CN109463427A - A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating - Google Patents
A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating Download PDFInfo
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- CN109463427A CN109463427A CN201811352150.3A CN201811352150A CN109463427A CN 109463427 A CN109463427 A CN 109463427A CN 201811352150 A CN201811352150 A CN 201811352150A CN 109463427 A CN109463427 A CN 109463427A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 73
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 64
- 239000007888 film coating Substances 0.000 title claims abstract description 17
- 238000009501 film coating Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000000576 coating method Methods 0.000 claims abstract description 31
- 239000011248 coating agent Substances 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 4
- 235000020995 raw meat Nutrition 0.000 claims abstract description 4
- 239000000779 smoke Substances 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 8
- 210000000936 intestine Anatomy 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 229960000583 acetic acid Drugs 0.000 claims description 4
- 239000012362 glacial acetic acid Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 210000004204 blood vessel Anatomy 0.000 claims description 2
- 210000002808 connective tissue Anatomy 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 210000002751 lymph Anatomy 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 235000010288 sodium nitrite Nutrition 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- 229940072107 ascorbate Drugs 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 239000008989 cinnamomi cortex Substances 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 49
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000004033 plastic Substances 0.000 abstract description 4
- 229920003023 plastic Polymers 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000003115 biocidal effect Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 description 9
- 238000007254 oxidation reaction Methods 0.000 description 9
- 238000009461 vacuum packaging Methods 0.000 description 9
- 230000007423 decrease Effects 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 230000000630 rising effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical class OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000031016 anaphase Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
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- 230000003111 delayed effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods of fresh-keeping bologna sausage of chitosan edible film-coating, it is characterized in that pre-processing, pickling through raw meat, filling processed, record, toast, cooking, preparing coating liquid, film smoke curing into chitosan edible film-coating bologna sausage for raw material with pig leg meat and fat.This research short, storage period quality easily deterioration for bologna sausage storage time, and traditional vacuum plastics package the problems such as pollution is easily caused to environment, chitosan edible film-coating bologna sausage is used to pack with substituted for plastic, and combine the processing technology of bologna sausage, by probing into the quality comparison of storage period chitosan edible film-coating bologna sausage, optimal chitosan coating concentration is determined.This method improves bologna sausage in the quality characteristic of storage period, such as inoxidizability and biocidal property, has important application value under the premise of green non-pollution.
Description
Technical field
The present invention relates to a kind of methods of fresh-keeping bologna sausage of chitosan edible film-coating, belong to food technology field.
Background technique
Harbin sausage is favored by people always deeply as a kind of region food with foreign lands' landscape and peculiar flavour.
And the deterioration of quality is easily generated in bologna sausage storage period, vacuum packaging is often used as extending the effective means of its storage period.But
It is that such manner of packing has not only broken up the distinctive dry appearance of bologna sausage, reduces its color, plastics package also easily causes environment
Pollution.In recent years, edible film-coating is as a kind of novel fresh-keeping mode, ensure that human health, it is safe, harmless before
It puts, improves food in the quality characteristic of storage period.All kinds of class coating materials reduce food drying loss, prevent product aoxidize,
Suppressing growth of microorganism etc. facilitates food quality while improve, and decreases white pollution caused by plastics package.
Chitosan have the characteristics that it is degradable, non-toxic, inhibit oxidation and broad-spectrum antibacterial, can be used as a kind of novel edible
Property class coating material.Its chitin in shrimp, crab shell, is in concentrated alkaline solution through deacetylated obtained polysaccharide object
Matter.The characteristics such as the property of chitosan film such as swellability, tensile strength, oxidation resistance and antibacterial ability are by its deacetylated degree
It influences, deacetylation (60%-100%) is determined by its preparation process again.Cheng Lili etc. studies have shown that chitosan treated
After beef places 72h at room temperature, the indexs such as total plate count, Volatile Base Nitrogen still keep the standard of green meat.Model essay religion
Coating-film fresh-keeping is carried out to catfish Deng using chitosan coating liquid, the results showed that chitosan coating liquid fresh-keeping effect is fresh-keeping better than common
Mode, hence it is evident that inhibit the rate of rise of total number of bacteria.Universal received antibacterial principle is the polycation of chitosan
Matter, making it with many microorganisms, just face negative electrical charge interacts, and causes cell surface that huge change occurs, and then make intracellular object
Matter leakage, causes cell death.Chitosan coating is provided simultaneously with good anti-oxidation characteristics, and antioxidation mechanism is, shell is poly-
- the NH of the more metal ion that can chelate initiation Oxidation of Fat and Oils is connected in glycan molecule main chain2With-OH group, to make
The reaction chain of Oxidation of Fat and Oils is destroyed, and inhibits fat oxidation.These performances make chitosan be widely used in food, medicine and
The fields such as chemical industry.
The present invention dries it by adding coating process in bologna sausage production technology, and using the smoking process of script
It is dry, filter out suitable chitosan coating liquid concentration.A kind of couple of environment friend is provided in the promotion of storage period quality for bologna sausage
Good, harmless new method.
Summary of the invention
The object of the present invention is to provide a kind of method of fresh-keeping bologna sausage of chitosan edible film-coating, the present invention is from three kinds of differences
Optimum concentration is filtered out in the chitosan coating liquid of chitosan concentration, increases coating process in bologna sausage processing technology.It is made
The chitosan edible film-coating bologna sausage obtained solves the problems, such as quality deterioration during bologna sausage room temperature storage.
The purpose of the present invention is achieved through the following technical solutions:
A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating, comprising the following steps: raw meat pretreatment；It is marinated；System
Filling；It records；Baking；It cooks；Prepare coating liquid；Film sootiness.
The present invention has screened the optimum concentration of chitosan in chitosan edible film-coating liquid, probes into the chitosan of various concentration
Edible film-coating liquid is to moisture content, pH value, L during bologna sausage room temperature storage*Value, a*Value, hardness, TBARS value, TVB-N value and bacterium
The influence of sum is fallen, and is compared with original process (without coating problems) and vacuum packaging.It is determined by single factor experiment
Optimal chitosan edible film-coating concentration.
It being obtained by single factor experiment, each index of 2% chitosan edible film-coating bologna sausage is superior to non-film bologna sausage,
Wherein pH value, total plate count are more preferable compared with vacuum packaging effect, L*Value, a*Value is close with vacuum, has effectively delayed the product of storage period
Shoddy change, alternative vacuum packaging carry out bologna sausage fresh-keeping.In the case where green, harmless to environment, improve red
Quality during intestines room temperature storage.
Detailed description of the invention
Influence of the chitosan edible film to bologna sausage moisture content during Fig. 1 room temperature storage；
Influence of the chitosan edible film to bologna sausage pH value during Fig. 2 room temperature storage；
Chitosan edible film is to bologna sausage L during Fig. 3 room temperature storage*The influence of value；
Chitosan edible film is to bologna sausage a during Fig. 4 room temperature storage*The influence of value；
Influence of the chitosan edible film to bologna sausage hardness during Fig. 5 room temperature storage；
Influence of the chitosan edible film to bologna sausage TBARS value during Fig. 6 room temperature storage；
Influence of the chitosan edible film to bologna sausage TVB-N value during Fig. 7 room temperature storage；
Influence of the chitosan edible film to bologna sausage total plate count during Fig. 8 room temperature storage.
Specific embodiment
Further description of the technical solution of the present invention with reference to the accompanying drawing, and however, it is not limited to this, all to this
Inventive technique scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered
Within the protection scope of the present invention.
One, raw meat pre-processes
Pork hind leg muscle is quickly cleaned in clear water, is drained, is then cleared up lymph, blood vessel, the connective tissue on meat dry
Only, lean meat is blended using 3-5mm meat mincer, and fat is cut into 1cm3Square is spare.
Two, it pickles
Treated lean meat is added 3% salt, 0.01% sodium nitrite, 0.4% phosphate and 0.1% it is anti-
Bad hematic acid salt is pickled for 24 hours under the conditions of 4 DEG C；By fat lump made from step 1, adds 3% salt and pickled under the conditions of 4 DEG C
48h。
Three, filling processed
Meat stuffing obtained is pressed into lean meat 75kg, fatty 19kg, cornstarch 6kg, pepper powder 200g, monosodium glutamate 200g, cassia bark
Powder 100g, garlic 1kg, water 23kg~30kg.Seasoning is first added, adds water, is eventually adding fat lump and stirs evenly.Four, it fills
System
Meat stuffing obtained is recorded with chitterlings casing.
Five, it toasts
25~30min of baking under the conditions of molding bologna sausage is placed in 70~80 DEG C will be recorded.
Six, it cooks
The bologna sausage that will be toasted enters boiling system when water temperature reaches 95 DEG C, and water temperature is not less than 85 DEG C during control cooks, and boils
Reach 74 DEG C to intestines central temperature, the time is 30~40min.Aperture exhaust constantly is pricked with needle during cooking, to prevent casing broken
It splits.
Seven, coating liquid is prepared
Prepare the chitosan glacial acetic acid coating liquid of different chitosan concentrations.The chitosan of different quality containing is poured into and is equipped with
Concentration be 0.5% glacial acetic acid aqueous solution beaker in, and quickly stirring make its dispersion, in 45 DEG C of heating water baths to completely it is molten
Solution, obtains the chitosan coating liquid of different quality containing, respectively 0%, 1%, 2%, 3% are spare.
1, single factor experiment designs
Different chitosan mass scores (0%, 1%, 2%, 3%) are investigated to moisture content, pH during bologna sausage room temperature storage
Value, L*Value, a*The influence of value, hardness, TBARS value, TVB-N value and total plate count.
Eight, film sootiness
Cooked bologna sausage is immersed in 2min in coating liquid obtained, carries out sootiness after taking-up, sootiness temperature is set as 35~
55~75 DEG C of staged heatings, smoking the time is 8~12h.
Nine, single factor experiment designs
1, influence of the chitosan edible film concentration to storage period bologna sausage quality
Fig. 1 shows influence of the chitosan edible film to bologna sausage moisture content during being room temperature storage.With storage
Downward trend is substantially presented in the increase of number of days, moisture content.Vacuum-packed moisture content change is smaller, and the moisture of other groups contains
Amount decline is more obvious.And 2% chitosan coating group has higher moisture content compared with other groups, is only second to be vacuum-packed.
Influence of the chitosan edible film to bologna sausage pH value during being room temperature storage that Fig. 2 is indicated.It can be seen that each group
PH value declines with the extension of storage period, this is the rotten result of meat products.The pH value and control sample of sample is vacuum-packed
Product decline rapidly.2% chitosan coating group pH value must decline more slowly, keep a high value in each period.
What Fig. 3 was indicated be during room temperature storage chitosan edible film to bologna sausage L*The influence of value.It is observed from figure
The L of bologna sausage*Value reduces in entire storage period with the extension of storage time.The L of bologna sausage after film*It is worth relatively non-film
Slowly, film concentration is higher, L for control group decline*Value decline is slower.And vacuum-packed bologna sausage is in the L of storage period*Value is all
Higher than coating problems group.
What Fig. 4 was indicated be during room temperature storage chitosan edible film to bologna sausage a*The influence of value.It is observed from figure
The a of bologna sausage*Value reduces, a of the first six day storage period in entire storage period with the extension of storage time*It is worth fall
It is larger, a of rear 6d*It is smaller to be worth fall.a*Value declines faster, illustrates that the color stability of meat products is poorer.It is red after film
The a of intestines*The control group decline for being worth relatively non-film is slow, and film concentration is higher, a*Value decline is slower.Vacuum-packed bologna sausage
A when being housed in 12d*Value is slightly below the bologna sausage that film concentration is 3%, but is higher than the bologna sausage that film concentration is 1% and 2%
a*Value.
Influence of the chitosan edible film to bologna sausage hardness during being room temperature storage that Fig. 5 is indicated.It can from figure
Out, at entire storage period (12d), with the increase of holding time, though the hardness number of each processing group has different degrees of rising,
But difference is not significant.In 3d, the hardness number of film bologna sausage is substantially less than non-coating group, and in anaphase storage without significance difference
It is different.And vacuum-packed bologna sausage, in entire storage period, hardness number is substantially less than control group and coating group.It is vacuum-packed red
Intestines hardness number is lower than coating group.
Influence of the chitosan edible film to bologna sausage TBARS value during being room temperature storage that Fig. 6 is indicated.TBARS value is
For evaluating the index of sample fat oxidation degree.It can be seen from the figure that at entire Storage period (12d), the TBARS value of bologna sausage
Increase with the increase of storage time.The bologna sausage degree of oxidation that wherein film concentration is 3% is lower.Bologna sausage after film
TBARS value after storing 12d will be significantly lower than non-coating group, and film concentration be 2% bologna sausage TBARS value rising degree
Minimum, this illustrates that chitosan edible film-coating is conducive to inhibit the fat oxidation of bologna sausage.
Influence of the chitosan edible film to bologna sausage TVB-N value during being room temperature storage that Fig. 7 is indicated.TVB-N value is
Commonly used to assess the index of breaks down proteins.When the accumulation of TVB-N value content is to certain value, meat products can have an impact its product
The special odor of quality.As shown, the TVB-N value of bologna sausage becomes as different degrees of rising is presented in the extension of storage time
Gesture, control group and coating group are dramatically increased since 3d.Vacuum packaging group just starts to dramatically increase after storing 6d, film
The increasing degree of group and vacuum group is all lower than control group, and when storing 12d, when chitosan edible film concentration is 2%,
Bologna sausage TVB-N value is minimum.This is the results show that chitosan edible film and vacuum packaging can slow down the decomposition of protein.
Fig. 8 shows influence of the chitosan edible film to bologna sausage total plate count during being room temperature storage.From Tu Zhongguan
Observe the rising different degrees of with the increase presentation of holding time in entire storage period (12d) of the total plate count of each processing group
Trend.During storing 0-9d, total number of bacteria rising is more significant, and after 9d, the total number of bacteria rising degree of bologna sausage is smaller.With not
Coating group is compared with vacuum packaging group, and the total number of bacteria of bologna sausage can be reduced after film chitosan, and wherein chitosan edible film is dense
When degree is 2%, total number of bacteria rise value is minimum.It can be seen that chitosan edible film plays more significant suppression to bologna sausage
Bacterium effect.
In conclusion the bologna sausage quality of coating group and vacuum packaging group is in now with the extension of storage time at room temperature
The trend of drop.Wherein moisture content, pH value, L*Value, a*Value declines with the extension of storage time；TBARS value, hardness number,
TVB-N value and total plate count rise with the extension of storage time.Utilize chitosan edible film film and vacuum-packed
Bologna sausage quality is all higher than untreated fish group.Vacuum packaging is conducive to the maintenance to bologna sausage moisture content, color and hardness, slows down fat
Oxidation, but be not much different with the effect of chitosan.Especially when chitosan mass concentration is 2%, it is more advantageous to bologna sausage
The maintenance of pH value and TVB-N value and inhibition to microorganism.Therefore it can replace vacuum using the coating liquid of 2% chitosan concentration
Packaging, while improving bologna sausage storage period quality, more reduces white pollution.
Claims (10)
1. a kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating, it is characterised in that the method comprises the following steps: step 1: former
Material meat pretreatment: meat quickly being cleaned in clear water, is drained, then cleans out lymph, blood vessel, the connective tissue on meat,
Lean meat is blended using 3-5mm meat mincer, and fat is cut into 1cm3Square is spare；Step 2: marinated: step 1 is pretreated thin
3% salt, 0.01% sodium nitrite, 0.4% phosphate and 0.1% ascorbate is added in meat, under the conditions of 4 DEG C
It pickles for 24 hours；By fat lump made from step 1, adds 3% salt and pickle 48h under the conditions of 4 DEG C；Step 3: filling processed: by step
Three marinated meat stuffings sequentially add auxiliary material and water by formula, are eventually adding fat lump and stir evenly；Step 4: it records: by step
Meat stuffing made from two is recorded with chitterlings casing；Step 5: baking: molding bologna sausage will be recorded in step 4 and is placed in centainly
At a temperature of toast a period of time；Step 6: cook: the bologna sausage that will be toasted in step 5 cooks under conditions of water temperature is certain
For a period of time, until intestines central temperature reaches 74 DEG C, aperture exhaust constantly during which is pricked out with needle, to prevent casing breadage；Step
Seven: preparing coating liquid: chitosan glacial acetic acid (glacial acetic acid volume fraction is 0.5%) coating liquid of 0%~3% concentration of preparation；Step
Rapid eight: film sootiness: being immersed in 2min in coating liquid made from step 7 for the bologna sausage being cooked in step 6, takes out in certain temperature
A period of time is smoked under degree.
2. preparation method described in accordance with the claim 1, it is characterised in that raw meat described in step 1 is pig leg meat.
3. preparation method described in accordance with the claim 1, it is characterised in that formula described in step 3 are as follows: lean meat 75kg, rouge
Fat 19kg, cornstarch 6kg, pepper powder 200g, monosodium glutamate 200g, cinnamomi cortex pulveratus 100g, garlic 1kg, water 23kg~30kg.
4. preparation method described in accordance with the claim 1, it is characterised in that baking temperature described in step 5 is 70~80 DEG C.
5. preparation method described in accordance with the claim 1, it is characterised in that baking time described in step 5 be 25~
30min。
6. preparation method described in accordance with the claim 1, it is characterised in that must cook water temperature described in step 6 is 85 DEG C.
7. preparation method described in accordance with the claim 1, it is characterised in that brew time described in step 6 be 30~
40min。
8. preparation method described in accordance with the claim 1, it is characterised in that chitosan concentration described in step 7 is 2% (matter
Measure score).
9. preparation method described in accordance with the claim 1, it is characterised in that sootiness temperature described in step 8 be 35~55~
75 DEG C of staged heatings.
10. preparation method described in accordance with the claim 1, it is characterised in that smoke fumigating time described in step 8 is 8~12h.
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| CN201811352150.3A CN109463427A (en) | 2018-11-14 | 2018-11-14 | A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811352150.3A CN109463427A (en) | 2018-11-14 | 2018-11-14 | A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating |
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| CN109463427A true CN109463427A (en) | 2019-03-15 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111272672A (en) * | 2020-03-03 | 2020-06-12 | 渤海大学 | Method for evaluating freshness of sugar-smoked meat product based on color |
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