CN111066969A - Prefabricated meat quality modifier and preparation method and application thereof - Google Patents
Prefabricated meat quality modifier and preparation method and application thereof Download PDFInfo
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- CN111066969A CN111066969A CN201911338922.2A CN201911338922A CN111066969A CN 111066969 A CN111066969 A CN 111066969A CN 201911338922 A CN201911338922 A CN 201911338922A CN 111066969 A CN111066969 A CN 111066969A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/189—Enzymes
Abstract
The invention discloses a prefabricated meat quality modifier and a preparation method and application thereof. The prefabricated meat quality modifier comprises the following components in parts by weight: 10-30 parts of bletilla striata polyphenol, 5-15 parts of tea polyphenol, 20-50 parts of wrinkled gianthyssop herb extract, 10-20 parts of platycodon root extract, 5-15 parts of Chinese torreya seed extract, 5-10 parts of protease, 5-15 parts of eucommia ulmoides gum and 1-3 parts of vitamin C. The meat quality modifier can obviously improve the meat color of meat, improve the pH value of muscle, reduce water retention capacity and drip loss (P is less than 0.05), ensure that water is not easy to seep out, and keep succulent meat, color, aroma and taste.
Description
Technical Field
The invention relates to the technical field of meat processing, in particular to a prefabricated meat quality modifier and a preparation method and application thereof.
Background
Bletilla striata is a plant of bletilla genus of the orchidaceae family, also known as bletilla striata, lotus and weed, snow, and the like, has been used as a traditional Chinese medicine for thousands of years, and has the main functions of healing sores, stopping bleeding, tonifying lung, reducing swelling, promoting granulation, and the like. The bletilla striata bulb contains a large amount of hydrosoluble polysaccharide, the chemical component of the bletilla striata bulb is mainly glucomannan, the molecular weight is extremely low, and the bletilla striata bulb is the main functional component of bletilla striata gum. A polyphenol substance which is one of the main chemical components of bletilla striata is a compound containing a plurality of phenolic hydroxyl groups in a molecular structure, is a good hydrogen or electron donor, and has a strong function of eliminating free radicals.
Tea polyphenol as a pure natural antioxidant is listed as a GB2760-89 food additive use standard by the Chinese food additive society in 1989, and is listed as a Chinese patent medicine raw material in 1997. The tea polyphenol has definite biological functions of scavenging free radicals, resisting oxidation, improving immunity and the like, and is widely applied to the industries of food, daily chemicals, medicines and the like. Tea polyphenols announced by Ministry of agriculture of the people's republic of China in 2013 were listed in the feed additive catalog as antioxidants for farmed animals.
Pork is a main source of Chinese meat food, and with the rapid development of economy and the improvement of living standard of people, the demand for producing high-quality pork is increasing, and particularly, the research on improving the quality of meat food becomes a hot spot of animal nutrition research at present.
The feed additive has unique advantages, is rich and wide in resources, easy to extract, and has multiple effects, no toxicity, no harm and high safety.
Agastache rugosa is itself a plant with an aromatic flavour. Herba Agastaches is a high calcium and high carotene food, and each 100g of tender leaf contains water 72g, protein 8.6g, fat 1.7g, carbohydrate 10g, carotene 6.38mg, and vitamin B10.1mg, vitamin B20.38mg, nicotinic acid 1.2mg, vitamin C23 mg, calcium 580mg, phosphorus 104mg, iron 28.5mg, whole grass contain aromatic volatile oil 0.5%, mainly methyl piperonyl alcohol (about 80%), limonene, α -pinene and β -pinene in the oil, have certain inhibiting effect on various pathogenic fungi, the aromatic volatile oil is a raw material for manufacturing various Chinese patent medicines, and because the wrinkled gianthyssop herb has the efficacy of invigorating spleen and replenishing qi, the wrinkled gianthyssop herb is a cooking product which is not only a food but also a medicineThe raw material is eaten as food, and the edible parts of the ageratum are generally tender stems and leaves which are good products with wild taste. Can be used as cold sauce, fried food, or porridge. Certain dishes and folk snacks utilize the rich taste of the Chinese medicinal materials to increase the nutritive value.
The Chinese torreya seeds, also called Chinese torreya, red fruit, Yushan fruit, Yuyao, wild polar seeds and the like, are seeds of taxaceae plants, the fruits of the Chinese torreya seeds are wrapped by hard peel, the sizes of the fruits are as same as that of Chinese dates, the kernels are as same as that of olives, the two tips are oval, the shells are tawny or mauve after ripening, the seeds are yellowish white, and the Chinese torreya seeds are rich in grease and a special fragrance, so that the appetite can be attracted. The torreya seeds are as rich in fatty oil as other plant seeds, and the content of the torreya seeds is as high as 51.7 percent and even exceeds that of peanuts and sesames. The linalyl acetate and rose oil contained in the Chinese torreya seeds are raw materials for extracting high-grade aromatic oil. The seed contains fatty oil, such as glyceride and sterol of palmitic acid, stearic acid, oleic acid and linoleic acid. It also contains oxalic acid, glucose, polysaccharide, volatile oil, tannin, etc. The seed contains about 42% of fatty oil, wherein the content of linoleic acid is 70%, the content of unsaturated fatty acid is up to 74.88%, the content of oleic acid is 20%, and the content of stearic acid is about 10%; and gliadin, sterol, oxalic acid, glucose, polysaccharide, volatile oil and tannin. The Chinese torreya is rich in various nutritional ingredients and has good nutritional value. The Chinese torreya just picked has a layer of oily green shell and gives off a special fragrance. It contains linalyl acetate and rose oil, and is used as raw material for extracting several kinds of high-grade aromatic oil. Meanwhile, the Chinese torreya nuts have various nutritional ingredients and have good nutritional value and medicinal value.
Radix Platycodi is used as both medicine and food, and contains platycodin as main component with antiinflammatory and blood sugar lowering effects.
With the improvement of meat quality requirements of people and the implementation of food safety engineering, how to produce healthy, safe and delicious meat while realizing high yield and high efficiency is an important problem facing the livestock and poultry breeding industry at present.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a modifier with better improvement effect on meat quality.
The invention provides a prefabricated meat quality modifier, which comprises the following components in parts by weight: 10-30 parts of bletilla striata polyphenol, 5-15 parts of tea polyphenol, 20-50 parts of wrinkled gianthyssop herb extract, 10-20 parts of platycodon root extract, 5-15 parts of Chinese torreya seed extract, 5-10 parts of protease, 5-15 parts of eucommia ulmoides gum and 1-3 parts of vitamin C.
Preferably, the preformed meat quality modifier comprises the following components in parts by weight: 13-25 parts of bletilla striata polyphenol, 7-12 parts of tea polyphenol, 25-40 parts of wrinkled gianthyssop herb extract, 12-18 parts of platycodon root extract, 6-13 parts of Chinese torreya seed extract, 6-8 parts of protease, 6-12 parts of eucommia ulmoides gum and 1-2 parts of vitamin C.
More preferably, the preformed meat quality modifier comprises the following components in parts by weight: 15-20 parts of bletilla striata polyphenol, 8-10 parts of tea polyphenol, 30-35 parts of wrinkled gianthyssop herb extract, 14-17 parts of platycodon root extract, 7-10 parts of Chinese torreya seed extract, 6-8 parts of protease, 8-12 parts of eucommia ulmoides gum and 1.5 parts of vitamin C1.
Further preferably, the prepared meat quality modifier comprises the following components in parts by weight: 18 parts of bletilla striata polyphenol, 9 parts of tea polyphenol, 32 parts of wrinkled gianthyssop herb extract, 15 parts of platycodon root extract, 8 parts of Chinese torreya seed extract, 7 parts of protease, 10 parts of eucommia ulmoides gum and 1 parts of vitamin C.
The second aspect of the present invention provides a method for preparing the above preformed meat quality improver, comprising:
step 1: mixing rhizoma bletilla polyphenol and tea polyphenol uniformly to form a mixed solution;
step 2: adding the agastache rugosus extract, the platycodon grandiflorum extract, the semen torreyae extract and the gutta percha into the mixed solution formed in the step 1, and uniformly mixing;
and step 3: adding protease and vitamin C into the step 2, mixing uniformly, quickly cooling to 0-6 ℃, preferably quickly cooling to 0-3 ℃, most preferably quickly cooling to 0 ℃ to obtain the prefabricated meat quality modifier.
Preferably, the cooling rate of the rapid cooling is 1-8 ℃/min.
The third aspect of the invention provides an application of the prepared meat modifier in improving livestock and poultry meat products. Specifically, the livestock and poultry meat product is a pork product.
The invention has the beneficial technical effects that:
(1) aiming at the problem that common additives cannot be directly used for processing prefabricated products of aquatic products in the field of meat product processing, the invention screens out agastache rugosus, semen torreyae and platycodon grandiflorum from raw materials which are food and medicine for the first time to prepare the prefabricated meat quality modifier. The prefabricated meat quality modifier can reduce the water loss rate, improve the cooked meat rate, reduce the storage loss and improve the tenderness of meat under the condition of keeping the flesh color, marbling and normal pH value of the meat.
(2) The meat quality modifier can obviously improve the meat color of meat, improve the pH value of muscle, reduce water retention capacity and drip loss (P is less than 0.05), ensure that water is not easy to seep out, and keep succulent meat, color, aroma and taste.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein.
Example 1
The embodiment relates to a prefabricated meat quality modifier and a preparation method thereof, and the meat quality modifier comprises the following components in parts by weight: 10 parts of bletilla striata polyphenol, 5 parts of tea polyphenol, 20 parts of wrinkled gianthyssop herb extract, 10 parts of platycodon root extract, 5 parts of Chinese torreya seed extract, 5 parts of protease, 5 parts of eucommia ulmoides gum and 1 parts of vitamin C.
The preparation method of the prefabricated meat quality modifier comprises the following steps:
step 1: mixing rhizoma bletilla polyphenol and tea polyphenol uniformly to form a mixed solution;
step 2: adding the agastache rugosus extract, the platycodon grandiflorum extract, the semen torreyae extract and the gutta percha into the mixed solution formed in the step 1, and uniformly mixing;
and step 3: adding protease and vitamin C into the step 2, uniformly mixing, and rapidly cooling to 2 ℃ at a cooling rate of 8 ℃/min to obtain the preformed meat quality modifier.
Example 2
The embodiment relates to a prefabricated meat quality modifier and a preparation method thereof, and the meat quality modifier comprises the following components in parts by weight: 18 parts of bletilla striata polyphenol, 9 parts of tea polyphenol, 32 parts of wrinkled gianthyssop herb extract, 15 parts of platycodon root extract, 8 parts of Chinese torreya seed extract, 7 parts of protease, 10 parts of eucommia ulmoides gum and 1 parts of vitamin C.
The preparation method of the prefabricated meat quality modifier comprises the following steps:
step 1: mixing rhizoma bletilla polyphenol and tea polyphenol uniformly to form a mixed solution;
step 2: adding the agastache rugosus extract, the platycodon grandiflorum extract, the semen torreyae extract and the gutta percha into the mixed solution formed in the step 1, and uniformly mixing;
and step 3: adding protease and vitamin C into the step 2, mixing uniformly, and rapidly cooling to 0 ℃ at a cooling rate of 5 ℃/min to obtain the meat quality modifier.
Example 3
The embodiment relates to a prefabricated meat quality modifier and a preparation method thereof, and the meat quality modifier comprises the following components in parts by weight: 30 parts of bletilla striata polyphenol, 15 parts of tea polyphenol, 50 parts of wrinkled gianthyssop herb extract, 20 parts of platycodon root extract, 15 parts of Chinese torreya seed extract, 10 parts of protease, 15 parts of eucommia ulmoides gum and 3 parts of vitamin C.
The preparation method of the prefabricated meat quality modifier comprises the following steps:
step 1: mixing rhizoma bletilla polyphenol and tea polyphenol uniformly to form a mixed solution;
step 2: adding the agastache rugosus extract, the platycodon grandiflorum extract, the semen torreyae extract and the gutta percha into the mixed solution formed in the step 1, and uniformly mixing;
and step 3: adding protease and vitamin C into the step 2, mixing uniformly, and rapidly cooling to 6 ℃ at a cooling rate of 8 ℃/min to obtain the meat quality modifier.
Test example
1. Test materials and methods
1.1 test animals and test methods
According to the principle of consistent fetal times, nutrition status, similar body weight and male and female half castration, 30 hybrid nursery pigs are selected, the average body weight (35.00 +/-1.20) kg is randomly divided into 3 groups, 10 pigs in each group are fed until slaughtering, and the test period is 120 days. The control group adopts a general fertilizer, the test group 1 is added with the meat quality modifier in the embodiment 1 on the basis of the fertilizer, the test group 2 is added with the meat quality modifier in the embodiment 2 on the basis of the fertilizer, and the production performance (average daily gain, feed efficiency), the meat quality (flesh color, pH value, tenderness, system water power and drip loss) and the in vivo antioxidant index (GSH-PX, SOD and MDA) of the test group and the control group are respectively measured.
1.2 measurement of indices and statistical analysis
Before slaughtering, the meat is weighed on an empty stomach, and the indexes of meat color, pH value, tenderness, water retention capacity and drip loss are determined according to the pork quality assessment method (completed by animal research institute of Zhejiang university). The results of the measurements were analyzed by anova and LSD multiple comparisons using SPSS11.5 software, and the data in the tables are expressed as "mean. + -. standard error".
1.3 in vivo antioxidant index and statistical analysis
Homogenizing a chest muscle sample according to test requirements, measuring Malondialdehyde (MDA), superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) indexes, and comparing with a blank control group to obtain the antioxidant capacity of tea polyphenol in organisms. The results of the measurements were analyzed by anova and LSD multiple comparisons using SPSS11.5 software, and the values in the table are expressed as "mean. + -. standard error".
2. Test results and discussion
2.1 Effect of the modifying agent on growth Performance (see Table 1)
Table 1: statistical analysis result of production performance index
Table 1 shows that the meat quality modifier can improve daily gain and reduce feed conversion ratio, the test 1 group is slightly better than the test 2 group, and the test 1 group and the test 2 group are both better than the control group.
2.2 Effect of the improver on meat quality improvement (see Table 2)
Table 2: meat quality index statistical analysis result
| Item | Control group | Test 1 group | Test 2 groups |
| Color of meat | 2.52±0.22 | 3.74±0.49 | 3.95±0.53 |
| pH value | 5.81±0.24 | 6.12±0.33 | 6.36±0.45 |
| Tenderness (N) | 41.43±2.21 | 38.36±0.23 | 37.56±0.39 |
| Water retention capacity (%) | 5.28±1.22 | 2.44±0.93 | 2.15±0.41 |
| Drip loss (%) | 6.13±1.84 | 4.05±1.35 | 3.86±1.90 |
According to the test of the meat quality in table 2, compared with the control group, the test 1 group and the test 2 group can significantly improve the meat color, the water retention capacity and the drip loss (P <0.05), can improve the pH value and the tenderness, the test 2 group is superior to the test 1 group in the aspect of meat quality improvement, and the test 1 group and the test 2 group are both superior to the control group.
2.3 Effect of the modifier on in vivo antioxidant index (see Table 3)
Table 3: statistical analysis result of in vivo antioxidant index
| Item | Control group | Test 1 group | Test 2 groups |
| Glutathione peroxidase | 33.61±5.34 | 43.05±1.34 | 49.05±1.56 |
| Superoxide dismutase | 39.43±5.32 | 49.94±6.32 | 53.49±7.43 |
| Malondialdehyde | 0.81±0.23 | 0.56±0.09 | 0.36±0.12 |
After a pectoral muscle sample is homogenized, according to the antioxidant indexes detected in the table 3, the modifier product disclosed by the invention can obviously improve the antioxidant indexes in muscles and has a certain effect on the health and immunity of an organism, the in-vivo antioxidant performance of the test 2 group is superior to that of the test 1 group, and the antioxidant performance of the test 1 group and that of the test 2 group are superior to that of the control group.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (9)
1. The prefabricated meat quality modifier is characterized by comprising the following components in parts by weight: 10-30 parts of bletilla striata polyphenol, 5-15 parts of tea polyphenol, 20-50 parts of wrinkled gianthyssop herb extract, 10-20 parts of platycodon root extract, 5-15 parts of Chinese torreya seed extract, 5-10 parts of protease, 5-15 parts of eucommia ulmoides gum and 1-3 parts of vitamin C.
2. The preformed meat quality improver of claim 1, wherein the preformed meat quality improver comprises the following components in parts by weight: 13-25 parts of bletilla striata polyphenol, 7-12 parts of tea polyphenol, 25-40 parts of wrinkled gianthyssop herb extract, 12-18 parts of platycodon root extract, 6-13 parts of Chinese torreya seed extract, 6-8 parts of protease, 6-12 parts of eucommia ulmoides gum and 1-2 parts of vitamin C.
3. The preformed meat quality improver of claim 2, wherein the preformed meat quality improver comprises the following components in parts by weight: 15-20 parts of bletilla striata polyphenol, 8-10 parts of tea polyphenol, 30-35 parts of wrinkled gianthyssop herb extract, 14-17 parts of platycodon root extract, 7-10 parts of Chinese torreya seed extract, 6-8 parts of protease, 8-12 parts of eucommia ulmoides gum and 1.5 parts of vitamin C1.
4. The preformed meat quality improver of claim 3, wherein the preformed meat quality improver comprises the following components in parts by weight: 18 parts of bletilla striata polyphenol, 9 parts of tea polyphenol, 32 parts of wrinkled gianthyssop herb extract, 15 parts of platycodon root extract, 8 parts of Chinese torreya seed extract, 7 parts of protease, 10 parts of eucommia ulmoides gum and 1 parts of vitamin C.
5. The method of preparing a preformed meat quality improver as set forth in any one of claims 1 to 4, comprising:
step 1: mixing rhizoma bletilla polyphenol and tea polyphenol uniformly to form a mixed solution;
step 2: adding the agastache rugosus extract, the platycodon grandiflorum extract, the semen torreyae extract and the gutta percha into the mixed solution formed in the step 1, and uniformly mixing;
and step 3: and (3) adding protease and vitamin C into the mixture obtained in the step (2), uniformly mixing, and quickly cooling to 0-6 ℃ to obtain the prefabricated meat quality modifier.
6. The method of claim 5, wherein the rapid cooling is at a cooling rate of 1-8 ℃/min.
7. The method of claim 5, wherein the cooling is rapidly carried out to 0-3 ℃.
8. Use of the preformed meat modifier of any of claims 1-4 for modifying meat products of livestock and poultry.
9. The use according to claim 8, wherein the livestock and poultry meat product is a pork product.
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