JP2000253810A - Method for preventing discoloration of edible meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for preventing a discoloration of edible meat and improve the preservabilaity of the meat. SOLUTION: Edible meat is immersed in or coated with a solution containing one or more lactic acid salts or containing one or more lactic acid salts and lactic acid. The total concentration of lactic acid and its salt is 15-60 wt.%. The lactic acid salt is one or more salts preferably selected from sodium lactate and potassium lactate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing discoloration of meat using a solution containing lactic acid or a salt thereof, and more particularly to a method for impregnating or applying meat to a solution of lactic acid or a salt thereof to reduce the discoloration of meat. The present invention relates to a method for preventing discoloration of meat, which prevents the discoloration of meat and enhances its preservability.

[0002]

2. Description of the Related Art Meat is composed of excellent proteins, lipids, iron,
It is a source of vitamin B. Meats available on the market include pork,
There are a wide variety of beef, chicken, etc., and these are called block meat, sliced meat, minced meat, etc., cut into small pieces according to cooking, and sold at meat retail stores and supermarkets. In addition, as a uncooked processed meat, a pack for stir-fried vegetables with freshly minced meat as well as minced vegetables, wrapping freshly sliced meat around asparagus, or skewing raw meat and vegetables such as leek cut into bite-sized pieces Some products, such as processed foods, increase the commercial value by combining raw meat with other ingredients.
There is also processed meat cooked with a sauce or spices such as salt and pepper or chopped flavored vegetables, which is intended to be cooked at home.

[0003] These meats are generally stored refrigerated in order to enhance their preservability, but are generally liable to deteriorate or discolor even under such refrigerated storage. Here, the alteration of meat is generally greatly affected by temperature, pH, etc., and is performed enzymatically or non-enzymatically. In addition, protein degradation is generally metabolized by enzyme activity and oxidation progresses, and freshness decreases. However, lipid peroxide generated by lipid oxidation causes structural changes due to denaturation and inactivation of enzyme protein. And rot due to bacterial contamination are known. In particular, sliced meat or the like having a large surface area or surface area of block meat has a large change in color tone such as browning or fading with time. Changes in the color tone of meat are inevitable during the distribution stage and the sales process, and maintaining a good red color tone for a long time is regarded as important both in terms of quality control and commercially.

[0004] In order to suppress the growth of mold and bacteria that spoil the food,
Addition of preservatives such as benzoic acid, sodium benzoate, o-phenylphenol, etc., and prevention of oxidation of erythorbic acid, α-tocophenol, etc. to suppress fading, discoloration and peroxide formation during storage of food There is a method of adding a coloring agent, such as sodium nitrite or potassium nitrate, which reacts with a pigment in food to develop color and stabilizes the red color of meat products. In addition, meat and processed meat contain a large amount of lipids, mainly myoglobin, in both lipids.Nitrous acid is applied to myoclobin, a meat pigment, to form nitrosomyoglobin having a chromophore. You. Further, when a stable meat pigment such as nitrosomyoglobin is produced, the oxidation catalytic activity is completely lost, and fixing of the meat pigment with nitrous acid simultaneously suppresses autoxidation of fat contained in meat. For this reason, nitrous acid treatment has been conventionally performed frequently.

[0005]

However, meat is a food that is continually eaten for nutritional purposes, and is a side material that is eaten with other foods. Additives used for the purpose of preserving meat, preventing deterioration, preventing discoloration, etc. are also used to prevent accumulation in the body and unexpected interactions due to multiple additives.
It is preferable that the amount and the type of the chemical are reduced and the chemical is excellent in safety. Further, the change in the color of the meat is not only an index of the commercial value, but also an index for directly displaying the freshness of the meat itself. When the coloring process using the nitrous acid is performed, even if the freshness of the meat itself is reduced, it may be determined that the meat has high freshness from the flesh color. Therefore, from the current situation, there is a demand for a method for preventing discoloration that can prevent discoloration, which is an indicator of freshness of meat, and prevent deterioration of the meat itself and maintain freshness.

[0006]

The above object is achieved by the following (1).
(4) is achieved.

(1) A solution containing one or more lactic acid salts or a solution containing one or more lactic acid salts and lactic acid in meat, wherein the concentration of lactic acid and its salt is 15 to 6
A method for preventing discoloration of meat, which comprises applying 0% by weight.

(2) A solution containing one or more lactic acid salts or a solution containing one or more lactic acid salts and lactic acid in meat, wherein the concentration of lactic acid and its salt is 15 to 6
A method for preventing discoloration of meat, comprising impregnating 0% by weight.

(3) The method for preventing discoloration of meat according to (1) or (2), wherein the salt of lactic acid is at least one selected from the group consisting of sodium lactate and potassium lactate.

(4) The method for preventing discoloration of meat according to any one of the above (1) to (3), wherein the meat is meat for processing. Hereinafter, the present invention will be described in detail.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION There is no particular limitation on the kind of meat to be subjected to the method for preventing discoloration of the present invention and the state before the method for preventing discoloration is carried out. Since the present invention is a method for preventing discoloration of meat, the meat before treatment is raw meat and deteriorates,
There is no particular limitation as long as it is not discolored. Therefore, meat includes various meats such as pork, beef, chicken, sheep, boar, horse meat, and venison. These meats may be in any location, and may be in blocks or slices. Further, the state of storage, such as whether the state before the treatment is unfrozen, a thawed thing of a frozen thing, or a refrigerated matter, does not matter.

In the present invention, a solution containing one or more lactic acid salts or a solution containing one or more lactic acid salts and lactic acid is used because lactic acid and its salts are edible organic acids. It is. Examples of such organic acids include, in addition to lactic acid, organic carboxylic acids such as citric acid, isocitric acid, succinic acid, fumaric acid, malic acid, etc., adipic acid, glucono delta lactone, gluconic acid, tartaric acid, acetic acid, etc. Can be exemplified. Of these, lactic acid is used in the present invention. Examples of the lactic acid salt include a sodium salt, a potassium salt, and a calcium salt. In the present invention, the salt of lactic acid is preferably a sodium salt, a potassium salt, or a calcium salt. More specifically, sodium lactate or potassium lactate is preferred. This is because their taste is light salty and can be used at a higher concentration than salt. Moreover, since the odor is small, the taste of meat is hardly changed. In addition, since the solution can be easily prepared, the workability is excellent.
In the present invention, one of these may be used alone, or two or more thereof may be used in combination. Lactic acid can be more effectively used to prevent discoloration of meat by using it in combination with its salts than using lactic acid alone. It is thought that the combined use of lactic acid and a salt thereof exerts a pH buffering action and improves meat preservability.

The lactic acid or salt thereof used in the present invention provides
It is not clear why meat discoloration is prevented.
However, as one of the reasons, it is considered that a thin protective film is formed on the meat surface by the sodium lactate or the like. As a result, it is considered that oxidation of the whole meat is suppressed, freshness of the meat is maintained, and discoloration is prevented. In this regard,
Prevention of discoloration by lactic acid or the like is a method of maintaining freshness in that discoloration of the meat itself is prevented. Furthermore, lactic acid or a salt thereof used in the present invention has a bacterial growth inhibitory action. It is considered that the freshness of the meat is maintained as a result of suppressing the growth and metabolism of putrefactive bacteria and the like attached to the meat surface. That is, it is considered that not only the antioxidant effect but also the growth inhibitory effect of the bacteria are integrated, and as a result, freshness is maintained and discoloration is prevented. Furthermore, lactic acid and the like used in the present invention are in vivo substances and have high safety. Moreover, it does not adversely affect the texture in terms of taste and smell. This means
This is an excellent advantage as an additive for meat that is eaten regularly. In addition, lactic acid and salts thereof can be easily converted into a solution, and they are excellent in that they can be easily used for preventing discoloration of meat.

The lactic acid and the like used in the present invention do not have a coloring effect on meat. For this reason, it is essentially different from a chemical such as nitrous acid, which is called freshness preservation only for the rotting meat only by coloring.

As a solution for dissolving one or more of the above-mentioned salts of lactic acid or one or more salts of lactic acid and lactic acid, water, ethanol, glycerin, propylene glycol or the like may be used as long as the solution is edible. If lactic acid or its salt can be dissolved,
More than one species may be used in combination.

The total concentration of lactic acid and its salt in a solution in which one or more salts of lactic acid or one or more salts of lactic acid and lactic acid are dissolved can be appropriately selected according to immersion, application, or immersion time. It is preferably 15 to 60% by weight, more preferably 17 to 50% by weight.
%, Particularly preferably 17 to 30% by weight. Within this range, meat having an excellent color and texture can be provided, which has an excellent discoloration prevention effect and does not change the taste of the meat.

In the solution for dissolving one or more lactic acid salts or one lactic acid salt and lactic acid used in the present invention, various additives may be added as needed without departing from the object of the present invention. An agent can be compounded. For example, synthetic pastes such as alginate and CMC, potassium sorbate as a preservative, ascorbic acid, and polymerized phosphate as an antioxidant can be used. Also, salt, Western sake,
Spices and spices can also be added.

The meat to be used in the present invention may be block meat or sliced meat.
It is preferable to treat with a solution dissolving lactic acid with one or more kinds or one salt of lactic acid. This is to prevent air oxidation, deterioration, and discoloration due to the processing of the slice and the like as much as possible. For the same purpose, the meat to be treated is preferably stored at a low temperature. Further, the temperature of the solution containing lactic acid or a salt thereof is also preferably low, preferably 1 ° C. to room temperature,
More preferably, it is 2 to 20 ° C, particularly 2 to 10 ° C.

In the present invention, a solution containing one or more lactic acid salts or a solution dissolving one lactic acid salt and lactic acid is applied to meat. The method of application includes impregnation.
This is because the solution is applied to the entire meat surface by impregnation and immersion, and an excellent discoloration preventing effect is exhibited. In addition to the immersion, the above solution can be applied to the meat surface by a method such as spraying or painting with a brush. In the method of the present invention, it is preferable to impregnate and soak meat in the above solution. This is because large-scale processing and uniform processing are possible.

The meat impregnation time is not particularly limited as long as it is 10 seconds or longer, but long-term immersion is not preferable because the meat is dehydrated and the texture is reduced. Therefore, generally 10
The time is preferably from 60 to 60 minutes, more preferably 30 to 60 minutes.
Seconds to 30 minutes, especially 30 seconds to 10 minutes. After immersion, excess water is preferably removed and then refrigerated.
Further, it is more preferable that the meat treated with the lactic acid or a salt-containing solution thereof is refrigerated after sealing. This is because air oxidation can be prevented and enzymatic oxidation and the growth of bacteria and bacteria can be effectively prevented by low-temperature storage.

The method for preventing discoloration of the present invention can easily prevent discoloration of various meats including sliced meat. As such meat, in addition to those sold as meat alone,
The present invention is also applicable to processing meats and the like to be put together with other ingredients. Examples of such processed meat include processed meat using processed foods such as minced meat, sliced meat and the like, types of meat such as pigs, cows and sheep, and frozen or refrigerated foods. Regardless of the application.

As such meat for processing, specifically,
Processed meat seasoned with sauce, salt, pepper, flavored vegetables, etc., processed meat that has been subjected to the method for preventing discoloration of the present invention, and vegetables, and packed vegetables for stir-fried vegetables. and so on. Furthermore,
The meat and vegetables are skewered for skewering, grilled grilled meat, carrots, burdock, asparagus, green beans, bamboo shoots, etc. You can also. These may be refrigerated foods, frozen foods and the like as described above.

[0023]

The present invention will be described more specifically below with reference to examples. Here, “%” indicates “% by weight”. (Example 1) Sliced frozen pork was thawed in a refrigerator at a temperature of 5 ° C. This was immersed in a sodium lactate (SL) aqueous solution having the concentration shown in Table 1 in a refrigerator for 5 minutes, and then excess water was removed, vacuum-packaged and stored at 5 ° C. In addition, what was impregnated using 0.2% of tocopherol (VE) instead of sodium lactate was similarly preserved.

On the other hand, the sliced frozen pork was thawed in a refrigerator, and an aqueous solution of sodium lactate having the concentration shown in Table 1 was sprayed on the whole. Then, excess water was removed, vacuum-packaged, and stored at 5 ° C. Sliced frozen pork is thawed in a refrigerator, not subjected to sodium lactate (SL) aqueous solution treatment, and vacuum-packaged and stored at 5 ° C. as a control. Observation of discoloration 2 days and 5 days after storage, respectively did.
Table 1 shows the results.

[0025]

[Table 1]

(Example 2) Commercial raw beef was sliced and immersed in an aqueous solution of sodium lactate (SL) having the concentration shown in Table 2 for 1 minute at room temperature. Saved in.

On the other hand, commercially available raw beef was sliced, and this was added to an aqueous solution of potassium lactate (KL) having a concentration shown in Table 2 at room temperature.
After immersion for 5 minutes, remove excess moisture, vacuum package and 5 ° C
Saved in. Discoloration was observed 2 days after storage and 5 days after storage for each slice of commercially available raw beef stored in a vacuum and stored at 5 ° C. as a control. Table 2 shows the results.

[0028]

[Table 2]

Example 3 Sliced pork immersed in a 25% aqueous sodium lactate solution of Example 1 was stored at a temperature of 10 ° C., and the number of viable bacteria was measured. As a control, which was not treated with the aqueous solution of sodium lactate, 0,
The viable cell count was measured on days 2 and 5. Table 3 shows the results.

[0030]

[Table 3]

Example 4 The sliced pork immersed in the 25% aqueous sodium lactate solution of Example 1 was stored at a temperature of 10 ° C. and the peroxide value was measured. Peroxide values were measured on days 0, 2, and 5 after each storage, with the control not treated with the aqueous sodium lactate solution as a control. Table 4 shows the results. The peroxide value was measured according to the method of Food Sanitation Inspection Guideline, RIKEN (Japan Food Sanitation Association).

[0032]

[Table 4]

(Results) (1) From Example 1, an excellent meat discoloration preventing effect was observed by both immersion and spraying. When a sodium lactate aqueous solution was used, the same level of discoloration preventing effect was observed as when no aqueous solution was used and when tocopherol, which is an antioxidant, was used.

(2) From Examples 1 and 2, according to the method for preventing discoloration of meat according to the present invention, an excellent discoloration preventing effect is achieved for any kind of meat such as beef and pork. Was done.

(3) From Example 3, it was confirmed that sodium lactate used in the present invention has a bacterial growth inhibiting effect. As a result, not only discoloration of meat but also rot by bacteria were prevented, and it was confirmed that an excellent freshness maintaining effect was exhibited.

(4) From Example 4, it was found that the meat treated with sodium lactate used in the present invention had a small peroxide value after storage and effectively prevented autoxidation of the meat. Thereby, it was considered that the deterioration of the meat was prevented and the discoloration of the meat was also prevented.

[0037]

According to the present invention, discoloration of meat can be prevented by a simple method. The discoloration prevention method of the present invention is a method excellent in terms of safety and hygiene in that the discoloration of meat is prevented as a result of suppressing the deterioration of the meat itself by differentiating the mechanism and the like from the conventional addition of a color former, etc. It is.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yohei Furuta 2-13-13 Umeda, Kita-ku, Osaka-shi, Osaka Osaka Shinsankei Keizakurabashi Building 11F Musashino Shoji Co., Ltd. Osaka Sales Office

Claims (4)

[Claims] 1. A solution containing one or more salts of lactic acid or a solution containing one or more salts of lactic acid and lactic acid in meat, wherein the concentration of lactic acid and its salt is 15 to 60% by weight. A method for preventing discoloration of meat, which comprises applying an object. 2. A solution containing one or more lactic acid salts or a solution containing one or more lactic acid salts and lactic acid in meat, wherein the concentration of lactic acid and its salt is 15 to 60% by weight. A method for preventing discoloration of meat, characterized by impregnating the meat. 3. The method for preventing discoloration of meat according to claim 1, wherein the salt of lactic acid is at least one selected from the group consisting of sodium lactate and potassium lactate. 4. The method for preventing discoloration of meat according to claim 1, wherein the meat is meat for processing.