阅读说明：本技术 一种冷鲜肉无磷保水剂 (Phosphorus-free water-retaining agent for chilled meat ) 是由 江虹锐 侯威帆 段贵亭 陈楠 韦屹崑 于 2021-08-09 设计创作，主要内容包括：本发明提供了一种冷鲜肉无磷保水剂配方,由以下组分及质量百分比混合制成：蔗糖脂肪酸酯0.4%～0.8%、食用盐0.8%～1.6%、柠檬酸钠0.2%～0.6%,其余用无菌水补足。本发明的无磷保水剂是一种白色无味粉末,易溶于水,使用安全,无毒、无害,主要用于冷鲜肉的保水保鲜防腐,加入后可以可显著提高冷鲜肉的持水性和弹性,延长贮藏期,降低蒸煮损失率。(The invention provides a cold fresh meat non-phosphorus water-retaining agent formula which is prepared by mixing the following components in percentage by mass: 0.4-0.8% of sucrose fatty acid ester, 0.8-1.6% of edible salt, 0.2-0.6% of sodium citrate, and the balance of sterile water. The phosphorus-free water-retaining agent is white odorless powder, is easy to dissolve in water, is safe to use, is non-toxic and harmless, is mainly used for water retention, fresh preservation and corrosion prevention of cold fresh meat, can remarkably improve the water retention and elasticity of the cold fresh meat after being added, prolongs the storage period and reduces the cooking loss rate.)

1. The phosphorus-free water-retaining agent for the chilled fresh meat is characterized by comprising the following components in parts by weight: the composition is prepared by mixing the following components in percentage by mass: 0.4-0.8% of sucrose fatty acid ester, 0.8-1.6% of edible salt, 0.2-0.6% of sodium citrate and the balance of sterile water.

2. The phosphorus-free water-retaining agent for chilled meat according to claim 1, which is characterized in that: the sucrose fatty acid ester is prepared by compounding two types of sucrose fatty acid esters of SE-15 and SE-13 according to the mass ratio of 8: 2-9: 1.

Technical Field

The invention belongs to the technical field of food preservation, and particularly relates to a phosphorus-free water-retaining agent for chilled meat.

Background

The water retention is an important quality index of the chilled meat, and when the water retention of the meat is changed, the water retention has great influence on sensory indexes such as texture, color, flavor and the like of the meat. The fresh meat with better water-retaining property can avoid the loss of water and nutrient substances in the processing, storage and transportation processes, and avoid the problems of rough taste, dark appearance and color and the like when being eaten.

Adding water-retaining agents into meat products is a conventional method for improving the water retention of meat products. Wherein, the phosphate is a main component of the traditional water-retaining agent, is mainly suitable for conditioning foods, but the produced meat product has bitter and astringent feeling; in addition, excessive addition of phosphate can result in meat products with poor flavor and rough texture.

The prior art discloses some technical schemes for the formulation of the phosphorus-free water-retaining agent for meat products, which is mainly applied to water loss of frozen meat, ketone body meat and meat products. Chinese patent with publication number CN101223903A discloses a composite water-retaining agent for chilled meat, which comprises the following raw materials by weight: 1-10 parts of emulsifier, 5-30 parts of edible oil, 0.1-0.3 part of preservative and 50-90 parts of water. The water-retaining agent mainly forms a layer of film with water resistance on the surface of the chilled fresh meat, reduces the loss speed of water in the acid discharge process of the fresh meat, only keeps the freshness of the surface of the fresh meat, and does not effectively adjust the water retention capacity and the elasticity in the fresh meat. Chinese patent with publication number CN104187791A discloses a phosphorus-free water-retaining agent for improving tissue taste and juiciness of processed meat, which is composed of the following raw materials in parts by weight: 20-40 parts of sodium bicarbonate, 10-20 parts of potassium carbonate, 10-20 parts of sodium citrate, 10-20 parts of cyclodextrin, 8-15 parts of sodium alginate, 5-15 parts of carrageenan and 3-10 parts of xanthan gum. Chinese patent with publication number CN103027304A discloses a preparation method of a non-phosphorus water-retaining agent for conditioning meat products, which comprises the following components in percentage by weight: 12-16% of sodium citrate, 16-20% of citric acid, 28-29% of edible salt, 12-15% of white granulated sugar, 0.8-1.2% of xanthan gum, 3-5% of maltodextrin, 5-7% of sodium carbonate and 14-16% of sodium bicarbonate.

Disclosure of Invention

The invention aims to provide a low-price, safe and efficient water-retaining agent for cold fresh meat, which solves the problems of water loss, meat hardening and short shelf life of the cold fresh meat during refrigeration.

The technical scheme adopted by the invention is as follows:

a phosphorus-free water-retaining agent for refrigerated meat comprises the following raw materials in percentage by mass: 0.4-0.8% of sucrose fatty acid ester, 0.8-1.6% of salt, 0.2-0.6% of sodium citrate and the balance of sterile water.

Further, the sucrose fatty acid ester is prepared by compounding SE-15 sucrose fatty acid esters and SE-13 sucrose fatty acid esters according to the mass ratio of 8: 2-9: 1.

The invention has the following beneficial effects:

(1) the water-retaining agent disclosed by the invention is compounded by adopting sucrose fatty acid esters of different types, so that the water holding capacity of the cold fresh meat is improved, the cooking loss rate of the cold fresh meat is reduced, and the sucrose fatty acid esters are non-toxic, safe and less in dosage, so that the product cost is saved.

(2) The treated cold fresh meat is stored at 4 ℃, and the generation of volatile basic nitrogen (TVB-N) of the cold fresh meat is obviously inhibited through the combined action of the sucrose fatty acid ester and the sodium citrate, so that the shelf life of the cold fresh meat is prolonged.

Description of the drawings. In order to more clearly illustrate the examples of the present invention, the fresh meat water retention capacity, cooking loss rate, TVB-N data of the examples and the control group will be briefly described with reference to the drawings. FIG. 1 is a graph comparing the related indexes of the present invention and the control group.

Detailed Description

In the following detailed description of the embodiments, numerous specific details are set forth in order to provide a more thorough understanding of the present invention to those skilled in the art. However, it should be apparent to those skilled in the art that the specific examples described in the following embodiments of the present invention are only illustrative of the specific embodiments of the present invention and do not limit the scope of the present invention.

Example 1

A phosphorus-free water-retaining agent for chilled fresh meat comprises the following components in percentage by mass: sucrose fatty acid ester 0.4%, salt 1.6%, sodium citrate 0.4%, and sterile water in balance. Wherein the sucrose fatty acid ester consists of two types of SE-15 and SE-13, and the mass ratio is 8: 2.

Example 2

A phosphorus-free water-retaining agent for chilled fresh meat comprises the following components in percentage by mass: sucrose fatty acid ester 0.8%, salt 1.6%, sodium citrate 0.4%, and sterile water in balance. Wherein the sucrose fatty acid ester consists of two types of SE-15 and SE-13, and the mass ratio is 8: 2.

Example 3

A phosphorus-free water-retaining agent for chilled fresh meat comprises the following components in percentage by mass: sucrose fatty acid ester 0.8%, salt 1.2%, sodium citrate 0.6%, and sterile water in balance. Wherein the sucrose fatty acid ester consists of two types of SE-15 and SE-13, and the mass ratio is 8: 2.

Example 4

A phosphorus-free water-retaining agent for chilled fresh meat comprises the following components in percentage by mass: sucrose fatty acid ester 0.6%, salt 1.6%, sodium citrate 0.6%, and sterile water in balance. Wherein the sucrose fatty acid ester consists of two types of SE-15 and SE-13, and the mass ratio is 8: 2.

Taking 1 kg of the water-retaining agents in the four embodiments respectively, selecting 2 kg of fresh pork with the same meat quality, cutting the fresh pork into strips, wherein 4 groups are adopted, 500 g of fresh pork in each group is respectively soaked in the water-retaining agent solution in each group for 5 minutes, taking out the fresh pork and placing the fresh pork on an aseptic net for air cooling and draining for 2 minutes, tightly covering meat blocks with a preservative film, packaging and preserving at 4 ℃. After the chilled fresh meat is preserved for 12 days, the water holding capacity, the cooking loss rate and the TVB-N content are respectively measured. The control group is fresh meat of equal quality purchased on the market on the day, and the fresh meat water holding capacity, cooking loss rate and TVB-N data of the example and the control group are shown in the attached figure 1.

It can be seen from the comparison of the experimental data that the water retention capacity and the cooking loss rate of the chilled fresh meat treated by the 4 groups of water-retaining agents in the embodiments 1 to 4 are similar to those of fresh meat after being refrigerated for 12 days at 4 ℃, and the TVB-N content meets the limit requirements in the national standard for food safety of fresh (frozen) livestock and poultry products GB 2707-.