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Preparation method of compound natural preservative for chilled donkey meat

A preservative, donkey meat technology, applied in microorganism-based methods, biochemical equipment and methods, and chemical preservation of meat/fish, etc., can solve problems such as being easily infected by microorganisms, and improve food safety and quality. Effect

Inactive Publication Date: 2020-10-09
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, it has been popular with consumers, but it is easily infected by microorganisms during the process of segmentation, transportation, storage and sales.

Method used

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  • Preparation method of compound natural preservative for chilled donkey meat
  • Preparation method of compound natural preservative for chilled donkey meat
  • Preparation method of compound natural preservative for chilled donkey meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Embodiment 1: add the cold fresh donkey meat of natural composite natural antistaling agent

[0087] 1. Extract ginger alcohol extract, clove alcohol extract and rosemary alcohol extract: Weigh 20.00g of 80 mesh spices and put it in a 500mL round bottom flask, add 95% ethanol according to the ratio of solid to liquid 1:10 (g / mL) Solution, reflux extraction in 85°C water bath for 3h, suction filtration, repeated extraction 3 times, combined filtrate, then concentrated in vacuum with rotary evaporator (50°C, -0.1MPa), evaporated solvent, dissolved crude extract with sterile distilled water , -20 ℃ frozen for 12h, vacuum freeze-dried for 48h to obtain the extract.

[0088] 2. Prepare a compound natural preservative, proportioning: ginger alcohol extract 40.00mg / mL, clove alcohol extract 5.50mg / mL, Nisin Z 55.00mg / mL, ascorbic acid 30mg / mL, rosemary alcohol extract 0.65mg / mL mL and resveratrol 30.00mg / mL.

[0089] ①Ethanol extract of ginger: Weigh 1.00g of alcohol extract...

Embodiment 2

[0098] Embodiment 2: without adding antistaling agent cold fresh donkey meat

[0099] 1. After the donkey meat slaughtered in the slaughterhouse is vacuum-packed, it is transported to the laboratory in a cold chain, and then placed in an ultra-low temperature refrigerator at -30°C for 1 to 2 hours, and then placed in a refrigerator at 4°C. Fascia and fat are removed in a sterile operating room.

[0100] 2. Store in vacuum packaging at 4°C.

[0101] Table 2 The species relationship of each strain sequenced

[0102] Table 2 The relationship of species of strain sequence

[0103]

[0104]

[0105] Result analysis

[0106] The following table compares the results of Example 1 and Example 2:

[0107] The color and luster change of donkey meat surface during the preservation period of table 3

[0108] Table 3 Color change of the surface of donkey meat during storage

[0109]

[0110] Note: Different letters in each row represent significant differences (p<0.05)

[01...

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Abstract

The invention relates to a preparation method of a compound preservative for chilled donkey meat, the method is characterized by using a natural bacteriostatic agent and a natural antioxidant, using aginger alcohol extract, a clove alcohol extract and Nisin Z with better bacteriostatic effect as the natural bacteriostatic agent, carrying out compound optimization to determine the optimal proportion, using ascorbic acid, a rosemary alcohol extract and resveratrol which are good in antioxidant effect as natural antioxidants, performing compounding optimization, and determining the optimal proportion; and comprehensively obtaining the optimal compound preservative proportion. Modern food preservatives are generally synthetic chemicals such as potassium sorbate, benzoate, butylated hydroxyanisole (BHA) and sodium lactate, and the health risk of the synthetic food additive is below the suggested limit defined by the regulatory agency. The natural preservative is more and more popular withconsumers due to the antibacterial effect and better tolerance in the human body. Experiments prove that many spices such as clove and ginger have the activity of resisting pathogenic bacteria and putrefying bacteria.

Description

technical field [0001] The invention relates to a preparation method of a cold-fresh donkey meat compound natural preservative, which belongs to the technical field of food biological preservation. Background technique [0002] Donkey meat is a nutritious food with high protein, low saturated fatty acid, rich in vitamins and minerals. Donkey meat products showed lower saturated fatty acid and higher polyunsaturated fatty acid content than traditional beef and pork products. From the perspective of nutrition and food science, donkey meat is a food material that integrates medicine, tonic and food. In recent years, it has been welcomed by consumers, but it is easily infected by microorganisms during the process of segmentation, transportation, storage and sales. At present, the food industry often uses an appropriate amount of chemical preservatives to extend the shelf life of meat. With the deepening of research, it is found that almost all chemical preservatives are poten...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/20A23B4/22C12N1/18C12R1/225C12R1/39C12R1/425C12R1/01
CPCA23B4/18A23B4/20A23B4/22C12Q1/18A23V2002/00G01N2333/335G01N2333/21G01N2333/24G01N2333/275
Inventor 章海风吴丹枫周晓燕李春梅
Owner YANGZHOU UNIV
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