A preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof

Abstract

The application discloses a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. The preservative comprises Lactobacillus pentosus R3, the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No. 26346, and the preservation date is December 27, 2022. The preservative is inoculated on the surface of the meat product, the growth of spoilage microorganisms can be inhibited, fat oxidation of the meat product is delayed, the shelf life of the smoked meat product is prolonged, the content of polycyclic aromatic hydrocarbons in the smoked meat product can be significantly reduced, and the food safety is improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food science / meat science and technology, and particularly relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. BACKGROUND

[0002] Meat product preservative refers to a food additive used in food to prevent deterioration of meat products due to microbial reproduction during storage and circulation, or deterioration of intrinsic quality and color of meat products due to poor storage and sales conditions, so as to improve the shelf life and extend the edible value.

[0003] Chemical preservatives such as sorbic acid and its potassium salt, sodium diacetate are usually added to meat products to achieve the effect of preservation. Patent CN101766208A discloses a method for preserving cooked meat products, which mixes sodium diacetate 40-60, sodium citrate 39.5-59.5, and lactococcus lactis 0.4-0.6, and the produced material is packaged with food-grade PVC bags and corrugated paper boxes to achieve the effect of preserving the nutritional components and delicious taste of meat products. However, the addition of chemical preservatives does not meet the needs of green food processing and cannot remove harmful substances in food. There are also lactic acid bacteria used as natural preservatives in low-salt meat products to achieve the effect of biological preservation. Patent CN109679880A discloses a lactobacillus plantarum preservative for low-salt meat products, which uses a spraying method to uniformly inoculate the lactobacillus plantarum preservative onto the surface of low-salt meat products, thereby achieving the effect of inhibiting the growth of spoilage bacteria, delaying the oxidation of fat, and prolonging the shelf life of low-salt meat products. However, this preservative has no effect on removing harmful substances in meat products and cannot improve food safety.

[0004] Although meat product preservatives can prolong the shelf life of food and achieve the effect of preservation, harmful substances that are easily produced during meat processing still exist. Meat is prone to form carcinogens, polycyclic aromatic hydrocarbons (PAHs), during grilling, smoking, frying, and baking, which has caused great concern among consumers. PAHs are organic aromatic ring substances containing only carbon and hydrogen atoms. Since PAHs have strong carcinogenicity, teratogenicity, and mutagenicity, they can easily cause skin cancer, vascular cancer, and other diseases. Therefore, it is of great significance to regulate PAHs in meat products.

[0005] The quality deterioration of food during storage can also lead to a series of food safety problems. Therefore, it is urgent to reduce the content of harmful substances in meat products, develop meat product preservation, and improve the safety of meat products.

[0006] At present, the use of microorganisms to reduce hazards is mainly applied in the field of environment, and there is no report in the field of food. Patent CN113462609A discloses a Mycobacterium sp. with high efficiency in degrading polycyclic aromatic hydrocarbons and a method for its application. The method proves that Mycobacterium sp. DBH 3 can grow with polycyclic aromatic hydrocarbons as the sole carbon source, and has high efficiency in degrading polycyclic aromatic hydrocarbons. The degradation rates of phenanthrene, fluoranthene and pyrene are all 100%. Patent CN114891668A discloses a Serratia marcescens PYR17 strain for degrading polycyclic aromatic hydrocarbon organic pollutants and a method for its application. The method proves that Serratia marcescens PYR17 has high efficiency and rapid degradation ability for organic pollutants such as pyrene, benzopyrene, phenanthrene, fluorene and fluoranthene, and also has wide adaptability to salinity, pH value and temperature and resistance to heavy metals, which is an excellent microbial material for bioremediation of soil or water contaminated by polycyclic aromatic hydrocarbon organic pollutants. Although the above-mentioned microorganisms have the ability to reduce hazards, they cannot be used in food systems, and cannot be used as preservatives for meat preservation; chemical preservatives have a certain preservation effect on meat products, but excessive consumption of chemical preservatives will affect human health, and cannot reduce the hazards present in the products. SUMMARY

[0007] The main purpose of the present application is to provide a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and its application, so as to overcome the shortcomings of the prior art.

[0008] To achieve the above-mentioned purpose of the application, the technical scheme adopted by the present application comprises:

[0009] The present application provides a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products, which comprises Lactobacillus pentosus R3. The Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Beichen West Road, Haidian District, Beijing, with the preservation number CGMCC No. 26346 and the preservation date December 27, 2022.

[0010] The present application also provides a preparation method of the aforementioned preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products, which comprises:

[0011] Fermented dry sausages are used for cultivation and activation to obtain activated Lactobacillus pentosus R3;

[0012] The activated Lactobacillus pentosus R3 is continuously subcultured for 3 times to obtain the third generation of fermentation broth;

[0013] And the third generation of fermentation bacteria liquor is subjected to centrifugal treatment to obtain third generation of fermentation bacteria liquor precipitate, and then mixed with sterile normal saline to obtain the preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products; wherein the mass / volume ratio of the third generation of fermentation bacteria liquor precipitate to normal saline is 2.8-3.2 g: 150-250 ml.

[0014] The embodiment of the present application also provides a method for reducing the content of polycyclic aromatic hydrocarbons in meat products, which comprises: applying the aforementioned preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products to the surface of the meat products, so as to reduce the content of polycyclic aromatic hydrocarbons in the meat products.

[0015] The embodiment of the present application also provides a meat product prepared by the aforementioned method for reducing the content of polycyclic aromatic hydrocarbons in meat products.

[0016] The embodiment of the present application also provides the use of Lactobacillus pentosus R3 with the preservation number of CGMCC No. 26346 in reducing the content of polycyclic aromatic hydrocarbons in meat products, wherein the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on December 27, 2022.

[0017] Compared with the prior art, the present application has the following beneficial effects:

[0018] (1) The preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products in the present application can significantly inhibit the oxidation of fat in meat products, which is mainly related to the good antioxidant and growth inhibition ability of spoilage microorganisms of Lactobacillus pentosus R3. Lactobacillus pentosus R3 also has the ability to scavenge free radicals and resist lipid peroxidation, and can extend the shelf life from less than 12 days to more than 20 days, thereby extending the shelf life of food products;

[0019] (2) The preservative in the present application can significantly reduce the content of PAHs in meat products. Lactobacillus pentosus R3 can reduce PAHs through physical adsorption and biodegradation, and can secrete some PAHs degradation enzymes to reduce PAHs, thereby improving food safety;

[0020] (3) Consuming the meat products prepared by the present application can also increase the intake of beneficial bacteria for consumers, which is beneficial to the intestinal health of consumers;

[0021] (4) The preparation process of the preservative in the present application adopts the traditional microbial culture method, which has the advantages of simple operation, green safety, etc. BRIEF DESCRIPTION OF DRAWINGS

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the accompanying drawings needed to be used in the embodiments or prior art description will be briefly introduced. Obviously, the accompanying drawings in the following description only represent some embodiments of the present application, and all other drawings obtained by those of ordinary skill in the art without creative effort based on these drawings also belong to the protection scope of the present application.

[0023] Figure 1 is a graph showing the effect of adding Lactobacillus pentosus R3 on the thiobarbituric acid (TBARS) value of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 during storage;

[0024] Figure 2 is a graph showing the effect of adding Lactobacillus pentosus R3 on the total number of bacteria of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 during storage;

[0025] Figure 3 is a graph showing the effect of adding Lactobacillus pentosus R3 on the number of lactic acid bacteria of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 during storage;

[0026] Figure 4 is a graph showing the effect of adding Lactobacillus pentosus R3 on the sensory properties of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 at 0 d of storage;

[0027] Figure 5 is a graph showing the effect of adding Lactobacillus pentosus R3 on the sensory properties of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 at 12 d of storage;

[0028] Figure 6 is a graph showing the effect of adding Lactobacillus pentosus R3 on the sensory properties of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 at 20 d of storage;

[0029] Figure 7 is a graph showing the effect of adding Lactobacillus pentosus R3 on the polycyclic aromatic hydrocarbon content of the smoked and cooked sausage prepared in Example 2 and Comparative Example 1 during storage. DETAILED DESCRIPTION

[0030] In view of the defects of the prior art, the present inventors have obtained the technical solutions of the present application through long-term research and a large number of practices. The technical solutions of the present application will be described clearly and completely below. Obviously, the described embodiments are only some of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort also belong to the protection scope of the present application.

[0031] Specifically, as one aspect of the technical scheme of the present application, a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products includes Lactobacillus pentosus R3, which is preserved in the China General Microbiological Culture Collection Center (CGMCC) located at No. 3, Beichen West Road, Chaoyang District, Beijing, with a preservation number of CGMCC No. 26346 and a preservation date of December 27, 2022.

[0032] The present inventors found through previous extensive screening and research that, compared with other test strains, Lactobacillus pentosus R3 has more remarkable PAHs reduction ability, stronger antioxidant capacity, and no significant negative impact on the sensory quality of meat products.

[0033] In some preferred embodiments, the Lactobacillus pentosus R3 is a strain extracted and isolated from fermented dried sausages.

[0034] In some preferred embodiments, the preservative further includes physiological saline.

[0035] Further, the preservative is a light white translucent suspended bacterial liquid, and the preservative contains 10 8 ~ 10 9 CFU / mL of Lactobacillus pentosus R3.

[0036] Another aspect of the embodiments of the present application also provides a preparation method of the aforementioned preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products, which includes:

[0037] culturing and activating using fermented dried sausages to obtain activated Lactobacillus pentosus R3;

[0038] continuously subculturing the activated Lactobacillus pentosus R3 for 3 times to obtain a third-generation fermentation bacterial liquid;

[0039] and centrifuging the third-generation fermentation bacterial liquid to obtain a third-generation fermentation bacterial liquid precipitate, and then mixing the third-generation fermentation bacterial liquid precipitate with sterile physiological saline to obtain the preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products; wherein the mass-volume ratio of the third-generation fermentation bacterial liquid precipitate to the physiological saline is 2.8-3.2 g: 150-250 ml.

[0040] In some preferred embodiments, the preservative is made by uniformly mixing 2.8-3.2 g of the precipitate of the third-generation fermentation bacterial liquid of Lactobacillus pentosus R3 with 150-250 ml of sterile physiological saline, and is a light white translucent suspended bacterial liquid, wherein the viable cell count of the strain is 10 8 ~ 10 9 CFU / mL.

[0041] In some more specific embodiments, the method for preparing the preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products comprises:

[0042] (1) Activation of Lactobacillus pentosus R3: under sterile conditions, bacterial slurry on the Lactobacillus pentosus R3 slant was picked up with an inoculation loop and inoculated into 10-15 mL of MRS medium, vortexed and shaken, and cultured at 36-38°C for 16-18 h to obtain activated Lactobacillus pentosus R3;

[0043] (2) Preparation of bacterial solution: the activated Lactobacillus pentosus R3 of step (1) was inoculated into MRS medium at an inoculation amount of 2-4% (V / V), cultured at 36-38°C for 16-18 h, and subcultured for 3 times to obtain the third generation of fermentation bacterial solution;

[0044] (3) Preparation of Lactobacillus pentosus R3 preservative: the third generation of bacterial solution of step (2) was centrifuged at a speed of 10,000-13,000 rpm for 10-20 min at 0-4°C to obtain bacterial sediment, the bacterial sediment was washed with sterile normal saline for 2-5 times, resuspended for 30-50 s, and 2.8-3.2 g of bacterial sediment was mixed with 150-250 mL of sterile normal saline to prepare a meat preservative.

[0045] In some embodiments, the meat preservative of step (3) has a viable cell count of Lactobacillus pentosus R3 of 10 8 ~ 10 9 CFU / mL.

[0046] Another aspect of the embodiments of the present application also provides a method for reducing the content of polycyclic aromatic hydrocarbons in meat products, which comprises: applying the aforementioned preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products to the surface of the meat products, so as to reduce the content of polycyclic aromatic hydrocarbons in the meat products.

[0047] In some preferred embodiments, the method comprises: uniformly inoculating the aforementioned preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products to the surface of the meat products by spraying, and storing at 0-4°C.

[0048] In some preferred embodiments, the use amount ratio of the preservative to the meat products is 0.8-1.2 mL: 100 g.

[0049] In some preferred embodiments, the inoculation amount of Lactobacillus pentosus R3 in the meat products is 10 6 ~ 10 8 CFU / g.

[0050] Another aspect of the embodiments of the present application also provides a meat product prepared by the aforementioned method for reducing the content of polycyclic aromatic hydrocarbons in meat products.

[0051] Further, the meat product includes any one of a smoked meat product, a fried meat product, a baked meat product, or a combination of two or more thereof, and is not limited thereto.

[0052] Another aspect of the embodiment of the present application also provides a use of Lactobacillus pentosus R3 with a preservation number of CGMCC No. 26346 in reducing the content of polycyclic aromatic hydrocarbons in a meat product, the Lactobacillus pentosus R3 being preserved in the China General Microbiological Culture Collection Center (CGMCC) on December 27, 2022.

[0053] The technical solutions of the present application will be further described in detail below in combination with several preferred embodiments and the accompanying drawings. The embodiments are implemented on the premise of the technical solutions of the present application, and detailed implementation modes and specific operation processes are given, but the protection scope of the present application is not limited to the following embodiments.

[0054] In the following examples, the experimental materials used in the examples are commercially available from conventional biochemical reagent companies unless otherwise specified.

[0055] The sources and preparation methods of some raw materials used in the following examples and comparative examples are as follows:

[0056] (1) Isolation and identification of Lactobacillus pentosus R3

[0057] Lactobacillus pentosus R3 is extracted and separated from fermented dry sausage, and the steps are as follows: 10 g of fermented dry sausage sample is taken into a sterile homogenization bag, 40 mL of sterile normal saline is added, and the homogenizer is beaten for 2-2.5 min to obtain a dilution of 10 -1 μL is taken and coated on MRS solid medium. A typical colony on the MRS solid medium is picked up with an inoculation loop, and a plate streaking method is used to inoculate on the MRS solid medium, and cultured at 36-38℃ for 12-24h. Single colonies with different sizes, colors, shapes, and transparencies are picked and continue to be streaked on the MRS solid medium until the colony morphology on the plate is consistent. A single colony is selected and inoculated into MRS slant medium, and cultured at 37℃ for 16-18h in the presence of oxygen, and then stored in a refrigerator at 4℃ for standby;

[0058] The identification of Lactobacillus pentosus R3 is as follows: pass from the MRS slant to the liquid medium, and after 16-18h of culture, extract DNA according to the requirements of the Tiangen Bacterial Genomic DNA Extraction Kit; use bacterial 16S rRNA universal primers for gene amplification. The PCR amplification conditions are as follows: 94℃ pre-denaturation for 5min; 94℃ denaturation for 30s, 55℃ annealing for 1min, 72℃ extension for 2min, 72℃ extension for 10min, a total of 30 cycles.

[0059] (2) Preparation method of MRS medium: 10.0 g of proteose peptone, 8.0 g of beef powder, 4.0 g of yeast powder, 20.0 g of glucose, 2.0 g of potassium phosphate dibasic, 2.0 g of ammonium citrate dibasic, 5.0 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1.0 g of Tween 80, and 1000 mL of distilled water are mixed uniformly, and pH is adjusted to 5.7±0.2 with 0.1M hydrochloric acid aqueous solution.

[0060] (3) The formula of smoked and boiled sausage is 70% lean meat, 30% fat, 3% sodium chloride, 1% glucose, 0.015% nitrite, and 0.5% alkaline phosphate. The production method is as follows: the filled sausage is baked at 65℃ for 1h, then boiled in a constant temperature water bath at 85℃ for 30min, and finally smoked with wood chips at 65℃ for 2h.

[0061] Example 1

[0062] A meat preservative for reducing polycyclic aromatic hydrocarbons based on lactic acid bacteria, the preparation method steps are as follows:

[0063] (1) Activation of Lactobacillus pentosus R3: under sterile conditions, the bacterial slurry of Lactobacillus pentosus R3 slope was picked up with an inoculation loop and inoculated into 10 mL of MRS medium, vortexed and shaken, and then cultured at 37℃ for 18h to obtain activated Lactobacillus pentosus R3;

[0064] (2) Preparation of Lactobacillus pentosus R3 bacterial solution: the activated Lactobacillus pentosus R3 of step (1) was inoculated into MRS medium with an inoculation amount of 2% (V / V), and cultured at 37℃ for 18h, and then subcultured for 3 times to obtain the third generation of fermentation bacterial solution;

[0065] (3) Preparation of meat preservative: the third generation bacterial solution of step (2) was centrifuged at 12000 rpm for 15min at 4℃, and the bacterial pellet was washed twice with sterile normal saline and resuspended for 30s, then 3g of bacterial pellet was mixed with 200ml of sterile normal saline to prepare the meat preservative.

[0066] Example 2

[0067] A meat product prepared by a method for reducing polycyclic aromatic hydrocarbons in meat, the preparation method steps are as follows: the meat preservative in Example 1 is uniformly sprayed on the surface of smoked and boiled sausage by spraying method, the spraying amount is 1mL / 100g, that is, the inoculation amount of Lactobacillus pentosus R3 is 10 7 CFU / g. The inoculated smoked and boiled sausage is stored at 4±2℃ to obtain a meat product prepared by a method for reducing polycyclic aromatic hydrocarbons in meat.

[0068] Comparative Example 1

[0069] A meat product, the preparation method steps are as follows: uniform spraying of sterile physiological saline to the surface of smoked and cooked sausage by spraying method, the spraying amount is 1 mL / 100 g. The smoked and cooked sausage is stored at 4±2℃, and a meat product is obtained.

[0070] Test Example 1

[0071] Determination of TBARS value: the determination of TBARS value of the smoked and cooked sausages prepared in Example 2 and Comparative Example 1 is carried out according to the second method in GB 5009.181—2016 “National Food Safety Standard Determination of Malondialdehyde in Food”, and the result is expressed in mg malondialdehyde (MDA) / kg meat. The meat samples taken on the 0th, 4th and 8th day are determined in Comparative Example 1, and the meat samples taken on the 0th, 4th, 8th, 12th, 16th, 20th and 24th day are determined in Example 2.

[0072] Determination of the number of bacteria in the smoked and cooked sausages prepared in Example 2 and Comparative Example 1: 10 g of meat sample is taken under sterile conditions and cut into pieces, and then added into 90 mL of sterile physiological saline, and then sterilized for 3 min using a beating homogenizer. 1 mL of supernatant of the meat sample is taken into a 9 mL sterile physiological saline test tube using a pipette, and then diluted by 10 times gradient. 0.1 mL of the sample with appropriate dilution is taken and placed on PCA agar medium and MRS solid medium respectively and coated, which are used to determine the total number of colonies and the number of lactic acid bacteria in each treatment group. The MRS solid medium and the PCA agar medium are cultured at 30℃ for 24-48 h, and then counted after the culture is completed.

[0073] The meat samples taken on the 0th, 4th and 8th day are determined in Comparative Example 1, and the meat samples taken on the 0th, 4th, 8th, 12th, 16th, 20th and 24th day are determined in Example 2.

[0074] All experiments are repeated three times, and the results are expressed as mean ± standard deviation. The data is analyzed using SPSS 25.0 software. The significant difference (P<0.05) between the data is tested using Duncan’s multiple analysis method and Tukey’s multiple analysis method, and the graph is drawn using Origin 2017 software.

[0075] Result analysis:

[0076] TBARS value is commonly used to reflect the degree of fat oxidation of meat products. It can be seen from Figure 1 that the TBARS value of the smoked sausage in Comparative Example 1 gradually increases during storage, and the TBARS value is 0.10 mg / kg when stored for 8 d. Compared with Comparative Example 1, the Lactobacillus pentosus added in Example 2 has antioxidant capacity, and Example 2 can significantly inhibit the fat oxidation of smoked sausage during storage (P<0.05), thereby achieving the effect of preservation and prolonging the shelf life of food.

[0077] FromFigure 2 and Figure 3 It was found that the total bacterial count of Comparative Example 1 sausage on day 0 was 2.86 log CFU / g, and the number of lactic acid bacteria was 2.59 log CFU / g. After 8 days of storage, the total bacterial count reached over 5 log CFU / g, indicating that the product had spoiled and lost its edible value. Compared to Comparative Example 1, the total bacterial count of Example 2 sausage on day 0 was 6.69 log CFU / g, and the number of lactic acid bacteria was 6.60 log CFU / g. During storage, the strains inoculated in Example 2 showed a certain degree of growth. Lactic acid bacteria, as the main microorganisms in sausages, inhibit the growth of spoilage microorganisms, thus contributing to preservation and extending the shelf life of food.

[0078] Test Example 2

[0079] Sensory evaluation of smoked and cooked sausages: The evaluation panel consisted of 6-8 selected food science researchers, half male and half female, who evaluated the smoked and cooked sausages prepared in Example 2 and Comparative Example 1 using a double-blind method. The evaluation criteria for the sausages are shown in Table 1. Meat samples from Comparative Example 1 were measured on days 0 and 8, while meat samples from Example 2 were measured on days 0, 8, and 20.

[0080] Table 1 Sensory Evaluation Criteria for Sausages

[0081]

[0082]

[0083] Results Analysis: Figure 4 Sensory evaluation showed that, compared to Comparative Example 1, inoculation with Lactobacillus pentosus R3 on day 0 in Example 2 did not negatively impact the sensory quality of the smoked sausage. Figure 5 It is known that on day 12, the overall acceptability score of the sensory evaluation in Comparative Example 1 was below 6, at which point the product was unacceptable to consumers. In contrast, on day 12, the overall acceptability score of the sensory evaluation in Example 2 was above 6, at which point the product was still acceptable to consumers. Figure 6 When stored for 20 days, the overall acceptability score of the smoked sausage in Example 2 was above 6 points in the sensory evaluation, indicating it was acceptable to consumers. Therefore, inoculating the smoked sausage with Lactobacillus pentosus R3 in Example 2 could extend the shelf life of the smoked sausage from less than 8 days to more than 20 days. Compared with Comparative Example 1, Example 2 demonstrated good preservation effects by inhibiting the growth of spoilage microorganisms and the oxidation of fats in the smoked sausage, thus extending the shelf life of the food.

[0084] Test Example 3

[0085] Determination of polycyclic aromatic hydrocarbon content: The polycyclic aromatic hydrocarbon content of the smoked cooked sausages prepared in Example 2 and Comparative Example 1 was determined according to the first method in GB 5009.265-2016 "National Food Safety Standard-Determination of Polycyclic Aromatic Hydrocarbons in Food", and the results were expressed in μg / kg meat. Comparative Example 1 and Example 2 were determined on day 0, 4, 8 and 12. The experiment was repeated three times, and the results were expressed as mean ± standard deviation. The data were analyzed using SPSS 25.0 software. Significant differences (P<0.05) between data were tested using Duncan's multiple analysis and Tukey's multiple analysis, and plotted using Origin 2017 software.

[0086] Results analysis: During storage, there was no significant change in the PAH4 content of the smoked sausage of Comparative Example 1, and compared with Comparative Example 1, the PAH4 content of the smoked sausage of Example 2 on day 0 and day 4, 8, 12 was significantly changed, and the results showed that the PAH4 content of the smoked sausage of Example 2 on day 4, 8, 12 was significantly lower than that on day 0 (P<0.05). There was no significant change in the PAH4 content of the smoked sausage of Example 2 on day 4, 8 and 12 (P>0.05). This indicates that the PAH4 content of the smoked sausage of Example 2 is reduced to a maximum on day 4, and tends to be stable during subsequent storage. The PAH4 content of the smoked sausage of Comparative Example 1 on day 0 was 9.06 μg / kg, and the PAH4 content of the smoked sausage of Example 2 on day 0 was 8.46 μg / kg, and there was no significant difference between the two (P>0.05). The PAH4 content of the smoked sausage of Comparative Example 1 on day 4 was 8.65 μg / kg, and the PAH4 content of the smoked sausage of Example 2 on day 4 was 6.45 μg / kg, and there was a significant difference between the two (P<0.05), which indicates that the inoculation of Lactobacillus pentosus R3 in the smoked sausage of Example 2 can significantly reduce the PAHs content in the smoked sausage, and compared with Comparative Example 1, Example 2 reduces the hazardous substance content in the smoked sausage and improves the food safety.

[0087] Example 3

[0088] A meat preservative based on lactic acid bacteria for reducing polycyclic aromatic hydrocarbons, the preparation method steps are as follows:

[0089] (1) Activation of Lactobacillus pentosus R3: Under sterile conditions, the bacterial slurry of Lactobacillus pentosus R3 slope was picked up with an inoculation ring, inoculated into 12 mL of MRS medium, vortexed and shaken, and cultured at 36°C for 17 h to obtain activated Lactobacillus pentosus R3;

[0090] (2) Preparation of Lactobacillus pentosus R3 bacterial solution: The activated Lactobacillus pentosus R3 of step (1) was inoculated into MRS medium with an inoculation amount of 4% (V / V), cultured at 36°C for 17 h, and subcultured for 3 times to obtain the third generation of fermentation bacterial solution;

[0091] (3) Preparation of the meat preservative: under the condition of 0℃, centrifuge the third generation bacteria liquid prepared in step (2) at the speed of 13000 rpm for 10 min, take the bacterial precipitate, wash the bacterial precipitate with sterile normal saline for 3 times, resuspend for 50 s, take 2.8 g of the bacterial precipitate, and mix with 150 ml of sterile normal saline to prepare the meat preservative.

[0092] Example 4

[0093] A meat product prepared by the method for reducing polycyclic aromatic hydrocarbons in meat, the preparation method steps are as follows: evenly spray the meat preservative in Example 3 to the surface of smoked and boiled sausages by spraying method, the spraying amount is 0.8 mL / 100 g. Store the inoculated smoked and boiled sausages under the condition of 4±2℃ to obtain the meat product prepared by the method for reducing polycyclic aromatic hydrocarbons in meat.

[0094] Example 5

[0095] A meat preservative for reducing polycyclic aromatic hydrocarbons based on lactic acid bacteria, the preparation method steps are as follows:

[0096] (1) Activation of Lactobacillus pentosus R3: under sterile conditions, use an inoculation ring to pick Lactobacillus pentosus R3 slant bacterial slurry, inoculate into 15 ml of MRS medium, vortex oscillation, and culture at 38℃ for 16 h to obtain activated Lactobacillus pentosus R3;

[0097] (2) Preparation of Lactobacillus pentosus R3 liquid: inoculate the activated Lactobacillus pentosus R3 prepared in step (1) into MRS medium, the inoculation amount is 3% (V / V), culture at 38℃ for 16 h, and continuously subculture for 3 times to obtain the third generation fermentation bacteria liquid;

[0098] (3) Preparation of the meat preservative: under the condition of 2℃, centrifuge the third generation bacteria liquid prepared in step (2) at the speed of 10000 rpm for 20 min, take the bacterial precipitate, wash the bacterial precipitate with sterile normal saline for 2 times, resuspend for 40 s, take 3.2 g of the bacterial precipitate, and mix with 250 ml of sterile normal saline to prepare the meat preservative.

[0099] Example 6

[0100] A meat product prepared by the method for reducing polycyclic aromatic hydrocarbons in meat, the preparation method steps are as follows: evenly spray the meat preservative in Example 5 to the surface of smoked and boiled sausages by spraying method, the spraying amount is 1.2 mL / 100 g. Store the inoculated smoked and boiled sausages under the condition of 4±2℃ to obtain the meat product prepared by the method for reducing polycyclic aromatic hydrocarbons in meat.

[0101] In addition, the present inventors also refer to the foregoing examples, and other raw materials, process operations, process conditions described in the specification are tested, and ideal results are obtained.

[0102] It should be understood that the technical solutions of the present application are not limited to the specific implementation cases described above, and any technical variations made according to the technical solutions of the present application without departing from the purpose of the present application and the scope protected by the claims shall fall within the protection scope of the present application.

Claims

1. A preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products, characterized in that lactobacillus pentosus r3 Lactobacillus pentosus lactobacillus pentosus r3 deposited with the china general microbiotics culture collection (cgmcc) under accession number cgmcc no. 26346 on december 27, 2022 The pentosus lactobacillus R3 can reduce the content of polycyclic aromatic hydrocarbon PAH4 in the meat product, and the polycyclic aromatic hydrocarbon PAH4 is BaP, BaA, CHR, BbFA. The pentosus lactobacillus R3 is a strain extracted and separated from fermented dried sausage.

2. The preservative according to claim 1, characterized in that: The preservative is a light white translucent suspended bacterial liquid, the preservative contains 10 8 ~10 9 CFU / mL of Lactobacillus pentosus R3.

3. A method of reducing the content of polycyclic aromatic hydrocarbons in a meat product, characterized in that, The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products.

4. The method of claim 3, wherein, The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products.

5. The method of claim 3, wherein: The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products. The application relates to 6. The method of claim 3, wherein: The inoculation amount of Lactobacillus pentosus R3 in the meat product is 10 6 ~10 8 CFU / g.

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