CN101828590B - Method for refreshing and conditioning fresh meat product by using edible gelatine bacteriostatic coating - Google Patents
Method for refreshing and conditioning fresh meat product by using edible gelatine bacteriostatic coating Download PDFInfo
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- CN101828590B CN101828590B CN2010101811674A CN201010181167A CN101828590B CN 101828590 B CN101828590 B CN 101828590B CN 2010101811674 A CN2010101811674 A CN 2010101811674A CN 201010181167 A CN201010181167 A CN 201010181167A CN 101828590 B CN101828590 B CN 101828590B
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Abstract
The invention discloses a method for refreshing and conditioning a fresh meat product by using an edible gelatine bacteriostatic coating, which comprises the following steps of: dissolving gelatine and purified glycerol with deionized water, preparing the gelatine and the purified glycerol into gelatine film forming liquid through autoclaving and thermostatic water-bath thermal insulation, at the same time, after dissolving an optimized bacteriostat formula, namely Nisin, potassium sorbate and EDTA-2Na with the deionized water into bacteriostat solution, heating the bacteriostat solution to a gelatine film forming temperature, uniformly mixing the two kinds of solution to form edible gelatine bacteriostatic coating liquid, performing coating treatment on the meat product by soaking the meat product in the edible gelatine bacteriostatic coating liquid, and cooling the meat product at a high speed and a low temperature to form the gelatine bacteriostatic coating which is used for refreshing. The edible gelatine bacteriostatic coating can obviously reduce the loss of the juice of the coated product; added with the optimized bacteriostat combined formula, the edible gelatine bacteriostatic coating can obviously inhibit the growth rate of microbes in tissues of the meat product and can obviously prolong the refrigerating shelf life of the fresh meat product; and the sensory quality of the meat product processed by the edible gelatine bacteriostatic coating can be obviously improved.
Description
(1) technical field
The present invention relates to a kind of method of using the fresh-keeping fresh flavoured meat goods of edibility gelatin bacteriostatic coating, belong to edible packaging and biotechnology comprehensive preservation field.
(2) background technology
Characteristics such as fresh meat products has the edible quality height, and nutritive value is abundant, but because do not pass through high temperature sterilization, fresh meat products are easy to take place microorganism cause corrupt of growth and cause shelf life to shorten fast.Fresh meat products storage method commonly used at present has vacuum-packed refrigeration and low temperature cold storage etc.; But all there is serious juice loss, microorganism problem such as degradation quality badness under the meat corruption that causes of growth and the organoleptic quality fast in these two kinds of storage methods in the process of circulation, cause fresh meat products shelf life to shorten.
Edible packaging is a kind of novel ecological friendly type manner of packing that can be together edible with pack food; The edible packaging material also has the function that becomes fractional bearer as bacteriostatic agent except having general packaging function, the antibacterial packaging material of edibility have the effect that suppresses the growth of meat surface microorganism through slowly discharging bacteriostatic agent on the meat surface.Gelatin edibility coating main component is gelatin, purification of glycerol and bacteriostatic agent composition (Nisin, potassium sorbate and EDTA-2Na); Wherein collagen molecules has a large amount of hydrophilic radicals thereby has stronger hydrophilic interaction in the gelatin composition; And through three-dimensional net structure constraint moisture wherein; And coating structure can also play the effect that obstruct moisture exosmoses through sealing mode capillaceous on fresh meat products surface, makes gelatin coating have suction and water retaining function; Obtain to be applied to the compound preservative optimization of C of gelatin coating through experiment; Nisin, three kinds of bacteriostatic agents of potassium sorbate and EDTA-2Na respectively with the different microorganism of antibacterial approach comprehensive function in the middle of food, have improved fungistatic effect according to the antibacterial principle of many targets.This has added the function that the gelatin edibility coating of optimizing the bacteriostatic agent prescription has the fresh meat products juice loss of remarkable reduction, inhibition microbial growth, improves product sensory quality and prolongation product shelf life.It is strong to use the fresh-keeping fresh meat products of gelatin edibility fungistatic coating preservation method to have feasibility, has improved the microbial stability of product, has reduced the mass loss of product, has economic worth significantly.
(3) summary of the invention
The present invention adopts the strong gelatin of water holding capacity as coating material; Use purification of glycerol as plasticizer; Use deionized water to be configured to coating liquid as solvent; Coating liquid adds compound preservative through sterilization treatment and cooling back, through behind the coating treatment process at fresh meat products surface formation gelatin coating, can the cold meat products shelf-life of significant prolongation more than one times.
The present invention realizes through following steps:
1, to prepare 1 liter of gelatin coating film forming liquid, presses the gelatin and the purification of glycerol of gelatin 100～200g/L and purification of glycerol 50～100g/L weighing respective quality, use the deionized water constant volume then to 900ml.(0～4 ℃) was treated behind the abundant water absorption and swelling of gelatin particle with high pressure steam sterilization (15 minutes, 121 ℃) in static 12 hours under refrigerated condition, then under aseptic condition with gelatin film forming liquid by water-bath control temperature to 70～80 ℃.(gelatin: one-level leather pharmagel, with reference to People's Republic of China's light industry standard-pharmagel QB2354-98).
2, according to compound preservative prescription (three kinds of bacteriostatic agents of Nisin:0.80～2.00g/L, potassium sorbate: 20.00～25g.00/L and EDTA-2Na:6.00～9.00g/L) weighing respective quality; Use three kinds of bacteriostatic agents of aseptic deionized water dissolving and constant volume to 100ml; Use water-bath to be heated to gelatin film forming liquid phase and be added to after synthermal in the gelatin film forming liquid of step 1 gained and mix mixing, film forming liquid uses water-bath to keep temperature to 70～80 ℃.
3, meat products is immersed in the coating liquid kept for 5 seconds, the product after coating is handled drains back sabot packing (air-packing or vacuumize packing) and also changes freezer rapidly over to.
4, the meat products of coating being handled carries out (the temperature :-15 ℃ of sub-cooled processing fast; Time: 15 minutes; Humidity: 90%; Wind speed: 1m/s) remove the surplus temperature in meat surface, quicken gelatin coating liquid and be frozen into solid-state gelatin coating structure, the product surface final temperature is reduced to 0 ℃ can place storage under the refrigerated condition (0～4 ℃) with product.
The present invention has the following advantages:
(1) the formed edibility gelatin bacteriostatic of the present invention coating has strong water holding capacity, can significantly reduce the juice loss of the fresh meat products of refrigeration during refrigerating.
(2) the formed edibility gelatin bacteriostatic of the present invention coating has been added and has been optimized antibacterial prescription, has stronger fungistatic effect, shelf life that can the fresh meat products product of significant prolongation.
(3) manufacture craft of the formed edibility gelatin bacteriostatic of the present invention coating and coating process is easy, the coating composition material safe.Can substitute the packing that chemical industry synthesising packing material is used for cooling off fresh meat products, have the ecological, environmental protective meaning.
(4) specific embodiment:
Embodiment 1
(1) takes by weighing required gelatin 1000 grams of 10 liters of gelatin coating film forming liquid of preparation, purification of glycerol 500 grams; Use deionized water dissolving and be settled to 9 liters; Mixed solution (0～4 ℃) under refrigerated condition was treated behind the abundant water absorption and swelling of gelatin particle with high pressure steam sterilization (15 minutes in static 12 hours; 121 ℃), then under aseptic condition with gelatin film forming liquid by water-bath control temperature to 70 ℃.Take by weighing 10 liters of required bacteriostatic agent Nisin:9.36 grams of film forming liquid, potassium sorbate: the deionized water of 230 grams, EDTA-2Na:79.9 gram and use sterilization dissolves in advance and is heated to 70 ℃; Gelatin film forming liquid temp to 70 that water-bath control mixes ℃ is used in back and gelatin film forming liquid mixing.
(2) meat products is immersed in the coating liquid kept for 5 seconds, the product after coating is handled drains back sabot packing (air-packing or vacuumize packing) and also changes freezer rapidly over to.
(3) meat products of coating being handled carries out (the temperature :-15 ℃ of sub-cooled processing fast; Time: 15 minutes; Humidity: 90%; Wind speed: 1m/s) remove the surplus temperature in meat surface, quicken gelatin coating liquid and be frozen into solid-state gelatin coating structure, the coating treatment product places storage under the refrigerated condition (0～4 ℃).
The preserve test result:
(1) compare the blank group, edibility gelatin bacteriostatic coating has significantly suppressed the growth of Fresh Grade Breast total plate count, and stored under refrigeration can reduce 2.6log cfu/g total plate count in the time of 6 days, and the shelf-life prolongs 10 days (control group is 6 days).
(2) compare the blank group, edibility gelatin bacteriostatic coating is reduced to 0.82% with the storage life juice loss by 7.52%.
(3) edibility gelatin bacteriostatic coating has significantly improved the color and luster of cooling Fresh Grade Breast, has improved the organoleptic quality of meat.
Claims (1)
1. method of using the fresh-keeping fresh flavoured meat goods of edibility gelatin bacteriostatic coating; It is characterized in that: to prepare 1 liter of gelatin coating film forming liquid: first weighing gelatin 100～200g and purification of glycerol 50～100g; Use the deionized water constant volume to be mixed with gelatin film forming liquid to 900ml; Leave standstill under 0～4 ℃ of refrigerated condition treated the abundant water absorption and swelling of gelatin particle in 12 hours after with 121 ℃ of high pressure steam sterilizations 15 minutes, under aseptic condition, gelatin film forming liquid is heated to 70～80 ℃ with water-bath then; Three kinds of bacteriostatic agents of weighing Nisin:0.80～2.00g, potassium sorbate: 20.00～25.00g and EDTA-2Na:6.00～9.00g again; Use three kinds of bacteriostatic agents of deionized water dissolving and constant volume to 100ml; Join in the described gelatin film forming liquid and be mixed into gelatin coating film forming liquid, use water-bath control coating liquid temp to 70～80 ℃; Meat products is immersed in the described gelatin coating film forming liquid kept for 5 seconds, the meat products that coating is handled carries out quick sub-cooled to be handled: temperature :-15 ℃, and the time: 15 minutes, humidity: 90%, wind speed: 1m/s; Stored refrigerated after the product surface temperature is reduced to 0 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101811674A CN101828590B (en) | 2010-05-14 | 2010-05-14 | Method for refreshing and conditioning fresh meat product by using edible gelatine bacteriostatic coating |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101811674A CN101828590B (en) | 2010-05-14 | 2010-05-14 | Method for refreshing and conditioning fresh meat product by using edible gelatine bacteriostatic coating |
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| CN101828590A CN101828590A (en) | 2010-09-15 |
| CN101828590B true CN101828590B (en) | 2012-07-04 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102487988B (en) * | 2011-12-02 | 2013-04-17 | 徐州工程学院 | Method for refreshing preserved pork by using edible composite antibacterial film |
| CN103300125B (en) * | 2013-06-28 | 2014-12-17 | 山东农业大学 | Refreshing method of fresh chicken conditioning product |
| NL1040389C2 (en) * | 2013-09-16 | 2014-10-07 | Rousselot B V | Food coating |
| TR201610999A2 (en) * | 2016-08-05 | 2018-02-21 | Univ Yeditepe | GELATINE OR PECTINE BASED ANTIMICROBIAL SURFACE COATING MATERIAL |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374836A (en) * | 1999-09-15 | 2002-10-16 | 德国明胶工厂思托斯股份公司 | Method for surface treatment of fresh meat |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374836A (en) * | 1999-09-15 | 2002-10-16 | 德国明胶工厂思托斯股份公司 | Method for surface treatment of fresh meat |
Non-Patent Citations (4)
| Title |
|---|
| 付丽等.抗菌包装在肉类保鲜中的应用.《食品工业科技》.2004,(第8期),第128-130页. * |
| 吕跃钢等.可食性涂膜对熟肉制品保鲜作用的初步研究.《北京轻工业学院学报》.2000,第18卷(第3期),第16-20页. * |
| 彭雪萍等.甘草抗氧化物在冷却肉保鲜中的应用研究.《食品工业科技》.2007,第28卷(第4期),第67-69页. * |
| 邓明等.NISIN、EDTA和山梨酸钾在冷却肉贮藏保鲜中的交互效应分析.《食品科技》.2005,(第9期),第66-70页. * |
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