RU2593936C1 - Composition for poultry meat treatment - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to composition for poultry meat treatment. Composition contains, wt%: sodium lactate - 38.0-39.0; lactic acid - 15.0-16.0; acetic acid - 1.6-1.7; propionic acid - 0.6-0.7; polyhexamethylene guanidine hydrochloride - 0.1-0.4, water is rest.

EFFECT: providing intensified antimicrobial action of composition with respect to both real sanitary exponential microflora and opportunistic and pathogenic microorganisms, uniform wetting of treated surface, formation of barrier monomolecular layer and prolonged antimicrobial action, promoting improvement of quality and prolonged storage of poultry meat.

1 cl, 5 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the processing industry for using the composition in the processing of carcasses and parts of poultry carcasses, namely in the processing of poultry (chickens, broiler chickens) for meat in order to improve its quality and increase the duration of storage.

A known composition for processing poultry carcasses, including a buffer solution of carboxylic (lactic, acetic or propionic) acid and its sodium or potassium salt and sodium carboxymethyl cellulose, with active acidity (pH) from 2.8 to 3.2, which allows to increase the shelf life of meat up to 7 days (Application 2282953 United Kingdom, MKI A23B 4/12, publ. 04/26/1995).

The disadvantage of the composition according to this application is a rather acidic reaction of the medium (pH from 2.8 to 3.2), which does not correspond to the natural level of active acidity of the meat (from 5.8 to 6.2 pH units), which leads to undesirable changes in appearance and taste (bleaching and acidification).

A known composition for the protective coating of carcasses of slaughtered animals, including a bactericidal substance (polyguanidine compound or its mixture with dimethyldiallylammonium chloride), food acid and water, which allows to increase the shelf life of chilled chicken meat up to 15 days. (Patent No. 2268596 Russia, А23В 4/10, А23В 4/12, А23В 4/027, prior. May 17, 2004, published on January 27, 2006).

The disadvantage of the composition according to this patent is that the composition is characterized by a fairly acidic reaction of the medium (pH) from 2.3 to 2.7, contributing to a change in the active acidity of the meat in the acidic direction from the natural level, and leads to undesirable changes in appearance and taste.

The closest in technical essence to the present invention is a composition for processing poultry meat, including sodium lactate from 40.0 to 49.0%, lactic acid from 6.0 to 14.0%, acetic acid from 0.75 to 1.50 % and propionic acid from 0.25 to 0.50%, providing an increase in the duration of storage of chicken meat up to 10 days.

The disadvantage of the prototype is that the composition for processing does not effectively reduce the microbial contamination of poultry carcasses, as a result of which it does not provide a sufficient storage time.

The objective of the invention is the creation of an effective composition for processing poultry meat, providing an increase in its quality and increase the duration of storage.

The technical result of the invention is to increase the effectiveness of the composition to improve the quality of chilled poultry meat and increase the duration of its storage by enhancing the antimicrobial effect against sanitary-indicative and pathogenic microorganisms, uniform wetting of the treated surface and the formation of a monomolecular barrier layer.

According to the invention, this is achieved in that the composition for processing poultry meat, including an aqueous solution of sodium lactate, lactic acid, acetic acid and propionic acid, additionally contains polyhexamethylene guanidine hydrochloride in the following ratio, wt.%:

sodium lactate 38.0-39.0 lactic acid 15.0-16.0 acetic acid 1.6-1.7 propionic acid 0.6-0.7 polyhexamethylene guanidine hydrochloride 0.1-0.4 water rest

Moreover, the composition has an active acidity of 4.7 units. pH and use it in the form of a dilute aqueous solution of a mass fraction of from 1.0% to 1.5%.

The introduction of the optimal amount of polyhexamethylene guanidine hydrochloride into the composition and the selection of optimal values for the mass fraction of sodium lactate, lactic, acetic and propionic acids in its composition provide an increase in its antimicrobial effect in relation to both the actual sanitary-indicative microflora and conditionally pathogenic and pathogenic microorganisms, uniform wetting of the treated surface, the formation of a barrier monomolecular layer and prolongation of the antimicrobial effect of the composition.

All components of the composition individually are known as antimicrobial agents. At the same time, it was found that when they are introduced together in a certain ratio, an unexpected technical result occurs in comparison with the expected knowledge.

The conclusion about the quality and safety of poultry meat during storage was made on the basis of test results of organoleptic, microbiological, physico-chemical and chemical indicators in accordance with GOST R 51944-02, GOST R 53747-2009, GOST 7702.1-74 and GOST 23392-78.

To prepare the proposed composition for processing poultry meat, the calculated quantities, by weight, of an aqueous solution of lactic acid are fed into the apparatus, and with stirring, an aqueous solution of polyhexamethylene guanidine hydrochloride, sodium lactate, glacial acetic acid and propionic acid are fed into it, after which the resulting composition is thoroughly mixed. At the end of the cooking process, the active acidity (pH) of the composition is checked, which is 4.7 units. pH

The following table 1 shows examples of the composition of the proposed composition with different ratios of components.

Table 2 presents the characteristics of the proposed composition obtained in the above examples 1-3.

Table 3 gives a comparative description of the effectiveness of the use of aqueous solutions of the proposed composition and prototype to inhibit the growth of test cultures of the tested microorganisms E. coli, St. aureus, L. monocitogenes, Sal. typhimurium in concentration (250 CFU / ml) in accordance with MUK 4.2.1.1890-04 (Test methods for disinfectants to assess their safety and effectiveness, 1998). It was shown that aqueous solutions of the proposed composition are more effective against test cultures of the tested microorganisms.

The processing of poultry meat is carried out by immersion in a cooling medium containing from 1.0% to 1.5% of the proposed composition, or by irrigation with an aqueous solution of a mass fraction of 1.0% to 1.5% after cooling, then let the solution remaining on the surface drain after which the cooled processed meat is packaged and stored in the refrigerator at a temperature of from 2 ° C to 6 ° C for 15 days.

The results of determining the microbiological, physico-chemical and chemical quality indicators of chilled poultry meat treated with aqueous solutions of the proposed composition, give reason to believe that after 15 days. storage in meat there are no signs of spoilage (tables 4, 5).

The proposed formula provides an increase in the antimicrobial effect of the composition in relation to both the actual sanitary-indicative microflora and conditionally pathogenic and pathogenic microorganisms, uniform wetting of the treated surface, the formation of a monomolecular barrier layer and prolongation of the antimicrobial action, which contribute to improving the quality and increasing the duration of storage of poultry meat.

Claims (1)

Composition for processing poultry meat, including an aqueous solution of sodium lactate, lactic acid, acetic acid and propionic acid, characterized in that it additionally contains polyhexamethylene guanidine hydrochloride in the following ratio, wt.%:
sodium lactate 38.0-39.0 lactic acid 15.0-16.0 acetic acid 1.6-1.7 propionic acid 0.6-0.7 polyhexamethylene guanidine hydrochloride 0.1-0.4 water rest