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Antioxidant composition for preventing against meat oxidation and method for using same

A technology of antioxidants and compositions, applied in the field of meat storage, can solve the problem that it is difficult to fully control the oxidation of meat fat, and achieve the effect of controlling the oxidation of meat fat

Inactive Publication Date: 2007-05-30
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composite antioxidants studied at home and abroad are generally composed of two components, and more than two kinds of composite natural antioxidants have never been reported. However, due to the different mechanisms of action of different antioxidants, it is difficult to fully control meat with only one or two antioxidants. Fat oxidation proceeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Weigh 0.125g of tea polyphenols, dissolve in 97.9ml of sterilized deionized water at a temperature of about 40°C, after cooling, add 2.1ml of 30% water-soluble propolis and 35mg of vitamin C, and mix well to obtain the antioxidant combination substance solution.

Embodiment 2

[0050] (1) Pre-slaughter quarantine of pigs: By checking the quarantine certificate of the animal inspection department and "three observations and one inspection", ensure that the pigs come from non-epidemic areas.

[0051] (2) Slaughter trimming and showering: after the pigs are slaughtered, trimmed and showered, the antioxidant composition solution obtained in Example 1 is sprayed on the pork to control fat oxidation during the pre-cooling process.

[0052] (3) Pre-cooling: Allow the pork to be pre-cooled, and control the temperature and humidity during the pre-cooling period so that the carcass deep layer temperature is finally lower than 7°C.

[0053](4) Spray the antioxidant composition solution: Spray or soak the antioxidant composition solution obtained in Example 1 after the pork is divided. When using spraying, the spraying pressure is moderate; when impregnating, soak for 3 to 5 seconds and drain for 4 minutes.

[0054] (5) Packing: use tray, vacuum packing or pack...

Embodiment 3

[0083] Weigh 0.21g of rosemary extract, dissolve in 91.2ml of absolute ethanol, then add 7.3ml of 35% fat-soluble propolis and 1.5ml of 75% vitamin E oil, and mix uniformly to obtain the antioxidant composition solution.

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PUM

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Abstract

The invention discloses a natural antioxidant making method and using method, which comprises the following parts: propolis, vitamin, tea polyphenol or rosemary extract. The invention can avoid meat from oxidizing obviously, which is healthy for human.

Description

technical field [0001] The invention belongs to the technical field of meat storage, and the invention relates to an antioxidant composition for preventing the oxidation of meat fat. The invention also relates to methods of use of the antioxidant composition to prevent oxidation of meat. Background technique [0002] With the improvement of people's living standards, chilled meat with good quality and good taste will enter the meat consumption market in large quantities, and gradually develop into the mainstream of raw meat consumption. However, it is generally believed that, in addition to the microbial spoilage of meat, lipid oxidation is also a major cause of meat spoilage. During the storage and transportation of meat, lipid oxidation in meat produces compounds such as aldehydes, alcohols, and ketones. These compounds not only have unpleasant smells and bitter tastes, but also reduce the quality and nutritional value of meat. This oxidation When the effect is severe, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23L3/3454
Inventor 李兴民霍晓娜
Owner CHINA AGRI UNIV
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