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A kind of high-efficiency biological composite chilled fresh meat preservative and its application method

A technology of preservative and chilled meat, which is applied to the preservation of meat/fish with chemicals, etc., can solve the problems of complicated preparation method, easily affecting the taste of fresh meat, weak bacteriostatic ability, etc., and achieves long-lasting bacteriostatic effect and color protection. Good effect, strong antibacterial effect

Active Publication Date: 2016-05-25
湖北神地农业科贸有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the problems in the prior art that the antibacterial ability is weak, it is easy to affect the taste of fresh meat, and the preparation method is complicated, and to provide a kind of antibacterial ability that is strong, does not affect the taste of fresh meat, and prepares High-efficiency biocomposite chilled meat preservative with simple method and application method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044]A high-efficiency biological composite cold-fresh meat preservative, the pH of the preservative is 5, the raw material composition and weight ratio of the preservative are lysozyme 0.05, calcium propionate 1, chitosan 0.2, ascorbic acid 0.2 and distilled water 98.5 , wherein, the lysozyme is egg white lysozyme, its activity ≥ 25000U / mg, calcium propionate is calcium propionate derived from eggshell, and chitosan is N, O-carboxymethyl chitosan with a deacetylation degree ≥ 90%. sugar;

[0045] To use, follow the steps below:

[0046] Step 1: Dissolve lysozyme, calcium propionate and ascorbic acid in distilled water according to the required ratio to form a mixed solution, then add chitosan to the mixed solution while stirring to obtain lysozyme preservation solution, and finally adjust the lysozyme preservation solution pH to 5 to obtain a preservative;

[0047] Step 2: Soak the cut fresh meat in the preservative for 2 minutes, then drain it for 5 minutes, pack it, and ...

Embodiment 2

[0054] Step is with embodiment 1, and difference is:

[0055] The pH of the antistaling agent is 6, and the raw material composition and weight ratio of the antistaling agent are 0.01 lysozyme, 0.01 calcium propionate, 0.05 chitosan, 10 ascorbic acid, 0.1 glycine, 0.1 citric acid, 0.1 glycerin, and 89.5 water;

[0056] Step 2: Soak the cut chilled meat in the preservative for 0.5 min, then drain for 2 min, pack, and finally refrigerate the packed chilled meat at 0°C.

[0057] The detection result shows: within 7 days, the pH of the present embodiment rises to 6.1 by 5.75, the TVB-N value rises to 12.2mg / 100g by 9.2mg / 100g, and the logarithm of the total number of colonies rises to 5.75 by 3.95; The pH increased from 5.75 to 6.7, the TVB-N value increased from 9.2mg / 100g to 21.8mg / 100g, and the logarithm of the total number of colonies increased from 3.9 to 6.25.

Embodiment 3

[0059] Step is with embodiment 1, and difference is:

[0060] The pH of the antistaling agent is 6, and the raw material composition and weight ratio of the antistaling agent are 5 lysozyme, 5 calcium propionate, 5 chitosan, 0.1 ascorbic acid, 4 glycine, 2 citric acid, 2 glycerin, and 80 water;

[0061] Step 2: Soak the cut fresh meat in a preservative for 3 minutes, then drain it for 8 minutes, pack it, and finally refrigerate the packed cold meat at 4°C.

[0062] The detection result shows: within 7 days, the pH of the present embodiment rises to 6.0 by 5.7, the TVB-N value rises to 9.5mg / 100g by 9.1mg / 100g, and the logarithm of the total number of colonies rises to 5.34 by 3.95; The pH increased from 5.7 to 6.7, the TVB-N value increased from 9.1mg / 100g to 22mg / 100g, and the logarithm of the total number of colonies increased from 3.95 to 6.15.

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Abstract

The invention discloses a high-efficiency biological compound cold fresh meat preservative. The pH of the preservative is 3 to 6; raw materials consist of lysozyme, chitosan, calcium propionate, ascorbic acid and distilled water which are in the weight ratio of (0.01-5):(0.01-5):(0.05-5):(0.1-10):(80-99). When the preservative is used, the lysozyme, the calcium propionate and the ascorbic acid are dissolved into the distilled water according to the required ratio so as to form a mixed solution; the mixed solution is stirred while the chitosan is added to obtain the lysozyme preservative liquid; the pH of the lysozyme preservative liquid is adjusted to be 3 to 6 to obtain the preservative; sliced cold fresh meat is dipped into the preservative for 0.5 to 3 minutes, or the preservative is sprayed on the surface of the cold fresh meat; finally, the cold fresh meat is drained for 2 to 8 minutes, is packaged, and is refrigerated at 0 to 4 DEG C in sequence. The biological compound cold fresh meat preservative has high antifungal capability and a good color protection effect, and is easy and convenient to operate, and is suitable for industrial production.

Description

technical field [0001] The invention relates to a fresh meat preservative, in particular to a high-efficiency biocomposite chilled meat preservative and a use method thereof, which are suitable for improving antibacterial ability and prolonging the shelf life. Background technique [0002] The methods commonly used to keep meat fresh are to control storage conditions and chemical treatment. The most commonly used method to control the storage conditions of meat is cryopreservation. Although meat can inhibit the growth of most microorganisms under low temperature conditions, some psychrophilic bacteria can still grow under low temperature conditions, and cause refrigerated meat to rot, while affecting the quality of meat. Sensory, unable to meet the requirements of market circulation. The chemical method is usually to add preservatives in meat products, but the side effects of chemical preservatives have attracted more and more attention, and its application range has been m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/18A23B4/20A23B4/24
Inventor 张宇左思敏朱玲娇李垚曾龙虎
Owner 湖北神地农业科贸有限公司
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