CN108703211B - Cold chain fresh-keeping transportation method for meat products - Google Patents
Cold chain fresh-keeping transportation method for meat products Download PDFInfo
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- CN108703211B CN108703211B CN201810409755.5A CN201810409755A CN108703211B CN 108703211 B CN108703211 B CN 108703211B CN 201810409755 A CN201810409755 A CN 201810409755A CN 108703211 B CN108703211 B CN 108703211B
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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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- 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
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Abstract
The invention discloses a cold chain fresh-keeping transportation method for meat products, which comprises the following steps: (1) cutting fresh meat into pieces; (2) carrying out bacteria reduction treatment on the meat blocks; (3) and (5) sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment. According to the cold-chain fresh-keeping transportation method for the meat products, disclosed by the invention, the meat products are subjected to sterilization treatment to reduce the microbial content of the meat products, meanwhile, a non-toxic and edible anti-fresh-keeping layer can be formed on the surfaces of the meat products, and the freshness and the edible safety of the meat products are kept through the whole low-temperature transportation environment.
Description
Technical Field
The invention relates to the field of cold chain fresh-keeping transportation of meat products.
Background
The modern society is short in life rhythm, social economy which is continuously developed, and the living standard of people is further improved, so that higher requirements are provided for the preservation, quality guarantee, storage and transportation of foods and the like. The cold-chain logistics industry is produced in the development process, how to improve the management technical level in the field of cold-chain logistics, how to carry out scientific inventory management, how to control the cost and reduce the waste, and the key point is to optimize and manage each link of the cold-chain logistics. The system comprises a convenient traffic network, a perfect service system and distribution system, effective fresh-keeping equipment and a rapid information processing network in developed countries, and creates good conditions for realizing a logistics service system and a logistics distribution system with low cost and high efficiency of agricultural products. At present, the development of cold-chain logistics in China is still lagged, cold-chain transportation mainly depends on energy consumption as a cost, and the problems of how to improve the transportation preservation effect, reduce the transportation cost and improve the transportation management efficiency are urgent to be met.
The cold chain transportation and preservation of meat products have important influence on freshness, taste and shelf life. The influence factors of the shelf life of fresh meat and meat products mainly comprise two aspects, namely mechanical damage of different degrees in the transportation process, juice loss in the storage process, fat oxidation and the like, so that the fresh meat and meat products lose commodity values; secondly, the influence of mass propagation, growth and metabolism of putrefying microorganisms on the safety of fresh meat and meat products. How to optimize the cold chain transportation link, alleviate the adverse effects caused by these factors, and ensure that the meat products maintain high freshness for a long time has become a problem to be solved urgently in the meat enterprises at present.
The edible film can regulate the migration of moisture, oxygen or solute, thus reducing the loss of juice and dry loss of food in the storage process to a certain extent, reducing the contact with spoilage microorganisms, and being edible together with packaged food without causing environmental pollution. The functional edible film formed by adding the food flavoring agent, the antioxidant, the preservative and other components not only has the characteristics of common edible films, but also has the functions of resisting oxidation, inhibiting the growth of microorganisms, maintaining the flavor and freshness and the like, and makes up for the defects of the common edible films in performance. However, the current application of edible films is mainly focused on the fields of fruits and vegetables, and research on the application of meat products is rare. The edible film is a thin layer which is formed by coating edible materials on the surface of food in a soaking, smearing or spraying mode, so that the purpose of keeping good physical form and edible quality of the food in the processes of food preservation, circulation and sale is achieved. Research application of functional edible films in fresh meat and meat products has attracted people's attention, and related research reports are increasing, but the functional edible films are not commercialized to be applied to fresh keeping of the fresh meat and meat products at present. Combines edible film and cold chain transportation, and has wide application prospect in fresh-keeping transportation of meat food, maintaining freshness of meat and prolonging shelf life.
According to the cold-chain fresh-keeping transportation method for the meat products, disclosed by the invention, the microbial content of the meat products is reduced by carrying out bacteria reduction treatment on the meat products, the freshness, the color and the elasticity of the meat products are maintained through a whole low-temperature transportation environment, and the cold-chain fresh-keeping transportation method for the meat products has an important significance for improving the edible safety of consumers.
Disclosure of Invention
The invention provides a cold chain fresh-keeping transportation method for meat products. In order to solve the problems, the invention adopts the following technical scheme:
a cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh meat into pieces;
(2) carrying out bacteria reduction treatment on the meat blocks;
(3) and sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 0-3 ℃ and the relative humidity of 75-90% in the transportation process.
A cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh meat into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 20-30 deg.C for 3-10 min at a mass ratio of 1 (5-15), taking out the meat blocks, and drying at 15-25 deg.C for 2-8 hr;
(3) and (5) sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment.
Preferably, the transportation process maintains the meat pieces in an environment having a temperature of 0-3 deg.C and a relative humidity of 75-90%.
The bacteria-reducing treatment liquid comprises the following components: 20-50g of agaricus bisporus polysaccharide, 40-80g of sodium alginate, 0.02-0.2g of calcium propionate, 0.005-0.05g of lactic acid, 1-5g of glycerol and 300-900g of water.
The sterilization treatment liquid further preferably comprises the following components: 20-50g of agaricus bisporus polysaccharide, 3-9g of modified isolated soy protein, 40-80g of sodium alginate, 0.02-0.2g of calcium propionate, 0.005-0.05g of lactic acid, 1-5g of glycerol and 900g of water.
The sterilization treatment most preferably comprises the following components: 20-50g of agaricus bisporus polysaccharide, 3-9g of modified isolated soy protein, 40-80g of sodium alginate, 0.02-0.2g of calcium propionate, 0.005-0.05g of lactic acid, 1-5g of glycerol, 0.5-5g of sucrose ester and 900g of water.
The preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components by mass, and stirring at the temperature of 25-35 ℃ and the rotating speed of 100-.
The preparation method of the agaricus bisporus polysaccharide comprises the following steps: (1) drying Agaricus bisporus at 30-50 deg.C for 3-8 hr, pulverizing, and sieving with 20-100 mesh sieve; (2) mixing water and crushed agaricus bisporus according to the water-material ratio of (20-50):1mL/g (namely, 1 g of agaricus bisporus is mixed with 20-50mL of water), homogenizing for 5-25 minutes at the rotation speed of 10000-; (3) adjusting the pH value of the agaricus bisporus ultrasonic extract to 4.5-6 by using 0.5-5mol/L hydrochloric acid, adding cellulase and pectinase, wherein the mass of the cellulase and the pectinase are respectively 0.2-2% and 0.05-0.5% of the mass of the agaricus bisporus ultrasonic extract, heating to 45-70 ℃, and carrying out enzymolysis at 45-70 ℃ for 40-120min to obtain an agaricus bisporus enzymolysis product; (4) and (3) sieving the obtained agaricus bisporus enzymolysis product with a 300-mesh sieve at 100-.
An edible and easily-washed antibacterial film layer is formed on the surface of the meat treated by the antibacterial treatment liquid, and the antibacterial treatment liquid has the effects of resisting bacteria, isolating microorganisms in air and preventing mechanical damage. The agaricus bisporus polysaccharide extract prepared by the method has better film-forming property.
The preparation method of the modified isolated soy protein comprises the following steps: adding 3-9g of soybean protein isolate into 60-120g of water, adding 0.02-2g of tea polyphenol, stirring at 25-35 ℃ for 300 min at the rotation speed of 100-300 r/min to obtain a mixed solution A, then concentrating the mixed solution A under reduced pressure to 30-60% of the original mass, adding 0.5-5 mu g of glutamine transaminase, heating to 40-50 ℃, carrying out enzymolysis at 40-50 ℃ for 2-6h, heating to 70-90 ℃, preserving the heat at 70-90 ℃ for 3-8min to inactivate the enzyme, cooling to 30-40 ℃ to obtain a mixed solution B, then concentrating the mixed solution B under reduced pressure to 30-60% of the original mass, and freeze-drying to obtain the modified soybean protein isolate, wherein the dry basis water content is 1-10%. The reduced pressure drying is a conventional process in the field, and the temperature of each reduced pressure concentration in the invention is 30-40 ℃ and the pressure is 0.03-0.08 MPa. Freeze-drying is a conventional process in the art, and the freeze-drying conditions used in the present invention are: the pre-freezing temperature is set to-40 to-35 ℃, the sublimation temperature is set to 2-7 ℃, the analysis temperature is set to 30-40 ℃, and the vacuum degree is 10-20 Pa.
The soybean protein isolate is modified by the glutamine transaminase, so that cross-linking reaction is formed between proteins and between protein amino acids, in addition, the tea polyphenol can be combined with the soybean protein isolate under the action of hydrogen bonds, hydrophobic bonds and covalent bonds, and the double modification of the tea polyphenol and the glutamine transaminase can change the gel type and viscoelasticity of the protein, help to form a more compact network structure and further achieve the aim of improving the film forming property of the protein.
The sucrose ester added into the bacteria-reducing treatment liquid can further improve the barrier property of the film layer and prevent meat from oxidative deterioration. The sucrose ester is preferably sucrose stearate and/or sucrose acetate isobutyrate. The sucrose ester is further preferably a mixture of sucrose stearate and sucrose acetate isobutyrate in a mass ratio of (1-2): (1-2).
According to the cold-chain fresh-keeping transportation method for the meat products, disclosed by the invention, the meat products are subjected to sterilization treatment to reduce the microbial content of the meat products, meanwhile, a non-toxic and edible anti-fresh-keeping layer can be formed on the surfaces of the meat products, and the freshness, elasticity, color and edible safety of the meat products are maintained through the whole low-temperature transportation environment.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the main raw materials and equipment used were as follows:
beef, boned thigh meat of Luxi cattle, was purchased from Shandong province, Tuxi cattle farm, a refuge military.
Sodium alginate, food grade, performance standard: GB1976-2008, viscosity <150 cps. Specifically purchased from Qingdao Mingyue algae group, Inc., product code: LYF.
Calcium propionate, CAS number: 4075-81-4.
Lactic acid, CAS No.: 50-21-5.
Glycerol, CAS number: 56-81-5.
Soy protein isolate, CAS No.: 9010-10-0, available from Shaanxi Furan Natural products, Inc., model SF 702.
Tea polyphenols, CAS No.: 84650-60-2, the tea polyphenol content is 98%, and the tea is purchased from Shaanxi forest Freund natural products Co.
Glutamine transaminase, CAS number: 80146-85-6, available from east sage food science and technology ltd, taixing, enzyme activity: 100 ten thousand u/g.
Cellulase, CAS number: 9012-54-8, specifically using cellulase with the type of full-component 7000, and the enzyme activity: 7000u/g, purchased from Ningxia Xiesheng industry group Co.
Pectinase with the enzyme activity of 1 wu/g and the model of SAC-015 is purchased from Ningxia Xiesheng industry group Limited.
Agaricus bisporus, Latin scientific name: agaricus bisporus, variety: AS2796, origin: shandong Cui county.
Ethanol, CAS: 64-17-5, wherein the ethanol used in the invention is absolute ethanol with the purity of 99.9 percent and is provided by Shenzhen Huachang chemical Co.
Sucrose stearate, CAS number: 25168-73-4.
Sucrose acetate isobutyrate, CAS No.: 34482-63-8.
In the following examples, the test methods and main instruments used are as follows:
testing the TVB-N value: after 168 hours of transportation according to the examples and comparative examples, the packages were unpacked and the measurements were carried out according to the method of GB/T5009.44-2003 "analytical method for standards of hygiene for meat and meat products", 3 times for each sample and the average value was taken. Evaluation criteria: the first-level freshness is not more than 15mg/100g, the second-level freshness is not more than 20mg/100g, and the deteriorated meat is more than 20mg/100 g.
And (3) shear force testing: after 168 hours of transportation according to the examples and comparative examples, the packages were unpacked and tested according to NY/T1180-2006.
And (3) testing the color difference value: the meat pieces were cut into equal two pieces, and L and a values were measured by a colorimeter (model ADCI-60-C, Tokyo Tack instruments & technologies, Ltd.), 5 samples were taken for each example and comparative example, 10 times were taken for each sample, and the results were averaged over 50 test results. The larger the value of L, the larger the luminance, the larger the value of a, and the red-green bias of the colored material. The beef sample is mainly examined whether the characteristic bright red can be maintained in the storage period, so that the test of the L value and the a value has significance.
The invention is further illustrated by the following examples, in which the parts are by weight unless otherwise specified.
Example 1
A cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh beef into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 25 deg.C for 5min at a mass ratio of 1:10, taking out the meat blocks, and drying at 20 deg.C for 6 hr;
(3) and sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 2 ℃ and the relative humidity of 85% in the transportation process.
The bacteria-reducing treatment liquid comprises the following components: 30g of agaricus bisporus polysaccharide, 60g of sodium alginate, 0.05g of calcium propionate, 0.02g of lactic acid, 1.5g of glycerol and 400g of water. The preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components by mass, and stirring at the temperature of 30 ℃ and the rotating speed of 300 r/min for 40min to obtain the bacteria-reducing treatment liquid.
The preparation method of the agaricus bisporus polysaccharide comprises the following steps: (1) drying Agaricus bisporus at 40 deg.C for 5 hr, pulverizing, and sieving with 50 mesh sieve; (2) mixing water and the crushed agaricus bisporus according to the water-material ratio of 35:1mL/g, homogenizing for 10 minutes at the rotating speed of 15000 r/min to obtain agaricus bisporus slurry, adjusting the pH of the agaricus bisporus slurry to 6.5 by using 2mol/L hydrochloric acid, and then carrying out ultrasonic extraction for 15 minutes under the conditions that the ultrasonic power is 400W and the temperature is 40 ℃ to obtain an agaricus bisporus ultrasonic extract; (3) adjusting the pH value of the agaricus bisporus ultrasonic extract to 5.2 by using 2mol/L hydrochloric acid, adding cellulase and pectinase, wherein the mass of the cellulase and the pectinase is 0.5% and 0.2% of the mass of the agaricus bisporus ultrasonic extract respectively, heating to 60 ℃, and performing enzymolysis at 60 ℃ for 90min to obtain an agaricus bisporus enzymolysis product; (4) and (3) sieving the obtained agaricus bisporus enzymolysis product with a 200-mesh sieve, adding ethanol with the volume 4 times of that of the filtrate into the filtrate, stirring at the temperature of 60 ℃ for 3 hours at the rotating speed of 200 r/min, stopping stirring, standing at the temperature of 60 ℃ for 6 hours, sieving with a 500-mesh sieve, and drying a filter cake for 12 hours at the temperature of 40 ℃ to obtain the agaricus bisporus polysaccharide.
Example 2
A cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh beef into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 25 deg.C for 5min at a mass ratio of 1:10, taking out the meat blocks, and drying at 20 deg.C for 6 hr;
(3) and sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 2 ℃ and the relative humidity of 85% in the transportation process.
The bacteria-reducing treatment liquid comprises the following components: 30g of agaricus bisporus polysaccharide, 5g of modified soybean protein isolate, 60g of sodium alginate, 0.05g of calcium propionate, 0.02g of lactic acid, 1.5g of glycerol and 400g of water. The preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components by mass, and stirring at the temperature of 30 ℃ and the rotating speed of 300 r/min for 40min to obtain the bacteria-reducing treatment liquid.
The preparation method of the agaricus bisporus polysaccharide is the same as that of the example 1.
The preparation method of the modified isolated soy protein comprises the following steps: adding 5.5g of soybean protein isolate into 100g of water, adding 0.07g of tea polyphenol, stirring for 120 minutes at 25 ℃ and at the rotating speed of 200 rpm to obtain a mixed solution A, then concentrating the mixed solution A under reduced pressure to 40% of the original mass under the conditions of 35 ℃ and 0.05MPa, adding 2 mu g of glutamine transaminase, heating to 40 ℃, carrying out enzymolysis for 3 hours at 40 ℃, heating to 85 ℃, carrying out heat preservation for 5min at 85 ℃ to inactivate the enzyme, cooling to 35 ℃ to obtain a mixed solution B, then concentrating the mixed solution B under reduced pressure to 40% of the original mass under the conditions of 35 ℃ and 0.05MPa, and carrying out freeze drying until the water content of a dry basis is 3% to obtain the modified soybean protein isolate. The conditions of freeze drying are as follows: the prefreezing temperature was set at-37 deg.C, the sublimation temperature was set at 5 deg.C, the analysis temperature was set at 30 deg.C, and the degree of vacuum was 15 Pa.
Example 3
A cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh beef into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 25 deg.C for 5min at a mass ratio of 1:10, taking out the meat blocks, and drying at 20 deg.C for 6 hr;
(3) and sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 2 ℃ and the relative humidity of 85% in the transportation process.
The bacteria-reducing treatment liquid comprises the following components: 30g of agaricus bisporus polysaccharide, 5g of modified isolated soy protein, 60g of sodium alginate, 0.05g of calcium propionate, 0.02g of lactic acid, 1.5g of glycerol, 0.8g of sucrose ester and 400g of water. The preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components by mass, and stirring at the temperature of 30 ℃ and the rotating speed of 300 r/min for 40min to obtain the bacteria-reducing treatment liquid.
The sucrose ester is sucrose stearate.
The preparation method of the agaricus bisporus polysaccharide is the same as that of the example 1.
The modified soy protein isolate was prepared as described in example 2.
Example 4
A cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh beef into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 25 deg.C for 5min at a mass ratio of 1:10, taking out the meat blocks, and drying at 20 deg.C for 6 hr;
(3) and sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 2 ℃ and the relative humidity of 85% in the transportation process.
The bacteria-reducing treatment liquid comprises the following components: 30g of agaricus bisporus polysaccharide, 5g of modified isolated soy protein, 60g of sodium alginate, 0.05g of calcium propionate, 0.02g of lactic acid, 1.5g of glycerol, 0.8g of sucrose ester and 400g of water. The preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components by mass, and stirring at the temperature of 30 ℃ and the rotating speed of 300 r/min for 40min to obtain the bacteria-reducing treatment liquid.
The sucrose ester is sucrose acetate isobutyrate.
The preparation method of the agaricus bisporus polysaccharide is the same as that of the example 1.
The modified soy protein isolate was prepared as described in example 2.
Example 5
A cold chain fresh-keeping transportation method for meat products comprises the following steps:
(1) cutting fresh beef into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 25 deg.C for 5min at a mass ratio of 1:10, taking out the meat blocks, and drying at 20 deg.C for 6 hr;
(3) and sealing, packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 2 ℃ and the relative humidity of 85% in the transportation process.
The bacteria-reducing treatment liquid comprises the following components: 30g of agaricus bisporus polysaccharide, 5g of modified isolated soy protein, 60g of sodium alginate, 0.05g of calcium propionate, 0.02g of lactic acid, 1.5g of glycerol, 0.8g of sucrose ester and 400g of water. The preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components by mass, and stirring at the temperature of 30 ℃ and the rotating speed of 300 r/min for 40min to obtain the bacteria-reducing treatment liquid.
The sucrose ester is a mixture of sucrose stearate and sucrose acetate isobutyrate in a mass ratio of 2: 1.
The preparation method of the agaricus bisporus polysaccharide is the same as that of the example 1.
The modified soy protein isolate was prepared as described in example 2.
Comparative example 1
The method is basically the same as example 1 except that in the comparative example 1, the agaricus bisporus polysaccharide is prepared by the following steps: (1) drying Agaricus bisporus at 40 deg.C for 5 hr, pulverizing, and sieving with 50 mesh sieve; (2) mixing the crushed agaricus bisporus with water according to the water-material ratio of 35:1mL/g, homogenizing for 10 minutes at the rotating speed of 15000 r/min to obtain agaricus bisporus slurry, adjusting the pH of the agaricus bisporus slurry to 6.5 by using 2mol/L hydrochloric acid, and then carrying out ultrasonic extraction for 15min under the conditions that the ultrasonic power is 400W and the temperature is 40 ℃ to obtain an ultrasonic extraction product; (3) and (3) sieving the ultrasonic extraction product obtained in the step (2) by a 200-mesh sieve, adding ethanol with the volume 4 times of the volume of the filtrate into the filtrate, stirring at the temperature of 60 ℃ for 3 hours at the rotating speed of 200 r/min, stopping stirring, standing at the temperature of 60 ℃ for 6 hours, sieving by a 500-mesh sieve, and drying the filter cake at the temperature of 40 ℃ for 12 hours to obtain the agaricus bisporus polysaccharide.
Comparative example 2
The method is basically the same as example 1 except that in the comparative example 2, the agaricus bisporus polysaccharide is prepared by the following steps: (1) drying Agaricus bisporus at 40 deg.C for 5 hr, pulverizing, and sieving with 50 mesh sieve; (2) mixing the crushed agaricus bisporus with water according to the water-material ratio of 35:1mL/g, homogenizing for 10 minutes at the rotating speed of 15000 r/min to obtain agaricus bisporus slurry, adjusting the pH of the agaricus bisporus slurry to 5.2 by using 2mol/L hydrochloric acid, adding cellulase and pectinase, wherein the mass of the cellulase and the pectinase are respectively 0.5% of the mass of the agaricus bisporus slurry, heating to 60 ℃, and performing enzymolysis for 90 minutes at 60 ℃ to obtain an agaricus bisporus enzymolysis product; (3) and (3) sieving the obtained agaricus bisporus enzymolysis product with a 200-mesh sieve, adding ethanol with the volume 4 times of that of the filtrate into the filtrate, stirring at the temperature of 60 ℃ for 3 hours at the rotating speed of 200 r/min, stopping stirring, standing at the temperature of 60 ℃ for 6 hours, sieving with a 500-mesh sieve, and drying a filter cake for 12 hours at the temperature of 40 ℃ to obtain the agaricus bisporus polysaccharide.
Comparative example 3
Substantially the same as example 2 except that, in this comparative example 3, the modified soybean protein isolate was prepared as follows: adding 5.5g of soybean protein isolate into 100g of water, adding 0.07g of tea polyphenol, stirring at 25 ℃ and the rotating speed of 200 r/min for 120min to obtain a mixed solution, then concentrating the mixed solution under reduced pressure at 35 ℃ and 0.05MPa to 40% of the original mass, and freeze-drying until the water content of a dry basis is 3% to obtain the modified soybean protein isolate. The conditions of freeze drying are as follows: the prefreezing temperature was set at-37 deg.C, the sublimation temperature was set at 5 deg.C, the analysis temperature was set at 30 deg.C, and the degree of vacuum was 15 Pa.
Comparative example 4
Substantially the same as example 2 except that, in this comparative example 4, the modified soybean protein isolate was prepared as follows: adding 5.5g of soybean protein isolate into 100g of water, adding 2 mu g of glutamine transaminase, heating to 40 ℃, carrying out enzymolysis for 3 hours at 40 ℃, heating to 85 ℃, keeping the temperature at 85 ℃ for 5min to inactivate the enzyme, cooling to 35 ℃ to obtain a mixed solution, then carrying out reduced pressure concentration on the mixed solution at 35 ℃ and 0.05MPa to 40% of the original mass, and carrying out freeze drying until the water content of a dry basis is 3% to obtain the modified soybean protein isolate. The conditions of freeze drying are as follows: the prefreezing temperature was set at-37 deg.C, the sublimation temperature was set at 5 deg.C, the analysis temperature was set at 30 deg.C, and the degree of vacuum was 15 Pa.
Testing the effects
Table 1: TVB-N value, shearing force and color difference value test result table
From the above data, it can be seen that fresh meat that has been subjected to the cold chain refreshing transport of the present invention for 168 hours still maintains good color, brightness, tenderness and freshness. The bacteria number of the fresh meat treated by the used bacteria-reducing treatment liquid is reduced, and an edible fresh-keeping isolation layer is formed on the surface of the meat after the bacteria-reducing treatment, so that moisture and microorganisms are isolated, mechanical damage is avoided, and the physicochemical property of the meat is kept unchanged. The polysaccharide with better film-forming property is obtained by optimizing the preparation method of the agaricus bisporus polysaccharide extract. Through double modification of tea polyphenol and glutamine transaminase, the gel type and viscoelasticity of the soybean protein isolate can be changed, and a more compact network structure is formed, so that the fresh-keeping isolation effect is improved.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (5)
1. A cold chain fresh-keeping transportation method for meat products is characterized by comprising the following steps:
(1) cutting fresh meat into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 20-30 deg.C for 3-10 min at a mass ratio of 1 (5-15), taking out the meat blocks, and drying at 15-25 deg.C for 2-8 hr;
(3) hermetically packaging and transporting the meat blocks subjected to the bacteria reduction treatment;
the bacteria-reducing treatment liquid comprises the following components: 20-50g of agaricus bisporus polysaccharide, 3-9g of modified isolated soy protein, 40-80g of sodium alginate, 0.02-0.2g of calcium propionate, 0.005-0.05g of lactic acid, 1-5g of glycerol, 0.5-5g of sucrose ester and 900g of water;
the preparation method of the modified isolated soy protein comprises the following steps: adding 3-9g of soybean protein isolate into 60-120g of water, adding 0.02-2g of tea polyphenol, stirring at 25-35 ℃ for 300 min at the rotation speed of 100-300 r/min to obtain a mixed solution A, then concentrating the mixed solution A under reduced pressure to 30-60% of the original mass, adding 0.5-5 mu g of glutamine transaminase, heating to 40-50 ℃, carrying out enzymolysis at 40-50 ℃ for 2-6h, heating to 70-90 ℃, preserving the heat at 70-90 ℃ for 3-8min to inactivate the enzyme, cooling to 30-40 ℃ to obtain a mixed solution B, then concentrating the mixed solution B under reduced pressure to 30-60% of the original mass, and freeze-drying to obtain a modified soybean protein isolate, wherein the dry basis water content is 1-10%;
the preparation method of the agaricus bisporus polysaccharide comprises the following steps: (1) drying Agaricus bisporus at 30-50 deg.C for 3-8 hr, pulverizing, and sieving with 20-100 mesh sieve; (2) mixing water and crushed agaricus bisporus according to the water-material ratio of (20-50):1mL/g, homogenizing at the rotation speed of 10000-; (3) adjusting the pH value of the agaricus bisporus ultrasonic extract to 4.5-6 by using 0.5-5mol/L hydrochloric acid, adding cellulase and pectinase, wherein the mass of the cellulase and the pectinase are respectively 0.2-2% and 0.05-0.5% of the mass of the agaricus bisporus ultrasonic extract, heating to 45-70 ℃, and carrying out enzymolysis at 45-70 ℃ for 40-120min to obtain an agaricus bisporus enzymolysis product; (4) and (3) sieving the obtained agaricus bisporus enzymolysis product with a 300-mesh sieve at 100-.
2. The cold-chain fresh-keeping transportation method for meat products as claimed in claim 1, wherein the sucrose ester is sucrose stearate and/or sucrose acetate isobutyrate.
3. The cold-chain fresh-keeping transportation method for meat products as claimed in claim 2, wherein the sucrose ester is a mixture of sucrose stearate and sucrose acetate isobutyrate, and the mass ratio of the sucrose stearate to the sucrose acetate isobutyrate is (1-2): 1-2.
4. The cold chain fresh-keeping transportation method of meat products as claimed in claim 1, comprising the steps of:
(1) cutting fresh beef into pieces;
(2) and (3) bacteria reduction treatment: soaking the meat blocks in the bacteria-reducing treatment liquid at 25 deg.C for 5min at a mass ratio of 1:10, taking out the meat blocks, and drying at 20 deg.C for 6 hr;
(3) hermetically packaging and transporting the meat blocks subjected to the bacteria reduction treatment, wherein the meat blocks are kept in an environment with the temperature of 2 ℃ and the relative humidity of 85% in the transportation process;
the bacteria-reducing treatment liquid comprises the following components: 30g of agaricus bisporus polysaccharide, 5g of modified isolated soy protein, 60g of sodium alginate, 0.05g of calcium propionate, 0.02g of lactic acid, 1.5g of glycerol, 0.8g of sucrose ester and 400g of water; the preparation method of the bacteria-reducing treatment liquid comprises the following steps: weighing the components according to the mass, and stirring at the temperature of 30 ℃ and the rotating speed of 300 r/min for 40 minutes to obtain an antibacterial treatment solution;
the sucrose ester is a mixture of sucrose stearate and sucrose acetate isobutyrate in a mass ratio of 2: 1;
the preparation method of the agaricus bisporus polysaccharide comprises the following steps: (1) drying Agaricus bisporus at 40 deg.C for 5 hr, pulverizing, and sieving with 50 mesh sieve; (2) mixing water and the crushed agaricus bisporus according to the water-material ratio of 35:1mL/g, homogenizing for 10 minutes at the rotating speed of 15000 r/min to obtain agaricus bisporus slurry, adjusting the pH of the agaricus bisporus slurry to 6.5 by using 2mol/L hydrochloric acid, and then carrying out ultrasonic extraction for 15 minutes under the conditions that the ultrasonic power is 400W and the temperature is 40 ℃ to obtain an agaricus bisporus ultrasonic extract; (3) adjusting the pH value of the agaricus bisporus ultrasonic extract to 5.2 by using 2mol/L hydrochloric acid, adding cellulase and pectinase, wherein the mass of the cellulase and the pectinase is 0.5% and 0.2% of the mass of the agaricus bisporus ultrasonic extract respectively, heating to 60 ℃, and performing enzymolysis at 60 ℃ for 90min to obtain an agaricus bisporus enzymolysis product;
(4) sieving the obtained agaricus bisporus enzymolysis product with a 200-mesh sieve, adding ethanol with the volume 4 times of the volume of the filtrate into the filtrate, stirring at the temperature of 60 ℃ for 3 hours at the rotating speed of 200 r/min, stopping stirring, standing at the temperature of 60 ℃ for 6 hours, sieving with a 500-mesh sieve, and drying the filter cake at the temperature of 40 ℃ for 12 hours to obtain agaricus bisporus polysaccharide;
the preparation method of the modified isolated soy protein comprises the following steps: adding 5.5g of soybean protein isolate into 100g of water, adding 0.07g of tea polyphenol, stirring for 120 minutes at 25 ℃ and at the rotating speed of 200 rpm to obtain a mixed solution A, then concentrating the mixed solution A under reduced pressure to 40% of the original mass under the conditions of 35 ℃ and 0.05MPa, adding 2 mu g of glutamine transaminase, heating to 40 ℃, carrying out enzymolysis for 3 hours at 40 ℃, heating to 85 ℃, carrying out heat preservation for 5min at 85 ℃ to inactivate the enzyme, cooling to 35 ℃ to obtain a mixed solution B, then concentrating the mixed solution B under reduced pressure to 40% of the original mass under the conditions of 35 ℃ and 0.05MPa, and carrying out freeze drying until the water content of a dry basis is 3% to obtain the modified soybean protein isolate.
5. The cold-chain fresh-keeping transportation method of meat products as claimed in claim 1, wherein the temperature at each time of vacuum concentration is 30-40 ℃ and the pressure is 0.03-0.08 MPa; the conditions for freeze-drying were: the pre-freezing temperature is set to-40 to-35 ℃, the sublimation temperature is set to 2-7 ℃, the analysis temperature is set to 30-40 ℃, and the vacuum degree is 10-20 Pa.
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