Application of peanut skin procyanidine in refrigerating and preservation of meat stuffing

Abstract

The invention discloses application of peanut skin procyanidine in refrigeration and preservation of meat stuffing. In the invention, the effects of different concentrations of peanut skin procyanidine on the refrigeration quality of pork stuffing are analyzed. Test groups include peanut skin procyanidine addition groups with concentrations of 0.05%, 0.1%, 0.25% and 0.5%, as well as a blank control group and an artificially synthetic antioxidant BHT treatment group. The differences of the pH, the total bacterial count, the thiobarbituric acid value (TBARS) and the major fatty acid content of pork stuffing in different treatment groups after 2, 4, 6 and 8 days of refrigeration. Results show that the addition of procyanidine at a concentration of 0.1% or more can significantly slow the increase of pH in refrigerated pork stuffing and inhibit bacterial growth and lipid oxidation. It is suggested that peanut skin procyanidine as a natural antioxidant can effectively maintain the quality ofrefrigerated pork processing products and have a good prospect for replacing synthetic antioxidants.

Description

technical field [0001] The invention belongs to the field of food and relates to the application of peanut proanthocyanidins in cold storage and preservation of stuffed meat. Background technique [0002] Pork stuffing is a common chilled pork product in supermarkets. During the processing of cutting, mincing and packaging, it is easily contaminated by microorganisms, and the protein and fat in the meat are also prone to hydrolysis and oxidation, and produce special odorous aldehydes, Small molecular substances such as ketones and acids will cause rancidity, discoloration and browning of meat, which will affect the flavor and quality of meat stuffing. Synthetic antioxidants (such as 2,6-di-tert-butyl-4-methylphenol BHT, butylated hydroxyanisole BHA, etc.) have been widely used in the preservation of meat products, but due to potential toxic and side effects, they have been used by many The country prohibits its use in food processing. Therefore, it is of great significance...

AI Technical Summary

Problems solved by technology

[0002] Pork stuffing is a common chilled pork product in supermarkets. During the processing of cutting, mincing and packaging, it is easily contaminated by microorganisms, and the protein and fat in the meat are also prone to hydrolysis and oxidation, and produce special odorous aldehydes, Small molecular substances such as ketones and acids will cause rancidity, discoloration and browning of meat, which will affect the flavor and quality of meat stuffing

Synthetic antioxidants (such as 2,6-di-tert-butyl-4-methylphenol BHT, butylated hydroxyanisole BHA, etc.) have been widely used in the preservation of meat products, but due to potential toxic and side effects, they have been used by many The country prohibits the use in food processing

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