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Preparation method of compound natural preservative for chilled donkey meat
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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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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.
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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...
[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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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...
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