Compound antifreeze agent, preparation method thereof and freezing method of meat product

Abstract

The invention discloses a compound antifreeze agent and a preparation method thereof as well as a freezing method of meat products, and belongs to the technical field of refrigeration refrigerants. Collagen peptide with a freeze-thaw protection effect is adopted, and glutathione and sodium erythorbate are compounded, so that the freeze-thaw protection effect is improved; the prepared safe and green compound antifreeze agent is applied to freezing and cold storage of meat products, the generation of ice crystals and the size of the ice crystals are reduced in the freezing process, and the activity of metalloproteinase is inhibited in the melting process of the meat products, so that degradation of collagen is reduced, cell rupture and liquid loss are reduced, and the quality of the meat products is improved. The texture, weight and color of the product are furthest maintained, and the eating quality is improved.

Description

Technical Field

[0001] The invention relates to the technical field of refrigeration and freezing, and in particular to a compound antifreeze agent and a preparation method thereof, and a freezing method for meat products. Background Art

[0002] Freezing and refrigeration are two commonly used technologies in the food processing industry. However, frozen foods often lose juice, become soft and rotten, and lose their original shape during the freezing and thawing process. The causes of these problems are related to food raw material processing, freezing methods, packaging, freezing conditions, and thawing methods. The most critical factor is the recrystallization caused by temperature fluctuations during freezing.

[0003] Therefore, how to control ice crystal growth is an urgent problem to be solved in the processing, transportation and storage of frozen foods. Antifreeze proteins have broad application prospects in the freezing and refrigeration of foods because of their safety and ability to effectively inhibit ice crystal recrystallization. Antifreeze proteins have been used in the field of freezing, but the collagen peptides currently used are high in cost and have poor antifreeze properties, and cannot effectively maintain the quality of meat products, so their application range is relatively narrow. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a compound antifreeze agent and a preparation method thereof and a freezing method for meat products, which effectively solve the technical problems of high cost and poor antifreeze performance of existing collagen peptides, and at the same time provide a compound antifreeze agent that can inhibit the activity of metalloproteinases, reduce collagen degradation as well as cell rupture and liquid loss in meat products, maximize the maintenance of product texture, weight and color, and increase its edible quality.

[0005] The first object of the present invention is to provide a compound antifreeze agent, which is prepared from the following raw materials in parts by weight: 40 to 80 parts of collagen peptide, 1.0 to 2.5 parts of glutathione, and 20 to 40 parts of sodium isoascorbate.

[0006] As a preferred embodiment, the collagen peptide is bovine bone collagen peptide, deep-sea cod collagen peptide or tilapia skin collagen oligopeptide.

[0007] The second object of the present invention is to provide a method for preparing the above-mentioned composite antifreeze agent, comprising the following steps:

[0008] Weigh the following raw materials according to the following mass proportions: 40-80 parts of collagen peptide, 1.5-2.5 parts of glutathione, and 20-40 parts of sodium erythorbate;

[0009] The above-mentioned mass fractions of collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a composite antifreeze agent.

[0010] The third object of the present invention is to provide a method for freezing meat products, comprising the following steps: adding a mixture of the above-mentioned composite antifreeze agent and sterile ice water to the meat products, tumbling and kneading in a vacuum, marinating, freezing and refrigerating.

[0011] As a preferred embodiment, the mass ratio of the meat product, the compound antifreeze agent and the sterile ice water is 1:0.08 to 0.35:0.1.

[0012] As a preferred embodiment, the vacuum tumbling is: tumbling for 30 minutes at 2 to 4°C and vacuum conditions of -1.0 MPa to -0.08 MPa; and the pickling is: pickling for 12 hours at 2 to 4°C.

[0013] As a preferred embodiment, the freezing and refrigeration is specifically: freezing at -32°C to -28°C and refrigerating at -18.5°C to -17.5°C.

[0014] As a preferred embodiment, the temperature of the sterile ice water is 1°C to 4°C.

[0015] As a preferred embodiment, the meat product includes beef, chicken, mutton or pork.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] (1) The present invention provides a compound antifreeze agent. The present invention uses collagen peptides as a component with freeze-thaw protection effect, and compounding them with glutathione and sodium isoascorbate to prepare a safe and green compound antifreeze agent. The compound antifreeze agent is applied to the freezing and refrigeration of meat products, which effectively improves the freeze-thaw protection effect of meat products. During the freezing process, the collagen peptides in the compound antifreeze agent of the present invention have a protective effect on the cell membrane of the meat product, reducing the formation of ice crystals and the size of ice crystals. The use of collagen peptides and sodium isoascorbate to compound improves the antioxidant stability of meat products, which has a positive significance for maintaining the integrity of cell structure. The compound antifreeze agent obtained by combining with glutathione inhibits the activity of metalloproteinases during the melting process of meat products, thereby reducing the degradation of collagen, alleviating the damage caused by temperature changes to a certain extent, reducing cell rupture and liquid loss, and maximally maintaining the texture, weight and color of the product, thereby improving its edible quality. In addition, the present invention uses low-cost glutathione and sodium isoascorbate to compound with collagen peptide, which greatly reduces the raw material cost of the compound antifreeze agent and obtains the compound antifreeze agent with better antifreeze performance.

[0018] (2) When the composite antifreeze agent of the present invention is applied to the freezing and refrigeration of meat products, the shear force of the meat products can reach 4737 gf, the thawing loss rate is 3.71%, and the juice loss rate is 3.55%. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a comparison chart of the freezing and refrigeration effects of different types of collagen peptides on chicken fillets used in the present invention.

[0020] Figure 2 This is a comparison chart of the freezing and refrigeration effects of different contents of bovine collagen peptide on chicken fillets in the present invention.

[0021] Figure 3 This is a comparison chart of the freezing and refrigeration effects of chicken fillets using different contents of glutathione in the present invention.

[0022] Figure 4 The figure is a comparison chart of the freezing and refrigeration effects of chicken fillets using different contents of sodium erythorbate in the present invention. DETAILED DESCRIPTION

[0023] In order to enable those skilled in the art to better understand the technical solution of the present invention and implement it, the present invention is further described below in conjunction with specific examples, but the examples are not intended to limit the present invention. The following test methods and detection methods, unless otherwise specified, are conventional methods; the reagents and raw materials, unless otherwise specified, are commercially available.

[0024] The present invention mentions in the background technology that the use of existing collagen peptides as antifreeze agents has high costs and poor antifreeze performance, resulting in a narrow application range. Based on the above technical problems, the present invention provides a composite antifreeze agent and a preparation method thereof and a freezing method for meat products.

[0025] The technical solution of the present invention is analyzed and explained in detail below.

[0026] The invention firstly provides a compound antifreeze agent, which is prepared from the following raw materials in parts by weight: 40 to 80 parts of collagen peptide, 1.5 to 2.5 parts of glutathione and 20 to 40 parts of sodium isoascorbate.

[0027] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0028] Weigh the following raw materials according to the following mass proportions: 40-80 parts of collagen peptide, 1.5-2.5 parts of glutathione, and 20-40 parts of sodium erythorbate;

[0029] The above-mentioned mass fractions of collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a composite antifreeze agent.

[0030] In the above technical scheme, collagen peptides have a protective effect on the cell membrane of meat products during the freezing process, reducing the formation and size of ice crystals. The combination of collagen peptides and sodium isoascorbate improves the antioxidant stability of meat products, which has a positive significance for maintaining the integrity of cell structure. The compound antifreeze obtained by combining with glutathione inhibits the activity of metalloproteinases during the melting of meat products, thereby reducing the degradation of collagen, alleviating the damage caused by temperature changes to a certain extent, reducing cell rupture and liquid loss, and maximizing the texture, weight and color of the product, thereby increasing its edible quality.

[0031] It should be noted that the collagen peptide used in the present invention is bovine bone collagen peptide, deep-sea cod collagen peptide or tilapia skin collagen oligopeptide.

[0032] The present invention also provides a method for freezing meat products, comprising the following steps: adding a mixture of the composite antifreeze agent and sterile ice water into the meat products, tumbling and kneading in a vacuum, pickling, freezing and refrigerating.

[0033] In order to ensure the product texture, weight and color of the meat product during the freezing process and retain its edible quality, the mass ratio of the meat product, the compound antifreeze agent and the sterile ice water is 1:0.08 to 0.35:0.1.

[0034] In order to ensure the antioxidant stability of meat products during the freezing process and the uniformity of meat product quality, the vacuum tumbling is: tumbling for 30 minutes at 2 to 4°C and vacuum conditions of -1.0MPa to -0.08MPa; the marinating is: marinating for 12 hours at 2 to 4°C.

[0035] It should be noted that the freezing and refrigeration specifically refers to: freezing at -32°C to -28°C and refrigerating at -18.5°C to -17.5°C. The temperature of the sterile ice water is 1°C to 4°C.

[0036] The composite antifreeze agent provided by the invention can be used for refrigeration and freezing of meat products such as beef, chicken, mutton or pork.

[0037] The technical effects of the present invention are described below through specific embodiments and comparative examples.

[0038] Example 1

[0039] A composite antifreeze agent is prepared from 80 parts by weight of collagen peptide (bovine bone collagen peptide), 2.0 parts by weight of glutathione and 20 parts by weight of sodium isoascorbate.

[0040] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0041] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.02 mg glutathione, and 0.2 mg sodium isoascorbate.

[0042] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0043] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0044] Example 2

[0045] A compound antifreeze agent is prepared from 80 parts by weight of collagen peptide (deep-sea cod collagen peptide), 2.0 parts by weight of glutathione and 20 parts by weight of sodium isoascorbate.

[0046] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0047] Weigh the following raw materials according to the following mass fractions: 0.8 mg deep-sea cod collagen peptide, 0.02 mg glutathione, and 0.2 mg sodium erythorbate.

[0048] The above-mentioned mass of deep-sea cod collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0049] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0050] Example 3

[0051] A composite antifreeze agent is prepared from 80 parts by mass of collagen peptides (tilapia skin collagen oligopeptides), 2.0 parts by mass of glutathione and 20 parts by mass of sodium isoascorbate.

[0052] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0053] Weigh the following raw materials according to the following mass fractions: 0.8 mg of tilapia skin collagen oligopeptide, 0.02 mg of glutathione, and 0.2 mg of sodium erythorbate.

[0054] The above-mentioned mass of tilapia skin collagen oligopeptide, glutathione and sodium isoascorbate are mixed to obtain a composite antifreeze agent.

[0055] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0056] Example 4

[0057] A composite antifreeze agent is prepared from 40 parts by weight of collagen peptide (bovine bone collagen peptide), 2.0 parts by weight of glutathione and 20 parts by weight of sodium isoascorbate.

[0058] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0059] Weigh the following raw materials according to the following mass fractions: 0.4 mg bovine collagen peptide, 0.02 mg glutathione, and 0.2 mg sodium isoascorbate.

[0060] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0061] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0062] Example 5

[0063] A composite antifreeze agent is prepared from 60 parts by mass of collagen peptide (bovine bone collagen peptide), 2.0 parts by mass of glutathione and 20 parts by mass of sodium isoascorbate.

[0064] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0065] Weigh the following raw materials according to the following mass fractions: 0.6 mg bovine collagen peptide, 0.02 mg glutathione, and 0.2 mg sodium isoascorbate.

[0066] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0067] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0068] Example 6

[0069] A compound antifreeze agent is prepared from 80 parts by mass of collagen peptide (bovine bone collagen peptide), 1.5 parts by mass of glutathione and 20 parts by mass of sodium isoascorbate.

[0070] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0071] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.015 mg glutathione, and 0.2 mg sodium isoascorbate.

[0072] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0073] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0074] Example 7

[0075] A composite antifreeze agent is prepared from 80 parts by mass of collagen peptide (bovine bone collagen peptide), 2.5 parts by mass of glutathione and 20 parts by mass of sodium isoascorbate.

[0076] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0077] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.025 mg glutathione, and 0.2 mg sodium isoascorbate.

[0078] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0079] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0080] Example 8

[0081] A compound antifreeze agent is prepared from 80 parts by weight of collagen peptide (bovine bone collagen peptide), 2.0 parts by weight of glutathione and 30 parts by weight of sodium isoascorbate.

[0082] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0083] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.02 mg glutathione, and 0.3 mg sodium isoascorbate.

[0084] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0085] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0086] Example 9

[0087] A composite antifreeze agent is prepared from 80 parts by weight of collagen peptide (bovine collagen peptide), 2.0 parts by weight of glutathione and 40 parts by weight of sodium isoascorbate.

[0088] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0089] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.02 mg glutathione, and 0.4 mg sodium isoascorbate.

[0090] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0091] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0092] In order to further illustrate the technical effect of the present invention, the present invention also sets a comparative example, which is as follows:

[0093] Comparative Example 1

[0094] Compared with Example 1, the difference is that the mass fraction of collagen peptide is adjusted from 80 parts to 20 parts.

[0095] A composite antifreeze agent is prepared from 20 parts by weight of collagen peptide (bovine bone collagen peptide), 2.0 parts by weight of glutathione and 20 parts by weight of sodium isoascorbate.

[0096] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0097] Weigh the following raw materials according to the following mass fractions: 0.2 mg bovine collagen peptide, 0.02 mg glutathione, and 0.2 mg sodium isoascorbate.

[0098] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0099] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0100] Comparative Example 2

[0101] Compared with Example 1, the difference is that the mass fraction of collagen peptide is adjusted from 80 parts to 100 parts.

[0102] A composite antifreeze agent is prepared from 100 parts by mass of collagen peptide (bovine bone collagen peptide), 2.0 parts by mass of glutathione and 20 parts by mass of sodium isoascorbate.

[0103] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0104] Weigh the following raw materials according to the following mass fractions: 1.0 mg bovine collagen peptide, 0.02 mg glutathione, and 0.2 mg sodium isoascorbate.

[0105] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0106] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0107] Comparative Example 3

[0108] Compared with Example 1, the difference is that the mass fraction of glutathione is adjusted from 2.0 parts to 0.5 parts.

[0109] A composite antifreeze agent is prepared from 80 parts by mass of collagen peptide (bovine bone collagen peptide), 0.5 parts by mass of glutathione and 20 parts by mass of sodium isoascorbate.

[0110] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0111] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.005 mg glutathione, and 0.2 mg sodium isoascorbate.

[0112] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0113] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0114] Comparative Example 4

[0115] Compared with Example 1, the difference is that the mass fraction of glutathione is adjusted from 2.0 parts to 1.0 parts.

[0116] A composite antifreeze agent is prepared from 80 parts by weight of collagen peptide (bovine bone collagen peptide), 1.0 part by weight of glutathione and 20 parts by weight of sodium isoascorbate.

[0117] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0118] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.01 mg glutathione, and 0.2 mg sodium isoascorbate.

[0119] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0120] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0121] Comparative Example 5

[0122] Compared with Example 1, the difference is that the mass fraction of sodium erythorbate is adjusted from 20 parts to 10 parts.

[0123] A composite antifreeze agent is prepared from 80 parts by weight of collagen peptide (bovine bone collagen peptide), 2.0 parts by weight of glutathione and 10 parts by weight of sodium isoascorbate.

[0124] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0125] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.02 mg glutathione, and 0.1 mg sodium isoascorbate.

[0126] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0127] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0128] Comparative Example 6

[0129] Compared with Example 1, the difference is that the mass fraction of sodium erythorbate is adjusted from 20 parts to 50 parts.

[0130] A composite antifreeze agent is prepared from 80 parts by weight of collagen peptide (bovine collagen peptide), 2.0 parts by weight of glutathione and 50 parts by weight of sodium isoascorbate.

[0131] The preparation method of the above-mentioned composite antifreeze agent comprises the following steps:

[0132] Weigh the following raw materials according to the following mass fractions: 0.8 mg bovine collagen peptide, 0.02 mg glutathione, and 0.5 mg sodium isoascorbate.

[0133] The above-mentioned masses of bovine collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a compound antifreeze agent.

[0134] The method comprises the following steps: adding a mixture of the compound antifreeze agent and sterile ice water at a temperature of 2° C. to the chicken fillet according to a mass ratio of meat product, the compound antifreeze agent and sterile ice water of 1:1:0.1, tumbling and kneading for 30 minutes at 4° C. and a vacuum condition of -0.08 MPa, marinating at 4° C. for 12 hours, freezing at -32° C., and refrigerating at -18.0° C. for 72 hours.

[0135] Comparative Example 7

[0136] Compared with Example 1, the difference is that when freezing the chicken fillet, no compound antifreeze agent is added, and only sterile ice water is used for freezing and refrigeration.

[0137] According to the mass ratio of meat product to sterile ice water of 1:0.1, a mixture of sterile ice water at a temperature of 2°C was added to the chicken fillet, tumbled for 30 min at 4°C and -0.08 MPa vacuum conditions, marinated at 4°C for 12 h, frozen at -32°C, and refrigerated at -18.0°C for 72 h.

[0138] Comparative Example 8

[0139] Use fresh chicken fillet.

[0140] The freezing and refrigeration effects of the meat products in the above Examples 1 to 9 and Comparative Examples 1 to 8 were tested, and the testing process and results are as follows.

[0141] 1. Shear force measurement

[0142] A small sample of 1cm×1cm×1cm was cut longitudinally along the muscle fiber to measure its shear force value. The setting parameters were: pre-measurement speed 2.0mm / sec, measurement speed 1.0mm / sec, post-measurement speed 2.00mm / sec, trigger force 10g, downward pressure distance 5.0mm, 200 data were collected per second, and the unit was expressed in gf. The result was the average of 6 measured values.

[0143] 2. Texture determination

[0144] The frozen chicken fillet was thawed at 4℃ for 24h, and the hardness, elasticity and cohesion of the thawed chicken fillet samples were measured using the TPA mode. Measurement conditions: P / 50 flat-bottom cylindrical probe, trigger force 5g, compression degree 50%, pre-measurement speed 1mm / s, measurement speed and post-measurement speed are both 5mm / s, and the second compression time interval is 5s. Six parallel values ​​were measured for each group of samples. The texture parameters used are defined as follows: (1) Hardness, which represents the maximum peak value during the first compression; (2) Elasticity, the ratio of the second compression to the maximum height of the first compression; (3) Cohesion, the ratio of the positive work done by the first compression to the second compression.

[0145] 3. Color difference detection (0-0.5 small, 1.5-3.0 some difference, 3.0-6.0 obvious difference, 6.0-12.0 significant difference)

[0146] The frozen chicken fillet was thawed at 4°C for 24 hours, then exposed to air for 10 minutes. The residual moisture on the surface of the thawed beef was wiped off with filter paper, and the surface color of the sample was measured using a colorimeter. The measurement area was 8mm, and the results were expressed as CIE L*, a*, and b*. Each group of samples was repeated 3 times, and 3 chicken fillets were selected for each repeat and measured 3 times, and the average value was taken.

[0147] The color difference calculation formula is:

[0148] 4. Determination of Thawing Loss Rate

[0149] The frozen chicken fillet (30 ± 5g) was thawed at 4°C for 24h, and the residual moisture on the surface of the chicken fillet after thawing was wiped off with filter paper. Thawing loss rate = (mass before freezing - mass after thawing) / mass before freezing × 100%.

[0150] 5. Juice loss rate determination

[0151] Thaw the frozen chicken fillet at 4°C for 24 h, take the chicken fillet (5±0.5 g) and place it in a centrifuge tube with a filter paper tube, centrifuge it at 500 r / min for 10 min at 4°C, and then weigh it. The juice loss rate = (mass before centrifugation - mass after centrifugation) / ×100%.

[0152] The present invention studies the effects of collagen peptides from different sources on the shear force and texture characteristics of chicken fillet, including hardness, elasticity, cohesion, color difference, thawing loss rate, and juice loss rate. The test results are as follows Figure 1 As shown, the comprehensive effect of the compound antifreeze obtained by compounding with bovine collagen peptides is the best, that is, the compound antifreeze of Example 1 has the best effect.

[0153] The amount of bovine collagen peptide added was explored, and the shear force, texture properties (hardness, elasticity, cohesion), color difference, thawing loss rate, and juice loss rate of the chicken fillet of Example 1 (0.8 mg), Example 4 (0.4 mg), Example 5 (0.6 mg), Comparative Example 1 (0.2 mg), Comparative Example 2 (1.0 mg), Comparative Example 7 (control group) and Comparative Example 8 (fresh chicken fillet) were compared. Figure 2 As shown, when the addition amount of bovine collagen peptide is 0.4mg-0.8mg, the compound antifreeze agents of Example 1, Example 4 and Example 5 of the present invention have good refrigeration effect on the meat quality of chicken fillet.

[0154] The amount of glutathione added was investigated, and the effects of Example 1 (0.02 mg), Example 6 (0.015 mg), Example 7 (0.025 mg), Comparative Example 3 (0.005 mg), Comparative Example 4 (0.01 mg), Comparative Example 7 (control group) and Comparative Example 8 (fresh chicken fillet) on shear force, texture properties (hardness, elasticity, cohesion), color difference, thawing loss rate, and juice loss rate were studied. The test results are as follows Figure 3 As shown, when the added amount of glutathione is 0.015 mg to 0.025 mg, that is, the composite antifreeze agents prepared in Examples 1, 6 and 7 of the present invention have good refrigeration effects on the quality of chicken fillet.

[0155] The addition amount of sodium isoascorbate was explored, and the effects of Example 1 (0.2 mg), Example 8 (0.3 mg), Example 9 (0.4 mg), Comparative Example 5 (0.1 mg), Comparative Example 6 (0.5 mg), Comparative Example 7 (control group) and Comparative Example 8 (fresh chicken fillet) on shear force, texture properties (hardness, elasticity, cohesion), color difference, thawing loss rate, and juice loss rate were studied. The test results are as follows Figure 4 As shown, when the addition amount of sodium isoascorbate is 0.2 mg to 0.4 mg, that is, the composite antifreeze agents provided in Examples 1, 8 and 9 of the present invention have good refrigeration effects on the quality of chicken fillet.

[0156] In summary, the compound antifreeze provided by the present invention effectively improves the freeze-thaw protection effect on meat products. During the freezing process, the collagen peptides in the compound antifreeze of the present invention have a protective effect on the cell membrane of the meat product, reducing the formation of ice crystals and the size of ice crystals. The use of collagen peptides and sodium isoascorbate to compound improves the antioxidant stability of meat products, which is of positive significance for maintaining the integrity of cell structure. The compound antifreeze obtained by combining with glutathione inhibits the activity of metalloproteinases during the thawing process of meat products, thereby reducing the degradation of collagen, alleviating the damage caused by temperature changes to a certain extent, reducing cell rupture and liquid loss, and maximally maintaining the texture, weight and color of the product, thereby increasing its edible quality.

[0157] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A composite antifreeze agent, characterized in that: The invention is prepared from the following raw materials in parts by weight: 40 to 80 parts of collagen peptide, 1.0 to 2.5 parts of glutathione and 20 to 40 parts of sodium isoascorbate.

2. The compound antifreeze agent according to claim 1, characterized in that: The collagen peptide is bovine bone collagen peptide, deep-sea cod collagen peptide or tilapia skin collagen oligopeptide.

3. A method for preparing the composite antifreeze agent according to claim 1, characterized in that: The following steps are involved: Weigh the following raw materials according to the following mass proportions: 40-80 parts of collagen peptide, 1.5-2.5 parts of glutathione, and 20-40 parts of sodium erythorbate; The above-mentioned mass fractions of collagen peptide, glutathione and sodium isoascorbate are mixed to obtain a composite antifreeze agent.

4. A method for freezing meat products, characterized in that: The following steps are involved: Add the mixture of the compound antifreeze agent according to claim 1 or 2 and sterile ice water into the meat product, tumble and knead it in a vacuum, marinate it, and freeze it.

5. The method for freezing meat products according to claim 4, characterized in that: The mass ratio of the meat product, the compound antifreeze agent and the sterile ice water is 1:0.08 to 0.35:0.

1.

6. The method for freezing meat products according to claim 4, characterized in that: The vacuum tumbling and kneading comprises tumbling and kneading for 30 minutes at 2 to 4° C. and under vacuum conditions of -1.0 MPa to -0.08 MPa; and the pickling comprises pickling for 12 hours at 2 to 4° C.

7. The method for freezing meat products according to claim 4, characterized in that: The freezing and refrigeration specifically includes: freezing at -32°C to -28°C and refrigerating at -18.5°C to -17.5°C.

8. The method for freezing meat products according to claim 4, characterized in that: The temperature of the sterile ice water is 1°C to 4°C.

9. The method for freezing meat products according to claim 4, characterized in that: The meat product includes beef, chicken, mutton or pork.

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