Method for reducing fishy smell of mutton
By treating mutton with nano-level lipid-encapsulated bubbles, the problem of difficult removal of the gamey smell is solved, achieving a simple and efficient removal effect, which is suitable for industrial production of mutton processing.
Patent Information
- Application Number
- CN202511810186.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-03
- Publication Date
- 2026-02-27
Smart Images
Figure CN121569918A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of livestock and poultry processing technology, and specifically relates to a method for reducing the gamey smell of mutton. Background Technology
[0002] Since 2010, my country's sheep inventory, slaughter volume, and mutton production have all shown a fluctuating upward trend, while national mutton consumption has also shown a year-on-year increasing trend. By 2023, total mutton consumption reached 5.74 million tons, an increase of 2.3% compared to 2022. To adapt to the growing market demand, the national and local governments have successively introduced a series of industrial technology policies to support technological innovation in mutton processing. In September 2020, the state clearly proposed to improve the level of intensive processing of meat products and comprehensive utilization of by-products.
[0003] Currently, processed mutton products account for only about 5% of the total mutton market in my country, with a deep processing conversion rate of less than 3%. The main reason for this is the difficulty in controlling the gamey odor of mutton and its products, resulting in a poor sensory experience and becoming a technical challenge for the high-quality development of the mutton industry. The main components of the gamey odor in mutton and its products are volatile fatty acids, especially branched-chain short-chain fatty acids (such as 4-methyloctanoic acid and 4-ethyloctanoic acid). These substances accumulate in mutton and release characteristic unpleasant odors.
[0004] Several methods exist to address the aforementioned problems, such as microencapsulation and enzymatic treatment, but these all have their own limitations. Developing novel methods to reduce the gamey odor of mutton is of great practical necessity. Summary of the Invention
[0005] The purpose of this invention is to provide a method for reducing the gamey smell of mutton, which can remove the gamey smell of mutton, and is simple to operate and easy to carry out industrially.
[0006] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows: A method to reduce the gamey smell of mutton involves treating the mutton with nano-level lipid-coated bubbles.
[0007] The nanoscale lipid-encapsulated bubbles are obtained by mixing nanobubbles with a lipid-containing liquid.
[0008] Furthermore, by filling the liquid containing lipids with nanobubbles from the bottom, water containing nano-sized lipid-coated bubbles is obtained.
[0009] The lipid-containing liquid has a lipid mass concentration of 0.5-2%, preferably 1%.
[0010] Furthermore, nanobubbles are spaced at 22-50m 3 The gas is introduced into a lipid-containing liquid at a rate of / h, and the time for introducing the gas is 4min.
[0011] The treatment is to inject the nanoscale lipid-coated bubble water obtained by mixing nanobubbles with a lipid-containing liquid into mutton.
[0012] The amount injected into the mutton is 20-40%, preferably 30-40% of the mass of the mutton.
[0013] The mutton after injection of nanoscale lipid-coated bubble water is subjected to sufficient tumbling.
[0014] Preferably, the tumbling time is 10-30 min, and the rotation speed is 5-25 r / min; further preferably, the tumbling time is 20 min, and the rotation speed is 12 r / min.
[0015] In the present application, the nanobubbles have certain stability and loading capacity, and can form stable nanoscale lipid-coated bubbles with lipid molecules. The nanobubbles mixed with lipids (such as phospholipids) to construct lipid-coated bubbles have strong permeability and hydroxyl groups (-OH) of lipids. When added to mutton, they can fully and quickly penetrate and bond with the fishy and muddy components in the mutton through ester bonds, thereby achieving shielding and removing the fishy and muddy smell of mutton.
[0016] Compared with the prior art, the present application has the following advantages: The present application provides a convenient and fast method for removing the fishy and muddy smell of mutton, which does not introduce other odors, does not require heating or other steps, does not damage the organization and nutrients of mutton, and can achieve good removal effect. BRIEF DESCRIPTION OF DRAWINGS
[0017] Figure 1 The process of generating nanoscale lipid-coated bubble water. DETAILED DESCRIPTION
[0018] The technical solutions of the present application are illustrated below with specific examples, but the scope of protection of the present application is not limited thereto: In the present application, the content of 4-methyloctanoic acid in mutton is 42.7 mg / kg, and the content of 4-ethyloctanoic acid is 7.29 mg / kg. Example 1
[0019] A method for reducing the fishy and muddy smell of mutton, using nanobubbles generated by a nanobubble machine to inject nanobubbles from the bottom at a flow rate of 22 m 3 / h rate into 100 kg of phospholipid suspension (concentration 1%) for 4 min to form nano-lipid-coated bubble water, inject the nano-lipid-coated bubble water into the mutton (injection amount is 30% of the mass of the mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at 0-4°C constant temperature, 4-methyloctanoic acid is 12.4 mg / kg, 4-ethyloctanoic acid is 4.46 mg / kg, and no fishy smell can be smelled. Example 2
[0020] A method for reducing the fishy smell of mutton, nano-bubbles generated by a nano-bubble machine are used to reduce the fishy smell of mutton from the bottom 30 m 3 / h rate into 100 kg of phospholipid suspension (concentration 1%) for 4 min to form nano-lipid-coated bubble water, inject the nano-lipid-coated bubble water into the mutton (injection amount is 30% of the mass of the mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at 0-4°C constant temperature, 4-methyloctanoic acid is 12.4 mg / kg, 4-ethyloctanoic acid is 4.46 mg / kg, and no fishy smell can be smelled. Example 3
[0021] A method for reducing the fishy smell of mutton, nano-bubbles generated by a nano-bubble machine are used to reduce the fishy smell of mutton from the bottom 35 m 3 / h rate into 100 kg of phospholipid suspension (concentration 1%) for 4 min to form nano-lipid-coated bubble water, inject the nano-lipid-coated bubble water into the mutton (injection amount is 30% of the mass of the mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at 0-4°C constant temperature, 4-methyloctanoic acid is 12.4 mg / kg, 4-ethyloctanoic acid is 4.46 mg / kg, and no fishy smell can be smelled. Example 4
[0022] A method for reducing the fishy smell of mutton, nano-bubbles generated by a nano-bubble machine are used to reduce the fishy smell of mutton from the bottom 40 m 3 / h rate into 100 kg of phospholipid suspension (concentration 1%) for 4 min to form nano-lipid-coated bubble water, inject the nano-lipid-coated bubble water into the mutton (injection amount is 30% of the mass of the mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at 0-4°C constant temperature, 4-methyloctanoic acid is 12.4 mg / kg, 4-ethyloctanoic acid is 4.46 mg / kg, and no fishy smell can be smelled. Example 5
[0023] A method for reducing the fishy and rancid smell of mutton, using nanobubbles generated by a nanobubble machine to fill 100 kg of phospholipid suspension (concentration 1%) at a rate of 40 m 3 / h for 4 min to form nanolipid-coated bubble water, using the nanolipid-coated bubble water to inject into mutton (injection amount is 40% of the mass of mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at a constant temperature of 0-4℃, the 4-methyloctanoic acid is 4.1 mg / kg, the 4-ethyloctanoic acid is 0.79 mg / kg, and the fishy and rancid smell cannot be smelled. Example 6
[0024] A method for reducing the fishy and rancid smell of mutton, using nanobubbles generated by a nanobubble machine to fill 100 kg of phospholipid suspension (concentration 1%) at a rate of 45 m 3 / h for 4 min to form nanolipid-coated bubble water, using the nanolipid-coated bubble water to inject into mutton (injection amount is 40% of the mass of mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at a constant temperature of 0-4℃, the 4-methyloctanoic acid is 1.7 mg / kg, the 4-ethyloctanoic acid is 0.53 mg / kg, and the fishy and rancid smell cannot be smelled.
[0025] Comparative Example 1 A method for reducing the fishy and rancid smell of mutton, using nanobubbles generated by a nanobubble machine to fill 100 kg of water solution at a rate of 22 m 3 / h for 4 min to form nanobubble water, using the nanobubble water to inject into mutton (injection amount is 30% of the mass of mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at a constant temperature of 0-4℃, the 4-methyloctanoic acid is 38.6 mg / kg, the 4-ethyloctanoic acid is 6.83 mg / kg, and the fishy and rancid smell is obvious.
[0026] Comparative Example 2 A method for reducing the fishy and rancid smell of mutton, using nanobubbles generated by a nanobubble machine to fill 100 kg of water solution at a rate of 30 m 3 / h for 4 min to form nanobubble water, using the nanobubble water to inject into mutton (injection amount is 40% of the mass of mutton) and perform sufficient tumbling in a tumbler, tumbling time is 20 min, speed is 12 r / min, take out the tumbled mutton and store it at a constant temperature of 0-4℃, the 4-methyloctanoic acid is 32.7 mg / kg, the 4-ethyloctanoic acid is 6.18 mg / kg, and the fishy and rancid smell is obvious.
[0027] Comparative Example 3 A method for reducing the smell of mutton, pure water injection into mutton (injection 40% amount) and in the rolling machine for full rolling, rolling time 20 min, speed 12 r / min, take out the rolling of mutton cooling to 0-4 ℃ constant temperature preservation, measured 4-methyloctanoic acid 41.9 mg / kg, 4-ethyloctanoic acid 7.21 mg / kg, smell obviously.
Claims
1. A method for reducing the gamey odor of mutton, characterized in that, The mutton was treated with nano-level lipid-encapsulated bubbles.
2. The method for reducing the gamey smell of mutton as described in claim 1, characterized in that, The nanoscale lipid-encapsulated bubbles are obtained by mixing nanobubbles with a lipid-containing liquid.
3. The method for reducing the gamey smell of mutton as described in claim 2, characterized in that, Water containing nanoscale lipid-coated bubbles is obtained by filling a lipid-containing liquid with nanobubbles from the bottom.
4. The method for reducing the gamey smell of mutton as described in claim 3, characterized in that, The lipid-containing liquid has a lipid mass concentration of 0.5-2%.
5. The method for reducing the gamey smell of mutton as described in claim 4, characterized in that, Nanobubbles at 22-50m 3 The gas is introduced into a lipid-containing liquid at a rate of / h, and the time for introducing the gas bubbles is 4min.
6. The method for reducing the gamey odor of mutton as described in any one of claims 1-5, characterized in that, The process involves injecting water containing nano-sized lipid-coated bubbles obtained by mixing nanobubbles with a lipid-containing liquid into mutton.
7. The method for reducing the gamey smell of mutton as described in claim 6, characterized in that, The amount injected into the mutton is 20-40% of the mutton's weight.
8. The method for reducing the gamey smell of mutton as described in claim 7, characterized in that, The mutton, after being injected with nano-lipid-coated bubble water, is thoroughly rolled and kneaded.
9. The method for reducing the gamey smell of mutton as described in claim 8, characterized in that, The tumbling time is 10-30 minutes, and the rotation speed is 5-25 r / min.