CN111165563A - Chilled fresh meat preservative and preparation method thereof - Google Patents
Chilled fresh meat preservative and preparation method thereof Download PDFInfo
- Publication number
- CN111165563A CN111165563A CN201811334638.3A CN201811334638A CN111165563A CN 111165563 A CN111165563 A CN 111165563A CN 201811334638 A CN201811334638 A CN 201811334638A CN 111165563 A CN111165563 A CN 111165563A
- Authority
- CN
- China
- Prior art keywords
- lysozyme
- preservative
- chitosan
- calcium propionate
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 47
- 230000002335 preservative effect Effects 0.000 title claims abstract description 42
- 235000013372 meat Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 102000016943 Muramidase Human genes 0.000 claims abstract description 40
- 108010014251 Muramidase Proteins 0.000 claims abstract description 40
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 40
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 40
- 239000004325 lysozyme Substances 0.000 claims abstract description 40
- 229960000274 lysozyme Drugs 0.000 claims abstract description 40
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 23
- 239000004330 calcium propionate Substances 0.000 claims abstract description 23
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 11
- 239000000243 solution Substances 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical group CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 210000003278 egg shell Anatomy 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 4
- 230000006196 deacetylation Effects 0.000 claims description 3
- 238000003381 deacetylation reaction Methods 0.000 claims description 3
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 8
- 238000009776 industrial production Methods 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000000126 substance Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 102000007327 Protamines Human genes 0.000 description 3
- 108010007568 Protamines Proteins 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 229940048914 protamine Drugs 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000001139 pH measurement Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a chilled meat preservative and a preparation method thereof, wherein the preservative comprises raw materials of lysozyme, chitosan, calcium propionate, ascorbic acid and distilled water, the preparation method comprises the steps of dissolving the lysozyme, the calcium propionate and the ascorbic acid in the distilled water according to a required proportion to form a mixed solution, adding the chitosan into the mixed solution while stirring to obtain a lysozyme preservative solution, and then adjusting the pH value of the lysozyme preservative solution to 3-6 to obtain the preservative. The preservative has the advantages of strong bacteriostatic ability, good color protection effect, simple and convenient operation and suitability for industrial production.
Description
Technical Field
The invention relates to a fresh meat preservative which is suitable for improving bacteriostatic ability and prolonging the shelf life.
Background
The preservation of meat is often performed by controlling storage conditions and chemical treatments. The most common method for controlling the storage conditions of meat is low-temperature preservation, and although the meat can inhibit the growth of most microorganisms under low-temperature conditions, some psychrophiles can still grow under low-temperature conditions and cause the refrigerated meat to be rotten, and meanwhile, the sense of the meat is influenced, and the requirement of market circulation cannot be met. The chemical method is generally to add preservatives into meat products, but the side effects of the chemical preservatives are increasingly emphasized, and the application range of the chemical preservatives is increasingly limited. Therefore, the safe and efficient natural biological preservative is popular in meat preservation, and potential safety hazards caused by chemical preservatives and other preservative modes can be greatly reduced by using the biological preservative such as lysozyme.
The meat is rich in nutrition and is one of foods with higher protein content, and simultaneously, because the meat has high water activity, good conditions are provided for the growth and the propagation of microorganisms, so that the single component is difficult to achieve the optimal fresh-keeping effect.
Although the existing antistaling agent prolongs the fresh-keeping period to a certain extent, the following defects still exist:
protamine alkaline protein sulfate is mostly adopted in the preservative, which is unstable under acidic conditions and has weak bacteriostatic ability, and lysozyme has proper pH of 5-6.5, so that the bacteriostatic ability of the protamine alkaline protein sulfate is limited when the protamine alkaline protein sulfate and the lysozyme are mixed for use;
in the preservative, the chitosan solution is mostly prepared by mixing the acetic acid solution and the chitosan solution, and the use of the acetic acid solution not only brings peculiar smell to the preservative, but also influences the taste after the acetic acid solution is absorbed by the meat.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the chilled fresh meat preservative which is simple in raw materials, long in preservation period and free of influence on taste.
The chilled fresh meat preservative provided by the invention comprises raw materials of lysozyme, calcium propionate, chitosan, ascorbic acid and distilled water;
the lysozyme is egg white lysozyme, and the activity of the lysozyme is more than or equal to 25000U/mg;
the calcium propionate is eggshell-derived calcium propionate;
the chitosan is N, O-carboxymethyl chitosan with deacetylation degree not less than 90%.
Preferably, the weight ratio of the lysozyme to the calcium propionate to the chitosan to the ascorbic acid to the distilled water is 0.01-5: 0.05-5: 0.1-10: 80-99.
Preferably, the raw material composition of the preservative also comprises glycine, and the weight ratio of the glycine to the lysozyme is 0.1-10: 0.01-5.
Preferably, the raw material composition of the preservative also comprises citric acid, and the weight ratio of the citric acid to the lysozyme is 0.1-8: 0.01-5.
Preferably, the raw material composition of the preservative also comprises glycerol, and the weight ratio of the glycerol to the lysozyme is 0.1-5: 0.01-5.
Compared with the prior art, the invention has the following beneficial effects:
the raw material composition of the preservative comprises lysozyme, calcium propionate, chitosan, ascorbic acid and distilled water, wherein the lysozyme and the calcium propionate belong to acid type preservatives, the lysozyme and the calcium propionate have high stability and high bacteriostatic ability under an acidic condition, and meanwhile, the pH range not only ensures that the bacteriostatic ability of the preservative is high, but also is close to the pH value of fresh meat, so that the preservative can be effectively combined with meat, and has a good color protection effect. Therefore, the preservative has strong bacteriostatic ability and good color protection effect, and has no influence on the taste of fresh meat.
The lysozyme in the preservative is preferably egg white lysozyme, the calcium propionate is preferably eggshell source calcium propionate, compared with other lysozyme, the egg white lysozyme has higher thermal stability, and the eggshell source calcium propionate has higher thermal stability than calcium propionate prepared from calcium carbonate on the market, and the activity, purity and the like of the product are more ideal, so that the bacteriostatic effect is more durable.
Detailed Description
Example 1:
the preservative comprises, by weight, 0.05 of lysozyme, 1 of calcium propionate, 0.2 of chitosan, 0.2 of ascorbic acid and 98.5 of distilled water, wherein the lysozyme is egg white lysozyme, the activity of the lysozyme is more than or equal to 25000U/mg, the calcium propionate is eggshell source calcium propionate, and the chitosan is N, O-carboxymethyl chitosan with the deacetylation degree of more than or equal to 90%.
The pH value of the preservative is 5,
the preparation method comprises the following steps:
dissolving lysozyme, calcium propionate and ascorbic acid in distilled water according to a required proportion to form a mixed solution, stirring the mixed solution while adding chitosan to obtain a lysozyme preservative solution, and finally adjusting the pH value of the lysozyme preservative solution to 5 to obtain the preservative.
The using method comprises the following steps:
soaking the cut cold fresh meat in the preservative for 2min, then draining for 5min in sequence, packaging, and finally refrigerating the packaged cold fresh meat at 0 ℃, wherein the high-efficiency biological compound cold fresh meat preservative is used up.
To examine the fresh-keeping effect of the fresh-keeping agent of this example on chilled meat, the following indices were measured and compared after 7 days of storage, using the same chilled meat without coating as a comparative example:
and (3) pH measurement: measuring according to a method of GB/T9695.5-2008 'pH measurement of meat and meat products';
TVB-N value determination: measuring according to a micro-diffusion method in GB/T5009.44-2003 analytical method for meat and meat product hygiene standards;
and (3) total bacterial count determination: the determination was carried out according to the method of GB 4789.2-2010 food microbiology test-Total colony count determination.
And (3) displaying a detection result: within 7 days, the pH value of the sample is increased from 5.74 to 6.0, the TVB-N value is increased from 9.2mg/100g to 9.6mg/100g, and the logarithm of the total number of colonies is increased from 3.9 to 5.1; the pH of the comparative example was raised from 5.74 to 6.7, the TVB-N value was raised from 9.2mg/100g to 22.5mg/100g, and the logarithm of the total number of colonies was raised from 3.9 to 6.2.
Example 2:
the procedure is as in example 1, except that:
the pH value of the preservative is 6, and the preservative comprises the raw materials of 0.01 parts of lysozyme, 0.01 parts of calcium propionate, 0.05 parts of chitosan, 10 parts of ascorbic acid, 0.1 parts of glycine, 0.1 parts of citric acid, 0.1 parts of glycerol and 89.5 parts of water;
step two: soaking the cut cold fresh meat in the antistaling agent for 0.5min, then draining for 2min, packaging, and finally refrigerating the packaged cold fresh meat at 0 ℃.
And (3) displaying a detection result: within 7 days, the pH value of the sample is increased from 5.75 to 6.1, the TVB-N value is increased from 9.2mg/100g to 12.2mg/100g, and the logarithm of the total number of colonies is increased from 3.95 to 5.75; the pH of the comparative example was raised from 5.75 to 6.7, the TVB-N value was raised from 9.2mg/100g to 21.8mg/100g, and the logarithm of the total number of colonies was raised from 3.9 to 6.25.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (6)
1. A chilled fresh meat preservative is characterized in that raw materials comprise lysozyme, calcium propionate, chitosan, ascorbic acid and distilled water;
the lysozyme is egg white lysozyme, and the activity of the lysozyme is more than or equal to 25000U/mg;
the calcium propionate is eggshell-derived calcium propionate;
the chitosan is N, O-carboxymethyl chitosan with deacetylation degree not less than 90%.
2. The chilled fresh meat preservative according to claim 1, wherein the weight ratio of lysozyme, calcium propionate, chitosan, ascorbic acid and distilled water is 0.01-5: 0.05-5: 0.1-10: 80-99.
3. The chilled fresh meat preservative of claim 1, wherein the preservative further comprises glycine in a weight ratio of 0.1-10: 0.01-5.
4. The chilled fresh meat preservative according to claim 1 or 2, wherein the preservative further comprises citric acid, and the weight ratio of the citric acid to the lysozyme is 0.1-8: 0.01-5.
5. The chilled fresh meat preservative according to claim 1 or 2, wherein the preservative further comprises glycerol, and the weight ratio of the glycerol to the lysozyme is 0.1-5: 0.01-5.
6. A method for preparing a fresh-keeping agent for chilled meat as claimed in any one of claims 1 to 5, wherein the fresh-keeping agent is prepared by dissolving lysozyme, calcium propionate and ascorbic acid in distilled water in a required proportion to form a mixed solution, adding chitosan to the mixed solution while stirring to obtain a lysozyme fresh-keeping solution, and finally adjusting the pH of the lysozyme fresh-keeping solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811334638.3A CN111165563A (en) | 2018-11-10 | 2018-11-10 | Chilled fresh meat preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811334638.3A CN111165563A (en) | 2018-11-10 | 2018-11-10 | Chilled fresh meat preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111165563A true CN111165563A (en) | 2020-05-19 |
Family
ID=70617384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811334638.3A Pending CN111165563A (en) | 2018-11-10 | 2018-11-10 | Chilled fresh meat preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165563A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662034A (en) * | 2021-07-07 | 2021-11-19 | 珠海市自然之旅生物技术有限公司 | Preservative and preparation method and application thereof |
-
2018
- 2018-11-10 CN CN201811334638.3A patent/CN111165563A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662034A (en) * | 2021-07-07 | 2021-11-19 | 珠海市自然之旅生物技术有限公司 | Preservative and preparation method and application thereof |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200519 |