Formula, preparation method and use method of biological preservative for chilled beef
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A biological preservative and beef technology, applied in the direction of chemical preservation of meat/fish, etc., can solve the problems of spoilage, short shelf life, protein oxidation, etc., and achieve the effect of preventing juice loss, extending shelf life, and preventing bacterial invasion
Pending Publication Date: 2021-11-19
BENGBU COLLEGE
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However, chilled meat can only be stored continuously for 3-7 days at a temperature of 0-4°C, and the shelf life is short, which cannot meet the needs of long-distance transportation. In addition, chilled meat products are easily contaminated during processing and transportation, thus Cause spoilage, the deterioration of chilled beef is caused by microbial pollution, protein oxidation, fat oxidation and pigment degradation, etc., reducing the quality of meat products
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[0029] The preparation method of the modified sodium alginate antibacterial liquid is as follows: dissolve 0.4 to 1.6 parts of polyaldehyde sodium alginate in 20 parts of pure water according to parts by mass, adjust the pH to 6.0 to 6.5 with gluconic acid solution, and then add 0.02 ~0.1 part of lysozyme, 0.04~0.2 part of kojic acid, stirred and reacted at 32~40°C for 0.5~2h, then added 0.01~0.05 part of Artemisia annua extract, stirred evenly, and cooled to 0~4°C to obtain the described Modified sodium alginate antibacterial liquid.
[0030] The preparation method of the Artemisia annua extract is as follows: after washing and grinding the Artemisia annua leaves, add them into an ethanol solution with a volume concentration of 70-80% according to a solid-to-liquid ratio of 1g:10mL, reflux in a water bath at 95°C for 1-2 hours, After filtration, the filtrate was concentrated under reduced pressure and dried under vacuum to obtain the Artemisia annua extract.
[0031] The pre...
Embodiment 1～5
[0033] Embodiments 1-5 study the effect of lysozyme dosage on the quality of chilled fresh beef
Embodiment 1
[0035] (1) Preparation of Artemisia annua extract: After washing and grinding the Artemisia annua leaves, add them to an ethanol solution with a volume concentration of 80% according to a solid-to-liquid ratio of 1g:10mL, reflux in a water bath at 95°C for 2h, filter, and reduce the filtrate to concentrated under pressure and dried in vacuum to obtain the Artemisia annua extract;
[0036] (2) Preparation of modified sodium alginate antibacterial liquid: Dissolve 1.2 parts of polyaldehyde sodium alginate in 20 parts of pure water in parts by mass, adjust the pH to 6.2 with gluconic acid solution, then add 0.02 parts of lysozyme, 0.20 parts of Kojic acid, stirred and reacted at 40°C for 1 hour, then added 0.02 parts of Artemisia annua extract, stirred evenly, and cooled to 4°C to obtain the modified sodium alginate antibacterial liquid;
[0037] (3) Preparation of biological preservatives: add 0.01 part of nisin, 0.01 part of ε-polylysine, 0.008 part of tea polyphenol, and 0.01 ...
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Abstract
The invention discloses a formula of a biological preservative for chilled fresh beef. The formula comprises the following raw materials in parts by mass: 0.01 to 0.03 part of nisin, 0.006 to 0.03 part of epsilon-polylysine, 0.004 to 0.02 part of tea polyphenol, 0.006 to 0.03 part of natamycin and 20 parts of modified sodium alginate antibacterial liquid. A preparation method of the modified sodium alginate antibacterial liquid comprises the following steps: dissolving 0.4-1.6 parts by mass of multi-aldehyde sodium alginate in 20 parts by mass of pure water, adjusting the pH value to 6.0-6.5 by using a gluconic acid solution, then adding 0.02-0.1 part by mass of lysozyme and 0.04-0.2 part by mass of kojic acid, carrying out a stirring reaction at 32-40 DEG C for 0.5-2 h, then adding 0.01-0.05 part by mass of an artemisia apiacea extract, carrying out uniform stirring, and conducting cooling to 0-4 DEG C so as to obtain the modified sodium alginate antibacterial liquid. According to the invention, a tight biological membrane is formed on the surface of the beef by utilizing the cross-linking effect of the multi-aldehyde sodium alginate and beef protein molecules, bacteria invasion is prevented, meanwhile, juice loss of the chilled beef is prevented, and the immobilized lysozyme and the artemisia apiacea extract are utilized for slow-release sterilization, so that the shelf life of the chilled beef is effectively prolonged.
Description
technical field [0001] The invention belongs to the field of food storage and preservation, and in particular relates to a formula, a preparation method and a use method of a chilled fresh beef biological preservative. Background technique [0002] Beef is rich in protein and has the characteristics of low fat. Eating it can improve the body's immunity. Studies have shown that beef contains 8 kinds of essential amino acids needed by the human body, and the proportion of essential amino acids in total amino acids (39.0%) is higher than that of lamb (37.2%), pork (38.3%) and chicken (33.5%). And because of its low-fat characteristics, beef has a lower fat content than pork. Compared with other fresh meats, beef has the advantage of being more selective. [0003] Chilled fresh meat refers to strictly implementing the veterinary quarantine system, cooling the slaughtered animal carcasses in a short period of time, so that the temperature of the animal carcasses can be reduced ...
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