Processing method for improving goose meat quality through combination of low-temperature plasma and enzyme

Abstract

The invention discloses a processing method for improving goose meat quality through combination of low-temperature plasma and enzyme, which comprises the following steps: carrying out vacuum rolling pretreatment on goose meat by using a papain solution, then putting the goose meat in a low-temperature plasma device at 15-18 DEG C for tenderization synergistic treatment, and after tenderization, carrying out ultrasonic low-temperature marinating for 45-60 minutes, the nutritional quality of goose meat products is effectively improved. According to the method, low-temperature plasma and enzyme are combined for synergistic treatment before the goose meat is marinated, and after low-temperature plasma treatment, the binding capacity of the enzyme and a substrate can be changed, the hydrolysis capacity of the enzyme can be enhanced, so that the tenderization time can be saved in production, the tenderization effect of the goose meat is improved, the chewiness is obviously improved, and the goose meat is tender and smoother in mouth feel; moreover, the loss of nutritional ingredients caused by oxidation of the goose meat can be effectively prevented, the water-retaining quality effect of the goose meat is improved, and the comprehensive commodity value of goose meat products is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of meat product processing, in particular to a processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes. Background Art

[0002] In China, meat geese are a kind of poultry with a long breeding history. The current annual output is about 1 billion, accounting for more than 90% of the world's total output. Compared with other traditional poultry, goose meat is characterized by high protein, low fat, and low cholesterol, and its nutrition is higher and more balanced. However, due to the long breeding cycle and dense meat quality of meat geese themselves, their edible quality and commercial value are greatly restricted. Compared with other poultry meats such as duck meat and chicken meat, the muscle fibers of goose meat are thicker. Especially for the meat of old-age geese, it is even rougher, with poor tenderness and is not easy to chew. Therefore, how to improve the tenderness of goose meat has become the key to improving the edible quality of goose meat and has great significance for the overall development of the goose meat processing industry.

[0003] In the traditional goose meat braising and processing process, in order to solve the characteristics of long breeding cycle and dense meat quality of meat geese themselves, the temperature in the traditional braising and processing process reaches 100°C, and the time is at least 1.5 - 3 hours. With the extension of the braising time, although the meat tenderness has been improved to some extent, a series of problems such as poor water retention of goose meat, loss and oxidation of protein substances have occurred, resulting in the tissue structure of goose meat becoming very tight, with a hard texture and being prone to flavor and nutritional fission. Therefore, it seriously restricts the quality and market acceptance of goose meat products. Therefore, under the new processing method, how to control the oxidation problem of goose meat is one of the important parts of improving the quality of goose meat and has great significance for the development of the goose meat processing industry.

[0004] The ultrasonic combined with low-temperature braising technology is a new processing method that has been popular in recent years. By alternately applying the instantaneous high-pressure and low-pressure oscillation effects of ultrasonic waves to the marinade, the cell walls on the meat surface are broken, and the marinade penetrates into the goose meat more quickly and evenly, thus achieving a better taste and nutritional effect. It is a processing method that cooks by precisely controlling the heating temperature and time, which not only reduces the loss of goose meat protein nutrition less, but also makes the overall product smoother and more delicious.

[0005] The traditional and commonly used tenderization methods mainly include chemical tenderization method, physical tenderization method, and biological tenderization method. Enzymatic tenderization in the biological method is a widely used method. Although it can improve the tenderness of meat products to a certain extent, it can also inhibit the growth of pathogenic bacteria, and helps to improve the digestibility of meat products and the flavor. However, there are certain limitations in tenderization by a single method. Since the main characteristic of single enzymatic hydrolysis is mild conditions and the processing time required is relatively long, it is impossible to quickly and efficiently achieve the overall effect of internal tenderization. Therefore, it is urgent to develop a new and efficient enzymatic tenderization technology that can also effectively prevent protein oxidation during the processing of goose meat, which is of great significance for promoting the development of the goose meat processing industry chain in China.

[0006] Comparison of enzymatic tenderization cases: From the patent with publication number CN103766941A - A fully natural tenderizer for goose meat products and its preparation method, the tenderization effect and mechanism of using 4% papain on meat products are not clear; while in the technology of CN116439357A - A pickling and processing method for aquatic products, radio frequency discharge is used to release plasma to treat tilapia fish meat during pickling, which mainly significantly inhibits the growth of microorganisms in aquatic products, significantly inhibits the increase of TVB-N, POV, and AV values, and maintains good sensory quality, but the regulation mechanism of how to inhibit product oxidation has not been explored. It is found that the existing tenderization methods in the above technologies are not very efficient in preventing the oxidation of goose meat products during the production and processing of Cantonese style marinated goose products, and do not achieve the overall tenderization effect on goose meat processing, making it difficult to be applied in the actual industrial production of old - age goose products. To ensure the quality of food, non - thermal processing technology has emerged. It can not only shorten the processing time, save production energy, but also reduce the generation of oxidation during processing. Plasma mainly generates ultraviolet rays, active substances (such as reactive oxygen species, reactive nitrogen species, hydroxyl free radicals, and ions) during the ionization process. These substances will cause etching and cross - linking of biological macromolecules through radiation / modification, or modify the surface structure and functional groups of the main nutritional components of food such as proteins, changing the component structure, and can effectively retain the nutrition and protein characteristics of food. However, whether this technology can be applied to aspects such as the quality improvement of goose meat processing, and whether the plasma processing technology can change the binding ability between enzymes and substrates to synergistically enhance the hydrolysis effect of enzymes are not clear yet. Moreover, there are few reports on how to effectively coordinate the treatment of meat products with low - temperature plasma and papain to produce tenderization and anti - oxidation effects.

[0007] In summary, how to effectively improve the tenderness of goose meat while preventing oxidation problems during the thermal processing of goose meat will be a technical problem in goose meat processing, and there is an urgent practical production application demand in the goose meat industry chain. Summary of the Invention

[0008] The object of the present invention is to overcome the defects of the above-mentioned prior art, and to provide a processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes. This processing method can improve the tenderness of goose meat and prevent the loss of nutrients and moisture due to oxidation during the hot processing of goose meat.

[0009] In order to achieve the above object, the technical solution of the present invention is as follows:

[0010] A processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes. This processing method uses papain solution to vacuum tumble the goose meat, and then places the goose meat in a low-temperature plasma environment at 15-18 °C for tenderization, and then performs marinating after tenderization.

[0011] Furthermore, the mass-volume ratio of the papain solution is 0.06-0.10%, the pH is 5.0-7.0, and the mass-volume ratio of the goose meat to the papain solution is 1:10-15.

[0012] Furthermore, the enzyme activity of papain is 5000-8000 μ / g.

[0013] Furthermore, the pH of the papain solution is adjusted using hydrochloric acid or sodium bicarbonate solution.

[0014] Furthermore, during vacuum tumbling, the temperature is 0-4 °C, the vacuum degree is 0.02-0.10 MPa, the rotation speed is 10-30 r / min, and the time is 20-100 min.

[0015] Furthermore, when tenderizing in a low-temperature plasma environment, the working temperature is 15-18 °C, the voltage is 35-95 kV, the frequency is 50-140 Hz, and the time is 2-5 min.

[0016] Furthermore, after tenderization with low-temperature plasma, secondary vacuum tumbling is performed first and then marinating. The marinating time of the goose meat is 45-60 min. After marinating, it is cooled to room temperature, and then packaged and sterilized.

[0017] Furthermore, the sterilization uses low-temperature plasma sterilization. Under the low-temperature condition of 3-5 °C, the discharge duration is 2-7 min, the discharge interval time is 10-15 s, the number of high-voltage discharges is 10-15 times, and the voltage is 30-170 kV.

[0018] The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes provided by the present invention specifically includes the following steps:

[0019] Pretreatment step: Using fresh goose meat as raw material, cleaning it thoroughly to remove the miscellaneous hairs, fat and fascia on the surface, and obtaining clean fresh goose meat;

[0020] Enzyme treatment step: Put the clean fresh goose meat into a vacuum tumbler, add papain solution to the vacuum tumbler, and perform vacuum tumbling for 20 - 100 min. The vacuum degree is 0.02 - 0.10 MPa, the rotation speed is 10 - 30 r / min, and the temperature is 0 - 4 °C. The papain solution is added according to the mass - volume ratio of 1:10 - 15 with respect to the goose meat. The enzyme activity of papain is 5000 - 8000 μ / g, the mass - volume ratio of the papain solution is 0.06 - 0.10%, and the pH is 5.0 - 7.0;

[0021] Low - temperature plasma tenderization step: Put the enzyme - treated goose meat into a low - temperature plasma reaction device. The working gas is air, the working temperature is 15 - 18 °C, the voltage is 35 - 95 kV, the frequency is 50 - 140 Hz, and the treatment time is 2 - 5 min;

[0022] Braised step: Wash the tenderized goose meat to remove the residual papain, and then perform ultrasonic low - temperature braising. The frequency of the ultrasonic wave is 25 - 35 kHz, the ultrasonic power is 180 - 250 W, the temperature is 55 - 70 °C, and the braising time is 45 - 60 min;

[0023] After braising, first cool to room temperature, and then package and sterilize.

[0024] Furthermore, the goose meat after low - temperature plasma tenderization is first subjected to secondary vacuum tumbling and then braised under ultrasonic low - temperature conditions.

[0025] Compared with the prior art, the beneficial effects of the present invention are:

[0026] Before braising the goose meat, the present invention adopts the combined treatment of low - temperature plasma and enzyme. After low - temperature plasma treatment, the binding ability between the enzyme and the substrate can be changed, the hydrolysis ability of the enzyme can be enhanced, the tenderization effect of the goose meat can be improved, the chewiness is significantly improved, the taste is smoother, and at the same time, the loss of the nutritional components of the goose meat (especially carbonyl and free sulfhydryl groups) can be effectively prevented, and the water - holding capacity of the goose meat is improved.

[0027] During the high-temperature cooking and marinating processes of goose meat, protein oxidation occurs. Carbonyl is used as a marker to evaluate protein oxidation. The higher the content after the oxidation of sulfhydryl groups, the greater the degree of protein oxidation. The present invention uses low-temperature plasma combined with enzymes for synergistic treatment, which can block the chain reaction of protein carbonyl groups and enhance the ability to scavenge hydroxyl radicals. Sulfhydryl groups are crucial for maintaining the spatial structure stability of myofibrillar proteins and are indispensable for the realization of various protein functions. The content of free sulfhydryl groups exposed by proteins under heat processing conditions increases, and the higher the content, the greater the degree of oxidation. Papain reacts with low-temperature plasma to produce non-oxygen free radicals and reactive oxygen groups, and the degradation of papain makes it easier for the two to combine, thus promoting the reduction of sulfhydrylation. Therefore, the combined treatment of low-temperature plasma and enzymes can reduce protein oxidation in goose meat products and maintain good sensory quality. After testing, the shear force of goose meat treated by the combined method of low-temperature plasma and enzymes is reduced by 30.37% compared with that treated by the enzyme method alone, which is beneficial to saving 54.3% of the tenderizing time in production and improving the comprehensive commercial value of goose meat products.

[0028] This invention patent adopts ultrasonic combined with low-temperature marinating technology, which not only solves the problems that in the traditional high-temperature marinating process, moisture and protein loss of beef are likely to occur, the muscle fibers of the product shrink, the tissue structure in goose meat becomes tighter, and the taste becomes harder, but also effectively controls the risk of flavor and nutrition deterioration and technical problems; Ultrasonic is a meat product pretreatment processing technology with excellent practicability. The cavitation effect generated during its transmission will affect the texture and structure of meat and play a role in improving the meat quality; Compared with traditional high-temperature heating, this method can achieve uniform heat transfer, more effectively maintain the moisture, color, and tenderness of meat, and make the meat have a more juicy and tender structure. Brief Description of the Drawings

[0029] Figure 1 It is the process flow chart of a processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to the present invention;

[0030] Figure 2 It is the electron microscope image of goose meat protein in a processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to the present invention; Among them, A to C are the scanning electron microscope images of goose meat processed in Comparative Example 1-3; F to H are the scanning electron microscope images of goose meat processed in Example 1-3; D is the scanning electron microscope image of goose meat processed in Comparative Example 4, and E is the scanning electron microscope image of goose meat processed in Comparative Example 5. Detailed Description of the Invention

[0031] The following further elaborates in detail on a processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to the present invention with reference to the drawings.

[0032] A processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes. In this processing method, papain solution is used to vacuum tumble the goose meat, and then the goose meat is placed in a low-temperature plasma environment for tenderization, and after tenderization, it is braised.

[0033] In the prior art, goose meat is braised at high temperature to form a special flavor. During the high-temperature cooking process, the protein of the goose meat will be oxidized, resulting in the loss of nutrients. At the same time, the water retention property is poor and the taste is bad.

[0034] Enzymatic tenderization is a relatively common tenderization method, which can change the protein structure in meat to a certain extent, making it softer and smoother. In addition, enzymatic tenderization also has the effect of inhibiting pathogenic bacteria. It can effectively inhibit the growth and reproduction of pathogenic bacteria by destroying their cell walls or cell membranes. At the same time, enzymatic tenderization can also improve the digestibility and flavor of meat. Through the action of enzymes, the proteins and other nutrients in meat are more easily digested and absorbed by the human body, greatly improving the nutritional value of meat, and also making meat produce more abundant flavor substances, thus enhancing the taste and flavor of meat products. Papain is a cysteine protease certified internationally for use in food processing. It has the ability to hydrolyze proteins and can therefore play a tenderizing role in the treatment of food raw materials. Papain has extensive proteolytic activity within a relatively wide pH range (5.0 - 8.0), with an isoelectric point (pI) of 8.75. The most suitable temperature is 55 - 65 °C (generally 10 - 85 °C is acceptable), and it has strong heat resistance and will not be completely inactivated at 90 °C. However, single enzymatic tenderization still fails to achieve a satisfactory improvement in the tenderness, water retention property, and nutritional value of goose meat.

[0035] Low-temperature plasma technology is commonly used for sterilization in the food field, that is, using the sterilization effects of charged particles, reactive oxygen, reactive nitrogen, excited O2 and N2, and ultraviolet rays in low-temperature plasma to kill the bacteria attached to the surface of food. The inventor has found through research that before braising goose meat, treatment with low-temperature plasma can protect proteins from denaturation during the cooking process. After treatment with 15 - 18 °C low-temperature plasma, the binding ability between the enzyme and the substrate can be changed, enhancing the hydrolysis ability of the enzyme, so that the combination of low-temperature plasma and enzyme treatment can protect the original protein nutrients of goose meat from being damaged, improve the tenderization effect of goose meat, significantly improve the chewiness of goose meat, make the taste of goose meat smoother, and improve the functional nutritional quality of goose meat protein.

[0036] In this embodiment, the mass-volume ratio of the papain solution is 0.06 - 0.10%, the pH is 5.0 - 7.0, the enzyme activity is 5000 - 8000 μ / g, and the mass-volume ratio of the goose meat to the papain solution is 1:10 - 15. The pH of the papain solution can be adjusted using hydrochloric acid or sodium bicarbonate solution.

[0037] In this embodiment, during vacuum tumbling, the temperature is 0 - 4°C, the vacuum degree is 0.02 - 0.10 MPa, the rotation speed is 10 - 30 r / min, and the time is 20 - 100 min.

[0038] In this embodiment, the low-temperature plasma tenderization step is to pack the goose meat after enzyme treatment with a packaging bag and place it in a low-temperature plasma reaction device. After the device starts to work, the working voltage is 30 - 170 kV, the working temperature is 15 - 18°C, the frequency is 50 - 200 Hz, and high-frequency pulsed discharge causes the air in the packaging bag to ionize to generate plasma. Preferably, the frequency is 50 - 140 Hz, continuous discharge or intermittent discharge, and the discharge time is 2 - 5 min.

[0039] After the goose meat is treated with low-temperature plasma combined with papain, the packaging bag is removed and it is put into the brine for marinating. The ultrasonic low-temperature marinating method is adopted, the marinating time is 45 - 60 min, after marinating, it is cooled to room temperature, and then packaged and sterilized. During ultrasonic low-temperature marinating, the frequency of the ultrasonic wave is 25 - 35 kHz, the ultrasonic power is 180 - 250 W, and the temperature is 55 - 70°C. In the sterilization step, preferably, the low-temperature plasma sterilization method is used, that is, the marinated goose meat is put into a low-temperature plasma sterilization device, under the low-temperature condition of 3 - 5°C, the continuous discharge time is 2 - 7 min, the discharge interval time is 10 - 15 s, the high-voltage discharge times are 10 - 15 times, and the voltage is 30 - 170 kV.

[0040] The processing method for improving the quality of goose meat by combining low-temperature plasma and enzyme provided by the present invention specifically includes the following steps:

[0041] S10. Pretreatment step: Using fresh goose meat as raw material, cleaning it thoroughly to remove the miscellaneous hairs, fat, and fascia on the surface to obtain clean fresh goose meat.

[0042] S20. Enzyme treatment step: Put the clean fresh goose meat into a vacuum tumbler, add papain solution to the vacuum tumbler, and perform vacuum tumbling for 20 - 100 min, the vacuum degree is 0.02 - 0.10 MPa, the rotation speed is 10 - 30 r / min, the temperature is 0 - 4°C, and the papain solution is added according to the mass-volume ratio of 1:10 - 15 to the goose meat; the mass-volume ratio of the papain solution is 0.06 - 0.10%, the pH is 5.0 - 7.0, the enzyme activity is 5000 - 8000 μ / g, the mass-volume ratio of the goose meat to the papain solution is 1:10 - 15, and the pH of the papain solution can be adjusted with hydrochloric acid or sodium bicarbonate solution.

[0043] S30. Low-temperature plasma tenderization step: The enzyme-treated goose meat is packaged in a packaging bag and placed in a low-temperature plasma reaction device. After the device starts working, the working temperature is 15 - 18 °C, the working voltage is 30 - 100 kV, the frequency is 50 - 140 Hz, and continuous discharge is carried out for 2 - 5 min.

[0044] S40. Secondary vacuum tumbling: After low-temperature plasma tenderization, remove the packaging bag, and put the goose meat into a vacuum tumbling machine for secondary tumbling treatment for 40 - 60 min.

[0045] S50. Braising step: The goose meat after secondary vacuum tumbling is washed to remove the residual papain, and then ultrasonic low-temperature braising is adopted. The frequency of the ultrasonic wave is 25 - 35 kHz, the power is 180 - 250 W, the temperature is 55 - 70 °C, and the braising time is 45 - 60 min.

[0046] S60. After braising, first cool to room temperature, and then package and sterilize.

[0047] Example 1

[0048] A processing method for improving the quality of goose meat by combining low-temperature plasma and enzyme, comprising the following steps:

[0049] S10. Pretreatment step: Using fresh goose meat as raw material, wash it clean, remove the miscellaneous hairs, fat and fascia on the surface to obtain clean fresh goose meat.

[0050] S20. Enzyme treatment step:

[0051] S21. Prepare papain solution: Take papain with an enzyme activity of 5000 - 8000 μ / g and make it up to volume in a volumetric flask to prepare a papain solution with a mass-volume ratio of 0.08% (for example: 0.4 g of papain is dissolved in 500 ml of water), and then stir for 5 min under water bath.

[0052] S22. Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, then drip sodium bicarbonate solution until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, then drip hydrochloric acid solution until the pH value is lower than 7.0 and greater than 5.0.

[0053] S23. Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add the papain solution to the vacuum tumbling machine, carry out vacuum tumbling for 40 - 60 min, the vacuum degree is 0.02 - 0.10 MPa, the rotation speed is 10 - 30 r / min, the temperature is 0 - 4 °C, and the papain solution is added in a ratio of 1:10 - 15 by mass-volume ratio to the goose meat.

[0054] S30. Low-temperature plasma tenderization step: The goose meat after enzyme treatment is packaged in a packaging bag and then placed in a low-temperature plasma reaction device. After the device starts to work, the working temperature is 15 - 18°C, the working voltage is 35 kV, the working frequency is 100 Hz, and continuous high-frequency pulsed discharge treatment is carried out for 120 s.

[0055] S40. Secondary vacuum tumbling: The goose meat after low-temperature plasma tenderization is taken out of the packaging bag and put into a vacuum tumbling machine for secondary tumbling treatment for 40 - 60 min.

[0056] S50. Brine-cooking step: The goose meat after secondary vacuum tumbling is washed to remove the residual papain, and then ultrasonic low-temperature brine-cooking is carried out. The frequency of the ultrasonic wave is 28 kHz, the power is 200 W, the brine-cooking temperature is 60°C, and the brine-cooking time is 45 - 60 min.

[0057] S60. After brine-cooking, it is first cooled to room temperature, then packaged, and then put into a low-temperature plasma sterilization device. Under the low-temperature condition of 3 - 5°C, intermittent discharge sterilization is carried out. The discharge time is 2 - 7 min, the discharge interval time is 10 - 15 s, the number of high-voltage discharges is 10 - 15 times, and the voltage is 30 - 60 kV.

[0058] Example 2

[0059] A processing method for improving the quality of goose meat by combining low-temperature plasma and enzyme, comprising the following steps:

[0060] S10. Pretreatment step: Using fresh goose meat as raw material, cleaning it thoroughly to remove the miscellaneous hairs, fat and fascia on the surface to obtain clean fresh goose meat.

[0061] S20. Enzyme treatment step:

[0062] S21. Prepare papain solution: Take papain with an enzyme activity of 5000 - 8000 μ / g and make it up to volume in a volumetric flask to prepare a papain solution with a mass-volume ratio of 0.08%, and stir it in a water bath for 5 min;

[0063] S22. Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, then drip sodium bicarbonate solution until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, then drip hydrochloric acid solution until the pH value is lower than 7.0 and greater than 5.0;

[0064] S23. Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add the papain solution to the vacuum tumbling machine, carry out vacuum tumbling for 20 - 40 min, the vacuum degree is 0.02 - 0.10 MPa, the rotation speed is 10 - 30 r / min, the temperature is 0 - 4°C, and the papain solution is added according to the mass-volume ratio of 1:10 - 15 to the goose meat.

[0065] S30, Low-temperature plasma tenderization step: After the enzyme-treated goose meat is packed in a packaging bag, it is placed in a low-temperature plasma reaction device. After the device starts to work, the working temperature is 15 - 18 °C, the working voltage is 65 kV, the working frequency is 100 Hz, and continuous high-frequency pulsed discharge treatment is carried out for 120 s.

[0066] S40, Secondary vacuum tumbling: The packaging bag of the goose meat after low-temperature plasma tenderization is removed and put into a vacuum tumbling machine for secondary tumbling treatment for 40 - 60 min.

[0067] S50, Marinating step: The goose meat after secondary vacuum tumbling is washed to remove the residual papain, and then ultrasonic low-temperature marinating is carried out. The frequency of the ultrasonic wave is 28 kHz, the power is 200 W, the marinating temperature is 55 °C, and marinating is carried out for 40 - 60 min.

[0068] S60, After marinating, it is first cooled to room temperature, then packaged, and then put into a low-temperature plasma sterilization device. Under the low-temperature condition of 3 - 5 °C, intermittent discharge sterilization is carried out. The discharge time is 2 - 7 min, the discharge interval time is 10 - 15 s, and the number of high-voltage discharges is 10 - 15 times, and the voltage is 70 - 100 kV.

[0069] Example 3

[0070] A processing method for improving the quality of goose meat by combining low-temperature plasma and enzyme, comprising the following steps:

[0071] S10, Pretreatment step: Using fresh goose meat as raw material, cleaning it thoroughly to remove the miscellaneous hairs, fat and fascia on the surface to obtain clean fresh goose meat.

[0072] S20, Enzyme treatment step:

[0073] S21, Prepare papain solution: Take papain with an enzyme activity of 5000 - 8000 μ / g and make a constant volume in a volumetric flask. After configuring it into a papain solution with a mass volume of 0.08%, stir it in a water bath for 5 min;

[0074] S22, Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, then drip sodium bicarbonate solution until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, then drip hydrochloric acid solution until the pH value is lower than 7.0 and greater than 5.0;

[0075] S23, Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add papain solution to the vacuum tumbling machine, tumble under vacuum for 80 - 100 min, with a vacuum degree of 0.02 - 0.10 MPa, a rotation speed of 10 - 30 r / min, and a temperature of 0 - 4 °C. The papain solution is added according to the mass - volume ratio of 1:10 - 15 to the goose meat.

[0076] S30, Low - temperature plasma tenderization step: After enzyme treatment, pack the goose meat in a packaging bag and put it into a low - temperature plasma reaction device. After the device starts to work, the working temperature is 15 - 18 °C, the working voltage is 95 kV, the working frequency is 100 Hz, and continuous high - frequency pulsed discharge treatment is carried out for 120 s.

[0077] S40, Secondary vacuum tumbling: Remove the packaging bag from the goose meat after low - temperature plasma tenderization and put it into a vacuum tumbling machine for secondary tumbling treatment for 40 - 60 min.

[0078] S50, Braising step: Wash the goose meat after secondary vacuum tumbling to remove the residual papain, and then carry out ultrasonic low - temperature braising. The frequency of the ultrasonic wave is 28 kHz, the power is 200 W, the braising temperature is 50 °C, and the braising time is 45 - 60 min.

[0079] S60, After braising, first cool to room temperature, then package, and then put it into a low - temperature plasma sterilization device. Under the low - temperature condition of 3 - 5 °C, carry out intermittent discharge sterilization. The discharge time is 2 - 7 min, the discharge interval time is 10 - 15 s, the number of high - voltage discharges is 10 - 15 times, and the voltage is 100 - 130 kV.

[0080] Example 4

[0081] A processing method for improving the quality of goose meat by combining low - temperature plasma and enzymes, comprising the following steps:

[0082] S10, Pretreatment step: Using fresh goose meat as raw material, wash it clean, remove the miscellaneous hairs, fat and fascia on the surface to obtain clean fresh goose meat.

[0083] S20, Enzyme treatment step:

[0084] S21, Prepare papain solution: Take papain with an enzyme activity of 5000 - 8000 μ / g and make a constant volume in a volumetric flask to prepare a papain solution with a mass - volume of 0.08%, and stir it in a water bath for 5 min;

[0085] S22, Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, then drip sodium bicarbonate solution until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, then drip hydrochloric acid solution until the pH value is lower than 7.0 and greater than 5.0;

[0086] S23. Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add papain solution to the vacuum tumbling machine, conduct vacuum tumbling for 40 - 60 min, with a vacuum degree of 0.02 - 0.10 MPa, a rotation speed of 10 - 30 r / min, and a temperature of 0 - 4 °C. The papain solution is added according to the mass - volume ratio of 1:10 - 15 to the goose meat.

[0087] S30. Low - temperature plasma tenderization step: Pack the goose meat after enzyme treatment with packaging bags and put it into a low - temperature plasma reaction device. After the device starts to work, the working temperature is 15 - 18 °C, the working voltage is 65 kV, the working frequency is 100 Hz, and continuous high - frequency pulsed discharge treatment is carried out for 120 s.

[0088] S40. Braising step: After low - temperature plasma tenderization, remove the packaging bags and conduct ultrasonic low - temperature braising. The frequency of the ultrasonic wave is 25 - 35 kHz, the power is 180 - 250 W, the temperature is 55 - 70 °C, and the braising time is 45 - 60 min.

[0089] S50. After braising, first cool to room temperature, then package, and then put it into a low - temperature plasma sterilization device. Under the low - temperature condition of 3 - 5 °C, conduct intermittent discharge sterilization. The discharge time is 2 - 7 min, the discharge interval time is 10 - 15 s, and the number of high - voltage discharges is 10 - 15 times, with a voltage of 70 - 100 kV.

[0090] Example 5

[0091] A processing method for improving the quality of goose meat by combining low - temperature plasma and enzymes, comprising the following steps:

[0092] S10. Pretreatment step: Using fresh goose meat as raw material, clean it, remove the miscellaneous hairs, fat, and fascia on the surface to obtain clean fresh goose meat.

[0093] S20. Enzyme treatment step:

[0094] S21. Prepare papain solution: Take papain with an enzyme activity of 8000 μ / g and make a constant volume in a volumetric flask to prepare a papain solution with a mass - volume of 0.10%, and stir it in a water bath for 5 min;

[0095] S22. Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, then drip sodium bicarbonate solution until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, then drip hydrochloric acid solution until the pH value is lower than 7.0 and greater than 5.0;

[0096] S23. Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add papain solution to the vacuum tumbling machine, tumble under vacuum for 40 - 60 min, with a vacuum degree of 0.02 - 0.10 MPa, a rotation speed of 10 - 30 r / min, and a temperature of 0 - 4 °C. The papain solution is added in a ratio of 1:10 - 15 (mass - volume ratio) to the goose meat.

[0097] S30. Low - temperature plasma tenderization step: Pack the enzyme - treated goose meat in a packaging bag and put it into a low - temperature plasma reaction device. After the device starts working, the working temperature is 15 - 18 °C, the working voltage is 65 kV, the working frequency is 100 Hz, and continuous high - frequency pulsed discharge treatment is carried out for 300 s.

[0098] S40. Secondary vacuum tumbling: Remove the packaging bag from the goose meat tenderized by low - temperature plasma and put it into a vacuum tumbling machine for secondary tumbling treatment for 40 - 60 min.

[0099] S50. Braising step: Wash the goose meat after secondary vacuum tumbling to remove the residual papain, and then carry out ultrasonic low - temperature braising. The frequency of the ultrasonic wave is 28 kHz, the power is 200 W, and under the condition of a braising temperature of 65 °C, braise for 45 - 60 min.

[0100] S60. After braising, first cool to room temperature, then package, and then put it into a low - temperature plasma sterilization device. Under the low - temperature condition of 3 - 5 °C, carry out intermittent discharge sterilization, with a discharge time of 2 - 7 min, a discharge interval time of 10 - 15 s, and a high - voltage discharge frequency of 10 - 15 times, and a voltage of 120 - 150 kV.

[0101] Example 6

[0102] A processing method for improving the quality of goose meat by combining low - temperature plasma and enzymes, comprising the following steps:

[0103] S10. Pretreatment step: Using fresh goose meat as raw material, wash it clean, remove the hair, fat and fascia on the surface to obtain clean fresh goose meat.

[0104] S20. Enzyme treatment step:

[0105] S21. Prepare papain solution: Take papain with an enzyme activity of 8000 μ / g and make up the volume in a volumetric flask to prepare a papain solution with a mass - volume of 0.06%, and stir for 5 min in a water bath;

[0106] S22. Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, then add sodium bicarbonate solution dropwise until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, then add hydrochloric acid solution dropwise until the pH value is lower than 7.0 and greater than 5.0;

[0107] S23. Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add papain solution to the vacuum tumbling machine, and conduct vacuum tumbling for 40 - 60 min, with a vacuum degree of 0.02 - 0.10 MPa, a rotation speed of 10 - 30 r / min, and a temperature of 0 - 4°C. The papain solution is added according to the mass - volume ratio of 1:10 - 15 to the goose meat.

[0108] S30. Low - temperature plasma tenderizing step: Pack the goose meat after enzyme treatment with a packaging bag and put it into a low - temperature plasma reaction device. After the device starts to work, the working temperature is 15 - 18°C, the working voltage is 65 kV, the working frequency is 100 Hz, and continuous high - frequency pulsed discharge treatment is carried out for 200 s.

[0109] S40. Secondary vacuum tumbling: Remove the packaging bag from the goose meat after low - temperature plasma tenderizing and put it into a vacuum tumbling machine for secondary tumbling treatment for 40 - 60 min.

[0110] S50. Braising step: Wash the goose meat after secondary vacuum tumbling to remove the residual papain, and then conduct ultrasonic low - temperature braising. The frequency of the ultrasonic wave is 28 kHz, the power is 200 W, and under the condition of a braising temperature of 60°C, braise for 45 - 60 min.

[0111] S60. After braising, first cool to room temperature, then package, and then put it into a low - temperature plasma sterilization device. Under the low - temperature condition of 3 - 5°C, conduct intermittent discharge sterilization, with a discharge time of 2 - 7 min, a discharge interval time of 10 - 15 s, and the number of high - voltage discharges of 10 - 15 times, and a voltage of 120 - 150 kV.

[0112] Comparative Example 1

[0113] The processing method of goose meat includes the following steps:

[0114] S10. Pretreatment step: Use fresh goose meat as raw material, wash it clean, remove the miscellaneous hairs, fat and fascia on the surface to obtain clean fresh goose meat.

[0115] S20. Enzyme treatment step:

[0116] S21. Prepare papain solution: Take papain with an enzyme activity of 5000 - 8000 μ / g and make a constant volume in a volumetric flask to prepare a papain solution with a mass - volume of 0.08% (for example: 0.4 g of papain is dissolved in 500 ml of water), and then stir for 5 min under water bath.

[0117] S22. Adjust the pH value of the papain solution: Test the pH of the papain. If the pH value is lower than 5.0, add sodium bicarbonate solution dropwise until the pH value is greater than 5.0 and less than 7.0; if the pH value is higher than 7.0, add hydrochloric acid solution dropwise until the pH value is lower than 7.0 and greater than 5.0.

[0118] S23. Vacuum tumbling: Put the clean fresh goose meat into a vacuum tumbling machine, add the papain solution to the vacuum tumbling machine, and perform vacuum tumbling for 40 - 60 min, with a vacuum degree of 0.02 - 0.10 MPa, a rotation speed of 10 - 30 r / min, and a temperature of 0 - 4°C. The papain solution is added according to the mass - volume ratio of 1:10 - 15 with respect to the goose meat.

[0119] S30. Braising step: Wash the goose meat after enzyme treatment to remove the residual papain, and then braise it for 45 - 60 min under the condition of combining ultrasonic waves (frequency 28 kHz, power 200 W) and a low temperature of 60°C.

[0120] S40. After braising, first cool it to room temperature, then package it, and then put it into a low - temperature plasma sterilization device. Under the low - temperature condition of 3 - 5°C, the discharge duration is 2 - 7 min, the discharge interval is 10 - 15 s, the number of high - voltage discharges is 10 - 15 times, and the voltage is 30 - 60 kV.

[0121] Comparative Example 2

[0122] The processing method of goose meat includes the following steps:

[0123] S10. Pretreatment step: Using fresh goose meat as raw material, wash it clean, remove the hair, fat and fascia on the surface to obtain clean fresh goose meat.

[0124] S20. Low - temperature plasma tenderization step: Put the pretreated goose meat into a low - temperature plasma reaction device, with the working temperature at 15 - 18°C, the working voltage at 35 kV, the working frequency at 100 Hz, and perform continuous high - frequency pulsed discharge treatment for 120 s.

[0125] S30. Vacuum tumbling: Put the goose meat after low - temperature plasma tenderization into a vacuum tumbling machine for tumbling treatment for 40 - 60 min.

[0126] S40. Braising step: For the goose meat after vacuum tumbling, use ultrasonic waves (frequency 28 kHz, power 200 W) and combine it with a low temperature of 60°C to braise it for 45 - 60 min.

[0127] S50. After marinating, cool to room temperature first, then package, and then put it into a low-temperature plasma sterilization device. Under the low-temperature condition of 3 - 5°C, the discharge duration is 2 - 7 min, the discharge interval is 10 - 15 s, the number of high-voltage discharges is 10 - 15 times, and the voltage is 30 - 60 kV.

[0128] Comparative Example 3

[0129] A processing method for goose meat, comprising the following steps:

[0130] S10. Pretreatment step: Using fresh goose meat as raw material, wash it clean, remove the hair, fat and fascia on the surface to obtain clean fresh goose meat.

[0131] S20. Marinating: Place the washed goose meat in a marinating solution (brine) and soak and vacuum tumble for 40 - 60 min.

[0132] S30. Marinating: Wash the marinated goose meat to remove the residual marinating solution, and then use ultrasonic waves (frequency 28 kHz, power 200 W) combined with a low temperature of 60°C to marinate for 45 - 60 min.

[0133] S40. After marinating, cool to room temperature first, then package, and then put it into a low-temperature plasma sterilization device. Under the low-temperature condition of 3 - 5°C, the discharge duration is 2 - 7 min, the discharge interval is 10 - 15 s, the number of high-voltage discharges is 10 - 15 times, and the voltage is 30 - 60 kV.

[0134] Comparative Example 4

[0135] The difference from Example 1 is that: in the enzyme treatment, bromelain is used instead of papain.

[0136] Comparative Example 5

[0137] The difference from Example 1 is that: in the enzyme treatment, actinidin is used instead of papain.

[0138] Performance detection:

[0139] Detect the various functional properties of the goose meat processed in Examples 1 - 6 and Comparative Examples 1 - 5, and the results are shown in Table 1 below:

[0140] Table 1 Evaluation of various functional properties of goose meat

[0141]

[0142] It can be seen from the quality inspection results that for the processing method of improving the quality of goose meat by combining low-temperature plasma and enzymes in the present invention, compared with the treatment with enzymes alone, the shear force of goose meat decreased by 30.37%, and the sensory score increased by 10.95%; compared with the treatment with low-temperature plasma alone, the shear force of goose meat decreased by 30.71%, and the sensory score increased by 11.97%.

[0143] (1) Determination of carbonyl content:

[0144] Dilute the MP concentration to 1 mg / mL, react with di-n-hexyl phthalate (DNHP) under acidic conditions, and then precipitate with 20% trichloroacetic acid (TCA). Then, collect the precipitated MP particles and wash them three times with ethanol / ethyl acetate (1:2, v / v) solution. Then dissolve the sample in 6 M guanidine hydrochloride (pH 2.3) and its absorbance at 370 nm.

[0145] (2) Determination of sulfhydryl content:

[0146] Detect the total sulfhydryl content in myofibrillar protein. Add 2.5 mL of Tris-Gly-8 M urea solution (8 M urea, 0.2 M Tris-HCl, 10 mM EDTA, 2% SDS, pH 8.0) to 1 mL of the extracted myofibrillar protein sample solution and mix, vortex for 3 min. Then add 20 μL of Ellman's reagent (0.02 M Tris-HCl, 0.1% DTNB, pH 6.8), control the temperature at 37 °C, water bath for 15 min, and finally detect the absorbance value (412 nm) on a spectrophotometer. The total sulfhydryl content is calculated using a molar extinction coefficient of 13.6×103 L / (mol·cm).

[0147] (3) Determination of water-holding capacity (WHC):

[0148] Weigh about 10 g of the sample. Before centrifugation, blot the surface water of the sample with medium-speed filter paper and completely wrap it with absorbent cotton, then put it into a 50 mL plastic centrifuge tube and centrifuge at 9000×g for 15 min at 4 °C (TGL-16M refrigerated high-speed centrifuge, Hunan Xiangyi Laboratory Instrument Development Co., Ltd.). Record the weights of the sample before and after centrifugation, and calculate the water-holding capacity using the following formula:

[0149] where m0 and m1 represent the weights (g) of the sample before and after centrifugation, respectively. Each test is repeated at least three times.

[0150]

[0151] The compression ratio is 50%, the contact time is 5 s, the measurement mode is automatic, the loading probe type is Auto-5G, and the data acquisition rate is 200 pps.

[0152] (4) Determination of shear force:

[0153] Place the sample in a cooking bag, cook it in a water bath at 85 °C until the central temperature reaches 75 °C, then take it out, cool it to room temperature, and dry the surface moisture with absorbent paper. Use a circular sampler to take samples parallel to the muscle fiber direction with a length of not less than 25 mm, and use a muscle tenderness tester (C-LM4) to measure the shear force. Each group should be measured at least three times.

[0154] (5) Sensory evaluation:

[0155] Select a ten-person sensory evaluation panel that has received systematic training for sensory evaluation. The quality of goose meat is evaluated from four aspects: color, texture, smell, and shape. Finally, calculate the average value and the comprehensive score of each treatment.

[0156] Table 2 Sensory scoring criteria

[0157]

[0158] According to the disclosure and teaching of the above specification, those skilled in the art to which the present invention pertains can also make changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should also fall within the protection scope of the claims of the present invention. In addition, although some specific terms are used in this specification, these terms are only for convenience of description and do not constitute any limitation to the present invention.

Claims

1. A processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes, characterized in that: The goose meat is pretreated by vacuum tumbling with papain solution, and then the goose meat is tenderized in a low-temperature plasma environment at 15-18°C, and then marinated after tenderization.

2. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 1, characterized in that: The mass-volume ratio of the papain solution is 0.06-0.10%, the pH is 5.0-7.0, and the mass-volume ratio of the goose meat to the papain solution is 1:10-15.

3. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 2, characterized in that: The enzyme activity of papain is 5000-8000 μ / g.

4. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 2, characterized in that: The pH of the papain solution is adjusted with hydrochloric acid or sodium bicarbonate solution.

5. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 1, characterized in that: During vacuum tumbling, the temperature is 0-4°C, the vacuum degree is 0.02-0.10 MPa, the rotation speed is 10-30 r / min, and the time is 20-100 min.

6. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 1, characterized in that: When tenderizing in a low-temperature plasma environment, the working temperature is 15-18°C, the voltage is 35-95 kV, the frequency is 50-140 Hz, and the time is 2-5 min.

7. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 1, characterized in that: After tenderizing with low-temperature plasma, secondary vacuum tumbling is carried out first and then marinating. The marinating time of the goose meat is 45-60 min. After marinating, it is cooled to room temperature, and then packaged and sterilized.

8. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 7, characterized in that: The sterilization adopts the low-temperature plasma sterilization method. Under the low-temperature condition of 3-5°C, the discharge duration is 2-7 min, the discharge interval time is 10-15 s, the number of high-voltage discharges is 10-15 times, and the voltage is 30-170 kV.

9. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 1, characterized in that, It includes the following steps: Pretreatment step: Using fresh goose meat as raw material, cleaning it thoroughly to remove the miscellaneous hairs, fats and fascias on the surface to obtain clean fresh goose meat; Enzyme treatment step: Putting the clean fresh goose meat into a vacuum tumbling machine, adding papain solution to the vacuum tumbling machine, tumbling under vacuum for 20-100 min, the vacuum degree is 0.02-0.10 MPa, the rotation speed is 10-30 r / min, the temperature is 0-4°C, and the papain solution is added according to the mass-volume ratio of 1:10-15 to the goose meat. The enzyme activity of papain is 5000-8000 μ / g, the mass-volume ratio of the papain solution is 0.06-0.10%, and the pH is 5.0-7.0; Low-temperature plasma tenderization step: Putting the goose meat after enzyme treatment into a low-temperature plasma reaction device, the working gas is air, the working temperature is 15-18°C, the voltage is 35-95 kV, the frequency is 50-140 Hz, and treating for 2-5 min; Marinating step: Cleaning the tenderized goose meat to remove the residual papain, and then carrying out ultrasonic low-temperature marinating. The frequency of the ultrasonic wave is 25-35 kHz, the ultrasonic power is 180-250 W, the temperature is 55-70°C, and marinating for 45-60 min; After marinating, it is first cooled to room temperature, and then packaged and sterilized.

10. The processing method for improving the quality of goose meat by combining low-temperature plasma and enzymes according to claim 9, characterized in that: The goose meat after tenderizing with low-temperature plasma is first subjected to secondary vacuum tumbling and then marinated.

Images