A kind of preservation method of selenium polysaccharide in cooling meat

A fresh-keeping method and a technology for cooling meat, which are applied in food components as anti-microbial preservation, chemical preservation of meat/fish, food components, etc., can solve the problem of short shelf life, decline in meat quality, and inability to completely inhibit the growth and reproduction of microorganisms and other issues to achieve a good sensory score and the effect of inhibiting bacterial reproduction
CN109527065BActive Publication Date: 2022-03-11HAINAN VOCATIONAL TECHN COLLEGE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HAINAN VOCATIONAL TECHN COLLEGE
Publication Date
2022-03-11

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Abstract

The invention provides a fresh-keeping method of selenium polysaccharides in cooled meat. First, selenium-rich sweet potatoes are used to prepare selenium polysaccharide extracts, and then selenium polysaccharide extracts, citric acid, vitamin C and distilled water are used to prepare fresh-keeping liquid, and fresh meat is placed Soak in fresh-keeping liquid, take out after soaking, seal with plastic wrap, and refrigerate in a refrigerator at 0-4°C. The fresh-keeping method of the present invention can better inhibit the bacterial reproduction in the chilled meat, maintain a lower level of fat oxidation and protein degradation during the storage of the chilled meat, make the TBARS value and TVB-N value lower, and make the fresh meat Still can have better sensory score. The fresh-keeping method of the invention can better maintain the quality of the cooled meat during storage, and can be applied to the fresh-keeping of meat.
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Description

technical field

[0001] The invention relates to the technical field of fresh-keeping methods for edible meat, in particular to a fresh-keeping method for selenium polysaccharides in chilled meat. Background technique

[0002] Chilled meat is currently one of the important forms of fresh meat consumption in China. However, since the meat is cooled at a temperature of 0-4°C, this temperature cannot completely inhibit the growth and reproduction of microorganisms and other related changes, which will easily cause a significant decline in the quality of the meat, and the shelf life is short, which cannot meet the needs of market circulation. Therefore be badly in need of a kind of new fresh-keeping method, improve the quality of chilled meat in storage period. Contents of the invention

[0003] In view of this, the present invention proposes a fresh-keeping method of selenium polysaccharide in chilled meat to solve the above-mentioned technical problems.

[0004] Technical s...

Claims

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