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Chilled meat biological preserving agent and preparation and application methods thereof

A biological preservative, a technology for cooling meat, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish by coating protective layer, preservation of meat/fish by radiation/electrical treatment, etc. Color and appearance, short shelf life of natural preservatives, and many chemical synthesis auxiliaries, etc., achieve the effect of broad commercial use value, good effect and low cost

Inactive Publication Date: 2019-06-21
HENAN UNIV OF URBAN CONSTR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the technical defects and deficiencies in the existing cold meat preservation technology, such as many chemical synthesis additives, short shelf life of natural fresh-keeping agents, affecting the color and appearance of fresh meat after addition, difficult preparation, high cost and complex formula composition, this paper The invention provides a biological antistaling agent for chilled meat and its preparation method and application. The source of raw materials of this antistaling agent is convenient, there are few types, the extraction and preparation process is simple, the cost is low, and the appearance of fresh meat is not affected after addition, and the shelf life of chilled meat can be improved. Extended to more than 18d, the use effect is better, suitable for industrial applications

Method used

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  • Chilled meat biological preserving agent and preparation and application methods thereof
  • Chilled meat biological preserving agent and preparation and application methods thereof
  • Chilled meat biological preserving agent and preparation and application methods thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0036] Preparation of alcohol extract: 5 kinds of plant raw materials (tea, honeysuckle, scutellaria baicalensis, forsythia, pomegranate peel) dried at 60°C were crushed with a high-speed pulverizer and passed through a 60-mesh sieve, and the ratio of solid to liquid was 1:25. Add 60% ethanol, sonicate at 200W, 50°C for 1 hour, repeat 2-3 times, then vacuum filter, collect the filtrate, concentrate the filtered drug solution to 1g / mL by rotary evaporation, and sterilize for later use.

[0037] Preparation of fat-soluble rosemary extract dry powder: Dry rosemary stems and leaves at 60°C, crush them through a 60-mesh sieve, add 80% food-grade ethanol at a solid-liquid ratio of 1:20, and dry at 70°C Under the conditions of reflux extraction for 1.0h, the filtrate was collected, concentrated under reduced pressure, extracted three times with equal volume of petroleum ether at 60-90°C, separated petroleum ether liquid and alcohol-water liquid, then concentrated petroleum ether liqui...

Embodiment 1

[0038] In vitro antibacterial activity analysis of different plant material extracts of embodiment 1

[0039] 1.1 Antibacterial activity analysis of alcohol extracts from tea leaves, honeysuckle, Scutellaria baicalensis, forsythia, and pomegranate peel

[0040] In order to screen the plant extracts with good antibacterial effect as preservatives, five kinds of plant extracts that have been reported to have certain antibacterial effects were selected for antibacterial activity research.

[0041] Take 100 μL of activated food-borne pathogenic bacteria (Salmonella enteritidis subsp. 7 cfu / mL, spread onto agar plates. Then use a puncher to punch holes, add different concentrations of extracts (80 μL) of five plant materials (tea, honeysuckle, scutellaria, forsythia, pomegranate peel) into the holes, and put them in a 4°C refrigerator for about 2 hours to wait for the extracts. Spread evenly into the agar plate, and then put it into the incubator at 37°C for 20-24h. Set up 3 para...

Embodiment 2

[0068] The fresh-keeping application of embodiment 2 preservatives in chilled meat

[0069] 2.1 Preservative formula

[0070] Blank control group: sterile water;

[0071] Group 1: 0.025g / 100mL Nisin+1g / 100mL chitosan+0.03g / 100mL fat-soluble rosemary extract dry powder+0.25g / mL pomegranate peel ethanol extract+0.20g / mL scutellaria baicalensis ethanol extract; the preparation method is the same as Example 1.

[0072]Group 2: 0.025g / 100mL Nisin+0.03g / 100mL fat-soluble rosemary extract dry powder+1g / 100mL chitosan; preparation method: take appropriate amount of sterile water, add fat-soluble rosemary extract dry powder, Nisin , stir evenly, then add chitosan dissolved in 1% acetic acid, and supplement the remainder with 1% acetic acid aqueous solution. Wherein every 1g of chitosan is dissolved with 45-50mL of 1% acetic acid.

[0073] Group 3: 0.25g / mL ethanol extract of pomegranate peel + 0.03g / 100mL dry powder of fat-soluble rosemary extract, the preparation method is the sam...

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Abstract

The invention relates to a chilled meat biological preserving agent and preparation and application methods thereof. The chilled meat biological preserving agent is composed of pomegranate peel alcohol extract, scutellaria baicalensis alcohol extract, fat-soluble rosemary extract dry powder, Nisin, chitosan and acetic acid aqueous solution. The preparation method of the chilled meat biological preserving agent comprises mixing the pomegranate peel alcohol extract and the scutellaria baicalensis alcohol extract, sequentially adding and uniformly mixing in the fat-soluble rosemary extract dry powder and the Nisin, then adding in the chitosan dissolved in the acetic acid aqueous solution, and lastly, performing an isochoric process with the acetic acid aqueous solution. During application, the chilled meat biological preserving agent is decolored, ultrasonic-sterilized and applied onto the surface of chilled meat, which is stored at 4 DEG C by combining ultrasonic irradiation and vacuum packaging technology. The invention also discloses application of the chilled meat biological preserving agent to preserving the chilled meat. The chilled meat biological preserving agent can enhance the preserving effects, reduce consumption of a single preserving agent, prolong the shelf life of products and accordingly reduce influence on quality of meat products and enhance application safety.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a biological fresh-keeping agent for chilled meat, a preparation method and application thereof. Background technique [0002] Chilled meat (also known as chilled fresh meat) means that after the animal is slaughtered, the carcass is cooled rapidly, and the temperature of the carcass drops to 0°C to 4°C within 24 hours, but it will not freeze, and it will be processed, distributed and sold in the subsequent process. Meat products that are kept at 0°C to 4°C in the storage room have a shelf life of 3 to 5 days. Cold meat effectively overcomes the inherent shortcomings of hot fresh meat and frozen meat, and provides consumers with the best choice of rich nutrition and satisfactory taste without requiring long-term storage. Therefore, how to adopt various natural antistaling agents to further prolong the shelf life of chilled meat, and keep its good color and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/06A23B4/015
Inventor 洪军王莲哲胡建业洪若菲刘俊红卢文静
Owner HENAN UNIV OF URBAN CONSTR
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