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CN-121986831-A - Fresh meat composite antibacterial preservative and low-temperature synergistic preservation process

CN121986831ACN 121986831 ACN121986831 ACN 121986831ACN-121986831-A

Abstract

The invention discloses a composite antibacterial preservative for fresh meat and a low-temperature synergistic preservation process, and relates to the technical field of food preservation. The preservative is prepared by mixing microcapsule components and emulsion components, wherein the microcapsule components are microcapsules taking epsilon-polylysine as capsule cores and chitosan-nisin compound as capsule walls, and the emulsion components comprise D-sodium erythorbate, lysozyme, tea polyphenol, glycerin monostearate and water. The fresh-keeping technology of the invention comprises immersing meat in fresh-keeping agent, applying variable frequency ultrasonic to assist permeation, and storing at ice temperature. The preservative provided by the invention realizes long-acting bacteriostasis of fresh meat in the whole period. The technology of the invention realizes the efficient permeation of the preservative and the low-loss storage of meat, is suitable for the industrialized preservation of fresh meat, and is suitable for the industrialized popularization of food.

Inventors

  • MIN CHENGJUN
  • LI HONGYU
  • QI YUXIA
  • WU XI
  • Sun Tiexin
  • XIA FAN
  • WANG ZHIHUA

Assignees

  • 北京二商肉类食品集团有限公司

Dates

Publication Date
20260508
Application Date
20260319

Claims (10)

  1. 1. The fresh meat compound antibacterial preservative is characterized by being prepared by mixing microcapsule components and emulsion components; The microcapsule comprises epsilon-polylysine as a capsule core and a chitosan-nisin compound as a capsule wall, wherein the average particle size of the microcapsule is 10-50 μm, the mass ratio of the capsule core to the capsule wall is 1:2-1:5, and the mass ratio of chitosan to nisin in the chitosan-nisin compound is 10:1-20:1; The emulsion component is emulsion containing the following components with mass volume concentration of 0.5g/L to 2.0g/L of D-sodium erythorbate, 0.1g/L to 0.8g/L of lysozyme, 0.3g/L to 1.2g/L of tea polyphenol, 0.5g/L to 2.5g/L of glyceryl monostearate and sterile water as solvent; The microcapsule component and the emulsion component are mixed according to the mass ratio of 1:3 to 1:8, and the pH value is regulated to 4.5 to 5.8 by using food-grade citric acid after mixing, so as to obtain the preservative.
  2. 2. The fresh meat compound antibacterial preservative according to claim 1, wherein the microcapsule is prepared by an emulsion-chemical crosslinking method, and the preparation process comprises the steps of dissolving chitosan and nisin in a mass ratio of 10:1 to 20:1 in an acetic acid solution with a volume fraction of 1% to 3%, obtaining a water phase, adding an emulsifying agent to the water phase to enable the mass volume concentration of the emulsifying agent to reach 1% to 5%, obtaining a mixed solution, adding the mixed solution into an oil phase under stirring to form a water-in-oil emulsion, then adding an epsilon-polylysine aqueous solution into the water-in-oil emulsion, wherein the addition amount of epsilon-polylysine is 20% to 50% of the total mass of chitosan and nisin, the mass volume concentration of epsilon-polylysine aqueous solution is 10g/L to 50g/L, finally adding a crosslinking agent, the addition amount of the crosslinking agent is 5% to 15% of the mass of chitosan, the reaction temperature is 30 ℃ to 50 ℃, and the reaction time is 2h to 6h.
  3. 3. The fresh meat compound antibacterial preservative according to claim 2, wherein the emulsifier consists of a main emulsifier and an auxiliary emulsifier, the main emulsifier is span 80, the auxiliary emulsifier is tween 80, and the mass ratio of the main emulsifier to the auxiliary emulsifier is 2:1.
  4. 4. The fresh meat compound antibacterial preservative according to claim 2, wherein the cross-linking agent is at least one of glutaraldehyde, genipin or sodium tripolyphosphate.
  5. 5. The fresh meat composite antibacterial preservative according to claim 1, wherein when the microcapsule component is mixed with the emulsion component, the microcapsule component is firstly ground to have an average particle size of 5 μm to 15 μm, then pretreated for 5min to 8min by an ultrasonic disperser at a frequency of 20kHz to 50kHz, and then stirred and mixed at a speed of 200rpm to 600rpm under a temperature of 4 ℃ to 6 ℃, and the turbidity value of the mixed system is stabilized at 50NTU to 80NTU.
  6. 6. A low-temperature synergistic preservation process using the fresh meat compound bacteriostatic preservative according to any one of claims 1 to 5, characterized by comprising the following steps: Mixing the microcapsule components and the emulsion components according to the mass ratio of 1:3 to 1:8, and stirring and dispersing at the rotation speed of 200rpm to 600rpm for 5min to 15min at the temperature of 4 ℃ to 10 ℃ to obtain the compound fresh-keeping working solution; Immersing the fresh meat subjected to slaughter test into a composite fresh-keeping working solution, controlling the temperature of the working solution to be 0-4 ℃, keeping the immersing time to be 120-360 s, and applying alternating 20kHz low-frequency ultrasonic waves and 60kHz high-frequency ultrasonic waves to the working solution during the immersing, wherein the acting time ratio of the low-frequency ultrasonic waves to the high-frequency ultrasonic waves is 1:1-1:3; Taking out the immersed fresh meat, placing the fresh meat in a clean environment at 0-4 ℃, and air-drying the fresh meat until free moisture on the surface of the fresh meat is completely removed; Placing the air-dried fresh meat in a sterile operation table, and carrying out vacuum skin packaging by using a high-barrier food packaging film, wherein the oxygen volume content of residual air in the packaging is lower than 0.5%; And (5) delivering the fresh meat subjected to vacuum skin packaging into an ice temperature warehouse, and carrying out ice temperature storage within the range of the initial freezing point temperature of the fresh meat minus or plus 0.5 ℃.
  7. 7. The low-temperature co-preservation process according to claim 6, wherein the alternating low-frequency ultrasound and high-frequency ultrasound are applied intermittently, each 30s of ultrasound consists of 10s of low-frequency ultrasound and 20s of high-frequency ultrasound, and then the ultrasound is suspended for 10s, the power density of the ultrasound is 0.5W/cm 2 to 0.6W/cm 2 , and the distance between the ultrasound probe and the fresh meat is kept at 5cm to 8cm.
  8. 8. The low-temperature co-preserving process according to claim 6, wherein in the air-drying step, purified air with a wind speed of 1.0m/s to 3.0m/s is used for air-drying for 3min to 8min.
  9. 9. The low-temperature co-preserving process according to claim 6, wherein the vacuum skin-packed raw meat is subjected to an environment of-10 ℃ to-5 ℃ for 30s to 90s before the raw meat is sent to the ice temperature warehouse.
  10. 10. The low-temperature collaborative fresh-keeping process according to claim 6, wherein in the ice-temperature storage step, the fresh meat packaged in the vacuum skin is sent into an ice-temperature warehouse to be slowly cooled, when the temperature is reduced to 0.5 ℃ above the initial freezing point temperature of the fresh meat, the temperature is stopped to be reduced and kept for 10 to 12 hours, and then the temperature is continuously reduced to +/-0.2 ℃ at a rate of 0.1 ℃ per hour to 0.2 ℃ per hour.

Description

Fresh meat composite antibacterial preservative and low-temperature synergistic preservation process Technical Field The invention relates to the technical field of food preservation. More specifically, the invention relates to a composite bacteriostatic preservative for fresh meat and a low-temperature synergistic preservation process. Background The fresh meat is rich in protein, free moisture, fat and other nutrient substances, and after livestock and poultry slaughter, the endogenous enzymes of the meat can continuously degrade, and microorganisms in the environment easily pollute the surface of the meat, so that the problems of meat spoilage, color browning, flavor deterioration and the like are caused. The conventional low-temperature Leng Lian storage can delay deterioration speed, but cannot inhibit reproduction of psychrophilic microorganisms, is difficult to block fat oxidation process, has short fresh-keeping time in simple low-temperature storage, and is difficult to meet actual requirements of long-distance cold chain transportation and long-term sales, so that a safe and efficient fresh meat fresh-keeping technology becomes a research focus in the field. At present, most of fresh meat fresh-keeping focusing natural food-grade active ingredients are applied, the whole is mainly prepared by a single system preparation, or a plurality of active ingredients are simply mixed to prepare a conventional water agent, although a certain antibacterial or antioxidant effect can be exerted in a short time, obvious defects exist in practical large-scale application, and long-term unresolved: First, the existing preservative cannot meet the long-acting preservation requirement. After most of the existing antistaling agents are applied to the surface of meat, core active ingredients can be rapidly diffused, lost or degraded, and the continuous proliferation of putrefying bacteria and the oxidation of meat quality in the storage period cannot be inhibited in the whole process, so that the fresh meat starts to show signs of deterioration in the middle of the storage period. Second, the existing preservative cannot give consideration to the uniformity of component dispersion and long-acting activity. The problems of poor dispersibility, incapability of uniformly forming films and adhering on the surface of meat and local fresh-keeping deficiency, good dispersibility, advanced release and failure of active ingredients, multi-component compound use, system delamination, component agglomeration, activity antagonism and the like are solved. With the development of international trade of fresh meat, the fresh-keeping requirement for 2-4 weeks of shelf life is generated. The existing preservation technology is difficult to consider quality indexes such as meat color, juice loss rate and the like while prolonging the preservation period, or the possibility of increasing the food safety risk exists. Therefore, there is a need for a bacteriostatic preservative suitable for fresh meat, which overcomes the above problems and achieves the dual improvement of the preservation period and the meat quality. Disclosure of Invention The invention provides a fresh meat compound antibacterial preservative which realizes full-cycle long-acting antibacterial effect of fresh meat through the space-time synergistic effect of microcapsules and emulsion. The invention provides a low-temperature synergistic fresh-keeping process, which realizes efficient permeation of a preservative and low-loss storage of meat by ultrasonic auxiliary dipping and ice temperature domestication, and is suitable for industrial popularization of foods. To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided a fresh meat compound antibacterial preservative, which is formed by mixing microcapsule components and emulsion components; The microcapsule comprises epsilon-polylysine as a capsule core and a chitosan-nisin compound as a capsule wall, wherein the average particle size of the microcapsule is 10-50 μm, the mass ratio of the capsule core to the capsule wall is 1:2-1:5, and the mass ratio of chitosan to nisin in the chitosan-nisin compound is 10:1-20:1; The emulsion component is emulsion containing the following components with mass volume concentration of 0.5g/L to 2.0g/L of D-sodium erythorbate, 0.1g/L to 0.8g/L of lysozyme, 0.3g/L to 1.2g/L of tea polyphenol, 0.5g/L to 2.5g/L of glyceryl monostearate and sterile water as solvent; The microcapsule component and the emulsion component are mixed according to the mass ratio of 1:3 to 1:8, and the pH value is regulated to 4.5 to 5.8 by using food-grade citric acid after mixing, so as to obtain the preservative. Preferably, the microcapsule is prepared by adopting an emulsion-chemical crosslinking method, and the preparation process comprises the steps of dissolving chitosan and nisin in a mass ratio of 10:1 to 20:1 into an acetic acid solution with