A method for inhibiting a bitter substance Hx by a saccharide compound

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a method for inhibiting bitter substance Hx by sugar compounds. The method first soaks pretreated pork in a sucrose solution for 2-5 minutes, and then transfers the pork to an ice temperature environment for storage. The present application can avoid the increase of bitter substance Hx (hypoxanthine) during the storage of chilled meat by soaking the pork in a sucrose solution for 2-5 minutes, and then combining ice temperature storage, can effectively inhibit the increase of Hx during storage, reduce the generation of xanthine and uric acid, reduce the flavor deterioration, and the deterioration of color and texture during the storage of pork. Reducing the generation of bitter substance Hx is conducive to maintaining the sensory quality, nutritional value and safety of pork, and prolonging the shelf life of pork during storage and circulation.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for inhibiting bitter substances Hx using carbohydrate compounds. Background Technology

[0002] Hypoxanthine (Hx) is a purine base with a bitter taste. As storage time increases, the Hx content in pork also increases. This bitter substance masks the original umami and sweetness of pork, leading to an imbalance in the overall flavor and a deterioration in taste. Hx is a precursor to xanthine and uric acid. Under certain conditions, Hx decomposes into xanthine and uric acid, promoting bitterness, masking the original umami flavor of pork, and reducing consumer acceptance. Simultaneously, increased Hx content accelerates myoglobin oxidation, leading to browning of the meat. Hx accumulation is related to ATP degradation; depletion of ATP in muscle reduces water-holding capacity, resulting in juice loss and loose meat texture.

[0003] Inhibiting the formation of purines (Hx) can reduce the bitterness of pork, enhance the synergistic effect of umami substances, and reduce the accumulation of purine compounds in pork. This prevents health problems such as elevated uric acid levels caused by consuming meat and meat products with high purine compound accumulation. Inhibiting Hx formation can also improve the sensory quality, nutritional value, and safety of pork, while extending its shelf life.

[0004] Therefore, in order to suppress the increase of bitter substances Hx during pork storage, a method for inhibiting bitter substances Hx using carbohydrate compounds is provided. Summary of the Invention

[0005] To address the problems in the background art, the present invention provides a method for inhibiting bitter substances Hx using carbohydrate compounds.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: a method for inhibiting bitter substances Hx using carbohydrate compounds, characterized in that the method comprises:

[0007] The pre-treated pork was soaked in a sucrose solution and then stored in an ice-cold environment.

[0008] Preferably, the pork mentioned above refers to any muscle tissue of pork ketone bodies.

[0009] Preferably, the pretreatment steps for pork are as follows: remove the tendons and membranes from the pork and clean it thoroughly. Cut the pork into slices that are 3cm wide, 4cm long, and 3mm thick.

[0010] Preferably, the selected carbohydrate compound is sucrose.

[0011] Preferably, the concentration of the sucrose solution is 5% to 30%.

[0012] Preferably, the pork is soaked for 2 to 5 minutes, and then removed and drained.

[0013] Preferably, storage is carried out according to the ice temperature of different parts of the pork.

[0014] Preferably, high performance liquid chromatography is used to determine the Hx content in pork during ice-temperature storage.

[0015] This invention, by soaking pork in a sucrose solution of a certain concentration, can inhibit the increase of bitter substances (Hx) in pork. By inhibiting the formation of Hx, the bitterness of pork can be reduced, the synergistic effect of umami substances can be enhanced, and the accumulation of purine compounds in pork can be reduced. This prevents consumers from experiencing health problems such as elevated uric acid levels due to consuming meat and meat products with high purine compound accumulation. Inhibiting the formation of Hx can improve the sensory quality, nutritional value, and safety of pork, while also extending its shelf life. Attached Figure Description

[0016] Figure 1 Changes in Hx content in pork under ice-temperature storage conditions Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of this invention clearer, the following detailed description of the invention is provided in conjunction with embodiments. Those skilled in the art will understand that the following embodiments are merely exemplary and not intended to limit the scope of the invention. Furthermore, in the following description, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0018] This invention provides a method for inhibiting bitter substances Hx using carbohydrate compounds. Pre-treated pork is soaked in a sucrose solution and then stored in an ice-temperature environment, which can inhibit the increase of bitter substances Hx in pork.

[0019] In this embodiment of the invention, Hx is extracted from pork. The inhibitory effect of sucrose solution on Hx during ice-temperature storage is revealed by analyzing the changes in Hx content in pork.

[0020] The method for determining the Hx content in pork is not particularly limited, and those skilled in the art can choose to use a commonly used method. In one specific embodiment of the present invention, high performance liquid chromatography is used to determine the Hx content in pork. At the same time, the extraction method and chromatographic conditions of pork free nucleotides used in the embodiments of the present invention are only exemplary, and those skilled in the art can select appropriate conditions according to the actual object to be identified.

[0021] In one specific embodiment, a precise amount of solid sucrose (food additive grade) is accurately weighed and prepared into a solution. The pre-treated pork is then completely immersed in the solution for 2-5 minutes. After removal, the surface moisture is drained, and the pork is stored in a chilled environment. Samples are taken at 0h, 24h, 48h, 72h, 96h, 120h, and 144h of storage to determine the dynamic changes in Hx content in the pork.

[0022] In one specific embodiment, the specific method for extracting Hx from pork is as follows: Using pork as raw material, take about 30g of meat sample evenly, cut it into slices, freeze it in liquid nitrogen for 10min, and then use an ultrafine grinder to grind it into powder. Accurately weigh 15.00g of the ground meat powder, place it in a 500mL plastic centrifuge cup, add 40mL of 5% trichloroacetic acid (TCA) solution, stir with a glass rod until evenly dispersed, and let it stand at 4℃ for 2h for extraction. After taking it out, centrifuge it at 5000r / min for 10min, transfer the supernatant to a 100mL beaker, adjust the pH to 6.5 with 3mol / L KOH solution, filter it into a 50mL volumetric flask using medium-speed qualitative filter paper, make up to volume with ultrapure water and shake well, take about 1mL and filter it through a 0.22μm filter membrane and inject it into the sample bottle to obtain the sample solution.

[0023] In one specific embodiment, the high-performance liquid chromatography (HPLC) conditions are as follows: a C18 column (4.6 mm × 250 mm × 5 μm) is used, the mobile phase is pure methanol solution and 0.05 mol / L potassium dihydrogen phosphate solution, gradient elution of the sample is performed, the flow rate is 0.8 mL / min, the column temperature is 30 °C, and the detection wavelength is 250 nm.

[0024] Specifically, the standard curve regression equation for Hx is as follows:

[0025] Standard products Standard curve Correlation coefficient Hx y = 41.9966x + 54.2289 R2＝0.99976

[0026] In one specific embodiment, the formula for calculating the Hx content in pork is as follows:

[0027]

[0028] Specifically, X: the content of Hx in the sample, mg / 100g; C: the concentration of metabolites in the sample assay solution obtained by substituting the peak area into the standard curve fitting equation, μg / ml; V: the volume of the sample extract, mL, which is 50mL in this experiment; m: the mass of the sample, g, which is 15g in this experiment.

[0029] To make the technical solution of the present invention clearer, the present invention will be described in detail below through several specific embodiments.

[0030] Example 1

[0031] First, prepare a 5% sucrose solution. Remove the tendons and membranes from the pork and clean it thoroughly. Cut the pork into slices 3cm wide, 4cm long, and 3mm thick. Soak the pre-treated pork in the 5% sucrose solution for 3 minutes, then store it in a chilled environment. Samples were taken at 0h, 24h, 48h, 72h, 96h, 120h, and 144h of storage to determine the dynamic changes in Hx content in the pork.

[0032] Take approximately 30g of meat sample evenly, cut it into slices, and freeze it in liquid nitrogen for 10 minutes. Then, use an ultrafine grinder to grind it into powder. Accurately weigh 15.00g of the ground meat powder and place it in a 500mL plastic centrifuge cup. Add 40mL of 5% trichloroacetic acid (TCA) solution and stir with a glass rod until evenly dispersed. Incubate at 4℃ for 2 hours. After extraction, centrifuge at 5000r / min for 10 minutes. Transfer the supernatant to a 100mL beaker and adjust the pH to 6.5 with 3mol / L KOH solution. Filter the solution through medium-speed qualitative filter paper into a 50mL volumetric flask, dilute to volume with ultrapure water, and shake well. Take approximately 1mL of the solution, filter it through a 0.22μm filter membrane, and inject it into a sample vial to obtain the sample solution.

[0033] The sample solution was analyzed using a high-performance liquid chromatography (HPLC) instrument. The HPLC conditions were as follows: a C18 column (4.6 mm × 250 mm × 5 μm), a mobile phase of pure methanol solution and 0.05 mol / L potassium dihydrogen phosphate solution, gradient elution of the sample, flow rate: 0.8 mL / min, column temperature: 30 ℃, and detection wavelength: 250 nm.

[0034] Example 2

[0035] First, prepare a 10% sucrose solution. Remove the tendons and membranes from the pork and clean it thoroughly. Cut the pork into slices 3cm wide, 4cm long, and 3mm thick. Soak the pre-treated pork in the 10% sucrose solution for 3 minutes, then store it in a chilled environment. Samples were taken at 0h, 24h, 48h, 72h, 96h, 120h, and 144h of storage to determine the dynamic changes in Hx content in the pork.

[0036] Take approximately 30g of meat sample evenly, cut it into slices, and freeze it in liquid nitrogen for 10 minutes. Then, use an ultrafine grinder to grind it into powder. Accurately weigh 15.00g of the ground meat powder and place it in a 500mL plastic centrifuge cup. Add 40mL of 5% trichloroacetic acid (TCA) solution and stir with a glass rod until evenly dispersed. Incubate at 4℃ for 2 hours. After extraction, centrifuge at 5000r / min for 10 minutes. Transfer the supernatant to a 100mL beaker and adjust the pH to 6.5 with 3mol / L KOH solution. Filter the solution through medium-speed qualitative filter paper into a 50mL volumetric flask, dilute to volume with ultrapure water, and shake well. Take approximately 1mL of the solution, filter it through a 0.22μm filter membrane, and inject it into a sample vial to obtain the sample solution.

[0037] The sample solution was analyzed using a high-performance liquid chromatography (HPLC) instrument. The HPLC conditions were as follows: a C18 column (4.6 mm × 250 mm × 5 μm), a mobile phase of pure methanol solution and 0.05 mol / L potassium dihydrogen phosphate solution, gradient elution of the sample, flow rate: 0.8 mL / min, column temperature: 30 ℃, and detection wavelength: 250 nm.

[0038] Example 3

[0039] First, prepare a 20% sucrose solution. Remove the tendons and membranes from the pork and clean it thoroughly. Cut the pork into slices 3cm wide, 4cm long, and 3mm thick. Soak the pre-treated pork in the 20% sucrose solution for 3 minutes, then store it in a chilled environment. Samples were taken at 0h, 24h, 48h, 72h, 96h, 120h, and 144h of storage to determine the dynamic changes in Hx content in the pork.

[0040] Take approximately 30g of meat sample evenly, cut it into slices, and freeze it in liquid nitrogen for 10 minutes. Then, use an ultrafine grinder to grind it into powder. Accurately weigh 15.00g of the ground meat powder and place it in a 500mL plastic centrifuge cup. Add 40mL of 5% trichloroacetic acid (TCA) solution and stir with a glass rod until evenly dispersed. Incubate at 4℃ for 2 hours. After extraction, centrifuge at 5000r / min for 10 minutes. Transfer the supernatant to a 100mL beaker and adjust the pH to 6.5 with 3mol / L KOH solution. Filter the solution through medium-speed qualitative filter paper into a 50mL volumetric flask, dilute to volume with ultrapure water, and shake well. Take approximately 1mL of the solution, filter it through a 0.22μm filter membrane, and inject it into a sample vial to obtain the sample solution.

[0041] The sample solution was analyzed using a high-performance liquid chromatography (HPLC) instrument. The HPLC conditions were as follows: a C18 column (4.6 mm × 250 mm × 5 μm), a mobile phase of pure methanol solution and 0.05 mol / L potassium dihydrogen phosphate solution, gradient elution of the sample, flow rate: 0.8 mL / min, column temperature: 30 ℃, and detection wavelength: 250 nm.

[0042] Example 4

[0043] First, prepare a 30% sucrose solution. Remove the tendons and membranes from the pork and clean it thoroughly. Cut the pork into slices 3cm wide, 4cm long, and 3mm thick. Soak the pre-treated pork in the 30% sucrose solution for 3 minutes, then store it in a chilled environment. Samples were taken at 0h, 24h, 48h, 72h, 96h, 120h, and 144h of storage to determine the dynamic changes in Hx content in the pork.

[0044] Take approximately 30g of meat sample evenly, cut it into slices, and freeze it in liquid nitrogen for 10 minutes. Then, use an ultrafine grinder to grind it into powder. Accurately weigh 15.00g of the ground meat powder and place it in a 500mL plastic centrifuge cup. Add 40mL of 5% trichloroacetic acid (TCA) solution and stir with a glass rod until evenly dispersed. Incubate at 4℃ for 2 hours. After extraction, centrifuge at 5000r / min for 10 minutes. Transfer the supernatant to a 100mL beaker and adjust the pH to 6.5 with 3mol / L KOH solution. Filter the solution through medium-speed qualitative filter paper into a 50mL volumetric flask, dilute to volume with ultrapure water, and shake well. Take approximately 1mL of the solution, filter it through a 0.22μm filter membrane, and inject it into a sample vial to obtain the sample solution.

[0045] The sample solution was analyzed using a high-performance liquid chromatography (HPLC) instrument. The HPLC conditions were as follows: a C18 column (4.6 mm × 250 mm × 5 μm), a mobile phase of pure methanol solution and 0.05 mol / L potassium dihydrogen phosphate solution, gradient elution of the sample, flow rate: 0.8 mL / min, column temperature: 30 ℃, and detection wavelength: 250 nm.

[0046] Experimental Example 1

[0047] To verify whether sucrose solution has an inhibitory effect on Hx, a control group was set up. The sucrose solution was replaced with ultrapure water.

[0048] Remove the fascia from the pork and clean it thoroughly. Cut the pork into slices 3cm wide, 4cm long, and 3mm thick. Soak the pre-treated pork in ultrapure water for 3 minutes, then store it in an ice-temperature environment. Samples were taken at 0h, 24h, 48h, 72h, 96h, 120h, and 144h of storage to determine the dynamic changes in Hx content in the pork.

[0049] Take approximately 30g of meat sample evenly, cut it into slices, and freeze it in liquid nitrogen for 10 minutes. Then, use an ultrafine grinder to grind it into powder. Accurately weigh 15.00g of the ground meat powder and place it in a 500mL plastic centrifuge cup. Add 40mL of 5% trichloroacetic acid (TCA) solution and stir with a glass rod until evenly dispersed. Incubate at 4℃ for 2 hours. After extraction, centrifuge at 5000r / min for 10 minutes. Transfer the supernatant to a 100mL beaker and adjust the pH to 6.5 with 3mol / L KOH solution. Filter the solution through medium-speed qualitative filter paper into a 50mL volumetric flask, dilute to volume with ultrapure water, and shake well. Take approximately 1mL of the solution, filter it through a 0.22μm filter membrane, and inject it into a sample vial to obtain the sample solution.

[0050] The sample solution was analyzed using a high-performance liquid chromatography (HPLC) instrument. The HPLC conditions were as follows: a C18 column (4.6 mm × 250 mm × 5 μm), a mobile phase of pure methanol solution and 0.05 mol / L potassium dihydrogen phosphate solution, gradient elution of the sample, flow rate: 0.8 mL / min, column temperature: 30 ℃, and detection wavelength: 250 nm.

[0051] Experimental results are as follows Figure 1 As shown.

[0052] Figure 1 The graph shows the changes in Hx content in pork under ice-temperature storage conditions. As can be seen, the Hx content in pork generally increases with increasing storage time. This increase in Hx content masks the original umami and sweetness of pork, leading to an overall flavor imbalance and deterioration, thus affecting pork quality. The highest Hx content (6.95 mg / 100g) was observed in pork without added sucrose (0%) after 120 hours. Sucrose solutions of 5%, 10%, 20%, and 30% all inhibited the increase in Hx content during pork storage to some extent, with the 30% sucrose solution showing the best inhibitory effect from 0 to 72 hours.

[0053] according to Figure 1 The results show that this invention can, to a certain extent, inhibit the increase of Hx, reduce the bitterness of pork, enhance the synergistic effect of umami substances, reduce the accumulation of purine compounds in pork, and prevent health problems such as elevated uric acid caused by consuming meat and its products with high purine compound accumulation. Inhibiting Hx formation can improve the sensory quality, nutritional value, and safety of pork, while extending its shelf life.

[0054] Finally, it should be noted that although the description of the present invention is quite detailed and the embodiments described have been described, it is not intended to be limited to any of these details or embodiments. For those skilled in the art, the present invention can have various modifications and variations. Any changes, modifications, substitutions, combinations, simplifications, 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 method for inhibiting bitter substances Hx using carbohydrate compounds, characterized in that: The pre-treated pork was soaked in a sucrose solution and then stored in an ice-cold environment.

2. The method for inhibiting bitter substances Hx using carbohydrate compounds according to claim 1, wherein the pork pretreatment steps are as follows: removing the fascia from the pork and cleaning it thoroughly. Cutting the pork into slices 3cm wide, 4cm long, and 3mm thick.

3. The method for inhibiting bitter substances Hx using carbohydrate compounds according to claim 1, characterized in that, The selected carbohydrate compound is sucrose.

4. The method for inhibiting bitter substances Hx using carbohydrate compounds according to claim 1, characterized in that, The concentration of the sucrose solution is 5%–30%.

5. The method for inhibiting bitter substances Hx using carbohydrate compounds according to claim 1, characterized in that, Soak the pork for 2-5 minutes, then remove and drain.

6. The method for inhibiting bitter substances Hx using carbohydrate compounds according to claim 1, characterized in that, Storing should be done according to the ice temperature required for different parts of the pork.

7. The method for inhibiting bitter substances Hx using carbohydrate compounds according to claim 1, characterized in that, High performance liquid chromatography was used to determine the Hx content in pork during ice-temperature storage.

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