Method for storing fresh meat by combining decompression method with antistaling agent

Abstract

The invention belongs to the technical field of the processing of meat products and particularly relates to a method for storing fresh meat by combining a decompression method with an antistaling agent. The method comprises four processes of quick-freezing, dividing, soaking in the antistaling agent and storing, wherein the antistaling agent comprises the following components by weight percent: 0.01-0.03 percent of epsilon-lysine, 0.8-1 percent of chitosan, 0.30-1 percent of sodium diacetate, 0.01-1 percent of EDTA (Ethylene Diamine Tetraacetic Acid) and the balance of water; and the method can keep meat fresh within 13 days and not going bad within 21 days under the pressure of 0-(-0.09)MPa. Shown by the invention, by treating the chilled meat with the antistaling agent and then storing the meat in a decompression tank, the length for preservation of the meat is obviously prolonged by about 10 days at most. In the storage process, the sensory index of the meat does not obviously changed. The method for storing the fresh meat by combining the decompression method with the antistaling agent can obviously prolong the length for the preservation of the chilled meat.

Description

Technical field: [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a method for storing fresh meat by combining a decompression method with a preservative. technical background: [0002] There are many storage methods for meat and meat products. Traditional methods mainly include drying, salting, smoking, etc.; modern storage methods mainly include low-temperature refrigeration, canning, irradiation treatment, and chemical preservation. [0003] But each of these methods has its own shortcomings: the drying method is also called dehydration method, which mainly reduces the moisture in the meat, hinders the growth and development of microorganisms, and achieves the purpose of storage, but the taste and taste of meat stored in this way are not ideal; The salting method mainly uses salt to increase the osmotic pressure of the meat, remove part of the water, and reduce the oxygen content in the meat, resulting in environ...

AI Technical Summary

Problems solved by technology

[0003] But each of these methods has its own shortcomings: the drying method is also called the dehydration method, which mainly reduces the moisture in the meat, hinders the growth and development of microorganisms, and achieves the purpose of storage, but the taste and taste of the meat stored in this way are not ideal; The salting method mainly uses salt to increase the osmotic pressure of the meat, remove part of the water, and reduce the oxygen content in the meat, resulting in environmental conditions that are not conducive to the growth and reproduction of bacteria, but some bacteria have strong salt tolerance. Salting alone cannot achieve the purpose of long-term preservation. Therefore, salting in production is mostly carried out at low temperatures; low-temperature storage, that is, cold storage of meat, is carried out in cold storage or refrigerators, and is the most practical method for the storage of meat and meat products. a way

Images