CN108967506A - A method of realizing that preservation and freshness is subcooled in meat using high-voltage electrostatic field - Google Patents
A method of realizing that preservation and freshness is subcooled in meat using high-voltage electrostatic field Download PDFInfo
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- CN108967506A CN108967506A CN201810729994.9A CN201810729994A CN108967506A CN 108967506 A CN108967506 A CN 108967506A CN 201810729994 A CN201810729994 A CN 201810729994A CN 108967506 A CN108967506 A CN 108967506A
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses a kind of methods for realizing meat supercooling preservation and freshness using high-voltage electrostatic field for belonging to food processing technology field.This method mainly utilizes the supercooling preservation and freshness of 200kV/m~400kV/m positive high voltage DC electrostatic field realization meat, supercooling preservation and freshness suitable for Pork tenderloin, ox tenderloin or Fresh Grade Breast, meat after storage without freezing and crystallizing phenomenon, color is normal and structural state is good, total number of bacteria, the degree of decomposition of protein can be significantly inhibited in meat.
Description
Technical field
It is the invention belongs to food processing technology field, in particular to a kind of to realize that meat supercooling storage is protected using high-voltage electrostatic field
Fresh method.
Background technique
In worldwide, the sales value of meat is up to 13,000,000,000 dollars, and cold chain is to sell to one of important link all over the world.
2017, China's pig, cattle and sheep poultry total output reached 84,310,000 tons, 0.8% was increased compared with last year, wherein pork yield
53400000 tons, 7,260,000 tons of beef production；2016, China's poultry eggs transaction value reached 4032.22 hundred million yuan, compared with last year
Increase 12.8%.In global meat product sales volume, pork occupies 40%, followed by poultry meat.So with
Meat Vs. poultry has larger economic value as the research for carrying out meat storage technique is represented.
Refrigeration Technique preserved food has continued to use more than one thousand years.General freezer and course of defrosting can destroy the knot of tissue of meat
Structure causes albuminous degeneration, fat oxidation, the final quality for influencing meat.In this regard, expert has developed many novel places both at home and abroad
Reason means are freezed and are thawed, and freezing means include high pressure freezing, dehydrofreezing, addition antifreeze protein and at nucleoprotein etc.,
Defrosting means include high pressure defrosting, microwave thawing, ohm defrosting, ultrasound defrosting etc..In addition, micro- jelly preservation in recent years and supercooling skill
Art preservation is also quickly grown, and refrigeration technique refers to be in product to be lower than at a temperature of freezing point and store excessively, but is to maintain product and does not have
The technology for thering is ice crystal to occur；For more preceding means, it can keep original quality of fresh products, not need sample jelly
Knot reduces energy consumption so as to shorten the process time of cold chain process.
It realized that the means of refrigeration technique had very much, but realizes that meat is subcooled for a long time about positive high voltage static electric field process at present
The technology of preservation has not been reported.High-voltage electrostatic field (high voltage electrostatic field, HVEF) is used as one
Kind non-thermal technology technology forms uniformly or non-uniformly electric field by high voltage power supply and different shape electrode, in polarization force and corona
Under wind (corona wind, also referred to as ion wind) etc. Electrofluid Mechanics (electrohydrodynamics) parameter role, change
The transmitting of heat, matter；HVEF technology has the advantages that holding food material temperature, environmental-friendly, energy consumption is low, is micro- energy (electric field, magnetic
Field, electromagnetic wave etc.) processing technique one kind.
Summary of the invention
The purpose of the present invention is to provide a kind of method for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, specific skills
Art scheme is as follows:
It is a kind of using high-voltage electrostatic field realize meat supercooling preservation and freshness method the following steps are included:
(1) Pork tenderloin, ox tenderloin or Fresh Grade Breast are cut into the meat piece of certain mass, size, by meat piece preservative film
Or aluminium-foil paper package, it is spare to be placed in 4 DEG C of refrigerators；
(2) meat obtained by the step (1) is placed in the high-pressure electrostatic field device of freezer, is powered；
(3) meat obtained by the step (2) is stored in above-mentioned electric field environment, meat central temperature is reduced to by thermometric
Chill point temperature；
Pork tenderloin in the step (1), sirloin, pigeon breast meat piece quality be 5-10g.
In the step (2), temperature of ice house is set as -7 DEG C~-2 DEG C in high-pressure electrostatic field device, and power supply selects positive direct-current
Power supply, electrode plate use plate electrode or pin electrode, and application field strength is 200kV/m~400kV/m.
Preservation and freshness time >=meat central temperature drop is subcooled in meat in positive high voltage electrostatic field environment in the step (3)
The time required to 0 DEG C of chill point temperature, the supercooling preservation and freshness time can be -12 days 10 hours.
Meat obtained by the step (3) is identified, after discovery gained meat central temperature is down to chill point temperature, meat
Product surface is not freezed, color is normal, structural state is good.Wherein, the meat of the meat of frozen state and non-frozen state
Judgment basis is stiff for the former quality, and extruding will not deform, and there are ice crystals on the surface of meat；The latter is soft, squeezes hair
Change shape, and surface moisture does not freeze, and state is close to fresh meat.
The invention has the benefit that the method disclosed by the invention using high-voltage electrostatic field supercooling preservation and freshness is fitted simultaneously
For Pork tenderloin, ox tenderloin (red meat) and Fresh Grade Breast (plain boiled pork), application range is expanded；Guaranteeing meat not freezing and crystallizing
Under the conditions of, the meat fresh-keeping time is not only extended, test temperature is also reduced to -7 DEG C, and can be further suppressed and meat
The growth of corrupt correlation psychrophile, realizes the low temperature non-freezing fresh-retaining preserving of meat, avoids meat defrosting link；It stores for a long time
Meat quality behind hiding is significantly improved, and total number of bacteria, the degree of decomposition of protein are inhibited in meat；With very high
Social value and economic value.
Detailed description of the invention
Fig. 1 is high-voltage electrostatic field schematic device of the present invention；
Fig. 2 is that the meat state after preservation and freshness is subcooled in Pork tenderloin in embodiment 1,2；
Fig. 3 is that the meat state after preservation and freshness is subcooled in ox tenderloin in embodiment 4,5；
Fig. 4 is embodiment 1, total number of bacteria variation compares in Pork tenderloin meat obtained by control group；
Fig. 5 is embodiment 3, total number of bacteria variation compares in Fresh Grade Breast meat obtained by control group；
Fig. 6 is embodiment 4, total number of bacteria variation compares in ox tenderloin meat obtained by control group；
Fig. 7 is embodiment 1, the degree of decomposition of protein changes comparison in Pork tenderloin obtained by control group；
Fig. 8 is embodiment 3, the degree of decomposition of protein changes comparison in Fresh Grade Breast obtained by control group；
Fig. 9 is embodiment 4, the degree of decomposition of protein changes comparison in ox tenderloin obtained by control group.
Specific embodiment
The present invention provides a kind of methods for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, below with reference to embodiment
The present invention is described further.
Fig. 1 is the high-voltage electrostatic field schematic device that uses of the present invention, high-pressure electrostatic field device include freezer 1, fan 2,
Freezer regulating device 3, compressor 4, electrode plate 5, positive high voltage DC power supply 6 (DW-P303-1ACCCC, the literary high voltage power supply in Tianjin east
Factory, China), wherein electrode plate 5 is arranged in freezer 1, and electrode distance between plates is adjustable；Freezer 1 is equipped with fan 2, freezer is adjusted
Device 3, compressor 4, conducting wire is high-voltage conducting wires in device.
Since operator only can control 5 pole plate distance of 6 output voltage of positive high voltage DC power supply and electrode plate in experimentation,
Therefore define apparent electric field strength: apparent electric field strength=institute's making alive ÷ distance between polar plate, apparent intensity unit are kV/m.
Embodiment 1
The supercooling preservation and freshness of Pork tenderloin is realized using high-voltage electrostatic field, the specific steps are as follows:
(1) Pork tenderloin is cut into quality is 10 ± 0.05g, and meat piece is wrapped up with preservative film, it is spare to be placed in 4 DEG C of refrigerators；
(2) Pork tenderloin obtained by step (1) being placed in the electric field of Fig. 1 freezer, temperature of ice house is -3 DEG C, logical 200kV/m,
350kV/m direct current, 6 samples are placed on each testing stand, and Pork tenderloin stores 12d, meat center temperature in electric field environment
Degree is reduced to 0 DEG C；
Pork tenderloin meat state obtained by authentication step (2), discovery do not occur that freezeout, color be normal, tissue morphology
Well, it is specifically shown in Fig. 2-a, wherein left figure is 200kV/m Direct current treatment, and right figure is 350kV/m Direct current treatment.
Embodiment 2
The supercooling preservation and freshness of Pork tenderloin is realized using high-voltage electrostatic field, the specific steps are as follows:
(1) Pork tenderloin is cut into quality is 8g, and meat piece is wrapped up with preservative film, it is spare to be placed in 4 DEG C of refrigerators；
(2) Pork tenderloin obtained by the step (1) is placed in the electric field of Fig. 1 freezer, temperature of ice house is -2 DEG C, is led to
300kV/m direct current places 6 samples on each testing stand, and Pork tenderloin is stored for 24 hours in electric field environment, meat center temperature
Degree is reduced to 0 DEG C；
Pork tenderloin meat state obtained by authentication step (2), discovery does not occur freezeout and color is normal, structural state
Well, it is specifically shown in Fig. 2-b.
Embodiment 3
The supercooling preservation and freshness of Fresh Grade Breast is realized using high-voltage electrostatic field, the specific steps are as follows:
(1) Fresh Grade Breast is cut into quality is 5g, and meat piece is wrapped up with preservative film, it is spare to be placed in 4 DEG C of refrigerators；
(2) Fresh Grade Breast obtained by the step (1) is placed in the electric field of Fig. 1 freezer, temperature of ice house is -3 DEG C, leads to 200kV/
M or 350kV/m direct current, 6 samples are placed on each testing stand, and Fresh Grade Breast stores 12d, meat center temperature in electric field environment
Degree is reduced to 0 DEG C；
Fresh Grade Breast meat state obtained by authentication step (2), discovery does not occur freezeout and color is normal, structural state is good
It is good.
Embodiment 4
The supercooling preservation and freshness of ox tenderloin is realized using high-voltage electrostatic field, the specific steps are as follows:
(1) ox tenderloin is cut into quality is 8g, and meat piece is wrapped up with preservative film, it is spare to be placed in 4 DEG C of refrigerators；
(2) ox tenderloin obtained by the step (1) is placed in the electric field of Fig. 1 freezer, temperature of ice house is -5 DEG C, is led to
400kV/m direct current, 6 samples are placed on each testing stand, and ox tenderloin stores 8d, meat central temperature in electric field environment
It is reduced to 0 DEG C；
Ox tenderloin meat state obtained by authentication step (2), discovery does not occur freezeout and color is normal, structural state
Well, it is specifically shown in Fig. 3-a.
Embodiment 5
The supercooling preservation and freshness of ox tenderloin is realized using high-voltage electrostatic field, the specific steps are as follows:
(1) ox tenderloin is cut into quality is 8g, and meat piece is wrapped up with preservative film, it is spare to be placed in 4 DEG C of refrigerators；
(2) ox tenderloin obtained by the step (1) is placed in the electric field of Fig. 1 freezer, temperature of ice house is -7 DEG C, is led to
400kV/m direct current places 6 samples on each testing stand；It is stored in electric field environment for 24 hours, meat central temperature is reduced to 0
℃；
Ox tenderloin meat state obtained by authentication step (2), discovery does not occur freezeout and color is normal, structural state
Well, it is specifically shown in Fig. 3-b.
Experimental example 1
The Pork tenderloin of stripping and slicing, Fresh Grade Breast, ox tenderloin are placed in 4 DEG C of refrigerators and stored as a control group, wherein pig is logical
Fillet, Fresh Grade Breast, the meat piece size of ox tenderloin are identical as embodiment 1,3,4 respectively, obtained by measurement control group, Examples 1 to 5
Total number of bacteria in meat, is specifically shown in shown in Fig. 3-5；
Wherein Fig. 4 is that embodiment 1 is utilized respectively Pork tenderloin meat obtained by 200kV/m, 350kV/m direct current and control group
Middle total number of bacteria variation comparison；
Fig. 5 is that embodiment 3 is utilized respectively bacterium in Fresh Grade Breast meat obtained by 200kV/m, 350kV/m direct current and control group
Sum variation comparison；
Fig. 6 is control group, total number of bacteria variation compares in 4 gained ox tenderloin meat of embodiment, and control group -1 is in figure
Ox tenderloin meat is placed in repository at -5 DEG C and obtains meat；
From Fig. 4~6 as can be seen that compared to control group, bacterium in positive high voltage DC electrostatic field treated meat is utilized
Quantity changes less with storage time, and bacteria total amount is lower than control group in meat after storage in 8 days；This shows positive high voltage of the present invention
Electrostatic field method for storing and refreshing is able to suppress bacterial growth in meat, improves meat cold chain transportation quality.
The degree of decomposition (TVBN) for measuring protein in meat obtained by control group, Examples 1 to 5, is specifically shown in Fig. 7-9 institute
Show；
Wherein Fig. 7 is that embodiment 1 is utilized respectively Pork tenderloin meat obtained by 200kV/m, 350kV/m direct current and control group
The degree of decomposition of middle protein changes comparison；
Fig. 8 is that embodiment 3 is utilized respectively albumen in Fresh Grade Breast meat obtained by 200kV/m, 350kV/m direct current and control group
The degree of decomposition of matter changes comparison；
Fig. 9 is control group, the degree of decomposition of protein changes and compares in 4 gained ox tenderloin meat of embodiment, right in figure
Repository at -5 DEG C, which is placed in, for ox tenderloin meat according to group -1 obtains meat.
From Fig. 7-9 as can be seen that compared to control group, protein in positive high voltage DC electrostatic field treated meat is utilized
Degree of decomposition be also far below control group, while extending storage period effectively inhibit protein and other nitrogen substances drop
Solution improves meat quality.
Claims (7)
1. a kind of method for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that utilize positive high voltage electrostatic field
Realize the supercooling preservation and freshness of meat.
2. the method according to claim 1 for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that institute
Stating meat is Pork tenderloin, ox tenderloin or Fresh Grade Breast.
3. the method according to claim 1 for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that institute
State the field conditions of positive high voltage electrostatic field application are as follows: 200kV/m~400kV/m.
4. the method according to claim 1 for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that institute
Positive high voltage electrostatic field electrode plate is stated using plate electrode or pin electrode.
5. the method according to claim 1 for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that institute
The power supply for stating positive high voltage electrostatic field is positive DC power supply.
6. the method according to claim 1 for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that institute
The set temperature for stating positive high voltage electrostatic field freezer is -7 DEG C~-2 DEG C.
7. the method according to claim 1 for realizing meat supercooling preservation and freshness using high-voltage electrostatic field, which is characterized in that institute
State method the following steps are included:
(1) it by meat stripping and slicing, and is wrapped up with preservative film or aluminium-foil paper, it is spare to be placed in refrigerator；
(2) step (1) meat piece is placed in storage, thermometric in the positive high voltage electrostatic field of freezer, meat central temperature is reduced to jelly
Junction temperature.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110686461A (en) * | 2019-10-11 | 2020-01-14 | 合肥晶弘电器有限公司 | Refrigerator food preservation control method and device and refrigerator |
| CN110701856A (en) * | 2019-10-11 | 2020-01-17 | 合肥晶弘电器有限公司 | Refrigerator food supercooling preservation control method and device and refrigerator |
| CN110906651A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Control method for supercooling non-freezing storage and refrigerator |
| CN111449126A (en) * | 2020-04-03 | 2020-07-28 | 杭州师范大学 | Fresh-keeping method for okra |
| CN112931598A (en) * | 2021-03-20 | 2021-06-11 | 闽南师范大学 | Method for preserving decapterus maruadsi |
| CN114098012A (en) * | 2021-10-15 | 2022-03-01 | 张圣玟 | Manual making method of cooked streaky pork and seasoning formula |
| CN114909868A (en) * | 2022-04-27 | 2022-08-16 | Tcl家用电器（合肥）有限公司 | Meat block fresh-keeping method and refrigerator |
| CN116076565A (en) * | 2022-12-09 | 2023-05-09 | 淮阴工学院 | Low-temperature high-electric-field storage quality-guaranteeing method for garlic |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110906651A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Control method for supercooling non-freezing storage and refrigerator |
| CN110686461A (en) * | 2019-10-11 | 2020-01-14 | 合肥晶弘电器有限公司 | Refrigerator food preservation control method and device and refrigerator |
| CN110701856A (en) * | 2019-10-11 | 2020-01-17 | 合肥晶弘电器有限公司 | Refrigerator food supercooling preservation control method and device and refrigerator |
| CN111449126A (en) * | 2020-04-03 | 2020-07-28 | 杭州师范大学 | Fresh-keeping method for okra |
| CN112931598A (en) * | 2021-03-20 | 2021-06-11 | 闽南师范大学 | Method for preserving decapterus maruadsi |
| CN112931598B (en) * | 2021-03-20 | 2024-02-02 | 闽南师范大学 | Method for preserving trachinotus maruadsi |
| CN114098012A (en) * | 2021-10-15 | 2022-03-01 | 张圣玟 | Manual making method of cooked streaky pork and seasoning formula |
| CN114909868A (en) * | 2022-04-27 | 2022-08-16 | Tcl家用电器（合肥）有限公司 | Meat block fresh-keeping method and refrigerator |
| CN114909868B (en) * | 2022-04-27 | 2024-03-12 | Tcl家用电器（合肥）有限公司 | Fresh-keeping method for meat blocks and refrigerator |
| CN116076565A (en) * | 2022-12-09 | 2023-05-09 | 淮阴工学院 | Low-temperature high-electric-field storage quality-guaranteeing method for garlic |
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Application publication date: 20181211 |