CN102934678A - Chilled meat preservative and method for preserving chilled meat by using same - Google Patents
Chilled meat preservative and method for preserving chilled meat by using same Download PDFInfo
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- CN102934678A CN102934678A CN2012104852209A CN201210485220A CN102934678A CN 102934678 A CN102934678 A CN 102934678A CN 2012104852209 A CN2012104852209 A CN 2012104852209A CN 201210485220 A CN201210485220 A CN 201210485220A CN 102934678 A CN102934678 A CN 102934678A
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Abstract
The invention belongs to the technical field of chilled meat preservation, and provides a chilled meat preservative and a method for preserving chilled meat by using the same. The preservative is composed of two independent solutions, wherein a solution a is a lactic acid water solution with mass concentration of 0.5-1.0%, and a solution b is a sodium lactate and lactoferrin containing water solution; and the mass concentration of sodium lactate in the solution b is 2.0-3.0%, and the mass concentration of lactoferrin in the solution b is 0.1-0.3%. By using the preservative provided by the invention, the number of microbes on the surface of meat can be reduced, water seepage from products in the sales process can be prevented, and the preservation effect is good.
Description
Technical field
The invention belongs to cooling meat preservation technique field, be specifically related to be fit to antistaling agent and the preservation method thereof of cooling meat.
Background technology
Cooling meat, be again cold fresh meat, refer to strict implement veterinary quarantine system, poultry trunk after butchering is carried out rapidly cooling processing, make trunk temperature (take the hind shank center as measurement point) in 24 hours, reduce to 0-4 ℃, and in following process, circulation and sales process, remain the 0-4 ℃ of fresh meat in the scope.In the fresh meat of at present consumption of developed country, cooling meat has accounted for about 90%, and the ratio of cooling meat consumption also rises fast in China large-and-medium size cities, accounts for more than 50% at present.Cooling meat has experienced sufficient maturation in process, the quality softness of meat is flexible, and juice loss is few, and mouthfeel is good, and flavour is delicious.Therefore, the sub-cooled meat products will become the main trend of China's meat products future development.Although the cold chain of China has been tending towards improving and standard at present, but the refrigerated storage temperature that cooling meat is 0 ~ 4 ℃ can not suppress the Growth and reproduction of some cryophiles fully, and in the processing process of cooling meat, the surface of meat is easy to pollute a large amount of microorganisms, the microorganism that pollutes is easy in the superficial growth of meat numerous and diverse, cause the rotten of meat, therefore present domestic cooled meat shelf period is short, and surperficial brown stain and juice loss situation are comparatively serious.
By improving the processing environment of cooling meat, strictly control the environmental condition of its processing and can slow down to a certain extent the corruption of cooling off meat, prolong the shelf life of cooling meat.Along with people to healthy concern and to improving constantly that food quality requires, wish again to reduce in the food processing chemical addition agent, so this to safety and the quality that is passed to the food storing of selling market from the processing place of production new challenge has been proposed as far as possible.
The production and selling of cooling meat need to have perfect cold chain delivery system, and the cold chain delivery system in a lot of areas of China is still far from perfect at present, and cooling meat often can break away from cold chain in the dispensing sales process, affect the shelf-life of meat.In order to prolong the shelf-life of cooling meat, a lot of researchers have carried out system research to the preservation technique of cooling meat.Be 20101081167.4 patent utilization such as application number edible gelatin, nisin (nisin), potassium sorbates etc. are fresh-keeping as bacteriostatic agent coatings applications and meat; The application number antistaling agents as meat such as AOB, nisin (nisin), Tea Polyphenols that have been 201110358818.7 patent utilization; Application number is that 200910187736.3 patent utilization ginger juice, L-AA sodium, D-sorb are sweet and sour, phosphate etc. is applied to cool off the fresh-keeping of meat as antistaling agent.Although said method can make the shelf-life of meat prolong, and also has some problems in production practices.The one, the outward appearance of product there is adverse influence, can make meat surface form one deck colloid as using gelatin, the color of meat is turned white; Tea Polyphenols also can affect the color of meat; The 2nd, the local flavor generation adverse influence to cooling meat has very heavy smell and is the flavor characteristic such as AOB, ginger juice etc., affects the local flavor of meat, and the delicate flavour that makes reduces greatly; The 3rd, the antistaling agent of existing utilization much all belongs to synthetic anticorrisive agent, can't use in fresh meat is fresh-keeping,, phosphate sweet and sour such as potassium sorbate, L-AA sodium, D-sorb etc.; The 4th, existing preservation technique only has the effect that suppresses microorganism, and it is less to improving the water-retaining property effect of cooling meat in transportation, storage and sales process, and the infiltration phenomenon of cooling meat in storage, transportation, sales process not only affects the aesthetic quality of meat, and can cause very large economic loss to enterprise.
In sum, the major defect of prior art:
(1) present in the production process of cooling meat, because the processing environment microorganism exists in a large number, the cooling meat surface can pollute a large amount of microorganisms, and the shelf-life of cooling meat meat is shortened greatly.Under present technical merit, adopt the shelf-life of the cooling meat of pallet packing to only have 2-3 days; Adopting the shelf-life of the cooling meat of controlled atmospheric packing is 7-10 days.Because the shelf-life is short, cooling meat is very restricted in the popularization of China.
(2) because existing cold chain imperfection, in transportation, sales process, the temperature fluctuation of product is large, so not only the shelf-life of meat is cooled off in impact, and have a strong impact on the cooling meat water-retaining property, make product a large amount of watery blood occur, affect the outward appearance of product, and enterprise is caused very large economic loss.
(3) at present the preservation method of the cooling meat of report exists that the local flavor of colour-difference, the cooling meat of product changes, antistaling agent can not can't be applied to the defectives such as fresh meat at present, and be purpose mainly with suppressing microbial growth, the water-retaining property of improving cooling meat there is not effect.
Summary of the invention
For the deficiencies in the prior art, the present invention is intended to solve the too high and product problem that moisture oozes out in sales process of cooling meat meat surface micro organism quantity in cutting apart packaging process, thereby prolongs the cooling shelf-life of meat under the Different Package condition.For achieving the above object, the invention provides a kind of preservative of chilled meat and using method thereof.
For achieving the above object, technical scheme of the present invention is:
A kind of preservative of chilled meat, described antistaling agent is by independently two kinds of solution compositions; Solution a is that mass concentration is the lactic acid aqueous solution of 0.5%-1.0%; Solution b is to be the aqueous solution that contains sodium lactate and lactoferrin; Wherein the mass concentration of sodium lactate in solution b is 2.0%-3.0%, and the mass concentration of lactoferrin in solution b is 0.1%-0.3%.
It is 0.5% lactic acid aqueous solution that solution a is preferably mass concentration.
The mass concentration of sodium lactate in solution b is preferably 2.0%, and the mass concentration of lactoferrin in solution b is preferably 0.1%.
The using method of above-mentioned preservative of chilled meat, concrete steps are: the cube meat after will will cutting apart first first soaked 1-2 minute then draining 1-2 minute in 4 ℃-10 ℃ above-mentioned lactic acid aqueous solution; Again with above-mentioned aqueous solution soaking 2-3 minute of containing sodium lactate and lactoferrin of the cube meat behind the draining at 4 ℃-10 ℃, last draining 3-5 minute, get the cube meat after the Preservation Treatment.
Preferably the cube meat after the Preservation Treatment is carried out pallet packing or controlled atmospheric packing, 0 ℃-4 ℃ lower preservations.
Below the present invention will be further explained and the explanation:
The preparation of preservative of chilled meat of the present invention and detailed use procedure are:
1. the preparation of lactic acid aqueous solution:
The water boil that will meet drinking water standard was sterilized in 5 minutes, be cooled to room temperature, add lactic acid (addition of lactic acid converts according to concrete concentration) according to the ratio that contains 0.5-1.0 gram lactic acid in per 100 gram solution, mass concentration be the lactic acid aqueous solution of 0.5%-1.0%, then put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use;
2. contain the preparation of the aqueous solution of sodium lactate and lactoferrin
The processing of water together 1..The sodium lactate and the lactoferrin that in aqua sterilisa, add corresponding weight, so that the mass concentration of sodium lactate in solution b is 2.0%-3.0%, the mass concentration of lactoferrin in solution b is 0.1%-0.3%, the aqueous solution that must contain sodium lactate and lactoferrin, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use;
3. the dividing processing of cube meat
According to the specification requirement of cooling meat retail, be divided into the cube meat of 100-300 gram.
4. cube meat is in the immersion treatment of lactic acid solution
Cube meat after will cutting apart soaked 1-2 minute according to the cube meat size in 4-10 ℃ lactic acid solution, and then draining is 2 minutes;
5. the immersion treatment of cube meat in sodium lactate, lactoferrin solution
Cube meat after will cutting apart soaked then draining 3-5 minute 2-3 minute according to the cube meat size in 4-10 ℃ sodium lactate and lactoferrin solution;
6. the packing of cube meat
According to the characteristics of product, technology of the present invention helps to prolong the shelf-life of cooling meat under pallet packing and the controlled atmospheric packing condition, and improves the water-retaining property of meat.
Pallet packing: be put in the PS pallet behind the cooling meat process fresh-keeping liquid immersion treatment draining, use again the capping of PE plastic foil, under 0-4 ℃ temperature, preserve.
Controlled atmospheric packing: cooling meat is put in the PS packing box through behind the immersion treatment draining, then is filled with in proportion inert gas, and with the capping of PE/PA composite membrane.Product is in storage under 0-4 ℃ temperature, transportation and sale.
The present invention uses lactic acid, sodium lactate and lactoferrin to be applied to cool off the fresh-keeping of meat as the antistaling agent of cooling meat, lactic acid is the metabolite that itself contains in the cooling meat, and lactoferrin is composition in the mammal milk, be used for the fresh-keeping problem that does not have security of meat, also can be by the consumer acceptance.The action principle of lower these the three kinds of compositions of the below's concrete analysis:
(1) lactic acid
Lactic acid has very strong anti-corrosive fresh-keeping effect, can be used on the storage of fruit wine, beverage, meat, food, cake making, vegetable-pickling and can processing, grain processing, fruit, have regulate the pH value, antibacterial, extend the shelf life, seasoning, maintenance food color, the effect such as improve the quality of products; The tart flavour of lactic acid uniqueness can increase the delicious food of food, adds a certain amount of lactic acid in the flavouring such as salad, soy sauce, vinegar, can keep stability, the security of the microorganism in the product, makes simultaneously taste gentleer; Natural lactic acid is the natural proper constituent in the dairy products, and it has the taste of dairy products and good anti-microbial effect; Produce lactic acid because zymohydrolysis can occur glycogen behind the animal slaughtering, meat pH value is reduced, can not only improve meat quality and water-retaining property like this, but also be conducive to suppress microbial growth.
(2) sodium lactate
Sodium lactate can be done emulsifying agent, NMF, flavour improvers, quality improver, anti-oxidant synergist and pH adjusting agent and be widely used in the poultry food processing industry, growth, the prolongation product shelf phase that can strengthen local flavor, suppress malignant bacteria in the food; Sodium lactate is as food preservative, flavor enhancement, antifreezing agent, NMF etc., and part substitutes Sodium Benzoate and makes aseptic applications in food service industry abroad.Sodium lactate has than Sodium Benzoate, natrium citricum, sodium sorbate etc. can not be with the advantage of analogy.
Sodium lactate has following remarkable result in meat products (such as the meat products except cooling meat such as ham sausage): 1. Shelf-life: can prolong 30% to 100%, in addition longer; 2. suppress in the food pathogenic bacteria such as the growth of HT Escherichia coli, Listeria monokaryon hyperplasia bacterium, meat poisoning shuttle shape bacillocin etc., thereby increase foodsafety; 3. strengthen and the local flavor that keeps meat; 4. not only can reduce the sodium chloride consumption as a kind of salt, sodium lactate has more security concerning low salt heart patient, hypertensive patient, kidney patient simultaneously.For example preparation has the body-building salt of potassium-sodium balance.
(3) lactoferrin
Lactoferrin be the molecular weight iron associativity sugar egg that is about 80kDa from, be combined with two sugar chains on its polypeptide chain, content is about 7%, forms to comprise galactolipin, mannose, N one acetylgalactosamine, fucose and sialic acid etc.Single lactoferrin solution is not obvious to the inhibition of Gram-negative bacteria, inhibition to gram-positive bacteria is very obvious, lactoferrin is inhibited to Pseudomonas fluorescens, Escherichia coli, micrococcus luteus and staphylococcus aureus, if and lysozyme uses better effects if together.Why lactoferrin is taken seriously is the growth of anti-bacteria because it can seize the required irony of bacterial growth, or destroys bacterial cell membrane and the effect of tool killing bacteria.And can promote immunity, suppress viral caused infection, such as the colyliform bacterium in the enterovirus, enterobacteria 71 types etc.Lactoferrin and PD product-lactoferricin thereof have widely BA, comprise broad-spectrum antibacterial action, anti-inflammatory, inhibition tumor cell growth and regulate organism immune response etc., the food, the cosmetic additive agent that are considered to a kind of novel antibacterial, cancer therapy drug and great exploitation potential for its early allow lactoferrin to be used for motion, functional food as food additives such as FDA (Food and Drug Adminstration) the sixth of the twelve Earthly Branches.
Single lactoferrin solution is not obvious to the inhibition of Gram-negative bacteria, and is very obvious to the inhibition of gram-positive bacteria.Sodium lactate can suppress the growth of pathogenic bacteria.Both are combined with and can cooperatively interact, and have antibacterial complementation, can increase well antibacterial scope, improve the fresh-keeping effect of cooling meat.
Compared with prior art, advantage of the present invention is:
(1) the antistaling agent lactic acid of the present invention's employing is the composition that cooling meat itself contains, and lactoferrin is the composition in the mammal milk, and sodium lactate is a kind of additive that is widely used in food, and this antistaling agent security is secure, is also accepted by the consumer easily.
(2) preservative of chilled meat of the present invention can obviously prolong the shelf-life of meat, makes the shelf-life of the cooling meat that adopts common pallet packing extend to 7 days; After processing, Preservation Treatment adopt the shelf-life of the cooling meat of controlled atmospheric packing can reach 21 days.
(3) adopt antistaling agent of the present invention, the water-retaining property of cooling meat improves significantly, and the storage loss in the storage is reduced to 1.77%.
Description of drawings
Fig. 1 uses preservative of chilled meat of the present invention to carry out a kind of process chart of Preservation Treatment.
The specific embodiment
The present invention is described further below in conjunction with drawings and Examples.
Embodiment 1:The fresh-keeping of meat cooled off in common pallet packing
The water boil that will meet drinking water standard was sterilized in 5 minutes, was cooled to room temperature, and the mass concentration according to 0.5% is mixed with lactic acid aqueous solution, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use; The sodium lactate and the lactoferrin that add corresponding weight in aqua sterilisa are made into the aqueous solution of the lactoferrin that contains 2% sodium lactate and 0.1%, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use;
With the fresh pig longissimus dorsi muscle, take the cube meat of sterile working cutting as the about 150g of quality, with cube meat be placed on the concentration for preparing be soak 1 min in 0.5% the lactic acid aqueous solution after, taking-up places the riddle draining 2min that disinfects, and then in the aqueous solution of 2% sodium lactate and 0.1% lactoferrin, soaking 2 min, and draining 3 min pack the cube meat behind the draining in the PS pallet into, use again the capping of PE plastic foil, under 0-4 ℃ temperature, preserve.Be 3.1 situation in the initial bacterial population logarithm value of raw meat, preserve that the logarithm value of the bacterial population of cube meat is 4.8 after 7 days; The VBN value of cooling meat increases to 10.95mg/100g from 2.142mg/100g; The storage loss of meat is 1.76%, and these indexs all meet the quality standard of cooling off meat.
Embodiment 2:The Preservation Treatment of controlled atmospheric packing cooling meat
The water boil that will meet drinking water standard was sterilized in 5 minutes, was cooled to room temperature, and the mass concentration according to 0.5% is mixed with lactic acid aqueous solution, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use; The sodium lactate and the lactoferrin that add corresponding weight in aqua sterilisa are made into the aqueous solution of the lactoferrin that contains 2% sodium lactate and 0.1%, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use;
With the fresh pig longissimus dorsi muscle, take the cube meat of sterile working cutting as the about 200g of quality, with cube meat be placed on the concentration for preparing be soak 2 min in 0.5% the lactic acid aqueous solution after, taking-up places the riddle draining 2min that disinfects, and then in the aqueous solution of 2% sodium lactate and 0.1% lactoferrin, soaking 3 min, and draining 3 min pack the cube meat behind the draining in the PS packing box into, use again the PE/PA packaged by plastic film, vacuumize, inflate, seal with the PE/PA polybag.And the ratio of inflation is N
2: CO
2: O
2=25%:25%:50%.With sample 0～4 ℃ of lower preservation.When preserving 21 days, the total plate count logarithm value is respectively 5.41; The VBN value of the meat sample of processing through composite preservative and controlled atmospheric packing is 14.87mg/100g during at 21 days.After storage in 21 days, the storage loss of meat is 1.95%.
Embodiment 3:The Preservation Treatment of controlled atmospheric packing cooling meat
The water boil that will meet drinking water standard was sterilized in 5 minutes, was cooled to room temperature, and the mass concentration according to 1.0% is mixed with lactic acid aqueous solution, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use; The sodium lactate and the lactoferrin that add corresponding weight in aqua sterilisa are made into the aqueous solution of the lactoferrin that contains 2.5% sodium lactate and 0.3%, put into be cooled under 0-4 ℃ the temperature 4-10 ℃ for subsequent use;
With the fresh pig longissimus dorsi muscle, take the cube meat of sterile working cutting as the about 300g of quality, with cube meat be placed on the concentration for preparing be soak 1.5 min in 1.0% the lactic acid aqueous solution after, taking-up places the riddle draining 2min that disinfects, and then in the aqueous solution of 2.5% sodium lactate and 0.3% lactoferrin, soaking 2 min, and draining 2 min pack the cube meat behind the draining in the PS packing box into, use again the PE/PA packaged by plastic film, vacuumize, inflate, seal with the PE/PA polybag.And the ratio of inflation is N
2: CO
2: O
2=25%:25%:50%.With sample 0～4 ℃ of lower preservation.When preserving 21 days, the total plate count logarithm value is respectively 5.23; The VBN value of the meat sample of processing through composite preservative and controlled atmospheric packing is 14.65mg/100g during at 21 days.After storage in 21 days, the storage loss of meat is 1.83%.
Claims (5)
1. a preservative of chilled meat is characterized in that, described antistaling agent is by independently two kinds of solution compositions; Solution a is that mass concentration is the lactic acid aqueous solution of 0.5%-1.0%; Solution b is to be the aqueous solution that contains sodium lactate and lactoferrin; Wherein the mass concentration of sodium lactate in solution b is 2.0%-3.0%, and the mass concentration of lactoferrin in solution b is 0.1%-0.3%.
2. described preservative of chilled meat according to claim 1 is characterized in that solution a is that mass concentration is 0.5% lactic acid aqueous solution.
3. described preservative of chilled meat according to claim 1 and 2 is characterized in that the mass concentration of sodium lactate in solution b is 2.0%, and the mass concentration of lactoferrin in solution b is 0.1%.
4. right to use requires one of 1-3 described antistaling agent that cooling meat is carried out fresh-keeping method, and it is characterized in that concrete steps are: the cube meat after will cutting apart first soaked 1-2 minute in 4 ℃-10 ℃ lactic acid aqueous solution, then draining 1-2 minute; Again with at 4 ℃-10 ℃ the aqueous solution soaking 2-3 that contains sodium lactate and lactoferrin minute of the cube meat behind the draining, last draining 3-5 minute, get the cube meat after the Preservation Treatment.
5. described according to claim 4 cooling meat is carried out fresh-keeping method, it is characterized in that, the cube meat after the Preservation Treatment is carried out pallet packing or controlled atmospheric packing, 0 ℃-4 ℃ lower preservations.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105104500A (en) * | 2015-10-10 | 2015-12-02 | 太仓市荣德生物技术研究所 | Meat preservative |
| CN106689335A (en) * | 2016-12-06 | 2017-05-24 | 河池市技术开发中心 | Meat fresh-keeping agent and preparation method thereof |
| CN112956528A (en) * | 2021-03-18 | 2021-06-15 | 电子科技大学中山学院 | Preservative for cold fresh pigeon meat and preservation method using preservative |
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| GB751255A (en) * | 1954-03-19 | 1956-06-27 | Raymond Hillman Starr | Preparation and method for curing meat |
| GB842034A (en) * | 1957-09-06 | 1960-07-20 | Swift & Co | Improvements in and relating to processing poultry |
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Non-Patent Citations (1)
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| 张晓春，等: "乳铁蛋白 抗坏血酸和乳酸钠复合保鲜冷鲜调理肉的初探", 《农产品加工 创新版》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105104500A (en) * | 2015-10-10 | 2015-12-02 | 太仓市荣德生物技术研究所 | Meat preservative |
| CN106689335A (en) * | 2016-12-06 | 2017-05-24 | 河池市技术开发中心 | Meat fresh-keeping agent and preparation method thereof |
| CN112956528A (en) * | 2021-03-18 | 2021-06-15 | 电子科技大学中山学院 | Preservative for cold fresh pigeon meat and preservation method using preservative |
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Application publication date: 20130220 |