CN110250446A - A method for reducing nitrite content in sauced meat products - Google Patents

Abstract

The invention discloses a method for reducing the content of nitrite in sauced meat products, comprising the following steps: S1, marinating the beef, until the beef is marinated until the color is completely cured meat color or dark red, and then the curing is completed; S2, marinating the beef Put the marinated beef into a container, add water and compound spice extract to the container, the weight of the compound spice extract accounts for 1% to 5% of the total weight of beef and water; S3, cook the beef in the container At the same time, use the ultrasonic generator to perform ultrasonic reaction on the beef, set the ultrasonic emission frequency to 22kHz-40kHz, and set the ultrasonic reaction temperature to 75°C-85°C; S4. After cooking for 60min-120min, turn off the ultrasonic generation Remove the beef from the container and let it cool to room temperature.

Description

A method for reducing nitrite content in sauced meat products

technical field

The invention relates to the field of food processing, in particular to a method for reducing nitrite content in sauced meat products.

Background technique

As the most common stewed meat product in Chinese meat products, sauced meat is widely eaten by people because of its distinctive characteristics. High-quality sauce meat is red in color, oily and bright, and a small amount of beef tendon in the muscle is yellow and transparent; the meat is firm and intact when sliced;

During the processing of sauced meat, nitrite is usually added, mainly to make the meat product pink in color. The principle of color development is that myoglobin in the meat combines with nitrite to generate nitroso Myoglobin, which plays an important role in maintaining the bright red color of meat products. Nitrite not only has a color development effect, but also plays an important role in the taste and flavor of meat products. In addition, it also plays a positive role in inhibiting the growth of microorganisms. However, a large intake of nitrite is harmful to the human body. As a precursor of nitrosamines, it is easily converted into N-nitroso compounds during food processing and storage, which can cause human poisoning and even strong Carcinogenicity, causing great harm to human health. Now countries around the world are paying more and more attention to food safety issues. In addition to strictly limiting the use of nitrite, how to reduce the content of nitrite in meat products is an urgent problem in the field of food safety.

Contents of the invention

The purpose of the present invention is to address the above problems and provide a method that can effectively reduce the content of nitrite in sauced meat products.

In order to achieve the above object, technical scheme of the present invention is:

A method for reducing nitrite content in sauced meat products, comprising the following steps:

S1. Marinate the beef until the beef is marinated until the color is completely cured meat color or dark red, and the marinating is finished;

S2. Put the marinated beef into a container, add water and compound spice extract to the container, the weight of the compound spice extract accounts for 1% to 5% of the total weight of beef and water;

S3. Boil the beef in the container, and at the same time use the ultrasonic generator to perform ultrasonic reaction on the beef, set the ultrasonic emission frequency to 22kHz-40kHz, and set the ultrasonic reaction temperature to 75°C-85°C;

S4. After cooking for 60 minutes to 120 minutes, turn off the ultrasonic generator, remove the beef, and cool it to room temperature.

Further, the preparation of the compound spice extract in the step S2 includes the following steps:

S21. Weigh the three spices of star anise, cassia bark and ginger respectively, crush the cinnamon bark and star anise into powder with a pulverizer, wash, peel and chop the ginger, and set aside;

S22. Extract star anise and cassia bark respectively by alcohol extraction; put star anise or cassia bark powder in a container, add 3 times the volume of 75% ethanol, shake and soak at 40°C for 1 hour, then filter, collect the filtrate, and use The rotary evaporator is concentrated at a temperature of 50°C to obtain star anise concentrate and cinnamon concentrate respectively;

S23. Extract ginger by water immersion extraction; put chopped ginger in a container, add 3 times the volume of distilled water, shake and soak at 40°C for 1h, then filter, collect the filtrate, and use a rotary evaporator at 64 Concentrate at a temperature of 10°C to obtain a ginger concentrate;

S24. Mix the star anise concentrate, cinnamon concentrate, and ginger concentrate in a ratio of 1:1:2 to obtain a compound spice extract.

Further, the weight of the compound spice extract in the step S2 accounts for 1% of the total weight of beef and water.

Further, in the step S3, the transmission frequency of the ultrasonic wave is set to 40 kHz, and the reaction temperature of the ultrasonic wave is set to 80°C.

Further, the cooking time in the step S4 is set to 100min.

Compared with prior art, the advantages and positive effects that the present invention has are:

In the present invention, the beef is boiled by combining the compound spice extract and ultrasonic waves, which effectively reduces the residual nitrite content in the process of making sauced meat, and its nitrite removal rate reaches 53.94%, avoiding a large amount of nitrite. Nitrate entering the human body leads to human poisoning and other conditions, so that people can safely and boldly eat the sauced meat; and the sauced meat prepared by the present invention has an excellent antioxidant effect, prolonging the storage time of the sauced meat while ensuring The original flavor of the sauced meat improves the edible effect of the sauced meat; on the other hand, the present invention can give hints for reducing the nitrite content of other meat products, thereby making a great contribution to the field of food safety.

Description of drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings that need to be used in the description of the embodiments or the prior art. Obviously, the accompanying drawings in the following description are only These are some embodiments of the present invention. For those skilled in the art, other drawings can also be obtained according to these drawings without any creative effort.

Figure 1 is the change of sodium nitrate content in sauce meat treated with different ultrasonic frequencies;

Figure 2 is the change of color difference when different ultrasonic frequencies are used to process sauced meat;

Fig. 3 is the content variation of peroxide value when different ultrasonic frequencies are processed;

Figure 4 shows the change of carbonyl value when different ultrasonic frequencies are used to treat sauce meat;

Fig. 5 is the change of sodium nitrite content when different ultrasonic temperatures are processed;

Fig. 6 is the change of color difference when different ultrasonic temperatures are processed;

Fig. 7 is the content change of peroxide value when different ultrasonic temperatures are processed sauce meat;

Figure 8 is the change of carbonyl value when different ultrasonic temperatures are used to treat sauce meat;

Fig. 9 is the change of sodium nitrite content when different ultrasonic time is processed sauce meat;

Fig. 10 is the change of color difference when different ultrasonic time is processed sauce meat;

Fig. 11 is the content change of peroxide value when different ultrasonic time is processed sauce meat;

Figure 12 is the change of carbonyl value when different ultrasonic time is used to treat sauce meat;

Fig. 13 is the change of sodium nitrite content when different amounts of spice extracts are processed;

Fig. 14 is the change of color difference when different amounts of spice extracts are processed;

Fig. 15 is the content change of peroxide value when different amounts of spice extracts are processed;

Figure 16 is the variation of carbonyl value when different amounts of spice extracts are used to process sauced meat;

Fig. 17 is the change of the different extraction methods of spices to the nitrite scavenging rate;

Figure 18 shows the change of nitrite removal rate with different additions of three kinds of spice extracts.

Detailed ways

The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative work, any modifications, equivalent replacements, improvements, etc., shall be included in the protection scope of the present invention Inside.

The effect of the present invention is verified by various tests below. This test takes the nitrite content as the main measurement index, and tests the ultrasonic treatment auxiliary spices on the elimination effect of nitrite in the sauce meat, and optimizes the process conditions and parameters.

The main content of the test

Test the scavenging effect of different amounts of spices on nitrite in sauced meat under different ultrasonic conditions

The sauce meat processed with nitrite-cured beef was used as the test object, and the three spices of ginger, cinnamon and star anise were compounded at a ratio of 2:1:1, and different ultrasonic frequencies (22kHz, 28kHz, 40kHz), ultrasonic temperatures (75 ℃, 80°C, 85°C), ultrasonic time (80min, 90min, 100min) and different spices added (1%, 2%, 3%, 4%, 5%) to treat the meat samples, so that the spices can be added without cooking. The marinated meat sample treated with ultrasonic was the control group 1, and the meat sample boiled in water without ultrasonic treatment was the control group 2. By measuring the sodium nitrite content, color difference, POV, carbonyl value and other indicators, the scavenging effect of different ultrasonic treatment conditions and different spice extracts on the removal of nitrite in sauced meat was tested.

Optimizing the process conditions and parameters of ultrasonic treatment-assisted spices to remove nitrite from sauce meat

According to the results of the single factor test, with ultrasonic time, ultrasonic frequency, ultrasonic temperature, and the amount of spice extract added as the experimental factors, and the content of sodium nitrite as the measurement index, ultrasonic treatment was carried out to assist spices in optimizing the removal effect of nitrite in sauced meat. Select the optimum process conditions and parameters.

Materials and Methods

Material:

Beef tendon: provided by Henan Yisai Beef Co., Ltd. and Zhengzhou Shuanghui Group;

Salt and sodium nitrite: provided by the Animal Products Laboratory of Henan University of Animal Husbandry and Economics;

Spices (ginger, cinnamon, star anise): provided by the Animal Products Laboratory of Henan College of Animal Husbandry and Economics;

Chemical reagents: provided by Tianjin Yongda Chemical Reagent Company.

Instruments and Equipment

The main instruments and equipment used in this experiment are listed in Table 1.

Table 1 Main instruments and equipment

Operation points of sauce meat

⑴ Selection of raw meat; choose fresh beef tendon meat that meets hygienic requirements.

⑵Processing and trimming of raw meat; remove fascia, tendons, cartilage, fat and other excess with a knife, cut the meat into about 300g, rinse with clean water, drain the water and set aside.

(3) Ingredients: Weigh the required spices and auxiliary materials according to the formula.

(4) Dry salting: After weighing the ingredients, add salt and nitrate, stir well, and marinate at 0-4°C for 24 hours. When the beef is marinated until its internal color is completely bacon color or dark red, the marinating is over.

⑸Cooking; control group: add appropriate amount of water into the pot, first put the prepared spice extract into the pot and boil, then put the marinated beef into the boiling pot, skim off the surface foam and miscellaneous things etc. After boiling, cook in boiling water for 30-40 minutes until the temperature of the center of the meat reaches above 72°C, remove the meat and cool to room temperature.

Treatment group: Put marinated beef into a glass beaker, add water and compound spice extract, then put the glass beaker into an ultrasonic instrument, set certain ultrasonic parameters to cook the beef. When the beef is cooked, remove the meat and let it cool to room temperature.

⑹Cooling and packaging; the cooked beef is packaged after cooling.

⑺The finished product is stored in the warehouse; the finished product is stored in a refrigerator at 0-4°C.

Basic formula

Beef tendon, salt 2.5%, sodium nitrite 0.015%, spice extract (compound) 3%

Preparation of spice extract

⑴ Pretreatment of spices

Take by weighing three kinds of spices of 300g star anise, cassia bark, ginger respectively. Cinnamon and star anise are crushed into powder with a grinder, and set aside for later use. Wash the ginger, peel it, chop it, and keep it for later use.

⑵ Extraction and concentration of spices

Two spices, star anise and cinnamon bark, were extracted by alcohol extraction. Weigh 250g of dry spice powder, put it into a 1000mL conical flask, add 750mL of 75% ethanol and shake and soak at 40°C for 1h, then filter, collect the filtrate, concentrate it to 250mL with a rotary evaporator at 50°C, and put it in a 250mL volumetric flask for later use.

Ginger spices were extracted by water immersion extraction. Weigh 250g of chopped ginger, put it into a 1000mL Erlenmeyer flask, add 750mL of distilled water, shake and soak at 40°C for 1h, then filter, collect the filtrate, concentrate it to 250mL with a rotary evaporator at 64°C, and put it in a 250mL volumetric flask for later use.

⑶ Preparation of spice extract (combination of three spices)

Take different amounts of extracts of each spice (star anise: cinnamon: ginger = 1:1:2) and place them in a 250mL volumetric flask, and mix well.

Optimizing the process conditions and parameters of ultrasonic treatment-assisted spices to remove nitrite from sauce meat

According to the single factor test results, the ultrasonic frequency, ultrasonic temperature, ultrasonic time and the amount of spice extract were selected as the experimental factors. According to the arrangement table of four factors and three levels (Table 2), the compounding was carried out, and the nitrite content was used as the measurement index to optimize the technological conditions and parameters of the elimination effect of ultrasonic treatment assisted spices on residual nitrite in sauced meat.

Table 2 Orthogonal test factor level arrangement table

Determination of nitrite

The determination method of nitrite adopts the second spectrophotometric method of the national standard GB5009.33-2016 "Determination of nitrite and nitrate in food".

Determination of color difference

Take the packaged sauced meat, cut it with a clean knife, take a 2cm thick flat section and place it on a flat operating table. Use the color difference meter to measure the color difference with C light source, and record the brightness value (L*), redness value (a*) and yellowness value (b*) of the sample.

Determination of peroxide value (POV)

The determination method of peroxide value adopts the first method titration method of GB5009.277-2016 "Determination of peroxide value in food".

Determination of carbonyl value

The determination method of carbonyl value adopts the method stipulated in GB5009.230-2016 "Determination of carbonyl value in food".

Determination of nitrosamines

The determination method of nitrosamines refers to the first method of gas chromatography-mass spectrometry in the national standard GB5009.26-2016 "Determination of N-nitrosamines in food".

Three groups of meat samples from different treatment groups were taken for each index, and the measurement was repeated three times, and the results were expressed as mean ± standard deviation. SigmaPlot10.0 software was used for drawing, and the independent sample t test method in SPSSStatistics25.0 statistical analysis software was used to analyze the significance of data.

Experiment on the Elimination Effect of Different Ultrasonic Frequency Treatment on Nitrite in Sauce Meat

With nitrite-cured beef processed sauce meat as the test object, ginger, cinnamon, star anise compound extract solution was added into water to boil the beef according to the amount of 3% of the total weight of meat and water, and the processed raw meat was divided into For 5 groups. The ultrasonic power was set at 300W, the time was 60min, and the temperature was 75°C. Three ultrasonic frequencies of 22kHz, 28kHz, and 40kHz were used to cook beef respectively. The marinated meat samples cooked with spices without ultrasonic treatment were used as the control group 1 , the meat samples boiled in clear water without ultrasonic treatment were used as the control group 2, the residual nitrite and nitrosamine content in the meat samples before and after cooking were measured, and the effects of different ultrasonic frequencies on the residual nitrosamines in sauced meat were tested. Nitrate elimination effect and nitrosamine blocking efficiency.

The change of nitrite content in sauce meat under different ultrasonic frequency conditions is shown in Figure 1;

It can be seen from Figure 1 that the sodium nitrite content of meat samples in control group 1 was 0.0933 mg/kg, which was significantly lower than that in control group 2 (P<0.05), indicating that adding spices to cook sauced meat has a significant effect of scavenging nitrite. The content of sodium nitrite in the ultrasonic treatment group was significantly lower than that in the two control groups (P<0.05). In the ultrasonic treatment group, as the ultrasonic frequency increased, the sodium nitrite content in the meat samples first decreased and then increased, and the sodium nitrite content in the meat samples was the lowest in the 28kHz ultrasonic treatment group (P<0.05).

The change of a* value of sauce meat under different ultrasonic frequency conditions is shown in Figure 2;

It can be seen from Figure 2 that the a* value of the meat samples in the control group 1 is very close to that of the control group 2, and the difference is not significant (P>0.05), indicating that cooking the meat samples without ultrasonic treatment and adding spices has no obvious effect on the a* value. The a* value of the meat samples in the ultrasonic group was significantly lower than that of the two control groups (P<0.05). On the one hand, the water content in the muscle increased after ultrasonic treatment, which reduced the concentration of pigment in the muscle. In addition, the space produced by ultrasonic The chemical effect makes the muscle bundles loose, the connective tissue absorbs water and swells, some of the pigments dissolve out, and the redness decreases; on the other hand, the reason is that the a* value is related to the content of hemoglobin and myoglobin in the muscle. The remaining blood in the meat sample is easier to flow out, and the conversion of myoglobin is faster. In the ultrasonic treatment group, as the ultrasonic frequency increased, the a* value of the meat samples first decreased and then increased, and the a* value of the meat samples in the 28kHz ultrasonic treatment group was the lowest (P<0.05). When the ultrasonic frequency increases to 40kHz, the reason for the increase of a* value may be that the ultrasonic intensity is too high, which causes a large number of cells in the meat sample to rupture, and the intracellular pigment is released, which increases the a* value.

The changes of POV content of sauce meat under different ultrasonic frequency conditions are shown in Figure 3;

It can be seen from Figure 3 that the POV content of meat samples in control group 1 was 0.0745g/100g, which was significantly lower than that in control group 2 (P<0.05), indicating that spices have obvious antioxidant effects. The POV content of meat samples in the ultrasonic treatment group was significantly lower than that of the two control groups (P<0.05), indicating that ultrasonic treatment promoted the antioxidant effect of spices. In the ultrasonic treatment group, with the increase of ultrasonic frequency, the POV content of meat samples first decreased and then increased, and the POV content of meat samples in the 28kHz ultrasonic treatment group was the lowest (P<0.05). When the ultrasonic frequency increases to 40kHz, the POV content increases. On the one hand, the reason may be that high-intensity ultrasonic treatment will significantly increase the degree of protein oxidation and fat oxidation of beef; on the other hand, the reason may be that a certain concentration of salt can promote lipid oxidation. of oxidation. When the salt concentration increases, the peroxide value also increases. Ultrasound can promote the penetration of salt. When the ultrasonic intensity increases, the salt concentration increases, and the peroxide value also increases.

The change of carbonyl value content of sauce meat under different ultrasonic frequency conditions is shown in Figure 4;

It can be seen from Figure 4 that the carbonyl value of meat samples in control group 2 was slightly higher than that in control group 1, but the difference was not significant (P>0.05). The carbonyl value of meat samples in the ultrasonic treatment group was significantly lower than that of the two control groups (P<0.05). In the ultrasonic treatment group, with the increase of the ultrasonic frequency, the carbonyl value of the meat samples first decreased and then increased, and the carbonyl value of the meat samples was the lowest in the 28kHz ultrasonic treatment group (P<0.05). The trend is basically consistent with that in Figure 3.

Effect of different ultrasonic temperature treatment on the elimination of nitrite in sauce meat

With nitrite-cured beef processed sauce meat as the test object, ginger, cinnamon, star anise compound extract solution was added into water to boil the beef according to the amount of 3% of the total weight of meat and water, and the processed raw meat was divided into For 5 groups. The ultrasonic power was set to 300W, the time was 60min, and the frequency was 28kHz. Three temperatures of 75°C, 80°C, and 85°C were selected to cook beef. The marinated meat samples cooked with spices without ultrasonic treatment were used as the control group 1 , take the meat samples boiled in clear water without ultrasonic treatment as the control group 2, measure the residual nitrite and nitrosamine content in the meat samples before and after cooking, and test the effect of different ultrasonic temperatures on the residual nitrite in sauced meat. Nitrate elimination effect and nitrosamine blocking efficiency.

The change of nitrite content in sauce meat under different ultrasonic temperature conditions is shown in Figure 5;

It can be seen from Figure 5 that the sodium nitrite content of the meat samples in the control group 1 was 0.114 mg/kg, which was significantly lower than that in the control group 2 (P<0.05). The content of sodium nitrite in the ultrasonic treatment group was significantly lower than that in the two control groups (P<0.05). In the ultrasonic treatment group, as the ultrasonic temperature increased, the sodium nitrite content in the meat samples first decreased and then increased, and the sodium nitrite content in the meat samples was the lowest in the ultrasonic treatment group at 80°C (P<0.05).

The change of a* value of sauce meat under different ultrasonic temperature conditions is shown in Figure 6;

It can be seen from Figure 6 that the a* value of meat samples in control group 1 was slightly lower than that in control group 2, but the difference was not significant (P>0.05). The a* value of the meat sample in the ultrasound group was significantly lower than that in the two control groups (P<0.05). In the ultrasonic treatment group, as the ultrasonic temperature increased, the a* value of the meat samples first decreased and then increased, and the a* value of the meat samples in the ultrasonic treatment group at 80°C was the lowest (P<0.05). When the ultrasonic temperature rose to 85°C, the a* value of the meat sample increased, probably because the ultrasonic temperature was too high, a large number of cells in the meat sample ruptured, and the intracellular pigment was released, which increased the a* value.

The change of POV content of sauce meat under different ultrasonic temperature conditions is shown in Figure 7;

It can be seen from Figure 7 that the POV content of meat samples in control group 1 was 0.119g/100g, which was significantly lower than that in control group 2 (P<0.05). The POV content of meat samples in the ultrasonic treatment group was significantly lower than that of the two control groups (P<0.05). In the ultrasonic treatment group, with the increase of ultrasonic temperature, the POV content in the meat samples first decreased and then increased, and the POV content of the meat samples in the ultrasonic treatment group at 80°C was the lowest (P<0.05). When the ultrasonic temperature increased to 85°C, the POV content increased. The reason may be that too high ultrasonic temperature will accelerate the decomposition of protein in meat samples, and promote the decomposition and oxidation of fat.

The change of carbonyl value content of sauce meat under different ultrasonic temperature conditions is shown in Figure 8;

It can be seen from Figure 8 that the carbonyl value of meat samples in control group 2 was slightly higher than that in control group 1, but the difference was not significant (P>0.05). The carbonyl value of meat samples in the ultrasonic treatment group was significantly lower than that of the two control groups (P<0.05). In the ultrasonic treatment group, with the increase of ultrasonic temperature, the carbonyl value of meat samples first decreased and then increased, and the carbonyl value of meat samples in the ultrasonic treatment group at 80°C was the lowest (P<0.05). The trend is basically consistent with that in Figure 7.

Experiment on the Elimination Effect of Nitrite in Sauce Meat Treated by Different Ultrasonic Time

With nitrite-cured beef processed sauce meat as the test object, ginger, cinnamon, star anise compound extract solution was added into water to boil the beef according to the amount of 3% of the total weight of meat and water, and the processed raw meat was divided into For 5 groups. Ultrasonic treatment at 300W ultrasonic power, frequency 28kHz, and temperature 75°C for 60min, 90min, and 120min, respectively. The marinated meat samples cooked with spices and not treated with ultrasonic were used as control group 1, boiled in water without ultrasonic treatment The meat sample was used as the control group 2, the residual nitrite and nitrosamine content in the meat sample before and after cooking were measured, and the effects of different ultrasonic treatment times on the elimination of residual nitrite and nitrosamine in sauced meat were tested. blocking efficiency.

The change of nitrite content in sauce meat under different ultrasonic time conditions is shown in Figure 9;

It can be seen from Figure 9 that the sodium nitrite content in control group 1 was 0.143 mg/kg, which was significantly lower than that in control group 2 (P<0.05). The content of sodium nitrite in the ultrasonic treatment group was significantly lower than that in the two control groups (P<0.05). In the ultrasonic treatment group, as the ultrasonic time increased, the sodium nitrite content in the meat samples first decreased and then increased, and the sodium nitrite content in the 90-min ultrasonic treatment group was the lowest (P<0.05).

The change of the a* value of sauce meat under different ultrasonic time conditions is shown in Figure 10;

It can be seen from Figure 10 that the a* value of meat samples in control group 1 was slightly lower than that in control group 2, but the difference was not significant (P>0.05). The a* value of the meat sample in the ultrasound group was significantly lower than that in the two control groups (P<0.05). In the ultrasonic treatment group, with the increase of ultrasonic time, the a* value in the meat samples first decreased and then increased, and the a* value of the meat samples in the 90-min ultrasonic treatment group was the lowest (P<0.05). When the ultrasonic time was increased to 120 minutes, the a* value of the meat sample became larger. The reason may be that the ultrasonic time was too long, a large number of cells in the meat sample ruptured, and the intracellular pigment was released, which increased the a* value.

The changes of POV content of sauce meat under different ultrasonic time conditions are shown in Figure 11;

It can be seen from Figure 11 that the POV content of meat samples in control group 1 was 0.07g/100g, which was significantly lower than that in control group 2 (P<0.05). The POV content of meat samples in the ultrasonic treatment group was significantly lower than that of the two control groups (P<0.05). In the ultrasonic treatment group, with the prolongation of ultrasonic time, the POV content of meat samples first decreased and then increased, and the POV content of meat samples in the 90-min ultrasonic group was the lowest (P<0.05). When the ultrasonic time increased to 120min, the POV content increased. On the one hand, the long-term ultrasonic treatment will significantly increase the oxidation of beef protein and fat, accelerate protein decomposition, and promote fat decomposition and oxidation; on the other hand, the reason is that ultrasonic treatment of salt Penetration is facilitated. When the ultrasonic intensity increases, the salt concentration increases, and the peroxide value also increases.

The change of carbonyl value content of sauce meat under different ultrasonic time conditions is shown in Figure 12;

It can be seen from Figure 12 that the carbonyl value of meat samples in control group 2 was slightly higher than that in control group 1, but the difference was not significant (P>0.05). The carbonyl value of meat samples in the ultrasonic treatment group was significantly lower than that of the two control groups (P<0.05). In the ultrasonic treatment group, with the prolongation of ultrasonic time, the carbonyl value of meat samples first decreased and then increased, and the carbonyl value of meat samples in the 90-min ultrasonic group was the lowest (P<0.05). It is basically consistent with the trend in Figure 11.

Experiment on the Elimination Effect of Different Amounts of Spice Extracts on the Elimination of Nitrite in Sauce Meat

Taking beef marinated with nitrite as the test object, the compound extracts of ginger, cinnamon and star anise were added to the water in the amount of 1%, 2%, 3%, 4%, and 5% of the total weight of the meat and water. The beef is boiled, and the processed raw meat is divided into 7 groups. The beef was boiled under the conditions of ultrasonic power of 300W, time of 60min, frequency of 28kHz, and temperature of 75°C. The marinated meat samples cooked with spices and not treated with ultrasonic were used as control group 1. The meat samples without ultrasonic treatment were used as the control group 2, the residual nitrite and nitrosamine content in the meat samples before and after cooking were measured, and the effects of different amounts of spice extracts on the elimination of residual nitrite in sauced meat were tested. and the blocking efficiency of nitrosamines.

The change of nitrite content in different spice extracts is shown in Figure 13;

It can be seen from Figure 13 that the sodium nitrite content of meat samples in control group 1 was 0.294 mg/kg, which was significantly lower than that in control group 2 (P<0.05). The content of sodium nitrite in the ultrasonic treatment group was significantly lower than that in the two control groups (P<0.05). In the ultrasonic treatment group, with the increase of spice extract, the content of sodium nitrite first decreased and then increased, and the content of sodium nitrite was the lowest in meat samples with 2% addition (P<0.05). When the spice extract exceeds 3%, the content of sodium nitrite in the meat sample is on the rise. On the one hand, it may be because the natural pigment in the extract has affected the test results; Some ingredients have a certain interference effect on the nitrite scavenging ability of spices, and the results still need further testing. On the whole, the addition of 2% spice extract has the best effect on removing nitrite in meat samples.

Changes of color difference (a* value) in sauce meat treated with different spice extracts

The change of a* value of sauce meat in different spice extracts is shown in Figure 14;

It can be seen from Figure 14 that the a* value of the meat samples in the control group 1 was slightly lower than that in the control group 2, but the difference was not significant (P>0.05). When the meat sample is cooked, the surface protein is denatured, and the spices penetrate less, which has little effect on the redness value of the meat sample. The a* value of the meat sample in the treatment group was significantly lower than that of the two control groups (P<0.05), because ultrasonic treatment of a certain intensity can improve the water retention of the meat and reduce the red value of the meat sample; Ultrasonic treatment accelerates the infiltration of spices, and the color of spices itself affects the redness value of meat samples. In the ultrasonic treatment group, with the increase of the spice extract, the a* value first decreased and then increased. The a* value of the meat sample in the 2% treatment group was significantly lower than that in the 1% treatment group (P<0.05). The reason may be that when the amount of spice extract was added less, the antioxidant effect of the spice was not obvious, and its own color affected the meat quality. Such redness value. When the spice extract exceeds 3%, the a* value of the meat sample tends to rise, the reason may be that the spice extract promotes the color development of nitrite to a certain extent.

The change of POV content of sauced meat in different spice extracts is shown in Figure 15;

It can be seen from Figure 15 that the POV content of meat samples in control group 1 was 0.0913g/100g, which was significantly lower than that in control group 2 (P<0.05). The POV content of meat samples in the treatment group was significantly lower than that in the two control groups (P<0.05). In the treatment group, POV first decreased and then increased with the increase of spice extract, and the POV content of meat samples with 2% addition was the lowest (P<0.05). When the spice extract exceeds 3%, the POV content of the meat sample tends to rise. The reason may be that the spice extract reacts with some components in the meat, which reduces the antioxidant effect of the spice; Under certain conditions, some components in the spice extract were decomposed. Considering comprehensively, the oxidation degree of 2% spice extract is the least, and the effect is the best.

The change of the carbonyl value content of sauce meat in different spice extracts is shown in Figure 16;

It can be seen from Figure 16 that the carbonyl value of meat samples in control group 1 was slightly lower than that in control group 2, but the difference was not significant (P>0.05). The carbonyl value of meat samples in the treatment group was significantly lower than that in the two control groups (P<0.05). In the treatment group, the carbonyl value of the meat samples first decreased and then increased with the increase of spice extract addition. The carbonyl value of 2% added meat sample was significantly lowest (P<0.05). It is basically consistent with the trend in Figure 15.

The detection results of nitrosamine content in sauce meat under different ultrasonic conditions and different spice extracts are as follows. N-dimethylnitrosamine was detected, and the specific results are shown in Table 3.

Table 3 Detection results of nitrosamines in sauce meat

As can be seen from Table 4, it can be seen from the range analysis that the primary and secondary relationship of ultrasonic frequency, ultrasonic temperature, ultrasonic time, and spice addition to reducing the content of sodium nitrite is: B>C>A>D, wherein the influence of ultrasonic temperature The largest, followed by ultrasonic time, and then ultrasonic frequency, the least impact is the amount of spices added. And it is obtained that the optimal ratio is A3B2C3D1, that is, when the ultrasonic frequency is 40kHz, the ultrasonic temperature is 80°C, the ultrasonic time is 100min, and the amount of spice extract is 1%, it has a better effect on removing the residual sodium nitrite content in sauce meat. As a result, the nitrite content in the meat sample was reduced to 0.0889mg/kg, and compared with the group treated with spices alone, the nitrite removal rate reached 53.94%; compared with the group without ultrasound and spices, the nitrite The clearance rate reached 47.41%.

Table 4 Orthogonal test results and range analysis

The main test content of this test is to measure the sodium nitrite content, Physical and chemical indicators such as color difference, POV, carbonyl value, etc., test the effect of ultrasonic treatment on the elimination of residual nitrite content in sauced meat with spices, and develop a nitrite removal technology for the processing of sauced meat products. The production of products provides certain guidance. The test results are as follows:

1. Treat meat samples with different ultrasonic frequencies, temperatures, times, and different spice additions. By measuring sodium nitrite content, color difference, POV, carbonyl value and other indicators, the effects of different process conditions and parameters on the nitrite in meat samples were tested. The results showed that when the ultrasonic frequency was 28kHz, the ultrasonic temperature was 80°C, the ultrasonic time was 90min, and the amount of spice extract was 2%, the removal effect of nitrite in meat samples was more suitable, and the anti-oxidation effect was better. .

2. According to the single factor test results, select the ultrasonic frequency (22kHz, 28kHz, 40kHz), ultrasonic temperature (75°C, 80°C, 85°C), ultrasonic time (80min, 90min, 100min), and the amount of spice extract (1% , 1.5%, 2%) as the experimental factors, taking the content of nitrite in the meat sample as the measurement index, the process conditions and parameters of the elimination effect of ultrasonic treatment assisted spices on the residual nitrite in sauced meat were optimized. The results show that the ultrasonic temperature has the greatest impact, followed by the ultrasonic time, and then the ultrasonic frequency, and the least impact is the amount of spices added. The optimum process conditions are optimized: ultrasonic frequency is 40kHz, ultrasonic temperature is 80°C, ultrasonic time is 100min, When the spice extract is added at 1%, it has a good effect on removing the residual sodium nitrite content in sauced meat. The nitrite content in the meat sample was reduced to 0.0889mg/kg, compared with the group treated with spices alone, the nitrite removal rate reached 53.94%; compared with the group without ultrasound and spices treatment, the nitrite removal rate It reached 47.41%.

The following is to verify the scavenging effect of different spices on nitrite;

Materials and reagents, the materials and reagents used in this test are listed in Table 5.

Table 5 Materials and Reagents

The main instruments and equipment used in this test are listed in Table 6.

Table 6 Main instruments and equipment

experiment method

Pretreatment of spices: Weigh 100g of star anise, cassia bark and ginger three spices respectively, wherein cinnamon bark and star anise are crushed to powder with a pulverizer, and set aside for later use. Ginger is washed, peeled, chopped and other pretreatments, and reserved for later use.

Extraction and concentration of spices: four methods of water extraction, alcohol extraction, ultrasonic-water extraction, ultrasonic-alcohol extraction were used to extract three spices, star anise, cinnamon and ginger.

1. Water immersion extraction: Accurately weigh 50.0g of spice dry powder (or chopped ginger), put it into a 250mL Erlenmeyer flask, add 150mL of distilled water, shake and soak for 1h at a temperature of 40°C, then filter, collect the filtrate, and spin Evaporator concentrated to 50mL in a 50mL volumetric flask (concentration 1g/ml) for later use.

2. Alcoholic extraction: Accurately weigh 50.0g of dry spice powder (or chopped ginger), put it into a 250mL Erlenmeyer flask, add 150mL of absolute ethanol and shake and soak for 1h at a temperature of 40°C, then filter and collect the filtrate. Concentrate to 50mL with a rotary evaporator and store in a 50mL volumetric flask (concentration is 1g/ml) for later use.

3. Ultrasonic-water immersion extraction method: Accurately weigh 50.0g of spice powder (or chopped ginger), put it into a 250mL Erlenmeyer flask, add 150mL of distilled water and shake and soak for 1h at a temperature of 40°C, put it into an ultrasonic cell pulverizer, Extract at 25KHz, 300W for 25min, then filter, collect the filtrate, concentrate to 50mL with a rotary evaporator and put it in a 50mL volumetric flask (concentration is 1g/ml) for later use.

4. Ultrasonic-alcoholic extraction method: Accurately weigh 50.0g of spice powder (or chopped ginger), put it into a 250mL Erlenmeyer flask, add 150mL of anhydrous ethanol, shake and soak for 1h at a temperature of 40°C, put it into an ultrasonic cell crush In the machine, extract at 25KHz, 300W for 25min, then filter, collect the filtrate, concentrate to 50mL with a rotary evaporator and put it in a 50mL volumetric flask (concentration is 1g/ml) for subsequent use.

Draw 1mL of the extract (concentration: 1g/mL) into 50mL stoppered test tubes, add water to the mark, and mix well. The scavenging rate of nitrite was measured, and according to the differences in scavenging effects, the best extraction methods for star anise, cassia bark and ginger were selected respectively.

Take 1mL, 2mL, 3mL, and 4mL of the extracts (concentration: 1g/mL) obtained by the best extraction method for each spice, put them in 50mL stoppered test tubes, add water to the mark, and mix well. The scavenging rate of nitrite was measured, and the effect of different additions of spice extracts on scavenging nitrite was studied according to the difference in scavenging effect.

Absorb the best extraction method of each spice to extract the extract (concentration is 1g/mL), choose star anise extract volume 0.5mL, 1mL, 2mL, cassia bark extract volume 2mL, 3mL, 4mL, ginger extract volume 2mL, 3mL , 4mL. Carry out compound according to factor level arrangement table (table 7), be placed in 50mL test tube with stopper respectively, add water to scale, mix, carry out the orthogonal experiment of three kinds of spices compound, measure index with nitrite scavenging rate, Optimize the optimum ratio of star anise, cinnamon and ginger to nitrite removal.

Table 7 Orthogonal test factor level arrangement table

Determination of nitrite scavenging rate: Take 10mL of various extracts in a 50mL volumetric flask, then add 25mL of sodium citrate-hydrochloric _acid buffer solution with a pH of 3.0, and then add 5mL of 100mg/kg NaNO2 solution, Finally, the volume was adjusted to the mark with distilled water, and the temperature was kept at 37°C for 1 hour in a constant temperature box. Then use a pipette gun to draw 1mL of the reaction solution into 25mL test tubes with stoppers, and then add 2mL4g/L p-aminobenzenesulfonic acid solution respectively, mix well, let stand for 3min to 5min, and then add 2mL2g/L p-aminobenzenesulfonic acid solution respectively. L naphthaleneethylenediamine hydrochloride solution, add water to the mark, mix well, let stand for 15min. Use a spectrophotometer to measure the absorbance at 540nm, respectively use the same concentration and the same amount of extract as a blank test, and finally calculate the clearance rate of nitrite with the following formula.

Clearance rate = (A ₀ -A _x )/A ₀ ×100%

In the formula: A ₀ - the absorbance of the blank test with the corresponding extract;

A _x - Absorbance when different concentrations of extracts are added.

Three parallel experiments were carried out for each experiment, and the results were expressed as the average. The experimental charts were drawn using SigmaPlot12.5, and SPSS17.0 was used for significance analysis with a significance level of 0.05.

Screening of the respective optimal extraction methods of spices: As seen from Figure 17, for the nitrite scavenging rate of star anise extract, alcohol extraction, ultrasonic-alcohol extraction, ultrasonic-water extraction are significantly better than water extraction (P <0.05), while there was no difference in the effect of ultrasound and alcohol assistance, but the effect of ultrasound and water assistance was obvious. The reason may be that there are certain substances in star anise that have a scavenging effect on nitrite, which are easier to dissolve in absolute ethanol than water, and the extraction efficiency is better. The ultrasonic effect is not obvious, and the extraction efficiency during water extraction is not very good. The extraction efficiency can be improved by using ultrasound. Regarding the removal rate of cinnamon bark extract on nitrite, the alcohol extraction method is significantly better than the water extraction method and ultrasonic-water extraction method (P<0.05), slightly higher than the ultrasonic-alcohol extraction method (P>0.05). Assistance becomes less effective. The reason for this may be due to the presence of nitrite scavenging substances in cinnamon bark, which are more soluble in absolute ethanol than water. The use of ultrasonic assistance can have a damaging effect on this substance, reducing its removal. Regarding the nitrite scavenging rate of ginger extract, when extracted with alcohol, its extraction effect is almost insignificant, even lower than that of the blank control group, and significantly lower than that of water extraction (P<0.05). The reason may be that alcohol will destroy the active ingredients in ginger, and the use of ultrasonic assistance will also destroy the active ingredients. Among the four extraction methods, alcohol extraction for star anise and cinnamon bark is better, and water extraction for ginger is better.

The single factor test of the different additions of three kinds of spice extracts on the scavenging effect of nitrite: As can be seen from Figure 18, at the concentration of 1 mL of the extract, the scavenging effect of cassia bark to nitrite reaches 65%, and star anise reaches 65%. 52%, ginger only 6.18%. With the increase of the concentration, the scavenging effect of cinnamon and ginger increased, the scavenging effect of cinnamon increased significantly (P<0.05), and the scavenging effect of ginger did not increase significantly (P>0.05). As the concentration increased, the scavenging effect of star anise decreased continuously. Therefore, the selected cassia bark extract addition amount is 4mL, the star anise extract addition amount is 1mL, and the ginger extract addition amount is 4mL.

Orthogonal test of three kinds of spices on nitrite scavenging: As can be seen from Table 8, it can be seen from the range analysis that the primary and secondary relationship of star anise, cinnamon, and ginger on the nitrite scavenging rate is: A>B>C, where Star anise had the greatest impact, followed by cinnamon, and ginger had the least impact. And it is concluded that the optimal ratio is A3B1C3, that is, star anise: cinnamon bark: ginger star anise is 1:1:2, which has a better effect on the removal of nitrite.

Table 8 Orthogonal test results and range analysis

The results of this experiment show that the optimum extraction method of star anise and cassia bark is alcohol extraction, while the optimum extraction method of ginger is water extraction. Through the single factor test, the addition amount of cassia bark extract is 4mL, the addition amount of star anise extract is 1mL, and the addition amount of ginger extract is 4mL. The most suitable ratio of three kinds of spices was obtained through the optimization of orthogonal experiment, that is, star anise: cinnamon bark: ginger star anise was 1:1:2, which had the best scavenging effect on nitrite.

Claims (5)

1. a kind of method for reducing sauce Nitrite Content of meat products determined, it is characterised in that: the following steps are included:

S1, beef is pickled, salt down to beef is in butcher's meat color or kermesinus to color completely, is terminated marinated；

S2, the beef pickled is put into container, water is added in a reservoir and composite aromatic condiment extracting solution, composite aromatic condiment mention The weight of liquid is taken to account for the 1%~5% of beef and water total weight；

S3, the beef in container is cooked, while ultrasonic response is carried out to beef using supersonic generator, it will be ultrasonic The tranmitting frequency of wave is set as 22kHz~40kHz, the reaction temperature of ultrasonic wave is set as to 75 DEG C~85 DEG C；

S4, after cooking 60min~120min, supersonic generator is closed, beef is pulled out, is cooled to room temperature.

2. reducing the method for sauce Nitrite Content of meat products determined as described in claim 1, it is characterised in that: the step S2 The preparation of middle composite aromatic condiment extracting solution the following steps are included:

S21, three kinds of illiciumverum, cassia bark, ginger spices are weighed respectively, cassia bark, illiciumverum are crushed to powdery with pulverizer, by ginger It cleans, peeling, chopping, it is spare；

S22, octagonal, cassia bark is extracted respectively using alcohol leaching extraction method；It is put into octagonal or cassia bark powder in a reservoir, is added 75% ethyl alcohol of 3 times of volumes, 1h is impregnated in oscillation at 40 DEG C, then filters, filtrate is collected, with Rotary Evaporators at 50 DEG C At a temperature of be concentrated, respectively obtain octagonal concentrate and cassia bark concentrate；

S23, ginger is extracted using water logging extraction method；It is put into the ginger of chopping in a reservoir, adds the distillation of 3 times of volumes Water, 1h is impregnated in oscillation at 40 DEG C, then filters, filtrate is collected, be concentrated at a temperature of 64 DEG C with Rotary Evaporators, Obtain ginger concentrate；

S24, octagonal concentrate, cassia bark concentrate, ginger concentrate are mixed in the ratio of 1:1:2, obtains composite pungent and fragrant Expect extracting solution.

3. reducing the method for sauce Nitrite Content of meat products determined as described in claim 1, it is characterised in that: the step S2 The weight of middle composite aromatic condiment extracting solution accounts for the 1% of beef and water total weight.

4. reducing the method for sauce Nitrite Content of meat products determined as claimed in claim 3, it is characterised in that: the step S3 The tranmitting frequency of middle ultrasonic wave is set as 40kHz, the reaction temperature of ultrasonic wave is set as 80 DEG C.

5. reducing the method for sauce Nitrite Content of meat products determined as claimed in claim 4, it is characterised in that: the step S4 Middle brew time is set as 100min.