An exogenous feed component for extending the shelf life of fresh cold pork, feed and application thereof

Abstract

The present invention relates to the field of animal husbandry, and in particular to an exogenous feed component, feed and application thereof for extending the shelf life of fresh cold pork. The present invention provides an exogenous feed component for extending the shelf life of fresh cold pork, wherein the effective ingredients include silage mulberry, baicalin and naringenin. The silage mulberry in the exogenous feed component of the present invention contains rich physiologically active substances, which can protect lipids from oxidation. The combination of baicalin and naringenin can further enhance the effect of preventing fat oxidation. At the same time, it can also adjust the pH value of pork and delay the downward trend of the pH value of pork, ultimately achieving the purpose of inhibiting pork rancidity, avoiding pork surface browning and extending the shelf life, and can also reduce the use of pork preservatives, ensuring food safety.

Description

Technical Field

[0001] The invention relates to the field of animal husbandry, and in particular to an exogenous feed component for prolonging the shelf life of fresh cold pork, a feed and an application thereof. Background Art

[0002] At present, low-temperature processing and cold chain transportation of meat in my country are relatively mature, which can extend the shelf life of fresh meat and ensure food safety to a certain extent. However, low temperature only inhibits the reproduction and growth of spoilage microorganisms, but fails to effectively kill spoilage microorganisms. Spoilage microorganisms will grow and reproduce under suitable conditions, resulting in a shorter shelf life. Studies have shown that the shelf life of fresh meat is only 2 days under 0℃-4℃ conditions. Even if it is stored at 0℃-4℃ after modified atmosphere packaging, the shelf life is within 4 days. In addition, low-temperature preservation has high investment costs and high operating costs, and is not widely used in domestic and foreign companies. In order to ensure food safety, most consumers buy fresh pork that is frozen after fresh meat is purchased, but a large amount of juice is lost when frozen meat is thawed, affecting the taste and nutritional value of the meat. Therefore, the short shelf life of fresh meat has become the main constraint on the development of the fresh meat industry. Research on technologies to extend the shelf life of fresh meat (preventing the reproduction and growth of spoilage microorganisms, fat oxidation, juice loss and surface browning, etc.) is crucial to reducing losses of meat production companies and ensuring consumer safety.

[0003] At present, the preservation technology of cold fresh meat mainly adopts the addition of preservatives and reasonable preservation technology, or a combination of the two. Preservation technology uses physical means to inhibit the growth and reproduction of spoilage microorganisms and extend the shelf life. There are mainly low-temperature preservation, modified atmosphere packaging preservation and radiation preservation. Among them, radiation preservation can effectively inactivate spoilage microorganisms, but there are many influencing factors. If the selection is not appropriate, it will cause the meat products to have odors. The principle of modified atmosphere packaging preservation is to put food in a well-sealed packaging material, replace the air in the package with a protective gas, inhibit the growth of spoilage microorganisms and enzymatic reactions, thereby extending the shelf life of the product. The most commonly used protective gas in the modified atmosphere packaging preservation method is N 2 , O 2 and CO 2 The three gases and the modified atmosphere packaging preservation method are also affected by many factors, such as the sanitary conditions of the raw meat, packaging materials, mixed gas ratio, packaging equipment, refrigeration temperature and humidity, etc., and the utilization rate is not high in large-scale production. The main function of the preservative is to inhibit the growth of spoilage microorganisms and prevent the oxidation of fat and protein, so as to achieve the purpose of extending the shelf life of the product. This technology does not meet the psychological needs of consumers for food safety. In short, the current cold fresh meat preservation method has obvious disadvantages, and the cost is high, and the utilization rate of industrial production is low. Summary of the invention

[0004] The purpose of the present invention is to provide an exogenous feed component, feed and application thereof for extending the shelf life of fresh pork, so as to solve the problems existing in the above-mentioned prior art. The exogenous feed component of the present invention is considered from the feeding end, and the purpose of extending the shelf life of pork is achieved by feeding feed containing the exogenous feed component.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The present invention provides an exogenous feed component for extending the shelf life of fresh chilled pork, comprising the following components in parts by weight:

[0007] 10-25 parts of silage mulberry, 0.5-1 parts of baicalin and 1-2 parts of naringenin.

[0008] Preferably, the following components are included in parts by weight:

[0009] 10 parts of silage mulberry, 0.5 parts of baicalin and 2 parts of naringenin;

[0010] or, 15 parts of silage mulberry, 0.7 parts of baicalin, and 1.5 parts of naringenin;

[0011] or, 25 parts of silage mulberry, 0.8 parts of baicalin, and 1.6 parts of naringenin;

[0012] Or, 20 parts of silage mulberry, 1 part of baicalin and 2 parts of naringenin.

[0013] Preferably, the method for preparing silage mulberry comprises:

[0014] After mixing the fodder mulberry with corn flour, adding exogenous silage agent, and conducting anaerobic fermentation, silage mulberry is obtained.

[0015] Preferably, the amount of corn flour used is 10% of the mass of the feed mulberry.

[0016] Preferably, the exogenous silage agent comprises α-galactosidase, Trichoderma reesei xylanase, acid cellulase, Lactobacillus plantarum, Pediococcus pentosaceus and Bacillus licheniformis;

[0017] The enzyme activity of α-galactosidase in the exogenous silage agent is 40U / kg, the enzyme activity of Trichoderma reesei xylanase is 40U / kg, and the enzyme activity of acid cellulase is 20U / kg; the bacterial activity of Lactobacillus plantarum in the exogenous silage agent is 5×10 5 cfu / kg, the bacterial activity of Pediococcus pentosaceus is 3×10 6 cfu / kg, the bacterial activity of Bacillus licheniformis is 1×10 8 cfu / kg.

[0018] Preferably, the anaerobic fermentation time is 4 weeks.

[0019] The invention provides a feed capable of prolonging the shelf life of pork, wherein the feed comprises a basic diet and the above-mentioned exogenous feed components.

[0020] Preferably, the mass percentage of the exogenous feed components in the feed is 10%.

[0021] The present invention provides the use of the above-mentioned exogenous feed component or the above-mentioned feed in extending the shelf life of pork.

[0022] The present invention provides a method for extending the shelf life of fresh pork, comprising:

[0023] Feed the pigs the above feed;

[0024] The pigs are in the fattening period.

[0025] The present invention discloses the following technical effects:

[0026] The present invention provides an exogenous feed component for extending the shelf life of chilled pork, wherein the effective ingredients include silage mulberry, baicalin and naringenin. The silage mulberry in the exogenous feed component of the present invention contains rich physiologically active substances, which can protect lipids from oxidation. The combination of baicalin and naringenin can further enhance the effect of preventing fat oxidation, and can also adjust the pH value of pork, delay the downward trend of the pH value of pork, and finally achieve the purpose of inhibiting pork rancidity, avoiding pork surface browning and extending the shelf life, and can also reduce the use of pork preservatives, ensuring food safety. DETAILED DESCRIPTION

[0027] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0028] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0029] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0030] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0031] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0032] Preparation example:

[0033] Production of silage mulberry;

[0034] Mulberry trees with a plant height of 0.8m-1.2m were cut, crushed, mixed with 10% corn flour, and then added with exogenous silage agent and mixed evenly (the components of the exogenous silage agent: α-galactosidase 40U / kg, Trichoderma reesei xylanase 40U / kg, acid cellulase 20U / kg, Lactobacillus plantarum 5×10 5 cfu / kg, Pediococcus pentosaceus 3×10 6 cfu / kg and Bacillus licheniformis 1×10 8 cfu / kg), and finally compacted, sealed, and anaerobically fermented at room temperature and away from light for 4 weeks to obtain silage mulberry.

[0035] The silage mulberry obtained in this preparation example was used in the subsequent examples and comparative examples.

[0036] Example 1

[0037] 10 kg of silage mulberry, 0.5 kg of baicalin and 2 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0038] Example 2

[0039] 15 kg of silage mulberry, 0.7 kg of baicalin and 1.5 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0040] Example 3

[0041] 20 kg of silage mulberry, 1 kg of baicalin and 2 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0042] Example 4

[0043] 25 kg of silage mulberry, 0.8 kg of baicalin and 1.6 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0044] Comparative Example 1

[0045] 27 kg of silage mulberry, 0.7 kg of baicalin and 1.5 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0046] Comparative Example 2

[0047] 30 kg of silage mulberry, 0.5 kg of baicalin and 2 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0048] Comparative Example 3

[0049] 7 kg of silage mulberry, 1 kg of baicalin and 2 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0050] Comparative Example 4

[0051] 9 kg of silage mulberry, 0.8 kg of baicalin and 1.6 kg of naringenin were mixed evenly to obtain an exogenous feed component.

[0052] Note: The quality of silage mulberry is measured based on the air-dried sample.

[0053] Experimental example

[0054] The experiment was conducted at the breeding farm of Laiwu Zhu Lao Da Food Co., Ltd. in Jinan City, Shandong Province from August to November 2023.

[0055] 135 healthy Longshan black pigs with similar birth dates and a body weight of 60.50±5.04kg were selected and randomly divided into 9 groups, specifically a control group, Example 1-4 groups and Comparative Example 1-4 groups, with 3 replicates in each group and one pen for each replicate. During the fattening period (60-marketing) of pigs, the control group was fed with the basic diet (TMR) normally fed in the pig farm, and the mass of the exogenous feed components in the basic diet with the exogenous feed components added was 10% on the basis of the basic diet, and the corresponding exogenous feed components were added to the 100kg basic diet by mass, mixed evenly and fed directly, and slaughtered at a body weight of 100kg, 5 pigs were randomly selected for slaughter in each group, and the longest back muscle of the pig was removed from the fascia and fat, and divided into 5 equal portions, each weighing 500g±1g.

[0056] The treated pork was stored under retail conditions, sealed with plastic film (GB 10457-2009), exposed to artificial light for 14 h per day, and stored at 4 °C. The pH value, TVB-N (total volatile basic nitrogen) concentration, and microbiological analysis were measured from 0 to 9 days.

[0057] The detection method and standard of pH value are as follows: add 5g of pork sample homogenate to 15mL of sterile distilled water, stir for 10min, filter the mixture, and use the supernatant to measure the pH value; pH is divided into three levels, namely 5.6≤pH≤6.2, 6.3≤pH≤6.6 and pH>6.7, representing first-grade fresh meat, second-grade fresh meat and spoiled meat, respectively.

[0058] Protein decomposition and microbial activity will produce ammonia and amine compounds, which may be one of the indicators of food corruption and deterioration. The measurement of TVB-N concentration can be used to evaluate the freshness and quality of food. The detection method and standard of TVB-N concentration are as follows: According to GB5009.44-2003, 10g of pork with accurate weight is homogenized, soaked in 100mL of distilled water for 30min, and then centrifuged to obtain supernatant. 5mL of supernatant is mixed with magnesium oxide suspension in ethanol (10g / L) and distilled for 5min. Then, the concentrate is added to 10mL of absorption liquid containing 20g / L boric acid solution and 0.5mL indicator (a mixture of equal volumes of 2g / L methyl red ethanol solution and 1g / L methylene blue ethanol solution). Use hydrochloric acid aqueous solution (0.01mol / L, volume V 1 , mL) was directly titrated on the absorption liquid until a bluish purple color appeared, indicating the end of the titration. The reaction system without pork sample was set as a blank test, and the volume of hydrochloric acid consumed was V 2 (mL); the calculation formula of TVB-N concentration is: TVB-N concentration = [(V 1 -V 2 )×0.01×14] / (m×5 / 100), where V1 is the volume of hydrochloric acid consumed by the sample for determination, V 2 The volume of hydrochloric acid consumed by the blank sample, m is the sample mass; TVB-N concentration is divided into three levels, specifically ≤15 mg / 100 g, ≤20 mg / 100 g and >20 mg / 100 g, defined as first-grade fresh meat, second-grade fresh meat and spoiled meat.

[0059] The detection method and standard of microbiological analysis are as follows: Microbiological analysis was carried out in accordance with "GB 4789.2-2016 National Food Safety Standard Food Microbiological Inspection Colony Count Determination", and the results were expressed in log10cfu / g. 25g of pork sample was homogenized in 225mLPBS, and the supernatant was diluted in a 10-fold gradient. Based on the colony count in the range of 30-300cfu / mL, 1mL of two consecutive concentration samples was mixed with 20mL plate count agar medium, cultured at 36±1℃ for 48h±2h, and then the colonies were counted; the total colony count (log10 cfu / g) was divided into three levels, specifically less than 4, between 4-6 and >6, which are first-class fresh meat, second-class fresh meat and spoiled meat, respectively.

[0060] Result analysis:

[0061] The effects of different treatments on pH are shown in Table 1.

[0062] Table 1 Effects of different treatments on pH of fresh meat (average value)

[0063] 0d 1d 2d 3d 4d 5d 6d 7d 8d 9d Control group 5.66 5.85 5.98 6.1 6.24 6.37 6.37 6.56 6.72 6.83 Example 1 5.70 5.71 5.73 5.75 5.77 5.77 6.06 6.15 6.16 6.24 Example 2 5.6 5.65 5.70 5.70 5.76 5.76 5.90 6.07 6.10 6.20 Example 3 5.63 5.73 5.75 5.80 5.80 5.86 5.97 6.10 6.15 6.23 Example 4 5.67 5.70 5.72 5.83 5.84 5.89 6.00 6.12 6.17 6.25 Comparative Example 1 5.71 5.77 5.82 5.88 6.10 6.10 6.22 6.34 6.50 6.62 Comparative Example 2 5.69 5.75 5.83 5.89 6.18 6.21 6.23 6.37 6.53 6.65 Comparative Example 3 5.67 5.83 8.91 6.07 6.20 6.23 6.33 6.45 6.67 6.75 Comparative Example 4 5.70 5.74 5.80 5.89 6.10 6.20 6.25 6.30 6.60 6.64

[0064] As can be seen from Table 1, from the 0th day to the 9th day, as time goes by, the pH value increases to varying degrees. The pH value of the control group rises the fastest, rising rapidly from 5.66 to 6.83, reaching the threshold value of 6.2 for second-level fresh meat on the 4th day, and the pH value of spoiled meat reaches 6.7 on the 8th day; Comparative Example 3 reaches the threshold value of 6.2 for second-level fresh meat on the 4th day, and Comparative Example 2 reaches the threshold value of 6.2 for second-level fresh meat on the 5th day. Comparative Example 4 reaches the threshold value of 6.2 for second-level fresh meat on the 5th day. Comparative Example 1 reaches the threshold value of 6.2 for second-level fresh meat on the 6th day. And Examples 1-4 all reach the threshold value of 6.2 for second-level fresh meat on the 9th day. It can be seen that the amount of silage mulberry used has a great influence on the pH of cold fresh meat, and the present invention can significantly extend the shelf life of pork to 9 days.

[0065] The effects of different treatments on TVB-N concentration are shown in Table 2.

[0066] Table 2 Effect of silage mulberry on TVB-N of fresh meat (average, mg / 100g)

[0067]

[0068]

[0069] The TVB-N (total volatile basic nitrogen) content increases with the increase in the degree of corruption of pork. As can be seen from Table 2, with the increase in storage time, the TVB-N values ​​all show an increasing trend, and the TVB-N values ​​of Examples 1-4 are lower than those of the control group and Comparative Examples 1-6. The control group reached the threshold of first-grade fresh meat (15 mg / 100 g) on ​​the 6th day, and reached 20.8 mg / 100 g on the 9th day, exceeding the threshold of second-grade fresh meat; the Comparative Example 1-4 group reached the threshold of first-grade fresh meat (15 mg / 100 g) on ​​the 7th day; and the Example 1-4 group was within the threshold of first-grade fresh meat (15 mg / 100 g) on ​​the 9th day. It can be seen that the amount of silage mulberry is an important factor affecting TVB-N, and the exogenous feed components described in the present invention can reduce the TVB-N content in pork.

[0070] The results of the effects of different treatments on the total colony count are shown in Table 3.

[0071] Table 3 Results of the influence of total colony count under different treatments (average, log10 cfu / g)

[0072] 0d 1d 2d 3d 4d 5d 6d 7d 8d 9d Control group 3.6 3.8 4.35 4.8 5 5.23 6.15 6.27 6.27 6.56 Example 1 3.6 3.62 3.67 3.69 3.7 3.7 3.78 3.89 3.9 3.92 Example 2 3.6 3.6 3.65 3.68 3.69 3.7 3.72 3.8 3.87 3.9 Example 3 3.6 3.64 3.69 3.69 3.74 3.79 3.82 3.87 3.91 3.95 Example 4 3.6 3.62 3.66 3.7 3.78 3.8 3.86 3.89 3.94 3.97 Comparative Example 1 3.6 3.7 3.8 4.5 4.8 5 5.12 5.78 6.22 6.37 Comparative Example 2 3.6 3.75 4 4.63 4.87 5.2 5.33 5.87 6.33 6.42 Comparative Example 3 3.6 3.8 4.2 4.7 4.9 5.2 5.6 5.9 6.35 6.48 Comparative Example 4 3.6 3.72 3.88 4.52 4.83 5.05 5.26 5.8 6.25 6.39

[0073] As can be seen from Table 3, the total colony count of the control group reached the threshold of the second-level cold fresh meat on the second day and reached the threshold of spoiled meat on the sixth day; the total colony counts of Comparative Examples 2 and 3 also reached the threshold of the second-level cold fresh meat on the second day and reached the threshold of spoiled meat on the eighth day; Comparative Examples 1 and 4 reached the threshold of the second-level cold fresh meat on the third day and reached the threshold of spoiled meat on the eighth day; and the total colony counts of Examples 1-4 did not reach the threshold of the second-level cold fresh meat on the ninth day. It can be seen that the amount of silage mulberry also affects the growth of spoilage microorganisms, and the exogenous feed components provided by the present invention can inhibit the growth of spoilage microorganisms.

[0074] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. An exogenous feed additive for extending the shelf life of fresh pork, characterized in that: The composition comprises the following components in parts by weight: 10-25 parts of silage mulberry, 0.5-1 parts of baicalin and 1-2 parts of naringenin; The preparation method of silage mulberry comprises: mixing fodder mulberry with corn flour, adding exogenous silage agent, and performing anaerobic fermentation to obtain silage mulberry; The amount of corn flour used is 10% of the mass of the feed mulberry; The exogenous silage agent includes α-galactosidase, Trichoderma reesei xylanase, acid cellulase, Lactobacillus plantarum, Pediococcus pentosaceus and Bacillus licheniformis; The enzyme activity of α-galactosidase in the exogenous silage agent is 40U / kg, the enzyme activity of Trichoderma reesei xylanase is 40U / kg, and the enzyme activity of acid cellulase is 20U / kg; the bacterial activity of Lactobacillus plantarum in the exogenous silage agent is 5×10 5 cfu / kg, the bacterial activity of Pediococcus pentosaceus is 3×10 6 cfu / kg, the bacterial activity of Bacillus licheniformis is 1×10 8 cfu / kg; The anaerobic fermentation time is 4 weeks.

2. The exogenous feed additive according to claim 1, characterized in that The composition comprises the following components in parts by weight: 10 parts of silage mulberry, 0.5 parts of baicalin and 2 parts of naringenin; or, 15 parts of silage mulberry, 0.7 parts of baicalin, and 1.5 parts of naringenin; or, 25 parts of silage mulberry, 0.8 parts of baicalin, and 1.6 parts of naringenin; Or, 20 parts of silage mulberry, 1 part of baicalin and 2 parts of naringenin.

3. A feed having the function of extending the shelf life of fresh pork, characterized in that: The feed comprises a basic diet and the exogenous feed additive according to any one of claims 1 to 2.

4. The feed according to claim 3, characterized in that The mass percentage of the exogenous feed additive in the feed is 10%.

5. Use of the exogenous feed additive according to claim 1 or 2 or the feed according to claim 3 or 4 in extending the shelf life of fresh pork.

6. A method for extending the shelf life of fresh pork, characterized in that: include: Feeding pigs with the feed according to claim 3 or 4; The pigs are in the fattening period.

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