CN105961570A - Method for improving eating quality of chilled beef - Google Patents
Method for improving eating quality of chilled beef Download PDFInfo
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- CN105961570A CN105961570A CN201610297458.7A CN201610297458A CN105961570A CN 105961570 A CN105961570 A CN 105961570A CN 201610297458 A CN201610297458 A CN 201610297458A CN 105961570 A CN105961570 A CN 105961570A
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- meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Chemical & Material Sciences (AREA)
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- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for improving the eating quality of chilled beef, and relates to the technical field of processing of meat products. The specific method comprises the following four working procedures of performing quick freezing, performing cutting, performing soaking in a fresh-keeping agent, and performing storage, and comprises the following specific steps of performing quick freezing on fresh meat which is qualified after quarantine at 20-30 DEG C for 1 hour; then transferring the quickly frozen fresh meat to the condition of 0-4 DEG C for cooling for 5-6 hours, after the core temperature is reduced to 0-4 DEG C, performing cutting treatment on the meat, removing fascia, and cutting the meat into small blocks, wherein the weight of each small block is about 25-250g; putting the meat blocks into a fresh-keeping agent solution, and performing soaking for 3-5 minutes; and taking out the meat blocks from the fresh-keeping agent solution, draining water, and then putting the drained meat blocks into a decompressor for storage. The preparation method is simple, the freshness of the meat can be maintained for a long term, the eating quality of the meat products can be well improved, and the quality of the meat products is improved.
Description
Technical field
The present invention relates to a kind of method improving beef cold fresh meat edible quality, belong to meat product processing technology field.
Background technology
Along with progress and the expanding economy of society, beef quality is had higher requirement by people, promotes people to conduct extensive research the evaluation methodology of beef quality.From the forties in last century so far, along with the development of analysis and detection technology, the Study on Evaluation of beef quality makes great progress.Beef quality includes many aspects, and wherein edible quality (Eating Quality) is to determine the most important factor of meat commodity value.Edible quality mainly by evaluating the color and luster of meat, tenderness, local flavor, succulent index, is weighed.
The factor affecting beef cold fresh meat edible quality is various, factor before mainly having government official, after government official, such as: biochemical change, processing and storage method etc. after heredity, kind, age, nutriture, sex, process for butchering, government official.In order to be able to improve the edible quality of the cold fresh meat of beef, external many scholars have been carried out correlational study, and achieve some important achievement, the especially currently used hypobaric storage of the meat production such as the U.S., Australia big country combines antistaling agent edible quality guarantee CCP technology, improving meat products edible quality, improve the quality aspect of meat products, there is good effect.But domestic the most do not find out the method that can effectively improve cold fresh meat edible quality.
Summary of the invention
For the problems referred to above, the technical problem to be solved in the present invention is to provide a kind of method improving beef cold fresh meat edible quality.
The present invention improves the method for beef cold fresh meat edible quality and includes that urgency is frozen, splits, soaks in antistaling agent, preserved four procedures, specifically comprises the following steps that 1, freezes 1 hour by anxious at-20～-30 DEG C for fresh meat qualified for quarantine；
2, cool down 5～6 hours under conditions of the anxious fresh meat frozen being proceeded to 0～4 DEG C again, after central temperature is down to 0～4 DEG C, meat carried out dividing processing, rejecting fascia, be divided into every piece of weight 25～about 250g fritter；
3, cube meat is placed in antistaling agent solution immersion 3～5 minutes.Consisting of of antistaling agent: epsilon-polylysine 0.01%-0.03% by weight percentage, chitosan 0.8%-1%, sodium diacetate 0.30%-1%, EDTA0.01%-1%, surplus is water；
4, drain away the water to place in decompressor after taking out and preserve.In the case of pressure conditions is respectively 0～-0.09MPa, air humidity is storage under conditions of more than 95%, within 13 days, can keep the freshness of meat, and within 21 days, meat never degenerates.
As preferably, the optimum combination of described antistaling agent is: epsilon-polylysine 0.01%+ chitosan 0.8%+ sodium diacetate 0.30%+EDTA0.01%.
Beneficial effects of the present invention: it can overcome the drawback of prior art, preparation method is simple, the freshness ensureing meat of energy long period, preferably improves meat products edible quality, improves the quality of meat products.
Accompanying drawing illustrates:
For ease of explanation, the present invention is embodied as and accompanying drawing is described in detail by following.
Fig. 1 is the variation diagram of meat sample pH value in embodiment of the present invention；
Fig. 2 is the variation diagram of the TVB-N value of meat sample in embodiment of the present invention.
Detailed description of the invention:
This detailed description of the invention is by the following technical solutions: includes anxious freezing, split, soak in antistaling agent, preserve four procedures, specifically comprises the following steps that 1, fresh meat qualified for quarantine urgency at-20～-30 DEG C is frozen 1 hour；
2, cool down 5～6 hours under conditions of the anxious fresh meat frozen being proceeded to 0～4 DEG C again, after central temperature is down to 0～4 DEG C, meat carried out dividing processing, rejecting fascia, be divided into every piece of weight 25～about 250g fritter；
3, cube meat is placed in antistaling agent solution immersion 3～5 minutes.Consisting of of antistaling agent: epsilon-polylysine 0.01%-0.03% by weight percentage, chitosan 0.8%-1%, sodium diacetate 0.30%-1%, EDTA0.01%-1%, surplus is water；
4, drain away the water to place in decompressor after taking out and preserve.In the case of pressure conditions is respectively 0～-0.09MPa, air humidity is storage under conditions of more than 95%, within 13 days, can keep the freshness of meat, and within 21 days, meat never degenerates.
As preferably, the optimum combination of described antistaling agent is: epsilon-polylysine 0.01%+ chitosan 0.8%+ sodium diacetate 0.30%+EDTA0.01%.
This detailed description of the invention have employed five groups of meat samples to prove its effectiveness.With decompression method and antistaling agent compound use, Preservation Treatment process is the same, all uses the antistaling agent of optimum combination, is divided into five groups of meat samples so that different pressure process: first group-0.07～-0.09MPa；Second group-0.05～-0.07MPa；3rd group-0.03～-0.05MPa；4th group-0.01～-0.03MPa；5th group of 0～-0.01 Mpa.Evaluating with organoleptic indicator respectively, the mensuration of pH value, the mensuration of the mensuration of total plate count and total volatile basic nitrogen (TVB-N) proves the effectiveness of the inventive method.
Investigating each index (color and luster, organizational structure, meat flavour, meat soup) of subjective appreciation, according to organoleptic indicator's evaluation table such as table 1,10 specialty evaluation persons judge, final result is determined by " majority principle ".
Table 1 organoleptic indicator's evaluation table
| Rating | Score value | Color and luster | Organizational structure | Meat flavour | Meat soup |
| One-level fresh meat | 4 | Scarlet | Flexible, tack-free | Normally | Limpid |
| Two grades of fresh meats | 3 | Fresh (brown red) | Elastic not enough, infiltration | Slightly abnormal flavour (alcohol smell) | Slightly muddy |
| Slight rotten | 2 | Brown red | Hands lax, viscous | Abnormal flavour is dense | More muddy |
| Rotten meat | 1 | Brown red turn white | A large amount of infiltrations, viscous hands | Strong stale flavor | The most muddy |
Each group meat sample organoleptic indicator's Comprehensive Assessment result such as table 2 during preservation and freshness, it can be seen that, the method of this detailed description of the invention has significantly control to the organoleptic indicator of Chilled Meats, still had before 13 days and well evaluate score value, minimum point is only 3.0, still falls within fresh meat scope, and in storage, the color and luster holding of meat is the most fine, illustrate that this compound storage practice has an obvious effect to the freshness date extending Chilled Meats, but each group to affect difference little.
The change of table 2 organoleptic indicator
The assay method of other indexs:
(1) pH values determination method
Adding 50ml distilled water after taking the chopping of meat sample, be placed on pH meter measurement, direct reading measures.Carrying out according to GB/9692.5 1998 " meat and meat products pH pH-value determination pH ", evaluation criterion is: one-level fresh meat 5.8-6.2, and two grades of fresh meats are 6.3-6.6, and rotten meat is more than 6.7.With reference to the variation diagram that Fig. 1, Fig. 1 are meat sample pH value
The result of Fig. 1 shows, in storage, the pH value of meat sample the most significantly changes, and when 17 days, in each group sample, maximum ph was only 6.5, and after 21 days, the pH value of meat sample the most slowly enters rotten meat scope.Visible, this complex method creates obvious effect to the pH value controlling Chilled Meats.The freshness date making Chilled Meats extends more than 7 days.
(2) mensuration of total plate count: carry out by GB/T4789.2-2003 " food hygiene microbiologic inhibition tests total plate count mensuration ".Evaluation criterion is: green meat is 104Individual/below g, secondary fresh meat 1～106Individual/g, rotten meat is 106Individual/more than g.
During preservation, the total plate count measurement result of each group sample is as shown in table 3.By table it can be seen that through the storage of 13 days, the total plate count of 5 groups of meat samples was up to 0.9 × 104Individual/g, still falls within one-level fresh meat scope.Until each group sample just reaches the index of rotten meat after 21 days.Visible, through the Chilled Meats that preservative processes, then through subatmospheric pressure storage, suppression microorganism growth is played obvious action.
The change (10 of beef cold fresh meat total plate count4Individual/g)
Table 3
(3) mensuration of total volatile basic nitrogen (TVB-N)
Take semimicro diffusion method, reference standard:
One-level freshness≤15mg/100g, two grades of freshness≤20mg/100g, rotten meat ＞ 20mg/100g
During preservation, the TVB-N value of each group sample is with preserving the result of variations of natural law as shown in Figure 2.Fig. 2 is the variation diagram of the TVB-N value of meat sample.As seen from Figure 2, through the storage of 17 days, the maximum 15mg/100g of the TVB-N value of 5 groups of meat samples, still fall within one-level fresh meat scope.Until after 21 days, just reaching the scope of rotten meat, each group processes the decomposition for suppression Chilled Meats protein and has played obvious action.
By this detailed description of the invention it can be seen that the fresh meat after preservative processes places in decompression tank, freshness date has had obvious prolongation.Detection by each index: organoleptic indicator was when 13 days, and the score value of each group sample is still 3 points, belongs to fresh meat scope；Microbiological indicator was when 21 days, and maximum is 83.5 × 104Individual/g, minima is 40.0 × 104Individual/g, still falls within fresh meat scope；PH value was when 17 days, and maximum is 6.6, and minima is 6.3, still falls within fresh meat scope；TVB-N value was when 21 days, and only one group of sample is 20.5 mg/100g, has exceeded fresh meat scope, and other group samples all do not exceed standard.Be may certify that by these data, both approaches compound use can extend the freshness date of meat at about 7 days, also compensate for being used alone the more produced problems of decompression method simultaneously.
The fresh-keeping of meat should be a complicated system engineering.One-sided some factor of consideration is to extending fresh meat freshness date without positive effect.Factor and each factor importance in extending meat shelf period affecting meat shelf period should be considered.Shown by the research of above test, use decompression method to combine two kinds of methods of antistaling agent and Chilled Meats is carried out preservation and freshness, organoleptic indicator, physical and chemical index and the microbiological indicator of meat is all improved significantly.In storage, by the mensuration to above-mentioned each index, it can be seen that the Chilled Meats after processing with antistaling agent, then with decompression tank storage, make the freshness date of meat have significantly prolongation, at most extend about 10 days.In storage, the organoleptic indicator of meat does not changes significantly.The inventive method is thought, decompression method combines antistaling agent can make the freshness date of Chilled Meats have significantly prolongation.
Embodiment 1:
Storage practice:
1. freeze 1 hour by anxious at-20～-30 DEG C for fresh meat qualified for quarantine；
2. cool down 5～6 hours under conditions of the anxious fresh meat frozen being proceeded to 0～4 DEG C again, after central temperature is down to 0～4 DEG C, meat carried out dividing processing, rejecting fascia, be divided into every piece of weight 25～about 250g fritter；
3. cube meat is placed in antistaling agent solution immersion 5 minutes.Consisting of of antistaling agent: epsilon-polylysine 0.01%+ chitosan 0.8%+ sodium diacetate 0.30%+EDTA0.01% by weight percentage, surplus is water.
4. drain away the water to place in decompressor after taking out and preserve.In the case of pressure conditions is respectively-0.03～-0.05MPa, air humidity is storage under conditions of more than 95%.
Still having before 17 days and well evaluate score value, minimum point is only 3.0, still falls within fresh meat scope, and in storage, the color and luster holding of meat is also fine, illustrates that this compound storage practice has obvious effect to the freshness date extending Chilled Meats；When storage was to the 13rd day, sample total plate count 0.5 × 104Individual/g, still keeps one-level fresh meat standard.When the 17th day, sample total plate count 1.9 × 104Individual/g, remains to reach more than two grades of fresh meat standards.
When 13 days, sample pH was less than 6.2, and in the range of one-level fresh meat, when 21 days, pH value was only 6.5, and after 25 days, the pH value of meat sample the most slowly enters rotten meat scope.Visible, this complex method creates obvious effect to the pH value controlling Chilled Meats, and the shelf-life of Chilled Meats also extends more than 7 days.Through the storage of 17 days, the TVB-N value of meat sample was less than 15mg/100g, still falls within one-level fresh meat scope.Through the storage of 21 days, the TVB-N value of meat sample was less than 20mg/100g, still falls within two grades of fresh meat scopes.Until after 25 days, just reaching the scope of rotten meat, when being used alone this antistaling agent combined treatment, being only capable of preservation 16 days, it was demonstrated that decompression method processes the decomposition for suppression Chilled Meats protein and played obvious action.
Embodiment 2:
Storage practice:
1. freeze 1 hour by anxious at-20～-30 DEG C for fresh meat qualified for quarantine；
2. cool down 5～6 hours under conditions of the anxious fresh meat frozen being proceeded to 0～4 DEG C again, after central temperature is down to 0～4 DEG C, meat carried out dividing processing, rejecting fascia, be divided into every piece of weight 25～about 250g fritter；
3. cube meat is placed in antistaling agent solution immersion 5 minutes.Consisting of of antistaling agent: epsilon-polylysine 0.01%+ chitosan 0.8%+ sodium diacetate 0.30%+EDTA0.01% by weight percentage, surplus is water；
4. drain away the water to place in decompressor after taking out and preserve.In the case of pressure conditions is respectively-0.05～-0.07MPa, air humidity is storage under conditions of more than 95%.
Result shows: before the 9th day, score value is full marks 4, still having before 13rd day and well evaluate score value, minimum point is only 3.0, still falls within fresh meat scope, what in storage, the color and luster of meat kept is also fine, illustrates that this compound storage practice has obvious effect to the freshness date extending Chilled Meats；When storage was to the 13rd day, sample total plate count 0.6 × 104Individual/g, still keeps one-level fresh meat standard.When the 17th day, sample total plate count 2.1 × 104Individual/g, remains to reach more than two grades of fresh meat standards.
When 9 days, sample pH was less than 6.0, and in the range of one-level fresh meat, when 17 days, pH value was only 6.5, and after 21 days, the pH value of meat sample the most slowly enters rotten meat scope.Visible, this complex method creates obvious effect to the pH value controlling Chilled Meats, and the shelf-life of Chilled Meats also extends more than 7 days.Through the storage of 17 days, the TVB-N value of meat sample was less than 15mg/100g, still falls within one-level fresh meat scope.Through the storage of 21 days, the TVB-N value of meat sample was less than 20mg/100g, still falls within two grades of fresh meat scopes.After 25 days, just reach the scope of rotten meat, when being used alone this antistaling agent combined treatment, be only capable of preservation 10 days, it was demonstrated that decompression method processes the decomposition for suppression Chilled Meats protein and played obvious action.
Embodiment 3:
Storage practice:
1. freeze 1 hour by anxious at-20～-30 DEG C for fresh meat qualified for quarantine；
2. cool down 5～6 hours under conditions of the anxious fresh meat frozen being proceeded to 0～4 DEG C again, after central temperature is down to 0～4 DEG C, meat carried out dividing processing, rejecting fascia, be divided into every piece of weight 25～about 250g fritter；
3. cube meat is placed in antistaling agent solution immersion 5 minutes.Consisting of of antistaling agent: epsilon-polylysine 0.01%+ chitosan 0.8%+ sodium diacetate 0.30%+EDTA0.01% by weight percentage, surplus is water；
4. drain away the water to place in decompressor after taking out and preserve.In the case of pressure conditions is respectively-0.01～-0.03MPa, air humidity is storage under conditions of more than 95%.
Result shows: before the 9th day, score value is full marks 4, still having before 17th day and well evaluate score value, minimum point is only 3.0, still falls within fresh meat scope, what in storage, the color and luster of meat kept is also fine, illustrates that this compound storage practice has obvious effect to the freshness date extending Chilled Meats；When storage was to the 13rd day, sample total plate count 0.5 × 104Individual/g, still keeps one-level fresh meat standard.When the 17th day, sample total plate count 2.8 × 104Individual/g, remains to reach more than two grades of fresh meat standards.
When 13 days, sample pH was less than 6.2, and in the range of one-level fresh meat, when 17 days, pH value was only 6.5, and after 21 days, the pH value of meat sample the most slowly enters rotten meat scope.Visible, this complex method creates obvious effect to the pH value controlling Chilled Meats.Through the storage of 17 days, the TVB-N value of meat sample was less than 15mg/100g, still falls within one-level fresh meat scope.After 21 days, just reaching the scope of rotten meat, TVB-N value is more than 20mg/100g, when being used alone this antistaling agent combined treatment, is only capable of preservation 12 days, it was demonstrated that decompression method processes the decomposition for suppression Chilled Meats protein and played obvious action.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the principle that the present invention is simply described described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within scope of the claimed invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (2)
1. the method improving beef cold fresh meat edible quality, it is characterised in that: concrete grammar includes that urgency is frozen, splits, soaks in antistaling agent, preserved four procedures, specifically comprises the following steps that
1,1 hour is frozen by anxious at-20～-30 DEG C for fresh meat qualified for quarantine；
2, cool down 5～6 hours under conditions of the anxious fresh meat frozen being proceeded to 0～4 DEG C again, after central temperature is down to 0～4 DEG C, meat carried out dividing processing, rejecting fascia, be divided into every piece of weight 25～about 250g fritter；
3, cube meat being placed in antistaling agent solution immersion 3～5 minutes, consisting of of antistaling agent: epsilon-polylysine 0.01%-0.03% by weight percentage, chitosan 0.8%-1%, sodium diacetate 0.30%-1%, EDTA0.01%-1%, surplus is water；
4, draining away the water to place in decompressor after taking out and preserve, in the case of pressure conditions is respectively 0～-0.09MPa, air humidity is storage under conditions of more than 95%, within 13 days, can keep the freshness of meat, and within 21 days, meat never degenerates.
2. according to a kind of method improving beef cold fresh meat edible quality described in claim 1, it is characterised in that: the optimum combination of described antistaling agent is: epsilon-polylysine 0.01%+ chitosan 0.8%+ sodium diacetate 0.30%+EDTA0.01%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720191A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of preparation method of fresh-keeping freezing beef |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106720191A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of preparation method of fresh-keeping freezing beef |
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Application publication date: 20160928 |