CN108813380B - Preparation method of antioxidant conditioned meat product - Google Patents
Preparation method of antioxidant conditioned meat product Download PDFInfo
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- CN108813380B CN108813380B CN201810476231.8A CN201810476231A CN108813380B CN 108813380 B CN108813380 B CN 108813380B CN 201810476231 A CN201810476231 A CN 201810476231A CN 108813380 B CN108813380 B CN 108813380B
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- 238000002360 preparation method Methods 0.000 title claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 132
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 110
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- 238000000034 method Methods 0.000 claims abstract description 29
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- 235000013372 meat Nutrition 0.000 claims abstract description 20
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- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims abstract description 4
- 239000002244 precipitate Substances 0.000 claims description 50
- 238000000605 extraction Methods 0.000 claims description 40
- 239000006228 supernatant Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000012153 distilled water Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
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- 238000012360 testing method Methods 0.000 description 2
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- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 1
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- 244000163122 Curcuma domestica Species 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
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- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a method for preparing an antioxidant conditioned meat product, which comprises the following steps: s1, raw material treatment: removing connective tissue and significant fat from the meat product; s2, preparing an antioxidant pickling liquid: extracting myofibrillar protein from broken meat produced by cutting in the meat slaughtering industry, adding 0.3-0.6 mol/L NaCl solution, and adjusting the pH value to 11-12 to prepare a myofibrillar protein solution; adding curcumin to react fully to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.1-0.8 mg/mL, and adjusting the pH value to 7 to obtain the antioxidant pickling liquid; s3, pickling: injecting the antioxidant curing liquid prepared in the step S2 into the meat product treated in the step S1 to obtain the antioxidant conditioned meat product. The method of the invention can not only improve the nutritive value of the meat product, inhibit the oxidation of fat and prolong the storage period, but also endow the meat product with certain color and luster, and meet the nutritional requirements of consumers on the management of the meat product.
Description
Technical Field
The invention belongs to the field of meat product processing, particularly relates to an antioxidant method for a processed meat product, belongs to innovation of a traditional processed meat product processing technology, and particularly relates to a preparation method for an antioxidant processed meat product.
Background
With the development of social economy, consumers put higher requirements on the safety, health, convenience and nutritional value of meat products. The conditioned meat product is a meat product which takes fresh meat as a main raw material, is stored, transported and sold under the conditions of packaging and cold chain after seasoning and simple processing, and can be conveniently eaten. The product is popular with consumers due to the characteristics of convenient eating, high added value, balanced nutrition and the like, and becomes the first choice for consumption of people. However, the shelf life of the prepared meat product is seriously influenced because the prepared meat product is easy to be oxidized and deteriorated in the storage process, and the putrefaction and deterioration of the meat product can be greatly prevented by adding the antioxidant.
CN201410413425.5 discloses an antioxidant pickling process for a meat product containing fat and skin. Provides an antioxidant pickling process of a meat product containing fat and with skin, which can prolong the storage period and avoid oxidation and yellowing. The method comprises the working procedures of material selection, finishing and packaging, wherein the working procedures of wet pickling, biological antioxidant addition, edible film coating and dry pickling are sequentially arranged between the working procedures of finishing and packaging, the working procedure of biological antioxidant addition comprises the steps of biological antioxidant preparation and biological antioxidant addition, and the biological antioxidant addition comprises the following steps: uniformly brushing the biological antioxidant on the surface of the meat product, and quickly drying, wherein the working procedure of coating the edible film comprises the following steps: on the meat product with the biological antioxidant coated on the air-dried surface in the previous step, the dry curing process comprises the following steps: uniformly wiping powder-shaped salt on the surface of the meat product with the carboxymethyl cellulose membrane layer in the last step. The invention adopts tea polyphenol, vitamin C and citric acid to form an antioxidant, and has multiple antioxidant components and single function.
Curcumin is a fat-soluble polyphenol extracted from turmeric and has strong physiological and pharmacological activities. Research shows that curcumin has biological activities of resisting inflammation, resisting oxidation, reducing blood fat, inhibiting type II diabetes complications, inhibiting thrombus and myocardial infarction, resisting cancer and the like.
The curcumin is added into meat products such as chicken breast meat, fish meat, duck leg meat and the like, so that the curcumin not only has an antioxidant effect, but also can improve the nutritional value of the meat products, and the curcumin is simple in operation process and simple and easily available in raw materials.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provide a preparation method of an antioxidant conditioned meat product, which uses a myofibrillar protein-curcumin composite solution to replace the traditional pickling solution, can inhibit fat oxidation of the meat product, prolong the storage period and improve the nutritional value of the meat product.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for preparing an antioxidant conditioned meat product, comprising the steps of:
s1, raw material treatment: removing connective tissue and significant fat from the meat product;
s2, preparing an antioxidant pickling liquid: extracting myofibrillar proteins from ground meat produced by cutting in the meat slaughtering industry; adding 0.3-0.6 mol/L NaCl solution into the myofibrillar protein, and adjusting the pH value to 11-12 to prepare a myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.1-0.8 mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution;
s3, pickling: injecting the antioxidant curing liquid prepared in the step S2 into the meat product treated in the step S1 to obtain the antioxidant conditioned meat product.
More preferably, the preparation of the antioxidant curing liquid comprises the following steps: extracting myofibrillar proteins from ground meat produced by cutting in the meat slaughtering industry; adding 0.45mol/L NaCl solution into the myofibrillar protein, and adjusting the pH value to 11.5 to prepare a myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Curcumin is insoluble in water and insoluble under acidic conditions, which greatly reduces its absorption rate in normal use. Adding a NaCl solution into myofibrillar protein to improve the dispersibility and stability of the protein solution, and then opening the protein structure under an extremely alkaline condition to expose hydrophobic groups; at the moment, hydrophobic polyphenol curcumin is added, and hydrophobic groups of the two are close to each other and aggregated, so that the curcumin is pressed into a myofibrillar protein molecule, and when the pH is adjusted back to a neutral environment, the curcumin is remained in the myofibrillar protein structure, and the solubility, stability and bioavailability of the curcumin can be obviously improved. The obtained myofibrillar protein-curcumin composite solution is injected into meat products such as chicken breast meat, duck leg meat and the like, so that the effects of curcumin on resisting inflammation, resisting oxidation, reducing blood fat, inhibiting type II diabetes complications, inhibiting thrombus, myocardial infarction, resisting cancer and other biological activities can be exerted. Not only prolongs the storage period of the meat product, but also improves the nutritive value of the meat product.
Extracting myofibrillar protein, reacting the myofibrillar protein with curcumin, pretreating meat products and injecting subsequent antioxidant curing liquid at the temperature of 4 ℃ preferably in the environment of 2-6 ℃, and the influence of bacteria and the like in the operation process can be reduced.
Preferably, the extraction of myofibrillar proteins in the step S2 includes the steps of:
s201, adding 9-11 times of NaCl extraction solution A with the concentration of 25mmol/L, pH value of 7.5 into the minced meat, stirring for 5-15 s, then carrying out centrifugal separation for 5-15 min, discarding supernatant and keeping precipitate;
s202, adding 3-7 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate of S201, homogenizing at 6000-10000 rpm/min for 30-90S, then carrying out centrifugal separation for 5-15 min, discarding supernatant and retaining the precipitate;
s203, adding 3-7 times of the NaCl extraction solution B into the precipitate obtained in the step S202, homogenizing at 6000-10000 rpm/min for 30-90S, filtering with three layers of gauze to remove connective tissues and fat, centrifugally separating filtrate for 5-15 min, discarding supernatant and keeping the precipitate;
and S204, washing the precipitate obtained in the step S203 with distilled water for 1-4 times, and collecting the precipitate, namely the myofibrillar protein finally extracted.
More preferably, the extraction of myofibrillar proteins in the step S2 includes the steps of:
s201, adding 10 times of NaCl extraction solution A with the concentration of 25mmol/L, pH value of 7.5 into the minced meat, stirring for 10s by a stirrer, then carrying out centrifugal separation for 10min, discarding supernatant and keeping precipitate;
s202, adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate of S201, homogenizing for 60S at 8000rpm/min by using a homogenizer, centrifuging for 10min, discarding the supernatant and keeping the precipitate;
s203, adding 5 times of the NaCl extraction solution B into the precipitate obtained in the step S202, homogenizing the mixture for 60S at 8000rpm by using a homogenizer, filtering the mixture by using three layers of gauze to remove connective tissues and fat, carrying out centrifugal separation on the filtrate for 10min, discarding the supernatant and keeping the precipitate;
and S204, washing the precipitate obtained in the step S203 with distilled water for 2 times, and collecting the precipitate, namely the myofibrillar protein finally extracted.
Preferably, in the step S2, curcumin is added into the myofibrillar protein solution, and the reaction is performed for 20 to 30min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2 mg/mL. More preferably, the myofibrillar protein solution is added with curcumin, and the myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL is prepared after the reaction is carried out for 25 min.
The myofibrillar protein is precipitated under the action of NaCl extraction solution A with low ionic strength, and is convenient for separation and extraction.
More preferably, the temperature of the NaCl extraction solution A and the NaCl extraction solution B is 2-8 ℃. Further preferably, the temperature of the NaCl extraction solution a and the NaCl extraction solution B is 4 ℃. The extraction solution is stored in a low-temperature environment for later use after the preparation process is finished, so that the influence of bacteria and the like in the operation process can be reduced.
Preferably, in the step S204, the temperature of the distilled water is 2 to 6 ℃. More preferably, in the step S204, the temperature of the distilled water is 4 ℃. The low-temperature treatment of the distilled water is beneficial to reducing the influence of bacteria and the like in the operation process.
Preferably, the centrifugation conditions in steps S201 to S203 are 8000 to 12000 g. More preferably, the centrifugation conditions of the steps S201 to S203 are 10000 g.
Preferably, in the step S3, the weight of the meat product after injection is increased by 18-25%. More preferably, the meat product increases in weight by 20% after injection.
Compared with the prior art, the invention has the beneficial effects that:
the myofibrillar protein-curcumin composite solution is used for replacing the traditional pickling solution, so that the nutritional value of the meat product can be improved, the fat oxidation of the meat product is inhibited, the storage period is prolonged, a certain color is given to the meat product, and the nutritional requirement of consumers on meat product conditioning is met.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
S1, processing of raw materials: weighing 500g of chicken breast meat with connective tissues and obvious fat removed, and storing at 4 ℃ for later use;
preparation of NaCl extraction solution A: weighing a proper amount of NaCl, adding water to prepare a solution with the NaCl concentration of 25mmol/L, and adjusting the pH value of the solution to 7.5 by using food-grade HCl or NaOH;
preparing a NaCl extraction solution B: weighing a proper amount of NaCl, adding water to prepare a solution with the NaCl concentration of 0.1mol/L, and adjusting the pH value of the solution to 7.5 by using food-grade HCl or NaOH;
preparation of 0.45mol/L NaCl solution: weighing a proper amount of NaCl, and adding water to prepare a solution with the NaCl concentration of 0.45 mol/L;
the curcumin and the solution prepared above are stored at 4 ℃ for later use.
S2, preparing an antioxidant pickling liquid: the operation environment is under the condition of 4 ℃,
s201) weighing 100g of chicken breast minced meat, adding 10 times of NaCl extraction solution A with the concentration of 25mmol/L, pH value of 7.5, stirring for 10S by a stirrer, centrifuging for 10min, discarding supernatant and keeping precipitate;
s202) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by a homogenizer, centrifuging for 10min at 10000g, discarding the supernatant and retaining the precipitate;
s203) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by using a homogenizer, filtering by using three layers of gauze to remove connective tissues and fat, centrifuging 10000g of filtrate for 10min, discarding supernatant and retaining the precipitate;
s204), washing the precipitate obtained by the step of S204) with distilled water for 2 times, and collecting the precipitate to obtain the final extracted myofibrillar protein;
adding 0.45mol/L NaCl solution into the myofibrillar protein obtained in the step S204, and adjusting the pH value to 11.5 to prepare a myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
S3, injecting the obtained myofibrillar protein-curcumin oxidation-resistant pickling liquid into the chicken breast, and stopping injection after the weight is increased to 600g to obtain the oxidation-resistant conditioned chicken breast.
Example 2
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, adding 0.45mol/L NaCl solution into the myofibrillar protein obtained in the step S204, and adjusting the pH value to 12 to obtain the myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Example 3
The same as example 1 except that:
in the preparation process of the antioxidant curing liquid of the step S2, S201) 100g of chicken breast crushed meat is weighed, 9 times of NaCl extraction solution A with the concentration of 25mmol/L, pH value of 7.5 is added, the mixture is stirred for 10S by a stirrer and then is centrifugally separated for 10min, supernatant is discarded, and sediment is reserved.
Example 4
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, S202) adding 3 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the sediment, homogenizing the mixture for 60S at 8000rpm/min by a homogenizer, centrifuging the mixture for 10min at 10000g, discarding the supernatant and keeping the sediment;
s203) adding 7 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by using a homogenizer, filtering by using three layers of gauze to remove connective tissues and fat, centrifuging 10000g of filtrate for 10min, discarding supernatant and retaining the precipitate;
example 5
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, S202) 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 is added into the sediment, the mixture is homogenized for 60S at 8000rpm/min by a homogenizer and then is centrifugally separated for 10min at 8000g, the supernatant is discarded, and the sediment is reserved;
s203) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by using a homogenizer, filtering by using three layers of gauze to remove connective tissues and fat, centrifuging 12000g of filtrate for 10min, discarding supernatant and retaining the precipitate;
example 6
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, S202) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing the mixture for 60S at 6000rpm/min by a homogenizer, then centrifuging and separating the mixture for 10min at 10000g, discarding the supernatant and keeping the precipitate;
s203) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing the mixture for 60S at 10000rpm/min by a homogenizer, filtering the mixture by using three layers of gauze to remove connective tissues and fat, centrifuging the filtrate for 10min at 10000g, discarding the supernatant and retaining the precipitate;
example 7
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, adding 0.3mol/L NaCl solution into the myofibrillar protein obtained in the step S204, and adjusting the pH value to 11.5 to prepare the myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Example 8
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, adding 0.45mol/L NaCl solution into the myofibrillar protein obtained in the step S204, and adjusting the pH value to 11.5 to prepare the myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.1mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Comparative example 1
The same as example 1 except that:
in the preparation process of the anti-oxidation curing liquid of the step S2, adding 0.45mol/L NaCl solution into the myofibrillar protein obtained in the step S204, and adjusting the pH value to 10 to obtain the myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Comparative example 2
The same as example 1 except that:
s1, in the process of processing raw materials,
preparation of NaCl extraction solution A: weighing a proper amount of NaCl, adding water to prepare a solution with the NaCl concentration of 0.45mol/L, and adjusting the pH value of the mixed solution to 7.5 by using food-grade HCl or NaOH;
preparation of 0.1mol/L NaCl solution: weighing a proper amount of NaCl, and adding water to prepare a solution with the NaCl concentration of 0.1 mol/L.
S2, preparing an antioxidant pickling liquid: the operation environment is under the condition of 4 ℃,
s201, adding 10 times of NaCl extraction solution A with the concentration of 0.45mol/L, pH value of 7.5 into the minced meat, stirring for 10s, then carrying out centrifugal separation for 10min, discarding supernatant and keeping precipitate;
s202) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by a homogenizer, centrifuging for 10min at 10000g, discarding the supernatant and retaining the precipitate;
s203) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by using a homogenizer, filtering by using three layers of gauze to remove connective tissues and fat, centrifuging 10000g of filtrate for 10min, discarding supernatant and retaining the precipitate;
s204), washing the precipitate obtained by the step of S204) with distilled water for 2 times, and collecting the precipitate to obtain the final extracted myofibrillar protein;
adding 0.1mol/L NaCl solution into the myofibrillar protein obtained in the step S204, and adjusting the pH value to 11.5 to prepare a myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Comparative example 3
The same as example 1 except that:
s1, in the process of processing raw materials,
preparation of NaCl extraction solution A: weighing a proper amount of NaCl, adding water to prepare a solution with the NaCl concentration of 0.45mol/L, and adjusting the pH value of the solution to 7.5 by using food-grade HCl or NaOH;
preparation of 25mmol/L NaCl solution: weighing a proper amount of NaCl, and adding water to prepare a solution with the NaCl concentration of 25 mmol/L.
S2, preparing an antioxidant pickling liquid: the operation environment is under the condition of 4 ℃,
s201, adding 10 times of NaCl extraction solution A with the concentration of 0.45mol/L, pH value of 7.5 into the minced meat, stirring for 10s, then carrying out centrifugal separation for 10min, discarding supernatant and keeping precipitate;
s202) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by a homogenizer, centrifuging for 10min at 10000g, discarding the supernatant and retaining the precipitate;
s203) adding 5 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate, homogenizing for 60S at 8000rpm/min by using a homogenizer, filtering by using three layers of gauze to remove connective tissues and fat, centrifuging 10000g of filtrate for 10min, discarding supernatant and retaining the precipitate;
s204), washing the precipitate obtained by the step of S204) with distilled water for 2 times, and collecting the precipitate to obtain the final extracted myofibrillar protein; adding 25mmol/L NaCl solution into the myofibrillar protein obtained in S204, and adjusting the pH value to 11.5 to obtain the myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting for 25min to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution.
Test example 1 measurement of embedding percentage
Taking the myofibrillar protein-curcumin oxidation resistant pickling liquid prepared in the examples 1-7 and the comparative examples 1-3, centrifuging for 10min at 10000g, taking the supernatant, adding chloroform, rotating overnight to fully dissolve curcumin in chloroform, measuring the light absorption value at 419nm, and obtaining the curcumin concentration in the supernatant through a curcumin-chloroform standard curve. Then, the inclusion ratio (%) of curcumin (curcumin concentration in supernatant/total curcumin concentration in complex solution) was calculated as 100%, and the measurement results are shown in table 1 below.
TABLE 1 measurement results of curcumin encapsulation efficiency
From the measurement results of the curcumin embedding rate, it can be seen that: 1) when the reaction pH value is 11.5, the combination effect of the curcumin and the myofibrillar protein is better, which also indicates that the solubility of the curcumin can be obviously improved; 2) the concentration of the extracting solution and the concentration of NaCl solution in the processes of extracting myofibrillar protein and subsequent dissolving influence the embedding rate of curcumin, low salt is adopted to precipitate protein in the extracting process, and high salt is used for dissolving in the embedding process, so that the subsequent embedding treatment with curcumin is facilitated.
Test example 2 measurement of Pickling Effect
The antioxidant conditioned chicken breasts prepared in example 1 and example 8 and the chicken breasts of the blank control group which are not injected with the antioxidant curing liquid of the invention are stored at 4 ℃ for 12 days, and the TBARS value of the chicken breasts is measured. 5g of the above chicken breast was taken, 25mL of a mixed solution containing 7.5% trichloroacetic acid and 0.1% sodium ethylenediaminetetraacetate was added, homogenized at 8000rpm for 45s, and centrifuged at 12,000g for 5 min. An equivalent amount of thiobarbituric acid solution (20mmol/L) was added to 2mL of the supernatant solution, and the absorbance was measured at 532nm in a boiling water bath for 30min using distilled water as a control, and the TBARS value (mass of malondialdehyde per kg of meat (mg)) was calculated from the malondialdehyde standard curve, and a higher TBARS value indicates a higher degree of oxidation. The measurement results are shown in table 2 below:
TABLE 2 comparison of oxidation resistance
| TBARS | Example 1 | Example 8 | Blank control group |
| 1day | 0.0366 | 0.0387 | 0.0445 |
| 4day | 0.0382 | 0.0392 | 0.0498 |
| 8day | 0.0445 | 0.0501 | 0.0756 |
| 12day | 0.0475 | 0.0673 | 0.1539 |
As can be seen from the comparison of the data, 1) the chicken breast injected with the myofibrillar protein-curcumin antioxidant curing liquid has obvious antioxidant effect; 2) curcumin concentration had less effect on the antioxidant effect.
Considering that the curcumin is slightly bitter in taste and the mouthfeel is influenced by too large addition amount, the curcumin concentration of the invention can ensure the antioxidation effect and simultaneously can also consider the mouthfeel of meat products.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The preparation method of the antioxidant conditioned meat product is characterized by comprising the following steps of:
s1, raw material treatment: removing connective tissue and significant fat from the meat product;
s2, preparing an antioxidant pickling liquid: extracting myofibrillar proteins from ground meat produced by cutting in the meat slaughtering industry; adding 0.3-0.6 mol/L NaCl solution into the myofibrillar protein, and adjusting the pH value to 11-12 to prepare a myofibrillar protein solution; adding curcumin into the myofibrillar protein solution, reacting to obtain a myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.1-0.8 mg/mL, and adjusting the pH value of the myofibrillar protein-curcumin mixed solution to 7 to obtain the antioxidant pickling solution;
s3, pickling: injecting the antioxidant curing liquid prepared in the step S2 into the meat product treated in the step S1 to obtain the antioxidant conditioned meat product.
2. The method of claim 1, wherein the extracting of myofibrillar proteins in step S2 comprises the steps of:
s201, adding 9-11 times of NaCl extraction solution A with the concentration of 25mmol/L, pH value of 7.5 into the minced meat, stirring for 5-15 s, then carrying out centrifugal separation for 5-15 min, discarding supernatant and keeping precipitate;
s202, adding 3-7 times of NaCl extraction solution B with the concentration of 0.1mol/L, pH value of 7.5 into the precipitate of S201, homogenizing at 6000-10000 rpm for 30-90S, then carrying out centrifugal separation for 5-15 min, discarding the supernatant and retaining the precipitate;
s203, adding 3-7 times of the NaCl extraction solution B into the precipitate obtained in the step S202, homogenizing at 6000-10000 rpm for 30-90S, filtering with three layers of gauze to remove connective tissues and fat, centrifugally separating filtrate for 5-15 min, discarding supernatant and keeping the precipitate;
and S204, washing the precipitate obtained in the step S203 with distilled water for 1-4 times, and collecting the precipitate, namely the myofibrillar protein finally extracted.
3. The method for preparing the antioxidative conditioned meat product of claim 1, wherein in the step S2, curcumin is added into the myofibrillar protein solution, and the reaction is carried out for 20-30 min to obtain the myofibrillar protein-curcumin mixed solution with the curcumin concentration of 0.2 mg/mL.
4. The method for preparing the antioxidative conditioned meat product of claim 2, wherein the temperatures of the NaCl extraction solution A and the NaCl extraction solution B are 2-8 ℃.
5. The method for preparing the antioxidative conditioned meat product of claim 2, wherein the temperature of the distilled water in step S204 is 2-6 ℃.
6. The method for preparing the antioxidative conditioned meat product of claim 2, wherein the centrifugation conditions of steps S201 to S203 are 8000 to 12000 g.
7. The method for preparing the antioxidative conditioned meat product of claim 1, wherein the weight of the meat product after injection is increased by 18-25% in the step S3.
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| CN102657340A (en) * | 2012-05-18 | 2012-09-12 | 南京农业大学 | Fresh conditioning duck breast meat product and production process thereof |
| CN104131058A (en) * | 2014-07-31 | 2014-11-05 | 华南理工大学 | Method for preparation of glycopeptide inhibiting oxidative deterioration of prepared meat by peanut meal |
| CN104146275A (en) * | 2014-08-20 | 2014-11-19 | 南京农业大学 | Anti-oxidation pickling process for meat product with fat and skin |
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| CN104131058A (en) * | 2014-07-31 | 2014-11-05 | 华南理工大学 | Method for preparation of glycopeptide inhibiting oxidative deterioration of prepared meat by peanut meal |
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