A kind of natural biological preservative for chilled meat and its application

A technology of biological preservative and cooling meat, which is applied in application, food ingredients as antimicrobial preservation, food science, etc. It can solve the problems of underutilization of animal serum protein and waste of resources, etc., achieve excellent fresh-keeping effect and inhibit proliferation , Guarantee the effect of the original ecological sensory quality

Active Publication Date: 2020-05-19
TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] On the other hand, in the process of animal slaughter, it is inevitable to produce a large amount of blood, which is rich in serum proteins. Currently, due to technical limitations, these animal serum proteins are not fully utilized, resulting in a waste of resources

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of natural biological preservative for chilled meat and its application
  • A kind of natural biological preservative for chilled meat and its application
  • A kind of natural biological preservative for chilled meat and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The natural biological preservative for chilled meat in this embodiment is composed of the following components in mass percentage: 30% serum protein hydrolyzate, 20% chitosan, 0.04% vitamin C, and the rest is sterile water.

[0023] The preparation method of the serum protein enzymatic hydrolysis solution: add serum protein to sodium acetate buffer solution (0.08 mol / L, pH 3), add pepsin (enzyme activity 5000 U) at a temperature of 18°C ​​for 1.5 h to obtain the product.

[0024] The application of the natural biological antistaling agent for chilled meat in this embodiment includes the following steps: at 4°C, soak the divided chilled meat in the natural biological antistaling agent solution for 25 s, drain, fill with 100% N2 and pack, then place in 2 Pre-cool at ℃ for 30 minutes, then store the cooled meat at -1.2 ℃.

Embodiment 2

[0026] The natural biological antistaling agent for fresh chilled meat in this embodiment is composed of the following components in mass percentage: 40% of serum proteolysis solution, 15% of chitosan, 0.03% of vitamin C, and the rest is sterile water.

[0027] The preparation method of the serum protein enzymatic hydrolysis solution: add serum protein to sodium acetate buffer solution (0.08 mol / L, pH 3.5), add pepsin (enzyme activity 5000 U) at a temperature of 22°C for 1.2 h, that is have to.

[0028] The method of using the natural biological preservative for chilled meat in this embodiment includes the following steps: at 4°C, soak the divided chilled meat in the natural biological preservative solution for 30 s, drain, fill with 100% N2 and pack, then place in 1 Pre-cool at ℃ for 45 minutes, then store the cooled meat at -1.5℃.

Embodiment 3

[0030] The natural biological antistaling agent for fresh chilled meat in this embodiment is composed of the following components in mass percentage: 50% serum proteolysis solution, 10% chitosan, 0.02% vitamin C, and the rest is sterile water.

[0031] The preparation method of the enzymatic hydrolyzate of animal serum protein: add serum protein into sodium acetate buffer solution (0.08mol / L, pH3.5), add pepsin (enzyme activity 6000 U) at a temperature of 18°C ​​for 1.5 h, instant

[0032] The method of using the natural biological preservative for chilled meat in this embodiment includes the following steps: at 4°C, soak the divided chilled meat in the natural biological preservative solution for 45 s, drain, fill with 100% N2 and pack, and then place in 1 Pre-cool for 50 minutes at ℃, and then store at the sub-freezing temperature of chilled meat. For example, generally chilled beef can be stored at -1.7℃.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a chilled meat natural biological preservative and an application thereof. The chilled meat natural biological preservative comprises the following components in percentage by mass: 30-50% of serum protein enzymatic hydrolysate, 5-25% of chitosan, 0.02-0.04% of vitamin C and the balance of sterile water. A preparation method of the serum protein enzymatic hydrolysate comprises the following steps: adding serum protein into a sodium acetate buffer solution; and adding pepsin at 16-22 DEG C for enzymolysis for 1-2h to obtain the serum protein enzymatic hydrolysate. The invention also comprises an application of the chilled meat natural biological preservative. The chilled meat natural biological preservative disclosed by the invention is a natural substance and thus has the advantages of environmental friendliness, safety and the like. The chilled meat natural biological preservative disclosed by the invention is applied to the storage and preservation of the chilled meat of Tibetan yak, and the preservation length of the chilled meat of yak can reach 35 days; and moreover, the antibacterial, color protecting and preservation effects are good.

Description

technical field [0001] The invention relates to a natural biological preservative for chilled meat and its application, belonging to the technical field of agricultural products and food preservatives. Background technique [0002] With the continuous improvement of people's food quality requirements in our country, consumers are more and more fond of chilled meat, because the safety and nutrition of chilled meat are better than frozen meat and hot fresh meat. However, the consumption of chilled meat in our country is not large. The high-quality chilled meat in developed countries in Europe and the United States accounts for more than 90% of the fresh meat consumed. Breakthrough, so how to break through the key technology of chilled meat preservation and improve the shelf life of chilled meat in our country is a problem that we need to solve urgently at present. There are two main reasons for the quality deterioration of chilled meat. The first reason is that the massive pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2200/10A23V2200/048A23V2250/55A23V2250/511A23V2250/708A23V2250/1614
Inventor 罗章孙术国辜雪冬马长中杨林池福敏李梁
Owner TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap