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Biological fresh-keeping agent for chilled chicken

A technology of biological preservatives and chilled chickens, applied in food ingredients as antimicrobial preservation, food science, bacteria used in food preparation, etc., can solve unfavorable large-scale preparation and use, potential safety hazards, affecting taste, etc. problem, to achieve the effect of improving antibacterial and fresh-keeping effect, good oxygen barrier performance, and preventing water evaporation

Inactive Publication Date: 2018-03-30
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is of great social and economic value to research and develop the fresh-keeping technology of cold-fresh chicken. Although chemical preservatives are convenient to prepare and have good bactericidal effect, they have potential safety hazards; Bio-preservatives with features such as safety and non-toxicity are more likely to be accepted by consumers and have broader application prospects. In the prior art, natural ingredients are mostly used in the ingredients of bio-preservatives, but alcohol or acetic acid will be added as ingredients. Solvents and heating are required in the preparation method, which is not only unfavorable for large-scale preparation and use, but also affects the taste due to the addition of alcohol or acetic acid.

Method used

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  • Biological fresh-keeping agent for chilled chicken
  • Biological fresh-keeping agent for chilled chicken
  • Biological fresh-keeping agent for chilled chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 0.2g of bamboo leaf antioxidants with a mass percentage of 40% total flavonoids, 5g of whey protein powder and 0.01g of nisin into a clean 250mL beaker, add sterile water to a constant volume of 100mL, Ultrasonic dissolution for 5 minutes, while stirring with a glass rod until completely dissolved, prepared biological preservative.

[0035] Take two 1.5mL centrifuge tubes that have been sterilized by high temperature, take 0.5mL of the above-mentioned biological preservative and add it to one of the centrifuge tubes, then add 0.5mL E. coli solution, add 0.5mL sterile water to the other centrifuge tube first, then Add 0.5mL of E. coli solution, put the two centrifuge tubes into a 37°C incubator for 12 hours, then drop the solutions in the two centrifuge tubes on the E. coli 3M test piece respectively, and place them in the 37°C incubator for 24 hours. figure 1 As shown, the left side is the result of the sterile water control, and the right side is the result after...

Embodiment 2

[0038] Weigh 2g of bamboo leaf antioxidant with a mass percentage of 40% total flavonoids, 32g of whey protein powder, and 0.1g of nisin into a 1L beaker, add sterile water to a constant volume of 1L, and ultrasonically dissolve for 5 minutes , and at the same time stir with a glass rod until completely dissolved to obtain a biological preservative.

[0039] Select healthy chickens that have passed inspection and quarantine, and use water cooling after slaughtering to cool the center temperature of the chicken carcass to below 4°C within 1 hour after slaughtering. After cleaning, cut 1000g of fresh chicken breasts into 20 pieces with sterilized knives. As the treatment group, soak in 1000mL preservative for 30min, take it out, drain at room temperature, pack the drained chilled fresh chicken breast in PE bags, and refrigerate at 4°C; in addition, take untreated meat samples as For the control group, the chilled fresh chicken breast was directly packaged in PE bags and refriger...

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Abstract

The invention provides a biological fresh-keeping agent for chilled chicken. Per 100mL of the biological fresh-keeping agent contains: 0.1-0.2g of a bamboo leaf antioxidant, 3-8g of whey protein, 0.01-0.025g of nisin, and the balance sterile water. The preparation method includes: (1) taking a clean 250mL beaker; (2) weighing 0.1-0.2g of the bamboo leaf antioxidant, 3-8g of whey protein and 0.01-0.025g of streptococcus lactis, and putting the substances into the beaker; (3) adding sterile water into the beaker to a constant volume of 100mL; and (4) conducting ultrasonic dissolving for 3-5min,at the same time performing stirring with a glass rod, thus obtaining the biological fresh-keeping agent. The biological fresh-keeping agent for chilled chicken provided by the invention can effectively prolong the shelf life of chilled chicken, also has good water solubility and simple and practicable preparation process, thus being suitable for mass preparation and use.

Description

technical field [0001] The invention belongs to the technical field of biological fresh-keeping of food, and in particular relates to a biological fresh-keeping agent for chilled fresh chicken. Background technique [0002] As a traditional delicious ingredient in my country, chicken has a consumer market that cannot be ignored. However, since the outbreak of bird flu in 2013, the trade of live poultry in some large and medium-sized cities has been banned, and chilled fresh poultry has become the main source of food for families in large and medium-sized cities. After the live chicken is slaughtered, the quality of the chicken will deteriorate rapidly in the process of processing, transportation, storage, and sales. The shelf life of cold fresh chicken on the market generally does not exceed 6 days. Therefore, it is of great social and economic value to research and develop the fresh-keeping technology of cold-fresh chicken. Although chemical preservatives are convenient to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2400/231A23V2200/10A23V2250/21A23V2250/154A23V2250/54252
Inventor 王合叶赵永富冯敏蒋希芝盛中伟
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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