CN105360274A - Biological preservation method for iced chicken meat - Google Patents
Biological preservation method for iced chicken meat Download PDFInfo
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- CN105360274A CN105360274A CN201510649923.4A CN201510649923A CN105360274A CN 105360274 A CN105360274 A CN 105360274A CN 201510649923 A CN201510649923 A CN 201510649923A CN 105360274 A CN105360274 A CN 105360274A
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 51
- 238000004321 preservation Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 20
- 241000287828 Gallus gallus Species 0.000 claims abstract description 34
- 108010053775 Nisin Proteins 0.000 claims abstract description 23
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 23
- 235000010297 nisin Nutrition 0.000 claims abstract description 23
- 239000004309 nisin Substances 0.000 claims abstract description 23
- 102000016943 Muramidase Human genes 0.000 claims abstract description 20
- 108010014251 Muramidase Proteins 0.000 claims abstract description 20
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 20
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 20
- 239000004325 lysozyme Substances 0.000 claims abstract description 18
- 229960000274 lysozyme Drugs 0.000 claims abstract description 18
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 10
- 239000003755 preservative agent Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 241000194035 Lactococcus lactis Species 0.000 abstract description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract description 4
- 229920001661 Chitosan Polymers 0.000 abstract description 3
- 238000003307 slaughter Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 231100000252 nontoxic Toxicity 0.000 description 6
- 230000003000 nontoxic effect Effects 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000009967 tasteless effect Effects 0.000 description 3
- 102000004157 Hydrolases Human genes 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- 239000004599 antimicrobial Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000007888 film coating Substances 0.000 description 2
- 238000009501 film coating Methods 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229940051921 muramidase Drugs 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 108010054033 Chitin deacetylase Proteins 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 125000003047 N-acetyl group Chemical group 0.000 description 1
- 108010013639 Peptidoglycan Proteins 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000193996 Streptococcus pyogenes Species 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 229940082004 sodium laurate Drugs 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A biological preservation method for iced chicken meat comprises the steps that fresh chicken carcasses obtained after slaughter and cleaning are soaked in a preservative for 1-3 minutes and are taken out to undergo draining-off for 3-5 minutes, then the chicken carcasses are packed by using packing pieces, vacuum pumping is performed, and finally the chicken carcasses are preserved at low temperature. The preservative is an aqueous solution prepared by blending nisin from streptococcus lactis, lysozyme and chitosan, wherein the nisin from streptococcus lactis accounts for 0.03-0.05% by mass, the lysozyme accounts for 0.01-0.03% by mass and the chitosan accounts for 0.2-0.5% by mass in the preservative. The biological preservation method can remarkably prolong the preservation period of iced fresh chickens and can well keep the nutrition and flavor of iced chicken meat. In addition, after the iced chicken meat are taken out and unfrozen within the preservation period, it can be guaranteed that the meat is not slightly stiff and does not have sticky feel, and the preservation effect is greatly improved.
Description
Technical field
The present invention relates to a kind of iced chicken meat biological fresh-keeping method, belong to meat storage and manufacture field.
Background technology
It is CN102715226A that State Intellectual Property Office discloses publication number on October 10th, 2012, denomination of invention is a kind of patent document utilizing the chicken preservation method of hurdle technology, first this patent document sprays the anticorrisive agent of at least two kinds of appropriate food-grade on chicken, and chicken nugget is packaged in has in highly impermeable package to gas and steam, finally carry out vacuumizing, fast frozen.Different hurdle technology is used in this invention, suppresses the microorganism causing food spoilage, thus improves food quality, ensure the safe and sanitary of food from different sides.
It is CN101708013A that State Intellectual Property Office discloses publication number on May 19th, 2010, denomination of invention is a kind of patent document of method of prolonging preserving time of chilled fresh chicken, and this patent document provides a kind of method adopting nisin, sodium dehydroacetate and laurate monoglyceride three kinds of antistaling agent prolonging preserving time of chilled fresh chickens.Extend to 7 days through Preservation Treatment preserving time of chilled fresh chicken by 4 days, and still can keep various quality preferably.Application of the present invention will under the prerequisite keeping chilled fresh chicken excellent flavor, and the batch production realizing chicken is slaughtered, thus reduces the pollution to urban environment, and the safety and sanitation of food can be made to be controlled better.
Live chickens after chilled chicken refers to and butchers are after strict implement quarantine system and nuisanceless hypervisor, and carry out cooling processing rapidly, trunk temperature is down to the fresh chicken meat within the scope of 0 ~ 4 DEG C in 2h.Chilled chicken has the advantage such as safety and sanitation, nutritive value height, more and more welcomed by the people.But under present condition, chilled chicken all can be subject to the pollution of microorganism from the processes such as production, transport, sale, storage, and chicken height is perishable.The shelf-life of Related product is generally all no more than three days on the market, and this greatly governs the development in chilled poultry market.Recent year increases day by day about the report of the preservation technique of chilled chicken.Chemical preservative is obvious to iced chicken meat fresh-keeping effect, but there is certain potential safety hazard.Biological preservation material comes from organism self constituent or its metabolite, has the features such as safe, nontoxic, tasteless and degradable, obtains increasingly extensive application in the fresh-keeping field of iced chicken meat, represents following developing direction.To extend the patent of invention document of chilled chicken preservation term open for the fresh-keeping and fresh chemically of existing some employing biological film-coatings in recent years, but the fresh-keeping fresh-keeping effect of chilled chicken biological film-coating still needs to be improved further, and fresh chemically then exists potential safety hazard.Particularly current chilled chicken is after Preservation Treatment, and within the preservation and freshness time, within 3,4 days, take out after thawing, meat is harder, and mouthfeel is not good, and with sticky sense, thus bad.Patent of the present invention adopts nisin, lysozyme and chitosan composite bio-preservative, the Fresh-keeping effect of comprehensive utilization bio-preservative restraining and sterilizing bacteria, there is the features such as efficient, safe, nontoxic, tasteless and degradable, chilled chicken can preserve 10 days through complex biological preservative pretreatment, the freshness date of the chilled chicken of significant prolongation, remains the flavour nutrient of fresh chicken meat preferably.
Through retrieval and investigation, also there is no the method with the same or similar prolonging preserving time of chilled fresh chicken of this patent scheme, and the technical scheme of above-mentioned patent is also different from the technical scheme of this patent.
Summary of the invention
The object of this invention is to provide a kind of iced chicken meat biological fresh-keeping method, the freshness date of the chilled chicken of this preservation method energy significant prolongation reaches 10d, not only can remain the flavour nutrient of iced chicken meat well, and after in freshness date, taking-up is thawed, can ensure that meat is partially not hard, be not with sticky sense, greatly improve fresh-keeping effect.
The little peptide with very strong bactericidal action that nisin synthesizes also known as some streptococcus lactis that Nisin or streptococcus lactis peptide (Nisin) are N-type serum and secretes in metabolic process.Nisin can suppress the Growth and reproduction of most of gram-positive bacteria and gemma thereof, as the bacterium of Clostridium and bacillus, particularly to staphylococcus aureus, Streptococcus hemolyticus, clostridium botulinum effect obviously, be a kind of efficient, nontoxic natural antiseptic agent.Nisin is as a kind of novel natural antiseptic agent, can cut down finished cost, improve flavour of food products, outward appearance and nutritive value, meet the requirement of following food preservative, get the nod in the world, be now widely used in dairy products and the field such as tinned food, meat products beverage.Nisin is applied to the fresh-keeping field of chilled chicken and is also more and more paid close attention to.
Lysozyme is the one of hydrolase, be also called muramidase (muramidase) or N-acetyl murein peptide glycan hydrolase (N-acetylmuramideglycanohydrlase), a kind of nontoxic, protein of having no side effect, there is bacteriolysis, therefore can be used as food preservative.What be widely used at present in aquatic products, meat product, cake, pure mellow wine, cooking wine and beverage is anticorrosion, lysozyme belongs to cold sterilization, in sterilization and anticorrosion process, do not need heating, avoid the destruction of high temperature sterilization to flavour of food products, especially significance is had more to heat sensitive material.
Shitosan is the nontoxic macromolecule natural polymer of a class of chitin deacetylase, and have efficient bacteriostasis and good film forming, in food, Chang Zuowei bio-preservative is widely used.The antimicrobial mechanism of shitosan may comprise following aspect: (1) micromolecular shitosan combines with electronegative protein and nucleic acid, interference DNA copy the synthesis with protein, cause Bacterial Physiological lack of proper care and dead; (2) shitosan that molecular weight is larger is adsorbed on bacterial cell surface, forms one deck polymeric membrane, stops the supply of nutriment thus the growth of anti-bacteria; (3) as the metal ion that chelant ties plays a crucial role to bacterial growth, thus the growth of anti-bacteria; (4) shitosan with positive charge and the negative electrical charge on bacterial cell membrane surface interact, change membrane passage thus cause bacterial death; (5) activate the chitinase of bacterium self, cause cell membrane chitin degrading, thus the growth of anti-bacteria.
The bio-preservative of nisin, lysozyme and shitosan mixture better can play cooperative effect, can play good antibacterial and anti-mold effect.In addition, inventor finds, when the mass percent concentration of nisin, lysozyme and shitosan is in a specific scope, not only preservation term be can effectively extend, original flavour nutrient and color and luster retained, and after in freshness date, taking-up is thawed, can ensure that meat is partially not hard, not be with sticky sense, greatly improve fresh-keeping effect.
Based on above-mentioned, the technical solution adopted in the present invention is: a kind of iced chicken meat biological fresh-keeping method, the method will newly to be slaughtered and the chicken trunk that obtains soaks 1 ~ 3min in antistaling agent after cleaning, taking-up drains 3 ~ 5min, then with package, chicken trunk is packed, and vacuumize, finally fresh-keeping at low temperatures; This antistaling agent is the aqueous solution of nisin, lysozyme and shitosan mixture, wherein, in antistaling agent, the mass percent concentration of nisin is 0.03 ~ 0.05%, the mass percent concentration of lysozyme is 0.01 ~ 0.03%, and the mass percent concentration of shitosan is 0.2 ~ 0.5%.
In the present invention, the mass percent concentration of the nisin in antistaling agent, lysozyme and shitosan is in above-mentioned scope, the preservation term of the chilled chicken finally processed obviously is extended, and after in freshness date, taking-up is thawed, can ensure that meat is partially not hard, be not with sticky sense, greatly improve fresh-keeping effect; And preferably, in antistaling agent, the mass percent concentration of nisin is 0.04%, the mass percent concentration of lysozyme is 0.02%, and the mass percent concentration of shitosan is 0.3%.
In above-mentioned, draining away the water is carry out at freezer, and object is to make the quick drop of the moisture on chicken surface clean, slows down growing of oxidation rate in draining process and bacterium simultaneously.
In above-mentioned, the preservation temperature of preservation by low temperature remains on 0 ~ 4 DEG C.
The beneficial effect that the present invention has:
Equipment is simple, and cost is low; The significant prolongation preservation term of ice fish chicken, can reach 10d, can remain the flavour nutrient of iced chicken meat well, there is the features such as safe, nontoxic, tasteless and degradable, and after taking-up is thawed in freshness date, can ensure that meat is partially not hard, be not with sticky sense, greatly improve fresh-keeping effect; There is good exploitation prospect.
Detailed description of the invention
Embodiment 1:
Under hygienic conditions, slaughter chicken, gill and clean, then in antistaling agent, 2min is soaked, take out in freezer and drain 4min, then with package, chicken trunk is packed, package is to gas and the impervious packaging bag of steam, and vacuumizes, finally fresh-keeping at low temperatures, the preservation temperature of preservation by low temperature remains on 0 ~ 4 DEG C, and remains the cold storage environment of 0 ~ 4 DEG C in transport, sales section; Antistaling agent is the aqueous solution of nisin, lysozyme and shitosan mixture, wherein, in antistaling agent, the mass percent concentration of nisin is 0.03%, the mass percent concentration of lysozyme is 0.03%, and the mass percent concentration of shitosan is 0.2%.
Embodiment 2:
Difference from Example 1 is, in antistaling agent, the mass percent concentration of nisin is 0.05%, and the mass percent concentration of lysozyme is 0.01%, and the mass percent concentration of shitosan is 0.5%.
Embodiment 3:
Difference from Example 1 is, in antistaling agent, the mass percent concentration of nisin is 0.04%, and the mass percent concentration of lysozyme is 0.02%, and the mass percent concentration of shitosan is 0.3%.
The above is the preferred embodiment of the present invention; certainly the interest field of the present invention can not be limited with this; should be understood that; for those skilled in the art; technical scheme of the present invention is modified or equivalent replacement, do not depart from the protection domain of technical solution of the present invention.
Claims (3)
1. an iced chicken meat biological fresh-keeping method, is characterized in that, the method will newly to be slaughtered and the chicken trunk that obtains soaks 1 ~ 3min in antistaling agent after cleaning, taking-up drains 3 ~ 5min, then with package, chicken trunk is packed, and vacuumize, finally fresh-keeping at low temperatures; This antistaling agent is the aqueous solution of nisin, lysozyme and shitosan mixture, wherein, in antistaling agent, the mass percent concentration of nisin is 0.03 ~ 0.05%, the mass percent concentration of lysozyme is 0.01 ~ 0.03%, and the mass percent concentration of shitosan is 0.2 ~ 0.5%.
2. a kind of iced chicken meat biological fresh-keeping method according to claim 1, it is characterized in that, in antistaling agent, the mass percent concentration of nisin is 0.04%, the mass percent concentration of lysozyme is 0.02%, and the mass percent concentration of shitosan is 0.3%.
3. a kind of iced chicken meat biological fresh-keeping method according to claim 1, is characterized in that, the preservation temperature of preservation by low temperature remains on 0 ~ 4 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510649923.4A CN105360274A (en) | 2015-10-10 | 2015-10-10 | Biological preservation method for iced chicken meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510649923.4A CN105360274A (en) | 2015-10-10 | 2015-10-10 | Biological preservation method for iced chicken meat |
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| CN105360274A true CN105360274A (en) | 2016-03-02 |
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| CN201510649923.4A Pending CN105360274A (en) | 2015-10-10 | 2015-10-10 | Biological preservation method for iced chicken meat |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305982A (en) * | 2016-08-29 | 2017-01-11 | 淮阴工学院 | Preservative for iced fresh chicken and preservation method of preservative |
| CN106720188A (en) * | 2016-12-01 | 2017-05-31 | 江南大学 | A kind of preparation method for refrigerating fish of fresh water fish slices coating antistaling agent and products thereof and application |
| CN106962455A (en) * | 2017-02-21 | 2017-07-21 | 河南牧业经济学院 | A kind of livestock and poultry meat processing method and its application |
| CN107347969A (en) * | 2016-08-19 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
| CN112826002A (en) * | 2021-01-22 | 2021-05-25 | 浙江工业大学 | Nisin compound and application thereof in preparation of antibacterial agent |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107347969A (en) * | 2016-08-19 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
| CN106305982A (en) * | 2016-08-29 | 2017-01-11 | 淮阴工学院 | Preservative for iced fresh chicken and preservation method of preservative |
| CN106720188A (en) * | 2016-12-01 | 2017-05-31 | 江南大学 | A kind of preparation method for refrigerating fish of fresh water fish slices coating antistaling agent and products thereof and application |
| CN106962455A (en) * | 2017-02-21 | 2017-07-21 | 河南牧业经济学院 | A kind of livestock and poultry meat processing method and its application |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
| CN112826002A (en) * | 2021-01-22 | 2021-05-25 | 浙江工业大学 | Nisin compound and application thereof in preparation of antibacterial agent |
| CN112826002B (en) * | 2021-01-22 | 2023-10-20 | 浙江工业大学 | Nisin compound and application thereof in preparation of antibacterial agent |
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