Eurotium cristatum fermentation liquor crude peptide extract and application thereof in keeping freshness of meat products

Abstract

The invention discloses an eurotium cristatum fermentation liquor crude peptide extract and application thereof in prolonging a guarantee period of cooked meat. A preservation serial number of eurotium cristatum is CGMCC NO:17186. An eurotium cristatum fermentation liquor is centrifuged for 20 minutes at 13000r / min, by using a 0.22[mu]m filter membrane sterilization body, after 10kDa ultrafiltration membrane interception, intercepted components are subjected to ion-exchange column chromatography separation, obtained active components are subjected to vacuum freeze drying to obtain crude peptide extract powder, a crude peptide extract is redissolved by deionized water (10mg / mL), and the protein content is 33.25[mu]g / mL; and 25g cooked pork is soaked in the crude peptide extract for 20 seconds, draining is carried out, and vacuum cold storage is carried out at 4 DEG C. Compared with unprocessed cooked pork under a same vacuum cold storage condition, the guarantee period can be prolonged2 days. The eurotium cristatum fermentation liquor crude peptide extract is safe and non-poisonous, and has a remarkable fresh-keeping effect.

Description

technical field [0001] The invention belongs to the fresh-keeping technology of meat products, and in particular relates to the application and method of the crude peptide extract from the fermented liquid of S. coronoidis in the fresh-keeping of meat products. Background technique [0002] In recent years, the formation and development of the market economy have gradually changed people's consumption concepts and improved consumption levels, which has also led to the rapid development of the meat industry. However, due to microbial pollution, fat oxidation and rancidity, and gas discoloration of myoglobin Factors cause cooked meat products to be easily spoiled, resulting in the short shelf life and other restrictive development results. [0003] At present, the preservation of meat products mainly adopts some methods to reduce or inhibit the occurrence of the above factors. The use of chemical preservatives and autoclaving are currently the most used methods. Although they...

AI Technical Summary

Problems solved by technology

The use of chemical preservatives and autoclaving are currently the most used methods. Although they can extend the shelf life of meat products, some chemical preservatives or long-term intake of chemical preservatives will cause adverse effects on human health. It will reduce the flavor characteristics of the meat itself and reduce its nutritional value, so it is very necessary to develop and produce biological preservatives or biological preservatives for safe, non-toxic and efficient preservation of cooked meat

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