CN102138579A - Edible composite film-forming preservative for meat products - Google Patents
Edible composite film-forming preservative for meat products Download PDFInfo
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- CN102138579A CN102138579A CN2010101022349A CN201010102234A CN102138579A CN 102138579 A CN102138579 A CN 102138579A CN 2010101022349 A CN2010101022349 A CN 2010101022349A CN 201010102234 A CN201010102234 A CN 201010102234A CN 102138579 A CN102138579 A CN 102138579A
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Abstract
The invention discloses an edible composite film-forming preservative for meat products, belonging to food preservatives. The edible composite film-forming preservative for meat products comprises chitosan, lactic acid, water, and one or both of chemical preservative and biological preservative. The edible composite film-forming preservative for meat products effectively reduces the loss of juice in chilled raw meat, obviously prolongs the shelf life of the chilled meat, and is edible. In addition, after forming a film, the edible composite film-forming preservative for meat products does not have a bad influence on the appearance of the chilled raw meat, has the advantage of high stability, can be used in long distance transportation, conforms to the food sanitation standard, and is nontoxic and harmless to human bodies.
Description
Technical field
The invention belongs to food preservative, be specifically related to the edible composite membrane-forming antistaling agent of a kind of meat.
Technical background
Food security is related to the healthy of people, particularly meat product because it has abundant nutrition, is the natural good culture medium of microorganism, very easily causes microbial contamination and has influence on people's food security.Behind the animal slaughtering, because body death, a series of variation takes place in musculature in addition, wherein the hold facility to water in the musculature sharply descends, the loss of moisture in the musculature not only causes the economic loss of enterprise, has also influenced the nutritive value of meat simultaneously.
Control meat hygiene safety mainly ensures by high-temperature sterilization technique.But raw meat can not carry out high-temperature process, so in order to improve the safe and sanitary of raw material meat, traditional way is snap frozen or shortens selling time as far as possible.Meat after the snap frozen, juice loss is more serious when thawing, and has influenced the quality of economic benefit of enterprises and meat.And shorten selling time as far as possible, and just shorten shelf life, cause will causing when unsalable the microbial safety problem of raw meat to take place as fortuitous event, there is potential safety hazard.
The approach of juice loss that reduces raw meat is many, as improve kind, reasonably use feed, on the hoofly rest, reduce and stress wait.But resting before only butchering in these measures and reduce before killing stress be that meat packing enterprise can control.Often because control technology lags behind and extensive management, cause the raw meat juice loss behind the animal slaughtering extremely serious.
And by to butchering the processing of filming of cooling raw meat after cutting apart, reduce juice loss, prolong shelf life, the safe and sanitary and the quality of cooling raw meat all had bigger lifting effect.But the class coating material that is used to cool off raw meat must possess following condition:
Along with the continuous development of meat processing industry, also more and more higher to the raw meat quality requirements.In the existing at home cooling meat production process, shelf life, the juice loss problem of cooling meat never are well solved.
Summary of the invention
The technical problem to be solved in the present invention is that the loss of cooling gravy liquid is severe, shelf life is short, and a kind of edible composite membrane-forming antistaling agent of meat products that reduces the chilled meat juice loss, prolongs shelf life is provided.
Technical scheme of the present invention realizes in the following manner:
The edible composite membrane-forming antistaling agent of a kind of meat products comprises shitosan, lactic acid and water, also comprises a kind of of chemical preservative, biological preservative or two kinds in addition.
Above-mentioned chemical preservative is a kind of of potassium sorbate, Sodium Benzoate, p-hydroxybenzoate at least.
Above-mentioned biological preservative is a kind of in Nisin, the polylysine at least.
The raw material that contains following weight parts in every portion of edible composite membrane-forming antistaling agent of meat products:
Shitosan 0.3～0.9%, lactic acid 2%, chemical preservative and biological preservative 0.5～2%, remainder are water.
The present invention has following having a few:
1, effectively reduces the juice loss of cooling raw meat: by cool off raw meat surface sprinkling chitosan solution or a mistake property is soaked in the chitosan solution, form uniform edible film at meat surface, effectively reduce juice loss, according to the position difference that cuts meat, quality difference, select the shitosan of variable concentrations to carry out film forming, can reduce juice loss 0.5～1.5%, improve economic benefit of enterprises, and improve or effectively keep the quality of cooling meat.
2, significant prolongation cooled meat shelf period: according to the sanitary condition of cooling meat processing environment, by in glycan substrate, adding biological, the chemical property food preservative of variety classes, variable concentrations, effectively prolong cooled meat shelf period 3～5 days, suppress or delay the propagation of microorganism, guarantee to cool off the microbial safety of raw meat, improve people's food safety standard.By the prolongation of shelf life, the product that reduces enterprise returns factory and leads, and improves economic benefit of enterprises.
3, edibility: behind cooling raw meat surface filming, in the meat process in later stage, do not need specially treated, can directly process.In addition, after the film forming of the present invention, the outward appearance of cooling off raw meat is had no adverse effects; After the film forming, good stability can be transported for long-distance; Meet food hygienic standard, nontoxic, harmless to human body.
The specific embodiment
Embodiment 1:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add Nisin 0.5g, polylysine 0.5g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.8%, shelf life extension 3 days.
Embodiment 2:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add Nisin 0.5g, potassium sorbate 1g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.8%, shelf life extension 4 days.
Embodiment 3:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add Nisin 0.5g, Sodium Benzoate 1g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.7%, shelf life extension 3 days.
Embodiment 4:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add Nisin 0.5g, p-hydroxybenzoate 0.1g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.8%, shelf life extension 2 days.
Embodiment 5:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.6g, add the 2g lactic acid dissolution, add Nisin 0.5g, potassium sorbate 0.5g, Sodium Benzoate 0.5g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.7%, shelf life extension 3 days.
Embodiment 6:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add Nisin 0.5g, potassium sorbate 0.5g, p-hydroxybenzoate 0.5g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.7%, shelf life extension 3 days.
Embodiment 7:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.6g, add the 2g lactic acid dissolution, add Nisin 0.5g, potassium sorbate 0.5g, p-hydroxybenzoate 0.3g, Sodium Benzoate 0.2g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.7%, shelf life extension 3 days.
Embodiment 8:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add potassium sorbate 1g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.5%, shelf life extension 2 days.
Embodiment 9:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.3g, add the 2g lactic acid dissolution, add Sodium Benzoate 1g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 0.5%, shelf life extension 2 days.
Embodiment 10:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.6g, add the 2g lactic acid dissolution, add Nisin 0.5g, polylysine 0.5g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 1.0%, shelf life extension 4 days.
Embodiment 11:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%), add 2% lactic acid dissolution, add Nisin 0.5g, potassium sorbate 1g then by 0.6 weighing; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 1.0%, shelf life extension 4 days.
Embodiment 12:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.6g, add the 2g lactic acid dissolution, add Nisin 0.5g, polylysine 0.5g, potassium sorbate 1g then; Fully after the dissolving, make stable solution, can after spraying or soaking in 20～30 seconds, cool off evenly film forming of raw meat surface, can guarantee that drip loss reduces by 1.0%, shelf life extension 4 days.
Embodiment 13:
In the edible antistaling agent of every 100g meat products, get shitosan (deacetylation 〉=85%) 0.9g, add the 2g lactic acid dissolution, add Nisin 0.5g, polylysine 0.5g, potassium sorbate 1g then; Fully after the dissolving, make stable solution, can cool off evenly film forming of raw meat surface after spraying or soaking in 20～30 seconds, can guarantee that drip loss reduces more than 1.2%, shelf life extension is more than 5 days.
Embodiment 14:
The edible composite membrane-forming antistaling agent of a kind of meat products comprises shitosan, lactic acid and water, also comprises a kind of of chemical preservative, biological preservative or two kinds.
Described chemical preservative is a kind of of potassium sorbate, Sodium Benzoate, p-hydroxybenzoate at least.
Described biological preservative is a kind of in Nisin, the polylysine at least.
The raw material that contains following weight parts in every portion of antistaling agent:
Shitosan 0.3～0.9%, lactic acid 2%, chemical preservative and biological preservative 0.5～2%, remainder are water.
The compound edible filmogen that the present invention makes after adopting shitosan to mix according to certain ratio as filmogen and anticorrisive agent, formed have water holding, antibacterial, stable edibility natural complex fresh-keeping film.Both can reduce the juice loss of raw meat, can suppress the breeding of microorganism again, be intended to solve raw meat, it is serious particularly to cool off meat dehydration loss, the defective that shelf life is short has reduced the juice loss of cooling meat after its film forming, suitable again prolongation its shelf life.
The various embodiments described above are except shitosan, lactic acid, biological preservative and chemical preservative, and remaining component is a water, and other are with embodiment 1.
Claims (4)
1. the edible composite membrane-forming antistaling agent of meat products comprises shitosan, lactic acid and water, it is characterized in that: comprise a kind of of chemical preservative, biological preservative or two kinds.
2. the edible composite membrane-forming antistaling agent of meat products according to claim 1 is characterized in that: described chemical preservative is a kind of of potassium sorbate, Sodium Benzoate, p-hydroxybenzoate at least.
3. the edible composite membrane-forming antistaling agent of meat products according to claim 1 is characterized in that: described biological preservative is a kind of in Nisin, the polylysine at least.
4. according to the edible composite membrane-forming antistaling agent of the described meat products of one of claim 1～3, it is characterized in that containing in every portion of antistaling agent the raw material of following weight parts:
Shitosan 0.3～0.9%, lactic acid 2%, chemical preservative and biological preservative 0.5～2%, remainder are water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101022349A CN102138579A (en) | 2010-01-28 | 2010-01-28 | Edible composite film-forming preservative for meat products |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101022349A CN102138579A (en) | 2010-01-28 | 2010-01-28 | Edible composite film-forming preservative for meat products |
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| CN102138579A true CN102138579A (en) | 2011-08-03 |
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| CN2010101022349A Pending CN102138579A (en) | 2010-01-28 | 2010-01-28 | Edible composite film-forming preservative for meat products |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102405956A (en) * | 2011-12-06 | 2012-04-11 | 中国农业科学院农产品加工研究所 | Pig carcass humectant and preparation method and application thereof |
| CN102894067A (en) * | 2012-09-13 | 2013-01-30 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105941594A (en) * | 2016-05-06 | 2016-09-21 | 南京工业大学 | Anticorrosion and preservation compound preparation and application thereof |
| CN107912519A (en) * | 2017-10-31 | 2018-04-17 | 湖南赤松亭农牧有限公司 | Beef antistaling agent and beef preservation method |
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN110367326A (en) * | 2019-08-23 | 2019-10-25 | 南京工业大学 | A kind of meat products biology composite preservative and its preservation method |
-
2010
- 2010-01-28 CN CN2010101022349A patent/CN102138579A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102405956A (en) * | 2011-12-06 | 2012-04-11 | 中国农业科学院农产品加工研究所 | Pig carcass humectant and preparation method and application thereof |
| CN102894067A (en) * | 2012-09-13 | 2013-01-30 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN102894067B (en) * | 2012-09-13 | 2013-12-25 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105941594A (en) * | 2016-05-06 | 2016-09-21 | 南京工业大学 | Anticorrosion and preservation compound preparation and application thereof |
| CN105941594B (en) * | 2016-05-06 | 2019-12-31 | 南京工业大学 | Antiseptic and fresh-keeping compound preparation and application thereof |
| CN107912519A (en) * | 2017-10-31 | 2018-04-17 | 湖南赤松亭农牧有限公司 | Beef antistaling agent and beef preservation method |
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN110367326A (en) * | 2019-08-23 | 2019-10-25 | 南京工业大学 | A kind of meat products biology composite preservative and its preservation method |
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Application publication date: 20110803 |