CN110604168A - Polypeptide composite biological preservative and application thereof - Google Patents
Polypeptide composite biological preservative and application thereof Download PDFInfo
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- CN110604168A CN110604168A CN201910916857.0A CN201910916857A CN110604168A CN 110604168 A CN110604168 A CN 110604168A CN 201910916857 A CN201910916857 A CN 201910916857A CN 110604168 A CN110604168 A CN 110604168A
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- composite biological
- biological preservative
- polypeptide composite
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- tachyplesin
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- 108010070741 Tachypleus tridentatus tachyplesin peptide Proteins 0.000 claims abstract description 46
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- 108010053775 Nisin Proteins 0.000 claims abstract description 36
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- 239000012670 alkaline solution Substances 0.000 description 1
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- 150000002823 nitrates Chemical class 0.000 description 1
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- 238000005554 pickling Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a polypeptide composite biological preservative and application thereof, comprising synthetic tachyplesin antimicrobial peptide Tac I and an antimicrobial component; the antibacterial component is one or two of chitosan and Nisin. The technical scheme provided by the invention solves the technical problem that the application technology for keeping the chilled meat fresh in the low-temperature environment is lacked.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a polypeptide composite biological preservative and application thereof.
Background
The preservation of food has become a focus of current research in order to prevent the food from rotting and deteriorating, and to maintain the color, the taste and the nutritional ingredients for a long time.
At present, the food in domestic market is kept fresh mainly by various preservatives or physical modes such as drying, pickling, heating and the like, but the methods can influence the reduction of the sensory flavor and the nutritional value of the food to a certain extent, and the use of chemical preservatives can bring negative effects to health. Various chemical antistaling agents have been shown to be harmful to human body, such as potassium sorbate, sodium benzoate, nitrates, etc. For example, nitrate, while inhibiting microbial growth during use, can also produce nitrite, which can pose a safety hazard. The antibacterial peptide has the characteristics of acid resistance, high temperature resistance, good solubility, strong thermal stability and the like, has obvious inhibiting and eliminating effects on most gram-negative and gram-positive bacteria in food, is easy to digest and hydrolyze by protease in human bodies and livestock bodies without toxic and side effects, and can be developed into a novel green food preservative with application value.
The research and development and application of novel food preservatives are important research directions in the fields of food preservation and preservation, and the polypeptide antibacterial preservatives are more and more emphasized due to the characteristics of high efficiency, low degree, no residue and the like. At present, the nisin is a microbial antibacterial peptide, can obviously inhibit the growth and the propagation of bacteria, and can control the growth of bacterial spores to further prolong the shelf life of food. However, the polypeptide antibacterial peptide is used as the preservative independently, has restriction, and is mainly characterized by poor stability, high price, difficult obtainment and single preservation mechanism when being used independently, so that the composite biological preservative prepared by compounding the polypeptide antibacterial agent and various biological preservatives can play a role in synergistic preservation, has more obvious effect and lower side effect in food preservation, and is an important direction for developing novel preservatives at present.
In the field of food preservation, temperature is also an important factor influencing food preservation. In most cases, the low temperature can effectively inhibit the growth and propagation of most microorganisms, but some low-temperature putrefying bacteria can effectively survive in a low-temperature environment, such as Listeria monocytogenes, which can survive and propagate in an environment at 4 ℃, a common refrigerator cannot prevent the growth and propagation of the low-temperature putrefying bacteria, and if the cold fresh meat is polluted by the Listeria monocytogenes, food poisoning can be caused, so that food safety incidents are caused, and the low-temperature putrefying bacteria are one of the main pathogenic bacteria which threaten human health for refrigerated foods. China is a meat producing country and a consuming country, and the main consumption raw meat in China is supplied to markets in three forms of hot fresh meat, cold fresh meat and frozen meat at present. Among them, chilled fresh meat is more and more favored by consumers in the meat consumption market because of its unique advantages of high nutritional value, bright red color, low juice loss rate, etc.
Therefore, an antistaling agent which can effectively keep fresh of fresh meat in a low-temperature environment is needed. To ensure the effective fresh keeping of the chilled meat. To this end, the present invention has been made to aim at a substance having a broad antimicrobial spectrum and being useful for the preservation of foods, such as tachyplesin.
The tachypleus amebocyte lysate is composed of 17 amino acids, has biological activities of broad-spectrum antibacterial, antiviral, antifungal, tumor cell proliferation and differentiation inhibition and the like, and has huge potential research and application values. Besides being directly applied to food, the antibacterial peptide can also be applied to a fresh-keeping packaging material as an additive, and the antibacterial peptide is applied to the middle of a fresh-keeping film to play a role in bacteriostasis, and the method is safer and more convenient. Therefore, in recent years, research, development and utilization of polypeptide type preservatives become a hot spot in food industry, and the application of the polypeptide type preservatives in the field of food preservation and preservation has wide development prospect.
Disclosure of Invention
In order to solve the problems, the invention provides a polypeptide composite biological preservative and application thereof, and the technical scheme provided by the invention solves the technical problem that the application for preserving cold fresh meat in a low-temperature environment is lacked.
In order to solve the technical problems, the invention provides a polypeptide composite biological preservative and application thereof, which comprises synthesizing a tachyplesin antimicrobial peptide Tac I and an antimicrobial component; the antibacterial component is one or two of chitosan and Nisin.
Preferably, the synthetic tachyplesin antimicrobial peptide Tac I and chitosan are included; the mass ratio of the synthetic tachyplesin antimicrobial peptide Tac I to the chitosan is 1: 333 to 1000.
Preferably, the method comprises synthesizing tachyplesin antimicrobial peptides TacI and Nisin; the mass ratio of the synthetic tachyplesin antimicrobial peptide Tac I to Nisin is 1: 3-10.
Preferably, the method comprises synthesizing tachyplesin antimicrobial peptide Tac I, chitosan and Nisin; the mass ratio of the synthetic tachyplesin antimicrobial peptide Tac I to the synthetic tachyplesin antimicrobial peptide Nisin is 1: 333-1000: 3 to 10.
An application of the polypeptide composite biological preservative comprises the application of the polypeptide composite biological preservative in chilled meat.
Preferably, a protective layer containing the polypeptide composite biological preservative is formed on the surface of the cold fresh meat.
Preferably, the refrigeration temperature of the cold fresh meat is 0-4 ℃.
Preferably, the polypeptide composite biological preservative is smeared on a pretreated preservative film, and then the preservative film is covered on the surface of the chilled fresh meat.
Preferably, the polypeptide composite biological preservative is directly smeared on the outer surface of the chilled meat.
Preferably, the polypeptide composite biological preservative is used for soaking the chilled fresh meat in a solution containing the polypeptide composite biological preservative for 1-3 min.
Compared with the prior art, the invention has the advantages that:
(1) the invention provides a polypeptide composite biological preservative, which comprises a synthetic tachyplesin antibacterial peptide Tac I and an antibacterial component; the antibacterial component is one or two of chitosan and Nisin. The tachypleus amebocyte lysate has the biological activities of broad-spectrum antibacterium, antivirus, antifungal, tumor cell proliferation and differentiation inhibition and the like, can effectively inhibit the growth and the propagation of various microorganisms, and prolongs the fresh-keeping time of food.
(2) The invention provides a polypeptide compound biological preservative, wherein nisin is a microbial antibacterial peptide, can obviously inhibit the growth and the propagation of bacteria, and can control the growth of bacterial spores so as to prolong the shelf life of food.
(3) The invention provides a polypeptide composite biological preservative, wherein chitosan is derived from chitin in shrimp and crab shells and is a polysaccharide substance obtained by deacetylation in a concentrated alkaline solution. A main chain of a chitosan molecule is connected with more-NH 2 and-OH groups which can chelate metal ions initiating grease oxidation, so that a reaction chain of grease oxidation is broken, and fat oxidation is inhibited; the polycation nature of chitosan causes it to interact with the negative charge on the surface of many microorganisms, causing a large change in the cell surface, which in turn causes leakage of intracellular material and cell death. Therefore, the antibacterial preservative has the characteristics of degradability, no toxicity, oxidation inhibition and broad-spectrum bacteriostasis, and is very suitable for the field of food preservation.
(4) If the polypeptide antibacterial peptide is used alone as a preservative, the problems of poor self-stability, high price, difficult obtainment and single preservation mechanism caused by single use can be caused. The invention provides a polypeptide composite biological preservative, which is prepared by compounding synthetic tachyplesin antimicrobial peptide Tac I, chitosan and nisin according to a proper proportion.
(5) The invention provides an application of a polypeptide composite biological preservative, in particular to an application in chilled meat. In the prior art, fresh meat at normal temperature is mostly preserved, and most people normally think that the cold storage of a refrigerator can effectively inhibit the growth of microorganisms, so that the fresh meat does not need to be treated. But some low-temperature putrefying bacteria still can grow and reproduce at low temperature, and the food quality and safety are influenced. The invention fully utilizes the safety, oxidation resistance and broad-spectrum bacteriostasis of the composite biological preservative, screens out proper mixing proportion through a combined formula to effectively inhibit and kill microorganisms causing the decay of the chilled fresh meat products, thereby reducing the storage cost in the production, storage and transportation commercial circulation of the chilled fresh meat products, and prolonging the shelf life of the meat products
Drawings
FIG. 1 is a line graph of the effect of different preservative solutions on pH change during cold storage of chilled fresh pork;
FIG. 2 is a line graph of the effect of different preservation solutions on the change in the total number of colonies during cold storage of chilled fresh pork;
fig. 3 is a line graph of the effect of different preservative solutions on the change in the rate of juice loss during the cold storage of chilled fresh pork.
FIG. 4 is a schematic of the experimental technique of the present invention.
Detailed Description
The invention will be further described with reference to the drawings and specific examples, which are not to be construed as limiting the invention. Modifications or substitutions to the methods, procedures, and conditions of the present invention may be made without departing from the spirit and scope of the invention. Unless otherwise indicated, the experimental procedures used in the examples are all conventional procedures and techniques well known to those skilled in the art, and all reagents or materials used are commercially available.
Aiming at the lack of an application technology for keeping the chilled meat fresh in a low-temperature environment at present, the embodiment of the invention provides a polypeptide composite biological preservative which mainly comprises the following materials:
synthesizing tachyplesin antibacterial peptide Tac I (synthetic sequence: NH2-K-W-C-F-R-V-C-Y-R-G-I-C-Y-R-R-C-R-CONH 2); lactein (nisin), chitosan.
Wherein, the synthetic tachyplesin antimicrobial peptide Tac I is an essential component, and the lactein (nisin) and the chitosan are alternative components, which can be selected to complete the matching, or can be selected to complete the matching. When chitosan is selected to be matched with the synthetic tachyplesin antibacterial peptide Tac I, the mass ratio of the synthetic tachyplesin antibacterial peptide Tac I to the chitosan is 1: 333-1000; when Nisin (Nisin) is selected to be matched with the synthetic tachyplesin antibacterial peptide Tac I, the mass ratio of the synthetic tachyplesin antibacterial peptide Tac I to Nisin is 1: 3-10; if the Nisin (Nisin) and the chitosan are simultaneously selected and matched with the synthetic tachyplesin antibacterial peptide TacI, the mass ratio of the synthetic tachyplesin antibacterial peptide TacI to the chitosan to the Nisin is 1: 333-1000: 3 to 10.
Aiming at the polypeptide composite biological preservative, the fresh longan pulp is used as a detection sample, and the listeria monocytogenes is used as an experimental strain to explain the preservation effect of the polypeptide composite biological preservative provided by the embodiment in detail.
The experimental procedure is as follows:
fresh Longqian meat → 10 g/part cut under aseptic condition → put into different fresh-keeping solution and soak for 2min → refrigeration in refrigerator at 4 deg.C around → test sample. In the detection process, time gradients of 1, 4, 5, 7, 9 and 11 (days) are set according to unit days, changes of freshness index such as sensory quality index, pH value, total bacterial colony number and juice loss rate of each processed sample at one time are measured, and the optimal combination of freshness effect is screened.
Wherein, the sensory quality index in the freshness index is measured
According to the GB/T22210-2008 standard, a sensory evaluation panel consisting of 5 professionals without physiological defects was asked to perform sensory evaluation according to the color, gloss, smell, elasticity, viscosity, water content and the like of meat. And scoring by adopting a ten-point system. The meat is comprehensively evaluated in four aspects of color, viscosity, elasticity and smell. The evaluation criteria are shown in Table 1.
TABLE 1 pork sensory evaluation criteria
Wherein the pH value in the freshness index is measured
The measurement was carried out according to GB/T9695.5-2008 "pH measurement of meat and meat products". The same amount of meat samples is taken from the refrigerating chamber of the refrigerator, cut into pieces, added with a certain amount of sterile water, and measured by a pH acidimeter. The freshness of the meat is evaluated by the pH value, namely deteriorated meat is more than or equal to 6.7; the second-level fresh meat is not less than 6.3 and not more than 6.6; the first-grade fresh meat is not less than 5.8 and not more than 6.2, and the pH value of the cold fresh meat can be increased along with the deepening of the putrefaction degree.
Wherein, the determination of the total number of colonies in the freshness index:
respectively sampling 5g of samples from a refrigerating chamber of a refrigerator, shearing the samples in a superclean workbench, placing the samples in a conical flask filled with 45mL of sterile water, and shaking up to prepare a sample homogenizing solution with the ratio of 1: 10; then, the measurement was carried out with reference to GB 4789.2-2016 national Standard for food safety-Total colony count measurement. The freshness of the meat is divided into three grades according to the total number of bacterial colonies, wherein the freshness is less than 1 multiplied by 104cfu/g is fresh meat, the freshness is inferior meat between 1 multiplied by 104cfu/g and 1 multiplied by 106cfu/g, and the freshness is more than 1 multiplied by 106cfu/g is deteriorated meat.
Wherein, the determination of the juice loss rate in the freshness index:
weighing the prepared meat sample (W)0) Fresh-keeping and cold-storing in a refrigerator at 0-4 deg.C, taking out the meat sample every three days, wiping the juice on the surface layer of the meat sample with clean filter paper, and weighing (Wt)
Meat-like juice loss rate (DL):
aiming at the determination of the various preservation indexes, the embodiment adopts different preservation solutions to complete the preservation test of the fresh longan pulp, the different preservation solutions comprise experimental groups and the polypeptide composite biological preservative of the scheme, and the experimental groups are explained in detail as follows:
the experimental groups are mainly divided into blank control groups, single fresh-keeping experimental groups and multi-factor control groups with different component ratios under multiple factors. The method comprises the following specific steps:
group A: PBS buffer solution as blank control group;
group B: nisin solution of 0.2g/L, which is a single preservation experimental group;
group C: 2% chitosan solution, a single preservation experimental group.
TABLE 2 influence of different preservative solutions on sensory evaluation changes during chilled meat refrigeration
TABLE 3 Effect of different preservative solutions on the pH of chilled fresh pork
TABLE 4 Effect of different preservative solutions on the total number of colonies in chilled fresh pork
Note: the above data are log of the total number of colonies/(cfu/g)
TABLE 5 Effect of different preservative solutions on the loss of chilled fresh pork juice
The following will illustrate the multi-factor control group with different ratios of ingredients under multiple factors from specific examples:
example 1
In this example, the above respective detection indexes were measured from different ratios between the tachyplesin antimicrobial peptide Tac I and chitosan. And the combination formed by the tachyplesin antimicrobial peptide Tac I and the chitosan is divided into groups named as group D, and the groups D1, D2 and D3 are respectively arranged according to different proportions, and the groups are as follows:
group D1: 2% chitosan solution + 20. mu.g/ml synthetic horseshoe crab extract antibacterial peptide Tac I
Group D2: 2% chitosan solution + 40. mu.g/ml synthetic horseshoe crab extract antibacterial peptide Tac I
Group D3: 2% chitosan solution +60 mug/ml synthetic horseshoe crab extract antibacterial peptide Tac I
The detection results are as follows:
TABLE 1-1 Effect of different preservative solutions on sensory evaluation changes during chilled meat chilling
TABLE 1-2 Effect of different preservative solutions on the pH of chilled fresh pork
TABLE 1-3 Effect of different preservative solutions on the total number of colonies in chilled fresh pork
Note: the above data are log of the total number of colonies/(cfu/g)
TABLE 1-4 Effect of different preservative solutions on the loss of chilled fresh pork juice
The group D in the embodiment is compared with the group A, the group B and the group C, the multi-factor control group is better compared with the blank control group and the single preservation experiment group in the aspects of sensory index, pH value, bacteriostatic effect, juice loss rate and the like, the preservation effect lasts for a longer time, the comparison result of the multi-factor control group D and the blank control group A is more obvious, the sensory evaluation of the group A is very low when the group A reaches 11 days, but the group D still can keep better preservation effect in 17 days, and the group D has better performance in both sensory experience and bacteriostatic effect.
In this example, further experiments were performed on chitosan and synthetic tachyplesin antimicrobial peptide Tac i in different proportions, as can be seen from tables 1-1 to 1-4, the fresh-keeping effect of group D2 is better than that of groups D1 and D3, and as can be seen from tables 1-3, increasing the content of synthetic tachyplesin antimicrobial peptide Tac i is better in bacteriostatic effect, but inferior to that of group D2 in terms of sensory experience, sap loss rate, etc., while the content of synthetic tachyplesin antimicrobial peptide Tac i in group D1 is lowest, and the effect is also worse in the above detection indexes, but better in fresh-keeping effect compared to the blank control group and the single fresh-keeping experimental group.
Example 2
In this example, the above respective detection indexes were measured from different ratios between the tachyplesin antimicrobial peptides TacI and Nisin. And the combination formed between the tachyplesin antimicrobial peptide Tac I and the Nisin solution is divided into groups named as group E, and the groups E1, E2 and E3 are respectively arranged according to different proportions, and the specific steps are as follows:
group E1: 0.2g/L Nisin solution +20 mu g/ml synthesis of Limulus essence antimicrobial peptide TacI
Group E2: 0.2g/L Nisin solution +40 mu g/ml synthetic horseshoe crab extract antibacterial peptide TacI
Group E3: 0.2g/L Nisin solution +60 mu g/ml synthetic horseshoe crab extract antibacterial peptide TacI
The detection results are as follows:
TABLE 2-1 Effect of different preservative solutions on sensory evaluation changes during chilled meat chilling
TABLE 2-2 Effect of different preservative solutions on the pH of chilled fresh pork
TABLE 2-3 Effect of different preservative solutions on the total number of colonies in chilled fresh pork
Note: the above data are log of the total number of colonies/(cfu/g)
TABLE 2-4 Effect of different preservative solutions on the loss of chilled fresh pork juice
Comparing group E in this example with group D in example 1, the sensory index, PH, bacteriostatic effect, sap loss rate, etc. are less sufficient, but the freshness-retaining effect lasts longer than those of groups a, B, and C, and the detection of each index is better. In addition, the group E2 showing better performance in this example 1 still showed more obvious fresh-keeping effect than the group A of the blank control group.
Further experiments were conducted on Nisin and synthetic horseshoe crab antimicrobial peptide Tac I in different proportions, and it can be seen from tables 2-1 to 2-4 that group E2 has better overall preservation effect than groups E1 and E3, wherein group E2 has some detection indexes in the early stage, which are not better than those of groups E1 and E2, but has longer preservation effect duration than those of groups E1 and E2, and has better detection result on day 11 or day 13.
Example 3
In this example, the above respective detection indexes were measured from different ratios among the tachyplesin antimicrobial peptides TacI, Nisin and chitosan. And the combination groups formed by the tachyplesin antimicrobial peptide Tac I, Nisin and chitosan solution are named as F groups, and F1 groups, F2 groups and F3 groups are respectively arranged according to different proportions, and the specific steps are as follows:
group E1: 0.2g/L Nisin solution +20 mu g/ml chitosan solution for synthesizing tachyplesin antibacterial peptide TacI + 2%
Group E2: 0.2g/L Nisin solution +40 mu g/ml chitosan solution for synthesizing tachyplesin antibacterial peptide TacI + 2%
Group E3: 0.2g/L Nisin solution +60 mu g/ml synthetic horseshoe crab extract antibacterial peptide TacI + 2% chitosan solution
The detection results are as follows:
TABLE 3-1 Effect of different preservative solutions on sensory evaluation changes during chilled meat chilling
TABLE 3-2 Effect of different preservative solutions on the pH of chilled fresh pork
TABLE 3-3 Effect of different preservative solutions on the total number of colonies in chilled fresh pork
Note: the data are the influence of different fresh-keeping solutions on the juice loss rate of the cold fresh pork in the table 3-4 of the logarithmic value of the total number of bacterial colonies/(cfu/g)
Comparing the group F in this example with the group D in example 1 and the group E in example 2, the group F exhibited excellent sensory index, PH, bacteriostatic effect, sap loss rate, and the like, and was one of the best results among the above experimental groups. Especially the comparison with the blank control group a is particularly evident.
In this example, further experiments were conducted on the synthetic tachyplesin antimicrobial peptides TacI, Nisin and chitosan solutions at different ratios, and it can be seen from tables 3-1 to 3-4 that the F2 group had better overall fresh-keeping effect than the F1 and F3 groups.
Example 4
In this embodiment, D2, E2 and F2 groups with better effect selected from embodiments 1 to 3 are compared with the blank control group and the single preservation experiment group one by one, and the comparison is illustrated with reference to fig. 1 to 3.
As can be seen in FIG. 1, after 5 days of refrigeration, group A had fallen into the secondary range, with group A having a pH of 6.3; while the remaining five groups are still within the first order. After being refrigerated for 8 days, group A has deteriorated and the pH values are respectively 6.8; and B, C, E2, the three groups are reduced to the secondary range, and D2 and F2 are still kept in the primary range; after refrigeration for 11d, A, B, C all three groups had deteriorated; while group D2 decreased to the second order range, pH 6.3; group E2 remained in the secondary range, and only group F2 remained in the primary range, with a pH of 5.9. And on day 15, the freshness retaining effect of the combination of D2 and F2 was still better, wherein D2 is in the secondary range and F2 is near the edge of the secondary range. Therefore, the fresh-keeping effect of the F2 group is most obvious, the D2 group is the second group, namely the fresh-keeping effect of the cold fresh meat is excellent by compounding the synthetic tachyplesin antimicrobial peptide Tac I, the chitosan and the Nisin, the second group is the D2 group, and the fresh-keeping effect of the E2 group on the cold fresh meat is less ideal than that of the D2 group and the F2 group by compounding the tachyplesin antimicrobial peptide Tac I and the Nisin.
As can be seen from fig. 2, after 5D of refrigeration, A, B, C, E2 were in the secondary range for four groups, while D2 and F2 were still in the primary range; . After refrigeration for 8 days, group a deteriorated while the remaining five groups were still in the secondary range. After 13 days of cold storage, A, B, C all deteriorated, and E2 also showed approximately 1X 10 colonies6cfu/g. From the general view that B, C, E2 groups also have certain fresh-keeping effect, the D2 and F2 groups show better performance, can still be controlled in a secondary range after being refrigerated for 13 days, and the colony count of the F2 group is close to 1 × 105About cfu/g, good bacteriostatic effect.
As can be seen in FIG. 3, the sap loss rate of group A was close to 7% after refrigeration for 8d, while the sap loss rate of the remaining five groups was 4.0% -5.0%. By day 13, 11% in group A and 8.2% in group C. By day 15, the sap loss rate of group a had reached 13.7%; only the D2 group and the F2 group remained below 8%, the juice loss rate of the D2 group was 7.52%, and the juice loss rate of the F2 group was 6.91%. Therefore, the F2 group has excellent water retention effect on the chilled fresh meat by synthesizing the tachyplesin antimicrobial peptide Tac I, chitosan and Nisin, while the E2 group has poor water retention effect on the chilled fresh meat by compounding the tachyplesin antimicrobial peptide Tac I and Nisin, but still has obvious effect compared with the blank group.
Fresh Longqian meat is soaked in different fresh-keeping liquids for 2min, then is drained and refrigerated, the single fresh-keeping group B and group C can keep fresh for three days, while the group F2 adopts polypeptide composite biological fresh-keeping agent compounded by tachyplesin antimicrobial peptide Tac I, Nisin and chitosan, the effect is obvious, the preservation of cold fresh meat can be prolonged to 17 days, 14 days are prolonged compared with the single fresh-keeping group, but the compound effect of the group E2 in the composite fresh-keeping group adopting Nisin and tachyplesin antimicrobial peptide Tac I is poorer than that of the group D2 and group F2, probably because of the reaction between the two groups, the fresh-keeping effect is influenced, but the effect is also obvious compared with the group A in the control group.
Example 5
The polypeptide composite biological preservative provided by the invention is applied to chilled meat.
The specific preservation principle is that a protective layer containing the polypeptide composite biological preservative mentioned in the embodiments of the invention is formed on the surface of the chilled meat.
Further, the specific refrigeration temperature range applied to the chilled fresh meat is 0-4 ℃.
The specific application operation methods include the following steps:
(1) taking cold fresh meat to be preserved, soaking the cold fresh meat in a solution containing the polypeptide composite biological preservative for 1-3 min, taking out the soaked cold fresh meat, draining, and placing in an environment at 0-4 ℃ for preservation;
(2) taking cold fresh meat to be preserved, directly coating the polypeptide composite biological preservative on the outer surface of the cold fresh meat to be preserved, and then placing the cold fresh meat to be preserved in an environment at 0-4 ℃;
(3) the polypeptide composite biological preservative is smeared on a pretreated preservative film or directly smeared on the preservative film, or is mixed with other film-making components to prepare the preservative film, the preservative film is covered on the outer surface of the cold fresh meat to be preserved, and then the cold fresh meat is placed in an environment at 0-4 ℃ for preservation; the pretreated preservative film is mainly characterized in that the outer surface of the preservative film is modified by radiation, heating and other methods, so that the preservative film is easy to combine with effective components of the preservative, and has stronger adhesion, and the preservative can better cover the chilled fresh meat to be preserved.
The application methods of the invention mainly aim to cover the outer surface of the chilled fresh meat to be preserved with the preservative, so that the application modes and the implementation modes which can meet the purposes can be the application of the invention to the chilled fresh meat.
The above description is only for the preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications, equivalent changes and modifications made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (10)
1. A polypeptide composite biological preservative is characterized in that: comprises synthesizing tachyplesin antibacterial peptide Tac I and an antibacterial component; the antibacterial component is one or two of chitosan and Nisin.
2. The polypeptide composite biological preservative according to claim 1, which is characterized in that: comprises synthesizing tachyplesin antibacterial peptide Tac I and chitosan; the mass ratio of the synthetic tachyplesin antimicrobial peptide Tac I to the chitosan is 1: 333 to 1000.
3. The polypeptide composite biological preservative according to claim 1, which is characterized in that: comprises synthesizing tachyplesin antibacterial peptides Tac I and Nisin; the mass ratio of the synthetic tachyplesin antimicrobial peptide Tac I to Nisin is 1: 3-10.
4. The polypeptide composite biological preservative according to claim 1, which is characterized in that: comprises synthesizing tachyplesin antibacterial peptide Tac I, chitosan and Nisin; the mass ratio of the synthetic tachyplesin antimicrobial peptide Tac I to the synthetic tachyplesin antimicrobial peptide Nisin is 1: 333-1000: 3 to 10.
5. The application of the polypeptide composite biological preservative is characterized in that: the application of the polypeptide composite biological preservative in chilled meat according to any one of claims 1 to 4.
6. The application of the polypeptide composite biological preservative as claimed in claim 5, wherein the polypeptide composite biological preservative is characterized in that: and forming a protective layer containing the polypeptide composite biological preservative on the surface of the chilled meat.
7. The application of the polypeptide composite biological preservative as claimed in claim 6, wherein the polypeptide composite biological preservative comprises the following components in percentage by weight: the refrigeration temperature of the chilled fresh meat is 0-4 ℃.
8. The application of the polypeptide composite biological preservative according to claim 7, which is characterized in that: and (3) smearing the polypeptide composite biological preservative on a preservative film, and covering the preservative film on the surface of the chilled fresh meat.
9. The application of the polypeptide composite biological preservative according to claim 7, which is characterized in that: the polypeptide composite biological preservative is directly smeared on the outer surface of the chilled fresh meat.
10. The application of the polypeptide composite biological preservative according to claim 7, which is characterized in that: and (3) soaking the polypeptide composite biological preservative into a solution containing the polypeptide composite biological preservative for 1-3 min.
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| CN106750576A (en) * | 2016-12-05 | 2017-05-31 | 深圳职业技术学院 | A kind of Antibacterial composite preservative film and preparation method thereof |
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Application publication date: 20191224 |