RU2341962C1 - Method of animal meat storage in cooled condition - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: before cooling animal meat is processed with neutral anolyte with pH 7.3-7.8, ORP +560 - +745, containing active chlorine 90-110 mg/l, or catholyte with pH 9.5-10.5, ORP -250 - -300 mV, prepared on the base of cooking salt with concentration of 4-5 g/l.

EFFECT: reduction of expenses for reagents, decrease of anolyte corrosiveness, increase of meat quality.

Description

The invention relates to the meat processing industry, specifically to methods for storing meat raw materials.

A known method of storing animal meat by cooling it to a temperature close to the freezing temperature of the tissue fluid, that is, about 0 ° C [1]. At this temperature, processes in the thickness of the meat, accompanied by the breakdown of proteins, the destruction of amino acids and the multiplication of putrefactive microorganisms on the surface of the meat do not stop, but are inhibited. During storage, the accumulation of decomposition products of meat tissue occurs. These reasons determine the limited shelf life of meat: beef up to 10-16 days, pork 7-14 days, lamb 7-12 days at a temperature of 0 - + 1 ° C.

Known methods of storing animal meat in a refrigerated state, in which to increase the shelf life of the meat before cooling was treated with acetic acid or chlorine solution [2]. Due to their low efficiency, these methods are not widespread.

A method for storing animal meat in a refrigerated state is described, in which the meat was treated with an antiseptic agent, anolyte, and activated water fractions with a pH of 2 before cooling. At the same time, the number of microorganisms on the surface of the meat decreased, their growth was inhibited, the shelf life was extended by several days.

A known method of storing animal meat, in which, before cooling, the meat was treated with an antiseptic composition of anolyte and bischofite at a ratio of 85-95: 5-15 wt.%, And the anolyte was prepared in the anode chamber of a diaphragm electrolyzer with the addition of 8-9 g / l of sodium chloride ( sodium chloride) with a pH of 2.0-2.3 and a redox potential (redox potential relative to a silver chloride reference electrode) of 1100-1200 mV and an active chlorine content of 300-500 mg / l, and bischofite was added to the prepared anolyte. Prepared for storage meat (beef), for example, in the form of half carcasses was treated with the prepared composition from anolyte and bischofite by irrigation for 10 minutes or by immersion in a bath with a solution - composition for 3-7 minutes. They were stored at a temperature of 0 - + 6 ° C for 16-20 days until a sharp change (20-30%) in the microbial contamination of meat. Other meat quality indicators were not given [4].

The disadvantages of the process:

- high costs of reagents due to increased consumption of sodium chloride and bischofite;

- high content of active chlorine and low pH, which created a corrosive environment for equipment;

- relatively low functionality of the method due to the lack of data on the quality of meat during storage (except for microbial contamination).

The purpose of the invention is to reduce the cost of reagents, reduce the corrosiveness of anolyte, improve the quality of meat after storage in a refrigerated state.

The essence of the invention lies in the fact that the solution of sodium chloride with a concentration of 4-5 g / l is subjected to electrochemical treatment in a plant with a flowing diaphragm electrolyzer to obtain a neutral anolyte with a pH of 7.3-7.8, ORP +560 - +745 mV, active content chlorine 90-110 mg / l and catholyte with a pH of 9.5 ... 10.5 and ORP -250 - -300 mV. Meat raw materials are treated with a neutral anolyte or catholyte before storage in a refrigerated state at a temperature of -1 - + 1 ° С.

A decrease in the concentration of sodium chloride solution in the electric treatment mode with the production of a neutral anolyte and catholyte (with a ratio of anolyte to catholyte flow rates of 10-14: 1) reduces the cost of reagents and the corrosion activity of anolyte. Samples of meat before and after storage are examined according to quality indicators: organoleptic indicators, protein, amino nitrogen, urea, and digestibility. It was found that in the experimental samples of meat compared with the control (without treatment) after storage in a cooled state, there was a lower content of amino nitrogen and urea, which indicates a slowdown in the processes of enzymatic autolysis and a higher quality of meat. The protein content was higher, and the digestibility was lower, which indicates a better meat.

Example 1. Preparation of neutral anolyte and catholyte.

In an electrolytic cell with a diaphragm on a STEL-type plant, for example STEL-10N-120-01, a solution of sodium chloride with a concentration of 4.5 g / l at a current strength of 3 A, anolyte flow rate of 56 l / h, catholyte 4 l / h was subjected to electroactivation at a temperature of 20-25 ° C.

A neutral anolyte with a pH of 7.8, an ORP of +745 mV, an active chlorine content of 107 mg / L, and a catholyte with a pH of 10.2 and an ORP of -280 mV were obtained.

Example 2. Samples of pork meat weighing about 1 kg were treated with neutral anolyte or catholyte by immersion for 8-10 minutes, after draining the solution, the samples were stored in porcelain dishes in a refrigerator at a temperature of -1 - + 1 ° C, the control sample was not subjected to processing. The initial meat sample and samples after storage were tested for quality indicators according to existing methods.

Test options: I sample without treatment (control), II sample treated with neutral anolyte, III sample treated with catholyte.

The chemical composition of the original meat sample is presented in table 1.

Table 1 Indicator Value moisture% 76,2 protein,% 18.7 fat% 4.6 ash,% 1,0 urea, mg / kg 168 amino nitrogen, mg / kg 139

The meat quality indicators after 20 days of storage are shown in table 2

table 2 Indicator I option II option III option moisture% 68,4 66.3 61.0 protein,% 15.0 15.1 16,0 urea, mg / kg 210 180 186 amino nitrogen, mg / kg 175 136 158 digestibility,% 38.6 32.8 36.9

All meat samples after storage had satisfactory organoleptic quality indicators: light brown color, the smell characteristic of the meat smell, lack of mold and rot.

The use of a neutral anolyte with a pH of 7.3, an ORP of less than +560 mV and an active chlorine content of less than 90 mg / l leads to a decrease in quality indicators.

Thus, the processing of meat before cooling with a neutral anolyte or catholyte with the given quality indicators allows to reduce the cost of reagents (sodium chloride and bischofite), reduce the corrosiveness of the anolyte, improve the quality of meat, use both fractions of an electrochemically activated aqueous solution - neutral anolyte and catholyte.

Information sources

1. Zhuravskaya N.K. and others. Technochemical control of the production of meat and meat products, M .: 2001, p. 43.

2. Zayas Yu.F. The quality of meat and meat products. M .: Light industry, 1981, p.196.

3. Gorbatov V.M. and others. Activated aqueous solutions and the possibilities of their use in the meat industry. Overview information, TsNIITEImyasomolprom. M .: 1986, p.27.

4. Pat. RF №2214713, 2002, MKI А23В 4/08.

Claims (1)

A method of storing animal meat in a cooled state by treating it with an antiseptic before cooling, characterized in that a neutral anolyte with a pH of 7.3-7.8 and a redox potential of (+560) - (+ 745) mV is used as an antiseptic , the content of active chlorine 90-110 mg / l, or catholyte with a pH of 9.5-10.5, redox potential (-250) - (- 300) mV, prepared on the basis of a solution of sodium chloride with a concentration of 4-5 g / l