Preservative and blue light combined low-energy-consumption photocatalytic preservation technology for prefabricated Tan mutton

Abstract

The invention discloses a low-energy-consumption photocatalytic fresh-keeping technology for prefabricated Tan mutton by combining a fresh-keeping agent and blue light, which comprises the following steps: S1, preparing a fresh-keeping agent, in which the final concentration of curcumin is 30 [mu] M and the final concentration of octyl gallate is 100 [mu] M; s2, cutting fresh Tan mutton, and performing pickling treatment to obtain prefabricated Tan mutton; and S3, successively carrying out preservative spraying treatment and 450 nm blue light irradiation treatment on the prefabricated Tibet mutton, and storing and preserving the mutton in a refrigeration house at 4 DEG C after the treatment is finished. According to the low-energy-consumption photocatalytic fresh-keeping technology for the prefabricated Tan mutton by combining the fresh-keeping agent with the blue light, the prefabricated Tan mutton is subjected to storage fresh-keeping by combining the fresh-keeping agent with the blue light, food harmful bacteria on the surface of a meat product can be removed by combining the blue light, and the food harmful bacteria on the food contact surface can be effectively removed by releasing active oxygen; the spoilage speed of the mutton at the temperature of 4 DEG C is effectively slowed down, and the storage effect consistent with that at the temperature of 0 DEG C is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of low-energy meat product preservation, and in particular to a low-energy photocatalytic preservation technology combining a preservative with blue light for prefabricated Tan mutton. Background Art

[0002] Mutton is prone to spoilage. During refrigeration at 4°C, psychrophilic bacteria such as Pseudomonas and Trichoderma can grow. These bacteria can use carbohydrates, amino acids and carboxylic acids to cause the meat to spoil, resulting in economic losses. Traditional meat preservation technologies are mainly heat treatment and chemical treatment, which are relatively mature, but have application limitations.

[0003] Heat treatment will affect the quality of food, and some foods are not suitable for heat treatment. Secondary processing from heat treatment to sales scene will have adverse effects on food. Long-term chemical treatment can easily make bacteria resistant and give rise to super bacteria, and chemical residues will cause tremendous pressure on the environment.

[0004] Photocatalysis is a non-thermal sterilization technology widely used in biology and medicine. The research of Nature has revealed the application of photocatalysis in the food field. Recently, photocatalysis has also been applied in the meat processing process. Composite photosensitizers, photoresponsive films and edible coatings can protect meat products from microbial contamination.

[0005] Studies have shown that light-responsive films can effectively remove bacteria from chicken and pork and slow down lipid oxidation. Photocatalytic technology used to preserve salmon and tuna can effectively slow down the color change and microbial proliferation of aquatic products and extend the shelf life. Some edible light-responsive coatings can effectively slow down water loss in fruits and vegetables, slow down pH changes in meat products, and as a safe and non-toxic coating, they have great potential in extending the shelf life of refrigerated products.

[0006] However, photosensitizers have poor water solubility, are unstable under complex conditions and are prone to lose their biological activity. Photosensitizers that can be used in food have strict screening requirements, and different effective removal rates for different foodborne pathogens lead to different sterilization and preservation efficiencies of photocatalytic technology. Most edible photosensitizers are spices. If the concentration of photosensitizer is too high, its own color will affect the sensory perception of meat products.

[0007] Current research is aimed at extending the shelf life under the same processing conditions, which is not conducive to industrial application. Temporary warehousing and cold chain transportation require a meat preservation technology that reduces costs and has a high preservation effect. Existing preservation technologies are difficult to meet low energy consumption requirements. In temporary warehousing and cold chain transportation, 0°C can effectively slow down food spoilage, but this increases maintenance costs. Therefore, how to seek an efficient sterilization and preservation technology that can achieve a 0°C preservation effect under 4°C conditions, while reducing energy consumption and extending the shelf life of meat products, is an urgent problem to be solved in temporary warehousing and cold chain transportation.

[0008] Chinese patent publication number CN117467173A discloses a method for preparing a photothermal responsive chitosan cling film, which comprises the following steps: adding an iron ion compound and a polyphenolic substance to water, then adding a dispersant, stirring to obtain a mixed solution a, centrifuging and collecting a precipitate; dispersing the obtained precipitate in water to obtain a nano-mixed solution A; adding a silver ammonia solution to the mixed solution A and stirring, and then adding one of water, a sodium citrate solution and an ascorbic acid solution to synthesize a nano-mixed solution B in situ; centrifuging the mixed solution B, and dispersing the obtained precipitate in water as a reserve solution; mixing a chitosan acetic acid solution, a gelatin solution and a polyvinyl alcohol solution to obtain a pre-film-forming solution, adding glycerol and the reserve solution to obtain a film-forming solution, and pouring the film-forming solution into a mold for evaporation and drying to obtain the photothermal responsive chitosan cling film.

[0009] Chinese patent publication number CN111303466A discloses a method for preparing a fresh-keeping film with photosensitivity and antibacterial function, comprising: using β-cyclodextrin to include berberine to obtain a β-cyclodextrin / berberine inclusion complex; using the β-cyclodextrin / berberine inclusion complex, citrate and polyvinyl acetate as raw materials, dissolving them in an ethanol solution to obtain a thin film coating liquid; evenly coating the thin film coating liquid on both sides of the fresh-keeping film, and drying to obtain a fresh-keeping film with photosensitivity and antibacterial function.

[0010] The above disclosed patents have good preservation and antibacterial effects, but their shortcomings are that the preparation is cumbersome, and the above invention does not have the effect of reducing energy consumption, which is not conducive to the use of temporary warehousing and cold chain transportation. Summary of the invention

[0011] In order to solve the above problems, the present invention provides a low-energy photocatalytic preservation technology for pre-prepared Tan mutton by combining a preservative with blue light. The preservative is constructed using an edible photosensitizer to solve the problem that the photocatalytic technology is inefficient due to the photosensitizer itself. The blue light is effectively applied to the pre-prepared Tan mutton through photocatalytic technology, which can reduce the energy consumption in the temporary storage and cold chain transportation of Tan mutton, slow down the corruption of Tan mutton, extend the shelf life, and ensure the freshness of the mutton.

[0012] To achieve the above object, the present invention provides a low-energy photocatalytic preservation technology for pre-prepared Tan mutton by combining a preservative with blue light, comprising the following steps: S1. preparing a preservative, wherein the final concentration of curcumin in the preservative is 30 μM and the final concentration of octyl gallate is 100 μM; S2, cutting and marinating the fresh mutton to obtain pre-made mutton; S3. The pre-prepared Tan mutton is sprayed with preservative and irradiated with 450nm blue light. After the treatment, it is stored in a cold storage at 4℃ for preservation.

[0013] Preferably, in step S1, the solvent of the preservative is 0.5% chitosan.

[0014] Preferably, in step S2, the cutting size is 4 cm thick, 4 cm long and 4 cm wide.

[0015] Preferably, in step S2, the marinating method is as follows: 1 g of salt, 1 g of potassium chloride, 0.35 g of sodium pyrophosphate, 3 g of white wine, 30 g of spice water and 0.4 g of white sugar are added to every 100 g of beach mutton and the mixture is rolled and kneaded for 30 minutes.

[0016] Preferably, in step S3, the blue light irradiation time is 30 min, and the light output power is 6 mW / cm 2 The illumination distance between blue light and beach mutton is 50cm.

[0017] The invention discloses a low-energy photocatalytic fresh-keeping technology for pre-prepared mutton by combining a fresh-keeping agent with blue light, which has the following beneficial effects: (1) The use of preservatives combined with 450nm blue light for the preservation of pre-prepared Tan mutton can achieve the effect of 0℃ preservation at 4℃, reducing the energy consumption cost in temporary storage and cold chain transportation, effectively extending the shelf life of Tan mutton, and having high economic benefits; (2) The preservative improved the problem of low efficiency of curcumin in killing harmful bacteria in food. Octyl gallate as a food additive has antioxidant and preservative functions. The solvent chitosan as a carrier of the two can provide better adhesion function. When applied to Tan mutton, it slowed down the oxidation of fat and extended the shelf life of pre-prepared Tan mutton. (3) Curcumin and chitosan comply with GBB2760-2021, and octyl gallate is a food additive for oils and lipid-rich foods approved by the U.S. Food and Drug Administration, the Food and Agriculture Organization of the United Nations, and the World Health Organization, avoiding application limitations; (4) The preservative combined with blue light photocatalytic technology can effectively inactivate harmful bacteria in food and slow down the spoilage of mutton. At the same time, this technology is simple and convenient, low cost, low energy consumption, easy to industrialize food, and can avoid the defects of traditional sterilization and preservation technology. It is expected to be expanded to other meat product preservation fields and has good application prospects.

[0018] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a line graph showing the change in the total number of bacterial colonies of pre-cooked Tan mutton treated with different preservation methods in Example 1 and Comparative Examples 1 to 3 within 0 to 8 days; Figure 2 It is a line graph showing the change in mass loss rate of pre-cooked Tan mutton treated with different preservation methods in Example 1 and Comparative Examples 1 to 3 within 0 to 8 days; Figure 3 It is a line graph showing the pH value changes of pre-cooked Tan mutton treated with different preservation methods in Example 1 and Comparative Examples 1 to 3 within 0 to 8 days; Figure 4 It is a line graph showing the TBARS changes of pre-cooked Tan mutton treated with different preservation methods in Example 1 and Comparative Examples 1 to 3 within 0 to 8 days; Figure 5 It is a line graph showing the TVB-N changes of the pre-cooked Tan mutton treated with different preservation methods in Example 1 and Comparative Examples 1 to 3 within 0 to 8 days. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages disclosed in the embodiments of the present invention more clearly understood, the embodiments of the present invention are further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the embodiments of the present invention and are not intended to limit the embodiments of the present invention. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0021] Embodiment 1 A low-energy photocatalytic fresh-keeping technology combining a preservative with blue light for pre-prepared Tan mutton includes the following steps: S1. Prepare a preservative, using 0.5% chitosan as a solvent, with a final concentration of curcumin of 30 μM and a final concentration of octyl gallate of 100 μM in the preservative.

[0022] S2. Pre-treating the mutton for marinating. Cut the fresh mutton into blocks with a thickness of 4 cm, a length of 4 cm, and a width of 4 cm for later use.

[0023] The cut Tan mutton is marinated by rolling and kneading 1g of salt, 1g of potassium chloride, 0.35g of sodium pyrophosphate, 3g of white wine, 30g of spice water and 0.4g of white sugar for every 100g of meat for 30 minutes to obtain pre-prepared Tan mutton.

[0024] S3, spraying the preservative prepared in step S1 on the prepared mutton in step S2, and then irradiating the prepared mutton with 450nm blue light for 30min, with the light output power of 6mW / cm 2 The light distance from the mutton is 50cm. Then store in a cold storage at 4℃ for preservation.

[0025] Comparative Example 1 A preservation technology for pre-made Tan mutton, which is different from the first embodiment in that: in step S3, no blue light irradiation treatment is performed, and the meat is directly stored in a cold storage at 4°C for preservation after spraying a preservative.

[0026] Comparative Example 2 A preservation technology for pre-made Tan mutton, which is different from the first embodiment in that: no preservative is sprayed, no blue light irradiation treatment is performed, and the meat is placed in a 0°C cold storage for storage and preservation.

[0027] Comparative Example 3 A preservation technology for pre-made Tan mutton, which is different from the first embodiment in that: no preservative is sprayed, no blue light irradiation treatment is performed, and the meat is placed in a 4°C cold storage for storage and preservation.

[0028] Experimental Testing Samples were randomly selected every other day to test the total colony count (APC), mass loss rate, pH value, TBARS, volatile basic nitrogen (TVB-N) and color difference.

[0029] (1) Total bacterial count (TVC) The total bacterial count (TVC) is determined according to the method of GB 4789.2-2022.

[0030] The results of the test are as follows Figure 1 As shown, it can be seen that the total colony count of the Tan mutton stored in a 4°C cold storage without any other treatment in Comparative Example 3 was significantly higher than that in other groups; the spraying of the preservative in Comparative Example 1 killed some bacteria on the Tan mutton, but on the second day, the total colony count was not much different from that on the Tan mutton in Comparative Example 2; on the 4th day, the total colony count on the Tan mutton in Comparative Example 2 continued to grow, while the total colony count on the Tan mutton in Comparative Example 1 grew slowly, indicating that the preservative has a certain effect of inhibiting the growth of bacteria.

[0031] The treatment method of preservative + blue light in Example 1 has better bacterial killing effect than the treatment method of preservative only in Comparative Example 1, and the total colony count at 6 to 8 days is also significantly lower than that in Comparative Example 1 and Comparative Example 2.

[0032] (2) Quality loss rate The mass loss rate of the same piece of meat was recorded at 4℃ and 0℃ as the storage time increased. The specific calculation formula is: .

[0033] in, M 0 is the sample mass on day 0, M n is the sample mass on day n, n=2, 4, 6, 8.

[0034] The test results are as follows Figure 2 As shown, the mass loss rate of the Tan mutton in Comparative Example 3 continues to increase within 0 to 8 days, and the storage of the Tan mutton at 0°C in Comparative Example 2 can effectively reduce the mass loss; in Comparative Example 1, the Tan mutton is treated with a preservative and then stored at 4°C, and the mass loss rate of the Tan mutton is less than that of Comparative Example 3, indicating that the preservative treatment can reduce the mass loss rate of the Tan mutton; and the preservative + blue light treatment method in Example 1 has a lower mass loss rate than that of the preservative treatment in Comparative Example 1, which is only higher than that of Comparative Example 2.

[0035] In the early stage of storage, the weight loss rate of Example 1 is higher than that of Comparative Example 3, which may be due to the separation of the sprayed preservative from the surface of the mutton. As the storage time increases, the weight loss rates of Example 1, Comparative Example 1 and Comparative Example 2 decrease, and the weight loss rate of Comparative Example 3 increases with time, which may be related to the loss of tissue fluid during the mutton corruption process. Example 1 effectively controls the weight loss rate of mutton, which is slightly higher than the weight loss rate of Comparative Example 2, which may be due to the formation of ice crystals inside the mutton at 0°C to control its own water loss.

[0036] (3) pH value The pH meter was calibrated using pH buffer at room temperature. The pH meter was inserted into the sample at three different locations as parallels.

[0037] The results are analyzed as Figure 3 As shown in the figure, with the increase of storage time of pre-prepared mutton, the pH of mutton slowly increases. The treatment method of preservative + blue light in the experimental example can effectively delay the increase of pH of mutton.

[0038] (4) TBARS The determination was carried out according to the spectrophotometric method in GB 5009.181-2016 Determination of malondialdehyde in food.

[0039] The results are as follows Figure 4As shown, as the storage time increases, the TBARS values ​​of each group are significantly different. Compared with Comparative Example 3, the TBARS value of Example 1 is significantly lower, and the TBARS value is close to that of Comparative Example 2, indicating that the preservative combined with blue light treatment has a significant delaying effect on the lipid oxidation of mutton, and can achieve the 0°C storage effect under 4°C storage conditions.

[0040] (5) Volatile basic nitrogen (TVB-N) TVB-N content is a physical and chemical indicator for evaluating the freshness of meat. TVB-N is determined according to the method of GB 5009.228-2016.

[0041] The results of the test are as follows Figure 5 As shown, the volatile basic nitrogen content is from large to small in the following order: Comparative Example 3 > Comparative Example 1 > Comparative Example 2 > Example 1, which indicates that the treatment method of preservative + blue light in Example 1 can effectively inhibit the growth of TVB-N content, and Example 1 only needs to be stored at 4°C, and its inhibitory effect on TVB-N is still higher than that of Comparative Example 2.

[0042] In summary, the present invention provides a low-energy photocatalytic preservation technology for prefabricated Tan mutton by combining a preservative with blue light. The preservative combined with 450nm blue light is used for the preservation of prefabricated Tan mutton, and the preservation effect of 0°C can be achieved at 4°C, thereby reducing the energy consumption cost in temporary warehousing and cold chain transportation, effectively extending the shelf life of Tan mutton, and having higher economic benefits. The preservative curcumin improves the problem of low efficiency in killing harmful bacteria in food, and octyl gallate as a food additive has antioxidant and preservative functions. The solvent chitosan as a carrier of the two can provide better adhesion function, and is applied to Tan mutton to slow down the oxidation of fat and extend the shelf life of prefabricated Tan mutton.

[0043] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A low-energy photocatalytic preservation technology combining a preservative with blue light for pre-prepared Tan mutton, characterized in that: The steps include: S1. preparing a preservative, wherein the final concentration of curcumin in the preservative is 30 μM and the final concentration of octyl gallate is 100 μM; S2, cutting and marinating the fresh mutton to obtain pre-made mutton; S3. The pre-prepared Tan mutton is sprayed with preservative and irradiated with 450nm blue light. After the treatment, it is stored in a cold storage at 4℃ for preservation.

2. The low-energy photocatalytic preservation technology for pre-cooked Tan mutton using a preservative combined with blue light according to claim 1 is characterized in that: In step S1, the solvent of the preservative is 0.5% chitosan.

3. The low-energy photocatalytic preservation technology for pre-prepared Tan mutton using a preservative combined with blue light according to claim 1 is characterized in that: In step S2, the cutting size is 4 cm thick, 4 cm long, and 4 cm wide.

4. The low-energy photocatalytic fresh-keeping technology for pre-prepared Tan mutton by combining a preservative with blue light according to claim 1, characterized in that: In step S2, the marinating process is marked as follows: 1 g of salt, 1 g of potassium chloride, 0.35 g of sodium pyrophosphate, 3 g of white wine, 30 g of spice water and 0.4 g of white sugar are added to every 100 g of beach mutton and the mixture is rolled and kneaded for 30 minutes.

5. The low-energy photocatalytic fresh-keeping technology for pre-prepared Tan mutton by combining a preservative with blue light according to claim 1, characterized in that: In step S3, the blue light irradiation time is 30 min, and the light output power is 6 mW / cm 2 The illumination distance between blue light and beach mutton is 50cm.

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