Method for storing fresh meat by combining decompression method with antistaling agent

A preservative and fresh meat technology, which is applied in the direction of chemical preservation of meat/fish, food preservation, meat/fish preservation, etc. It can solve the problems of reduced oxygen content, water reduction, and hindering the growth and development of microorganisms to achieve freshness The effect of prolonged

Inactive Publication Date: 2011-04-06
SHENYANG AGRI UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] But each of these methods has its own shortcomings: the drying method is also called the dehydration method, which mainly reduces the moisture in the meat, hinders the growth and development of microorganisms, and achieves the purpose of storage, but the taste and taste of the meat stored in this way are not ideal; The salting method mainly uses salt to increase the osmotic pressure of the meat, remove part of the water, and reduce the oxygen content in the meat, res

Method used

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  • Method for storing fresh meat by combining decompression method with antistaling agent
  • Method for storing fresh meat by combining decompression method with antistaling agent
  • Method for storing fresh meat by combining decompression method with antistaling agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] storage:

[0043] 1. Freeze fresh meat that has passed quarantine at -20~-30℃ for 1 hour;

[0044] 2. Transfer the frozen fresh meat to 0~4℃ and cool it for 5~6 hours. After the core temperature drops to 0~4℃, cut the meat to remove the fascia and divide it into each piece. Small pieces weighing about 25~250g;

[0045] 3. Soak the meat in the preservative solution for 5 minutes. The composition of the preservative is: ε-polylysine 0.01% + chitosan 0.8% + sodium diacetate 0.30% + EDTA 0.01%. The balance is water;

[0046] 4. After taking it out, drain the water and put it in a pressure reducing device for storage. Store under the conditions of pressure conditions of -0.03 to -0.05 MPa, and air humidity of 95% or more.

[0047] There is still a good evaluation score 17 days ago, the lowest score is only 3.0, which is still in the range of fresh meat, and the color of the meat is maintained during the storage process. This shows that the composite storage method is useful for ex...

Embodiment 2

[0050] storage:

[0051] 1. Freeze fresh meat that has passed quarantine at -20~-30℃ for 1 hour;

[0052] 2. Transfer the frozen fresh meat to 0~4℃ and cool it for 5~6 hours. After the core temperature drops to 0~4℃, cut the meat to remove the fascia and divide it into each piece. Small pieces weighing about 25~250g;

[0053] 3. Soak the meat in the preservative solution for 5 minutes. The antistaling agent is composed of 0.01% ε-polylysine + 0.8% chitosan + 0.30% sodium diacetate + 0.01% EDTA by weight percentage, and the balance is water.

[0054] 4. After taking it out, drain the water and put it in a pressure reducing device for storage. Store under the conditions of pressure conditions of -0.05 to -0.07MPa and air humidity of 95% or more.

[0055] The results showed that the scores were all out of 4 before the 9th day, and there were still good evaluation scores before the 13th day, the lowest score was only 3.0, which was still in the range of fresh meat, and the color of the ...

Embodiment 3

[0058] storage:

[0059] 1. Freeze fresh meat that has passed quarantine at -20~-30℃ for 1 hour;

[0060] 2. Transfer the frozen fresh meat to 0~4℃ and cool it for 5~6 hours. After the core temperature drops to 0~4℃, cut the meat to remove the fascia and divide it into each piece. Small pieces weighing about 25~250g;

[0061] 3. Soak the meat in the preservative solution for 5 minutes. The antistaling agent is composed of 0.01% ε-polylysine + 0.8% chitosan + 0.30% sodium diacetate + 0.01% EDTA by weight percentage, and the balance is water.

[0062] 4. After taking it out, drain the water and put it in a pressure reducing device for storage. Stored under the conditions of pressure conditions of -0.01 to -0.03MPa, and air humidity of 95% or more.

[0063] The results showed that the scores were all out of 4 before the 9th day, and there were still good evaluation scores before the 17th day, with the lowest score being only 3.0, which was still in the range of fresh meat, and the colo...

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Abstract

The invention belongs to the technical field of the processing of meat products and particularly relates to a method for storing fresh meat by combining a decompression method with an antistaling agent. The method comprises four processes of quick-freezing, dividing, soaking in the antistaling agent and storing, wherein the antistaling agent comprises the following components by weight percent: 0.01-0.03 percent of epsilon-lysine, 0.8-1 percent of chitosan, 0.30-1 percent of sodium diacetate, 0.01-1 percent of EDTA (Ethylene Diamine Tetraacetic Acid) and the balance of water; and the method can keep meat fresh within 13 days and not going bad within 21 days under the pressure of 0-(-0.09)MPa. Shown by the invention, by treating the chilled meat with the antistaling agent and then storing the meat in a decompression tank, the length for preservation of the meat is obviously prolonged by about 10 days at most. In the storage process, the sensory index of the meat does not obviously changed. The method for storing the fresh meat by combining the decompression method with the antistaling agent can obviously prolong the length for the preservation of the chilled meat.

Description

Technical field: [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a method for storing fresh meat by combining a decompression method with a preservative. technical background: [0002] There are many storage methods for meat and meat products. Traditional methods mainly include drying, salting, smoking, etc.; modern storage methods mainly include low-temperature refrigeration, canning, irradiation treatment, and chemical preservation. [0003] But each of these methods has its own shortcomings: the drying method is also called dehydration method, which mainly reduces the moisture in the meat, hinders the growth and development of microorganisms, and achieves the purpose of storage, but the taste and taste of meat stored in this way are not ideal; The salting method mainly uses salt to increase the osmotic pressure of the meat, remove part of the water, and reduce the oxygen content in the meat, resulting in environ...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/20A23B4/16
Inventor 岳喜庆叶卫星武俊瑞李晓婷刘峰常为众王安仕
Owner SHENYANG AGRI UNIV
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