CN113647448A - Fresh-keeping process for meat products - Google Patents

Fresh-keeping process for meat products Download PDF

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CN113647448A
CN113647448A CN202110910314.5A CN202110910314A CN113647448A CN 113647448 A CN113647448 A CN 113647448A CN 202110910314 A CN202110910314 A CN 202110910314A CN 113647448 A CN113647448 A CN 113647448A
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meat
fresh
keeping
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extracting solution
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武杰
徐静
刘勇
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Bengbu College
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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
    • 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
    • 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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The invention discloses a fresh-keeping process of meat products, which comprises the following steps: s1: adding 3-5 parts of dialdehyde starch and 5-7 parts of carboxymethyl chitosan into 100 parts of water by mass, stirring and dissolving at 60-70 ℃, adding 0.3-0.5 part of acid catalyst, keeping the temperature, stirring and reacting for 1-2h, cooling to 30-45 ℃, adding 0.05-0.1 part of glutamine transaminase, 0.05-0.15 part of curcumin, 0.1-0.15 part of bamboo leaf flavone, 0.25-0.5 part of honeysuckle leaf extract and 0.25-0.5 part of sea buckthorn fruit extract, stirring uniformly to obtain a fresh-keeping solution, and refrigerating at 0-4 ℃ for later use; s2: electrostatic field treatment; s3: uniformly coating the fresh-keeping liquid on the surface of the meat block at 0-4 ℃, standing for 1-2h, and then performing irradiation treatment by using electron beams for 30-60 s; s4: uniformly coating the surface of the meat block obtained in the step S3 with a fresh-keeping solution, and standing at the temperature of 0-2 ℃ for 0.5-1 h; s5: and (5) refrigerating. The process of the invention maintains the flavor and taste of fresh meat to the maximum extent, so that the storage and quality guarantee period of the meat products at 0-4 ℃ reaches more than 30d, and meanwhile, the processed meat products also have good health care function.

Description

Fresh-keeping process for meat products
Technical Field
The invention belongs to the field of meat processing, and particularly relates to a fresh-keeping process for meat products.
Background
The food preservation is an antiseptic technology for keeping the quality and taste of fresh foods such as meat, aquatic products, vegetables and fruits or prolonging the storage period of the fresh foods, wherein the meat preservation mainly comprises freezing, refrigeration, chemical antisepsis and the like. The meat products are generally subjected to speed preservation at the temperature below-30 ℃ and then stored in a refrigeration house at the temperature of-18 ℃, but the quality and structure of the meat products are changed due to the freezing preservation, muscle fibers and proteins are damaged, a large amount of juice is lost, and the flavor and the nutritional value of the meat products are greatly reduced; the cold preservation and fresh keeping are carried out at the temperature of 0-4 ℃, the growth and the reproduction of microorganisms are inhibited at a lower temperature, and the fresh-keeping effect is further achieved, but the fresh-keeping period of the cold preservation and the fresh-keeping is shorter, meanwhile, the myoglobin and the hemoglobin in the muscle tissue still keep activity, and free Fe2+With O in air2Contact, oxidation to Fe3+The methemoglobin and the methemoglobin are generated, so that the color of the meat is changed into brown, lipid peroxidation is caused, and the quality and the color of the meat are reduced; the chemical preservative mainly adopts preservatives such as benzoic acid and salts thereof, sorbic acid and salts thereof and the like to inhibit the life activities of microorganisms, and also has the problem of browning of meat products.
Therefore, the animal carcass is treated by the electrostatic field, the glycogen degrading enzyme activity can be inhibited by the high-voltage electrostatic field, the release of glucose-1-phosphate is further inhibited, nutrient substances are prevented from being provided for the growth and the propagation of microorganisms, the putrefaction of meat is inhibited, meanwhile, the normal transmembrane transport of the microorganisms is influenced by the electrostatic field by changing the internal and external potentials of cell membranes, the growth and the metabolism of the microorganisms are further interfered, and the lethal effect is achieved; in addition, the electrostatic field improves the medium potential of meat tissues, thereby reducing the juice loss rate, improving the water retention, improving the absorption efficiency and the transport capacity of the meat tissues to the fresh-keeping liquid, uniformly distributing the micromolecule components in the fresh-keeping liquid in the meat tissue structure, and further improving the fresh-keeping effect; the invention further adopts starch containing dialdehyde and carboxyl for the first timeThe fresh-keeping liquid of the methyl chitosan, the glutamine transaminase, the honeysuckle flower leaf extract and the sea buckthorn fruit extract and electron beam irradiation are used for cooperatively treating meat products, macromolecular dialdehyde starch, carboxymethyl chitosan and meat protein interact, a compact and stable biological film is formed on the surface of a meat block through Schiff base reaction and acylation reaction, the invasion of bacteria is prevented, water is locked, the loss of juice is avoided, and the active ingredients of the smaller molecules of the glutamine transaminase, curcumin, bamboo leaf flavone and the honeysuckle flower leaf (3-O-caffeoylquinic acid, seco-oxide nux vomica glycoside, chlorogenic acid, luteolin-7-glucuronide, 3, 5-O-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid in the honeysuckle flower leaf extract) and the active ingredients of the sea buckthorn fruit (proanthocyanidin, and 4, 5-dicaffeoylquinic acid in the sea buckthorn fruit extract), Seabuckthorn flavone, seabuckthorn polysaccharide, vitamin C, alkaloid and phytosterol) can permeate into meat tissue, glutamine transaminase is used for catalyzing protein molecules in muscle tissue to generate covalent cross-linking in and among molecules, the texture of meat products is improved, the taste of meat is maintained, juice loss is prevented, other plant extract components further improve the antibacterial and bacteriostatic effects, the oxidation resistance is realized, and Fe is avoided2+And lipid peroxidation discoloration, so that the meat product keeps good texture, color, water retention and tenderness, and the fresh-keeping effect is obviously improved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a fresh-keeping process of meat products.
The technical scheme of the invention is summarized as follows:
a fresh-keeping process for meat products comprises the following steps:
s1: preparing a fresh-keeping liquid: adding 3-5 parts of dialdehyde starch and 5-7 parts of carboxymethyl chitosan into 100 parts of water by mass, stirring and dissolving at 60-70 ℃, adding 0.3-0.5 part of acid catalyst, keeping the temperature, stirring and reacting for 1-2h, cooling to 30-45 ℃, adding 0.05-0.1 part of glutamine transaminase, 0.05-0.15 part of curcumin, 0.1-0.15 part of bamboo leaf flavone, 0.25-0.5 part of honeysuckle leaf extract and 0.25-0.5 part of sea buckthorn fruit extract, stirring uniformly to obtain a fresh-keeping solution, and refrigerating at 0-4 ℃ for later use;
s2: electrostatic field treatment: splitting animal carcass, placing in electrostatic field with voltage of 2.5-5kV and frequency of 50-75Hz, adjusting relative humidity to 85-90%, cooling to 0-4 deg.C at a rate of 1.5 deg.C/h, and treating at constant temperature for 18-24h to obtain pretreated carcass;
s3: synergistic preservation: removing bones, removing fascia, cutting into pieces, wiping off blood water on the surface of the meat piece, uniformly coating the fresh-keeping liquid on the surface of the meat piece, standing for 1-2h, and performing irradiation treatment by using electron beams for 30-60s at 0-4 ℃;
s4: secondary preservation: uniformly coating the surface of the meat block obtained in the step S3 with a fresh-keeping solution, and standing at the temperature of 0-2 ℃ for 0.5-1 h;
s5: and (3) refrigerating: refrigerating the meat pieces obtained in S4 at 0-4 deg.C.
Preferably, the acid catalyst is one or both of citric acid and tartaric acid.
Preferably, the preparation method of the honeysuckle leaf extract comprises the following steps: washing, crushing and grinding honeysuckle leaves, adding the honeysuckle leaves into an ethanol solution with the volume concentration of 80-85% according to the solid-liquid ratio of 1g:5mL, carrying out ultrasonic extraction for 1-2h at 35-50 ℃, filtering to obtain an extracting solution i, adding filter residues into an ethanol solution with the volume concentration of 60-65% according to the solid-liquid ratio of 1g:10mL, carrying out water bath reflux for 1-2h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain the honeysuckle leaf extract.
Preferably, the preparation method of the seabuckthorn fruit extract comprises the following steps: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 80-85% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1-2h at 35-50 ℃, filtering to obtain an extracting solution i, adding filter residues into 60-65% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1-2h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain the seabuckthorn fruit extract.
Preferably, the ultrasonic leaching has the ultrasonic power of 500W and the frequency of 40 KHz.
Preferably, in S3, the mass ratio of the preservative solution to the meat mass is (0.1-0.15): 1.
preferably, the radiation dose of the electron beam is 1 to 5 kGy.
Preferably, in S4, the mass ratio of the preservative solution to the meat mass is (0.05-0.1): 1.
the invention has the beneficial effects that:
1. according to the invention, animal carcasses are treated by an electrostatic field, a high-voltage electrostatic field can inhibit glycogen degrading enzyme activity, further inhibit release of glucose-1-phosphate, avoid providing nutrients for growth and reproduction of microorganisms, inhibit putrefaction of meat, and influence normal transmembrane transport of microorganisms to interfere growth metabolism of the microorganisms by changing internal and external potentials of cell membranes so as to achieve a lethal effect; in addition, the electrostatic field improves the medium potential of meat tissue, and then reduces the juice loss rate, improves the water retention, and improves the absorption efficiency and the transport capacity of the meat tissue to the fresh-keeping liquid, so that the micromolecule components in the fresh-keeping liquid are uniformly distributed in the meat tissue structure, and the fresh-keeping effect is further improved.
2. The invention adopts the fresh-keeping liquid containing dialdehyde starch, carboxymethyl chitosan, glutamine transaminase, honeysuckle flower leaf extract and sea buckthorn fruit extract to cooperatively treat meat products with electron beam irradiation for the first time, macromolecule dialdehyde starch, carboxymethyl chitosan and meat protein interact, a compact and stable biological film is formed on the surface of a meat block through Schiff base reaction and acylation reaction to prevent bacteria invasion, lock water and avoid juice loss, and the active ingredients (3-O-caffeoylquinic acid, seco-oxigenized loganin, chlorogenic acid, luteolin-7-glucuronide, 3, 5-O-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid in the honeysuckle leaf extract) of the honeysuckle flower leaf extract, smaller molecules of glutamine transaminase, curcumin, bamboo leaf flavone and honeysuckle flower leaf extract, the chlorogenic acid, the luteolin-7-glucuronide, the 3, 5-O-dicaffeoylquinic acid and the 4, 5-dicaffeoylquinic acid, Active ingredients of fructus Hippophae (proanthocyanidin, fructus Hippophae flavone, fructus Hippophae polysaccharide, vitamin C, alkaloid, and phytosterol in fructus Hippophae extract) can permeate into meat tissue, glutamine transaminase can be used for catalyzing protein molecules in muscle tissue to generate covalent cross-linking with molecules, improving texture of meat product, keeping meat taste, and preventing juice loss, and other plant extract components can be further addedImprove antibacterial and bacteriostatic properties, oxidation resistance, and avoid Fe2+And lipid peroxidation discoloration, so that the meat product keeps good texture, color, water retention and tenderness, and the fresh-keeping effect is obviously improved.
3. The process of the invention maintains the flavor and taste of fresh meat to the maximum extent, so that the storage shelf life of meat products at 0-4 ℃ reaches more than 30d, and simultaneously, the carboxymethyl chitosan, the honeysuckle leaf extract, the seabuckthorn fruit extract, the curcumin and the bamboo leaf flavone in the fresh-keeping liquid of the invention also have the functions of improving the immunity of organisms, reducing blood sugar and blood fat, clearing free radicals of the organisms and the like, and have good health-care effect after entering the human body along with the meat products.
Drawings
FIG. 1 is a flow chart of a process for preserving meat products.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
Example 1
A fresh-keeping process for meat products comprises the following steps:
s1: preparing a honeysuckle leaf extract: washing, crushing and grinding honeysuckle leaves, adding the honeysuckle leaves into an ethanol solution with the volume concentration of 80% according to the solid-liquid ratio of 1g:5mL, carrying out ultrasonic extraction for 1h at 35 ℃ and the power of 500W and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into an ethanol solution with the volume concentration of 60% according to the solid-liquid ratio of 1g:10mL, carrying out water bath reflux for 1h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a honeysuckle leaf extract;
s2: preparing a seabuckthorn fruit extract: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 80% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1h at 35 ℃ and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into 60% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a seabuckthorn fruit extract;
s3: preparing a fresh-keeping liquid: adding 3 parts of dialdehyde starch and 5 parts of carboxymethyl chitosan into 100 parts of water by mass, stirring and dissolving at 60 ℃, adding 0.3 part of citric acid, keeping the temperature, stirring and reacting for 1 hour, cooling to 30 ℃, adding 0.05 part of glutamine transaminase, 0.05 part of curcumin, 0.1 part of bamboo leaf flavone, 0.25 part of honeysuckle leaf extract and 0.25 part of sea buckthorn fruit extract, stirring uniformly to obtain a fresh-keeping solution, and refrigerating at 0 ℃ for later use;
s4: electrostatic field treatment: splitting a chicken carcass into halves, placing the chicken carcass in an electrostatic field with the voltage of 2.5kV and the frequency of 50Hz, adjusting the relative humidity to 85%, cooling to 0 ℃ at the speed of 1.5 ℃/h, and carrying out constant temperature treatment for 18h to obtain a pretreated carcass;
s5: synergistic preservation: removing bones, removing fascia, cutting into pieces, wiping off blood on the surface of the meat piece, uniformly coating a fresh-keeping solution on the surface of the meat piece, and controlling the mass ratio of the fresh-keeping solution to the meat piece to be 0.1: 1, standing for 1h, and then performing irradiation treatment by using an electron beam with the radiation dose of 1kGy for 30 s;
s6: secondary preservation: uniformly coating the surface of the meat block obtained in the step S5 with a preservative solution, wherein the mass ratio of the preservative solution to the meat block is controlled to be 0.05: standing at 0 ℃ for 0.5h at 1;
s7: and (3) refrigerating: the meat pieces obtained in S6 were refrigerated at a temperature of 0 ℃.
Example 2
A fresh-keeping process for meat products comprises the following steps:
s1: preparing a honeysuckle leaf extract: washing, crushing and grinding honeysuckle leaves, adding the honeysuckle leaves into an ethanol solution with the volume concentration of 85% according to the solid-liquid ratio of 1g:5mL, carrying out ultrasonic extraction for 1.5h at the temperature of 40 ℃ and the power of 500W and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into an ethanol solution with the volume concentration of 65% according to the solid-liquid ratio of 1g:10mL, carrying out water bath reflux for 1.5h at the temperature of 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, and carrying out reduced pressure concentration and vacuum drying to obtain a honeysuckle leaf extract;
s2: preparing a seabuckthorn fruit extract: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 85% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1.5h at 40 ℃ and the frequency of 40KHz under the power of 500W, filtering to obtain an extracting solution i, adding filter residues into 65% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1.5h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a seabuckthorn fruit extract;
s3: preparing a fresh-keeping liquid: adding 4.5 parts of dialdehyde starch and 6 parts of carboxymethyl chitosan into 100 parts of water by mass, stirring and dissolving at 65 ℃, adding 0.4 part of citric acid, keeping the temperature, stirring and reacting for 1.5h, cooling to 40 ℃, adding 0.075 part of glutamine transaminase, 0.1 part of curcumin, 0.15 part of bamboo leaf flavone, 0.4 part of honeysuckle leaf extract and 0.3 part of sea buckthorn fruit extract, stirring uniformly to obtain a fresh-keeping solution, and refrigerating at 2 ℃ for later use;
s4: electrostatic field treatment: splitting an animal carcass into halves, placing the split animal carcass in an electrostatic field with the voltage of 3.5kV and the frequency of 50Hz, adjusting the relative humidity to 90%, cooling to 2 ℃ at the speed of 1.5 ℃/h, and carrying out constant-temperature treatment for 24h to obtain a pretreated carcass;
s5: synergistic preservation: 2 ℃, removing bones, fascia and cutting the pretreated carcass into pieces, wiping off blood on the surface of the meat piece, uniformly coating the fresh-keeping liquid on the surface of the meat piece, and controlling the mass ratio of the fresh-keeping liquid to the meat piece to be 0.1: 1, standing for 1.5h, and then performing irradiation treatment by using an electron beam with the radiation dose of 3kGy for 30-60 s;
s6: secondary preservation: uniformly coating the surface of the meat block obtained in the step S5 with a preservative solution, wherein the mass ratio of the preservative solution to the meat block is controlled to be 0.05: standing at 0 ℃ for 1 hour;
s7: and (3) refrigerating: the meat pieces obtained in S6 were refrigerated at a temperature of 0 ℃.
Example 3
A fresh-keeping process for meat products comprises the following steps:
s1: preparing a honeysuckle leaf extract: washing, crushing and grinding honeysuckle leaves, adding the honeysuckle leaves into an ethanol solution with the volume concentration of 85% according to the solid-liquid ratio of 1g:5mL, carrying out ultrasonic extraction for 2h at the temperature of 50 ℃ and the power of 500W and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into an ethanol solution with the volume concentration of 65% according to the solid-liquid ratio of 1g:10mL, carrying out water bath reflux for 2h at the temperature of 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a honeysuckle leaf extract;
s2: preparing a seabuckthorn fruit extract: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 85% ethanol solution with volume concentration according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 2 hours at 50 ℃ and the power of 500W and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into 65% ethanol solution with volume concentration according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 2 hours at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a seabuckthorn fruit extract;
s3: preparing a fresh-keeping liquid: adding 5 parts of dialdehyde starch and 7 parts of carboxymethyl chitosan into 100 parts of water by mass, stirring and dissolving at 70 ℃, adding 0.5 part of tartaric acid, keeping the temperature, stirring and reacting for 2 hours, cooling to 45 ℃, adding 0.1 part of glutamine transaminase, 0.15 part of curcumin, 0.15 part of bamboo leaf flavone, 0.5 part of honeysuckle leaf extract and 0.5 part of sea buckthorn fruit extract, stirring uniformly to obtain a fresh-keeping solution, and refrigerating at 4 ℃ for later use;
s4: electrostatic field treatment: splitting an animal carcass into halves, placing the split animal carcass in an electrostatic field with the voltage of 5kV and the frequency of 75Hz, adjusting the relative humidity to 90%, cooling to 4 ℃ at the speed of 1.5 ℃/h, and carrying out constant temperature treatment for 24h to obtain a pretreated carcass;
s5: synergistic preservation: 4 ℃, removing bones, fascia and blocks of the pretreated carcass, wiping off blood on the surface of the meat block, uniformly coating the surface of the meat block with a fresh-keeping solution, and controlling the mass ratio of the fresh-keeping solution to the meat block to be 0.15: 1, standing for 2 hours, and then performing irradiation treatment by using an electron beam with the radiation dose of 5kGy for 60 s;
s6: secondary preservation: uniformly coating the surface of the meat block obtained in the step S5 with a fresh-keeping solution, wherein the mass ratio of the fresh-keeping solution to the meat block is controlled to be 0.1: standing at 1, 2 ℃ for 1 h;
s7: and (3) refrigerating: the meat pieces obtained in S6 were refrigerated at a temperature of 4 ℃.
Comparative example 1 is the same as example 1 except that comparative example 1 does not add honeysuckle leaf extract during the preparation process.
Comparative example 2 is the same as example 1 except that comparative example 2 does not add hippophae rhamnoides fruit extract during the preparation process.
Comparative example 3 is the same as example 1 except that dialdehyde starch is replaced by corn starch.
Comparative example 4 is the same as example 1 except that carboxymethyl chitosan is replaced with hydroxypropyl chitosan.
The total number of colonies, colour formation, juice loss at 15d were measured for examples 1-3 and comparative examples 1-4, respectively, and the shelf life was recorded as shown in the following table:
Figure BDA0003203458730000051
in the embodiment 1-3, animal carcasses are treated by an electrostatic field, a high-voltage electrostatic field can inhibit glycogen degrading enzyme activity so as to inhibit the release of glucose-1-phosphate, nutrient substances are prevented from being provided for the growth and the propagation of microorganisms, the decay of meat is inhibited, and meanwhile, the electrostatic field influences the normal transmembrane transport of the microorganisms by changing the internal and external potentials of cell membranes so as to interfere the growth and the metabolism of the microorganisms, so that the lethal effect is achieved; in addition, the electrostatic field improves the medium potential of meat tissue, and then reduces the juice loss rate, improves the water retention, and improves the absorption efficiency and the transport capacity of the meat tissue to the fresh-keeping liquid, so that the micromolecule components in the fresh-keeping liquid are uniformly distributed in the meat tissue structure, and the fresh-keeping effect is further improved.
Examples 1-3 meat products were first treated by the synergistic effect of a preservative solution containing dialdehyde starch, carboxymethyl chitosan, glutamine transaminase, honeysuckle flower leaf extract, sea buckthorn fruit extract and electron beam irradiation, and then macromolecular dialdehyde starch, carboxymethyl chitosan and meat protein interacted, and a dense and stable biofilm was formed on the surface of the meat pieces by Schiff base reaction and acylation reaction, which prevents bacterial invasion, locks moisture, avoids juice loss, and smaller molecules of glutamine transaminase, gingerFlavin, bamboo leaf flavone, honeysuckle leaf active ingredients (3-O-caffeoylquinic acid, seco-oxide nux vomica glycoside, chlorogenic acid, luteolin-7-glucuronide, 3, 5-O-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid in honeysuckle leaf extract), seabuckthorn fruit active ingredients (proanthocyanidin, seabuckthorn flavone, seabuckthorn polysaccharide, vitamin C, alkaloid and phytosterol in seabuckthorn fruit extract) can permeate into meat tissue, glutamine transaminase is used for catalyzing protein molecules and intermolecular covalent cross-linking in muscle tissue, improving texture of meat products, keeping meat taste, preventing juice loss, and other plant extract ingredients further improve antibacterial and bacteriostatic effects, resisting oxidation and Fe2+And lipid peroxidation discoloration, so that the meat product keeps good texture, color, water retention and tenderness, and the fresh-keeping effect is obviously improved.
The process of the embodiment 1-3 keeps the flavor and the taste of fresh meat to the maximum extent, so that the storage shelf life of meat products at 0-4 ℃ reaches more than 29 days, and meanwhile, the carboxymethyl chitosan, the honeysuckle leaf extract, the seabuckthorn fruit extract, the curcumin and the bamboo leaf flavone in the fresh-keeping liquid have the effects of improving the immunity of organisms, reducing blood sugar and blood fat, removing free radicals of the organisms and the like, and have a good health-care effect after entering a human body along with the meat products.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.

Claims (8)

1. A fresh-keeping process for meat products is characterized by comprising the following steps:
s1: preparing a fresh-keeping liquid: adding 3-5 parts of dialdehyde starch and 5-7 parts of carboxymethyl chitosan into 100 parts of water by mass, stirring and dissolving at 60-70 ℃, adding 0.3-0.5 part of acid catalyst, keeping the temperature, stirring and reacting for 1-2h, cooling to 30-45 ℃, adding 0.05-0.1 part of glutamine transaminase, 0.05-0.15 part of curcumin, 0.1-0.15 part of bamboo leaf flavone, 0.25-0.5 part of honeysuckle leaf extract and 0.25-0.5 part of sea buckthorn fruit extract, stirring uniformly to obtain a fresh-keeping solution, and refrigerating at 0-4 ℃ for later use;
s2: electrostatic field treatment: splitting animal carcass, placing in electrostatic field with voltage of 2.5-5kV and frequency of 50-75Hz, adjusting relative humidity to 85-90%, cooling to 0-4 deg.C at a rate of 1.5 deg.C/h, and treating at constant temperature for 18-24h to obtain pretreated carcass;
s3: synergistic preservation: removing bones, removing fascia, cutting into pieces, wiping off blood water on the surface of the meat piece, uniformly coating the fresh-keeping liquid on the surface of the meat piece, standing for 1-2h, and performing irradiation treatment by using electron beams for 30-60s at 0-4 ℃;
s4: secondary preservation: uniformly coating the surface of the meat block obtained in the step S3 with a fresh-keeping solution, and standing at the temperature of 0-2 ℃ for 0.5-1 h;
s5: and (3) refrigerating: refrigerating the meat pieces obtained in S4 at 0-4 deg.C.
2. The process of claim 1, wherein the acid catalyst is one or both of citric acid and tartaric acid.
3. The process for preserving meat products as claimed in claim 1, wherein the preparation method of the honeysuckle leaf extract comprises: washing, crushing and grinding honeysuckle leaves, adding the honeysuckle leaves into an ethanol solution with the volume concentration of 80-85% according to the solid-liquid ratio of 1g:5mL, carrying out ultrasonic extraction for 1-2h at 35-50 ℃, filtering to obtain an extracting solution i, adding filter residues into an ethanol solution with the volume concentration of 60-65% according to the solid-liquid ratio of 1g:10mL, carrying out water bath reflux for 1-2h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain the honeysuckle leaf extract.
4. The process for preserving meat products as claimed in claim 1, wherein the preparation method of the seabuckthorn fruit extract comprises: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 80-85% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1-2h at 35-50 ℃, filtering to obtain an extracting solution i, adding filter residues into 60-65% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1-2h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain the seabuckthorn fruit extract.
5. The meat product preservative film according to any one of claims 3 or 4, wherein the ultrasonic leaching ultrasonic power is 500W, and the frequency is 40 KHz.
6. The process of claim 1, wherein in S3, the mass ratio of the preservative solution to the meat pieces is (0.1-0.15): 1.
7. the process according to claim 1, wherein the electron beam is irradiated at a dose of 1-5 kGy.
8. The process of claim 1, wherein in S4, the mass ratio of the preservative solution to the meat pieces is (0.05-0.1): 1.
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