CN104116084B - 一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法 - Google Patents
一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法 Download PDFInfo
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Abstract
本发明一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法。将屠宰后的淘汰老龄鹅肉放入配置好的质量相等的混合液中,在1~3℃下浸泡15~30分钟。其中所述混合液按重量计,由焦磷酸钠1.6~3.8份、三聚磷酸钠1.6~3.8份、六偏磷酸钠1~3份,CaCl20.8~2.4份,水987~995组成。浸泡好的淘汰老龄鹅肉分割成50~100g的粗纤维肉块,装入聚乙烯真空包装袋中真空包装。真空包装后放入超高压容器中,升压到360~365Mpa,在此超高压环境中静态超高压处理18~20分钟,温度保持30~36℃,然后卸压到常压,取出样品在1~10℃保藏。
Description
技术领域
本发明涉及肉制品嫩化技术,特别是一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法。
背景技术
鹅的营养价值在所有家禽中最高。鹅肉作为健康食品正越来越受到人们喜爱。鹅肉蛋白质是一种优质完全蛋白质。据分析,其蛋白质含量为22.3%,而鸭肉为21.4%,鸡肉为20.6%,猪肉仅为14.8%,比牛肉、羊肉都高很多,赖氨酸含量比鸡肉高30%。鹅肉中脂肪含量较低,仅11%左右,而瘦肉型猪的脂肪含量为28.8%左右,瘦羊肉的脂肪含量也在13%左右,而且鹅肉脂肪中所含不饱和脂肪酸比猪、羊都高,对人体健康更为有利。且多为有益健康的不饱和脂肪酸。鹅肉胆固醇含量低,消费者不用怕因吃鹅肉而引发心脑血管疾病。鹅还具有药用食疗功能。鹅肉中含有的微量成分还能抑制癌细胞的发生和发展。中医认为,鹅肉有补阴益气,暖胃开津和缓解铅毒之功效,大家爱吃,并形成许多各具特色的鹅食品,诸如烧烤鹅、腊鹅、咸水鹅、及鹅肉火腿肠、鹅肉香肠等,消费市场迅速扩大,并可以出口创汇。
但由于我国鹅产品的综合加工技术水平较低,鹅肉肌纤维较粗,特别是鹅养殖厂大量不能产蛋的老龄鹅的肉质更加粗糙,硬度较大,嫩度差,使其利用受到一定限制,老龄淘汰鹅肉的处理受到制约,长期以来多采用冷鲜肉冷藏后销售,最终导致产品持水力低,口感坚韧,硬度较大,保藏期短,严重影响销售。
高压杀菌的基本原理就是压力对微生物的致死作用。细胞膜是压力损害的首要部位,主要是高压使膜中的磷脂结晶化从而使细胞膜的通透性改变。还可影响细胞离子交换、脂肪酸组成、核糖体形态、细胞形态,降低DNA复制复合体的稳定,影响膜上的转运蛋白,造成细胞的亚致死损伤。最重要的是,高压可使蛋白质变性,直接影响酶的活性,从而间接地影响细胞内的一些生化反应和与蛋白质及酶相关的功能性质。在很大程度上,蛋白质对压力的反应不同。这主要是因为在压力下,蛋白质内在的疏水相互作用是一种特殊的作用方式。当压力增加到100MPa时,疏水相互作用使蛋白质体积膨胀,但是,超出这个压力范围时,体积减小。这与疏水相互作用和压力使这些反应趋于稳定有关系。除了蛋白质变性使酶失活外,酶分子活性部位的分子内结构和构象的变化、pH值、培养基浓度和酶分子亚结构等因素也会影响酶的活性。而造成微生物细胞高压失活的另一个重要位点就是酶,特别是ATP酶的膜区。在一些微生物中,高压处理导致关键性酶的变性对微生物的致死和损伤起着重要作用。另一直接原因是:经高压处理后的微生物细胞核被压断裂成许多小片,和原生质一起变成糊状,这种不可逆变化也会直接导致微生物的死亡,同时设置合适的超高压工艺参数对肉制品具有嫩化和杀菌的双重作用。
尽管市场超高压嫩化专利申请201210268756.5(CN102754844A)公开的一种超高压嫩化鹿肉的方法具有一定的嫩化作用。针对鹅肉嫩化专利申请201410064628.8(CN103766941A)公开一种全天然鹅肉制品嫩化剂及其制备方法,虽然对鹅肉嫩化有一定作用,但缺少对冷鲜肉冷杀菌保藏的作用。因此目前还没有发明能够同时兼顾淘汰老龄鹅冷鲜肉的嫩化和冷杀菌技术的有效方法,人们希望发明出一种提高产品嫩化效果及冷杀菌的方法,实现冷鲜肉嫩化和延长产品保藏目的。
发明内容
本发明针对没有能够同时兼顾淘汰老龄鹅冷鲜肉的嫩化和冷杀菌技术有效方法的现状,旨在提供一种有效杀灭淘汰老龄鹅冷鲜肉中耐压菌的冷杀菌方法,同时起到嫩化作用。所要解决的技术问题是常温下杀灭细菌,同时提高淘汰老龄鹅肉的嫩度,延长产品的保藏期。
本发明一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法包括以下步骤:
第一步将屠宰后的淘汰老龄鹅肉放入配置好的质量相等的混合液中,在1~3℃下浸泡15~30分钟。其中所述混合液按重量计,由焦磷酸钠1.6~3.8份、三聚磷酸钠1.6~3.8份、六偏磷酸钠1~3份,CaCl20.8~2.4份,水987~995组成。
第二步将浸泡好的淘汰老龄鹅肉分割成50~100g的粗纤维肉块,装入聚乙烯真空包装袋中真空包装。
第三步将真空包装后的淘汰老龄鹅肉放入超高压容器中,升压到360~365Mpa,在此超高压环境中静态超高压处理18~20分钟,温度保持30~36℃,然后卸压到常压,取出样品在1~10℃保藏。
通过本发明的一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法,使持水力提高了63.5%,嫩度提高了56.3%,细菌总数降低了93.3%,有效降低初始细菌数,使淘汰鹅肉细菌总数显著降低,嫩度和持水力显著提高,实现嫩化和延长冷鲜肉保藏期目的。
具体实施方式
实施例1:
第一步将屠宰后的淘汰老龄鹅肉1000g,放入配置好的混合液中,在1℃下浸泡30分钟。其中所述混合液按重量计,将焦磷酸钠1.6g、三聚磷酸钠1.8g、六偏磷酸钠1.2g,CaCl21.4g,加入水994g制成混合液。
第二步将浸泡好的淘汰老龄鹅肉分割成100g的粗纤维肉块,装入聚乙烯真空包装袋中真空包装。
第三步将真空包装后的淘汰老龄鹅肉放入超高压容器中,升压到365Mpa,在此超高压环境中静态超高压处理20分钟,温度保持36℃,然后卸压到常压,取出样品在5℃保藏。
实施例2:
第一步将屠宰后的淘汰老龄鹅肉1000g,放入配置好的混合液中,在3℃下浸泡15分钟。其中所述混合液按重量计,将焦磷酸钠3.6g、三聚磷酸钠3.6g、六偏磷酸钠2.5g,CaCl22.3g,加入水988g制成混合液。
第二步将浸泡好的淘汰老龄鹅肉分割成50g的粗纤维肉块,装入聚乙烯真空包装袋中真空包装。
第三步将真空包装后的淘汰老龄鹅肉放入超高压容器中,升压到360Mpa,在此超高压环境中静态超高压处理18分钟,温度保持30℃,然后卸压到常压,取出样品在10℃保藏。
实施例3:
第一步将屠宰后的淘汰老龄鹅肉1000g,放入配置好的混合液中,在2℃下浸泡20分钟。其中所述混合液按重量计,将焦磷酸钠2g、三聚磷酸钠2g、六偏磷酸钠2g,CaCl22g,加入水992g制成混合液。
第二步将浸泡好的淘汰老龄鹅肉分割成80的粗纤维肉块,装入聚乙烯真空包装袋中真空包装。
第三步将真空包装后的淘汰老龄鹅肉放入超高压容器中,升压到362Mpa,在此超高压环境中静态超高压处理19分钟,温度保持35℃,然后卸压到常压,取出样品在8℃保藏。
以上列举的仅是本发明的具体实施例,显然本发明不限于以上实施例,还可以有许多变形。
科学实验具体说明
1材料与设备
1.1材料
淘汰老龄鹅肉、聚乙烯真空包装袋、样品自封袋、切片刀等。
1.2主要设备
高压处理设备:包头科发新型高技术食品机械有限责任公司;
TA-XTPLUS物性测定仪:英国StableMicrosystems公司;
坚磊牌ZQ500-2SD真空包装机:温州鹿城黄河包装机械厂;
多功能高效粉碎机:连云港市东亚机电研究所;
杰瑞尔恒温水浴锅HH-6:金坛市杰瑞尔电器有限公司;
高压蒸汽灭菌锅:广州市海迅制冷设备有限公司;
CMD-20X智能型电热恒温鼓风干燥箱:上海琅玕实验设备有限公司;
TDL-40B台式离心机:上海安亭科学仪器厂制造;
BS124S电子天平:赛多利斯科学仪器有限公司;
T-500型电子天平:常熟双杰测试仪器厂;
BCD-219D电冰箱:青岛海尔股份有限公司;
打浆机:上海加派机械科技有限公司;
烧杯、容量瓶、案板、刀、离心管、干燥皿、玻璃棒等。
1.3材料与试剂
淘汰老龄鹅胸肉:当地新乡市鹅厂提供。
焦磷酸钠、三聚磷酸钠、六偏磷酸钠,CaCl2当地化学试剂店购买,厂家:吴江市东豪精细化工有限公司。
1.4实验设计
本实验采用对照实验设计,对照组采用广大厂家常用的真空包装后在1~3℃冷藏的方法,实验组采用本发明的一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法,每个处理5个重复。实验配方见表1。
表1实验配方
处理 | 淘汰鹅肉嫩化、保藏方法 |
对照组 | 真空包装冷藏 |
实验组 | 一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法 |
1.5数据处理
以试验处理为单位,对试验结果进行t检验。试验结果用平均值±标准差表示。
2测定指标
2.1鹅肉持水力的测定
①鹅肉含水量的测定:103℃干燥3h至恒重。
②鹅肉离心损失率的测定方法
采用离心法。称取10克鹅肉,用滤纸擦干表面水分,将其捣碎,置于离心管中,称重后放在离心机中离心,(转速4000rpm,20min)取出离心管,将离心管中的水分倒出,并且用滤纸将其表面的水分吸干,将样品及离心管一起称重,按下列公式计算:
③鹅肉持水力计算
持水力=含水量-离心损失率
2.2硬度的测定
采用TA.XT-plus物性测定仪。
取出嫩化后的鹅肉用滤纸擦干表面水分,然后把鹅肉沿着肌纤维方向切成大小为3cm×3cm×2.5cm的小块,每个样品三块鹅肉,以未嫩化处理鹅肉作为对照。然后将鹅肉放在质构仪上测其硬度值,重复三次求平均值。
测定条件:选用P/50平底圆柱形探头;操作模式:压力测定;操作类型:TPA;测试前速度:2.00mm/s;测试速度:2.00mm/s;测试后速度:2.00mm/s;测试距离:样品高度的50%。
数据分析:硬度、弹性、咀嚼性、粘性及回复性等物性数据采用TPA-macro软件分析,Excel2000统计分析其他数据。
2.3微生物检测
按照GB/T4789.17-2009《食品卫生微生物细菌总数检测》,对样品的菌落总数和大肠菌群数进行测定。
3实验结果
3.1淘汰鹅冷鲜肉持水力的测定
淘汰鹅冷鲜肉真空包装经过不同方式处理后,鹅肉持水力实验测定结果见表2。与对照组相比,实验组的淘汰鹅冷鲜肉持水力比对照组有显著提高(P<0.05),比对照组持水力提高了63.5%。
表2不同处理对淘汰鹅冷鲜肉持水力测定的实验结果
组别 | 对照组 | 实验组 |
淘汰鹅冷鲜肉/% | 49.21±0.58* | 80.47±0.49* |
注:表中同行数据有“*”者差异显著(P<0.05)。
3.2淘汰鹅冷鲜肉硬度的测定
淘汰鹅冷鲜肉真空包装经过不同方式处理后,硬度评定实验结果见表3。与对照组相比,实验组的淘汰鹅冷鲜肉评定实验结果比对照组硬度有显著降低(P<0.05),硬度降低了56.3%,说明实验组比对照组嫩度显著提高,提高了56.3%。
表3不同处理对淘汰鹅冷鲜肉硬度测定的实验结果
组别 | 对照组 | 实验组 |
淘汰鹅冷鲜肉硬度/g | 24639±36* | 10764±58* |
注:表中同行数据有“*”者差异显著(P<0.05)。
3.3淘汰鹅冷鲜肉微生物检测的实验结果
淘汰鹅冷鲜肉真空包装经过不同方式杀菌处理后,菌落总数测定的实验结果见表4。与对照组相比,实验组的淘汰鹅冷鲜肉菌落总数比对照组有显著降低(P<0.05),比对照组菌落总数测定的实验结果降低了93.3%,能够有效的延长产品的保藏期。
表4不同处理对淘汰鹅冷鲜肉微生物检测的实验结果
组别 | 对照组 | 实验组 |
淘汰鹅冷鲜肉菌落总数,cfu/g | 7.94×104±3.61* | 0.53×104±4.13* |
大肠杆菌,MPN/100g | ﹤30 | ﹤10 |
注:表中同行数据有“*”者差异显著(P<0.05)。
Claims (1)
1.一种淘汰老龄鹅冷鲜肉嫩化及冷杀菌方法,其特征在于:
(1)浸泡:屠宰后的淘汰老龄鹅肉放入由焦磷酸钠1.6~3.8份、三聚磷酸钠1.6~3.8份、六偏磷酸钠1~3份,CaCl20.8~2.4份,水987~995份组成的溶液中,在1~3℃下浸泡15~30分钟;
(2)真空包装:将浸泡好的淘汰老龄鹅肉分割成50~100g的粗纤维肉块,装入聚乙烯真空包装袋中真空包装;
(3)超高压处理:真空包装后的淘汰老龄鹅肉放入超高压容器中,升压到360~365Mpa,在此超高压环境中静态超高压处理18~20分钟,温度保持30~36℃,然后卸压到常压,取出样品在1~10℃保藏。
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