Ultrahigh pressure-irradiation synergistically sterilized duck meat product and preparation method thereof
By employing a time-coupled design of CO2 permeation, high-pressure micropore formation, and irradiation free radical scavenging, combined with nano-astaxanthin and lactic acid bacteria fermentation broth, the problems of sterilization efficiency and flavor preservation in duck meat processing were solved, achieving the effects of efficient sterilization, anti-oxidation, and texture improvement.
Patent Information
- Application Number
- CN202511199314.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-26
- Publication Date
- 2025-10-31
AI Technical Summary
Existing duck meat processing technologies struggle to maintain efficient sterilization while avoiding protein denaturation, flavor loss, and oxidation. Furthermore, existing antioxidants become inactive under high-pressure irradiation, leading to damage to product texture and flavor.
A sequential coupling design of CO2 permeation → high-pressure micropore formation → irradiation free radical scavenging is adopted. Combined with the binding of nano-astaxanthin with irradiated free radicals, the extracellular polysaccharide chelates metal ions in situ in the lactic acid bacteria fermentation broth. Microwave vacuum drying and infrared-hot air combined drying technology are used to form micropores and a local inert environment, which promotes free radical scavenging and Maillard reaction.
It achieves efficient sterilization, anti-oxidation, and texture preservation, improving the sterilization efficiency, antioxidant capacity, and flavor retention rate of duck meat products, while avoiding texture hardening and oxidative damage in traditional methods.
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Abstract
Description
Technical Field
[0001] This invention relates to the technical field of meat processing, specifically to a high-pressure irradiation synergistic sterilization method for duck meat products and its preparation method. Background Technology
[0002] With the increasing demand for high-quality meat products, traditional duck meat processing technology faces numerous challenges. Currently, the processing of duck meat snacks generally employs high-temperature sterilization or single irradiation sterilization techniques. While high-temperature sterilization effectively kills microorganisms, it inevitably leads to excessive protein denaturation and muscle fiber contraction, resulting in product hardening and significant loss of volatile flavor compounds. Irradiation sterilization, although achieving sterilization at room temperature, can induce lipid peroxidation with high-energy electron beams, producing undesirable flavor compounds such as aldehydes and ketones. Furthermore, single irradiation treatment has limited effectiveness against spore-forming bacteria. Meanwhile, existing research indicates that ultra-high pressure treatment can alter the cell membrane structure of microorganisms at lower temperatures, but its effectiveness against pressure-resistant bacteria is insufficient when used alone, often requiring combined heat-assisted treatment. In addition, conventional antioxidants such as BHT and vitamin E are easily inactivated under combined high-pressure and irradiation treatment conditions, failing to effectively inhibit oxidation reactions. Regarding texture improvement, while adding water-retaining agents such as phosphates can partially improve meat quality, it can negatively impact product flavor.
[0003] To address the aforementioned technological bottlenecks, the industry has attempted to combine various non-thermal sterilization technologies, but problems remain, such as difficulties in matching process parameters and insignificant synergistic effects. Particularly in terms of flavor preservation, existing technologies struggle to balance sterilization efficiency and quality maintenance, limiting product market acceptance. Therefore, developing a novel processing technology that simultaneously achieves efficient sterilization, effective antioxidant effects, and excellent texture preservation has become a critical issue urgently needing breakthroughs in the current meat processing industry. Summary of the Invention
[0004] Technical Problem to be Solved: To address the aforementioned technical problems, the purpose of this invention is to provide a high-pressure irradiation synergistic sterilization method for duck meat products. Through a time-coupling design of CO2 permeation → high-pressure micropore formation → irradiation free radical scavenging, during the dynamic high-pressure treatment stage, nano-astaxanthin is triggered to be released from the chitosan / lecithin carrier and binds to hydroxyl free radicals generated by irradiation; it also promotes CO2 permeation into muscle fibers. The astaxanthin released under high pressure binds to the hydroxyl free radicals generated by irradiation, and is irradiated twice to promote free radical scavenging, thereby reducing oxidative damage. Extracellular polysaccharides in the lactic acid bacteria fermentation broth chelate with metal ions, inhibiting lipid oxidation. Microwave vacuum drying (50℃ / 10kPa / 15min) can rapidly remove surface moisture while retaining astaxanthin activity.
[0005] Technical solution: A method for preparing duck meat products sterilized by ultra-high pressure and irradiation, comprising the following steps: S1: Duck meat pretreatment: 1) Inject 5-6% of the lactic acid bacteria fermentation liquid containing nano-astaxanthin into the muscle fibers of duck meat and vacuum tumble for 20-25 minutes. 2) Inject 9-10% CO2 marinade by weight of duck meat and allow it to stand and infiltrate for 25-35 minutes under a pressure of 0.5-1.0 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 3-5 MPa / s, and hold for 4-6 minutes; Second stage: Continue to boost the pressure to 400MPa at 3-5 MPa / s in linear boost mode and maintain it for 8-10 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: Secondary electron beam irradiation of 2-3 kGy, with the irradiation chamber filled with nitrogen and oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 9-10kPa, and microwave power 2.8-3W / g for 15 minutes until the moisture content reaches 45%; 2) Infrared-hot air combined drying: first, infrared radiation excites Maillard reaction, then hot air drying is carried out until the final moisture content is 19-20%, and then vacuum packaging is performed.
[0006] Furthermore, the preparation method of the lactic acid bacteria fermentation broth containing nano-astaxanthin in S1 is as follows: S11: Inoculate Lactobacillus plantarum (extracellular polysaccharide-producing strain) into MRS medium containing 2% lactose, ferment at 37°C for 24 h, and centrifuge to collect the supernatant; S12: Add 0.02-0.03% nano-astaxanthin and ultrasonically disperse at 38-42kHz for 10-12 minutes to obtain the product.
[0007] Furthermore, the lactobacillus is either Lactobacillus plantarum LP-115 or Lactobacillus plantarum DNB1.
[0008] Furthermore, the preparation method of the nano-astaxanthin is as follows: Weigh a certain amount of chitosan and dissolve it in a 0.275 mol / L hydrochloric acid solution. Stir thoroughly to obtain a 2% chitosan hydrochloric acid solution. Let it stand to remove air bubbles from the solution. Lecithin was dissolved in a 90% ethanol aqueous solution, and astaxanthin with a purity ≥98 was added to obtain a lecithin ethanol solution containing 1.9-2.0% astaxanthin. Under magnetic stirring, the solution was added dropwise to a chitosan hydrochloric acid solution using a syringe, and 1.5% Tween-80 was added. The solution was then sonicated at 600W for 15 minutes and spray-dried to obtain nano-astaxanthin.
[0009] Furthermore, the mass ratio of lecithin to chitosan is (5-10):1; the mass-to-volume ratio of lecithin to 90% ethanol aqueous solution is 1g:6mL.
[0010] Furthermore, in S1, the vacuum tumbling speed is 8-9 rpm and the vacuum degree is -0.08 MPa.
[0011] Furthermore, the preparation method of the CO2 pickling solution in S1 is as follows: take 2.5 parts of salt, 2 parts of xylooligosaccharide, 0.1 parts of glucose oxidase, 0.5 parts of compound phosphate and 100 parts of brine, and adjust the pH to 5.5-5.7 by introducing CO2 at 4℃ and 0.2MPa.
[0012] Furthermore, the mass ratio of sodium tripolyphosphate to sodium pyrophosphate in the composite phosphate is 1:1.
[0013] Furthermore, the conditions for infrared radiation in S4 are: wavelength 2.5-4μm, 60℃ / 2min.
[0014] Furthermore, the hot air drying conditions in S4 are: 65℃ and wind speed 1m / s.
[0015] Duck meat products prepared by the above method. Beneficial effects
[0016] 1. This invention employs a time-coupling design of CO2 permeation → high-pressure micropore formation → irradiation free radical scavenging. During the dynamic ultra-high pressure treatment stage, nano-astaxanthin is triggered to be released from the chitosan / lecithin carrier and binds to hydroxyl free radicals generated by irradiation; it also promotes CO2 permeation into muscle fibers. The astaxanthin released under ultra-high pressure binds to the hydroxyl free radicals generated by irradiation, and is irradiated twice to promote free radical scavenging, thereby reducing oxidative damage. The extracellular polysaccharides in the lactic acid bacteria fermentation broth chelate with metal ions, inhibiting lipid oxidation. Microwave vacuum drying (50℃ / 10kPa / 15min) can quickly remove surface moisture while retaining the activity of astaxanthin.
[0017] 2. This invention uses in-situ generated extracellular polysaccharides from lactic acid bacteria fermentation broth instead of directly adding extracellular polysaccharides. This is mainly because commercial extracellular polysaccharides are mostly extracted and dried products, and their three-dimensional structure is partially destroyed during processing, resulting in a decrease in antioxidant and chelating abilities. In contrast, this invention uses in-situ extracellular polysaccharides from fermentation broth. The extracellular polysaccharides secreted by Lactobacillus plantarum during fermentation have more active groups (such as unoxidized hydroxyl and carboxyl groups), which can more effectively capture metal ions under high pressure. At the same time, directly adding extracellular polysaccharides can easily lead to the formation of a gel film on the surface of duck meat, hindering the subsequent penetration of CO2 and nano-astaxanthin. However, due to its in-situ generation characteristics, the extracellular polysaccharides from fermentation broth can be evenly distributed in the intermuscular spaces without forming a physical barrier.
[0018] 3. This invention employs high-pressure-CO2 synergistic sterilization. During the ultra-high-pressure stage, the dissolved CO2 forms micropores upon depressurization. The localized low-temperature explosion effect generated by instantaneous vaporization physically tears the cell walls of microorganisms, making it easier for free radicals from subsequent irradiation to penetrate the cells, thereby improving sterilization efficiency. Simultaneously, the micropores formed are evenly distributed between muscle fiber bundles, buffering muscle fiber contraction. Combined with rapid dehydration through microwave-infrared combined drying, this reduces chewiness, enhances the release of flavor substances, and avoids the "rubberization" problem commonly found in traditional high-pressure meat products. Furthermore, the micropores can form an oxygen barrier, and the residual CO2 within the pores creates a localized inert environment. Combined with nitrogen filling during irradiation, this reduces the TBARS value of the product during storage, increasing astaxanthin retention. Finally, the micropores act as transport channels, allowing nano-astaxanthin, lactic acid bacteria extracellular polysaccharides, and other substances to penetrate deeper into the muscle fibers, increasing the penetration depth of nanoparticles and shortening the marinating time.
[0019] 4. In this invention, H2O2 is generated by glucose oxidase catalysis, which enhances the efficiency of irradiation sterilization and at the same time consumes free oxygen to delay rancidity.
[0020] 5. This invention utilizes infrared-hot air combined drying, with infrared radiation (2.5-4μm) precisely stimulating the Maillard reaction to promote the formation of a Maillard reaction caramel layer on the surface. Furthermore, through the directional degradation of xylooligosaccharides in an acidic CO2 environment, they participate in the Maillard reaction during infrared preheating (60℃ / 2min) after irradiation, thereby enhancing aroma and increasing the total amount of characteristic flavor substances. Detailed Implementation
[0021] This invention proposes a method for preparing duck meat products using ultra-high pressure irradiation synergistic sterilization. To make the objectives, technical solutions, and effects of this invention clearer and more explicit, the following will provide a more detailed description of the invention with reference to specific embodiments. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention. Example 1
[0022] The preparation method of nano-astaxanthin is as follows: (1) Dissolve 10g of chitosan in 0.275mol / L hydrochloric acid solution, stir thoroughly to obtain a 2% chitosan hydrochloric acid solution, and let stand to remove air bubbles from the solution; (2) Take 70g of lecithin, dissolve it in 420mL of 90% ethanol aqueous solution, add astaxanthin with a purity ≥98, and obtain lecithin ethanol solution containing 1.9% astaxanthin. Under magnetic stirring, add it dropwise to chitosan hydrochloric acid solution with a syringe, and add 1.5% Tween-80. Ultrasonicate at 600W for 15min, spray dry, inlet air temperature: 110℃, outlet air temperature: 55℃, feed rate: 5 mL / min, and obtain nano astaxanthin.
[0023] The particle size distribution of nano-astaxanthin was determined to be 130-140 nm, with an average encapsulation efficiency of 53.4%. Example 2
[0024] The preparation method of lactic acid bacteria fermentation broth containing nano-astaxanthin is as follows: S11: Inoculate Lactobacillus plantarum LP-115 strain at an inoculation rate of 1.5% into 120 mL of MRS liquid medium containing 2% lactose, ferment at 37℃ for 24 h, and centrifuge to collect the supernatant. S12: Add 0.025% of the nano-astaxanthin prepared in Example 1, and ultrasonically disperse at 40 kHz for 10 min to obtain the final product.
[0025] Sterilize the supernatant by boiling for 10 min, add 80% (m / v) trichloroacetic acid solution to a final volume of 4% (m / v), and let stand overnight at 4°C. Centrifuge to separate the supernatant, collect the supernatant, add 2.5 times the volume of 95% ice-cold ethanol to the supernatant, incubate overnight at 4°C, centrifuge to collect the precipitate, dissolve the precipitate in distilled water, place it in a dialysis bag, dialyze with distilled water for 48 h, changing the distilled water every 8 h, and freeze-dry the dialysate to obtain extracellular polysaccharides.
[0026] The content of extracellular polysaccharides in the fermentation broth was determined to be 592 mg / L. Example 3
[0027] The preparation method of CO2 pickling solution is as follows: Take 2.5g of salt, 2g of xylooligosaccharide, 0.1g of glucose oxidase, 0.5g of compound phosphate (sodium tripolyphosphate and sodium pyrophosphate in a mass ratio of 1:1) and 100g of brine (seasoning water), and adjust the pH to 5.6 by passing CO2 through at 4℃ and 0.2MPa. Example 4
[0028] A method for preparing duck meat products sterilized by ultra-high pressure and irradiation includes the following steps: S1: Duck meat pretreatment: 1) The lactic acid bacteria fermentation broth containing nano-astaxanthin prepared in Example 2 was injected into the muscle fibers at 5% of the weight of duck meat, and vacuum tumbled for 23 minutes at a vacuum degree of -0.08MPa and a rotation speed of 9rpm. 2) Inject 9.5% of the weight of the duck meat into the CO2 marinade prepared in Example 3, and allow it to stand and permeate for 30 minutes under a pressure of 0.8 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 4 MPa / s, and hold for 5 minutes; Second stage: Continue to boost the pressure to 400MPa at 4 MPa / s in linear boost mode and hold for 9 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: 2.5 kGy secondary electron beam irradiation, nitrogen-filled irradiation chamber with oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 10kPa, and microwave power 2.9W / g for 15min until the moisture content is 45%; 2) Infrared-hot air combined drying: first, infrared radiation (wavelength 3.0-4μm, 60℃ / 2min) is used to excite Maillard reaction, followed by hot air drying (65℃, wind speed 1m / s) until the final moisture content is 19%, and then vacuum packaging.
[0029] Example 5 The difference between this embodiment and embodiment 4 is that the lactic acid bacteria fermentation liquid containing nano-astaxanthin in step S1 is 6% of the weight of duck meat.
[0030] Example 6 A method for preparing duck meat products sterilized by ultra-high pressure and irradiation includes the following steps: S1: Duck meat pretreatment: 1) The lactic acid bacteria fermentation broth containing nano-astaxanthin prepared in Example 2 was injected into the muscle fibers at 5.5% of the weight of duck meat, and vacuum tumbled for 23 minutes at a vacuum degree of -0.08MPa and a rotation speed of 9rpm. 2) Inject 9% of the weight of the duck meat into the CO2 marinade prepared in Example 3, and let it stand for 30 minutes under a pressure of 0.8 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 4 MPa / s, and hold for 5 minutes; Second stage: Continue to boost the pressure to 400MPa at 4 MPa / s in linear boost mode and hold for 9 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: 2.5 kGy secondary electron beam irradiation, nitrogen-filled irradiation chamber with oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 10kPa, and microwave power 2.9W / g for 15min until the moisture content is 45%; 2) Infrared-hot air combined drying: first, infrared radiation (wavelength 2.5-4μm, 60℃ / 2min) is used to excite Maillard reaction, followed by hot air drying (65℃, wind speed 1m / s) until the final moisture content is 19%, and then vacuum packaging.
[0031] Example 7 The difference between this embodiment and embodiment 6 is that in step S1, 10% of the weight of the duck meat in the CO2 marinade prepared in embodiment 3 is injected.
[0032] Example 8 A method for preparing duck meat products sterilized by ultra-high pressure and irradiation includes the following steps: S1: Duck meat pretreatment: 1) The lactic acid bacteria fermentation broth containing nano-astaxanthin prepared in Example 2 was injected into the muscle fibers at 5.5% of the weight of duck meat, and vacuum tumbled for 23 minutes at a vacuum degree of -0.08MPa and a rotation speed of 9rpm. 2) Inject 9.5% of the weight of the duck meat into the CO2 marinade prepared in Example 3, and allow it to stand and permeate for 35 minutes under a pressure of 0.5 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 4 MPa / s, and hold for 5 minutes; Second stage: Continue to boost the pressure to 400MPa at 4 MPa / s in linear boost mode and hold for 9 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: 2.5 kGy secondary electron beam irradiation, nitrogen-filled irradiation chamber with oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 10kPa, and microwave power 2.9W / g for 15min until the moisture content is 45%; 2) Infrared-hot air combined drying: First, infrared radiation (wavelength 2.5-3.5μm, 60℃ / 2min) is used to excite Maillard reaction, followed by hot air drying (65℃, wind speed 1m / s) until the final moisture content is 19%, and then vacuum packaging.
[0033] Example 9 The difference between this embodiment and embodiment 8 is that in step S1, 2) 9.5% of the weight of the duck meat is injected with the CO2 marinade prepared in embodiment 3, and the mixture is allowed to stand and permeate for 25 minutes under a pressure of 1.0 MPa.
[0034] Example 10 A method for preparing duck meat products sterilized by ultra-high pressure and irradiation includes the following steps: S1: Duck meat pretreatment: 1) The lactic acid bacteria fermentation broth containing nano-astaxanthin prepared in Example 2 was injected into the muscle fibers at 5.5% of the weight of duck meat, and vacuum tumbled for 23 minutes at a vacuum degree of -0.08MPa and a rotation speed of 9rpm. 2) Inject 9.5% of the weight of the duck meat into the CO2 marinade prepared in Example 3, and allow it to stand and permeate for 30 minutes under a pressure of 0.8 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 3 MPa / s, and hold for 6 minutes; Second stage: Continue to boost the pressure to 400MPa at 3 MPa / s in linear boost mode and hold for 10 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: 2.5 kGy secondary electron beam irradiation, nitrogen-filled irradiation chamber with oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 10kPa, and microwave power 2.9W / g for 15min until the moisture content is 45%; 2) Infrared-hot air combined drying: First, infrared radiation (wavelength 2.5-4μm, 60℃ / 2min) is used to excite Maillard reaction, followed by hot air drying (65℃, wind speed 1m / s) until the final moisture content is 20%, and then vacuum packaging.
[0035] Example 11 A method for preparing duck meat products sterilized by ultra-high pressure and irradiation includes the following steps: S1: Duck meat pretreatment: 1) The lactic acid bacteria fermentation broth containing nano-astaxanthin prepared in Example 2 was injected into the muscle fibers at 5.5% of the weight of duck meat, and vacuum tumbled for 23 minutes at a vacuum degree of -0.08MPa and a rotation speed of 9rpm. 2) Inject 9.5% of the weight of the duck meat into the CO2 marinade prepared in Example 3, and allow it to stand and permeate for 30 minutes under a pressure of 0.8 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 5 MPa / s, and hold for 4 minutes; Second stage: Continue to boost the pressure to 400MPa at 5 MPa / s in linear boost mode and hold for 8 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: 2.5 kGy secondary electron beam irradiation, nitrogen-filled irradiation chamber with oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 10kPa, and microwave power 2.9W / g for 15min until the moisture content is 45%; 2) Infrared-hot air combined drying: First, infrared radiation (wavelength 2.5-4μm, 60℃ / 2min) is used to excite Maillard reaction, followed by hot air drying (65℃, wind speed 1m / s) until the final moisture content is 20%, and then vacuum packaging.
[0036] Example 12 A method for preparing duck meat products sterilized by ultra-high pressure and irradiation includes the following steps: S1: Duck meat pretreatment: 1) The lactic acid bacteria fermentation broth containing nano-astaxanthin prepared in Example 2 was injected into the muscle fibers at 5.5% of the weight of duck meat, and vacuum tumbled for 23 minutes at a vacuum degree of -0.08MPa and a rotation speed of 9rpm. 2) Inject 9.5% of the weight of the duck meat into the CO2 marinade prepared in Example 3, and allow it to stand and permeate for 30 minutes under a pressure of 0.8 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 4 MPa / s, and hold for 5 minutes; Second stage: Continue to boost the pressure to 400MPa at 4 MPa / s in linear boost mode and hold for 9 minutes; 2) Instantaneous pressure relief: Pressure is released to normal within 5 seconds, promoting CO2 vaporization and forming micropores; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: 3 kGy of secondary electron beam irradiation, with the irradiation chamber filled with nitrogen and oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 10kPa, and microwave power 2.9W / g for 15min until the moisture content is 45%; 2) Infrared-hot air combined drying: first, infrared radiation (wavelength 2.5-3.5μm, 60℃ / 2min) is used to excite Maillard reaction, followed by hot air drying (65℃, wind speed 1m / s) until the final moisture content is 20%, and then vacuum packaging.
[0037] Comparative Example 1 The difference between this comparative example and Example 6 is that conventional irradiation sterilization was used, specifically: Duck meat is simply marinated using conventional brine (without CO2 or fermentation liquid). Direct electron beam irradiation of 6 kGy (single dose) Dry with hot air (80℃ / 4h) until moisture content is ≤20%.
[0038] Comparative Example 2 The difference between this comparative example and Example 6 is that in S2, pure ultra-high pressure (500MPa) was used for a single treatment of 10 minutes.
[0039] Comparative Example 3 The difference between this comparative example and Example 6 is that, in S1, a conventional pickling solution is used instead of a CO2 pickling solution. Specifically: The conventional method for preparing pickling liquid is as follows: Take 2.5g of salt, 2g of xylooligosaccharide, 0.1g of glucose oxidase, 0.5g of compound phosphate (sodium tripolyphosphate and sodium pyrophosphate in a mass ratio of 1:1) and 100g of brine (seasoning water), and add lactic acid at 4℃ to adjust the pH to 5.6.
[0040] Comparative Example 4 The difference between this comparative example and Example 6 is that no nano-astaxanthin was added to the lactic acid bacteria fermentation broth.
[0041] Comparative Example 5 The difference between this comparative example and Example 6 is that the lactic acid bacteria fermentation broth was replaced with a solution containing 592 mg / L extracellular polysaccharides, and an equal amount of nano-astaxanthin was added. All other steps are the same.
[0042] Comparative Example 6 The difference between this comparative example and Example 6 is that glucose oxidase is not added to the CO2 pickling solution.
[0043] Comparative Example 7 The difference between this comparative example and Example 6 is that xylooligosaccharides are not added to the CO2 marinade.
[0044] Performance testing: Shear force: The test was conducted according to NY / T1180-2006 "Determination of meat tenderness" using a texture analyzer (probe diameter 1 mm, speed 2 mm / s). Microporous structure: Porosity and pore size distribution were determined according to ISO 15901-2:2006 mercury porosimetry using a mercury porosimeter. The results are shown in Table 1 below: Table 1
[0045]
[0046] As shown in Table 1, the synergistic treatment of CO2 microporous structure and ultra-high pressure irradiation can significantly improve texture. The shear force of the example group (23-30N) was significantly lower than that of comparative examples 1-3 (35-42N), proving that the microporous structure alleviated the excessive contraction of muscle fibers caused by high pressure. The micropore density of comparative example 3 (conventional pickling solution) was only 51 pores / mm. 2 Furthermore, the pore sizes vary, indicating that CO2 saturation pickling is the key to forming uniform micropores.
[0047] Total bacterial count: According to GB / T 4789.2-2022 Food Microbiology Examination: Determination of total bacterial count, constant temperature incubator (36℃±1℃). TBARS value: Determined according to GB 5009.181-2016 Determination of malondialdehyde in food (thiobarbituric acid method) using ultraviolet spectrophotometer (532nm). Astaxanthin retention rate: According to GB 5009.83-2016 National Food Safety Standard for the Determination of Carotene in Food, high performance liquid chromatography was used; Flavor compounds: determined according to GB 5009.262-2016 "National Food Safety Standard - Determination of Volatile Oils in Food"; The results are shown in Table 2 below: Table 2
[0048] As shown in Table 2, this application has synergistic advantages in sterilization, anti-oxidation, and flavor preservation: Sterilization effect: The total number of colonies in the example group (3-10 CFU / g) was much lower than that in the comparative example 1 (53 CFU / g), which proves the high efficiency of the staged treatment (high pressure damage + irradiation sterilization); Oxidation control: The TBARS values of the example group (0.28-0.45) were only 23-38% of those of Comparative Example 1 (1.20), mainly due to the free radical scavenging effect of nano-astaxanthin (the TBARS of Comparative Example 4 increased to 0.70 without astaxanthin) and the oxygen isolation effect of CO2 micropores. Flavor enhancement: The total amount of flavor compounds in the Example Group (118-145 μg / g) was more than 40% higher than that in Comparative Examples 1-3 (85-100 μg / g), mainly due to the Maillard reaction excited by infrared wavelength at 2.5-4 μm, while hot air drying in Comparative Example 1 did not have this effect; at the same time, Comparative Example 7 (without xylooligosaccharides) had the lowest total amount of flavor compounds (88 μg / g), confirming that xylooligosaccharides are the key substrate for the Maillard reaction; the micropore density decreased to 198 pores / mm², indicating that xylooligosaccharides may affect the dissolution and release behavior of CO2.
[0049] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.
Claims
1. A method for preparing duck meat products sterilized by ultra-high pressure irradiation, characterized in that, Includes the following steps: S1: Duck meat pretreatment: 1) Inject 5-6% of the lactic acid bacteria fermentation liquid containing nano-astaxanthin into the muscle fibers of duck meat and vacuum tumble for 20-25 minutes. 2) Inject 9-10% CO2 marinade by weight of duck meat and allow it to stand and infiltrate for 25-35 minutes under a pressure of 0.5-1.0 MPa; S2: Dynamic Ultra-High Voltage Processing 1) Gradient boosting stage: First stage: Increase the pressure to 200MPa at 4℃ and linear boost mode at 3-5 MPa / s, and hold for 4-6 minutes; Second stage: Continue to boost the pressure to 400MPa at 3-5 MPa / s in linear boost mode and maintain it for 8-10 minutes; 2) Instantaneous pressure relief: Pressure is released to normal atmospheric pressure within 5 seconds; S3: Pulsed irradiation sterilization: 1) Primary irradiation: Electron beam irradiation of 2 kGy, dose rate of 0.5 kGy / s, cooled to 4℃ and held for 10 min; 2) Secondary irradiation: Secondary electron beam irradiation of 2-3 kGy, with the irradiation chamber filled with nitrogen and oxygen content <0.8%; S4: Flavor-Texture Determination: 1) Microwave vacuum drying: Dry at 60℃, 9-10kPa, and microwave power 2.8-3W / g for 15 minutes until the moisture content reaches 45%; 2) Infrared-hot air combined drying: first infrared radiation, then hot air drying until the final moisture content is 19-20%, then vacuum packaging.
2. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 1, characterized in that, The preparation method of the lactic acid bacteria fermentation broth containing nano-astaxanthin in S1 is as follows: S11: Inoculate Lactobacillus plantarum into MRS medium containing 2% lactose, ferment at 37°C for 24 h, and centrifuge to collect the supernatant; S12: Add 0.02-0.03% nano-astaxanthin and ultrasonically disperse at 38-42kHz for 10-12 minutes to obtain the product.
3. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 2, characterized in that, The lactobacillus is either Lactobacillus plantarum LP-115 or Lactobacillus plantarum DNB1.
4. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 2, characterized in that, The preparation method of the nano-astaxanthin is as follows: Weigh a certain amount of chitosan and dissolve it in a 0.275 mol / L hydrochloric acid solution. Stir thoroughly to obtain a 2% chitosan hydrochloric acid solution. Let it stand to remove air bubbles from the solution. Lecithin was dissolved in a 90% ethanol aqueous solution, and astaxanthin with a purity ≥98 was added to obtain a lecithin ethanol solution containing 1.9-2.0% astaxanthin. Under magnetic stirring, the solution was added dropwise to a chitosan hydrochloric acid solution using a syringe, and 1.5% Tween-80 was added. The solution was then sonicated at 600W for 15 minutes and spray-dried to obtain nano-astaxanthin.
5. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 4, characterized in that, The mass ratio of lecithin to chitosan is (5-10):1; the mass-volume ratio of lecithin to 90% ethanol aqueous solution is 1g:6mL.
6. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 1, characterized in that, The vacuum tumbling speed in S1 is 8-9 rpm, and the vacuum degree is -0.08 MPa.
7. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 1, characterized in that, The CO2 pickling solution in S1 is prepared by taking 2.5 parts of salt, 2 parts of xylooligosaccharide, 0.1 parts of glucose oxidase, 0.5 parts of compound phosphate and 100 parts of brine, and adjusting the pH to 5.5-5.7 by introducing CO2 at 4℃ and 0.2MPa.
8. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 1, characterized in that, The conditions for infrared radiation in S4 are: wavelength 2.5-4μm, 60℃ / 2min.
9. The method for preparing duck meat products by ultra-high pressure-irradiation synergistic sterilization according to claim 1, characterized in that, The hot air drying conditions in S4 are: 65℃ and wind speed 1m / s.
10. Duck meat products prepared by the method according to any one of claims 1-9.