Composite preservative, preparation thereof and application of composite preservative in meat preservation

Abstract

The invention belongs to the field of meat processing, and particularly provides a compound preservative and preparation and application thereof in meat preservation, and the compound preservative comprises a formula 1, a formula 2, a formula 3 and a formula 4. # imgabs0 # is shown as a formula 1; # imgabs 1 # is represented by formula 2; # imgabs2 # is as shown in formula 3; # imgabs3 # is shown in a formula 4; in the formula 1, R1 is alkyl of C1-C4; wherein the mass ratio of the formula 1 to the formula 2 to the formula 3 to the formula 4 is (3-7): (1-8): (1-3): (0.5-2). According to the present invention, the formulas 1-4 are innovatively combined, based on the structures of the formulas 1-4, the abundant hydrogen bonds between the structures and the interaction combination, the antibacterial protection layer can be formed on the meat surface, the oxidation and the pigmentation can be effectively inhibited, the effective fresh-keeping effect can be obtained, and the excellent biological safety is provided.

Description

Technical Field

[0001] The present invention belongs to the field of meat processing, and particularly relates to a field of meat preservation. Background Art

[0002] As a high-protein and high-moisture food, meat is susceptible to microbial contamination, as well as biochemical reactions such as fat oxidation and myoglobin denaturation during storage, leading to spoilage. Traditional preservation techniques mainly rely on chemical preservatives (such as nitrite, potassium sorbate), vacuum packaging or low-temperature storage. However, these methods have obvious limitations. For example, long-term use of chemical preservatives may cause food safety disputes, vacuum packaging has high requirements for equipment and cannot inhibit the enzyme activity inside meat products, while although low-temperature cold chain can delay spoilage, it has high energy consumption and is difficult to completely block the proliferation of psychrophilic bacteria.

[0003] Therefore, some meat preservation processes have also been developed in the prior art. For example, the Chinese patent document with the publication number CN106387016A discloses a preservation method for guinea pig meat, specifically discloses a combined preservation solution containing asparagus extract, pomegranate peel extract, tea polyphenols, vitamin C, and potassium sorbate. This process has a good preservation effect, but its inhibitory effect on lipid oxidation is insufficient, and potassium sorbate is a chemical preservative.

[0004] Most of the formulations of existing composite preservatives only focus on a single function of antibacterial or antioxidant, lacking a systematic block of multiple factors (microbial proliferation, oxidative chain reaction, pigment degradation) causing meat spoilage. Summary of the Invention

[0005] Aiming at the characteristics of meat preservation and the problems to be solved, the first object of the present invention is to provide a composite preservative, aiming to provide a new composition that can synergistically meet the requirements of meat preservation.

[0006] The second object of the present invention is to provide the preparation of the above-mentioned composite preservative and its application in meat preservation.

[0007] Different food ingredients have different physical and chemical characteristics and different preservation strategies and requirements. For example, for meat ingredients, compared with fruits and vegetables and other ingredients, they have characteristics such as high protein, high fat content, and high moisture. For example, meat ingredients have a high content of unsaturated fatty acids (such as poultry meat, fish), are prone to oxidation and produce a rancid smell, and their myoglobin is prone to oxidation resulting in a brown color. In addition, meat is prone to form ice crystals during freezing, and the ice crystals will pierce cells, resulting in juice loss after thawing and affecting the taste. Therefore, for the preservation of such ingredients, it is necessary to effectively block the reproduction of microorganisms and reduce the oxidative chain reaction. Aiming at the characteristics of meat preservation and the problems faced, the present invention has conducted in-depth research and provides the following solutions:

[0008] A composite preservative, comprising Formula 1, Formula 2, Formula 3 and Formula 4;

[0009] Formula 1;

[0010] Formula 2;

[0011] Formula 3;

[0012] Formula 4;

[0013] In the said Formula 1, the said R1 is an alkyl group with 1 to 4 carbon atoms; Among them, the mass ratio of Formula 1, Formula 2, Formula 3 and Formula 4 is 3 - 7:1 - 8:1 - 3:0.5 - 2.

[0014] Aiming at the characteristics of meat and the specific problems to be solved in preservation, the present invention innovatively combines Formula 1 - Formula 4. Based on the structures of Formula 1 - Formula 4 and the rich hydrogen bonds and interactions between the structures, an antibacterial protective layer can be formed on the surface of meat. In addition, it can effectively inhibit oxidation and pigment deposition, and an effective preservation effect can be obtained. Moreover, the preservative described in the present invention also has excellent biological safety.

[0015] For the composite preservative described in the present invention, the mass ratio of Formula 1, Formula 2, Formula 3 and Formula 4 is 4 - 6:4 - 6:1.5 - 2.5:1.5 - 2. Under the preferred ratio, the synergism of the components can be further strengthened, which helps to further enhance the meat preservation effect.

[0016] The present invention also includes a preparation method of the said composite preservative, which is obtained by mixing Formula 1, Formula 2, Formula 3 and Formula 4.

[0017] In the present invention, the said mixing method can be solid - phase or liquid - phase mixing.

[0018] The present invention also provides an application of the said composite preservative in meat preservation.

[0019] For the application described in the present invention, the composite preservative is dissolved in a solvent to obtain a preservation solution, and the meat product to be preserved is contacted with the preservation solution for preservation treatment.

[0020] For the application described in the present invention, the solvent in the preservation solution is water, and among them, the concentration of the composite preservative is 5 - 20 wt.%; further, it can be 13 - 14 wt.%. Research shows that controlling at the preferred concentration helps to further enhance the meat preservation effect to a certain extent.

[0021] For the application described in the present invention, the meat product to be preserved is immersed in the preservation solution for preservation treatment.

[0022] In the present invention, the fresh-keeping treatment process is carried out under negative pressure; preferably, the pressure of the negative pressure is -0.08 to -0.05 MPa. Research in the present invention shows that under the synergistic innovation of the composite fresh-keeping agent, further combined with negative pressure treatment, it helps to further improve the fresh-keeping effect of meat.

[0023] In the present invention, the time of the fresh-keeping treatment is 1 to 20 min, and considering the treatment efficiency, it can be further 5 to 15 min.

[0024] In the present invention, the meat products to be fresh-kept include at least one of pork, chicken, beef, and fish. The pork, chicken, beef, and fish are all meat tissues of all parts of their respective animals.

[0025] In the present invention, after the fresh-keeping is completed, the fresh-kept meat can be refrigerated in a refrigerator. For example, it can be refrigerated at 0 to 5 °C.

[0026] Beneficial effects

[0027] The composite fresh-keeping agent of the present invention has good stability and cell permeability, and can form a good antibacterial interface based on rich carboxyl groups, hydroxyl groups, and hydrogen bonds and chemical interactions between components, selectively inhibit the formation of biofilms of Gram-negative spoilage bacteria (such as Pseudomonas), and block the quorum sensing system of bacteria; in addition, it can also continuously inhibit lipid peroxidation and the conversion of myoglobin Fe 2+ to Fe 3+ conversion to maintain the bright red color of the meat.

[0028] The present invention has the following significant advantages compared with the prior art:

[0029] 1. Improvement of multi-dimensional fresh-keeping efficiency

[0030] Shelf life extension: The shelf life of chilled meat at 4 °C is extended from the conventional 5 to 7 days to 14 to 16 days, and the value of total volatile basic nitrogen (TVB-N) ≤ 15 mg / 100 g on the 16th day (national standard limit ≤ 15 mg / 100 g);

[0031] Microbial control: The total number of colonies ≤ 10 5 CFU / g on the 16th day, which is reduced by 2 to 3 orders of magnitude compared with the untreated group.

[0032] Color and texture retention: The redness value ( ) of the meat product ≥ 14, and the juice loss rate ≤ 3% at the end of storage (16 days).

[0033] 2. Outstanding component stability and safety

[0034] The components are safe and stable, and there is no need to add synthetic preservatives (such as potassium sorbate), meeting the consumer's demand for a "clean formula".

[0035] 3. Improves the nutritional value of meat products

[0036] The components of the present invention have high biological adaptability and are friendly to diabetic patients. The meat preservation formula product achieves a two-in-one effect.

[0037] 4. Strong industrial adaptability

[0038] Process compatibility: The water-soluble formula can be directly integrated into existing spraying and vacuum tumbling production lines without equipment modification;

[0039] Cost controllable: The dosage of the composite preservative is low, the components are stable, and it can be reused repeatedly. The treatment cost is reduced by 40% - 50% compared with the natural single preservative solution.

[0040] 5. Environmental friendliness

[0041] Reduces cold chain dependence: Under the same preservation effect, it can reduce the cold chain transportation temperature fluctuation tolerance (±2°C - ±5°C) and save about 20% energy;

[0042] Biodegradability: The components of the preservative can be naturally decomposed in the environment and have no ecological toxicity. Description of the drawings

[0043] Figure 1 Comparison diagram of the preservation for 16 days of the experimental group (left) and the control group (right) in Example 1;

[0044] Figure 2 Colony count curve of Example 1. Among them, the microbial growth of the treatment group (black line in Example 1) is significantly lower than that of the untreated control group (red line). Detailed implementation manners

[0045] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts belong to the scope of protection of the present invention.

[0046] Detection methods for each test index

[0047] Colony count: According to "GB4789.2 - 2016 National Food Safety Standard Food Microbiology Examination Colony Count Determination", generally, when the colony count is greater than 1×10 6 CFU / g, it is determined as spoiled meat.

[0048] TVB-N (Total Volatile Basic Nitrogen): According to "GB 5009.228-2016 National Food Safety Standard - Determination of Total Volatile Basic Nitrogen in Foods (Automatic Kjeldahl Method)", generally, when the TVB-N is greater than 15 mg / 100 g, it is judged that the food may have become less fresh or started to deteriorate.

[0049] Redness value: It is detected using a color difference meter. Generally, the redness value of fresh pork is > 14.

[0050] Juice loss rate: By centrifugation method. Generally, the more water is lost, the less fresh the meat is.

[0051] Sampling: Take 5 - 10 g of meat sample (W1), chop or homogenize it. Centrifugation: Put the sample into a centrifuge tube and centrifuge at a certain speed (such as 10,000×g) at 4°C for 10 - 15 minutes. Remove free water: Pour out the free liquid at the bottom of the centrifuge tube, dry the residual water with filter paper and then weigh it (W2).

[0052] Calculation: Juice loss rate =

[0053] TBARS value: It is determined using an ultraviolet spectrophotometer according to GB 5009.181—2016 "National Food Safety Standard - Determination of Malondialdehyde in Foods". Generally, the TBARS value of fresh pork is relatively low. As the storage of pork and the degree of fat oxidation increase, the TBARS value will gradually rise. Generally, when the TBARS value of fresh meat is greater than 0.5 mg MDA / kg, obvious oxidative rancidity may occur.

[0054] In the present invention, there is no special requirement for the chirality of Formula 1. For example, as an alternative solution, Formula 1 takes Formula 1A as a typical embodiment: Formula 1A.

[0055] Example 1

[0056] Compound preservative formula: It includes Formula 1A, Formula 2, Formula 3 and Formula 4 with a weight ratio of 5:5:2:1.5.

[0057] Control group formula:

[0058] Compared with the compound preservative formula in Example 1, the difference is only that a certain key component in the compound preservative is replaced by a single factor of the following compound. Specifically, for example:

[0059] Comparison A:

[0060] Compared with the above preservative, the difference is only that Formula A in the comparison ( ) is used to replace Formula 1A with equal weight; other operations and parameters are the same as those in Example 1.

[0061] Control B:

[0062] Compared with the above-mentioned preservative, the only difference is that the comparative formula B ( ) is used to replace formula 2 by equal weight; other operations and parameters are the same as those in Example 1.

[0063] Control C:

[0064] Compared with the above-mentioned preservative, the only difference is that the comparative formula C ( ) is used to replace formula 4 by equal weight; other operations and parameters are the same as those in Example 1.

[0065] Control D

[0066] In the compound preservative, formula 4 is not added, and the remaining components and their proportions are the same as those in Example 1.

[0067] The compound preservative is diluted with an aqueous solvent to obtain a preservative solution with a solute concentration of 13.5 wt.%.

[0068] Application object:

[0069] Fresh pork tenderloin (pH 5.8 - 6.2, initial total colony count 10³ CFU / g).

[0070] Treatment method:

[0071] The meat cubes (100 g per cube) are soaked in the preservative solution (at 4°C) for 10 minutes;

[0072] After draining, they are sealed with plastic wrap and stored at 4°C. The test results on the 16th day of storage are shown in Table 1.

[0073]

[0074] It can be seen from Example 1 and each control group that by using the formula described in the present invention, it is possible to unexpectedly and significantly inhibit colonies, avoid problems such as browning and juice loss, and excellent preservation effects can be obtained.

[0075] Example 2

[0076] Compared with Example 1, the only difference is that the concentrations of the components in the preservative solution are changed (the specific proportions are shown in Table 2), and other operations and parameters are the same as those in Example 1. The results are shown in Table 2.

[0077]

[0078] As can be seen from Examples 1 and 2, by using the combined preservative of the present invention, preservation effects meeting the national standard requirements can be obtained at different ratios. In particular, when the ratios of Formula 1, Formula 2, Formula 3, and Formula 4 are controlled at 5:5:2:1.5 - 2, better effects can be obtained.

[0079] Example 3

[0080] Compared with Example 1, the only difference is that under negative pressure for preservation soaking, wherein the negative pressure is -0.06 MPa. The test results are shown in Table 3;

[0081]

[0082] As can be seen from Example 1 and Example 3, based on the combination of negative pressure and the preservative of the present invention, further synergy can be achieved to enhance the meat preservation effect.

[0083] Example 4

[0084] Object: Chicken breast (initial pH 6.0 - 6.4)

[0085] Formula: The same as Example 1

[0086] Treatment: Spray and apply the preservative (spray 50 mL of 5% solution per kg of meat), pack with plastic wrap, and store in a 4°C refrigerator. The test results are shown in Table 4;

[0087]

[0088] The above examples can all illustrate that the composite bioactive components have a synergistic effect, and have obvious effects in inhibiting the formation of meat spoilage bacteria biofilms, delaying lipid oxidation, and maintaining the color stability of myoglobin, and play an effect of 1 + 1 ≥ 2 in extending the storage period of meat products, etc. The above examples are only the preferred embodiments of the present invention, and do not impose any limitations on the present invention. Any simple modifications, changes, and equivalent exchanges made to the above examples based on the technical essence of the present invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. A composite preservative, characterized in that: Contains Formula 1, Formula 2, Formula 3 and Formula 4; Formula 1; Formula 2; Formula 3; Formula 4; In the formula 1, R1 is a C1-C4 alkyl group; Among them, the mass ratio of Formula 1, Formula 2, Formula 3 and Formula 4 is 3~7:1~8:1~3:0.5~2.

2. The composite preservative according to claim 1, characterized in that: The mass ratio of Formula 1, Formula 2, Formula 3 and Formula 4 is 4~6:4~6:1.5~2.5:1.5~2.

3. A method for preparing the composite preservative according to claim 1 or 2, characterized in that: The formula 1, formula 2, formula 3 and formula 4 are mixed to obtain.

4. Use of the composite preservative according to claim 1 or 2 in preserving meat.

5. The use according to claim 4, characterized in that The composite preservative is dissolved in a solvent to obtain a preservative solution, and the meat product to be preserved is brought into contact with the preservative solution for preservation treatment.

6. The use according to claim 5, characterized in that The solvent in the fresh-keeping solution is water, wherein the concentration of the composite fresh-keeping agent is 5-20wt.%.

7. The use according to claim 5, characterized in that The meat product to be preserved is immersed in a preservation solution for preservation treatment.

8. The use according to claim 7, characterized in that The preservation process is carried out under negative pressure.

9. The use according to claim 4, characterized in that The preservation time is 1~20min.

10. The use according to any one of claims 4 to 9, characterized in that: The meat product to be preserved includes at least one of pork, chicken, beef and fish.

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