CN109566719B - Method for auxiliary fresh-keeping of meat by using subcritical solvent - Google Patents
Method for auxiliary fresh-keeping of meat by using subcritical solvent Download PDFInfo
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- CN109566719B CN109566719B CN201811654830.0A CN201811654830A CN109566719B CN 109566719 B CN109566719 B CN 109566719B CN 201811654830 A CN201811654830 A CN 201811654830A CN 109566719 B CN109566719 B CN 109566719B
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- 239000002904 solvent Substances 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 28
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- 239000003755 preservative agent Substances 0.000 claims abstract description 31
- 230000002335 preservative effect Effects 0.000 claims abstract description 30
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- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 1
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Images
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
-
- 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
Abstract
The invention provides a method for assisting in preserving meat by using a subcritical solvent, which comprises the following steps: adding a natural preservative taking carnosic acid as a main active ingredient into meat to be treated, fully dissolving the preservative by utilizing a subcritical solvent, and acting the preservative on the meat, and after the meat is treated, decompressing to complete solvent recovery. The method has the beneficial effects that the method utilizes the good synergistic effect of the preservative and the subcritical solvent, and can effectively inhibit the growth of meat microorganisms and lipid oxidation under the condition of not influencing the physicochemical properties of meat, so that the shelf life is prolonged, and the storage stability is improved; the operation method is simple, quick and economical, is suitable for large-scale popularization, can enable the preservative to fully exert the effect, is safe and has no toxic or side effect; in addition, the treatment process can take away a small amount of grease and has a certain lipid-lowering effect.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a method for assisting in preserving meat by using a subcritical solvent.
Background
Common meat includes livestock meat, poultry meat, and aquatic products. The livestock meat includes pig, cattle, sheep, meat-free, etc.; the fowl meat may be chicken, duck, goose meat, etc.; the aquatic product meat includes fish, shrimp, crab meat, shellfish, etc. The meat preservation technology is a difficult problem which is always a breakthrough in the scientific field, and food scientists at home and abroad continuously update the meat product preservation technology and apply the meat product preservation technology to practice. Currently, meat preservation technologies mainly include temperature control, water activity reduction, preservative addition, vacuum packaging, radiation and the like.
The cold chain system is an important means for preserving meat and is the most common preservation mode. It can keep meat fresh for a short time, and is widely applied to markets and meat exclusive shops. Refrigerated foods require relatively stable temperatures within the warehouse, and temperature fluctuations can cause food spoilage.
The preservative which is the predominant preservative in the market is a chemical preservative, but with the continuous and deep discovery of medical toxicology and biological research, most chemical preservatives have different degrees of damage to human bodies, and compared with the chemical preservative, the toxicity of the natural preservative is far lower than that of the chemical preservative, and the bacteriostatic effect is obvious. When the natural preservative is used for preserving the meat, the preservative is firstly adopted for soaking the meat to achieve the effects of bacteria removal, bacteriostasis and sterilization, and then modified atmosphere packaging is carried out, and the meat is stored at a low temperature of 0-4 ℃. The technology mainly comprises the preservation of organic acid and salts thereof, the preservation of natural plant extract, the preservation of nisin, the preservation of lysozyme and the like.
Rosemary is an antioxidant and a delicious cooking flavor, and is widely used in meat. The rosemary extract can effectively inhibit the reproduction of microorganisms in meat products, reduce the protein decomposition rate and slow down the lipid oxidation, thereby prolonging the shelf life of aquatic products. Rosemary extracts are recognized by the U.S. Food and Drug Administration (FDA) as "public safe food". The rosemary extract is a safe and efficient free radical scavenger, and the antioxidant effect of the rosemary extract is 2-4 times of that of the artificially synthesized antioxidant tert-butyl hydroxy anisole and 2, 6-di-tert-butyl p-cresol and 1-2 times of that of tert-butyl hydroquinone. Researches of Tironi and the like find that indexes such as total bacterial count, pH value, TVB-N value, TBA value, K value and the like of salmon soaked by rosemary extract with the mass fraction of 0.2 percent are obviously lower than those of a control group under the storage condition of-11 ℃, and sensory evaluation of color, smell, texture and the like of fish flesh is good.
The rosemary extract can be divided into oil-soluble (antioxidant) and water-soluble (antioxidant and antiseptic), wherein the former is mainly carnosic acid, and the latter is mainly rosmanol. Carnosic acid is used as a diterpene phenol component in rosemary, and an o-diphenol hydroxyl group and a carboxyl group exist in the structure at the same time, so that the rosemary extract shows wide pharmacological action, the carnosic acid can be used as an antioxidant for inhibiting the formation of peroxide of oil and fat and the decomposition of polyene fatty acid, and the using effect of the carnosic acid in the oil and fat is far better than that of a synthetic antioxidant.
However, when rosemary is directly added into meat products, chemical reaction may occur between the rosemary and certain ingredients in food, so that the antioxidation of the meat products is reduced, and in addition, as the surface of the meat products is rough and not dense, the rosemary enters the interior of the meat products through the surface, so that the effective concentration of the meat surface is reduced, and the activity is reduced.
Modern people pursue healthy and chongshang natural food. The safety of the artificially synthesized antioxidant is concerned, while the natural antioxidant has the characteristics of high oxidation resistance, safety and health. However, the production cost of the natural antioxidant is higher, and how to more fully play the effect of the natural antioxidant at low dosage is particularly urgent.
Disclosure of Invention
In order to solve the problems, the invention provides a method for assisting in preserving meat by using a subcritical solvent, which comprises the following steps:
s1: weighing meat, and adding a natural preservative according to the mass percent of 1-15% to obtain a mixture;
s2: adding a solvent into the mixture of S1, pressurizing at normal temperature until the solvent is liquid, and keeping for 60-120 min, wherein the solvent is a substance which is gas at normal temperature and normal pressure and can be liquefied under the pressure of 10MPa or less;
s3: decompressing to the state that the solvent is gaseous, recovering the solvent, taking out the meat and storing the meat at the temperature of 0-4 ℃.
The natural preservative mentioned in the step S1 is extracted from natural substances, contains antibacterial active substances and/or natural antioxidant substances, is safe and reliable when added into meat preservation, and has no toxic or side effect.
Pressurizing at normal temperature, and making the natural antistaling agent fully dissolve and fully contact with the meat by the solvent in the subcritical state, thereby inhibiting the propagation of microorganisms in the meat, reducing the decomposition rate of protein, slowing down the oxidation of lipid and prolonging the shelf life of the meat. After the treatment is finished, the solvent recovery can be finished only by decompressing, and the solvent residual rate is extremely low. The subcritical solvent can be liquefied in a medium-low pressure range, so that the investment of production equipment is reduced to a certain extent, the energy consumption is low, the production cost is low, and the solvent is convenient to transport.
Further, the solvent is one or more of propane, butane or tetrafluoroethane.
Propane, butane or tetrafluoroethane is a substance which is gas at normal temperature and normal pressure, can be liquefied at medium and low pressure, has low critical pressure (1-5 MPa), saves energy consumption, is colorless, tasteless and nontoxic.
Further, the solvent is butane.
Further, when the solvent is butane, the pressurizing pressure is 0.5-1 MPa, and the pressure is kept for 100-120 min.
The n-butane is the main component of the liquefied petroleum gas, has the boiling point of-0.5 ℃, the absolute pressure of 0.27MPa at 25 ℃, is liquefied into liquid at normal temperature and under the pressure of 0.3-1 MPa, and can be used as a solvent.
Further, the natural preservative in the step S1 is a preservative containing carnosic acid as a preservative component.
Further, in the step S1, the natural preservative is rosemary extract.
Further, the content of carnosic acid in the rosemary extract is 30% or more.
Furthermore, the adding proportion of the rosemary extract in the meat is 8-15%.
Carnosic acid is the main active ingredient in rosemary extract which plays a role in keeping fresh.
Further, in step S1, the preservative further comprises one or more of propolis, chitosan, tea polyphenol, caffeic acid, or chlorogenic acid.
Propolis, chitosan, tea polyphenol, caffeic acid or chlorogenic acid are natural active substances with strong antioxidant and antibacterial functions, and can be used for preparing antistaling agent.
Further, the meat is livestock meat or poultry meat.
The invention utilizes the continuous phase change device to make the preservative and the solvent which take the rosemary extract as the main component fully contact with the meat under the subcritical state, thereby enhancing the antioxidant and antibacterial effects of the meat and being beneficial to prolonging the shelf life of the meat.
Compared with the prior art, the invention has the following advantages and effects:
1) the method is simple, efficient, safe and nontoxic, and can save antistaling agent and solvent.
2) The method can make the antistaling agent fully contact with meat paste, exert its antioxidant property, and prolong shelf life of meat product.
3) In the method, a subcritical solvent is used, the boiling point is low, the volatility is high, the residue is little, and the recovery is easy.
4) The method can remove a small amount of oil and fat during treatment, and has certain effect in reducing blood lipid.
5) The device used in the method can provide low temperature and sealed environment, and effectively maintain nutritional components in meat.
6) Does not cause damage to heat-sensitive components in the meat.
7) Energy conservation, easy realization of large-scale production, less investment and low production cost.
Drawings
FIG. 1 shows the effect of the addition of 5%, 8% and 11% rosemary on the degree of fat oxidation of pork emulsion.
Figure 2 is a graph showing the effect of adding 5%, 8%, 11% rosemary treatments on the volatile basic nitrogen content of a pork emulsion.
FIG. 3 is a graph showing the effect of the addition of 11% and 15% rosemary treatment on the degree of fat oxidation of pork emulsion.
FIG. 4 is a standard curve for carnosic acid.
FIG. 5 is a graph showing the measurement of the effective concentration of carnosic acid in a pork emulsion.
Fig. 6 shows the change of volatile basic nitrogen values over time for the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
Fig. 7 is a graph of the change in fat oxidation over time for the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
Fig. 8 shows the bacteriostatic effect of 11% rosemary treatment, effective concentration and pure subcritical butane treatment and blank.
Fig. 9 shows the pH change over time for the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
FIG. 10 shows the water content of meat over time in the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
Fig. 11 is a graph of the difference in meat color over time for the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
Figure 12 is the meat color change over time for the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
Figure 13 is the meat color change over time for the 11% rosemary treated group, the effective concentration group and the pure subcritical butane treated group and the blank group.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the present invention are commercially available.
In the following examples rosemary extracts were obtained from the company biosciences, west ampheng, with a carnosic acid content of 30%.
Example 1
2g, 6g and 10g of rosemary extract and 3 parts of 200g of minced pork are weighed and mixed respectively. Wrapping minced pork with sterilized filter cloth, wrapping with herba Rosmarini officinalis extract, placing into extraction tank of low temperature continuous phase transition device, injecting liquid butane into the extraction tank, and soaking at room temperature under 0.5MPa for about 100 min. Taking out the treated sample, placing the sample into a sterile culture dish under a sterile condition, sealing and packaging, and refrigerating at 4 ℃.
Example 2
10g, 16g and 22g of rosemary extracts were weighed, and the 3 rosemary extracts were mixed with 3 parts of 200g of minced pork. Wrapping minced pork with sterilized filter cloth, wrapping with herba Rosmarini officinalis extract, placing into extraction tank of low temperature continuous phase transition device, injecting liquid butane into the extraction tank, and soaking at room temperature under 0.6MPa for about 120 min. The treated samples were aseptically placed in sterile petri dishes and hermetically packaged and refrigerated at 4 ℃ (5%, 8% and 11% rosemary treated groups in the experimental examples, respectively).
Example 3
30g of rosemary extract and 200g of minced pork were weighed. Wrapping minced pork with sterilized filter cloth, wrapping with herba Rosmarini officinalis extract, placing into extraction tank of low temperature continuous phase transition device, injecting liquid butane into the extraction tank, and soaking at room temperature under 0.7MPa for about 120 min. The treated samples were aseptically placed in sterile petri dishes and hermetically packaged, and refrigerated at 4 ℃ (15% rosemary treated group).
Example 4
Weighing 22g of rosemary extract, wrapping the rosemary extract and filter cloth, putting 200g of minced pork into an extraction tank of a low-temperature continuous phase change device, injecting liquid propane into the extraction tank, and soaking for about 120min at normal temperature under the condition of 0.1 MPa. Taking out the treated sample, placing the sample into a sterile culture dish under a sterile condition, sealing and packaging, and refrigerating at 4 ℃.
Application Experimental example 1
The pork of each of the freshness-retaining treatment groups (5%, 8% and 11% rosemary-treated groups) in example 2 was compared with pork without freshness-retaining treatment (blank group), and the effect on the TBA value of pork was investigated.
Thiobarbituric acid (TBA) is detected by using Malondialdehyde (MDA) which is one of lipid peroxidation degradation products, and can be subjected to color formation with the thiobarbituric acid. The colorimetric determination is carried out at 520nm, and the change of the relative content of the malondialdehyde can be detected so as to know the lipid peroxidation condition in the meat.
The results show (see fig. 1) that 5%, 8%, and 11% of the treatment groups were effective in inhibiting lipid oxidation, and that 11% of the treatment groups were most effective.
Application Experimental example 2
Pork from each of the freshness-retaining treatment groups of example 2 (5%, 8% and 11% rosemary-treated groups) was compared with pork without freshness-retaining treatment (blank group), and the effect on TVB-N value of pork was investigated.
TVB-N, volatile basic nitrogen means that in animal food, proteins are decomposed by the action of enzymes and bacteria to generate basic nitrogen-containing substances such as ammonia and amines in the putrefaction process. Such materials are volatile, with higher levels indicating more amino acids are destroyed.
The results show (see fig. 2): 5%, 8% and 11% rosemary treatment groups can effectively inhibit the growth of volatile basic nitrogen, and the 11% rosemary treatment group has the best effect.
Application Experimental example 3
The 11% and 15% rosemary treated groups were compared with the blank group to study the changes in TBA and TVB-N values in the meat during treatment.
Experimental results (see fig. 3): both 11% and 15% rosemary treatment groups can significantly reduce the TBA value and the volatile basic nitrogen content; on day three, the 15% rosemary treated group was lower than the 11% rosemary treated group, but in the late storage period the 11% rosemary treated group was lower than the 15% treated group, and there was no significant difference in volatile basic nitrogen between the two groups of treatments, 11% rosemary was the optimal concentration group.
Application Experimental example 4
Determination of effective concentration of carnosic acid in minced pork
Taking 11% of the minced pork treated by the rosemary, and measuring the content of carnosic acid in the minced pork by using a high performance liquid chromatography.
The results are shown in fig. 4 (carnosic acid standard) and fig. 5, and the carnosic acid content of the meat emulsion was found to be 0.083mg/g meat emulsion.
Application Experimental example 5
And measuring the change of TBA and TVB-N values of an 11% rosemary treatment group, an effective concentration group, a pure subcritical butane treatment group and a blank group, wherein the effective concentration group is that carnosic acid of 0.083mg/g meat emulsion is directly added into the meat emulsion and mixed, the 11% rosemary treatment group and the pure subcritical butane treatment group are only different in that one is added with 11% rosemary extract, the other is not added with a preservative and is placed in a continuous phase change device for treatment, and the treatment time of the four groups is 120 min.
The results are shown in fig. 6, 11% rosemary and the effective concentration group both had significant effect of reducing volatile basic nitrogen during storage, and the 11% rosemary treatment group was superior to the effective concentration group and butane control group. It was shown that rosemary and butane act synergistically better than carnosic acid and butane alone.
The results are shown in fig. 7, where each treatment group had the effect of reducing the degree of fat oxidation of the meat emulsion to the extent that lipid oxidation was inhibited by 11% rosemary > butane control > active concentration group. It was shown that rosemary and butane act synergistically better than carnosic acid and butane alone.
Application Experimental example 6
And (3) determining the antibacterial effect and the physical and chemical property analysis (pH, moisture and color difference) of the 11% rosemary treatment group, the effective concentration group, the pure subcritical butane treatment group and the blank group, wherein the color difference is directly read by contacting a sample by using a colorimeter, and the determination is respectively carried out from three color differences of brightness L, yellowness b and redness a.
The results show (see fig. 8) that 11% of rosemary-treated groups can effectively inhibit the total number of colonies in the storage process, and butane control groups and effective concentration groups also have certain effects of inhibiting the total number of colonies in the later storage period.
As shown in fig. 9, the pH of the meat emulsion was reduced in the 11% rosemary treated group.
As shown in fig. 10, there was a slight decrease in water in the 11% rosemary treated group and butane treated group, with the effective group treatment and blank group remaining substantially equal.
As shown in fig. 11, 12 and 13, there is no obvious color difference between the treatment groups.
The results are combined to show that compared with a blank group, the experimental group treated by the subcritical butane and the natural preservative such as the rosemary extract has obvious effect of reducing the fat oxidation degree, has certain effects of inhibiting the total number of bacterial colonies and reducing the content of volatile basic nitrogen, and has no obvious influence on physicochemical indexes such as color difference and water content and the like and the functional characteristics of protein. Therefore, the invention can keep the freshness of the meat paste, and can make the meat have the original color, flavor and taste without reducing the nutrient content under the condition of inhibiting the oxidation of the meat and the total number of bacteria.
While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (10)
1. A method for assisting in preserving meat by using a subcritical solvent, the method comprising the steps of:
s1: weighing meat, and adding a natural preservative according to the mass percent of 1-15% to obtain a mixture;
s2: adding a solvent into the mixture of S1, pressurizing at normal temperature until the solvent is liquid, and keeping for 60-120 min, wherein the solvent is a substance which is gas at normal temperature and normal pressure and can be liquefied under the pressure of 10MPa or less;
s3: decompressing to the state that the solvent is gaseous, recovering the solvent, taking out the meat and storing the meat at the temperature of 0-4 ℃.
2. The method of claim 1 wherein the solvent is one or more of propane, butane or tetrafluoroethane.
3. The method of using subcritical solvent assisted preservation of meat according to claim 1 or 2, characterized in that the solvent is butane.
4. The method for assisting in preserving meat by using a subcritical solvent according to claim 1, wherein when the solvent is butane, the pressure for pressurization is 0.5 to 1MPa, and the pressure is maintained for 100 to 120 min.
5. The method for assisted preservation of meat using a subcritical solvent according to claim 1, wherein the natural preservative in step S1 is a preservative containing carnosic acid as a preservative component.
6. The method for assisting in preserving meat using a subcritical solvent according to claim 1 or 5, wherein the natural preservative is rosemary extract.
7. The method of claim 6, wherein the content of carnosic acid in the rosemary extract is greater than 30%.
8. The method for assisting in preserving meat by using the subcritical solvent according to claim 6, wherein the rosemary extract is added to the meat in a proportion of 8-15%.
9. The method for assisted preservation of meat using a subcritical solvent according to claim 1, wherein the natural preservative in step S1 further comprises one or more of propolis, chitosan, tea polyphenol, caffeic acid or chlorogenic acid.
10. The method for assisting in preserving meat using a subcritical solvent according to claim 1, wherein the meat is livestock meat or poultry meat.
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