CN101496534A - Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure - Google Patents
Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure Download PDFInfo
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- CN101496534A CN101496534A CNA2008100491756A CN200810049175A CN101496534A CN 101496534 A CN101496534 A CN 101496534A CN A2008100491756 A CNA2008100491756 A CN A2008100491756A CN 200810049175 A CN200810049175 A CN 200810049175A CN 101496534 A CN101496534 A CN 101496534A
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Abstract
The invention discloses a composite biological bacteriostatic agent and a method for controlling cooled-meat decay through the synergy of same and superhigh pressure. The composite biological bacteriostatic agent for controlling cooled-meat decay comprises the following bacteriostatic agents in portion by weight: 0.01 to 0.02 portion of egg white lysozyme, 0.005 to 0.01 portion of chitosan, 0.001 to 0.002 portion of nisin, and the balance being sterile water. The method for controlling cooled-meat decay through the synergy of the composite biological bacteriostatic agent and superhigh pressure comprises the following steps that: a, cooled meat subjected to acid discharge is soaked in the composite biological bacteriostatic agent for 1 minute, or a composite biological bacteriostatic agent solution is put in a sterilized spray can and uniformly sprayed on the surface of a meat lump; b, the cooled meat treated in a step a is leached and packaged in vacuum; and c, the cooled meat packaged in a step b is kept under the pressure between 100 and 180 MPa for 5 to 15 minutes, and then the pressure is released. The method has the advantage of combining a biological preservation technique with a food superhigh pressure technique for the freshness keeping and tenderization of the cooled meat so as to improve the safety and eating quality of the cooled meat.
Description
Technical field
The present invention relates to a kind of composite biological bacteriostatic agent of controlling cooling meat corruption, and the method for this composite biological bacteriostatic agent and super-pressure Collaborative Control cooling meat corruption.
Background technology
At present, hot fresh meat, cooling meat and chilled meat are three kinds of forms of raw meat consumption.The meat temperature of hot fresh meat is higher relatively, and changes with variation of ambient temperature, and sanitary condition is relatively poor, easily by microbial contamination; Meat is harder, lacks juice, and local flavor and mouthfeel are relatively poor, and the shelf-life is short.Chilled meat is because of preservation under-18 ℃ of conditions, and most of microbe is freezed to death or growth and breeding is suppressed, long shelf-life; But under freezing conditions myocyte's cell membrane easily breaks, and easily causes gravy and nutrition leak when thawing, and freshness and tender degree descend.To be livestock and poultry butcher the back trunk through strictness quarantine and industrialization to cooling meat cools off rapidly, reduces to 0～4 ℃ in 24h, through the acid discharge processing, and cutting apart, picks a bone, cuts, remaining 0～7 ℃ in weighing, packing, storage, circulation and the sales process; Fresh ﹠ Tender in Texture, nutrition, health, safety, the shelf-life is longer, is to eat optimal kind in the meat raw.At present, the consumption of developed country's raw meat is to take as the leading factor with cooling meat substantially.In recent years, China's consumption of meat structure and living standards of the people generation significant change have been experienced by chilled meat to hot fresh meat, again by the transformation of hot fresh meat to cooling meat.But, at present, the consumption of China's cooling meat mainly concentrates on big and medium-sized cities and the perfect area of cold chain, many employings cooling meat supermarket or chain store circulate, particularly cooling meat also is unable to eat because of the cold chain imperfection in some small towns and rural area and in China outlying district, this is that good working specification is for ensureing because China mainly depends on perfect cold chain system for basic to the control technology aspect of cooling meat microorganism at present.Under cold chain imperfection or interrupt condition, the easy growth and breeding of microorganism causes cooling off meat and loses edibility and commodity value; Some pathogenic microorganisms also often cause food origin disease, even cause food poisoning, threaten human life and safety.At present, China is taking some measures aspect the fresh-keeping and putrefactive microorganisms control of cooling meat, for example, livestock and poultry butcher that the back trunk adopts that the organic acid spray is handled, cooling meat adopts bacteriostatic agent to handle and in conjunction with pallet packing, but there is certain problem in the category that all belongs to chemical preservation to foodsafety.The biological way of keeping fresh of cooling off meat becomes restriction cooling meat consumption, the particularly key factor of consuming in cold chain imperfections such as vast small towns of China and rural area area.Simultaneously, after the accession to WTO, China's cooling meat has tangible price advantage in the international market, but there be a certain distance with comparing abroad aspect the integrated quality of meat, the maturation and the tender degree that kill back meat are relatively poor, directly influence palatability, digestibility and the consumer's of meat product desire to purchase, also become the principal element of restriction China cooling meat outlet.
Summary of the invention
Purpose of the present invention just is to provide a kind of composite biological bacteriostatic agent of controlling cooling meat corruption, and the method for this composite biological bacteriostatic agent and super-pressure Collaborative Control cooling meat corruption, the fresh-keeping tenderization that utilizes the biological antiseptic technology to be used to cool off meat in conjunction with the food superhigh pressure technique, thus security and edible quality improved.
Purpose of the present invention can realize by following measure:
Composite biological bacteriostatic agent of the present invention comprises the biological bacteriostatic agent of following weight portion:
Food-grade egg white lysozyme 0.01～0.02, shitosan 0.005～0.01, nisin 0.001～0.002, all the other are sterilized water.
The composite biological bacteriostatic agent of above-mentioned control cooling meat corruption comprises the biological bacteriostatic agent of following weight portion: food-grade egg white lysozyme 0.02, shitosan 0.01, nisin 0.002, all the other are sterilized water.
The method of the collaborative super-pressure control of the composite biological bacteriostatic agent cooling meat corruption of above-mentioned control cooling meat corruption, it may further comprise the steps: a. filters three kinds of biological bacteriostatic agents respectively with the mycoderm filter, under aseptic condition, use the mixed composite biological bacteriostatic agent that gets of sterilized water then, b. the composite biological bacteriostatic agent that the meat step a of aged cooling is made is handled, c. the cooling meat after the b step process is drained vacuum packaging, d. the cooling meat after the step c packing is kept 5min-15min, release under 100MPa-180MPa pressure.
The method of the collaborative super-pressure control of the composite biological bacteriostatic agent cooling meat corruption of above-mentioned control cooling meat corruption, step b is placed on aged cooling meat in the composite biological bacteriostatic agent that step a makes to soak 1-5min; Perhaps with the surface of the even spray of composite biological bacteriostatic agent solution on the watering can splendid attire of sterilization at cube meat.
The method of the collaborative composite biological bacteriostatic agent control of above-mentioned super-pressure cooling meat corruption, described step c is that batch (-type) boosts, and promptly pressure is raised to 100-130MPa, and pressurize 5min-7min is raised to 160-180MPa pressurize 5min-8min again.
The method of the collaborative composite biological bacteriostatic agent control of above-mentioned super-pressure cooling meat corruption, described step c is that batch (-type) boosts, and promptly pressure is raised to 100MPa, and pressurize 5min is raised to 180MPa pressurize 5min again.
Above-mentioned weight portion can be kg, g, jin, two or other weight metering unit, in same invention with same weight metering unit.
The present invention is owing to adopted the composite natural biological bacteriostatic agent of egg white lysozyme, shitosan and nisin to carry out preliminary treatment to finishing aged cooling meat, adopt suitable pressure and dwell time to carry out ultra high pressure treatment then, under the prerequisite that does not influence cooling voluptuousness official quality, suppress or delay the corruption of cooling method meat, improve the biological safety that cools off meat.The invention belongs to comprehensive biological antiseptic technology, safety, efficient.
By adopting composite biological bacteriostatic agent that cooling meat is carried out preliminary treatment, adopt lower pressure effect then, can effectively control the microorganism in the cooling meat, under cold chain circulation condition, the shelf life of cooling meat after treatment can reach about 15d, than the shelf life extension 10d of original undressed control sample; If circulation at room temperature, the shelf life of treated cooling meat still can reach about a week, and organoleptic indicators such as color and luster, local flavor, elasticity, hardness do not have marked change, even have higher biological safety than undressed control sample under the condition that cold chain interrupts yet.After composite biological bacteriostatic agent and ultra high pressure treatment, the microbial safety of cooling meat improves greatly, and simultaneously, through the high pressure tenderization, the nutritional quality of meat and edible quality improve.Achievement of the present invention can be the edible fresh cooling meat in some outlying district cold chains of China township, town, village undeveloped, that do not possess cooling meat supermarket and chain store possibility is provided.Application of result of the present invention can make the cooling meat production process of circulation reduce by 100 yuan/ton of refrigeration costs in suitability for industrialized production; The cold chain temperature of cooling meat production and sales section improves 3-5 ℃, reduces product loss 1%.With scale butcher the estimation of processing enterprise output, estimate year to increase nearly hundred million yuan of direct economic benefits.
The specific embodiment
Embodiment 1: take by weighing 0.02kg food-grade egg white lysozyme, 0.01kg shitosan and 0.002kg nisin, filter with the mycoderm filter respectively, be mixed and made into composite biological bacteriostatic agent with the 100kg sterilized water under aseptic condition; Be placed on and soak 1min in the composite biological bacteriostatic agent that makes cutting apart good fritter meat; Cube meat is taken out, drains, and vacuum-packed (polyethylene/polyamide composite film) boosts the cooling meat batch (-type) after the packing, and promptly pressure is raised to 100MPa, and pressurize 5min is raised to 180MPa pressurize 5min again, and release stores.
Embodiment 2: take by weighing 0.01kg food-grade egg white lysozyme, 0.005kg shitosan and 0.001kg nisin, filter with the mycoderm filter respectively, be mixed and made into composite biological bacteriostatic agent with the 100kg sterilized water under aseptic condition; Be placed on and soak 2min in the composite biological bacteriostatic agent that makes cutting apart good fritter meat; Cube meat is taken out, drains, vacuum-packed (polyethylene/polyamide composite film), ultra high pressure treatment: the cooling meat batch (-type) after will packing boosts, and promptly pressure is raised to 100MPa, and pressurize 7min is raised to 160MPa pressurize 8min again, and release stores.
Embodiment 3: take by weighing 0.02kg egg white lysozyme, 0.01kg shitosan and 0.002kg nisin, filter with the mycoderm filter respectively, be mixed and made into composite biological bacteriostatic agent with the 100kg sterilized water under aseptic condition; Be placed on and soak 5min in the composite biological bacteriostatic agent that makes cutting apart good fritter meat; Cube meat is taken out, drains, vacuum-packed (polyethylene/polyamide composite film), ultra high pressure treatment: the cooling meat batch (-type) after will packing boosts, and promptly pressure is raised to 130MPa, and pressurize 5min is raised to 180MPa pressurize 5min again, and release stores.
Embodiment 4: take by weighing 0.015kg egg white lysozyme, 0.008kg shitosan and 0.0015kg nisin, filter with the mycoderm filter respectively, be mixed and made into composite biological bacteriostatic agent with the 100kg sterilized water under aseptic condition; Be placed on and soak 3min in the composite biological bacteriostatic agent that makes cutting apart good fritter meat; Cube meat is taken out, drains, vacuum-packed (polyethylene/polyamide composite film), ultra high pressure treatment: the cooling meat batch (-type) after will packing boosts, and promptly pressure is raised to 120MPa, and pressurize 6min is raised to 170MPa pressurize 7min again, and release stores.
Embodiment 5: take by weighing 0.015kg egg white lysozyme, 0.008kg shitosan and 0.0015kg nisin, filter with the mycoderm filter respectively, be mixed and made into composite biological bacteriostatic agent with the 100kg sterilized water under aseptic condition; Be placed on and soak 1min in the composite biological bacteriostatic agent that makes cutting apart good fritter meat; Cube meat is taken out, drains, vacuum-packed (polyethylene/polyamide composite film), ultra high pressure treatment: the cooling meat batch (-type) after will packing boosts, and promptly pressure is raised to 100MPa, and pressurize 7min is raised to 160MPa pressurize 8min again, and release stores.
Embodiment 6: take by weighing 0.012kg egg white lysozyme, 0.01kg shitosan and 0.0015kg nisin, filter with the mycoderm filter respectively, be mixed and made into composite biological bacteriostatic agent with the 100kg sterilized water under aseptic condition; Be placed on and soak 1min in the composite biological bacteriostatic agent that makes cutting apart good fritter meat; Perhaps with the surface of the even spray of composite biological bacteriostatic agent solution on the watering can splendid attire of sterilization at cube meat, cube meat is taken out, drains, vacuum-packed (polyethylene/polyamide composite film), ultra high pressure treatment: the cooling meat batch (-type) after will packing boosts, be that pressure is raised to 120MPa, pressurize 6min is raised to 170MPa pressurize 5min again, and release stores.
In the foregoing description, can also with cut apart on the watering can splendid attire of little good meat sterilization composite biological bacteriostatic agent solution evenly spray on the surface of cube meat.
The present invention can also be applied to joint or processing after cold cuts or meat products on.
Claims (6)
1, a kind of composite biological bacteriostatic agent of controlling cooling meat corruption comprises the biological bacteriostatic agent of following weight portion: egg white lysozyme 0.01～0.02, shitosan 0.005～0.01, nisin 0.001～0.002, all the other are sterilized water.
2, the composite biological bacteriostatic agent of control according to claim 1 cooling meat corruption is characterized in that: the biological bacteriostatic agent that comprises following weight portion: lysozyme 0.02, shitosan 0.01, nisin 0.002, all the other are sterilized water.
3, a kind of method of the collaborative super-pressure control of composite biological bacteriostatic agent cooling meat corruption of control cooling meat corruption as claimed in claim 1 or 2, it may further comprise the steps: a. filters three kinds of biological preservatives respectively with the mycoderm filter, under aseptic condition, use the mixed composite biological bacteriostatic agent that gets of sterilized water then, b. the composite biological bacteriostatic agent that the meat step a of aged cooling is made is handled, c. the cooling meat after the b step process is drained vacuum packaging, d. the cooling meat after the step c packing is kept 5min-15min, release under 100MPa-180MPa pressure.
4, the method for the collaborative super-pressure control of the composite biological bacteriostatic agent cooling meat corruption of control according to claim 3 cooling meat corruption is characterized in that: step b is placed on aged cooling meat in the composite biological bacteriostatic agent that step a makes to soak 1-5min; Perhaps with the surface of the even spray of composite biological bacteriostatic agent solution on the watering can splendid attire of sterilization at cube meat.
5, the method for the collaborative composite biological bacteriostatic agent control of super-pressure according to claim 4 cooling meat corruption, it is characterized in that: described step c is that batch (-type) boosts, be that pressure is raised to 100-130MPa, pressurize 5min-7min is raised to 160-180MPa pressurize 5min-8min again.
6, the method for the collaborative composite biological bacteriostatic agent control of super-pressure according to claim 4 cooling meat corruption, it is characterized in that: described step c is that batch (-type) boosts, and promptly pressure is raised to 100MPa, pressurize 5min is raised to 180MPa pressurize 5min again.
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| CN103271409A (en) * | 2013-06-17 | 2013-09-04 | 浙江大学 | Application of freshly squeezed bayberry juice to bacillus subtilis killing |
| CN103340466A (en) * | 2013-06-17 | 2013-10-09 | 浙江大学 | Use of freshly squeezed red bayberry juice in killing of escherichia coli |
| CN103564032A (en) * | 2013-11-21 | 2014-02-12 | 中国农业科学院农产品加工研究所 | Raw meat sterilizing method |
| CN104172201A (en) * | 2014-06-30 | 2014-12-03 | 宁夏大学 | Preparation method of fresh prepared mutton product and quality control method thereof |
| CN105211261A (en) * | 2015-08-26 | 2016-01-06 | 浙江省海洋开发研究院 | A kind of tuna antistaling agent and using method thereof |
| CN105994616A (en) * | 2016-05-11 | 2016-10-12 | 天津科技大学 | Ultrahigh pressure bacteriostat synergetic milk non-thermal sterilization method and screening method thereof |
| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
| CN106259463A (en) * | 2016-08-03 | 2017-01-04 | 安徽省华凯轻工科技有限公司 | A kind of environment protection biological antibacterial |
| CN106577985A (en) * | 2016-12-05 | 2017-04-26 | 广东力泰德食品工程有限公司 | Preservation method of cold fresh poultry |
| CN106942343A (en) * | 2017-05-09 | 2017-07-14 | 西藏农牧学院 | A kind of Chilled Meats natural biological freshness-preserving agent and its application |
| EP3424345A1 (en) * | 2017-07-07 | 2019-01-09 | Universidade Católica Portuguesa - UCP | High hydrostatic pressure method for processing food products |
| CN113080392A (en) * | 2021-05-18 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent |
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| CN1593231A (en) * | 2003-09-09 | 2005-03-16 | 张德权 | Integrated fresh-keeping technology for cool-cutting mutton |
| JP4469641B2 (en) * | 2004-03-30 | 2010-05-26 | アサマ化成株式会社 | Frozen food production method and obtained frozen food |
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1973641B (en) * | 2006-12-13 | 2010-07-28 | 沈阳绿丰食品有限公司 | Technique of prolonging the antistaling period of packed and cooled fresh meat |
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| CN103271409A (en) * | 2013-06-17 | 2013-09-04 | 浙江大学 | Application of freshly squeezed bayberry juice to bacillus subtilis killing |
| CN103340466A (en) * | 2013-06-17 | 2013-10-09 | 浙江大学 | Use of freshly squeezed red bayberry juice in killing of escherichia coli |
| CN103271409B (en) * | 2013-06-17 | 2014-11-26 | 浙江大学 | Application of freshly squeezed bayberry juice to bacillus subtilis killing |
| CN103564032A (en) * | 2013-11-21 | 2014-02-12 | 中国农业科学院农产品加工研究所 | Raw meat sterilizing method |
| CN104172201A (en) * | 2014-06-30 | 2014-12-03 | 宁夏大学 | Preparation method of fresh prepared mutton product and quality control method thereof |
| CN105211261A (en) * | 2015-08-26 | 2016-01-06 | 浙江省海洋开发研究院 | A kind of tuna antistaling agent and using method thereof |
| CN105211261B (en) * | 2015-08-26 | 2019-05-31 | 浙江省海洋开发研究院 | A kind of tuna antistaling agent and its application method |
| CN105994616A (en) * | 2016-05-11 | 2016-10-12 | 天津科技大学 | Ultrahigh pressure bacteriostat synergetic milk non-thermal sterilization method and screening method thereof |
| CN106259463A (en) * | 2016-08-03 | 2017-01-04 | 安徽省华凯轻工科技有限公司 | A kind of environment protection biological antibacterial |
| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
| CN106577985A (en) * | 2016-12-05 | 2017-04-26 | 广东力泰德食品工程有限公司 | Preservation method of cold fresh poultry |
| CN106942343A (en) * | 2017-05-09 | 2017-07-14 | 西藏农牧学院 | A kind of Chilled Meats natural biological freshness-preserving agent and its application |
| EP3424345A1 (en) * | 2017-07-07 | 2019-01-09 | Universidade Católica Portuguesa - UCP | High hydrostatic pressure method for processing food products |
| EP3424344A1 (en) * | 2017-07-07 | 2019-01-09 | Universidade Católica Portuguesa - UCP | High hydrostatic pressure method for processing food products |
| CN114847332A (en) * | 2021-02-04 | 2022-08-05 | 中国农业大学 | Broad-spectrum bacteriostatic agent synergistic ultrahigh-pressure food preservation method |
| CN114847332B (en) * | 2021-02-04 | 2023-11-28 | 中国农业大学 | Food preservation method by combining broad-spectrum bacteriostat with ultrahigh pressure |
| CN113080392A (en) * | 2021-05-18 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent |
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