RU2416917C1 - Fresh meat colour stabilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is intended for usage in meat industry. Meat is treated by way of it immersion in a water solution containing 0.5% of yeast extract and 0.5% of ascorbic acid, the weight ratio of meat to the water solution being 1:1. Meat is maintained in the water solution of yeast extract and ascorbic acid during 5 minutes and subsequently stored at a temperature of 0 - +4°C.

EFFECT: invention ensures surface stabilisation of the natural colour typical of meat by way of treating it with a safe composition and increase of such natural colour preservation term.

2 dwg, 2 tbl, 2 ex

Description

The invention relates to the meat industry, and in particular to a method for stabilizing the natural red color inherent in the color of fresh meat.

Color is a very variable property of fresh meat, the natural color scheme of fresh meat is rapidly deteriorating. Maintaining the attractive bright red color of fresh chilled meat on sale is an important task.

Oxymyoglobin is a pigment that gives fresh meat the desired bright red color. However, this pigment is unstable and is able to oxidize with a change in color. Prevention of oxidation and preservation of oxymyoglobin is possible as a result of processing fresh meat with drugs that have an antioxidant effect.

The use of phosphates for the processing of meat products that have an antioxidant effect is known, O.V. Kuznetsova. Food phosphates - classification, characterization and role in the production of meat products. Meat industry No. 7, 2005, 23-27 p.

Known preparations for the processing of fresh meat, which include phosphates, in the presence of which the porphyrin ring does not oxidize and the iron of the heme group of myoglobin in meat preserves the oxidation state +2, as a result of which, when interacting with atmospheric oxygen, a bright red oxymyoglobin is formed, E. Karmas . Fresh meat technology. M., Food. prom, 1979.

However, the processing of meat or any food products with phosphates should be limited due to the fact that the ratio of calcium to phosphorus is worsened, as a result of which the absorption of calcium by the human body is worsened. In beef, the ratio of calcium and phosphorus without phosphate treatment is very unfavorable, it is 1:20, while the ratio of 1: 1.5 is considered optimal for an adult.

A known method of producing active yeast autolysate for salting meat used to accelerate the ripening of meat during salting, RU No. 2207759 C2, A23J 1/18, A23J 3/20, A23B 4/027, A23B 4/22, 10.07.2003.

Known methods of processing raw meat in the presence of various ingredients, including ascorbic acid, RU No. 2338396 C2, A23L 1/31, A23L 1/314, 11/20/2008; RU No. 2334438 C2, A23L 3/00, 09/27/2008; RU No. 2197870 C1, A23L 1/315, A23L 1/318, A23L 1/314, 02/10/2003; RU No. 2196479 C2, A23L 1/31, A23L 1/314, 01.20.2003; RU No. 2026620 C1, A23L 1/231, 12.20.1995.

Known protective coatings of meat and meat products, providing long-term storage in chilled form and containing water-retaining and antimicrobial agents, RU No. 2352126 C2, A23B 4/10, A23B 4/20, 04/20/2009; RU No. 2289931 C1, А23В 4/10, 12/27/2006.

A known method of applying to the carcasses of slaughtered animals a protective coating containing components taken in certain proportions and including water and ascorbic acid, RU No. 2268596 C1, A23B 4/10, A23B 4/12, A23B 4/027, 01/27/2006.

This technical solution was adopted as the "closest analogue" of the present invention.

The “closest analogue” solves the problem of long-term protection of carcasses of slaughtered animals from biological and chemical damage by using a synergistic pair of polymer disinfectants (guanidine antiseptic and quaternary ammonium compound), as well as an inhibitor of the radical process of oxidative destruction (ascorbic acid). This combination leads to a significant prolonged improvement of all the basic parameters of the safety of meat products. The task of stabilizing the natural color in the "closest analogue" is not provided.

The present invention is based on a solution to the problem, which allows the meat to be superficially stabilized in its natural color and processed with a safe composition, to increase the shelf life of the natural red color inherent in fresh meat.

The technical result consists in processing the meat with a safe composition in the form of an extract from yeast and ascorbic acid entering an aqueous solution at a concentration of each of them equal to 0.5%, and capable of exhibiting an antioxidant effect.

According to the invention, this problem is solved due to the fact that the method for stabilizing the color of fresh meat involves treating the meat with a composition containing components taken in certain proportions, including water and ascorbic acid.

The meat is immersed in an aqueous solution containing 0.5% yeast extract and 0.5% ascorbic acid, with a meat to water solution ratio of 1: 1, after which it is kept in an aqueous solution of yeast extract and ascorbic acid for 5 minutes subsequent storage at temperatures from 0 to + 4 ° C.

Applicants have not identified sources containing information on technical solutions identical to the present invention, which allows us to conclude that it meets the criterion of "novelty."

Due to the implementation of the distinguishing features of the invention (in conjunction with the features indicated in the restrictive part of the formula), important new properties of the object are achieved.

Immersion of meat in an aqueous solution provides surface stabilization of the natural color.

The use of an aqueous solution containing 0.5% yeast extract and 0.5% ascorbic acid is a safe formulation.

The aging of meat in an aqueous solution containing 0.5% yeast extract and 0.5% ascorbic acid for 5 minutes is optimal and sufficient for the surface stabilization of the natural color inherent in fresh meat.

A proportional ratio of the mass of meat and the aqueous solution helps to stabilize the color during processing.

Subsequent storage of meat, after color stabilization, at a temperature of 0 to + 4 ° C, increases the shelf life of the natural red color inherent in fresh meat.

Applicants are not aware of any publications that would contain information on the influence of the distinguishing features of the invention on the achieved technical result. In this regard, according to the applicants, it can be concluded that the claimed technical solution meets the criterion of "inventive step".

The method is as follows.

The meat is treated with an aqueous solution containing a yeast extract and ascorbic acid.

Processing is carried out by immersion of meat in an aqueous solution.

An aqueous solution is taken with a content of 0.5% yeast extract and 0.5% ascorbic acid.

The optimal content of yeast extract and ascorbic acid in an aqueous solution is determined experimentally.

Observe the ratio of the mass of meat and aqueous solution as 1: 1.

The meat is kept in an aqueous solution containing a yeast extract and ascorbic acid for 5 minutes.

For an aqueous solution with a content of 0.5% yeast extract and 0.5% ascorbic acid, the meat processing time for 5 minutes is optimal and economically feasible.

Carry out further storage of meat (stabilized in relation to the color of fresh meat) at a temperature of 0 to + 4 ° C.

A study of the processed meat in an aqueous solution with a yeast extract and ascorbic acid is carried out on an SF-18 spectrophotometer.

The reflection of meat in the visible region of the spectrum of 400-750 nm is measured on an SF-18 spectrophotometer.

The radiation flux in the visible spectral region incident on the meat surface in a spectrophotometer is divided into two parts - absorbed and reflected. The absorbed part of the light corresponds to the optical density. The red color of meat is determined by low absorption and large reflection in the red region of the spectrum (650-750 nm) and, conversely, by large absorption and small reflection of light from the surface of the meat in the remaining parts of the visible spectrum.

The effect of meat processing on its red color is examined at a wavelength of 690 nm, i.e. in the middle of the red region of the visible spectrum.

It is determined that the lower the optical density of the meat at a wavelength of 690 nm and the longer it was preserved, the more effective the processing is to preserve the red color inherent in fresh meat.

The implementation of the method is confirmed by examples.

Example 1

Yeast is homogenized.

The yeast is frozen at -18 ° C for 24 hours.

After 24 hours, the yeast is thawed to obtain a homogenizate.

The homogenizate is centrifuged to remove high molecular weight substances from it (centrifuged until substances with a molecular weight of up to about 1000 Da, but not less than 500 Da) remain in the solution.

The resulting extract from yeast is a solution of low molecular weight substances.

Five samples of chilled beef are taken, of which sample No. 4 is the control, and samples No. 1, No. 2, No. 3, No. 5 are experimental. All samples have the same fixed mass.

Take four containers No. 1, No. 2, No. 3, No. 5 of the same volume, each of which corresponds to the number of the experimental sample of meat No. 1, No. 2, No. 3, No. 5.

Prepare aqueous solutions with extract from yeast and with ascorbic acid of various concentrations.

An aqueous solution of 0.5% extract from yeast and 0.5% ascorbic acid is poured into a container No. 1.

An aqueous solution of 1% ascorbic acid is poured into a container No. 2.

An aqueous solution of 0.5% ascorbic acid is poured into a container No. 3.

An aqueous solution of 1% extract from yeast and 1% ascorbic acid is poured into a container No. 5.

In each container No. 1, No. 2, No. 3, No. 5, the corresponding experimental samples of meat No. 1, No. 2, No. 3, No. 5 are immersed and incubated for 5 minutes.

Experimental meat samples No. 1, No. 2, No. 3, No. 5 are taken out and, after draining the liquid, are stored for 7 days at a temperature of 0 to + 4 ° C.

A control sample of meat No. 4 is not processed.

Determine the reflection of meat samples in the visible region of the spectrum (400-750 nm) on an SF-18 spectrophotometer.

The reflection of the control sample of meat No. 4 and the experimental samples of meat No. 1, No. 2, No. 3, No. 5 processed immediately after treatment and further every day are examined.

Measurements are carried out with triplicate, with the determination of the average value and the standard deviation.

For research on an SF-18 spectrophotometer, meat samples with equal surface area are used.

The effect of processing a meat sample on its red color is examined at a wavelength of 690 nm.

The results of processing meat samples are shown in table 1 "The optical density of the meat samples in the red region of the spectrum (690 nm) and storage time".

The values from table 1 are plotted on graph 1 "The dependence of the optical density of meat samples in the red region of the spectrum (690 nm) on storage time" (see figure 1).

From table 1 and graph 1 it is seen that the processing of meat with aqueous solutions, the concentration of which differs from 0.5% ascorbic acid and 0.5% extract from yeast, was less effective.

Example 2

Obtaining extracts from yeast is carried out according to example 1.

Five samples of chilled beef are taken, of which sample No. 10 is the control, and samples No. 6, No. 7, No. 8, No. 9 are experimental. All samples have the same fixed mass.

Take four containers No. 6, No. 7, No. 8, No. 9 of the same volume, each of which corresponds to the number of the experimental sample of meat No. 6, No. 7, No. 8, No. 9.

Prepare aqueous solutions with extract from yeast and with ascorbic acid of various concentrations.

An aqueous solution of 1% extract from yeast is poured into a container No. 6.

An aqueous solution of 0.5% extract from yeast is poured into a container No. 7.

An aqueous solution of 1.5% extract from yeast and 1.5% ascorbic acid is poured into a container No. 8.

An aqueous solution of 1.5% extract from yeast is poured into a container No. 9.

In each container No. 6, No. 7, No. 8, No. 9, the corresponding experimental samples of meat No. 6, No. 7, No. 8, No. 9 are immersed and incubated for 5 minutes.

Experimental samples of meat No. 6, No. 7, No. 8, No. 9 are taken out and, after draining the liquid, they are stored for 8 days at a temperature of 0 to + 4 ° C.

A control sample of meat No. 10 is not processed.

The determination of the reflection of meat samples in the visible region of the spectrum on a spectrophotometer SF-18 is carried out according to example 1.

The results of processing meat samples are shown in table 2 "The optical density of the meat samples in the red region of the spectrum (690 nm) and storage time".

The values from table 2 are plotted on graph 2 "The dependence of the optical density of meat samples in the red region of the spectrum (690 nm) on storage time" (see figure 2).

From table 2 and graph 2 it is seen that the processing of meat with aqueous solutions, the concentration of which differs from 0.5% ascorbic acid and 0.5% extract from yeast, was less effective.

For an aqueous solution containing 0.5% yeast extract and 0.5% ascorbic acid, the processing time for meat for 5 minutes is optimal and economically feasible.

The method of stabilizing the color of fresh meat when using an aqueous solution containing extract from yeast and ascorbic acid, widely used in medicine and the food industry, and experimental studies confirm the feasibility of its use, determine, according to the applicants, the proposed method meets the criterion of "industrial applicability" .

The proposed method allows you to:

- to provide surface stabilization of the natural color inherent in fresh meat, when processing it in an aqueous solution with an optimal content of extracts from yeast and ascorbic acid;

- use a safe aqueous solution with a content of 0.5% extract from yeast and 0.5% ascorbic acid;

- increase the shelf life of the natural red color inherent in fresh meat, when stored at a temperature of 0 to + 4 ° C.

Table 1 The optical density of the meat samples in the red region of the spectrum (690 nm) and storage time Storage time, day The optical density at a wavelength of 690 nm 0.5% extract from yeast and 0.5% ascorbic acid 1% ascorbic acid 0.5% ascorbic acid Control, no processing 1% extract from yeast and 1% ascorbic acid Immediately after processing 0.2500 0.3233 0.2924 0.2676 0.2840 one 0.2000 0.2328 0.1837 0.2076 0.2518 2 0.2040 0.2400 0.1870 0.2140 0.2557 3 0.2255 0.2518 0.2328 0.2254 0.2636 four 0.2636 0.2676 0.2366 0.2366 0.2557 5 0.3053 0.2596 0.2076 0.2147 0.2757 6 0.2840 0.2596 0.2441 0.2291 0.2924 7 0.3287 0.3187 0.2636 0.2400 0.3467 Meat sample number (Example 1) No. 1 Number 2 Number 3 Number 4 Number 5

table 2 The optical density of the meat samples in the red region of the spectrum (690 nm) and storage time Storage time, day The optical density at a wavelength of 690 nm 1% extract from yeast 0.5% yeast extract 1.5% extract from yeast and 1.5% ascorbic acid 1.5% yeast extract Control, no processing Immediately after processing 0.2218 0.1972 0.2410 0.2000 0.2218 one 0.1771 0.1487 0.1938 0.1645 0.1135 3 0.1580 0.1640 0.1800 0,1707 0.1480 four 0.1830 0.1580 0.1400 0.1710 0.1870 5 0.2111 0.1640 0.1400 0.1870 0.1549 6 0.2100 0.1837 0.1837 0.2000 0.1972 7 0.2518 0.2500 0.1904 0.2366 0.2366 8 0.2970 0.2746 0.2218 0.3032 0.2880 Meat sample number (Example 2) Number 6 Number 7 Number 8 Number 9 Number 10

Claims (1)

A method for stabilizing the color of fresh meat, comprising treating the meat with a composition containing components taken in certain proportions, including water and ascorbic acid, characterized in that the meat is immersed in an aqueous solution containing 0.5% yeast extract and 0.5% ascorbic acid, when the ratio of the mass of meat and the aqueous solution is 1: 1, after which it is kept in an aqueous solution of yeast extract and ascorbic acid for 5 minutes, followed by storage at a temperature of 0 to + 4 ° C.

Images