Research progress of natural preservatives in cold meat preservation

Wang Yasong, Wang Ze, Zhang Hongjiao, Yin Boyang, Li Jing

(Hebei University of Economics and Business, Shijiazhuang, Hebei 050061)

Abstract: Chilled meat is a common meat food in the market.

Meat food with a temperature of 0 to 4 °C, and the temperature of this meat product in the subsequent processing, circulation, and sales process needs to be kept within the range of 0 to 4 °C.

Key words: natural preservatives; chilled meat; nutrients; chitosan; Agaricus extracts

Meat food is an important source of protein required by the human body.

1 Influence of natural preservatives on the preservation quality of chilled meat

1.

Different types of natural preservatives will have different effects on the color of chilled meat

1.

Different types of natural preservatives will have different effects on the texture of chilled meat, and the general trend is to maintain the texture of chilled meat

1.

Different types of natural preservatives will have different effects on the nutrients of chilled meat, and the general trend is to inhibit the decomposition of nutrients in chilled meat

2 Application progress of natural preservatives in cold meat preservation

2.

2.

The main components of ginger, onion and garlic extracts are flavonoids, polyphenols, and polysaccharides.

2.

Natural spice substances mainly include white pepper, star anise, cinnamon, and these substances have the functions of anti-oxidation and sterilization

2.

The main component of the extract of Agaricus is Agaricus volatile oil, which has the functions of inhibiting food spoilage and inhibiting the reproduction of microorganisms

2.
1.
4 Tea polyphenols

Tea polyphenols refer to the polyphenols in tea, which are mainly divided into phenolic acids, flavonoids, phenolic acids, etc.
These substances have antioxidant and antibacterial effects
.
Yin Wen et al.
[4] mixed different concentrations of tea polyphenols with different concentrations of vitamin E and vitamin C to form a composite preservative, which was used in the preservation of chilled meat
.
The experimental results show that different concentrations of tea polyphenols, vitamin E and vitamin C will produce different preservation effects.
Among them, tea polyphenols with a concentration of 0.
02%, vitamin E with a concentration of 0.
02%, and vitamins with a concentration of 0.
05% The composite preservative obtained by mixing C has the most significant preservation effect, and the preservation time can reach 21 d
.
Therefore, the application effect of tea polyphenols in the preservation of chilled meat is summarized as follows: catechins account for as high as 60% to 80% in tea polyphenols, and catechins can combine with free radicals in fatty acids to produce catechins Free radicals, thereby slowing down fat oxidation; at the same time, it can effectively inhibit the growth of more than 100 kinds of bacteria
.

2.
2 Application progress of animal-derived preservatives

2.
2.
1 Lactoferrin

Lactoferrin is an iron-binding protein extracted from bovine milk, which has antibacterial and other effects
.
Fu Li[5] mixed different concentrations of lactoferrin and applied it in the experiment of keeping fresh meat fresh
.
The experimental results show that different concentrations of lactoferrin will produce different antibacterial effects.
Among them, the concentration of 12 mg/mL lactoferrin can inhibit the effect of Pseudomonas fluorescens
.
Therefore, it is concluded that the application effect of lactoferrin in the preservation of chilled meat is as follows: Lactoferrin can exude lipopolysaccharide in bacteria, thereby killing bacteria
.

2.
2.
2 Chitosan

Chitosan is a substance obtained by the biochemical reaction of chitin and deacetylation, and has antioxidative and antibacterial effects
.
Sun Sha et al [6] mixed different concentrations of chitosan with different concentrations of peppermint extract to form a composite preservative, which was used in the cold meat preservation experiment
.
The experimental results show that the mixing and application of different concentrations of chitosan and peppermint extract will produce different preservation effects.
Among them, the composite preservation obtained by mixing 8% chitosan and 8% peppermint extract.
The fresh-keeping effect of the agent is the most significant, which can prolong the fresh-keeping period.

10 days
.
Therefore, the application effect of chitosan in the preservation of cold meat is summarized as follows: chitosan molecular chain can produce biochemical reaction with metal ions, so as to slow down the oxidation of metal ions; at the same time, it can effectively inhibit Staphylococcus aureus, lactic acid bacteria wait for the growth of bacteria
.

2.
3 Application progress of microbial preservatives

2.
3.
1 Nisin

Nisin is the product of Streptococcus lactis in the metabolic reaction and has bacteriostatic effect.
It has been approved by more than 50 countries for application in the preservation of chilled meat
.
Luo Xin et al.
[7] applied nisin in the preservation experiment of chilled fresh meat
.
The experimental results show that: nisin can play an obvious bacteriostatic effect, and the higher the concentration, the more significant the bacteriostatic effect
.
Therefore, the application effect of nisin in chilled meat preservation is summarized as follows: nisin can effectively inhibit the growth of some spore bacteria, gram-positive bacteria and other bacteria, but it has no inhibitory effect on gram-negative bacteria.
The main principle is that the phospholipids on the cell membrane are adsorbed by electrostatic action, and small pores are formed in the cell membrane, causing a large loss of small molecular substances in the bacteria, resulting in the death of the bacteria
.

2.
3.
2 Lactobacillus L-1

Plant lactobacillus L-1 belongs to a kind of nisin and has better bacteriostatic effect
.
Xu Pengyun [8] applied plant lactobacillus L-1 in the cold meat preservation experiment
.
The experimental results show that plant lactobacillus L-1 can effectively inhibit the growth of bacteria such as Pseudomonas
.
Therefore, the application effect of plant lactobacillus L-1 in the preservation of chilled meat is summarized as follows: the antibacterial effect of plant lactobacillus L-1 is more significant, which can prolong the preservation time of chilled meat
.

3 Conclusion

To sum up, the common natural preservatives for cold meat are mainly divided into three types: plant-derived preservatives, animal-derived preservatives, and microbial-derived preservatives, which specifically involve natural spice substances, lactoferrin, and nisin.
Preservatives, which can have different effects on the color, texture, and nutritional content of chilled meat
.
In general, natural preservatives have application characteristics such as high food safety, certain health care effects, significant fresh-keeping effect and less toxic and side effects, and are suitable for application in the preservation of chilled meat, and mixed application can produce more significant effects.
It is in line with the current demand for food health and safety, and will inevitably become the mainstream cold fresh meat preservation method in the future
.

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