CN113508831A - Physical bacteria-reducing technology for slaughtered cold fresh meat - Google Patents
Physical bacteria-reducing technology for slaughtered cold fresh meat Download PDFInfo
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- 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
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- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
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- 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
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Abstract
The invention discloses a physical bacteria-reducing technology by utilizing three factors of ultraviolet rays, ultrasonic waves and hot water for cooperative treatment, which comprises the following steps: placing the treated cold fresh meat in a refrigeration house at 4 ℃, and sequentially carrying out ultraviolet irradiation for 60min, ultrasonic treatment for 20min and hot water treatment at 60 ℃ for 2s, wherein the total number of bacterial colonies of the treated cold fresh meat is reduced by 1.7 lgCFU/g; the TVB-N value is reduced by 6.9mg/100 g; the pH value is reduced by 0.62; the juice loss rate is reduced by 0.58%, the sensory properties are improved, the shelf life of the chilled fresh meat is prolonged by 2-3 days, and the effect is remarkable.
Description
Technical Field
The invention relates to a method for prolonging the shelf life of cold fresh meat, in particular to a method for reducing bacteria after raw meat is subjected to disaster by applying a physical bacteria reduction technology adopting synergistic treatment of three factors of ultraviolet rays, ultrasonic waves and hot water, so that the shelf life of the cold fresh meat is prolonged by 2-3 days.
Background
Currently, the meat selling modes in the market of China are mainly divided into three types: chilled meat, hot meat and frozen meat, while chilled meat is widely favored in the market due to its high quality, tenderness, juiciness, good taste, easy digestion, full color. In meat products, the temperature of an animal carcass which is cut according to strict requirements of quarantine regulations is quickly reduced to 0-4 ℃ within 24h, and fresh products which are kept at the temperature during processing, transportation and sale after slaughtering are called cold fresh meat, also called chilled fresh meat or cooled sour-removing meat, and a series of processes of stiffness, stiffness-relieving and ripening can occur in transportation and storage after the animal is cut, so that the taste is good. Hot fresh meat and frozen meat have more or less disadvantages in taste and eating safety, while cold fresh meat does not exist, and it is always in a lower temperature state, so that most of the life activities of microorganisms such as bacteria, mold and the like which are unfavorable for meat storage are inhibited, and the speed of toxin secretion in the growth process of diseases such as clostridium botulinum and staphylococcus aureus is greatly reduced.
In the environment of 0-4 ℃, even if the life activities of most bacterial colonies of the cold fresh meat are inhibited, the cold fresh meat is still polluted by some psychrophilic microorganisms such as pseudomonas when the temperature of the environment is low, the initial bacterial phases of the cold fresh meat spoilage are researched by a plurality of scholars, including lactobacillus, pseudomonas, enterobacter, staphylococcus, micrococcus and trace saccharomycetes, and the growth and propagation of the initial bacterial phases cause the spoilage of the cold fresh meat, so that the shelf life of the cold fresh meat is usually only 2-4 days. The short shelf life limits the rapid development of the chilled fresh meat, and with the attention of people on food safety and the development of science and technology, how to prolong the shelf life of the chilled fresh meat also becomes a social focus. In order to prolong the shelf life of the chilled meat, the most fundamental problem is to reduce the total number of initial bacterial colonies so as to ensure that the quality of the chilled meat is improved to the maximum extent in the subsequent processing process. At present, the relatively mature bacteria reduction technology is mainly a chemical bacteria reduction technology, and comprises the steps of treating the meat of the slaughtered livestock by using citric acid, chlorine dioxide, peracetic acid, acidic electrolyzed water, ozone, sodium phosphate, lactic acid, malic acid and other chemical reagents, but the safety of the chemical bacteria reduction reagent needs to be strictly controlled; in addition, a physical bacteria reduction technology, a synergistic bacteria reduction technology and a barrier technology are adopted,
at present, the research and the application of the bacteria reduction technology of chilled fresh meat are very wide, and the bacteria reduction method can be divided into chemical agent bacteria reduction, physical bacteria reduction and synergistic bacteria reduction. Physical sterilization is the focus of recent research, many new sterilization techniques are continuously developed, and the main thermal sterilization techniques reported at presentThe method comprises a steam sterilization technology, an irradiation sterilization technology, a low-temperature plasma sterilization technology, an ultraviolet sterilization technology, an ultrasonic sterilization technology and a high-voltage pulse electric field sterilization technology. Wherein the physical bacteria reduction comprises ultraviolet, ultrasonic, irradiation and other technologies[7]But the physical synergistic bacteria reduction technology is less in practical application.
1. Ultraviolet ray bacteria-reducing technology
The sterilization mechanism is that when the microorganism is irradiated by ultraviolet rays, the biological activity of cell nucleic acid is possibly changed due to the absorption of the ultraviolet rays, so that the synthesis of protein and enzyme in the thallus is hindered, the structure is mutated, the function is damaged, and the death is caused. Yangming et al, by designing an ultraviolet sterilizer, on-line study of the sterilization effect of ultraviolet rays under different conditions, and found that the sterilization effect of ultraviolet rays on staphylococcus aureus is optimal under the test conditions of predrying for 30min, irradiation power of 7.6kW, irradiation distance of 40cm and irradiation time of 15 s.
2. Irradiation bacteria-reducing technology
The irradiation is a cold sterilization technology, has the characteristics of simple and convenient operation, thorough sterilization, no residue and the like, can kill decay-causing microorganisms in the cold fresh meat, and prolongs the shelf life of the meat. The irradiation technique commonly used at present is gamma ray irradiation. The Chengzhi et al uses gamma ray to treat cold fresh meat, and through the analysis of meat oxidation effect, physicochemical properties, nutritional quality and sensory flavor, compared with the control group, the gamma ray treatment improves the quality of the meat in the cold fresh preservation process, and is beneficial to the preservation of the cold fresh meat.
3. Ultrasonic wave bacteria-reducing technology
The main sterilization mechanism of the ultrasound is that the cavitation effect causes cell membranes to be thinned, and simultaneously induces the formation of hydroxyl free radicals, the hydroxyl free radicals have extremely strong oxidizability, and finally the cavitation effect of killing bacteria causes cell wall breakage and cell permeability reduction, so that bactericides and the like can more quickly permeate into the bacteria[17]On one hand, the ultrasonic wave is safe and non-toxic, is superior to other chemical bacteriostasis methods, effectively reduces the sterilization temperature and time of heat treatment, and ensures the quality of meat; on the other hand, in order to enhance the sterilization effect, not only the ultrasonic wave is consideredThe combination of parameters such as frequency, time, intensity, etc. of wave treatment, and the shape and size of microorganisms, cell type and physiological state, etc. need to be paid attention to, and research has shown that low-frequency high-intensity ultrasonic waves are an effective technique for reducing microorganisms in poultry, meat and meat.
4. Heat sterilization technology
Soaking animal tissue in hot water (>70 deg.C) is effective in killing microorganisms including Salmonella, E.coli O157: H7, and Listeria monocytogenes. The hot sterilization modes for purifying meat products comprise soaking, hot water low-pressure washing, high-pressure spraying and the like of the products, and each mode has the advantages and the disadvantages: soaking or cutting meat suitable for poultry; high pressure sprays may not reach the desired temperature and tend to condense; the hot water low-pressure washing can play an effective sterilization role on irregular carcasses or cut meat.
5. Synergistic bacteria-reducing technology
Research shows that ultrasonic waves cannot effectively kill microorganisms in food when used alone, and the antibacterial efficiency is relatively low under certain conditions, so that the antibacterial effect is enhanced by applying ultrasonic technology in cooperation with pressure, steam, a pulsed electric field, high voltage or irradiation and the like. The hot steam-ultrasonic wave synergistic treatment increases the permeability of microorganisms and spore outer membranes, and effectively inhibits the growth of the spores of the campylobacter enterococcus and the bacillus subtilis. Zhang Dan et al adopts ultrasonic cell pulverization appearance as sterilization equipment, takes the vibrio parahaemolyticus standard strain as the main research object to and the bactericidal effect result of ultrasonic wave and temperature synergism shows that when the ultrasonic wave power is 500 ~ 600Hz, the bactericidal effect is showing with temperature synergism. Morild et al used hot steam (130 ℃/3.5-5 x 105Pa) and ultrasonic waves (30-40 kHz, 0.5-2.0 s) to synergistically treat Salmonella typhimurium, Salmonella enterica and Escherichia coli on the surfaces of meat samples and skins, and the results show that the total number of Salmonella typhimurium, Salmonella enterica and Escherichia coli is remarkably reduced by 0.5-2.0 s of hot steam-ultrasonic treatment.
However, the devices such as the high-pressure spraying device, the steam device and the pulse device are complex and high in cost, the steam device and the like can reduce the quality of raw meat, ultraviolet rays, ultrasonic waves and hot water are easily available in factories and laboratories, the cost is greatly reduced, and the quality of the meat is hardly influenced.
Disclosure of Invention
The test combines three physical sterilization technologies of ultraviolet rays, ultrasonic waves and hot water to process the meat after slaughter under certain conditions, immediately determines the total number of bacterial colonies and preserves the meat at 4 ℃, compares the total number of bacterial colonies before processing and determines other related indexes, and provides a significant and useful method for prolonging the storage period of the cold fresh meat.
Firstly, experimental steps
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for prolonging the preservation period of cold fresh meat by a physical synergistic bacteria reduction technology after the cold fresh meat is slaughtered comprises the following steps:
after the slaughtered meat is taken out and quickly transported back to a laboratory at low temperature, fascia and fat on the surface of the meat are removed on a super clean bench. The chopping board and the knife are sterilized in a sterilizing pot and wiped with sterilized alcohol before use.
10 portions of 150g meat samples were taken in sterile bags, one of which was a blank group and the other nine were test groups. And respectively taking 5g of samples of each group of meat samples in a new sterile bag, and marking the samples for determining the total number of colonies before treatment.
The blank group is stored in a refrigerator at 4 ℃, and the bacteria reduction treatment sequence of the test group is as follows: ultraviolet lamp irradiation → ultrasonic treatment → hot water soaking. The ultraviolet irradiation adopts the method that ultraviolet irradiation is carried out by using a sterile ultra-clean bench for 20-60 min, ultrasonic waves are treated by using an ultrasonic cleaning instrument for 10-30 min, a water bath kettle is used for hot water soaking, and the treatment is carried out for 2-8 s at the temperature of 60 ℃.
The optimal combination of the three physical sterilization technologies of ultraviolet ray, ultrasonic wave and hot water for synergistic treatment of the slaughtered meat is obtained, namely ultraviolet ray irradiation for 60min, ultrasonic wave treatment for 20min and hot water soaking for 2 s. Through the measurement of various indexes of the meat sample, the meat sample which is not subjected to bacteria reduction treatment starts to be rotted and deteriorated at 3d, but after the meat sample is treated by the synergistic technology, the total number of initial bacterial colonies of the slaughtered meat is obviously reduced, the increasing speed of the TVB-N, pH value and the like is slower in the subsequent storage process, the TVB-N, pH value and the like are lower than that of a blank control group at 6d, and the shelf life of the cold fresh meat is prolonged by 2-3 d. Through range analysis, ultraviolet rays are found to be the main influence factor, microorganisms on the surface of the meat sample can be effectively killed, so that the total number of initial colonies is reduced, hot water treatment is the second influence factor, and ultrasonic waves are the third influence factor.
Second, Experimental methods
After the slaughtered meat is taken out and quickly transported back to a laboratory at low temperature, fascia and fat on the surface of the meat are removed on a super clean bench. The chopping board and the knife are sterilized in a sterilizing pot and wiped with sterilized alcohol before use.
10 portions of 150g meat samples were taken in sterile bags, one of which was a blank group and the other nine were test groups. And respectively taking 5g of samples of each group of meat samples in a new sterile bag, and marking the samples for determining the total number of colonies before treatment.
The blank group is stored in a refrigerator at 4 ℃, and the bacteria reduction treatment sequence of the test group is as follows: ultraviolet lamp irradiation → ultrasonic treatment → hot water soaking. The ultraviolet irradiation is carried out by irradiating with ultraviolet rays from sterile ultra-clean bench for 20, 40, and 60min, treating with ultrasonic cleaning instrument for 10, 20, and 30min, soaking in hot water, treating with water bath at 60 deg.C for 2, 5, and 8 s. The orthogonal experiment was designed as follows:
TABLE 1 factor level table
TABLE 2 orthogonal test Table
1. Determination of the Total number of colonies
The total number of colonies is determined by GB 4789.2-2016 national food safety Standard microbiological test: total colony count assay the agar plate count method specified in.
Shearing 25g meat sample, mincing, placing in a sterilized homogenizing bag, and adding 225mL sterilized normal saline dropwise. Placing a sterilized homogenizing bag filled with a sample into a flapping type homogenizer, then flapping for 1-2 min to prepare 1:10 sample diluent, sucking 1mL of 1:10 sample liquid in a sterilized test tube by using a sterile pipettor, adding 9mL of sterilized normal saline, shaking uniformly to prepare 1: 100 sample dilutions, processed sequentially, to make seven gradients of sample dilutions: 10-1、10-2、10-3、10-4、10-5、10-6、10-7(2-3 suitable dilution gradients can be found based on estimates of colony counts and standard requirements, and the gradients can be reduced in subsequent operations).
Preparing a PCA agar culture medium, placing in a sterilizing pot, and sterilizing for 40 min; taking 1mL of each gradient meat sample diluent in a disposable culture dish through a pipette, injecting the sterilized culture medium into a sterile culture dish when the temperature of the sterilized culture medium is cooled to about 46 ℃, observing whether the culture medium is solidified, inverting the flat plate after the culture medium is solidified, marking, placing the flat plate in a constant-temperature incubator at 37 ℃ for culturing for 48h, counting by using a conventional method, and recording data. The test was carried out at 0d on the day after the treatment, and the total number of colonies was measured every three days (part of the operation was carried out in a clean bench).
2. Determination of volatile basic nitrogen
The TVB-N value is determined in accordance with GB 5009.228-2016 national food safety Standard volatile basic nitrogen. Taking 20g of a cold fresh meat sample in a conical flask, mincing and uniformly stirring the cold fresh meat sample by using a homogenizer, adding 100mL of water, uniformly shaking, standing for 30min, filtering, and putting the redundant filtrate in a refrigerator for later use. Dripping 10mL of boric acid and 5 drops of mixed indicator into a receiving bottle, inserting the tail end of a condenser below the liquid level of the receiving bottle, sucking 10mL of sample filtrate, injecting the sample filtrate into a reaction chamber through a small glass cup, quickly covering the glass plug, adding water into the small glass cup to prevent air leakage, taking down the receiving bottle of the distillate after distilling for 5min, titrating with a hydrochloric acid standard solution (0.1mol/L), and carrying out a blank control test, wherein the titration end point is that the solution becomes bluish purple. The calculation formula is as follows:
X＝[(V1-V2)×c×14/m×(V/V0)]×100
x-the mass of volatile basic nitrogen in the chilled meat, mg/100 g;
v — the volume of filtrate accurately aspirated, in milliliters (mL), where V is 10;
V0the total volume of the sample solution is mL, and V is 100;
V1-determining the volume of hydrochloric acid solution consumed by the sample solution at the time of measurement, mL;
V2the volume of hydrochloric acid solution consumed in the blank experiment is mL;
14- - -titration of a 1.00mL standard hydrochloric acid titration solution [ c (hcl) 1.000mol/L ] equivalent mass of nitrogen, g/mol;
c-the actual concentration of the hydrochloric acid or sulfuric acid standard solution, mol/L;
m-meat mass, g;
100- -conversion of the calculation results to a conversion factor of milligrams per hundred grams (mg/100 g).
According to the method evaluation standard GB/T5009.44-2003 'analysis of meat and meat product sanitation Standard': TVB-N is less than or equal to 15mg/100g, and the meat is first-grade fresh; the TVB-N is more than 15mg/100g and less than or equal to 20mg/100g, and the meat has secondary freshness; TVB-N is more than 20mg/100g, and the meat is deteriorated meat.
3. Sensory evaluation
And selecting 5 classmates to perform sensory evaluation according to the color, smell, elasticity, viscosity, luster and the like of the meat sample by adopting the GB/T22210 + 2008 sensory evaluation code of meat and meat products. The evaluation criteria are as follows: the full score is 10 points, and the second is 8 points, 5 points, 3 points and 1 point. Score 10 indicates best: the color is bright red, the smell is normal, the color is soft, the elasticity is good, and no juice is lost; score 8 indicates better: the color is light dark red, no peculiar smell exists, the elasticity is strong, and a small amount of juice runs off; score 5 indicates general: the color is dark red, the taste is slightly peculiar, the elasticity is weak, and much juice is lost; score 3 indicates poor: the meat surface 1/3 turns brown, has peculiar smell, no elasticity, and much juice loss; score 1 represents the difference: most of the meat surface turns brown, the peculiar smell is heavy, the meat is not elastic, and a large amount of juice is lost. The criteria are as follows:
TABLE 3 sensory evaluation index
Determination of pH
The measurement was carried out according to GB/T9695.5-2008 "pH measurement of meat and meat products". Placing 10g of a cold fresh meat sample in a beaker, adding 90mL of water for dissolving after mincing, centrifuging for 20min (4000r/min) after selecting medium-speed shaking for 30min, measuring the pH value of a supernatant by using a pH meter, measuring each sample for 3 times in parallel, and taking the average number of the samples.
Fresh meat with pH between 5.8 and 6.2 according to the relevant regulations of GB/T9695.5-2008 'determination of pH value of meat and meat products'; the meat with pH of 6.3-6.6 is sub-fresh meat; deteriorated meat having a pH of 6.7 or more.
5. Determination of juice loss Rate
The procedure for the test and blank controls was as follows according to Penjiange et al: firstly, weighing the meat sample with the packaging bag and recording the weight as M1Taking out the chilled fresh meat from the bag, wiping off residual juice on the surface of the meat sample and in the packaging bag by using filter paper, weighing the packaging bag and the meat sample together, and recording the weight as M2(ii) a Finally, independently weighing the packaging bags and recording the weight as M3The above steps were repeated 3 times and the average value was calculated. The juice loss rate can be calculated by the following equation:
W＝(M1-M2)/(M1-M3)
w-sap loss rate,%;
M1-total mass of packaging bags and meat sample, g;
M2-total mass of the bag from which the juice is removed and the meat sample, g;
M3-mass of package, g;
third, experimental results
1. Influence of three physical bacteria reduction technologies on total number of bacterial colonies of cold fresh meat
The total number of the bacterial colonies can reflect the quality change and the sanitary condition of the meat in a series of links of slaughtering, processing, transportation and storage, the initial bacterial colony number of the meat can directly influence the quality of the meat in the subsequent storage and sale processes, and the method is particularly important for cold fresh meat. Although the operation flow is regulated in each slaughterhouse nowadays, the total number of bacterial colonies on the surface or inside of the cold fresh meat is inevitably increased, so that various bacterial colonies continuously grow and reproduce during storage, and the shelf life is not long.
The total number of bacterial colonies of the nine groups of pork treated with different combinations of ultraviolet rays, ultrasonic waves and hot water is shown in FIG. 1, and it can be seen from the graph that the total number of bacterial colonies of the cold fresh pork is greatly increased along with the increase of days in six days of storage, and the initial bacterial colonies of the untreated blank group of pork sample are 3.9X 104CFU/g, i.e. 4.6lgCFU/g, was 5.7lgCFU/g at 3d and increased to 7.8lgCFU/g by 6 d. Compared with a control group, after the test group and the control group are treated by ultraviolet rays, ultrasonic waves and hot water to different degrees, the total number of initial colonies of the meat sample is reduced by about 0.4-1 lgCFU/g, when the test group is stored for 3 days, the total number of the initial colonies of the meat sample is reduced by 1.1-1.6 lgCFU/g compared with the control group, and after the test group is stored for 6 days, the total number of the initial colonies of the meat sample is reduced by 1-1.8 lgCFU/g compared with the control group; in addition, the growth rate of the experimental group is obviously smaller than that of the blank control group, and the total number of bacterial colonies of the cold fresh meat can be effectively reduced by the treatment of the three physical bacteria-reducing technologies. The colony number of the experimental group from 0d to 3d is not increased greatly, the colony number of the experimental group from 3d to 6d is increased slightly, and the colony number of the experimental group 1, 2 and 3 is reduced less compared with the colony number of other groups; the colony counts in the experimental groups 7, 8, 9 decreased more and remained lower at 6d all the time, with the 7 th group being the best and the 8 th group being the next; the bacteria-reducing effect of the experimental groups 4, 5 and 6 was moderate. Therefore, in the experimental process, the ultraviolet lamp can play a certain effect on the treatment of the meat and has a leading effect, and the longer the ultraviolet lamp is, the more remarkable the effect of reducing bacterial colonies is on the premise of not damaging the meat quality.
2. Influence of three physical sterilization technologies on volatile basic nitrogen of chilled fresh meat in synergistic treatment
Volatile basic nitrogen (TVB-N) is an essential index for evaluating the freshness of meat, and is indispensable in researching the shelf life of meat products, when microorganisms and other related enzymes act, proteins in the meat products are decomposed into nitrogen-containing substances such as ammonia and amines in the storage process, and the higher the value of the volatile basic nitrogen, the more proteins are decomposed, the lower the nutrient utilization rate of the meat products is, the faster the quality is reduced, and further the shelf life of the meat is influenced. Although trace amount of volatile basic nitrogen does not have direct harm to human bodies, the generation of the stink smell of the chilled meat is related to the volatile basic nitrogen, and the chilled meat is not friendly to the sale of various supermarkets. The TVB-N in the fresh frozen meat specified by the national standard is less than or equal to 15mg/100 g. Volatile basic nitrogen requires the action of bacteria, so the more total number of colonies of meat products, the faster the decomposition speed of protein amino acid, and the more TVB-N is produced.
The TVB-N value of the meat samples of the experimental group and the blank control group is continuously increased during the storage period, the TVB-N value of the meat samples of the blank control group is obviously increased faster than that of the experimental group during the storage period, the TVB-N value of the meat samples of the untreated control group is 7.1mg/100g at 0d and is increased to 16.4mg/100g at 3d, and the meat samples are sub-fresh meat; the TVB-N value of the fresh meat which is not subjected to the bacteria reduction treatment is already larger than 15mg/100g at 3d, and the fresh meat starts to be putrefy and deteriorated. After each experimental group is treated by three physical bacteria-reducing technologies, the TVB-N value of the experimental group is not greatly different from that of a blank control group at 0d on the day, and is about 7mg/100g, but at 3d, the TVB-N values of nine experimental groups are not more than 15mg/100g, and are still in the range of first-class freshness, the TVB-N value is greatly increased from 6d, but the TVB-N value of part of experimental groups is still lower than 20mg/100g, and the TVB-N value of the experimental group is not deteriorated meat; compared with a blank control group, the TVB-N value is reduced by 1.6-4.4 mg/100g at 3d, and the TVB-N value is reduced by 1-6.9 mg/100g at 6 d. Normally, the TVB-N value is positively correlated with the total number of colonies, the total number of colonies of the experimental groups 7, 8 and 9 shown in FIG. 1 is low, and the TVB-N values of the experimental groups 7, 8 and 9 shown in FIG. 2 are low, so that the test is proved to have rationality, wherein the TVB-N value of the eighth group is increased to the lowest.
3. Influence of three physical bacteria reduction technologies on sensory properties of chilled fresh meat
The sensory properties can visually reflect the quality change of the chilled meat during storage through vision, touch, smell and the like, the color, smell, elasticity and viscosity are all important indexes of the sensory properties, and the change is related to the physical and chemical index change of the meat. The freshly slaughtered meat is bright red and glossy, has the faint scent of the meat and no peculiar smell, is soft and elastic in meat quality, has good tissue state and does not have juice loss; during the storage period of meat in a refrigerator at 4 ℃, the meat quality is changed to different degrees along with the change of various physicochemical indexes, such as the total number of bacterial colonies, volatile basic nitrogen, pH value and the like, the color of the meat is gradually changed from bright red to brown, the fishy smell is continuously enhanced, the meat quality is not soft, and a great amount of juice is lost. The change of the sensory properties of the meat samples along with the storage time is shown in figure 3, the full score is 10 points, the meat samples can be obtained from the figure, the untreated control group meat samples have the score of 10 points at 0d, and the sensory properties are not changed; when the meat is eaten for 3 days, the meat is scored to 9 points, the sensory properties of the meat are slightly reduced, the meat is light red, no peculiar smell exists, the elasticity is strong, and no juice is lost; 6 days later, the color turns into dark red, has fishy smell, weak elasticity and much more sap loss. The meat samples of the experimental groups are 10 points at 0d, the 1 st, 4 th, 6 th, 8 th and 9 th experimental groups still have 10 points at 3d, the sensory properties are not changed, while the 2 nd, 3 th, 5 th and 7 th experimental groups have 9 points, the color, the smell, the elasticity and the juice loss are slightly changed, but the amplitude is not large; at 6d, the test groups 1, 4, 6, 8 and 9 scored 8 points, and the test groups 2, 3, 5 and 7 scored 7 points, so that the sensory quality was greatly reduced, the color was changed into dark red, and the color had a little fishy smell, but the sensory quality was better than that of the blank control group.
4. Influence of three physical bacteria reduction technologies on pH of chilled fresh meat
The pH value of the meat product is also another important index for measuring the quality of the meat product, and the color, the toughness, the water retention property, the shelf life and the like of the cold fresh meat are directly influenced by the change of the pH value. The pH value of the cold fresh meat tends to decrease and then increase in the whole storage period, because the meat just after slaughter enters the maturation stage, anaerobic glycolysis begins to be carried out, lactic acid is accumulated, ATP is supplied with energy due to the respiration of the cell tissues of the meat, acidic substances such as phosphoric acid and the like are generated, the pH value of the meat tends to decrease, and the pH value of the meat with the largest dead body reaches a limit value, namely the range of 5.6-5.8. Subsequently, the protein in the meat is decomposed into polypeptides, amino acids and some basic groups by the action of proteolytic enzymes secreted by the microorganisms in the meat and proteases themselves, so that the pH of the meat begins to rise.
The change of pH of the meat sample during the storage in the refrigerator at 4 ℃ in the test is shown in FIG. 4, which shows that the blank control group without the sterilization treatment had a pH of 5.80 at 0d, a pH of 6.10 at 3d, and a pH increased to 6.52 at 6d, and the growth rate was increased to give a sub-fresh meat. The pH values of meat samples of nine experimental groups treated by three physical bacteria reduction technologies are lower than that of a blank control group during storage, are in the range of 5.61-5.72 at 0d, are increased at 3d, are in the range of 5.91-5.05, are increased but are not obvious at 6d, and the pH values of groups 1, 3 and 9 are increased, are in a descending trend, are in the range of 5.89-6.13 and are lower than 6.5, and are in the range of fresh meat pH, so that the treatment of the three physical bacteria reduction technologies can effectively control the increase of the pH value of the cold fresh meat. Wherein group 1 has the highest pH and the worst effect, followed by group 3; the pH values of the groups 2, 4, 5 and 9 are intermediate, and the effect is general; 6. the pH values of the groups 7 and 8 are lower, and the effect is better, wherein the pH value of the group 7 is the lowest, the effect is the best, and the group 8 is the next.
5. Influence of three physical sterilization technologies on cold fresh meat juice loss rate
The rate of juice loss increases gradually with the increase in the number of days of storage of the meat product, which also indicates that the water binding capacity of the meat is decreasing. The change of the juice loss rate of the meat samples of the test group and the blank control group along with the storage days is shown in fig. 5, which approximately shows the rising trend, and the juice loss rate of nine test groups treated by three bacteria-reducing technologies is increased at a lower speed than that of the control group, which shows that the juice loss rate can be effectively reduced by certain bacteria-reducing treatment. As can be seen, the blank control group showed no sap loss at 0d, 2.99% sap loss at 3d and 3.91% sap loss at 6 d. The juice loss rate of the experimental group 3d is 2.47% -2.76%, and the juice loss rate of the experimental group 6d is 3.32% -3.61%. Wherein the juice loss rate of the 3, 5 and 7 groups is the highest, and the effect is the worst; 2. the juice loss rate of 6 and 9 groups is moderate, and the effect is general; 1. the group 4 and 8 have the least juice loss rate and the best effect.
6. Determination of optimal combination of three physical bacteria-reducing techniques
TABLE 4 analysis of optimum combination parameters of three physical bacteria-reducing techniques
Application of L9 (3)3) The orthogonal test researches the influence of ultraviolet rays, ultrasonic waves and hot water treatment time on the quality of the cold fresh meat, and determines whether the shelf life of the cold fresh meat can be effectively prolonged. The total number of colonies, volatile basic nitrogen (TVB-N), pH, juice loss rate, and organoleptic properties of the meat samples tested in nine groups of 3-factor 3 levels are measured herein to reflect differences in the quality of the meat samples during storage. Performing range analysis on the orthogonal test result to obtain the influence of the change of the factor level on each index, wherein the K value refers to the average number of each index of a certain row of factor levels, and the optimal level of a first row of factors can be judged, wherein the smaller the K value is, the better the total number of colonies, the TVB-N, pH value and the juice loss rate are, the better the optimal level is; when the level of a certain factor fluctuates, the fluctuation size of the test index is represented by a range R value, the larger the range R is, the more the factor can influence the test index, and the primary and secondary sequence of the influence of the factor can be judged according to the size of the R value.
From the range analysis, the optimal combination of the indicators for the total number of meat-like colonies is A as shown in Table 23C2B2I.e. ultraviolet irradiation60min, ultrasonic treatment for 20min and hot water treatment for 5s, wherein ultraviolet rays are the main factor influencing the total number of bacterial colonies, hot water is adopted, and finally ultrasonic waves are adopted; the best combination of the meat TVB-N values is A3B2C1Ultraviolet irradiation for 60min, ultrasonic treatment for 20min and hot water treatment for 2s, wherein the ultraviolet is the main factor influencing volatile basic nitrogen, and the ultrasonic treatment is the second factor, so that the influence of the hot water is small; the optimal combination of the pH values of the meat samples is A3B2C3Ultraviolet irradiation for 60min, ultrasonic treatment for 20min, and hot water treatment for 8s, wherein ultraviolet is the main factor influencing pH, ultrasonic treatment is the second time, and hot water is the last time; the optimal combination of the loss rate of the meat-like juice is C3B1A3Ultraviolet irradiation for 60min, ultrasonic treatment for 10min and hot water treatment for 15s, wherein hot water is a main factor influencing the juice loss rate, and the ultraviolet ray is less influenced by the ultrasonic wave; the optimal combination of sensory evaluation indexes for meat sample is C1A2/A3B1/B3Hot water is a main factor affecting the sensory properties of meat, and ultraviolet rays and ultrasonic waves have little influence on the sensory properties of meat.
Using comprehensive balance method, regarding factor A (ultraviolet ray), it has the first influence on total number of bacterial colony, and taking A3(ii) a It ranks the first bit in the influence on the TVB-N value, and takes A3(ii) a It is first influenced by pH value, and A is taken3(ii) a The influence on the juice loss rate is the third place and is a secondary factor; the second place is the influence on the sensory properties, and A is taken2Or A3Therefore, A is taken as3. For factor B (ultrasound), which affects the total number of colonies to the third place, a secondary factor; the second bit is arranged in the influence on the TVB-N value, and B is taken2(ii) a The influence on the pH value is ranked second, and B is taken2(ii) a The second place is eliminated by the influence on the juice loss rate, and B is taken1(ii) a The influence on sensory traits is secondary or tertiary, therefore, B is selected from B2. For factor C (hot water), the effect on the total number of colonies is ranked second, and C is taken2(ii) a The influence on the TVB-N value is the third, and is a secondary factor; the influence on the PH value is the third, and is a secondary factor; the influence on the juice loss rate is eliminated, and C is taken3(ii) a To pairThe influence of sensory properties is ranked first, and C is selected1Thus C is taken as C1Or C3However, since the organoleptic properties of the chilled meat are more visually influenced than the juice loss rate in storage and sale, if the organoleptic properties are taken as main influence indexes, C is taken as C1。
By combining the analysis, the influence of the factor A (ultraviolet rays) on three indexes of the total number of bacterial colonies, the TVB-N value and the pH value is ranked first, and the influence on other indexes is secondary; the indexes of the factor B (ultrasonic wave) which influence the TVB-N value, the pH value and the juice loss rate are ranked the second place, and the influence on other indexes is secondary; the influence of the factor C (hot water) on two indexes of the juice loss rate and the sensory property is the first, and the influence on other indexes is the second; therefore, the primary and secondary sequence of the optimal conditions for this experiment is ACB, i.e. the optimal condition is A3C1B2。
7. Verification of optimal combination of three physical sterilization technologies
The optimal combination A is finally obtained3C1B2The 8 th group of the orthogonal test, i.e. 60min ultraviolet irradiation, 20min ultrasonic treatment and 2s hot water treatment, is shown in fig. 1, and the total number of colonies of the meat sample is reduced by 1.7lgCFU/g compared with the blank control group in the 8 th test group; as shown in FIG. 2, the TVB-N value of the meat sample was reduced by 6.9mg/100g in the 8 th experimental group compared with the blank control group; as can be seen from FIG. 3, the sensory properties of the meat samples of the 8 th experimental group are superior to those of the blank control group; as can be seen from fig. 4, the pH of the meat sample was reduced by 0.62 in the 8 th experimental group compared with the blank control group; as can be seen from fig. 5, the meat-like juice loss rate was reduced by 0.58% in the 8 th test group compared to the blank control group. The indexes are all superior to the indexes of meat samples which are not treated by the bacteria reduction technology, and the combination A of the three physical bacteria reduction technologies is explained3C1B2(ultraviolet treatment for 60min, ultrasonic treatment for 20min, hot water treatment for 2s) is the most preferable combination.
Compared with the prior art, the invention has the advantages that: the three technologies of ultraviolet rays, ultrasonic waves and hot water are cooperated to perform bacteria reduction treatment on the slaughtered meat, the synergistic effect is more or less superior to that of the bacteria reduction technology treatment, and the shelf life of the cold fresh meat after the three technologies are cooperated to be treated is prolonged by 2-3d from the test result, so that the effect is better. The meat cannot generate harmful substances by proper amount of ultraviolet and ultrasonic treatment, so that the meat cannot cause harm to human bodies and can be eaten at ease, but if the ultraviolet or ultrasonic power is high and the treatment time is too long, the internal physicochemical properties of the meat can be changed fundamentally, and the meat can cause carcinogenic risk after being eaten by people; for hot water, the test temperature is controlled at 60 ℃ for short time treatment to kill microorganisms on the surface of meat,
drawings
FIG. 1 is a graph of total number of colonies of the present invention as a function of days of storage;
FIG. 2 is a graph of volatile basic nitrogen of the present invention as a function of storage time;
FIG. 3 is a graph of sensory profile of the present invention as a function of storage time;
FIG. 4 is a graph of pH as a function of storage time in accordance with the present invention;
FIG. 5 is a graph of the rate of juice loss as a function of storage time for the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples.
First, experimental determination method
1. Treatment of meat samples
After the meat is slaughtered, the meat is quickly transported back to a laboratory at a low temperature, and fascia and fat on the surface of the meat are removed on a super clean bench.
10 portions of 150g meat samples were taken in sterile bags, one of which was a blank group and the other nine were test groups. And respectively taking 5g of samples of each group of meat samples in a new sterile bag, and marking the samples for determining the total number of colonies before treatment.
The blank group is stored in a refrigerator at 4 ℃, and the bacteria reduction treatment sequence of the test group is as follows: ultraviolet lamp irradiation → ultrasonic treatment → hot water soaking. The ultraviolet irradiation adopts the method that ultraviolet irradiation is carried out by using a sterile ultra-clean bench for 20-60 min, ultrasonic waves are treated by using an ultrasonic cleaning instrument for 10-30 min, a water bath kettle is used for hot water soaking, and the treatment is carried out for 2-8 s at the temperature of 60 ℃.
2. Determination of the Total number of colonies
The total number of colonies is determined by GB 4789.2-2016 national food safety Standard microbiological test: total colony count assay the agar plate count method specified in.
Shearing 25g meat sample, mincing, placing in a sterilized homogenizing bag, and adding 225mL sterilized normal saline dropwise. Placing a sterilized homogenizing bag filled with a sample into a flapping type homogenizer, then flapping for 1-2 min to prepare 1:10 sample diluent, sucking 1mL of 1:10 sample liquid in a sterilized test tube by using a sterile pipettor, adding 9mL of sterilized normal saline, shaking uniformly to prepare 1: 100 sample dilutions, processed sequentially, to make seven gradients of sample dilutions: 10-1、10-2、10-3、10-4、10-5、10-6、10-7(2-3 suitable dilution gradients can be found based on estimates of colony counts and standard requirements, and the gradients can be reduced in subsequent operations).
Preparing a PCA agar culture medium, placing in a sterilizing pot, and sterilizing for 40 min; and (3) putting 1mL of each gradient meat sample diluent into a disposable culture dish through a pipette, injecting the sterilized culture medium into a sterile culture dish when the temperature of the sterilized culture medium is cooled to about 46 ℃, observing whether the culture medium is solidified, inverting the flat plate after the culture medium is solidified, marking, placing the flat plate in a constant-temperature incubator at 37 ℃ for culturing for 48 hours, counting by using a conventional method, and recording data. The test was carried out at 0d on the day after the treatment, and the total number of colonies was measured every three days (part of the operation was carried out in a clean bench).
3. Determination of volatile basic nitrogen
The TVB-N value is determined in accordance with GB 5009.228-2016 national food safety Standard volatile basic nitrogen. Taking 20g of a cold fresh meat sample in a conical flask, mincing and uniformly stirring the cold fresh meat sample by using a homogenizer, adding 100mL of water, uniformly shaking, standing for 30min, filtering, and putting the redundant filtrate in a refrigerator for later use. Dripping 10mL of boric acid and 5 drops of mixed indicator into a receiving bottle, inserting the tail end of a condenser below the liquid level of the receiving bottle, sucking 10mL of sample filtrate, injecting the sample filtrate into a reaction chamber through a small glass cup, quickly covering the glass plug, adding water into the small glass cup to prevent air leakage, taking down the receiving bottle of the distillate after distilling for 5min, titrating with a hydrochloric acid standard solution (0.1mol/L), and carrying out a blank control test, wherein the titration end point is that the solution becomes bluish purple. The calculation formula is as follows:
X＝[(V1-V2)×c×14/m×(V/V0)]×100
x-mass of volatile basic nitrogen in the chilled fresh meat, mg/100 g;
v-the volume of filtrate accurately drawn in milliliters (mL), where V is 10;
V0-total volume of sample solution mL, V is 100;
V1determining the volume of the hydrochloric acid solution consumed by the sample solution, mL;
V2the volume of hydrochloric acid solution consumed in the blank experiment is mL;
14-titration of the mass of nitrogen corresponding to 1.00mL of standard hydrochloric acid titration solution [ c (hcl) 1.000mol/L ], g/mol;
c- -actual concentration of hydrochloric acid or sulfuric acid standard solution, mol/L;
m-meat-like mass, g;
100-to-calculate the result as a conversion factor in milligrams per hundred grams (mg/100 g).
According to the method evaluation standard GB/T5009.44-2003 'analysis of meat and meat product sanitation Standard': TVB-N is less than or equal to 15mg/100g, and the meat is first-grade fresh; the TVB-N is more than 15mg/100g and less than or equal to 20mg/100g, and the meat has secondary freshness; TVB-N is more than 20mg/100g, and the meat is deteriorated meat.
4. Sensory evaluation
And selecting 5 classmates to perform sensory evaluation according to the color, smell, elasticity, viscosity, luster and the like of the meat sample by adopting the GB/T22210 + 2008 sensory evaluation code of meat and meat products. The evaluation criteria are as follows: the full score is 10 points, and the second is 8 points, 5 points, 3 points and 1 point. Score 10 indicates best: the color is bright red, the smell is normal, the color is soft, the elasticity is good, and no juice is lost; score 8 indicates better: the color is light dark red, no peculiar smell exists, the elasticity is strong, and a small amount of juice runs off; score 5 indicates general: the color is dark red, the taste is slightly peculiar, the elasticity is weak, and much juice is lost; score 3 indicates poor: the meat surface 1/3 turns brown, has peculiar smell, no elasticity, and much juice loss; score 1 represents the difference: most of the meat surface turns brown, the peculiar smell is heavy, the meat is not elastic, and a large amount of juice is lost. The criteria are as follows:
TABLE 5 sensory evaluation index
Determination of pH
The measurement was carried out according to GB/T9695.5-2008 "pH measurement of meat and meat products". Placing 10g of a cold fresh meat sample in a beaker, adding 90mL of water for dissolving after mincing, centrifuging for 20min (4000r/min) after selecting medium-speed shaking for 30min, measuring the pH value of a supernatant by using a pH meter, measuring each sample for 3 times in parallel, and taking the average number of the samples.
Fresh meat with pH between 5.8 and 6.2 according to the relevant regulations of GB/T9695.5-2008 'determination of pH value of meat and meat products'; the meat with pH of 6.3-6.6 is sub-fresh meat; deteriorated meat having a pH of 6.7 or more.
6. Determination of juice loss Rate
The procedure for the test and blank controls was as follows according to Penjiange et al: firstly, weighing the meat sample with the packaging bag and recording the weight as M1Taking out the chilled fresh meat from the bag, wiping off residual juice on the surface of the meat sample and in the packaging bag by using filter paper, weighing the packaging bag and the meat sample together, and recording the weight as M2(ii) a Finally, independently weighing the packaging bags and recording the weight as M3The above steps were repeated 3 times and the average value was calculated. The juice loss rate can be calculated by the following equation:
W＝(M1-M2)/(M1-M3)
w-sap loss rate,%;
M1-total mass of packaging bags and meat sample, g;
M2juice removalTotal mass of the packaging bag and the meat sample, g;
M3-mass of package, g;
of course, the above description is not intended to limit the present invention, and the present invention is not limited to the above examples. Those skilled in the art should also realize that such changes, modifications, additions and substitutions are within the true spirit of the invention.
Claims (1)
1. A method for prolonging the fresh-keeping period of cold fresh meat by using bacteriostatic lactic acid bacteria is characterized by comprising the following steps:
(1) treatment of meat
The chopping board and the knife are sterilized in a sterilizing pot and wiped with sterilized alcohol before use. Under the aseptic condition of an aseptic table, removing redundant fascia and fat in purchased meat from fresh meat which is slaughtered by a meat complex on the day, and cutting the meat into meat blocks with the weight of about 100-1000 g for later use;
the order of the bacteria reduction treatment in the test group was: ultraviolet lamp irradiation → ultrasonic treatment → hot water soaking. The ultraviolet irradiation is carried out by irradiating with ultraviolet rays from sterile ultra-clean bench for 50-60min, treating with ultrasonic cleaning instrument for 20-30min, soaking in hot water in water bath, and treating at 60 deg.C for 2-4 s.
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| CN202110570337.6A CN113508831A (en) | 2021-05-25 | 2021-05-25 | Physical bacteria-reducing technology for slaughtered cold fresh meat |
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| CN202110570337.6A CN113508831A (en) | 2021-05-25 | 2021-05-25 | Physical bacteria-reducing technology for slaughtered cold fresh meat |
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Application publication date: 20211019 |