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  • 专利说明
  • 权利要求
  • 类似技术
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    • 专利摘要:
    The present disclosure relates to the technical field of prepared meat products, and in particular to a color pro— tection method for prepared pork chops. The method includes raw meat thawing a trimming a marinade injection stumbling and marinating a stuffing a freezing a slicing and packaging a frozen storage at —l8°C; the marinade is formulated as follows: based on the mass ratio of raw meat, l—2% salt, O.2—O.4% monosodium glutamate, O.4—O.6% sugar, 0.08—0.12% white pepper, O.4—O.6% sodium tripolyphosphate, 0.08—0.12% sodiunl bicarbonate, 0.15—0.25% ginger* powder, 0.05—0.20% heme, and 28—32% ice water. In the present disclosure, the heme is used for the color protection of prepared.pork chops, and an optimal addition amount thereof is explored through a plurality of experiments; experimental results indicate that after the prepared pork chops with the heme are thawed repeatedly, there is no significant difference in smell be— fore and after processing, and flavor has a little change; moreover, there are insignificant differences in redness and yellowness values of the pork chops.
    公开号:NL2027723A
    申请号:NL2027723
    申请日:2021-03-08
    公开日:2021-05-31
    发明作者:Xu Baocai；Zhang Jie；Li Qi；Li Chao；Chen Conggui
    申请人:Univ Hefei Technology；Univ Nanjing Agricultural；Jiangsu Yurun Meat Food Co Ltd；
    IPC主号:
    专利说明:

    COLOR PROTECTION METHOD FOR PREPARED PORK CHOPS
    TECHNICAL FIELD The present disclosure relates to the technical field of prepared meat products, and in particular to a color pro- tection method for prepared pork chops.
    BACKGROUND Chinese Patent Application No. CN201910099018.4 provides a compound antioxidant for color protection and preservation of prepared meat products, a preparation method and appli- cation thereof, and the compound antioxidant includes the following raw materials: 1-30% by weight of rosemary ex- tract, 0.3-10% by weight of nisin, and 0.3-10% by weight of e-polylysine salt. Chinese Patent Application No. CN201710985502.8 dis- closes a method for color protection and preservation of meat products, including the steps of: soaking and cleaning meat products in clean water for 5 min; pulling out and drying the meat products; soaking the meat products in ozone-containing water with an ozone concentration of 8 mg/L for 15 min; pulling out and draining the meat products; immersing the meat products in a composite preservation so- lution, which is composed of 1.5% chitosan, 0.3% tea poly- phenol, 0.5% VC and 0.5% propolis; pulling out and air- drying the meat products, applying a layer of composite preservation solution on the inner wall of a cling film for meat products, packaging the meat products in a vacuum with the cling film, and refrigerating. Chinese Patent Application No. CN201810323967.1 dis- closes a color protection method for prepared duck breast, including the steps of: 1) thawing the frozen duck breast in the air, cutting it into slices of uniform thickness with a slicer, and removing obvious adipose and connective tissues from the surface, and trimming the duck breast into a uniform-sized block; 2) tumbling the sliced duck breast together with pre-prepared marinade for 30 min, and then place a the sample at 4°C to marinate for 16 h; and 3) freezing the above marinated duck breast in a freezer at - 20°C for 20 h to lower the center temperature to -18°C, and finally storing the sample in a refrigerator at -10°C.
    Dif- ferent concentrations of rosemary extract and ginger extract are used as color fixatives.
    The disadvantage of this solution is that the rosemary extract is an exogenous additive, which is irritating to the nervous system, so that the rosemary-containing food is not suitable for patients with hypertension and epilepsy.
    Be- cause the duck breast must be stored in the freezing process, repeated freezing and thawing issue is involved during transportation and sales, so the changes in duck breast quality under repeated freezing and thawing should be in- volved in this solution, but only the effects of color fix- atives on duck breast color and lipid oxidation rate during storage days are measured in this technology.
    Chinese Patent Application No.
    CN201711210594.9 dis- closes a method for improving the color stability of meat products.
    Transferrin aqueous solution is sprayed and ap- plied evenly on the surface of fresh meat cuts; transferrin powder is added to the fresh minced meat or fresh ground meat, mixed evenly, and let stand for 30-50 min; the meat cuts are directly stored or processed into the finished products with auxiliary materials, forming final products with a stable color; the stable color exhibits bright red meat, which can be maintained for more than 10 days.
    The disadvantage of this solution is that the transferrin is added to stabilize the color of the meat product on the basis of the original color, which eliminates the method of dyeing, and is only suitable for a type of meat product with a bright red color and a good color.
    However, meat products such as pork are slaughtered, divided and sent to the work- shop.
    After repeated freezing and thawing during transpor- tation, the content of myoglobin is reduced, resulting in a lighter meat color, even light white color and poor sensory evaluation. When using such raw meat for processing, even if additives such as transferrin, which can stabilize the color, are added, the content of myoglobin will not in- crease. The bright color of the meat is still a key factor that affects customers' purchasing behavior.
    In the process of modern industrialized production of prepared pork chops, an appropriate amount of capsanthin is added to give the prepared pork chops an attractive color and increase consumers’ desire to purchase the product. How- ever, capsanthin is extremely sensitive to light and tem- perature. Therefore, capsanthin-containing products are prone to oxidative degradation during transportation, stor- age, and sales, which will cause the products to fade, greatly affecting the sensory quality and commercial value of the products. The only pigment allowed in GB/2760 to be used in prepared meat products is capsanthin. The single type of pigment limits the development of prepared meat products.
    SUMMARY To solve the above technical problems, the present dis- closure provides a color protection method for prepared pork chops.
    To achieve the above objective, the present invention provides the following technical solution: A color protection method for prepared pork chops is provided, including raw meat thawing — trimming — marinade injection > tumbling and marinating — stuffing — freezing — slicing and packaging — frozen storage at -18°C; the marinade is formulated as follows: based on the mass ratio of raw meat, 1-24 salt, 0.2-0.4% monosodium glutamate,
    0.4-0.6% sugar, 0.08-0.12% white pepper, 0.4-0.6% sodium tripolyphosphate, 0.08-0.12% sodium bicarbonate, 0.15-0.25% ginger powder, 0.05-0.20% heme, and 28-32% ice water.
    In the trimming step, fat and fascias may be removed from thawed raw pork and cut into about 10 x 10 x 2.5 cm cutlets weighing about 250 g for use.
    In the marinade injection step, the ice water and ingre- dients may be evenly stirred and injected, with an injection rate of 70%. In the tumbling and marinating step, tumbling conditions may be: marinating temperature 0-4°C, vacuum degree <70 kPa, rotational speed 20 r/min, tumbling time 20 min, intermit- tent time 10 min, and total tumbling time 2 h.
    In the stuffing step, marinated cutlets may be stuffed into a cellulose casing.
    In the freezing step, the freezing may be conducted at - 18°C for 2 days to shape.
    In the slicing and packaging step, the slice size of the pork chop may be 8.5 cm in diameter and 2 cm in thickness.
    Compared with the prior art, the present disclosure cre- atively proposes the use of heme, instead of capsanthin, for color protection of prepared pork chops, and an optimal addition amount thereof is explored through a plurality of experiments; experimental results indicate that after the prepared pork chops with the heme are thawed repeatedly, there is no significant difference in smell before and after processing, and flavor has a little change; moreover, there are insignificant differences in redness and yellowness val- ues of the pork chops.
    As a by-product of natural pig blood, heme is composed of one iron atom and four porphyrin rings.
    Porphyrin is a planar ring composed of four pyrroles connected by methylene bridges, and acts as a chromophoric group in the pigment; porphyrin has strong colorability and excellent resistance to repeated freezing and thawing, can confer a good redness value on prepared pork chops, substantially reduces yellow- ness value thereof compared with capsanthin, and can be used as one of the candidates for natural pigments.
    In addition, the heme is an important nutrient in the blood, with high iron content.
    In the human body, absorption rate of iron in the heme is three times that of inorganic iron.
    Ferropor- phyrin in the blood can significantly improve anemia caused by iron deficiency in food. As a natural food additive, the heme can ensure excellent food quality and safety.
    BRIEF DESCRIPTION OF THE DRAWINGS 5 FIG. 1 is a histogram of the color of the prepared pork chops darkening with the increasing of addition of heme, where ck is Comparative Example 1, 0.053%X is Example 2,
    0.10%X is Example 3, 0.15%X is Example 4, 0.20%X is Example 5, and 0.08%L is Comparative Example 2. NOTE: Different letters in the figure indicate signifi- cant differences (P<0.05).
    DETAILED DESCRIPTION The technical solutions in the examples of the present disclosure will be described clearly and completely in con- junction with the drawings in the examples of the present disclosure. Obviously, the described examples are only a part of, not all of, the examples. All other examples ob- tained by persons of ordinary skill in the art based on the examples of the present disclosure without creative efforts shall fall within the scope of the present disclosure.
    Example 1 A color protection method for prepared pork chops was provided, and the specific method was as follows: (1) Raw meat was thawed.
    (2) Trimming: Fat and fascias were removed from thawed raw pork and cut into about 10 x 10 x 2.5 cm cutlets weighing about 250 g for use.
    (3) Marinade injection: The ice water and ingredients were evenly stirred and injected, with an injection rate of 70%. The marinade was formulated as follows: based on the mass ratio of raw meat, 1-2% salt, 0.2-0.4% monosodium glu- tamate, 0.4-0.6% sugar, 0.08-0.12% white pepper, 0.4-0.6% sodium tripolyphosphate, 0.08-0.12% sodium bicarbonate,
    0.15-0.25% ginger powder, 0.05-0.20% heme, and 28-32% ice water.
    (4) Tumbling and marinating: Tumbling conditions were: marinating temperature 0-4°C, vacuum degree <70 kPa, rota- tional speed 20 r/min, tumbling time 20 min, intermittent time 10 min, and total tumbling time 2 h. (5) Stuffing: Marinated cutlets were stuffed into a cel- lulose casing. (6) Freezing: The freezing was conducted at -18°C for 2 days to shape. (7) Slicing and packaging: The slice size of the pork chop was 8.5 cm in diameter and 2 cm in thickness. (8) The pork chops were frozen and stored at -18°C. Example 2 The formula of the marinade in Example 1 was adjusted as follows: 1.5% salt, 0.3% monosodium glutamate, 0.5% sugar,
    0.13 white pepper, 0.5% sodium tripolyphosphate, 0.12 sodium bicarbonate, 0.2% ginger powder, 0.05% heme, and 30% ice water. The remaining process conditions remained unchanged. Example 3 The heme in the formula of the marinade in Example 2 was adjusted to 0.10%, and the addition of other ingredients and the process conditions remained unchanged. Example 4 The heme in the formula of the marinade in Example 2 was adjusted to 0.15%, and the addition of other ingredients and the process conditions remained unchanged. Example 5 The heme in the formula of the marinade in Example 2 was adjusted to 0.20%, and the addition of other ingredients and the process conditions remained unchanged. Comparative Example 1 The heme in the formula of the marinade in Example 2 was removed, and the addition of other ingredients and the pro- cess conditions remained unchanged. Comparative Example 2 The heme in the formula of the marinade in Example 2 was adjusted as 0.08% capsanthin, and the addition of other ingredients and the process conditions remained unchanged.
    Various indexes were measured after the prepared pork chops finally prepared in Examples 2 to 5 and Comparative Examples 1 and 2 were frozen in a -18°C freezer for 5 days, and the following comparisons were made.
    I. Color difference measurement: A frozen and prepared pork chop sample was thawed in a refrigerator at 4°C. When the center temperature of the sample reached about 2°C, the sample was taken out, excess water was absorbed from the surface of the sample with filter paper, and the color of the sample surface was measured with a colorimeter. The instrument was calibrated with a white- board before the measurement. The measurement area is 8 mm. D65 light source (10°) was selected. The result was ex- pressed in redness (red/green) and yellowness values (yel- low/blue}. Through freeze-thaw color difference measure- ment, the pork chop was frozen for 12 h, taken out and thawed to measure a first color difference; after the measurement, the pork chop continued to be frozen for 12 h, taken out and thawed to measure a second color difference; a third color difference measurement had the same operation steps.
    II. Flavor determination: Injection volume was 800 uL; headspace heating tempera- ture was 65°C; headspace heating time was 180 s; delayed collection time was 480 s; data acquisition time was 120 s; acquisition interval was 1.0 s; flow rate was 150 mL ‘mint; headspace injection volume was 500 pL; injection speed was 500 pL -st; total injection volume was 3.0 mL.
    III. Sensory evaluation: Five postgraduates majoring in food and five technical personnel of Yurun Group were invited to form an evaluation team. The purpose, significance, and sensory evaluation in- dicators and precautions of the experiment were first clar- ified, and the double-blind method was used for inspection. The color, smell, texture, taste and overall acceptability of the product were mainly evaluated. The highest score for each indicator was 10 points, and the lowest one was 1 point.
    The quality of the sample was determined according to the score. The results show as follows:
    1. As shown in FIG. 1, with the increasing amount of heme added, the redness value of the prepared pork chop in- creased. When the amount exceeds 0.10%, the redness value increased significantly (P<0.05), which was higher than that of 0.08% capsanthin. With the increasing amount of heme added, the yellowness value increases, but the effect was not significant (P>0.05). The yellowness value of 0.08% cap- santhin is significantly greater than that of the heme and blank group.
    2. The sensory evaluation result of combined heme and capsanthin was: 0.10% heme > 0.05% heme > 0.08% capsanthin > 0% heme > 0.15% heme > 0.20% heme. Combined with sensory evaluation, it was finally determined that the optimal amount of heme added in the prepared pork chops was 0.103. Finally, it is determined that the optimal amount of heme added in the prepared pork chops is 0.10%.
    3. The redness value, yellowness value and flavor of pork chops with 0.10% heme and 0.08% capsanthin frozen and thawed thrice were measured. It was found that the redness and yellowness values of the pork chops did not change signif- icantly after thawing thrice. In the electronic nose anal- ysis, the variance contribution of principal component 1 (98.057%) was far greater than that of principal component 2 (1.807%), indicating that greater distance between samples on the abscissa showed a greater difference; even if the distance on the ordinate was large, the actual difference was not large because of relatively small variance contri- bution of principal component 2. Therefore, it can be con- cluded that after three freeze-thaw cycles, the distribution area of heme is relatively close, indicating that there is no significant difference in smell before and after repeated thawing, and the flavor changes little.
    Although the examples of the present disclosure have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitu- tions, and variations can be made based on these examples without departing from the principles and spirit of the present disclosure, and the scope of the present disclosure should be limited by the appended claims and equivalents thereof.
    权利要求:
    Claims (7)
    [1]
    1. Method for protecting a color of prepared pork, comprising thawing raw meat — trimming — injecting marinade — tumbling and marinating — stuffing — freezing — slicing and packaging — storage at -18° freezing C; wherein the marinade is formulated as follows: based on mass ratio of raw meat, 1-2% salt, 0.2-0.4% monosodium glutamate, 0.4-0.6% sugar, 0.08-0, 12% white pepper, 0.4-0.6% sodium tripolyphosphate, 0.08-0.12% sodium bicarbonate, 0.15-0.25% ginger powder, 0.05-0.20% whole, and 28- 32% ice water.
    [2]
    The color protecting method of cooked pork according to claim 1, wherein in the trimming step, fat and fascia are removed from thawed raw pork and cut into cutlets of approximately 10 x 10 x 2.5 cm. weighing 250g for use.
    [3]
    The color protecting method of prepared pork according to claim 1, wherein in the step of injecting marinade, the ice water and ingredients are evenly stirred and injected at an injection rate of 70%.
    [4]
    The color protecting method of cooked pork according to claim 1, wherein in the tumbling and marinating step, the tumbling conditions are: temperature of marinating 0-4°C, vacuum degree < 70 kPa,
    rotational speed 20 r/min, tumbling time 20 min, alternating time 10 min, and total tumbling time 2 h.
    [5]
    The color protecting method of prepared pork according to claim 1, wherein in the filling step, the marinated cutlets are filled in a cellulosic casing.
    [6]
    The color protecting method of prepared pork according to claim 1, wherein in the freezing step, freezing is carried out at -18°C for 2 days to mold.
    [7]
    The color protecting method of cooked pork according to claim 1, wherein in the cutting and packaging step, the cut size of the pork is 8.5 cm in diameter and 2 cm in thickness. -0-0-0-0-
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    同族专利:
    公开号 | 公开日
    CN111264751A|2020-06-12|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CN202010176672.3A|CN111264751A|2020-03-13|2020-03-13|Color protection method for conditioning pork chop|
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