Preparation method for antioxidant meat paste

A technology of anti-oxidation and minced meat, which is applied in the direction of chemical preservation of meat/fish, protein components of fish, food science, etc., can solve the problems of unfavorable human health, easy oxidation and deterioration, etc., and achieve good antioxidant activity, The preparation method is simple and the effect of prolonging the shelf life

Inactive Publication Date: 2017-05-31
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that meat products are easy to oxidize and deteriorate during storage, and the addition of artificially synthesized antioxidants is not conducive to human healt

Method used

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  • Preparation method for antioxidant meat paste
  • Preparation method for antioxidant meat paste
  • Preparation method for antioxidant meat paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of antioxidative meat paste, comprising the steps of:

[0029] (1) Raw material processing: take fresh or frozen soft-shelled turtle skirt as raw material, chop it up, remove impurities, remove fat, wash it several times with distilled water, drain it fully and set aside;

[0030] (2) Ultrasonic extraction of collagen: add 0.5mol / L acid solution of 15 times the mass of the raw material to the raw material, place the solution in an ultrasonic device for ultrasonic extraction, the ultrasonic frequency is 20kHz, the ultrasonic power is 100W, and the ultrasonic time is 5min, the ultrasonic temperature is 20°C, and the rest time of the ultrasonic device is 5s every 3s;

[0031] (3) Separation of collagen: After the ultrasonic wave is over, the solution is centrifuged and the supernatant is taken. The centrifugation conditions are as follows: the rotation speed is 8000rmp, the centrifugation time is 15min, and a 5kD fiber membrane is used for ultrafiltrat...

Embodiment 2

[0036] A preparation method of antioxidative meat paste, comprising the steps of:

[0037] (1) Raw material processing: take fresh or frozen soft-shelled turtle skirt as raw material, chop it up, remove impurities, remove fat, wash it several times with distilled water, drain it fully and set aside;

[0038] (2) Ultrasonic extraction of collagen: add 0.4mol / L acid solution of 20 times the mass of raw material to the raw material, place the solution in an ultrasonic device for ultrasonic extraction, the ultrasonic frequency is 22kHz, the ultrasonic power is 60W, and the ultrasonic time is 8min, the ultrasonic temperature is 25°C, and the rest time of the ultrasonic device is 4s every 2s;

[0039] (3) Separation of collagen: After the ultrasonic wave is over, the solution is centrifuged and the supernatant is taken. The centrifugation conditions are: the rotation speed is 10000rmp, the centrifugation time is 10min, and a 10kD fiber membrane is used for ultrafiltration, and the u...

Embodiment 3

[0044] A preparation method of antioxidative meat paste, comprising the steps of:

[0045] (1) Raw material processing: take fresh or frozen soft-shelled turtle skirt as raw material, chop it up, remove impurities, remove fat, wash it several times with distilled water, drain it fully and set aside;

[0046] (2) Ultrasonic extraction of collagen: add 0.35mol / L acid solution of 25 times the mass of the raw material to the raw material, place the solution in an ultrasonic device for ultrasonic extraction, the ultrasonic frequency is 24kHz, the ultrasonic power is 50W, and the ultrasonic time is 10min, the ultrasonic temperature is 30°C, and the rest time of the ultrasonic device is 3s every 2s;

[0047] (3) Separation of collagen: After the ultrasonic wave is over, the solution is centrifuged and the supernatant is taken. The centrifugation conditions are: the rotation speed is 12000rmp, the centrifugation time is 5min, and a 10kD fiber membrane is used for ultrafiltration, and th...

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Abstract

The invention relates to a preparation method for antioxidant meat paste. The method comprises the following steps: firstly, by taking fresh or frozen soft-shelled turtle skirt edge as a raw material, extracting collagen under the conditions of ultrasonic frequency of 20-24kHz and ultrasonic powder of 50-100W; adding 0.8-1.6% of alkaline protease for performing enzymolysis treatment on the collagen, thereby obtaining collagen zymolyte; performing dialysis and separation and then freeze-drying; and adding 0.25-1% of collagen zymolyte into the meat paste, thereby obtaining the antioxidant meat paste. The preparation method provided by the invention is simple; the steps are easily operated; the antioxidant activity of the collagen zymolyte acquired according to an ultrasonic assisting zymolytic method is excellent; the antioxidant activity is increased along with the increasing of the concentration of the collagen hydrolysate; after a certain amount of collagen zymolyte is added into the meat paste, the peroxidation of the protein and fat in the meat product can be restrained; and the shelf life of the meat paste can be prolonged.

Description

technical field [0001] The invention relates to a method for preparing antioxidative minced meat, which belongs to the technical field of food preparation. Background technique [0002] Meat products are an indispensable type of food in human daily life and an important source of human protein and fat intake. Meat products will deteriorate in flavor, color and eating quality during freezing, resulting in a decrease in their nutritional value. These changes are mainly caused by the oxidation of fat and protein. The rancidity of fat not only affects the unique flavor of meat products, but its oxidation products such as malondialdehyde and 4-hydroxynonenal have carcinogenic and teratogenic effects and are potentially harmful to human health. Many studies have shown that protein oxidation has varying degrees of impact on protein solubility, emulsification and surface hydrophobicity, causing a decline in edible indicators such as flavor and tenderness of meat products. During ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23J1/04A23J3/34A23L13/60A23L13/40
CPCA23B4/20A23J1/04A23J3/342
Inventor 邹烨唐先锋王道营张坤孙冲蔡盼盼王立孙芝兰诸永志徐为民
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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