CN109303109A - 一种复合性鲜肉保鲜剂 - Google Patents
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- 235000013372 meat Nutrition 0.000 title claims abstract description 39
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 43
- 102000016943 Muramidase Human genes 0.000 claims abstract description 34
- 108010014251 Muramidase Proteins 0.000 claims abstract description 34
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 34
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 34
- 239000004325 lysozyme Substances 0.000 claims abstract description 34
- 229960000274 lysozyme Drugs 0.000 claims abstract description 34
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 24
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 24
- 239000004330 calcium propionate Substances 0.000 claims abstract description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 239000004471 Glycine Substances 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
- 210000003278 egg shell Anatomy 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 3
- 239000011259 mixed solution Substances 0.000 abstract description 3
- 239000007921 spray Substances 0.000 abstract description 2
- -1 when use Substances 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 238000005259 measurement Methods 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
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- 238000005260 corrosion Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
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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
- A23B4/14—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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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Abstract
本发明公开了一种复合性鲜肉保鲜剂,该保鲜剂的pH为3.5‐5.5,其原料组成包括溶菌酶、丙酸钙、抗坏血酸和蒸馏水,使用时,将溶菌酶、丙酸钙、抗坏血酸按所需比例溶解于蒸馏水中以形成混合溶液,然后调节溶菌酶保鲜液的pH至3.5‐6.5以得到保鲜剂,接着将切好的冷鲜肉于保鲜剂中浸泡0.5‐3min或将保鲜剂喷淋在鲜肉的表面,最后依次沥干2‐8min、包装、0‐4℃下冷藏。本发明不仅抑菌能力较强,护色效果较佳,而且操作简单、方便,适于工业生产。
Description
技术领域
本发明涉及一种复合性鲜肉保鲜剂,尤其是一种高效生物复合性鲜肉保鲜剂及其使用方法,适用于提高抑菌能力、延长保质期。
背景技术
目前所应用的保鲜方法一般有冰藏法,化学方法等。冰藏法是依靠冰的融化而降低温度,减缓鱼、虾、肉、禽等含蛋白质的食物中细菌的繁殖。当温度处于-18℃,一般说来,细菌处于休眠状态,所以,低温速冻后在-18℃保藏可起到一定的保鲜作用,但在深冻状态下,一部分动物蛋白仍会水解为α-氨基酸,当用水冲洗时,这部分蛋白质即会流失,而一定程度地破坏了营养成分和口感鲜度。
而化学方法通常是在肉制品中添加防腐剂,但化学防腐剂的副作用越来越引起重视,其应用范围也越来越受到限制。因此安全高效的天然生物保鲜剂在肉品保鲜中备受亲睐,溶菌酶等生物保鲜剂的使用将会极大程度上减少化学防腐剂及其它防腐方式带来的安全隐患。
发明内容
本发明的目的是克服现有技术中存在的中抑菌能力较弱、易影响鲜肉口感、且制备方法复杂的问题,提供一种抑菌能力较强、不会影响鲜肉口感、且制备方法简单的高效生物复合性鲜肉保鲜剂及其使用方法。
为了解决上述技术问题,本发明是这样实现的,包括
一种复合性鲜肉保鲜剂,该保鲜剂的原料组成包括溶菌酶、丙酸钙、抗坏血酸和蒸馏水,且溶菌酶、丙酸钙、抗坏血酸、蒸馏水的重量比为0.01‐5;0.01‐5;0.1‐10;80‐99;所述保鲜剂的pH为3.5‐6.5。
所述溶菌酶为蛋清溶菌酶,其活性≥25000U/mg;
所述丙酸钙为蛋壳源丙酸钙;
所述保鲜剂的原料组成还包括甘氨酸,所述甘氨酸与溶菌酶的重量比为0.1‐5;0.01‐5。
所述保鲜剂的原料组成还包括柠檬酸,所述柠檬酸与溶菌酶的重量比为0.1‐8;0.01‐5。
与现有技术相比,本发明的有益效果在于:
本发明一种复合性鲜肉保鲜剂的原料组成包括溶菌酶、丙酸钙、壳聚糖、抗败血酸和蒸馏水,且溶菌酶、丙酸钙、抗坏血酸、蒸馏水的重量比为0.01‐5;0.01‐5;0.1‐10;80‐99,保鲜剂的pH为3.5‐6.5,溶菌酶、丙酸钙均属于酸型防腐剂,它们在酸性条件下的稳定性以及抑菌能力均较强,同时,该pH范围不仅保证了保鲜剂的抑菌能力较强,而且与鲜肉的pH比较接近,能够使得保鲜剂与肉质有效结合,并且具有更好的护色效果,另外,溶菌酶、丙酸钙、抗败血酸均无异味,不会影响鲜肉的口感。因此,本发明不仅抑菌能力较强、护色效果较佳,而且对鲜肉的口感无影响。
具体实施方式
下面结合实施例进一步说明本发明的实质性内容。
一种复合性鲜肉保鲜剂,该保鲜剂的原料组成包括溶菌酶、丙酸钙、壳聚糖、抗败血酸和蒸馏水,且溶菌酶、丙酸钙、抗坏血酸、蒸馏水的重量比为0.01‐5;0.01‐5;0.1‐10;80‐99;
所述保鲜剂的pH为3.5‐6.5。
所述溶菌酶为蛋清溶菌酶,其活性≥25000U/mg;
所述丙酸钙为蛋壳源丙酸钙;
所述保鲜剂的原料组成还包括甘氨酸,所述甘氨酸与溶菌酶的重量比为0.1‐5;0.01‐5。
所述保鲜剂的原料组成还包括柠檬酸,所述柠檬酸与溶菌酶的重量比为0.1‐8;0.01‐5。
一种上述复合性鲜肉保鲜剂的使用方法,依次包括以下步骤:
步骤一:先将溶菌酶、丙酸钙、抗坏血酸按所需比例溶解于蒸馏水中以形成混合溶液,调节溶菌酶保鲜液的pH至3.5‐6.5以得到保鲜剂;
步骤二:先将切好的鲜肉于保鲜剂中浸泡0.5‐3min或者将保鲜剂喷淋在鲜肉的表面,然后依次沥干2‐8min、包装,最后将包装好的鲜肉于0‐4℃下冷藏,此时,复合性鲜肉保鲜剂使用完毕。
实施例1:
一种复合性鲜肉保鲜剂,该保鲜剂的pH为5,保鲜剂的原料组成及其重量份比为溶菌酶0.1、丙酸钙1.2、抗坏血酸0.2和蒸馏水98.5,其中,所述溶菌酶为蛋清溶菌酶,其活性≥25000U/mg,丙酸钙为蛋壳源丙酸钙;
使用时,依次进行以下步骤:
步骤一:先将溶菌酶、丙酸钙、抗坏血酸按所需比例溶解于蒸馏水中以形成混合溶液,然后调节溶菌酶保鲜液的pH至5以得到保鲜剂;
步骤二:先将切好的鲜肉于保鲜剂中浸泡2min,然后依次沥干5min、包装,最后将包装好的冷鲜肉于0℃下冷藏,此时,复合性鲜肉保鲜剂使用完毕。
为检测本实施例保鲜剂对冷鲜肉的保鲜效果,以不涂膜的同种冷鲜肉作为对比例,测定比较储藏7天后的以下指标:
pH测定:按GB/T9695.5-2008《肉与肉制品pH测定》的方法测定;
TVB-N值测定:按GB/T5009.44-2003 《肉与肉制品卫生标准的分析方法》 中的微量扩散法测定;
细菌总数测定:按GB 4789.2-2010 《食品微生物学检验-菌落总数测定》的方法测定。
检测结果显示:7天之内,本实施例的pH由5.74上升到6.0,TVB-N值由9.2 mg/100g上升到9.6 mg/100g,菌落总数的对数由3.9上升到5.1;对比例的pH由5.74上升到6.7,TVB-N值由9.2 mg/100g上升到22.5 mg/100g,菌落总数的对数由3.9上升到6.2。
实施例2:
步骤同实施例1,不同的是:
所述保鲜剂的pH为6,保鲜剂的原料组成及其重量份比为溶菌酶0.01、丙酸钙0.06、抗坏血酸10、甘氨酸0.1、柠檬酸0.1、甘油0.1、水89.5;
步骤二:先将切好的鲜肉于保鲜剂中浸泡0.5min,然后依次沥干2min、包装,最后将包装好的冷鲜肉于0℃下冷藏。
检测结果显示:7天之内,本实施例的pH由5.75上升到6.1,TVB-N值由9.2 mg/100g上升到12.2 mg/100g,菌落总数的对数由3.95上升到5.75;对比例的pH由5.75上升到6.7,TVB-N值由9.2 mg/100g上升到21.8 mg/100g,菌落总数的对数由3.9上升到6.25。
以上所述实施例仅是为充分说明本发明而所举的较佳的实施例,本发明的保护范围不限于此。本技术领域的技术人员在本发明基础上所作的等同替代或变换,均在本发明的保护范围之内。本发明的保护范围以权利要求书为准。
Claims (4)
1.一种复合性鲜肉保鲜剂,其特征在于:该保鲜剂的原料组成包括溶菌酶、丙酸钙、抗坏血酸和蒸馏水,且溶菌酶、丙酸钙、抗坏血酸、蒸馏水的重量比为0.01‐5;0.01‐5;0.1‐10;80‐99;所述保鲜剂的pH为3.5‐6.5。
2.根据权利要求1所述的一种高效生物复合性冷鲜肉保鲜剂,其特征在于:所述溶菌酶为蛋清溶菌酶,其活性≥25000U/mg;所述丙酸钙为蛋壳源丙酸钙。
3.根据权利要求1或2所述的一种高效生物复合性冷鲜肉保鲜剂,其特征在于:所述保鲜剂的原料组成还包括甘氨酸,所述甘氨酸与溶菌酶的重量比为0.1‐5;0.01‐5。
4.根据权利要求1或2所述的一种高效生物复合性冷鲜肉保鲜剂,其特征在于:所述保鲜剂的原料组成还包括柠檬酸,所述柠檬酸与溶菌酶的重量比为0.1‐8;0.01‐5。
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