CN104115912A - Casing oxidation pretreatment method - Google Patents
Casing oxidation pretreatment method Download PDFInfo
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- CN104115912A CN104115912A CN201410346581.4A CN201410346581A CN104115912A CN 104115912 A CN104115912 A CN 104115912A CN 201410346581 A CN201410346581 A CN 201410346581A CN 104115912 A CN104115912 A CN 104115912A
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Abstract
The invention discloses a casing oxidation pretreatment method. A pretreatment process is added after a casing is made. The pretreatment process comprises the following steps: mixing an antioxidant obtained by mixing 0.01-0.05 percent of BHA, 0.01-0.05 percent of BHT and 0.01-0.05 percent of VE with a sodium chloride saturated solution, and then fully immersing the casing in the mixture. The casing is pretreated by an antioxidant reducing agent, so that the resistance to oxidation of the casing is enhanced, the probability of oxidation of lipids in the casing which is in contact with oxygen in a preservation period is reduced, and a stable condition is provided for preserving the casing.
Description
Technical field
The present invention relates to a kind of biotechnology, be specially a kind of casing Pretreatment Methods.
Background technology
Casing is the external packing of sausage, and its basic function guarantees that sausage never degenerates at certain condition and in the time exactly, to meet the needs of storing and circulating.This function is provided by the barrier index of casing, casing is in process, what generally adopt is artificial, therefore, the casing of processing all can contain certain lipid material not striking off, and research shows, in aliphatic acid, unsaturated fatty acid content is higher, especially content of polyunsaturated fatty acid is higher, and the stability of grease is less, more oxidizable.In high-quality casing grease, unrighted acid (UFA) total content accounts for 49.79% of TFA (FA) content, wherein polyunsaturated fatty acid PUFA accounts for 45.07% of UFA, the polyunsaturated fatty acid that contains higher proportion in visible casing, this is also the very easily reason of oxidation deterioration of casing.
By the aliphatic acid comparison of the aliphatic acid of high-quality casing and bad change casing, we find that both aliphatic acid forms and content all has certain difference.With regard to aliphatic acid forms kind, the latter is than the former many a kind of trans-fatty acid C16:1 (t 9), and it is palmitoleic acid (C16:1 (t 9)), Heptadecanoic acide (C17:0), eicosapentaenoic acid (C2:5 (5.8.11.14.17)), 24 monoenoic acids (C24:1) that the latter has the aliphatic acid kind that the former does not have; And the kind that the former has that the latter does not have is 17 carbon monoenoic acids (C17:1), arachidic acid (20:0), erucic acid (C22:1 (c 13)), tetracosanoic acid (24:0) and DHA (C22:6 (4.7.10.13.16.19)).With regard to content of fatty acid, for most of saturated fatty acids such as cardamom oil acid (C14:0), the content of pentadecanoic acid (C15:0) in bad change casing are higher, and for some unrighted acids such as oleic acid (C18:1 (t 9)), the content of docosatetraenoic acid (C22:4) in bad change casing are lower, this may be the reason due to unsaturated fat acid oxidase.As can be seen from the table, in high-quality casing lipid, UFA accounts for 49.79% of FA, wherein PUFA accounts for 45.07% of UFA, and UFA accounts for 58.57% of FA in bad change casing lipid, wherein PUFA accounts for 27.2% of UFA, in visible bad change casing, polyunsaturated fatty acid ratio is starkly lower than high-quality casing, and this may be that in casing, fatty acid oxidation causes.
The MDA (MDA) that lipid material oxidation produces can generate pink compound with thiobarbituricacidα-(TBA) effect, and it is proportional that the red depth and the MDA of generation measure, so TBA value is larger just shows that the oxidation of meat products is more serious.The oxidation of lipid can cause growing of bacterium, produces tart flavour, produces bad flavor, to eater's healthy formation harm, when TBA value surpasses 12mgMDA/kg, can there is oxidation Decomposition in its tissue and fat, cause the quality of casing to decline, can aware the bad smell of meat.
Summary of the invention
The object of this invention is to provide a kind of casing Pretreatment Methods, specifically a kind ofly can effectively prevent lipid oxidation, guarantee the quality casing Pretreatment Methods in casing preservation term.
The present invention is achieved through the following technical solutions:
A casing Pretreatment Methods, increases pretreating process after described casing completes, and described pretreating process is: after adopting antioxidant that tri-kinds of materials of BHA, BHT and VE mix and sodium chloride saturated solution to mix, by the abundant infuse of casing in wherein.
Further, described three kinds of shared solution weight percentages of mixing antioxidant are:
BHA0.01%~0.05%，BHT0.01%~0.05%，VE0.01%~0.05%。
Further, described three kinds of shared solution weight percentages of mixing antioxidant are:
BHA0.02%，BHT0.02%，VE0.02%。
Further, the condition of described infuse is: under normal temperature, soak 12 ~ 24 hours.
The invention has the beneficial effects as follows: adopt anti-oxidation reducing agent to carry out pretreatment to casing, strengthen the non-oxidizability of casing, reduce between preservation term owing to contacting the casing lipid oxidation problem causing with oxygen, for casing preservation provides more stable condition.
Accompanying drawing explanation
Fig. 1 is the variation that different antioxidants are processed casing TBA value;
Fig. 2 is the variation that different antioxidants are processed casing L* value;
Fig. 3 is the variation that different antioxidants are processed casing a* value;
Fig. 4 is the variation that different antioxidants are processed casing b* value.
The specific embodiment
A kind of casing Pretreatment Methods, it is characterized in that: after described casing completes, increase pretreating process, described pretreating process is: after adopting antioxidant that tri-kinds of materials of BHA, BHT and VE mix and sodium chloride saturated solution to mix, by the abundant infuse of casing in wherein.
For better a kind of casing Pretreatment Methods of explanation the present invention, by five kinds of different VC of different antioxidants receive, plant acid, VE, BHA, BHT and do not add the impact of the single antioxidant of any additive on casing.
Embodiment 1
The size of TBA value has reflected the height of lipid oxidation degree in casing.The MDA (MDA) that lipid oxidation produces can generate pink compound with thiobarbituricacidα-(TBA) effect, and the red depth and the MDA of generation amount are proportional.Therefore, TBA value is larger just shows that the oxidation of meat products is more serious.The oxidation of lipid can cause becoming sour, and produces bad flavor.The casing that addition is that five kinds of different VC of different antioxidants of 0.02% receive, plant acid, VE, BHA, BHT are processed and without the variation of adding casing TBA value under the holding conditions of 60 ℃ as shown in Figure 1.
Along with the increase of storage time, each TBA value of organizing casing sample all presents ascendant trend in various degree as can be seen from Figure 1.The TBA value difference of water soluble antioxidant sodium iso-vc and sodium phytate and blank sample is different not obvious, and even, higher than the TBA value of blank casing sample, this shows that water soluble antioxidant is to the not obvious oxidation that even can accelerate casing of the antioxidant effect of casing.This may be that the aqueous solvent of introducing in being added into casing time due to these two kinds of water-soluble additions has been accelerated the oxidation of lipid in casing.And the TBA value of adding the casing sample of fat-soluble antioxidant is far smaller than blank sample, this shows that fat-soluble antioxidant is obvious to the antioxidation of casing, and these 3 kinds oxidation resistant action effect sizes BHA>BHT>VE successively.
Embodiment 2
L* representative luminance value, the larger expression product colour of L* value is brighter, otherwise represents that color is darker.For casing, the quality that brightness is large is more excellent.The casing that addition is that five kinds of different VC of different antioxidants of 0.02% receive, plant acid, VE, BHA, BHT are processed and without the variation of adding casing brightness as shown in Figure 2.
As can see from Figure 2, along with the increase of storage time, each organizes the L* value of casing sample, i.e. brightness all presents downward trend in various degree.After five kinds of antioxidants add, the brightness variation of casing slows down to some extent compared with blank sample, has certain color-protecting function.Action effect is to during 10d, luminance difference clearly, the size of L* value is: BHA>BHT> sodium phytate >VE> sodium iso-vc > is blank, this just represents with regard to regard to the brightness in casing color and luster, when additive capacity is 0.02%, the color-protecting function effect of these 5 kinds of antioxidants is followed successively by: BHA>BHT> sodium phytate >VE> sodium iso-vc.
Embodiment 3
A* represents red scale value, and the larger expression product colour of a* value is redder, and casing is represented to quality is poorer.The casing that addition is that five kinds of different VC of different antioxidants of 0.02% receive, plant acid, VE, BHA, BHT are processed and without the variation of adding casing a* value as shown in Figure 3.
As can be seen from Figure 3,, along with the increase of storage time, each a* value (being red scale value) of organizing casing sample all presents ascendant trend in various degree.All in all, the red scale value of casing sample that each group is added with antioxidant is all lower than blank casing sample.When storage time is 2d, the difference between each additive treating is not obvious.When storage time is 4d, the size of the red scale value of casing is followed successively by: blank >BHT> sodium phytate >BHA > sodium iso-vc >VE.When storage time is 6d, the size of the red scale value of casing is followed successively by: blank > sodium iso-vc > sodium phytate >BHT>VE>BHA.When storage time is 8d, the red scale value that has added the casing of antioxidant is significantly less than blank, and the red scale value that has wherein added BHA is minimum, and other difference is not obvious.To during 10d, the size of the red scale value of casing is followed successively by: blank > sodium iso-vc > sodium phytate >VE >BHT>BHA, this just represents with regard to regard to the red degree in casing color and luster, when additive capacity is 0.02%, the chromatic effect that protects of 5 kinds of antioxidants is followed successively by BHA>BHT> VE> sodium phytate > sodium iso-vc.
Embodiment 4
B* represents yellow value degree, and the color of the larger expression product of b* value is more yellow, just poorer for casing quality.The casing that addition is that five kinds of different VC of different antioxidants of 0.02% receive, plant acid, VE, BHA, BHT are processed and without the variation of adding casing b* value as shown in Figure 4.
As can be seen from Figure 4,, along with the increase of storage time, each b* value of organizing casing sample presents ascendant trend in various degree.On the whole, the yellow value degree of casing sample that is added with antioxidant is all lower than blank sample.When storage time is 2d, each size of organizing the b* value (being yellow value degree) of casing sample is followed successively by: blank > sodium phytate >BHA> sodium iso-vc >BHT>VE.When storage time is 4d and 6d, the b* value difference of 5 kinds of antioxidants is different not obvious, but is all starkly lower than blank sample.When storage 8d, the b* value of adding the casing sample of BHA, sodium iso-vc and sodium phytate there almost is not difference, and the b* value of adding the casing sample of VE and BHT there almost is not difference, but the former is greater than the latter's.When storage 10d, each b* value size of organizing casing is followed successively by: blank >VE >BHT> sodium iso-vc > sodium phytate >BHA, this shows when additive capacity is 0.02%, with regard to the yellow value degree in casing color and luster, the color-protecting function effect size of 5 kinds of antioxidants is followed successively by: BHA> sodium phytate > sodium iso-vc >BHT>VE.
In sum, this embodiment comes Effect of Anti oxidant sodium iso-vc, sodium phytate, VE, BHA and the antioxidant effect of BHT to casing by classical Scall Oven Method, and the additive capacity that experiment adopts is 0.02%, and research index is TBA value, L* value, a* value and b* value.Result shows, water soluble antioxidant is to the not obvious oxidation that even can accelerate casing of the antioxidation of casing, and fat-soluble antioxidant VE, BHA and BHT are better to the antioxidation effect of casing.
Claims (4)
1. a casing Pretreatment Methods, it is characterized in that: after described casing completes, increase preprocess method, described preprocess method is: after adopting antioxidant that tri-kinds of materials of BHA, BHT and VE mix and sodium chloride saturated solution to mix, by the abundant infuse of casing in wherein.
2. a kind of casing Pretreatment Methods according to claim 1, is characterized in that: described in
Three kinds of shared solution weight percentages of mixing antioxidant are:
BHA0.01%~0.05%，BHT0.01%~0.05%，VE0.01%~0.05%。
3. a kind of casing Pretreatment Methods according to claim 1, is characterized in that: described three kinds are mixed the shared solution weight percentages of antioxidant and are:
BHA0.02%，BHT0.02%，VE0.02%。
4. a kind of casing Pretreatment Methods according to claim 1, is characterized in that: the condition of described infuse is: under normal temperature, soak 12 ~ 24 hours.
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| CN201410346581.4A CN104115912A (en) | 2014-07-21 | 2014-07-21 | Casing oxidation pretreatment method |
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| CN201410346581.4A CN104115912A (en) | 2014-07-21 | 2014-07-21 | Casing oxidation pretreatment method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561784A (en) * | 2016-11-14 | 2017-04-19 | 扬州大学 | Ultrahigh-pressure production technology of natural sausage casings |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1197111A (en) * | 1998-05-20 | 1998-10-28 | 卢少鹏 | Grease compounded oxidation resistance fresh keeping agent |
| US7670618B2 (en) * | 2002-08-02 | 2010-03-02 | Patel Satishchandra P | Pharmaceutical compositions |
| CN101669621A (en) * | 2009-08-27 | 2010-03-17 | 如皋市坝新肠衣有限公司 | Natural color-preserving reducing agent for sausage casing |
| CN102293234A (en) * | 2011-08-05 | 2011-12-28 | 扬州大学 | Casing color reduction protection agent and its preparation method and use |
| CN102630732A (en) * | 2011-03-21 | 2012-08-15 | 江苏联众肠衣有限公司 | Casting lipid-type oxidation control process |
-
2014
- 2014-07-21 CN CN201410346581.4A patent/CN104115912A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1197111A (en) * | 1998-05-20 | 1998-10-28 | 卢少鹏 | Grease compounded oxidation resistance fresh keeping agent |
| US7670618B2 (en) * | 2002-08-02 | 2010-03-02 | Patel Satishchandra P | Pharmaceutical compositions |
| CN101669621A (en) * | 2009-08-27 | 2010-03-17 | 如皋市坝新肠衣有限公司 | Natural color-preserving reducing agent for sausage casing |
| CN102630732A (en) * | 2011-03-21 | 2012-08-15 | 江苏联众肠衣有限公司 | Casting lipid-type oxidation control process |
| CN102293234A (en) * | 2011-08-05 | 2011-12-28 | 扬州大学 | Casing color reduction protection agent and its preparation method and use |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561784A (en) * | 2016-11-14 | 2017-04-19 | 扬州大学 | Ultrahigh-pressure production technology of natural sausage casings |
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Application publication date: 20141029 |