RU2625496C1 - Method for storing meat of animals in chilled state - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for storing meat of animals in the chilled state by pre-treatment with an antiseptic preparation - anolyte of 0.5 g/l solution of sodium acetate, acidified with acetic acid to the pH of 3.5-4.0, the redox potential of 300-400 mV, obtained in a non-current-type cell of the "MELESTA" device with the pH of 3.0-3.7, the redox potential of +720 - +734 mV, and storage for 7 days at the temperature of +3 - +4°C.

EFFECT: method allows to reduce the costs for reagents and maintenance, to reduce the anolyte corrosiveness and to improve the environmental safety of processes, to improve the meat quality, to expand the assortment of antiseptics.

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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 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 and amino acids, by the multiplication of putrefactive microorganisms on the surface of the meat, are inhibited. For these reasons, the shelf life of meat (carcasses, half carcasses) is limited: beef up to 10-16 days, pork 7-14 days at a temperature of -1 - + 1 ° C.

Known methods for storing animal meat in a refrigerated state with pre-treatment with solutions of antiseptics - acetic acid or chlorine water. [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 is pre-treated with anolyte of activated water with a pH of 2 in a NaCl solution of up to 50 g / l. [3] The shelf life was extended by several days.

There is a known method of storing animal meat, in which an electrochemically activated (ECA) solution of sodium chloride 4-5 g / l of neutral anolyte with a pH of 7.3-7.8, redox potential (ORP) + 540-745 was used for processing before storage mV (CSU) with an active chlorine content of 90-100 mg / l with storage at a temperature of -1 - + 1 ° C. [4, prototype] ECA was performed in a STEL 10N - 120-01 flow-through type electroactivator with a catholyte to anolyte flow rate ratio of 10-14: flow rate of 10-14 and 1 l / h, respectively, using a water-jet pump in the installation.

Meat samples were examined for quality indicators, including according to the content of proteins, moisture, amino nitrogen, and digestibility before and after storage (in the control, sample processing was not performed). Processing samples of meat (pork) was carried out by immersion for 8-10 minutes, after draining the solution they were placed in porcelain cups and stored in the refrigerator for up to 20 days.

After storage, it was found that the meat sample treated with neutral anolyte was of higher quality. The protein content in relation to the control variant was 0.1% higher, the dry matter content was 2.1% higher, and the urea content was 30 mg / kg lower.

The disadvantages of the method:

- the use of a flow-through installation of the STEL 10N-120-01 type is associated with an increase in the cost of reagents, water and maintenance (relatively high costs of reagents due to increased consumption of sodium chloride, solvent);

- high content of active chlorine in the neutral anolyte, which creates a corrosive environment for the operation of the equipment and environmental hazard;

- relatively low quality of meat due to the low safety of protein and solids.

The technical result is a reduction in the cost of material resources and maintenance, a decrease in the corrosion activity of anolyte and an increase in environmental safety, an increase in the quality of meat after storage, and an expansion of the range of antiseptics.

This is achieved by the fact that ECA was subjected to an aqueous solution of 0.5 g / l sodium acetate, acidified with acetic acid to a pH of 3.5-4.0 and an ORP of 300-400 mV in a device with a MELESTA non-flow type electrolyzer with the following parameters: strength current 0.20-0.25 A, voltage 41-42 V, temperature 20-24 ° C for a duration of 40 min.

In this mode, solutions of the following quality were obtained:

In the anolyte, 10–11 mg / L of oxidants were detected in terms of “active” oxygen. The device was modernized by us in this way: the lid covered a part of the top of the vessel, the rectifier was taken from the BCA-5K type, which made it possible to observe and control the ECA process, process parameters. [5]

Samples of fresh pork weighing 0.4-0.5 kg were processed in two versions: in the control version, the meat sample was not processed, in the experimental version, it was treated with anolyte by immersion for 10 min, then after draining the samples were placed in dry porcelain cups, then the samples covered with filter paper (without touching the meat tissue), placed in a refrigerator and stored at a temperature of +3 - + 4 ° C for 7 days.

After storage, the samples were subjected to quality assessment by organoleptic characteristics and chemical composition by known methods in duplicate. The quality of the meat samples in appearance, structure, color was of equally satisfactory quality. The prototype was lighter red. No signs of mold were found. The best result in chemical composition was in the experimental version.

Example 1

Preparation of ECA anolyte solution. 660 ml of a solution of 0.5 g / l sodium acetate acidified with acetic acid to pH 3.8, an ORP of 362 mV were loaded into a MELESTA electrolyzer with a tarpaulin diaphragm, 330 ml of the same solution (from the prepared solution into 1 L volumetric flask). Conducted electrical processing (ECA) with a current of 0.2-0.25 A, voltage 41 V, at a temperature of 22-24 ° C for 40 minutes 2 ECA operations were performed to obtain 660 ml of anolyte. Anolyte with a pH of 3.3 and an ORP of +725 mV was obtained, containing 11 mg / L of active oxygen.

Example 2

Samples of pork weighing 0.4-0.5 kg in two versions: in the control - without treatment, in the experimental version was immersed in anolyte for 10 minutes, then after the solution was drained, the samples were placed in porcelain dishes, weighed and stored for 7 days at a temperature of +3 ° C. After storage, meat samples were inspected, assessed for quality and chemical composition. The meat samples were visually about the same quality, the prototype meat was lighter red. No signs of mold were found.

As can be seen from the table, the best results were obtained in the experimental version compared to the control, including solids content is 2.2% higher, protein 0.6%, fat 0.2%, amino-ammonia nitrogen content less than the control 6 mg / 100 g, and digestibility 0.2%. Quality indicators compared with the prototype were higher: for protein (0.2% versus 0.1%), for solids (2.2% versus 2.1%).

Thus, the proposed method can reduce the cost of material resources and maintenance, reduce the corrosion activity of anolyte and increase the environmental safety of processes, improve meat quality, expand the range of antiseptics.

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. TSNIITEL Myasomolprom, M., 1986, p. 27.

4. RF patent №2341962, 2007, АВВ 4/08.

5. RF patent No. 2553238, publ. 06/10/2015.

Claims (1)

A method of storing animal meat in a cooled state by treating it with an antiseptic before cooling, characterized in that an anolyte of a solution of 0.5 g / l sodium acetate acidified with acetic acid to pH 3.5-4.0, ORP 300 was used as an antiseptic -400 mV obtained in a non-flow type electrolyzer of the MELESTA device with a pH of 3.0-3.7, an ORP of +720 - +734 mV and storage for 7 days at a temperature of +3 - + 4 ° C.