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Fresh-keeping method of selenium polysaccharide in chilled meat

A fresh-keeping method, the technology of selenium polysaccharides, applied in food ingredients as antimicrobial preservation, meat/fish preservation with chemicals, food science, etc., can solve the problems of short shelf life, unsatisfactory quality of meat, etc., and achieve good Sensory score, quality maintenance, and effect of inhibiting bacterial growth

Active Publication Date: 2019-03-29
HAINAN VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the temperature used for cooling meat at 0-4°C, this temperature cannot completely inhibit the growth and reproduction of microorganisms and other related changes, which will easily cause a significant decline in meat quality and a short shelf life, which cannot meet the needs of market circulation.

Method used

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  • Fresh-keeping method of selenium polysaccharide in chilled meat
  • Fresh-keeping method of selenium polysaccharide in chilled meat
  • Fresh-keeping method of selenium polysaccharide in chilled meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fresh-keeping method of selenium polysaccharide in cooled meat, comprising the following steps:

[0023] S1. Selenium polysaccharide extract: Take selenium-enriched sweet potatoes, slice them, put them into a colloid mill, add distilled water 1 times the weight of sweet potatoes for fine grinding, and obtain a slurry; add a compound enzyme to the slurry for enzymolysis, and the compound enzyme is amylase and cellulase, the weight ratio of the compound enzyme to the slurry is 0.1:1, the weight ratio of amylase to cellulase is 2:1, the enzymolysis temperature is 25°C, and the enzymolysis time is 25min; Add 2 times the volume of absolute ethanol to the liquid, shake it, and centrifuge to take the precipitate; add distilled water to the precipitate according to the ratio of solid to liquid 1:5, and extract it with water at 80-90°C, and concentrate the water-extracted product, freeze-dry it at low temperature, Pulverize to obtain selenium polysaccharide extract;

[0024] ...

Embodiment 2

[0027] A fresh-keeping method of selenium polysaccharide in cooled meat, comprising the following steps:

[0028] S1. Selenium polysaccharide extract: take selenium-enriched sweet potatoes, slice them, put them into a colloid mill, add distilled water 3 times the weight of sweet potatoes for fine grinding, and obtain a slurry; add a compound enzyme to the slurry for enzymolysis, and the compound enzyme is amylase and cellulase, the weight ratio of the compound enzyme to the slurry is 0.5:1, the weight ratio of amylase to cellulase is 4:3, the enzymolysis temperature is 30°C, and the enzymolysis time is 15min; Add 3 times the volume of absolute ethanol to the solution, shake it, and centrifuge to take the precipitate; add distilled water to the precipitate according to the ratio of solid to liquid at 1:10, and extract it with water at 80-90°C, and concentrate the water-extracted product, freeze-dry it at low temperature, Pulverize to obtain selenium polysaccharide extract;

[...

Embodiment 3

[0032] A fresh-keeping method of selenium polysaccharide in cooled meat, comprising the following steps:

[0033] S1. Selenium polysaccharide extract: take selenium-enriched sweet potatoes, slice them, put them into a colloid mill, add distilled water twice the weight of sweet potatoes for fine grinding, and obtain a slurry; add a compound enzyme to the slurry for enzymolysis, and the compound enzyme is amylase and cellulase, the weight ratio of the compound enzyme to the slurry is 0.3:1, the weight ratio of amylase to cellulase is 3:2, the enzymolysis temperature is 28°C, and the enzymolysis time is 20min; Add 3 times the volume of absolute ethanol to the solution, shake it, and centrifuge to take the precipitate; add distilled water to the precipitate according to the ratio of solid to liquid 1:8, and extract it with water at 80-90°C, and concentrate the water-extracted product, freeze-dry it at low temperature, Pulverize to obtain selenium polysaccharide extract;

[0034] ...

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Abstract

The invention provides a fresh-keeping method of selenium polysaccharide in chilled meat. The method includes: firstly utilizing selenium-rich sweet potato to prepare a selenium polysaccharide extract, then taking the selenium polysaccharide extract, citric acid, vitamin C and distilled water to prepare a fresh-keeping liquid, soaking fresh meat in the fresh-keeping liquid, then taking the meat out, performing sealing with a preservative film, and conducting refrigeration in a 0-4DEG C refrigerator. The fresh-keeping method provided by the invention can well inhibit bacterial reproduction in chilled meat, maintain lower level fat oxidation and protein degradation in the chilled meat storage process, and makes the TBARS value and TVB-N value low, so that after days of storage, fresh meat still has good sensory score. The fresh-keeping method provided by the invention can well maintain the quality of chilled meat during storage, and can be applied to fresh-keeping of meat.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping methods for edible meat, in particular to a fresh-keeping method for selenium polysaccharides in chilled meat. Background technique [0002] Chilled meat is currently one of the important forms of fresh meat consumption in China. However, since the meat is cooled at a temperature of 0-4°C, this temperature cannot completely inhibit the growth and reproduction of microorganisms and other related changes, which will easily cause a significant decline in the quality of the meat, and the shelf life is short, which cannot meet the needs of market circulation. Therefore be badly in need of a kind of new fresh-keeping method, improve the quality of chilled meat in storage period. Contents of the invention [0003] In view of this, the present invention proposes a fresh-keeping method of selenium polysaccharide in chilled meat to solve the above-mentioned technical problems. [0004] Technical s...

Claims

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Application Information

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IPC IPC(8): A23B4/20C08B37/00
CPCA23B4/20C08B37/0003A23V2002/00A23V2200/10A23V2250/032A23V2250/708
Inventor 郭利芳雷凯华林书芳
Owner HAINAN VOCATIONAL TECHN COLLEGE
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