CN117179212A - A metazoan composition for improving food storage quality - Google Patents
A metazoan composition for improving food storage quality Download PDFInfo
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Abstract
The invention relates to a metagen composition for improving food storage quality, belonging to the field of biotechnology. The present invention provides a metacomposition for improving the storage quality of food, the components of which comprise inactivated cells and/or metabolites of a probiotic composition; the components of the probiotic composition comprise Lactobacillus paracasei ProSci-101 and Lactobacillus fermentum ProSci-602. Research shows that the metacomposition can improve the moisture content and the water activity of the cooked sausage during storage, prevent the pH value and the brightness value of the cooked sausage from decreasing during storage, improve the redness value and the yellowness value of the cooked sausage during storage, reduce the hardness, the viscosity and the cohesiveness of the cooked sausage during storage and improve the elasticity of the cooked sausage during storage, so that the metacomposition can effectively improve the storage quality of meat products such as the cooked sausage.
Description
Technical Field
The invention relates to a metagen composition for improving food storage quality, belonging to the technical field of biological medicine.
Background
The cooked sausage is a sausage which is obtained by boiling raw sausage and can be directly eaten. The cooked sausage has short shelf life and needs to be eaten as soon as possible or put into a refrigerator for low-temperature storage. However, the cooked sausage is subject to microbial spoilage and oxidation during low temperature storage. Microbial spoilage and oxidation phenomena are one of the main causes of deterioration of meat product quality, and can affect proteins, pigments, vitamins and carbohydrates in the meat product, resulting in loss of nutritional and organoleptic quality of the meat product and reduction of the self-life of the meat product.
Currently, synthetic antioxidants (e.g., butyl hydroxy anisole, dibutyl hydroxy toluene, and propyl gallate) and preservatives (e.g., natamycin, potassium sorbate, and dehydroacetic acid and sodium salts) are added to meat products to prevent or slow down the deterioration of meat products such as cooked sausage during storage. However, since synthetic antioxidants and preservatives are far less safe than natural antioxidants and preservatives (references Li Liubing, liu Qiaoyu, chen Haiguang, etc.) the progress of research on natural preservatives [ J ] guangzhou chemical, 2018, 46 (15): 32-34.) is prone to consumer concern, there is a need to find more natural antioxidants and preservatives that are effective in preventing or slowing down the deterioration of meat products such as cooked sausage during storage.
Disclosure of Invention
In order to solve the above problems, the present invention provides a metacomposition for improving storage quality of foods, the components of which comprise inactivated cells and/or metabolites of a probiotic composition; the components of the probiotic composition comprise ProSci-101 of Lactobacillus paracasei (Lacticaseibacillus paracasei) and ProSci-602 of Lactobacillus fermentum (Lactobacillus fermentum); the preservation number of the cheese bacillus paracasei ProSci-101 is CGMCC No.26528; the preservation number of the lactobacillus fermentum ProSci-602 is CGMCC No.25451.
In one embodiment of the invention, the components of the metacomposition comprise inactivated cells and metabolites of the probiotic composition.
In one embodiment of the present invention, the method for preparing the metacomposition comprises: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; and (5) carrying out post-treatment on the fermentation liquor to obtain the metazoan composition.
In one embodiment of the present invention, the method for preparing the metacomposition comprises: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; and (3) sterilizing and inactivating the fermentation liquor, and drying to obtain the metacomposite.
In one embodiment of the present invention, the live bacteria of the probiotic composition are inoculated in the fermentation medium in an amount of not less than 1×10 6 CFU/mL。
In one embodiment of the present invention, the probiotic composition has a live bacteria ratio of lactobacillus paracasei to lactobacillus fermentum of 1 to 3:1 to 3.
In one embodiment of the present invention, the probiotic composition has a live bacteria ratio of lactobacillus paracasei to lactobacillus fermentum of 1:1.
in one embodiment of the present invention, the total number of cells of the probiotic composition in the metazoan composition is not less than 1.0X10 6 Each/g.
In one embodiment of the invention, the drying is spray drying, freeze drying or spray freeze drying.
In one embodiment of the invention, the components of the fermentation medium comprise defatted soy flour, defatted milk powder and water.
In one embodiment of the invention, the components of the fermentation medium comprise 0.5-2% of defatted soybean flour and 2-10% of defatted milk powder by mass percent, and the balance is water.
In one embodiment of the invention, the food products include meat products, food products, edible oils, fats and oils and products thereof, dairy products, beverages, convenience products, biscuits, cans, frozen beverages, quick-frozen foods, potatoes and puffed foods, confectionery products, tea and related products, wines, vegetable products, fruit products, roasted seeds and nuts products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, pastries, bean products, bee products, health foods, special medical use formulas, infant formulas, and/or special meal foods.
In one embodiment of the invention, the meat product comprises a cooked meat product.
In one embodiment of the invention, the cooked meat product comprises a meat pour product, a marinated meat product, a rotisserie product, a fried meat product, and/or a cooked meat jerky; the meat lavage product comprises a cooked sausage.
In one embodiment of the invention, the improving the storage quality of the cooked meat product includes maintaining moisture of the cooked meat product during storage, preventing spoilage of the cooked meat product during storage, color protection of the cooked meat product during storage, and improving texture characteristics of the cooked meat product during storage.
In one embodiment of the invention, when the cooked meat product is a cooked sausage, the maintaining moisture comprises increasing the moisture content and the water activity of the cooked sausage during storage, the preventing spoilage comprises preventing the cooked sausage from decreasing in pH and brightness during storage, the protecting color comprises increasing the redness and yellowness of the cooked sausage during storage, and the improving texture characteristics comprises decreasing the hardness, tackiness and cohesiveness of the cooked sausage during storage, and increasing the elasticity of the cooked sausage during storage.
The invention also provides a method for preparing the metacomposite, which comprises the following steps: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; post-treating the fermentation broth to obtain a metazoan composition; the ingredients of the probiotic composition comprise lactobacillus paracasei and lactobacillus fermentum; the preservation number of the cheese bacillus paracasei is CGMCC No.26528; the preservation number of the lactobacillus fermentum is CGMCC No.25451.
In one embodiment of the invention, the method is: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; and (3) sterilizing and inactivating the fermentation liquor, and drying to obtain the metacomposite.
In one embodiment of the present invention, the live bacteria of the probiotic composition are inoculated in the fermentation medium in an amount of not less than 1×10 6 CFU/mL。
In one embodiment of the present invention, the probiotic composition has a live bacteria ratio of lactobacillus paracasei to lactobacillus fermentum of 1 to 3:1 to 3.
In one embodiment of the present invention, the probiotic composition has a live bacteria ratio of lactobacillus paracasei to lactobacillus fermentum of 1:1.
in one embodiment of the present invention, the total number of cells of the probiotic composition in the metazoan composition is not less than 1.0X10 6 Each/g.
In one embodiment of the invention, the drying is spray drying, freeze drying or spray freeze drying.
In one embodiment of the invention, the components of the fermentation medium comprise defatted soy flour, defatted milk powder and water.
In one embodiment of the invention, the components of the fermentation medium comprise 0.5-2% of defatted soybean flour and 2-10% of defatted milk powder by mass percent, and the balance is water.
The invention also provides application of the metacomposite in preparing products for improving food storage quality.
In one embodiment of the invention, the food products include meat products, food products, edible oils, fats and oils and products thereof, dairy products, beverages, convenience products, biscuits, cans, frozen beverages, quick-frozen foods, potatoes and puffed foods, confectionery products, tea and related products, wines, vegetable products, fruit products, roasted seeds and nuts products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, pastries, bean products, bee products, health foods, special medical use formulas, infant formulas, and/or special meal foods.
In one embodiment of the invention, the meat product comprises a cooked meat product.
In one embodiment of the invention, the cooked meat product comprises a meat pour product, a marinated meat product, a rotisserie product, a fried meat product, and/or a cooked meat jerky; the meat lavage product comprises a cooked sausage.
In one embodiment of the invention, the improving the storage quality of the cooked meat product includes maintaining moisture of the cooked meat product during storage, preventing spoilage of the cooked meat product during storage, color protection of the cooked meat product during storage, and improving texture characteristics of the cooked meat product during storage.
In one embodiment of the invention, when the cooked meat product is a cooked sausage, the maintaining moisture comprises increasing the moisture content and the water activity of the cooked sausage during storage, the preventing spoilage comprises preventing the cooked sausage from decreasing in pH and brightness during storage, the protecting color comprises increasing the redness and yellowness of the cooked sausage during storage, and the improving texture characteristics comprises decreasing the hardness, tackiness and cohesiveness of the cooked sausage during storage, and increasing the elasticity of the cooked sausage during storage.
In one embodiment of the invention, the product comprises a food additive, a flavoring or a spice.
The invention also provides a food, and the ingredients of the food comprise the metacomposite.
In one embodiment of the present invention, the added amount of the metacomposition in the food is 0.01-20 per mill by mass percentage.
In one embodiment of the invention, the food products include meat products, food products, edible oils, fats and oils and products thereof, dairy products, beverages, convenience products, biscuits, cans, frozen beverages, quick-frozen foods, potatoes and puffed foods, confectionery products, tea and related products, wines, vegetable products, fruit products, roasted seeds and nuts products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, pastries, bean products, bee products, health foods, special medical use formulas, infant formulas, and/or special meal foods.
In one embodiment of the invention, the meat product comprises a cooked meat product.
In one embodiment of the invention, the cooked meat product comprises a meat pour product, a marinated meat product, a rotisserie product, a fried meat product, and/or a cooked meat jerky; the meat lavage product comprises a cooked sausage.
The technical scheme of the invention has the following advantages:
the present invention provides a metacomposition for improving the storage quality of food, the components of which comprise inactivated cells and/or metabolites of a probiotic composition; the components of the probiotic composition comprise Lactobacillus paracasei ProSci-101 and Lactobacillus fermentum ProSci-602. Research shows that the metacomposition can improve the moisture content and the water activity of the cooked sausage during storage (the variation is in positive correlation with the addition amount of the metacomposition), prevent the pH value and the brightness value of the cooked sausage from being reduced during storage, improve the redness value and the yellowness value of the cooked sausage during storage, reduce the hardness, the viscosity and the cohesiveness of the cooked sausage during storage and improve the elasticity of the cooked sausage during storage, so that the metacomposition can effectively improve the storage quality of meat products such as the cooked sausage, further prevent or slow down the deterioration of the quality of the meat products such as the cooked sausage during storage, and has great application prospects in the preparation of the meat products such as the cooked sausage. Meanwhile, the ProSci-101 and the ProSci-602 belong to probiotics, and the probiotics can generate various beneficial effects on human bodies, such as adjusting intestinal functions, maintaining intestinal flora balance and the like, so that the ProSci-101 and the ProSci-602 have the advantage of higher safety when being used for food.
Further, in the probiotic composition, the live bacteria ratio of lactobacillus paracasei to lactobacillus fermentum is 1:1. research shows that the metazoan composition has better effect of improving the storage quality of meat products such as cooked sausage and the like under the living bacteria ratio.
Preservation of biological materials
ProSci-101 strain of cheese bacillus (Lacticaseibacillus paracasei), named Lacticaseibacillus paracasei in taxonomy, was deposited in China general microbiological culture Collection center (CGMCC) at the date of 02 and 08 in 2023, with the deposit number of CGMCC No.26528 and the deposit address of North Xielu No.1, north Chen and West Lu No. 3 in the Chaoyang area of Beijing city.
Drawings
Fig. 1: a process flow chart for preparing cooked sausage.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The following examples do not identify specific experimental procedures or conditions, which may be followed by procedures or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Experimental example 1: acquisition of Lactobacillus paracasei ProSci-101
The method comprises the following specific steps:
taking acid cow milk from Paminor plateau area of Xinjiang as sample, sucking 0.5mL sample, adding into 5mL MRS liquid culture medium (purchased from Beijing road bridge technology)The stock company of the operation Co., ltd.) is subjected to anaerobic culture at 37 ℃ for 24 hours to carry out enrichment, and an enriched sample is obtained; the 0.5mL of the enriched sample was pipetted into 4.5mL of sterile physiological saline to obtain 10 -1 Diluent, repeat this operation, use 10 -1 Sequentially carrying out gradient dilution on the diluent to obtain 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 A dilution liquid; absorbing 100 mu L of gradient diluent, respectively coating on MRS solid culture medium, and carrying out anaerobic culture at 37 ℃ for 48 hours to obtain bacterial colonies; selecting a colony with typical characteristics of the Lactobacillus paracasei on an MRS solid culture medium, picking the colony by an inoculating loop, streaking the colony on the MRS solid culture medium, and carrying out anaerobic culture for 48 hours at 37 ℃ to obtain a purified single colony; selecting purified single colonies, respectively inoculating the single colonies into 5mL of MRS liquid culture medium, and performing anaerobic culture at 37 ℃ for 24 hours to obtain bacterial liquid; numbering each strain corresponding to each bacterial liquid, performing gram staining, strain identification, physiological and biochemical experiments and genome identification analysis, and selecting a rod-shaped gram positive bacterium with typical characteristics of the cheese bacillus paracasei to obtain a strain ProSci-101; the strain ProSci-101 is identified (16S rDNA sequence is shown as SEQ ID NO. 1), the identification result shows that the strain is the cheese bacillus paracasei, the strain is named as the cheese bacillus paracasei ProSci-101, and the strain is preserved in China general microbiological culture Collection center with the preservation number of CGMCC No.26528.
Example 1: metagen composition
The present example provides a metacomposition comprising components of inactivated cells and metabolites of Lactobacillus paracasei ProSci-101 and inactivated cells and metabolites of Lactobacillus fermentum ProSci-602; the preparation method of the metacomposite comprises the following steps:
seed culture: inoculating 0.1mL of bacterial solution of Lactobacillus paracasei ProSci-101 into MRS liquid culture medium (purchased from Beijing Liqiao technology Co., ltd.) and culturing at 30deg.C for 30 hr to obtain ProSci-101 seed solution; inoculating 0.1mL of lactobacillus fermentum ProSci-602 (with the preservation number of CGMCC No.25451, described in patent application text with the publication number of CN 115624517A) into MRS liquid culture medium, and culturing at 30deg.C for 30h to obtain ProSci-602 seed liquid;
fermentation: inoculating ProSci-101 seed solution and ProSci-602 seed solution into fermentation medium, and culturing to give a total viable count of 2×10 6 After CFU/mL, culturing for 30 hours at 30 ℃ to obtain fermentation liquor; at the time of inoculation, the live bacteria ratio of the Lactobacillus paracasei ProSci-101 to the Lactobacillus fermentum ProSci-602 was 1:1, a step of;
post-treatment: sterilizing and inactivating the fermentation broth at 85 ℃ for 15min to obtain a sterilized and inactivated fermentation broth; spray drying the sterilized and inactivated fermentation broth to obtain a metacomposition (total number of cells of Lactobacillus paracasei ProSci-101 and Lactobacillus fermentum ProSci-602 in metacomposition is 2.0X10) 11 Individual/g);
the preparation method of the fermentation medium comprises the following steps:
the fermentation medium consists of 1% of defatted soybean flour, 8% of defatted milk powder and the balance of water in percentage by mass; mixing the components of the fermentation medium in proportion, and dissolving the materials at 58 ℃ for 15min (namely stirring at 150 rpm) to obtain a feed liquid; homogenizing the feed liquid at 58 ℃ under the primary pressure of 19Mpa and the secondary pressure of 5.0Mpa to obtain homogenized feed liquid; sterilizing the homogenized feed liquid at 93 ℃ for 30min to obtain sterilized feed liquid; and cooling the sterilized feed liquid to 35 ℃ to obtain the fermentation medium.
Example 2: metagen composition
The present example provides a metacomposition comprising components of inactivated cells and metabolites of Lactobacillus paracasei ProSci-101 and inactivated cells and metabolites of Lactobacillus fermentum ProSci-602; the preparation method of the metacomposite comprises the following steps: on the basis of example 1, the viable bacteria ratio of Lactobacillus paracasei ProSci-101 and Lactobacillus fermentum ProSci-602 at the time of inoculation was set from 1:1 is replaced by 1:3.
example 3: metagen composition
The present example provides a metacomposition comprising components of inactivated cells and metabolites of Lactobacillus paracasei ProSci-101 and inactivated cells and metabolites of Lactobacillus fermentum ProSci-602; the preparation method of the metacomposite comprises the following steps: on the basis of example 1, the viable bacteria ratio of Lactobacillus paracasei ProSci-101 and Lactobacillus fermentum ProSci-602 at the time of inoculation was set from 1:1 is replaced with 3:1.
comparative example 1: metagen composition
The present comparative example provides a metacomposition comprising the components of inactivated cells and metabolites of Lactobacillus paracasei NBIMCC 8458, and inactivated cells and metabolites of Lactobacillus fermentum ProSci-602; the preparation method of the metacomposite comprises the following steps: based on example 1, the ProSci-101 strain of Lactobacillus paracasei was replaced with a commercial strain of Lactobacillus paracasei NBIMCC 8458 (purchased from ATCC).
Comparative example 2: metagen composition
The present comparative example provides a metacomposition comprising the components of inactivated cells and metabolites of Lactobacillus paracasei ProSci-101, and inactivated cells and metabolites of Lactobacillus fermentum NCCB 46038; the preparation method of the metacomposite comprises the following steps: based on example 1, lactobacillus fermentum ProSci-602 was replaced with a commercially available Lactobacillus fermentum NCCB 46038 (purchased from ATCC).
Comparative example 3: metagen composition
This comparative example provides a metacomposition comprising the components of inactivated cells and metabolites of lactobacillus paracasei NBIMCC 8458 and inactivated cells and metabolites of lactobacillus fermentum NCCB 46038; the preparation method of the metacomposite comprises the following steps: based on example 1, lactobacillus paracasei ProSci-101 was replaced with commercially available Lactobacillus paracasei NBIMCC 8458 (purchased from ATCC), while Lactobacillus fermentum ProSci-602 was replaced with commercially available Lactobacillus fermentum NCCB 46038 (purchased from ATCC).
Experimental example 1: influence of the ratio of the metacomposition on the storage quality of the cooked sausage
1 Experimental method
The metazoan compositions of examples 1 to 3 were used, respectively. The experiment was divided into three treatment groups and one control group, wherein treatment group 1 was a cooked sausage to which the metacomposition of example 1 was added in an amount of 1% by weight of the total mass of the cooked sausage, treatment group 2 was a cooked sausage to which the metacomposition of example 2 was added in an amount of 1% by weight of the total mass of the cooked sausage, treatment group 3 was a cooked sausage to which the metacomposition of example 3 was added in an amount of 1% by weight of the total mass of the cooked sausage, and control group was a cooked sausage to which the metacomposition was not added in normal production.
The formula of the cooked sausage comprises the following components: pig ridge (namely pig lean meat) 1000g, pig fat 250g, carrageenan 7.5g, corn starch 37.5g, salt 18.75g, white sugar 6.25g, monosodium glutamate 1.25g, soy sauce 6.25g, cooking wine 23.75g and ice water 162.5g.
The experimental process is as follows: washing fresh pork with warm water, removing skin and connective tissue and fascia, separating lean meat, and cutting into 2cm pieces 3 Diced pork, and according to a lean ratio of 3:7, dividing diced pork into 4 groups, adding other ingredients into each group, and manually mixing for 5min (adding the metaplastic composition in the step) to obtain processed meat; filling the processed meat into a soaked natural casing by using a sausage filling machine, wherein the sausage body is required to be extruded continuously in order to remove air in the sausage body in the filling process, and knotting the sausage body every 10cm after the filling is finished to obtain a filled sausage; placing the poured sausage into a steamer, and steaming until the temperature of the center of the sausage reaches 72 ℃ to obtain a cooked sausage; immediately cooling the cooked sausage in ice water for 10min, sucking off excessive water on the surface, packaging in self-sealing bags after ultraviolet sterilization, and storing in a refrigerator at 4deg.C (the process flow of the cooked sausage is shown in figure 1); sampling the cooked sausage on the 0 th, 7 th and 14 th days of storage, and measuring the moisture content, the water activity, the pH value, the texture characteristics and the color of the sausage, wherein the measurement results are shown in tables 1-2;
the method for testing the moisture content comprises the following steps: the determination is carried out according to the national standard GB 5009.3-2016 direct drying method for determination of moisture in food;
water activity test method: saturated sodium chloride is used for calibration before measurement, and the calibration is carried out once per hour; weighing about 10g of crushed sample in a sample vessel, rapidly closing a measuring cabin of an HD-3A water activity meter, measuring for 15min at room temperature (25 ℃), and measuring each sample in parallel for 3 times, wherein the test result is expressed as an average value plus or minus standard deviation;
the pH value test method comprises the following steps: using a Testo 205 portable meat pH meter, correcting by using a pH correction liquid, recording the test temperature and the pH value, and carrying out parallel measurement on each sample three times, wherein the test result is expressed as an average value plus or minus standard deviation;
the color testing method comprises the following steps: using a CR-400 color difference meter to analyze the chromaticity values of each treatment from brightness L (0=dark, 100=lightness), redness a (+60=red, -60=green), yellowness b (+60=yellow, -60=blue), calibrating the instrument with a standard plate before use (y=94.0, x=0.3156, y= 0.3321), keeping the thickness of each sample consistent and ensuring flatness of the cut surface, measuring each sample three times in parallel, and the test results are expressed as mean ± standard deviation;
the texture characteristic testing method comprises the following steps: using a TA-XT2i texture analyzer, cutting the sausage samples subjected to different treatments into cylinders with the thickness of 2cm, and measuring each sample in parallel three times, wherein the test results are expressed as mean value +/-standard deviation; the instrument parameters were set at the time of measurement as follows: a cylindrical P/36R probe was selected, the speed before measurement was 2mm/s, the speed after measurement and measurement was 1mm/s, and the deformation of the sample was 40%.
2 experimental results
As shown in Table 1, the inclusion of the metazoan compositions of examples 1 to 3 maintained moisture in the sausage during storage and improved redness and yellowness of the sausage, as compared to the control group, indicating that the metazoan compositions of examples 1 to 3 all had water retention and color retention effects. On this basis, the pH and brightness values of the four groups of cooked sausages tended to decrease during storage, but the decrease in amplitude of treatment group 1 was minimal, indicating that the metacomposition of example 1 also had the effect of preventing spoilage of the sausages.
As shown in table 2, the addition of the metacomposition of examples 1 to 3 can reduce the hardness, tackiness and cohesiveness of the cooked sausage during storage, and the treatment group 1 can also improve the elasticity of the cooked sausage, compared with the control group, indicating that the metacompositions of examples 1 to 3 each have an effect of improving the texture characteristics of the cooked sausage, and the metacomposition of example 1 is the best in improving effect.
TABLE 1 influence of different metacompositions on the moisture content, the water activity, the pH and the color of the cooked sausage
TABLE 2 influence of different metacompositions on the texture characteristics of cooked meat sausage
Experimental example 2: influence of the formulation of the metacomposition on the storage quality of the cooked sausage
1 Experimental method
The metacompositions of example 1 and comparative examples 1 to 3 were used, respectively. The experiment was divided into three treatment groups and one control group, wherein treatment group 1 was a cooked sausage to which the metacomposition of example 1 was added in an amount of 1% by weight of the total cooked sausage, treatment group 2 was a cooked sausage to which the metacomposition of comparative example 1 was added in an amount of 1% by weight of the total cooked sausage, treatment group 3 was a cooked sausage to which the metacomposition of comparative example 2 was added in an amount of 1% by weight of the total cooked sausage, and control group was a cooked sausage to which the metacomposition of comparative example 3 was added in an amount of 1% by weight of the total cooked sausage.
The formula of the cooked sausage comprises the following components: pig ridge (namely pig lean meat) 1000g, pig fat 250g, carrageenan 7.5g, corn starch 37.5g, salt 18.75g, white sugar 6.25g, monosodium glutamate 1.25g, soy sauce 6.25g, cooking wine 23.75g and ice water 162.5g.
The experimental process is as follows: warm water for fresh porkWashing, removing skin and connective tissue and fascia, separating lean meat, and cutting into 2cm pieces 3 Diced pork, and according to a lean ratio of 3:7, dividing diced pork into 4 groups, adding other ingredients into each group, and manually mixing for 5min (adding the metaplastic composition in the step) to obtain processed meat; filling the processed meat into a soaked natural casing by using a sausage filling machine, wherein the sausage body is required to be extruded continuously in order to remove air in the sausage body in the filling process, and knotting the sausage body every 10cm after the filling is finished to obtain a filled sausage; placing the poured sausage into a steamer, and steaming until the temperature of the center of the sausage reaches 72 ℃ to obtain a cooked sausage; immediately cooling the cooked sausage in ice water for 10min, sucking off excessive water on the surface, packaging in self-sealing bags after ultraviolet sterilization, and storing in a refrigerator at 4deg.C (the process flow of the cooked sausage is shown in figure 1); the cooked sausage was sampled at days 0, 7 and 14 of storage and assayed for moisture content, water activity, pH, texture and color, the results of the assays are shown in tables 3 to 4; among them, the moisture content test method, the water activity test method, the pH test method, the color test method, and the texture test method were all performed with reference to experimental example 1.
2 experimental results
As shown in table 3, the treatment group 1 was able to maintain moisture in the sausage during storage, prevent excessive acidification of the sausage, and at the same time, reduce the brightness and yellowness values of the cooked sausage without affecting the redness values, indicating that the metacomposition of the treatment group 1 had the effects of water retention, color protection and prevention of spoilage of the sausage, but the metacompositions of the treatment groups 2 to 3 did not.
As shown in table 4, treatment group 1 was able to increase the hardness and elasticity of the cooked sausage, reduce the tackiness during storage and the cohesiveness at day 7, indicating that the metacomposition of treatment group 1 had an effect of improving the texture characteristics of the cooked sausage, but the metacompositions of treatment groups 2 to 3 did not.
TABLE 3 effects of different metacompositions on the moisture content, water Activity, pH and color of cooked sausage
TABLE 4 influence of different metacompositions on the texture characteristics of cooked meat sausage
Example 4: cooked sausage
The present example provides a cooked sausage containing the metacomposition of example 1, and the added amount of the metacomposition in the cooked sausage is 1.5% by mass. The preparation process of the cooked sausage comprises the following steps: based on the treatment group 1 in experimental example 1, the added amount of the metacomposition in example 1 was replaced by 1.5%.
Example 5: cooked sausage
The present example provides a cooked sausage containing the metacomposition of example 1, and the added amount of the metacomposition in the cooked sausage is 3% by mass. The preparation process of the cooked sausage comprises the following steps: based on the treatment group 1 in experimental example 1, the added amount of the metacomposition in example 1 was replaced with 3% from 1% by weight.
Example 6: cooked sausage
The present example provides a cooked sausage containing the metacomposition of example 1, and the added amount of the metacomposition in the cooked sausage is 5% by mass. The preparation process of the cooked sausage comprises the following steps: based on the treatment group 1 in experimental example 1, the added amount of the metacomposition in example 1 was replaced with 5% from 1% by weight.
Experimental example 2: effect of added amount of metacomposition on storage quality of cooked sausage
1 Experimental method
The metacomposition of example 1 was used. The experiment was divided into three treatment groups, wherein treatment group 1 was a cooked sausage to which the metacomposition of example 1 was added in an amount of 1.5% by weight of the total mass of the cooked sausage, treatment group 2 was a cooked sausage to which the metacomposition of example 1 was added in an amount of 3% by weight of the total mass of the cooked sausage, and treatment group 3 was a cooked sausage to which the metacomposition of example 1 was added in an amount of 5% by weight of the total mass of the cooked sausage, and a control group was a cooked sausage to which the metacomposition of example 1 was not added in normal production.
The formula of the cooked sausage comprises the following components: pig ridge (namely pig lean meat) 1000g, pig fat 250g, carrageenan 7.5g, corn starch 37.5g, salt 18.75g, white sugar 6.25g, monosodium glutamate 1.25g, soy sauce 6.25g, cooking wine 23.75g and ice water 162.5g.
The experimental process is as follows: washing fresh pork with warm water, removing skin and connective tissue and fascia, separating lean meat, and cutting into 2cm pieces 3 Diced pork, and according to a lean ratio of 3:7, dividing diced pork into 4 groups, adding other ingredients into each group, and manually mixing for 5min (adding the metaplastic composition in the step) to obtain processed meat; filling the processed meat into a soaked natural casing by using a sausage filling machine, wherein the sausage body is required to be extruded continuously in order to remove air in the sausage body in the filling process, and knotting the sausage body every 10cm after the filling is finished to obtain a filled sausage; placing the poured sausage into a steamer, and steaming until the temperature of the center of the sausage reaches 72 ℃ to obtain a cooked sausage; immediately cooling the cooked sausage in ice water for 10min, sucking off excessive water on the surface, packaging in self-sealing bags after ultraviolet sterilization, and storing in a refrigerator at 4deg.C (the process flow of the cooked sausage is shown in figure 1); sampling the cooked sausage on the 0 th, 7 th and 14 th days of storage, and measuring the moisture content, the water activity, the pH value, the texture characteristics and the color of the sausage, wherein the measurement results are shown in tables 5-6; among them, the moisture content test method, the water activity test method, the pH test method, the color test method, and the texture test method were all performed with reference to experimental example 1.
2 experimental results
As shown in table 5, the water activity and the water content of the cooked sausage to which the metacomposition of example 1 was added became larger with the increase of the storage time, and the amount of change was in positive correlation with the addition amount of the metacomposition, as compared with the control group, which further demonstrated that the metacomposition of example 1 had a water-retaining effect. The pH of the four groups of sausages gradually decreased with the storage time of the sausages, wherein the pH of the cooked sausages added with the metacomposition of example 1 changed less over 0 to 7 days as compared to the control group, further illustrates the effect of the metacomposition of example 1 in preventing spoilage of the sausages, which is probably caused by the metabolism of the organic acid, bacteriocin, etc. in the metacomposition of example 1 in inhibiting the harmful microorganisms. The addition of the metacomposition of example 1 also reduced the brightness value of the sausage during storage, following the law of storage of the sausage at 4 ℃. The metacomposition of example 1 significantly increased the redness value of the sausage, and the highest redness value appeared at 14 days of storage, further demonstrating that the metacomposition of example 1 had good color protection. The prebiotic composition of example 1 significantly increased the yellowness value of the meat sausage, which was likely related to the colorimetric value of the prebiotic composition itself, and the prebiotic composition used was yellow or tan in color.
As shown in table 6, the hardness and viscosity of the cooked sausage with the added metacomposition of example 1 were reduced from the control group at day 0 and day 7 of storage, and there was no significant change from the control group at day 14 of storage, further indicating that the metacomposition of example 1 was able to improve the texture properties of the cooked sausage, which is probably due to the fact that the metacomposition of example 1 increased the moisture content of the cooked sausage, interfering with the formation of protein matrix, and thus resulted in a change in the texture parameters of the sausage. The addition of the metacomposition of example 1 significantly reduced the hardness, viscosity and 7-14 days of cohesiveness of the cooked sausage compared to the control group, and increased the elasticity of the cooked sausage at the end of storage, further demonstrating that the metacomposition of example 1 can improve the texture properties of the cooked sausage, which may be due to the moderate denaturation of proteins by the organic acid, bacteriocin, etc. components in the metacomposition of example 1, which alters the hardness, elasticity, viscosity, etc. of the sausage.
TABLE 5 influence of the addition of different metacompositions on the moisture content, the water activity, the pH and the color of the cooked sausage
TABLE 6 influence of the addition of different metagen compositions on the texture characteristics of cooked meat sausage
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It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (10)
1. A metacomposition for improving the storage quality of food, characterized in that the components of the metacomposition comprise inactivated cells and/or metabolites of the probiotic composition; the ingredients of the probiotic composition comprise lactobacillus paracasei (Lacticaseibacillus paracasei) and lactobacillus fermentum (Lactobacillus fermentum); the preservation number of the lactobacillus paracasei is CGMCC No.26528; the preservation number of the lactobacillus fermentum is CGMCC No.25451.
2. The metacomposition of claim 1, wherein the metacomposition is prepared by a process comprising: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; and (5) carrying out post-treatment on the fermentation liquor to obtain the metazoan composition.
3. The metacomposition of claim 2, wherein the viable bacteria of the probiotic composition are inoculated in a fermentation medium in an amount of not less than 1 x 10 6 CFU/mL。
4. A metacomposition according to claim 2 or 3, wherein the probiotic composition has a live bacteria ratio of lactobacillus paracasei to lactobacillus fermentum of from 1 to 3:1 to 3.
5. A process for preparing the metacomposition of any of claims 1-4, wherein the process is: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; post-treating the fermentation broth to obtain a metazoan composition; the ingredients of the probiotic composition comprise lactobacillus paracasei and lactobacillus fermentum; the preservation number of the lactobacillus paracasei is CGMCC No.26528; the preservation number of the lactobacillus fermentum is CGMCC No.25451.
6. The method according to claim 5, wherein the method is: inoculating living bacteria of the probiotic composition into a fermentation medium for culturing to obtain fermentation liquor; and (3) sterilizing and inactivating the fermentation liquor, and drying to obtain the metacomposite.
7. Use of a metacomposition according to any one of claims 1 to 4 for the preparation of a product for improving the storage quality of a food product.
8. The use according to claim 7, wherein the food products comprise meat products, grain products, edible oils, fats and oils and products thereof, dairy products, beverages, convenience products, biscuits, cans, frozen drinks, quick-frozen foods, potatoes and puffed foods, confectionery products, tea leaves and related products, wines, vegetable products, fruit products, roasted products and nuts products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starches and starch products, pastries, bean products, bee products, health foods, special medical use formulas, infant formulas, and/or special meal foods; the meat product comprises a cooked meat product; the improvement in the storage quality of the cooked meat product includes maintaining moisture of the cooked meat product during storage, preventing spoilage of the cooked meat product during storage, color protection of the cooked meat product during storage, and improving texture characteristics of the cooked meat product during storage.
9. A food product, characterized in that the ingredients of the food product comprise a metacomposition according to any one of claims 1-4.
10. The food product according to claim 9, wherein the metacomposition is added to the food product in an amount of 0.01 to 20 per mill by mass.
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| CN109306332A (en) * | 2018-09-22 | 2019-02-05 | 南京农业大学 | Lactobacillus fermenti CD110 and its application in ferment sausage preparation |
| CN115624517A (en) * | 2022-10-27 | 2023-01-20 | 内蒙古科拓生物有限公司 | Probiotic metaplasia product and application thereof in promotion of skin health |
| CN116555112A (en) * | 2023-05-10 | 2023-08-08 | 金华银河生物科技有限公司 | Probiotics for corrosion prevention and fresh keeping and composition thereof |
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| CN109306332A (en) * | 2018-09-22 | 2019-02-05 | 南京农业大学 | Lactobacillus fermenti CD110 and its application in ferment sausage preparation |
| CN115624517A (en) * | 2022-10-27 | 2023-01-20 | 内蒙古科拓生物有限公司 | Probiotic metaplasia product and application thereof in promotion of skin health |
| CN116555112A (en) * | 2023-05-10 | 2023-08-08 | 金华银河生物科技有限公司 | Probiotics for corrosion prevention and fresh keeping and composition thereof |
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