Preservative for prolonging shelf life of pork and preparation method thereof

A technology of shelf life and antistaling agent, which is applied in the field of antistaling agent and its preparation for extending the shelf life of pork, which can solve the problems of shortened shelf life, economic loss, food safety incidents, etc., achieve long action time, prolong shelf life, and improve meat color and the effect of pH

Active Publication Date: 2022-01-21
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Secondly, in the production, circulation and consumption of chilled meat, the temperature is not constant. If it is not properly controlled, the chilled meat is often in a fluctuating temperature environment, so that the chilled meat is not kept under low temperature conditions. Shorten the shelf life, lead to food safety incidents, and cause unnecessary economic losses

Method used

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  • Preservative for prolonging shelf life of pork and preparation method thereof
  • Preservative for prolonging shelf life of pork and preparation method thereof
  • Preservative for prolonging shelf life of pork and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1g of chitosan is dissolved in the acetic acid solution with a concentration of 2% (v / v), stirred and dissolved at 70°C to obtain a chitosan solution with a concentration of 2% (w / v), 3 parts of lactic acid bacteria, 0.2 part of meat Staphylococcus, 5 parts of soybean protein, 10 parts of cherry stone powder, and 4 parts of sorbitol were added to 15 parts of the above-mentioned chitosan solution, stirred at 30°C for 0.8h, ultrasonically degassed for 1h, spread the film, dried at 40°C for 10h, and peeled off the film , to obtain a preservative for extending the shelf life of pork, with a tensile strength of 30.15MPa and an elongation at break of 81.21%.

[0040] The preparation technology of present embodiment cherry stone powder is as follows:

[0041] (1) Dry the cherry stones and crush them, extract them with acetone for 4 hours, dry them at 60°C to remove the solvent, and obtain cherry stone powder;

[0042] (2) The cherry stone powder is extracted twice at 60° C. w...

Embodiment 2

[0046] Dissolve 1 g of chitosan in an acetic acid solution with a concentration of 2% (v / v), stir and dissolve at 70 °C to obtain a chitosan solution with a concentration of 2% (w / v), mix 4 parts of lactic acid bacteria, 0.5 part of meat Staphylococcus, 3 parts of soybean protein, 12 parts of cherry stone powder, and 3 parts of sorbitol were added to 20 parts of the above chitosan solution, stirred at 40°C for 0.5h, ultrasonically degassed for 1h, laid on film, dried at 40°C for 10h, and peeled off the film. , to obtain a preservative for extending the shelf life of pork, the tensile strength is 29.85MPa, and the elongation at break is 82.15%.

[0047] The preparation process of the cherry stone powder in this example is the same as that in Example 1.

Embodiment 3

[0049] Dissolve 1 g of chitosan in an acetic acid solution with a concentration of 2% (v / v), stir and dissolve at 70°C to obtain a chitosan solution with a concentration of 2% (w / v), mix 3 parts of lactic acid bacteria, 0.7 part of meat Staphylococcus, 8 parts of soybean protein, 10 parts of cherry seed powder, and 5 parts of sorbitol were added to 25 parts of the above chitosan solution, stirred at 40°C for 4h, ultrasonically degassed for 1h, laid on film, dried at 40°C for 10h, peeled off the film, The antistaling agent for prolonging the shelf life of pork was obtained, the tensile strength was 30.72MPa, and the elongation at break was 81.85%.

[0050] The preparation process of the cherry stone powder in this example is the same as that in Example 1.

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Abstract

The invention discloses a preservative for prolonging the shelf life of pork and a preparation method thereof, and belongs to the technical field of pork freshness preservation. Raw materials comprise the following components in parts by weight: 15-25 parts of chitosan, 1-4 parts of lactic acid bacteria, 0.2-0.7 part of staphylococcus carnosus, 3-8 parts of soybean protein, 10-14 parts of cherry pit powder, and 3-5 parts of sorbitol. The preservative disclosed by the invention can be used for improving the saturation degree of pork intermuscular fat, so that the oxidation resistance, the pork color and the pH index of the pork are improved, and the shelf life of the pork is prolonged.

Description

technical field [0001] The invention relates to the field of pork fresh-keeping technology, in particular to a fresh-keeping agent for extending the shelf life of pork and a preparation method thereof. Background technique [0002] The muscles of healthy pigs after slaughter are almost sterile, and after a period of time, the meat will appear spoilage, such as protein decomposition, juice loss, fat oxidation, and the production of putrid smell and taste. There are many factors that affect the shelf life of pork, mainly including the action of microorganisms, environmental conditions, and the interaction of chemical components in meat. [0003] Pork is rich in water, protein, fat and other ingredients, and these ingredients are constantly undergoing various chemical reactions, such as fat hydrolysis, fatty acid oxidation, and protein decomposition. The metabolites generated in the reaction, such as aldehydes and ketones, will cause the pork to change color, become sticky, de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/22A23L13/40A23L33/185
CPCA23B4/10A23B4/20A23B4/22A23L13/428A23L13/426A23L33/185A23V2002/00A23V2250/511A23V2250/5488A23V2250/642A23V2250/21A23V2200/04A23V2200/02Y02A40/90
Inventor 马岱蒋昕彤刘国庆
Owner HEFEI UNIV OF TECH
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