CN109527065A - A kind of preservation method of selenium polysaccharide in chilled meat - Google Patents
A kind of preservation method of selenium polysaccharide in chilled meat Download PDFInfo
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- CN109527065A CN109527065A CN201811456841.8A CN201811456841A CN109527065A CN 109527065 A CN109527065 A CN 109527065A CN 201811456841 A CN201811456841 A CN 201811456841A CN 109527065 A CN109527065 A CN 109527065A
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- selenium polysaccharide
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- chilled meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 58
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 57
- 239000011669 selenium Substances 0.000 title claims abstract description 57
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 49
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 49
- -1 selenium polysaccharide Chemical class 0.000 title claims abstract description 49
- 238000004321 preservation Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 239000012153 distilled water Substances 0.000 claims abstract description 18
- 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 16
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 18
- 239000004382 Amylase Substances 0.000 claims description 12
- 102000013142 Amylases Human genes 0.000 claims description 12
- 108010065511 Amylases Proteins 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 235000019418 amylase Nutrition 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 230000001376 precipitating effect Effects 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 230000009514 concussion Effects 0.000 claims description 5
- 239000003960 organic solvent Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 2
- 125000005909 ethyl alcohol group Chemical group 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 7
- 238000011156 evaluation Methods 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 230000017854 proteolysis Effects 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 10
- 238000001514 detection method Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 229960000935 dehydrated alcohol Drugs 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960004756 ethanol Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preservation method of selenium polysaccharide in chilled meat, selenium polysaccharide extract is prepared first with selenium-enriched sweet potato, then selenium polysaccharide extract, citric acid, vitamin C and distilled water is taken to carry out preparation fresh-keeping liquid, fresh meat is placed in fresh-keeping liquid and is impregnated, it is taken out after immersion, it is sealed with preservative film, is put into 0~4 DEG C of refrigerator and refrigerates.Preservation method of the invention can preferably inhibit the bacterial reproduction in chilled meat, keep the fat oxidation and protein degradation of reduced levels in chilled meat storage, so that TBARS value and TVB-N value are lower, so that fresh meat remains to have preferable sensory evaluation scores after storing more days.Preservation method of the invention can preferably keep the quality in chilled meat storage, can apply meat it is fresh-keeping in.
Description
Technical field
The present invention relates to edible meat preservation method technical field, in particular to fresh-keeping side of a kind of selenium polysaccharide in chilled meat
Method.
Background technique
Chilled meat is one of the important form of Chinese fresh meat consumption at present.But since chilled meat uses 0-4 DEG C of temperature,
This temperature can not fully and completely inhibit growth and breeding and other generations in relation to variation of microorganism, easily cause meat product
Matter is decreased obviously, and the shelf-life is shorter, is unable to satisfy the demand of market circulation.Therefore it is badly in need of a kind of new preservation method, improve cooling
Quality of the meat in storage period.
Summary of the invention
For mirror with this, the present invention proposes a kind of preservation method of selenium polysaccharide in chilled meat, solves above-mentioned technical problem.
The technical scheme of the present invention is realized as follows:
The preservation method of a kind of selenium polysaccharide in chilled meat, comprising the following steps: S1, selenium polysaccharide extract: take selenium-rich red
Potato, slice, is put into colloid mill, and 1~3 times of sweet potato weight of distilled water is added and carries out fine grinding, obtains slurries；It is added in slurries compound
Enzyme is digested, the complex enzyme be amylase and cellulase, hydrolysis temperature be 25~30 DEG C, enzymolysis time be 15~
25min；The organic solvent of 2~3 times of volumes is added in enzymolysis liquid, after concussion, centrifuging and taking precipitating；According to solid-liquid ratio in precipitating
Distilled water is added in 1:5~10, mentions in 80~90 DEG C of water, water is proposed concentrated product, frozen drying, crushing, obtains selenium polysaccharide
Extract；
The preparation of S2, fresh-keeping liquid: it takes selenium polysaccharide extract, citric acid, vitamin C and distilled water to carry out preparation solution, presses
Mass percentage concentration meter, wherein the content of selenium polysaccharide extract is 0.1~0.2%, and the content of citric acid is 0.2~0.3%, dimension
The content of raw element C is 0.2~0.4%；
S3, Preservation Treatment: fresh meat is placed in fresh-keeping liquid and is impregnated, takes out after immersion, is sealed with preservative film, be put into 0
It is refrigerated in~4 DEG C of refrigerators.
Preferably, in S1 step, the weight ratio of the complex enzyme and slurries is 0.1~0.5:1.
Preferably, in S1 step, the weight ratio of amylase and cellulase is 2~4:1~3 in the complex enzyme.
Preferably, in S1 step, the hydrolysis temperature is 28 DEG C, enzymolysis time 20min.
Preferably, in S1 step, the organic solvent is ethyl alcohol.
Preferably, in S2 step, the content of selenium polysaccharide extract is 0.1%, and the content of citric acid is 0.3%, vitamin C
Content be 0.2%.
Preferably, in S3 step, the soaking time is 3min.
Preferably, the weight ratio of the complex enzyme and slurries is 0.3:1.
Preferably, the weight ratio of amylase and cellulase is 3:2 in the complex enzyme.
Compared with prior art, the beneficial effects of the present invention are:
Preservation method of the invention can preferably inhibit the bacterial reproduction in chilled meat, keep in chilled meat storage compared with
Low-level fat oxidation and protein degradation, so that TBARS value and TVB-N value are lower, so that after fresh meat storage 9 days still
There can be preferable sensory evaluation scores.Preservation method of the invention can preferably keep the quality in chilled meat storage, can be with
Apply meat it is fresh-keeping in.Wherein, the preparation manipulation of selenium polysaccharide extract of the present invention can give full play to selenium polysaccharide activity at
Point, selenium polysaccharide extract, citric acid combination vitamin C are given full play to the effect of fresh-keeping by fresh-keeping liquid of the present invention.
Specific embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Experimental method used in the embodiment of the present invention is conventional method unless otherwise specified.
Material used in the embodiment of the present invention, reagent etc., are commercially available unless otherwise specified.
Embodiment 1
A kind of preservation method of selenium polysaccharide in chilled meat, comprising the following steps:
S1, selenium polysaccharide extract: taking selenium-enriched sweet potato, and slice is put into colloid mill, and 1 times of sweet potato weight of distilled water is added
Fine grinding is carried out, slurries are obtained；Slurries be added complex enzyme digested, the complex enzyme be amylase and cellulase, it is described multiple
The weight ratio of synthase and slurries is 0.1:1, and the weight ratio of amylase and cellulase is 2:1, and hydrolysis temperature is 25 DEG C, enzymatic hydrolysis
Time is 25min；The dehydrated alcohol of 2 times of volumes is added in enzymolysis liquid, after concussion, centrifuging and taking precipitating；According to material in precipitating
Distilled water is added in liquor ratio 1:5, mentions in 80~90 DEG C of water, water is proposed concentrated product, frozen drying, crushing, obtains selenium polysaccharide
Extract；
The preparation of S2, fresh-keeping liquid: it takes selenium polysaccharide extract, citric acid, vitamin C and distilled water to carry out preparation solution, presses
Mass percentage concentration meter, wherein the content of selenium polysaccharide extract is 0.1%, and the content of citric acid is 0.2%, ascorbic to contain
Amount is 0.2%；
S3, Preservation Treatment: fresh meat being placed in fresh-keeping liquid and impregnates 2min, is taken out, is sealed with preservative film, be put into 0~4
It is refrigerated in DEG C refrigerator.
Embodiment 2
A kind of preservation method of selenium polysaccharide in chilled meat, comprising the following steps:
S1, selenium polysaccharide extract: taking selenium-enriched sweet potato, and slice is put into colloid mill, and 3 times of sweet potato weight of distilled water is added
Fine grinding is carried out, slurries are obtained；Slurries be added complex enzyme digested, the complex enzyme be amylase and cellulase, it is described multiple
The weight ratio of synthase and slurries is 0.5:1, and the weight ratio of amylase and cellulase is 4:3, and hydrolysis temperature is 30 DEG C, enzymatic hydrolysis
Time is 15min；The dehydrated alcohol of 3 times of volumes is added in enzymolysis liquid, after concussion, centrifuging and taking precipitating；According to material in precipitating
Distilled water is added in liquor ratio 1:10, mentions in 80~90 DEG C of water, water is proposed concentrated product, frozen drying, crushing, obtains selenium polysaccharide
Extract；
The preparation of S2, fresh-keeping liquid: it takes selenium polysaccharide extract, citric acid, vitamin C and distilled water to carry out preparation solution, presses
Mass percentage concentration meter, wherein the content of selenium polysaccharide extract is 0.2%, and the content of citric acid is 0.3%, ascorbic to contain
Amount is 0.4%；
S3, Preservation Treatment: fresh meat being placed in fresh-keeping liquid and impregnates 5min, is taken out, is sealed with preservative film, be put into 0~4
It is refrigerated in DEG C refrigerator.
Embodiment 3
A kind of preservation method of selenium polysaccharide in chilled meat, comprising the following steps:
S1, selenium polysaccharide extract: taking selenium-enriched sweet potato, and slice is put into colloid mill, and 2 times of sweet potato weight of distilled water is added
Fine grinding is carried out, slurries are obtained；Slurries be added complex enzyme digested, the complex enzyme be amylase and cellulase, it is described multiple
The weight ratio of synthase and slurries is 0.3:1, and the weight ratio of amylase and cellulase is 3:2, and hydrolysis temperature is 28 DEG C, enzymatic hydrolysis
Time is 20min；The dehydrated alcohol of 3 times of volumes is added in enzymolysis liquid, after concussion, centrifuging and taking precipitating；According to material in precipitating
Distilled water is added in liquor ratio 1:8, mentions in 80~90 DEG C of water, water is proposed concentrated product, frozen drying, crushing, obtains selenium polysaccharide
Extract；
The preparation of S2, fresh-keeping liquid: it takes selenium polysaccharide extract, citric acid, vitamin C and distilled water to carry out preparation solution, presses
Mass percentage concentration meter, wherein the content of selenium polysaccharide extract is 0.1%, and the content of citric acid is 0.3%, ascorbic to contain
Amount is 0.2%；
S3, Preservation Treatment: fresh meat being placed in fresh-keeping liquid and impregnates 3min, is taken out, is sealed with preservative film, be put into 0~4
It is refrigerated in DEG C refrigerator.
Comparative example 1
The difference of this comparative example and embodiment 3 is, in S1 step, takes selenium-enriched sweet potato, is sliced, and juicing obtains slurries；It will slurry
Liquid is placed in 80~90 DEG C of water and mentions, and water is proposed concentrated product, frozen drying, crushing, obtains selenium polysaccharide extract.
Comparative example 2
The difference of this comparative example and embodiment 3 is, does not prepare selenium polysaccharide extract, and in S2 step, the fresh-keeping liquid is not
Contain selenium polysaccharide extract.
Comparative example 3
The difference of this comparative example and embodiment 3 is, in S2 step, the fresh-keeping liquid does not contain citric acid.
Comparative example 4
The difference of this comparative example and embodiment 3 is, in S2 step, the content of selenium polysaccharide is 0.3% in the fresh-keeping liquid,
The content of citric acid is 0.1%, and ascorbic content is 0.1%.
After inspection is handled fresh meat 9 days using the preservation method of the embodiment of the present invention 1~3 and comparative example 1~4, detection
Indices:
(1) it is green meat when total plate count≤6lg (cfu/g) in meat, is corrupt meat when total plate count >=6lg (cfu/g).
Detection method: electronic scale weighs 10g sample and is placed in the conical flask equipped with 90mL physiological saline, shakes up, is made into
The even liquid of the sample of 1:10.3 suitable dilutions are selected, 10 times is carried out and is incremented by dilution, the dilute sample of 3 different gradients is made
Even liquid.The even liquid of 1mL sample is drawn simultaneously in sterilized petri dishes, and each dilution two parallel, while making blank control.It will cool down
To 46 DEG C of nutrient agar pour plate, rotating plate is uniformly mixed it.After equal agar solidifications, by Flat plate turnover, in 36 ± 1
DEG C constant temperature incubation in cultivate ± 2h for 24 hours.
(2) green meat pH5.8~6.2；Secondary fresh meat pH 6.3~6.6；Rotten 6.7 or more meat pH.
Detection method: accurately weighing 5g meat gruel with electronic balance, and the distilled water of 15mL is added, and high-shearing dispersion emulsifying machine is even
30s is starched, acidometer measures its pH value.
(3) TVB-N value is that the index of measurement protein oxidation degree can evaluate protein according to the size of TVB-N value
Oxygenolysis degree.The evaluation criterion of TVB-N: green meat≤20mg/100g；Rotten meat >=20mg/100g.
Detection method: weighing 10g meat sample in conical flask, add 100mL distilled water, and shaking table vibration is put into after being stirred evenly with glass bar
30min is swung, is filtered；5mL filtrate+5mL MgO is quickly adding into injection port and is covered grinding port plug, carries out kjeldahl determination.
(4) TBARS value can be used to measure the degree of oxidation of lipid, and TBARS value is bigger, and the degree of lipid oxidation is higher.
Detection method: accurately weighing 5g meat gruel, and 15mL 7.5%TCA is added and contains 0.1%BHA and 0.1%EDTA, is homogenized
Filtrate is collected in 30s, filtering.It takes 2.5mL filtrate in 10mL centrifuge tube, adds the 0.02M2- thiobarbituricacidα- of 2.5mL,
Thermostat water bath carries out boiling water bath 40min, places it in ice water cooled down at once later.Then plus 5mL chloroform, mix, 2
DEG C 2000r is centrifuged 10min, measures absorbance at 532nm.
In formula: A is absorbance；V is sample volume (mL)；M is the molecular weight 72.063 of malonaldehyde；ε is molar absorptivity system
Number 156000；1 is light path 1 (cm)；M is the quality (g) of meat sample
(5) subjective appreciation: every group forms subjective appreciation group by 10 people, to sample chromatism measurement, gas before other index determinings
4 taste, structural state, retention ability indexs first carry out subjective appreciation, and final score is averaged.Evaluation criteria is as shown in table 1, comments
Minute mark standard uses 5 sections of point systems.If comprehensive score at 5 points hereinafter, if show that the remaining shelf life of pork is zero.
Fresh pork is selected, testing result at 0 day is as follows:
After being handled fresh pork 9 days using the preservation method of the embodiment of the present invention 1~3 and comparative example 1~4, detection is each
Item index, it is as a result as follows, and compared with the testing result of blank control:
The above results show that preservation method of the invention can preferably inhibit the bacterial reproduction in chilled meat, keep cooling
The fat oxidation and protein degradation of reduced levels in meat storage, so that TBARS value and TVB-N value are lower, so that fresh
Meat remains to have preferable sensory evaluation scores after storing 9 days.Preservation method of the invention preferably can keep chilled meat to store
Quality in journey, can apply meat it is fresh-keeping in.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preservation method of selenium polysaccharide in chilled meat, it is characterised in that: the following steps are included:
S1, selenium polysaccharide extract: taking selenium-enriched sweet potato, slice, be put into colloid mill, be added 1~3 times of sweet potato weight distilled water into
Row fine grinding, obtains slurries；Complex enzyme is added in slurries to be digested, the complex enzyme is amylase and cellulase, hydrolysis temperature
It is 25~30 DEG C, enzymolysis time is 15~25min；The organic solvent of 2~3 times of volumes, after concussion, centrifugation are added in enzymolysis liquid
Take precipitating；Distilled water is added according to solid-liquid ratio 1:5~10 in precipitating, is mentioned in 80~90 DEG C of water, it is concentrated, low that water is mentioned product
Temperature freeze-drying crushes, and obtains selenium polysaccharide extract；
The preparation of S2, fresh-keeping liquid: selenium polysaccharide extract, citric acid, vitamin C and distilled water is taken to carry out preparation solution, by quality
Percentage concentration meter, wherein the content of selenium polysaccharide extract is 0.1~0.2%, and the content of citric acid is 0.2~0.3%, vitamin
The content of C is 0.2~0.4%；
S3, Preservation Treatment: fresh meat is placed in fresh-keeping liquid and is impregnated, takes out after immersion, is sealed with preservative film, be put into 0~4 DEG C
It is refrigerated in refrigerator.
2. a kind of preservation method of the selenium polysaccharide as described in claim 1 in chilled meat, it is characterised in that: in S1 step, institute
The weight ratio for stating complex enzyme and slurries is 0.1~0.5:1.
3. a kind of preservation method of the selenium polysaccharide as claimed in claim 1 or 2 in chilled meat, it is characterised in that: in S1 step,
The weight ratio of amylase and cellulase is 2~4:1~3 in the complex enzyme.
4. a kind of preservation method of the selenium polysaccharide as described in claim 1 in chilled meat, it is characterised in that: in S1 step, institute
Stating hydrolysis temperature is 28 DEG C, enzymolysis time 20min.
5. a kind of preservation method of the selenium polysaccharide as described in claim 1 in chilled meat, it is characterised in that: in S1 step, institute
Stating organic solvent is ethyl alcohol.
6. a kind of preservation method of the selenium polysaccharide as described in claim 1 in chilled meat, it is characterised in that: in S2 step, selenium
The content of polyoses extract is 0.1%, and the content of citric acid is 0.3%, and ascorbic content is 0.2%.
7. a kind of preservation method of the selenium polysaccharide as described in claim 1 in chilled meat, it is characterised in that: in S3 step, institute
Stating soaking time is 2~5min.
8. a kind of preservation method of the selenium polysaccharide as described in claim 1 in chilled meat, it is characterised in that: in S3 step, institute
Stating soaking time is 3min.
9. a kind of preservation method of the selenium polysaccharide as claimed in claim 2 in chilled meat, it is characterised in that: the complex enzyme with
The weight ratio of slurries is 0.3:1.
10. a kind of preservation method of the selenium polysaccharide as claimed in claim 3 in chilled meat, it is characterised in that: the complex enzyme
The weight ratio of middle amylase and cellulase is 3:2.
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| CN201811456841.8A CN109527065B (en) | 2018-11-30 | 2018-11-30 | Preservation method of selenium polysaccharide in cooled meat |
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| CN201811456841.8A CN109527065B (en) | 2018-11-30 | 2018-11-30 | Preservation method of selenium polysaccharide in cooled meat |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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