Natural refrigerated fresh meat film antistaling agent and application

A film-coated preservative and chilled meat technology, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protective layer, so as to achieve no adverse effects on quality and sensory perception, improve utilization value, and save resources Effect

Inactive Publication Date: 2012-05-23
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the application of polymethoxylated flavones to chilled meat preservation at present, so this patent uses chilled pork as a test material, polymethoxylated flavones are made into a preservative solution, and fresh pork is coated with a film. PE (polyethylene) aerobic packaging form, with color, pH value, volatile base nitrogen value (TVB-N value), the total number of bacteria and the change of pseudomonas number as indicators, to evaluate polymethoxyflavone preservatives The fresh-keeping effect on chilled meat provides a basis for the application of polymethoxylated flavones in food preservation

Method used

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  • Natural refrigerated fresh meat film antistaling agent and application
  • Natural refrigerated fresh meat film antistaling agent and application
  • Natural refrigerated fresh meat film antistaling agent and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 (basic preparation embodiment)

[0039] The citrus variety in this embodiment is the sweet orange variety "Jincheng", which is a sweet orange variety in citrus fruits, and this variety is originally produced in Jiangjin, Sichuan (now belonging to Jiangjin District, Chongqing City). Introduced to Hubei in the 1960s, it is a main citrus variety in Hubei. The pericarp of Jincheng orange in this example was collected from Jishui Citrus Farm in Songzi City, Hubei Province, and the collected peel of Jincheng orange was frozen and preserved at -18°C.

[0040] The test method is as follows:

[0041] 1) Dry orange peel (sweet orange variety: Jincheng, but not limited to this variety) at 40°C to constant weight, crush it and pass through a 40-mesh sieve to obtain orange peel powder;

[0042] 2) According to the mass volume ratio of 1:20, 100g of orange peel powder is placed in an 80% concentration ethanol solution, and then 5% by mass of cellulase (analytical pure,...

Embodiment 2

[0049] Embodiment 2: (preferred method embodiment)

[0050] The material source of this embodiment is the same as embodiment 1. The experimental method refers to the basic steps according to Example 1. During the enzymolysis extraction process of the test comparison example, the applicant investigated the influence of the enzyme dosage, the pH value of the reaction, the enzymolysis temperature, the enzymolysis time and the concentration of ethanol and the ratio of solid to liquid on the enzymolysis effect, and the enzymolysis Conditions were optimized to determine the best process conditions for enzymatic hydrolysis.

[0051] (1) The effect of the concentration of cellulase enzyme solution on the extraction rate of total flavonoids

[0052] The cellulase in this example is analytically pure and purchased from Shanghai Dongfeng Biochemical Technology Co., Ltd. The enzyme liquid concentration gradient of the cellulase of the present embodiment is respectively set as 2%, 3%, 4...

Embodiment 3

[0070] Example 3: Isolation and identification of polymethoxylated flavonoids extract from Jincheng orange peel

[0071] The preparation of the polymethoxylated flavone extract of this example was obtained by referring to the method of Example 1.

[0072] High performance liquid chromatography (HPLC) analysis method:

[0073] Take 1 mg of the polymethoxylated flavone extract powder prepared by the present invention and dissolve it in 10 mL of methanol, pass through a 0.45 μm filter membrane, and use WatersHPLC and a diode array detector (PDA) for quantitative analysis. Chromatographic conditions: chromatographic column Hypersil ODS C18 column (250mm×4.6mm, Elite); detection wavelength: 330nm; mobile phase: 1.5% glacial acetic acid aqueous solution-acetonitrile, eluted with 50% acetonitrile aqueous solution for 25min; flow rate: 0.6mL / min ; Injection volume: 20 μL; Column temperature: 30°C. UV scanning range: 200-400nm. The column should be equilibrated for 15 minutes before...

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PUM

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Abstract

The invention belongs to the field of natural product preparation, and particularly relates to a polymethoxylated flavonoids extract which is prepared from orange peels and application thereof. An antistaling agent provided by the invention is prepared from the following steps of: drying, grinding, screening and placing the orange peels into ethanol solution, adding cellulose, using a water bath for digestion and enzymolysis, and obtaining flavonoids ethanol extracting solution; then concentrating and removing the ethanol of the extracting solution, extracting with diethyl ether, merging a ether layer, and washing the ether layer until a water phase part is colorless; evaporating the diethyl ether, refrigerating, drying, and obtaining a polymethoxylated flavonoids crude; dissolving the polymethoxylated flavonoids crude in methyl alcohol, letting the solution to pass through a Sephadex LH-20 gel column, using the methyl alcohol-water to carry out gradient elution, adopting an ultraviolet detector to detect, collecting the maximum absorption peak, concentrating, refrigerating, drying and obtaining the polymethoxylated flavonoids extract; using absolute ethyl alcohol to redissolve, adding activated carbon to decolorize, concentrating, refrigerating, drying, and then obtaining polymethoxylated flavonoids extract powder; and compounding the polymethoxylated flavonoids extract with polysorbate and edible alcohol, then obtaining the antistaling agent. The antistaling agent can be used for keeping refrigerated fresh meat fresh.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to the preparation and application of a natural chilled meat coating preservative. Background technique [0002] In recent years, people's living standards have been greatly improved, and there is an urgent need to eat cold fresh meat that is clean, hygienic and of high nutritional value. Chilled fresh meat will be the mainstream of fresh meat consumption in the future, and how to extend its shelf life is an urgent problem to be solved. Chilled fresh meat is rich in nutrients and has a high water activity. During the usual processing, transportation, storage and consumption, it is easily affected by microbial contamination and other environmental factors, causing it to deteriorate. From the beginning of production to the popularity of chilled meat in Europe, America, Japan and other countries and the rapid development in developing countries, its shelf life has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20
Inventor 徐晓云潘思轶陈清婵姚晓玲
Owner HUAZHONG AGRI UNIV
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