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A myoglobin color-aiding method and device coupled with plasma-activated water, physical field and electrochemical multi-source
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A plasma and myoglobin technology, applied in the field of food, can solve the problems of weak color-aiding effect, and achieve the effects of increasing color-aiding effect, improving penetration, and improving water retention.
Active Publication Date: 2022-03-18
ZHEJIANG UNIV OF TECH
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However, untreated plasma activated water is an oxidation system, which contains NO, NO 2 - Wait for the auxochrome to convert to NO 3 - , so its color-improving effect is weak, and it is currently mainly used in the application research of color-assisting meat products such as sausages
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Embodiment 1
[0045] see figure 1 The myoglobin color-aiding device coupled with plasma-activated water, physical field and electrochemical multi-source of the present invention includes a plasma generating power source 1, a plasma generating device 2, an electrochemical processing power source 15, an electrochemical processing device 16, Heat exchange plate 24, high frequency alternating electromagnetic field generating power supply 29, high frequency alternating electromagnetic field processing device 30, spray head 38, filter device 43;
[0046] The plasma generating power supply 1 is a high-voltage power supply with an output voltage of 20-80kV and a frequency of 10-20kHz;
[0047] The plasma generating device includes a plasma electrode 3 , an air inlet 4 , an air outlet 5 , a plasma generating container 6 , a first water inlet 9 and a first water outlet 10 . The inlet pipe is equipped with a first flow rate controller 7 and a flow meter 8, the flow rate is 0-15L / min, and the gas used...
Embodiment 2
[0054] This embodiment provides a myoglobin color-aiding method coupled with plasma-activated water, physical field and electrochemical multi-source, including the following steps:
[0055] 1) Thaw frozen tuna at 4°C for 12 hours;
[0056] 2) Thawed tuna skinned and boned and sliced, the length of the sliced sample is 4-5 cm, the width is 3-4 cm, and the thickness is 0.8-1 cm;
[0057] 3) Using a high-frequency alternating electromagnetic field to process the sliced tuna meat in step (2), the frequency of the high-frequency alternating electromagnetic field used is: 10kHz, and the processing time is 30s;
[0058] 4) Use arc discharge to conduct plasma treatment on pure water, the discharge voltage is 20kV, the discharge frequency is 10kHz, the discharge tip is 5mm away from the water surface, the plasma treatment time is 0, 5, 10, 15, 20, 25, 30min, and the processing capacity is 1L, the gas used is air;
[0059] 5) Treat the obtained plasma-activated water with an elect...
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Abstract
The invention relates to a myoglobin color-improving method and device coupled with plasma activated water, physical field and electrochemical multi-source, which prepares activated water with high color-improving effect and improves the color development speed. Use discharge plasma to treat the aqueous solution to prepare plasma activated water. In order to increase the color-aiding effect of NO on the meat, high-frequency alternating electromagnetic field treatment is carried out before the color of the meat to be developed to promote the rearrangement of protein molecules in the meat. Promote the combination of myoglobin and auxochrome, and through the influence of ionic bonds and hydrogen bonds between and within the myofibrillar protein, it leads to the reduction of α helix and the increase of β sheet, thereby improving the water retention of meat products and improving Improve the retention rate of plasma-activated water in meat products, and finally achieve the purpose of enhancing the color development effect; increase the permeability of meat cell membranes, thereby improving the penetration of NO in plasma-activated water and speeding up the color development process.
Description
technical field [0001] The invention belongs to the field of food, and relates to a method for improving the color of myoglobin, in particular to a method for improving the color development effect of plasma-activated water and eliminating its negative impact on the quality of processed meat. Electrochemical multi-source coupled myoglobin color aiding method and device. Background technique [0002] Color is an important quality characteristic that affects the marketability of meat, and is a commonly used indicator of meat quality and freshness. The color of meat is related to the content and chemical state of myoglobin (Mb). Myoglobin, present in lean tissue of all animals, stores and delivers oxygen by reversibly binding to oxygen molecules, thereby providing a substrate for mitochondrial respiration. Pork and poultry generally contain less myoglobin than beef and are therefore lighter in color than beef. [0003] The chemical basis of the color change of meat products ...
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