CN104126643A - Composite film forming agent for pre-cooling water retention of carcass and preparation method thereof - Google Patents
Composite film forming agent for pre-cooling water retention of carcass and preparation method thereof Download PDFInfo
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- CN104126643A CN104126643A CN201410329843.6A CN201410329843A CN104126643A CN 104126643 A CN104126643 A CN 104126643A CN 201410329843 A CN201410329843 A CN 201410329843A CN 104126643 A CN104126643 A CN 104126643A
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Abstract
The invention discloses a composite film forming agent for pre-cooling water retention of carcass. The composite film forming agent is characterized by comprising the following components in parts by weight: collagen protein 0.35-0.45, glycerin 0.6-0.9, glyceryl monostearate 0.9-1.5, and water 95-97. The invention also discloses a preparation method of the composite film forming agent. The preparation method comprises the following steps: dissolving glycerin in water; adding collagen protein into the mixture; uniformly stirring the mixture; simultaneously stirring and heating the mixture in a water bath; adding glyceryl monostearate into the mixture and simultaneously stirring and heating the mixture; emulsifying the mixture into a white paste by an emulsion machine; when in use, adding the white paste into water and diluting the mixture with water, so as to form the composite film forming gent which can be sprayed on the surface of carcass. After the film forming agent is sprayed on the surface of the carcass, the pre-cooling water loss rate of the carcass can be reduced by 0.32-0.35%; the air drying and yellowing of the surface of the carcass can be obviously improved.
Description
Technical field
The invention belongs to the field of quality control in Process of Chilled Meat.Be specifically related to a kind of spraying film forming processing aid that can effectively control trunk precooling dehydration in Process of Chilled Meat.
Background technology
Cold fresh meat (being the usually said acid discharge meat of people), claim again cooling acid discharge meat, refer to that poultry trunk after butchering carries out in 24 h cooling rapidly, make trunk temperature reduce to 0～4 DEG C, and in follow-up processing, transport and sales process, remain at a kind of fresh meat in 0～4 DEG C of cold chain.
Cold fresh meat, because having the features such as safety and sanitation, fresh and tender succulence and delicate mouthfeel, becomes the main flow in fresh meat market by replacing hot fresh meat and chilled meat.The development of the cold fresh meat of China is started late, and the cold fresh meat quality of production is very different, mainly has that shelf life is short, a problem such as the serious and poor water retention property of drying loss.And drying loss directly causes the reduction of dressing percentage, the reduction of fresh meat quality, finally causes economic loss.
At present, annual consumption of meat total amount has exceeded 200,000,000 tons in the world, in World Economics, trade, occupies an important position.The total output of China's meat in 2002 has reached 6,000 ten thousand tons, occupies first place in the world; But the overwhelming majority is sold with hot fresh meat and chilled meat, compared with external meat products processing developed country, there is very large gap.Cooling meat is external extensively edible meat product, and in recent years, along with the common people's living standard improves day by day, people start, to the transition of mass-sensitive phase, the quality of meat products to be had higher requirement from the Price Sensitive phase on food consumption.Increasing cooling meat has been arrived as one's own views on the big and medium-sized cities such as Zhengzhou, Shanghai and Nanjing, Dalian, Beijing in domestic market, and consumer has approved cooling meat gradually.On January 1st, 1998, State Council formally promulgates " pig slaughtering management rules ", has stepped slaughtering legalization, normalized essential step.The good general that adds who butchers management provides strong support for the guarantee of cooling meat quality matter.Cooling meat will become meat enterprises new growth engines, and popularizing of it is that China's meat industry increases substantially technical merit, participate in the opportunity of World Economics systemic circulation.
In the production and selling link of cooling meat, exigent appointed condition and higher process control technology.The cooling meat production industry of China is at the early-stage after all, on the basis in traditional slaughterhouse, through improving the enterprise forming, often exists production equipment more backward, job shop layout is unreasonable, butchers, and cooling technology does not pass a test, personnel operate lack of standardization, the workshop health problem such as do not pass a test.The enterprise that some are newly-built, a complete set of introduction of foreign technology from workshop building to equipment, hardware is reached advanced world standards, but the softwares such as production technology do not catch up with, and tend to cause sophisticated equipment but to can not produce the phenomenon of first-class product.
At present, China is own through the fresh-keeping and omnidistance quality control of cooling meat being classified as to " 15 " tackling key problem important topic.The water-retaining property of cooling meat is the important indicator of cooling meat quality.The impact that cooling meat juice loss causes is one of common problem that the cooling meat of restriction is produced and sold and consumption further develops.
In process of production, poor water retention property, water loss is many, can cause larger economic loss.Australia, the annual loss that occurs to cause due to PSE meat just reaches 2,000 2 hundred ten thousand dollars, Britain reaches 2,000 ten thousand pounds, according to statistics, the two output of collecting group's cooling meat in 2002 in Henan reaches 200,000 tons, if the juice loss causing because moisture holding capacity is bad calculates according to 2% of weight, loss amount is just up to more than 4000 tons.Poor water retention property also can have influence on the presentation quality in raw meat storage sales process, and surface moisture is many, and often color is turned white, and gives the stale sensation of people.In addition, as raw meat, the mass formation harmful effect of pork water-retaining property missionary society to meat products, reduces yield rate.Therefore the water-retaining property that, how research improves chilled pork is of great practical significance.
Precooling technique in crucial status, has very important impact to product quality in whole cold fresh meat process, and wherein the relation of precooling and carcass loss and precooling are paid close attention to the most in the industry for the impact of meat change color in the shelf-life always.`
If American-European slaughtering industry notice very early existences is larger in livestock and poultry carcass precooling process moisture evaporating loss for example condition during the precooling of pig informal voucher incorrect in the 24h of beginning precooling its pre-cold loss can reach more than 3%.As far back as the seventies in last century external scientists just the loss situation in carcass precooling process is studied, they find to reduce the temperature of pre-cold environment, increase the relative humidity of environment, the circulation wind speed etc. that reduces carcass surface can both reduce the loss in weight during carcass precooling effectively.
In order to reduce the loss of carcass during precooling, scientists study adopt reduce pre-cold ambient temperature, reduce carcass surface air velocity, directly to carcass body surface water spray, be even coated with at meat surface that the methods such as one deck thin cellulose film suppress and the moisture that hinders in carcass precooling process evaporates.The special status of occupying in American-European countries due to beef, year consumption figure is very large, and the fat deposit on ox carcass surface is thin, and pre-cold loss is higher, and external scientists is more to the Study on Cooling of the beef pork that compares.
Since the nineties in last century, aspect the precooling of beef, mutton, poultry, American-European and some other area has extensively adopted sprinkling water smoke precooling, i.e. the direct way to the tiny water smoke of carcass surface sprinkling in the process of carcass precooling.Water smoke precooling and traditional precooling are sprayed in contrast, research is found, keeping temperature-1 one+2 DEG C, in the scope that ambient humidity limits in traditional precooling parameter of 85% 1 %%, the front 4h starting in precooling is the chlorine-containing disinfectant fluid to ox carcass body surface spray 90s every 30min, can obviously reduce the pre-cold loss of carcass, and can not affect the quality of meat.Find by further research, the front 24h starting in precooling, by adopting the method for directly spraying water smoke to carcass surface, the pre-cold loss of beef can drop to 0.32% from 1.46%.
Also have some scientists to make the cooling device of a kind of ice of crying bank, carry out cooling to poultry meat, fruit, vegetables etc.This equipment is that the high humidity cold air (temperature constant is at 0 DEG C, and relative humidity can reach 99%) that utilizes mixture of ice and water to produce carries out cooling to food.Two scientists of Bristol, UK food research association find in research in 1987, in the 24h beginning to cool down at pig carcass, the highly humid air (relative humidity is up to 99%) that uses ice bank cooler to produce carrys out precooling carcass, compared with traditional cold air (relative humidity 90%) precooling, the former 0.4% (Ku Wen is 2 DEG C) that can reduce the wastage.If continue after cooling 48h, the carcass loss that adopts traditional cooling means is 3.31%, and with the carcass loss of ice bank cooling method be 1.94%.
Carcass is in precooling process, if envionmental humidity is too high, easily grows microorganism.In order to ensure food safety, factory often tends to use conservative method, guarantees that with low precooling humidity, high loss microorganism does not exceed standard.Along with the progressively raising of control of microorganisms means, also more and more wider to the humidity limited field of pre-freezer." FAO's animal product and healthy white paper 92 " proposes in " meat refrigeration operation and administrative manual ", will keep quite high relative humidity just can prevent too high loss in weight in precooling process; Although relative humidity is more restive, but recommend relative humidity to be remained in precooling between 90 one 95%.The relative humidity that this recommendation proposes apparently higher than China's " domestic animals slaughter processing enterprise veterinary hygiene code " and " meat products technology " 85 one 90% recommendations, also far away higher than 75 one 84% recommendations of China's nuisance-free pork quality of production control.
The pre-cold loss of hog on hook be hot trunk in cooling procedure because cold and hot exchange forms, hot informal voucher carrys out release heat by the moisture that evaporates self, the evaporation of its moisture is inevitable and irreversible.Pre-cold loss is the result of multiple factor interactions, and it forms existing external cause, also has internal cause: external cause is precooling technique, and internal cause is the quality of hog on hook self.Therefore the pre-cold loss that reduces cold fresh meat is for improving meat quality, and obtains better economic benefit and have great importance.
Summary of the invention
The object of the invention is for above-mentioned the deficiencies in the prior art, a kind of trunk precooling percentage of water loss is provided, can improve yield rate; Suppress the growth and breeding of trunk surface microorganism, Shelf-life; Improve epidermis color and luster, increase the acceptability of product.
The technical solution used in the present invention is as follows:
For a compound film former for trunk precooling water conservation, it is characterized in that it is made into by following component: 0.35-0.45 weight portion collagen, 0.6-0.9 weight portion glycerine, 0.9-1.5 weight portion glycerin monostearate and 95-97 weight parts water.
The present invention also provides a kind of preparation method who adopts compound film former prepared by said components, and its preparation process is as follows:
First 0.6-0.9 weight portion glycerine is joined in 6.4-9.7 weight parts water and dissolved, add again 0.35-0.45 weight portion collagen, stir, put into the water-bath of 60-80 DEG C by putting the mixed liquor stirring afterwards, 20-30min heats while stirring, then add 0.9-1.5 weight portion glycerin monostearate, heat while stirring equally, time is 10-15min, be emulsified into white paste with mulser again, when use, this white paste is joined in 87.3-89 weight parts water and be mixed with compound film former after dilution, be sprayed at trunk surface.
Described white paste carries out vacuum packaging after emulsification, and 0-4 DEG C of refrigeration is for subsequent use, after white paste melts completely, whiter paste is taken out in the hot water that is added to 40 DEG C and is diluted from bag.
The raw material proportion optimization of described compound film former is 0.45 weight portion collagen, 0.9 weight portion glycerine, 1.32 weight portion glycerin monostearates, and described 0.9 weight portion glycerine joins in 9.7 weight parts waters and dissolves; The described white paste of making adds 87.3 weight parts water dilutions to be mixed with compound film former.
The invention has the beneficial effects as follows:
Adopt film forming agent of the present invention through atomizing spraying behind trunk surface, can make trunk reduce 0.26-0.35 percentage point with respect to the precooling percentage of water loss of original water spray water conservation, increase economic efficiency.Significantly improve the air-dry yellowing phenomenon of trunk epidermis, increase the acceptability of product.
Know-why of the present invention is to utilize the space structure feature of polymer substance and contained a large amount of hydrophilic radicals thereof to form the very high space reticular membrane of one deck moisture content on trunk surface, trunk and external environment are separated, form the microenvironment of a high relative humidity, make poor the reducing of relative humidity of trunk and external environment, reduce trunk moisture evaporation speed, finally reach the object that reduces trunk precooling percentage of water loss.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
The glycerine that takes 0.9kg is added in the normal-temperature water of 9.7kg and dissolves; Add again the collagen of 0.45kg and fully stir; Put into the water-bath of 80 DEG C, just heating edge stirs 20min; Add the glycerin monostearate of 1.32kg, 10min heats while stirring again; Be emulsified into white paste with mulser again; Above-mentioned white paste is carried out to vacuum packaging, and 0-4 DEG C of refrigeration is for subsequent use.The hot water of when use, vacuum bag being put into 40 DEG C melts, and after white paste melts completely, dilutes with 87.3kg, the hot water of 40 DEG C, makes compound film former, is sprayed at while hot on trunk.Compound film former of the present invention spraying is to split half at trunk, after spray rechecks, before entering pre-freezer, trunk is carried out to on-line spray processing.Quantity for spray is not less than 200g/ head (every trunk calculates with 75Kg).
Water conservation experimental data:
Table 1. film forming agent to the water conservation effect detection result of trunk as following table:
| Group | Average loss rate |
| Blank group (45) | 1.73% |
| Water spray group (45) | 1.58% |
| Be sprayed into film group (45) | 1.23% |
Note: upper table spraying result is the effect of precooling 24h after spray treatment.
Be sprayed into the impact of film on trunk sense organ, quality: be the impact of waterpower on meat: by measuring storage loss, the cooking loss of longissimus dorsi muscle, this film forming agent of judgement spraying is the impact of waterpower on meat.The laboratory test results that affects on cooking loss is the boiling mistake that cooking loss is less than control group, but between data, does not have significant difference.Impact on trunk surface microorganism quantity: according to GB GB/T4789.2-2011 microbiological test of food hygiene: total plate count assay method carries out.
Table 2. spraying is re-dubbed the impact of film on trunk surface coliform MPN:
Spraying collagen is re-dubbed after film precooling 24h, and trunk surface still keeps moisture state.Moistening trunk surface, the easier growth and breeding of bacterium.But total plate count and coliform group count all do not have marked change in experiment, this is because collagen has preservation as coating material, can prevent food spoilage, Shelf-life.Impact on trunk epidermis color and luster: by WSC-S colour difference meter mensuration L, b, a value.Light source D65, measures diameter 8mm.L represents lightness, and a represents the red scale value of meat, and b represents yellow value degree, and b value is higher represents that yellowish pink is more yellow.Measure 5 times, calculate 5 mean values of value of chromatism.Result shows to be sprayed into film group b value and significantly reduces.In case study on implementation 2 and 3, all show same result.
Embodiment 2:
The glycerine that takes 0.6kg is added in the normal-temperature water of 6.4kg and dissolves; Add again the collagen of 0.35kg and fully stir; Put into the water-bath of 80 DEG C, just heating edge stirs 20min; Add the glycerin monostearate of 1.5kg, 10min heats while stirring again; Be emulsified into white paste with mulser again; Above-mentioned white paste is carried out to vacuum packaging, 0-4 DEG C of refrigeration
For subsequent use.The hot water of when use, vacuum bag being put into 40 DEG C melts, and after white paste melts completely, dilutes with 88.6kg, the hot water of 40 DEG C, makes compound film former, is sprayed at while hot on trunk.Compound film former of the present invention spraying is to split half at trunk, after spray rechecks, before entering pre-freezer, trunk is carried out to on-line spray processing.Quantity for spray is not less than 200g/ head (every trunk calculates with 75Kg).
Water conservation experimental data:
Film forming agent to the water conservation effect detection result of trunk as following table 3:
| Group | Average loss rate |
| Blank group (45) | 1.73% |
| Water spray group (45) | 1.58% |
| Be sprayed into film group (45) | 1.28% |
Note: upper table spraying result is the effect of precooling 24h after spray treatment:
Embodiment 3:
The glycerine that takes 0.7kg is added in the normal-temperature water of 7kg and dissolves; Add again the collagen of 0.4kg and fully stir; Put into the water-bath of 80 DEG C, just heating edge stirs 20min; Add the glycerin monostearate of 1kg, 10min heats while stirring again; Be emulsified into white paste with mulser again; Above-mentioned white paste is carried out to vacuum packaging, and 0-4 DEG C of refrigeration is for subsequent use.The hot water of when use, vacuum bag being put into 40 DEG C melts, and after white paste melts completely, dilutes with 89kg, the hot water of 40 DEG C, makes compound film former, is sprayed at while hot on trunk.Compound film former of the present invention spraying is to split half at trunk, after spray rechecks, before entering pre-freezer, trunk is carried out to on-line spray processing.Quantity for spray is not less than 200g/ head (every trunk calculates with 75Kg).
Water conservation experimental data:
Film forming agent to the water conservation effect detection result of trunk as following table 4:
| Group | Average loss rate |
| Blank group (45) | 1.73% |
| Water spray group (45) | 1.58% |
| Be sprayed into film group (45) | 1.32% |
Note: upper table spraying result is the effect of precooling 24h after spray treatment.
Other the undeclared part the present invention relates to is same as the prior art.
Claims (5)
1. for a compound film former for trunk precooling water conservation, it is characterized in that it is made into by following component: 0.35-0.45 weight portion collagen, 0.6-0.9 weight portion glycerine, 0.9-1.5 weight portion glycerin monostearate and 95-97 weight parts water.
2. the compound film former for trunk precooling water conservation according to claim 1, is characterized in that it is by following component 0.45 weight portion collagen, 0.9 weight portion glycerine, 1.32 weight portion glycerin monostearates and 96 weight parts waters.
3. the preparation method of a compound film former, it is characterized in that its preparation process is as follows: first 0.6-0.9 weight portion glycerine is joined in 6.4-9.7 weight parts water and dissolved, add again 0.35-0.45 weight portion collagen, stir, afterwards the mixed liquor stirring is put into the water-bath of 60-80 DEG C, 20-30min heats while stirring, then add 0.9-1.5 weight portion glycerin monostearate, heat while stirring equally, time is 10-15min, be emulsified into white paste with mulser again, when use, this white paste is joined in 87.3-89 weight parts water and be mixed with compound film former after dilution, be sprayed at trunk surface.
4. the preparation method of compound film former according to claim 3, it is characterized in that described white paste carries out vacuum packaging after emulsification, 0-4 DEG C of refrigeration is for subsequent use, when use, first the vacuum bag that white paste is housed is put into hot water, after white paste melts completely, whiter paste is taken out in the hot water that is added to 40 DEG C and diluted from bag.
5. the preparation method of compound film former according to claim 3, the raw material proportioning that it is characterized in that described compound film former is 0.45 weight portion collagen, 0.9 weight portion glycerine, 1.32 weight portion glycerin monostearates, and described 0.9 weight portion glycerine joins in 9.7 weight parts waters and dissolves; The described white paste of making adds 87.3 weight parts water dilutions to be mixed with compound film former.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0910961A1 (en) * | 1997-10-25 | 1999-04-28 | Cerestar Holding Bv | Extrusion of hydrolysed proteins |
| CN101341900A (en) * | 2008-07-28 | 2009-01-14 | 南京雨润食品有限公司 | Water-keeping technique for fresh meat products |
| CN102220015A (en) * | 2011-04-28 | 2011-10-19 | 安徽长风农牧科技有限公司 | Preparation method of safe and pure-natural film forming material used in fresh-keeping of cold fresh pork |
| CN102633054A (en) * | 2012-04-23 | 2012-08-15 | 福州大学 | Antioxidation collagen active membrane containing plant extract and preparation method for antioxidation collagen active membrane |
-
2014
- 2014-07-11 CN CN201410329843.6A patent/CN104126643A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0910961A1 (en) * | 1997-10-25 | 1999-04-28 | Cerestar Holding Bv | Extrusion of hydrolysed proteins |
| CN101341900A (en) * | 2008-07-28 | 2009-01-14 | 南京雨润食品有限公司 | Water-keeping technique for fresh meat products |
| CN102220015A (en) * | 2011-04-28 | 2011-10-19 | 安徽长风农牧科技有限公司 | Preparation method of safe and pure-natural film forming material used in fresh-keeping of cold fresh pork |
| CN102633054A (en) * | 2012-04-23 | 2012-08-15 | 福州大学 | Antioxidation collagen active membrane containing plant extract and preparation method for antioxidation collagen active membrane |
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Application publication date: 20141105 |