A composite preservative and its preparation and application in meat preservation

Abstract

The present invention belongs to the field of meat processing and specifically provides a composite preservative, its preparation, and its use in meat preservation. The composite preservative comprises Formulas 1, 2, 3, and 4; #imgabs0#Formula 1; #imgabs1#Formula 2; #imgabs2#Formula 3; #imgabs3#Formula 4; in Formula 1, R1 is a C1-C4 alkyl group; and the mass ratio of Formulas 1, 2, 3, and 4 is 3-7:1-8:1-3:0.5-2. The present invention innovatively combines Formulas 1-4. Based on the structures of Formulas 1-4 and the abundant hydrogen bonds and interactions between them, an antibacterial protective layer can be formed on the surface of meat. Furthermore, the composite preservative can effectively inhibit oxidation and pigment deposition, achieving an effective preservation effect and excellent biosafety.

Description

Technical Field

[0001] The invention belongs to the field of meat processing, and in particular relates to the field of meat preservation. Background Art

[0002] Meat, as a high-protein, high-moisture food, is susceptible to microbial contamination and biochemical reactions such as fat oxidation and myoglobin denaturation during storage, leading to spoilage. Traditional preservation technologies rely primarily on chemical preservatives (such as nitrites and potassium sorbate), vacuum packaging, or low-temperature storage. However, these methods have significant limitations. For example, the long-term use of chemical preservatives can lead to food safety disputes. Vacuum packaging requires high equipment requirements and cannot inhibit the enzyme activity within the meat. While low-temperature cold chains can delay spoilage, they consume a lot of energy and cannot completely prevent the proliferation of psychrophilic bacteria.

[0003] To this end, several meat preservation techniques have been developed. For example, Chinese patent publication CN106387016A discloses a method for preserving pork meat, specifically a preservative solution containing asparagus extract, pomegranate peel extract, tea polyphenols, vitamin C, and potassium sorbate. While this method offers good preservation effects, it lacks sufficient inhibitory effects on lipid oxidation, and potassium sorbate is a chemical preservative.

[0004] Most of the existing compound preservative formulas only focus on the single function of antibacterial or antioxidant, and lack the systematic blocking of multiple factors of meat spoilage (microbial proliferation, oxidative chain reaction, pigment degradation). Summary of the Invention

[0005] In view of the characteristics of meat preservation and the problems that need to be solved, the first purpose of the present invention is to provide a composite preservative, aiming to provide a new composition that can synergistically adapt to the requirements of meat preservation.

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

[0007] Different food ingredients have different physical and chemical characteristics, and have different preservation strategies and requirements. For example, compared with fruits and vegetables, meat ingredients have the characteristics of high protein, high fat, and high water content. For example, meat ingredients have a high content of unsaturated fatty acids (such as poultry and fish), which are easily oxidized to produce a rancid smell. Their myoglobin is easily oxidized, causing the color to turn brown. In addition, meat easily forms ice crystals when frozen, and ice crystals will puncture cells, resulting in juice loss after thawing, affecting the taste. Therefore, for the preservation of such ingredients, it is necessary to effectively block the reproduction of microorganisms and reduce oxidative chain reactions. In view of 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 formula 1, R1 is a C1~C4 alkyl group;

[0014] 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.

[0015] In view of the characteristics of meat and the unique problems that need to be solved for preservation, the present invention innovatively combines Formulas 1 to 4. Based on the structures of Formulas 1 to 4 and the rich hydrogen bonds and interactions between the structures, an antibacterial protective layer can be formed on the surface of the meat. In addition, it can also effectively inhibit oxidation and pigment deposition, thereby achieving an effective preservation effect. In addition, the preservative described in the present invention also has excellent biosafety.

[0016] The composite preservative of the present invention comprises Formula 1, Formula 2, Formula 3, and Formula 4 in a mass ratio of 4-6:4-6:1.5-2.5:1.5-2. The preferred ratio further enhances the synergy of the ingredients and helps further enhance the meat preservation effect.

[0017] The present invention also includes a method for preparing the composite preservative, which is obtained by mixing Formula 1, Formula 2, Formula 3 and Formula 4.

[0018] In the present invention, the mixing method can be solid phase or liquid phase mixing.

[0019] The present invention also provides an application of the composite preservative in meat preservation.

[0020] In the application of the present invention, 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.

[0021] In the application of the present invention, the solvent in the preservative solution is water, and the concentration of the composite preservative is 5-20 wt.%, or further 13-14 wt.%. Studies have shown that maintaining the optimal concentration can further enhance the meat preservation effect to a certain extent.

[0022] In the application of the present invention, the meat product to be preserved is immersed in a preservation solution for preservation treatment.

[0023] In the present invention, the preservation process is carried out under negative pressure; preferably, the negative pressure is between -0.08 and -0.05 MPa. Research in the present invention shows that the synergistic innovation of the composite preservative, combined with negative pressure treatment, helps to further improve the meat preservation effect.

[0024] In the present invention, the preservation treatment time is 1 to 20 minutes, and considering the treatment efficiency, it can be further extended to 5 to 15 minutes.

[0025] In the present invention, the meat product to be preserved comprises at least one of pork, chicken, beef, and fish. The pork, chicken, beef, and fish are all meat tissues from all parts of the respective animals.

[0026] In the present invention, after the preservation is completed, the meat can be placed in a refrigerator for refrigeration. For example, it can be refrigerated at 0-5°C.

[0027] Beneficial effects

[0028] The composite preservative of the present invention has good stability and cell permeability. It can form a good antibacterial interface based on the abundant carboxyl and hydroxyl groups and hydrogen bonds and chemical interactions between the components, selectively inhibit the biofilm formation of Gram-negative spoilage bacteria (such as Pseudomonas), and block the bacterial quorum sensing system; in addition, it can also continuously inhibit lipid peroxidation and myoglobin Fe 2+ Fe 3+ Transformation, maintaining the bright red color of the meat.

[0029] Compared with the prior art, the present invention has the following significant advantages:

[0030] 1. Improved freshness preservation performance in multiple dimensions

[0031] Extended shelf life: The shelf life of fresh meat at 4°C is extended from the conventional 5-7 days to 14-16 days, and the volatile basic nitrogen (TVB-N) value is ≤15mg / 100g on the 16th day (the national standard limit is ≤15mg / 100g);

[0032] Microbial control: total colony count ≤10 on the 16th day 5 CFU / g was 2 to 3 orders of magnitude lower than that of the untreated group.

[0033] Color and texture retention: meat redness value at the end of storage (16 days) ) ≥14, juice loss rate ≤3%.

[0034] 2. Outstanding ingredient stability and safety

[0035] The ingredients are safe and stable, and no synthetic preservatives (such as potassium sorbate) are required, meeting consumers' demand for "clean formula".

[0036] 3. Improve the nutritional value of meat products

[0037] The ingredients of the present invention have high biological adaptability and are friendly to diabetic patients. The meat preservation formula product achieves the effect of killing two birds with one stone.

[0038] 4. Strong industrial adaptability

[0039] Process compatibility: Water-soluble formula can be directly integrated into existing spraying and vacuum tumbling production lines without the need for equipment modification;

[0040] Controllable costs: The compound preservative has low dosage, stable ingredients, and can be used repeatedly. The processing cost is 40%~50% lower than that of a single natural preservative solution.

[0041] 5. Environmental friendliness

[0042] Reduce dependence on cold chain: Under the same preservation effect, the temperature fluctuation tolerance of cold chain transportation can be reduced (±2℃~±5℃), saving energy by about 20%;

[0043] Biodegradability: The preservative components can be naturally decomposed in the environment and are non-ecologically toxic. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is a comparison of the experimental group (left) and the control group (right) in Example 1 after 16 days of storage;

[0045] Figure 2 This is a curve chart of the total colony count in Example 1, in which the microbial growth in the treated group (black line in Example 1) is significantly lower than that in the untreated control group (red line). DETAILED DESCRIPTION

[0046] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative work are within the scope of protection of the present invention.

[0047] Detection methods for each test indicator

[0048] Total colony count: According to GB4789.2-2016 National Food Safety Standard Food Microbiology Examination Total Colony Count Determination, the total colony count is generally greater than 1×10 6 CFU / g was determined to be rotten meat.

[0049] TVB-N (Volatile Basic Nitrogen): According to GB 5009.228-2016 National Food Safety Standard - Determination of Volatile Basic Nitrogen in Foods (Automated Kjeldahl Method), a TVB-N greater than 15 mg / 100 g is generally considered to be stale or beginning to spoil.

[0050] Redness value: Use colorimeter to test. It is generally believed that the redness value of fresh pork Value > 14.

[0051] Juice loss rate: In centrifugal method, generally speaking, the more water is lost, the less fresh the meat is.

[0052] Sampling: Take a 5-10g meat sample (W1) and mince or homogenize it. Centrifugation: Place the sample into a centrifuge tube and centrifuge at a specific speed (e.g., 10,000 × g) for 10-15 minutes at 4°C. Remove free water: Pour off the free liquid at the bottom of the centrifuge tube, absorb any remaining water with filter paper, and then weigh (W2).

[0053] Calculation: Juice loss rate =

[0054] TBARS value: Determined using a UV spectrophotometer in accordance with GB 5009.181-2016 "National Food Safety Standard - Determination of Malondialdehyde in Foods." Generally speaking, the TBARS value of fresh pork is low. It gradually increases with storage and increased fat oxidation. It is generally believed that when the TBARS value of fresh meat is greater than 0.5 mg MDA / kg, significant oxidative rancidity may occur.

[0055] In the present invention, there is no special requirement for the chirality of Formula 1. For example, as an optional solution, Formula 1 is typically implemented using Formula 1A:

[0056] Formula 1A.

[0057] Example 1

[0058] The composite preservative formula comprises formula 1A, formula 2, formula 3 and formula 4 in a weight ratio of 5:5:2:1.5.

[0059] Comparative group formula:

[0060] Compared with the composite preservative formula of Example 1, the only difference is that the following compound is used to replace a key component in the composite preservative, for example:

[0061] Comparison A:

[0062] Compared with the above-mentioned preservatives, the only difference is that the comparative formula A ( ) are replaced by equal weight in Formula 1A; other operations and parameters are the same as in Example 1.

[0063] Contrast B:

[0064] Compared with the above-mentioned preservatives, the only difference is that the comparative formula B ( ) and equal weight are replaced in Formula 2; other operations and parameters are the same as in Example 1.

[0065] Comparison C:

[0066] Compared with the above-mentioned preservatives, the only difference is that the comparative formula C ( ) and other weights are replaced by formula 4; other operations and parameters are the same as those in Example 1.

[0067] Contrast D

[0068] In the composite preservative, Formula 4 is not added, and the remaining ingredients and proportions are the same as in Example 1.

[0069] The composite preservative was diluted with water solvent to obtain a preservative solution with a solute concentration of 13.5 wt.%.

[0070] Application Objects:

[0071] Fresh pork tenderloin (pH 5.8-6.2, initial colony count 10³ CFU / g).

[0072] Treatment method:

[0073] Meat pieces (100 g / piece) were soaked in a preservative solution (4°C) for 10 minutes;

[0074] After draining, the mixture was sealed with plastic wrap and stored at 4°C. The test results on the 16th day of storage are shown in Table 1.

[0075]

[0076] It can be seen from Example 1 and the comparative groups that the formulation of the present invention can surprisingly and significantly inhibit bacterial colonies, avoid problems such as browning and juice loss, and achieve excellent preservation effects.

[0077] Example 2

[0078] Compared with Example 1, the only difference is that the concentration of each component in the fresh-keeping solution is changed (specific proportions are shown in Table 2). Other operations and parameters are the same as those in Example 1. The results are shown in Table 2.

[0079]

[0080] It can be seen from Examples 1 and 2 that the combination preservative of the present invention can achieve a preservation effect that meets the national standard requirements at different ratios. In particular, when the ratio of Formula 1, Formula 2, Formula 3 and Formula 4 is controlled within 5:5:2:1.5~2, a better effect can be obtained.

[0081] Example 3

[0082] Compared with Example 1, the only difference is that the fresh-keeping immersion is under negative pressure, wherein the negative pressure is -0.06 MPa. The test results are shown in Table 3;

[0083]

[0084] It can be seen from Examples 1 and 3 that the combination of negative pressure and the preservative of the present invention can further synergize and enhance the meat preservation effect.

[0085] Example 4

[0086] Target: Chicken breast (initial pH 6.0-6.4)

[0087] Formula: Same as Example 1

[0088] Treatment: Spray the preservative (50 mL of a 5% solution per kg of meat), wrap the meat in plastic wrap, and store in a refrigerator at 4°C. Test results are shown in Table 4.

[0089]

[0090] The above examples all demonstrate the synergistic effects of the composite bioactive ingredients, demonstrating significant effectiveness in inhibiting biofilm formation of meat spoilage bacteria, delaying lipid oxidation, and maintaining the color stability of myoglobin, achieving a 1+1 greater than or equal to 2 effect in extending the storage life of meat products. The above examples are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Any simple modifications, changes, and equivalent exchanges made to the above examples based on the technical essence of the present invention remain within the scope of protection of the technical solutions of the present invention.

Claims

1. A composite preservative for meat, 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 methyl 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 for meat 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 the formula.

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

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 kept fresh includes at least one of pork, chicken, beef and fish.

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