CN110292063A - 一种低脂天然防腐猪肉罐头及其制备方法 - Google Patents
一种低脂天然防腐猪肉罐头及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种低脂天然防腐猪肉罐头及其制备方法,是使用鸭油甘油二酯和壳聚糖作为组分制备的。本发明首先提供一种组合物,所述的组合物包含有鸭油甘油二酯和壳聚糖;其中鸭油甘油二酯和壳聚糖的质量比为80~120:1~3。本发明还提供一种制备罐头用的佐料,是使用上述组合物制备的。本发明所提供的佐料用于制备猪肉罐头。本发明的猪肉罐头中添加混合物中含有的甘油二酯具有降低机体代谢脂肪含量的作用,食用该罐头能有效减少机体脂肪沉积量,且不会对人体产生不利的影响,从而达到减肥的作用;且能够抗菌防腐和有效延长猪肉产品保存期。
Description
技术领域
本发明属于食品营养技术领域,具体涉及一种低脂天然防腐猪肉罐头及其制备方法。
背景技术
随着人们生活水平越来越高,社会肥胖的人越来越多。研究表明,肥胖的原因主要是因为体内积聚了大量的甘油三酯。摄入猪肉产品是人类体内甘油三酯的主要来源之一。如果不降低体内的甘油三酯,人的体重会继续增加,严重会导致心脑血管等疾病。在猪肉屠宰、加工、运输、销售以及保存的各个环节中,有害微生物会趁虚而入,污染猪肉及其制品,使猪肉安全风险增加、品质下降,影响了猪肉产品货架期,甚至对人体的健康产生不利的影响。
发明内容
本发明提供了一种低脂天然防腐猪肉罐头及其制备方法,是使用鸭油甘油二酯和壳聚糖作为组分制备的,所提供的罐头食品能有效的降低人体内脂肪含量,并能延长罐头的保存期,从而弥补现有技术的不足。
本发明首先提供一种组合物,所述的组合物包含有鸭油甘油二酯和壳聚糖;
所述的鸭油甘油二酯和壳聚糖的质量比为80~120:1~3;
本发明还提供一种制备罐头用的佐料,是使用上述组合物制备的;
所述的佐料的制备方法,是将鸭油甘油二酯溶解,调整温度范围为25~40℃;加入壳聚糖进行混合、搅拌完成制备的。
本发明所提供的佐料用于制备猪肉罐头。是将佐料与进行罐头制备的入味猪肉按照质量比1:8~12添加,并在搅拌机中搅拌20~60min;之后进行分装灭菌。
本发明的猪肉罐头中添加混合物中含有的甘油二酯具有降低体内代谢脂肪含量的作用,食用该罐头能有效降低机体脂肪沉积量,且不会对人体产生不利的影响,从而达到减肥的作用;且能够有效延长猪肉产品保存期。
附图说明
图1:不同油脂的流变特性图;
图2:猪肉冷藏期间pH值的变化;
图3:猪肉冷藏期间菌落总数的变化;
图4:猪肉冷藏期间硫代巴比妥酸活性物质值(TBARS)的变化;
图5:猪肉冷藏期间MetMb含量的变化;
图6:猪肉冷藏期间感官的变化图。
具体实施方式
下面结合实施例对本发明进行详细的描述。
实施例1:鸭油甘油二酯的制备及流变特性测定
①将鸭油和水按照1:1的比例在60~100℃恒温水浴锅中水浴1~3h,然后转移到分液漏斗中除去下层溶液。
②在油层中加入1倍的1mol/L的氢氧化钠溶液,将水浴锅温度设置为60~100℃℃,使其水解1~3hh。
③加入一倍量的氯化钠洗涤除去甘油,调节pH2-3,释放游离的脂肪酸。
④将混合脂肪酸与甘油按照1.5~3:1的比例倒入锥形瓶中使二者充分混合,并加入固定化南极假丝酵母脂肪酶B,放置在恒温摇床中摇床,使其进行酶解反应。
⑤摇床结束以后,将离心机调至2000~3000r/min,把摇床好的溶液倒入离心管内进行离心,等待10~30min后,把离心管中的溶液倒出进行过滤,将酶与底物彻底分离,从而得到鸭油甘油二酯。
⑥将鸭油、大豆油、鸭油甘油二酯和猪油倒入烧杯中,使用流变仪进行检测,剪切速率:2.509-100/s,温度25℃。检测结果表明,鸭油、大豆油、鸭油甘油二酯的剪切应力无显著差异,而猪油的剪切应力与三者相比较显著增加,表明鸭油甘油二酯的流变特性较好(图1),可以均匀分布在肉糜中,适合添加在罐头食品中。
实施例2:组合物的配合与抑菌效果
1)组合物的配合:本发明中鸭油甘油二酯的溶解温度范围为25~40℃;鸭油甘油二酯和壳聚糖的质量比g/g为80~120:1;两者混合搅拌时间为20~60min。其中,壳聚糖可以选用食品、医药领域中使用的壳聚糖。本发明实施例使用的壳聚糖的粘度为220,脱乙酰度>90%。
2)组合物的抑菌性检验
①在搪瓷缸内加入20g的LB肉汤和500mL的蒸馏水,用玻璃棒搅拌均匀,加热至沸腾,使其沸腾三次后,分装于锥形瓶中,塞上橡胶塞,用牛皮纸将锥形瓶包裹起来,置于121℃的高压蒸汽灭菌锅内灭菌15min。
②用移液枪吸取0.2mL培养好的大肠杆菌,滴于已灭菌的平板中央位置,将降温好的LB营养琼脂倒入已加入菌液的平板中,使其充分混合均匀。在平板中央位置放置一个已经灭菌的牛津杯,待其凝固。
③称取2g壳聚糖溶于100mL1%乙酸溶液中配制成壳聚糖溶液,加热至60℃,使壳聚糖完全溶解。取50mL配置好的壳聚糖溶液,加入体积分数为1mL的甘油二酯,搅拌均匀。
④将牛津杯从已经凝固的平板中取出,用移液枪分别移取1%乙酸溶液、2%壳聚糖溶液、甘油二酯、甘油二酯和壳聚糖混合物各0.5mL于平板中央的小孔中,置于37℃恒温培养箱中培养48h,观察抑菌圈的大小。
表1:不同物质的抗菌活性
由表1可以看出,甘油二酯与壳聚糖共同作用的抑菌效果显著优于甘油二酯和壳聚糖的单独作用。
实施例3:猪肉糜(块)冷藏期间pH的测定
在锥形瓶中,将10g未经处理的猪肉糜(块)、加入甘油二酯的猪肉糜(块)和加入甘油二酯+壳聚糖的猪肉糜(块)与90mL蒸馏水,混匀,放入摇床内充分摇匀,30min后振荡结束,取上清液进行充分的过滤,用pH计测定滤液的pH值。
肉在成熟过程中PH值下降。刚屠宰后的肉的PH值在6~7之间,约经1h开始下降(糖原酵解形成乳酸),尸僵时达到最低5.4~5.6之间(到此PH值时,一般糖原已耗尽,当PH降至5.4后,由于糖酵解酶被钝化的原因,即使仍有糖原也不能再被分解),而后随保藏时间的延长开始慢慢地上升。
一般情况下,猪在宰杀之前的pH通常是7.1左右,宰杀之后,肉类中糖原酵解形成乳酸,导致PH值降低。猪肉的最低点一般是PH值5.4到5.8,到此PH值时,一般糖原已耗尽,当PH降至5.4后,由于糖酵解酶被钝化的原因,即使仍有糖原也不能再被分解,而后随保藏时间的延长PH开始慢慢地上升。当PH值达到6.5时,就会开始腐烂。
从图2可以看出,随着试验天数的逐渐增加,未经处理的猪肉糜(块)与用甘油二酯和壳聚糖处理的猪肉糜(块)pH值也逐渐上升,但都没有超过pH6.5。第9天以后,未处理的猪肉糜(块)和用甘油二酯和壳聚糖处理组猪肉糜(块)pH值均有显著的提高;但是,甘油二酯(DG)处理的猪肉糜(块)和甘油二酯(DG)+壳聚糖(CS)处理的猪肉糜(块)pH值都显著低于对照组。第12天后,对照组的pH远大于甘油二酯(DG)处理的猪肉糜(块)和甘油二酯(DG)+壳聚糖(CS)处理的猪肉糜(块)pH值,组间差异极显著。表明,甘油二酯和甘油二酯-壳聚糖组成的混合物对猪肉糜(块)pH值有显著影响。
实施例4:猪肉糜(块)冷藏期间菌落总数的测定
①在锥形瓶中,将10g未经处理的猪肉糜(块)、加入甘油二酯的猪肉糜(块)和加入甘油二酯+壳聚糖的猪肉糜(块)与90mL无菌生理盐水,混匀,放入摇床内充分摇匀,30min后结束振荡。
②在搪瓷缸内加入20g的LB营养琼脂和500mL的蒸馏水,用玻璃棒搅拌均匀,加热至沸腾,使其沸腾三次后,分别装入3个锥形瓶中,塞好瓶塞,用牛皮纸将锥形瓶包裹起来,放到121℃的高压蒸汽灭菌锅内灭菌15min。
③摇床完成之后,用移液枪吸取0.5mL的上清液进行梯度稀释,稀释至10-6,在平板中加入10-4、10-5、10-6的菌液各0.2mL,将LB营养琼脂倒入培养基中,使菌液与LB营养琼脂混合均匀,在37℃条件下有氧培养48h后记数,结果以菌落总数的对数值(lg(CFU/g))表示。
从图3可以看出,各组的菌落总数均随着时间的延长而增加,未进行处理的猪肉糜(块)的菌落总数高于DG处理的猪肉糜(块)和DG+CS处理的猪肉糜(块)的菌落总数,差异比较明显。通过试验表明,甘油二酯在猪肉糜(块)冷藏期间对猪肉糜(块)有抑菌效果,同时甘油二酯-壳聚糖对猪肉糜(块)的抑菌效果更好。
实施例5:猪肉糜(块)冷藏期间硫代巴比妥酸活性物质值(TBARS)的测定
①称取10g未经处理的猪肉糜(块)、加入甘油二酯的猪肉糜(块)和加入甘油二酯+壳聚糖的猪肉糜(块)10g,与25mL20%的三氯乙酸(TCA)和20mL蒸馏水混合,并在Waring混合器中高速均化30s。将离心机调至为2500r/min,使匀浆充分离心20min,离心结束后用Whatman#1滤纸进行过滤。
②将2mL滤液与2mL的2-硫代巴比妥酸水溶液(TBA)加入试管中,充分振荡使二者混合均匀。制备空白,其中含有2mL酸/水混合物(1份TCA:1份H2O)和2mL的TBA试剂。
③在搪瓷缸内加入适量的水,用电磁炉进行加热,待其沸腾后,放入试管,继续加热20min,然后在流动的自来水中冷却5min,用分光光度计在532nm处测定其吸光值。
从图4可以了解到,在0天、第3天和第6天时,未经处理的组肉糜(块)和用甘油二酯和壳聚糖处理的猪肉糜(块)的TBARS值之间并没有太大的差距。在第9天时,DG处理的猪肉糜(块)和DG+CS处理的猪肉糜(块)的TBARS值显著低于对照组的猪肉糜。表明,甘油二酯对猪肉糜(块)脂质的氧化具有抑制作用,同时壳聚糖与甘油二酯具有协同作用,使降低TBARS值的效果更好。到了第12天时,可以对照组和试验组差异性更为显著。结果表明,甘油二酯和甘油二酯-壳聚糖可作为抗氧化活性物质延缓肉制品的脂质氧化。
实施例6:猪肉糜(块)冷藏期间MetMb含量的测定
在50mL的聚乙烯离心管中,分别加入5g未经处理的猪肉糜(块)、加入甘油二酯的猪肉糜(块)和加入甘油二酯+壳聚糖的猪肉糜(块)和5mL冰冷磷酸缓冲液(pH6.8,40mmol/L),4000r/min均值10s,4℃10000r/min冷冻离心15min,过滤后取滤液,测量700、572、527nm波长处的吸光度,用磷酸缓冲液进行调零。MetMb含量按式计算(<40%较好)。
从图5中可以看出,随着猪肉冷藏时间的增加,未经处理的猪肉糜(块)和用甘油二酯和壳聚糖处理的猪肉糜(块)的MetMb含量均随之增加。到了第3天后,未经处理的猪肉糜(块)和DG处理的猪肉糜(块)的MetMb值上升十分显著,而DG+CS处理的猪肉糜(块)的MetMb值没有明显的提高。第12天后DG处理的猪肉糜(块)和DG+CS处理的猪肉糜(块)的MetMb含量无显著性差异。表明,采用DG处理和DG+CS处理的猪肉糜(块)对肉品质具有显著影响。
实施例7:猪肉糜(块)冷藏期间感官评定
挑选10名专业人员构成评定小组,采用10分制,分别对0天、3天、6天、9天、12天的肉糜(块)样品(未经蒸煮、分装样品)的颜色、气味、质地等做出准确的评价。
表2:猪肉的感官评价标准
从图6中可以了解到,未经处理的猪肉样品的感官品质评分随着时间的增加而呈下降趋势,且未经处理的猪肉样的评分最低,明显低于DG组和DG+CS组,贮藏第9天时,测评小组对肉样的感官品质已不可接受,有严重的刺激性气味,表面发黏,手指按压后无法恢复,没有弹性,猪肉发生了褐变。而且在DG组和DG+CS组的各组样品中,甘油二酯单独处理猪肉糜(块)的感官品质评分大都低于甘油二酯-壳聚糖处理的猪肉糜。而且DG组和DG+CS组的猪肉糜(块)感官品质评分有所增加。
上述结果表明,添加甘油二酯的猪肉糜(块)不易被微生物污染而发生腐败,抗氧化性得到提高,延长了猪肉的保存期,猪肉糜(块)的色泽变得鲜艳,口感得到提高。添加甘油二酯与壳聚糖组合物的产品抗菌与抗氧化效果更佳。
Claims (8)
1.一种组合物,其特征在于,所述的组合物包含有鸭油甘油二酯和壳聚糖。
2.如权利要求1所述的组合物,其特征在于,所述的组合物中鸭油甘油二酯和壳聚糖的质量比为80~120:1~3。
3.权利要求1或2所述的组合物在制备罐头佐剂中的应用。
4.如权利要求3所述的应用,其特征在于,所述的罐头为猪肉罐头。
5.一种罐头用的佐料,其特征在于,所述的佐料是使用权利要求1或2所述的组合物制备的。
6.权利要求5所述的佐料,其特征在于,所述的佐料,是将鸭油甘油二酯溶解,调整温度范围为25~40℃;加入壳聚糖进行混合、搅拌制备的。
7.一种猪肉罐头,其特征在于,所述的猪肉罐头使用了权利要求5或6所述的佐料。
8.如权利要求7所述的猪肉罐头,其特征在于,所述的猪肉罐头中佐料与猪肉的质量比为1:8~12。
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