CN102960436A - Compound preservative applied to retaining freshness of supermarket chilled pork - Google Patents
Compound preservative applied to retaining freshness of supermarket chilled pork Download PDFInfo
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- CN102960436A CN102960436A CN2012105079059A CN201210507905A CN102960436A CN 102960436 A CN102960436 A CN 102960436A CN 2012105079059 A CN2012105079059 A CN 2012105079059A CN 201210507905 A CN201210507905 A CN 201210507905A CN 102960436 A CN102960436 A CN 102960436A
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Abstract
The invention discloses a compound preservative applied to retaining the freshness of supermarket chilled pork. The compound preservative is prepared from the following ingredients: lactic acid with the volume concentration of 0.1%, ascorbic acid with the mass concentration of 1%, Nisin with the volume concentration of 0.25% and chitosan with the mass concentration of 0.5%. The pH value of the compound preservative is 3.5-4.0. The compound preservative provided by the invention is wide in raw materials source, simple in formula, obvious in effect, and capable of prolonging the shelf life of the supermarket tray packed chilled port by more than 7 d from 1-3 d.
Description
Technical field
The invention belongs to the meat preservation technical field, be specifically related to a kind of fresh-keeping composite preservative of supermarket chilled pork that is applied to.
Background technology
China is the consumption big country of meat always, according to statistics, national meat in 2005 comprises that the total output of pig, ox, sheep, fowl and assorted poultry meat etc. is 7,743 ten thousand tons, rank first in the world, but the meat packing rate is less than 5% still, in the production of meat more than 90% is not sell through the form of deeply processing with fresh meat and frozen meat etc., wherein, the overwhelming majority is hot fresh meat and chilled meat, and the ratio of cooling meat is still lower.In recent years, growing along with economy, improving constantly of people's living standard, the pork consumption figure of China presents year by year ascendant trend, meanwhile, because people are to the continuous enhancing of Consciousness of food security, obvious change has occured in China's consumption of meat structure, present by hot fresh meat to chilled meat, again by the development trend of chilled meat to cooling meat, and the main cause that causes this phenomenon is to cool off meat to have safety and sanitation, juice loss is few, be of high nutritive value and the particular advantages such as delicious flavour, just be subject to liking of more and more consumers, become gradually the main flow of China's large-and-medium size cities fresh meat consumption.
Cooling meat refers under the condition of strict implement sanitary standard, livestock body after slaughtering carries out quick cooling processing, make the trunk central temperature in 24h, be down to 0 ~ 4 ℃, and in follow-up acid discharge, cut apart, in the link such as packing, transportation and retail, remain on 0 ~ 4 ℃ fresh meat always.The production of cooling meat is to utilize the biochemical Changing Pattern of meat; and organically in conjunction with advanced technology and equipment and management thought and the mode of contemporary science;---overall process of butchering---processing---sale is remaining the production process under the monitoring of strict quality management system from raising; modernization and the scale of production and processing have so not only been realized; and fully kept standard and the better quality of product, be the new direction of meat industry development.
Some developed countries carry out application study with regard to beginning to cooling meat in 20th century.Now, these national major parts have all had the production and processing technology of strict effectively quality management system and science, its domestic supermarket generally take the cooling meat sale as main, and the share of chilled meat and hot fresh meat is fewer and feweri, particularly in European and American developed countries, delicious flavour, be of high nutritive value, cooling meat best in quality, safe and sanitary accounts for more than 90% of fresh meat total amount of consuming.
Cooling meat preservation technique is not a simple engineering, and it relates to variation, antistaling agent kind and the many aspects such as processing mode and manner of packing thereof to microbe species in the control of the initial bacterium number of cooling meat, the storage.Add antistaling agent as a kind of preservation method commonly used, it has simple to operate, economic dispatch advantage, but the fresh-keeping effect of single antistaling agent is generally relatively poor, and the composite of two or more antistaling agents often can be obtained preferably fresh-keeping effect.Comparatively ripe to the preservation technique of cooling meat abroad, but because the difference of consumption structure, mostly for chilled beef and cooling chicken, the research of chilled pork is relatively less for foreign study; And China be one take pork consumption as main country, therefore, the live fresh pork that the present invention provides take the supermarket is experiment material, develop a kind of effectively, safety non-toxic, composite preservative economic and that be fit to the supermarket practical application effectively prolong the shelf life that cools off meat.
Summary of the invention
The object of the present invention is to provide a kind of fresh-keeping composite preservative of supermarket chilled pork that is applied to, composite preservative raw material sources of the present invention are wide, and prescription is simple, and successful can extend to the shelf life of supermarket pallet packing chilled pork more than the 7d from 1 ~ 3d.
For achieving the above object, the present invention adopts following technical scheme:
A kind of composite preservative contains volumetric concentration and is 0.1% lactic acid, mass concentration and be 1% ascorbic acid, mass concentration and be 0.25% Nisin and mass concentration and be 0.5% shitosan; The pH value is 3.5 ~ 4.0, and it is fresh-keeping to be applied to the supermarket chilled pork.
Beneficial effect of the present invention is: the live fresh pork that the present invention provides take the supermarket is experiment material, adopt the impregnation process mode, by within the storage life to the mensuration of cooling voluptuousness official index, physical and chemical index and microbiological indicator, develop a kind of safety non-toxic, economy, can effectively prolong cooled meat shelf period and be suitable for the composite preservative of supermarket pallet packing mode.
Description of drawings
Fig. 1 is that fresh-keeping liquid is processed the impact on chilled pork coliform sum.
Fig. 2 is that fresh-keeping liquid is processed the impact on the chilled pork total plate count.
Fig. 3 is that fresh-keeping liquid is processed the impact on chilled pork pH value.
Fig. 4 is that fresh-keeping liquid is processed the impact on chilled pork TVB-N content.
The specific embodiment
The present invention filters out the best a kind of composite preservative of fresh-keeping effect from 17 fresh-keeping prescriptions that seminar researches and develops in earlier stage, its prescription is: 0.1%(v/v) lactic acid, 1%(w/v) ascorbic acid, 0.25%(w/v) Nisin, 0.5%(w/v) shitosan, pH3.5 ~ 4.0; Be mixed with fresh-keeping liquid with running water.
Forever provided and butchered the same day and the fresh pork of well cutting in the brightness supermarket by Foochow, about every 100g, adopt the fresh-keeping liquid impregnation process, the processing time is 3 ~ 5min; Be placed on after handling well and drain 10 ~ 15min on the screen cloth, then in the placement tray, cover with the PE film and to pack; Control group does not carry out Preservation Treatment, directly in the placement tray, packs with the covering of PE film.Packaged pork placed in 5 ~ 8 ℃ of refrigerators store, and in the 1st, 3,5, the 7d timing sampling, carry out the mensuration of subjective appreciation and coliform sum, total plate count, pH value and VBN etc.Each sample (100g pork) arrange three parallel, every batch of experiment reappears twice.Detect this composite preservative to the fresh-keeping effect of chilled pork with this.
Organoleptic indicator's evaluation
With reference to GB GB2707-94 to the people's such as the hygienic requirements of fresh pork and Nattress standards of grading and slightly improve, subjective appreciation and marking are carried out in the aspects such as fresh pig meat color, elasticity, smell and viscosity, specific standards is divided into 3 intervals, one-level fresh meat scope: 40 ~ 50 minutes; Secondary fresh meat scope; 20 ~ 40 minutes, unacceptable fresh meat scope: 0 ~ 20 minute.Concrete standards of grading are with reference to table 1.
The standards of grading of table 1 subjective appreciation
Organoleptic indicator's variation within the different storage lifves sees Table 2 through the pork after the fresh-keeping liquid processing.
Table 2 results of sensory evaluation
Table 2 shows that the pork that the process fresh-keeping liquid is processed is behind refrigeration 7d, and still the sense organ state difference with 1d is less.And control group (without Preservation Treatment) keeps preferably sense organ state at 1d and 3d, but when the refrigeration phase reaches 5d, sharply descending appears in its sense organ state, color and luster obfuscation serious and with little green, serious peculiar smell is arranged and a large amount of infiltration phenomenons occur, this has reached unacceptable sense organ scope; When the refrigeration phase was 7d, the cooling meat of control group was fully corrupt.
The mensuration of coliform sum
With reference to GB 4789.3-2010 coliform sum assay method---the method for plate culture count.
To all be placed on storage in 5 ~ 8 ℃ of refrigerators through the fresh-keeping liquid impregnation process with without the pork that fresh-keeping liquid is processed, respectively the 1st, 3,5,7d sampling and measuring coliform sum regularly in the time, the result represents and drafting pattern 1 with logarithm value.
As shown in Figure 1, in the 7d cold preservation time, compare with control group, the coliform sum of the pork that the process fresh-keeping liquid is processed has reduced by 1.98 logarithm value, and this shows that this composite preservative has obvious inhibitory action to coliform.
The mensuration of total plate count
With reference to GB 4789.2-2010 total plate count assay method---the method for plate culture count; Evaluation criteria: one-level fresh meat≤4 lg (cfu/g), secondary fresh meat≤6 lg (cfu/g), rotten meat＞6 lg (cfu/g).
To all be placed on storage in 5 ~ 8 ℃ of refrigerators through the fresh-keeping liquid impregnation process with without the pork of Preservation Treatment, respectively the 1st, 3,5,7d sampling and measuring total plate count regularly in the time, the result represents and drafting pattern 2 with logarithm value.
Fig. 2 shows, within the whole refrigeration phase, compares with control group, and the total plate count of the pork of processing through fresh-keeping liquid has obviously reduced, and reduction occurs at most 5d, can reach 2.32 logarithm value; The total plate count of 7d in the refrigeration phase still is 5.56 logarithm value, and its value surpasses the microbial count standard (≤6 lg (cfu/g)) of national regulation.And the pork of the control group of processing without fresh-keeping liquid just reaches 6 lg (cfu/g) in the 3d total plate count, and is rotten.
The mensuration of pH value
With reference to GB 9695.5-2008 " meat and meat products pH assay method "; Evaluation criteria: the one-level fresh meat is pH5.8 ~ pH6.2, and the secondary fresh meat is pH6.2 ~ pH6.6, rotten meat＞pH 6.6.
To all be placed on storage in 5 ~ 8 ℃ of refrigerators through the fresh-keeping liquid impregnation process with without the pork of Preservation Treatment, respectively the 1st, 3,5, the 7d timing sampling measures the pH value of cooling meat, and with measurement result drafting pattern 3.
As can be seen from Figure 3, within the refrigeration phase of 7d, the control group pork pH value of processing without fresh-keeping liquid presents continuous ascendant trend, just reaches secondary fresh meat index at 3d, and is rotten at 7d; And process through fresh-keeping liquid, the pH value of cooling off meat is raise has good control action, and within the whole refrigeration phase, the pH value maintains the scope of one-level fresh meat always.
The mensuration of VBN (TVB-N) content
With reference to GB/T 5009.44-2003 determination of total volatile basic nitrogen---semimicro nitriding; Evaluation criteria: one-level fresh meat≤15 (mg/100g), secondary fresh meat≤20 (mg/100g), rotten meat＞20 (mg/100g).
To all be placed on storage in 5 ~ 8 ℃ of refrigerators through the fresh-keeping liquid impregnation process with without the pork of Preservation Treatment, respectively the 1st, 3,5, the 7d timing sampling measures the TVB-N content of cooling meat, and with measurement result drafting pattern 4.
Fig. 4 shows, within the 7d refrigeration phase, the pork TVB-N content of processing through fresh-keeping liquid maintain in the one-level fresh meat scope always (≤15mg/100g); And the control group of processing through fresh-keeping liquid has not exceeded one-level fresh meat scope at 5d, 7d approached rotten meat scope (〉=20mg/100g).
Conclusion:
The composite preservative that utilizes the present invention to research and develop is processed live fresh pork with impregnation method, has obtained good fresh-keeping effect, and this is mainly reflected in the aspects such as organoleptic indicator, microbiological indicator and physical and chemical index of cooling meat.
Aspect the organoleptic indicator, color and luster aspect especially, the pork that adopts composite preservative to process can keep color and luster in 7d without significant change, and control group greening is corrupt, this shelf life tool to cooling meat is of great significance.
Aspect microbiological indicator, the corruption of cooling meat is due to the microorganism amount reproduction, and the establishment microbial growth certainly will will prolong the shelf life of cooling meat greatly.Although the initial bacterium number of fresh pork that this experiment is used is higher, but composite preservative has still shown good fungistatic effect, the total plate count that can keep cooling meat is no more than national standard within the time of 7d, and coliform has also been played good inhibitory action.
Aspect physical and chemical index, this is mainly reflected in and suppresses in TVB-N generations, and same, composite preservative has embodied preferably inhibition, can keep at least and cool off meat in the scope of one-level fresh meat more than the 7d.
Comprehensive indices analysis adopts the composite preservative of the present invention's research and development to process live fresh pork with impregnation method, can be under the higher condition of the initial bacterium number of fresh pork, the shelf life of supermarket pallet packing chilled pork is extended to more than the 7d from 1 ~ 3d.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. composite preservative is characterized in that: it is that 0.1% lactic acid, mass concentration are that 1% ascorbic acid, mass concentration are that 0.25% Nisin and mass concentration are 0.5% shitosan that described composite preservative contains volumetric concentration; The pH value is 3.5 ~ 4.0.
2. the application of a composite preservative as claimed in claim 1 is characterized in that: it is fresh-keeping that described composite preservative is applied to the supermarket chilled pork.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394168A (en) * | 2015-10-22 | 2016-03-16 | 华北理工大学 | Fresh keeping agent, and preparation method and application thereof |
| 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 |
| CN107712022A (en) * | 2017-10-13 | 2018-02-23 | 浙江青莲食品股份有限公司 | The refrigeration transportation method of pork |
| CN107736436A (en) * | 2017-10-13 | 2018-02-27 | 浙江青莲食品股份有限公司 | The freezing method of pork |
| CN107751346A (en) * | 2017-10-13 | 2018-03-06 | 浙江青莲食品股份有限公司 | Keep the freezing method of pork freshness |
Citations (4)
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| RU2159553C1 (en) * | 2000-01-14 | 2000-11-27 | Закрытое акционерное общество "ОБОРОНПРОДКОМПЛЕКТ" | Agricultural products preservative |
| CN1596671A (en) * | 2004-09-08 | 2005-03-23 | 东北农业大学 | Cooled meat natural antistaling filming liquid |
| JP2005278505A (en) * | 2004-03-30 | 2005-10-13 | Asama Chemical Co Ltd | Method for producing frozen food and frozen food produced thereby |
| CN101433230A (en) * | 2008-12-04 | 2009-05-20 | 浙江大学 | Composite anti-corrosive antistaling agent of cooling meat |
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2012
- 2012-12-03 CN CN2012105079059A patent/CN102960436A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2159553C1 (en) * | 2000-01-14 | 2000-11-27 | Закрытое акционерное общество "ОБОРОНПРОДКОМПЛЕКТ" | Agricultural products preservative |
| JP2005278505A (en) * | 2004-03-30 | 2005-10-13 | Asama Chemical Co Ltd | Method for producing frozen food and frozen food produced thereby |
| CN1596671A (en) * | 2004-09-08 | 2005-03-23 | 东北农业大学 | Cooled meat natural antistaling filming liquid |
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Non-Patent Citations (1)
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| 姚笛，等: "冷却肉保鲜方法的研究进展", 《农产品加工·学刊》, no. 6, 30 June 2007 (2007-06-30), pages 9 - 12 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394168A (en) * | 2015-10-22 | 2016-03-16 | 华北理工大学 | Fresh keeping agent, and preparation method and application thereof |
| 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 |
| CN107712022A (en) * | 2017-10-13 | 2018-02-23 | 浙江青莲食品股份有限公司 | The refrigeration transportation method of pork |
| CN107736436A (en) * | 2017-10-13 | 2018-02-27 | 浙江青莲食品股份有限公司 | The freezing method of pork |
| CN107751346A (en) * | 2017-10-13 | 2018-03-06 | 浙江青莲食品股份有限公司 | Keep the freezing method of pork freshness |
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Application publication date: 20130313 |