JPS6048135B2 - Preservatives for meat products and their use - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to novel preservatives for meat products, particularly preservatives that prevent the growth and toxin production of Clostridium botulinum and their use.

Meat products generally include hams, bacon, and various sausages.

Particularly in salted products, a salting agent containing common salt and nitrite (sodium salt or potassium salt) as the main ingredients is added. The purpose of using nitrite in this salting process is (1) to inhibit the growth of bacteria that cause food poisoning, especially Clostridium potulinum, (2) to stabilize the color of meat (fix the color to pick color), (3) ) enhancement of the characteristic flavor of cured meat; and (4) delaying the onset of spoilage.
Among these effects of nitrite, the most important one from the viewpoint of food hygiene is its anti-botulism effect.

If we stop adding nitrous acid, there is an extremely high risk of exposure to food poisoning from the toxin produced by Clostridium botulinum that has contaminated meat products. Therefore, it is extremely important to use nitrite to avoid this risk, and it is currently possible to suppress the growth of Clostridium botulinum by adding large amounts of nitrite to meat, at least 120 or 156 pμm. It is being said. However, in recent years, it has become clear that nitrosamines are produced by the reaction between nitrous acid produced by the decomposition of nitrite in meat and basic secondary amines, which are components in meat. This reaction is particularly effective when meat products are heated to high temperatures (150
~1700C), and is known to react particularly with L-proline to produce N-nitrosoprolidine. This ditrosamine is an extremely strong carcinogen. Therefore, it is extremely important to avoid such risks to the human body, and it is important to eliminate or significantly reduce the amount of sodium nitrite used, and to reduce the residual amount of nitrite in meat products. There is a strong demand for the development of technology that can reduce or eliminate it. Therefore, as a method to improve the conventional method of adding 120 to 156 ppm of sodium nitrite to meat, 0.0. Method of combining heel weight% or potassium sorbate 0.26 weight% and sodium nitrite 40ppm (Journal of
Food Protection, Vol. 41, No. 8, 621-625
p. 1978) was proposed. It is said that this improved method can achieve almost the same effect as when adding 156 ppm of sodium nitrite, but the amount of sodium nitrite used is still large, and the amount of sorbic acid or potassium sorbate used is lower than this. It has drawbacks such as not being able to reduce the amount of botulinum bacteria, and its effectiveness in inhibiting Clostridium botulinum is insufficient. In order to solve these problems, the present inventors developed sodium nitrite, sorbic acid and its salts, and sorbic acid as substances that have antibacterial effects against bacteria other than Clostridium potulinus, especially spore-forming bacteria of the genus Bacillus. Regarding furylic acid monoglyceride, Clostridium ◆
The inhibitory effect on the growth of Clostridium botulinum (types A and B) was investigated by in vitro tests, and these substances were then kneaded alone and in various combinations together with Clostridium potulinum spores into homogenized pork. After heat treatment at 75°C for 1 hour, a storage test was conducted at 30°C.

As a result of these detailed studies, the present inventors have specially identified compounds and their usage amounts that, even if they are effective against Clostridium botulinum in vitro, are not effective on their own in meat products. The present invention was completed by discovering that, for the first time, the combination of these two methods effectively suppresses the growth of Clostridium botulinum and the production of toxins in meat products.

According to the present invention, 0.2% of sorbic acid or its salt is added to meat.
A preservative for meat products consisting of ~0.05% by weight (calculated as sorbic acid) of 0.05-0.005% by weight of furylic acid monoglyceride and 30-1 Ppm of nitrite (NO2).

The present invention further provides a method for producing a meat product with good shelf life, which is characterized in that meat is processed using this preservative.

According to the present invention, the minimum amount of nitrite radical (3
0 to 13 ppm) and 156 p of sodium nitrite alone.
A significantly superior effect of inhibiting Clostridium botulinum compared to the conventional method of adding PM is obtained, and the flavor of meat products is not impaired.

In addition, according to the present invention, the amount of sorpic acid or its salt used can be reduced compared to conventional methods. These excellent results were unexpected. This is because, although it is known from various literature that chifurylic acid monoglyceride has antibacterial activity against common bacteria, the present inventors found that chifurylic acid monoglyceride alone has no effect on flavor. This is because we found that at low concentrations, no inhibitory effect on Clostridium botulinum was observed in meat products, and even when used in combination with reduced amounts of nitrite, for example, below 30 ppm, it was still completely ineffective. .
Furthermore, it has been observed that when sorbic acid/potassium is added in a large amount of 0.26%, it is quite effective when used in combination with nitrite, or almost ineffective without nitrite. Ta. The first component of the preservative of the present invention is sorbic acid or its salt, and the sorbic acid salt includes:
For example sodium sorbate or preferably potassium sorbate is used.

The second component, furylic acid monoglyceride, is a monoester of the 1- or 2-position hydroxyl group of glycerin and 1 mole of furylic acid, and may be a monoester mixture. The third ingredient is nitrite. In the present invention, nitrite root refers to N
means O2-. Compounds that provide nitrite radicals include:
For example, nitrous acid, potassium nitrite or preferably sodium nitrite are used. When converting the amount of nitrite to the amount of nitrite, for example, sodium nitrite, NO2-30p
pm=NaNO245ppm. The preservative of the present invention is preferably 0.05 to 0.2% by weight, preferably 0.1 to 0.2% by weight based on the meat.
0.15% by weight of sorbic acid or its salts (calculated as sorbic acid), 0.005-0.05% by weight, preferably 0.01-0.0% by weight of trifurylic acid monoglyceride and 13-30% by weight Ppm Preferably 20-2 heel amount P
Consists of nitrite root of pm.

If the amount of trifurylic acid monoglyceride is more than 0.05% by weight, the flavor of the product may deteriorate. The preservative of the present invention can be added in a conventional manner during the production of meat products.

For example, in the case of salted products such as bacon and ham, it can be mixed with ordinary salting agents, and in the case of pastured products such as sausage, it can be used by mixing with ordinary seasonings and/or additives. Particularly preferred. However, it is of course possible to add the preservative separately to the raw meat at any stage of production. Experimental Example The antibacterial activity of each drug against Clostridium potulinum in vitro was investigated by the following method.

Type A and type B Clostridium botulinum were used as the test bacteria.

The two test bacteria were allowed to form spores in brain heart extract (BHI) medium, a concentrated spore suspension was prepared, and each was heated at 80'C for 2 minutes. Chi,
It was stored at 2 to 5°C to prepare a test spore suspension.

In this experiment, taking into account the influence of proteins, the antibacterial activity of each drug was measured under both conditions, with and without the addition of 50% horse serum to the Bata medium. Each spore was inoculated (approximately 1Cf2/TfLt) into BHI medium under both conditions (pH adjusted to 6.0) supplemented with each drug, then heat-treated at 75°C for 1 hour, layered with liquid paraffin, and then heated for 30 minutes. The cells were cultured for 30 days at 50°C, and on the 30th day, the concentration (Pg/g) of the drug showing the effect of inhibiting bacterial growth was measured. The results are shown in Table 1. Furthermore, when the concentrations of hydroxyfurylic acid monoglyceride and sorbic acid were kept constant, the amount of nitrite needed to suppress the growth of Clostridium botulinum types A and B was reduced by the amount of NaNO2 required (
The results are shown in Table 2. In addition, NaNO2 in the table means sodium nitrite, A means sorpic acid, and MC8 means trifurylic acid monoglyceride.
From the obtained results, the following became clear. As shown in Table 1, sodium nitrite had a growth inhibiting effect on type A and type B at a concentration of 20 ppm in the absence of horse serum, but in the presence of horse serum, sodium nitrite exhibited a growth inhibitory effect at 60 ppm.
．． Type B requires 30 ppm and was found to be slightly affected by horse serum. Sorpic acid has a pH of 6
．． Despite the acidic conditions of O, both types A and B have a concentration of 3,000 ppm (0.3%) without the addition of horse serum, and with the addition of horse serum, it is 10,000 ppm (1%) for type A and 900 ppm for type B.
It has become clear that 0 ppm (0.9%) is necessary and has an extremely strong effect. Frilic acid monoglyceride has a concentration of 150 ppm for type A without the addition of horse serum. ．． B
In the presence of horse serum, 2000 ppm (0.2%) was required for both types, although growth was completely suppressed at 100 ppm. In this way, it has been found that the anti-botulism effect of trifurylic acid monoglyceride is extremely strongly influenced by proteins. On the other hand, as shown in Table 2, in the combination of sodium nitrite, sorbic acid, and monoglyceride pyrofuric acid θ, the combination of 0-0.2% sodium decanitrite with sorbic acid for type A There was almost no combined effect.

In contrast, 0.0125~
An extremely strong inhibitory effect (synergistic effect) was observed with 0.05% + 0.05-0.2% sorbic acid sodium decanitrite, that is, the amount of sodium nitrite could be reduced to 1/2 to 1/4. It became clear. In addition, exactly the same tendency was observed in type B, and even if any one of the three was lacking, there was no combined effect. Next, the present invention will be explained in detail with reference to Examples.

The Clostridium botulinum resistance test in the Examples is conducted as follows. If spores are mixed in (e.g. Example 5) or inoculated by injection (e.g. Example 6) during the production of meat products,
The obtained vacuum packaged product was stored in a thermostatic chamber at 27° C., and swelling and toxin production were examined.

On the other hand, if spores were not inoculated during production (e.g. Example 4), spores of Clostridium botulinum types A and B were injected into thin slices of bacon using a sterilized ham slicer at a concentration of 1σ/g. The mixture was inoculated to the desired amount.

As for the inoculation method, the method of Christjansen et al. (Appl.M.
lcrOblOl. 27, 733-737, 1976). Approximately 10 q of the inoculated product was vacuum packaged in duplicate with film, stored at 27°C, and examined for swelling and toxin production. Example 1 The meat product model was based on the method of Christiansen et al. (A
ppl. MIcrOblOl. 25,357-362,
(see 1973).

That is, fresh pork was minced (hole size: 3 Tnm), 2.5% salt, 0.5% glucose, and 0.055% sodium erythorbate were added to the meat, and a prescribed drug was added depending on the test group. Homogenized using a laboratory homogenizer. Next, in step *8, a mixed spore suspension of types A and B of Clostridium botulinum was inoculated in an amount of 1σ per y of total meat product weight, and further mixed uniformly. The total mixing time is 5 minutes. The amount added as water was up to 3% of the total weight. The inoculated spore suspension was prepared in the same manner as in the experimental example and heat-treated at 80°C for 2 minutes. Next, the mixture was filled into a vacuum packaging film bag at a rate of 30 gj per test section in units of 20 V.

Immediately after each section was filled, it was heated for 6 minutes in an aqueous solution adjusted to 75°C (center temperature 73°C) and rapidly cooled. Table 3 shows the measurement and test results for the obtained products.
In order to investigate toxin production, 20 y of the specimen stored as described above and 40 ml of phosphate buffer (PH6.O) were homogenized, and then centrifuged at 10,000 r''Pm for 15 minutes.
Collect the supernatant and add 0.5ml of the supernatant liquid to a mouse (body weight 15
~20 da) was injected into the abdomen and vagina, and the survival of the animals was determined by observation.

In order to confirm the presence of toxins, the sample solution was heated twice at 80°C and injected in the same manner as a neutralization test for each type of antitoxin. The results of the Clostridium botulinum resistance test are expressed as the number of storage days until first swelling and first toxin production. Measurement of PH: After adding 45 TILt of water to 5 g of sample and homogenizing it, the pH was measured using a glass electrode PH meter.

Measurement of moisture content: Sample 5y was dried at 105°C for two hours, and the loss on drying was taken as the moisture content. Quantification of nitrite radical (NO2-): NO2- was quantified by the method (SHINN method) described in "Comments on Hygiene Inspection Methods" edited by the Pharmaceutical Society of Japan, pages 194-195.

As shown in Table 3, surprisingly, sodium nitrite alone has almost no effect at 40ppm, and at 156ppm.
For the first time, pm was found to be effective against Clostridium potulinum.

This is several times the amount found in in vitro tests. Sorpic acid alone had no effect at 0.2%, but when 0.2% sorbic acid was used in combination with NaNO24Oppm, the same effect as sodium nitrite at 156ppm was observed, but a stronger effect was observed. It was not recognized. Meat products require a fairly large amount of trifurylic acid monoglyceride, and even when added at 0.05% (500 ppm), i.e., at a concentration of 33 to 5 ml, which is the concentration at which the growth-inhibiting effect of BHI medium was observed, it cannot be used alone. It was invalid.

Furthermore, when sorbic acid monoglycerite was used in combination with sorbic acid, its effect was hardly enhanced. On the other hand, when NaNO2 and sorpic acid were used in combination with trifuryl acid monoglyceride, it was observed that extremely strong anti-botulism effects were exhibited, with sodium nitrite 40 ppm + sorbic acid 0.2 + trifuryl monoglyceride 0.05~0. In combination with 0125%, sodium nitrite 156
ppm or sodium nitrite 40ppm+
It was found that the toxin production delay effect was about 2.4 times that of 0.2% sorpic acid. As described above, it was confirmed that there is a large difference between the antibacterial activity obtained in in vitro tests and the effect in meat products.

These results are considered to indicate that there are complex effects of ingredients in meat. Further experimental results have shown that the combination of reduced amounts of sodium nitrite and sorbic acid alone may not necessarily produce an effect greater than that of 156 ppm sodium nitrite salt. Example 2 A meat product model was prepared in a manner similar to Example 1, but with varying concentrations of added drugs.

Table 4 summarizes the measurement results of PH, moisture, and nitrite radicals in the obtained product, as well as the test results of Clostridium botulinum resistance. As shown in Table 4, test plots 5 to 5 according to the present invention
7, 10 to 12 and 15 to 17, the number of days until swelling occurred was longer than in test plots 2 and 3 using the conventional method, and the toxin production suppressing effect was also extremely large.

What should be noted from these results is that if any one of sodium nitrite, sorbic acid, and pyrofuric acid monoglycerides is missing, or if they are added at a concentration below a certain amount, the effect of the hotulinum bacteria on It has poor resistance. In addition, the minimum amount of sodium nitrite added is 20ppm (approximately 13ppm as nitrite), which is necessary for color development of meat.
pm), resistance to Clostridium botulinum was observed with the combined use of sorpic acid and trifurylic acid monoglyceride. test. ÷8 In Groups 4 and 9, excellent resistance to Clostridium botulinum was obtained, but the flavor was poor, and this was due to the high concentration of trifuryl acid monoglyceride added. Example 3 Meat product models were prepared in the same manner as in Example 1, but with varying concentrations of added chemicals.

Measurement and test results for the obtained products are summarized in Table 5. As shown in Table 5, in test plots 4 to 7 according to the present invention, the number of days until swelling occurred was longer than in test plots 2 and 3 according to the conventional method, and the toxin production suppressing effect was also extremely large. Furthermore, according to the present invention, the amount of sorpic acid used could be reduced compared to the conventional method.
), and the basic salting agent is 15% salt and 11% sugar.
Aqueous solutions containing 0% and 0.55% sodium erythorbate were used.

In addition, a pickling solution was prepared by dissolving predetermined amounts of sodium nitrite, potassium soluhinate (SOK), and monoglyceride trifurilate depending on the test group (the content of each drug in the pickling solution was m times the amount added to the meat). 10% of each salting solution was injected into the meat using an injector, and the meat was left overnight in a refrigerator at 0 to 2°C for salting. After salting, the mixture was dried at 30-50'C for 3 hours, smoked at 50-70% for 4-5 hours, and cooled to produce bacon. Table 6 shows the combinations of additive drugs and the amounts added to the meat. 70% of the resulting bacon
Ham slicer sterilized with alcohol 2.5
It was cut to a thickness of ~3WT1TL, samples were taken out at random, and various measurements and tests were performed.

The results are shown in Table 7. The measurement method was the same as in Example 1.

Sensory test: Thinly sliced bacon was airtightly fried on a Teflon-coated electric tabletop fryer (dial scale: 180°C), and the products from each area were evaluated for the presence or absence of odor, and then tasted to evaluate quality. .

The sensory test was scored on a 5-point scale, with 5 points being the most favorable and 1 point being completely unacceptable. The results are shown by averaging the scores of the sensory tests by 10 panelists. As shown in Table 6 and Table 7, test plots 5 to 7 and 10 according to the present invention
-12 and 15-17, test area 2 using the conventional method
The number of days until swelling occurred was longer than in Samples and 3, and the toxin production suppressing effect was also greater.

Moreover, it was discovered that the test plot of the present invention had no problems with flavor and was an extremely effective means. On the other hand, in Test Groups 4, 9, and 14, although the growth inhibition against Clostridium botulinum was extremely strong, the products had a strong off-taste and odor due to the high concentration of lactofuric acid monoglyceride. What is noteworthy about these results is that Clostridium botulinum toxin production was observed before expansion occurred in the test plots using the conventional method.

Soil is particularly important for future food hygiene measures. This is because until now it was thought that toxins were produced after decomposition had progressed (after expansion). The results of this experiment are
This study clarified that there is an extremely high risk that toxins will be produced using conventional methods even if no decomposition has progressed, that is, even if no abnormality is observed with the naked eye. There is a possibility that Example 5 (
Sausage) Minced pork lean meat was used as the raw material.

2.0% salt and 1.0 sugar for each 5k9 minced meat
%, + sodium erythorbate 0.055%, blended spices 0.5%, kun crystals 0.3% and sodium caseinate 1.0%, as well as the prescribed drug depending on the test area, and cut with a Silent cutter. After cutting, transfer to a stainless steel cake mix blender.
The same Clostridium botulinum spore suspension as used in Example 1 was inoculated at lσ spores/g and mixed for 5 minutes. Next, the mixture was packed into vinylidene chloride film (folding diameter 45Tn!n) (approximately 120g/film) and heated at 75°C.
After boiling in hot water for 60 minutes, the mixture was rapidly cooled in ice water. In this experiment, the additive drugs and their amounts added to the meat were as follows:
Same as Example 4 (see Table 6). The thus obtained sausage inoculated with Clostridium botulinum was subjected to measurement of PHL moisture and NO2- and a Clostridium botulinum resistance test in the same manner as in Example 1.

Of course, sausages produced in the same manner without inoculation with spores were used for the sensory tests. The results are shown in Table 8, and test plots 5 to 7, 10 to 12, and 15 to 17 according to the present invention all showed a significantly longer storage period than test plots 2 and 3 using the conventional method. Indicated.

Claims (1)

[Claims] 1. Sorbic acid or its salt 0.2 to 0.0 per meat
5% by weight (calculated as sorbic acid), 0.05-0.005% by weight of caprylic acid monoglyceride and nitrite radical 3
A preservative for meat products comprising 0 to 13 ppm by weight. 2 Sorbic acid or its salt 0.2-0.0 for meat
5% by weight (calculated as sorbic acid), 0.05-0.005% by weight of caprylic acid monoglyceride and nitrite radical 3
A method for producing meat products with good shelf life, characterized in that meat is treated with a preservative containing 0 to 13 ppm by weight.