CN104542894A - Method for improving quality of frozen meat by virtue of synergistic effect of low-molecular penetrant and ultrahigh pressure treatment - Google Patents
Method for improving quality of frozen meat by virtue of synergistic effect of low-molecular penetrant and ultrahigh pressure treatment Download PDFInfo
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- CN104542894A CN104542894A CN201310524602.2A CN201310524602A CN104542894A CN 104542894 A CN104542894 A CN 104542894A CN 201310524602 A CN201310524602 A CN 201310524602A CN 104542894 A CN104542894 A CN 104542894A
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Abstract
The invention discloses a method for improving quality of frozen meat by virtue of synergistic effect of a low-molecular penetrant and ultrahigh pressure treatment. The method comprises the following steps: firstly, respectively preparing sorbitol, glycerol and betaine into 20% of liquid, uniformly injecting any one or any two of the components at any proportions to fresh raw meat, and packaging the meat in a vacuum environment; then, processing the meat under 100-600MPa and at 15-30 DEG C for 1-20min, and finally freezing and storing the processed meat. By virtue of the combination of the low-molecular penetrant injection and the ultrahigh pressure treatment, according to the method disclosed by the invention, the shelf life of a meat product is prolonged, the tenderness and the water-retaining property of the meat product are improved, the quality of the meat product is effectively improved, and finally the commercial value of the meat product is increased, and safe and non-toxic effects and strong applicability are achieved.
Description
Technical field
The present invention relates to food processing field, mainly utilize low molecule bleeding agent to work in coordination with ultra high pressure treatment and meat is processed, thus improve chilled meat quality.
Background technology
Refrigeration is one of basic skills of meat preservation, be widely used at present, economic method.Refrigeration is easily carried out on a large scale, and storage time is relatively long, can also regulate the meat market price, alleviates supply.Chilled meat has the feature that security is high, be convenient to storage compared with green meat.But the long-term preservation at a lower temperature of meat also there will be various abnormal phenomenon, as water-retaining property reduce, color and luster is dimmed, result reduces the edible quality of meat.So, some researchs are had to be devoted to improve chilled meat quality, wherein ZL201110329581.X relates to a kind of plastics and the using method thereof of improving chilled meat quality, and before meat is freezing, application is freeze proof smears, and to some extent solves the problem of chilled meat cold storage quality deterioration.
Food superhigh pressure technique is an emerging foods processing technique portion, after raw-food material is packed, be sealed in ultrahigh pressure vessel and utilize the pressure of more than 100MPa (conventional pressure limit is 100 ~ 1000MPa), process reasonable time at a certain temperature, cause food composition, non-covalent bond (hydrogen bond, ionic bond and hydrophobic bond etc.) destruction or formation, make the enzyme in food, protein, the Basic knowledge of analytical reagents such as starch are inactivation respectively, sex change and gelatinization, and kill the microorganisms such as the bacterium in food, thus reach the object of food sterilizing preservation and processing.Superhigh pressure technique can effectively sterilization, eliminates the soft freezing limitation brought to the storage of meat products, transport and sale.In addition, ultra high pressure treatment has certain ripe tenderization to meat and improves the effect of quality.ZL201210220638.7 relates to the method adopting super-pressure tenderization squid trunk muscle, and that effectively can reduce squid trunk muscle chews hardness, improves its commodity value.ZL201210268756.5 relates to the method for super-pressure tenderization venison, effectively can improve tenderness and the mouthfeel of venison, can also well sterilization, improves the Storage of venison, extends the shelf life.But single ultra high pressure treatment is not enough to reach the effect improving meat products water-retaining property, improve meat products matter.
Some micromolecular compounds such as sorbierite, glycerine and betaine, owing to being inherently present in zooblast, also be conventional food additives in addition, natural, nontoxic, without anaphylactogen, can directly eat, and there is good permeability, can very equably inside and outside free permeation to biological cell, thus in CARCASS QUALITY process, as the potential meat water-loss reducer of one, can there is reduction water activity, improve moisture thus the effective frost resistance increasing meat, significantly improve water-retaining property and the tenderness of meat.
Summary of the invention
The object of the invention is to the weak point overcoming existing chilled meat process technology, utilize the Small molecular bleeding agent injection associating ultra high pressure treatment technology such as sorbierite, glycerine and betaine, improve water-retaining property and the meat quality of chilled meat, for chilled meat processing provides a kind of processing method being conducive to the storage of freezing meat quality.
The technical scheme that the present invention realizes object is as follows:
(1) make solvent with water, sorbierite, glycerine and betaine are mixed with respectively the solution of 10-40% (W:V);
(2) one or two or more kinds in the solution (1) prepared evenly is expelled in green meat with arbitrary proportion;
(3) by meat vacuum packaging under-0.1MPa of (2) gained;
(4) the packaged meat of (3) gained is carried out ultra high pressure treatment, pressure limit 100-600MPa, treatment temperature 15-30 DEG C, processing time 1-20min;
(5) low temperature chilled storage at the meat of (4) gained being put into-18 DEG C.
Advantage of the present invention and good effect as follows:
Utilize the auxiliary superhigh pressure technique of interpolation Small molecular bleeding agent (glycerine, sorbierite, betaine etc.) to improve the pickled quality of meat, improve the shelf-life of meat products, tenderness and water-retaining property, effectively improve meat quality, final its commodity value of raising.The Small molecular bleeding agent permeability that the present invention uses is strong, can be uniformly distributed in meat, and be direct-edible food additives due to it, nontoxic, environmental protection, health.
Detailed description of the invention
Embodiment 1:
Take 100g sorbierite and glycerine respectively, add water and be mixed with the solution that concentration is 20% (W:V), mix, then utilize small-sized Multi needle injector to be evenly expelled in 20kg Fresh Grade Breast, 2h is left standstill, then vacuum packaging under-0.1MPa at 4 DEG C.Meat good for straight empty package is carried out the ultra high pressure treatment 10min of 200MPa, then at-18 DEG C of storage 10d.Detect after being thawed by chilled meat normal temperature flowing water, the process that super-pressure worked in coordination with by low molecule antifreeze effectively can improve tenderness and the water-retaining property (see table 1) of Fresh Grade Breast.
The impact of ultra high pressure treatment on Fresh Grade Breast quality worked in coordination with by table 1 low molecule bleeding agent
*: compared with control group, p<0.05
Embodiment 2:
Take 150g sorbierite respectively, add water and be mixed with the solution that concentration is 20% (W:V), then utilize small-sized Multi needle injector to be evenly expelled in 5kg pork, at 4 DEG C, leave standstill 2h, then vacuum packaging under-0.1MPa.Meat good for straight empty package is carried out the ultra high pressure treatment 10min of 400MPa, then at-18 DEG C of storage 10d.Detect after being thawed by chilled meat normal temperature flowing water, the process that super-pressure worked in coordination with by low molecule antifreeze effectively can improve tenderness and the water-retaining property (see table 2) of pork.
The impact of ultra high pressure treatment on meat quality worked in coordination with by table 2 low molecule bleeding agent
*: compared with control group, p<0.05
Embodiment 3:
Take 200g betaine respectively, add water and be mixed with the solution that concentration is 20% (W:V), then utilize small-sized Multi needle injector to be evenly expelled in 10kg beef, at 4 DEG C, leave standstill 2h, then vacuum packaging under-0.1MPa.Meat good for straight empty package is carried out the ultra high pressure treatment 5min of 600MPa, then at-18 DEG C of storage 10d.Detect after being thawed by chilled meat normal temperature flowing water, the process that super-pressure worked in coordination with by low molecule antifreeze effectively can improve tenderness and the water-retaining property (see table 3) of beef.
The impact of ultra high pressure treatment on beef quality worked in coordination with by table 3 low molecule bleeding agent
*: compared with control group, p<0.05
Embodiment 4:
Take 50g betaine, 50g sorbierite, 100g glycerine respectively, add water and be mixed with the solution that concentration is 20% (W:V), then utilize small-sized Multi needle injector to be evenly expelled in 10kg mutton, at 4 DEG C, leave standstill 2h, then vacuum packaging under-0.1MPa.Meat good for straight empty package is carried out the ultra high pressure treatment 20min of 100MPa, then at-18 DEG C of storage 10d.Detect after being thawed by chilled meat normal temperature flowing water, the process that super-pressure worked in coordination with by low molecule antifreeze effectively can improve tenderness and the water-retaining property (see table 4) of mutton.
*: compared with control group, p < 0.05.
Claims (5)
1. the method that ultra high pressure treatment improves chilled meat quality worked in coordination with by low molecule bleeding agent, it is characterized in that:
(1) make solvent with water, sorbierite, glycerine and betaine are mixed with respectively the solution of 10-40% (W:V);
(2) one or two or more kinds in the solution (1) prepared evenly is expelled in green meat with arbitrary proportion;
(3) by meat vacuum packaging under-0.1MPa of (2) gained;
(4) the packaged meat of (3) gained is carried out ultra high pressure treatment, pressure limit 100-600MPa, treatment temperature 15-30 DEG C, processing time 1-20min;
(5) low temperature chilled storage at the meat of (4) gained being put into-18 DEG C.
2. the method that ultra high pressure treatment improves chilled meat quality worked in coordination with by low molecule bleeding agent according to claim 1, it is characterized in that: bleeding agent kind can be the edible water imbibition micromolecular compound of sorbierite, glycerine, betaine and all and its similar.
3. the method that ultra high pressure treatment improves chilled meat quality worked in coordination with by low molecule bleeding agent according to claim 1, it is characterized in that: bleeding agent can be wherein one or two or more kinds arbitrary proportion interpolation, and total addition level is the 1-3% (W:V) of meat.
4. the method that ultra high pressure treatment improves chilled meat quality worked in coordination with by low molecule bleeding agent according to claim 1, and it is characterized in that: super-pressure time range is 1-20min, during super-pressure, temperature range is 15-30 DEG C, and pressure limit is 100-600MPa.
5. the method that ultra high pressure treatment improves chilled meat quality worked in coordination with by low molecule bleeding agent according to claim 1, it is characterized in that: the kind of meat can be ox, sheep, pig, chicken and all edible meat.
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| CN201310524602.2A CN104542894A (en) | 2013-10-28 | 2013-10-28 | Method for improving quality of frozen meat by virtue of synergistic effect of low-molecular penetrant and ultrahigh pressure treatment |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373298A (en) * | 2017-08-01 | 2017-11-24 | 浙江省海洋水产研究所 | A kind of Chinese pipe whip shrimp cryogenic quick-freezing method |
| CN107467164A (en) * | 2017-08-01 | 2017-12-15 | 浙江省海洋水产研究所 | A kind of Chinese pipe whip shrimp cryogenic quick-freezing inorganic agent and its application |
| CN113100282A (en) * | 2021-05-17 | 2021-07-13 | 江苏省农业科学院 | Combined treatment method special for improving long-term refrigeration quality of black fish meat |
| CN114208873A (en) * | 2021-12-24 | 2022-03-22 | 上海联豪食品有限公司 | Venison processing and fresh-keeping method |
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| JPH02117367A (en) * | 1988-10-27 | 1990-05-01 | Taiyo Fishery Co Ltd | Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein |
| CN102715567A (en) * | 2012-06-29 | 2012-10-10 | 浙江大学舟山海洋研究中心 | Method for tenderizing muscles of squid carcass by ultra-high pressure |
| CN102754844A (en) * | 2012-07-30 | 2012-10-31 | 江南大学 | Method for tenderizing venison at ultrahigh pressure |
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
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| JPH02117367A (en) * | 1988-10-27 | 1990-05-01 | Taiyo Fishery Co Ltd | Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein |
| CN102715567A (en) * | 2012-06-29 | 2012-10-10 | 浙江大学舟山海洋研究中心 | Method for tenderizing muscles of squid carcass by ultra-high pressure |
| CN102754844A (en) * | 2012-07-30 | 2012-10-31 | 江南大学 | Method for tenderizing venison at ultrahigh pressure |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373298A (en) * | 2017-08-01 | 2017-11-24 | 浙江省海洋水产研究所 | A kind of Chinese pipe whip shrimp cryogenic quick-freezing method |
| CN107467164A (en) * | 2017-08-01 | 2017-12-15 | 浙江省海洋水产研究所 | A kind of Chinese pipe whip shrimp cryogenic quick-freezing inorganic agent and its application |
| CN107373298B (en) * | 2017-08-01 | 2020-11-20 | 浙江省海洋水产研究所 | Cryogenic quick-freezing method for Pandalus sinensis |
| CN107467164B (en) * | 2017-08-01 | 2021-03-19 | 浙江省海洋水产研究所 | Cryogenic quick-freezing treating agent for penaeus chinensis and application thereof |
| CN113100282A (en) * | 2021-05-17 | 2021-07-13 | 江苏省农业科学院 | Combined treatment method special for improving long-term refrigeration quality of black fish meat |
| CN114208873A (en) * | 2021-12-24 | 2022-03-22 | 上海联豪食品有限公司 | Venison processing and fresh-keeping method |
| CN114208873B (en) * | 2021-12-24 | 2024-02-02 | 上海联豪食品有限公司 | Deer meat processing and fresh-keeping method |
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Application publication date: 20150429 |