Ultrasonic-assisted low-temperature mutton rinsing method

Abstract

The invention relates to a method for ultrasonic-assisted low-temperature rinsing of mutton, which comprises the following steps: placing pretreated mutton in an ultrasonic cleaning machine, performing ultrasonic-assisted low-temperature rinsing under preset ultrasonic frequency, ultrasonic power and treatment time, and performing post-treatment after rinsing to obtain mutton with mutton smell removed. The method solves the problems that traditional water-washing mutton smell removal is not completely effective, spice covering may bring odor and taste which do not belong to mutton itself, and time and labor are consumed in mutton smell removal through feed feeding, ultrasonic waves are utilized to assist low temperature rinsing of mutton, mutton smell substances can be efficiently and safely removed in an environment-friendly mode on the premise that the mutton quality is maintained, and the mutton smell removal efficiency is improved. The nutrition loss is reduced to the greatest extent, and the mouth feel and flavor of the mutton ground are improved.

Description

Technical Field

[0001] The invention relates to the technical field of mutton processing, in particular to a method for ultrasonically assisted low-temperature rinsing of mutton. Background Art

[0002] Huyang is an animal of the genus Ovis in the order Artiodactyla of the order Bovidae of the class Mammalia. Huyang has a medium physique, a narrow and long head, a raised nose bridge, and most ears are droopy. Both male and female sheep have no horns, a slender neck, a narrow and long body, a straight back and waist, a slightly drooping abdomen, a flat and round tail with an upturned tail tip, and thin and high limbs. The coat is all white, the belly hair is coarse, sparse and short, and the physique is strong. Huyang has high economic value, and its meat contains high protein. Mutton can be braised or boiled, which can be regarded as a delicious meat dish. Among them, the protein content of Huyang fat lamb is 17-19%, and the essential amino acids required by the human body are complete, with a total amino acid content of 14-17%. The content of amino acids such as glutamic acid, aspartic acid, leucine, lysine, valine and threonine is relatively rich, especially glutamic acid and lysine, which account for 16.5% and 8.7% of the total essential amino acids.

[0003] However, the special mutton smell has hindered people's widespread acceptance of mutton. To solve this problem, people have developed various mutton removal technologies, including traditional water washing, spice masking, changing feed ingredients, and using agricultural and industrial by-products to produce new feeds. Among them, the more common methods for rinsing mutton to remove the mutton smell are salt water rinsing, vinegar solution rinsing, plant extract rinsing, etc. Appropriate rinsing methods can effectively reduce the mutton smell, but excessive treatment or inappropriate rinsing may have a negative impact on the taste and flavor of mutton. The spice masking method is mainly used in home kitchens or pre-treatment of cooked meat, which may bring inappropriate taste and odor. The method of changing feed ingredients to alleviate the mutton smell takes a lot of time. Despite the progress made in research, the industrialization of mutton mutton removal technology still faces challenges. Summary of the invention

[0004] The problem to be solved by the present invention is to provide a method for ultrasonically assisted low-temperature rinsing of mutton in response to the above-mentioned deficiencies in the prior art, which solves the problems that traditional water washing is not completely effective in removing the mutton smell, spices may mask the smell and taste that are not the mutton itself, and feed feeding is time-consuming and labor-intensive. By using ultrasound to assist in low-temperature rinsing of mutton, the mutton smell substances can be removed efficiently, safely and environmentally friendly while maintaining the quality of the mutton, thereby minimizing nutrient loss and improving the taste and flavor of the mutton.

[0005] The above-mentioned object of the present invention is achieved through the following technical solutions:

[0006] A method for ultrasonic-assisted low-temperature rinsing of mutton comprises the following steps: placing the pretreated mutton in an ultrasonic cleaning machine, and performing ultrasonic-assisted low-temperature rinsing at a predetermined ultrasonic frequency, ultrasonic power and processing time, and performing post-processing after rinsing to obtain the mutton with deodorized mutton.

[0007] Furthermore, the mutton is Hu sheep mutton chops.

[0008] Furthermore, the pretreatment is to debone the mutton and cut it into pieces of 5cm×10cm and weighing 100g±5g.

[0009] Furthermore, the ultrasonic power is 350-450W.

[0010] Furthermore, the ultrasonic power is 400W.

[0011] Furthermore, the ultrasonic frequency is 30-35 kHz.

[0012] Furthermore, the ultrasonic frequency is 33 kHz.

[0013] Furthermore, the processing time is 12 to 18 minutes.

[0014] Furthermore, the processing time is 15 minutes.

[0015] Furthermore, the temperature of the ultrasonic-assisted low-temperature rinsing is 4°C±0.5°C.

[0016] In summary, the beneficial technical effects of the present invention are:

[0017] 1. Low-temperature cleaning technology is an effective method to maintain the original flavor and color of meat and reduce the loss of nutrients. Ultrasonic technology uses high-frequency sound waves to stimulate the formation of tiny bubbles in liquids, thereby producing a cavitation effect. It is widely used in cleaning, extraction and other process flows in the food industry. Studies have shown that ultrasound can significantly promote the transfer of substances between liquids and solids, especially under low-temperature conditions. Appropriate ultrasonic treatment not only improves cleaning efficiency, but also effectively avoids the loss of flavor caused by heat treatment. Therefore, it has great potential in the low-temperature cleaning process.

[0018] 2. Specifically, ultrasound technology can promote the dissolution and removal of odorous substances in mutton by enhancing the mass transfer process inside the meat. In particular, it can effectively remove 4-methyloctanoic acid (MOA) and 4-ethyloctanoic acid (EOA) in mutton, which are considered to be the main sources of mutton odor. In this way, ultrasound helps balance the flavor of mutton and enhance the perception of meat aroma, thereby improving its overall taste acceptance.

[0019] 3. In addition, ultrasound can also destroy the cell wall structure of bacteria through mechanical vibration, inhibit the growth of microorganisms, thereby reducing the total number of colonies in mutton and regulating the pH value to a certain extent; this effect not only improves the food safety of mutton, but also prolongs its shelf life without damaging the texture characteristics of mutton; therefore, ultrasonic low-temperature cleaning technology shows important application prospects in improving mutton quality, enhancing flavor characteristics and ensuring food safety, and has a far-reaching impact on the sustainable development and industrial application of the mutton industry;

[0020] 4. Compared with the current rinsing method, the ultrasound-assisted low-temperature rinsing method can more effectively reduce the mutton odor, completely remove the related 4-alkyl fatty acids and improve the mutton flavor;

[0021] 5. The invention not only improves the flavor, but also saves resources and does not use additional additives such as spices; and there is no significant difference in the indicators related to texture, indicating that the meat structure will not be damaged. It can effectively meet the taste needs of consumers, expand market sales channels, and promote the sustainable development of the Huyang meat industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a flow chart of the method provided in Example 1 of the present invention.

[0023] Figure 2 This is a diagram showing the sensory evaluation results of Test Example 1 of the present invention.

[0024] Figure 3 This is a diagram of the electronic nose analysis results of Experimental Example 3 of the present invention.

[0025] Figure 4 This is a graph showing the GC-MS analysis results of Experimental Example 3 of the present invention.

[0026] Figure 5 This is a diagram of the fatty acid detection results of Test Example 3 of the present invention. DETAILED DESCRIPTION

[0027] In order to make the technical means, creative features, objectives and functions achieved by the present invention clearer and easier to understand, the present invention is further explained below in conjunction with the accompanying drawings and specific implementation methods.

[0028] Example

[0029] Example 1, reference Figure 1, a method for ultrasonic-assisted low-temperature rinsing of mutton disclosed in the present invention, comprises the following steps: firstly, selecting Hu sheep mutton chops as the mutton to be processed, deboning the mutton and cutting it into 5cm×10cm meat pieces weighing 100g±5g, then placing it in an ultrasonic cleaning machine, and performing ultrasonic-assisted low-temperature rinsing in a low-temperature water bath at 4℃±0.5℃, at an ultrasonic frequency of 33kHz, an ultrasonic power of 400W and a processing time of 15min, and after rinsing, post-processing is performed to obtain the mutton with deodorized mutton.

[0030] Example 2 is a method for ultrasonically assisted low-temperature rinsing of mutton disclosed in the present invention, comprising the following steps: first, selecting Hu sheep mutton chops as the mutton to be processed, deboning the mutton and cutting it into 5cm×10cm pieces weighing 100g±5g, then placing it in an ultrasonic cleaning machine, and performing ultrasonic-assisted low-temperature rinsing in a low-temperature water bath of 4℃±0.5℃, at an ultrasonic frequency of 30kHz, an ultrasonic power of 350W and a processing time of 12min, and post-processing after rinsing to obtain the mutton without mutton smell.

[0031] Example 3 is a method for ultrasonically assisted low-temperature rinsing of mutton disclosed in the present invention, comprising the following steps: first, selecting Hu sheep mutton chops as the mutton to be processed, deboning the mutton and cutting it into 5cm×10cm pieces weighing 100g±5g, then placing the pieces in an ultrasonic cleaning machine, and performing ultrasonic-assisted low-temperature rinsing in a low-temperature water bath of 4℃±0.5℃, at an ultrasonic frequency of 35kHz, an ultrasonic power of 450W and a processing time of 18min. After rinsing, post-processing is performed to obtain the mutton without mutton smell.

[0032] Comparative Example

[0033] Comparative Examples 1 to 3 are a method for ultrasonically assisted low-temperature rinsing of mutton disclosed in the present invention. The difference from Example 1 is that the processing time is 5 minutes, 10 minutes, and 20 minutes, respectively.

[0034] Comparative Examples 4 to 6 are a method for ultrasonically assisted low-temperature rinsing of mutton disclosed in the present invention. The difference from Example 1 is that the ultrasonic powers are 240 W, 320 W, and 480 W, respectively.

[0035] Comparative Examples 7 to 9 are a method for ultrasonically assisted low-temperature rinsing of mutton disclosed in the present invention. The difference from Example 1 is that the ultrasonic frequencies are 25 kHz, 40 kHz, and 59 kHz, respectively.

[0036] Performance testing

[0037] Test Example 1: Sensory Evaluation

[0038] The mutton removed from Example 1 (CK) and Comparative Examples 1 to 9 were used as mutton samples. After the mutton samples were drained of water, they were put into a pot with cold water and the time was started after the water was boiled. They were cooked in an induction cooker at 2200W for 30 minutes, picked up, cut into blocks with a length and width of 10 mm×10 mm, put into a white disk, sealed with a plastic wrap, and placed in a constant temperature incubator at 65°C for standby use. The evaluators conducted a sensory evaluation on the mutton, and evaluated the mutton smell (smell), mutton smell (taste), mutton aroma, and overall acceptance. The full score was 10, accounting for 25%, 25%, 30%, and 20%, respectively. The total score was calculated, and the results were as follows: Figure 2 shown.

[0039] Test Example 2: Quality Test

[0040] 1) Preparation of mutton samples: The mutton chops were randomly divided into three groups, namely a control group (CON), a low temperature rinsing group (LTW), and an ultrasound-assisted low temperature rinsing group (USW, Example 1); wherein the control group was stored in a 4°C refrigerator, and the low temperature rinsing group was immersed in a 4°C ± 0.5°C cold water bath for 15 min.

[0041] 2) Determination of mutton quality parameters: The pH, color difference, texture, water-soluble protein, and salt-soluble protein of the mutton of the control group (CON), low-temperature rinsing group (LTW), and ultrasound-assisted low-temperature rinsing group (USW) were measured to evaluate the effect of ultrasonic treatment on mutton quality. The pH was measured using a pH meter, the lightness, red-green, and yellow-blue colors were detected using a handheld colorimeter, the hardness, elasticity, chewiness, and shear force were detected using a texture analyzer, and the water-soluble protein and salt-soluble protein were detected using the Coomassie brilliant blue method. The results are shown in Table 1.

[0042] Table 1

[0043] CON LTW USW pH <![CDATA[6.36±0.021 a ]]> <![CDATA[6.28±0.078 a ]]> <![CDATA[6.07±0.032 b ]]> Brightness <![CDATA[51.68±1.302 c ]]> <![CDATA[55.36±1.014 b ]]> <![CDATA[56.97±0.736 a ]]> Red Green <![CDATA[23.47±0.957 b ]]> <![CDATA[18.99±0.313 b ]]> <![CDATA[18.36±0.315 a ]]> yellow blue <![CDATA[9.18±0.812 a ]]> <![CDATA[7.68±0.345 b ]]> <![CDATA[6.83±0.219 c ]]> Hardness(N) <![CDATA[4.5±0.2 b ]]> <![CDATA[5.2±0.5 a ]]> <![CDATA[4.3±0.2 b ]]> elasticity <![CDATA[0.68±0.062 a ]]> <![CDATA[0.64±0.180 a ]]> <![CDATA[0.69±0.061 a <!-- 3 -->]]> Chewability <![CDATA[151.854±38.720 a ]]> <![CDATA[163.212±33.24 a ]]> <![CDATA[139.779±26.649 a ]]> Shear force(N) <![CDATA[13.31±0.31 b ]]> <![CDATA[13.65±0.19 a ]]> <![CDATA[13.58±0.42 ab ]]> Water-soluble protein (mg / g) <![CDATA[19.70±0.785 a ]]> <![CDATA[17.83±0.031 b ]]> <![CDATA[18.55±0.045 b ]]> Salt soluble protein (mg / g) <![CDATA[26.55±1.701 b ]]> <![CDATA[14.46±0.771 c ]]> <![CDATA[38.35±1.902 a ]]>

[0044] As can be seen from Table 1, after ultrasonic rinsing, the pH value decreased, the brightness increased, the red-green and yellow-blue colors decreased, the hardness, elasticity, chewiness and shear force did not change significantly, the water-soluble protein decreased, and the salt-soluble protein increased, indicating that ultrasonic-assisted low-temperature rinsing has no obvious effect on the texture and will not damage the muscle structure of mutton.

[0045] Test Example 3: Flavor Test

[0046] 1) Electronic nose analysis test: The lamb chop samples were processed according to Experimental Example 2, and 2.0 g of each of the control group (CON), low-temperature rinsing group (LTW), and ultrasonic-assisted low-temperature rinsing group (USW) were weighed into a 20 mL headspace sample bottle, and heated in a 55 ° C water bath for 40 min. After equilibration at room temperature for 1 h, they were used for electronic nose analysis. The electronic nose port selected COM4, ​​the system chamber flow rate was 1000 mL / min, and the sample measurement lasted for 60 s. Before introducing the next sample, flush the chamber with clean air for 120 s each time until the sensor response returns to the baseline. The results are as follows: Figure 3 As shown, S1 to S18 represent different sensors. The electronic nose can distinguish three groups of mutton samples, indicating that there are differences in flavor between the mutton samples before and after processing.

[0047] 2) GC-MS analysis flavor test: The flavor quality of mutton was determined, including the number, type and content of volatile flavor substances, to evaluate the effect of ultrasonic treatment on the flavor of mutton. The control group (CON), low temperature rinsing group (LTW) and ultrasound-assisted low temperature rinsing group (USW) were tested for flavor using headspace solid phase microextraction combined with gas chromatography-mass spectrometry. The results are shown in Table 1. Figure 4 As shown, there were significant differences in the number of flavor compounds among the three groups of mutton. The control group (CON) had the largest number of flavor compounds, which decreased after rinsing and further decreased after ultrasound. Among them, the ultrasound-assisted low-temperature rinsing group (USW) removed alcohols and unpleasant furan flavors, and could effectively improve the flavor of mutton.

[0048] 3) Fatty acid detection test: The minced raw mutton sample (3.00 g) prepared in Example 1 was added to 60 mL of chloroform-methanol solution with a volume ratio of 2:1 in a 100 mL stoppered test tube, extracted at 25°C for 5 h, placed in an oscillator at 40°C for 30 min, and 15 mL of saturated NaCl solution was added. The lower layer was fractionated and taken to a rotary distiller. 0.1000 g of fat extract was added to a stoppered test tube, and 2 mL of 2% NaOH-CH3OH solution was added, and the mixture was shaken in a 75°C water bath for 20 min. After cooling, 2 mL of 14% BF3-CH3OH solution was added, and the mixture was shaken in a 75°C water bath for 10 min. After cooling to 25°C, 2 mL of n-hexane and 2 mL of saturated NaCl solution were added, vortexed for 2 min, and the mixture was allowed to stand for stratification. The supernatant was taken and filtered through a 0.22 um organic filter membrane. The measurement conditions are as follows: initial column temperature 90°C, maintained for 5 min, heated to 200°C at a rate of 15°C / min, then heated to 240°C at a rate of 1°C / min, maintained for 10 min. Carrier gas (He) flow rate 1.0 ml / min, split ratio 50:1. EI energy source; mass spectra were obtained at 70 eV, scanning range 35-450 m / z, ion source temperature 250°C, and transfer line temperature 250°C. The results are shown in Figure 2. Figure 5As shown, it is shown that ultrasound-assisted low-temperature rinsing can completely remove 4-methyloctanoic acid and 4-ethyloctanoic acid, and can effectively improve the mutton smell.

[0049] 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 the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. A method for ultrasonically assisted low-temperature rinsing of mutton, characterized in that: The method comprises the following steps: placing the pre-treated mutton in an ultrasonic cleaning machine, and performing ultrasonic-assisted low-temperature rinsing at a predetermined ultrasonic frequency, ultrasonic power and processing time, and performing post-processing after rinsing to obtain the mutton with deodorized mutton.

2. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 1, characterized in that: The mutton is Hu sheep mutton chops.

3. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 2, characterized in that: The pretreatment is to debone the mutton and cut it into meat pieces of 5cm×10cm and weighing 100g±5g.

4. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 1, characterized in that: The ultrasonic power is 350-450W.

5. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 4, characterized in that: The ultrasonic power is 400W.

6. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 1, characterized in that: The ultrasonic frequency is 30-35 kHz.

7. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 6, characterized in that: The ultrasonic frequency is 33 kHz.

8. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 1, characterized in that: The processing time is 12 to 18 minutes.

9. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 8, characterized in that: The treatment time is 15 min.

10. The method for ultrasonically assisted low-temperature rinsing of mutton according to claim 1, characterized in that: The temperature of the ultrasonic-assisted low-temperature rinsing is 4°C±0.5°C.

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