CN104621232A - Compound freezing-point regulating agent for refrigerating fresh meat - Google Patents

Abstract

The invention belongs to the technical field of fresh meat cold storage, and in particular relates to a composite freezing point regulator for fresh meat cold storage. The regulator includes sodium chloride, sorbitol, maltodextrin and water. Taking 100 parts by mass as an example, the content of each material is, sodium chloride: sorbitol: maltodextrin=0.477~5.523:0.636~7.364: 3.636~10.364, the rest is water. The composite freezing point regulator used in the meat provided by the invention has low material cost and is safe and reliable. In the embodiment of adjusting the freezing point storage temperature of meat products, taking chicken as an example, the freezing point of chicken can be reduced from -0.7°C to -2.4°C, which can effectively expand the freezing temperature zone of chicken and prolong its shelf life. The taste of the meat has no obvious influence, so it has a wide range of uses and good promotion and application value.

Description

A composite freezing point regulator for fresh meat refrigeration

technical field

The invention belongs to the technical field of fresh meat cold storage, and in particular relates to a composite freezing point regulator for fresh meat cold storage.

Background technique

In the 1970s, Japanese scholar Akimi Yamane proposed the concept of ice temperature. Under low temperature conditions, the food is cooled, and the temperature shows a downward trend. When the temperature drops to a certain level, the free water in the food begins to form ice crystals and release a large amount of latent heat. At this time, the temperature will continue for a relatively stable period. This stage is called "Zone of maximum ice crystal formation", followed by another rapid drop in food temperature until most of the water freezes. In this process, the "maximum ice crystal formation zone" is called the ice temperature zone of the food, or ice temperature for short. Existing research results show that storing food at freezing point has the advantages of not destroying cells, inhibiting the activities of harmful microorganisms and various enzymes, prolonging the shelf life, and improving the quality of food. At present, ice temperature technology has made great progress in Europe, America, Japan and Taiwan.

Ice temperature technology overcomes the defects of refrigeration and freezing, and well preserves the flavor, taste and freshness of food. However, ice temperature technology has extremely high requirements on temperature, and the temperature fluctuation range must be controlled within 0.5°C, which is not conducive to food storage in a narrow ice temperature zone. According to the mechanism of freezing temperature, when the freezing point of food is high, some organic or inorganic substances can be artificially added to lower the freezing point and expand its freezing temperature zone. These organic or inorganic substances are freezing point regulators.

In the prior art, the application of freezing point regulators at home and abroad is mostly concentrated in the fields of fruits, vegetables and aquatic products, while there are fewer studies on the simultaneous use of several freezing point regulators to expand the freezing point of meat.

Contents of the invention

The object of the present invention is to provide a composite freezing point regulator used in cold storage of fresh meat, which can expand the freezing temperature zone of fresh meat products. At the same time, the present invention takes chicken as an example to carry out specific verification, which proves that the composite freezing point regulator provided by the present invention can better regulate the cold storage temperature of chicken, and has better technical effect.

The specific technical scheme of the present invention is as follows.

A composite freezing point regulator for fresh meat refrigeration, including sodium chloride, sorbitol, maltodextrin and water, taking 100 parts by mass as an example, the content of each material is, sodium chloride: sorbitol: maltodextrin =0.477~5.523: 0.636~7.364: 3.636~10.364, the rest is water.

As for the composite freezing point regulator for fresh meat refrigeration, taking 100 parts by mass as an example, the optimal ratio of each material is sodium chloride: sorbitol: maltodextrin = 5.42: 7.36: 10.36, and the rest is water.

The composite freezing point regulator for fresh meat storage is used for refrigeration and preservation of chicken. When used, it is injected at 20% of the mass of chicken at 4°C.

The composite freezing point regulator used in the meat provided by the invention has low material cost and is safe and reliable. In the embodiment of adjusting the freezing point storage temperature of meat products, taking chicken as an example, the freezing point of chicken can be reduced from -0.7°C to -2.4°C, which can effectively expand the freezing temperature zone of chicken and prolong its shelf life. The taste of the meat has no obvious influence, so it has a wide range of uses and good promotion and application value.

Description of drawings

Fig. 1 is the chicken breast freezing temperature curve that blank control does not add freezing point regulator;

Fig. 2 is the single factor effect curve of each component in the composite freezing point regulator;

Figure 3 is an analysis diagram of the interaction effect of influencing factors X ₁ (NaCl) and X ₂ (sorbitol) in the composite freezing point regulator;

Figure 4 is an analysis diagram of the interaction effect of the influencing factors X ₁ (NaCl) and X ₃ (maltodextrin) in the compound freezing point regulator;

Fig. 5 is the freezing temperature curve of chicken breast meat under the optimal combination condition.

Detailed ways

The present invention is further explained below in conjunction with embodiment.

Before introducing specific embodiments, a brief introduction to the materials and related instruments and equipment used in the present invention is as follows.

The present invention uses chicken as a specific meat variety to verify the temperature-regulating effect of the composite freezing point regulator. The chicken used is cold fresh white striped chicken breast meat, purchased from a supermarket in Zhengzhou City, and stored in the refrigerator after purchase. Store at 4°C for later use.

The sources of materials used for each component in the composite freezing point regulator are as follows:

Sodium chloride, non-iodized table salt (NaCl), China Salt Haolong Salt Chemical Co., Ltd.;

Sorbitol, North China Pharmaceutical Huaying Co., Ltd.;

Maltodextrin, Henan Huasen Food Ingredients Co., Ltd.;

All materials are food grade.

When preparing the composite freezing point regulator, after weighing each material in proportion, add sterile water and stir until completely dissolved.

For temperature detection in each embodiment of the present invention, JK-8U multi-channel temperature inspection instrument is produced by Changzhou Jinailian Electronic Technology Co., Ltd.

Embodiment 1~20

The composite freezing point regulator for fresh meat refrigeration used in each embodiment includes sodium chloride, sorbitol, maltodextrin, and the rest is water. In terms of parts by mass, the proportioning of each material is, sodium chloride: sorbitol Sugar alcohol: maltodextrin=0.477~5.523:0.636~7.364:3.636~10.364.

When the composite freezing point regulator is used for cold storage and preservation of fresh meat, take chicken breast as an example, inject 20% of the weight of the chicken breast evenly into the chicken breast, and then place it in the refrigerator for about 1 hour at 4°C , so that the freezing point regulator can fully penetrate. Afterwards, the chicken was frozen in a refrigerator at -18°C to determine the freezing point. At the same time, the freezing point was determined with chicken breast meat without adding freezing point regulator as a control. The freezing point was determined according to Song Lirong's method (Song Lirong et al., Research on the method for determining the freezing point of food materials, Food Science, 2011, 32: 126~131), but with a slight modification, the freezing point was determined by the freezing method.

In each embodiment, in order to more accurately measure the temperature regulating effect of the freezing point regulator, the chicken breast is trimmed into a 2cm thick meat piece as an example for experimental verification, and the temperature measuring instrument—the thermocouple of the multi-channel temperature inspection instrument is inserted The geometric center of the chicken breast piece, the instrument automatically collects data every 1 min until it is completely frozen and stops collecting. Each experiment was repeated 3 times, the average value was taken, and finally the freezing curve of the chicken breast was made to determine the freezing point.

The related experiments are briefly introduced as follows.

The temperature measurement results for the blank control, that is, the chicken without freezing point regulator, are shown in Figure 1.

It can be seen from Figure 1 that with the prolongation of freezing storage time, the central temperature of chicken breasts gradually decreased. When the freezing time was about 25 minutes, the central temperature of chicken breasts remained within a small range. The temperature of the meat was -0.7°C; when it was kept frozen for 65 minutes, the temperature of the center of the chicken breast decreased rapidly. Therefore, according to the principle of freezing point determination, it is determined that the freezing point temperature of chicken breast without adding freezing point regulator is -0.7°C.

In each example, sodium chloride (X ₁ ), sorbitol (X ₂ ), and maltodextrin (X ₃ ) three freezing point regulator monomers were used as experimental factors, and freezing point (Y) was used as an index. Three factors and five The horizontal quadratic general rotation test design is used to obtain the best ratio of the three. The specific design of each test plan and the specific freezing point detection results are shown in the table below.

In order to have an accurate judgment on the effect of each influencing factor (sodium chloride (X ₁ ), sorbitol (X ₂ ), and maltodextrin (X ₃ )) in the compound freezing point regulator, the inventor further used the above experimental results as Based on the specific analysis using Design Expert8.0 software, the quadratic regression equation can be obtained:

Y=-1.3-0.24X ₁ -0.069X ₂ -0.042X ₃ -0.075X ₁ X ₂ -0.050X ₁ X ₃ -0.025X ₂ X ₃ -0.038X ₁ ² - 0.038X ₂ ² -0.02X ₃ ² .

The analysis of variance is carried out on the above experimental results, and the following analysis of variance table can be obtained.

It can be seen from the data in the above table that the F value of the lack of fit item in the regression equation is F ₁ =0.4< F _0.05 (5,5)=5.05 (the value of F _0.05 (5,5) is obtained from the statistical F distribution table), The difference was not significant ( P >0.05), indicating that the obtained quadratic regression equation could reflect the effect of the compound freezing point regulator on the freezing point of chicken breast meat; at the same time, the F value in the regression equation was F ₂ =40.25＞ F _0.01 (9,10)=4.94 (The value of F _0.01 (9, 10) is obtained from the statistical F distribution table), indicating that the quadratic regression equation has practical significance in the experiment and can reflect the actual situation in the experiment to the maximum extent.

On the basis of the accurate determination of the above quadratic regression equation, combined with the principle of main effect factor analysis, it can be seen from the quadratic regression equation that the order of the absolute values of the regression coefficients of the three primary items is X ₁ > X ₂ > X ₃ , indicating that X ₁ (NaCl) played the largest role in the freezing point depression effect of compound freezing point regulators, followed by X ₂ (sorbitol) and X ₃ (maltodextrin) played a smaller role. Further test results of the significance of the partial regression coefficients in the quadratic regression equation show that the interaction effect between X ₁ and X ₂ is extremely significant ( P <0.01), and the interaction effect between X ₁ and X ₃ is significant ( P <0.05), while the interaction effect between X ₂ and X ₃ was not significant ( P >0.05), that is, when NaCl was combined with sorbitol or maltodextrin alone, it could lower the freezing point, but sorbitol and maltodextrin When the essence is used alone, the effect of lowering the freezing point is not obvious.

In order to further quantitatively analyze and explain the effect of each influencing factor in the composite freezing point regulator, and to facilitate the research and derivation of the best formula combination scheme, the inventor further analyzed the single effect and interaction effect of each influencing factor, briefly The introduction is as follows.

One-way effect analysis

The dimension reduction analysis method is used for the quadratic regression equation, and two of the three factors are fixed at zero level respectively, and the single-factor effect equation is obtained:

Y ₁ =-1.3-0.24X ₁ -0.038X ₁ ² ;

_{Y2 = -1.3-0.069X2-0.038X22} ^;

Y ₃ =-1.3-0.042X ₃ -0.02X ₃ ² .

Substitute the coded value of X into the single-factor effect equation, draw a graph according to the single-factor effect value, and obtain the single-factor effect curve, as shown in Figure 2.

It can be seen from Figure 2 that within the coding range of a single factor, the effect curves represented by Y ₁ , Y ₂ , and Y ₃ are all parabolas that open downward, that is, as the concentrations of X ₁ , X ₂ , and X ₃ increase, The freezing point of the chicken breast gradually drops.

At the same time, it can be seen from the figure that the slope of Y ₁ is the largest, indicating that X ₁ has the greatest impact on reducing the freezing point of chicken breast meat, which is consistent with the analysis results of the regression coefficients of the three primary items based on the quadratic regression equation. Specifically, because NaCl has the smallest molecular mass, it is easy to penetrate into the tissue structure of chicken breast. With the increase of NaCl addition, the hydration of NaCl and free water is enhanced, forming a large amount of unfreezable water, which leads to chicken breast 2-OH and 4-OH in the sorbitol structure are easier to form intramolecular hydrogen bonds during the interaction with water, which affects the effect of lowering the freezing point to a certain extent; although maltodextrin It can bind a large amount of free water through hydration, but because it is a macromolecular substance, it is not easy to penetrate into the chicken tissue, so when used alone, the effect of lowering the freezing point is relatively limited.

Analysis of interaction effects

As mentioned in the previous analysis, between X ₁ and X ₂ , that is, when NaCl and sorbitol are used together, they can jointly lower the freezing point, and between X ₁ and X ₃ , that is, when NaCl and maltodextrin are used together, they can also jointly lower the freezing point , but between X ₂ and X ₃ , that is, when sorbitol and maltodextrin are used together, the effect of lowering the freezing point is not obvious, so the inventor continued to further analyze the interactive effects of X ₁ and X ₂ , and X ₁ and X ₃ . A brief introduction is as follows.

According to the significance test results of the regression coefficient of the regression equation, the interaction effect analysis of X ₁ X ₂ and X ₁ X ₃ is carried out, as shown in Figure 3 and Figure 4.

It can be seen from Figure 3 that when the concentration of X ₁ (NaCl) is fixed at a certain value, the freezing point temperature of chicken breast meat shows a downward trend as the concentration of X ₂ (sorbitol) increases, because X ₂ has The polyhydric hydrophilic group structure can combine the free water in the chicken breast and delay the formation of ice crystals; and when the concentration of X ₂ is fixed at a certain value, the freezing point temperature also shows a downward trend with the increase of the concentration of X ₁ , and the downward trend is obvious. The reason is that the free water in the chicken hydrates with NaCl to convert into bound water, and the fluidity decreases. At the same time, the actin and myosin in the chicken absorb a large amount of water to form a condensation glue, resulting in freezing point depression, and there was a very significant ( P < 0.01) synergistic effect between _X1 and _X2 .

It can be seen from Figure 4 that when the concentration of X ₁ (NaCl) is fixed at a certain value, the freezing point temperature of chicken breast will show a downward trend with the increase of X ₃ (maltodextrin) concentration, which is because The maltodextrin in the chicken breast adheres to the surface of the internal structure of the chicken breast, and combines with water molecules through hydrogen bonds, binding a large number of water molecules, resulting in a lowering of the freezing point; when the concentration of X ₃ is fixed at a certain value, the freezing point temperature increases with X ₁ The increase of concentration also showed a downward trend, and there was also a significant ( P < 0.05) synergistic effect between X ₁ and X ₃ .

Example 21

In the aforementioned embodiments, the inventors conducted specific analysis and research on the single effect and combined effect of each influencing factor in the composite freezing point regulator. Furthermore, based on the optimization scheme provided by the Design Expert8.0 software, the inventor comprehensively considered the influence of X ₁ , X ₂ , and X ₃ on the sensory quality of chicken meat, and formulated the optimal coding scheme for the compound freezing point regulator: X ₁ is 1.61 , X ₂ is 1.68, X ₃ is 1.68, converted into actual values: NaCl (X ₁ ) is 5.42%, sorbitol (X ₂ ) is 7.36%, and maltodextrin (X ₃ ) is 10.36%. The freezing point temperature is predicted to be about -2.6°C.

Under this optimal scheme, when injecting 20% of the chicken breast, the actual injected NaCl content per 100g of chicken breast does not exceed 1.1g. Sensory analysis shows that this dose has little effect on the taste of chicken. When sorbitol and maltodextrin are used, although they have certain sweetness, due to the weak sweetness and the comprehensive effect of NaCl salty taste, there is almost no effect on the mouthfeel of chicken breast in actual use. At the same time, it should be emphasized that the straight chain and branched chain segments in maltodextrin can combine with water to form a gel with a three-dimensional network structure, which has a lubricating and viscous feeling similar to fat, and plays a role in lowering the freezing point temperature. At the same time, it can also enrich the taste of chicken. Therefore, in general, when NaCl, sorbitol, and maltodextrin are used as freezing point regulators to reduce the freezing point temperature of meat products, in addition to reducing the freezing point temperature of meat and widening the ice temperature zone, it can also be more effective. Keep the freshness of fresh meat well, make the meat more delicate and taste more delicious. Compared with frozen or refrigerated fresh meat products, ice-temperature fresh meat products have better taste and nutritional value.

According to the optimal combination scheme simulated above, the inventor further conducted experimental verification. Relevant experimental procedures refer to the description in Example 1.

After the experiment, the freezing temperature curve of the chicken breast was drawn, as shown in Figure 5, the freezing point temperature of the chicken breast was determined to be -2.4°C, which was very close to the predicted value (-2.6°C) based on the quadratic regression equation, which was also the opposite The rationality and accuracy of the regression equation are verified.

In summary, the present invention provides a composite freezing point regulator product, which is mainly used for cold storage of fresh meat, can effectively widen the freezing temperature zone of fresh meat products, prolong the shelf life of meat products, and at the same time can Better maintain the taste and nutrition of meat products.

The composite freezing point regulator product provided by the present invention uses NaCl (X ₁ ), sorbitol (X ₂ ), and maltodextrin (X ₃ ) as active ingredients, and the ratio of parts by mass of each component is chlorinated Sodium: sorbitol: maltodextrin = 0.477~5.523: 0.636~7.364: 3.636~10.364, which can effectively reduce the freezing point temperature of meat products.

Further, the inventor proposed a quadratic regression equation using the freezing point (Y) as an index:

Y=-1.3-0.24X ₁ -0.069X ₂ -0.042X ₃ -0.075X ₁ X ₂ -0.050X ₁ X ₃ -0.025X ₂ X ₃ -0.038X ₁ ² -0.038X ₂ ² -0.02X ₃ ² ,

Based on this equation, the inventor has carried out a specific analysis of the effect size and mutual effect of each influencing factor, and verified the optimal formula combination simulated at the same time. The specific percentages of each material are: NaCl 5.42%, sorbitol 7.36%, maltodextrin 10.36%, under these conditions, the freezing point of chilled fresh chicken breast can be reduced from -0.7°C to -2.4°C, which can better expand the cold temperature zone of chilled fresh chicken breast, thereby prolonging the shelf life. The effect of improving the quality of chicken meat, so it has good promotion and application value.

Claims (3)

1. compound freezing point modifier is used in a fresh meat refrigeration, it is characterized in that, this conditioning agent comprises sodium chloride, D-sorbite, maltodextrin and water, for 100 parts of quality, each material content is, sodium chloride: D-sorbite: maltodextrin=0.477 ~ 5.523:0.636 ~ 7.364:3.636 ~ 10.364, all the other are water.

2. compound freezing point modifier is used in fresh meat refrigeration as claimed in claim 1, and it is characterized in that, for 100 parts of quality, each material proportion is, sodium chloride: D-sorbite: maltodextrin=5.42:7.36:10.36, and all the other are water.

3. the application of compound freezing point modifier in fresh meat refrigeration is used of fresh meat refrigeration described in claim 1, is characterized in that, for chicken, uses by 20% injection of chicken quality.