Composite biological fresh-keeping agent for meat and preparation method of composite biological fresh-keeping agent

A technology of biological preservatives and preservatives, which is applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems such as the inability to effectively prolong the shelf life of chilled meat, and achieve the effects of ensuring nutrition and flavor, prolonging shelf life and simple operation.

Inactive Publication Date: 2013-07-10
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the hazards of chemical preservatives have been recognized by consumers, and biological preservation has become a trend. However, using a biological preservative alone to treat chilled meat cannot effectively prolong the shelf life of chilled meat. Therefore, a compound Biological preservatives are necessary

Method used

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  • Composite biological fresh-keeping agent for meat and preparation method of composite biological fresh-keeping agent
  • Composite biological fresh-keeping agent for meat and preparation method of composite biological fresh-keeping agent
  • Composite biological fresh-keeping agent for meat and preparation method of composite biological fresh-keeping agent

Examples

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Effect test

Embodiment 1

[0028] A compound biological preservative for meat, characterized in that the main components include sodium alginate, Lactobacillus helveticus fermented liquid and Lactobacillus casei fermented liquid, wherein Lactobacillus helveticus fermented liquid and Lactobacillus casei fermented liquid respectively account for the total amount of preservative The volume ratio is 55% and 45%; wherein sodium alginate accounts for 3% of the total mass of the above-mentioned Lactobacillus helveticus fermentation broth and Lactobacillus casei fermentation broth.

[0029] The preparation method of the compound biological preservative for meat is characterized in that the preparation process comprises the following steps:

[0030] After sterilizing the prepared two-part MRS medium, inoculate Lactobacillus helveticus and Lactobacillus casei respectively, culture at 32°C for 48 hours, centrifuge at 800r / min, take the supernatant to make Lactobacillus helveticus fermentation broth and The Lactoba...

Embodiment 2

[0033]A compound biological preservative for meat, characterized in that the main components include sodium alginate, Lactobacillus helveticus fermented liquid and Lactobacillus casei fermented liquid, wherein Lactobacillus helveticus fermented liquid and Lactobacillus casei fermented liquid respectively account for the total amount of preservative The volume ratios are 58% and 42%; wherein sodium alginate accounts for 4% of the total mass of the above-mentioned Lactobacillus helveticus fermentation broth and Lactobacillus casei fermentation broth.

[0034] The preparation method of the compound biological preservative for meat is characterized in that the preparation process comprises the following steps:

[0035] After sterilizing the prepared two-part MRS medium, inoculate Lactobacillus helveticus and Lactobacillus casei respectively, culture them at 34°C for 50 hours, centrifuge at 900r / min, take the supernatant to make Lactobacillus helveticus fermentation broth and The L...

Embodiment 3

[0038] A compound biological preservative for meat, characterized in that the main components include sodium alginate, Lactobacillus helveticus fermented liquid and Lactobacillus casei fermented liquid, wherein Lactobacillus helveticus fermented liquid and Lactobacillus casei fermented liquid respectively account for the total amount of preservative The volume ratio is 60% and 40%; wherein sodium alginate accounts for 5% of the total mass of the above-mentioned Lactobacillus helveticus fermentation broth and Lactobacillus casei fermentation broth.

[0039] The preparation method of the compound biological preservative for meat is characterized in that the preparation process comprises the following steps:

[0040] After sterilizing the prepared two-part MRS medium, inoculate Lactobacillus helveticus and Lactobacillus casei respectively, culture at 35°C for 53 hours, centrifuge at 1000r / min, take the supernatant to make Lactobacillus helveticus fermentation broth and The Lactob...

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Abstract

The invention relates to the technical field of meat product fresh-keeping, and particularly relates to a composite biological fresh-keeping agent for meat and a preparation method of the composite biological fresh-keeping agent. The composite biological fresh-keeping agent for meat mainly comprises sodium alginate, lactobacillus helveticus fermentation liquor and lactobacillus casei fermentation liquor, wherein the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor are 55-65% and 35-45% of total amount of the fresh-keeping agent based on volume; and the sodium alginate is 3-5% of the total mass of the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor. The preparation process is as follows: uniformly mixing the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor which are 55-65% and 35-45% of the total amount of the fresh-keeping agent based on volume, adding the sodium alginate which is 3-5% of the total mass of the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor to be completely dissolved so as to obtain the composite biological fresh-keeping agent for the meat after uniformly mixing. The composite biological fresh-keeping agent for the meat has the advantages of simplicity in operation, convenience, low cost, safety, and no pollution, can prolong the storage time by 10 days in comparison with a common storage way, and can keep nutrition and flavor of chilled meat well.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping meat products, in particular to a composite biological fresh-keeping agent for meat and a preparation method thereof. Background technique [0002] Biological preservatives are safe and efficient preservatives, mainly including plant-derived ginger, garlic and tea polyphenols, animal-derived chitosan, lysozyme, etc., and microbial-derived nisin. [0003] Sodium alginate (sodium alginate), also known as sodium alginate; alginate, etc., is a natural polysaccharide compound extracted from kelp, fungi, and algae. A linear block copolymer formed by α-1,4 glycosidic bonds. It has many advantages such as excellent dispersibility, moisture retention, film-forming property, antibacterial property, non-toxic and tasteless, biodegradable, good biocompatibility, etc., and its cost is low. There are few reports on the application of meat products. Chen Lijiao and others published "Study on the Preserv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/20
Inventor 王俊刚金新文刘成江李宇辉吴宏郭安民吴洪斌张强胡维岗刘长彬卢春霞马晓梅贾雪峰
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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