Mutton preservative and application thereof

Abstract

The present invention provides a mutton preservative and its application, belongs to the technical field of preservatives, the mutton preservative comprises component A and component B, component A comprises the following raw materials by weight: 10 parts of clove extract, 2-8 parts of cinnamon extract, 2-5 parts of bay leaf extract, 1-1.5 parts of tea polyphenols, 0.5-1 parts of allicin and 0.8-1 parts of calcium chloride; component B comprises the following raw materials by weight: 10 parts of chitosan, 3-5 parts of sodium alginate and 0.5-1 parts of propolis. The mutton preservative of the present invention adopts all pure natural substances, the sodium alginate and chitosan in component B react with the calcium chloride in component A to form a gel film, the clove extract, cinnamon extract and bay leaf extract in component A can also promote the cross-linking film formation of sodium alginate, the formed gel film is smoother, the internal structure is more compact, the water evaporation is prevented, the oxygen is isolated, and the preservation effect of the mutton preservative is effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of preservatives, and in particular relates to a mutton preservative and application thereof. Background Art

[0002] Mutton plays an extremely important role in people's daily diet. With the increase of mutton production and sales, the mutton consumer group and sales area are also expanding. However, there is still a big gap between the domestic mutton preservation technology and the advanced level abroad. It is mainly manifested in the late start of basic research and low technical level. With the continuous increase of mutton trade volume at home and abroad and people's increasing attention to food safety, hygienic, safe, economical and practical preservation technology has become one of the main issues of concern to meat production companies.

[0003] The length of the shelf life of fresh meat mainly depends on two factors: one is the initial bacterial count of the raw meat; the other is the preservation treatment method of the raw meat. The main theoretical basis for current research is the HACCP quality management system and the fence effect theory. Applying the HACCP quality management system to the meat slaughtering process can reduce the initial bacterial count of the raw meat to a minimum; using the fence effect principle, selecting several antibacterial agents that can inhibit the dominant bacteria in the raw meat and other methods, such as preservatives, vacuum packaging, modified atmosphere packaging, low temperature, irradiation, ultra-high pressure, etc., to preserve fresh meat alone or in combination can achieve the purpose of extending the shelf life of fresh meat.

[0004] The Australian Food Preservation Research Center immersed fresh pork cuts in a 1.5wt% acetic acid solution, kept it at 55℃ for 10s, and then vacuum-packed it, which can extend the shelf life of fresh meat by six weeks. Delore et al. sprayed beef large intestine or liver with 2wt% acetic acid and 12wt% trisodium phosphate, which can effectively reduce the number of aerobic bacteria and E. coli. Although organic acids and their salts can play a certain role in the preservation of fresh meat, they also have certain disadvantages, that is, the acidification may change the color of meat. With the advancement of preservation technology and the improvement of detection methods, people are increasingly finding that chemically synthesized food preservatives can cause cumulative chronic damage to the human body. For example, NaNO2 used for meat coloring and preservation can form strong carcinogens N-nitrosamines with proline in the digestive system, and food antioxidants and preservatives BHA (Butylated Hydroxyanisole) have been proven to be carcinogenic in animal experiments.

[0005] Therefore, how to provide a safe, economical and effective method to extend the shelf life of fresh meat and transform the resource advantages of meat raw materials into commodity advantages has become one of the difficult problems that plague technical personnel in this field. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a mutton preservative and its application. The mutton preservative of the present invention can significantly extend the shelf life of fresh mutton.

[0007] To achieve the above object, the present invention provides a mutton preservative, comprising component A and component B, wherein component A comprises the following raw materials by weight: 10 parts of clove extract, 2-8 parts of cinnamon extract, 2-5 parts of bay leaf extract, 1-1.5 parts of tea polyphenols, 0.5-1 part of allicin and 0.8-1 part of calcium chloride;

[0008] Component B includes the following raw materials in parts by mass: 10 parts of chitosan, 3-5 parts of sodium alginate and 0.5-1 part of propolis.

[0009] The mutton preservative of the present invention adopts all pure natural substances, is non-toxic and harmless, and can be easily removed during the process of washing and blanching the mutton; the extract components in component A are extracted from cloves, cinnamon and bay leaves, and these materials themselves can be used as spices used in the process of making mutton products. These components not only have bactericidal and antibacterial effects, but also will not reduce the taste and flavor of the mutton when cooked even if they penetrate into the inside of the mutton; the sodium alginate and chitosan in component B react with the calcium chloride in component A to form a gel film, the clove extract, cinnamon extract and bay leaf extract in component A also contain substances that can promote the cross-linking film formation of sodium alginate, and the tea polyphenols and propolis can make the gel film smoother and the internal structure more compact after the action of sodium alginate, the gel film can prevent water evaporation, isolate oxygen, and can also fix the antibacterial and antiseptic substances, so that they are enriched on the surface of the meat to form a protective layer, and have a controlled release effect. The clove extract, cinnamon extract, geranium extract and allicin can work together to give the mutton preservative of the present invention a better antibacterial and bactericidal effect. The A component and the B component work together to effectively improve the preservative effect of the mutton preservative.

[0010] The preparation method of the clove extract comprises the following steps: crushing cloves to obtain clove powder, extracting the clove powder with supercritical carbon dioxide (CO2), and using 3-5% by mass ethanol as an entrainer during the supercritical carbon dioxide extraction.

[0011] When the clove powder is extracted with supercritical carbon dioxide, the extraction temperature is 30-38° C., the extraction pressure is 5-8 MPa, the extraction time is 1-1.5 h, and the desorption temperature is 40-45° C.

[0012] The preparation method of the cinnamon extract comprises the following steps: crushing cinnamon to obtain cinnamon powder, subjecting the cinnamon powder to supercritical carbon dioxide extraction, and using 1-3% by mass ethanol as an entrainer during the supercritical carbon dioxide extraction.

[0013] When the cinnamon powder is extracted with supercritical carbon dioxide, the extraction temperature is 25-28° C., the extraction pressure is 9-12 MPa, the extraction time is 1.2-1.5 hours, and the desorption temperature is 30-35° C.

[0014] The preparation method of the bay leaf extract comprises the following steps: crushing bay leaves to obtain bay leaf powder, subjecting the bay leaf powder to supercritical carbon dioxide extraction, and using 1-3% by mass ethanol as an entrainer during the supercritical carbon dioxide extraction.

[0015] When the bay leaf powder is extracted with supercritical carbon dioxide, the extraction temperature is 20-25°C, the extraction pressure is 15-20MPa, the extraction time is 0.8-1.2h, and the desorption temperature is 28-32°C.

[0016] Although supercritical carbon dioxide CO2 extraction is a common extraction method in this area, the existing supercritical carbon dioxide CO2 extraction plant is mainly for the process adjustment of the most content component.For example, for cloves, the main active ingredient is eugenol, so when adopting supercritical carbon dioxide CO2 extraction clove essential oil, the adjustment of its process is to make the eugenol content in the clove essential oil as high as possible.But clove extract, cinnamon extract and bay leaf extract in the present invention are different from existing clove essential oil, cinnamon essential oil and bay leaf essential oil, the present invention is by supercritical carbon dioxide CO2 extraction process adjustment and when carrying out supercritical carbon dioxide CO2 extraction, add the ethanol of different mass fractions as entrainer, clove extract, cinnamon extract and bay leaf extract in the present invention retain the full components in cloves, cinnamon and bay leaf as much as possible, contain multiple phenols, terpenes, alkaloids, flavonoids and flavonoids, steroids, phenols, amino acids, polysaccharides etc., all have stronger inhibitory effect to common contaminating bacteria in fresh mutton, also not limited by pH.

[0017] The invention also provides application of the mutton preservative in preserving fresh mutton.

[0018] The mutton preservative provided by the present invention can be used alone. When used alone, the method for preserving fresh mutton with the mutton preservative is as follows: firstly, tea polyphenols, allicin and calcium chloride are dissolved in a mixed solution of clove extract, cinnamon extract and bay leaf extract to prepare component A, then the component A is sprayed on the surface of mutton, then chitosan, sodium alginate and propolis are dispersed in water to form a dispersion, and the dispersion is sprayed on the surface of mutton.

[0019] The mutton preservative provided by the present invention can also be used in combination with sodium caseinate. Sodium caseinate can work together with sodium alginate, chitosan and propolis to form a coating on fresh mutton, thereby improving the water holding capacity and stability of mutton, improving the texture and tenderness of mutton, and at the same time, it can also supplement the protein content in mutton and reduce the loss of nutrients in mutton during the cooking process, thereby extending the shelf life of fresh mutton. In the subsequent heating process of mutton (such as the eating process), sodium caseinate will combine with heat-resistant milk protein to form a skeleton structure to prevent fat separation, which is helpful to improve the structure of mutton, improve the sensory and nutritional quality of mutton, reduce the greasy taste, and make mutton easier to digest.

[0020] When the mutton preservative provided by the present invention is used in combination with sodium caseinate, the method for preserving fresh mutton with the mutton preservative is as follows: firstly, tea polyphenols, allicin and calcium chloride are dissolved in a mixed solution of clove extract, cinnamon extract and bay leaf extract to prepare component A, then the component A is sprayed on the surface of mutton, then chitosan, sodium alginate and propolis are dispersed in water to form a dispersion, and the dispersion is sprayed on the surface of mutton; then, a layer of sodium caseinate aqueous solution is sprayed, and the mass concentration of the sodium caseinate aqueous solution is 0.1-0.15%.

[0021] When the mutton preservative provided by the invention is used in combination with sodium caseinate, konjac powder can also be added to the sodium caseinate aqueous solution.

[0022] Konjac flour is prone to caking when used alone due to its high viscosity and gel properties, which reduces the effectiveness of konjac flour as a food additive. The addition of sodium caseinate can reduce the expansion of konjac flour and avoid the caking problem caused by the increase in viscosity due to the rapid expansion and dissolution of konjac flour. Sodium caseinate and konjac flour can form a more solid network structure with sodium alginate, chitosan and propolis, improve the water holding capacity and stability of meat products, improve the taste and structure of meat products, and further increase the shelf life of mutton.

[0023] When the mutton preservative provided by the present invention is used in combination with sodium caseinate and konjac flour, the method for preserving fresh mutton with the mutton preservative is as follows: firstly, tea polyphenols, allicin and calcium chloride are dissolved in a mixed solution of clove extract, cinnamon extract and bay leaf extract to obtain component A, then the component A is sprayed on the surface of mutton, then chitosan, sodium alginate and propolis are dispersed in water to form a dispersion, and the dispersion is sprayed on the surface of mutton; and then a layer of mixed aqueous solution of sodium caseinate and konjac flour is sprayed, wherein the mass concentration of the sodium caseinate aqueous solution is 0.1-0.15%, and the mass concentration of the konjac flour is 0.1-0.3%.

[0024] Compared with the prior art, the present invention has the following advantages and technical effects:

[0025] The mutton preservative of the present invention adopts all pure natural substances, the ingredients in the A component itself can be used as the extract of spices used in the mutton product production process, the sodium alginate and chitosan in the B component react with the calcium chloride in the A component to form a gel film, the clove extract, cinnamon extract and bay leaf extract in the A component also contain substances that can promote the cross-linking film formation of sodium alginate, tea polyphenols, propolis and sodium alginate can make the gel film smoother, the internal structure is more compact, this gel film can prevent water evaporation, isolate oxygen, clove extract, cinnamon extract, bay leaf extract and allicin can also give the mutton preservative of the present invention a better antibacterial and bactericidal effect, A component and B component work together, effectively improve the preservative effect of the mutton preservative. The addition of sodium caseinate and konjac flour can further improve the preservative effect of the mutton preservative, and can also solve the problem of caking when konjac flour is used alone. After using the mutton preservative of the present invention, the shelf life of mutton reaches more than 15 days (the shelf life of the control group is 5 days), which significantly prolongs the shelf life of mutton. DETAILED DESCRIPTION

[0026] 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.

[0027] It should be understood that the terms described in the present invention are only for describing special embodiments 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. Each smaller range between the intermediate value in any stated value or stated range and 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.

[0028] 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.

[0029] 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.

[0030] Unless otherwise specified, the room temperature in the present invention is 25±2°C.

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

[0032] Calcium chloride is a food additive that has been approved by the European Union as a food additive (E code is E509) and has also been recognized by the U.S. Food and Drug Administration as a "generally recognized as safe substance" (GRAS).

[0033] Sodium caseinate is the sodium salt of casein, the main protein in cow's milk. Because sodium caseinate contains various amino acids needed by the human body and has high nutritional value, it is often used as a nutritional enhancer in food.

[0034] Konjac flour is a crude or refined product of konjac glucomannan, which is a non-ionic water-soluble high-molecular polysaccharide composed of D-glucose and D-mannose. my country's Document No. 17 of 2004 finally listed konjac as a common food. Therefore, there is no problem with the safety of konjac flour.

[0035] Some embodiments of the present invention provide a mutton preservative, comprising component A and component B, wherein component A comprises the following raw materials by weight: 10 parts of clove extract, 2-8 parts of cinnamon extract, 2-5 parts of bay leaf extract, 1-1.5 parts of tea polyphenols, 0.5-1 part of allicin, and 0.8-1 part of calcium chloride;

[0036] Component B includes the following raw materials in parts by mass: 10 parts of chitosan, 3-5 parts of sodium alginate and 0.5-1 part of propolis.

[0037] The mutton preservative of the present invention adopts all pure natural substances, is non-toxic and harmless, and can be easily removed during the process of washing and blanching the mutton; the extract components in component A are extracted from cloves, cinnamon and bay leaves, and these materials themselves can be used as spices used in the process of making mutton products. These components not only have bactericidal and antibacterial effects, but also will not reduce the taste and flavor of the mutton when cooked even if they penetrate into the inside of the mutton; the sodium alginate and chitosan in component B react with the calcium chloride in component A to form a gel film, the clove extract, cinnamon extract and bay leaf extract in component A also contain substances that can promote the cross-linking film formation of sodium alginate, and the tea polyphenols and propolis can make the gel film smoother and the internal structure more compact after the action of sodium alginate, the gel film can prevent water evaporation, isolate oxygen, and can also fix the antibacterial and antiseptic substances, so that they are enriched on the surface of the meat to form a protective layer, and have a controlled release effect. The clove extract, cinnamon extract, geranium extract and allicin can work together to give the mutton preservative of the present invention a better antibacterial and bactericidal effect. The A component and the B component work together to effectively improve the preservative effect of the mutton preservative.

[0038] In some embodiments of the present invention, the preparation method of clove extract is: crushing cloves to obtain clove powder, extracting the clove powder with supercritical carbon dioxide (CO2), using 3-5% ethanol as an entrainer during supercritical carbon dioxide extraction, the extraction temperature is 30-38°C, the extraction pressure is 5-8MPa, the extraction time is 1-1.5h, and the desorption temperature is 40-45°C. Preferably, the cloves are crushed and passed through a 60-mesh sieve to obtain clove powder. In the following embodiments of the present invention, the preparation method of clove extract is: crushing cloves and passing through a 60-mesh sieve to obtain clove powder, supercritical CO2 extraction of clove powder, using 4% ethanol as an entrainer, the extraction temperature is 32°C, the extraction pressure is 6MPa, the extraction time is 1.2h, and the desorption temperature is 40°C.

[0039] In some embodiments of the present invention, the preparation method of cinnamon extract is: crush cinnamon to obtain cinnamon powder, extract the cinnamon powder with supercritical carbon dioxide, use 1-3% ethanol as entrainer during supercritical carbon dioxide extraction, the extraction temperature is 25-28°C, the extraction pressure is 9-12MPa, the extraction time is 1.2-1.5h, and the desorption temperature is 30-35°C. Preferably, cinnamon is crushed and passed through a 60-mesh sieve to obtain cinnamon powder. In the following embodiments of the present invention, the preparation method of cinnamon extract is: crush cinnamon and pass through a 60-mesh sieve to obtain cinnamon powder, extract cinnamon powder with supercritical CO2, use 2% ethanol as entrainer, the extraction temperature is 26°C, the extraction pressure is 10MPa, the extraction time is 1.3h, and the desorption temperature is 32°C.

[0040] In some embodiments of the present invention, the preparation method of the bay leaf extract is: crush the bay leaves to obtain bay leaf powder, extract the bay leaf powder with supercritical carbon dioxide, use 1-3% ethanol as an entrainer during supercritical carbon dioxide extraction, the extraction temperature is 20-25°C, the extraction pressure is 15-20MPa, the extraction time is 0.8-1.2h, and the desorption temperature is 28-32°C. Preferably, the bay leaves are crushed and passed through a 60-mesh sieve to obtain the bay leaf powder. In the following embodiments of the present invention, the preparation method of the bay leaf extract is: crush the bay leaves and pass through a 60-mesh sieve to obtain the bay leaf powder, extract the bay leaf powder with supercritical CO2, use 2% ethanol as an entrainer, the extraction temperature is 22°C, the extraction pressure is 18MPa, the extraction time is 1.0h, and the desorption temperature is 30°C.

[0041] Although supercritical carbon dioxide CO2 extraction is a common extraction method in this area, the existing supercritical carbon dioxide CO2 extraction plant is mainly for the process adjustment of the most content component.For example, for cloves, the main active ingredient is eugenol, so when adopting supercritical carbon dioxide CO2 extraction clove essential oil, the adjustment of its process is to make the eugenol content in the clove essential oil as high as possible.But clove extract, cinnamon extract and bay leaf extract in the present invention are different from existing clove essential oil, cinnamon essential oil and bay leaf essential oil, the present invention is by supercritical carbon dioxide CO2 extraction process adjustment and when carrying out supercritical carbon dioxide CO2 extraction, add the ethanol of different mass fractions as entrainer, clove extract, cinnamon extract and bay leaf extract in the present invention retain the full components in cloves, cinnamon and bay leaf as much as possible, contain multiple phenols, terpenes, alkaloids, flavonoids and flavonoids, steroids, phenols, amino acids, polysaccharides etc., all have stronger inhibitory effect to common contaminating bacteria in fresh mutton, also not limited by pH.

[0042] In some embodiments of the present invention, the mutton preservative can be used alone or in combination with sodium caseinate.

[0043] Sodium caseinate can work together with sodium alginate, chitosan and propolis to form a coating on fresh mutton, improve the water holding capacity and stability of mutton, improve the texture and tenderness of mutton, and at the same time increase the protein content in mutton and reduce the loss of nutrients in mutton during the cooking process, thereby extending the shelf life of fresh mutton. During the subsequent heating process of mutton (such as the eating process), sodium caseinate will combine with heat-resistant milk protein to form a skeleton structure to prevent fat separation, which helps to improve the structure of mutton, improve the sensory and nutritional quality of mutton, reduce the greasy taste, and make mutton easier to digest.

[0044] In some embodiments, the mutton preservative can be used alone, and the method for preserving fresh mutton with the mutton preservative is: first dissolve tea polyphenols, allicin and calcium chloride in a mixture of clove extract, cinnamon extract and bay leaf extract to obtain component A, then spray component A on the surface of mutton, then disperse chitosan, sodium alginate and propolis in water to form a dispersion, and spray the dispersion on the surface of mutton.

[0045] In other embodiments of the present invention, a mutton preservative is used in combination with sodium caseinate, and the method for preserving fresh mutton with the mutton preservative is as follows: first, tea polyphenols, allicin and calcium chloride are dissolved in a mixture of clove extract, cinnamon extract and bay leaf extract to obtain component A, and then component A is sprayed on the surface of the mutton, and then chitosan, sodium alginate and propolis are dispersed in water to form a dispersion, and the dispersion is sprayed on the surface of the mutton; then a layer of sodium caseinate aqueous solution is sprayed, and the mass concentration of the sodium caseinate aqueous solution is 0.1-0.15%.

[0046] In other embodiments of the present invention, when the mutton preservative of the present invention is used in combination with sodium caseinate, a certain amount of konjac flour can also be added to the sodium caseinate aqueous solution.

[0047] Konjac flour is prone to caking when used alone due to its high viscosity and gel properties, which reduces the effectiveness of konjac flour as a food additive. The addition of sodium caseinate can reduce the expansion of konjac flour and avoid the caking problem caused by the increase in viscosity due to the rapid expansion and dissolution of konjac flour. Sodium caseinate and konjac flour can form a more solid network structure with sodium alginate, chitosan and propolis, improve the water holding capacity and stability of meat products, improve the taste and structure of meat products, and further increase the shelf life of mutton.

[0048] When the preservative is used in combination with sodium caseinate and konjac flour, the method for preserving fresh mutton with the mutton preservative is as follows: firstly, tea polyphenols, allicin and calcium chloride are dissolved in a mixed solution of clove extract, cinnamon extract and bay leaf extract to obtain component A, then component A is sprayed on the surface of mutton, then chitosan, sodium alginate and propolis are dispersed in water to form a dispersion, and the dispersion is sprayed on the surface of mutton; then a layer of mixed aqueous solution of sodium caseinate and konjac flour is sprayed, wherein the mass concentration of the sodium caseinate aqueous solution is 0.1-0.15%; and the mass concentration of the konjac flour is 0.1-0.3%.

[0049] The mutton preservative provided by the embodiment of the present invention can be used for preserving fresh mutton.

[0050] The allicin, calcium chloride, chitosan, sodium alginate, tea polyphenols, propolis, sodium caseinate and konjac flour used in the embodiments of the present invention and the comparative examples are all purchased through commercial channels. As an example, allicin is purchased from Xi'an Benfeng Biotechnology Co., Ltd., calcium chloride (food grade) is purchased from Shouguang Bangze Chemical Co., Ltd., tea polyphenols are purchased from Shandong Shengteng Biotechnology Co., Ltd., chitosan (water-soluble chitosan) is purchased from Shandong Jiuyu Biotechnology Co., Ltd., sodium alginate is purchased from Lianyungang Youjin Food Additive Technology Development Co., Ltd., propolis is purchased from Ningxia Guoshuo Food Technology Co., Ltd., sodium caseinate is purchased from Chongqing Tianrun Biological Products Co., Ltd. (implementation standard GB 1886.212-2016), and konjac flour (100 mesh) is purchased from Nanjing Deju Biotechnology Co., Ltd. Cloves are purchased from Guangzhou Kangyang Chinese Medicine Store. Cinnamon is purchased from the state-owned Longyong Forest Farm in Yunfu City, Guangdong Province. Bay leaves are purchased from Anguo Xuancao Trading Co., Ltd.

[0051] When the fresh-keeping performance test was performed, the mutton used in the present invention and the examples was fresh hind leg mutton purchased from Hengshan Xiangcao Mutton Products Co., Ltd.

[0052] In the present invention, the index determination method is as follows:

[0053] The total colony count is determined in accordance with GB4789.2-2010; the pH is determined in accordance with GB / T 9695.5-2008; and the volatile basic nitrogen is determined in accordance with GB5009.228-2016.

[0054] Juice loss rate: Weigh the meat after applying the preservative. Take out the meat from the tray every three days, absorb the juice on the surface of the meat with absorbent paper, and weigh it. The calculation formula is as follows:

[0055] Juice loss rate (%) = (W-W1) / W×100;

[0056] Wherein: W-weight of mutton after smearing (g); W1-weight of mutton every three days (g).

[0057] Cooking loss rate: Place the meat in a cooking bag and cook it in a water bath at 80°C. When the center temperature of the meat reaches 70°C, take it out, cool it to room temperature and weigh it again. The calculation formula is as follows:

[0058] Cooking loss rate (%) = (W-W1) / W×100;

[0059] Wherein, W is the weight of meat before cooking (g); W1 is the weight of meat after cooking (g).

[0060] Shear force: Use a digital muscle tenderizer to measure the shear force of mutton. Place the meat sample to be tested in a cooking bag to isolate it from water. Insert a thermometer into the center of the meat product to be tested. Heat it in an 80°C water bath until the center temperature reaches 70°C. Take it out and cool it to room temperature. Use a sampler to take a sample perpendicular to the direction of the muscle fibers (the sample taken out is in a columnar shape). Then place the meat column horizontally on the tenderizer, measure the shear force of the meat column, and record the data. The shear force unit is kgf.

[0061] The CO2 gas (purity ≥ 99.5%) used in the supercritical extraction process of the present invention is food grade and was purchased from Shanghai Dafei Biotechnology Co., Ltd.

[0062] It should be pointed out that the matters not described in detail in the present invention are all conventional operating methods in the art and are not the focus of the present invention. For example, the activation methods of the strains all adopt the conventional methods in the art.

[0063] The technical solution of the present invention is further illustrated by the following embodiments.

[0064] Example 1

[0065] The present embodiment provides a mutton preservative, which consists of component A and component B. Component A consists of the following raw materials, measured by weight: 10 parts of clove extract, 5 parts of cinnamon extract, 3 parts of bay leaf extract, 1.2 parts of tea polyphenols, 0.8 parts of allicin and 0.9 parts of calcium chloride; component B consists of the following component raw materials: 10 parts of chitosan, 4 parts of sodium alginate and 0.8 parts of propolis.

[0066] The method of using the above-mentioned mutton preservative is as follows: accurately weigh each raw material according to the mass fraction, first dissolve tea polyphenols, allicin and calcium chloride in a mixture of clove extract, cinnamon extract and bay leaf extract to obtain component A, then spray component A on the surface of fresh mutton, then disperse chitosan, sodium alginate and propolis in water to form a dispersion (the amount of water used is suitable for completely dissolving the solute, and the water temperature does not exceed 40°C, the same below), and then spray the dispersion on the surface of fresh mutton.

[0067] Example 2

[0068] The present embodiment provides a mutton preservative, which consists of component A and component B. Component A consists of the following raw materials, measured by weight: 10 parts of clove extract, 8 parts of cinnamon extract, 2 parts of bay leaf extract, 1.5 parts of tea polyphenols, 0.5 parts of allicin and 0.8 parts of calcium chloride; component B consists of the following component raw materials: 10 parts of chitosan, 3 parts of sodium alginate and 1 part of propolis.

[0069] The method of using the above-mentioned mutton preservative is the same as that in Example 1.

[0070] Example 3

[0071] The present embodiment provides a mutton preservative, which consists of component A and component B. Component A consists of the following raw materials, measured by weight: 10 parts of clove extract, 2 parts of cinnamon extract, 5 parts of bay leaf extract, 1 part of tea polyphenols, 1 part of allicin and 1 part of calcium chloride; component B consists of the following component raw materials: 10 parts of chitosan, 5 parts of sodium alginate and 0.5 part of propolis.

[0072] The method of using the above-mentioned mutton preservative is the same as that in Example 1.

[0073] Example 4

[0074] The present embodiment provides a mutton preservative, which consists of component A, component B and sodium caseinate. Component A consists of the following raw materials in parts by mass: 10 parts of clove extract, 5 parts of cinnamon extract, 3 parts of bay leaf extract, 1.2 parts of tea polyphenols, 0.8 parts of allicin and 0.9 parts of calcium chloride; component B consists of the following component raw materials: 10 parts of chitosan, 4 parts of sodium alginate and 0.8 parts of propolis.

[0075] The method for using the above-mentioned mutton preservative is as follows: firstly dissolve tea polyphenols, allicin and calcium chloride in a mixture of clove extract, cinnamon extract and bay leaf extract to prepare component A, then spray component A on the surface of fresh mutton, then disperse chitosan, sodium alginate and propolis in water to form a dispersion, and spray the dispersion on the surface of fresh mutton; then spray a layer of sodium caseinate aqueous solution, the mass concentration of which is 0.1%.

[0076] Example 5

[0077] The raw material composition of the mutton preservative is the same as that of Example 4, except that the mass concentration of the sodium caseinate aqueous solution is 0.15%.

[0078] Example 6

[0079] The present embodiment provides a mutton preservative, which consists of component A, component B, sodium caseinate and konjac flour. Component A consists of the following raw materials in parts by mass: 10 parts of clove extract, 5 parts of cinnamon extract, 3 parts of bay leaf extract, 1.2 parts of tea polyphenols, 0.8 parts of allicin and 0.9 parts of calcium chloride; component B consists of the following component raw materials: 10 parts of chitosan, 4 parts of sodium alginate and 0.8 parts of propolis.

[0080] The method for using the mutton preservative is as follows: firstly dissolve tea polyphenols, allicin and calcium chloride in a mixture of clove extract, cinnamon extract and bay leaf extract to prepare component A, then spray component A on the surface of fresh mutton, then disperse chitosan, sodium alginate and propolis in water to form a dispersion, and spray the dispersion on the surface of fresh mutton; then spray a layer of a mixed aqueous solution of sodium caseinate and konjac powder, the mass concentration of the sodium caseinate aqueous solution is 0.1%, and the mass concentration of the konjac powder is 0.2%.

[0081] Example 7

[0082] The raw material composition of the mutton preservative is the same as that of Example 4, except that the mass concentration of sodium caseinate in the sodium caseinate aqueous solution is 0.15%, and the mass concentration of konjac flour is 0.3%.

[0083] Comparative Example 1 Preparation of Extract by Steam Distillation

[0084] The number of raw materials of the mutton preservative is the same as that in Example 1, except that the preparation method of the clove extract is as follows: the cloves are crushed and passed through a 60-mesh sieve to obtain clove powder, the clove powder is put into a 500 mL flask, distilled water is added (the mass of the distilled water is 10 times the mass of the clove powder), and distillation is performed in a steam rectifier. When no oily matter is leached out and the solution is clear and transparent, heating is stopped, and the distillate is the clove extract.

[0085] The preparation method of cinnamon extract is as follows: cinnamon is crushed and then passed through a 60-mesh sieve to obtain cinnamon powder, the cinnamon powder is put into a 500 mL flask, distilled water (the mass of the distilled water is 10 times the mass of the cinnamon powder) is added, and distillation is performed in a steam rectifier. When no oily matter is leached out and the solution is clear and transparent, heating is stopped, and the distillate is the cinnamon extract.

[0086] The preparation method of the bay leaf extract is as follows: the bay leaves are crushed and then passed through a 60-mesh sieve to obtain cinnamon powder, the bay leaf powder is put into a 500 mL flask, distilled water is added (the mass of the distilled water is 10 times the mass of the bay leaf powder), and distillation is performed in a steam rectifier. When no oily matter is leached out and the solution is clear and transparent, heating is stopped, and the distillate is the bay leaf extract.

[0087] The method of using the above-mentioned mutton preservative is the same as that in Example 1.

[0088] Comparative Example 2

[0089] The comparative example provides a mutton preservative, which is composed of the following raw materials in parts by mass: 10 parts of clove extract, 5 parts of cinnamon extract, 3 parts of bay leaf extract, 1.2 parts of tea polyphenols, 0.8 parts of allicin and 0.9 parts of calcium chloride.

[0090] Comparative Example 3

[0091] The comparative example provides a mutton preservative, which consists of a component A and a component B. Calculated by weight, the component A consists of the following raw materials: 10 parts of clove extract, 5 parts of cinnamon extract, 3 parts of bay leaf extract, 1.2 parts of tea polyphenols, 0.8 parts of allicin and 0.9 parts of calcium chloride; the component B consists of the following raw materials: 10 parts of chitosan, 4 parts of sodium alginate and 0.8 parts of propolis.

[0092] The preparation method of clove extract is as follows: crush the cloves and pass them through a 60-mesh sieve to obtain clove powder, extract the clove powder with supercritical CO2, the extraction temperature is 32°C, the extraction pressure is 6MPa, the extraction time is 1.2h, and the desorption temperature is 40°C.

[0093] The preparation method of cinnamon extract is as follows: cinnamon is crushed and then passed through a 60-mesh sieve to obtain cinnamon powder, and the cinnamon powder is extracted with supercritical CO2 at an extraction temperature of 26°C, an extraction pressure of 10MPa, an extraction time of 1.3h, and a desorption temperature of 32°C.

[0094] The preparation method of bay leaf extract is as follows: the bay leaves are crushed and passed through a 60-mesh sieve to obtain bay leaf powder, and the bay leaf powder is extracted with supercritical CO2 at an extraction temperature of 22°C, an extraction pressure of 18MPa, an extraction time of 1.0h, and a desorption temperature of 30°C.

[0095] The method for using the above-mentioned mutton preservative is as follows: accurately weigh each raw material according to the mass fraction, first dissolve tea polyphenols, allicin and calcium chloride in a mixture of clove extract, cinnamon extract and bay leaf extract to prepare component A, then spray component A on the surface of fresh mutton, then disperse chitosan, sodium alginate and propolis in water to form a dispersion, and then spray the dispersion on the surface of fresh mutton.

[0096] Toxicity test: 20 SD rats were selected and fed with the mutton preservative prepared in Example 1 of the present invention (direct feeding of the mutton preservative, feeding amount 2g / 100g body weight, three times a day in the morning, noon and evening) for 120 consecutive days. 24 hours after the last feeding, 1 / 2 of the animals in each group were killed alive (half of the male and half of the female), and the remaining 1 / 2 of the animals were observed for 2 weeks before being killed alive. During the test, the appearance, general behavior, food intake, and weight changes of the animals were observed. Hematology (RBC, HB, reticulocytes, PLT, CT, WBC and classification) and blood biochemistry (AST, ALT, ALP, Glu, BUN, Crca, TP, T.BIL, ALB, CHOL), urine biochemistry, organ coefficients, pathological histology and other indicators were examined after feeding the mutton preservative for 120 days and stopping feeding for 2 weeks. The test results show that the animals fed with the mutton preservative prepared in Example 1 are generally in good condition, with no abnormal changes in appearance, behavior, food intake and weight gain; hematological examination, blood biochemistry and urine biochemistry are all within the normal range; and no obvious abnormalities were found in the histopathological examination of the main organs. The above indicators did not change after stopping feeding the mutton preservative for 2 weeks. Continuous feeding of the mutton preservative prepared in Example 1 for 120 days had no obvious effect on rats, no clear toxic target organs and sensitive indicators, and no delayed toxic reactions were observed during the recovery period, indicating that the mutton preservative of the present invention is relatively safe for clinical application.

[0097] The above method was used to verify the toxicity of the mutton preservatives prepared in Examples 2 to 7 and Comparative Examples 1 to 3, and the results were consistent with the results of Example 1, indicating that the mutton preservative prepared by the present invention has high safety in clinical application.

[0098] Antibacterial test: The mutton preservatives of Examples 1 to 7 and Comparative Examples 1 to 3 were diluted with distilled water to a solution with a concentration of 2 wt%, and the corresponding culture medium was used to activate the corresponding bacteria. The Oxford cup method was used to perform an inhibition zone test on each bacteria (Pseudomonas, Escherichia coli, Staphylococcus, Lactobacillus, Thermocytic Circulatory Tricholoma, and Saccharomyces), and the mutton that had not been treated was used as the control group. It was found that the total number of colonies in the control group exceeded 10 on the 6th day. 6 cfu / g, which has exceeded the range specified by the state (the shelf life of the control group is 5 days). The mutton preservatives of Examples 1 to 3 have a good inhibitory effect on various other bacteria, except that the inhibition of yeast is not obvious, and the total number of colonies in each group does not exceed 10 on the 17th day. 6 cfu / g, indicating that the mutton preservative of the present invention can greatly extend the shelf life of fresh mutton. Examples 4 to 7 all have good inhibitory effects on these bacteria, and the total number of colonies in each group only exceeded 10 on the 19th day. 6cfu / g, indicating that the mutton preservative of the present invention can further prolong the shelf life when used in combination with sodium caseinate and / or konjac flour. The mutton preservative of Comparative Example 1 has a good inhibitory effect only on Pseudomonas, Escherichia coli and Staphylococcus, and has basically no inhibitory effect on other bacteria, and the total number of colonies on the 6th day exceeds 10 6 cfu / g, which exceeds the range specified by the state. The mutton preservative of comparative example 2 only has a good inhibitory effect on Escherichia coli and Staphylococcus aureus, and has basically no inhibitory effect on other bacteria. On the 9th day, the total number of colonies exceeded 10 6 The mutton preservative of Comparative Example 3 also has a good inhibitory effect only on Pseudomonas, Escherichia coli and Staphylococcus, and has basically no inhibitory effect on other bacteria, and the total number of colonies on the 11th day exceeded 10 6 cfu / g.

[0099] Since volatile basic nitrogen (TVB-N) is an important indicator reflecting the degree of decomposition of meat protein, the present invention measures the TVB-N (unit: mg / 100g) of mutton treated with mutton preservatives in Example 1, Example 4, Example 6, and Comparative Examples 1 to Comparative Examples 3, and takes mutton that has not undergone any treatment as the control group. The results are shown in Table 1.

[0100] Table 1 TVB-N in mutton (mg / 100g)

[0101]

[0102] Note: “-” in the table means not detected (the same below).

[0103] As can be seen from Table 1, with the increase of storage days, the volatile basic nitrogen of each group of samples continues to increase. On the 6th day, the volatile basic nitrogen value of the control group exceeded 15 mg / 100 g, which was the level of sub-fresh meat. The volatile basic nitrogen of Comparative Example 1 had no significant difference with the control group on the 9th day (p>0.05). The volatile basic nitrogen of each embodiment group (i.e., Example 1, Example 4, and Example 6) increased slowly with the increase of storage days, and the volatile basic nitrogen content of each embodiment group and each comparative example group (i.e., Comparative Example 1-Comparative Example 3) was significantly different (p<0.05). Since volatile basic nitrogen is an indicator of the decomposition of protein, and during the storage of meat, the decomposition of protein is mainly caused by bacteria, it is proved that the mutton preservative of the present invention has a good effect on the control of mutton colonies, which is consistent with the conclusion of the control experiment of the mutton preservative on the total colony count. From the standard of volatile basic nitrogen index, it can be concluded that the mutton of each embodiment group is still at the level of fresh meat on the 15th day; the mutton of embodiment 2 and embodiment 6 groups is still at the level of fresh meat on the 18th day.

[0104] The change of pH of mutton is due to the production of lactic acid by glycogenolysis after slaughter. The accumulation of lactic acid leads to the decrease of pH of mutton. The magnitude of lactic acid affects the repulsion between proteins, which is closely related to the water holding capacity of mutton. In addition, the magnitude of pH is also closely related to the growth of bacterial colonies. Therefore, the present invention measures the pH of mutton, and takes mutton that has not been treated as the control group. The results are shown in Table 2.

[0105] Table 2 pH of mutton

[0106]

[0107] As can be seen from Table 2, with the increase of storage days, the pH of each group of samples continued to decline. Among them, the pH of the control group had dropped to 5.53 on the 9th day, which was closer to the isoelectric point of protein. At this time, the water retention of mutton was low. In addition, under weakly acidic conditions, bacteria and molds are more suitable for growth. The pH of comparative example 1 was not significantly different from that of the control group after 15 days (p>0.05). The pH of each embodiment group gradually tended to a stable state on the 6th day, away from the isoelectric point of protein, and the water retention of mutton was better. Therefore, the mutton preservative of the present invention can slow down the pH decline rate of mutton.

[0108] During the storage of mutton, the change of muscle tissue structure and protein net charge will cause the loss of juice, which not only causes the loss of mutton nutrients, but also seriously affects the sensory quality of mutton. Therefore, the present invention measures the juice loss rate (%), and takes mutton that has not been treated as the control group. The results are shown in Table 3.

[0109] Table 3 Mutton juice loss rate (%)

[0110]

[0111] As can be seen from Table 3, with the increase of storage days, the juice loss rate of each group of samples continues to increase. Among them, the juice loss rate of the control group increases significantly over time. Compared with the control group, the juice loss rate of the embodiment group increases slowly, with no significant difference (p>0.05). It may be because the sodium alginate and chitosan in the B component react with the calcium chloride in the A component to form a gel film, and the clove extract, cinnamon extract and bay leaf extract in the A component also contain substances that can promote the cross-linking film formation of sodium alginate. After the tea polyphenols and propolis act on the sodium alginate, the gel film can be smoother and the internal structure is more compact. This gel film can prevent water evaporation, isolate oxygen, and fix antibacterial and antiseptic substances, so that they are enriched on the surface of the meat to form a protective layer, thereby well preventing the loss of water in the mutton. The juice loss rate of Examples 4 and 6 is lower than that of Example 1, which may be because sodium caseinate and / or konjac flour can work together with sodium alginate, chitosan and propolis to form a coating on the mutton, thereby better preventing the loss of moisture in the mutton. Therefore, it can be concluded that the mutton preservative of the present invention can significantly improve the problem of juice loss in mutton.

[0112] Cooking loss is also one of the important indicators for measuring the water retention of mutton. It mainly reflects the degree of nutrient loss of mutton during the cooking process and is an important indicator for judging the quality of mutton. The present invention measured the cooking loss rate (%), taking mutton that has not been treated as the control group, and the results are shown in Table 4.

[0113] Table 4 Cooking loss rate of mutton (%)

[0114]

[0115] It can be seen from Table 4 that as the storage days increase, the cooking loss rate of the samples in Example 3 is significantly different from that in Example 1 (p < 0.05). It can be concluded that the mutton treated with the mutton preservative of the present invention does not affect its cooking loss, retains the original quality of the mutton, and does not affect the flavor of the mutton.

[0116] Mutton shear force is one of the important indicators reflecting the tenderness of mutton and is an important parameter for directly judging the quality of mutton. Therefore, the present invention measured its shear force (kgf), with mutton that had not been treated in any way as the control group, and the results are shown in Table 5.

[0117] Table 5 Shear force of mutton (kgf)

[0118]

[0119] As can be seen from Table 5, with the increase of storage days, the shear force of each group of samples showed an increasing trend. However, the shear force of the control group changed significantly over time. On the 12th day, it had reached 4.51kgf, and the meat was already relatively hard, affecting the taste of the mutton. After the 12th day, the shear force of the mutton in each comparative example group was significantly different from that in each embodiment group (p<0.05). Compared with the control group, the shear force of each embodiment group changed less with the increase of time, and always remained below 3.00kgf, which was slightly different from the shear force of the mutton on the 0th day, retaining the original tenderness of the mutton to the greatest extent. It can be concluded that the shear force of the mutton treated with the mutton preservative of the present invention changes less with the increase of time, retaining the original tenderness of the mutton.

[0120] The above are only preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. Application of a mutton preservative in preserving fresh mutton, characterized in that: The mutton preservative comprises component A and component B. Component A comprises the following raw materials by weight: 10 parts of clove extract, 2-8 parts of cinnamon extract, 2-5 parts of bay leaf extract, 1-1.5 parts of tea polyphenols, 0.5-1 part of allicin and 0.8-1 part of calcium chloride; Component B includes the following raw materials by weight: 10 parts of chitosan, 3-5 parts of sodium alginate and 0.5-1 part of propolis; The preparation method of the clove extract comprises: crushing cloves to obtain clove powder, subjecting the clove powder to supercritical carbon dioxide extraction, and using 3-5% by mass ethanol as an entrainer during the supercritical carbon dioxide extraction; The preparation method of the cinnamon extract comprises: crushing cinnamon to obtain cinnamon powder, subjecting the cinnamon powder to supercritical carbon dioxide extraction, and using 1-3% by mass ethanol as an entrainer during the supercritical carbon dioxide extraction; The preparation method of the bay leaf extract comprises: crushing bay leaves to obtain bay leaf powder, subjecting the bay leaf powder to supercritical carbon dioxide extraction, and using 1-3% by mass ethanol as an entrainer during the supercritical carbon dioxide extraction; The method for preserving fresh mutton with the mutton preservative comprises the following steps: firstly dissolving tea polyphenols, allicin and calcium chloride in a mixture of clove extract, cinnamon extract and bay leaf extract to obtain component A, then spraying the component A on the surface of mutton, then dispersing chitosan, sodium alginate and propolis in water to form a dispersion, and spraying the dispersion on the surface of mutton; and then spraying a layer of a mixed aqueous solution of sodium caseinate and konjac powder, wherein the mass concentration of the sodium caseinate aqueous solution is 0.1-0.15%, and the mass concentration of the konjac powder is 0.1-0.3%.

2. The use according to claim 1, characterized in that: When the clove powder is extracted with supercritical carbon dioxide, the extraction temperature is 30-38° C., the extraction pressure is 5-8 MPa, the extraction time is 1-1.5 h, and the desorption temperature is 40-45° C.

3. The use according to claim 1, characterized in that: When the cinnamon powder is extracted with supercritical carbon dioxide, the extraction temperature is 25-28° C., the extraction pressure is 9-12 MPa, the extraction time is 1.2-1.5 hours, and the desorption temperature is 30-35° C.

4. The use according to claim 1, characterized in that: When the bay leaf powder is extracted with supercritical carbon dioxide, the extraction temperature is 20-25°C, the extraction pressure is 15-20MPa, the extraction time is 0.8-1.2h, and the desorption temperature is 28-32°C.

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