Process and equipment for treating meat product by ultra-micro bubble ice soaking

Abstract

The invention relates to the technical field of meat product treatment, in particular to a process and equipment for treating meat products through ultra-micro bubble ice soaking. The technology comprises the following steps: preparing a treating fluid containing curdlan, glycerin and other components, adjusting the pH value, refrigerating and degassing for later use; immersing the raw meat in the treating fluid, introducing high-purity nitrogen to generate ultramicro bubbles, and performing low-temperature pressurization treatment; and the treated meat is subjected to steam heating, ice-water bath cooling and vacuum sealing. The equipment comprises an ultramicro bubble low-temperature treatment tank, a high-purity nitrogen steel cylinder and the like which are connected through specific pipelines, and the treatment tank is provided with a sealing top cover, a pressure release valve and other structures. The invention provides a meat product treatment technology with good permeation uniformity, which is suitable for industrial large-scale production requirements and can realize collaborative improvement of quality and safety of meat products.

Description

Technical Field

[0001] This invention relates to the field of meat processing technology, specifically to a process and equipment for ultra-microbubble ice soaking treatment of meat products. Background Technology

[0002] In the field of food processing technology, meat products are highly favored by consumers due to their rich nutrition and unique flavor. However, during processing, storage, and distribution, meat products are prone to problems such as moisture loss, flavor degradation, and microbial growth, which seriously affect product quality and shelf life. Therefore, developing efficient and safe meat product preservation and quality improvement technologies is a key need that urgently needs to be addressed in the industry.

[0003] Currently, the existing technologies and processes commonly used in the industry for the preservation and quality improvement of meat products mainly include the following categories: First, traditional low-temperature refrigeration, which inhibits microbial growth and delays spoilage by controlling the low-temperature environment of 0-4℃. However, this process can only passively delay the spoilage process and cannot actively improve the water retention and flavor of meat products. Moreover, long-term refrigeration can still result in problems such as dry meat and severe moisture loss. Second, brine soaking or phosphate curing processes, which improve the water retention and tenderness of meat products by adding salt, phosphates, and other ingredients. However, excessive addition of salt can affect the taste of the product, and the use of phosphates may also raise health concerns among some consumers. Furthermore, the even penetration of curing ingredients is a concern. The following are some of the main issues: First, the treatment process is relatively slow and may lead to unstable product quality. Second, while conventional bubble treatment combined with refrigeration utilizes the agitation of bubbles to promote contact between the treatment liquid and the meat products, conventional bubbles have a large diameter and weak penetration ability, making it difficult to penetrate deep into the meat products and thus limiting the treatment effect. Third, chemical preservatives (such as sodium benzoate and potassium sorbate) are added to extend the shelf life, but the use of chemical preservatives poses safety risks and does not align with current consumer trends towards natural and healthy foods. Fourth, conventional cooling processes after heat processing often employ natural cooling or ordinary ice water bath cooling, which results in a slow cooling rate and may lead to the growth of microorganisms on the surface of the meat products. Uneven cooling can also cause the meat to shrink, further exacerbating moisture loss. The existing technologies and processes generally suffer from the following drawbacks: 1. Limited preservation effect, resulting in a short shelf life for meat products, making it difficult to meet the needs of long-distance transportation and long-term storage; 2. Poor water retention in meat products, leading to significant moisture loss during processing and storage, resulting in dry, tough meat with insufficient tenderness, affecting taste; 3. Poor uniform penetration of processing components (marinating liquid, preservatives), causing localized quality differences and poor stability; 4. Some processes rely on chemical additives, posing safety risks and contradicting the trend towards natural and healthy foods; 5. The processing process easily leads to the loss of nutrients in meat products, further reducing product quality. A new meat processing technology needs to be developed that can effectively extend the shelf life of meat products, inhibit microbial growth, significantly improve the water retention of meat products, reduce moisture loss during processing and storage, maintain meat tenderness, ensure uniform penetration of processing components into the meat products, improve product quality stability, reduce nutrient loss, and guarantee the nutritional quality of meat products.

[0004] Therefore, this application provides a meat product processing technology that does not rely on large amounts of chemical preservatives, has high processing efficiency, and good penetration uniformity, which is suitable for the needs of large-scale industrial production and can achieve a synergistic improvement in the quality and safety of meat products. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art. In a first aspect, this application provides a process for treating meat products using ultra-microbubble ice soaking, comprising the following steps:

[0006] Step S1: Add gellan gum to cold water and stir to disperse evenly to form a homogeneous suspension. Then add glycerol, sodium ascorbate, and glutathione-enriched yeast in sequence and stir until all components are completely dissolved and dispersed without layering. After adjusting the pH, transfer to a sealed container and refrigerate at 0-4℃ for 1 hour to degas and set aside. Step S2: Completely immerse the raw meat in the treatment solution prepared in step S1, turn on the microbubble generator, introduce high-purity nitrogen to generate microbubbles, and continuously process it under 0-4℃ and specific pressure conditions. Step S3: Remove the raw meat processed in step S2, drain the surface liquid, heat it with steam, immediately transfer it to a 0-4℃ ice water bath for cooling, and finally vacuum seal it.

[0007] Further, in step S1, the amount of guar gum added is 0.8%-1.5%, the amount of glycerol added is 0.5%-1.5%, the amount of sodium ascorbate added is 0.3%-0.5%, and the amount of glutathione-enriched yeast added is 1.0%-2.0%.

[0008] Further, in step S1, the temperature of the cold water is 0-4℃, the pH is adjusted to 6.0-6.5, the stirring speed is 300-500 r / min, and the stirring time is 10-15 minutes.

[0009] Furthermore, in step S2, the purity of the high-purity nitrogen gas is ≥99.9%, the gas flow rate is 0.5-2.0 m3 / h, and the gas-liquid ratio is 1:1-3:1.

[0010] Furthermore, in step S2, the power of the microbubble generator is 0.5-1.5kW, the diameter of the microbubble is 10-50μm, and the continuous processing time is 10-20 minutes.

[0011] Furthermore, in step S3, the temperature of the steam heating is 80-85°C, the time is 3-5 minutes, and the time of the ice water bath cooling is 5-10 minutes.

[0012] Microbubbles can penetrate deep into the tiny pores inside meat tissue with the treatment solution, overcoming the limitations of traditional soaking treatments that rely primarily on surface adsorption and have insufficient internal penetration. Simultaneously, the microbubbles rise extremely slowly at low temperatures of 0-4℃, extending their residence time within the meat tissue pores and providing ample time for the diffusion of active ingredients (sodium ascorbate, glutathione-enriched yeast) in the treatment solution.

[0013] Ultramicrobubbles possess an extremely large specific surface area, and their gas-liquid interface can adsorb gellan gum molecules, antioxidants, and other components from the treatment solution through hydrogen bonds and hydrophobic interactions. As the bubbles move within the meat tissue, they can carry the adsorbed active ingredients to the surface and interstitial spaces of muscle fibers. Simultaneously, the energy released when the bubbles burst promotes the diffusion of active ingredients into muscle cells, significantly enhancing penetration efficiency.

[0014] Microbubbles carrying high-purity nitrogen enter the treatment solution and meat tissue, rapidly displacing dissolved oxygen in the solution and air within the pores of the meat tissue, creating an anaerobic microenvironment. As an inert gas, nitrogen does not react with myoglobin, lipids, or other components in the meat, blocking the contact between oxygen and the meat tissue during oxidation reactions, fundamentally delaying myoglobin oxidation, lipid oxidation, and protein oxidation. Sodium ascorbate and glutathione-enriched yeast in the treatment solution are active ingredients easily oxidized by oxygen. The nitrogen atmosphere prevents these antioxidants from prematurely oxidizing and becoming inactive during treatment, allowing them to penetrate the meat tissue in a highly active state. After the microbubbles inside the meat tissue burst, the released nitrogen continues to isolate oxygen. Even during subsequent steam heating and cooling processes, the residual nitrogen can maintain a localized anaerobic environment within the meat tissue, prolonging the duration of the antioxidant effect.

[0015] During the heating and gelation process, the network structure formed by gellan gum encapsulates water-soluble sodium ascorbate molecules and glutathione from glutathione-enriched yeast within the network gaps through hydrogen bonds, hydrophobic interactions, and ionic bonds. This prevents sodium ascorbate from precipitating due to moisture loss during subsequent cooling and storage, and also prevents glutathione yeast from aggregating or detaching from the meat surface, ensuring a uniform distribution of antioxidant components on the meat tissue surface and in the interstices of superficial muscle fibers. The hydroxyl groups in sodium ascorbate molecules form hydrogen bonds with the hydroxyl groups on the gellan gum molecular chains, while its sodium ions form ionic bonds with the carboxyl groups of gellan gum, participating in the cross-linking of the gel. The polysaccharide components in the cell walls of glutathione-enriched yeast intertwine with the gellan gum molecular chains, enhancing the membrane's toughness; simultaneously, the yeast cells dispersed within the gellan gum membrane fill the gel gaps, further reducing the membrane's permeability.

[0016] Secondly, this application provides an apparatus for treating meat products with ultra-microbubble ice soaking, including an ultra-microbubble low-temperature treatment tank, a high-purity nitrogen cylinder, an ultra-microbubble generator, and a constant temperature chiller.

[0017] Furthermore, the high-purity nitrogen cylinder is connected to the gas inlet of the microbubble generator via a pipeline, the bubble outlet of the microbubble generator is connected to the bottom of the microbubble cryogenic treatment tank via a pipeline, and the constant temperature chiller forms a closed loop with the interlayer of the microbubble cryogenic treatment tank via a pipeline.

[0018] Furthermore, a gas purification filter and a gas flow meter are connected in series on the pipeline between the high-purity nitrogen cylinder and the microbubble generator, and a quick connector is provided at the connection between the pipeline and the microbubble generator.

[0019] Furthermore, the ultra-microbubble cryogenic treatment tank is equipped with a sealed top cover, which is connected to the tank body by a snap-fit ​​seal. A silicone sealing gasket is provided on the inner side of the top cover. A sampling port and a pressure monitoring port are reserved on the top cover. The ultra-microbubble cryogenic treatment tank is also equipped with a pressure relief valve.

[0020] Beneficial effects: The processing liquid prepared in this application includes guar gum, glycerol, sodium ascorbate, and glutathione-enriched yeast. The enediol structure in the sodium ascorbate molecule has a strong electron-donating ability and can quickly undergo an oxidation reaction to generate dehydroascorbic acid. In this process, it preferentially captures reactive oxygen species such as superoxide anion radicals and hydroxyl radicals on the surface of the processing liquid and meat products, blocking the initiation of the oxidation chain reaction. At the same time, sodium ascorbate can reduce the oxidized myoglobin, so that the meat products are restored to oxymyoglobin with a bright red color. The cysteine ​​sulfhydryl groups of glutathione molecules in glutathione-enriched yeast can form disulfide bonds through oxidation, which can efficiently capture reactive oxygen species in the system. Glutathione reduces dehydroascorbic acid generated by the oxidation of sodium ascorbate back to ascorbic acid, realizing the recycling and regeneration of sodium ascorbate and prolonging its antioxidant effect. The synergistic effect of sodium ascorbate and glutathione-enriched yeast can block the lipid oxidation chain reaction and myoglobin oxidation, preventing meat products from developing rancidity, darkening of color, and other spoilage phenomena, thus improving preservation quality. The micro-jet drive of ultra-microbubbles penetrates the treatment liquid to the surface and shallow layers of the meat. The ultra-microbubble disturbance promotes the uniform spreading of the gellan gum dispersion on the surface of the meat, forming a complete and defect-free protective film that can more effectively lock in juices, block oxygen, and buffer against mechanical damage from ice crystals. Ultra-microbubbles enhance the mass transfer of functional molecules such as glutathione-enriched yeast and sodium ascorbate into the intermuscular spaces, making the antioxidant effect of meat products more lasting and delaying browning from the inside out. Attached Figure Description

[0021] Figure 1 A schematic diagram of the equipment structure for ultra-microbubble ice soaking treatment of meat products. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0023] Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, all percentages, ratios, proportions, or parts are by weight.

[0024] Unless otherwise specified, the reagents and raw materials used in the embodiments and comparative examples of this invention are commercially available.

[0025] Example 1 A process for treating meat products using ultra-microbubble ice soaking includes the following steps: Step S1: Add gellan gum to cold water at 2℃ and stir to disperse evenly to form a homogeneous suspension. Stir at 1200 rpm for 6 minutes. Then add glycerol, sodium ascorbate, and glutathione-enriched yeast in sequence and stir until all components are completely dissolved and dispersed without layering. Stir at 400 rpm for 12 minutes. Adjust the pH to 6.2 and transfer to a sealed container. Refrigerate at 2℃ for 1 hour to deaerate and set aside. The addition amount of gellan gum is 1.0%, the addition amount of glycerol is 0.8%, the addition amount of sodium ascorbate is 0.4%, and the addition amount of glutathione-enriched yeast is 1.5%.

[0026] Step S2: Completely immerse the pork in the treatment solution prepared in step S1, turn on the microbubble generator, and set the parameters as follows: nitrogen purity ≥99.9%, gas flow rate 1.0 m³ / h, gas-liquid ratio 2:1, power 1.0 kW, introduce high-purity nitrogen to generate microbubbles with a diameter of 30 μm, and maintain the pressure at 0.03 MPa in the microbubble low-temperature treatment tank at 2℃ for 15 minutes.

[0027] Step S3: Remove the pork processed in step S2 and drain the surface liquid. Heat the drained meat sample in 82°C steam for 4 minutes. After heating, immediately transfer the meat sample to a 2°C ice water bath to cool for 8 minutes and then vacuum seal it with food-grade vacuum packaging film.

[0028] Example 2 A process for treating meat products using ultra-microbubble ice soaking includes the following steps: The differences from Example 1 are as follows: the amount of guar gum, glycerin, sodium ascorbate, and glutathione-enriched yeast added; the stirring speed and time; the pH value; the setting parameters of the microbubble generator; the diameter of the generated microbubbles; the pressure inside the microbubble cryogenic treatment tank; and the temperature and time of heating in steam.

[0029] Step S1: Add gellan gum to cold water at 0℃ and stir to disperse evenly to form a homogeneous suspension. Stir at 1000 rpm for 5 minutes. Then add glycerol, sodium ascorbate, and glutathione-enriched yeast in sequence and stir until all components are completely dissolved and dispersed without layering. Stir at 300 rpm for 10 minutes. Adjust the pH to 6.0 and transfer to a sealed container. Refrigerate at 0℃ for 1 hour to degas and set aside. The amount of gellan gum added is 0.8%, the amount of glycerol added is 0.5%, the amount of sodium ascorbate added is 0.3%, and the amount of glutathione-enriched yeast added is 1.0%.

[0030] Step S2: Completely immerse the pork in the treatment liquid prepared in step S1, turn on the microbubble generator, and set the parameters as follows: nitrogen purity ≥99.9%, gas flow rate 0.5 m³ / h, gas-liquid ratio 1:1, power 0.5 kW, introduce high-purity nitrogen to generate microbubbles with a diameter of 10 μm, and maintain the pressure at 0℃ and 0.02 MPa in the microbubble low-temperature treatment tank for 10 minutes.

[0031] Step S3: Remove the pork processed in step S2 and drain the surface liquid. Heat the drained meat sample in 80°C steam for 3 minutes. After heating, immediately transfer the meat sample to a 0°C ice water bath to cool for 5 minutes and then vacuum seal it with food-grade vacuum packaging film.

[0032] Example 3 A process for treating meat products using ultra-microbubble ice soaking includes the following steps: The differences from Example 1 are as follows: the amount of guar gum, glycerin, sodium ascorbate, and glutathione-enriched yeast added; the stirring speed and time; the pH value; the setting parameters of the microbubble generator; the diameter of the generated microbubbles; the pressure inside the microbubble cryogenic treatment tank; and the temperature and time of heating in steam.

[0033] Step S1: Add gellan gum to 4℃ cold water and stir to disperse evenly to form a homogeneous suspension. Stir at 1500 rpm for 8 minutes. Then add glycerol, sodium ascorbate, and glutathione-enriched yeast in sequence and stir until all components are completely dissolved and dispersed without layering. Stir at 500 rpm for 15 minutes. Adjust the pH to 6.5 and transfer to a sealed container. Refrigerate at 4℃ for 1 hour to deaerate and set aside. The addition amounts of gellan gum, glycerol, sodium ascorbate, and glutathione-enriched yeast are 1.5%, 1.5%, 0.5%, and 2.0%, respectively.

[0034] Step S2: Completely immerse the pork in the treatment solution prepared in step S1, turn on the microbubble generator, and set the parameters as follows: nitrogen purity ≥99.9%, gas flow rate 2.0 m³ / h, gas-liquid ratio 3:1, power 1.5 kW, introduce high-purity nitrogen to generate microbubbles with a diameter of 50 μm, and maintain the pressure of 0.05 MPa in the microbubble low-temperature treatment tank at 4℃ for 20 minutes.

[0035] Step S3: Remove the pork processed in step S2 and drain the surface liquid. Heat the drained meat sample in 85°C steam for 5 minutes. After heating, immediately transfer the meat sample to a 4°C ice water bath to cool for 10 minutes and then vacuum seal it with food-grade vacuum packaging film.

[0036] Example 4 A device for treating meat products with ultra-microbubbles ice soaking, such as Figure 1 As shown, it includes an ultra-microbubble cryogenic treatment tank, a high-purity nitrogen cylinder, an ultra-microbubble generator, and a constant temperature chiller.

[0037] The outlet of the high-purity nitrogen cylinder is connected sequentially to a gas purification filter and a gas flow meter via pipelines, and finally to the gas inlet of the microbubble generator via a quick connector. The bubble outlet of the microbubble generator is connected to the inlet of the bubble distributor at the bottom of the cryogenic treatment tank via a pipeline. The jacketed water inlet of the cryogenic treatment tank is connected to the outlet of the constant temperature chiller via a pipeline, and the jacketed water outlet of the cryogenic treatment tank is connected to the return water inlet of the chiller, forming a closed loop pipeline. A circulation pump, a temperature control valve, and a temperature sensor are installed in the pipeline. The sealing top cover of the cryogenic treatment tank is connected to the tank body with a snap-fit ​​seal. A silicone sealing gasket is installed on the inside of the top cover to ensure the tank is airtight after closing, reducing nitrogen leakage and temperature loss. A sampling port and a pressure monitoring port are reserved on the top cover. When the nitrogen pressure in the tank exceeds the range of 0.02-0.05 MPa, the pressure relief valve automatically opens to release pressure.

[0038] Comparative Example 1 Completely immerse the pork in 2°C water and soak for 15 minutes under normal pressure and without microbubbles. Remove the treated pork and drain the surface liquid. Heat the drained meat sample in 82°C steam for 4 minutes. After heating, immediately transfer the meat sample to a 2°C ice water bath to cool for 8 minutes. Vacuum seal the sample with food-grade vacuum packaging film.

[0039] Comparative Example 2 Prepare 2°C clean water as the treatment medium. Without adding any functional ingredients such as gellan gum, glycerin, sodium ascorbate, or glutathione-enriched yeast, directly transfer the water into a sealed container and refrigerate at 2°C for 1 hour to degas. Completely immerse the pork in the water. Turn on the microbubble generator with the following parameters: nitrogen purity ≥99.9%, gas flow rate 1.0 m³ / h, gas-liquid ratio 2:1, power 1.0 kW. High-purity nitrogen is introduced to generate microbubbles with a diameter of 30 μm. Maintain the pressure at 0.03 MPa in the microbubble cryogenic treatment tank at 2°C for 15 minutes. Remove the microbubble-treated pork and drain the surface liquid. Heat the drained meat sample in 82°C steam for 4 minutes. After heating, immediately transfer the meat sample to a 2°C ice-water bath to cool for 8 minutes, and then vacuum seal it with food-grade vacuum packaging film.

[0040] Comparative Example 3 Add gellan gum to 2℃ cold water and stir until a homogeneous suspension is formed. Stir at 1200 rpm for 6 minutes. Then add glycerol, sodium ascorbate, and glutathione-enriched yeast sequentially and stir until all components are completely dissolved and dispersed without layering. Stir at 400 rpm for 12 minutes. Adjust the pH to 6.2 and transfer to a sealed container. Refrigerate at 2℃ for 1 hour to deaerate. The addition amounts of gellan gum are 1.0%, glycerol is 0.8%, sodium ascorbate is 0.4%, and glutathione-enriched yeast is 1.5%. Completely immerse pork in the prepared treatment solution at 2℃ and a treatment tank pressure of 0.03 MPa for 15 minutes. Remove the soaked pork and drain the surface liquid. Heat the drained meat sample in 82℃ steam for 4 minutes. After heating, immediately transfer the meat sample to a 2℃ ice-water bath to cool for 8 minutes and then vacuum seal it with food-grade vacuum packaging film.

[0041] Effect Example The following tests were performed on Examples 1-3 and Comparative Examples 1-3 described above: The packaged product was placed in a freezer at -18°C for 24 hours, then removed and thawed at 4°C until completely thawed, completing one freeze-thaw cycle. Samples were taken for testing after three freeze-thaw cycles.

[0042] 1. Juice loss rate: Accurately weigh the meat sample before and after freeze-thaw and calculate the percentage loss.

[0043] 2. Use a texture analyzer to determine hardness, elasticity, chewiness, and shear force.

[0044] 3. Use a colorimeter to measure L a b The value was measured, and the surface browning was observed.

[0045] 4. Malondialdehyde (MDA) content: The sample extract and thiobarbituric acid (TBA) were heated in an acidic water bath at 90-100℃ for 30-60 minutes, while the absorbance at 532nm and 600nm was measured simultaneously. The difference (A532-A600) was used for calculation. The MDA concentration was calculated using a standard curve.

[0046] 5. Carbonyl content: DNPH colorimetric method, carbonyl reacts with 2,4-dinitrophenylhydrazine to generate hydrazone compounds with characteristic absorption at 440 nm.

[0047] 6. Thiol content: DTNB colorimetric method, thiol reacts with 5,5'-dithiobis(2-nitrobenzoic acid) to generate a yellow product with strong absorption at 412 nm.

[0048] 7. Sensory evaluation: Seven professionally trained evaluators, familiar with the scoring criteria, took samples after three freeze-thaw cycles, heated them with steam, cooled them to room temperature, and cut them into 2cm thick slices; each group of samples was randomly numbered and evaluated blindly to avoid subjective bias of the evaluators.

[0049]

[0050] Table 1 shows the physicochemical test indicators of the meat products prepared in the examples and comparative examples.

[0051] As shown in Table 1, the juice loss rate of Examples 1 to 3 was significantly lower than that of Comparative Examples 1 to 3. This is because gluconolactone forms a protective film on the meat surface, reducing water loss and enhancing the binding force between muscle fibers. In Examples 1 to 3, the microbubbles, under pressure, can penetrate into the intermuscular spaces of the meat, alleviating the mechanical damage to the muscle cell membrane caused by ice crystals during freeze-thaw cycles and reducing juice loss. The microbubbles promote the uniform adsorption of gluconolactone on the meat surface, forming a denser protective film. Meanwhile, glycerol, as a humectant, enhances the water-holding capacity of the meat. The malondialdehyde content in Examples 1-3 was much lower than that in Comparative Examples 1-3. Sodium ascorbate, as a water-soluble antioxidant, can scavenge free radicals and inhibit lipid oxidation. Glutathione is an important intracellular antioxidant that can protect cell membranes from oxidative damage and reduce the formation of malondialdehyde. The stirring effect of the microbubbles in Examples 1-3 ensures the uniform distribution of antioxidants on the meat surface, while the nitrogen microenvironment prolongs the action time of the antioxidants. Carbonyl group content is an indicator of protein oxidation, while sulfhydryl group content reflects the reduced state of the protein. The lower carbonyl group content and higher sulfhydryl group content in Examples 1-3 indicate that protein oxidation was effectively inhibited. The composite antioxidant system composed of sodium ascorbate and glutathione-enriched yeast effectively protects the sulfhydryl groups of proteins from oxidation, maintaining the protein's native conformation.

[0052] Table 2 shows the test indicators of the meat quality and texture properties obtained from the examples and comparative examples.

[0053] The hardness and shear force of Examples 1-3 were significantly lower than those of Comparative Examples 1-3, indicating that the treated meat products were more tender and easier to chew. Sodium ascorbate and glutathione inhibited oxidative denaturation of proteins and maintained the gel properties of muscle proteins; the gel network formed between muscle fibers by gellan gum enhanced the elasticity of the meat while reducing shear force. The elasticity of Examples 1-3 was significantly higher than that of Comparative Examples 1-3, while the chewiness was lower. The higher water-holding capacity kept the muscle tissue moist, improved elasticity, and reduced energy consumption during chewing.

[0054] Table 3 shows the color stability test indicators of the meat products prepared in the examples and comparative examples.

[0055] L in Examples 1-3 The value was higher than that of Comparative Examples 1-3, indicating that the treated meat products had a brighter color. Sodium ascorbate and the nitrogen atmosphere together inhibited the oxidation of myoglobin, maintaining the fresh color of the meat. The higher moisture content made the meat surface more glossy, increasing the brightness value. (Examples 1-3, a) The value was significantly higher than that of Comparative Examples 1-3, indicating that the treated meat products had a more vibrant red color. Sodium ascorbate can reduce oxidized myoglobin, restoring the meat products to oxymyoglobin with a bright red color. The cysteine ​​sulfhydryl groups of glutathione molecules in glutathione-enriched yeast can form disulfide bonds through oxidation, efficiently capturing reactive oxygen species in the system. Glutathione reduces dehydroascorbic acid generated from the oxidation of sodium ascorbate back to ascorbic acid, achieving the recycling and regeneration of sodium ascorbate and extending its antioxidant effect. The synergistic effect of sodium ascorbate and glutathione-enriched yeast can block the lipid oxidation chain reaction and myoglobin oxidation, preventing rancidity, darkening of color, and other spoilage phenomena in meat products, thus improving preservation quality. (b from Examples 1-3) The value was lower than that of the control group 1-3, indicating that the processed meat products had a lower degree of browning. Sodium ascorbate and glutathione inhibited the activity of polyphenol oxidase and reduced the browning reaction.

[0056] Table 4 shows the sensory evaluation test indicators for the meat products prepared in the examples and comparative examples.

[0057] The odor scores of Examples 1-3 were significantly higher than those of Comparative Examples 1-3, indicating that the meat products treated with microbubbles retained a rich meaty aroma, and the effective inhibition of fat oxidation reduced the generation of rancid and oxidative odors.

[0058] The nitrogen atmosphere created by microbubbles isolates oxygen, delaying meat spoilage and preserving its fresh flavor. The addition of sodium ascorbate and glutathione-enriched yeast effectively inhibits fat and protein oxidation, maintaining the meat's natural flavor. Lower hardness and shear force make the meat more tender, reducing chewing resistance, while higher water-holding capacity allows the meat to release more juices during chewing, enhancing its juiciness. Microbubbles not only provide a protective nitrogen atmosphere but also promote the even distribution of gellan gum, glycerol, sodium ascorbate, and glutathione-enriched yeast on the meat surface through micro-stirring, enhancing antioxidant effects.

[0059] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A process for treating meat products using ultra-microbubble ice soaking, characterized in that, Includes the following steps: Step S1: Add gellan gum to cold water and stir to disperse evenly to form a homogeneous suspension. Then add glycerol, sodium ascorbate, and glutathione-enriched yeast in sequence and stir until all components are completely dissolved and dispersed without layering. After adjusting the pH, transfer to a sealed container and refrigerate at 0-4℃ for 1 hour to degas and set aside. Step S2: Completely immerse the raw meat in the treatment solution prepared in step S1, turn on the microbubble generator, introduce high-purity nitrogen to generate microbubbles, and continuously process it under 0-4℃ and specific pressure conditions. Step S3: Remove the raw meat processed in step S2, drain the surface liquid, heat it with steam, immediately transfer it to a 0-4℃ ice water bath for cooling, and finally vacuum seal it.

2. The process for treating meat products with ultra-microbubble ice immersion according to claim 1, characterized in that, In step S1, the amount of guar gum added is 0.8%-1.5%, the amount of glycerol added is 0.5%-1.5%, the amount of sodium ascorbate added is 0.3%-0.5%, and the amount of glutathione-enriched yeast added is 1.0%-2.0%.

3. The process for treating meat products with ultra-microbubble ice soaking according to claim 1, characterized in that, In step S1, the temperature of the cold water is 0-4℃, the pH is adjusted to 6.0-6.5, the stirring speed is 300-500 r / min, and the stirring time is 10-15 minutes.

4. The process for treating meat products with ultra-microbubble ice soaking according to claim 1, characterized in that, In step S2, the purity of the high-purity nitrogen gas is ≥99.9%, the gas flow rate is 0.5-2.0 m3 / h, and the gas-liquid ratio is 1:1-3:

1.

5. The process for treating meat products with ultra-microbubble ice soaking according to claim 1, characterized in that, In step S2, the power of the microbubble generator is 0.5-1.5kW, the diameter of the microbubble is 10-50μm, and the continuous processing time is 10-20 minutes.

6. The process for treating meat products with ultra-microbubble ice immersion according to claim 1, characterized in that, In step S3, the steam heating temperature is 80-85℃ and the time is 3-5 minutes, while the ice water bath cooling time is 5-10 minutes.

7. An apparatus for implementing the ultra-microbubble ice-immersion treatment of meat products according to any one of claims 1-6, characterized in that, It includes a microbubble cryogenic treatment tank (5), a high-purity nitrogen cylinder (1), a microbubble generator (4), and a constant temperature chiller (6).

8. The equipment for ultra-microbubble ice soaking treatment of meat products according to claim 7, characterized in that, The high-purity nitrogen cylinder (1) is connected to the gas inlet of the microbubble generator (4) through a pipe. The bubble outlet of the microbubble generator (4) is connected to the bottom of the microbubble low-temperature treatment tank (5) through a pipe. The constant temperature chiller (6) forms a closed loop pipeline with the interlayer of the microbubble low-temperature treatment tank (5) through a pipe.

9. The equipment for ultra-microbubble ice soaking treatment of meat products according to claim 8, characterized in that, A gas purification filter (2) and a gas flow meter (3) are connected in series on the pipeline between the high-purity nitrogen cylinder (1) and the microbubble generator (4), and a quick connector (13) is provided at the connection between the pipeline and the microbubble generator.

10. The equipment for ultra-microbubble ice soaking treatment of meat products according to claim 7, characterized in that, The ultra-microbubble cryogenic treatment tank (5) is equipped with a sealed top cover (10). The sealed top cover and the tank body are connected by a snap-fit ​​seal. A silicone sealing gasket (11) is provided on the inner side of the top cover. A sampling port (13) and a pressure monitoring port (14) are reserved on the top cover. A pressure relief valve (12) is also provided on the ultra-microbubble cryogenic treatment tank.

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