CN107318953A - A kind of novel built additive and preparation method thereof, flavoured meat - Google Patents
A kind of novel built additive and preparation method thereof, flavoured meat Download PDFInfo
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- CN107318953A CN107318953A CN201710703368.8A CN201710703368A CN107318953A CN 107318953 A CN107318953 A CN 107318953A CN 201710703368 A CN201710703368 A CN 201710703368A CN 107318953 A CN107318953 A CN 107318953A
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- novel built
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- additive
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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
- 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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- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to flavoured meat technical field of preservation of fresh, a kind of novel built additive and preparation method thereof, flavoured meat are disclosed, is made up of Rosmarinic acid, carnosic acid, arabo-ascorbic acid and Tea Polyphenols；Concentration is respectively 0.012%, 0.02%, 0.01%, 0.02%；0.2g Rosmarinic acids powder is weighed in 500mL beakers, plus the alcohol of 5ml 75% and is heated to 60 DEG C of dissolving 5min, the rear 100ml deionized waters that add simultaneously are stirred continuously 5min；Tea Polyphenols and sodium isoascorbate each 0.2mL, 0.12mL are measured to solution, 3min is stirred continuously, it is to be dissolved；Rosmarinic acid 0.1g is weighed into solution, 1000mL volumetric flasks are transferred to after stirring 2min, scale, lucifuge refrigeration are settled to deionized water.The present invention improves flavoured meat Color stability；The oxidation of conditioning meat albumen is slow down, the processing approach of flavoured meat has been widened.
Description
Technical field
The invention belongs to flavoured meat technical field of preservation of fresh, more particularly to a kind of novel built additive and preparation method thereof,
Flavoured meat.
Background technology
One of main flow of raw meat consumption is flavoured meat, wherein main include conditioning beef, conditioning pork and opsonized mutton, is contained
Have an abundant nutritional ingredient, but in processing, storage, transport, sales process but easily by microorganism and oxygen effect and
Its yellowish pink is caused to change, the yellowish pink key factor of metmyoglobin percentage composition (MMb%) influence.With people's lives
Level is increasingly improved, and more focuses on the security and quality stability of flavoured meat.Current most domestic flavoured meat is exposed
Stored, transported and sold under state, the sense organ and nutritive value of product can be influenceed by serious, while causing product
Color and luster change, have a strong impact on the quality of product.With the popularization and popularization of cold storing and fresh-keeping technology, flavoured meat turns into master
The consumption of meat species wanted.At present during meat products processing, mainly by add artificial synthesized antioxidant BHA,
BHT, TBHQ etc. improve muscle oxidation resistance, but this kind of synthetized oxidation preventive agent has genotoxic potential, also result in the color of meat
Degree, succulence and local flavor etc. change, and influence the quality of product.
In summary, the problem of prior art is present be：Prevailing in the market or artificial synthesized antioxygen
Agent, such as BHA, BHT, TBHQ, the discovery that deepens continuously with medical science toxicology and biology to its chemical constitution study, bag
Including the world allows the most of artificial synthetized oxidation preventive agents used to have different degrees of injury to human body, shows carcinogenic, causes
In terms of abnormal and mutagenesis.Muscle oxidation resistance, but tool can be improved by adding artificial synthesized antioxidant in meat products processing process
There is genotoxic potential, cause colourity, succulence and local flavor of flavoured meat etc. to change, influence the quality of product.
The content of the invention
The problem of existing for prior art, the invention provides a kind of novel built additive and preparation method thereof, adjusts
Manage meat.
The present invention is achieved in that a kind of novel built additive, and the novel built additive is by Rosmarinic acid, mouse
Tail oxalic acid, arabo-ascorbic acid and Tea Polyphenols composition；
The sodium isoascorbate, Tea Polyphenols, the mass fraction of Rosmarinic acid and carnosic acid be respectively 0.012%,
0.02%th, 0.01%, 0.02%.
Another object of the present invention is to provide a kind of preparation method of the novel built additive, the novel built
The preparation method of additive comprises the following steps：
Step one, weigh 0.2g CAP20 powder in 500mL beakers, plus the alcohol of 5ml 75% and be heated to 60 DEG C dissolving
5min, it is rear to add 100ml deionized waters and be stirred continuously 5min；
Step 2, measures Tea Polyphenols and sodium isoascorbate each 0.2mL, 0.12mL to step one solution, is stirred continuously
3min, it is to be dissolved；
Step 3, weighs RAP200.1g into step 2 solution, 1000mL volumetric flasks is transferred to after stirring 2min, to go
Ionized water is settled to scale, lucifuge refrigeration.
Further, lucifuge refrigeration is standby under the conditions of being placed in 4 DEG C.
Another object of the present invention is to provide a kind of application method of the novel built additive, the application method
Including：Complex additive is sprayed on meat sample surface in aseptic operation box, it is to be absorbed, it is put into sterilized poly- afterwards in triplicate
In ethene preservative film, controlled atmospheric packing is carried out；Use carbon monoxide controlled atmospheric packing, pumpdown time 7s, upper inflation 1.6s, lower inflation
1.4s, deflation 1.4s, winder length 30mm, the top and side of meat sample do not contact volume and meat sample body after preservative film, packaging
The ratio between product is 2:1, lucifuge is refrigerated under the conditions of being placed in 2 ± 1 DEG C.
Further, described is 0.4%CO, 70%CO by volume ratio with carbon monoxide controlled atmospheric packing2And 29.6%N2Composition.
Another object of the present invention is to provide a kind of conditioning beef using the novel built additive.
Another object of the present invention is to provide a kind of conditioning pork using the novel built additive.
Another object of the present invention is to provide a kind of opsonized mutton using the novel built additive.
Advantages of the present invention and good effect are：Using Rosmarinic acid (RAP), carnosic acid (CAP), arabo-ascorbic acid and
The compound combination carbon monoxide controlled atmospheric packing (CO-MAP) of Tea Polyphenols is stable yellowish pink.Natural inhibitor oxidation resistance is strong, peace
Quan Xinggao, have no toxic side effect, while the characteristics of also there is anti-corrosive fresh-keeping, therefore there is preferable color protection to make the meat products of flavoured meat
With.Arabo-ascorbic acid, Tea Polyphenols, RAP and CAP are good naturals, can remove free radical, suppress meat products
It is oxidized.The antioxidation activity of composite vegetables extractive becomes apparent from than the antioxidant effect of single component, and composite natral is anti-oxidant
Agent may be constructed oxidation-reduction system or with showing that multicomponent acts synergistically by other complementations.Adjusted it is contemplated that improving
Manage the Color stability of meat；Compared with the prior art, it has safe green, slows down the oxidation of conditioning meat albumen, is conducive to enterprise
The use of artificial synthesized antioxidant is reduced in processing, the safety and quality of flavoured meat storage is improved, consumption is improved
Person has widened the processing approach of flavoured meat to the acceptability of flavoured meat.
Brief description of the drawings
Fig. 1 is the preparation method flow chart of novel built additive provided in an embodiment of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
It is contemplated that improving the Color stability of flavoured meat；Compared with the prior art, it has safe green, slows down conditioning
The oxidation of meat albumen, is conducive to enterprise to reduce the use of artificial synthesized antioxidant in processing, improve flavoured meat storage
Safety and quality, improve acceptability of the consumer to flavoured meat, widened the processing approach of flavoured meat.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
Novel built additive provided in an embodiment of the present invention is by Rosmarinic acid (RAP20), carnosic acid (CAP20), different
Ascorbic acid and Tea Polyphenols composition.
The sodium isoascorbate, Tea Polyphenols, Rosmarinic acid and carnosic acid concentration are respectively 0.012%, 0.02%,
0.01%th, 0.02%.
As shown in figure 1, the preparation method of novel built additive provided in an embodiment of the present invention comprises the following steps：
S101：0.2g CAP20 powder is weighed in 500mL beakers, plus the alcohol of 5ml 75% and be heated to 60 DEG C dissolving
5min, it is rear to add 100ml deionized waters and be stirred continuously 5min；
S102：Tea Polyphenols and sodium isoascorbate each 0.2mL, 0.12mL are measured to S101 solution, 3min is stirred continuously, treats
It fully dissolves；
S103：RAP200.1g is weighed into S102 solution, 1000mL volumetric flasks are transferred to after stirring 2min, with deionization
Water is settled to scale, and lucifuge refrigeration is standby under the conditions of being placed in 4 DEG C.
The application method of novel built additive provided in an embodiment of the present invention includes：Compounding is added in aseptic operation box
Plus agent is sprayed on meat sample surface, treats that it absorbs, be put into afterwards in triplicate in the polyethylene preservative film sterilized, carry out controlled atmosphere bag
Dress.With carbon monoxide controlled atmospheric packing (volume ratio CO-MAP, 0.4%CO+70%CO2+ 29.6%N2), pumpdown time 7s above fills
Gas 1.6s, lower inflation 1.4s, deflation 1.4s, winder length 30mm, the top and side of meat sample are not contacted after preservative film, packaging
The ratio between volume and meat sample volume are 2:1, lucifuge is refrigerated under the conditions of being placed in 2 ± 1 DEG C.
The application principle of the present invention is further described with reference to experiment.
First, test method：
(1) flavoured meat is handled：
Beef cattle takes its longissimus dorsi muscle after being killed through slaughterhouse, be placed in incubator and transport laboratory back rapidly.Reject fat and knot
Form and be divided into 108 pieces after tissue, 100g every piece heavy or so is divided into 3 groups, determines its colourity, oxymyoglobin percentage composition
(OMb%) and MMb%, and check experiment is set up, puts on sequence number, lucifuge refrigeration is to be measured under the conditions of being placed in 2 ± 1 DEG C, whole processing
Process control is within 30min.Each index is surveyed 3 times daily during measure, and a meat sample can only survey an index.
(2) preparation of complex additive：
It is essential oil to test required sodium isoascorbate and Tea Polyphenols, and RAP20 (20%RAP) and CAP20 (20%CAP) are solid
Body powder, dissolving order is followed successively by CAP, Tea Polyphenols, sodium isoascorbate and RAP.
1) weigh 0.2g CAP20 powder in 500mL beakers, plus the alcohol of 5ml 75% and be heated to 60 °C dissolving 5min,
100ml deionized waters are added afterwards and are stirred continuously 5min.
2) Tea Polyphenols and sodium isoascorbate each 0.2mL, 0.12mL are measured to above-mentioned solution, 3min is stirred continuously, treats it
Fully dissolving.
3) RAP200.1g is weighed into above-mentioned solution, and 1000mL volumetric flasks are transferred to after stirring 2min, it is fixed with deionized water
Hold to scale, lucifuge refrigeration is standby under the conditions of being placed in 4 DEG C.
(3) spray and pack：
1) complex additive is sprayed on to the meat sample surface of flavoured meat in aseptic operation box, treats that it absorbs, in triplicate
It is put into afterwards in the polyethylene preservative film sterilized, carries out controlled atmospheric packing.
2) with carbon monoxide controlled atmospheric packing (CO-MAP, 0.4%CO+70%CO2+ 29.6%N2), pumpdown time 7s, on
1.6s, lower inflation 1.4s, deflation 1.4s are inflated, winder length 30mm, the top and side of the meat sample of flavoured meat do not contact guarantor
The ratio between volume and meat sample volume are 2 after fresh film, packaging:1, lucifuge is refrigerated under the conditions of being placed in 2 ± 1 DEG C, determines its colourity, OMb%
And MMb%.
(4) Expected Results：
Preserved the 1-9 days in the meat sample of flavoured meat and determine indices, sodium isoascorbate, Tea Polyphenols, RAP20, CAP20
When concentration is respectively 0.012%, 0.02%, 0.01%, 0.02%, freshness-keeping and color protection effect preferably, stores 1-7d, and OMb% exists
More than 35%, MMb% are below 45, and L* is above 40, a* and is above 17, b* below 13, and the meat sample of flavoured meat is more
Scarlet and free from extraneous odour；Control group is in 7d, and MMb% is less than 13 higher than 50%, a*, and the meat sample of flavoured meat is brown, flavoured meat
Meat sample start corruption.
Sodium isoascorbate, Tea Polyphenols, RAP20 and CAP20 mass fractions are respectively in the complex additive of the present invention
0.012%th, 0.02%, 0.01%, 0.02%.
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
The preparation method of novel built additive provided in an embodiment of the present invention comprises the following steps：
(1) flavoured meat is handled：
Beef cattle takes its longissimus dorsi muscle after being killed through slaughterhouse, be placed in incubator and transport laboratory back rapidly.Reject fat and knot
Form and be divided into 108 pieces after tissue, 100g every piece heavy or so is divided into 3 groups, determines its colourity, oxymyoglobin percentage composition
(OMb%) and MMb%, and check experiment is set up, puts on sequence number, lucifuge refrigeration is to be measured under the conditions of being placed in 2 ± 1 DEG C, whole processing
Process control is within 30min.Each index is surveyed 3 times daily during measure, and a meat sample can only survey an index.
(2) preparation of complex additive：
It is essential oil to test required sodium isoascorbate and Tea Polyphenols, and RAP20 (20%RAP) and CAP20 (20%CAP) are solid
Body powder, dissolving order is followed successively by CAP20, Tea Polyphenols, sodium isoascorbate and RAP20.
1) weigh 0.2g CAP20 powder in 500mL beakers, plus the alcohol of 5ml 75% and be heated to 60 DEG C dissolving 5min,
100ml deionized waters are added afterwards and are stirred continuously 5min.
2) Tea Polyphenols and sodium isoascorbate each 0.2mL, 0.12mL are measured to above-mentioned solution, 3min is stirred continuously, treats it
Fully dissolving.
3) RAP200.1g is weighed into above-mentioned solution, and 1000mL volumetric flasks are transferred to after stirring 2min, it is fixed with deionized water
Hold to scale, lucifuge refrigeration is standby under the conditions of being placed in 4 DEG C.
(3) spray and pack：
1) complex additive is sprayed on to the meat sample surface of flavoured meat in aseptic operation box, treats that it absorbs, in triplicate
It is put into afterwards in the polyethylene preservative film sterilized, carries out controlled atmospheric packing.
2) with carbon monoxide controlled atmospheric packing (CO-MAP, 0.4%CO+70%CO2+ 29.6%N2), pumpdown time 7s, on
1.6s, lower inflation 1.4s, deflation 1.4s are inflated, winder length 30mm, the top and side of the meat sample of flavoured meat do not contact guarantor
The ratio between volume and the meat sample volume of flavoured meat are 2 after fresh film, packaging:1, lucifuge is refrigerated under the conditions of being placed in 2 ± 1 DEG C, determines its color
Degree, OMb% and MMb%.
(4) determination of colority：
In conditioning meat surface sprinkling complex additive, 3 points are randomly selected, L* (brightness), a* (redness), b* are determined (yellow
Degree), measurement result is averaged.
(5) influences of the various concentrations RAP20 and CAP20 to OMb% and MMb%
The meat sample 20g of flavoured meat is weighed, the buffer solution of sodium phosphate (pH=6.8) that 20mL concentration is 0.04mol/L is added,
Ultrasonication 6min (power after quick grinding：31%, it is ultrasonically treated：3s, interval：2s)；Will processing gained homogenate ice bath
(10 DEG C, 1000g, 30min) is centrifuged after 1h, gained supernatant liquid filtering is simultaneously settled to 25ml with buffer solution of sodium phosphate, determines it
Absorbance at 525,545,565,572nm.The computational methods of different state of oxidation myoglobins relative amounts：
OMb%=(0.882R1-1.267R2+0.809R3-0.361) × 100 (1)
MMb%=(- 2.514R1+0.777R2+0.800R3+1.098) × 100 (2)
R1, R2, R3 are respectively A572/A525, A565/A525, A545/A525 in formula (1), (2).
(6) Expected Results：
Preserved the 1-9 days in the meat sample of flavoured meat and determine indices, sodium isoascorbate, Tea Polyphenols, RAP20, CAP20
When concentration is respectively 0.012%, 0.02%, 0.01%, 0.02%, freshness-keeping and color protection effect preferably, stores 1-7d, and OMb% exists
More than 35%, MMb% are below 45, and L* is above 40, a* and is above 17, b* below 13, and the meat sample of flavoured meat is more
Scarlet and free from extraneous odour；Control group is in 7d, and MMb% is less than 13 higher than 50%, a*, and the meat sample of the flavoured meat of flavoured meat is brown
Color, meat sample starts corruption.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (8)
1. a kind of novel built additive, it is characterised in that the novel built additive is by Rosmarinic acid, carnosic acid, different
Ascorbic acid and Tea Polyphenols composition；
The sodium isoascorbate, Tea Polyphenols, Rosmarinic acid and carnosic acid concentration are respectively 0.012%, 0.02%,
0.01%th, 0.02%.
2. a kind of preparation method of novel built additive as claimed in claim 1, it is characterised in that the novel built addition
The preparation method of agent comprises the following steps：
Step one, weigh 0.2g Rosmarinic acids powder in 500mL beakers, plus the alcohol of 5ml 75% and be heated to 60 DEG C dissolving
5min, it is rear to add 100ml deionized waters and be stirred continuously 5min；
Step 2, measures Tea Polyphenols and sodium isoascorbate each 0.2mL, 0.12mL to step one solution, is stirred continuously 3min, treats
Dissolving；
Step 3, weighs Rosmarinic acid 0.1g into step 2 solution, stirring 2min after be transferred to 1000mL volumetric flasks, with go from
Sub- water is settled to scale, lucifuge refrigeration.
3. the preparation method of novel built additive as claimed in claim 2, it is characterised in that lucifuge under the conditions of being placed in 4 DEG C
Refrigeration is standby.
4. a kind of application method of novel built additive as claimed in claim 1, it is characterised in that the application method bag
Include：Complex additive is sprayed on meat sample surface in aseptic operation box, it is to be absorbed, it is put into the poly- second sterilized afterwards in triplicate
In alkene preservative film, controlled atmospheric packing is carried out；Use carbon monoxide controlled atmospheric packing, pumpdown time 7s, upper inflation 1.6s, lower inflation
1.4s, deflation 1.4s, winder length 30mm, the top and side of meat sample do not contact volume and meat sample body after preservative film, packaging
The ratio between product is 2:1, lucifuge is refrigerated under the conditions of being placed in 2 ± 1 DEG C.
5. the application method of novel built additive as claimed in claim 4, it is characterised in that described to use carbon monoxide controlled atmosphere
Packaging is according to volume ratio by CO-MAP, 0.4%CO, 70%CO2And 29.6%N2Composition.
6. the conditioning beef of novel built additive described in a kind of usage right requirement 1.
7. the conditioning pork of novel built additive described in a kind of usage right requirement 1.
8. the opsonized mutton of novel built additive described in a kind of usage right requirement 1.
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| CN109090438A (en) * | 2018-06-15 | 2018-12-28 | 南京黄教授食品科技有限公司 | A kind of fresh duck blood preparation and preservation method |
| CN109769919A (en) * | 2019-03-13 | 2019-05-21 | 仲恺农业工程学院 | Fresh-keeping emulsion and preparation method and application thereof |
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Application publication date: 20171107 |