Crude Peptide Extract from Ferment Broth of A. coronis and Its Application to Preservation of Meat Products

Abstract

The invention discloses the application of the crude peptide extract of the fermented broth of a coronoid bacterium to prolong the shelf life of cooked meat. The preservation number of the coronoid bacterium is CGMCC NO: 17186. Centrifuge the fermented liquid of P. coronoidis at 13000r / min for 20min, use a 0.22μm filter membrane to remove bacteria, pass through a 10kDa ultrafiltration membrane, and separate the retained components by ion exchange chromatography to obtain the active component The crude peptide extract powder was obtained after vacuum freeze-drying, and the crude peptide extract (10 mg / mL) was reconstituted with deionized water, and the protein content was 33.25 μg / mL; soak 25 g of cooked pork in the crude peptide extract for 20 seconds, drain Dry and refrigerate under vacuum at 4°C. Compared with cooked pork without treatment under the same vacuum refrigeration conditions, the shelf life can be extended by 2 days. The invention is safe, non-toxic and has 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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