Medium-chain fatty acid disinfectant for meat products, and preparation method and application thereof

Abstract

This invention discloses a medium-chain fatty acid disinfectant for meat products, its preparation method, and its application. The medium-chain fatty acid disinfectant for meat products, by weight, comprises 0.1-1 parts acidifier, 4-6 parts medium-chain fatty acid, 25-35 parts solubilizer, 10-20 parts plant-derived surfactant, and 38-61 parts water. The medium-chain fatty acid includes at least one of caprylic acid, nonanoic acid, and capric acid, and the solubilizer includes lactic acid. This invention's medium-chain fatty acid disinfectant for meat products uses medium-chain fatty acid as the main bactericidal component, combined with a solubilizer and a plant-derived surfactant. The synergistic solubilization effect of these two components enhances the solubilization effect of the medium-chain fatty acid, further improving the bactericidal effect. Therefore, this invention's medium-chain fatty acid disinfectant maintains excellent bactericidal effect even at low concentrations, and because of the low concentration, it does not cause yellowing of the meat product surface.

Description

Technical Field

[0001] This invention belongs to the technical field of disinfectants for meat products, and particularly relates to a medium-chain fatty acid disinfectant for meat products, its preparation method, and its application. Background Technology

[0002] Currently, the relationship between food and consumer health is becoming increasingly close. Meat, rich in high-quality protein, fat, vitamins, and other nutrients, has become a popular food due to its combination of nutrition and deliciousness. The meat processing industry has become a pillar industry for promoting my country's economic development and a driving force for improving national health. Although meat products are nutritious, they are highly susceptible to contamination by pathogenic microorganisms and spoilage bacteria, which can lead to food safety issues.

[0003] In meat processing, chemical disinfection is a crucial step in extending the shelf life of fresh meat. Chemical disinfection primarily relies on the interaction of chemical disinfectants with microorganisms, causing protein denaturation, loss of normal function, and death. Sodium hypochlorite is currently the only disinfectant permitted for use in the pre-cooling stage in my country. While it has strong bactericidal capabilities, it is irritating to the respiratory tract and eyes of workers and should not be stored for long periods, requiring immediate preparation and use. Furthermore, in actual use, blood and other organic matter in the pre-cooling tank can affect the bactericidal effect of sodium hypochlorite. Simultaneously, the reaction of sodium hypochlorite with organic matter can generate a series of disinfection byproducts with potential health hazards, including carcinogenicity, teratogenicity, and reproductive toxicity. Currently, some domestic research uses 1.5–2.5% or even higher concentrations of lactic acid and citric acid for pre-cooling disinfection of meat products, but the disinfection effect is unsatisfactory, and the high concentrations can cause the surface of meat products to turn yellow.

[0004] Therefore, there is an urgent need for a medium-chain fatty acid disinfectant for meat products, its preparation method, and its application, in order to address the shortcomings of existing technologies. Summary of the Invention

[0005] In view of the above problems, the purpose of this invention is to provide a medium-chain fatty acid disinfectant for meat products, its preparation method and application. This medium-chain fatty acid disinfectant for meat products still has excellent bactericidal effect even at low concentrations, and will not cause the surface of meat products to turn yellow due to the low concentration.

[0006] To achieve the above objectives, the first aspect of the present invention provides a medium-chain fatty acid disinfectant for meat products, comprising, by weight, 0.1 to 1 part acidifier, 4 to 6 parts medium-chain fatty acid, 25 to 35 parts solubilizer, 10 to 20 parts plant-derived surfactant, and 38 to 61 parts water, wherein the medium-chain fatty acid includes at least one of caprylic acid, nonanoic acid, and capric acid, and the solubilizer includes lactic acid.

[0007] Furthermore, the present invention comprises 0.3 to 0.5 parts of acidifier, 4.5 to 6 parts of medium-chain fatty acid, 28 to 30 parts of solubilizer, 13 to 16 parts of plant-derived surfactant, and 40 to 52 parts of water.

[0008] Furthermore, the plant-derived surfactant of the present invention includes at least one of Sapindus mukorossi extract and Camellia oleifera seed cake extract. Both Sapindus mukorossi extract and Camellia oleifera seed cake extract contain saponins, which have a synergistic bactericidal effect with medium-chain fatty acids, thereby further improving the bactericidal effect. In addition, the plant-derived green surfactant, along with the medium-chain fatty acids, solubilizers, and acidifiers, are all food-grade raw materials, so they can be directly used in the pre-cooling and sterilization process of meat products without causing meat product safety issues due to residues.

[0009] Furthermore, the medium-chain fatty acid of the present invention is a mixture of octanoic acid and decanoic acid. Octanoic acid has a shorter carbon chain than decanoic acid, and octanoic acid is more soluble in water, thereby reducing the amount of solubilizer needed. Decanoic acid has a long carbon chain structure, making it difficult to solubilize, but because of its long carbon chain structure, it has better lipophilicity than octanoic acid, and its bactericidal effect is better than that of octanoic acid. Therefore, the combination of the two can achieve excellent bactericidal effect while reducing the amount of solubilizer needed.

[0010] Furthermore, the mass ratio of octanoic acid to decanoic acid in this invention is 4-5:1. Combining the two in a mass ratio of 4-5:1 minimizes the amount of solubilizer needed while achieving the best bactericidal effect.

[0011] Furthermore, the acidifying agent of the present invention is phosphoric acid.

[0012] To achieve the above objectives, a second aspect of the present invention provides a method for preparing a medium-chain fatty acid disinfectant for meat products, comprising the following steps:

[0013] (1) Divide the water into a first part and a second part;

[0014] (2) Dissolve the solubilizer in the first portion of water and stir to dissolve;

[0015] (3) Add the plant-derived surfactant after step (2) and stir to dissolve;

[0016] (4) Add medium-chain fatty acids after step (3) and stir to dissolve;

[0017] (5) Add the acidifying agent after step (4) and stir to dissolve;

[0018] (6) Add the second part of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

[0019] To achieve the above objectives, a third aspect of the present invention provides the application of the aforementioned medium-chain fatty acid disinfectant for meat products or the medium-chain fatty acid disinfectant for meat products prepared by the aforementioned preparation method in the pre-cooling disinfection of meat products.

[0020] Compared with existing technologies, this invention uses medium-chain fatty acids as the main bactericidal component. Medium-chain fatty acids exist in solution in molecular form and have better lipophilicity than short-chain fatty acids, making them more easily permeable to cell membranes and resulting in a stronger bactericidal effect. Simultaneously, short-chain lactic acid is used as a solubilizer for medium-chain fatty acids, and an acidifying agent is added to maintain the solution at a low pH. Under these conditions, lactic acid has a low degree of ionization and exists more in solution in molecular form. Therefore, lactic acid molecules have an excellent solubilizing effect on medium-chain fatty acids, further enhancing their bactericidal effect. Lactic acid itself also has bactericidal properties. The introduced plant-derived surfactants also have a synergistic solubilizing effect with lactic acid, resulting in an even better solubilizing effect on medium-chain fatty acids. Therefore, the plant-derived surfactants can further enhance the bactericidal effect. Thus, the medium-chain fatty acid disinfectant of this invention still exhibits excellent bactericidal effects even at low concentrations. Furthermore, when the medium-chain fatty acid disinfectant of the present invention is applied to the pre-cooling disinfection of meat products, the medium-chain fatty acids do not react with organic matter and therefore do not affect the disinfection effect. The plant-derived surfactant can reduce the surface tension and promote the contact between the medium-chain fatty acids and bacteria on the surface of the meat. Even if the meat is contaminated, it still has a good disinfection effect, and the low concentration used will not cause the surface of the meat products to turn yellow. Detailed Implementation

[0021] To better illustrate the purpose, technical solution, and beneficial effects of this invention, the invention will be further described below with reference to specific embodiments. It should be noted that the methods described below are further explanations of this invention and should not be construed as limiting it.

[0022] Example 1

[0023] This embodiment provides a medium-chain fatty acid disinfectant for meat products, comprising 0.5 parts by weight of phosphoric acid, 3.9 parts by weight of caprylic acid, 0.8 parts by weight of decanoic acid, 28 parts by weight of lactic acid, 16 parts by weight of Sapindus mukorossi extract, and 50.8 parts by weight of water.

[0024] This embodiment provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0025] (1) Divide 50.8 parts by mass of water into 30 parts by mass of water and 20.8 parts by mass of water;

[0026] (2) Dissolve 28 parts by weight of lactic acid in 30 parts by weight of water and stir until dissolved;

[0027] (3) After step (2), add 16 parts by weight of Sapindus mukorossi extract and stir to dissolve;

[0028] (4) After step (3), add 3.9 parts by weight of octanoic acid and 0.8 parts by weight of decanoic acid, and stir to dissolve;

[0029] (5) Add 0.5 parts by mass of phosphoric acid after step (4) and stir to dissolve;

[0030] (6) Add 20.8 parts by weight of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

[0031] Example 2

[0032] This embodiment provides a medium-chain fatty acid disinfectant for meat products, comprising 0.3 parts by weight of phosphoric acid, 4.8 parts by weight of caprylic acid, 1.1 parts by weight of decanoic acid, 30 parts by weight of lactic acid, 13 parts by weight of camellia seed extract, and 50.8 parts by weight of water.

[0033] This embodiment provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0034] (1) Divide 50.8 parts by weight of water into 35 parts by weight of water and 15.8 parts by weight of water;

[0035] (2) Dissolve 30 parts by weight of lactic acid in 35 parts by weight of water and stir until dissolved;

[0036] (3) After step (2), add 13 parts by weight of Sapindus mukorossi extract and stir to dissolve;

[0037] (4) After step (3), add 4.8 parts by weight of octanoic acid and 1.1 parts by weight of decanoic acid, and stir to dissolve;

[0038] (5) After step (4), add 0.3 parts by mass of phosphoric acid and stir to dissolve;

[0039] (6) Add 15.8 parts by weight of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

[0040] Example 3

[0041] This embodiment provides a medium-chain fatty acid disinfectant for meat products, comprising 0.8 parts by weight of phosphoric acid, 4.5 parts by weight of caprylic acid, 1.1 parts by weight of decanoic acid, 34 parts by weight of lactic acid, 17 parts by weight of camellia seed extract, and 42.6 parts by weight of water.

[0042] This embodiment provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0043] (1) Divide 42.6 parts by mass of water into 30 parts by mass of water and 12.6 parts by mass of water;

[0044] (2) Dissolve 34 parts by weight of lactic acid in 30 parts by weight of water and stir until dissolved;

[0045] (3) After step (2), add 17 parts by weight of Sapindus mukorossi extract and stir to dissolve;

[0046] (4) After step (3), add 4.5 parts by weight of octanoic acid and 1.1 parts by weight of decanoic acid, and stir to dissolve;

[0047] (5) After step (4), add 0.8 parts by mass of phosphoric acid and stir to dissolve;

[0048] (6) Add 12.6 parts by weight of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

[0049] Comparative Example 1

[0050] This comparative example provides a medium-chain fatty acid disinfectant for meat products, comprising 0.5 parts by weight of phosphoric acid, 3.9 parts by weight of octanoic acid, 0.8 parts by weight of decanoic acid, 28 parts by weight of lactic acid, and 66.8 parts by weight of water.

[0051] This comparative example provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0052] (1) Divide 66.8 parts by mass of water into 30 parts by mass of water and 36.8 parts by mass of water;

[0053] (2) Dissolve 28 parts by weight of lactic acid in 30 parts by weight of water and stir until dissolved;

[0054] (3) After step (2), add 3.9 parts by weight of octanoic acid and 0.8 parts by weight of decanoic acid, and stir to dissolve;

[0055] (4) After step (3), add 0.5 parts by mass of phosphoric acid and stir to dissolve;

[0056] (5) Add 36.8 parts by weight of water after step (4) to obtain a medium-chain fatty acid disinfectant for meat products.

[0057] Comparative Example 2

[0058] This comparative example provides a medium-chain fatty acid disinfectant for meat products, comprising 0.5 parts by weight of phosphoric acid, 3.9 parts by weight of caprylic acid, 0.8 parts by weight of decanoic acid, 16 parts by weight of Sapindus mukorossi extract, and 78.8 parts by weight of water.

[0059] This comparative example provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0060] (1) Divide 78.8 parts by mass of water into 30 parts by mass of water and 48.8 parts by mass of water;

[0061] (2) Dissolve 16 parts by weight of Sapindus mukorossi extract in 30 parts by weight of water and stir until dissolved;

[0062] (3) After step (2), add 3.9 parts by weight of octanoic acid and 0.8 parts by weight of decanoic acid, and stir to dissolve;

[0063] (4) After step (3), add 0.5 parts by mass of phosphoric acid and stir to dissolve;

[0064] (5) Add 48.8 parts by weight of water after step (4) to obtain a medium-chain fatty acid disinfectant for meat products.

[0065] Comparative Example 3

[0066] This comparative example provides a medium-chain fatty acid disinfectant for meat products, comprising 0.5 parts by weight of phosphoric acid, 3.9 parts by weight of octanoic acid, 0.8 parts by weight of decanoic acid, and 94.8 parts by weight of water.

[0067] This comparative example provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0068] (1) Divide 94.8 parts by mass of water into 30 parts by mass of water and 64.8 parts by mass of water;

[0069] (2) Add 3.9 parts by weight of octanoic acid and 0.8 parts by weight of decanoic acid to 30 parts by weight of water and stir to dissolve;

[0070] (3) Add 0.5 parts by mass of phosphoric acid after step (2) and stir to dissolve;

[0071] (4) Add 64.8 parts by weight of water after step (3) to obtain a medium-chain fatty acid disinfectant for meat products.

[0072] Comparative Example 4

[0073] This comparative example provides a medium-chain fatty acid disinfectant for meat products, comprising 0.5 parts by weight of phosphoric acid, 3.9 parts by weight of octanoic acid, 0.8 parts by weight of decanoic acid, 28 parts by weight of lactic acid, 16 parts by weight of dehydrated sorbitan fatty acid ester, and 50.8 parts by weight of water.

[0074] This comparative example provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0075] (1) Divide 50.8 parts by mass of water into 30 parts by mass of water and 20.8 parts by mass of water;

[0076] (2) Dissolve 28 parts by weight of lactic acid in 30 parts by weight of water and stir until dissolved;

[0077] (3) After step (2), add 16 parts by weight of dehydrated sorbitan fatty acid ester and stir to dissolve;

[0078] (4) After step (3), add 3.9 parts by weight of octanoic acid and 0.8 parts by weight of decanoic acid, and stir to dissolve;

[0079] (5) Add 0.5 parts by mass of phosphoric acid after step (4) and stir to dissolve;

[0080] (6) Add 20.8 parts by weight of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

[0081] Comparative Example 5

[0082] This comparative example provides a medium-chain fatty acid disinfectant for meat products, comprising 0.5 parts by weight of phosphoric acid, 3.9 parts by weight of octanoic acid, 0.8 parts by weight of decanoic acid, 28 parts by weight of lactic acid, 16 parts by weight of alkyl sulfonate, and 50.8 parts by weight of water.

[0083] This comparative example provides a method for preparing a medium-chain fatty acid disinfectant for meat products, the steps of which include:

[0084] (1) Divide 50.8 parts by mass of water into 30 parts by mass of water and 20.8 parts by mass of water;

[0085] (2) Dissolve 28 parts by weight of lactic acid in 30 parts by weight of water and stir until dissolved;

[0086] (3) After step (2), add 16 parts by mass of alkyl sulfonate and stir to dissolve;

[0087] (4) After step (3), add 3.9 parts by weight of octanoic acid and 0.8 parts by weight of decanoic acid, and stir to dissolve;

[0088] (5) Add 0.5 parts by mass of phosphoric acid after step (4) and stir to dissolve;

[0089] (6) Add 20.8 parts by weight of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

[0090] The properties of the medium-chain fatty acid disinfectants for meat products in Examples 1-3 and Comparative Examples 1-5 were observed at room temperature, and the results are shown in Table 1.

[0091] Meat products from Examples 1-3 and Comparative Examples 1-5 were diluted 200 times with a medium-chain fatty acid disinfectant, and then the microbial killing effect was tested according to the "Disinfection Technical Specifications" (2002 edition). The test results are shown in Table 2.

[0092] The meat products from Examples 1-3 were diluted 200 times with a medium-chain fatty acid disinfectant, and then the microbial killing effect was tested according to the "Disinfection Technical Specifications" (2002 edition). In addition, bovine serum albumin, an organic pollutant, was added during the microbial killing experiment. The test results are shown in Table 3.

[0093] The ambient temperature was controlled below 12℃. The meat products from Examples 1-3 were diluted 200 times with medium-chain fatty acid disinfectant. The surface of the beef was washed with clean water to ensure that there was no dirt on the surface. The washed beef was then immersed in the diluted medium-chain fatty acid disinfectant from Examples 1-3, ensuring that each part was evenly soaked. The beef was soaked for 10 minutes. The beef was then removed from the disinfectant and rinsed thoroughly with clean water. The beef after soaking in Examples 1-3 was compared with the beef before soaking. The surface of the beef after soaking in Examples 1-3 was observed to see if it turned yellow. The results are shown in Table 4.

[0094] Table 1

[0095] Group Sample status Example 1 Colorless and transparent liquid Example 2 Colorless and transparent liquid Example 3 Colorless and transparent liquid Comparative Example 1 milky white liquid Comparative Example 2 milky white liquid Comparative Example 3 Milky white liquid with insoluble matter Comparative Example 4 milky white liquid Comparative Example 5 milky white liquid

[0096] Table 2

[0097]

[0098] Note: Positive control value for golden grapes is 7.34.

[0099] Table 3

[0100]

[0101] Note: Positive control value for Staphylococcus aureus was 7.54, positive control value for Escherichia coli was 7.23, and positive control value for Candida albicans was 6.54.

[0102] Table 4

[0103] sample The color of the beef surface Example 1 It is a uniform red color, without turning yellow. Example 2 It is a uniform red color, without turning yellow. Example 3 It is a uniform red color, without turning yellow.

[0104] As shown in Tables 1 to 4, the medium-chain fatty acid disinfectant for meat products of the present invention is a colorless and transparent liquid, and it still has excellent bactericidal effect after being diluted 200 times. That is, it still has excellent bactericidal effect even at low concentrations, and the bactericidal effect is not affected by organic pollutants. This invention utilizes medium-chain fatty acids as the primary bactericidal component. Medium-chain fatty acids exist in solution in molecular form and exhibit better lipophilicity and easier cell membrane penetration than short-chain fatty acids, resulting in a stronger bactericidal effect. Simultaneously, short-chain lactic acid (pKa value 3.86) is used as a solubilizer for medium-chain fatty acids, and an acidifying agent is added to maintain the solution pH at 2-3. Under these conditions, lactic acid has a low degree of ionization and exists primarily in molecular form in solution. Therefore, lactic acid molecules have an excellent solubilizing effect on medium-chain fatty acids, further enhancing their bactericidal effect. Lactic acid itself also possesses bactericidal properties. Furthermore, the introduced plant-derived surfactants have a synergistic solubilizing effect with lactic acid, resulting in an even better solubilizing effect on medium-chain fatty acids. Thus, the plant-derived surfactants can further enhance the bactericidal effect. Moreover, medium-chain fatty acids do not react with organic matter, thus not affecting the disinfection effect. The plant-derived surfactants can reduce surface tension, promoting contact between medium-chain fatty acids and bacteria on the surface of meat, maintaining a good disinfection effect even when meat is contaminated. Therefore, the medium-chain fatty acid disinfectant of the present invention still has excellent bactericidal effect even at low concentrations, and because of the low concentration, it will not cause the surface of meat products to turn yellow.

[0105] Comparing Example 1 with Comparative Examples 1-3, it can be seen that removing at least one of the plant-derived surfactants and lactic acid solubilizers will affect the properties and bactericidal effect of the medium-chain fatty acid disinfectant for meat products. This also indicates that lactic acid and plant-derived surfactants have a synergistic solubilizing effect on medium-chain fatty acids, thereby achieving a better solubilizing effect on medium-chain fatty acids and thus a better bactericidal effect.

[0106] A comparison of Example 1 and Comparative Examples 4-5 shows that replacing plant-derived surfactants with dehydrated sorbitan fatty acid esters or alkyl sulfonates also affects the properties and bactericidal effect of medium-chain fatty acid disinfectants for meat products. This also indicates that not all surfactants can have a synergistic solubilizing effect with lactic acid.

[0107] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, the present invention is not limited to the embodiments disclosed above, but should cover various modifications and equivalent combinations made according to the essence of the present invention.

Claims

1. A medium-chain fatty acid disinfectant for meat products, characterized in that, The product comprises, by mass parts, 0.1 to 1 part acidifier, 4 to 6 parts medium-chain fatty acid, 25 to 35 parts solubilizer, 10 to 20 parts plant-derived surfactant, and 38 to 61 parts water. The medium-chain fatty acid is a mixture of caprylic acid and decanoic acid, wherein the mass ratio of caprylic acid to decanoic acid is 4 to 5:

1. The solubilizer is lactic acid. The plant-derived surfactant includes at least one of Sapindus mukorossi extract and Camellia oleifera extract. The acidifier is phosphoric acid.

2. The medium-chain fatty acid disinfectant for meat products as described in claim 1, characterized in that, It includes 0.3-0.5 parts acidifier, 4.5-6 parts medium-chain fatty acid, 28-30 parts solubilizer, 13-16 parts plant-derived surfactant, and 40-52 parts water.

3. A method for preparing a medium-chain fatty acid disinfectant for meat products as described in any one of claims 1 to 2, characterized in that the step... include: (1) Divide the water into a first part and a second part; (2) Dissolve the solubilizer in the first portion of water and stir to dissolve; (3) Add the plant-derived surfactant after step (2) and stir to dissolve; (4) Add medium-chain fatty acids after step (3) and stir to dissolve; (5) Add the acidifying agent after step (4) and stir to dissolve; (6) Add the second part of water after step (5) to obtain a medium-chain fatty acid disinfectant for meat products.

4. The application of the medium-chain fatty acid disinfectant for meat products as described in any one of claims 1 to 2, or the medium-chain fatty acid disinfectant for meat products prepared by the preparation method described in claim 3, in the pre-cooling disinfection of meat products.

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