Method for chelating inorganic selenium element in selenium-enriched pork with amino acid
By adding lysine to selenium-rich pork and undergoing specific treatment, inorganic selenium is chelated into organic selenium, which solves the problems of low stability and bioavailability of inorganic selenium, and improves the antioxidant activity and nutritional value of the product.
Patent Information
- Application Number
- CN202411848563.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-16
- Publication Date
- 2025-02-11
AI Technical Summary
The inorganic selenium element in existing selenium-rich pork has poor stability and low bioavailability, which affects its antioxidant activity and nutritional value.
By adding lysine to selenium-rich pork, adjusting the pH value, vacuum packaging and constant temperature cooking, inorganic selenium is chelated into organic selenium, enhancing its stability and bioavailability.
It improves the stability and bioavailability of selenium in selenium-rich pork, enhances its antioxidant activity, and enhances the nutritional value and quality of the product.
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Figure CN119405017A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of meat product processing, and particularly relates to a method for chelating inorganic selenium in selenium-enriched pork with amino acids. Background Art
[0002] Selenium is one of the essential trace elements for the human body. It plays an important role in preventing cardiovascular disease, anti-tumor, anti-virus and anti-aging. Selenium deficiency may cause some health problems, while proper selenium supplementation is beneficial to human health.
[0003] Selenium is an important component of glutathione peroxidase and an antioxidant that can eliminate excessive free radicals and lipid peroxides in the body. Selenium supplementation can increase the activity of glutathione peroxidase, thereby enhancing the body's immune function, improving disease resistance, and delaying aging.
[0004] A selenium-containing diet is the only way for the human body to take in selenium. Therefore, obtaining selenium from food has gradually attracted people's attention. Pork is one of the main meat products for people, and supplementing selenium through pork is an important and convenient way. Selenium-enriched pork is rich in selenium and has many benefits for human health. Generally, the selenium in selenium-enriched pork exists in the form of inorganic selenium and organic selenium. The stability of organic selenium is usually higher than that of inorganic selenium, and it is easier to be absorbed and utilized by the human body. Inorganic selenium is easily combined with vitamins in the body, has poor stability, and has a relatively low bioavailability.
[0005] Therefore, in the field of meat processing, it is very important to provide a method for chelating inorganic selenium in selenium-enriched pork, which can chelate the inorganic selenium in selenium-enriched pork into organic selenium, enhance the stability of selenium in selenium-enriched pork, and improve the bioavailability of selenium-enriched pork. Summary of the invention
[0006] The purpose of the present invention is to provide a method for chelating inorganic selenium in selenium-enriched pork, which can chelate the inorganic selenium in selenium-enriched pork into the form of organic selenium, enhance the stability of selenium in selenium-enriched pork, and thus improve the bioavailability of selenium-enriched pork.
[0007] To achieve the above object, the technical solution of the present invention is as follows:
[0008] In a first aspect, the present invention provides a method for amino acid chelating inorganic selenium in selenium-enriched pork, the method comprising the following steps:
[0009] S1. Cut the selenium-enriched pork into 3cm×3cm×2cm pieces and set aside;
[0010] S2, adding seasoning to the prepared selenium-enriched pork for marinating, adding lysine, adjusting the pH to 7, and marinating for 6 hours;
[0011] S3, taking the marinated selenium-enriched pork, adjusting the vacuum degree of the vacuum packaging machine to 0.09 MPa for vacuum packaging;
[0012] S4, setting the temperature and time for cooking in a constant temperature cooking pot; the cooking temperature is 70°C and the cooking time is 30 minutes;
[0013] S5. After cooling, selenium-enriched pork products are obtained.
[0014] Preferably, the seasoning includes edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.
[0015] Preferably, the selenium-enriched pork is 20-40 portions by weight.
[0016] Preferably, in parts by weight, the seasoning includes 0.2-0.4 parts of edible salt, 0.2-0.8 parts of chili powder, 0.05-0.25 parts of pepper powder, 0.10-0.35 parts of dark soy sauce and 0.1-0.5 parts of cooking oil.
[0017] In a second aspect, a selenium-enriched pork product is provided, wherein the selenium-enriched pork product is processed by the method described in the present invention.
[0018] Preferably, the selenium-enriched pork product comprises selenium-enriched pork, seasonings and lysine, and the seasonings comprise edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.
[0019] Preferably, in parts by weight, the selenium-enriched pork product includes 20-40 parts of selenium-enriched pork, 0.2-0.4 parts of edible salt, 0.2-0.8 parts of chili powder, 0.05-0.25 parts of pepper powder, 0.10-0.35 parts of dark soy sauce, 0.1-0.5 parts of oyster sauce and 0.2-0.5 parts of lysine.
[0020] Preferably, in parts by weight, the selenium-enriched pork product includes 25 parts of selenium-enriched pork, 0.25 parts of edible salt, 0.45 parts of chili powder, 0.15 parts of pepper powder, 0.25 parts of dark soy sauce, 0.2 parts of oyster sauce and 0.3 parts of lysine.
[0021] In a third aspect, there is provided an application of the method described in the present invention in chelating inorganic selenium in selenium-enriched pork.
[0022] In a fourth aspect, there is provided application of the method described in the present invention in using lysine to chelate inorganic selenium in selenium-enriched pork.
[0023] In a fifth aspect, there is provided an application of the method described in the present invention in improving the antioxidant activity of selenium-enriched pork using lysine.
[0024] Compared with the prior art, the technical solution provided by the present invention has at least the following beneficial effects or advantages:
[0025] (1) The present application confirms that amino acids can chelate inorganic selenium in selenium-enriched pork, and they form complexes such as selenoamino acids with amino acids, thereby reducing the proportion of inorganic selenium in selenium-enriched pork and further increasing the overall stability of inorganic selenium, solving the problems of the antioxidant level of selenium-enriched pork and the low bioavailability of selenium, thereby improving the quality of the final product.
[0026] (2) This application uses the addition of amino acids to chelate the inorganic selenium in selenium-enriched pork into organic selenium, thereby enhancing the stability of the inorganic selenium in selenium-enriched pork, improving the bioavailability of selenium-enriched pork, and establishing a key processing technology for stabilizing and controlling selenium in selenium-enriched pork. This method effectively reduces the volatilization and loss of inorganic selenium in selenium-enriched pork during the thermal processing, and improves the nutritional value of selenium-enriched pork itself in the form of amino acid chelation.
[0027] (3) The processing method of the present application uses lysine to chelate the inorganic selenium in selenium-enriched pork, thereby increasing the stability of the selenium in the selenium-enriched pork and ultimately improving the product quality of the selenium-enriched pork.
[0028] (4) In addition, the organic selenium content in the selenium-enriched pork product of the present application is increased, the selenium element is more stable, and the antioxidant activity is higher. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 The effect of amino acid pH on the inorganic selenium content in selenium-enriched pork.
[0030] Figure 2 The effect of amino acid pH on the antioxidant activity of selenium-enriched pork; A is the DPPH free radical scavenging rate, and B is the ABST free radical scavenging rate. DETAILED DESCRIPTION
[0031] The technical scheme of the present invention is described below in conjunction with the embodiments, but the present invention is not limited to the following embodiments. The experimental methods and detection methods described in each embodiment are conventional methods unless otherwise specified; the reagents and materials described are all commercially available unless otherwise specified.
[0032] Example 1
[0033] The present embodiment provides a selenium-enriched pork product, which includes, by weight, 20 parts of selenium-enriched pork, 0.2 parts of edible salt, 0.2 parts of chili powder, 0.05 parts of pepper powder, 0.10 parts of dark soy sauce, 0.1 parts of oyster sauce and 0.2 parts of lysine.
[0034] Example 2
[0035] The present embodiment provides a selenium-enriched pork product, which includes, by weight, 40 parts of selenium-enriched pork, 0.4 parts of edible salt, 0.8 parts of chili powder, 0.25 parts of pepper powder, 0.35 parts of dark soy sauce, 0.5 parts of oyster sauce and 0.5 parts of lysine.
[0036] Example 3
[0037] The present embodiment provides a selenium-enriched pork product, which includes, by weight, 25 parts of selenium-enriched pork, 0.25 parts of edible salt, 0.45 parts of chili powder, 0.15 parts of pepper powder, 0.25 parts of dark soy sauce, 0.2 parts of oyster sauce and 0.3 parts of lysine.
[0038] Comparative Example 1
[0039] This comparative example provides a selenium-enriched pork product, which includes, by weight, 25 parts of selenium-enriched pork, 0.25 parts of edible salt, 0.45 parts of chili powder, 0.15 parts of Sichuan pepper powder, 0.25 parts of dark soy sauce, and 0.2 parts of cooking oil.
[0040] Example 4
[0041] This embodiment provides a method for amino acid chelating inorganic selenium in selenium-enriched pork, the method comprising the following steps:
[0042] S1. Cut the selenium-enriched pork into 3cm×3cm×2cm pieces and set aside;
[0043] S2, adding seasoning to the prepared selenium-enriched pork for marinating, adding lysine, adjusting the pH to 7, and marinating for 6 hours;
[0044] S3, taking the marinated selenium-enriched pork, adjusting the vacuum degree of the vacuum packaging machine to 0.09 MPa for vacuum packaging;
[0045] S4, setting the temperature and time for cooking in a constant temperature cooking pot; the cooking temperature is 70°C and the cooking time is 30 minutes;
[0046] S5, after cooling, a selenium-enriched pork product is obtained;
[0047] The seasoning includes edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.
[0048] Effect verification
[0049] Experimental samples: selenium-enriched pork products provided in Example 3 and Comparative Example 1 (CK).
[0050] Experimental method: The processing was carried out according to the method provided in Example 4.
[0051] Experimental results: Figure 1 , Figure 2 As shown; different letters in the figure represent significance analysis.
[0052] Depend on Figure 1 It can be seen that through experimental verification, the effect of different pH treatment conditions on the chelation degree of inorganic selenium in selenium-enriched pork was found. Compared with selenium-enriched pork without added lysine (CK), the addition of amino acids reduced the content of inorganic selenium in selenium-enriched pork. Lysine chelated with inorganic selenium to form complexes such as selenoamino acids, which changed the existence state of selenium in selenium-enriched pork and converted some inorganic selenium with low stability and low bioavailability into organic selenium.
[0053] Depend on Figure 2 It can be seen that by verifying the effect of lysine on the antioxidant activity of selenium-enriched pork under different pH conditions, it can be seen that the addition of lysine at pH 7.0 has the highest antioxidant activity in selenium-enriched pork.
[0054] In addition, the present invention uses the same method to process the selenium-enriched pork products provided in Example 1 and Example 2. The results show that the effects of Example 1 and Example 2 are equivalent, but neither is as good as the effect of Example 3. Moreover, the effects of Example 1 and Example 2 are better than those of Comparative Example 1.
[0055] Furthermore, the present invention adopts the same method to replace the lysine in Example 3 with other amino acids, and the results show that the effect is equivalent to that of Comparative Example 1.
[0056] It can be seen from the effect verification experiment that the amino acid of the present invention can chelate the inorganic selenium in selenium-enriched pork, and it forms a complex such as selenoamino acid with amino acid, which reduces the proportion of inorganic selenium in selenium-enriched pork, further increases the overall stability of inorganic selenium, solves the problems of low antioxidant degree and low bioavailability of selenium in selenium-enriched pork, and improves the final product quality. The present invention chelates the inorganic selenium in selenium-enriched pork into the form of organic selenium through the addition of amino acids, enhances the stability of inorganic selenium in selenium-enriched pork, improves the bioavailability of selenium-enriched pork, and establishes a key processing technology for stabilizing and controlling selenium in selenium-enriched pork. This method effectively reduces the volatilization and loss of inorganic selenium in selenium-enriched pork during thermal processing, and improves the nutritional value of selenium-enriched pork itself in the form of amino acid chelation. Further, the processing method of the present invention chelates the inorganic selenium in selenium-enriched pork by lysine, increases the stability of selenium in selenium-enriched pork, and finally improves the product quality of selenium-enriched pork. In addition, the organic selenium content in the selenium-enriched pork product of the present application is increased, the selenium element is more stable, and the antioxidant activity is higher.
[0057] As described above, the basic principle, main features and advantages of the present invention are well described. The above embodiments and descriptions are only descriptions of the preferred embodiments of the present invention, and the present invention is not limited by the above embodiments. Without departing from the spirit and scope of the present invention, various changes and improvements made by ordinary technicians in this field to the technical solution of the present invention should fall within the protection scope determined by the present invention.
[0058] The above-described embodiments are part of the embodiments of the present invention, but not all of them. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but rather represents selected embodiments of the present invention. All other embodiments obtained without creative work and related deductions and substitutions made by ordinary technicians in the field under the conditions of the concept of the present invention belong to the scope of protection of the present invention.
Claims
1. A method for chelating inorganic selenium in selenium-enriched pork with amino acids, characterized in that: The method comprises the following steps: S1. Cut the selenium-enriched pork into 3cm×3cm×2cm pieces and set aside; S2, adding seasoning to the prepared selenium-enriched pork for marinating, adding lysine, adjusting the pH to 7, and marinating for 6 hours; S3, taking the marinated selenium-enriched pork, adjusting the vacuum degree of the vacuum packaging machine to 0.09 MPa for vacuum packaging; S4, setting the temperature and time for cooking in a constant temperature cooking pot; the cooking temperature is 70°C and the cooking time is 30 minutes; S5. After cooling, selenium-enriched pork products are obtained.
2. The method according to claim 1, characterized in that The seasoning includes edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.
3. The method according to claim 1, characterized in that In terms of weight, the selenium-enriched pork is 20-40 portions.
4. The method according to claim 2, characterized in that: In parts by weight, the seasoning includes 0.2-0.4 parts of edible salt, 0.2-0.8 parts of chili powder, 0.05-0.25 parts of pepper powder, 0.10-0.35 parts of dark soy sauce and 0.1-0.5 parts of cooking oil.
5. A selenium-enriched pork product, characterized in that: The selenium-enriched pork product is processed by the method described in any one of claims 1-4.
6. The selenium-enriched pork product according to claim 5, characterized in that: The selenium-enriched pork product comprises selenium-enriched pork, seasonings and lysine, wherein the seasonings comprise edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.
7. The selenium-enriched pork product according to claim 6, characterized in that: In parts by weight, the selenium-enriched pork product includes 20-40 parts of selenium-enriched pork, 0.2-0.4 parts of edible salt, 0.2-0.8 parts of chili powder, 0.05-0.25 parts of pepper powder, 0.10-0.35 parts of dark soy sauce, 0.1-0.5 parts of cooking oil and 0.2-0.5 parts of lysine.
8. The selenium-enriched pork product according to claim 7, characterized in that: Calculated by weight, the selenium-enriched pork product includes 25 parts of selenium-enriched pork, 0.25 parts of edible salt, 0.45 parts of chili powder, 0.15 parts of pepper powder, 0.25 parts of dark soy sauce, 0.2 parts of oyster sauce and 0.3 parts of lysine.
9. Use of the method according to any one of claims 1 to 4 in chelating inorganic selenium in selenium-enriched pork using lysine.
10. Use of the method according to any one of claims 1 to 4 in improving the antioxidant activity of selenium-enriched pork using lysine.