230000004936 stimulating effect Effects 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000010586 diagram Methods 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims 1
- KPAIBEKNDBAQDX-AKKDPBBWSA-N (4S,5R,6R)-5-amino-2,4-dihydroxy-3-(2-hydroxyacetyl)-6-[(1R,2R)-1,2,3-trihydroxypropyl]oxane-2-carboxylic acid Chemical compound C(CO)(=O)C1C(C(O)=O)(O)O[C@H]([C@@H]([C@H]1O)N)[C@H](O)[C@H](O)CO KPAIBEKNDBAQDX-AKKDPBBWSA-N 0.000 abstract 1
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 8
- 238000011282 treatment Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- SQVRNKJHWKZAKO-PFQGKNLYSA-N N-acetyl-beta-neuraminic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)O[C@H]1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-PFQGKNLYSA-N 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000009795 derivation Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 3
- 102000008109 Mixed Function Oxygenases Human genes 0.000 description 2
- 108010074633 Mixed Function Oxygenases Proteins 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical class N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- TXCIAUNLDRJGJZ-UHFFFAOYSA-N CMP-N-acetyl neuraminic acid Natural products O1C(C(O)C(O)CO)C(NC(=O)C)C(O)CC1(C(O)=O)OP(O)(=O)OCC1C(O)C(O)C(N2C(N=C(N)C=C2)=O)O1 TXCIAUNLDRJGJZ-UHFFFAOYSA-N 0.000 description 1
- TXCIAUNLDRJGJZ-BILDWYJOSA-N CMP-N-acetyl-beta-neuraminic acid Chemical compound O1[C@@H]([C@H](O)[C@H](O)CO)[C@H](NC(=O)C)[C@@H](O)C[C@]1(C(O)=O)OP(O)(=O)OC[C@@H]1[C@@H](O)[C@@H](O)[C@H](N2C(N=C(N)C=C2)=O)O1 TXCIAUNLDRJGJZ-BILDWYJOSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 102000002464 Galactosidases Human genes 0.000 description 1
- 108010093031 Galactosidases Proteins 0.000 description 1
- 108010017480 Hemosiderin Proteins 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010061902 Pancreatic neoplasm Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 102000004987 Troponin T Human genes 0.000 description 1
- 108090001108 Troponin T Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000010868 animal carcass Substances 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001815 biotherapy Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 208000037976 chronic inflammation Diseases 0.000 description 1
- 230000006020 chronic inflammation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 210000004748 cultured cell Anatomy 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009483 enzymatic pathway Effects 0.000 description 1
- 238000011841 epidemiological investigation Methods 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethyl mercaptane Natural products CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- -1 heterocyclic amines Chemical class 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000000984 immunochemical effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 208000015486 malignant pancreatic neoplasm Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000003365 myofibril Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 201000002528 pancreatic cancer Diseases 0.000 description 1
- 208000008443 pancreatic carcinoma Diseases 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 125000005629 sialic acid group Chemical group 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for reducing the content of N
hydroxyacetylneuraminic acid in red meat, which comprises the following steps: crushing
beef, weighing 1 part of minced meat and putting it into a homogenate bottle, adding 10
parts of purified water, grinding evenly, placing electrodes directly in minced beef, and
electrically stimulating for 10-50 seconds by using a 30-120V DC stabilized power
supply. Or taking beef clods, using a 100-300V DC stabilized power supply, directly
contacting the electrodes on both sides of the beef clods, and on the premise of ensuring
that the beef clods will not be burnt, performing intermittent electrical stimulation for
60s, each time for 1-5s. The method can safely and efficiently reduce the Neu5Gc content
and improve the tenderness of red meat.
-1/1
HO HO O
HO 0OH
OH
HOO NH
OH
Figure 1.
A diagram of the structure of of Neu5Gc.
Description
-1/1
HO 0OH
Figure 1.
A diagram of the structure of of Neu5Gc.
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat
The invention belongs to the technical field of biochemistry, and particularly relates to a
physical method for reducing N- hydroxyacetylneuraminic acid in red meat.
At present, red meat usually refers to the muscles of unprocessed mammals, such as pork,
mutton and beef. Red meat can provide people with high-quality animal protein, kinds of
minerals and vitamins of group B. However, in October 2015, the International Agency
for Research on Cancer listed red meat and processed meat products as more likely
carcinogens and carcinogens respectively, which aroused widespread concern of the
society.
Many epidemiological investigations show that the intake of red meat is closely related to
the occurrence of some diseases, such as colorectal cancer, lung cancer, pancreatic cancer
and prostate cancer. It is generally believed that the risk substances in red meat include
saturated fatty acids, N-nitroso compounds, heterocyclic amines, polycyclic aromatic
hydrocarbons, hemosiderin and so on, but these substances are not unique to red meat.
Therefore, the non-human sialic acid - N - hydroxyacetylneuraminic acid proposed by
Professor Varki's team has become a symbolic risk substance for carcinogenesis of red
meat.
Neu5Gc is the biosynthesis of N - acetylneuraminic acid (Neu5Ac) by CMP-Neu5Ac
hydroxylase. However, about 2-3 million years ago, the human gene encoding CMP-
Neu5Ac hydroxylase was mutated, so Neu5Gc could no longer be synthesized in human
body, which indicated that Neu5Gc was a non-human sialic acid. At present, Neu5Gc in
human body mainly comes from animal food intake, and the main sialic acid form in
human body is Neu5Ac. The molecular formula of Neu5Gc is CiH19NO1o, the molecular
weight is 325.27, and its structure is shown in Figure 1.
Many researchers have detected Neu5Gc from different visceral canceration tissues such
as liver cancer tissue, gastric cancer tissue and rectal cancer tissue by using different
immunochemical techniques.
The intake of Neu5Gc will make the body produce antibodies, promote the occurrence of
chronic inflammation, and lead to the growth of tumors. Therefore, Neu5Gc attached to
the surface of tumor cells actually indirectly promoted the growth of cancer. Which will
make consumers hesitate to eat red meat because they worry that it's bad for their health..
Therefore, it is necessary to use effective means to reduce the risk substances in red meat.
It is mentioned in patent filed by Ajit Varki et al (United States PCT/US06/22282), non
human sialic acid Neu5Gc is incorporated into cultured cells and human tissues by
metabolism, which pollutes biotherapy products and human body. In the first case, the
contamination comes from the animal-derived components in the culture medium and the
animal cell lines used. In the second case, the pollution comes from dietary intake from
food (such as red meat).
The Neu5Ac and its derivatives, analogues or precursors can effectively reduce or
remove the Neu5Gc in animals with Neu5Gc enzymatic pathway. Jiang et al. treated raw
red meat by boiling, microwave heating, organic acid pickling and galactosidase hydrolysis to dissociate Neu5Gc in red meat. The results showed that these treatments can reduce the content of Neu5Gc in different degrees.
Liang et al. tried to reduce the content of Neu5Gc in red meat by frying and
cooking.When the frying temperature reached 150°C, the content of Neu5Gc decreased.
With the extension of cooking time, the content of Neu5Gc in broth increased
significantly, and the Neu5Gc in beef was released, which indicated that cooking could
effectively reduce the content of Neu5Gc in meat itself. However, none of these methods
can reduce the content of Neu5Gc in red meat quickly and without changing the original
quality of red meat, which is not feasible for industrial production.
Electrical stimulation is an effective technique to prevent cold contraction and hardening.
Electrical stimulation can prevent cold contraction by accelerating glycolysis and
decreasing pH, and improve meat tenderness by destroying myofibril structure. Electrical
stimulation significantly accelerates the degradation of troponin-T and shortens the
ripening time of fresh beef. Electrical stimulation is mainly used in cattle, sheep and other
animal carcasses to improve the tenderness of meat.
The purpose of the invention is to provide a physical method for reducing the content of
N-hydroxyacetylneuraminic acid in red meat safely and efficiently while improving the
tenderness of red meat.
The purpose of the invention and the resolution of the main technical problems are
realized by the following technical schemes:
The method for reducing N - hydroxyacetylneuraminic acid in red meat comprises the
following steps:
(1) Minced beef electrical stimulation: Taking minced beef, weighing 1 part of minced
beef and putting it into a homogenate bottle, add 10 parts of purified water, grind evenly,
place electrodes directly in minced beef, and use a 30-120V DC stabilized power supply
for electrical stimulation for 10-50s.
(2) Electrical stimulation of beef clods: Taking beef clods, use a 100-300V DC stabilized
power supply, directly contact the electrodes on both sides of the beef clods, and conduct
intermittent electrical stimulation for 60s, each time for 1-5s, on the premise of ensuring
that the beef clods will not be burnt.
Compared with the prior art, the invention has obvious beneficial effects. Beef is selected
in the invention because compared with other kinds of red meat, the content of Nue5Gc
in beef is higher, which is beneficial to observe the change of Neu5Gc before and after
treatment. According to the invention, the matching of voltage and time was obtained by
repeatedly screening electrical stimulation parameters. The Neu5Gc content in beef
before and after electrical stimulation was detected by a high performance liquid
chromatography fluorescence detector, which proves that the content of Neu5Gc in red
meat can be reduced after electrical stimulation by the method of the invention, and the
tenderness of beef was also improved.
Figure 1 is a diagram of the structure of of Neu5Gc.
Case 1
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat, which
including the following steps:
Crushing beef with a masher, weighing lg minced meat and putting it into a homogenate
bottle, adding 10ml purified water, grinding evenly, placing electrodes directly in minced
beef, and electrically stimulating with a 90V DC stabilized power supply for 10s.
Case 2
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat, which
including the following steps:
Crushing beef with a masher, weighing lg minced meat and putting it into a homogenate
bottle, adding 10ml purified water, grinding evenly, placing electrodes directly in minced
beef, and electrically stimulating with a 90V DC stabilized power supply for 30s.
Case 3
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat, which
including the following steps:
Crushing beef with a masher, weighing lg minced meat and putting it into a homogenate
bottle, adding 10ml purified water, grinding evenly, placing electrodes directly in minced
beef, and electrically stimulating with a 30V DC stabilized power supply for 50s.
Case 4
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat, which
including the following steps:
Crushing beef with a masher, weighing lg minced meat and putting it into a homogenate
bottle, adding 10ml purified water, grinding evenly, placing electrodes directly in minced
beef, and electrically stimulating with a 120V DC stabilized power supply for 50s.
Case 5
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat, which
including the following steps:
Taking beef clods with weight of 400g, and with length, width and height of 120cm,
cm and 48cm, respectively, operating intermittent electrical stimulation with 100V DC
power supply for 60s, and the electrical stimulation time is 5s each time.
Case 6
A physical method for reducing N- hydroxyacetylneuraminic acid in red meat, which
including the following steps:
Taking beef clods with weight of 400g, and with length, width and height of 120cm,
cm and 48cm, respectively, operating intermittent electrical stimulation with 300V DC
power supply for 60s, and the electrical stimulation time is Is each time.
Experiment
Taking the processed minced beef in case 1-4, after freeze-drying for 48 hours, add 10ml
% saturated ammonium sulfate solution, let it stand at room temperature for 1 hour,
and then freeze.
Taking the processed beef in case 5-6 and mincing with a masher, Ig of minced beef is
weighed, and 10ml of 30% saturated ammonium sulfate solution is added to grind evenly,
let it stand at room temperature for 1 hour, and then freeze.
Adding 1OmL of 2 mol/L acetic acid into the freeze-dried powder obtained after Freeze
drying. Centrifuging the suspension after acidolyzing in a water bath at 80°C for 3 hours.
Filtering the solution obtained by centrifugation then freeze-drying again for 48 hours,
adding 1ml of water and 0.2ml ofO.1mol/L NaOH into the freeze-dried powder,
deacetylating in a water bath at 37°C for 30 minutes, and filtering with a 0.45tm filter to
obtain filtrate A. The filtrate A was detected after derivatization according to the
following derivation method.
The blank group was not treated with electrical stimulation, and the other steps were
consistent with the experimental groups.
High performance liquid chromatography conditions:
The chromatographic column is Germany Merck Li Chrosorb RP-18 column
(150mmx4 .6mm, 5pm), the column temperature is 30°C, the excitation wavelength of
fluorescence detector is 373nm and the emission wavelength is 448nm, the mobile phase
is ultrapure water-acetonitrile-methanol (85:8:7, V/V), the flow rate is 0.9mL/min and the
injection volume is 10pL.
Preparation of derivative solution and derivation conditions:
The preparation of DMB derivative solution: 8mmol/L DMB, 1.5mol/L glacial acetic
acid, 0.25mol/L sodium thiosulfate, 0.25mol/L sodium sulfite and 0.8mmol/L 2
mercaptoethanol.
Derivation conditions:
Accurately absorb 900OL of filtrate obtained after pretreatment, add 100L of DMB
derivative solution respectively, derivatize at 50°C in the dark for 150min, and then cool
to room temperature for detection. The results are shown in Table 1 and Table 2.
Table 1. Changes of Nue5Gc content in minced beef before and after electrical
stimulation treatment.
Treatment Condition Nue5Gc content in red Decrease percentage meat ( g/g) compared with blank group (0%)
Blank (No Electrical stimulation) 70.19+3.07 Voltage: 90V Time: 10s 65.49+1.66 6.69+2.49 Voltage: 90V Time: 30s 58.78+0.80 16.26+0.13 Voltage: 30V Time: 50s 54.72+0.76 22.04+0.77 Voltage: 120V Time: 50s 18.08+0.69 74.24+0.96
It can be seen from Table 1 that the content of Neu5Gc in minced beef has changed in
different degrees after being treated with the conditions in case 1-4, but not every
treatment group can effectively reduce the content of Neu5Gc in minced beef. Case 4 has
the best effect, which can reduce more than 70% Neu5Gc in minced beef. Therefore,
suitable electrical stimulation conditions can effectively reduce the content of Neu5Gc in
minced beef.
Table 2. Changes of Nue5Gc content in beef clods before and after electrical stimulation
treatment.
Treatment Condition Nue5Gc content Decrease percentage in red meat ( g/g) compared with blank group (%)
Blank (No Electrical stimulation) 58.62+2.88 Voltage: 100V Time: 60s 57.25+1.60 2.34+1.21 Voltage: 300V Time: 60s 46.30+1.97 21.02+1.13
It can be seen from Table 2 that, beef clods were stimulated with a voltage of 300V and
100V respectively, the Neu5Gc content in beef clods has not changed significantly when
stimulated by 100V voltage. The Neu5Gc content in beef clods stimulated by 300V
voltage has decreased by 21.02% compared with the control group (Table 2). The results
show that suitable electrical stimulation conditions can reduce the content of Nue5Gc in
beef clods.
Comparing with the electrical stimulating minced beef, the decrease of Neu5Gc content
become smaller when electrical stimulation was applied to beef clods. The reasons are as
follows: 1. Although the voltage increases, the mass and volume of meat samples
increase, which leads to the effect not as significant as the minced beef. 2. When the meat
sample is enlarged, the relative contact area is reduced by electrical stimulation. 3.
Electrical stimulation of large meat samples leads to unstable voltage, and which requires
intermittent electrical stimulation and cannot be sustained.
In summary, the above contents are only preferred cases of the present invention, and
does not limit the present invention in any form. Any simple modifications, equivalent
changes and modifications made to the above cases according to the technical essence of
the present invention without departing from the technical content of the present
invention shall fall within the protection scope of the technical scheme of the present
invention.
Claims (2)
1. A method for reducing N- hydroxyacetylneuraminic acid in red meat comprises:
mashing beef, weighing 1 part of minced meat in a homogenate bottle, adding 10 parts of
purified water, grinding evenly, placing electrodes directly in minced beef, and
electrically stimulating for 10-50 seconds with a 30-120V DC stabilized power supply.
2. A method for reducing N- hydroxyacetylneuraminic acid in red meat comprises: taking
beef clods, using a 100-300V DC stabilized power supply, directly contacting electrodes
on both sides of the meat clods, and on the premise of ensuring that the beef clods will
not be burnt, performing intermittent electrical stimulation for 60 seconds, each time for
1-5 seconds.
-1/1- 2021100055
Figure 1.
A diagram of the structure of of Neu5Gc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021100055A AU2021100055A4 (en) | 2021-01-06 | 2021-01-06 | A physical method for reducing N- hydroxyacetylneuraminic acid in red meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021100055A AU2021100055A4 (en) | 2021-01-06 | 2021-01-06 | A physical method for reducing N- hydroxyacetylneuraminic acid in red meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021100055A4 true AU2021100055A4 (en) | 2021-03-25 |
Family
ID=75093618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021100055A Ceased AU2021100055A4 (en) | 2021-01-06 | 2021-01-06 | A physical method for reducing N- hydroxyacetylneuraminic acid in red meat |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021100055A4 (en) |
-
2021
- 2021-01-06 AU AU2021100055A patent/AU2021100055A4/en not_active Ceased
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhan et al. | Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review | |
| CN108823273B (en) | Peony seed meal polypeptide with antioxidant activity and preparation method and application thereof | |
| da Fonseca et al. | Different cell disruption methods for astaxanthin recovery by Phaffia rhodozyma | |
| CN108796017B (en) | Bovine bone peptide and enzymolysis extraction method thereof | |
| US11129400B2 (en) | Method of ecological utilization of silver carp | |
| CN108244402B (en) | Protein source heavy metal removing agent suitable for mussels and preparation method thereof | |
| CN103451257A (en) | Method for preparing polypeptide with high antioxidant activity through enzymolysis of internal organs of squids | |
| KR101254420B1 (en) | Manufacturing method of fermentation flesh and jerky using enzyme fermentation zymotechnics | |
| CN104593456A (en) | Method for preparing peptone from enzymatically-hydrolyzed earthworm dry powder and purpose of peptone | |
| CN104878063B (en) | A kind of crocodile haemocyanin and preparation method with anti-tumor function | |
| Yang et al. | Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat | |
| AU2021100055A4 (en) | A physical method for reducing N- hydroxyacetylneuraminic acid in red meat | |
| CN102618612B (en) | Preparation method for black-bone chicken peptide for chemotherapy, attenuation and synergia and application of black-bone chicken peptide | |
| Demirok et al. | The effects of tumbling and sodium tripolyphosphate on the proteins of döner | |
| CN109938245B (en) | Physical method for reducing N-glycolylneuraminic acid in red meat | |
| CN102732591B (en) | Preparation method of soybean whey polypeptides with liver protection and antioxidation effects | |
| Ye et al. | Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii) | |
| CN111334554A (en) | Salmon oligopeptide and preparation method thereof | |
| Yang et al. | Recent advances in emerging techniques for freezing and thawing on aquatic products' quality | |
| CN105200107B (en) | The extracting method of Onchidium struma muscle crude protein | |
| CN114350733B (en) | Oyster active protein peptide composite accurate enzymolysis technology | |
| CN109527192B (en) | Method for enhancing gel property of fish myofibrillar protein product by inducing riboflavin oxidation based on UVA irradiation | |
| KR20080078460A (en) | Novel lactrobacillus buchneri and use thereof | |
| CN113796502A (en) | Method and device for tenderizing and efficiently pickling beef by ultrasonic wave and pulsed electric field | |
| Shavandi et al. | Pulsed Electric Field Processing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |