CN111742978A - Preparation method of compound natural preservative for chilled donkey meat - Google Patents
Preparation method of compound natural preservative for chilled donkey meat Download PDFInfo
- Publication number
- CN111742978A CN111742978A CN202010776084.3A CN202010776084A CN111742978A CN 111742978 A CN111742978 A CN 111742978A CN 202010776084 A CN202010776084 A CN 202010776084A CN 111742978 A CN111742978 A CN 111742978A
- Authority
- CN
- China
- Prior art keywords
- alcohol extract
- donkey meat
- natural
- clove
- nisin
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 92
- 241000283074 Equus asinus Species 0.000 title claims abstract description 82
- 239000003755 preservative agent Substances 0.000 title claims abstract description 42
- 230000002335 preservative effect Effects 0.000 title claims abstract description 39
- 150000001875 compounds Chemical class 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 97
- 239000000284 extract Substances 0.000 claims abstract description 86
- 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 54
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 31
- 235000008397 ginger Nutrition 0.000 claims abstract description 31
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 30
- 241000234314 Zingiber Species 0.000 claims abstract description 30
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 27
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 27
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 27
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 27
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims abstract description 26
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims abstract description 26
- 235000021283 resveratrol Nutrition 0.000 claims abstract description 26
- 229940016667 resveratrol Drugs 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 21
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 20
- 238000005457 optimization Methods 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 9
- 244000061408 Eugenia caryophyllata Species 0.000 claims abstract 10
- 230000004044 response Effects 0.000 claims description 24
- 230000001953 sensory effect Effects 0.000 claims description 23
- 235000013599 spices Nutrition 0.000 claims description 19
- 238000011156 evaluation Methods 0.000 claims description 15
- 238000009461 vacuum packaging Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000012360 testing method Methods 0.000 claims description 10
- 241000588914 Enterobacter Species 0.000 claims description 8
- 241000589516 Pseudomonas Species 0.000 claims description 7
- 238000013461 design Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 108010053775 Nisin Proteins 0.000 claims description 6
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004309 nisin Substances 0.000 claims description 6
- 235000010297 nisin Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 241000607717 Serratia liquefaciens Species 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- -1 DPPH free radical Chemical class 0.000 claims description 4
- 241000588729 Hafnia alvei Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 241000186612 Lactobacillus sakei Species 0.000 claims description 4
- 241000589540 Pseudomonas fluorescens Species 0.000 claims description 4
- 241000321184 Raoultella Species 0.000 claims description 4
- 239000000469 ethanolic extract Substances 0.000 claims description 4
- 238000002474 experimental method Methods 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 238000000967 suction filtration Methods 0.000 claims description 4
- 238000002965 ELISA Methods 0.000 claims description 3
- 241000305071 Enterobacterales Species 0.000 claims description 3
- 239000000287 crude extract Substances 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000002401 inhibitory effect Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 108700042622 nisin Z Proteins 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 229930014626 natural product Natural products 0.000 claims description 2
- 241000203780 Thermobifida fusca Species 0.000 claims 1
- 238000013401 experimental design Methods 0.000 claims 1
- 238000002372 labelling Methods 0.000 claims 1
- 239000000022 bacteriostatic agent Substances 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 12
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 9
- 238000013329 compounding Methods 0.000 abstract description 5
- 235000019282 butylated hydroxyanisole Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 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 abstract description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 abstract description 2
- 229940050390 benzoate Drugs 0.000 abstract description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 239000005452 food preservative Substances 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 235000010241 potassium sorbate Nutrition 0.000 abstract description 2
- 239000004302 potassium sorbate Substances 0.000 abstract description 2
- 229940069338 potassium sorbate Drugs 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000001540 sodium lactate Substances 0.000 abstract description 2
- 235000011088 sodium lactate Nutrition 0.000 abstract description 2
- 229940005581 sodium lactate Drugs 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 description 56
- 244000223014 Syzygium aromaticum Species 0.000 description 20
- 238000011282 treatment Methods 0.000 description 13
- 238000010586 diagram Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 9
- 238000004321 preservation Methods 0.000 description 8
- 230000008859 change Effects 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 108020004465 16S ribosomal RNA Proteins 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- LUOAEJWSKPQLJD-UHFFFAOYSA-N syringyl alcohol Chemical compound COC1=CC(CO)=CC(OC)=C1O LUOAEJWSKPQLJD-UHFFFAOYSA-N 0.000 description 4
- GRWFGVWFFZKLTI-UHFFFAOYSA-N α-pinene Chemical compound CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 238000009629 microbiological culture Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 229940092258 rosemary extract Drugs 0.000 description 3
- 235000020748 rosemary extract Nutrition 0.000 description 3
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- GRWFGVWFFZKLTI-IUCAKERBSA-N 1S,5S-(-)-alpha-Pinene Natural products CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 2
- PMATZTZNYRCHOR-CGLBZJNRSA-N Cyclosporin A Chemical compound CC[C@@H]1NC(=O)[C@H]([C@H](O)[C@H](C)C\C=C\C)N(C)C(=O)[C@H](C(C)C)N(C)C(=O)[C@H](CC(C)C)N(C)C(=O)[C@H](CC(C)C)N(C)C(=O)[C@@H](C)NC(=O)[C@H](C)NC(=O)[C@H](CC(C)C)N(C)C(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)N(C)C(=O)CN(C)C1=O PMATZTZNYRCHOR-CGLBZJNRSA-N 0.000 description 2
- 108010036949 Cyclosporine Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- CRPUJAZIXJMDBK-UHFFFAOYSA-N camphene Chemical compound C1CC2C(=C)C(C)(C)C1C2 CRPUJAZIXJMDBK-UHFFFAOYSA-N 0.000 description 2
- 229960001265 ciclosporin Drugs 0.000 description 2
- 229930182912 cyclosporin Natural products 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 210000003195 fascia Anatomy 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 1
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- PXRCIOIWVGAZEP-UHFFFAOYSA-N Primaeres Camphenhydrat Natural products C1CC2C(O)(C)C(C)(C)C1C2 PXRCIOIWVGAZEP-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241001104043 Syringa Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 241000223257 Thermomyces Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000006696 biosynthetic metabolic pathway Effects 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 229930006739 camphene Natural products 0.000 description 1
- ZYPYEBYNXWUCEA-UHFFFAOYSA-N camphenilone Natural products C1CC2C(=O)C(C)(C)C1C2 ZYPYEBYNXWUCEA-UHFFFAOYSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002390 cell membrane structure Anatomy 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 230000029226 lipidation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LHFJOBMTAJJOTB-JLAZNSOCSA-N monodehydro-L-ascorbic acid Chemical compound [O]C1=C(O)C(=O)O[C@@H]1[C@@H](O)CO LHFJOBMTAJJOTB-JLAZNSOCSA-N 0.000 description 1
- 239000011744 monodehydroascorbic acid Substances 0.000 description 1
- 235000007352 monodehydroascorbic acid Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000001841 zingiber officinale Substances 0.000 description 1
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
-
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/18—Testing for antimicrobial activity of a material
-
- 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
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/195—Assays involving biological materials from specific organisms or of a specific nature from bacteria
- G01N2333/21—Assays involving biological materials from specific organisms or of a specific nature from bacteria from Pseudomonadaceae (F)
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/195—Assays involving biological materials from specific organisms or of a specific nature from bacteria
- G01N2333/24—Assays involving biological materials from specific organisms or of a specific nature from bacteria from Enterobacteriaceae (F), e.g. Citrobacter, Serratia, Proteus, Providencia, Morganella, Yersinia
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/195—Assays involving biological materials from specific organisms or of a specific nature from bacteria
- G01N2333/24—Assays involving biological materials from specific organisms or of a specific nature from bacteria from Enterobacteriaceae (F), e.g. Citrobacter, Serratia, Proteus, Providencia, Morganella, Yersinia
- G01N2333/275—Hafnia (G)
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/195—Assays involving biological materials from specific organisms or of a specific nature from bacteria
- G01N2333/335—Assays involving biological materials from specific organisms or of a specific nature from bacteria from Lactobacillus (G)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Physics & Mathematics (AREA)
- Biophysics (AREA)
- Analytical Chemistry (AREA)
- Biotechnology (AREA)
- Immunology (AREA)
- Molecular Biology (AREA)
- Toxicology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a preparation method of a compound preservative for chilled fresh donkey meat, which adopts a natural bacteriostatic agent and a natural antioxidant, takes ginger alcohol extract, clove alcohol extract and Nisin Z with better bacteriostatic effect as the natural bacteriostatic agent, carries out compound optimization and determines the optimal proportion; simultaneously, ascorbic acid, rosemary alcohol extract and resveratrol with good antioxidant effect are used as natural antioxidants for compounding optimization, and the optimal proportion is determined; the optimal compounding ratio of the preservative is comprehensively obtained. Modern food preservatives are typically synthetic chemicals such as potassium sorbate, benzoate, Butylated Hydroxyanisole (BHA) and sodium lactate, and the health risks of synthetic food additives are below regulatory agency-defined recommended limits. The natural preservative is more and more popular with consumers due to the bacteriostatic effect and better tolerance in human bodies. Many flavors such as clove and ginger have been experimentally demonstrated to have activity against pathogenic and spoilage bacteria.
Description
Technical Field
The invention relates to a preparation method of a compound natural preservative for chilled fresh donkey meat, belonging to the technical field of biological food preservation.
Background
The donkey meat is a nutritional food with high protein, low saturated fatty acid, and rich vitamins and minerals. Donkey meat products exhibit lower saturated fatty acids, higher polyunsaturated fatty acid content than traditional beef and pork products. From the perspective of nutrition and dietetics, donkey meat is a food material integrating medicine, nourishing and eating. In recent years, the microbial agent is popular with consumers, but is easily infected by microorganisms in the processes of division, transportation, storage, sale and the like. At present, the food industry usually adopts the method of adding a proper amount of chemical preservative to prolong the shelf life of meat. With the intensive research, almost all chemical preservatives present potential hazards to human health.
At present, some plants can be used as natural preservatives to prevent food from being rotten and deteriorated, and the natural preservatives have better tolerance in human bodies, are healthier compared with chemical synthetic products, and meet the requirements of consumers better. The theoretical basis of the compound bacteriostatic agent is based on the barrier effect, although a single preservative has good bacteriostatic performance, the bacteriostatic spectrum is respectively emphasized, different bacteriostatic agents are scientifically and reasonably compounded to carry out multi-target attack on different bacteria, the synergistic effect of the compound bacteriostatic agent is exerted, and the aim of keeping fresh is fulfilled. The compound natural antioxidant has excellent antioxidant performance in different meat products, effectively delays meat lipid and protein oxidation and improves the sensory characteristics of meat products.
Disclosure of Invention
The invention aims to develop the preservation technology of donkey meat, popularize the market of the chilled fresh donkey meat, overcome the defects and shortcomings of a chemically synthesized preservative, identify the spoilage bacteria of the chilled fresh donkey meat through 16S rDNA, and obtain a preparation method of the compound natural preservative for the chilled fresh donkey meat by combining methods such as a trace enzyme-linked immunosorbent assay, an antioxidant capacity single-factor experiment, sensory evaluation, response surface optimization and the like.
The invention aims to realize the purpose, and the preparation method of the compound natural preservative for the chilled fresh donkey meat is characterized by comprising the following steps:
step 1), identifying dominant spoilage bacteria of donkey meat: vacuum packaging the fresh donkey meat sample in a sterilized food-grade PE packaging bag, refrigerating and storing at 4 ℃ for 15 days, and after the donkey meat is rotted and deteriorated, determining that the putrefactive bacterial phase of the donkey meat contains lactic acid bacteria, pseudomonas, enterobacter and hot killed cyclosporine, wherein the lactic acid bacteria, the pseudomonas, the enterobacter and the hot killed cyclosporine respectively account for 54.81%, 34.07%, 5.19% and 4.81% of the putrefactive bacterial phase; separating and purifying lactobacillus, Pseudomonas, Enterobacter, and Thermomyces for 16S rDNA identification, wherein the putrefactive dominant bacteria of the chilled fresh ass meat is Lactobacillus sake (G)+) And Pseudomonas fluorescens (G)-) The 4 kinds of enterobacteria are Enterobacter halofani (G)-) Serratia liquefaciens (G)-) Hafnia alvei (G)-) Raoultella origani (G)-);
Extracting spices: weighing 20.00g of 80-mesh spice, placing the 80-mesh spice into a 500mL round-bottom flask, adding a 95% ethanol solution according to the material-liquid ratio of 1:10(g/mL), refluxing the round-bottom flask filled with the spice and the ethanol in a water bath kettle at 85 ℃ for 3 hours, carrying out suction filtration, repeatedly extracting the spice for 3 times, and carrying out suction filtration; mixing filtrates, vacuum concentrating (50 deg.C and-0.1 MPa) filtrate with rotary evaporator, evaporating solvent, dissolving crude extract of spice with sterile distilled water, freezing and storing at-20 deg.C for 12 hr, and vacuum freeze drying for 48 hr to obtain ethanol extract of spice; the extracted ethanol extracts of the spices are respectively as follows: ginger alcohol extract, clove alcohol extract and rosemary alcohol extract; simultaneously, preparing food-grade Nisin Z, ascorbic acid and resveratrol; wherein, the ginger alcohol extract, the clove alcohol extract and Nisin Z are natural bacteriostats, and the ascorbic acid, the rosemary alcohol extract and the resveratrol are natural antioxidants;
step 2), the lactobacillus sake (G) identified by the step 1)+) Pseudomonas fluorescens (G)-) Serratia liquefaciens (G)-) Hafnia alvei (G)-) Raoultella origani (G)-) The strain to be tested; measuring the Minimum Inhibitory Concentration (MIC) of the ginger alcohol extract, the clove alcohol extract and Nisin Z to the tested strain by a 96-well plate micro enzyme-linked immunosorbent assay; treating cold fresh donkey meat with ginger alcohol extract, clove alcohol extract and Nisin Z with different concentrations, vacuum packaging, standing at 4 deg.C for 10 days, and performing sensory evaluation to obtain optimal sensory evaluation concentration; the method is characterized in that a result obtained by integrating a 96-pore plate microplate reader method and sensory evaluation is a single-factor experimental result, Design is carried out by applying Design expert8.0.6 on the basis of the single factor, a 3-factor 3 horizontal response surface experiment is designed, a ginger alcohol extract 41.07mg/mL, a clove alcohol extract 5.39mg/mL and Nisin Z56.28mg/mL are obtained by utilizing response surface optimization, and the reaction is corrected, detected and verified on the basis of the theoretical values to obtain the ginger alcohol extract 40.00g/mL, the clove alcohol extract 5.50mg/mL and the Nisin Z55.00mg/mL in consideration of the feasibility of actual operation; obtaining the best concentration of DPPH free radical clearance of three antioxidants through a single-factor test (DPPH free radical clearance measuring method) for the antioxidant capacity of ascorbic acid, rosemary alcohol extract and resveratrol; treating cold fresh donkey meat with ascorbic acid, rosemary alcohol extract and resveratrol with different concentrations, vacuum packaging, standing at 4 deg.C for 10 days, and performing sensory evaluation to obtain optimal sensory evaluation concentration; the results obtained by the comprehensive antioxidant capacity single-factor test and sensory evaluation are single-factor test results, Design is carried out on the basis of single factors by using Design expert8.0.6, 3-factor 3 horizontal response surface tests are designed, 30.64mg/mL of ascorbic acid, 0.68mg/mL of rosemary alcohol extract and 31.83mg/mL of resveratrol are obtained by using response surface optimization, and in consideration of feasibility of actual operation, the reaction is corrected, detected and verified on the basis of the theoretical values to obtain 30.00mg/mL of ascorbic acid, 0.65mg/mL of rosemary alcohol extract and 30.00mg/mL of resveratrol;
the optimal formula of the compound preservative finally obtained is 40.00mg/mL of ginger alcohol extract, 5.50mg/mL of clove alcohol extract, Nisin Z55.00mg/mL, 30.00mg/mL of ascorbic acid, 0.65mg/mL of rosemary alcohol extract and 30.00mg/mL of resveratrol.
When in use, the prepared compound preservative is sprayed on the chilled fresh donkey meat through the step 2), and the food-grade PE preservative bag is vacuum-packaged, sealed and refrigerated to finish the refrigeration of the chilled fresh donkey meat.
The natural composite preservative comprises the following substances in percentage by weight: alcohol extract of clove: nisin Z ═ 1:1:1, preparation of ascorbic acid: rosemary alcohol extract: 1, resveratrol: 1:1, preparation; uniformly spraying the mixture on the surface of donkey meat in a sterile environment, spraying 0.1mL for 1 time on the front side and the back side respectively, air drying for 5min, vacuum packaging, and placing in a refrigerator at 4 ℃.
The method is advanced and scientific, and the invention provides a preparation method of the compound natural preservative for the chilled fresh donkey meat, which comprises the following steps: step 1), bacterium identification: vacuum packaging the fresh ass meat in sterilized food-grade PE packaging bag, refrigerating at 4 deg.C, storing until the ass meat is putrefactive, and determining according to GB 4789.2-2016 "determination of total number of food microorganism colony". Separating and purifying putrefying bacteria: selecting typical colony from selective culture medium, streaking on corresponding plate, separating and purifying for 2-3 times, transplanting representative strain to slant, and storing for inspection. 16S rDNA identification was performed. The microbial culture medium and culture conditions used were:
TABLE 1 microbiological culture media and culture conditions
Table 1 Microbial culture medium and culture conditions
And 2) selecting the dominant putrefying bacteria identified in the step 1 as indicator bacteria, and extracting ginger alcohol extract, clove alcohol extract and rosemary alcohol extract. Measuring the Minimum Inhibitory Concentration (MIC) of the ginger alcohol extract, the clove alcohol extract and Nisin Z by a 96-hole method of a microaenzyme reader, and obtaining respective optimal concentrations by sensory evaluation, thereby obtaining the optimal natural composite bacteriostatic agent by response surface optimization; and simultaneously, the maximum concentrations of the antioxidant activities of the resveratrol, the rosemary alcohol extract and the ascorbic acid are measured by adopting a DPPH method, and the respective optimum concentrations are obtained by combining sensory evaluation of donkey meat, so that the optimum compound natural antioxidant is obtained by response surface optimization. Comprehensively obtain the optimal natural preservative formula.
And 3) obtaining a matching result of the composite natural preservative according to the step 2, and performing aseptic spraying treatment on the chilled donkey meat. And (3) packaging the food-grade PE freshness protection package in vacuum, sealing the freshness protection package for storage at 4 ℃, and detecting whether the total bacterial colony count and the TVB-N value meet the sanitary standard of cold fresh meat in GB/T9961-2008 to obtain the shelf life of the added compound natural freshness protection agent.
And 4) on the basis of determining the shelf life in the step 3, researching the influence of the compound natural preservative on the nutrition quality of the vacuum-packaged chilled donkey meat under the refrigeration condition of 4 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the ginger alcohol extract, the clove alcohol extract and Nisin Z with good bacteriostatic effect are used as natural bacteriostatic agents, and are compounded and optimized to determine the optimal proportion; simultaneously, ascorbic acid, rosemary alcohol extract and resveratrol with good antioxidant effect are used as natural antioxidants for compounding optimization, and the optimal proportion is determined; the optimal compounding ratio of the preservative is comprehensively obtained. Modern food preservatives are typically synthetic chemicals such as potassium sorbate, benzoate, Butylated Hydroxyanisole (BHA) and sodium lactate, and the health risks of synthetic food additives are below regulatory agency-defined recommended limits. The natural preservative is more and more popular with consumers due to the bacteriostatic effect and better tolerance in human bodies. Many flavors such as clove and ginger have been experimentally demonstrated to have activity against pathogenic and spoilage bacteria.
At present, research on donkey meat at home and abroad mainly focuses on the aspect of nutrition analysis of meat products, and the detection of spoilage bacteria of chilled donkey meat and the formula research of a compound natural preservative thereof are not reported. The invention provides a certain theoretical basis for transporting and storing the chilled donkey meat.
Production practices show that the compounding of a plurality of natural food additives can generate synergistic effect, not only can replace chemical synthetic additives, but also can further improve the quality of food and improve the edible safety of the food, and the economic significance and the social significance are self-evident.
The clove alcohol extract and the clove extract destroy the integrity of a cell membrane structure, so that some important ions in the clove extract are lost, so that corresponding important enzymes lose the action, the substance metabolism of thalli is influenced, and researches show that the bacteriostatic effect of the clove alcohol extract is obviously better than that of other spices.
The ginger alcohol extract has a long medicinal history in China, and can be used for treating diseases such as nausea, vomiting, diarrhea, dyspepsia, rheumatism, cold and the like. Some volatile compounds are responsible for the antibacterial activity of ginger, including alpha-pinene, borneol, camphene and linalool. The ginger alcohol extract has a better antibacterial effect than other solvent extracts, and has a good antibacterial effect on serotype escherichia coli, serotype salmonella and listeria monocytogenes.
Nisin (Nisin Z), a promising biological preservative in the dairy, meat, ready-to-eat vegetables and fruits markets, has been proposed by Nisin manufacturers. Streptococcus lactis destroys the integrity of the cell membrane by transient pores, resulting in a rapid efflux of bacterial substances (amino acids and adenosine triphosphate) from the bacteria, dissipation of the proton motive force, inhibition of the biosynthetic pathways of the cells, in particular the natural variant Z, with high solubility, stability and broad antimicrobial spectrum in different food systems.
The resveratrol applied to meat products does not influence the meat color and can obviously inhibit lipid oxidation.
The rosemary has good oxidation resistance and antibacterial potential, can stabilize free radicals, is more effective than BHT and BHA, has the oxidation resistance mainly related to myrcene, and has the antibacterial performance related to 1, 8-eucalyptol and alpha-pinene. The rosemary alcohol extract has good antioxidant effect, and can be used for meat products to improve the sensory properties of foods and prolong the shelf life.
Ascorbic acid, also known as vitaminBiotin, a reducing agent, with antioxidant action expressed in the ability to react with O2The rapid reaction of- (OH), HOO and OH generates semi-dehydroascorbic acid, and removes singlet oxygen and mercapto naphthenate free radicals, and the antioxidation is completed by reversible dehydrogenation. The ascorbic acid and the rosemary extract are sprayed on the surface of pork in a combined mode and stored in a vacuum package mode, so that the oxidation of pork lipid is effectively delayed, and the pH value, the color and the water content of the pork are not affected.
In conclusion, the invention aims to overcome the defects of a chemically synthesized preservative, adopts a natural bacteriostatic agent and natural antioxidation, and combines response surface optimization to obtain the optimal compound natural preservative proportion, the natural preservative has a bacteriostatic action on the dominant putrefying bacteria of the chilled fresh donkey meat, has no adverse effect on low-temperature storage and preservation of the chilled fresh donkey meat, has good bacteriostatic aging effect, and can effectively prolong the shelf life of the chilled fresh donkey meat.
Drawings
FIG. 1 shows the composition of putrefying bacteria phase of chilled fresh donkey meat.
FIG. 2 is a 16S rDNA PCR electrophoretogram of the strain;
note: j1 and J2 are 2 kinds of pseudomonas respectively, R is lactic acid bacteria, and C1, C2, C3 and C4 are 4 kinds of enterobacteria respectively.
FIG. 3 shows the effect of different concentrations of alcohol extracts of Zingiber officinale on 5 species of bacteria;
note: a. different letters of b and c indicate that the difference of 5 bacteria at the same concentration is significant (p < 0.05).
FIG. 4 shows the effect of different concentrations of syringa oleifera extracts on 5 bacteria;
note: a. different letters of b and c indicate that the difference of 5 bacteria at the same concentration is significant (p < 0.05).
FIG. 5 shows the effect of different concentrations of Nisin Z on Serratia liquefaciens;
note: a. different letters of b and c indicate that the difference of 5 bacteria at the same concentration is significant (p < 0.05).
FIG. 6 is a graph of the effect of different concentrations of ginger alcohol extract on the sensory score of donkey meat;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
FIG. 7 is the effect of different concentrations of syringyl alcohol extract on the sensory score of donkey meat;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
FIG. 8 is the effect of different concentrations of Nisin Z on the sensory score of donkey meat;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
FIG. 9-1 is a three-dimensional response surface diagram of chilled fresh donkey meat with natural bacteriostatic agent.
Fig. 9-2 is a three-dimensional response surface diagram of the chilled fresh donkey meat with the natural bacteriostatic agent.
Fig. 9-3 is a three-dimensional response surface diagram of the chilled fresh donkey meat with the natural bacteriostatic agent.
Fig. 9-4 are three-dimensional response surface diagrams of the chilled fresh donkey meat with the natural bacteriostatic agent.
Fig. 9-5 are three-dimensional response surface diagrams of the chilled fresh donkey meat with the natural bacteriostatic agent.
Fig. 9-6 are three-dimensional response surface diagrams of the chilled fresh donkey meat with the natural bacteriostatic agent.
FIG. 10 is a graph showing the variation trend of DPPH values of ascorbic acid at different concentrations;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
FIG. 11 shows the trend of DPPH variation of rosemary alcohol extracts at different concentrations;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
FIG. 12 shows the variation trend of DPPH of resveratrol in different concentrations;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
Figure 13 is a graph of the sensory score effect of different concentrations of ascorbic acid on donkey meat;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
Figure 14 is a graph of the sensory score effect of various concentrations of rosemary extract on donkey meat;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
Figure 15 is a graph of the effect of different concentrations of resveratrol on the sensory score of donkey meat;
note: a. the different alphabets of b and c show significant difference (p < 0.05).
FIG. 16-1 is a three-dimensional response surface diagram of the natural antioxidant chilled fresh donkey meat.
FIG. 16-2 is a three-dimensional response surface diagram of the natural antioxidant chilled fresh donkey meat.
Fig. 16-3 is a three-dimensional response surface diagram of the natural antioxidant chilled fresh donkey meat.
Fig. 16-4 is a three-dimensional response surface diagram of the natural antioxidant chilled fresh donkey meat.
Fig. 16-5 are three-dimensional response surface diagrams of the natural antioxidant chilled fresh donkey meat.
Fig. 16-6 are three-dimensional response surface diagrams of the natural antioxidant chilled fresh donkey meat.
FIG. 17 is the change in the log of the total number of donkey meat bacteria during preservation;
note: the difference in letters indicates significant differences between treatments at different times (p < 0.05);
indicates significant differences between different treatments at the same time (p < 0.05).
FIG. 18 is the change in TVB-N value of donkey meat during preservation;
note: the difference in letters indicates significant differences between treatments at different times (p < 0.05);
indicates significant differences between different treatments at the same time (p < 0.05);
indicates the most significant differences between the different treatments at the same time (p < 0.01).
FIG. 19 is the change of pH of donkey meat during preservation;
note: the difference in letters indicates significant differences between treatments at different times (p < 0.05);
indicates significant differences between different treatments at the same time (p < 0.05).
FIG. 20 is a change in cooking loss of donkey meat during preservation;
note: the difference in letters indicates significant differences between treatments at different times (p < 0.05);
indicates significant differences between different treatments at the same time (p < 0.05).
In FIGS. 17 to 20, A1Test group for short for cold fresh donkey meat added with compound natural preservative;A2The chilled donkey meat without preservative is called as a control group for short.
The invention is further described with reference to the accompanying drawings and the description thereof.
Detailed Description
The invention is further explained below with reference to the figures and the specific embodiments:
the raw materials of example 1 and example 2 were all three-powder black donkey meat.
Example 1: chilled donkey meat added with natural compound natural preservative
1. Extracting ginger alcohol extract, clove alcohol extract and rosemary alcohol extract: weighing 20.00g of 80-mesh spice, placing the spice into a 500mL round-bottom flask, adding 95% ethanol solution according to the material-liquid ratio of 1:10(g/mL), refluxing and extracting for 3h in a water bath kettle at 85 ℃, filtering, repeatedly extracting for 3 times, combining filtrates, performing vacuum concentration (50 ℃ and-0.1 MPa) by using a rotary evaporator, evaporating a solvent, dissolving a crude extract by using sterile distilled water, performing freeze preservation at 20 ℃ for 12h, and performing vacuum freeze drying for 48h to obtain the extract.
2. Preparing a compound natural preservative, and proportioning: 40.00mg/mL of ginger alcohol extract, 5.50mg/mL of clove alcohol extract, 55.00mg/mL of Nisin Z, 30mg/mL of ascorbic acid, 0.65mg/mL of rosemary alcohol extract and 30.00mg/mL of resveratrol.
Firstly, ginger alcohol extract: weighing 1.00g of ginger alcohol extract, dissolving in 5mL of absolute ethyl alcohol, using sterile distilled water to fix and hold in a 25mL volumetric flask, and fully and uniformly mixing.
Alcohol extract of clove: 0.1375g of syringyl alcohol extract is weighed and dissolved in 5mL of absolute ethyl alcohol, and the solution is dissolved in a 25mL volumetric flask with sterile distilled water and mixed well.
③ Nisin Z: weighing 1.375g Nisin Z, dissolving in 0.02mol/L hydrochloric acid dilute solution, and placing in a 25mL volumetric flask, and mixing well.
Extracting ginger with alcohol: alcohol extract of clove: nisin Z is 1:1: 1.
(iv) ascorbic acid: 0.75g ascorbic acid was weighed into sterile distilled water and placed in a 25mL volumetric flask and mixed well.
Fifth, rosemary alcohol extract: 0.01625g of rosemary extract are weighed and dissolved in 2mL of absolute ethyl alcohol, and the solution is dissolved in a 25mL volumetric flask with sterile distilled water and fully mixed.
Sixthly, the resveratrol: weighing 0.75g of resveratrol, dissolving in absolute ethyl alcohol, metering the volume in a 25mL volumetric flask, and fully and uniformly mixing.
Mixing ascorbic acid: rosemary alcohol extract: and (3) preparing the resveratrol in a ratio of 1:1: 1.
3. Vacuum packaging donkey meat slaughtered in a slaughterhouse, transporting the donkey meat to a laboratory through a cold chain, placing the donkey meat in an ultralow-temperature refrigerator at the temperature of-30 ℃ for 1-2 h, and then placing the donkey meat in a refrigerator at the temperature of 4 ℃. Removing fascia and fat in an aseptic operating room, uniformly spraying the composite natural preservative on the surface of donkey meat by using an aseptic spraying kettle, airing for 5min on an aseptic operating platform, sealing, vacuum packaging and storing at 4 ℃.
Example 2: cold fresh donkey meat without added preservative
1. Vacuum packaging donkey meat slaughtered in a slaughterhouse, transporting the donkey meat to a laboratory through a cold chain, placing the donkey meat in an ultralow-temperature refrigerator at the temperature of-30 ℃ for 1-2 h, and then placing the donkey meat in a refrigerator at the temperature of 4 ℃. Fascia and fat were removed in a sterile operating room.
2. Vacuum packaging and storing at 4 deg.C.
TABLE 2 species relationship for sequencing of strains
Table 2 The relationship of species of strain sequence
Analysis of results
The following table compares the results of example 1 with example 2:
TABLE 3 color change on the surface of donkey meat during preservation
Table 3 Color change of the surface of donkey meat during storage
Note: the different letters in each row represent significant differences (p < 0.05)
A1Represents example 1; a. the2Representative of example 2.
TABLE 4 change of fatty acid in fresh donkey meat in storage (%)
Table 4 Changes of fatty acids in cold fresh donkey meat duringstorage
Note: the same row is marked with different letters to indicate the significant difference of fatty acid between different times of treatment (p < 0.05); indicates significant differences between different treatments at the same time (p < 0.05); indicates a very significant difference between the different treatment groups at the same time (p < 0.01); a. the1Represents example 1,; a. the2Representative of example 2; -represents no detection; \\ represents undetermined.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (3)
1. A preparation method of a compound natural preservative for chilled donkey meat is characterized by comprising the following steps:
step 1), identifying dominant spoilage bacteria of donkey meat: vacuum packaging the fresh ass meat sample in sterilized food-grade PE packaging bag, refrigerating at 4 deg.C for 15 daysAfter the meat is putrefactive and deteriorated, the putrefactive bacterial phase of the donkey meat is measured to contain lactobacillus, pseudomonas, enterobacter and thermofuscin, and the lactobacillus, the pseudomonas, the enterobacter and the thermofuscin respectively account for 54.81%, 34.07%, 5.19% and 4.81% of the putrefactive bacterial phase; separating and purifying lactobacillus, Pseudomonas, Enterobacter, and Thermobifida fusca to perform 16SrDNA identification, wherein the putrefactive bacteria of the chilled fresh ass meat is Lactobacillus sake (G)+) And Pseudomonas fluorescens (G)-) The 4 kinds of enterobacteria are Enterobacter halofani (G)-) Serratia liquefaciens (G)-) Hafnia alvei (G)-) Raoultella origani (G)-);
Extracting spices: weighing 20.00g of 80-mesh spice, placing the 80-mesh spice into a 500mL round-bottom flask, adding a 95% ethanol solution according to the material-liquid ratio of 1:10(g/mL), refluxing the round-bottom flask filled with the spice and the ethanol in a water bath kettle at 85 ℃ for 3 hours, carrying out suction filtration, repeatedly extracting the spice for 3 times, and carrying out suction filtration; mixing filtrates, vacuum concentrating (50 deg.C and-0.1 MPa) filtrate with rotary evaporator, evaporating solvent, dissolving crude extract of spice with sterile distilled water, freezing and storing at-20 deg.C for 12 hr, and vacuum freeze drying for 48 hr to obtain ethanol extract of spice; the extracted ethanol extracts of the spices are respectively as follows: ginger alcohol extract, clove alcohol extract and rosemary alcohol extract; simultaneously, preparing food-grade Nisin Z, ascorbic acid and resveratrol; wherein, the ginger alcohol extract, the clove alcohol extract and Nisin Z are natural bacteriostats, and the ascorbic acid, the rosemary alcohol extract and the resveratrol are natural antioxidants;
step 2), the lactobacillus sake (G) identified by the step 1)+) Pseudomonas fluorescens (G)-) Serratia liquefaciens (G)-) Hafnia alvei (G)-) Raoultella origani (G)-) The strain to be tested; measuring the Minimum Inhibitory Concentration (MIC) of the ginger alcohol extract, the clove alcohol extract and Nisin Z to the tested strain by a 96-well plate micro enzyme-linked immunosorbent assay; treating cold fresh donkey meat with ginger alcohol extract, clove alcohol extract and Nisin Z with different concentrations, vacuum packaging, standing at 4 deg.C for 10 days, and performing sensory evaluation to obtain optimal sensory evaluation concentration; the result obtained by integrating the 96-pore plate micro enzyme-labeling method and sensory evaluation isThe single-factor experiment result is obtained, Design Expert8.0.6 is used for experimental Design on the basis of the single factor, 3-factor 3 horizontal response surface experiments are designed, 41.07mg/mL of ginger alcohol extract, 5.39mg/mL of clove alcohol extract and 56.28mg/mL of Nisin Z are obtained by utilizing response surface optimization, and the reaction is corrected and detected and verified on the basis of the theoretical values to obtain 40.00g/mL of ginger alcohol extract, 5.50mg/mL of clove alcohol extract and 55.00mg/mL of Nisin Z in consideration of feasibility of actual operation; obtaining the best concentration of DPPH free radical clearance of three antioxidants through a single-factor test (DPPH free radical clearance measuring method) for the antioxidant capacity of ascorbic acid, rosemary alcohol extract and resveratrol; treating cold fresh donkey meat with ascorbic acid, rosemary alcohol extract and resveratrol with different concentrations, vacuum packaging, standing at 4 deg.C for 10 days, and performing sensory evaluation to obtain optimal sensory evaluation concentration; the results obtained by the comprehensive antioxidant capacity single-factor test and sensory evaluation are single-factor test results, the design of the test is carried out by applying design expert8.0.6 on the basis of the single factor, a 3-factor 3 horizontal response surface test is designed, the response surface is optimized to obtain 30.64mg/mL of ascorbic acid, 0.68mg/mL of rosemary alcohol extract and 31.83mg/mL of resveratrol, and in consideration of the feasibility of actual operation, the reaction is corrected, detected and verified on the basis of the theoretical values to obtain 30.00mg/mL of ascorbic acid, 0.65mg/mL of rosemary alcohol extract and 30.00mg/mL of resveratrol;
the optimal formula of the compound natural preservative finally obtained comprises 40.00mg/mL of ginger alcohol extract, 5.50mg/mL of clove alcohol extract, 55.00mg/mL of Nisin, 30.00mg/mL of ascorbic acid, 0.65mg/mL of rosemary alcohol extract and 30.00mg/mL of resveratrol.
2. The preparation method of the compound natural preservative for chilled fresh donkey meat according to claim 1, characterized in that when in use, the compound natural preservative prepared in the step 2) is sprayed on the chilled fresh donkey meat, the food-grade PE preservative bag is packaged in vacuum, and the refrigeration is sealed to finish the refrigeration of the chilled fresh donkey meat.
3. The preparation method of the compound natural preservative for chilled fresh donkey meat according to claim 2, characterized in that the ratio of the substances in the natural compound preservative is ginger alcohol extract: alcohol extract of clove: nisin Z ═ 1:1:1, ascorbic acid: rosemary alcohol extract: preparing resveratrol as 1:1: 1; uniformly spraying the mixture on the surface of donkey meat in a sterile environment, spraying 0.1mL for 1 time on the front side and the back side respectively, air drying for 5min, vacuum packaging, and placing in a refrigerator at 4 ℃.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010776084.3A CN111742978A (en) | 2020-08-05 | 2020-08-05 | Preparation method of compound natural preservative for chilled donkey meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010776084.3A CN111742978A (en) | 2020-08-05 | 2020-08-05 | Preparation method of compound natural preservative for chilled donkey meat |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111742978A true CN111742978A (en) | 2020-10-09 |
Family
ID=72713018
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010776084.3A Pending CN111742978A (en) | 2020-08-05 | 2020-08-05 | Preparation method of compound natural preservative for chilled donkey meat |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111742978A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
CN106212635A (en) * | 2016-08-06 | 2016-12-14 | 宋晓燕 | A kind of cold fresh meat natural antimicro-bialc ompound and application thereof |
CN107258884A (en) * | 2017-06-23 | 2017-10-20 | 升阳食品(武汉)有限公司 | A kind of pork composite preservative and preparation method thereof |
CN109122815A (en) * | 2018-09-29 | 2019-01-04 | 山东祥维斯生物科技股份有限公司 | The fresh-keeping film liquid of hydrophobically modified gel-type and preparation containing glycine betaine for meat |
-
2020
- 2020-08-05 CN CN202010776084.3A patent/CN111742978A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
CN106212635A (en) * | 2016-08-06 | 2016-12-14 | 宋晓燕 | A kind of cold fresh meat natural antimicro-bialc ompound and application thereof |
CN107258884A (en) * | 2017-06-23 | 2017-10-20 | 升阳食品(武汉)有限公司 | A kind of pork composite preservative and preparation method thereof |
CN109122815A (en) * | 2018-09-29 | 2019-01-04 | 山东祥维斯生物科技股份有限公司 | The fresh-keeping film liquid of hydrophobically modified gel-type and preparation containing glycine betaine for meat |
Non-Patent Citations (2)
Title |
---|
吴丹枫,等: "响应面法优化冷鲜驴肉复合天然防腐剂配方", 《现代食品科技》 * |
李兆亭,等: "迷迭香对冷鲜肉抑菌及其保鲜作用的影响", 《食品研究与开发》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Boskovic et al. | Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere | |
Vermeiren et al. | Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products | |
Mexis et al. | Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 C | |
Sofos et al. | Antimicrobial activity of sorbate | |
US9936715B2 (en) | Compositions and methods for lowering counts of pathogenic microorganisms in food products | |
Yilmaz et al. | Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball | |
EP4132293A1 (en) | Fermented onion composition | |
Han et al. | Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate | |
BİNGÖL et al. | Effect of sodium lactate on the microbiological quality and shelf life of sausages | |
İncili et al. | Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks | |
CN106578836B (en) | Application of polypeptide in food preservation | |
Hussein | Foods bio-preservation: A review | |
CN111742978A (en) | Preparation method of compound natural preservative for chilled donkey meat | |
Fortier et al. | Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs | |
Dussault et al. | Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages | |
Gaglio et al. | Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica | |
Osaili et al. | Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook | |
Salem et al. | Effect of rosemary and green tea extracts on overall quality and shelf-life of meat during storage | |
Sośnicka | Natural preservatives in meat products | |
El Asuoty et al. | Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat | |
Hassaballah et al. | Impact of some essential oils on the quality of chilled minced beef | |
Masoumi et al. | Research Article Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets | |
Gupta et al. | Development and Characterization of Nanocomposite for Organic Acids | |
CN117281159A (en) | Food preservative, preparation method and normal-temperature preservation method | |
Suliman et al. | The effect of season, age and preservation on camel meat sausage. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201009 |
|
RJ01 | Rejection of invention patent application after publication |