Method for reducing content of biogenic amine in meat product through combined type vacuum rapid pickling

Abstract

The invention discloses a method for reducing the content of biogenic amines in meat products through composite vacuum rapid pickling, and belongs to the technical field of food processing. According to the method disclosed by the invention, the pork tenderloin, the chicken breast and the beef tendon are pickled by adopting the pickling liquid prepared by compounding the anthocyanin and the lipopeptide and assisting ultrasonic and vacuum modes, so that the pickling time of the meat product is shortened, the quality of the meat product is improved, the generation of biogenic amine is also inhibited, histamine and tyramine are not detected in the pork tenderloin pickled by the method, and the pork tenderloin is free of toxic and side effects. The content of cadaverine and spermidine is remarkably reduced, and the product is uniform in meat quality, excellent in flavor and high in safety. The method provides a theoretical basis for controlling the safety of meat products and optimizing the processing technology while improving the meat pickling efficiency, and has a key guiding significance for developing low-salt and low-biogenic-amine meat products.

Description

Technical Field

[0001] This invention relates to a method for reducing the content of biogenic amines in meat products through a composite vacuum rapid marinating process, belonging to the field of food processing technology. Background Technology

[0002] Marinating is a long-standing and crucial step in meat processing, significantly influencing many quality characteristics of meat products, including color, texture, and taste. During marinating, salt promotes the diffusion of free water and soluble substances from muscle cells through the cell membrane, while the external marinating agent penetrates the meat. This two-way penetration allows for the redistribution and adjustment of flavor compounds and nutrients within the meat, enhancing its flavor and texture. Once the marinating agent penetrates the muscle tissue, it specifically binds to endogenous pigments such as myoglobin and heme. Through complex chemical reactions, this causes conformational changes in the pigment molecules, ultimately resulting in a lasting, characteristic color that maintains the meat's appealing appearance during processing and storage, thus increasing its commercial value.

[0003] Vacuum curing is an innovative process in modern meat processing, offering numerous advantages over traditional methods. First, it utilizes negative pressure to effectively remove gas from between muscle tissue and cellular exudates. This pressure difference allows flavor compounds to distribute more evenly throughout the muscle tissue structure, shortening curing time and increasing efficiency. Second, the curing solution distributes more evenly throughout the meat in a vacuum, ensuring consistent quality. Third, vacuum curing promotes rapid penetration of the curing solution, improving color, flavor, and tenderness, while effectively locking in natural nutrients, optimizing sensory characteristics and nutritional value. Furthermore, the low-oxygen environment created by vacuum curing effectively inhibits bacterial growth, reducing the risk of microbial contamination and extending shelf life.

[0004] Biogenic amines are widely present in high-protein foods such as meat products. These are small, physiologically active organic bases produced by microorganisms through the decarboxylation of amino acids. Based on concentration and toxicological characteristics, common biogenic amines in food can be classified into typical categories such as histamine, tyramine, cadaverine, spermine, and spermidine. It is important to note that if the intake of biogenic amines exceeds the safe threshold, it may trigger acute poisoning reactions such as migraines, arrhythmias, gastrointestinal disorders, and circulatory system disturbances. In severe cases, it can induce intracranial hemorrhage and even pose a fatal risk. When nitrites are also present in food, their synergistic effect may also generate highly carcinogenic nitrosamine derivatives. However, current research focuses primarily on preservation or color protection, and on pursuing efficiency and quality in pickling processes, often neglecting the safety risks of harmful substances such as biogenic amines generated during pickling. There is a lack of systematic pickling solution formulation design and process integration targeting multi-target inhibition of biogenic amines.

[0005] Therefore, no integrated solution currently available can simultaneously achieve rapid marinating, quality improvement, and efficient inhibition of biogenic amines. Developing a compound marinade formula and supporting process that can simultaneously achieve rapid salt penetration, meat quality improvement, and synergistic inhibition of multiple biogenic amines during the marinating process has become a critical technological bottleneck that urgently needs to be overcome in the meat processing industry. Summary of the Invention

[0006] To address the aforementioned issues and meet the demands of modern production, this invention provides a method for reducing the biogenic amine content in meat products through a composite vacuum rapid marinating process. This invention uses anthocyanins and lipopeptides to prepare a marinating solution and employs ultrasound and vacuum techniques to marinate meat samples. This not only shortens the marinating time and improves the quality of meat products but also effectively reduces the biogenic amine content in meat samples.

[0007] The first objective of this invention is to provide a method for vacuum-curing meat products, comprising the steps of: The pre-treated meat pieces were placed in the marinade, subjected to ultrasonic treatment first, and then vacuum-marinated to obtain meat samples. The marinade contains 0.02-0.05% (w / w) anthocyanins and 0.003-0.006% (w / w) lipopeptides.

[0008] In one embodiment, the ultrasonic treatment is 20-80 kHz ultrasonic treatment for 15-25 minutes.

[0009] In one embodiment, the vacuum treatment is performed at 4~20℃ and 0~0.1 MPa for 4~12 h.

[0010] In one embodiment, the pickling liquid formula also contains 4-8% (w / w) salt.

[0011] In one embodiment, the mass ratio of meat chunks to marinade is 1~2 kg: 1.2~1.5 kg.

[0012] In one embodiment, the meat pretreatment involves removing fat and connective tissue from the surface of the raw meat and absorbing surface moisture, then cutting it into meat pieces of 2~5 cm × 2~5 cm × 1~2.5 cm.

[0013] In one embodiment, the raw meat may be one or more of pork tenderloin, chicken breast, and beef shank.

[0014] A second objective of this invention is to provide a method for reducing the content of biogenic amines in meat products, comprising the steps of: The pre-treated meat pieces were placed in the marinade, subjected to ultrasonic treatment first, and then vacuum-marinated to obtain meat samples. The marinade contains 0.02-0.05% (w / w) anthocyanins and 0.003-0.006% (w / w) lipopeptides.

[0015] In one embodiment, the ultrasonic treatment is 50-70 kHz ultrasonic treatment for 15-25 minutes.

[0016] In one embodiment, the vacuum treatment is performed at 4~20℃ and 0~0.1 MPa for 4~12 h.

[0017] In one embodiment, the mass ratio of meat chunks to marinade is 1~2 kg: 1.2~1.5 kg.

[0018] In one embodiment, the pickling liquid formula also contains 4-8% (w / w) salt.

[0019] In one embodiment, the meat pretreatment involves removing fat and connective tissue from the surface of the raw meat and absorbing surface moisture, then cutting it into meat pieces of 2~5 cm × 2~5 cm × 1~2.5 cm.

[0020] In one embodiment, the raw meat may be one or more of pork tenderloin, chicken breast, and beef shank.

[0021] A third objective of this invention is to provide the application of any of the methods described above in meat curing.

[0022] Beneficial effects This invention provides a method for rapid, ultrasound-assisted vacuum marinating of meat using a combination of anthocyanins and lipopeptides. This method significantly shortens the marinating time for meats such as pork tenderloin, chicken breast, and beef shank, improving the color, water retention, and texture of the meat products. It also effectively inhibits the formation of harmful biogenic amines such as cadaverine, histamine, and tyramine. Experimental results show that the biogenic amine content in meat products treated with this process is significantly reduced. Histamine and tyramine were undetectable in pork tenderloin. Compared to the control group without anthocyanin and lipopeptide marinating, the contents of cadaverine and spermidine decreased by 26.7% and 28.8%, respectively. The resulting products have uniform texture, excellent flavor, and high safety. This invention constructs a multi-target, synergistic biogenic amine control system, providing an innovative and reliable technical solution for developing high-quality, low-salt, and low-biogenic-amine-risk marinated meat products. Attached Figure Description

[0023] Figure 1 The graph shows the results of the determination of sodium chloride content changes in samples of pork tenderloin, chicken breast, and beef shank. Figure 2 Figure 1 shows the pH change results for samples of pork tenderloin, chicken breast, and beef shank. Figure 3 The graph shows the results of the moisture content measurement in samples of pork tenderloin, chicken breast, and beef shank. Figure 4 This is a high-performance liquid chromatogram of a mixed standard of five biogenic amines: cadaverine, histamine, tyramine, spermidine, and spermine. Detailed Implementation

[0024] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. These embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, where specific conditions are not specified, are generally performed under conventional conditions in the art. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar with the art.

[0025] Raw material source: Frozen pork tenderloin, chicken breast, and beef shank were purchased from local food stores and supermarkets in Wuxi. Anthocyanins were purchased from Sinopharm Chemical Reagent Co., Ltd.; lipopeptides were purchased from Sinopharm Chemical Reagent Co., Ltd.; ε-polylysine was purchased from Sinopharm Chemical Reagent Co., Ltd.

[0026] The measurement methods involved in the examples are as follows: 1. Detection of biogenic amines Referring to the detection technical specifications stipulated in GB 5009.208-2016 "National Food Safety Standard - Determination of Biogenic Amines in Food", the original experimental protocol was systematically optimized and specifically adjusted. 10 g of minced meat sample was accurately weighed using an analytical balance and placed into a 50 mL ground-glass conical flask. 20 mL of 5% trichloroacetic acid solution and 10 mL of n-hexane were added sequentially. After vortexing for 5 minutes, the mixture was subjected to ultrasonic extraction for 30 minutes. After centrifugation at 8000 rpm for 15 minutes to separate the layers, 0.5 mL of the supernatant was accurately transferred to a 10 mL colorimetric tube. 100 μL of 2 mol / L sodium hydroxide solution, 300 μL of saturated sodium bicarbonate solution, and 2.0 mL of dansyl chloride derivatizing reagent were added stepwise. After thorough vortexing, the mixture was placed in a preheated water bath at 60°C and reacted for 15 minutes. The reaction was terminated by injecting 100 μL of concentrated ammonia solution, followed by thorough shaking and incubation in a water bath for another 15 minutes. Finally, the volume was adjusted to 5 mL with acetonitrile, thoroughly mixed, and filtered through a 0.22 μm organic phase filter membrane. The resulting filtrate was immediately analyzed by high performance liquid chromatography (HPLC).

[0027] 2. Salt content testing The sodium chloride content was determined according to the direct precipitation titration method with silver nitrate in GB 5009.44-2016 "National Food Safety Standard - Determination of Chloride in Food". 50.00 mL of the test solution was placed in an Erlenmeyer flask, and 50 mL of water and 1 mL of potassium chromate solution were added. Two drops of silver nitrate standard titrant were added dropwise, ensuring the titrant turned reddish-brown. While shaking, the silver nitrate standard solution was added dropwise until the color changed from yellow to orange-red and did not fade within half a minute. The volume of silver nitrate standard titrant consumed was recorded. Sample preparation method: 5 g of homogeneous sample was accurately weighed into a 100 mL stoppered colorimetric tube. 50 mL of 70℃ hot water was added, the sample was shaken to disperse, heated in a boiling water bath for 20 min, removed, and sonicated for 30 min. After cooling to room temperature, 2 mL of potassium ferrocyanide solution and 2 mL of zinc acetate solution were added sequentially, shaking well after each addition. The volume was then adjusted to 100 mL with deionized water and allowed to stand for 30 min. The calculation method is as follows:

[0028] In the formula: X1 is the sodium chloride content in the food, %; 0.0355 is the conversion factor for 1.00 mL of silver nitrate standard titration solution (concentration 1.000 mol / L); c1 is the concentration of silver nitrate standard titration solution, mol / L; V1 is the volume of the sample used for titration, mL; V2 is the volume of silver nitrate standard titration solution consumed when titrating the sample, mL; V0 is the volume of silver nitrate standard titration solution consumed in the blank test, mL; V is the final volume of the sample, mL; m is the mass of the sample, g.

[0029] 3. pH detection pH was determined according to GB 5009.237-2016, "National Food Safety Standard - Determination of pH Value in Food". After marinating and drying, the pork tenderloin, chicken breast, and beef shank were chopped. 2.0 g of each meat sample was weighed and placed into a 50 mL centrifuge tube. 18 mL of deionized water was added to the sample, and the mixture was thoroughly homogenized. The pH of the solution was then measured using a pH meter, and the specific values ​​were recorded.

[0030] 4. Moisture content determination The moisture content was determined according to the standard operating procedure in GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food". Specifically, the direct drying method was used for quantitative analysis of the samples. The marinated meat sample was taken out, residual surface moisture was removed, and it was evenly spread in an aluminum box and dried in an oven at 105℃ until constant weight. The mass of the sample before and after drying was accurately weighed, and the difference was the moisture loss. The moisture content was expressed as the percentage of moisture loss to the weight of the fresh sample.

[0031] In the formula, m1 represents the sum of the total mass of the weighing bottle and the meat sample before drying, m2 refers to the sum of the mass of the weighing bottle and the sample after drying, m3 represents the initial mass of the empty weighing bottle, and the coefficient 100 is used to convert the calculated result into a percentage.

[0032] Example 1: A method for rapid marinating of meat products using a composite vacuum method A method for rapidly marinating meat products using a vacuum method includes the following steps: 1. Raw material pretreatment Pre-treatment of meat products: Remove the fat and connective tissue from the surface of frozen pork tenderloin and dry the surface moisture, then cut it into uniform 3×3×1.5 cm pieces. The marinade formula consists of 6% salt, 0.03% anthocyanins, and 0.005% lipopeptides by weight percentage.

[0033] 2. Rapid marinating of meat products using a composite vacuum method The meat pieces were mixed with the marinade at a ratio of 1 kg:1.2 kg and then soaked in the marinade until the meat samples were completely submerged. The mixture was then sonicated at 60 kHz for 20 min. Subsequently, the sonicated pork tenderloin, along with the marinade, was placed in a vacuum chamber for constant temperature marinating. The marinating temperature was set at 10℃, the vacuum degree at 0.06 MPa, and the marinating time at 12 h, resulting in meat samples that underwent composite vacuum rapid marinating.

[0034] Example 2: Rapid marinating of meat products using vacuum method The specific implementation method is the same as in Example 1, except that pork tenderloin is replaced with chicken breast, while the other steps remain the same, to prepare a meat sample after vacuum rapid marinating.

[0035] Example 3: Rapid marinating of meat products using vacuum method The specific implementation method is the same as in Example 1, except that pork tenderloin is replaced with beef shank, while the other steps remain the same, to prepare a meat sample after vacuum rapid marinating.

[0036] Example 4: Changing the vacuum level The specific implementation method is the same as in Example 1, except that the vacuum degree is set to 0.08 MPa, while the other steps remain the same, to prepare meat samples after vacuum rapid marinating.

[0037] Example 5: Changing the vacuum processing temperature The specific implementation method is the same as in Example 1, except that the vacuum treatment temperature is set to 4°C, while the other steps remain the same, to prepare meat samples after vacuum rapid marinating.

[0038] Example 6: Changing the vacuum processing temperature The specific implementation method is the same as in Example 1, except that the vacuum treatment temperature is set to 20°C, while the other steps remain the same, to prepare meat samples after vacuum rapid marinating.

[0039] Comparative Example 1: Marinating without lipopeptides The specific implementation method is the same as in Example 1, except that the formula of the marinade is changed to 6% salt and 0.035% anthocyanin, while the other steps remain the same, and meat samples after vacuum rapid marinating are obtained.

[0040] Comparative Example 2: Marinating without anthocyanins The specific implementation method is the same as in Example 1, except that the formula of the marinating liquid is changed to 6% salt and 0.035% lipopeptide, while the other steps remain the same, and meat samples after vacuum rapid marinating are obtained.

[0041] Comparative Example 3: Lipopeptides were replaced with ε-polylysine The specific implementation method is the same as in Example 1, except that the formula of the marinade is changed to 6% salt, 0.03% anthocyanin and 0.005% ε-polylysine, while the other steps remain the same, and meat samples after vacuum rapid marinating are prepared.

[0042] Comparative Example 4: No vacuum curing The specific implementation method is the same as in Example 3, except that vacuum marinating is not performed. Instead, the meat is directly marinated at 10°C for 12 hours, while the other steps remain the same, to obtain meat samples after vacuum rapid marinating.

[0043] Comparative Example 5: No ultrasonic treatment The specific implementation method is the same as in Example 3, except that ultrasonic treatment is not performed, and the meat is directly marinated at 10°C for 12 hours. The remaining steps are the same, and a meat sample after vacuum rapid marinating is obtained.

[0044] Comparison Example 6: Salting only The specific implementation method is the same as in Example 1, except that the formula of the marinating liquid is changed to 6% salt, while the other steps remain the same, to prepare meat samples after vacuum rapid marinating.

[0045] Comparison Example 7: Salting only The specific implementation method is the same as in Example 2, except that the formula of the marinating liquid is changed to 6% salt, while the other steps remain the same, and meat samples after vacuum rapid marinating are obtained.

[0046] Comparison Example 8: Salted only The specific implementation method is the same as in Example 3, except that the formula of the marinating liquid is changed to 6% salt, while the other steps remain the same, and meat samples after vacuum rapid marinating are obtained.

[0047] Example 13: Performance Measurement Meat samples prepared in Examples 1-6 and Comparative Examples 1-8 were used to determine their physicochemical properties and biogenic amine content.

[0048] (1) Determination of sodium chloride content The measurement results are as follows Figure 1 As shown, the results indicate that at a constant temperature and under different vacuum levels, the amount of salt penetrating into the three types of meat gradually increases with increasing curing time. The salt penetration rate is fastest in the first 4 hours and then gradually decreases. Specifically, although the sodium chloride content in all three types of meat shows an increasing trend, the increase is greatest in pork tenderloin and smallest in beef shank. At a constant vacuum level, the salt content penetrating into pork tenderloin, chicken breast, and beef shank increases with increasing curing temperature. This is because higher temperatures increase the number of activated molecules for salt diffusion, thus increasing diffusion capacity; simultaneously, higher temperatures increase the fluidity of the medium and reduce resistance, allowing the salt to be gradually absorbed by the three types of meat over time. Due to differences in the structure and composition of muscle tissue in different meats, their sensitivity to temperature also varies.

[0049] (2) pH measurement The measurement results are as follows Figure 2As shown, the results indicate that the pH value of the meat decreased after curing compared to uncured meat. This may be due to the lactic acid produced by the glycogenolysis of muscle in the early stages of curing, as well as the phosphate ions produced by the decomposition of ATP, leading to a decrease in muscle pH. During the curing process, pork tenderloin has finer muscle fibers, resulting in rapid salt penetration. Increased temperature leads to greater dissolution of myosin and actin, releasing acidic groups such as carboxyl groups. Increased activity of glycolytic enzymes in the muscle accelerates lactic acid production, causing a rapid drop in pH. However, prolonged curing may induce the proliferation of putrefactive bacteria such as Pseudomonas, which decompose proteins to produce basic amines, causing the pH to rise again. In chicken breast, salt-soluble proteins (such as sarcoplasmic proteins) dissolve rapidly at higher temperatures, causing a short-term sharp drop in pH. However, the glycogen content is relatively low, and lactic acid production is limited. Therefore, under curing conditions at 20℃, the pH stabilizes in the later stages without significant spoilage rebound. Beef shank is rich in collagen, which hinders salt penetration and prevents pH changes. Calpain activity increases at 10-20°C, breaking down muscle protein to release acidic peptides. Collagen may partially denature at 20°C, increasing its permeability and causing a decrease in pH.

[0050] (3) Moisture content determination The measurement results are as follows Figure 3 As shown, the results indicate that the moisture content of the three types of meat gradually decreased with increasing curing time, reaching equilibrium around 8 hours. Under the same conditions, the higher the vacuum level, the greater the rate of moisture reduction. After curing equilibrium under different vacuum levels, the moisture content of the meat was approximately the same, around 71%. A higher vacuum level resulted in greater expansion of the meat products and increased intercellular spacing, making it easier for salt to penetrate into the muscle tissue. Compared to the 0-hour curing group, the moisture content of the meat under vacuum curing conditions was significantly reduced, indicating that the vacuum environment promotes meat dehydration and salt penetration. Within 12 hours of penetration, the moisture content of the three types of meat also showed a decreasing trend over time, with a more pronounced decrease in moisture content at 20℃. This is mainly due to two reasons: firstly, increased temperature increases the number of activated salt molecules involved in penetration, enhancing diffusion capacity and increasing the amount of salt migrating from the curing solution to the duck meat, thus increasing moisture diffusion; secondly, increased temperature enhances the fluidity of the medium, weakens diffusion resistance, and increases the weight change per unit time due to osmotic mass transfer over time.

[0051] (4) Spectrum of biogenic amine standards The high-performance liquid chromatogram of a mixed standard of five biogenic amines, namely cadaverine, histamine, tyramine, spermidine, and spermine, is shown below. Figure 4As shown in the figure, peak 1 represents cadaverine, peak 2 represents histamine, peak 3 represents tyramine, peak 4 represents spermidine, and peak 5 represents spermine. The figure shows that all five biogenic amine derivatives eluted within 20 min, indicating good separation. The retention times for cadaverine, histamine, tyramine, spermidine, and spermine were 8.759, 9.231, 12.828, 13.569, and 17.581 min, respectively.

[0052] (5) Determination of the types and contents of biogenic amines The results are shown in Table 1. The results indicate that the specific combination of anthocyanins and lipopeptides produced a synergistic "antibacterial-antioxidant" effect. Data shows that the cadaverine content in pork tenderloin marinated with anthocyanins and lipopeptides was significantly lower than that in groups using only anthocyanins or only lipopeptides. Taking pork tenderloin as an example, compared to Comparative Example 1, the cadaverine content in Example 1 decreased by 45.7%; compared to Comparative Example 3, the cadaverine content in Example 1 decreased by 37.5%; and compared to the control group (Comparative Example 6) without anthocyanins and lipopeptides, the cadaverine and spermidine contents decreased by 26.7% and 28.8%, respectively. This confirms that the potent broad-spectrum antibacterial ability of lipopeptides can eliminate amine-producing bacteria at the source, while anthocyanins not only assist in antibacterial activity, but their antioxidant properties can also effectively slow down the oxidative degradation of endogenous polyamines such as spermidine and spermine. The two work synergistically to simultaneously inhibit multiple biogenic amine pathways.

[0053] For dense beef shank, the content of various biogenic amines in the group treated with both ultrasound and vacuum was significantly lower than that in the group without vacuum or ultrasound treatment. In Example 3, the histamine content was reduced by 28.6% compared to Comparative Example 4, and by 23.5% compared to Comparative Example 5. This demonstrates that ultrasound pretreatment and vacuum marinating are two inseparable and mutually reinforcing key process steps. Ultrasonic cavitation effectively disrupts the muscle tissue barrier, creating microchannels for the penetration of functional components; while subsequent vacuum treatment provides a continuous driving force, ensuring that anthocyanins and lipopeptides can diffuse evenly and deeply into the meat, thus achieving a qualitative improvement in overall antibacterial and preservative effects. Under the same process and formulation, this technology showed excellent biogenic amine inhibition effects on pork tenderloin, chicken breast, and beef shank. In particular, for beef shank, which is prone to histamine production, the histamine content was successfully controlled at a low level, proving that this composite technology can overcome the differences in different meat matrices and has broad application potential.

[0054] Overall, this invention, through the precise combination of anthocyanins and lipopeptides, coupled with the process coupling of ultrasonic pretreatment and vacuum curing, utilizes the physical pressure difference and low-oxygen environment of vacuum curing technology to construct a multi-target, synergistic biogenic amine control system. This system not only significantly surpasses the effects of single additives or traditional processes but is also applicable to a variety of common meat raw materials, providing an innovative and reliable technical solution for developing high-quality, low-biogenic-amine-risk cured meat products.

[0055] Table 1. Results of biogenic amine determination in meat products after 12 h of marinating.

[0056] Note: - indicates not detected.

[0057] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for vacuum-curing meat products, characterized in that, Including the following steps: The pre-treated meat pieces were placed in the marinade, subjected to ultrasonic treatment first, and then vacuum-marinated to obtain meat samples. The marinade contains 0.02-0.05% (w / w) anthocyanins and 0.003-0.006% (w / w) lipopeptides.

2. The method according to claim 1, characterized in that, The ultrasonic treatment is 20~80 KHz ultrasonic treatment for 15~25 min.

3. The method according to claim 1, characterized in that, The vacuum treatment is performed at 4~20℃ and 0~0.1 MPa for 4~12 h.

4. The method according to claim 1, characterized in that, The mass ratio of meat chunks to marinade is 1~2 kg: 1.2~1.5 kg.

5. The method according to claim 1, characterized in that, The pickling solution also contains 4-8% (w / w) salt.

6. A method for reducing the content of biogenic amines in meat products, characterized in that, Including the following steps: The pre-treated meat pieces were placed in the marinade, subjected to ultrasonic treatment first, and then vacuum-marinated to obtain meat samples. The marinade contains 0.02-0.05% (w / w) anthocyanins and 0.003-0.006% (w / w) lipopeptides.

7. The method according to claim 6, characterized in that, The ultrasonic treatment is 50~70 KHz ultrasonic treatment for 15~25 min; the vacuum treatment is 4~20℃ and 0~0.1 MPa treatment for 4~12 h.

8. The method according to claim 6, characterized in that, The pickling solution also contains 4-8% (w / w) salt.

9. The method according to claim 6, characterized in that, The mass ratio of meat chunks to marinade is 1~2 kg: 1.2~1.5 kg.

10. The application of the method according to any one of claims 6 to 9 in meat marinating.

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