CN108157486A - A kind of preparation method and application of lactobionic acid composite coating preservative - Google Patents
A kind of preparation method and application of lactobionic acid composite coating preservative Download PDFInfo
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- CN108157486A CN108157486A CN201711449938.1A CN201711449938A CN108157486A CN 108157486 A CN108157486 A CN 108157486A CN 201711449938 A CN201711449938 A CN 201711449938A CN 108157486 A CN108157486 A CN 108157486A
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- lactobionic acid
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- UOQHWNPVNXSDDO-UHFFFAOYSA-N 3-bromoimidazo[1,2-a]pyridine-6-carbonitrile Chemical compound C1=CC(C#N)=CN2C(Br)=CN=C21 UOQHWNPVNXSDDO-UHFFFAOYSA-N 0.000 title claims abstract description 43
- 229940099563 lactobionic acid Drugs 0.000 title claims abstract description 43
- 239000003755 preservative agent Substances 0.000 title claims abstract description 42
- 239000002131 composite material Substances 0.000 title claims abstract description 41
- 230000002335 preservative effect Effects 0.000 title claims abstract description 40
- 239000011248 coating agent Substances 0.000 title claims abstract description 35
- 238000000576 coating method Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 87
- 239000007788 liquid Substances 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 19
- 229920001661 Chitosan Polymers 0.000 claims description 31
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 239000008273 gelatin Substances 0.000 claims description 21
- 229920000159 gelatin Polymers 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 108010010803 Gelatin Proteins 0.000 claims description 18
- 235000019322 gelatine Nutrition 0.000 claims description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 239000012153 distilled water Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 108010025899 gelatin film Proteins 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 229960000583 acetic acid Drugs 0.000 claims description 7
- 239000012362 glacial acetic acid Substances 0.000 claims description 7
- 229920001617 Vinyon Polymers 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 238000004781 supercooling Methods 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 abstract description 13
- 238000007254 oxidation reaction Methods 0.000 abstract description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 10
- 230000000813 microbial effect Effects 0.000 abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 5
- 230000001681 protective effect Effects 0.000 abstract description 5
- 239000012528 membrane Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 description 17
- 235000015277 pork Nutrition 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 235000013622 meat product Nutrition 0.000 description 8
- 238000005057 refrigeration Methods 0.000 description 7
- 238000005303 weighing Methods 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 210000003097 mucus Anatomy 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000033458 reproduction Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical class N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000219307 Atriplex rosea Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of preparation method and applications of lactobionic acid composite coating preservative, prepare a kind of lactobionic acid composite coating preservative first, be then applied to cold fresh meat it is fresh-keeping in.A kind of preparation method of lactobionic acid composite coating preservative of the present invention is simple and convenient easy to spread, the composite membrane liquid edible prepared using this method, environmentally protective, alternative traditional Chemical Preservative Method of Fruits.A kind of lactobionic acid composite coating preservative is in the application of cold fresh meat fresh-keeping aspect, cold fresh meat is through composite preservative immersion treatment, the increase of cold fresh meat surface moisture loss, microbial reproduction, fat oxidation and Volatile Base Nitrogen value can be slowed down, also with certain effect of color protection.The cold distinctive flavor of fresh meat can be kept, extends the shelf life of cold fresh meat.
Description
Technical field
The invention belongs to antistaling agent preparation and application technical fields, are related to a kind of preparation of lactobionic acid composite coating preservative
Method and application.
Background technology
Meat product industry is mostly fresh-keeping using modes such as hot-working, freezing and addition preservatives, but hot-working and Refrigeration Technique
Quality and nutritive value to cold fresh meat cause certain damage, and chemical preservative has human body potential toxicity again, therefore grinds
Study carefully and develop environmentally protective Perserving materials and method has become the emphasis of numerous scholars research.Edible film is to develop in recent years
A kind of antiseptic preservation technology that can be effectively reduced cold fresh meat juice loss and control microbial contamination to get up.Edible film combines
Crude antistaling agent not only can effectively enhance fungistatic effect, moreover it is possible to make up edible film in terms of bacteriostasis property the defects of, expand
The application range of edible film.
Lactobionic acid is a component and a kind of functional food ingredients in fermented dairy product, in recent years, as acidification
Agent, age resister and mineral element absorption enhancers, the application in industry, dairy industry is baked are more and more extensive.2011,
As antioxidant, stabilizer, gelling agent, U.S. FDA has been approved by being used in pastry food, as mineral element
Hardening agent, U.S. FDA also have agreed to apply it in functional beverage and calcium complement agent.Lactobionic acid is added in feed to be promoted
Absorption into birds to calcium ion improves the hardness of eggshell.It can be in addition, add in lactobionic acid in meat and meat products, after freezing
Reduce moisture loss；Gram-negative bacteria can effectively be inhibited in the preservation of cold fresh meat and meat products, extend meat and meat
The shelf life of product.The Novozymes Company of Denmark and the scholar in the U.S. have declared patent in this regard.
Invention content
The object of the present invention is to provide a kind of preparation method of lactobionic acid composite coating preservative, the preparation method is simply square
It is convenient to promote, the composite membrane liquid edible prepared using this method, environmentally protective, alternative traditional Chemical Preservative Method of Fruits.
It is a further object to provide a kind of lactobionic acid composite coating preservative answering in cold fresh meat fresh-keeping aspect
With, cold fresh meat through composite preservative immersion treatment, can slow down cold fresh meat surface moisture loss, microbial reproduction, fat oxidation and
The increase of Volatile Base Nitrogen value also with certain effect of color protection, can keep the distinctive flavor of cold fresh meat, extend cold fresh meat
Shelf life.
The technical solution adopted in the present invention is a kind of preparation method of lactobionic acid composite coating preservative, this method tool
Body follows the steps below：
A certain amount of chitosan is added in distilled water and stirred, glacial acetic acid is added dropwise when stirring by S1, at room temperature,
After being added dropwise, it is placed on being stirred well to solution clarification in 55~60 DEG C of water-bath, it is quiet at room temperature after the completion of stirring
It puts 30~60min and forms chitosan film liquid, the wherein concentration of volume percent of glacial acetic acid is 1%, a concentration of the 0.01 of chitosan
~0.015g/mL；
A certain amount of gelatin is added in distilled water, is placed on fully stirring in 55~60 DEG C of water-bath by S2, at room temperature
It mixes until being completely dissolved to form gelatin film liquid, wherein a concentration of 0.01~0.015g/mL of gelatin；
S3, the obtained chitosan film liquids of S1 and the obtained gelatin film liquids of S2 are blended, obtain transparent chitosan and
Gelatin cross-blend liquid；
S4, lactobionic acid is added in the obtained chitosans of S3 and gelatin cross-blend liquid, being sufficiently stirred is uniformly mixed it, obtains
To transparent blending film liquid, then blending film liquid is adjusted with NaOH and form lactobionic acid composite film-forming preservative, wherein lactose for 6 to pH
A concentration of 0.02~0.04g/mL of acid.
Further, the volume ratio of chitosan film liquid described in S3 and gelatin film liquid is 1:1.
Further, a concentration of 1mol/L of NaOH described in S4.
The above-mentioned obtained lactobionic acid composite coating preservative of preparation method is in the application of cold fresh meat fresh-keeping aspect, the application
Specifically follow the steps below：
(1) pretreatment of cold fresh meat：The pig ectoloph of slaughterhouse back warp supercooling, acid discharge is rejected into ectoloph in gnotobasis
One layer of fascia and extra fat and connective tissue on surface, are divided into the bulk of 290~310g to be positioned over 4 DEG C of refrigerators meat
Interior refrigeration is spare；
(2) coating problems：The meat piece segmented is impregnated into 1~3min in advance prepared antistaling agent solution, then
Taking-up is placed in draining net and drains 3~5min；
(3) it refrigerates：Cold fresh meat after draining is placed in vinyon pallet in 4 DEG C of refrigerators and refrigerates.
The beneficial effects of the invention are as follows：(1) that the production is simple and convenient is easy to spread for lactobionic acid composite coating preservative；(2) it is newborn
Saccharic acid composite coating preservative edible, environmentally protective, alternative traditional Chemical Preservative Method of Fruits；(3) cold fresh meat is through lactobionic acid
Composite coating preservative immersion treatment can slow down cold fresh meat surface moisture loss, microbial reproduction, fat oxidation and volatile salts
The increase of base values of nitrogen might, also with certain effect of color protection.The cold distinctive flavor of fresh meat can be kept, extends the shelf life of cold fresh meat；
(4) lactobionic acid is added in meat and meat products, moisture loss can be reduced after freezing, it can in the preservation of cold fresh meat and meat products
Effectively to inhibit Gram-negative bacteria, extend the shelf life of meat and meat product.
Specific embodiment
Technical scheme of the present invention is described further with reference to specific embodiment, it is to be understood that the guarantor of the present invention
Shield range is not limited by specific embodiment.
Embodiment 1
A kind of preparation method of lactobionic acid composite coating preservative, this method are specifically what is followed the steps below：
S1, at room temperature, the chitosan for weighing 2.5g are added in 150mL distilled water and are sufficiently stirred, and are added dropwise 2.5mL's when stirring
After being added dropwise, 250mL is settled to distilled water for glacial acetic acid, is then placed into 60 DEG C of stirred in water bath 60min to molten
Liquid is clarified, and is stood 30min after the completion of stirring at room temperature and is formed chitosan film liquid；
S2, at room temperature, the gelatin for weighing 2.5g is added in the distilled water of 150mL and is sufficiently stirred, with distillation after the completion of stirring
Water is settled to 250mL, is then placed into being sufficiently stirred in 55 DEG C of water-bath until being completely dissolved to form gelatin film liquid；
S3, it is 1 by volume by the obtained chitosan film liquids of S1 and the obtained gelatin film liquids of S2:1 blending, obtains
Bright chitosan and gelatin cross-blend liquid；
S4,10g lactobionic acids are added in the obtained chitosans of S3 and gelatin cross-blend liquid, being sufficiently stirred 30min makes it mixed
It closes uniformly, obtains transparent blending film liquid, then adjust blending film liquid with the NaOH of a concentration of 1mol/L forms lactobionic acid to pH for 6
Composite film-forming preservative.
The above-mentioned obtained lactobionic acid composite coating preservative of preparation method is in the application of cold fresh meat fresh-keeping aspect, the application
Specifically follow the steps below：
(1) pretreatment of cold fresh meat：The pig ectoloph of slaughterhouse back warp supercooling, acid discharge is rejected into ectoloph in gnotobasis
Meat is divided into the bulk of 300g to be positioned over cold in 4 DEG C of refrigerators by one layer of fascia and extra fat and connective tissue on surface
It hides spare；
(2) coating problems：The meat piece segmented is impregnated into 1min in advance prepared antistaling agent solution, is then taken out
It is placed in draining net and drains 5min；
(3) it refrigerates：Cold fresh meat after draining is placed in vinyon pallet in 4 DEG C of refrigerators and refrigerates, and takes 4 DEG C of refrigerators
The meat sample of interior refrigeration 0,3,6,9,12 day measures its TVB-N value, TBA values, pH value, juice loss rate, chromatic value and total plate count,
Each sample does three repetitions.The shelf life of the cold fresh meat of blank group (not handled by composite preservative) is 4 days, through compound
Antistaling agent processing cold fresh meat compared with blank group shelf life extension to the 6th day.
Embodiment 2
A kind of preparation method of lactobionic acid composite coating preservative, this method are specifically what is followed the steps below：
S1, at room temperature, the chitosan for weighing 3.75g are added in the distilled water of 150mL and are sufficiently stirred, be added dropwise when stirring
After being added dropwise, 250mL is settled to distilled water, is then placed into 60 DEG C of stirred in water bath for the glacial acetic acid of 2.5mL
60min is clarified to solution, is stood 30min after the completion of stirring at room temperature and is formed chitosan film liquid；
S2, at room temperature, the gelatin for weighing 3.75g is added in the distilled water of 150mL and is sufficiently stirred, with distillation after the completion of stirring
Water is settled to 250mL, is then placed into being sufficiently stirred in 55 DEG C of water-bath until being completely dissolved to form gelatin film liquid；
S3, it is 1 by volume by the obtained chitosan film liquids of S1 and the obtained gelatin film liquids of S2:1 blending, obtains
Bright chitosan and gelatin cross-blend liquid；
S4,10g lactobionic acids are added in the obtained chitosans of S3 and gelatin cross-blend liquid, being sufficiently stirred 30min makes it mixed
It closes uniformly, obtains transparent blending film liquid, then adjust blending film liquid with the NaOH of a concentration of 1mol/L forms lactobionic acid to pH for 6
Composite film-forming preservative.
The above-mentioned obtained lactobionic acid composite coating preservative of preparation method is in the application of cold fresh meat fresh-keeping aspect, the application
Specifically follow the steps below：
(1) pretreatment of cold fresh meat：The pig ectoloph of slaughterhouse back warp supercooling, acid discharge is rejected into ectoloph in gnotobasis
Meat is divided into the bulk of 300g to be positioned over cold in 4 DEG C of refrigerators by one layer of fascia and extra fat and connective tissue on surface
It hides spare；
(2) coating problems：The meat piece segmented is impregnated into 1min in advance prepared antistaling agent solution, is then taken out
It is placed in draining net and drains 5min；
(3) it refrigerates：Cold fresh meat after draining is placed in vinyon pallet in 4 DEG C of refrigerators and refrigerates, and takes 4 DEG C of refrigerators
The meat sample of interior refrigeration 0,3,6,9,12 day measures its TVB-N value, TBA values, pH value, juice loss rate, chromatic value and total plate count,
Each sample does three repetitions.The shelf life of the cold fresh meat of blank group (not handled by composite preservative) is 4 days, through compound
Antistaling agent processing cold fresh meat compared with blank group shelf life extension to the 6th day.
Embodiment 3
A kind of preparation method of lactobionic acid composite coating preservative, this method are specifically what is followed the steps below：
S1, at room temperature, the chitosan for weighing 3.75g are added in the distilled water of 150mL and are sufficiently stirred, be added dropwise when stirring
After being added dropwise, 250mL is settled to distilled water, is then placed into 60 DEG C of stirred in water bath for the glacial acetic acid of 2.5mL
60min is clarified to solution, is stood 30min after the completion of stirring at room temperature and is formed chitosan film liquid；
S2, at room temperature, the gelatin for weighing 3.75g is added in the distilled water of 150mL and is sufficiently stirred, with distillation after the completion of stirring
Water is settled to 250mL, is then placed into being sufficiently stirred in 55 DEG C of water-bath until being completely dissolved to form gelatin film liquid；
S3, it is 1 by volume by the obtained chitosan film liquids of S1 and the obtained gelatin film liquids of S2:1 blending, obtains
Bright chitosan and gelatin cross-blend liquid；
S4,20g lactobionic acids are added in the obtained chitosans of S3 and gelatin cross-blend liquid, being sufficiently stirred 30min makes it mixed
It closes uniformly, obtains transparent blending film liquid, then adjust blending film liquid with the NaOH of a concentration of 1mol/L forms lactobionic acid to pH for 6
Composite film-forming preservative.
The above-mentioned obtained lactobionic acid composite coating preservative of preparation method is in the application of cold fresh meat fresh-keeping aspect, the application
Specifically follow the steps below：
(1) pretreatment of cold fresh meat：The pig ectoloph of slaughterhouse back warp supercooling, acid discharge is rejected into ectoloph in gnotobasis
Meat is divided into the bulk of 300g to be positioned over cold in 4 DEG C of refrigerators by one layer of fascia and extra fat and connective tissue on surface
It hides spare；
(2) coating problems：The meat piece segmented is impregnated into 1min in advance prepared antistaling agent solution, is then taken out
It is placed in draining net and drains 5min；
(3) it refrigerates：Cold fresh meat after draining is placed in vinyon pallet in 4 DEG C of refrigerators and refrigerates, and takes 4 DEG C of refrigerators
The meat sample of interior refrigeration 0,3,6,9,12 day measures its TVB-N value, TBA values, pH value, juice loss rate, chromatic value and total plate count,
Each sample does three repetitions.The shelf life of the cold fresh meat of blank group (not handled by composite preservative) is 4 days, through compound
Antistaling agent processing cold fresh meat compared with blank group shelf life extension to the 9th day.
It is cold by measuring blank group and embodiment 1-3 for the problems such as putrid and deteriorated easily occurs in cold fresh meat cold storage procedure
Volatile Base Nitrogen (TVB-N), fat oxidation degree (TBA), pH, juice loss rate, chromatic value and total plate count during Tibetan
Etc. indexs, investigate influence of the lactobionic acid composite coating preservative to each index in cold fresh meat cold storage procedure.Each embodiment counterpoise
3 times multiple, test data carries out data processing and analysis using SPSS17.0 softwares.Data in following table use average value
The form of ± standard deviation.
Colleague's shoulder mark lowercase letter, same column shoulder mark are represented with capitalization in following each table.Colleague's shoulder mark small letter
There is significant difference (p ＜ 0.05) in alphabetical difference expression group；There is the statistics poor between same column shoulder mark capitalization difference expression group
Different (p ＜ 0.05)；No difference of science of statistics (p in the identical expression group of shoulder mark lowercase of going together>0.05)；Same column shoulder mark capitalization
No difference of science of statistics (p between identical expression group>0.05).
P value (P-Value, Probability, Pr), i.e. probability reflect the possibility size that a certain event occurs.Statistics
It learns according to the obtained p value of significance test method, generally with p<0.05 is has significant difference.
The result of variations of the pork total plate count logarithm of 14 DEG C of storage period different disposals of table
As can be known from Table 1,0~9 day blank group total plate count increases always, during by the 9th day, oneself warp of blank group total plate count
It has been more than standard (the reference GB/T 9959.2-2008 of cold fresh meat《Divide fresh, jelly lean pork》：Total plate count≤1 ×
106CFU/g), and meat sample that embodiment 1-3 is handled through lactobionic acid composite coating preservative is still in the range of fresh meat, this may be
Because the biocidal property of the film forming and chitosan of chitosan and gelatin in itself so that the breeding of part putrefactive microorganisms is pressed down
System.Total plate count logarithm after 9th day between each group has significant difference (p<0.05), and embodiment 3 handle meat sample, corruption
The breeding of bacterium is significantly lower than embodiment 1-2 and blank group, illustrates suppression of the increase of lactose acid concentration in cold fresh meat cold storage procedure
Bacterium can play the role of synergy.Wherein blank group total plate count logarithm at the 12nd day is on a declining curve, it may be possible to due to cold
Fresh meat surface drying loss occurs so that bacterial growth is suppressed.
The result of variations of the pork TVB-N values (mg/100g) of 24 DEG C of storage period different disposals of table
As can be known from Table 2, during entire refrigeration, the TVB-N values of blank group and embodiment 1-3 are presented rising and become
To, be because meat in protein under the action of enzyme and microorganism, be degraded to ammonia and amine metabolite, make TVB-N values increase
Add.The TVB-N values of embodiment 1-3 are less than control group (p<0.05), it may be possible to because of the film forming and shell of chitosan-gelatin
The biocidal property of glycan in itself inhibits the breeding of part aerobic microbiological, increases TVB-N values slow.3rd day to the 12nd day real
A 2TVB-N values are applied significantly lower than embodiment 1, illustrate in lactobionic acid additive amount under the same conditions, to increase chitosan-gelatin
Concentration is fresh-keeping to cold fresh meat synergy.According to GB2707-2016《National food safety standard fresh (jelly) poultry, poultry product》
Volatile Base Nitrogen (mg/100g)≤15, blank group were more than 15mg/100g index values at the 9th day.Embodiment 1-3 was at the 9th day
In the range of fresh meat.
The result of variations of the pork TBA values (mg/kg) of 34 DEG C of storage period different disposals of table
As can be known from Table 3, compared with blank group, TBA values increase slowly, this is because the film forming of composite membrane embodiment 1-3
Property so that meat surface covers one layer of protective barrier, reduces the circulation of meat superficial air so as to reduce the oxidation of lipid.3rd
After it, the TBA values of embodiment 3 illustrate the lactobionic acid of the concentration containing 0.04g/mL less than embodiment 1-2 and blank group (p ＜ 0.05)
Compelx coating liquid energy reduces the oxidation of lipid.The maximum TBA values of usual meat products are 0.7~1, more than being considered to generate oxygen
Change rancid, it is impossible to it is edible, blank group at the 6th day, have begun to occur it is rancid, it is inedible, and embodiment 1-3 is still fresh
In the range of the maximum TBA of meat products, still edible.And corruption just took place after the 9th day in embodiment group 3.
The result of variations of the pork pH value of 44 DEG C of storage period different disposals of table
As can be known from Table 4, increase trend (p is presented in 3~12 days blank group pH<0.05).9th day to 12 days, embodiment 1-3
PH increase it is slow, hence it is evident that less than blank group (p<0.05).
The result of variations of the pork juice loss rate (%) of 54 DEG C of storage period different disposals of table
As can be known from Table 5, the 3rd day juice loss rate value to the 12nd day embodiment 1-3 is less than blank group (p<0.05) it, says
Bright chitosan-gelatin composite membrane liquid can reduce the loss of cold fresh meat surface moisture.And embodiment 3 and embodiment 1-2 and blank group
Between have significant difference, illustrate that the increase of lactose acid concentration may play a role the juice loss for reducing cold fresh meat.
The variation of the juice loss rate value of embodiment 1-3 and blank group has significant difference (p during entire refrigeration<0.05), embodiment 1-3
Increase compared with blank group slow.
The result of variations of the pork coloration L* values of 64 DEG C of storage period different disposals of table
L* values represent brightness value, and L* values are bigger, and the glossiness for representing meat is better.As can be seen from Table 6, the 6th day to
The L* variations of 12 days blank groups have differences (p<0.05) amplitude that, the L* values of embodiment 1-3 decline is small compared with empty table group, brightness value
It is relatively stable.Embodiment 3 can maintain preferable brightness in cold fresh meat storage.
The result of variations of the pork coloration a* values of 74 DEG C of storage period different disposals of table
A* values represent red scale value, depend primarily on the color and the state of oxidation of myoglobins in meat.It can from table 7
Go out, conspicuousness increase is integrally presented in the a* values of blank group.And embodiment 1-3 increases slowly compared with blank group, illustrates coating problems energy
Slow down the degree of oxidation of meat.3 red scale value of embodiment is increased speed significantly lower than embodiment 1-2 (p<0.05), illustrate lactobionic acid
The increase of concentration can slow down the oxidation in meat cold storage procedure.
The result of variations of the pork coloration b* values of 84 DEG C of storage period different disposals of table
B* represents yellowing, and b* values are excessively high to show meat oxidation aggravation, there is a large amount of bacterial reproductions.As can be seen from Table 8, it is empty
White group b* values increase apparent (p compared with embodiment 1-3<0.05), illustrate that coating problems can inhibit the meat in cold fresh meat cold storage procedure
Oxidation.The wherein b* value no difference of science of statistics (p of embodiment 2 and embodiment 3>0.05), illustrate the additive amount of lactobionic acid to cold
B* values in fresh meat cold storage procedure influence little.
Subjective appreciation
Subjective appreciation group passes through the color and luster of subjective appreciation observation meat, smell, mucus and entirety by 10 compositions of personnel
Acceptance level.Sensory evaluation is divided into ten stages：(10=is without discoloration for color；7=light discolourations；0=is extremely unacceptable)；Smell
(10=is very desirable；Peculiar smell slight 7=；0=is extremely unacceptable)；(10=is formed without mucus for mucus formation；7=is slight
Mucus formed；0=is very unacceptable) and whole acceptance level (10=is very desirable；7=is slightly unacceptable
's；0=is extremely unacceptable).Scoring score is defined as unacceptable less than 4.Gained, which scores, removes the numerical value of facial difference maximum,
Take geometrical mean.As a result it is as follows：
The result of the pork organoleptic quality variation of 94 DEG C of storage period different disposals of table
Represent that meat sample do not evaluate by corruption.
As can be seen from Table 9, color score increases with storage period and is declined, and blank group color score is below embodiment
1-3(p<0.05), and blank group had reached unacceptable score at the 6th day.Embodiment 1-3 was in the 6th day sensory evaluation scores
Still within the acceptable range.Pork is due to microorganism growth and fat during the preservation of food in the variation of preservation period color
Caused by matter oxidation.So lactobionic acid has certain promotion for suppressing growth of microorganism with lipid oxidation.
In summary sense organ, physicochemical and microbial index are it is found that embodiment 1 and embodiment 2 can make the shelf life of cold fresh meat
The 6th day can be extended to.Embodiment 3 can make the shelf life extension of cold fresh meat to the 9th day.
Claims (5)
1. a kind of preparation method of lactobionic acid composite coating preservative, which is characterized in that this method is specifically according to following steps
It carries out：
A certain amount of chitosan is added in distilled water and stirred, glacial acetic acid is added dropwise when stirring by S1, at room temperature, dropwise addition
After, it is placed on being stirred well to solution clarification in 55~60 DEG C of water-bath, 30 is stood at room temperature after the completion of stirring
~60min formed chitosan film liquid, wherein the concentration of volume percent of glacial acetic acid be 1%, chitosan a concentration of 0.01~
0.015g/mL；
S2, at room temperature adds in a certain amount of gelatin in distilled water, is placed on being sufficiently stirred in 55~60 DEG C of water-bath straight
Gelatin film liquid is formed to being completely dissolved, wherein a concentration of 0.01~0.015g/mL of gelatin；
S3, the obtained chitosan film liquids of S1 and the obtained gelatin film liquids of S2 are blended, obtain transparent chitosan and gelatin
Blended liquid；
S4, lactobionic acid is added in the obtained chitosans of S3 and gelatin cross-blend liquid, being sufficiently stirred is uniformly mixed it, obtains
Then bright blending film liquid adjusts blending film liquid with NaOH and forms lactobionic acid composite film-forming preservatives, wherein lactobionic acid for 6 to pH
A concentration of 0.02~0.04g/mL.
2. a kind of preparation method of lactobionic acid composite coating preservative as described in claim 1, which is characterized in that described in S3
The volume ratio of chitosan film liquid and gelatin film liquid is 1:1.
3. a kind of preparation method of lactobionic acid composite coating preservative as described in claim 1, which is characterized in that described in S4
A concentration of 1mol/L of NaOH.
4. the obtained lactobionic acid composite coating preservative of preparation method as described in claim 1-3 any one is in cold fresh meat
The application of fresh-keeping aspect.
5. lactobionic acid composite coating preservative as claimed in claim 4 is in the application of cold fresh meat fresh-keeping aspect, which is characterized in that
The application is specifically what is followed the steps below：
(1) pretreatment of cold fresh meat：The pig ectoloph of slaughterhouse back warp supercooling, acid discharge is rejected into outer ridge surface in gnotobasis
One layer of fascia and extra fat and connective tissue, the bulk of 290~310g is divided into be positioned over meat cold in 4 DEG C of refrigerators
It hides spare；
(2) coating problems：The meat piece segmented is impregnated into 1~3min in advance prepared antistaling agent solution, is then taken out
It is placed in draining net and drains 3~5min；
(3) it refrigerates：Cold fresh meat after draining is placed in vinyon pallet in 4 DEG C of refrigerators and refrigerates.
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Application publication date: 20180615 |