Device for reducing N-hydroxyacetylneuraminic acid through electrical stimulation

Abstract

The utility model relates to the technical field of red meat processing devices, and discloses a device for reducing N-hydroxyacetylneuraminic acid through electrical stimulation, which comprises a box body, the box body is arranged on a meat product processing production line, and a conveying channel is arranged in the middle of the box body; the conveying part is arranged at the top end in the conveying channel, and the conveying part is used for conveying meat products into the conveying channel; the electrical stimulation assembly comprises two electrode plates and a control system, the two electrode plates are arranged in the box body and located on the two sides of the conveying channel respectively, and the two electrode plates stretch into the conveying channel through the control system to make contact with the meat products to conduct discharge stimulation. Compared with the traditional processed red meat product, the red meat processed by the red meat processing device has the advantages that the risk substances are greatly reduced, the processes of pickling, dehydrating, fermenting and curing are accelerated, the processing period is shortened, the formation of bioactive peptides is promoted, the product has a more positive effect on the health of consumers, and a safer and healthier new product is formed.

Description

Technical Field

[0001] The utility model relates to the technical field of red meat processing devices, in particular to a device for reducing N-glycolylneuraminic acid by electrical stimulation. Background Art

[0002] Red meat, including beef, pork, lamb, horse meat, etc., is a general term for mammalian muscles. It not only provides the human body with rich protein, but also contains important nutrients such as polyunsaturated fatty acids, B vitamins and selenium, and is an important source of high-quality nutrition.

[0003] However, red meat and its processed products also have some potential health risks. Among them, heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and N-glycolylneuraminic acid (Neu5Gc) are all related to carcinogenic risks. In particular, Neu5Gc, recent studies have shown that it is related to certain cancers and inflammatory responses. Studies have shown that when Neu5Gc enters the human body through diet, it may accumulate on the surface of certain epithelial cells and endothelial cells. In pathological studies of various cancers such as lung cancer, liver cancer, colon cancer, kidney cancer, breast cancer, skin cancer, ovarian cancer, laryngeal cancer, and malignant lymphoma, scientists have observed the expression of Neu5Gc on the surface of cancer cells.

[0004] Neu5Gc is a non-human sialic acid that usually exists in the form of glycoproteins and glycolipids in the non-neural tissues and body fluids of most deuterostomes. Most mammals (such as pigs, cattle, sheep, etc.) can synthesize Neu5Gc by themselves, but because humans lack the gene encoding cytidine phosphate-N-acetylneuraminic acid hydroxylase (CMAH), Neu5Gc cannot be synthesized in normal humans. Therefore, Neu5Gc is a foreign and potentially harmful substance to the human body.

[0005] The prior art still lacks a device that can effectively reduce the content of the risk substance Neu5Gc in mutton carcasses and small pig breeds and other livestock breeds with similar body shapes.

[0006] Therefore, there is an urgent need to develop a device that can electrically stimulate the reduction of N-glycolylneuraminic acid to reduce the content of Neu5Gc and solve this problem, thereby providing consumers with safer and healthier red meat products. Utility Model Content

[0007] The utility model aims to provide a device for reducing N-glycolylneuraminic acid by electrical stimulation, so as to solve the problems existing in the above-mentioned prior art.

[0008] To achieve the above-mentioned purpose, the utility model provides the following scheme: The utility model provides a device for reducing N-glycolylneuraminic acid by electrical stimulation, comprising a box body, wherein the box body is arranged on a meat product processing production line.

[0009] A conveying channel is provided in the middle of the box body;

[0010] A conveying member, arranged at the top of the conveying channel, and used for conveying meat products into the conveying channel;

[0011] The electric stimulation component includes two electrode plates and a control system. The two electrode plates are respectively arranged in the box and located on both sides of the conveying channel. The two electrode plates are respectively extended into the conveying channel through the control system to contact the meat products for discharge stimulation.

[0012] Preferably, the conveying member includes a guide groove fixedly connected to the top of the conveying channel, a conveyor belt is arranged in the guide groove, a hook is fixedly connected to the conveyor belt, and an insulating guide rail is fixedly connected to the bottom end of the guide groove, and the insulating guide rail is used to guide the hook.

[0013] Preferably, the control system comprises a plurality of cylinders fixedly connected to both sides of the box, and telescopic ends of the cylinders are fixedly connected to the electrode plates.

[0014] Preferably, a control module, a display module and an intermediate module are arranged in the box, and the electrode plate, the conveyor belt, the display module and the intermediate module are electrically connected to the control module respectively.

[0015] Preferably, shielding doors are provided on both sides of the box body, and the display module is arranged on one of the shielding doors.

[0016] Preferably, a waterproof top cover is fixedly connected to the top of the box body.

[0017] Preferably, sensors are fixedly connected to both the front and rear ends of the box.

[0018] Preferably, a plurality of floating copper blocks are arranged on the surface of the electrode plate, and the floating copper blocks are connected to the support plate of the electrode plate through springs.

[0019] Compared with the prior art, the utility model has the following advantages and technical effects. The utility model provides a device for reducing N-glycolylneuraminic acid by electrical stimulation. Meat products are hung on a conveying member and enter a conveying channel. After entering the conveying channel, the electrode plates on both sides are controlled by a control system to move synchronously toward the middle. After the electrode plates contact the meat products, they release current to electrically stimulate the meat products. After the electrical stimulation ends, the two electrode plates are driven to move in the opposite direction and separate from the meat products. Subsequently, the electrically stimulated meat products are sent out of the conveying channel by a control member and transported to the next processing step. After the addition of the device for reducing the risk substance Neu5Gc in red meat by electrical stimulation, a new process for meat slaughtering and cutting will be formed in the utility model. Compared with traditionally processed red meat products, the processed red meat contains lower risk substances, forming a safer and healthier new product, which has a more positive effect on the health of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments are briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor:

[0021] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0022] Figure 2 This is the circuit diagram of the utility model;

[0023] Figure 3 This is a schematic diagram of the effect of different current stimulations on pH in the present invention;

[0024] Figure 4 This is a schematic diagram of the effect of different current stimulations on Neu5Gc content in the utility model;

[0025] Figure 5 This is a schematic diagram of the effect of electrical stimulation and thermal processing on Neu5Gc content in the utility model;

[0026] Figure 6 This is a schematic diagram of protein concentration of the peptide-containing liquid extracted by the utility model;

[0027] Figure 7 This is a schematic diagram of the absorbance of peptide content in extracting a peptide-containing liquid according to the utility model;

[0028] Among them, 1. Box body; 2. Conveying channel; 3. Electrode plate; 4. Guide groove; 5. Conveyor belt; 6. Hook; 7. Insulated guide rail; 8. Cylinder; 9. Control module; 10. Display module; 11. Intermediate module; 12. Shielding door; 13. Waterproof top cover; 14. Sensor. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0030] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0031] Embodiment 1:

[0032] Reference Figure 1-Figure 3 The utility model provides a device for reducing N-glycolylneuraminic acid by electrical stimulation, comprising a box 1, which is arranged on a meat product processing production line.

[0033] A conveying channel 2 is provided in the middle of the box body 1;

[0034] A conveying member, arranged at the top of the conveying channel 2, and used for conveying meat products into the conveying channel 2;

[0035] The electric stimulation component includes two electrode plates 3 and a control system. The two electrode plates 3 are respectively arranged in the box 1 and located on both sides of the conveying channel 2. The two electrode plates 3 are respectively extended into the conveying channel 2 through the control system to contact the meat products for discharge stimulation.

[0036] A further optimized solution is that the conveying member includes a guide groove 4 fixedly connected to the top of the conveying channel 2, a conveyor belt 5 is arranged in the guide groove 4, a hook 6 is fixedly connected to the conveyor belt 5, and an insulating guide rail 7 is fixedly connected to the bottom end of the guide groove 4, and the insulating guide rail 7 is used to guide the hook 6.

[0037] The insulating guide rail 7 is used to guide the hook 6 and isolate the current from being conducted to the box 1 and external facilities.

[0038] According to a further optimized solution, the control system includes a plurality of cylinders 8 fixedly connected to both sides of the box body 1 , and the telescopic ends of the cylinders 8 are fixedly connected to the electrode plates 3 .

[0039] The electrode plate 3 is pushed to move synchronously toward the middle by the provided air cylinder 8, so as to clamp the meat product, and then conduct electrical stimulation after clamping, and after completion, move in the reverse direction to release the limit.

[0040] According to a further optimized solution, a control module 9, a display module 10 and an intermediate module 11 are arranged in the box body 1, and the electrode plate 3, the conveyor belt 5, the display module 10 and the intermediate module 11 are electrically connected to the control module 9 respectively.

[0041] The control module 9 is a programmable AC variable frequency power supply for controlling the electrical parameters of the electrical stimulation. The display module 10 is a programmable controller and a control screen for easy control by workers. The intermediate module is an intermediate relay and solenoid valve assembly for the controller power supply and running the processing action program. The above are all prior arts. The specific specifications and models are selected by technicians in this field according to actual needs and will not be described in detail here.

[0042] According to a further optimized solution, shielding doors 12 are provided on both sides of the box body 1 , and the display module 10 is provided on one of the shielding doors 12 .

[0043] In order to shield the device body, shielding doors 12 that can be opened are respectively provided on both sides.

[0044] According to a further optimized solution, a waterproof top cover 13 is fixedly connected to the top of the box body 1 .

[0045] The waterproof top cover 13 is located at the top to provide waterproofing.

[0046] According to a further optimized solution, sensors 14 are fixedly connected to both the front and rear ends of the box body 1.

[0047] The sensor 14 at the front end is used to monitor the meat products entering the conveying channel 2, and the sensor 14 at the rear end is used to monitor the meat products being sent out of the conveying channel 2. The sensor 14 is connected to the control module 9 through a wire and transmits a signal thereto.

[0048] According to a further optimized solution, a plurality of floating copper blocks are arranged on the surface of the electrode plate 3 , and the floating copper blocks are connected to the support plate of the electrode plate 3 through springs.

[0049] The spring (not shown) is provided to ensure stable contact between the floating copper block on the electrode plate 3 and the meat product.

[0050] The meat product is mounted on the hook 6, and the meat product is driven to move into the conveying channel 2 by the provided conveyor belt 5. When the sensor 14 senses that the hook 6 on which the meat product is mounted has reached the specified position, the signal is transmitted to the control module 9, and the control module 9 starts to execute the running program and sends instructions to the intermediate module 11, driving the conveyor belt 5 to transport the hook 6 to the position of the electrode plate 3. After the discharge stimulation is completed, the clamped cylinder 8 retracts, driving the electrode plate 3 to leave the processed meat. Then the control module 9 issues an instruction to move the conveyor belt 5, driving the hook 6 to deliver the processed meat to the outlet at the rear end of the device, completing an electric stimulation operation. The hook 6 on which the meat product is mounted reaches the sensor 14 at the outlet end, and the sensor 14 senses that the hook 6 has arrived, and the control module 9 sends a control signal to prompt the production line to drive and pull the mounted meat to the next processing step.

[0051] Eight Qianbei Ma sheep with similar genetic background were selected, with an average age of 15 months and an average weight of 60 kg. The ES group was treated with different currents, 0.2A, 0.5A, and 0.8A DC regulated power supply for 60 seconds, and the non-electrical stimulation group was used as the control.

[0052] pH determination: Use a portable pH meter and insert the probe into the meat sample to a depth of 2 cm. Measure the pH value at 0.5 hour, 1 hour, 4 hours, 8 hours, 1 day, 5 days and 10 days after slaughter. Take 3 to 5 different positions for each group and take the average value.

[0053] Effects of different current ES on pH of Qianbei mutton:

[0054] At the beginning of storage, the pH value of the ES-treated group decreased faster than that of the control group, and there was a significant difference at the same time point within 1 day, p < 0.05. However, as the storage time extended to 5 days, the pH value between the ES group and the control group was not significantly different, p > 0.05, indicating that the effect of ES on pH may weaken with muscle maturation.

[0055] Within 1 hour, there were significant differences in the pH drop rate between the different current treatment groups (p<0.05), and the greater the current intensity, the faster the pH dropped. From 4 hours to 1 day, the pH drop rate of the 0.5A current group was significantly greater than that of the 0.2A and 0.8A groups (p<0.05). When stored for 5 to 10 days, there was no significant difference in pH between different current treatments (p>0.05). ES may have a positive effect on mutton quality by accelerating the pH drop.

[0056] Embodiment 2:

[0057] Reference Figure 4-Figure 5 , Electrical stimulation scheme: Qianbei Ma sheep, 15 months old, weighing 60kg, were selected, and different currents of 0.2A, 0.5A, and 0.8A were used to stimulate 30s and 60s to affect the Neu5Gc content in Qianbei Ma sheep meat:

[0058] In the hind leg meat of Qianbei Ma sheep, different current stimulations for 30s had a significant dissociation effect on the Neu5Gc content. As the current increased, the dissociation rate increased:

[0059] 0.2A current: Neu5Gc content decreased by 4.47%.

[0060] 0.5A current: Neu5Gc content decreased by 16.64%.

[0061] 0.8A current: Neu5Gc content decreased by 20.38%.

[0062] The dissociation effect was ranked as follows: 0.8A>0.5A>0.2A.

[0063] Effects of different current stimulation for 60s on Neu5Gc content in Qianbei Ma mutton:

[0064] The effects of electrical stimulation with different currents for 60 seconds on the Neu5Gc content in Qianbei Ma sheep hind leg meat are as follows:

[0065] Neu5Gc content in the control group: 79.00±1.75μg / g.

[0066] After 0.2A current treatment, the Neu5Gc content was 73.61±3.33μg / g, and the dissociation rate was 6.82%.

[0067] After 0.5A current treatment, the Neu5Gc content was 51.55±1.16μg / g, and the dissociation rate was 34.75%.

[0068] After 0.8A current treatment, the Neu5Gc content was 65.83±4.17μg / g, and the dissociation rate was 16.67%.

[0069] The dissociation effect was ranked as follows: 0.5A>0.8A>0.2A.

[0070] The experimental results showed that the dissociation effect of 0.5A current was the best, and there was a significant difference compared with the current treatments of 0.2A and 0.8A, p<0.05. When the current increased to 0.5A, the dissociation effect of Neu5Gc did not increase significantly when the current was further increased to 0.8A, p>0.05.

[0071] The effects of electrical stimulation combined with high-temperature cooking on the Neu5Gc content in Qianbei Ma sheep hind leg meat are as follows:

[0072] Only high temperature treatment, cooking at 100℃ for 60 minutes: Neu5Gc content decreased to 62.26±2.20μg / g, a decrease of 21.18%.

[0073] ES60 seconds coordinated high temperature treatment:

[0074] 0.2A current: Neu5Gc content decreased to 55.74±1.42μg / g, compared with the Neu5Gc content in the electrical stimulation treatment group, the degradation rate was 24.28%.

[0075] 0.5A current: Neu5Gc content decreased to 40.19±3.09μg / g, compared with the Neu5Gc content in the electrical stimulation treatment group, the degradation rate was 22.04%.

[0076] 0.8A current: Neu5Gc content decreased to 60.44±2.55μg / g, compared with the Neu5Gc content in the electrical stimulation treatment group, the degradation rate was 8.19%.

[0077] The experimental results show that high-temperature cooking can significantly reduce the Neu5Gc content in Qianbei Ma mutton. At the same time, the Neu5Gc content of 0.2A and 0.5A current ES combined with high-temperature cooking was significantly lower than that of the control group treated with high-temperature cooking alone, p<0.05, and the reduction increased by 6.52μg / g and 12.07μg / g, respectively. This shows that the combination of ES technology and high-temperature cooking can more effectively reduce the Neu5Gc content in mutton, thereby improving the edible safety of mutton.

[0078] Embodiment three:

[0079] Reference Figure 6-Figure 7 ,Electrical stimulation scheme: raw pork tenderloin, ES is powered by AC stable power supply, current intensity is 0.7A, and processing time is 90S.

[0080] Experimental results: Period 1 is the pickling period, period 2 is the drying period, period 3 is the early maturity period, period 4 is the late maturity period, and period 5 is the post-ripening period. The protein concentration and peptide content in the sample treatment solution of different periods increased significantly. The protein concentration in the extract of the ES-treated samples during the drying period and later periods was significantly higher than that of the control; and the peptide content in the extract of the ES-treated samples during the drying period and the post-ripening period was extremely significantly higher than that of the control. This shows that ES is an effective method that promotes the formation of short peptides from top to bottom.

[0081] In the description of the present invention, it should be understood that the terms "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside" and "outside" etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0082] The embodiments described above are only descriptions of the preferred methods of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should fall within the protection scope determined by the claims of the present invention.

Claims

1. A device for reducing N-glycolylneuraminic acid by electrical stimulation, comprising a housing (1), wherein the housing (1) is arranged on a meat product processing production line, and is characterized in that: A conveying channel (2) is provided in the middle of the box body (1); A conveying member, arranged at the top end of the conveying channel (2), the conveying member being used to convey the meat product into the conveying channel (2); The electric stimulation component comprises two electrode plates (3) and a control system. The two electrode plates (3) are respectively arranged in the box (1) and located on both sides of the conveying channel (2). The two electrode plates (3) are respectively extended into the conveying channel (2) through the control system to contact the meat product for discharge stimulation.

2. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 1, characterized in that: The conveying member comprises a guide groove (4) fixedly connected to the top end of the conveying channel (2), a conveyor belt (5) is arranged in the guide groove (4), a hook (6) is fixedly connected to the conveyor belt (5), and an insulating guide rail (7) is fixedly connected to the bottom end of the guide groove (4), and the insulating guide rail (7) is used to guide the hook (6).

3. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 2, characterized in that: The control system comprises a plurality of cylinders (8) fixedly connected to both sides of the box (1), and the telescopic ends of the cylinders (8) are fixedly connected to the electrode plates (3).

4. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 3, characterized in that: A control module (9), a display module (10) and an intermediate module (11) are arranged in the box body (1); the electrode plate (3), the conveyor belt (5), the display module (10) and the intermediate module (11) are electrically connected to the control module (9) respectively.

5. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 4, characterized in that: Shielding doors (12) are provided on both sides of the box body (1), and the display module (10) is arranged on one of the shielding doors (12).

6. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 1, characterized in that: A waterproof top cover (13) is fixedly connected to the top of the box body (1).

7. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 2, characterized in that: Sensors (14) are fixedly connected to both the front and rear ends of the box body (1).

8. The device for reducing N-glycolylneuraminic acid by electrical stimulation according to claim 1, characterized in that: A plurality of floating copper blocks are arranged on the surface of the electrode plate (3), and the floating copper blocks are connected to a support plate of the electrode plate (3) via springs.

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