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Use method and application of natural antioxidant

A natural antioxidant, myofibrillar protein technology, applied in the direction of food ingredients as antioxidants, application, preservation of meat/fish with chemicals, etc. Inhibiting protein oxidation process, retaining color and flavor, and anti-oxidative free radicals

Inactive Publication Date: 2021-07-09
南京泛成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Meat and meat products are an important source of protein for the human body in daily life, but they are prone to oxidation reactions during transportation and processing, which seriously affects the quality, resulting in dull color, decreased flavor, loss of nutrients, tenderness and water retention. The performance is weakened, which in turn causes economic loss and nutritional loss. The direct and most effective way to change this situation is to add antioxidants

Method used

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  • Use method and application of natural antioxidant
  • Use method and application of natural antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of minced beef

[0021] Take the longest muscle of the back of the beef and chop it, add 5% salt, 20% ice water and 20% fat to the chopping machine. After chopping and mixing is completed, take 500g of minced meat and perform blank chopping and mixing for 5 minutes.

[0022] (2) Extraction of myofibrillar protein

[0023] Get prepared ground beef 1.5g, add 4 times the volume of myofibrillar protein extract (10mmol / LK 2 HPO 4 , 100mmol / LNaCl, 2mmol / LMgCl 2 , 1 mmol / L EGTA, pH 7.0). Homogenize at 4°C for 1 min at 8,000 r / min, centrifuge for 10 min at 1,000×g, and collect the precipitate. Repeat 3 times. Add 5 times the volume of 100mmol / L NaCl eluent to the precipitate, and then homogenize for 1min at a speed of 8000r / min. The homogenate was centrifuged for 10 min at a speed of 1000 × g, and the precipitate was collected and repeated 3 times.

[0024] (3) Preparation of myofibrillar protein solution

[0025] Use 20mmol / L pH 6.0 phosphate buffer so...

Embodiment 2

[0029] (1) Preparation of minced beef

[0030] Take the longest muscle of the back of the beef and chop it, add 5% salt, 20% ice water and 20% fat to the chopping machine. After chopping and mixing is completed, take 500g of minced meat and perform blank chopping and mixing for 5 minutes.

[0031] (2) Extraction of myofibrillar protein

[0032] Get prepared ground beef 1.5g, add 4 times the volume of myofibrillar protein extract (10mmol / LK 2 HPO 4 , 100mmol / LNaCl, 2mmol / LMgCl 2 , 1 mmol / L EGTA, pH 7.0). Homogenize at 4°C for 1 min at 8,000 r / min, centrifuge for 10 min at 1,000×g, and collect the precipitate. Repeat 3 times. Add 5 times the volume of 100mmol / L NaCl eluent to the precipitate, and then homogenize for 1min at a speed of 8000r / min. The homogenate was centrifuged for 10 min at a speed of 1000 × g, and the precipitate was collected and repeated 3 times.

[0033] (3) Preparation of myofibrillar protein solution

[0034] Use 20mmol / L pH 6.0 phosphate buffer so...

Embodiment 3

[0038] (1) Preparation of minced beef

[0039] Take the longest muscle of the back of the beef and chop it, add 5% salt, 20% ice water and 20% fat to the chopping machine. After chopping and mixing is completed, take 500g of minced meat and perform blank chopping and mixing for 5 minutes.

[0040] (2) Extraction of myofibrillar protein

[0041] Get prepared ground beef 1.5g, add 4 times the volume of myofibrillar protein extract (10mmol / LK 2 HPO 4 , 100mmol / LNaCl, 2mmol / LMgCl 2 , 1 mmol / L EGTA, pH 7.0). Homogenize at 4°C for 1 min at 8,000 r / min, centrifuge for 10 min at 1,000×g, and collect the precipitate. Repeat 3 times. Add 5 times the volume of 100mmol / L NaCl eluent to the precipitate, and then homogenize for 1min at a speed of 8000r / min. The homogenate was centrifuged for 10 min at a speed of 1000 × g, and the precipitate was collected and repeated 3 times.

[0042] (3) Preparation of myofibrillar protein solution

[0043] Use 20mmol / L pH 6.0 phosphate buffer so...

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Abstract

The invention discloses a use method of a natural antioxidant, which comprises the following steps: (1) preparation of minced beef: taking longissimus on the back of a cattle, performing chopping and mixing, and adding 5% of salt, 20% of ice water and 20% of fat into a chopping and mixing machine; after chopping and mixing, taking 2000g of minced beef, carrying out blank chopping and mixing for 5 minutes, and averagely dividing the minced beef into four groups. As a natural antioxidant of plant polyphenols, the chlorogenic acid has the biological activities of resisting oxidation, scavenging free radicals, inhibiting mutation, resisting tumors, resisting cardiovascular diseases, resisting bacteria and viruses and the like. The chlorogenic acid as the natural antioxidant is added into minced beef.

Description

technical field [0001] The invention relates to the technical field of natural antioxidants, in particular to a method for using natural antioxidants and applications thereof. Background technique [0002] Meat and meat products are an important source of protein for the human body in daily life, but they are prone to oxidation reactions during transportation and processing, which seriously affects the quality, resulting in dull color, decreased flavor, loss of nutrients, tenderness and water retention. The performance is weakened, which in turn causes economic loss and nutritional loss. The direct and most effective way to change this situation is to add antioxidants. Some chemically synthesized antioxidants (such as BHA, BHT) have been widely used, but their safety issues have been paid more and more attention. Natural antioxidants not only have stronger antioxidant capacity than synthetic antioxidants, but also have higher toxicity than synthetic antioxidants. Synthetic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2250/542
Inventor 杜卿卿
Owner 南京泛成生物科技有限公司
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