Mulberry leaf extract preservative for chilled fresh meat and preservation method
A technology of mulberry leaf extract and cold fresh meat, which is applied in the direction of preserving meat/fish with chemicals, and can solve the problems of unsatisfactory transportation, long storage, short storage period, etc.
Pending Publication Date: 2021-03-19
JILIN INST OF CHEM TECH
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Problems solved by technology
[0003] Chilled meat, also known as chilled meat, sour meat or chilled meat, refers to the strict implementation of the veterinary quarantine system, the rapid cooling of the carcass after slaughter, so that the temperature of the carcass is reduced to 0-4 °C within 24 hours, and the In the process of subsequent processing, circulation and sales, the fresh meat is always kept within the range of 0-4°C. Even under subsequent freezing conditions, spoilage bacteria will still multiply over time, resulting in a short storage period. Can not meet the transportation and long storage
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[0023] Wash the mulberry leaves in distilled water, dry them in a cool place, mash them after drying, pass through a 200 μm mesh sieve, and obtain the extract by hot reflux extraction. Weigh 0.1 g of mulberry leaf flavonoids extract and dissolve it in 200 mL of sterile distilled water to make a 0.5 mg / mL solution. Take 0.1 g of mulberry flavonoid extract and dissolve it in 100 mL of sterile distilled water to make a 1.0 mg / mL solution. It can be stored at 0-4°C for later use or storage.
[0024] Take fresh chilled meat and cut it into 35 g chunks, soak the chunks in the preservative prepared above for 10 min, and take them out. Drain the water, put the chilled meat on a tray, wrap it with plastic wrap, and store it at 0~4°C.
[0025] When the chilled meat of the control group was stored until the 6th day, the number of colonies, pH value, MetMb% value, TBARS value and TVB-N value all exceeded the chilled meat treated with the antistaling agent provided by the present inventi...
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The invention relates to a mulberry leaf extract preservative for chilled fresh meat and a preservation method, and belongs to the technical field of chilled fresh meat preservation. The mulberry leafextract preservative comprises the following main components of flavonoid compounds, rutin, quercetin 3-(6-malonyl glucoside), isoquercetin and astragaloside, different kinds of mulberry leaf flavonoid extracts have the effects of resisting oxidation and inhibiting growth of gram-positive bacteria, chilled fresh meat is preserved, components in the preservative are extracted from natural mulberryleaves, the preservative is non-toxic and harmless, the concentration of the preservative is 1.0 mg / mL, hemolytic activity is avoided, and the preservative does not threaten human health after beingeaten. The mulberry leaf extract preservative provided by the invention has a good fresh-keeping effect, is healthy and is harmless to human bodies.
Description
technical field [0001] The invention belongs to the technical field of fresh-keeping meat, and in particular relates to a fresh-keeping agent of mulberry leaf extract for cold fresh meat, and also relates to a fresh-keeping method of mulberry leaf extract for cold fresh meat. Background technique [0002] Mulberry leaves ( Morus alba L. ) is the dry leaf of the Moraceae plant mulberry, which is the daily food of silkworms. Mulberry leaves have the effects of dispelling wind-heat, clearing lung and moistening dryness, clearing liver and improving eyesight. And it has the effect of treating wind-heat cold, lung heat and dry cough, dizziness and headache, red eyes and dim eyesight. [0003] Chilled meat, also known as chilled meat, sour meat or chilled meat, refers to the strict implementation of the veterinary quarantine system, the rapid cooling of the carcass after slaughter, so that the temperature of the carcass is reduced to 0-4 °C within 24 hours, and the In the proce...
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Login to View More IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 崔浩董瑶邹欣桐王明心鲁腾辉
Owner JILIN INST OF CHEM TECH