Preparation method of quick-frozen pork product based on edible mushrooms

Abstract

The invention provides a preparation method of a quick-frozen pork product based on edible mushrooms, and the method comprises the following steps: S1, preparation of edible mushroom powder: washing fresh edible mushrooms, cutting, and drying at 50 DEG C until the weight is constant; crushing the dried edible mushrooms by using a wall breaking machine, and sieving by using a 100-mesh sieve to obtain edible mushroom powder with consistent particle size; s2, preparation of quick-frozen pork products: removing adipose tissues and fascia of pork, and performing cutting and crushing to obtain minced pork; adding the edible mushroom powder into the minced pork, uniformly mixing, then adding the table salt, the five spice powder and the water, uniformly stirring, and shaping in a mold at the temperature of 4-10 DEG C, so as to prepare the quick-frozen pork product. According to the present invention, the edible fungi are adopted as the natural substance, and are added into the pork product, such that the quality and the anti-oxidation effect of the pork product can be improved, the biological fresh-keeping technical process can be simplified, and the reference value is provided for the application of the natural antioxidant in the food industry.

Description

Technical Field

[0001] The present invention belongs to the technical field of food preservation, and particularly relates to a preparation method of quick-frozen pork products based on edible fungi. Background Art

[0002] The frozen storage and preservation technology of meat and meat products is a preservation method that cools meat products to below -18°C for storage. Low temperature will cause the water in the muscle to freeze, resulting in a decrease in water activity (AW), inactivation of enzyme activity, and a reduction in the rate of chemical reactions in the muscle; at the same time, low temperature will inhibit the vital activities of microorganisms and delay the spoilage of meat products; however, the formed ice crystals have a greater impact on the quality of meat after thawing (such as water holding capacity, color, etc.), and this loss cannot be eliminated.

[0003] In the current meat product preservation technologies, chemical preservation technology, irradiation preservation technology, ultra-high pressure preservation technology, and coating preservation technology mainly target chilled fresh meat (0 - 4°C); modified atmosphere packaging preservation technology delays food spoilage by adjusting and controlling the gas components in the environment where the food is located, thereby destroying or changing the conditions for microorganisms to survive and reproduce. However, single modified atmosphere packaging cannot achieve a good preservation effect on chilled fresh meat and needs to be used in cooperation with other technologies. Determining factors such as the composition ratio of the mixed gas, packaging materials, and storage temperature during the modified atmosphere process will affect the preservation effect of meat products; improper use of chemical preservatives in chemical preservation technology will pose certain safety hazards; irradiation preservation technology has an adverse impact on the sensory properties of high-protein and high-fat foods; ultra-high pressure preservation technology often causes a relatively serious change in the color of meat; coating preservation technology reduces the contact between meat and the outside air, preventing fat oxidation rancidity and color change of meat, thus maintaining the freshness of meat for a certain period of time. Compared with other packaging technologies, edible coatings can be eaten together with meat, reducing packaging costs. Although they have advantages such as safety, environmental protection, and simple operation, at present, the application of edible coatings in meat preservation is less. How to break through the bottleneck problems of industry, academia, and research, prepare coatings with good preservation effects and put them into industrial production is an urgent problem to be solved.

[0004] Biological preservation technology can greatly maintain the freshness of pork products through quick freezing, effectively inhibit the degree of deterioration of pork products during frozen storage, has low processing costs, and the characteristics of biological preservatives can also add flavor to pork products. Prepared pork products can reduce the degree of deterioration of frozen pork products by adding beneficial ingredients (such as polyphenols, polysaccharide extracts, etc.). However, the existing extraction technologies have problems such as complex extraction processes and high production costs. The market urgently needs to develop natural food additive ingredients to simplify biological preservation technology. Therefore, the application of edible fungi in meat products has great prospects, but there is little research at present. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a preparation method of quick-frozen pork products based on edible fungi in view of the deficiencies of the above-mentioned prior art. This method is simple to operate, has a low processing cost, and as a natural substance, the edible fungi can be added to the pork products to improve the quality and antioxidant effect of the pork products.

[0006] To solve the above technical problems, the technical solution adopted by the present invention is: a preparation method of quick-frozen pork products based on edible fungi, the method comprising the following steps:

[0007] S1. Preparation of edible fungus powder: Wash fresh edible fungi and cut them into blocks of 1 cm×1 cm×1 cm, then dry them to constant weight at 50°C; use a wall breaker to crush the dried edible fungi, and pass through a 100-mesh sieve to obtain edible fungus powder with uniform particle size; then pack it into a sealed bag, make a mark, and store it in a dryer for later use;

[0008] S2. Preparation of quick-frozen pork products: Remove the fat tissue and fascia of the pork, cut and crush it to obtain pork meat paste; add the edible fungus powder obtained in S1 to the pork meat paste, mix evenly, then add salt, five-spice powder and water in sequence, stir evenly, place it in a mold, and shape it under the condition of a temperature of 4°C to 10°C. Place the formed meat cake in a -20°C refrigerator until the central temperature of the meat cake reaches -18°C to obtain the quick-frozen pork products.

[0009] Preferably, the edible fungus in S1 is Pleurotus eryngii.

[0010] Preferably, the addition amount of the edible fungus powder in S2 is 0.5% to 5.0% of the mass of the pork meat paste.

[0011] Preferably, the addition amount of the salt in S2 is 2.67% of the mass of the pork meat paste.

[0012] Preferably, the addition amount of the five-spice powder in S2 is 0.17% of the mass of the pork meat paste.

[0013] Preferably, the addition amount of the water in S2 is 3.33% of the mass of the pork meat paste.

[0014] Preferably, the quick-frozen pork products in S2 are circular meat cakes with a diameter of 6 cm and a thickness of 1 cm.

[0015] The present invention has the following advantages compared with the prior art:

[0016] 1. At present, biological preservation technologies aim to reduce the degree of quality deterioration of frozen pork products by adding beneficial components such as polyphenols and polysaccharide extracts. However, they have problems such as complex extraction processes and high production costs. The present invention provides a method for preparing quick-frozen pork products based on edible fungi, which directly adds edible fungi as a preservative to pork products, eliminating the step of extracting effective components in the prior art, simplifying the biological preservation technology process, shortening the processing time, effectively improving the quality and antioxidant effect of pork products, and providing reference value for the application of natural antioxidants in the food industry.

[0017] 2. Pleurotus eryngii, an edible fungus of the present invention, as a natural substance, has advantages such as antioxidant, anti-aging, antiviral, antibacterial, anti-tumor, and anti-cancer properties, stabilizing the digestive system, enhancing food flavor, and replacing animal fat. The development and production of quick-frozen pork products based on edible fungi of the present invention will promote the dietary balance of consumers, expand the application channels for the reprocessing methods of agricultural products, and promote the deep integration of industry, education, and research.

[0018] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Description of the Drawings

[0019] Figure 1 is the flowchart for preparing quick-frozen pork products based on edible fungi of the present invention.

[0020] Figure 2 Apparent diagrams of the pork products of the present invention before and after frozen storage.

[0021] Figure 3 is the pH value test result diagram of the pork products of the present invention before and after frozen storage.

[0022] Figure 4 is the centrifugal loss test result diagram of the pork products of the present invention before and after frozen storage.

[0023] Figure 5 is the thawing loss test result diagram of the pork products of the present invention before and after frozen storage.

[0024] Figure 6 is the peroxide value (POV) test result diagram of the pork products of the present invention before and after frozen storage.

[0025] Figure 7 is the thiobarbituric acid reactive substances value (TBARS) test result diagram of the pork products of the present invention before and after frozen storage.

[0026] Figure 8 is the sulfhydryl group content test result diagram of the pork products of the present invention before and after frozen storage.

[0027] Figure 9 is the carbonyl group content test result diagram of the pork products of the present invention before and after frozen storage. Detailed implementation mode

[0028] Example 1

[0029] This example is a preparation method of quick-frozen pork products based on edible fungi. The method is as follows:

[0030] S1. Preparation of edible fungus powder: Wash fresh Pleurotus eryngii and cut it into blocks of 1 cm×1 cm×1 cm, dry it to constant weight at 50°C; pulverize the dried Pleurotus eryngii through a wall breaker and sieve it through a 100-mesh sieve to obtain edible fungus powder with uniform particle size; then put it into a sealed bag, make marks, and store it in a dryer for later use;

[0031] S2. Preparation of quick-frozen pork products: Remove the fat tissue and fascia of the pork, cut and crush it to obtain pork minced meat; add 0.5% of the edible fungus powder obtained in S1 to 30 g of pork minced meat, mix evenly, then add 2.67% salt, 0.17% five-spice powder and 3.33% water in sequence, stir evenly, place the mixture in a mold, and shape it into a round meat patty with a diameter of 6 cm and a thickness of 1 cm at a temperature of 4°C to 10°C. Quickly place the formed meat patty in a -20°C refrigerator until the center temperature of the meat patty reaches -18°C to obtain the quick-frozen pork products.

[0032] Example 2

[0033] This example is a preparation method of quick-frozen pork products based on edible fungi. The method is as follows:

[0034] S1. Preparation of edible fungus powder: Wash fresh Pleurotus eryngii and cut it into blocks of 1 cm×1 cm×1 cm, dry it to constant weight at 50°C; pulverize the dried Pleurotus eryngii through a wall breaker and sieve it through a 100-mesh sieve to obtain edible fungus powder with uniform particle size; then put it into a sealed bag, make marks, and store it in a dryer for later use;

[0035] S2. Preparation of quick-frozen pork products: Remove the fat tissue and fascia of the pork, cut and crush it to obtain pork minced meat; add 1.0% of the edible fungus powder obtained in S1 to 30 g of pork minced meat, mix evenly, then add 2.67% salt, 0.17% five-spice powder and 3.33% water in sequence, stir evenly; place the mixture in a mold, and shape it into a round meat patty with a diameter of 6 cm and a thickness of 1 cm at a temperature of 4°C to 10°C. Quickly place the formed meat patty in a -20°C refrigerator until the center temperature of the meat patty reaches -18°C to obtain the quick-frozen pork products.

[0036] Example 3

[0037] This example is a preparation method of quick-frozen pork products based on edible fungi. The method is as follows:

[0038] S1. Preparation of edible mushroom powder: Wash fresh Pleurotus eryngii and cut it into pieces of 1 cm × 1 cm × 1 cm. Dry it to constant weight at 50 °C. Crush the dried Pleurotus eryngii with a wall breaker and sieve it through a 100-mesh sieve to obtain edible mushroom powder with uniform particle size. Then put it into a sealed bag, make a mark, and store it in a desiccator for later use.

[0039] S2. Preparation of quick-frozen pork products: Remove the fat tissue and fascia of pork, cut and crush it to obtain pork mince. Add 2.5% of the edible mushroom powder obtained in S1 to 30 g of pork mince, mix evenly, and then add 2.67% salt, 0.17% five-spice powder and 3.33% water in sequence, and stir evenly. Put the mixture into a mold and shape it into a round meat patty with a diameter of 6 cm and a thickness of 1 cm at a temperature of 4 °C - 10 °C. Quickly put the shaped meat patty into a -20 °C refrigerator until the central temperature of the meat patty reaches -18 °C to obtain quick-frozen pork products.

[0040] Example 4

[0041] This example is a preparation method of quick-frozen pork products based on edible mushrooms. The method is as follows:

[0042] S1. Preparation of edible mushroom powder: Wash fresh Pleurotus eryngii and cut it into pieces of 1 cm × 1 cm × 1 cm. Dry it to constant weight at 50 °C. Crush the dried Pleurotus eryngii with a wall breaker and sieve it through a 100-mesh sieve to obtain edible mushroom powder with uniform particle size. Then put it into a sealed bag, make a mark, and store it in a desiccator for later use.

[0043] S2. Preparation of quick-frozen pork products: Remove the fat tissue and fascia of pork, cut and crush it to obtain pork mince. Add 5.0% of the edible mushroom powder obtained in S1 to 30 g of pork mince, mix evenly, and then add 2.67% salt, 0.17% five-spice powder and 3.33% water in sequence, and stir evenly. Put the mixture into a mold and shape it into a round meat patty with a diameter of 6 cm and a thickness of 1 cm at a temperature of 4 °C - 10 °C. Quickly put the shaped meat patty into a -20 °C refrigerator until the central temperature of the meat patty reaches -18 °C to obtain quick-frozen pork products.

[0044] Control Example 1

[0045] Without adding edible mushroom powder, denoted as the blank group (CK). The preparation method is as follows:

[0046] S1. Preparation of edible mushroom powder: Wash fresh Pleurotus eryngii and cut it into pieces of 1 cm × 1 cm × 1 cm. Dry it to constant weight at 50 °C. Crush the dried Pleurotus eryngii with a wall breaker and sieve it through a 100-mesh sieve to obtain edible mushroom powder with uniform particle size. Then put it into a sealed bag, make a mark, and store it in a desiccator for later use.

[0047] S2. Preparation of quick-frozen pork products: Remove the adipose tissue and fascia of pork, cut and crush it to obtain pork mince; sequentially add 2.67% salt, 0.17% five-spice powder and 3.33% water to 30 g of pork mince, and stir evenly; place the mixture in a mold and shape it into a circular meat patty with a diameter of 6 cm and a thickness of 1 cm at a temperature of 4°C - 10°C, and quickly place the formed meat patty in a -20°C refrigerator until the central temperature of the meat patty reaches -18°C to obtain the quick-frozen pork products.

[0048] Set 3 parallels for each of Examples 1 - 4 and Comparative Example 1, and a total of 15 portions of quick-frozen pork products are obtained; place the test quick-frozen pork products in a -20°C refrigerator for freezing storage for 1 month. After the treatment, measure the physicochemical indexes of the quick-frozen pork products before and after freezing storage: pH value, texture, chromaticity (L* value, a* value, b* value), centrifugal loss, thawing loss, total viable count (TVC), and oxidation indexes: peroxide value (POV), thiobarbituric acid reactive substances value (TBARS), sulfhydryl group content, carbonyl group content. And determine the optimal addition amount of edible mushroom powder through indexes such as thiobarbituric acid reactive substances (TBARS) value, sulfhydryl group content, carbonyl group content and total viable count (TVC). The appearance diagrams of the quick-frozen pork products before and after freezing storage are as Figure 2 shown.

[0049] 1. pH value test

[0050] The pH value is determined according to the method of GB 5009.237-2016 Determination of pH of Foods. The results are as Figure 3 shown. Freezing storage treatment significantly reduced the pH value of the pork products (p<0.05). Among them, the pH value of the 0.5% edible mushroom powder addition group was the highest, 3.01% higher than that of the control group. This is because after pork is slaughtered, muscle glycogen undergoes anaerobic glycolysis, so the pH value is often less than the initial value; in addition, during the processing of meat mince products, different processing methods lead to the destruction of the protein structure, generating free amino acids, further reducing the pH value of the meat products; during freezing storage, the growth and formation of ice crystals will continuously pierce muscle cells, resulting in the outflow of the content, which will also affect the overall pH value; at the same time, due to the dry weight loss of the meat products, the loss of water in the muscle tissue will also cause the increase of H + concentration, so the pH value of the pork patty decreases. After adding Pleurotus eryngii, the formation of ice crystals can be significantly inhibited, thereby reducing water loss, so the pH of the 0.5% edible mushroom powder addition group is higher.

[0051] 2. Texture test

[0052] The texture characteristics of pork products are one of the most important food qualities that consumers value. They determine the sensory characteristics such as tenderness and juiciness during the consumption of meat products and have a good correlation with the sensory evaluation values of consumers. The texture test results are shown in Table 1.

[0053] The cohesiveness of the pork patty is related to the changes in its mechanical properties during the crushing process. As the frozen storage time increases, the cohesiveness of Comparative Example 1 increases significantly. This is due to reasons such as the loss of water in the muscle leading to a more concentrated tissue structure and the interaction between muscle fibers and oxidation products to form aggregates. The addition of edible fungi delays this trend. The cohesiveness of Example 1 is as low as 0.27 g, a 41.30% decrease compared to Comparative Example 1.

[0054] The elasticity of the pork patty is usually measured by the distance that the pork patty rebounds caused by the maximum force in a single compression process, and it, together with cohesiveness, affects the juiciness and oiliness of the pork patty. As the frozen storage time increases, the elasticity of Comparative Example 1 increases. The addition of edible fungi delays this trend. The elasticity of Example 1 is the lowest, at 2.62 mm. Examples 3 and 4 show that the addition of edible fungi will increase the elasticity of the pork patty, and the elasticity shows a decreasing trend during frozen storage. This may be related to the rich dietary fiber components in the edible fungi, which will interact with macromolecules such as proteins during frozen storage as the addition amount increases and further change the trend of elasticity change.

[0055] Chewiness represents the toughness and tenderness of meat products. The trend of the influence of edible fungi on the chewiness of pork products is consistent with the elasticity results. After one month of frozen storage, the chewiness of Comparative Example 1 is the largest, the pork patty tastes hard and dry, and the chewiness of Example 1 is 13.50 mJ lower (p < 0.05), tenderizing the pork product. Therefore, the 0.5% edible fungus powder addition group has a positive impact on the texture characteristics of pork products, which is beneficial to achieving the purpose of preserving pork products.

[0056] Table 1 Texture test results

[0057]

[0058]

[0059] 3. Chromaticity test

[0060] The L* value represents the brightness value, and △L* is the difference in brightness before and after freezing. The larger the △L* value, the worse the gloss of the meat product, which is also related to the water loss of the meat product; the a* value represents the redness value, and △a* is the difference in redness before and after freezing. The larger the △a* value, the deeper the conversion of heme iron in myoglobin in the meat product to ferric heme, and the deeper the degree of oxidation of oxymyoglobin to metmyoglobin. Therefore, the a* value decreases after freezing; the b* value represents the yellowness value of the meat product, and the larger the △b* value, the deeper the degree of oxidation of proteins and fats in it. The test results are shown in Table 2. Freezing storage treatment increased the L* value and b* value of pork products and decreased the a* value. After adding edible mushroom powder, the changes in L*, a*, and b* of pork products were significantly delayed: compared with Comparative Example 1, Example 1 had the best overall effect in inhibiting the color deterioration of pork products.

[0061] Table 2 Chromaticity Test Results

[0062]

[0063]

[0064] 4. Water Holding Capacity Test

[0065] The results are as Figure 4 and 5 shown, where Figure 4 is the test result of centrifugal loss, Figure 5 is the test result of thawing loss. The results show that freezing treatment increased the centrifugal loss of pork products. After adding edible mushroom powder, the centrifugal loss and thawing loss of pork products were significantly reduced (p<0.05); the loss rate was negatively correlated with the addition amount of edible mushroom powder.

[0066] 5. Total Viable Count (TVC) Test

[0067] The total viable count (TVC) was determined according to the method of GB 4789.2-2022 "National Food Safety Standard Food Microbiology Examination Determination of Total Number of Colonies". The test results are shown in Table 3. After freezing storage treatment, the total viable count (TVC) of pork products increased. Compared with the control group, the total viable count (TVC) of the 0.5% edible mushroom powder addition group was as low as 4.491 lgCFU·g -1 (p<0.05).

[0068] Table 3 Total Viable Count (TVC) Test Results

[0069]

[0070] 6. Peroxide Value (POV) Test

[0071] The peroxide value (POV) was determined according to the method of GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Foods. The peroxide value (POV) is the main decomposition product of fatty acid rancidity and is used to represent the degree of fat oxidation in pork products. The higher the POV, the higher the degree of fat oxidation. The test results are as Figure 6 shown, indicating that the degree of oxidation of fat and protein in pork products increased significantly after 1 month of frozen storage treatment; compared with the control group, the peroxide value (POV) of the 0.5% edible mushroom powder addition group decreased by 36.62% (p<0.05). Among them, the peroxide values of the 1%, 2.5% and 5% addition groups were also significantly lower than those of the control group.

[0072] 7. Thiobarbituric acid reactive substances (TBARS) test

[0073] The thiobarbituric acid reactive substances (TBARS) value was determined according to the method of GB / T 35252-2017 Animal and Vegetable Oils and Fats - Determination of 2-Thiobarbituric Acid Value - Direct Method. The TBARS value reflects the amount of decomposition products of hydroperoxides in meat, that is, the content of malondialdehyde (MDA), the secondary metabolite of lipid oxidation, which helps to comprehensively evaluate the degree of lipid oxidation in meat products. The higher the TBARS value, the higher the degree of fat oxidation. The test results are as Figure 7 shown, indicating that the degree of oxidation of fat and protein in pork products increased significantly after 1 month of frozen storage treatment; compared with the control group, the thiobarbituric acid reactive substances (TBARS) value of the 0.5% edible mushroom powder addition group decreased by 23.27% (p<0.05).

[0074] 8. Test results of sulfhydryl content

[0075] The sulfhydryl content of proteins in pork products was determined by the Ellman method. The sulfhydryl content is an important indicator for evaluating the degree of protein oxidation in meat products. Since the sulfhydryl groups in cysteine exposed on the protein surface are easily oxidized to produce oxidation products such as disulfide bonds, this changes the structure of myofibrils and leads to the deterioration of meat products. Therefore, the lower the sulfhydryl content of pork products, the higher the degree of protein oxidation. The test results are as Figure 8 shown; indicating that the degree of oxidation of fat and protein in pork products increased significantly after 1 month of frozen storage treatment; compared with the control group, the sulfhydryl content of the 0.5% edible mushroom powder addition group increased by 49.72% (p<0.05), and the antioxidant effect was better than that of other addition groups.

[0076] 9. Carbonyl content test

[0077] GB / T 6902-2011 "National Standard for the Determination of Carbonyl Value". During the oxidation process of myofibrillar protein, a large number of reactive carbonyl molecules are generated, further changing the original protein spatial structure and reducing the quality of meat products. The higher the carbonyl content in pork products, the higher the degree of protein oxidation. The test results are as Figure 9 shown, indicating that the degree of oxidation of fat and protein in pork products increased significantly after 1 month of frozen storage treatment; compared with the control group, the carbonyl content in the 0.5% edible mushroom powder added group decreased by 17.60% (p<0.05), with better antioxidant effect than other added groups.

[0078] Judging from the above results, adding 0.5% edible mushroom powder has a significant improvement effect on the quality of pork products. As a natural substance, the edible mushroom of the present invention, when added to quick-frozen pork products, can not only provide a fresh-keeping effect, but also improve the nutritional components and flavor of pork, providing a reference value for the application of natural meat antioxidants and their addition amounts in the food industry.

[0079] The above 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 changes made to the above embodiments according to the technical essence of the invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. A preparation method of quick-frozen pork products based on edible fungi, characterized in that, The method comprises the following steps: S1. Preparation of edible mushroom powder: Wash the edible mushrooms and cut them into blocks of 1 cm×1 cm×1 cm, then dry them to constant weight at 50 °C; use a wall breaker to crush the dried edible mushrooms and pass through a 100-mesh sieve to obtain edible mushroom powder; S2. Preparation of quick-frozen pork products: Remove the fat tissue and fascia of the pork, cut and break it to obtain pork minced meat; add the edible mushroom powder obtained in S1 to the pork minced meat, mix evenly, then successively add salt, five-spice powder and water, stir evenly, place it in a mold, shape it under the condition of a temperature of 4 °C to 10 °C, and place the formed meat patty in a -20 °C refrigerator until the central temperature of the meat patty reaches -18 °C to obtain quick-frozen pork products.

2. The preparation method of a quick-frozen pork product based on edible fungi according to claim 1, characterized in that, The edible mushroom in S1 is Pleurotus eryngii.

3. The preparation method of a quick-frozen pork product based on edible fungi according to claim 1 or 2, characterized in that, The addition amount of the edible mushroom powder in S2 is 0.5% - 5.0% of the mass of the pork minced meat.

4. The preparation method of a quick-frozen pork product based on edible fungi according to claim 1, characterized in that, The addition amount of the salt in S2 is 2.67% of the mass of the pork minced meat.

5. The preparation method of a quick-frozen pork product based on edible fungi according to claim 1, characterized in that, The addition amount of the five-spice powder in S2 is 0.17% of the mass of the pork minced meat.

6. The preparation method of a quick-frozen pork product based on edible fungi according to claim 1, wherein, The addition amount of the water in S2 is 3.33% of the mass of the pork minced meat.

7. The preparation method of a quick-frozen pork product based on edible fungi according to claim 1, characterized in that, The quick-frozen pork product in S2 is a circular meat patty with a diameter of 6 cm and a thickness of 1 cm.

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