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CN-121986832-A - Chicken fresh-keeping treatment method

CN121986832ACN 121986832 ACN121986832 ACN 121986832ACN-121986832-A

Abstract

A chicken fresh-keeping treatment method based on natural acid preservation is characterized in that chicken is washed by sterile ice water, surface moisture is drained, and a preservative solution with compound acid consisting of citric acid and tartaric acid, clove extract, rosemary extract and tea polyphenol as active components is coated on the surface of the chicken, wherein the compound acid consists of the citric acid and the tartaric acid according to a mass ratio of 5-6:3-4. According to the chicken fresh-keeping method, the first preservation treatment is carried out through acid, then the spraying of the preservative is the second preservation treatment, the solubility of active ingredients in the preservative and the coverage uniformity of the surface of the chicken are improved, so that the anti-corrosion performance of the chicken is remarkably improved, the shelf life of fresh chicken breast meat is prolonged, the total colony count of the chicken is as low as 3.2 log CFU/g after preservation for 7 days at 4 ℃, the MDA content is 0.12 mg/kg, the TVB-N is 7.32mg/100g, and the water content of the chicken is still kept to be above 74%.

Inventors

  • LIU DIDI
  • WU LIANLIAN
  • Xu Yuanliu
  • Zhang Luodai
  • XIAO GUOSHENG

Assignees

  • 重庆三峡科技大学

Dates

Publication Date
20260508
Application Date
20260401
Priority Date
20251017

Claims (10)

  1. 1. A chicken fresh-keeping treatment method is characterized in that chicken is washed by sterile ice water, surface moisture is drained, and a preservative solution with compound acid, clove extract, rosemary extract and tea polyphenol as active ingredients is coated on the surface of the chicken, wherein the compound acid consists of citric acid and tartaric acid according to a mass ratio of 5-6:3-4.
  2. 2. The method for preserving chicken according to claim 1, wherein the chicken is soaked in an acid solution with a mass concentration of 0.4-0.6% at 4-6 ℃ for 3-5 min before spraying the preservative solution, and then naturally drained at 4-6 ℃, wherein the acid solution is a lactic acid solution or a compound acid solution, and the compound acid solution is prepared by dissolving citric acid and tartaric acid in deionized water according to a mass ratio of 1:1.
  3. 3. The method for preserving chicken according to claim 1 or 2, wherein the mass ratio of the clove extract, the rosemary extract and the tea polyphenol in the active ingredients is 0.5-0.7:1.2-1.6:0.15-0.25, and the mass ratio of the complex acid is 0.6-0.8%.
  4. 4. A chicken fresh-keeping treatment method according to any one of claims 1-3, wherein the clove extract is prepared by taking dry clove leaf powder, adding 50% ethanol according to a feed liquid ratio of 1:8-10, ultrasonically extracting at 45 ℃ for 1.5-2 h, filtering, and concentrating to a solid content of 20%.
  5. 5. A chicken fresh-keeping treatment method according to any one of claims 1-4, wherein 50g of rosemary extract is extracted by adding acid ethanol with pH of 3.0 according to a feed liquid ratio of 1:8-10, purifying by using AB-8 macroporous adsorption resin, resolving by using 60% ethanol, and concentrating to a solid content of 15%.
  6. 6. The method for preserving chicken according to claim 5, wherein the preservative solution is an emulsion prepared by mixing and emulsifying the active ingredients and a composite wall material solution, the emulsion is centrifugally washed to prepare a suspension with the mass concentration of 4-6%, and the composite wall material consists of sodium alginate, gelatin solution and sauce 80.
  7. 7. The method for preserving chicken meat, as set forth in claim 5 or 6, wherein the composite wall material solution is formed by mixing 2-2.5% sodium alginate aqueous solution and 4-6% gelatin aqueous solution in a volume ratio of 1:1, and adding sauce 80, wherein the mass ratio of the sauce 80 in the composite wall material solution is 0.12-0.15%.
  8. 8. The chicken fresh-keeping treatment method of claim 7, wherein the mass ratio of the active ingredients to the composite wall material solution is 1:4-5.
  9. 9. The method for preserving chicken according to claim 8, wherein the emulsification is carried out by mixing active ingredients with composite wall material solution, adding CaCl 2 solution, stirring at 25 deg.C and 60-80 rpm for 20-30 min, adding glutaraldehyde solution, heating to 35-40 deg.C, and stirring for 1.5-2 h.
  10. 10. The method for preserving chicken according to claim 9, wherein after emulsification, the emulsion is centrifugally separated at 4000-5000 rpm for 10-12 min, washed with isopropanol and ultrapure water in sequence, and then added with physiological saline to prepare a suspension with the concentration of 4-6%, namely a preservative solution.

Description

Chicken fresh-keeping treatment method Technical Field The invention relates to the technical field of acid preservation food processing, in particular to a chicken fresh-keeping treatment method. Background Chicken has high protein, low fat, low cholesterol, low production cost, unique flavor and special taste, and is favored by consumers. However, during production, packaging, storage, transportation and sales, microbial contamination is liable to occur due to its high protein content, leading to spoilage. In order to ensure the quality and sanitation of meat products and effectively prolong the shelf life of the meat products, a preservative is used as a common preservation method, and common chemical preservatives are organic acids and salts thereof, mainly comprising acetic acid, lactic acid, citric acid, sorbic acid, potassium salt thereof and the like. The chemical fresh-keeping technology is to add the chemical fresh-keeping technology into chicken by means of soaking, spraying or coating so as to inhibit the growth of microorganisms, slow down the oxidative enzymolysis and keep the flavor, color and nutrition of food. However, most chemical antistaling agents have safety problems, and long-term intake can adversely affect the health of human bodies. To ensure food safety, chemical antistaling agents are gradually replaced by natural antistaling agents. Common preservation techniques include physical preservation, chemical preservation, natural preservation and the like. The material fresh-keeping comprises high pressure, ultrasonic wave, microwave radiation, pulse electric field, plasma treatment, modified atmosphere packaging and the like, can effectively improve the quality of vegetables and prolong the shelf life, but has complex operation, needs specific equipment and has higher cost. Common chemical antistaling agents comprise organic acid and salts thereof, butyl hydroxy anisole, dibutyl hydroxy toluene, ethylenediamine tetraacetic acid and the like, and have the advantages of easy operation, obvious effect and low cost, but the safety is controversial along with the deep research, and the safety has negative influence on health. The natural preservative comprises chitosan, lysozyme and tea polyphenol. Plant essential oil, spice extract, nisin, epsilon-polylysine and the like are rich in sources in nature, nontoxic and harmless, and have broad spectrum and high efficiency, so that consumers prefer to select natural preservative. However, the single natural preservative has limited preservative effect, and has the problems of excessive preservative dosage, general preservative effect, poor antibacterial property, oxidation resistance, poor physical and chemical properties of the film and the like. At present, a plurality of patents or documents disclose the use of compound natural preservatives, but the problems of unreasonable component proportion, poor preservative effect, high cost and the like exist. Therefore, there is a need to provide a fresh-keeping technology for chicken and products thereof, which has the advantages of reasonable proportion, obvious synergistic effect and excellent fresh-keeping effect. Disclosure of Invention The invention aims to provide a preservation treatment method for prolonging preservation time of chicken based on natural acid preservation. The invention aims at realizing the following technical scheme: a chicken fresh-keeping treatment method is characterized in that chicken is washed by sterile ice water, surface moisture is drained, and a preservative solution containing compound acid, clove extract, rosemary extract and tea polyphenol as active components is sprayed on the surface of the chicken, wherein the compound acid consists of citric acid and tartaric acid according to a mass ratio of 5-6:3-4. Further, spraying the preservative solution on the surface of chicken according to the amount of 15-20 g/100g, and then standing for 5-8 min at the temperature of 0-4 ℃. In addition, in the active ingredients, the mass ratio of the clove extract to the rosemary extract to the tea polyphenol is 0.5-0.7:1.2-1.6:0.15-0.25, and the mass ratio of the compound acid is 0.6-0.8%. Further, the clove extract is prepared by taking dry clove leaf powder, adding 50% ethanol according to a feed liquid ratio of 1:8-10, performing ultrasonic extraction at 45 ℃ for 1.5-2 hours, filtering, and concentrating to a solid content of 20%. Further, 50g of rosemary leaves are taken, acidic ethanol with the pH of 3.0 is added for extraction according to the feed-liquid ratio of 1:8-10, and after purification by AB-8 macroporous adsorption resin, 60% ethanol is used for resolving, and the solid content is concentrated to 15%. Further, the preservative solution is prepared by mixing and emulsifying the active ingredients and a composite wall material solution, wherein the composite wall material consists of sodium alginate, gelatin solution and sauce 80. Further, the composite wall mat