CN-121986829-A - Natural synergistic preservative preparation containing chondroitin sulfate and application of natural synergistic preservative preparation in meat products

Abstract

The application relates to the technical field of food preservation, in particular to a chondroitin sulfate-containing preservative and application thereof in meat products. The preservative preparation containing the chondroitin sulfate comprises, by mass, 1% -10% of the chondroitin sulfate, 20% -40% of an organic salt, 0.5% -5% of a plant extract, 5% -10% of a gelling agent and the balance of a carrier or water, wherein the organic salt is potassium acetate or sodium lactate, and the plant extract is one or two of rosmarinic acid and tea polyphenol. The components are properly compounded to form a stable preservative preparation, and the synergistic effect among the components ensures that the preservative preparation has multiple functions of bacteriostasis, antioxidation, slow-release preservation, color preservation, water preservation and the like.

Inventors

• GUO LING
• HUA SHOUHU
• LIAO WEIHUA

Assignees

• 南京泛成生物科技有限公司

Dates

Publication Date

20260508

Application Date

20251211

Claims (9)

1. 1. The antiseptic preparation containing the chondroitin sulfate is characterized by comprising, by mass, 1% -10% of chondroitin sulfate, 20% -40% of an organic salt, 0.5% -5% of a plant extract, 5% -10% of a gelatinizing agent and the balance of a carrier or water, wherein the organic salt is potassium acetate or sodium lactate, and the plant extract is one or two of rosmarinic acid and tea polyphenol.
2. 2. The chondroitin sulfate-containing preservative preparation according to claim 1, wherein the chondroitin sulfate is 4% -6% by mass.
3. 3. The chondroitin sulfate-containing preservative preparation according to claim 1, wherein the organic salt is 28% -32% by mass.
4. 4. The chondroitin sulfate-containing preservative preparation according to claim 1, wherein the mass percentage content of the plant extract is 1.8% -2.5%.
5. 5. The chondroitin sulfate-containing preservative formulation according to claim 1, wherein the gelling agent is gelatin or sodium carboxymethyl cellulose.
6. 6. The preservative preparation containing the chondroitin sulfate according to claim 1 or 5, wherein the content of the gelling agent is 5.5% -7% by mass.
7. 7. A method for preparing the preservative preparation containing the chondroitin sulfate according to any one of claims 1 to 6, which is characterized by comprising the following steps: s1, adding organic salt into a chondroitin sulfate solution, and mixing to obtain a first intermediate solution; S2, adding the plant extract into the first intermediate solution, and mixing to obtain a second intermediate solution; And S3, adding the gelatinizer solution into the second intermediate solution, stirring, and regulating the pH to 5.0-6.0 to obtain the preservative preparation.
8. 8. Use of a chondroitin sulfate-containing preservative according to any one of claims 1 to 6 in meat products, wherein the preservative is added to the meat product or wherein the preservative is applied to the surface of the meat product.
9. 9. A meat product comprising the chondroitin sulfate-containing preservative formulation of any one of claims 1-6.

Description

Natural synergistic preservative preparation containing chondroitin sulfate and application of natural synergistic preservative preparation in meat products Technical Field The invention relates to the technical field of food preservation, in particular to a chondroitin sulfate-containing preservative and application thereof in meat products. Background Currently, synthetic preservatives are commonly used in meat products, however consumers are prone to health concerns about these ingredients. In recent years, natural preservatives have received attention, such as plant extracts or organic acids, but are prone to inactivation or have limited preservative efficacy in high salt, high protein systems. Disclosure of Invention Based on the above, in order to solve the problems of easy inactivation and poor anti-corrosion effect of natural preservatives, an anti-corrosion preparation, a preparation method thereof and application thereof in meat products are provided. The application provides a corrosion-resistant preparation containing chondroitin sulfate, which comprises, by mass, 1% -10% of chondroitin sulfate, 20% -40% of an organic salt, 0.5% -5% of a plant extract, 5% -10% of a gelling agent, and the balance of a carrier or water, wherein the organic salt is potassium acetate or sodium lactate, and the plant extract is one or two of rosmarinic acid and tea polyphenol. Further, the mass percentage content of the chondroitin sulfate is 4% -6%. Further, the mass percentage content of the organic salt is 28% -32%. Further, the mass percentage content of the plant extract is 1.8% -2.5%. Further, the gelling agent is gelatin or sodium carboxymethyl cellulose. Further, the mass percentage content of the gelling agent is 5.5% -7%. In a second aspect, the present application also provides a method for preparing the preservative preparation containing the chondroitin sulfate, comprising the following steps: s1, adding organic salt into a chondroitin sulfate solution, and mixing to obtain a first intermediate solution; S2, adding the plant extract into the first intermediate solution, and mixing to obtain a second intermediate solution; And S3, adding the gelatinizer solution into the second intermediate solution, stirring, and regulating the pH to 5.0-6.0 to obtain the preservative preparation. In a third aspect, the application also provides the use of the preservative formulation comprising the chondroitin sulfate in a meat product, wherein the preservative formulation is added to the meat product, or wherein the preservative formulation is coated on the surface of the meat product. In a fourth aspect, the present application also provides a meat product comprising the chondroitin sulfate-containing preservative formulation. The anti-corrosion preparation containing the chondroitin sulfate as well as the preparation method and the application thereof have the beneficial effects that the chondroitin sulfate is a high sulfated polysaccharide, and the researches show that the anti-corrosion preparation has the functions of inhibiting the activity of certain gram positive bacteria (such as staphylococcus aureus), enhancing the immune and anti-inflammatory reaction, maintaining the stability of extracellular matrixes and the like. When used as a preservative, the chondroitin sulfate has high adhesiveness and high water retention property, and is also helpful for forming a 'protective layer' on the surface of food, so that the volatilization of water and the breeding of microorganisms are indirectly inhibited. Specifically, chondroitin sulfate is used as polyanionic polysaccharide, can be combined with bacterial cell walls, prevents permeation of nutrient substances, and has certain antioxidant capacity. The organic salt potassium acetate/sodium lactate in the preservative preparation has broad-spectrum antibacterial effect and can also be used for adjusting the pH of the preservative preparation. The plant extract can provide free radical scavenging ability, and prevent fat oxidation and meat discoloration. The gelatinizer is used for enhancing adhesiveness and slow release effect, and prolonging effective period. The components are properly compounded to form a stable preservative preparation, and the synergistic effect among the components ensures that the preservative preparation has multiple functions of bacteriostasis, antioxidation, slow-release preservation, color preservation, water preservation and the like. Drawings Fig. 1 is a flow chart of a method for preparing a preservative formulation comprising chondroitin sulfate in one embodiment. Detailed Description In order that the invention may be readily understood, a more complete description of the invention will be rendered by reference to the appended drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set