CN109006972B - Marine organism composition for reducing water loss rate of meat and preparation method thereof - Google Patents
Marine organism composition for reducing water loss rate of meat and preparation method thereof Download PDFInfo
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- CN109006972B CN109006972B CN201810811304.4A CN201810811304A CN109006972B CN 109006972 B CN109006972 B CN 109006972B CN 201810811304 A CN201810811304 A CN 201810811304A CN 109006972 B CN109006972 B CN 109006972B
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- 239000000203 mixture Substances 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 title abstract description 18
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 229920001661 Chitosan Polymers 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 14
- 239000000679 carrageenan Substances 0.000 claims description 13
- 229920001525 carrageenan Polymers 0.000 claims description 13
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 229940113118 carrageenan Drugs 0.000 claims description 13
- 238000010257 thawing Methods 0.000 claims description 13
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 13
- 235000013622 meat product Nutrition 0.000 abstract description 20
- 229920001282 polysaccharide Polymers 0.000 abstract description 12
- 239000005017 polysaccharide Substances 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 10
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 229920001542 oligosaccharide Polymers 0.000 abstract description 3
- -1 polysaccharide oligosaccharide Chemical class 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 15
- 150000004676 glycans Chemical class 0.000 description 10
- 206010016807 Fluid retention Diseases 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 239000006187 pill Substances 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 238000004898 kneading Methods 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000001000 micrograph Methods 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000037147 Hypercalcaemia Diseases 0.000 description 1
- 208000013038 Hypocalcemia Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 208000029725 Metabolic bone disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 230000000148 hypercalcaemia Effects 0.000 description 1
- 208000030915 hypercalcemia disease Diseases 0.000 description 1
- 230000000705 hypocalcaemia Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
Images
Classifications
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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
- A23B4/24—Inorganic compounds
-
- 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
- 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
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of marine chemistry, and particularly relates to a marine organism composition for reducing the water loss rate of meat and a preparation method thereof. The composition comprises chitosan oligosaccharide, chitosan, and salt; the addition amount of each component is respectively calculated according to the mass of meat materials: 0.1-3.0% of chitosan oligosaccharide, 0.1-3.0% of chitosan and 0.1-2.0% of salt. The marine organism polysaccharide oligosaccharide water-retaining agent disclosed by the invention is safe in raw materials, small in addition amount and low in cost, can effectively reduce the water loss rate of meat products through the synergistic effect among the components, is good in water-retaining effect, and improves the freezing quality of the meat products. The invention also discloses a preparation method of the marine organism composition for reducing the water loss rate of meat, which has simple process steps and lower requirements on equipment and is suitable for industrial production.
Description
Technical Field
The invention belongs to the field of marine chemistry, and particularly relates to a marine organism composition for reducing the water loss rate of meat and a preparation method thereof.
Background
With the development of food processing technology, consumers have higher requirements on the mouthfeel and appearance of meat products. The water retention of meat products is an important index for measuring the quality and has important influence on the texture, elasticity, tenderness, flavor, juiciness, mouthfeel and yield of the meat products. For meat food processing enterprises, lower water retention means greater economic losses, including economic losses due to water loss and losses due to yield reduction; for consumers, the poor water retention can affect the appearance quality of raw meat in the storage and sale processes, the surface moisture is high, the color is usually white, people have an stale feeling, protein is easy to denature, the meat is fragile, and the taste is rough. The total yield of meat in 2007 in China is about 8100 million tons, the meat industry develops rapidly, and the juice loss reaches 23 million tons according to the loss of 3 percent, which can cause direct economic loss of more than 20 hundred million yuan. Therefore, how to safely and effectively improve the water retention of meat products, and simultaneously ensure the product quality and reduce the production cost becomes a problem to be solved urgently in the production process.
There are many researches on improving the water-retaining property of meat products, and adding a water-retaining agent to improve the water-retaining property of meat products is the most effective method, and the commonly used water-retaining agents are: salt, phosphate, soybean protein, edible gum, konjac flour, corn starch, cassava starch and the like. At present, most enterprises adopt a mixed preparation of tripolyphosphate, pyrophosphate and hexametaphosphate to improve the water retention of meat. At high concentrations (0.4% -0.5%), however, phosphate produces unpleasant metallic astringency, which leads to a deterioration in the flavour and a rough texture of the meat product. When the dosage exceeds 0.5%, the calcium-phosphorus ratio of the organism is unbalanced, abdominal pain and diarrhea can be caused if the dosage is less, and metabolic bone diseases such as hypercalcemia, hypocalcemia, rickets, osteoporosis and the like can be caused if the dosage is more than 0.5%. In addition, the phosphate, when adjusted to pH, causes a decrease in meat color and an increase in pH, which in turn causes fat breakdown and a decrease in shelf life. Therefore, meat food processing enterprises focus on finding safe and effective natural water-retaining agents.
Disclosure of Invention
The invention provides a marine organism composition for reducing the water loss rate of meat and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a composition for reducing water loss rate of meat comprises chitosan oligosaccharide, chitosan, and salt; the additive amount of each component is as follows: 0.1-3.0% of chitosan oligosaccharide, 0.1-3.0% of chitosan and 0.1-2.0% of salt.
The components of the composition are chitosan, carrageenan and salt; the additive amount of each component is as follows: 0.1-3.0% of carrageenan, 0.1-3.0% of chitosan and 0.1-2.0% of salt.
The components of the composition are chitosan oligosaccharide, chitosan, carrageenan and salt; the additive amount of each component is as follows: 0.1-3.0% of chitosan oligosaccharide, 0.1-3.0% of chitosan, 0.1-3.0% of carrageenan and 0.1-2.0% of salt.
The chitosan, chitosan oligosaccharide and carrageenan can be purchased from the market or prepared, wherein the preparation can be respectively extracted from shrimp, crab shell and algae; the chitosan, chitosan oligosaccharide or carrageenan has good water retention and antibacterial and antiseptic effects.
The composition aims to reduce the water loss rate of meat products and improve the quality of the meat products by utilizing the scientific combined formula.
A composition for reducing meat water loss rate is prepared by mixing the above components at the above ratio; or, the components are mixed with the meat product according to the proportion and stirred evenly.
The meat source is marine organism and land animal.
The invention has the following advantages:
1. the composition contains marine organism polysaccharide and oligosaccharide, and the components in the composition have synergistic effect, so that the water holding capacity of meat products can be effectively improved, the thawing water loss rate is reduced, and the quality of the meat products is improved.
2. The components in the composition have good water retention and antibacterial and antiseptic effects, and the components have mutual synergistic effect, so that the thawing water loss rate of meat products can be reduced and the quality of the meat products can be effectively improved on the premise of keeping the flavor of the meat products.
3. The preparation method of the composition provided by the invention is to uniformly mix all the components or uniformly mix the components with meat products, has simple process steps and strong operability, and is beneficial to industrial production of enterprises.
Drawings
Fig. 1 is a scanning electron microscope image of the polysaccharide group fish ball provided by the embodiment of the invention.
Fig. 2 is a scanning electron microscope image of a blank group of fish balls provided by an embodiment of the invention.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The scheme of the invention is further illustrated by the following embodiment, the marine organism polysaccharide oligosaccharide water-retaining agent has the advantages of safe raw material, small addition amount and low cost, can effectively reduce the water loss rate of meat products through the synergistic action among the components, has good water-retaining effect and improves the freezing quality of the meat products. The invention also discloses a preparation method of the marine organism composition for reducing the water loss rate of meat, which has simple process steps and lower requirements on equipment and is suitable for industrial production.
Example 1:
taking minced fillet as a raw material, adding a composition into the minced fillet, wherein the addition amount of each composition is based on the mass of the raw material; taking 10g of minced fillet, adding 1.0% of chitosan oligosaccharide, 1.0% of chitosan, 1.0% of carrageenan and 0.5% of salt by mass of the minced fillet, uniformly mixing, kneading into pills as an experiment group added with polysaccharide, taking a fish ball group not added with polysaccharide as a blank group, immediately placing the experiment group and the blank group into a refrigerator at-80 ℃ for refrigerating for 4 hours, taking out, weighing the mass of each group of frozen fish balls, standing at 4 ℃ for thawing overnight, weighing and calculating, wherein the thawing water loss rate of the experiment group is 0.613%; the water loss rate from the blank after thawing was 1.826%.
Example 2:
taking minced fillet as a raw material, adding a composition into the minced fillet, wherein the addition amount of each composition is based on the mass of the raw material; taking 15g of minced fillet, adding 2.0% of chitosan oligosaccharide and 0.5% of salt according to the mass of the minced fillet, uniformly mixing, kneading into pills serving as an experiment group added with polysaccharide, taking the fish pill group not added with polysaccharide as a blank group, immediately putting the experiment group and the blank group into a refrigerator at-80 ℃ for refrigerating for 5 hours, taking out, weighing the mass of each group of frozen fish pills, standing at 4 ℃ overnight, weighing, and calculating, wherein the thawing water loss rate of the thawing experiment group is 1.464%. The thawing water loss of the blank was 1.621%.
Example 3:
taking minced fillet as a raw material, adding a composition into the minced fillet, wherein the addition amount of each composition is based on the mass of the raw material; taking 20g of minced fillet, adding carrageenan accounting for 3.0% of the minced fillet and salt accounting for 0.5% of the minced fillet, uniformly mixing, kneading into pills serving as an experimental group added with polysaccharide, taking a fish ball group not added with polysaccharide as a blank group, immediately putting the experimental group and the blank group into a refrigerator at-80 ℃ for refrigerating for 5 hours, taking out, weighing the mass of each group of frozen fish balls, standing at 4 ℃ for thawing overnight, weighing and calculating, wherein the thawing water loss rate of the experimental group is 1.302%. The thawing water loss of the blank was 1.740%.
Example 4:
taking minced fillet as a raw material, adding a composition into the minced fillet, wherein the addition amount of each composition is based on the mass of the raw material; taking 15g of minced fillet, adding 0.3% of chitosan oligosaccharide, 0.3% of chitosan, 0.3% of carrageenan and 0.5% of salt according to the mass of the minced fillet, uniformly mixing, kneading into pills to serve as an experimental group added with polysaccharide, wherein the fish ball group not added with polysaccharide serves as a blank group, and immediately putting the experimental group and the blank group into a refrigerator at the temperature of-80 ℃ for freezing. Then, the internal microstructures of the experimental group and the blank group of fish balls are tested by a scanning electron microscope, and the fact that the blank group of samples are provided with more holes, the branches of the net structure are uneven, and many branches are not connected with each other is found, so that the elasticity and hardness of the samples are insufficient, and the taste and the audience are reduced (figure 1). The reticular structure of the experimental group sample is relatively regular compared with that of the blank group, the structure is too compact, and the elasticity and hardness of the experimental group sample can be inferred to be better, and the audience ratio is higher (figure 2).
In conclusion, compared with the blank group, the experimental group added with the chitosan oligosaccharide and the carrageenan has no significant difference in the unfreezing water loss rate of the fish balls; compared with the blank group, the fish ball thawing water loss rate of the experimental group compounded by chitosan, chitosan oligosaccharide and carrageenan achieves significant difference. The measurement result of the texture analyzer shows that the hardness of the fish balls of the polysaccharide compound experimental group is higher than that of the fish balls of the blank group, and the fish balls have better taste.
Claims (1)
1. The composition for reducing the water loss rate of the minced fillet after thawing is characterized by comprising the components of chitosan oligosaccharide, chitosan, carrageenan and salt, wherein the addition amount of each component is 1.0-3% of the mass of the minced fillet, 1.0-3% of the chitosan, 1.0-3% of the carrageenan and 0.5-2% of the salt.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810811304.4A CN109006972B (en) | 2018-07-23 | 2018-07-23 | Marine organism composition for reducing water loss rate of meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810811304.4A CN109006972B (en) | 2018-07-23 | 2018-07-23 | Marine organism composition for reducing water loss rate of meat and preparation method thereof |
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| CN109006972A CN109006972A (en) | 2018-12-18 |
| CN109006972B true CN109006972B (en) | 2021-12-03 |
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| CN112704110A (en) * | 2020-12-28 | 2021-04-27 | 青岛博智汇力生物科技有限公司 | Clam meat anti-freezing preservative containing marine saccharides |
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|---|---|---|---|---|
| CN100998426A (en) * | 2006-12-30 | 2007-07-18 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN102068005A (en) * | 2010-11-18 | 2011-05-25 | 河南工业大学 | Method for preparing all-natural water-retaining agent for chicken products |
| CN102511539A (en) * | 2011-12-12 | 2012-06-27 | 昆明理工大学 | Method for preserving meat products |
| CN102578208A (en) * | 2012-02-27 | 2012-07-18 | 上海海洋大学 | Meat product biological fresh-keeping agent and preparation method thereof |
| CN105211260A (en) * | 2015-08-26 | 2016-01-06 | 浙江海洋学院 | A kind of preparation method of aquatic products bacteriostatic agent and application |
| CN106421220A (en) * | 2016-11-27 | 2017-02-22 | 威海蓝印海洋生物科技有限公司 | Preparation method for marine biological wound-healing spraying-membrane agent |
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2018
- 2018-07-23 CN CN201810811304.4A patent/CN109006972B/en active Active
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| CN100998426A (en) * | 2006-12-30 | 2007-07-18 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN102068005A (en) * | 2010-11-18 | 2011-05-25 | 河南工业大学 | Method for preparing all-natural water-retaining agent for chicken products |
| CN102511539A (en) * | 2011-12-12 | 2012-06-27 | 昆明理工大学 | Method for preserving meat products |
| CN102578208A (en) * | 2012-02-27 | 2012-07-18 | 上海海洋大学 | Meat product biological fresh-keeping agent and preparation method thereof |
| CN105211260A (en) * | 2015-08-26 | 2016-01-06 | 浙江海洋学院 | A kind of preparation method of aquatic products bacteriostatic agent and application |
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