CN115590058A - Method for slowing down fat oxidation, composition used by same and application thereof - Google Patents
Method for slowing down fat oxidation, composition used by same and application thereof Download PDFInfo
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- CN115590058A CN115590058A CN202211071630.9A CN202211071630A CN115590058A CN 115590058 A CN115590058 A CN 115590058A CN 202211071630 A CN202211071630 A CN 202211071630A CN 115590058 A CN115590058 A CN 115590058A
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- fat
- potassium chloride
- oxidation
- propyl gallate
- soybean isoflavone
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- 230000003647 oxidation Effects 0.000 title claims abstract description 38
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 38
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 22
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 60
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims abstract description 58
- 239000001103 potassium chloride Substances 0.000 claims abstract description 30
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 30
- 229940075579 propyl gallate Drugs 0.000 claims abstract description 29
- 235000010388 propyl gallate Nutrition 0.000 claims abstract description 29
- 239000000473 propyl gallate Substances 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims abstract description 27
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000008696 isoflavones Nutrition 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims abstract description 13
- 241000282887 Suidae Species 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 238000007918 intramuscular administration Methods 0.000 claims 1
- 235000015277 pork Nutrition 0.000 abstract description 16
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 7
- 229940118019 malondialdehyde Drugs 0.000 description 7
- 210000003205 muscle Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 235000003687 soy isoflavones Nutrition 0.000 description 2
- 229940087098 Oxidase inhibitor Drugs 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for slowing down fat oxidation, a composition used by the method and application of the composition, wherein the composition comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soybean isoflavone; the method comprises the following steps: mixing potassium chloride, propyl gallate and soybean isoflavone with water to obtain mixed solution; adding the meat containing fat into the mixed solution, standing, taking out, and standing at room temperature to slow down fat oxidation in the meat. Compared with the prior art, the processing method has the advantages that the oxidation degree of fat in pork is slowed down through the synergistic effect of the potassium chloride, the propyl gallate and the soybean isoflavone, the taste and the storage time of the pork are improved, the problem of poor taste of the pork caused by long storage time of the pork is solved, and the quality of the pork is improved.
Description
Technical Field
The invention belongs to the technical field of meat product preservation, and relates to a method for slowing down fat oxidation, a composition used by the method and application of the composition.
Background
The time required for slaughtering the live pigs is generally longer, and the pigs are frozen and preserved after being slaughtered for one or more hours, so that the fat of the live pigs is easy to oxidize, the taste and the storage time are influenced, and particularly, the influence is more serious in the process of selling the slaughtered pork due to larger environmental difference. With the change of modern life style and rhythm, the traditional meat preservation technology can not meet the requirements of people, and the technology for efficiently and stably slowing down fat oxidation and preserving meat products such as raw pork needs to be developed.
Disclosure of Invention
The invention aims to provide a method for slowing down fat oxidation, a composition used by the method and application of the method.
The purpose of the invention can be realized by the following technical scheme:
a composition for slowing fat oxidation comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soybean isoflavone.
Wherein, the potassium chloride is used for keeping the ion concentration inside and outside the cell, reducing the outflow of water in the cell, keeping the water and forming a protective film; propyl gallate is used as fatty acid oxidase inhibitor; soy isoflavones are used to compete for oxidation and reduce fat oxidation.
Further, the composition comprises the following components in percentage by weight: 76-80% of potassium chloride, 5-6% of propyl gallate and 15-18% of soybean isoflavone.
Further, the composition comprises the following components in percentage by weight: 80% of potassium chloride, 5% of propyl gallate and 15% of soybean isoflavone.
A method of slowing fat oxidation using a composition as described above comprising: mixing potassium chloride, propyl gallate and soybean isoflavone with water to obtain mixed solution; adding the meat containing fat into the mixed solution, standing, taking out, and standing at room temperature to slow down fat oxidation in the meat.
Further, the mass ratio of the total dosage of the potassium chloride, the propyl gallate and the soybean isoflavone to the water is (8-12) g:1kg.
Furthermore, the mass ratio of the total dosage of the potassium chloride, the propyl gallate and the soybean isoflavone to the water is 10g.
Furthermore, the dosage ratio of the meat containing fat to the mixed solution is (18-22) g:200mL.
Furthermore, the dosage ratio of the meat containing fat to the mixed liquid is 20g to 200mL.
Further, the standing temperature is room temperature, and the standing time is 15-30s.
Use of a composition for reducing fat oxidation, comprising administering said composition to reduce fat oxidation in the longest muscle of the back of a pig.
Compared with the prior art, the invention has the following characteristics:
according to the invention, through the synergistic effect of potassium chloride, propyl gallate and soybean isoflavone, the oxidation degree of fat in pork is slowed down, the taste and the storage time of the pork are improved, the problem of poor taste of the pork caused by long storage time of the pork is solved, and the quality of the pork is improved.
Detailed Description
The present invention will be described in detail with reference to specific examples.
A composition for slowing fat oxidation comprises the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soybean isoflavone. Preferably comprising: 76-80% of potassium chloride, 5-6% of propyl gallate and 15-18% of soybean isoflavone. Further preferably comprising: 80% of potassium chloride, 5% of propyl gallate and 15% of soybean isoflavone.
A method useful for slowing the oxidation of fat in the longest muscle of the back of a pig comprising the steps of:
1) Mixing potassium chloride, propyl gallate and soybean isoflavone with water to obtain mixed solution; wherein the mass ratio of the total dosage of the potassium chloride, the propyl gallate and the soybean isoflavone to the water is (8-12) g:1kg; the preferred mass ratio is 10g;
2) Adding the meat containing fat into the mixed solution, standing for 15-30s, taking out, and standing at room temperature for 25-35min to slow down fat oxidation in the meat; wherein the dosage ratio of the meat containing fat to the mixed solution is (18-22) g:200mL, and the preferred dosage ratio is 20g.
Use of a composition for reducing fat oxidation, comprising administering said composition to reduce fat oxidation in the longest muscle of the back of a pig.
The present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the scope of the present invention is not limited to the following embodiments.
Example (b):
1. sample collection
The pork used was the longest muscle of the back of the pig, sampled in Jin Luo slaughter house (Hunan Tan), and was the pig slaughtered the same day, vacuum-packed and stored at-18 deg.C for use. The longissimus dorsi samples were thawed at 4 ℃ for 24h and then divided into groups of 3 replicates each of 20g.
2. Test method
1) Taking 10g of potassium chloride, propyl gallate and soybean isoflavone according to the weight percentage ratio in the following table, and mixing in 1kg of water to obtain a mixed solution; wherein the control group is water without potassium chloride, propyl gallate and soybean isoflavone;
TABLE 1 weight percent of the components
| Potassium chloride | Propyl gallate | Soy isoflavone | |
| Control group | 0 | 0 | 0 |
| Experimental group 1 | 95 | 0 | 5 |
| Experimental group 2 | 98 | 2 | 0 |
| Experimental group 3 | 86 | 4 | 10 |
| Experimental group 4 | 80 | 5 | 15 |
| Experimental group 5 | 76 | 6 | 18 |
| Experimental group 6 | 72 | 8 | 20 |
| Experimental group 7 | 65 | 10 | 25 |
| Experimental group 8 | 100 | 0 | 0 |
| Experimental group 9 | 0 | 100 | 0 |
| Experimental group 10 | 0 | 0 | 100 |
| Experimental group 11 | 80 | 20 | 0 |
| Experimental group 12 | 80 | 0 | 20 |
| Experimental group 13 | 0 | 20 | 80 |
2) Respectively adding 20g of pork sample into 200mL of corresponding mixed solution, standing for 20s, taking out, draining, standing for 30min at room temperature, and then determining the oxidation degree of fat.
Wherein, the oxidation degree of fat: characterisation was done by Malondialdehyde (MDA) levels and was determined spectrophotometrically according to GB 5009.181-2016.
3 results of the experiment
TABLE 2
| Fat content (%). Before treatment | MDA(mg/kg) | |
| Control group | 13.26±0.18 | 0.62±0.08 |
| Experimental group 1 | 13.25±0.21 | 0.68±0.02 |
| Experimental group 2 | 13.04±0.18 | 0.63±0.04 |
| Experimental group 3 | 13.56±0.22 | 0.59±0.02 |
| Experimental group 4 | 13.18±0.16 | 0.32±0.49 |
| Experimental group 5 | 13.33±0.25 | 0.38±0.05 |
| Experimental group 6 | 13.35±0.18 | 0.42±0.04 |
| Experimental group 7 | 12.98±0.23 | 0.58±0.02 |
| Experimental group 8 | 13.33±0.28 | 0.72±0.04 |
| Experimental group 9 | 13.42±0.19 | 0.56±0.03 |
| Experimental group 10 | 13.56±0.25 | 0.53±0.06 |
| Experimental group 11 | 13.12±0.14 | 0.59±0.03 |
| Experimental group 12 | 13.48±0.15 | 0.56±0.06 |
| Experimental group 13 | 13.15±0.05 | 0.50±0.04 |
| P | 0.762 | 0.001 |
As can be seen from the table, the fat content of the samples in each group before treatment was not significantly different, and the oxidation of fat was reduced after treatment with the potassium chloride, the propyl gallate and the soybean isoflavone solution. Group 4 had the lowest MDA value and the least oxidation of fat. The potassium chloride has a limited water retention concentration, and if the concentration is too high or too low, ion balance inside and outside cells can be caused, so that water loss is caused, the contact probability of fat with the environment is increased, and the oxidation probability is increased.
Moreover, comparing the experimental groups 8-10 with the control group, it can be seen that the MDA change degrees of the potassium chloride, the propyl gallate and the soybean isoflavone are respectively 0.1mg/kg, -0.06mg/kg, -0.09mg/kg. Meanwhile, the experimental groups 11-13 are respectively compared with the control group, and the MDA change degree is-0.12 mg/kg to-0.03 mg/kg by adopting a pairwise combination mode. However, comparing the experimental groups 3-7 with the control group, it can be seen that when the weight percentage of potassium chloride is 72-80%, the weight percentage of propyl gallate is 5-8%, and the weight percentage of soybean isoflavone is 15-20%, the MDA change degree is-0.3 mg/kg, -0.24mg/kg, -0.20mg/kg, respectively, which is obviously better than the fat oxidation effect when used alone or in combination of two. Namely, in the embodiment, the potassium chloride, the propyl gallate and the soybean isoflavone are prepared into the mixed solution, and the pork is treated by the dipping method, so that the oxidation resistance of the pork can be obviously improved, and the effect of slowing down the fat oxidation is achieved.
The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Claims (10)
1. The composition for slowing fat oxidation is characterized by comprising the following components in percentage by weight: 72-80% of potassium chloride, 5-8% of propyl gallate and 15-20% of soybean isoflavone.
2. The composition for slowing the oxidation of fat according to claim 1, wherein the composition comprises the following components in percentage by weight: 76-80% of potassium chloride, 5-6% of propyl gallate and 15-18% of soybean isoflavone.
3. The composition for slowing the oxidation of fat according to claim 2, wherein the composition comprises the following components in percentage by weight: 80% of potassium chloride, 5% of propyl gallate and 15% of soybean isoflavone.
4. A method of slowing fat oxidation using a composition as claimed in any one of claims 1 to 3, the method comprising: mixing potassium chloride, propyl gallate and soybean isoflavone with water to obtain mixed solution; adding the meat containing fat into the mixed solution, standing, taking out, and standing at room temperature to slow down fat oxidation in the meat.
5. The method for slowing fat oxidation according to claim 4, wherein the mass ratio of the total amount of the potassium chloride, the propyl gallate and the soybean isoflavone to the water is (8-12) g:1kg.
6. The method for slowing down fat oxidation according to claim 5, wherein the mass ratio of the total dosage of the potassium chloride, the propyl gallate and the soybean isoflavone to the water is 10g.
7. The method of claim 4, wherein the ratio of the meat quality containing fat to the mixed liquor is (18-22) g:200mL.
8. The method of claim 7, wherein the ratio of the meat quality containing fat to the mixed liquor is 20g/200mL.
9. The method for slowing down fat oxidation according to claim 4, wherein in the standing process of the solution, the standing temperature is room temperature, and the standing time is 15-30s; taking out, and standing for 25-35min.
10. Use of a composition according to any one of claims 1 to 3 for slowing the longest intramuscular fat oxidation in the backs of pigs.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211071630.9A CN115590058B (en) | 2022-09-02 | 2022-09-02 | Method for slowing down fat oxidation, composition used by method and application of composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211071630.9A CN115590058B (en) | 2022-09-02 | 2022-09-02 | Method for slowing down fat oxidation, composition used by method and application of composition |
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| Publication Number | Publication Date |
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| CN115590058A true CN115590058A (en) | 2023-01-13 |
| CN115590058B CN115590058B (en) | 2024-05-10 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB761010A (en) * | 1953-08-06 | 1956-11-07 | Eastman Kodak Co | Antioxidant concentrates |
| CN103815056A (en) * | 2014-03-06 | 2014-05-28 | 洛阳春魁农业开发有限公司 | Edible blend oil containing peony seed oil |
| US20190216120A1 (en) * | 2016-06-17 | 2019-07-18 | Givaudan Sa | Salt product for flavor stabilization in cured meat products |
| CN110250394A (en) * | 2019-06-04 | 2019-09-20 | 广东省农业科学院动物科学研究所 | A kind of feed composite antioxidant and preparation method thereof |
-
2022
- 2022-09-02 CN CN202211071630.9A patent/CN115590058B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB761010A (en) * | 1953-08-06 | 1956-11-07 | Eastman Kodak Co | Antioxidant concentrates |
| CN103815056A (en) * | 2014-03-06 | 2014-05-28 | 洛阳春魁农业开发有限公司 | Edible blend oil containing peony seed oil |
| US20190216120A1 (en) * | 2016-06-17 | 2019-07-18 | Givaudan Sa | Salt product for flavor stabilization in cured meat products |
| CN110250394A (en) * | 2019-06-04 | 2019-09-20 | 广东省农业科学院动物科学研究所 | A kind of feed composite antioxidant and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 孙云 等: "含五倍子水提物的魔芋葡甘聚糖涂膜液对冷鲜猪肉的保鲜效果研究", 食品工业科技, vol. 38, no. 02, pages 328 - 331 * |
| 张坤生 等: "肉制品脂肪氧化抑制的研究", 食品科学, vol. 19, no. 03, pages 25 - 28 * |
| 金晓丽 等: "低钠配方对鸭肉脂肪氧化和风味的影响", 肉类研究, vol. 28, no. 12, pages 1 - 5 * |
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