CN117016603A - Multi-dimensional cooperative fresh locking method for meat product conditioning - Google Patents
Multi-dimensional cooperative fresh locking method for meat product conditioning Download PDFInfo
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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
- A23B4/24—Inorganic compounds
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food preservation, and particularly relates to a multi-dimensional synergistic fresh-locking method for conditioning meat products. The method comprises the following steps that step S1, fresh meat and pickling liquid containing sodium chloride at the temperature of 0-4 ℃ are placed into a vacuum stirring barrel, and are stirred in vacuum for 1h; step S2, extracting the cured meat from the vacuum barrel, processing the meat in a refrigerating chamber at the temperature of 4 ℃, and filling the meat into a packaging bag; s3, putting the packaged meat into a multi-component dipping freezing solution at the temperature of minus 30+/-2 ℃ for freezing for 12 hours+/-10 minutes; and S4, putting the frozen meat into a refrigerator at the temperature of minus 18+/-2 ℃ for freezing and storing.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a multi-dimensional synergistic fresh-locking method for conditioning meat products.
Background
In order to solve the problems of color loss, poor texture, poor water retention capacity and the like of the conditioned pork chop caused by freezing and freezing storage, the invention develops a multi-dimensional collaborative freshness locking technology for conditioning the pork chop, and the influence of the multi-dimensional collaborative freshness locking technology of tea polyphenol, a dipping type rapid freezing method and ice structural protein on the quality of the conditioned pork chop in the storage period is deeply researched from the dual angles of oxidation resistance and recrystallization resistance, so that a certain data basis is provided for industrially conditioning the freezing and storage of the pork chop.
Tea polyphenols are the main active ingredients of tea, mainly containing epicatechin, epicatechin gallate and epicatechin gallate. They are widely used in the food industry due to their good biological activity, such as antioxidant, antibacterial, antithrombotic and anti-inflammatory activity. Tea polyphenols not only show biological activity to protect human health, but also show significant ability to improve food quality, such as color, texture, flavor and other physicochemical properties. The tea polyphenol has effective function and low price, and has potential application value as a food additive for improving food quality in the freezing process.
At present, the preservation effect of two freezing modes of conventional air convection freezing and low-temperature liquid nitrogen quick freezing is not ideal: the air freezing speed is low, the size of the formed ice crystals is large, and the damage to the tissue structure is large; although the liquid nitrogen is frozen fast, a large amount of water on the surface of the aquatic product is taken away in the freezing process, so that the surface of the product is cracked, and the acceptance of consumers is affected. Therefore, a new freezing technology is urgently needed in the processing process of the conditioned meat products, and the efficient and high-quality fresh-keeping of the conditioned meat products is realized. Immersion freezing is a freezing technique using a liquid coolant as a heat transfer medium, and has attracted attention from many food researchers in recent years due to its high freezing rate. The dipping and freezing method is a novel, quick, efficient and safe quick-freezing method, and has been widely applied to aquatic products, fresh fruits and vegetables (litchi, cherry) and the like. The advantages of maceration freezing are a fast cooling or freezing rate, short time consumption and high efficiency. The food is cooled down after directly or indirectly contacting with the refrigerating medium in the freezing process, and is a novel and ideal freezing processing technology. Wherein Wang Xiaofan et al have screened the best compositions for optimizing the coolant for use in a low temperature immersion flash freezing process at-30 c: the multi-element freezing solution system is composed of 28% of ethanol, 10% of betaine, 8% of propylene glycol, 4% of sodium chloride and water, at the moment, the ratio of the absolute value of a freezing point to the viscosity reaches 0.88, and the freezing solution is quite stable and has a good freezing effect.
During prolonged frozen storage, the growth of large numbers of irregular ice crystals affects the state of binding between protein molecules and bound water, and the key cause of protein denaturation in meat products is the water state. Ice structuring proteins are a class of thermally active proteins that can bind non-conformably to ice crystal surfaces by lowering the freezing point of a solution without altering the melting point. The effective modification of ice crystals is helpful for enhancing the integrity of cells, reducing tissue damage and limiting the transfer and distribution of water. The ice structure protein may protect the protein from denaturation according to the Kelvin effect, thereby lowering the freezing point, preventing the growth of muscle ice crystals, and making the ice crystals finer and more uniform. Therefore, the ice structuring proteins are widely used as cryoprotectants, helping to delay the occurrence of recrystallization during frozen storage.
Disclosure of Invention
Therefore, it is necessary to provide a multi-dimensional synergistic fresh-locking technology for conditioning meat products, and a preparation method and application thereof. The invention adopts the multi-dimensional synergetic fresh-keeping technology of tea polyphenol combined soaking and freezing and ice structural protein to improve the quality of the conditioned pork chop during the freezing storage period, and researches the influence of different combinations on the color, texture, water retention, total protein sulfhydryl content, thiobarbituric acid content, ice crystal morphology and low-field nuclear magnetic imaging of the conditioned pork chop during the freezing storage period.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a multi-dimensional cooperative fresh-locking method for conditioning meat products comprises the following steps,
s1, putting fresh meat and pickling liquid containing sodium chloride at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
step S2, extracting the cured meat from the vacuum barrel, processing the meat in a refrigerating chamber at the temperature of 4 ℃, and filling the meat into a packaging bag;
s3, putting the packaged meat into a multi-component dipping freezing solution at the temperature of minus 30+/-2 ℃ for freezing for 12 hours+/-10 minutes;
and S4, putting the frozen meat into a refrigerator at the temperature of minus 18+/-2 ℃ for freezing and storing.
According to the technical scheme, the pickling solution contains 20 g/kg+/-0.01 g/kg sodium chloride.
According to the technical scheme, the pickling solution further contains 0.29 g/kg+/-0.01 g/kg tea polyphenol.
According to the technical scheme, the concentration of the tea polyphenol is 0.029% +/-0.001%. .
According to the technical scheme, the pickling solution further contains 2 g/kg+/-0.01 g/kg ice structural protein.
According to the technical scheme, the concentration of the ice structure protein is 0.2% +/-0.001%.
According to the technical scheme, the multi-component impregnating frozen solution comprises 28% of ethanol, 10% of betaine, 8% of propylene glycol, 4% of sodium chloride and water.
Compared with the prior art, the technical scheme has the following beneficial effects:
1. compared with common air freezing, the freezing liquid is immersed and frozen, and the tea polyphenol and the ice structural protein are added into the freezing liquid, so that lipid oxidation, protein oxidation, ice crystal growth, color deterioration, texture deterioration and thawing loss during the period of pork drainage and freezing storage are reduced.
2. Compared with the simple freezing liquid soaking and freezing, the combination of soaking and freezing and the addition of tea polyphenol and ice structural protein reduces lipid oxidation, protein oxidation, ice crystal growth, texture deterioration and thawing loss during the period of pork chop freezing storage.
3. Compared with dipping freezing and adding only tea polyphenol, the combination of dipping freezing and adding tea polyphenol and ice structural protein reduces ice crystal growth, texture deterioration and thawing loss during the period of conditioning pork chop frozen storage.
4. The application range is wide, and most of the meat products can be preserved.
The invention aims to overcome the defect of freezing and storing of the existing meat products and provides a multi-dimensional synergistic fresh-locking method for conditioning the meat products.
Drawings
FIG. 1 is a multi-dimensional collaborative freshness locking method roadmap for conditioning meat products;
FIG. 2 is a graph showing the effect of different freezing modes on the L-x of frozen storage conditioned pork chops;
FIG. 3 shows the effect of different freezing modes on frozen storage conditioned pork chops;
FIG. 4 shows the effect of different freezing modes on b-x of frozen storage conditioned pork chops;
FIG. 5 is a graph showing the effect of different freezing modes on the hardness of frozen storage conditioned pork chops;
FIG. 6 is a graph showing the effect of different freezing modes on cohesiveness of frozen storage conditioned pork chops;
FIG. 7 is a graph showing the effect of different freezing modes on the elasticity of frozen storage conditioned pork chops;
FIG. 8 is a graph showing the effect of different freezing modes on the loss rate of the dry loss of frozen storage conditioned pork chops;
FIG. 9 is a graph showing the effect of different freezing modes on the rate of thawing loss of frozen storage conditioned pork chops;
FIG. 10 is a graph showing the effect of different freezing modes on TBARS of frozen storage conditioned pork chops;
FIG. 11 is a graph showing the effect of different freezing modes on total thiol content of frozen storage conditioned pork chops;
FIG. 12 is the effect of different freezing modes on low field nuclear magnetic imaging of frozen storage conditioned pork chops;
FIG. 13 is a graph showing the effect of different freezing modes on ice crystal morphology observations of frozen storage conditioned pork chops.
Detailed Description
In order to describe the technical content, constructional features, achieved objects and effects of the technical solution in detail, the following description is made in connection with the specific embodiments in conjunction with the accompanying drawings.
The invention provides a multi-dimensional cooperative fresh-locking method for conditioning meat products, which comprises the following steps of,
s1, putting fresh meat and pickling liquid containing 20 g/kg+/-0.01 g/kg sodium chloride, 0.29 g/kg+/-0.01 g/kg tea polyphenol and 2 g/kg+/-0.01 g/kg ice structural protein at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
step S2, extracting the cured meat from the vacuum barrel, processing the meat in a refrigerating chamber at the temperature of 4 ℃, and filling the meat into a packaging bag;
s3, putting the packaged meat into a multi-component dipping freezing solution at the temperature of minus 30+/-2 ℃ for freezing for 12 hours+/-10 minutes;
and S4, putting the frozen meat into a refrigerator at the temperature of minus 18+/-2 ℃ for freezing and storing.
Referring to fig. 1, a roadmap of a multi-dimensional collaborative freshness-locking method for meat product conditioning is shown, and the formula of the pickling solution and the multi-component impregnating and freezing solution in the multi-dimensional collaborative freshness-locking method for meat product conditioning in this embodiment is as follows:
a solution containing 20 g/kg.+ -. 0.01g/kg sodium chloride, 0.3 g/kg.+ -. 0.01g/kg tea polyphenol and 2 g/kg.+ -. 0.01g/kg ice structuring protein was prepared with sodium chloride, tea polyphenol and ice structuring protein.
The multi-component dipping freezing solution is prepared by 28 percent of ethanol, 10 percent of betaine, 8 percent of propylene glycol, 4 percent of sodium chloride and water according to the total mass fraction of the freezing solution.
The multidimensional cooperative fresh-locking technology is an application of a food preservative and is applied to meat products.
Example 1:
the preparation method of the conditioned pork chop frozen by using the pickling solution only containing sodium chloride and air comprises the following steps:
and S1, preparing a solution containing 20g/kg of sodium chloride to obtain a sodium chloride control pickling solution.
S2, placing fresh pig back and curing liquid containing sodium chloride at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
and S4, extracting the cured pork chop from the vacuum barrel, processing the pork chop in a refrigerating chamber at the temperature of 4 ℃, and filling the pork chop into a packaging bag.
And S5, placing the packaged pork chop into a refrigerator at the temperature of minus 30 ℃ for air freezing for 12 hours.
And S6, placing the frozen pork chop into a refrigerator at the temperature of minus 18 ℃ for freezing and storing.
Example 2:
the preparation method of the conditioned pork chop by using sodium chloride pickling solution and multi-component dipping freezing solution comprises the following steps:
and S1, preparing a solution containing 20g/kg of sodium chloride to obtain a sodium chloride control pickling solution.
And S2, preparing a multi-component dipping freezing solution by using 28% of ethanol, 10% of betaine, 8% of propylene glycol, 4% of sodium chloride and water according to the total mass fraction of the freezing solution.
S3, placing fresh pig back and curing liquid containing sodium chloride at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
and S4, extracting the cured pork chop from the vacuum barrel, processing the pork chop in a refrigerating chamber at the temperature of 4 ℃, and filling the pork chop into a packaging bag.
And S5, placing the packaged pork chop into multi-component dipping freezing liquid at the temperature of minus 30 ℃ for cooling for 12 hours.
And S6, placing the frozen pork chop into a refrigerator at the temperature of minus 18 ℃ for freezing and storing.
Example 3:
the preparation method of the prepared pork chop by using tea polyphenol pickling solution and multi-component dipping freezing solution comprises the following steps:
and S1, preparing a tea polyphenol pickling solution containing 20g/kg of sodium chloride and 0.3g/kg of tea polyphenol by using the sodium chloride and the tea polyphenol.
S2, preparing a multi-component dipping freezing solution by using 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride and water according to the total mass fraction of the freezing solution;
s3, placing fresh pig back and curing liquid containing sodium chloride at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
and S4, extracting the cured pork chop from the vacuum barrel, processing the pork chop in a refrigerating chamber at the temperature of 4 ℃, and filling the pork chop into a packaging bag.
And S5, placing the packaged pork chop into multi-component dipping freezing liquid at the temperature of minus 30 ℃ for cooling for 12 hours.
And S6, placing the frozen pork chop into a refrigerator at the temperature of minus 18 ℃ for freezing and storing.
Example 4:
the preparation method of the pork chop prepared by using tea polyphenol, ice structure protein pickling liquid and multi-component dipping freezing liquid comprises the following steps:
s1, preparing a solution containing 20g/kg sodium chloride, 0.3g/kg tea polyphenol and 2g/kg ice structural protein by using sodium chloride, tea polyphenol and ice structural protein to obtain a tea polyphenol and ice structural protein pickling solution;
s2, preparing a multi-component dipping freezing solution by using 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride and water according to the total mass fraction of the freezing solution;
s3, placing fresh pig back and curing liquid containing sodium chloride at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
and S4, extracting the cured pork chop from the vacuum barrel, processing the pork chop in a refrigerating chamber at the temperature of 4 ℃, and filling the pork chop into a packaging bag.
And S5, placing the packaged pork chop into multi-component dipping freezing liquid at the temperature of minus 30 ℃ for cooling for 12 hours.
And S6, placing the frozen pork chop into a refrigerator at the temperature of minus 18 ℃ for freezing and storing.
Device name and model number used:
device name 1:3nh color difference meter;
device name 2: a texture instrument; model: TA-Xtplus
Device name 3: a nuclear magnetic resonance imaging analyzer; model: mesoMR23-060H-I
Device name 4: an optical microscope;
in the following figures, AF, IF, TP+IF, TP+ISP+IF are described as examples 1, 2, 3 and 4 in this order.
And (3) performing color testing on the sample prepared in the step (S6) by using a color difference meter of the equipment 1, and conditioning the brightness, red value and yellow value of the pork chop. As shown in fig. 2, brightness charts of the conditioned pork chops with different treatment modes are shown, wherein after 12h freezing is finished, brightness of the conditioned pork chops with other treatment modes is respectively 50.54-example 2, 46.35-example 3, 47.63-example 4 compared with 50.65-example 1; on day 180, the brightness of the conditioned pork chop was 46.94 for examples 2 and 43.21 for examples 3 and 44.02 for example 4, respectively, as compared to 44.44 for example 1. After 6 months of frozen storage, the brightness of example 2 was 5.33% higher than that of example 1.
As shown in fig. 3, the red degree chart of the pork chop processed by the different processing modes is 1.3733-examples 2 and 2.3733-examples 3 and 1.0133-example 4, respectively, compared with 1.1533-example 1 after 12h freezing is finished; on day 180, the redness of the conditioned pork chops of the other treatments was-0.44-examples 2, 0.9667-example 3, -0.1633-example 4, respectively, as compared to-0.5633-example 1.
As shown in fig. 4, the yellowness charts of the conditioned pork chops with different treatment modes are 5.62-example 2, 6.8-example 3 and 6.8167-example 4, respectively, compared with 5.4833-example 1 after 12h freezing is finished; on day 180, the yellowness of the conditioned pork chop was 7.74333, examples 2 and 8.4667, examples 3 and 8.7, and example 4, respectively, as compared to 7.7367, example 1. After 6 months of frozen storage, example 4 had a yellowness 11.08% higher than example 1.
And (3) performing a pressing test on the sample prepared in the step (S6) by using a texture analyzer of the equipment (2), and conditioning the hardness, cohesiveness and elasticity of the pork chop. The samples were thawed at 4℃and cut into cubes (10 mm. Times.10 mm) after thawing was completed, followed by full texture analysis (TPA). All TPA tests used a cylindrical probe P50. The sample was placed under the probe and the parameters were set as follows: the probe was moved down at a constant speed of 1mm/s, the samples were compressed twice to 50% of the original thickness, the trigger force parameter was set to 10g, the time interval between compressions was 5.0s, and each set of samples was repeated 8 more times. As shown in fig. 5, hardness charts of the conditioned pork chops of different treatment modes are shown, wherein after 12h freezing is finished, the hardness of the conditioned pork chops of other treatment modes is 2432 g-example 2, 2481 g-example 3, 3040 g-example 4, compared with 2115 g-example 1; on day 180, the hardness of the conditioned pork chop of the other treatments was 1872g- -examples 2 and 1943g- -examples 3 and 2154g- -example 4, respectively, as compared to 1416g- -example 1. The hardness of example 4 was 34.26% higher than that of example 1 after 6 months of frozen storage.
As shown in fig. 6, the cohesiveness of the pork chop conditioned by the different treatment methods is 61.10% — example 2, 61.19% - -examples 3, 64.21% - -example 4, respectively, compared with 56.14% - -example 1 after 12h freezing is completed; on day 180, the cohesiveness of the conditioned pork chop was 51.56% -example 2, 52.54% -example 3, 58.46% -example 4, respectively, compared to 42.38% -example 1. After 6 months of frozen storage, the cohesion of example 4 is 34.26% higher than that of example 1.
As shown in fig. 7, which is an elasticity chart of the conditioned pork chop with different treatment modes, after the 12h freezing is finished, compared with 61.11% -example 1, the elasticity of the conditioned pork chop in other treatment modes is 67.11 percent, example 2, 72.33 percent, example 3, 90.07 percent and example 4 respectively; on day 180, compared to 48.99% - -example 1, the elasticity of the conditioned pork chop in other treatments was 52.58%, example 2, 63.19%, examples 3, 82.92%, example 4, respectively. After 6 months of frozen storage, the elasticity of example 4 was 40.91% higher than that of example 1.
The thawing loss of each frozen sample group was calculated as the weight of the sample before freezing (m 1 ) Weight of sample before thawing (m 2 ) The difference between them is m 1 Expressed as a percentage: thawing loss= (m 1 -m 2 )/m 1 X 100%. As shown in fig. 9, the loss rate of the dried pork chop conditioned by different treatment methods is 2.21% - -example 2, 2.11% - -example 3, 2.12% - -example 4, compared with 2.36% - -example 1, after 12h freezing is completed; on day 180, the loss rate of the dry loss of the conditioned pork chop in the other treatment modes was 3.92%, example 2, 4.09%, example 3, 4.19%, example 4, respectively, compared to 4.15% for example 1.
The thawing loss of each frozen sample group was calculated as the weight of the sample before thawing (m 2 ) And the weight of the thawed sample (m 3 ) The difference between them is m 1 Expressed as a percentage: thawing loss= (m 2 -m 3 )/m 2 X 100%. As shown in FIG. 8, the thawing loss rate of the conditioned pork chop with different treatment methods is shown at the other point after 12h freezing, compared with 4.02% -example 1The thawing loss rate of the conditioned pork chop in the way of the treatment is 3.7 percent, namely, example 2, 3.67 percent, example 3, 3.61 percent and example 4; on day 180, the thawing loss rates of the conditioned pork chops of the other treatments were 6.28% -example 2, 5.88% -example 3, 4.92% -example 4, respectively, compared to 7.37% -example 1. After 6 months of frozen storage, the thawing loss of example 4 was reduced by 33.24% compared to that of example 1.
As shown in FIG. 10, a chart of thiobarbituric acid reactant (TBARS, thiobarbituric acid reactive substances) of conditioned pork chops of different treatments, after 12h of freezing, the TBARS of conditioned pork chops of other treatments were 0.3033mg MDA/kg Meat-example 2, 0.0659mg MDA/kg Meat-example 3, 0.061% - -example 4, respectively, compared to 0.3614mg MDA/kg Meat-example 1; on day 180, the TBARS of the conditioned pork chops of the other treatments were 0.5941mg MDA/kg meas-example 2, 0.1346mg MDA/kg meas-example 3, 0.0986mg MDA/kg meas-example 4, respectively, as compared to 1.0712mg MDA/kg meas-example 1. After 6 months of frozen storage, the TBARS of example 4 was 90.79% lower than the TBARS of example 1.
As shown in FIG. 11, the total mercapto content of the conditioned pork chop of different treatment modes was 3.8095. Mu. Mol/g, example 2, 3.1266. Mu. Mol/g, example 3, 3.0052. Mu. Mol/g, example 4, respectively, compared to 2.4532. Mu. Mol/g, example 1, after 12h freezing; on day 180, the total thiol content of the conditioned pork chops of the other treatments was 2.3679. Mu. Mol/g- -example 2, 2.6087. Mu. Mol/g- -example 3, 2.6703. Mu. Mol/g- -example 4, respectively, compared to 1.968. Mu. Mol/g- -example 1. After 6 months of frozen storage, the total thiol content of example 4 was 26.30% higher than that of example 1.
As shown in fig. 12, low-field nuclear magnetic imaging of the conditioned pork chop was performed in different ways. The thawed samples were processed into 15mm x 25mm x 10mm meat samples and proton density imaging apparatus was obtained by means of a MesoMR23-060H-I medium-size mri analyzer using the following parameters: sf=21 mhz, o1=232368 hz, rfa90° =2.6, rfa180° =3.7, tr=1000 ms, te= 18.125ms,Slice width (mm) =25, slots=1, average=6, read size=256, phase size=192. As shown in FIG. 8, the scanning electron microscope images of the conditioned pork chops treated differently were shown in the examples 1, 2, 3 and 4 in the order of AF, IF, TP+IF, TP+ISP+IF. Magnetic Resonance Imaging (MRI) techniques can obtain H proton density images of water, fat and other components of the muscle as observed by low field nuclear magnetic imaging. The distribution and migration of water in the muscle after thawing of the different samples is shown in the figure, wherein the red areas show higher H-proton density, indicating higher water content; while blue shows a lower H-proton density. The results show that the meats treated in example 2, example 3, example 4 have better water retention than the meats treated in example 1, which also agree well with the thawing loss rate profile.
As shown in fig. 13, ice crystal morphology observations of the conditioned pork chops of different treatments were obtained. The frozen groups of samples were cut into 10mm meat samples along the direction of the muscle fibers, immediately followed by fixation in 3% glutaraldehyde solution for 24 to 48 hours. After the fixation, each group of samples is soaked with ethanol (70% -100%, v/v) of different concentrations for 30min respectively to be dehydrated, the samples are placed in a fume hood for 1h to remove ethanol after the dehydration is finished, paraffin embedding is carried out, sections are dyed, and finally the samples are observed by an optical microscope of an instrument 4 at a magnification of 200 times. In fig. 13, a cross-sectional micrograph of frozen conditioned pork chop muscle after various treatments is presented, wherein the nuclei are stained red and the cytoplasm is stained blue, wherein the white areas represent the overall distribution of ice crystals. As shown in fig. 13, many large and heterogeneous ice crystals were generated in the AF sample, example 1, and smaller and homogeneous ice crystals were observed in the if+isp+tp sample, example 4, after the 12h freezing was completed; on day 180, smaller ice crystal sizes were observed for if+isp+tp samples-example 4, compared to the other three groups.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the statement "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article or terminal device comprising the element. Further, herein, "greater than," "less than," "exceeding," and the like are understood to not include the present number; "above", "below", "within" and the like are understood to include this number.
While the embodiments have been described above, other variations and modifications will occur to those skilled in the art once the basic inventive concepts are known, and it is therefore intended that the foregoing description and drawings illustrate only embodiments of the invention and not limit the scope of the invention, and it is therefore intended that the invention not be limited to the specific embodiments described, but that the invention may be practiced with their equivalent structures or with their equivalent processes or with their use directly or indirectly in other related fields.
Claims (7)
1. A multi-dimensional cooperative fresh-locking method for conditioning meat products is characterized by comprising the following steps of,
s1, putting fresh meat and pickling liquid containing sodium chloride at the temperature of 0-4 ℃ into a vacuum stirring barrel, and stirring for 1h in vacuum;
step S2, extracting the cured meat from the vacuum barrel, processing the meat in a refrigerating chamber at the temperature of 4 ℃, and filling the meat into a packaging bag;
s3, putting the packaged meat into a multi-component dipping freezing solution at the temperature of minus 30+/-2 ℃ for freezing for 12 hours+/-10 minutes;
and S4, putting the frozen meat into a refrigerator at the temperature of minus 18+/-2 ℃ for freezing and storing.
2. A multi-dimensional collaborative freshness locking method for conditioned meat products according to claim 1, wherein,
the pickling solution contains 20 g/kg+/-0.01 g/kg sodium chloride.
3. A multi-dimensional collaborative freshness locking method for conditioned meat products according to claim 2, wherein,
the pickling solution also contains 0.29g/kg + -0.01 g/kg tea polyphenol.
4. A multi-dimensional synergistic method of freshness locking for conditioned meat products as claimed in claim 3,
the concentration of the tea polyphenol is 0.029+/-0.001%. .
5. A multi-dimensional synergistic method of freshness locking for conditioned meat products as claimed in claim 3,
the pickling solution also contains 2 g/kg+/-0.01 g/kg ice structuring protein.
6. The multi-dimensional collaborative freshness-locking method for meat products according to claim 5, characterized in that,
the concentration of the ice structuring protein is 0.2% + -0.001%.
7. The multi-dimensional synergistic method of freshness locking for meat products of claim 1, wherein the multi-component impregnating frozen solution comprises 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride and water.
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