Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure

Abstract

The invention discloses a composite biological bacteriostatic agent and a method for controlling cooled-meat decay through the synergy of same and superhigh pressure. The composite biological bacteriostatic agent for controlling cooled-meat decay comprises the following bacteriostatic agents in portion by weight: 0.01 to 0.02 portion of egg white lysozyme, 0.005 to 0.01 portion of chitosan, 0.001 to 0.002 portion of nisin, and the balance being sterile water. The method for controlling cooled-meat decay through the synergy of the composite biological bacteriostatic agent and superhigh pressure comprises the following steps that: a, cooled meat subjected to acid discharge is soaked in the composite biological bacteriostatic agent for 1 minute, or a composite biological bacteriostatic agent solution is put in a sterilized spray can and uniformly sprayed on the surface of a meat lump; b, the cooled meat treated in a step a is leached and packaged in vacuum; and c, the cooled meat packaged in a step b is kept under the pressure between 100 and 180 MPa for 5 to 15 minutes, and then the pressure is released. The method has the advantage of combining a biological preservation technique with a food superhigh pressure technique for the freshness keeping and tenderization of the cooled meat so as to improve the safety and eating quality of the cooled meat.

Description

Technical field [0001] The invention relates to a composite biological bacteriostatic agent for controlling spoilage of chilled meat, and a method for synergistically controlling the spoilage of chilled meat with the composite biological bacteriostatic agent and ultra-high pressure. Background technique [0002] Currently, hot fresh meat, chilled meat and frozen meat are the three forms of raw meat consumption. The meat temperature of hot fresh meat is relatively high, and changes with environmental temperature. It has poor sanitary conditions and is easily contaminated by microorganisms; the meat is harder, lacks juice, has poor flavor and taste, and has a short shelf life. Because frozen meat is stored at -18℃, most microorganisms are frozen to death or their growth and reproduction are inhibited, and have a long shelf life; but under freezing conditions, the cell membrane of muscle cells is easy to rupture, and it is easy to cause the loss of meat juice and nutrients when thaw...

AI Technical Summary

Problems solved by technology

At the same time, after joining the WTO, my country's chilled meat has an obvious price advantage in the international market, but there is a certain gap in the overall quality of the meat compared with foreign countries. The maturity and tenderness of the meat after slaughter are poor, which directly affects the quality of meat products. The palatability, digestibility and purchase desire of consumers have also become the main factors restricting the export of chilled meat in my country