CN113261584B - 一种用于肉品冻结保鲜的前处理方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
Abstract
本发明涉及一种用于肉品冻结保鲜的前处理方法,所述方法包括低压电场处理,不冻液浸渍冻结和复合被膜剂被膜保护处理步骤。本发明的冻结保鲜前处理方法,操作简单,易实现;使用低压电场可在被膜前显著提高肉品状态,增加复合被膜剂的结合效率;使用抗冻剂及抗氧化剂可在肉品冻藏过程中有效阻止冰晶生长,有效防止蛋白质凝聚变性;使用被膜剂在肉品表面形成被膜,有效防止肉品干耗,保障肉品冷冻品质。本发明利用低聚糖类低温保护机制和被膜保护作用处理的复合肉品被膜剂处理的肉品在冻藏过程中不易发生干耗和褐变,冻品品质佳,解冻品质好。
Description
技术领域
本发明涉及一种用于肉品冻结保鲜的前处理方法。
背景技术
新鲜肉品的内源蛋白酶活跃,肌肉组织相对脆弱,导致自溶速度加快。同时鲜肉在微生物作用下容易发生腐败,产生难闻的气味,从而失去食用价值。目前国内外对于肉品的运输储存主要采取低温冷冻的方法,其主要目的就是通过低温手段控制寄生在肉品上的微生物的生存环境,防止因寄生微生物的存在而导致的肉品的腐烂变坏。
由于在低温冷冻情况下,细胞外部周边的介质中的水分首先结冰,使得未结冰溶液中电解质浓度升高,造成细胞死亡,同时随着温度的降低,细胞内的水分也会结冰并形成冰晶,从而导致细胞膜和细胞器的破坏,细胞质外流,使肉品失去原有的鲜味和营养。
发明内容
本发明目的是针对现有技术的不足,提供用于肉品冻结保鲜的前处理方法,显著提高冻藏肉品的抗冻性,持水性和抗干耗能力,有效抑制冻藏期间的蛋白质氧化,脂质氧化以及解冻期间的汁液流失。
本发明采用的技术方案是:
一种用于肉品冻结保鲜的前处理方法,所述方法包括:
(1)低压电场预处理:将肉品置于低压电场发生器中处理0.5~2h,低压电场发生器输出电压为1000V~3000V、电流为0.1~0.5 mA,处理温度为-18~0℃;
为增加抗冻成分及品质改良成分在肉品肌肉间隙的保留率及渗透率,本发明引入了低压电场。利用低压电场处理肉品,其能够促进肉品蛋白质分子的重新排列,通过诱导增加肌原纤维蛋白分子间和分子内的离子键和氢键,导致α螺旋减少,β折叠增加,提高肉品的保水性。同时,低压电场能够增加肉品细胞膜的通透性,从而提高了抗冻成分的渗透程度。
(2)不冻液浸渍冻结处理:将肉品浸渍于-50~-40℃的食品级不冻液中极速冻结,冻结时长为20~30min;所述肉品可以是水产肉类,也可以是猪肉、牛肉、羊肉等;
(3)被膜保护处理:将步骤(2)处理后的肉品,放入复合抗冻被膜剂中使用20~200KHz的超声辅助浸泡1~15min,浸泡温度为0 ~20℃,被膜处理完成后放入冷库保存;所述复合抗冻被膜剂质量组成如下:2%~3%食用明胶,1%~5%乳化钙,5%~7%水溶性壳聚糖,0.1%~2.0%大豆卵磷脂,0.1%~0.3%四甲基二硅氧烷,1%~5%海藻糖,2%~10%海藻酸钠,0.1%~5%柠檬酸钠, 1%~5%柠檬酸,0.01%~0.05%南极磷虾蛋白水解物,0.01%~ 0.5%迷迭香水提物,0.01%~1.0%竹叶提取物,0.01%~0.5%苹果提取物,余量为水。
上述复合抗冻被膜剂可在肉品表面形成保护膜,可以起到防止肌肉水分升华干耗,并有抗氧化,维持新鲜度的作用,对肉品品质有显著保障,通过将肉品在抗冻被膜剂中浸泡后可在品质冻藏过程中有效组织冰晶在肉品肌肉中的生长。壳聚糖中的糖分子通过取代肌肉蛋白质周围水分子,达到稳定蛋白质结构的作用,同时糖分子与肌肉相结合,通过形成一种碳水化合物玻璃体结构,达到稳定肌肉性质的作用并提高蛋白构象的稳定性;食用明胶,乳化钙,大豆卵磷脂,四甲基二硅氧烷,海藻糖及海藻酸钠用于配合壳聚糖合成被膜及抗冻剂和品质改良剂的载体,稳定复合被膜剂的体系稳定性,并显著缩短成膜时间,显著提高成膜弹性;南极磷虾蛋白水解物因为其亲水性还能对已经生成的冰晶起到一定的溶解作用;迷迭香水提物具有含有鼠尾草酸、鼠尾草醇、迷迭香酸等成分,具有高效的抗氧化作用;竹叶提取物为黄酮类物质,具有强抗氧化性;苹果提取物含有苹果多酚等成分,具有清除自由基,高效维持蛋白质稳定性的作用;超声处理不仅可嫩化肉品口感,还能促进小分子抗冻剂的渗透。此外,上述复合被膜剂在冻藏过程中还能降低微生物和致病微生物的活性。
本发明使用品质改良剂及抗冻剂结合被膜保护处理,有效提高肉品的抗冻性,保水性,冻藏期,有效降低抗干耗能力,并一定程度上防止肉品蛋白质互相凝聚而变性。糖分子与肌肉蛋白质相结合,通过形成一种碳水化合物玻璃体结构,形成包被保护膜保护水产表面。添加抗冻剂(如南极磷虾蛋白水解物)能有效防止冰晶在水产品肌肉组织中的生长,并对已形成的冰晶起到部分溶解的作用。添加品质改良剂(南极磷虾蛋白水解物,迷迭香水提物,竹叶提取物,苹果提取物等成分)可有效抑制肉品在冻藏期间的蛋白质氧化及脂质氧化。
复合抗冻被膜剂配合低压电场处理能有效减小肉品冰晶大小,提高肉品持水性,维持肌原纤维蛋白理化特性,维持肉品在冻藏期间的品质与新鲜度。
优选的,步骤(1)中所述低压电场预处理参数为:低压电场发生器输出电压为2000V~2500V、电流为0.1~0.2mA,处理温度为-4~0℃。
优选的,步骤(3)中所述复合抗冻被膜剂质量组成如下:2%食用明胶,2%乳化钙,6%水溶性壳聚糖,0.1%大豆卵磷脂,0.1%四甲基二硅氧烷,2%海藻糖,3%海藻酸钠,0.2%柠檬酸钠,3%柠檬酸,0.01%南极磷虾蛋白水解物,0.025%迷迭香水提物,0.02%竹叶提取物,0.01%苹果提取物,余量为水。
本发明还涉及一种肉品冻结保鲜的前处理所用复合抗冻被膜剂,其质量组成如下:2%~3%食用明胶,1%~5%乳化钙,5%~7%水溶性壳聚糖, 0.1%~2.0%大豆卵磷脂,0.1%~0.3%四甲基二硅氧烷,1%~5%海藻糖, 2%~10%海藻酸钠,0.1%~5%柠檬酸钠,1%~5%柠檬酸,0.01%~0.05%南极磷虾蛋白水解物,0.01%~0.5%迷迭香水提物,0.01%~1.0%竹叶提取物,0.01%~0.5%苹果提取物,余量为水。
所述南极磷虾蛋白水解物按如下方法获得:
南极磷虾虾糜加入动物蛋白水解酶进行水解,酶解温度为45℃~ 55℃,pH为7.8~8.5,加酶量为2000~2500U/g,酶解时间为3~5h,水解结束后,上清液冻干,即为所述南极磷虾蛋白水解物。
所述迷迭香水提物按如下方法获得:
新鲜迷迭香叶片洗净杀菌处理后冻干,取冻干迷迭香叶片粉碎后用 3~5倍质量的去离子水在4~25℃条件下浸提3~5h,过滤,取滤出液,即为所述迭香水提物。
本发明的有益效果主要体现在:本发明的冻结保鲜前处理方法,操作简单,易实现;使用低压电场可在被膜前显著提高肉品状态,增加复合被膜剂的结合效率;使用抗冻剂及抗氧化剂可在肉品冻藏过程中有效阻止冰晶生长,有效防止蛋白质凝聚变性;使用被膜剂在肉品表面形成被膜,有效防止肉品干耗,保障肉品冷冻品质。本发明利用低聚糖类低温保护机制和被膜保护作用处理的复合肉品被膜剂处理的肉品在冻藏过程中不易发生干耗和褐变,冻品品质佳,解冻品质好。
具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:
一种鳙鱼肉品冻结保鲜的前处理方法,方法步骤如下:鳙鱼分解,去皮去骨,清洗后经低压电场处理,不冻液浸渍冻结,复合被膜剂被膜保护处理,具体步骤如下:
1)鳙鱼预处理:将新鲜捕捞的鳙鱼分解,去皮去骨分类,清水清洗。
2)低压电场处理:将清洗后的鳙鱼肉放置于低压电场发生器,静电场发生装置输出电压为2 500V、电流为0.2mA,处理温度为-4~0℃,处理时间为1h,在提高鳙鱼品质的同时对鳙鱼肉进行预冷处理。
3)不冻液浸渍冻结处理:将鳙鱼肉浸渍于-52℃的食品级不冻液中(不冻液质量组成为:20%乙醇,21%乙二醇,6%氯化钙,5%甘油, 0.3%海藻糖,余量为水)极速冻结,冻结时长为30min。
4)被膜保护处理:将鳙鱼肉放入含2%食用明胶,2%乳化钙,6%水溶性壳聚糖,0.1%大豆卵磷脂,0.1%四甲基二硅氧烷,2%海藻糖,3%海藻酸钠,0.2%柠檬酸钠,3%柠檬酸,0.01%南极磷虾蛋白水解物,0.025%迷迭香水提物,0.02%竹叶提取物(安徽中弘生物工程有限公司),0.01%苹果提取物(西安赛邦生物技术有限公司)的复合被膜剂中被膜处理 15min,浸泡温度为0℃,超声辅助浸泡功率为50kHz。
南极磷虾蛋白水解物按如下方法制备:
通过动物蛋白水解酶(安徽中弘生物工程有限公司)对南极磷虾虾糜和蛋白进行水解,酶解温度为45℃~55℃,pH为7.8~8.5,加酶量为 2500U/g,酶解时间为5h。水解结束后,上清液冻干作为上述的南极磷虾蛋白水解物备用。
迷迭香水提物按如下方法制备:
新鲜的迷迭香叶片洗净杀菌处理后冻干处理,而后使用20g粉粹的冻干迷迭香叶片在20~25℃条件下于80g去离子水中浸提5h,而后滤去迷迭香碎渣,滤出液作为上述使用的迷迭香水提物备用。
失水率测试:分别取实施例1中的鳙鱼肉和仅使用不冻结浸渍冻结的鳙鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,每3个月进行失水率测试,测试方法如下:称取10.00g鱼肉,用滤纸包裹后于4℃,3000r/min 条件下离心15min,以质量差值测定失水率,结果见表1:
表1:鳙鱼冻品失水率测试结果
组别 | 0 | 3 | 6 | 9 | 12 |
实施例1鳙鱼 | 0.50 | 0.70 | 0.93 | 1.14 | 1.55 |
空白组鳙鱼 | 0.61 | 1.32 | 1.94 | 2.29 | 2.70 |
表1中为冻藏过程中鳙鱼肉的失水率(%),其中失水率越大,持水力越弱。
挥发性盐基氮含量检测:分别取实施例1中的鳙鱼肉和仅使用不冻结浸渍冻结的鳙鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,每3个月进行挥发性盐基氮含量检测,结果见表2:
表2:鳙鱼冻品挥发性盐基氮含量检测结果
表2中为冻藏过程中鳙鱼肉的挥发性盐基氮含量(mg/100g),其挥发性盐基氮含量越低,新鲜度越高,其中挥发性盐基氮含量低于 15mg/100g表示鱼肉维持在一级鲜度,含量低于20mg/100g表示鱼肉新鲜度较好。
丙二醛含量检测:分别取实施例1中的鳙鱼肉和仅使用不冻结浸渍冻结的鲢鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,每3个月进行丙二醛含量检测,结果见表3:
表3:鳙鱼冻品丙二醛含量检测结果
组别 | 0 | 3 | 6 | 9 | 12 |
实施例1鳙鱼 | 0.18 | 0.29 | 0.38 | 0.45 | 0.51 |
空白组鳙鱼 | 0.17 | 0.40 | 0.61 | 0.68 | 0.72 |
表3中为冻藏过程中鲢鱼肉的丙二醛含量(mg/kg),其丙二醛含量越低,脂质氧化程度越低。
可见,本发明前处理方法保障了鳙鱼的冻品品质,有效延长了鳙鱼的冻藏期至12个月,并延长鳙鱼维持一级鲜度至9个月,有效抑制了鳙鱼在冻藏期间的脂质氧化,有效提高了鳙鱼冻品的经济价值。
实施例2:
一种鲢鱼肉品冻结保鲜的前处理方法,方法步骤如下:鲢鱼分解,去皮去骨,清洗后经低压电场处理,不冻液浸渍冻结,复合被膜剂被膜保护处理,具体步骤如下:
1)鲢鱼预处理:将新鲜捕捞的鲢鱼分解,去皮去骨分类,清水清洗。
2)低压电场处理:将清洗后的鲢鱼肉放置于低压电场发生器,静电场发生装置输出电压为2000V、电流为0.2mA,处理温度为-4℃,处理时间为1h,在提高鲢鱼肉保水性及肌肉品质的同时对鲢鱼肉进行预冷处理。
3)不冻液浸渍冻结处理:将鲢鱼肉浸渍于-52℃的食品级不冻液(不冻液组成为:20%乙醇,21%乙二醇,6%氯化钙,5%甘油,0.3%海藻糖和45%水)中极速冻结,冻结时长为30min。
4)被膜保护处理:将鲢鱼肉放入含2%食用明胶,2%乳化钙,6%水溶性壳聚糖,0.1%大豆卵磷脂,0.1%四甲基二硅氧烷,2%海藻糖,3%海藻酸钠,0.5%柠檬酸钠,5%柠檬酸,0.05%南极磷虾蛋白水解物,0.01%迷迭香水提物,0.01%竹叶提取物,0.05%苹果提取物的复合被膜剂中被膜处理15min,浸泡温度为-4℃,超声辅助浸泡功率为200kHz。
失水率测试:分别取实施例1中的鲢鱼肉和仅使用不冻结浸渍冻结的鲢鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,每3个月进行失水率测试,测试方法如下:称取10.00g鱼肉,用滤纸包裹后于4℃,3000r/min 条件下离心15min,以质量差值测定失水率,结果见表4:
表4:鲢鱼冻品失水率测试结果
组别 | 0 | 3 | 6 | 9 | 12 |
实施例1鲢鱼 | 0.85 | 1.02 | 1.12 | 1.27 | 1.49 |
空白组鲢鱼 | 0.94 | 1.54 | 1.99 | 2.22 | 2.75 |
表4中为冻藏过程中鳙鱼肉的失水率(%),其中失水率越大,持水力越弱。
挥发性盐基氮含量检测:分别取实施例2中的鲢鱼肉和仅使用不冻结浸渍冻结的鲢鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,每3个月进行挥发性盐基氮含量检测,结果见表5:
表5:鲢鱼冻品挥发性盐基氮含量检测结果
组别 | 0 | 3 | 6 | 9 | 12 |
实施例1鲢鱼 | 3.2 | 6.1 | 10.2 | 12.3 | 16.7 |
空白组鲢鱼 | 3.9 | 13.9 | 15.7 | 18.5 | 23.4 |
表5中为冻藏过程中鲢鱼肉的挥发性盐基氮含量(mg/100g),其挥发性盐基氮含量越低,新鲜度越高,其中挥发性盐基氮含量低于 15mg/100g表示鱼肉维持在一级鲜度,含量低于20mg/100g表示鱼肉新鲜度较好。
丙二醛含量检测:分别取实施例2中的鲢鱼肉和仅使用不冻结浸渍冻结的鲢鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,每3个月进行丙二醛含量检测结果见表6:
表6:鲢鱼冻品丙二醛含量检测结果
组别 | 0 | 3 | 6 | 9 | 12 |
实施例2鲢鱼 | 0.18 | 0.33 | 0.45 | 0.51 | 0.56 |
空白组鲢鱼 | 0.20 | 0.48 | 0.59 | 0.65 | 0.69 |
表6中为冻藏过程中鲢鱼肉的丙二醛含量(mg/kg),其丙二醛含量越低,脂质氧化程度越低。
鲢鱼鱼肉解冻后的感官测定:分别取实施例2中的鲢鱼肉和仅使用不冻结浸渍冻结的鲢鱼肉为空白组,于-18℃冻藏,冻藏时间为12个月,感官测定项目为气味,弹性,色泽和味道,在杭州市拱墅区随机选取50名消费者为经冻结处理并常温解冻后的鲢鱼的“气味”,“弹性”,“色泽”和“味道”进行评分,最高分为10分,计算平均值,四舍五入取一位小数,分值越大代表满意度越高,测定情况如表7:
表7:鲢鱼冻品解冻后的感官测定结果
可见,本发明前处理方法保障了鲢鱼肉的冻品品质,有效延长了鲢鱼的冻藏期至12个月,并延长鲢鱼维持一级鲜度的时间至9个月,有效抑制了鲢鱼在冻藏期间的脂质氧化,有效提高了鲢鱼冻品的经济价值。
Claims (5)
1.一种用于肉品冻结保鲜的前处理方法,所述方法包括:
(1)低压电场预处理:将肉品置于低压电场发生器中处理0.5~2h,低压电场发生器输出电压为 1000V~3000 V、电流为 0.1~0.5 mA,处理温度为-18~0℃;
(2)不冻液浸渍冻结处理:将肉品浸渍于-50~-40℃的食品级不冻液中极速冻结,冻结时长为20~30min;
(3)被膜保护处理:将步骤(2)处理后的肉品,放入复合抗冻被膜剂中使用20~200KHz的超声辅助浸泡1~15min,浸泡温度为0~20℃,被膜处理完成后放入冷库保存;所述复合抗冻被膜剂质量组成如下:2%~3%食用明胶,1%~5%乳化钙,5%~7%水溶性壳聚糖,0.1%~2.0%大豆卵磷脂,0.1%~0.3%四甲基二硅氧烷,1%~5%海藻糖,2%~10%海藻酸钠,0.1%~5%柠檬酸钠,1%~5%柠檬酸,0.01%~0.05%南极磷虾蛋白水解物,0.01%~0.5%迷迭香水提物,0.01%~1.0%竹叶提取物,0.01%~0.5%苹果提取物,余量为水。
2.如权利要求1所述的方法,其特征在于步骤(1)中所述低压电场预处理参数为:低压电场发生器输出电压为 2000V~2500 V、电流为 0.1~0.2 mA,处理温度为-4~0℃。
3.如权利要求1所述的方法,其特征在于步骤(3)中所述复合抗冻被膜剂质量组成如下:2%食用明胶,2%乳化钙,6%水溶性壳聚糖,0.1%大豆卵磷脂,0.1%四甲基二硅氧烷,2%海藻糖,3%海藻酸钠,0.2%柠檬酸钠,3%柠檬酸,0.01%南极磷虾蛋白水解物,0.025%迷迭香水提物,0.02%竹叶提取物,0.01%苹果提取物,余量为水。
4.如权利要求1所述的方法,其特征在于步骤(3)中所述南极磷虾蛋白水解物按如下方法获得:南极磷虾虾糜加入动物蛋白水解酶进行水解,酶解温度为45℃~55℃,pH为7.8~8.5,加酶量为2000~2500U/g,酶解时间为3~5h,水解结束后,上清液冻干,即为所述南极磷虾蛋白水解物。
5.如权利要求1所述的方法,其特征在于步骤(3)中所述迷迭香水提物按如下方法获得:新鲜迷迭香叶片洗净杀菌处理后冻干,取冻干迷迭香叶片粉碎后用3~5倍质量的去离子水在4~25℃条件下浸提3~5h,过滤,取滤出液,即为所述迭香水提物。
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