CN102511539B - Method for preserving meat products - Google Patents
Method for preserving meat products Download PDFInfo
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- CN102511539B CN102511539B CN201110410828.0A CN201110410828A CN102511539B CN 102511539 B CN102511539 B CN 102511539B CN 201110410828 A CN201110410828 A CN 201110410828A CN 102511539 B CN102511539 B CN 102511539B
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- meat products
- leaf extract
- indocalamus leaf
- shitosan
- meat
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- 238000004321 preservation Methods 0.000 claims abstract description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- -1 polyethylene Polymers 0.000 claims abstract description 15
- 239000000243 solution Substances 0.000 claims abstract description 15
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- 239000011259 mixed solution Substances 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 9
- 239000004698 Polyethylene Substances 0.000 claims abstract description 6
- 229920000573 polyethylene Polymers 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 6
- 230000006196 deacetylation Effects 0.000 claims description 5
- 238000003381 deacetylation reaction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 6
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- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 238000009920 food preservation Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 239000005445 natural material Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000035755 proliferation Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
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- 241001330002 Bambuseae Species 0.000 description 4
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- 238000012856 packing Methods 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
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- 241000209128 Bambusa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for preserving meat products, comprising the following steps: dissolving chitosan with acetic acid, then mixing a chitosan solution with an Indocalamus leaf extract product to obtain a mixed solution, soaking the meat products to be preserved in the mixed solution and draining to form a film on the meat surface, and then packaging with a polyethylene film and storing in a 4 DEG C refrigerator. The method has the advantages of simple process and easy operation. The selected materials are obtained by processing natural substances and can be directly used for food preservation and have edible safety and good fresh-keeping effect. The method can solve the problem that the juice seeping from the meat products in the processes of storage, transportation and sale influences the product quality, can effectively control meat fat oxidation, color variation and microbial proliferation in the storage period, obviously raises the product sensory quality and prolong the shelf-life, and provides a novel approach for meat preservation.
Description
Technical field
The present invention relates to a kind of meat products preservation method, specifically is that shitosan and indocalamus leaf extract are used for meat preservation, forms preservative film outside meat products, belongs to the preservation method of food.
Background technology
The chemical synthesis antistaling agent more and more makes people worried to the harm that health of people and natural environment bring, thereby scientific worker's efficient, nontoxic, tasteless, lower-cost crude antistaling agent that begins one's study.Shitosan has excellent biological compatibility, biodegradability, film forming and antibacterial antiseptic property etc.Because the above-mentioned premium properties of shitosan, it is applied to existing more research and the application of packing of varieties of food items such as meat, fruits and vegetables as crude antistaling agent, also is the focus of current research.
The indocalamus leaf extract is China's class natural plant resource newly developed, contains materials such as flavones and glycosides compound, active polysaccharide, Tea Polyphenols and extraordinary amino acid in the indocalamus leaf extract.It is generally acknowledged that flavone compound is the active ingredient of antioxidation in the indocalamus leaf extract, flavones content is more high, and oxidation resistance is more strong.It mainly is flavone compound that Xu Gang etc. utilize water-bath and supercritical ultrasonics technology to extract effective active matter respectively from four seasons bamboos, and it is removed ultra-oxygen anion free radical, hydroxy radical and NO
2-The synthetic effect of ion and blocking nitrosamine formation is studied, and the result shows that its scavenging action is stronger than ascorbic acid, and the energy blocking nitrosamine formation is synthetic.Shen Jianfu etc. measure anti-Oxidation of Fat and Oils and the removing hydroxy radical activity of bamboo-leaves flavones aglycon, and it shows the non-oxidizability comparable with BHT, can be used as the natural oil antioxidant.Yao Zhixiang etc. test and analyze the antioxygenic property of phyllostachys bambusoides leaf extract, and the result shows that its antioxygenic property is suitable with vitamin C.Zheng De has bravely measured the ability of 23 kinds of bamboo extractive removing DPPH free radicals of growing thickly, and the result shows that it shows stronger DPPH and removes ability, and finds still to have except flavones in the bamboo extractive other materials to have the effect of removing DPPH.Contain special non-protein amino acid σ-OH-Lys in the leaf of bamboo, Song Zhongrong etc. by to studies confirm that of mao bamboon leaf this kind specific proteins have stronger oxidation resistance.Kweon, M.H. etc. separate from the mao bamboon leaf and identify the derivative of two kinds of chlorogenic acids, and have proved that this compound has the oxidation resistance stronger than vitamin E.
Other active component in the indocalamus leaf extract all has stronger restraining and sterilizing bacteria effect as phenolic acid compound, anthrone compounds, terpene lactone and alkaloid etc.Some scholars extract active component from the leaf of bamboo, its fungistatic effect is measured, the result proves that these extracts are all inhibited to some food pathogenic bacteria such as bacterium, mould and saccharomycete, wherein bacterium, Escherichia coli had had strong inhibitory effects, but to mould and saccharomycetic inhibition a little less than, therefore, relatively be fit to add to mainly and caused in the rotten food by bacterium.
Though domestic many scholars have introduced method and some effects of indocalamus leaf extract and the exploitation that is used for health product that is used for meat preservation about shitosan, do not mention and utilize indocalamus leaf extract and the compounded antistaling agent of shitosan to be used for meat preservation.
Summary of the invention
The present invention aims to provide a kind of meat products preservation method, specifically is shitosan and indocalamus leaf extract are used for meat preservation, forms preservative film outside meat products.
The inventive method is achieved through the following technical solutions:
(1) be that 1%～2% acetic acid dissolves shitosan with mass percent concentration, the deacetylation of shitosan is 85%～96%, makes mass percent concentration and be 1%～2% chitosan solution.
(2) utilize ultrasonic wave-hot water that the indocalamus leaf is carried out lixiviate, solid-liquid ratio is 1:20～25, is 20kHz in supersonic frequency, and ultrasonic 20～30 minutes is under 60 ℃～80 ℃ in temperature then, extracts 2～3 hours, makes the indocalamus leaf extract;
(3) chitosan solution is mixed with the indocalamus leaf extract, stir, indocalamus leaf extract addition is the percent by volume 10%～15%(v/v) of mixed solution;
(4) meat products be impregnated in shitosan and the indocalamus leaf extract mixed solution, soak after 2～5 minutes, drain, make its surface form the laminated film of one deck shitosan and indocalamus leaf extract;
(5) after the meat products after will draining is packed with polyethylene film, place 4 ℃ of refrigerators storages.
The repeating step of meat products described in the present invention (4) 1 ~ 2 times forms one deck composite membrane on the meat products surface.
Preservation method of the present invention uses in meat product, in storage, transportation and sales process, can improve the organoleptic quality of meat, improve the commercial value of product, have simultaneously antibacterial, delay fat oxidation, prevent color and luster variation and the effect that prolongs the shelf-life of meat products.
Advantage of the present invention is: this preparation method technology is simple, easy to operate, and used material is natural materials processing, can be directly used in the preservation of food, and edible safety, has certain anti-oxidant and antibacterial effect.The composite membrane of this law preparation is different from general preservative film, selected material is natural materials processing and next preservation and the edible safety that can be directly used in food, fresh-keeping effect is better, wherein has the natural anti-oxidation material, can play as flavone compound and glycosides compound thereof and specific proteins and to remove the free radical that meat products forms at duration of storage, and has phenolic acid compound, the anthrone compounds, natural antimicrobial substance such as terpene lactone and alkaloid can well suppress bacterium, some food pathogenic bacteria such as mould and saccharomycete prevent the corruption of duration of storage meat products.Thereby prevent the shelf-life of color and luster variation and prolongation meat products.The inventive method not only can solve juice that meat oozes out to the influence of product quality in storage, transportation, sales process, also can effectively control the breeding of the oxidation of duration of storage meat fat, color and luster variation and microorganism, and obviously improve the product sensory quality and extend the shelf life, for meat preservation has been opened up a new way.
Description of drawings
Fig. 1 is the process flow diagram of the inventive method.
The specific embodiment
Below in conjunction with drawings and Examples the present invention is described in further detail, but protection domain of the present invention is not limited to described content.
Embodiment 1: this meat products preservation method, and concrete operations are as follows:
(1) be that 1% acetic acid dissolves shitosan with mass percent concentration, the deacetylation of shitosan is 85%, makes mass percent concentration and be 1% chitosan solution;
(2) utilize ultrasonic wave-hot water that the indocalamus leaf is carried out lixiviate, solid-liquid ratio is 1:20, is 20kHz in supersonic frequency, and ultrasonic 20 minutes is under 80 ℃ in temperature then, extracts 2 hours, makes the indocalamus leaf extract;
(3) get chitosan solution 900ml and indocalamus leaf extract 100ml and mix, stir, make the shitosan composite solution that contains 10% indocalamus leaf extract;
(4) meat products 1kg be impregnated in shitosan and the indocalamus leaf extract mixed solution, soak after 2 minutes, drain, repeated impregnations 3 times, make its surface form the laminated film of one deck shitosan and indocalamus leaf extract, after packing with polyethylene film again, place 4 ℃ of refrigerator preservations.
Embodiment 2: this meat products preservation method, and concrete operations are as follows:
(1) be that 1.5% acetic acid dissolves shitosan with mass percent concentration, the deacetylation of shitosan is 96%, makes mass percent concentration and be 2% chitosan solution;
(2) utilize ultrasonic wave-hot water that the indocalamus leaf is carried out lixiviate, solid-liquid ratio is 1:25, is 20kHz in supersonic frequency, and ultrasonic 30 minutes is under 60 ℃ in temperature then, extracts 3 hours, makes the indocalamus leaf extract;
(3) get chitosan solution 850ml and indocalamus leaf extract 150ml and mix, stir, make the shitosan composite solution that contains 15% indocalamus leaf extract;
(4) meat products 1kg be impregnated in shitosan and the indocalamus leaf extract mixed solution, soak after 5 minutes, drain, repeated impregnations 2 times, make its surface form the laminated film of one deck shitosan and indocalamus leaf extract, after packing with polyethylene film again, place 4 ℃ of refrigerator preservations.
Embodiment 3: this meat products preservation method, and concrete operations are as follows:
(1) be that 2% acetic acid dissolves shitosan with mass percent concentration, the deacetylation of shitosan is 90%, makes mass percent concentration and be 1.5% chitosan solution;
(2) utilize ultrasonic wave-hot water that the indocalamus leaf is carried out lixiviate, solid-liquid ratio is 1:23, is 20kHz in supersonic frequency, and ultrasonic 25 minutes is under 70 ℃ in temperature then, extracts 2.5 hours, makes the indocalamus leaf extract;
(3) get chitosan solution 880ml and indocalamus leaf extract 120ml and mix, stir, make the shitosan composite solution that contains 12% indocalamus leaf extract;
(4) meat products 1kg be impregnated in shitosan and the indocalamus leaf extract mixed solution, soak after 4 minutes, drain, repeated impregnations 1 time, make its surface form the laminated film of one deck shitosan and indocalamus leaf extract, after packing with polyethylene film again, place 4 ℃ of refrigerator preservations.
Claims (2)
1. meat products preservation method is characterized in that carrying out as follows:
(1) be that 1%～2% acetic acid dissolves shitosan with mass percent concentration, the deacetylation of shitosan is 85%～96%, makes mass percent concentration and be 1%～2% chitosan solution;
(2) utilize ultrasonic wave-hot water that the indocalamus leaf is carried out lixiviate, solid-liquid ratio is 1:20～25, is 20kHz in supersonic frequency, and ultrasonic 20～30 minutes is under 60 ℃～80 ℃ in temperature then, extracts 2～3 hours, makes the indocalamus leaf extract;
(3) chitosan solution is mixed with the indocalamus leaf extract, stir, indocalamus leaf extract addition is the percent by volume 10%～15% of mixed solution;
(4) meat products be impregnated in shitosan and the indocalamus leaf extract mixed solution, soak after 2～5 minutes, drain, make its surface form the laminated film of one deck shitosan and indocalamus leaf extract;
(5) after the meat products after will draining is packed with polyethylene film, place 4 ℃ of refrigerators storages.
2. meat products preservation method according to claim 1 is characterized in that: meat products repeating step (4) 1 ~ 3 times forms one deck composite membrane on the meat products surface.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110410828.0A CN102511539B (en) | 2011-12-12 | 2011-12-12 | Method for preserving meat products |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110410828.0A CN102511539B (en) | 2011-12-12 | 2011-12-12 | Method for preserving meat products |
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| CN102511539A CN102511539A (en) | 2012-06-27 |
| CN102511539B true CN102511539B (en) | 2013-08-28 |
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| CN103210998A (en) * | 2013-04-17 | 2013-07-24 | 江苏畜牧兽医职业技术学院 | Comprehensive preservation method of cooled pork |
| CN104262656B (en) * | 2014-09-25 | 2017-08-25 | 昆明理工大学 | A kind of preparation method of mushroom preservation film |
| CN104304410B (en) * | 2014-09-25 | 2017-06-23 | 齐鲁工业大学 | A kind of wheat germ polypeptide and peony extract prepare method and its application of fresh-keeping meat plastics |
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN107751400A (en) * | 2016-08-18 | 2018-03-06 | 黄山市牯牛降酿造食品有限责任公司 | A kind of preparation method of keemun fermented bean curd |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN109006972B (en) * | 2018-07-23 | 2021-12-03 | 中国科学院海洋研究所 | Marine organism composition for reducing water loss rate of meat and preparation method thereof |
| CN109362864A (en) * | 2018-12-28 | 2019-02-22 | 大连工业大学 | A kind of chitosan coating liquid and preparation method thereof and the application in scallop column is fresh-keeping |
| CN110468058B (en) * | 2019-09-10 | 2020-12-25 | 福州大学 | Eurotium cristatum fermentation broth crude peptide extract and application thereof in preservation of meat products |
| CN112640951B (en) * | 2020-12-11 | 2023-08-25 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of red-sun kiwi fruits and preservation treatment method |
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| CN100539851C (en) * | 2005-03-18 | 2009-09-16 | 田龙望 | A kind of lime-preserved egg curing agent |
| CN101627780A (en) * | 2008-07-14 | 2010-01-20 | 青岛农业大学 | Purely natural edible multifunctional preservative film |
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