Meat freezing preservative containing Chuzhou chrysanthemum polysaccharide and application thereof
By using a meat freezing preservative with Chrysanthemum polysaccharide as its main component, the health risks and high costs of meat freezing preservation in existing technologies have been solved, achieving a natural and safe meat preservation effect, significantly inhibiting ice crystal damage and microbial growth, and maintaining meat quality.
Patent Information
- Application Number
- CN202511147957.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-16
- Publication Date
- 2025-10-21
AI Technical Summary
Among existing meat freezing and preservation methods, chemical preservatives pose health risks, vacuum packaging is expensive, low-temperature quick-freezing technology equipment requires large investment and high energy consumption, and cannot effectively inhibit ice crystal damage to tissues, resulting in a decline in meat quality.
This meat freezing preservative, which uses Chrysanthemum polysaccharide as its sole ingredient, reduces cell damage caused by ice crystals and inhibits microbial growth and lipid oxidation by inhibiting bacteria, antioxidation, and maintaining tissue structure integrity.
It effectively slows down meat deterioration, maintains the integrity of the tissue structure, reduces juice loss, improves the quality and safety of frozen meat, and meets green and environmental protection requirements.
Smart Images
Figure CN120814567A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the application field of chrysanthemum polysaccharide, and particularly relates to a meat freezing preservative containing chrysanthemum polysaccharide and application thereof. Background Art
[0002] Steak, a premium meat product, is often sourced from cuts like the ribs and loin. It's rich in high-quality protein and a variety of essential amino acids, in proportions close to what the human body needs. It's easily absorbed and promotes muscle repair and growth. Its fat, primarily unsaturated fatty acids, is beneficial for cardiovascular health. It also contains minerals like iron, zinc, and phosphorus, as well as B vitamins, which play a vital role in preventing anemia, promoting growth and development, and maintaining nervous system function.
[0003] However, steaks are not only susceptible to microbial contamination during low-temperature freezing preservation, but the ice crystals formed during low-temperature freezing will destroy the steak's tissue structure, resulting in a decline in quality.
[0004] Current methods for preserving meat through freezing primarily include the addition of chemical preservatives (such as nitrites and potassium sorbate), vacuum packaging, and low-temperature quick-freezing. However, while chemical preservatives can inhibit microbial growth to a certain extent, long-term consumption may pose potential risks to human health, and consumer acceptance of chemical additives is gradually decreasing. While vacuum packaging can isolate oxygen and delay oxidation, it cannot completely prevent mechanical damage to muscle tissue caused by ice crystals, and packaging costs are high. While low-temperature quick-freezing technology can rapidly pass through the zone of maximum ice crystal formation and reduce ice crystal damage to cells, it requires significant equipment investment, high energy consumption, and strict operating conditions. Therefore, there is an urgent need to develop a safe, natural, and highly effective preservative to replace or complement existing methods and improve the quality and safety of frozen meat. Summary of the Invention
[0005] In order to solve the above problems, the present invention provides a meat freezing preservative containing Chuju polysaccharide and its application. Experiments show that the Chuju polysaccharide meat freezing preservative provided by the present invention can improve the quality of frozen steak. It can effectively delay the deterioration of steak quality through its antibacterial, anti-oxidation and maintenance of tissue structure integrity properties, and can be used for meat preservation.
[0006] To achieve the above purpose, the specific technical solutions of the present invention are as follows: The first aspect of the present invention provides a meat freezing preservative containing Chuju polysaccharide, wherein the meat freezing preservative has Chuju polysaccharide as the only active ingredient.
[0007] Furthermore, the meat freezing preservative consists of Chuju polysaccharide and food-grade solvent.
[0008] Furthermore, each liter of the meat freezing preservative contains 5 g to 15 g of Chuju polysaccharide.
[0009] Furthermore, the food-grade solvent includes water.
[0010] The second aspect of the present invention provides a use of the above-mentioned meat freezing preservative in meat freezing and preservation.
[0011] Furthermore, the meat freezing preservative is used to inhibit lipid oxidation of meat.
[0012] Furthermore, the meat freezing preservative is used to reduce the loss of juice from the meat.
[0013] Furthermore, the meat freezing preservative is used to inhibit the growth of microorganisms on the surface of meat.
[0014] Furthermore, the meat comprises beef.
[0015] The third aspect of the present invention provides a meat preservation method, comprising the following steps: soaking the meat with the meat freezing preservative, then draining the meat freezing preservative from the surface of the meat, and then freezing and storing the meat.
[0016] Furthermore, the soaking time is 10 min to 30 min, and the temperature is 4° C. to 10° C.
[0017] Furthermore, the temperature of the frozen storage is ≤-18°C.
[0018] Furthermore, the meat comprises beef.
[0019] Compared with the prior art, the present invention has the following beneficial effects: The present invention discloses a meat freezing preservative containing chrysanthemum polysaccharide. This meat freezing preservative uses chrysanthemum polysaccharide as the only effective ingredient and can be used for meat freezing and preservation. This meat freezing preservative has the following advantages: (1) Natural, safe, and green and environmentally friendly: As a natural plant extract, chrysanthemum polysaccharide has good biocompatibility and food safety, avoiding the health risks that may be brought about by traditional chemical preservatives, and meeting the needs of modern consumers for green and healthy food. (2) Effectively inhibiting lipid oxidation, reducing juice loss, and inhibiting microbial growth: chrysanthemum polysaccharide has significant antioxidant activity and can effectively inhibit the oxidation reaction of lipids in meat during frozen storage, reduce the generation of oxidation products such as malondialdehyde (MDA), and delay the deterioration of meat flavor and the loss of nutrients; when meat is slowly frozen, the number of ice crystals produced is small, but their size is large and irregular in shape, and their distribution in the cells is uneven, which will cause serious damage to the cell tissue of the food, thereby resulting in poor quality of frozen meat. During the growth of ice crystals, the chrysanthemum polysaccharide molecules in the meat freezing preservative provided by the present invention will It is adsorbed on the surface of ice crystals, hindering the diffusion and attachment of water molecules to the surface of ice crystals, and slowing down the growth rate of ice crystals. At the same time, Chuju polysaccharide can also change the growth habits of ice crystals, forming smaller and regularly shaped ice crystals, reducing the mutual collision and aggregation between ice crystals, thereby effectively inhibiting the growth of ice crystals, reducing the damage of ice crystals to cell structure during the freezing process, effectively reducing the juice loss rate after thawing, and maintaining the fresh taste and commercial value of meat. In addition, Chuju polysaccharide also has a certain antibacterial effect, which can inhibit the growth of common spoilage bacteria on the surface of meat, delay the spoilage caused by microorganisms, and extend the shelf life of meat under freezing conditions.
[0020] The present invention also discloses a meat preservation method comprising the following steps: soaking the meat in a meat freezing preservative, draining the meat freezing preservative from the surface, and then freezing and storing it. This method is simple to operate, requiring only soaking the meat in the preservative. It is applicable to a variety of meats, including beef, pork, and chicken, and has good promotional value and industrial prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0022] Figure 1 This is a trend chart showing the change in steak juice loss rate over time. DETAILED DESCRIPTION
[0023] The specific embodiments of the present invention are described in detail below, but it should be understood that the scope of protection of the present invention is not limited by the specific embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work are within the scope of protection of the present invention. The experimental methods described in the embodiments of the present invention are conventional methods unless otherwise specified, and the materials, reagents, etc. used in the following embodiments can be obtained from commercial sources unless otherwise specified.
[0024] Current methods for meat freezing and preservation mainly include adding chemical preservatives, vacuum packaging, and low-temperature quick-freezing technology. However, long-term intake of chemical preservatives may pose potential risks to human health, and consumers' acceptance of chemical additives is gradually decreasing. Vacuum packaging cannot completely inhibit the mechanical damage of ice crystals to muscle tissue, and the packaging cost is relatively high. Although low-temperature quick-freezing technology can quickly pass through the maximum ice crystal formation zone and reduce the damage of ice crystals to cells, it requires large equipment investment, high energy consumption, and strict operating conditions. Therefore, there is an urgent need to develop a safe, natural, and efficient preservative to replace or assist existing methods to improve the quality and safety of frozen meat.
[0025] The present invention provides a meat freezing preservative containing Chuju polysaccharide and its application. This meat freezing preservative, with Chuju polysaccharide as its sole active ingredient, can be used for frozen meat preservation. Experiments have shown that the meat freezing preservative can improve the quality of frozen steaks, exhibit antibacterial and antioxidant properties, and maintain tissue integrity. It can effectively delay the deterioration of steak quality and has good application prospects.
[0026] Example 1: A meat freezing preservative containing Chuju polysaccharide is prepared by the following steps: A meat freezing preservative was obtained by dissolving Chuju polysaccharide in water, and the concentration of Chuju polysaccharide was 5 g / L.
[0027] Example 2: A meat freezing preservative containing Chuju polysaccharide is prepared by the following steps: Chuju polysaccharide was dissolved in water to obtain a meat freezing preservative, and the concentration of Chuju polysaccharide was 15 g / L.
[0028] Example 3: Application of meat freezing preservative in meat freezing and preservation 1. Materials and Equipment The meat frozen preservative prepared in Examples 1 and 2, an analytical balance (precision 0.001 g), distilled water, sterile physiological saline (0.9 w / v% NaCl), 95% ethanol, preparation of TBA reagent (containing 0.02 mol / L thiobarbituric acid, 5 v / v% trichloroacetic acid), a pipette, a freezing device (refrigerator, set to -18°C), a spectrophotometer (for measuring absorbance), a 50°C forced air drying oven, an ultrasonic cleaner, a centrifuge, a high-speed multifunctional grinder, a constant temperature incubator (for TBA reaction), a sterile operating table, a micropipette (with a range of 0.1 mL to 1 mL), and a 37°C constant temperature incubator.
[0029] 2. Experimental methods 2.1 Grouping and processing Fresh steaks were randomly divided into three groups: CON, HC, and LC. The CON group received distilled water (blank control group); the HC group received the meat freezing preservative of Example 1 (treatment group 1); and the LC group received the meat freezing preservative of Example 2 (treatment group 2).
[0030] The number of steaks in each group was equal and sufficient to meet the sample requirements for each indicator. Steaks were evenly immersed in the prepared solution according to treatment group, ensuring full surface contact. After 45 minutes, the steaks were removed and any excess surface solution was drained. The treated steaks were placed in freezer bags of the same size, sealed, and stored under the same freezing conditions (-18°C). Samples were removed after 1, 3, 5, 7, 10, 15, 20, and 30 days of freezing for testing of various indicators.
[0031] 2.2 Lipid Oxidation Lipid oxidation is a free radical chain reaction in which unsaturated fatty acids react with oxygen to form lipid peroxides, which then further decompose into volatile small molecules such as aldehydes and ketones. Malondialdehyde (MDA) is a key product of lipid oxidation and is often used to measure the extent of lipid oxidation. In this study, MDA content was measured to reflect the extent of lipid oxidation in steaks, with the absorbance value being directly proportional to the MDA content.
[0032] The malondialdehyde (MDA) content was determined by the thiobarbituric acid (TBA) method: 5 g of steak sample was weighed, TBA reagent was added, and the mixture was heated in a boiling water bath for 10 min. The mixture was cooled and centrifuged. The absorbance of the supernatant was measured at a wavelength of 532 nm, and the MDA content was calculated using the standard curve.
[0033] 2.3. Juice loss rate The juice loss rate was determined based on the ratio of juice lost after the steak was frozen and thawed: the steaks were taken out on the 1st, 3rd, 5th, 7th, 10th, 15th, 20th, and 30th day after freezing and allowed to thaw naturally at room temperature. After thawing, the juice on the surface of the steaks was absorbed with filter paper. The weight of the thawed steaks (W1) was then weighed and compared with the initial weight of the steaks before freezing (W0). The juice loss rate was calculated according to the formula: Juice loss rate (%) = (W0-W1) / W0×100%.
[0034] 2.4 Sensory Evaluation The steaks were sensory evaluated for color, aroma, impurities, and texture (e.g., elasticity, firmness, etc.). Several individuals trained in food sensory evaluation were selected to form a sensory scoring panel. Each panelist performed the evaluation independently and without interaction. The steaks were evaluated after thawing. Evaluation criteria included color (e.g., color brightness, presence of discoloration), aroma (e.g., presence of foreign odors, normal meat aroma), impurities, and texture (e.g., elasticity, firmness, etc.). Each aspect was scored on a scale of 1 to 10, and the average score was calculated.
[0035] Table 1 Sensory evaluation of steak 2.5 Microbiological indicators The total number of colonies on the steak surface was determined using the plate count method. Under sterile conditions, 10 g of steak sample was weighed and added to 90 mL of sterile saline. The suspension was then shaken thoroughly to prepare a bacterial suspension. The suspension was then serially diluted, and 0.1 mL of each diluted suspension was spread onto a nutrient agar plate. After incubation at 37°C for 48 h, the colonies were counted.
[0036] 3. Results and Analysis 3.1. Study on the change of lipid oxidation degree over time Table 2 Changes of lipid oxidation degree over time Table 2 shows the change pattern of lipid oxidation degree over time. It can be seen from Table 2 that during the frozen storage of meat, lipid oxidation will still proceed slowly even in a low-temperature environment. However, compared with the CON group, the meat freezing preservative provided by the present invention can significantly reduce the lipid oxidation degree of steak.
[0037] 3.2. Study on the change of juice loss rate over time Table 3 Variation of juice loss rate over time From Table 3 and Figure 1It can be seen that the control group caused greater mechanical damage to the muscle fibers during ice crystal formation, resulting in a relatively high juice loss rate. On the 5th day, the juice loss rate of the control group rose to 6.5%, 4.3% in the LC group, and 3.0% in the HC group. This may be because as time goes by, ice crystals continue to grow and the damage to the cell structure gradually intensifies. However, in the treatment group, the further damage to the cells caused by ice crystal growth may be partially inhibited due to the effect of Chuju polysaccharide, thereby slowing down the rate of juice loss. On the 30th day, the juice loss rate of the control group was 20.0%, 15.0% in the LC group, and 11.0% in the HC group. At this time, factors such as microbial reproduction and fat oxidation may work together to cause a significant decline in steak quality and severe juice loss. However, the LC group and the HC group can still maintain a relatively low juice loss rate, indicating that the meat freezing preservative provided by the present invention has suppressed these negative factors to a certain extent and has a significant effect on the preservation of steak.
[0038] 3.3. Sensory evaluation of different groups of steak samples at different time points Table 4 Sensory evaluation of steak samples at different time points As shown in Table 4, the HC group significantly outperformed the other groups in terms of tissue morphology (mean 8.75), color retention (mean 8.625), odor suppression (mean 8.75), and impurity reduction (mean 8.375). The data within the groups showed low dispersion and good stability. The LC group performed intermediately in all indicators, while the CON group performed the worst. These results indicate that the concentration of Chuju polysaccharide in the meat freezer preservative is positively correlated with steak quality. Treatment with a meat freezer preservative containing a high concentration of Chuju polysaccharide has a significant effect on improving steak morphology, maintaining color, suppressing odor, and reducing impurities.
[0039] 3.4. Study on the change patterns of microbial indicators over time Table 5 Changes of total colony count over time Table 5 shows that the total colony counts in all three groups of steaks increased with prolonged freezing time. At the same time point, the total colony count in the HC group was consistently the lowest, followed by the LC group, and the CON group had the highest. This indicates that the Chuju polysaccharide in the meat freezing preservative effectively inhibits the growth of microorganisms on the steak surface, and that high concentrations of Chuju polysaccharide exhibit significantly greater antibacterial effects than low concentrations.
[0040] Table 6 One-way ANOVA of the change pattern of total colony count over time Note: when PWhen the value is less than 0.05, the difference between the groups is significant, that is, the inhibitory effects of different concentrations of Chuju polysaccharides on the microorganisms on the surface of steak are significantly different; when P When the value is ≥0.05, the difference between the groups is not significant; - means no statistics are performed.
[0041] As can be seen from Table 6, F Value = 8.44, much larger than F critical value (3.35), and P The value was <0.001, indicating that there was a significant difference in the mean of the total colony counts among the groups.
[0042] In summary, the meat frozen preservative group containing a high concentration of Chuju polysaccharide (HC group) performed best in inhibiting lipid oxidation (significantly reducing MDA content), reducing juice loss, improving sensory quality (significantly improving color, odor, impurities, and tissue morphology scores), and inhibiting microbial growth. The meat frozen preservative group containing a low concentration of Chuju polysaccharide (LC group) performed second best, and the blank control group had the worst effect. With the extension of freezing time, the meat frozen preservative containing Chuju polysaccharide effectively delayed the deterioration of steak quality, and its antibacterial and antioxidant effects, as well as its ability to maintain the structural integrity of muscle tissue, indicate that Chuju polysaccharide can be used as a natural preservative or preservative raw material to improve the quality of frozen steak, which may contribute to the development of fresh-keeping technologies for meat and other products.
[0043] It should be noted that when numerical ranges are mentioned in the present invention, it should be understood that both endpoints of each numerical range and any value between the two endpoints may be selected. Since the steps and methods used are the same as those in the embodiments, in order to avoid redundancy, the present invention describes preferred embodiments. Although preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they understand the basic inventive concepts. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.
[0044] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.
Claims
1. A meat freezing preservative containing Chuju polysaccharide, characterized in that: The meat freezing preservative has Chuju polysaccharide as the only effective ingredient.
2. The meat freezing preservative according to claim 1, characterized in that: The meat freezing preservative consists of Chuju polysaccharide and food-grade solvent.
3. The meat freezing preservative according to claim 1, characterized in that: Each liter of the meat freezing preservative contains 5 g to 15 g of Chuju polysaccharide.
4. Use of the meat freezing preservative according to claim 1 in meat freezing and preservation.
5. The use according to claim 4, characterized in that The meat freezing preservative is used for inhibiting lipid oxidation of meat.
6. The use according to claim 4, characterized in that The meat freezing preservative is used for reducing the loss of juice from meat.
7. The use according to claim 4, characterized in that The meat freezing preservative is used for inhibiting the growth of microorganisms on the meat surface.
8. A method for preserving meat, characterized in that: The following steps are involved: The meat is soaked in the meat freezing preservative according to claim 1, and then the meat freezing preservative on the surface of the meat is drained and then frozen for storage.
9. The method according to claim 8, characterized in that The soaking time is 10 min to 30 min, and the temperature is 4° C. to 10° C.
10. The method according to claim 8, characterized in that The temperature of the frozen storage is ≤-18°C.