CN100586293C - Antioxidant composition for preventing meat from being oxidated and method for using same - Google Patents
Antioxidant composition for preventing meat from being oxidated and method for using same Download PDFInfo
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- CN100586293C CN100586293C CN200510126206A CN200510126206A CN100586293C CN 100586293 C CN100586293 C CN 100586293C CN 200510126206 A CN200510126206 A CN 200510126206A CN 200510126206 A CN200510126206 A CN 200510126206A CN 100586293 C CN100586293 C CN 100586293C
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Abstract
The invention discloses a natural antioxidant making method and using method, which comprises the following parts: propolis, vitamin, tea polyphenol or rosemary extract. The invention can avoid meat from oxidizing obviously, which is healthy for human.
Description
Technical field
The invention belongs to the technical field that meat is stored, the present invention relates to prevent the anti-oxidant compositions of meat fat oxidation.The invention still further relates to the using method of the anti-oxidant compositions that prevents meat oxidation.
Background technology
Along with the raising day by day of people's living standard, the cooling meat that quality is good, taste is good will enter consumption of meat market in a large number, and progressively develops into the main flow of raw meat consumption.But people it is generally acknowledged, produce the corruption except that microorganism makes meat, and lipid oxidation also is a rotten main cause of meat.Meat is in transporting procedures, lipid oxidation in the meat produces compounds such as aldehyde, alcohol, ketone, these compounds not only have offensive odour, bitter taste, but also the quality and the nutritive value of meat have been reduced, also can produce some poisonous compounds when this oxidation is serious, therefore entail dangers to health, even life.In addition, fat oxidation also can cause the meat surface brown stain, and the acceptability of meat is also descended greatly.
Traditional meat antioxidant has BHA (BHA), dibutyl hydroxy toluene (BHT) and ditert-butylhydro quinone aldehydes matters such as (TBHQ).Fresh-keeping research of meat and practice show, these meat antioxidants become sour certain effect are arranged preventing lipid oxidation, can prevent lipid oxidation for a long time and keep the redness of meat, but exist some safety issues, zoopery shows that they have certain toxicity and carcinogenesis.In addition, people are restricted the use of these antioxidants to the suspection and the repulsion psychology of synthetic food additives in recent years.At present, the domestic and international antioxidant content that the developmental research of natural is mainly concentrated on vitamin C, E and extracts from tealeaves, rosemary plant.The composite antioxidant of research generally is two kinds of compositions both at home and abroad, two or more complex natural antioxidants did not appear in the newspapers, yet because the mechanism of action difference of different antioxidants only is difficult to control meat fat oxidation comprehensively with one or both antioxidants and carries out.For this reason, the inventor has made the present invention after the meat antioxidant has been carried out fully, studied in great detail on the basis of summing up prior art.
Summary of the invention
The problem that invention will solve
The purpose of this invention is to provide a kind of anti-oxidant compositions that prevents meat oxidation.
Another object of the present invention provides a kind of using method that prevents the anti-oxidant compositions of meat oxidation.
Technical scheme
The present invention utilizes the antioxidation mechanism of different antioxidants and the synergistic function of composite antioxidant, give full play to the activity of each component, adopt several naturals can carry out the anti-oxidant compositions of surface spraying or immersion treatment and can handle the anti-oxidant compositions that prevents packing content thing (as meat) fat oxidation meat by spray to packaging bag by the ratio optimization of the best is formulated.
Propolis (Propolis) is to mix the back smectic material that forms in the throat gland fermentation of honeybee with saliva by the special composition that honeybee is gathered in the resin.Propolis not only can be used as healthy nourishing food, also can be used as natural.Flavone compound is to have one of multiple bioactive important substance in the propolis, it also is the main compounds that research is more at present, understanding is more deep, the main component that plays antioxidation in the propolis is a flavone compound, and the propolis antioxidation activity mainly is by these compound chelated metal ions and removes free radical and play oxidation resistant effect.
Tea Polyphenols (Green Tea Polyphenols is called for short GTP) is the general name of catechin in the tealeaves, flavonoids, phenolic acid class and anthocyan compound, accounts for 15%～25% of dry weight of tea leaves.People adopt solvent extraction method, and the ion precipitation method is separated preparation method and extract Tea Polyphenols from tealeaves with post.Tea Polyphenols has fairly obvious antibacterial, sterilization, antioxidation, and safe, nontoxic.Tea Polyphenols can be with lipid chain type intermediate oxidation product---alicyclic diradical or fat oxygen free radical reaction terminating chain react and the inhibition lipid oxidation.From the seventies, just Tea Polyphenols is studied grease (peanut oil, linseed oil, linoleic acid etc.) both at home and abroad, these results prove that GTP is to suppressing the high efficiency of oxidation.
Rosmarinus officinalis extract contains active ingredients such as carnosic acid, carnosol.Rosmarinus officinalis extract is now mainly as the additive of grease and rich oil food, has the food processing of maintenance local flavor, prevent the effect that Oxidation of Fat and Oils is rotten and contained vitamin is damaged, and be natural plant extracts, without limits at its addition of many American-European countries.
Vitamin C, E etc. also are the antioxidants that people know, and are widely used for the every field that people's life relates to.
The inventor utilizes the composite anti-oxidant compositions that goes out a kind of novel anti meat oxidation of above-mentioned antioxidant with different antioxygenic properties.The present invention realizes in the following manner.
A kind of anti-oxidant compositions that prevents meat oxidation is characterized in that it is made up of following component:
Propolis 5-300 weight portion
Vitamin 2-200 weight portion
Tea Polyphenols 5-25 weight portion
Or
Rosmarinus officinalis extract 15-35 weight portion.
The product that described propolis, vitamin, Tea Polyphenols, Rosmarinus officinalis extract can obtain from home or overseas market.
Preferably, the described anti-oxidant compositions of meat oxidation that prevents is made up of following component:
Propolis 40-260 weight portion
Vitamin 2-150 weight portion
Tea Polyphenols 8-15 weight portion
Or
Rosmarinus officinalis extract 18-30 weight portion
In above-mentioned technical scheme, described propolis is water-soluble bee glue or fat-soluble propolis.Described vitamin is one or more vitamins that are selected from vitamin E, vitamin C or their mixture.
Most preferably, the described anti-oxidant compositions of meat oxidation that prevents is made up of following component:
Water-soluble bee glue 64 weight portions
Vitamin C 3.5 weight portions
Tea Polyphenols 12.5 weight portions
Most preferably, the described anti-oxidant compositions of meat oxidation that prevents also can be made up of following component:
Fat-soluble propolis 254 weight portions
Vitamin E 117 weight portions
Rosmarinus officinalis extract 21 weight portions
The invention still further relates to a kind of using method that prevents the anti-oxidant compositions of meat oxidation, it is characterized in that taking by weighing a certain amount of propolis, vitamin, Tea Polyphenols or Rosmarinus officinalis extract are dissolved in food industry in the acceptable solvent, be prepared in this total solution weight propolis concentration 0.05-3.0 weight %, vitamin 0.03-2.0 weight %, the solution of Tea Polyphenols 0.1-0.2 weight % or Rosmarinus officinalis extract 0.2-0.3 weight %, use the solution of so preparation at room temperature to flood meat 1-5 second, draining is 3～5 minutes then, or directly described anti-oxidant compositions is sprayed on meat, package encapsulation immediately then, or described anti-oxidant compositions sprayed in the packaging bag that meat is housed sealing at once behind the spray.
The product that described propolis, vitamin, Tea Polyphenols, Rosmarinus officinalis extract can obtain from home or overseas market.
In the using method of anti-oxidant compositions, described propolis is water-soluble bee glue or fat-soluble propolis.
Described in food industry acceptable solvent be one or more solvents that are selected from sterilized water, inorganic acid or aqueous solutions of organic acids, absolute ethyl alcohol, vegetable oil, ethyl acetate and composition thereof.Described sterilized water can be water or the deionized sterilized water that contains useful inorganic ions and organic ion.
Described vegetable oil can be that one or more are selected from the oil in olive oil, rape oil, coconut oil, wheat-germ oil, dessert almond, peanut oil, sesame oil, sunflower oil, the cottonseed oil.
If use fat-soluble propolis, then acceptable solvent can be selected from one or more solvents in absolute ethyl alcohol, vegetable oil, ethyl acetate and composition thereof in food industry.
If the use water-soluble bee glue, then acceptable solvent can be selected from sterilized water, organic acid or inorganic acid aqueous solution in food industry.
In the using method of anti-oxidant compositions, described vitamin is one or more vitamins that are selected from vitamin E, vitamin C or their mixture.
Beneficial effect
The present invention adopts is natural, without any side effects to human body, use anti-oxidant compositions spray of the present invention or dipping meat, or anti-oxidant compositions of the present invention is sprayed in the bag of packaging of meat, can very obviously control the meat fat oxidation.
The specific embodiment
The invention will be further described below by embodiment, and without any the feature that limits protection domain of the present invention.
Embodiment 1
Take by weighing the 0.125g Tea Polyphenols, be dissolved in the 97.9ml temperature and be in the sterilization deionized water about 40 ℃, after the cooling, add 2.1ml 30% water-soluble bee glue and 35mg vitamin C, mixedly obtain described anti-oxidant compositions solution after evenly.
Embodiment 2
(1) quarantine before pig kills:, guarantee that pig is from Pest-or disease-free area by the quarantine quality certification and " three see an inspection " of consulting moving inspection department.
(2) butchering finishing dash to drench: pig through butcher, repair with dash drench after, on pork, spray the anti-oxidant compositions solution that obtains by embodiment 1, to be controlled at the fat oxidation in the precooling process.
(3) precooling: allow pork carry out precooling, and be controlled at the temperature and humidity during the precooling, make trunk deep layer temperature finally be lower than 7 ℃.
(4) spray antioxidant composition solution: pork is cut apart the back spray or is flooded the anti-oxidant compositions solution that is obtained by embodiment 1.When adopting spray, the spray moderate pressure; When implementing dipping, flooded draining 4 minutes 3～5 seconds.
(5) packing: adopt pallet, vacuum packaging or pack with polyethylene film.
In order to estimate various fat oxidation situations in the pork, carried out following mensuration.
1, the mensuration of acid value:
Acid value is represented the free fatty total amount in the sample, and the free fatty in the meat mainly comes from some low molecular aliphatic acid that produce in the hydrolysis of fat under the enzyme effect and the fat oxidation process, and the big more acid value of the total amount of free fatty is high more.The assay method of acid value is method or the national standard assay method that those skilled in the art know.
The acid value measurement result is listed in the table below 1:
Table 1
Under the same packaged form, * compares with blank, P＜0.05;
Under the same packaged form, * * compares with blank, P＜0.01.
The testing result of listing from table 1 as can be seen, under identical packaged form, the fresh meat behind the product dipping of the present invention, acid value remains at low levels always, controls fat oxidation to a certain extent and becomes sour, and has delayed the bad change that fat oxidation causes.
2, the mensuration of peroxide value:
Peroxide value (POV) is the parameter of reflection lipid oxidation degree, it is the quantizating index of the product that combines with airborne oxygen of the two keys in the unrighted acid, the degree that shows lipid generation stair oxidation, it is many that the peroxide value height shows that the intermediate product of lipid oxidation accumulates, but these intermediate products are along with the very fast further generation oxidation of accumulation generates lower-molecular substances such as aldehyde, ketone, acid, therefore, the POV value presents irregular variation tendency.Determination method of peroxide value is method or the national standard assay method that those skilled in the art know.
The peroxide value measurement result is listed in the table below 2.
Table 2
Under the same packaged form, * compares with blank, P＜0.05;
Under the same packaged form, * * compares with blank, P＜0.01.
After using anti-oxidant compositions product dipping fresh meat of the present invention, its peroxide value level keeps reduced levels, and this has proved absolutely that this product can reduce the generation of the elementary product of fat oxidation significantly, has controlled the pork fat oxidation effectively.
3, TBA (thiobarbituricacid) pH-value determination pH result:
The TBA value is the unrighted acid oxidation Decomposition produced in the animal raw fat derivative such as MDA etc. and the result of TBA reagent reacting, and it shows that what of secondary oxidative product fatty secondary oxidation be.This method is relatively simple, and general data with the organoleptic analysis have good correlation, is one of experiment that is widely used in most evaluation fat oxidation degree.Along with the intensification of degree of oxidation, secondary species is on the increase, and the TBA value constantly increases, and in general, when the TBA of raw meat value surpassed 0.5mg/kg, the people just can feel oxidized off flavor.The TBA values determination method is method or the national standard assay method that those skilled in the art know.
The TBA pH-value determination pH the results are shown in following table 3.
Table 3
Under the same packaged form, * compares with blank, P＜0.05;
Under the same packaged form, * * compares with blank, P＜0.01.
Use the fresh meat after anti-oxidant compositions product of the present invention floods, the TBA value is in reduced levels (TBA＜0.4mg/kg), control the generation of fat oxidation peculiar smell effectively at lay up period always.
From above-mentioned fat oxidation index determining result as can be seen, water-soluble products of the present invention effectively plays the effect of control fat oxidation, generally cool off the shelf life 3～5 days of meat, fresh meat after the present invention handles, adopt pallet and polythene film bag packing, fat oxidation index when being stored to 9 days---the TBA value is lower than 0.5mg/kg, has effectively prolonged shelf life; When adopting vacuum packaging, shelf life is longer, is stored to the 21st day TBA value after the processing and is lower than 0.5mg/kg, thereby help cooling off the long-term storing of meat, for laying a good foundation the consumption market that enlarges cooling meat.
Embodiment 3
Take by weighing the 0.21g Rosmarinus officinalis extract, in the 91.2ml absolute ethyl alcohol, dissolve, add fat-soluble propolis of 7.3ml35% and 1.5ml 75% vitamin E oil then, mix and evenly obtain described anti-oxidant compositions solution.
Embodiment 4
Take by weighing the 0.21g Rosmarinus officinalis extract, in 91.2ml peanut oil, dissolve, add fat-soluble propolis of 7.3ml35% and 1.5ml 75% vitamin E oil then, mix and evenly obtain described anti-oxidant compositions solution.
Embodiment 5
Take by weighing the 0.21g Rosmarinus officinalis extract, in 91.2ml ethyl acetate, dissolve, add fat-soluble propolis of 7.3ml35% and 1.5ml 75% vitamin E oil then, mix and evenly obtain described anti-oxidant compositions solution.
Embodiment 6
(1) quarantine before ox kills:, guarantee that the pig ox is from Pest-or disease-free area by the quarantine quality certification and " three see an inspection " of consulting moving inspection department.
(2) butcher precooling: allow beef carry out precooling, and the temperature and humidity of periodic observation during precooling, make trunk deep layer temperature finally be lower than 7 ℃.
(3) cut apart packing: adopt polythene film bag when vacuum-packed, spray the foregoing description 3,4 or 5 is resulting in the bag in advance obtains described anti-oxidant compositions solution.
In order to estimate various fat oxidation situations in the pork, anti-oxidant compositions of the present invention (embodiment 3) solution spraying in polythene film bag or vacuum bag packages bag, is preserved with the cube meat that cuts with to be placed in 4 ± 0.5 ℃ of refrigerators in the same old way.Acid value, peroxide value, TBA values determination method are as described in Example 2.Each fat oxidation index determining result is as follows:
1, the mensuration of acid value
The acid value measurement result is listed in the table below 4:
Table 4
Under the same packaged form, * compares with blank, P＜0.05;
Under the same packaged form, * * compares with blank, P＜0.01.
From testing result, find out, under identical packaged form, the beef of storing behind the spray product of the present invention in the packaging bag, acid value remains at low levels always, controls fat oxidation to a certain extent and becomes sour, and has delayed the bad change that fat oxidation causes.
2, peroxide value is measured
The measurement result of peroxide value is listed in the table below 5:
Table 5
Under the same packaged form, * compares with blank, P＜0.05;
Under the same packaged form, * * compares with blank, P＜0.01.
By last table result as can be seen, the beef of storing behind the spray anti-oxidant compositions solution of the present invention in the packaging bag, the peroxide value level keeps reduced levels, and this has proved absolutely that this product can reduce the generation of the elementary product of fat oxidation significantly, controls fat oxidation effectively.
3, TBA pH-value determination pH:
The TBA pH-value determination pH the results are shown in following table 6.
Table 6
Under the same packaged form, * compares with blank, P＜0.05;
Under the same packaged form, * * compares with blank, P＜0.01.
The beef of storing behind the spray anti-oxidant compositions solution of the present invention in the packaging bag, the TBA value is in reduced levels (TBA＜0.4mg/kg), control the generation of fat oxidation peculiar smell effectively at lay up period always.
From above-mentioned fat oxidation index determining result as can be seen, fat-soluble product of the present invention effectively plays the effect of control fat oxidation, generally cool off the shelf life 3～5 days of meat, the pork of storing behind the spray product of the present invention in the polythene film bag bag, fat oxidation index when being stored to 9 days---the TBA value is lower than 0.5mg/kg, effectively the control fat oxidation has prolonged shelf life; When adopting vacuum packaging, spray product shelf life of the present invention is longer in the bag, is stored to the 21st day TBA value after the processing and is lower than 0.5mg/kg, thereby help cooling off the long-term storing of meat, lays a good foundation for enlarging the consumption market of cooling off meat.
The present invention also is applicable to the control fat oxidation processing of animal edible meat such as mutton, dog meats, chicken, duck.
Claims (14)
1, prevent the anti-oxidant compositions of meat oxidation, it is characterized in that it is made up of following component:
Propolis 5-300 weight portion
Vitamin 2-200 weight portion
Tea Polyphenols 5-25 weight portion
Described vitamin is vitamin E, vitamin C or their mixture.
2, anti-oxidant compositions according to claim 1 is characterized in that it is made up of following component:
Propolis 40-260 weight portion
Vitamin 2-150 weight portion
Tea Polyphenols 8-15 weight portion.
3, anti-oxidant compositions according to claim 1 and 2 is characterized in that described propolis is water-soluble bee glue or fat-soluble propolis.
4, anti-oxidant compositions according to claim 3 is characterized in that it is made up of following component:
Water-soluble bee glue 64 weight portions
Vitamin C 3.5 weight portions
Tea Polyphenols 12.5 weight portions.
5, a kind of method of using anti-oxidant compositions as claimed in claim 1, it is characterized in that at ambient temperature, take by weighing a certain amount of propolis, vitamin, Tea Polyphenols is dissolved in food industry in the acceptable solvent, be prepared in this total solution weight propolis concentration 0.05-3.0 weight %, vitamin 0.03-2.0 weight %, Tea Polyphenols 0.1-0.2 weight %, use the solution of so preparation at room temperature to flood meat 1-5 second, draining 3-5 minute then, or directly described anti-oxidant compositions solution spraying on meat, package encapsulation immediately then, or described anti-oxidant compositions sprayed in the packaging bag that meat is housed sealing at once behind the spray.
6, method according to claim 5, it is characterized in that described in food industry acceptable solvent be one or more solvents that are selected from sterilized water, absolute ethyl alcohol, vegetable oil, ethyl acetate and composition thereof.
7, method according to claim 5 is characterized in that described propolis is water-soluble bee glue or fat-soluble propolis.
8, prevent the anti-oxidant compositions of meat oxidation, it is characterized in that it is made up of following component:
Propolis 5-300 weight portion
Vitamin 2-200 weight portion
Rosmarinus officinalis extract 15-35 weight portion;
Described vitamin is vitamin E, vitamin C or their mixture.
9, anti-oxidant compositions according to claim 8 is characterized in that it is made up of following component:
Propolis 40-260 weight portion
Vitamin 2-150 weight portion Rosmarinus officinalis extract 18-30 weight portion.
10, according to Claim 8 or 9 described anti-oxidant compositions, it is characterized in that described propolis is water-soluble bee glue or fat-soluble propolis.
11, anti-oxidant compositions according to claim 10 is characterized in that it is made up of following component:
Fat-soluble propolis 254 weight portions
Vitamin E 117 weight portions
Rosmarinus officinalis extract 21 weight portions.
12, a kind of method of using anti-oxidant compositions as claimed in claim 8, it is characterized in that at ambient temperature, take by weighing a certain amount of propolis, vitamin, Rosmarinus officinalis extract is dissolved in food industry in the acceptable solvent, be prepared in this total solution weight propolis concentration 0.05-3.0 weight %, vitamin 0.03-2.0 weight %, the solution of Rosmarinus officinalis extract 0.2-0.3 weight %, use the solution of so preparation at room temperature to flood meat 1-5 second, draining 3-5 minute then, or directly described anti-oxidant compositions solution spraying on meat, package encapsulation immediately then, or described anti-oxidant compositions sprayed in the packaging bag that meat is housed sealing at once behind the spray.
13, method according to claim 12, it is characterized in that described in food industry acceptable solvent be one or more solvents that are selected from sterilized water, absolute ethyl alcohol, vegetable oil, ethyl acetate and composition thereof.
14, method according to claim 12 is characterized in that described propolis is water-soluble bee glue or fat-soluble propolis.
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| CN108739975A (en) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | A kind of natural and preparation method thereof for Saute beef with cayenne pepper |
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| CN103271134A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Method for preparing corrosion-resistant antioxidant for meat |
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| CN103653181B (en) * | 2013-12-05 | 2015-09-30 | 南通双和食品有限公司 | A kind of meat anticorrosion anti-oxidant |
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| CN107828508A (en) * | 2017-12-08 | 2018-03-23 | 四川理工学院 | The antioxidizing antistaling agent and its preservation method of a kind of tea-seed oil |
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