An antioxidant and its application in meat products

Abstract

The invention discloses an antioxidant and its application in meat products, belonging to the field of meat product processing. The antioxidant includes the following components by weight: 0.2-0.3 parts of sodium isoascorbate, 0.1-0.2 parts of glycine, 0.1-0.2 parts of L-lysine-L-aspartic acid, 0.1-0.2 parts of gluconolactone, 0.2-0.3 parts of glucose, and 0.01-0.02 parts of Haematococcus pluvialis powder. The two added amino acids have a synergistic effect with sodium isoascorbate, can effectively improve the antioxidant efficiency, have obvious antioxidant effect and color protection effect in meat products, can restore oxidized meat from dark color to bright red, and prolong the shelf life of meat products. The meat product antioxidant of the present invention can be applied to a variety of prefabricated meat products, such as meat rolls, meat slices, steaks, etc.

Description

Technical Field

[0001] The invention belongs to the technical field of meat processing, and in particular relates to an antioxidant and application thereof in meat products. Background Art

[0002] Pre-processed meat products refer to fresh and frozen livestock and poultry meat (including livestock and poultry by-products) that has been processed initially, and then seasoned, marinated, rolled, sizing, coated, formed, heat-processed, etc., and stored, transported, and sold under low temperature conditions. They are non-ready-to-eat foods that need to be cooked before consumption. Pre-processed meat products have the advantages of convenience, speed, and nutrition. They are not only highly concerned by producers, but also increasingly popular among consumers. People's living habits are also changing. At the same time, with the popularization of cold chains, refrigerators, and microwave ovens, people are paying more and more attention to the convenience, nutrition, and safety of meat products.

[0003] Imported frozen meat is used in large quantities in pre-made meat products, especially beef rolls and beef slices. Frozen meat is prone to oxidation and deterioration during storage and transportation due to temperature changes and long storage time, and the meat color becomes darker. Such meat cannot be used directly, and the factory needs to select and remove it, resulting in large losses. In addition, processed meat products are also prone to oxidation and deterioration during storage and sales, which seriously affects their shelf life. Adding antioxidants can greatly prevent oxidation and deterioration of meat products.

[0004] In the field of food additives, antioxidants are a very important additive. Their main function is to prevent or delay the oxidation process of oils and fats in food, thereby extending the shelf life of food and maintaining the color, aroma and taste of food. Especially in the field of meat processing technology, since meat contains a large amount of fat and protein, it is very susceptible to the attack of oxidases and free radicals, causing meat to deteriorate and produce bad odor and taste. Therefore, antioxidants play a vital role in meat processing. Existing antioxidants mainly include natural antioxidants and synthetic antioxidants. Natural antioxidants mainly include vitamin C, tea polyphenols, rosemary extract, etc., while synthetic antioxidants mainly include BHA, BHT, TBHQ, etc. These antioxidants can delay the oxidation and deterioration of meat to a certain extent. However, the antioxidant effect of a single antioxidant is limited, and some synthetic antioxidants have certain side effects. Many domestic manufacturers also actively use various coloring agents and pigments to keep the meat bright red. During storage or sales, pigments are easily faded due to light and oxidation.

[0005] Therefore, how to develop a new type of antioxidant that is highly effective, safe, has no side effects, and has a synergistic effect is an important issue that needs to be urgently addressed in the current field of meat processing technology. Summary of the invention

[0006] The object of the present invention is to provide an antioxidant and the use thereof in meat products to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions: An antioxidant comprises the following components in parts by weight: 0.2-0.3 parts of sodium isoascorbate, 0.2-0.3 parts of amino acids, 0.1-0.2 parts of gluconolactone, 0.2-0.3 parts of glucose, and 0.01-0.02 parts of Haematococcus pluvialis powder.

[0008] Preferably, the amino acid is one or more of L-lysine, L-lysine-L-aspartic acid, threonine, and glycine; Preferably, the amino acids are glycine and L-lysine-L-aspartic acid, which are used in combination to achieve a synergistic effect; Preferably, the antioxidant is prepared from the following raw materials in parts by mass: 0.25 parts of sodium erythorbate, 0.1 parts of glycine, 0.15 parts of L-lysine-L-aspartic acid, 0.19 parts of gluconolactone, 0.3 parts of glucose, and 0.01 parts of Haematococcus pluvialis powder. Preferably, the meat products are mainly used in beef and mutton products, including meat rolls, meat slices, steaks and other products.

[0009] The antioxidants of the present invention use sodium isoascorbate and amino acids as the main antioxidants. Sodium isoascorbate is a commonly used antioxidant. The main function of amino acids is to serve as a nutritional enhancer, but they also have strong antioxidant capacity. The glycine and L-lysine-L-aspartic acid used in the present invention are selected from a variety of amino acids and have a strong antioxidant effect on meat products, especially red meat. L-lysine-L-aspartic acid is a new crystal formed by two amino acid molecules combined by ionic bonds. L-lysine is very easy to deliquesce, and it is easy to turn yellow and deteriorate due to the free amino group, and it has a pungent fishy smell, which is difficult to store for a long time, and is not conducive to the product stability of the compound antioxidant in the production and sales links. After L-lysine and L-aspartic acid are compounded, there is no bad smell, the moisture absorption is greatly reduced, and the stability is improved; and aspartic acid replaces harmful chloride ions, which on the one hand exerts the function of lysine, and on the other hand increases the physiological effect of aspartic acid.

[0010] The antioxidant selected from the present invention is glucono-δ-lactone, which is an acidity regulator and also a coloring aid, and has the effects of improving antioxidant stability and brightening meat color.

[0011] The glucose selected as the antioxidant of the present invention is a good color preservative and color development aid in meat products, and can produce Maillard reaction with amino acids at high temperature to enhance flavor and color.

[0012] The Haematococcus pluvialis powder selected as the antioxidant of the present invention has strong antioxidant and color enhancement effects, and can improve the red brightness of the color of meat products; Haematococcus pluvialis is rich in a variety of beneficial ingredients, mainly including astaxanthin, carotene, anthocyanin, polysaccharide, protein, etc. Astaxanthin is the most important antioxidant active ingredient in Haematococcus pluvialis, and its content is 1.5%-3.0%, and it has strong antioxidant capacity. In addition, carotene, anthocyanin, and polysaccharide substances also have strong antioxidant capacity. There are many sources of astaxanthin, but the astaxanthin in Haematococcus pluvialis has the highest antioxidant activity and the best stability. Therefore, using Haematococcus pluvialis powder containing the same amount of astaxanthin contains more antioxidant substances than using astaxanthin powder alone, and has a stronger antioxidant capacity. Secondly, astaxanthin is unstable and easily inactivated by light and temperature; therefore, special packaging technology is required after extraction. Compared with Haematococcus pluvialis powder containing the same amount of astaxanthin, the price of extracted astaxanthin is several times that of Haematococcus pluvialis powder, which greatly increases the cost of use and is not conducive to large-scale use in the food processing industry that relies on small profits but quick turnover.

[0013] Compared with the existing technology, the beneficial effects of this technical solution are as follows: 1) Synergistic effect: The antioxidant of the present invention is composed of six components: sodium isoascorbate, glycine, L-lysine-L-aspartic acid, gluconolactone, glucose, and Haematococcus pluvialis powder. The combination of glycine and L-lysine-L-aspartic acid can enhance the antioxidant effect; the combination of two amino acids with sodium isoascorbate can produce a synergistic effect and significantly improve the antioxidant efficiency; the combination of amino acids and glucose can also increase the meat flavor and enhance the color, and improve the hardness and chewiness of meat products. This is in sharp contrast to the method of using a single antioxidant in the prior art. The antioxidant of the present invention has significantly improved the antioxidant effect and color protection effect.

[0014] 2) Remove black spots and enhance color: The antioxidant of the present invention can restore the bright color of meat that has been oxidized and darkened, and make the meat products bright in color, effectively improve the color of meat products, reduce the loss of raw meat, and improve the use value. This is in contrast to the antioxidants in the prior art that cannot remove black spots. The antioxidant of the present invention has a more comprehensive use effect.

[0015] 3) Prolonging the shelf life: The antioxidant of the present invention can effectively delay the oxidation and deterioration process of meat and prolong the shelf life of meat products.

[0016] 4) Flavoring and coloring: Glucose and amino acids in the antioxidant of the present invention undergo Maillard reaction during the high-temperature cooking process and produce a special aroma, which can increase the aroma of meat, remove odor, reduce meat smell, and enhance the chewiness and taste of meat. The Maillard reaction can deepen the color of cooked beef and alleviate the phenomenon that the color of cooked meat becomes lighter after the beef retains water. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The raw meat is imported frozen beef, and the freezing time is 1-2 years.

[0018] Figure 2 The instant color of the finished beef roll prepared as blank.

[0019] Figure 3 This is the instant color of the beef roll product prepared in Example 1.

[0020] Figure 4 This is the instant color of the beef roll product prepared in Example 4. DETAILED DESCRIPTION

[0021] The technical solution of the present invention is further explained below in conjunction with the accompanying drawings and specific embodiments. It is worth noting that the following embodiments are only preferred embodiments of the present invention and should not be construed as limitations of the present invention. The protection scope of the present invention shall be subject to the content of the claims. Modifications and equivalent substitutions made by those skilled in the art without creative work on the premise of fully understanding the technical solution of the present invention fall within the protection scope of the present invention.

[0022] Examples 1-9 This embodiment provides an antioxidant component and its application in meat products, and the specific steps are as follows: Step 1: Prepare antioxidants in different proportions, weigh them according to the addition amount of 1% (based on the weight of raw meat), then weigh appropriate amounts of phosphate water retaining agent, seasoning and water, dissolve the antioxidant, water retaining agent and seasoning together in appropriate amount of water to make a conditioning solution. Step 2: Defreeze the frozen beef jerky, with a fat-to-lean ratio of 3:7, and cut into large pieces with a thickness of 1cm. Step 3: Put the solution obtained in step 1 and the beef in step 2 into a tumbling machine together, and tumble and knead under refrigerated conditions until the water is completely absorbed. Step 4: Add 0.8% TG enzyme (5 times water dilution) of the raw meat weight, tumble and knead evenly, pack and shape, wake up the enzyme at room temperature for 40 minutes, put it in -40℃ for quick freezing overnight, slow down for about 40 minutes and then cut into rolls, the thickness of the meat roll is 1.5mm. Step 5: Then freeze the finished beef roll in a -10℃ freezer and expose it to a 40W fluorescent lamp with a distance of 30cm between the roll and the fluorescent lamp. Regularly observe the color changes on the surface of the roll.

[0023] Table 1 Comparison of antioxidant components in various examples

[0024] Table 2 Comparison of antioxidant effects of different amino acids in the formulation system

[0025] The experimental conditions in Table 2 are as follows: based on Example 1, the types of amino acids were changed, and the rest were the same as Example 1.

[0026] It can be seen from Table 2 that through comparative testing of 6 kinds of amino acids, L-lysine-L-aspartic acid and glycine are selected to have the best antioxidant effect. When the two are used in combination, the antioxidant effect is significantly improved, achieving a synergistic effect. Therefore, L-lysine-L-aspartic acid and glycine are preferably used in combination.

[0027] Table 3 Instant cut roll color and cooked roll color of each example

[0028] It can be seen from Table 3 that in the blank group without adding antioxidants, the meat color is dark and there are obvious black lines, which seriously affects the product quality; after adding antioxidants, the color of the meat rolls is significantly improved, especially in Examples 1 and 2, the instant black removal and antioxidant effect is the best, and the meat rolls are bright red and have no black lines; Examples 3, 6, and 8 can show that increasing the content of sodium isoascorbate can improve the instant black removal and antioxidant effect; By comparison of Examples 2, 4, and 5, the instant black removal and antioxidant effect of sodium isoascorbate and a single amino acid is not as good as that of sodium isoascorbate and two amino acids, which shows that the combination of sodium isoascorbate and two amino acids has a synergistic effect and significantly improves the antioxidant efficiency; Examples 1, 7, and 9 can show that adding astaxanthin powder or Haematococcus pluvialis powder can make the meat products brighter red; In Example 2, glucose is not added, and the cooked color of the meat rolls is lighter, indicating that glucose has a significant effect on improving the cooked color of meat products through caramelization reaction.

[0029] Table 4 a value data of meat rolls measured by colorimeter

[0030] It can be seen from Table 4 that the average a value of the blank group is 9.27, and the average a value of Examples 1 and 2 is about 17.7, indicating that the redness is significantly improved, and Example 4 is slightly darker than Examples 1 and 2. After storage for 30 days, the color of Example 1 remains basically unchanged; Examples 2 and 4 are oxidized to varying degrees, and the oxidation of the blank group is the most obvious.

[0031] Table 5 Color changes of finished meat rolls during storage

[0032] As can be seen from Table 5: the surface of the meat rolls in the blank group without adding antioxidants becomes gray after being stored for 5-10 days, which seriously affects consumers' purchasing desire; after adding 1% of the above antioxidants, the color and color protection period of the meat rolls are significantly improved, especially in Examples 1 and 8, the meat rolls are bright red and the color is kept the longest; in comparison with Examples 2, 3, and 6, the color protection period is only 15 days without sodium ascorbate, and the color protection period will be shortened if the sodium isoascorbate content is too high. Only by using an appropriate amount of sodium isoascorbate can the antioxidant effect and the color protection period be taken into account; in Examples 1, 4, and 5, the color protection period is less than 30 days when an appropriate amount of sodium isoascorbate is combined with a single amino acid, and the color protection period is longer when two amino acids are combined; in comparison with Examples 1, 7, and 9, after adding Haematococcus pluvialis powder and astaxanthin powder, the meat rolls are bright red and have a longer color protection period. The color protection period of astaxanthin powder is not as good as that of Haematococcus pluvialis powder, indicating that the antioxidant effect of Haematococcus pluvialis powder is better. Therefore, the optimal antioxidant component is 0.25 parts of sodium isoascorbate, 0.1 parts of glycine, 0.15 parts of L-lysine-L-aspartic acid, 0.15 parts of gluconolactone, 0.3 parts of glucose, and 0.01 parts of Haematococcus pluvialis powder; when sodium isoascorbate is increased to 0.3 parts, the instant black removal antioxidant effect is better, but the color protection period is shortened, and when sodium isoascorbate is reduced to 0.2 parts, the instant black removal antioxidant effect becomes worse, but the color protection period is longer, and the addition of 0.25 parts of sodium isoascorbate is the overall optimal level. Sodium isoascorbate is matched with glycine and L-lysine-L-aspartic acid, and the instant black removal antioxidant effect is significantly enhanced. Haematococcus pluvialis powder can make the meat color more red and bright, and prolong the color protection period. Glucose and amino acids can also make the meat color darker after beef cooking, which is closer to the cooked color of raw meat, and eliminate the adverse effects of lighter meat color after beef conditioning. The antioxidant raw material ratio of the present invention is reasonable, contains a variety of antioxidant ingredients, has a synergistic effect, and can comprehensively solve the color problem of conditioned meat products, including three stages: immediately after conditioning, storage period, and after cooking. The antioxidant effect is significant, and can effectively extend the shelf life of meat products, and improve the common problem of conditioned meat products becoming lighter in color after water retention and cooking. In practical applications, the amount of each component added can be adjusted according to the specific conditions of the raw meat to obtain the best antioxidant effect. The technical solution has a simple formula, is easy to use, and has strong applicability; the quality of the raw material types and dosages is safe and efficient; it is of great significance to solving the oxidation problem of raw meat products, and has broad application prospects in the field of meat processing technology.

Claims

1. An antioxidant, characterized in that The antioxidant comprises the following components in parts by weight: Sodium isoascorbate 0.2-0.3 parts, gluconolactone 0.1-0.2 parts, glucose 0.2-0.3 parts.

2. The antioxidant according to claim 1, characterized in that The antioxidant further comprises the following components in parts by weight: 0.1-0.2 parts of glycine and 0.1-0.2 parts of L-lysine-L-aspartic acid.

3. The antioxidant according to claim 2, characterized in that The antioxidant further comprises the following components in parts by weight: 0.01-0.02 parts of Haematococcus pluvialis powder.

4. The antioxidant according to any one of claims 2 to 3 is used in the processing of meat products.

5. The use according to claim 4, characterized in that: The antioxidant is used in meat products, including meat rolls, meat slices, steaks or others.

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