CN114128747B - Cold fresh beef preservation method based on composite plant essential oil preservation - Google Patents
Cold fresh beef preservation method based on composite plant essential oil preservation Download PDFInfo
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- CN114128747B CN114128747B CN202111512179.5A CN202111512179A CN114128747B CN 114128747 B CN114128747 B CN 114128747B CN 202111512179 A CN202111512179 A CN 202111512179A CN 114128747 B CN114128747 B CN 114128747B
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Images
Classifications
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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
- A23B4/14—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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a chilled beef fresh-keeping method based on composite plant essential oil fresh-keeping, which particularly relates to the technical field of fresh keeping, and comprises the following specific steps: step one, pretreatment of fresh beef: pre-cooling and acid discharging the chilled fresh beef in advance, and preserving the chilled fresh beef in an environment of 4 ℃; step two, preparing a compound plant essential oil preservative: the raw materials are as follows: lauric acid monoglyceride, cortex Cinnamomi essential oil, cypress essential oil, tea tree essential oil, chitosan, cortex moutan extract, and Aloe extract; step three, dipping: immersing the chilled beef in the preservation solution for 5-10min; step four, packaging: taking out the chilled fresh beef and packaging the chilled fresh beef in a sterilized PE fresh-keeping bag; fifth, refrigerating: chilled beef was chilled in a 4 ℃ environment. The invention not only has the effect of prolonging the shelf life of the product, but also can improve the appearance of the product, enrich the taste, ensure the safety and the like, and has wide development potential in the future food industry.
Description
Technical Field
The invention relates to the technical field of preservation, in particular to a cold fresh beef preservation method based on compound plant essential oil preservation.
Background
Chilled beef means that the carcass after slaughter is rapidly cooled at a low temperature of around minus 20 ℃ under good operating specifications and good hygienic conditions according to veterinary examination and immunization regulations, and the thigh meat centre is taken as a measuring point, the temperature of which is reduced to within 4 ℃ during the course of the day, and which is kept at this temperature throughout the process, before delivery to the consumer. Because the chilled fresh meat is pre-cooled and deacidified in advance, the post-ripening process is completed, the meat is wet and tender, soft and elastic, and is convenient to cook. It can be stored at 4deg.C for one week. Today, there are three main types of raw meat sales for livestock and poultry in our market: chilled meat, frozen meat and hot fresh meat. The frozen meat is meat obtained by slaughtering livestock, pre-cooling, and rapidly cooling to below-18deg.C, and the temperature of the center of meat is reduced to minus 6deg.C. Frozen meat is safer because it has fewer bacteria, but it needs to be thawed before consumption, and juice is lost more, resulting in much less nutrition and mouthfeel than chilled meat. The hot beef is the fresh beef after slaughtering, and the quality of sanitary inspection reaches the standard but is not precooled. At the moment, the temperature of the center of the livestock and poultry meat is about 40 ℃, and the proper growth environment enables the bacteria originally existing in the livestock and poultry body to be greatly propagated, so that the quality guarantee period is greatly shortened. Slaughtered meat is in a stiff state, has poor taste and mouthfeel, and due to lack of proper hygienic protection measures, hot fresh meat is prone to losing its eating value due to the growth and reproduction of microorganisms.
Chilled meat has the advantage of rich nutrition and high water activity, but also readily initiates microbial growth. The reasons for causing the quality of chilled meat to be reduced are mainly as follows:
1. deterioration of beef is caused by the proliferation of bacteria attached to the surface of the meat. Under the condition of sufficient oxygen, the main putrefying bacteria in the initial stage of fresh-keeping of chilled meat are pseudomonas, etc., and the putrefying bacteria under the vacuum condition are facultative anaerobic lactobacillus, enterobacter, etc. As microorganisms such as bacteria on the surface of meat continue to grow, they continually break down proteins and other nutrients, thereby producing unpleasant odors, and even sticky substances, on the surface of the meat product.
2. Oxygen in the air continuously oxidizes myoglobin in the meat and changes color, affecting the color of all beef. The change in meat color is based on the chemical state of hemoglobin and myoglobin. During preservation, the muscle tissue combines with oxygen in the air, changing the structure of the body tissue. Oxymyoglobin can cause fresh meat to appear bright red several days before storage, but is easily oxidized due to its unstable nature, resulting in the meat appearing stale dark red.
3. The change in enzymes in meat can change the quality of the meat. Over a range of temperatures, the continuously increasing temperature will increase the activity of many enzymes of the microorganism in the meat, thereby increasing the associated enzymatic reaction rate, resulting in a decrease in meat quality.
Chilled beef has become the mainstream of the market, but untreated chilled beef has a relatively short shelf life and is prone to spoilage of nutrients. At present, the chilled beef has more chemical preservatives, which can harm human health even cause cancer after long-term eating, and can not meet the requirements of consumers on food safety, so the method for preserving chilled beef by using the composite plant essential oil is provided.
Disclosure of Invention
The invention aims to provide a chilled beef fresh-keeping method based on composite plant essential oil, which not only has the effect of prolonging the shelf life of a product, but also can improve the appearance of the product, enrich the taste, ensure the safety and the like, and has wide development potential in the future food industry.
In order to achieve the above object, the present invention provides the following technical solutions: a chilled beef fresh-keeping method based on composite plant essential oil fresh-keeping comprises the following specific steps:
step one, pretreatment of fresh beef: pre-cooling and acid discharging the chilled fresh beef in advance, and preserving the chilled fresh beef in an environment of 4 ℃;
step two, preparing a compound plant essential oil preservative:
s1, raw materials are as follows: 10-20% of lauric acid monoglyceride, 10-20% of cinnamon essential oil, 10-20% of cypress essential oil, 10-20% of tea tree essential oil, 5-10% of chitosan, 10-20% of tree peony bark extract and 10-20% of aloe extract;
s2, mixing the raw materials to prepare a compound plant essential oil preservative;
step three, dipping: immersing the chilled beef in the preservation solution for 5-10min;
step four, packaging: taking out the chilled fresh beef and packaging the chilled fresh beef in a sterilized PE fresh-keeping bag;
fifth, refrigerating: chilled beef was chilled in a 4 ℃ environment.
Preferably, the pre-cooling treatment in the first step is to reduce the temperature of the beef to 0-4 ℃ within 24 hours.
Preferably, the acid removal treatment step in the first step is as follows: placing the chilled fresh beef in an acid discharging warehouse to discharge acid for 10-15 hours, wherein the temperature of the acid discharging warehouse is 8-15 ℃ and the relative humidity is 50-60%, then reducing the temperature of the acid discharging warehouse to 1-3 ℃ and increasing the relative humidity to 70-80%, and continuously discharging acid for 30-40 hours.
Preferably, the fresh-keeping liquid in the second step comprises the following raw materials: 20% of lauric acid monoglyceride, 15% of cinnamon essential oil, 15% of cypress essential oil, 15% of tea tree essential oil, 5% of chitosan, 15% of tree peony bark extract and 15% of aloe extract.
Preferably, in the second step, the cinnamon essential oil, the cypress essential oil and the tea tree essential oil are prepared by a steam distillation method.
Preferably, the preparation method of the cortex moutan extract in the second step comprises the following steps:
s1: placing cortex moutan into an extraction tank, soaking in water, heating to 90-100deg.C, extracting for 1-2 hr, and filtering to obtain first extractive solution;
s2: soaking the residue after the first extraction in water, heating to 80-85deg.C, extracting for 2-3 hr, and filtering to obtain the second extractive solution;
s3: soaking the residue after the second extraction in water, heating to 70-75deg.C, extracting for 3-4 hr, and filtering to obtain third extractive solution;
s4: mixing the first extractive solution, the second extractive solution and the third extractive solution to obtain cortex moutan extractive solution.
Preferably, the aloe extract liquid in the second step is prepared by the following steps:
s1: soaking Aloe pulp in water in an extraction tank, heating to 90-100deg.C, extracting for 1-2 hr, and filtering to obtain first extractive solution;
s2: soaking the residue after the first extraction in water, heating to 80-85deg.C, extracting for 2-3 hr, and filtering to obtain the second extractive solution;
s3: soaking the residue after the second extraction in water, heating to 70-75deg.C, extracting for 3-4 hr, and filtering to obtain third extractive solution;
s4: mixing the first extractive solution, the second extractive solution and the third extractive solution to obtain Aloe extractive solution.
In the technical scheme, the invention has the technical effects and advantages that:
1. the lauric acid monoglyceride is a safe, efficient and antibacterial food emulsifier and an ester type broad-spectrum antibacterial agent, has various sources, can be obtained from species such as breast milk and coconut oil, can be directly synthesized from lauric acid and glycerol, and has the structure and the function basically the same as those of natural products.
2. The lauric acid monoglyceride is the most favorable antibacterial active substance in a plurality of fatty acids and derivatives thereof, and has stronger inhibition effect on the proliferation of listeria monocytogenes, staphylococcus aureus, helicobacter pylori, spores and the like:
(1) Lauric acid monoglyceride has hydrophobic and hydrophilic groups, is soluble in biological membranes, and its antibacterial principle is to influence the substructures of cells such as cell walls, cell membranes, metabolic enzymes and protein synthesis systems, leading to dysfunction, and the synthesis of related proteases, peptides is hindered;
(2) The lauric acid monoglyceride has high G+ cell wall polypeptide polysaccharide content, simple composition, strong crosslinking capability, easy passing and strong inhibition effect on G+ bacteria;
(3) Lauric acid monoglyceride can be combined with the cell wall of listeria and biochemical sites on cell membranes, so that the permeability and fluidity of the cell membranes are reduced, the concentration difference of intracellular and extracellular cell fluids is influenced, and the cells are self-dissolved;
(4) The monolauryl laurate not only prevents signals between cell membranes, but also inhibits the expression of undesirable factors such as proteases, e.g., lactamase, a-hemolysin, etc.
3. The cinnamon essential oil, the cypress essential oil, the tea tree essential oil, the chitosan, the tree peony bark extract and the aloe extract can play a role in synergistic inhibition with lauric acid monoglyceride, reduce the use dosage and prolong the shelf life, can also improve the appearance of products, enrich the taste, ensure the safety and the like, and has wide development potential in the future food industry.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings may be obtained according to these drawings for a person having ordinary skill in the art.
FIG. 1 is a schematic diagram showing the effect of a compound plant essential oil preservative on the total number of cold fresh beef colonies;
FIG. 2 is a schematic diagram showing the effect of a compound plant essential oil preservative on the pH of chilled beef;
FIG. 3 is a schematic graph showing the effect of a compound plant essential oil preservative on the L values of chilled beef;
FIG. 4 is a schematic graph showing the effect of a compound plant essential oil preservative on the a values of chilled beef;
FIG. 5 is a schematic illustration of the effect of a compound plant essential oil preservative on TBARS of chilled beef;
FIG. 6 is a schematic diagram showing the effect of a compound plant essential oil preservative on the hardness of chilled beef.
Detailed Description
In order to make the technical scheme of the present invention better understood by those skilled in the art, the present invention will be further described in detail with reference to the accompanying drawings.
Example 1
The invention provides a chilled beef fresh-keeping method based on composite plant essential oil fresh-keeping, which comprises the following specific steps:
step one, pretreatment of fresh beef: pre-cooling and acid discharging the chilled fresh beef in advance, and preserving the chilled fresh beef in an environment of 4 ℃;
the pre-cooling treatment is to reduce the temperature of the beef to 2 ℃ within 24 hours;
the acid discharge treatment steps are as follows: placing the chilled fresh beef in an acid discharging warehouse to discharge acid for 10 hours, wherein the temperature of the acid discharging warehouse is 8 ℃ and the relative humidity is 50%, then reducing the temperature of the acid discharging warehouse to 1 ℃, increasing the relative humidity to 70%, and continuously discharging the acid for 30 hours.
Step two, preparing a compound plant essential oil preservative:
s1, raw materials are as follows: 20% of lauric acid monoglyceride (GML), 15% of cinnamon essential oil, 15% of cypress essential oil, 15% of tea tree essential oil, 5% of chitosan, 15% of tree peony bark extract and 15% of aloe extract;
the cinnamon essential oil, the cypress essential oil and the tea tree essential oil are prepared by a steam distillation method;
the preparation method of the moutan bark extract comprises the following steps:
placing cortex moutan into an extraction tank, soaking in water, heating to 90deg.C, extracting for 1 hr, and filtering to obtain first extractive solution;
soaking the residue after the first extraction in water, heating to 80deg.C, extracting for 2 hr, and filtering to obtain second extractive solution;
soaking the residue after the second extraction in water, heating to 70deg.C, extracting for 3 hr, and filtering to obtain third extractive solution;
combining the first extractive solution, the second extractive solution and the third extractive solution to obtain cortex moutan extractive solution;
the preparation method of the aloe extract comprises the following steps:
soaking Aloe pulp in water in an extraction tank, heating to 90deg.C, extracting for 1 hr, and filtering to obtain first extractive solution;
soaking the residue after the first extraction in water, heating to 80deg.C, extracting for 2 hr, and filtering to obtain second extractive solution;
soaking the residue after the second extraction in water, heating to 70deg.C, extracting for 3 hr, and filtering to obtain third extractive solution;
mixing the first extractive solution, the second extractive solution and the third extractive solution to obtain Aloe extractive solution S2, and mixing the above materials to obtain the final product.
Step three, dipping: immersing the chilled beef in the preservation solution for 10min.
Step four, packaging: taking out the chilled fresh beef and packaging the chilled fresh beef in a sterilized PE fresh-keeping bag.
Fifth, refrigerating: chilled beef was chilled in a 4 ℃ environment.
Example 2
Fresh-keeping effect research
1. Experimental materials
Chilled beef purchased from the midrange stock of the Buddha, pre-cooled and acid-discharged in advance, and stored at 4 ℃;
the raw materials of the compound plant essential oil preservative compounded by 20% of lauric acid monoglyceride and cinnamon essential oil and the like are purchased from the company of Hingyang technology, guangzhou, city;
2. experimental reagent
3. Experimental instrument
4. Experimental method
4.1 sample handling
a. Sample treatment: the knife, the case plate, the film and the plastic tray are sterilized by 95% alcohol and then placed in an aseptic workbench, an ultraviolet lamp of the aseptic room is turned on for 30 minutes, the beef is put into the aseptic room, the package is opened, the beef is cut into meat samples with the size of 2cm multiplied by 1.5cm multiplied by 2cm, 30 multiplied by 8=240 blocks in total, and 5 blocks in each group are randomly grouped, and 48 batches in total. Weighing 0g, 2.5g, 5.0g, 7.5g, 10g and 12.5g of compound plant essential oil preservative according to the required amount, adding 1L of pure water to dilute the mixture into gradients of 0, 0.25, 0.5, 0.75, 1.0 and 1.25 percent respectively, respectively soaking experimental meat blocks in the preservative with different concentrations for 10min, soaking control beef in sterile water for 10min, airing in a sterile room, respectively filling the dried beef blocks into sterilized PE (polyethylene) preservative bags, knotting and sealing the PE preservative bags, and refrigerating the PE preservative in a refrigerator at 4 ℃.
b. Sample detection: the meat samples were taken out of the refrigerator at 0, 2, 4, 6, 8, 10, 12, and 14 days of storage, 6X 5 bags each, and tested for flesh color, thiobarbituric acid reactant value (TBARS), total colony count, elasticity and hardness, and pH.
4.2 total bacterial colony count
a. Equipment and materials: constant temperature incubator 36 ℃, refrigerator 4 ℃, balance, homogenizer, shaker, 1mL and 5mL pipette, sterile conical flask 250mL, magnifying glass or colony counter.
b. Culture medium and reagents: plate count agar medium PCA: weighing 23.5g PCA powder, adding 1L of pure water into a pot, heating, stirring, boiling until the powder is completely dissolved, and then sub-packaging into triangular bottles; 0.9% sterile physiological saline: 9g of sodium chloride is dissolved in 1L of pure water; 0.067mol/L phosphate buffer: 9.08g of potassium dihydrogen phosphate is weighed into a 500mL beaker, dissolved by pure water in combination with an ultrasonic pot, poured into a 1000mL volumetric flask, and diluted to a scale.
c. Sample dilution: weighing 5g of crushed beef, adding 45mL of sterile physiological saline, filling into a sterile homogenizing bag, adjusting parameters of a beating type homogenizer for 4min, and homogenizing a sample to obtain a 1:10 diluent.
d. Fold dilution: pipette 1 with range 1 mL: 10 sample liquid 1mL, pour into the centrifuge tube containing 9mL sterile physiological saline, blow down the number, mix the sample liquid evenly, prepare 1:100, repeating the above operation, selecting a plurality of sample liquids to be tested with different dilution factors, respectively absorbing 1mL of uniform liquid, placing the uniform liquid into a sterile culture dish, simultaneously absorbing 1mL of physiological saline to the plates to serve as blank control, and making each diluted sample liquid into two plates.
e. And (3) pouring a plate: PCA medium cooled to room temperature was poured into approximately 20mL of the plate, and the plate was rotated so as to cover the bottom of the plate.
f. Culturing: after the agar had cooled and solidified completely, the plate was inverted and incubated in a thermostatic incubator at 36℃for 48h.
g. Colony count: the total number of colonies on the plate was visually observed, and the number of colonies corresponding to each dilution was recorded, and the number of colonies was expressed as CFU/g. The number of non-diffusible growing bacteria with colony numbers between 30 and 300CFU/g was selected, and specific numbers were recorded below 30 and were not countable above 300. Results are expressed as the average colony count of plates for each dilution.
h. Colony calculation: if the number of plate colonies at one dilution is within the appropriate count range, the average of the two colonies is calculated and then multiplied by the corresponding dilution, which is the total number of colonies per g of sample. If the number of plate colonies in successive gradients is within the appropriate count range, it can be calculated according to the following formula:
wherein:
n-the number of colonies in the flat sample;
Σc—sum of colony numbers of plates (plates containing a suitable range of colony numbers);
n 1 number of plates at first dilution (low dilution);
n 2 number of plates at second dilution (high dilution);
d-dilution factor (first dilution).
4.3 measurement of pH
a. Equipment and reagents: cutting board, knife, beaker, homogenizer, pure water, 0.1mol/LKCl solution, weighing 7.455g KCl, adding pure water to fix volume to 1L.
b. Preparing beef extract: 10g of minced meat sample is taken and put into a fresh-keeping bag, 100ml of 0.1mol/L KCl solution is added, the homogenization is carried out for 4min, and the liquid taking and the measurement are carried out after standing for 30 min. When the pH value is 5.4 to 5.8, the chilled beef can be judged as first-order fresh, when the pH value is 5.8 to 6.6, the chilled beef can be judged as second-order fresh, and when the pH value is more than 6.7, the chilled beef can be judged as spoilage.
4.4 determination of the acid value TBARS of thiobarbital
a. And (3) preparation of a reagent: 20% trichloroacetic acid solution: after dissolving trichloroacetic acid solid in an ultrasonic water bath, taking out 100mL of the trichloroacetic acid solid and dissolving the trichloroacetic acid solid in 400mL of pure water; 0.02mol/l barbiturate sulfate solution: 0.288g barbiturate sulfate was accurately weighed out in water and poured into a volumetric flask and diluted to 100mL with water.
b. Sample preparation: the procedure of Salish et al (1987) was followed with minor modifications. The beef to be detected is crushed, 5g of crushed beef is weighed and put into a homogenizing bag, 15mL of trichloroacetic acid (TCA) solution with the volume fraction of 20% and 10mL of pure water are added, homogenizing is carried out for 4 minutes, standing is carried out for 1h, the filtrate is subjected to constant volume to 50mL by using the pure water, 5mL of filtrate is measured, 5mL of 0.02mol/L thiobarbituric acid solution is added, water in a water bath kettle is boiled, the water bath kettle is put into the kettle for boiling water bath reaction for 30 minutes, the water bath kettle is taken out, flowing cold water is cooled for 5 minutes, and the absorbance A of a sample liquid is measured at 532nm by using an ultraviolet spectrometer. Blank preparation, namely taking 25mL of TCA solution with the volume fraction of 20%, adding pure water to the scale of 50mL, sucking 5mL of the TCA solution, adding 5mL of 0.02mol/L thiobarbituric acid solution, and repeating the specific operation steps.
c. And (3) detection: and (3) adjusting the blank sample to be zero point, and determining the absorbance value of the sample homogenate at 532 nm. d. And (3) calculating: TBA content is expressed in milligrams of malondialdehyde contained in 100g of sample.
TBARS＝A×7.8mg/100g
4.5 measurement of hardness
The meat pieces of 2cm multiplied by 1.5cm multiplied by 2cm are taken out by tweezers, redundant water is absorbed, and the meat surfaces are arranged horizontally on a probe base. The probe is of the P/10 type, the speed before measurement is 2.0mm/s, the speed after measurement is 1.0mm/s, the speed after measurement is 5.0mm/s, the compression deformation is 50%, the test interval between the front and the back is 5s, the total compression is 3 times, and the hardness is used as a main index for measuring the texture characteristics. And data acquisition and processing are carried out by using instrument matched software.
4.6 identification of flesh color
And taking out the meat sample from the refrigerator, sucking water, attaching beef to a sample hole of the color difference meter, and scanning and reading L, a and b values displayed on a screen. Each meat sample will be measured 3 times and averaged.
4.7 data processing
The experiment was repeated twice and each set of data was measured in parallel three times. Data were recorded using Excel and origin 2018 plotted.
5. Results and analysis
5.1, influence of composite plant essential oil preservative on total colony count of chilled beef
Microorganism growth is the most central index for reflecting beef freshness.
As can be seen from FIG. 1, the total number of colonies in each group showed a gradual rise with the change in the preservation time. By day 6 of storage, the total number of colonies in all groups increased nearly simultaneously with no significant difference. As the ethical increases, the total colony count of the control group increases rapidly, reaching 8.91lg (CFU/g) on day 14, and has significantly deteriorated; before 10 days, the antibacterial effect of the preservative with the concentration of 0.25% is not greatly different from that of other groups, the overall growth trend is gentle, and after 10 days, the total number of bacterial colonies is exponentially increased, and the spoilage is accelerated. The 0.25% concentration treatment group has significant differences from 0.5%, 0.75%, 1.0% and 1.25%, which indicates that the compound plant essential oil preservative can effectively inhibit microbial reproduction of chilled beef species, and the total number of beef colonies treated by 0.5%, 0.75%, 1.0% and 1.25% respectively reaches 6.70, 6.25 and 6.09lg (CFU/g), the whole difference is not obvious, but the beef belongs to spoiled meat, and the antibacterial effect is more obvious along with the increase of the concentration of the preservative, wherein the chilled beef treated by the 1.25% concentration preservative has the best preservative effect, and the total number of the beef colonies is only 5.82lg (CFU/g) and is still in the standard of secondary fresh meat after 14 days. Therefore, the compound plant essential oil preservative containing 20% of lauric acid monoglyceride has remarkable antibacterial effect on beef, and can effectively slow down the increase of flora and the pollution degree. During storage of chilled beef, bacillus is the main flora responsible for spoilage, and the Kimsey et al (1981) study showed that monolaurin can very significantly reduce the heat resistance of bacillus, act on the spore wall and bind to the cell membrane, thereby interfering with cell membrane properties such as permeability and fluidity, leading to autolysis of the cells. Inhibiting bacterial respiration by inhibiting enzymatic activity and oxygen uptake, preventing amino acids from entering cells and interfering with the synthesis of biomolecules, thereby slowing the growth of bacillus spores and even causing death.
5.2 influence of the Compound plant essential oil preservative on the pH value of chilled beef
The effect of the compound plant essential oil preservative containing 20% GML on the PH of chilled beef is shown in figure 2. According to the standards for determining the freshness of meat: the pH value is 5.4-5.8, and the primary fresh meat; the pH value is 5.8-6.6, and the fresh meat is secondary; when the pH is more than 6.7, the meat is spoiled. As can be seen from FIG. 2, the pH of all groups of beef showed a tendency to decrease and then increase substantially, and the pH of chilled beef added with the preservative increased more slowly than the control group. The pH bacteria of beef have a decreasing tendency that acidogenic microorganisms such as lactic acid bacteria glycolyze glycogen to form lactic acid, the minimum 5.4-5.6 of which in meat has been consumed, and even if glycogen remains, the glycolytic enzymes are inactivated and cannot be decomposed any more. By day 8, the PH of beef tends to rise because the protein is degraded by microorganisms to form alkaline substances such as biogenic amines, which neutralize the acidic components of beef, as the shelf life increases. The PH then generally tends to slowly rise due to the continuous accumulation of alkaline material. The pH of the meat sample added with the preservative is slowly increased, and the pH change is slower along with the increase of the concentration of the preservative, as shown in figure 2, the pH of the chilled fresh beef added with the 1.25% compound plant essential oil preservative is slowest, which shows that the preservative effect is best at the concentration, the pH of the meat sample without the preservative is rapidly increased after the 8 th day to reach the secondary fresh meat standard, the pH of the meat sample with the concentration of 0.25% is rapidly increased after the 12 th day, which shows that the preservative with the lower concentration is not added or added, the bacteriostatic effect is not obvious, and the meat quality is easy to spoil, thereby losing the edible value.
5.3 influence of composite plant essential oil preservative on color difference of chilled beef
Color is an important evidence for consumers to directly judge the freshness of beef. The higher the value, the darker the meat-like color, the higher the redness, and the higher the value, the redness.
As can be seen from fig. 3, the L-value of the chilled beef control group gradually moves downward to a certain extent with increasing preservation time, and the L-value of chilled beef added with the preservative shows a tendency of decreasing-increasing-decreasing. Before the 6 th day of storage, the L value of beef soaked by the preservative solution is generally lower than that of a control group, and mainly because the surface of the beef soaked by the preservative solution containing 20% of GML changes in color, the beef is faded from bright red to pale red, and a layer of antibacterial film is covered on the surface of the beef. The values of L from day 0 to day 4 are significantly higher than after day 6, with significant differences, probably due to the fact that the meat samples absorb too much liquid during the impregnation process, thus causing reflection of the surface colour of the meat samples. After the chilled beef treated with 0.25%, 0.5% and 1.25% concentration preservative reaches the low point on day 4, the beef shows a rise and then fall change due to the reaction of myoglobin (Mb) and oxygen to produce oxymyoglobin (Mbo) with bright red color during preservation 2 ). However, the beef color darkened due to the reduced amount of oxygen at the end of the preservation period, while the L-value of the 0.75% strength preservative treated beef fluctuated slightly at around 50, indicating that the meat color was more stable to preserve at 0.75% treatment, whereas too high or too low a strength treatment resulted in a large change in the meat color.
As can be seen from fig. 4, the a values of the chilled beef groups tended to decrease with increasing shelf life, and the differences in the components were not significant. The a-value of the chilled fresh beef treated by the preservative drops rapidly on days 0-10, 0.25%, 0.75%, 1.0% and 1.25% of the treated groups drop from 14.2, 15.93, 15.54 and 14.3 to 11.83, 12.44, 13.3 and 11.2 respectively, and then the drop rate slows down, and the a-value of the control group is higher than that of the preservative treated group on day 10.
The result of combining the L value and the a value shows that the compound plant essential oil containing 20 percent of GML can delay the decrease of the L value of beef, but the effect on the a value is not obvious, and the effect of the preservative with the concentration of 0.75 percent for treating chilled fresh beef is the best, which shows that the preservative can effectively prevent the color deterioration.
5.4 influence of composite plant essential oil preservative on TBARS of chilled fresh beef
During the preservation period of chilled beef, unsaturated fatty acid in the beef can be combined with oxygen to undergo rancidity reaction, and the product is Malondialdehyde (MDA), so that the oxidation condition of fat in the beef can be reflected by measuring the acid value of thiobarbital. As can be seen from fig. 5, the TBARS value in beef generally tends to rise first, then gently fall and then rise throughout the preservation period. During days 0-2, both the control and treatment groups increased rapidly, with insignificant differences (P > 0.05), mainly due to the initial air remaining inside the bag, resulting in an increase in TBARS. From day 6, the TBARS value of the chilled beef in the control group is significantly higher than that of chilled beef treated by the preservative, and the TBARS of the preservative treated group rises more slowly, which indicates that the compound plant preservative containing 20% of GML has good effect of inhibiting fat oxidation, and the GML can inhibit the growth of microorganisms in the beef and delay the fat oxidation at the same time because the growth of microorganisms can generate some intermediate products or catalysts for promoting the fat oxidation. The chilled fresh beef treated at the concentration of 1.0% has the best effect of delaying fat oxidation.
5.5 influence of composite plant essential oil preservative on hardness of chilled beef
As can be seen from FIG. 6, the hardness of chilled beef tended to decrease with increasing storage time. Of these, the decrease was most pronounced in the control group without anything added and the 0.25% preservative treated group. During the storage process of 0-4 days, the hardness of all groups of chilled fresh beef is not changed obviously, and the difference is not large. From day 6 of storage, the hardness of the 1.0%, 1.25% group was significantly higher than the control group and the 0.25% treated group, mainly because the microorganisms were easily propagated during storage because beef was rich in nutrients. Muscle fibers and proteins in beef are broken down into glycogen, small molecule peptides and amino acids. Under the support of the residual air in the packaging bag, glycerol and unsaturated fatty acid generated by the hydrolysis of the grease are oxidized and decomposed into carbon dioxide and water, so that the hardness of the beef is further reduced. The compound plant essential oil preservative containing 20% of GML has remarkable inhibition effect on gram-positive bacteria (such as bacillus, listeria, staphylococcus aureus and bacillus anthracis) as a broad-spectrum bacteriostatic agent, and reduces secretion of microbial protease, so that hardness is reduced relatively slowly. From fig. 6, the hardness of the chilled fresh beef treated at the concentration of 1.25% is the slowest, the effect is the most obvious, and the composite plant essential oil preservative containing 20% of GML has a better maintaining effect on the texture characteristics of the beef.
6. Discussion of the invention
According to the test results, the total number of colonies in each group increased to some extent with the increase of the storage time. On day 14, the total colony count of the compound plant essential oil preservative with the concentration of 1.25% is only 5.82lg (CFU/g), which is 3 orders of magnitude less than that of a blank group, and the spoilage of chilled beef is effectively delayed. The antibacterial effect increases with the increase of the 20% GML soaking concentration, and the total colony count increases with the increase of days. The high-concentration fresh-keeping liquid has more obvious effect on inhibiting bacterial reproduction than the low-concentration fresh-keeping liquid. The plant essential oil has broad-spectrum antibacterial property due to natural sources. Liu Xiaoyu (2005) it was found that cinnamon essential oil swells the cells, increases cell membrane permeability, decreases cell membrane potential and causes cell death. Gu Renyong (2007) and the like are prepared by mixing four essential oils of clove, cinnamon, mountain bin and bay according to a certain proportion, and processing fresh pork. As a result, the compound preservative has good effect in prolonging the shelf life of the refrigerated pork. Liu Lin et al (2009) studied the fresh-keeping effect of essential oils such as clove, cinnamon, dried orange peel and lauric acid on the conditioned chicken, and found that the compound essential oil can prolong the fresh-keeping period of the fresh conditioned chicken to 21d when stored at 4 ℃, which is consistent with the result of the total number of colonies in the experiment. Liu Qian (2019) was formulated with fennel, cinnamon, lauric acid, etc., and as a result TBARS was found to be significantly lower than the control group during the 15d storage period. Hu Liuyan (2012) shows that lauric acid, cinnamaldehyde and eugenol are mixed according to a certain proportion and then applied to beef, the texture characteristics such as hardness, chewiness, elasticity and adhesiveness are superior to those of a control group, and the beef is detected by adopting an electronic nose and a gas chromatograph, so that the flavor of a meat sample is increased due to the effect of a preservative solution. Liu Zhandong et al (2016) obtained by ion gel method, wherein chitosan nanoparticles with 1% of the embedded mass fraction of cinnamon essential oil act on cooled pork, and the result shows that the color of the cooled fresh pork is better than that of the control group. In the experiment, the total colony count and PH, TBARS, L of the control group on the 14 th day are obviously higher than those of chilled beef treated by 1.25% of preservative solution, and the total colony count, pH and TBARS on the 14 th day reach the spoiled meat standard, so that the meat color becomes dark, and the beef has no edible value.
7. Conclusion(s)
The experiment takes the total number of bacterial colonies, pH, flesh color, hardness and thiobarbituric acid value (TBARS) as investigation indexes, and evaluates the fresh-keeping effect of the compound plant essential oil preservative containing 20% of lauric acid monoglyceride, cinnamon essential oil and the like on chilled beef under the storage condition of 4 ℃. In the storage period, the compound plant essential oil preservative solution containing 20% of GML can inhibit the increase of the total number of bacterial colonies and pH value in the storage process of the chilled fresh beef, delay the rate of fat oxidation and hardness reduction in the beef, thereby prolonging the shelf life of the chilled fresh beef, and integrate the influence of the treatment of the preservative solution with various concentrations on physicochemical indexes, wherein the preservative effect of the compound preservative solution containing 1.0% of GML is best.
Chilled beef is widely favored by consumers due to its advantages of delicacy, safety, sanitation, etc. The preservation in the environment at 4 ℃ can not completely prevent lipid oxidation and microorganism growth, and the beef is easy to deteriorate due to external environmental changes in the links of refrigeration, storage, transportation, sales and the like, so that the nutrition value of beef products is reduced, the shelf life of chilled beef is shortened, and the method has great significance for the preservation of chilled beef. GML is a preservative and emulsifier extracted from plants such as coconut oil and has a wide range of biological activities such as bacteriostasis, antiviral, anti-inflammatory, antibacterial toxins and the like. As a natural antibacterial substance, it has the advantages of good antibacterial property, broad antibacterial spectrum, low probability of bacterial resistance and residue, etc., and has been further used for improving intestinal functions, preventing and treating diseases. However, there are few reports on the preservation of chilled meat. Since chilled meat itself is rich in nutrients, bacteria, mold, yeasts and other microorganisms still multiply and reproduce when stored at 4 c and fat oxidation occurs under the action of oxygen, eventually leading to deterioration of food. It has been found that the addition of preservatives in combination with low temperature storage slows down the proliferation of microorganisms in chilled meat and inhibits protease activity, thereby achieving the preservative effect. However, most of the chemical preservatives are used at present, so that the chemical preservatives have a certain potential effect on the health of consumers, and monolaurate is generated under the trend of pursuing safer, more effective, nontoxic and functional preservatives. GML can show strong antimicrobial activity against gram-positive bacteria and even inhibit several potentially pathogenic staphylococci and streptococci, with superior preservative efficacy over other chemical preservatives. The preservative compounded by the plant essential oil such as lauric acid monoglyceride, cinnamon essential oil and the like has good safety, wide antibacterial range, natural and nontoxic property, and has become the main trend of the preservation and fresh-keeping of the existing fruits, vegetables and meat products. Once the composite plant essential oil fresh-keeping technology is mature, the technology can be widely applied to the fields of flour rice foods, meat products, dairy products, medical health products, seasonings and the like, greatly promotes the industrial development and improves the economic benefit of enterprises.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that modifications may be made to the described embodiments in various different ways without departing from the spirit and scope of the invention. Accordingly, the drawings and description are to be regarded as illustrative in nature and not as restrictive of the scope of the invention, which is defined by the appended claims.
Claims (6)
1. A cold fresh beef fresh-keeping method based on composite plant essential oil fresh-keeping is characterized by comprising the following steps: the method comprises the following specific steps:
step one, pretreatment of fresh beef: pre-cooling and acid discharging the chilled fresh beef in advance, and preserving the chilled fresh beef in an environment of 4 ℃;
step two, preparing a compound plant essential oil preservative:
s1, raw materials are as follows: 20% of lauric acid monoglyceride, 15% of cinnamon essential oil, 15% of cypress essential oil, 15% of tea tree essential oil, 5% of chitosan, 15% of tree peony bark extract and 15% of aloe extract;
s2, mixing the raw materials to prepare a compound plant essential oil preservative;
step three, dipping: immersing the chilled beef in the preservation solution for 5-10min;
step four, packaging: taking out the chilled fresh beef and packaging the chilled fresh beef in a sterilized PE fresh-keeping bag;
fifth, refrigerating: chilled beef was chilled in a 4 ℃ environment.
2. The method for preserving chilled beef based on compound plant essential oil preservation of claim 1, wherein the method comprises the following steps: the pre-cooling treatment in the first step is to reduce the temperature of the beef to 0-4 ℃ within 24 hours.
3. The method for preserving chilled beef based on compound plant essential oil preservation of claim 1, wherein the method comprises the following steps: the acid discharge treatment step in the step one is as follows: placing the chilled fresh beef in an acid discharging warehouse to discharge acid for 10-15 hours, wherein the temperature of the acid discharging warehouse is 8-15 ℃ and the relative humidity is 50-60%, then reducing the temperature of the acid discharging warehouse to 1-3 ℃ and increasing the relative humidity to 70-80%, and continuously discharging acid for 30-40 hours.
4. The method for preserving chilled beef based on compound plant essential oil preservation of claim 1, wherein the method comprises the following steps: in the second step, cinnamon essential oil, cypress essential oil and tea tree essential oil are prepared by a steam distillation method.
5. The method for preserving chilled beef based on compound plant essential oil preservation of claim 1, wherein the method comprises the following steps: the preparation method of the cortex moutan extract in the second step comprises the following steps:
s1: placing cortex moutan into an extraction tank, soaking in water, heating to 90-100deg.C, extracting for 1-2 hr, and filtering to obtain first extractive solution;
s2: soaking the residue after the first extraction in water, heating to 80-85deg.C, extracting for 2-3 hr, and filtering to obtain the second extractive solution;
s3: soaking the residue after the second extraction in water, heating to 70-75deg.C, extracting for 3-4 hr, and filtering to obtain third extractive solution;
s4: mixing the first extractive solution, the second extractive solution and the third extractive solution to obtain cortex moutan extractive solution.
6. The method for preserving chilled beef based on compound plant essential oil preservation of claim 1, wherein the method comprises the following steps: the preparation method of the aloe extract in the second step comprises the following steps:
s1: soaking Aloe pulp in water in an extraction tank, heating to 90-100deg.C, extracting for 1-2 hr, and filtering to obtain first extractive solution;
s2: soaking the residue after the first extraction in water, heating to 80-85deg.C, extracting for 2-3 hr, and filtering to obtain the second extractive solution;
s3: soaking the residue after the second extraction in water, heating to 70-75deg.C, extracting for 3-4 hr, and filtering to obtain third extractive solution;
s4: mixing the first extractive solution, the second extractive solution and the third extractive solution to obtain Aloe extractive solution.
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