RU2512362C2 - Method for storage of animal meat under cool conditions - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat-processing industry, in particular - to methods for meat raw materials storage. The method envisages meat treatment with an antiseptic agent before cooling. The antiseptic agent used is represented by a mineral salts concentrate produced after dairy whey electrodialysis using a MEGAtype installation with cationite and anionite membranes after dilution with distilled water at a ratio of 1:2. The concentrate contains: dry substances - 3.2…7.5%, ash - 2.0…6.0%, calcium - 900…1000 mg%, potassium - 2,000…3,000 mg%, magnesium - 150…200 mg%, sodium - 800…900 mg%, phosphates - 25.0…60.0 mg%, chlorides - 2,500…2,700 mg%, sulphates - 340…370 mg%, pH - 5.0…5.7.

EFFECT: method ensures enhancement of meat storage efficiency in terms of its quality indices, reduction of specific electric energy expenses and of total microbial contamination.

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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]. Such meat is considered a higher quality product than frozen. 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 a fraction of electroactivated water at pH 2.0 before cooling. An aqueous solution of sodium chloride with a concentration of up to 50 g / l was used as the initial solution [3]. 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 (beef), in which before cooling it was treated with an antiseptic composition of anolyte and bischofite in a ratio of 85-95: 5-15 wt.%. An 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 redox potential (ORP) (relative to the silver-silver reference electrode) + 1100 ... 1200 mV and the content of active chlorine (mainly in the form of sodium hypochlorite) 300 ... 500 mg / l, and bischofite was added to the prepared anolyte.

Beef samples (half carcasses) were treated with the prepared composition from anolyte and bischofite by irrigation for 10 minutes. They were stored at a temperature of 0 ... + 6 ° C for 16-20 days until a sharp (20-30%) change in the microbial contamination of meat, but other meat quality indicators were not given [4].

The disadvantages of the process: high costs of reagents, corrosive solution.

In another description of the patent [5], meat (pork) was treated with a neutral anolyte obtained at the electrochemical processing unit (ECHO) before cooling by electroactivation of a solution of sodium chloride with a concentration of 4-5 g / l. The installation included a diaphragm electrolyser-activator containing a titanium cathode, an oxide-ruthenium-titanium anode and a ceramic diaphragm in the form of several modules, for example, the STEL-1 OH-120-01 installation. A neutral anolyte was obtained at a ratio of anolyte: catholyte duct speeds of 10-14: 1 and a temperature of 20 ... 25 ° C, it had a pH of 7.3-7.8, an ORP of + 560 ... + 745 mV and an active chlorine content of 90 ... 110 mg / l

The pork sample was treated with a neutral anolyte by immersion for 8-10 minutes, and after draining it was stored at a temperature of -1 ... + 1 ° C for 20 days. It was established by analysis of meat that the protein content in the experimental version was higher by 0.67% (rel.), The digestibility was less by 15% (rel.) To the control (meat without processing), i.e. efficiency was relatively low.

A method is described for treating beef before storing an anolyte of an electroactivated sodium sulfate solution with a concentration of 8-9 g / l [6, prototype] before cooling with anolyte - the solution was electrically treated in a plant with a vertical flow diaphragm electrolyzer with a titanium cathode and oxide ruthenium-titanium anode (ORTA) and ceramic a diaphragm with an interelectrode gap of 3 mm at anolyte and catholyte flow rates of 6 ... 8 l / h at a current density of 0.03-0.10 A / cm ² and a temperature of 20 ... 30 ° C. An anolyte of sodium sulfate was obtained with a pH of 2.0 ... 2.3, an ORP of + 900 ... + 1100 mV and an oxidant content of 4–10 mg / l of active oxygen. The conductivity of the anolyte is 4-5 mS / cm.

An anolyte was treated with a beef sample before cooling by immersion for 5-7 minutes, then stored in a refrigerator at a temperature of + 3 ... + 5 ° С. In the control embodiment, the meat sample was treated with water. After 18 days of storage, meat quality was assessed. Both samples of meat had a red-brown color, a crust of drying, retained a consistency. The control had a more intense color of meat than in the experimental version. The chemical composition of the samples is shown in table 1.

Table 1 Indicators Control option Experimental option Content: protein,% 19.15 19.73 amino ammonia nitrogen, mg / 10 ml extract 1.80 1.26 digestibility 36.12 35.37 pH 6.0 5,4

According to table 1, the meat in the experimental version compared with the control had higher quality indicators:

- the protein content was greater by 3.0% (rel.);

- digestibility was 2.1% less (rel.);

- amino-ammonia nitrogen was less by 30% (rel.), which indicates the inhibition of the process of protein autolysis.

According to the calculation, the anolyte (taking into account the dilution of the initial solution) contained about 137.7 mg% sodium ions Na ⁺ and 287.3 mg% sulfate ions SO ₄ ^2- .

The disadvantages of the method: the relatively low efficiency of meat storage in terms of quality, including according to the relatively low protein content to the control, 3.0% (rel.) and meat digestibility, 2.1% (rel.); relatively low conductivity of the solution and relatively high energy consumption per unit of solution due to the low concentration of sodium sulfate salt (not more than 0.9%).

In addition, the corrosion resistance of the installation anode is insufficient, because such an anode is resistant mainly in solutions containing chloride ions.

The technical solution is to increase the efficiency of the meat storage process with improved quality indicators, increase the corrosion resistance of the anode, and reduce energy consumption.

This is achieved by the fact that for pre-processing beef before cooling, a mineral salt concentrate is used - a by-product of the processing of whey by the electrodialysis method, after dilution with water in a ratio of 1: 2. Whey due to the presence of minerals (up to 0.8 wt.%) Has limited use.

The average mineral composition of whey according to our data (wt.%): Calcium - 0.358, potassium - 1.427, magnesium - 0.045, sodium - 0.513, phosphorus - 0.472. Organic composition (wt.%): Lactose - 4.2, proteins - 0.7 (the main components of cheese whey), milk fat - 0.7, solids 7.8 with an acidity of 15 ... 25 ° T and a density of 1027 kg / m ³ .

Demineralized whey is used for the production of dairy, confectionery and other products. Currently, in a number of dairy plants in Russia, whey is subjected to electrodialysis treatment [7, 8]. In particular, whey electrodialysis is carried out at the Budyonovsk dairy plant at an industrial installation of the MEGA type (Czech Republic), model P-15EDR-11 / 250-0.8, with a capacity of 10 t / h of initial whey and working solution. The installation includes an electrodialysis apparatus with a cathode, anode and 250 chambers of desalination and concentration of mineral salts in an alternating order. The average current is 30 A.

The chambers are separated by gaskets and cationic and anionic membranes of the RALEX SM and RALEX AM type based on polyethylene with PAX PES reinforcing fabric 0.5 mm thick (in dry form) with exchange groups RSO ₃ ^- and R (CH ₃ ) ₃ N ⁺ [8] . During the initial period of demineralization of serum, monovalent ions are removed - sodium, potassium, chlorides, which most strongly affect the taste of the serum. Then divalent cations (calcium, magnesium) and anions - phosphates and lactates are removed. Lactic acid is removed at a rate intermediate between mono- and divalent inorganic anions. Trace elements (iron, zinc, copper, manganese) remain in serum. The unit operates with a demineralization level of 50%. Studies have established that whey electrodialysis does not significantly affect the quality and content of whey proteins, lactose, and vitamins. Loss of protein is 2-3%, and non-protein nitrogen 25%, lactose 6% (with a demineralization level of 90%). Electrodialysis is economically justified at a demineralization level of up to 70%. In fact, electrodialysis treatment is similar to the process of electroactivation, because during electrical treatment, including in a solution of mineral substances, the dissociation of substances intensifies, the hydration shells of ions and solvent water molecules are activated with the formation of active charged and uncharged ion particles, molecules, and radical ions with biocidal activity. A by-product of electrodialysis is a mineral salt concentrate that is currently not used and discharged into the sewers, polluting the environment and leading to additional costs. The conductivity of the concentrate (determined experimentally) is 20-22 mS / cm. The average mineral composition of the concentrate after electrodialysis of whey (according to the data of the Budyonovsky milk plant and our chemical analysis data) is given in Table 2.

According to well-known methods, the content of proteins (and the products of their hydrolysis) of 0.30 ... 0.70% and the presence of ammonia nitrogen were determined. The mineral concentrate can be condensed by evaporation from a dry matter content of 3.0 to 8.5%.

A solution of mineral substances processed the beef samples before storage in a refrigerated state by spraying for 1-2 minutes and subsequent storage in the refrigerator (in porcelain cups) at a temperature of + 1 ... + 3 ° С. In the control, the sample was treated with sterile distilled water. Storage was carried out for 14 days, then quality indicators were evaluated. Received positive results.

Example. A mineral salt concentrate was obtained and delivered from the Budyonovsk dairy plant of the following composition: solids 3.3%, ash 5.5%, calcium 0.97, potassium 2.8, magnesium 0.18, sodium 0.90, phosphates 0, 06, chlorides 2.6, sulfates 0.35, pH 5.5 (protein content 0.7%), ORP +500 mV, mixed with distilled water in a mass ratio of 1: 2. The conductivity of the diluted concentrate is 7.1 mS / cm. Beef samples from gobies of Kazakh white-headed breed from Shurupovskoye Volgograd Region OJSC were treated with a given volume of sterile distilled water (control), in the experimental version they were sprayed with additional diluted concentrate for 1-2 minutes and after draining, the samples in porcelain cups were stored in a refrigerator at a temperature of + 1 ... + 3 ° C. Meat samples were washed with a predetermined volume of sterile distilled water and then the total microbial contamination was determined by a known method (dilution, seeding, incubation and counting the number of microorganisms).

After 14 days of storage, the quality of the samples was evaluated (Tables 3, 4).

Table 3 Organoleptic indicators Indicator control option experimental option Appearance, surface color Drying crust darkened, slightly sticky Drying crust of pale pink color Cut surface Wet, leaves a damp spot on filter paper, sticky Wet, leaves a damp spot on filter paper Consistency On the cut, the meat is flabby, the fossa formed when pressed with a finger does not align On the cut, the meat is relatively dense, elastic, the fossa formed when pressed with a finger aligns slowly Smell Slightly sour Beef specific

Table 4 physical and chemical indicators Indicator control option experimental option Moisture% 69.37 66.87 Protein,% 15.73 18.86 Ash% 1,02 1,04 Amino-ammonia nitrogen, mg / 10 ml extract 1.96 1.65 Digestibility,% 40.39 38.98 Total microbial number (TBC), CFU / cm ³ 26.010 ⁷ 7.310 ⁷

As can be seen from the data in Tables 3 and 4, in the experimental version the meat has higher quality indicators, including according to organoleptic indicators, the protein content is more than control by 18.4% (rel.), solids - by 4.9% (rel.), the digestibility is less than control by 3.5% (rel.), the content of amino-ammonia nitrogen is less control by 15.8% (rel.). The total microbial number (TBC) in the experimental version is 3.56 times less than in the control. Compared to the prototype, the meat quality is higher: the protein content to the control is 18.4% versus 3.0%, the digestibility is lower than in the control, by 3.5% against 2.1%. Additionally, data on TBCs are provided.

Relatively higher electrical conductivity allows for a lower specific electricity consumption (due to the higher concentration of mineral substances (ash) 2.0 ... 6.0 versus 0.9%).

Thus, the proposed method allows to increase the efficiency of meat storage (in terms of quality) and to reduce the specific energy consumption, to reduce the total microbial contamination.

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. - 196 p.

3. Gorbatov V.M. and others. Activated aqueous solutions and the possibilities of their use in the meat industry. Overview information. TSNIITEIMIMasomolprom. - M., 1986. - P.27.

4. Pat. Russian Federation №2214713, 2002 IPC A23B ^_4/08.

5. Pat. Russian Federation №2341962, 2007 IPC A23B ^_4/08.

6. Pat. Russian Federation №2379898, 2008 IPC A23B ^_4/08.

7. Evdokimov I.A. and other Electrodialysis of whey. - Georgievsk, 2009 .-- 248 p.

8. MEGA. Heterogeneous ion exchange membranes RALEX (electronic resource), address: http // www.mega.cz (from 03.04.12).

9. Osadchenko I.M., Gorlov I.F. Technology for the production of electroactivated water, aqueous solutions and their application in the agricultural sector: Monograph. - Volgograd: Volgograd Scientific Publishing House, 2010. - 92 p.

Claims (1)

A method of storing meat in a cooled state by treating it with an antiseptic before cooling, characterized in that a concentrate of mineral salts is used as antiseptic after electrodialysis of whey with a solids content of 3.2 ... 7.5%, ash - 2.0 ... 6 , 0%, calcium - 900 ... 1000 mg%, potassium - 2000 ... 3000 mg%, magnesium - 150 ... 200 mg%, sodium - 800 ... 900 mg%, phosphates - 25.0 ... 60.0 mg%, chlorides - 2500 ... 2700 mg%, sulfates 340 ... 370 mg%, pH - 5.0 ... 5.7, obtained at the installation of the type "MEGA" with cation exchange resin and anionite membrane from whey After dilution with distilled water in a ratio of 1: 2.