CN114847443A - Method for improving flavor characteristics and storage stability of pre-steamed and conditioned mutton patties - Google Patents

Method for improving flavor characteristics and storage stability of pre-steamed and conditioned mutton patties Download PDF

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CN114847443A
CN114847443A CN202210482341.1A CN202210482341A CN114847443A CN 114847443 A CN114847443 A CN 114847443A CN 202210482341 A CN202210482341 A CN 202210482341A CN 114847443 A CN114847443 A CN 114847443A
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mutton
extract
meat
patties
conditioned
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CN114847443B (en
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蒋将
金斐
崔雅茹
赵曼怡
徐晨昱
汪琳涔
张文斌
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Jiangnan University
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    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a method for improving flavor characteristics and storage stability of a pre-steamed and conditioned mutton pie, which comprises the steps of processing fresh mutton minced meat into emulsified meat paste; then adding auxiliary materials such as salt, ice water, natural plant extracts and the like; finally, chopping, forming and pre-steaming are carried out to obtain the conditioned mutton patties. According to the invention, 0.05% -0.5% of natural plant extract is added into the conditioned mutton patties, so that the mutton smell and rancidity pungent flavor of the mutton patties in a storage period can be effectively improved, the sensory acceptability of the mutton patties is improved, the oxidation damage of fat and protein in a meat patty refrigeration stage is remarkably delayed, the breeding of microorganisms is inhibited, and the shelf life of the mutton patties is prolonged. The added natural plant extract is safe and applicable, and the product prepared by the method accords with the healthy and green dietary consumption concept.

Description

Method for improving flavor characteristics and storage stability of pre-steamed and conditioned mutton patties
Technical Field
The invention belongs to the technical field of meat product production and processing, and particularly relates to a conditioned mutton pie with good flavor characteristics and stable storage capacity and a preparation method thereof.
Background
China is a large country for meat product production and consumption, and according to the data related to the food and agriculture organization of the united nations, China accounts for 28% of the world in terms of meat consumption, and the per-person intake is 2 times of the average level of the world. The problems of single flavor, heavy fishy and mutton smell and the like of single flavor of meat products (taking the conditioned mutton patties as an example) such as water discharge, oil discharge, grease oxidation and the like are very common. With the development and progress of society, the diet concept of health preservation of consumers is gradually improved, and people prefer high-quality and high-standard products.
Pre-steaming and conditioning mutton patties: the pre-steamed mutton cake is produced with fresh mutton as main material and through cutting, mincing, adding proper amount of seasoning and other supplementary material, rolling, pickling, forming, pre-steaming and other steps. It is desirable to transport and sell the meat product under refrigerated (0-4 deg.C) or frozen (below 18 deg.C), ready to eat or reheated.
The problems existing in the prior pre-steamed and conditioned mutton patty product are as follows: 1) the mutton quality in the mutton patties is uneven, the standardization degree is uneven, the fine processing depth of the conditioned mutton patties is insufficient, and the product types are lack of diversity. 2) Part of mutton and meat pie products thereof have strong mutton smell, heavy blood fishy smell and poor product flavor, and limit the purchase desire of consumers and the expansion of related meat pie industry consumption markets. 3) The phenomenon of adding excessive synthetic flavoring and preservative in the conditioned mutton patties exists, and long-term consumption of the synthetic additive causes potential toxic effect on human bodies and the possibility of inducing cancers.
At present, researches show that a plurality of plant extracts are rich in functional components such as phenols, flavonoids, polysaccharides and the like, belong to natural compounds, have unique traditional Chinese medicine taste and fresh scent, and compared with the traditional spices, the spice extracts can more effectively and rapidly endow food with rich flavor and mouthfeel and inhibit bad flavor, and meanwhile, the plant extracts have biological effects of higher activity, such as oxidation resistance, cancer resistance, bacteriostasis and the like. China has rich plant resources, and the plant extract as a food additive has wide application value and development prospect in the future food market. In the prior art, the research of applying most of plant extracts to mutton mainly focuses on the development of mutton product formulas, innovation of technology, control of single hazard factors and prolonging of product shelf life. For example, CN113229464A discloses an application of dried laver extract in prolonging the preservation period of mutton sausage; CN11631342A discloses a method for reducing the content of heterocyclic amines in roasted mutton patties based on tea polyphenols. At present, less research focuses on adding extracts with the effects of removing fishy and mutton smells and multiple oxidation resistance into conditioned mutton products, and analyzes the synergistic effects of the plant extracts on the cooking yield of meat patties, the improvement of flavor, the stability of protein and fat and the inhibition of microorganisms after the plant extracts are compounded; the technology of applying the natural plant extract to meat products is not mature at present, and few people search about the problem of limited addition of the extract and the single addition effect of separating pure phenol standard products in the extract; the application of part of Chinese medicinal plant extracts with rich functional biological activity in the meat product industry also lacks a systematic theory.
The formula of the high-quality conditioning mutton patty meets the requirement of no excessive intake of synthetic additives, and meanwhile, green and healthy functional ingredients are introduced; secondly, the mutton product with high sensory attribute is characterized by no strong pungent smell but light mutton fat fragrance, tough texture without losing soft and elastic texture and good sensory quality after long-term transportation. In conclusion, the natural plant extract is used as an auxiliary material to be added into the pre-steamed and conditioned mutton patties, so that the mutton smell flavor of the mutton patties is improved, meanwhile, the synthetic preservative is replaced, the oxidation resistance of meat protein and fat is improved, the bacteriostatic effect of the product is improved, the far-reaching value is achieved, the nutritional additional value of the mutton product is improved, the development of high-quality mutton products is promoted, and the development of the meat product industry in China is promoted.
Disclosure of Invention
Technical problem
The mutton patties as conditioning emulsified meat paste products are rich in fat and protein, and can be oxidized and damaged in different degrees in the processes of raw material treatment, chopping and mixing processing, refrigeration, transportation and sale, so that the sensory quality of the mutton patties can be reduced, and certain germs and toxins can be generated; the low-quality and cheap conditioning meat pie is often added with artificially synthesized antibiotics and preservatives to improve the antioxidant stability of the product, and does not conform to the current green and healthy diet concept; meanwhile, mutton is self-carried with strong fishy smell and the unique rancidity flavor generated after oxidation, so that a plurality of consumer groups are prohibited, the expansion of the consumer market of mutton products is greatly limited, and therefore, the method has the advantages that the functional components in natural plants are extracted and utilized in the conditioned mutton patties to improve the sensory quality of the mutton patties.
Researchers at home and abroad make many researches on the flavor and quality improvement of meat products by using natural extracts, but the researches on the aspects of improving the flavor, oxidation resistance and storage stability of mutton products by using the natural extracts are less, the literature reports on the influence of the addition amount of the extracts and the mutual compounding of the extracts on the quality of the mutton products are insufficient, and the researches on the application and mechanism of the added plant extracts in the meat products need to be supplemented.
At present, the application of radix angelicae and rhizoma kaempferiae in meat products still stays in the sense of serving as a fishy smell removing seasoning to meet the sensory requirements, and the influence mechanism of specific effective components in the extract on characteristic mutton smell and fishy smell volatile matters during fat/protein antioxidation and flavor improvement is not clear, so that the accurate quantitative addition of the radix angelicae/rhizoma kaempferiae extract in the actual application of meat patties cannot be realized, and the effect of effectively improving the product quality can be achieved; meanwhile, the natural plants of the galangal/perilla/fenugreek which are widely used as traditional Chinese medicinal materials are limited in application range in meat products, and the extracts and the compounded extracts thereof are still in the primary stage when being applied to mutton products to achieve the industrial production effects of removing the mutton smell, resisting oxidation and prolonging the shelf life, and need more theoretical technical support.
Aiming at the defects of the existing mutton pie processing industry, the product quality problems and the defects of the application of natural plant extracts in meat products, the invention provides a conditioning mutton pie which uses fresh mutton as a main raw material, uses the natural plant extracts and compound products thereof as auxiliary materials to be added into the conditioning mutton pie, and obtains the conditioning mutton pie with low mutton smell and high fat/protein oxidation resistance through the processes of chopping, rolling, pickling, shaping and pre-steaming. The invention can provide technical support for widening the development of mutton products, in particular to the development of high-quality mutton deep processing industry.
Technical scheme
The invention aims to overcome the defects of heavy mutton smell, poor flavor performance and the like of the conventional conditioning mutton cake, and provides a meat cake preparation idea for effectively reducing the content of mutton smell volatile substances, improving the oxidation resistance of protein/lipid of a product and prolonging the shelf life, which comprises the following steps:
the preparation method comprises the steps of processing mutton minced meat into emulsified meat paste, adding auxiliary materials of salt, ice water and natural plant extracts, chopping, mixing, forming and pre-steaming to obtain the conditioning mutton patties.
According to an embodiment of the invention, the mutton paste raw material is fresh sheep hind leg meat and sheep fat meat with connective tissues and fascia removed, and the ratio is 7: 3. The aim is to select the proper fat-lean ratio to provide the best nutrition proportion and juicy taste of the meat pie.
One embodiment of the present invention is that the added auxiliary materials and the emulsified meat emulsion are used in the following amounts by weight: 1.5-2.0% of salt, 9.0-11.0% of ice water, 0.05-0.5% of natural plant extract, 1.1-1.3% of white sugar, 1.8-2.0% of cooking wine and 3.0-4.0% of starch.
In one embodiment of the present invention, the plant extract is a mixture of perilla extract and/or galangal extract, and the amount of the plant extract added is 0.1%.
In one embodiment of the present invention, the plant extract selected for addition comprises one or more of an angelica extract, a perilla extract, a fenugreek extract, a galangal extract, and a kaempferia galanga extract.
In one embodiment of the present invention, the chopping conditions are selected from 1500-. The purpose is to ensure that ingredients and emulsified meat paste are uniformly and fully fused, and the chopping temperature is controlled to prevent bacteria from breeding due to overhigh temperature and prevent meat protein from being denatured due to overhigh local temperature.
An embodiment of the invention wherein the formed mutton patty size is 0.8-1.5cm thick.
As a preferred embodiment of the invention, the pre-steaming condition is that the temperature is 110 ℃ and the steam is 105-20 min. The purpose is to fully cook the meat pie by hot water steam, kill a large amount of putrefying bacteria and pathogenic microorganisms, simultaneously, the steam heat processing mode does not lose a large amount of meat juice, and the meat pie yield can be kept to the maximum extent.
As an embodiment of the present invention, wherein the preparation method of the natural plant extract comprises the steps of:
grinding and sieving dried plant spice with ultramicro Chinese medicinal powder mill, stirring with ethanol at constant temperature for fully extracting, centrifuging at high speed to separate extractive solution and residue, repeatedly extracting and centrifuging residue, mixing extractive solutions, concentrating by vacuum rotary evaporation, and freeze-vacuum drying to obtain plant extract powder. The aim is to maximally retain and extract functional components in the plant spice.
In a preferred embodiment of the present invention, the dried plant flavor in the preparation of the natural plant extract has a moisture content of 5 to 10%, and the flavor ground powder has a mesh size of 40 to 50 mesh.
In a preferred embodiment of the present invention, the natural plant extract is prepared by extracting at 45-60 deg.C for 2-6h, and separating the extractive solution and residue by centrifugation.
In a preferred embodiment of the present invention, the recycling of the residue in the preparation of the natural plant extract is carried out under the condition of adding 75-95% ethanol to re-extract the residue for 4-6h and then repeatedly centrifuging.
In a preferred embodiment of the invention, the rotary evaporation condition in the preparation of the natural plant extract is that the vacuum degree is 400-450Pa, the water bath is 45-50 ℃, the rotation speed is 55-60rpm, the rotary evaporation concentration solid content is 20-30%, and the freeze vacuum drying condition is that the vacuum degree is less than 50Pa, so as to reduce the oxidation of the plant extract in the drying process.
As one of preferred embodiments of the present invention, perilla extract or galangal extract or a mixed extract compounded with one of the two extracts is preferred.
As one of the preferred embodiments of the invention, after the pre-steaming cooking process step is completed, the method further comprises the steps of cooling the meat pie, aseptically packaging and refrigerating.
The invention also aims to provide a pre-steamed and conditioned mutton pie, wherein the limited amount of acid substances represented by nonanoic acid in the flavor of the mutton pie is less than or equal to 0.90 mu g/g meat sample; the limit of sulfur-containing compounds represented by methyl mercaptan ester is less than or equal to 0.13 mu g/g of meat sample; the limit of heterocyclic compounds represented by furan and pyridine is less than or equal to 0.44 mu g/g meat sample.
Has the advantages that:
compared with the traditional prepared conditioned mutton patties, the precooked conditioned mutton patty prepared by the invention has the following advantages:
1) low smell and low irritation to taste. The method has the advantages that the unpleasant mutton smell, sweat smell and rancidity pungent smell in the mutton patties are improved, the contents of heterocyclic compounds and sulfur-containing compounds in volatile substances of the mutton patties are obviously reduced, and after the natural extract is added, the contents of the volatile substances represented by main mutton smell, ammonia smell and sulfur flavor with the sulfur-containing compounds are obviously reduced by 98 percent to the maximum extent; the content of volatile substances mainly represented by the fishy smell and mainly stimulated by heterocyclic compounds is obviously reduced by 98 percent to the maximum; the content of volatile substances represented by the odor of the dry coconut oil and the unpleasant fat mainly comprising acid compounds is remarkably reduced, and can be reduced by 77 percent at most. Meanwhile, the mutton patty is endowed with the characteristic flavor of plant spices, such as perilla frutescens, limonene (perilla frutescens), eucalyptol (galangal), alpha-terpineol (galangal), levorotatory borneol (rhizoma kaempferiae) and limonene (angelica dahurica), so that the variety requirements and market choices of diversified flavor meat patties are met.
2) Lower fat peroxide value and protein oxidation degree of the mutton pie. The plant extract adopted by the invention can well inhibit or delay the oxidation process of fat and protein, and the TBARS value of lipid oxidation can be reduced by 90% at most when the plant extract is stored at 4 ℃ for 14 days; the addition of the plant extract can obviously reduce the generation of protein carbonyl (oxidation product), and the generation can be reduced by 43 percent at most; the damage of oxidation to protein sulfydryl can be remarkably delayed by adding the plant extract, and the maximum inhibition can be 38%. The plant extract has obvious effects on the retention of the fat/protein nutrient components of the pre-steamed and conditioned mutton patties and the improvement of the stability resistance.
3) The conditioned mutton patties prepared according to the invention have a longer shelf life. Compared with mutton patties without plant extract, the mutton patties with perilla extract or galangal extract and one of the extracts can prolong shelf life. The mutton patty without plant extract is nearly deteriorated when stored at 9 days, and the total number of colonies is nearly 6.40lg CFU.g -1 The shelf life of the mutton patties can be prolonged by 6 days after the plant extract is added, and the mutton patties added with the perilla extract and the galangal extract and the combination thereof can prolong the longer shelf life.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise.
Wherein:
table 1 shows the comparison of the contents of the main mutton smelling volatile substances of the conditioned mutton patties prepared in examples 1-5 and 11 and comparative example 1;
table 2 shows the content of sulfur-containing compounds in the conditioned mutton patties obtained in examples 1 to 5 and comparative example 1;
table 3 shows the content comparison of heterocyclic compounds in the conditioned mutton patties obtained in examples 1 to 5 and comparative example 1;
table 4 shows the content comparison of the conditioned caprine cake acids obtained in examples 1-5 and comparative example 1;
table 5 shows the change in the total number of colonies from 0 to 15 days for the conditioned mutton patties obtained in examples 1 to 5, 8 to 11 and comparative example 1;
table 6 shows sensory evaluation scores of the conditioned mutton patties obtained in examples 1 to 5 and 8 to 11 and comparative example 1.
FIG. 1 shows the TBARS changes of the conditioned mutton patties obtained in examples 1 to 5 and comparative example 1 for 0 to 14 days;
FIG. 2 shows the TBARS changes of the conditioned mutton patties obtained in examples 8 to 11 and comparative example 1 for 0 to 14 days;
FIG. 3 is a graph showing the change in carbonyl content of the proteins of the conditioned mutton patties obtained in examples 1 to 5 and 8 to 11 and comparative example 1;
FIG. 4 shows the variation of the mercapto content of proteins of the conditioned mutton patties obtained in examples 1 to 5 and 8 to 11 and comparative example 1;
FIG. 5 shows the main components of the alcohol soluble extract of Perillae herba;
FIG. 6 shows the main components of galangal alcohol extract.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and it will be appreciated by those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the present invention and that the present invention is not limited by the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The test and characterization methods related to the embodiments and the comparative examples of the present invention are as follows:
and (3) measuring the total phenol content of the plant extract:the determination is carried out by adopting a traditional forinophenol method. The specific method comprises the following steps: dissolving 0.02g extract in ethanol-water solution, mixing 400 μ L extractive solution with 1.0mL Folin phenol reagent, diluting with distilled water to 2.0mL, adding 5.0mL freshly prepared 5%(m/V) sodium carbonate solution, adding distilled water to dilute to 14.0mL, fully mixing, standing at room temperature for 60min, measuring absorbance at 765nm wavelength, and taking the mixed system without extracting solution as light absorption blank. Each experiment was repeated 3 times with no forskol reagent added as an extract blank. Drawing a standard curve: drawing by taking gallic acid as a standard, accurately weighing 5.0mg of gallic acid standard, dissolving the gallic acid standard in distilled water, transferring the solution into a 5mL volumetric flask to a constant volume to obtain a 1.0mg/mL standard solution, respectively preparing the standard solution into standard solutions with different concentrations of 0, 100, 200, 300, 500 and 1000 mu g/mL, and preparing a standard curve by taking the concentration (y) of the gallic acid standard solution as a horizontal coordinate and the corresponding absorbance value (x) as a vertical coordinate according to the measuring steps. The obtained standard curve equation is that y is 384.91x-85.117, and the correlation coefficient R is 2 0.9986. The total phenol content in the plant extract is expressed as mg gallic acid equivalents/g extract.
And (3) measuring the content of the total flavonoids in the plant extract:an aluminum nitrate colorimetric method is adopted. The specific method comprises the following steps: dissolving 0.02g of extract in an ethanol-water solution, mixing 1000 mu L of extract with 4.0mL of 70% ethanol, adding 0.3mL of 5% (w/w) NaOH solution, fully shaking and standing for 5min, adding 0.3mL of 10% (w/w) aluminum nitrate solution, fully mixing, standing for 6min at room temperature, adding 4.0mL of 1mol/L NaOH solution and 10mL of 70% ethanol, fully shaking and standing for 10min, measuring absorbance at 510nm, and taking a mixed system without the extract as a light absorption blank. Each experiment was repeated 3 times and the extract blank was prepared without the addition of aluminium nitrate reagent. Drawing a standard curve: drawing by taking quercetin as a standard substance, accurately weighing 5.0mg of the quercetin standard substance, dissolving 80% ethanol, transferring into a 5mL brown volumetric flask to fix the volume to obtain 1.0mg/mL standard solution, respectively preparing the standard solution into standard solutions with different concentrations of 0, 25, 50, 75, 100 and 125 mu g/mL, and making a standard curve by taking the absorbance value (x) as an abscissa and the corresponding concentration (y) of the quercetin standard solution as an ordinate according to the measuring steps. The obtained standard curve equation is that y is 0.2452x-0.0138, and the correlation coefficient R 2 0.9959. The total phenol content of the plant extract is expressed as mg quercetin equivalents/g extract.
Testing the flavor of the pre-steamed and conditioned mutton patties:for theThe volatile components of the pre-steamed and conditioned mutton patties are quantified and analyzed by adopting a solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) method. The specific method comprises the following steps: accurately weighing 3.00g of chopped and cooled mutton patty sample, placing the minced and cooled mutton patty sample in a 20mL headspace bottle, adding 20 mu L of 500 mu g/mL cyclohexanone internal standard, immediately sealing, selecting a 75 mu m and CR/PDMS extraction head, aging at 250 ℃ for 40min, inserting the extraction head subjected to aging treatment into the headspace part of the sample bottle, and placing the sample bottle at 50-60 ℃ for extraction for 40 min; and taking out the adsorbed extraction head, inserting the extraction head into a gas chromatography sample inlet, and desorbing at 250 ℃ for 5 min.
Chromatographic conditions are as follows: the carrier gas is helium, the sample injection flow is 1.0mL/min, the sample injection temperature is 250 ℃, the initial column temperature is 40 ℃, the temperature is kept for 2 min, the temperature is increased to 130 ℃ at the rate of 5.0 ℃/min, then the temperature is increased to 200 ℃ at the rate of 8.0 ℃, finally the temperature is increased to 250 ℃ at the rate of 12.0 ℃, and the temperature is kept for 7 min.
Mass spectrum conditions: the ionization mode is EI +, the energy is 70eV, and the emission current is 70 muA; the interface temperature was 250 ℃ and the ion source temperature was 200 ℃.
Pre-steamed conditioned mutton patties for 0-14 days thiobarbituric acid (TBARS) assay:
accurately weighing 0.4g of minced mutton patties, sequentially adding 3mL of 1.0% (w/v) thiobarbituric acid solution and 17.0mL of 10% (w/v) trichloroacetic acid solution, fully mixing, heating in a boiling water bath at 100 ℃ for 30min, and carrying out an ice-water bath for 5min after the reaction is finished. Adding equal volume of chloroform solution into 5.0mL of supernatant, centrifuging at 5000rpm for 10min, collecting supernatant, measuring absorbance at 532nm, and using no meat pie as colorimetric blank. The calculation formula of thiobarbituric acid is as follows:
TBARS/(mg/kg)＝A 532 /m×9.48
wherein A is 532 Is the light absorption value at the wavelength of 532nm, and m is the sample mass (g); 9.48 is a constant.
And (3) detecting protein carbonyl of the pre-steamed and conditioned mutton patties:
extracting protein from the mutton patties, taking 200 mu L of protein solution (1% w/v protein) and 500 mu L of 10mM DNPH-HCl solution (wherein the HCl concentration is 2M) to be fully and uniformly mixed in a brown light-proof centrifuge tube, placing the mixture in a light-proof condition at 25 ℃ for reaction for 1h, then adding an isovolumetric trichloroacetic acid solution (20%) to be fully and uniformly shaken to precipitate the protein and terminate the reaction, and centrifuging 11000g of the uniformly mixed solution at room temperature for 5 min. The precipitate was collected and washed well with 5mL of an ethanol-ethyl acetate solution (1:1, v/v) and centrifuged, and 1.5mL of a 6M guanidine hydrochloride solution was added and reacted in a thermostatic water bath at 50 ℃ for 30 min. Followed by centrifugation at 11000g for 10 min. The supernatant was collected, the absorbance at 370nm was measured, and the carbonyl content was calculated using a molar extinction coefficient 22000L/(mol. cm), while 0.5mL of 2M HCl without DNPH was used as a blank.
Pre-steamed and conditioned mutton cake protein sulfydryl determination:
the protein solution was diluted to 2mg/mL with 0.1M phosphate buffer pH 7.4. And (3) putting 0.5mL of diluted protein solution into a 5mL centrifuge tube, sequentially adding 2.0mL of urea-SDS solution and 0.5mL of 10mM DTNB reagent, fully shaking and uniformly mixing, and reacting for 15min in a dark place at room temperature. The absorbance of the sample was measured at 412nm and the total thiol content of the sample was calculated by molar extinction coefficient 13600L/(mol. cm), where 0.5mL of sodium phosphate buffer (0.1mol/L, pH 7.4) was used as a blank and a polyphenol solution diluted to the same concentration was used as a sample blank.
And (3) determining the total number of colonies of the pre-steamed and conditioned mutton patties:referring to the method suggested in GB 4789.2-2016 (national food safety Standard-determination of colony count for food microbiology test), plate counting was performed on the colony count growth in 0-14 days of pre-steamed conditioned mutton patties refrigerated at 4 ℃.
Comparative example 1 (ordinary pre-steamed mutton cake)
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine and 3.0% of starch, and chopping the meat paste system at about 4.0 ℃, wherein the chopping speed is controlled to be 1500rpm, and the chopping time is 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 1 (mutton patty with radix Angelicae Dahuricae extract)
Preparing an angelica dahurica extract: drying the radix Angelicae Dahuricae spice in 45 deg.C blast drying oven for 5h, grinding with ultramicro Chinese medicinal powder mill, sieving with 40 mesh sieve, collecting 50g powder, adding 500ml 95% ethanol, stirring with 50 deg.C constant temperature water bath for 6h, centrifuging the extractive solution at 5000rpm for 10min, adding 250ml 95% ethanol into the residue, re-extracting for 6h, and repeatedly centrifuging. Mixing extractive solutions, rotary evaporating at vacuum degree of 400Pa, water bath temperature of 50 deg.C and 60rpm for concentrating to 50ml, and vacuum freeze drying at vacuum degree of 10Pa and-50 deg.C to obtain radix Angelicae Dahuricae extract powder. Wherein the total polyphenol content is 14.65 + -0.43 mg gallic acid equivalent/g, and the total flavonoid content is 21.84 + -1.11 mg quercetin equivalent/g extract.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch and 0.10% of angelica dahurica extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 2 (mutton patty with addition of Perilla extract)
Preparing a perilla extract: drying Perillae herba spice in 60 deg.C blast drying oven for 5 hr, grinding with ultramicro Chinese medicinal powder mill, sieving with 40 mesh sieve, adding 50g powder into 500ml of 95% ethanol, stirring with 50 deg.C constant temperature water bath for 6 hr, centrifuging the extractive solution at 5000rpm for 10min, adding 250ml of 95% ethanol into the residue, re-extracting for 6 hr, and repeatedly centrifuging. Mixing extractive solutions, rotary evaporating at vacuum degree of 400Pa, water bath temperature of 50 deg.C and 60rpm to concentrate to 50ml, and vacuum freeze drying at vacuum degree of 10Pa and-50 deg.C to obtain Perillae herba extract powder. Wherein the total polyphenol content is 135.61 + -5.34 mg gallic acid equivalent/g, and the total flavonoid content is 82.4 + -1.27 mg quercetin equivalent/g extract.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5 percent of salt, 10 percent of ice water, 1.2 percent of white sugar, 1.8 percent of cooking wine, 3.0 percent of starch and 0.10 percent of perilla extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 3 (mutton patty with added fenugreek extract)
Preparing a fenugreek extract: drying fenugreek spice in a 45 ℃ forced air drying oven for 5h, grinding by using an ultramicro traditional Chinese medicine grinding machine, sieving by a 40-mesh sieve, adding 500ml of 95% ethanol into 50g of powder, stirring by using a 50 ℃ constant-temperature water bath for 6h, taking the upper extract, centrifuging at 5000rpm for 10min, adding 250ml of 95% ethanol into the residue, re-extracting for 6h, and repeatedly centrifuging. Mixing extractive solutions, performing rotary evaporation at vacuum degree of 400Pa, water bath temperature of 50 deg.C and 60rpm, concentrating to 50ml, and vacuum freeze drying at vacuum degree of 10Pa and-50 deg.C to obtain semen Trigonellae extract powder. Wherein the total polyphenol content is 22.4 + -1.24 mg gallic acid equivalent/g, and the total flavonoid content is 62.95 + -2.14 mg quercetin equivalent/g extract.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch and 0.10% of fenugreek extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 4 (adding galangal extract mutton patties)
Preparing a galangal extract: drying galangal essence in a 50 ℃ blast drying oven for 5h, grinding by using an ultramicro traditional Chinese medicine grinding machine, sieving by a 40-mesh sieve, adding 500ml of 95% ethanol into 50g of powder, stirring by using a 50 ℃ constant-temperature water bath for 6h, taking the upper extract, centrifuging at 5000rpm for 10min, adding 250ml of 95% ethanol into the residue, re-extracting for 6h, and repeatedly centrifuging. Mixing extractive solutions, rotary evaporating at vacuum degree of 400Pa, water bath temperature of 50 deg.C and 60rpm for concentrating to 50ml, and vacuum freeze drying at vacuum degree of 10Pa and-50 deg.C to obtain rhizoma Alpiniae Officinarum extract powder. Wherein the total polyphenol content is 121.85 + -2.01 mg gallic acid equivalent/g, and the total flavonoid content is 70.18 + -0.60 mg quercetin equivalent/g extract.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch and 0.10% of galangal extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 5 (mutton patty with added Kaempferia galangal extract)
Preparing a rhizoma kaempferiae extract: drying rhizoma Kaempferiae essence in 45 deg.C blast drying oven for 5 hr, grinding with ultramicro Chinese medicinal powder mill, sieving with 40 mesh sieve, collecting 50g powder, adding 500ml 95% ethanol, stirring with 50 deg.C constant temperature water bath for 6 hr, centrifuging the upper extractive solution at 5000rpm for 10min, adding 250ml 95% ethanol into the residue, re-extracting for 6 hr, and repeatedly centrifuging. Mixing extractive solutions, rotary evaporating at vacuum degree of 400Pa, water bath temperature of 50 deg.C and 60rpm to concentrate to 50ml, and vacuum freeze drying at vacuum degree of 10Pa and-50 deg.C to obtain rhizoma Kaempferiae extract powder. Wherein the total polyphenol content is 8.81 + -0.94 mg gallic acid equivalent/g, and the total flavonoid content is 6.72 + -0.86 mg quercetin equivalent/g extract.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch and 0.10% of rhizoma kaempferiae extract. Controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping and mixing, controlling the chopping and mixing rotation speed to be 1500rpm, and carrying out chopping and mixing for 8 min; controlling the size of the mutton patties to be 1.0cm in thickness and 6.0cm in diameter by using a patty mold; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 6 (mutton patties with different proportions of perilla extract)
Based on example 2, perilla extract was prepared and adjusted to be added in amounts of 0.05%, 0.1%, 0.2%, 1%. The influence of the addition amount of the perilla on the product is discussed. Wherein, the contents of sulfur compounds in the mutton patties are respectively reduced by 76.9%, 92.9%, 93.1% and 88.1%, the contents of heterocyclic compounds are respectively reduced by 35.4%, 40.5%, 43.1% and 38.9%, and the contents of acid compounds are respectively reduced by 30.1%, 33.6%, 38.5% and 32.8%. The shelf life can be prolonged by 0 day, 4.3 days, 5.1 days and 7.4 days respectively, and the final sensory scores are 6.2, 7.0, 6.9 and 6.5. The result shows that the addition proportion of the perilla extract is properly increased, the fishy smell can be continuously inhibited, but the effect is not obvious, and excessive addition of the perilla extract can generate pungent smell, so that the sensory experience of the meat pie is reduced.
Example 7 (mutton patties with added galangal extract in different proportions)
Based on example 4, galangal extract was prepared and adjusted to add 0.05%, 0.1%, 0.2%, 1%. The influence of the addition amount of the galangal on the product is discussed. Wherein, the content of sulfur compounds in the mutton patties is respectively reduced by 80.5%, 96.8%, 95.2% and 89.0%, the content of heterocyclic compounds is respectively reduced by 76.8%, 97.4%, 93.5% and 87.3%, and the content of acid compounds is respectively reduced by 70.1%, 77.3%, 79.6% and 72.2%. The shelf life can be prolonged by 0 day, 5.8 days, 7.4 days and 10.2 days respectively, and the final sensory scores are 7.0, 7.5, 7.1 and 6.6. The situation that the addition proportion of the galangal extract is properly increased can inhibit the smell of the mutton and prolong the shelf life, but excessive addition of the extract can generate excessive medicinal and herbal flavors and reduce the sensory evaluation value.
Example 8 (mutton cake with Kaempferia galangal/radix Angelicae Dahuricae extract)
The kaempferia galangal extracts prepared in example 1 and example 5 and the angelica dahurica extracts are compounded and added in equal proportion, and the total amount of the added components is still 0.10 percent of the weight of the emulsified meat emulsion.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch, 0.05% of rhizoma kaempferiae extract and 0.05% of radix angelicae extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 9 (mutton cake with Perilla frutescens/Alpinia officinarum extract)
The perilla and galangal extracts prepared in example 2 and example 4 were used for an equal proportion of compound addition, the total amount of addition still being 0.10% of the weight of the emulsified meat emulsion.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch, 0.05% of perilla extract and 0.05% of galangal extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 10 (adding comparative example Fenugreek/Perilla extract Compound mutton cake)
The fenugreek and perilla extracts prepared in example 3 and example 2 were added in equal proportions to a total amount of 0.10% by weight of the emulsified meat emulsion.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch, 0.05% of fenugreek extract and 0.05% of perilla extract. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
Example 11 (mutton patty with added extract pure phenol)
Adding pure phenol standard substance with total phenol content of 121.85mg gallic acid equivalent/g and total flavonoid content of 75mg quercetin equivalent/g instead of natural plant extract.
Preparing a conditioning mutton pie: preparing fresh sheep hind leg meat and sheep fat meat after removing connective tissues and fascia, mincing the meat into emulsified mutton paste according to the proportion of 7:3, and adding the following auxiliary materials in percentage by weight of the amount of the emulsified mutton paste: 1.5% of salt, 10% of ice water, 1.2% of white sugar, 1.8% of cooking wine, 3.0% of starch and an equivalent weight of gallic acid/quercetin pure phenol standard product. And controlling the temperature of the meat paste system to be about 4.0 ℃ for chopping, controlling the chopping speed to be 1500rpm, and chopping for 8 min; controlling the size of the mutton patty to be 1.0cm in thickness and 6.0cm in diameter by using a patty die; putting into a steamer, introducing 105 deg.C water vapor, and heating for 20 min. After cooking, quickly cooling the mutton patties to 4 ℃ or below for refrigeration.
As shown in fig. 1-4, for example, in example 11, the antioxidant capacity of lipoprotein of the pre-steamed mutton patty is significantly improved by adding key functional components in the plant extract, for example, the extract pure phenol standard (tannin/quercetin) with equal total phenol content or flavonoid content, but the mutton smell flavor is improved, the shelf life is prolonged, and the product sensory score is poor, as shown in tables 1-3, table 5 and table 6, which indicates that the existing mutton patty quality problem needs to be effectively solved by using a natural plant extract mixed system.
TABLE 1
Figure RE-GDA0003729265360000111
Figure RE-GDA0003729265360000121
TABLE 2
Figure RE-GDA0003729265360000122
Figure RE-GDA0003729265360000131
Figure DA00036280564335927640
Figure DA00036280564336090005
Figure RE-GDA0003729265360000141
TABLE 4
Figure RE-GDA0003729265360000151
TABLE 5
Figure RE-GDA0003729265360000152
TABLE 6
Figure RE-GDA0003729265360000153
Figure RE-GDA0003729265360000161
The invention discovers that different plant extracts are compounded to have different influences on improving the quality of the mutton patties. Compared with non-compound addition, improper equal proportion compound (rhizoma kaempferiae/radix angelicae) (fenugreek/rhizoma kaempferiae) has the advantages that the fat oxidation and the protein oxidation of the meat pie are not obviously improved, but the mutton smell removing effect and the sensory score are still better; the proper extract is compounded in equal proportion (purple perilla/galangal), so that the flavor and the oxidation resistance of the mutton patties can be effectively improved, and the mutton patties have higher sensory score.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A method for improving flavor characteristics and storage stability of pre-steamed and conditioned mutton patties is characterized by comprising the following steps of: the preparation method comprises the steps of processing mutton minced meat into emulsified meat paste, adding auxiliary materials of salt, ice water and natural plant extracts, chopping, mixing, forming and pre-steaming to obtain the conditioning mutton patties.
2. The method according to claim 1, wherein the plant extract is added in an amount of 0.05-0.5%.
3. The method according to claim 1 or 2, wherein the plant extract comprises one or more of an extract of dahurian angelica root, an extract of perilla, an extract of fenugreek, an extract of galangal, and an extract of kaempferia galanga.
4. The method according to claim 3, wherein the plant extract is a mixture of perilla extract and/or galangal extract in an amount of 0.1%.
5. The method as claimed in any one of claims 1 to 4, wherein the chopping conditions are a rotation speed of 1500-; the size of the formed mutton pie is 0.8-1.5cm thick; the pre-steaming condition is that the temperature of the water vapor is 105 ℃ and 110 ℃, and the heating is carried out for 15-20 min.
6. The method according to any one of claims 1 to 4, wherein the plant extract is prepared by the following method: grinding and sieving dried plant spice with ultramicro Chinese medicinal powder mill, stirring with 75-95% ethanol at constant temperature for fully extracting, centrifuging at high speed to separate extractive solution and residue, repeatedly extracting and centrifuging residue, mixing extractive solutions, concentrating by vacuum rotary evaporation, and freeze-drying under vacuum to obtain plant extract powder.
7. The method as claimed in claim 6, wherein the moisture content of the dried plant flavor is 5-10% in the preparation of the natural plant extract, and the flavor ground powder is sieved to have a mesh size of 40-50 mesh.
8. The method according to claim 6, wherein the natural plant extract is prepared by extracting at 45-60 deg.C for 2-6 h.
9. The method as claimed in claim 6, wherein the vacuum rotary evaporation condition in the preparation of the natural plant extract is 400Pa, 450Pa, 45-50 ℃ in water bath, 55-60rpm, rotary evaporation concentration to total solid content of 20-30%, and the vacuum degree of the freeze vacuum drying condition is <50 Pa.
10. The pre-steamed and conditioned mutton patty prepared by the method of claims 1-9, wherein the limited amount of acids represented by pelargonic acid in the patty flavor is less than or equal to 0.90 μ g/g meat sample; the limit of sulfur-containing compounds represented by methyl mercaptan ester is less than or equal to 0.13 mu g/g of meat sample; the limit of heterocyclic compounds represented by furan and pyridine is less than or equal to 0.44 mu g/g meat sample.
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