CN111357802A - Preparation method of fresh conditioning chicken product and natural water-retention preservative thereof - Google Patents

Preparation method of fresh conditioning chicken product and natural water-retention preservative thereof Download PDF

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CN111357802A
CN111357802A CN202010384928.XA CN202010384928A CN111357802A CN 111357802 A CN111357802 A CN 111357802A CN 202010384928 A CN202010384928 A CN 202010384928A CN 111357802 A CN111357802 A CN 111357802A
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fresh
chicken
natural water
retaining
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毕艳红
王朝宇
刁怡涵
赵祥杰
聂凌鸿
赵立
叶凯
韦洁玲
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Huaiyin Institute of Technology
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    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to the field of meat processing and preservation, and discloses a preparation method of a fresh prepared chicken product and a natural water-retaining preservative thereof, wherein the natural water-retaining preservative is prepared by mixing the following components in parts by weight: 10-30 parts of edible gum, 30-60 parts of modified starch, 0.5-5 parts of tea polyphenol, 2-15 parts of black pine needle extract and 10-25 parts of snakegourd fruit extract. Compared with the prior art, the natural water-retaining preservative is preferably compounded by a plurality of natural water-retaining agents and preservatives, so that the natural water-retaining preservative can effectively inhibit juice loss and lipid oxidation of fresh prepared meat products and can also effectively inhibit the growth of microorganisms under the storage condition of 4 +/-1 ℃, the shelf life of the products is further prolonged, and the defect of short shelf life of the fresh prepared chicken products is overcome.

Description

Preparation method of fresh conditioning chicken product and natural water-retention preservative thereof
Technical Field
The invention relates to the field of meat processing and preservation, in particular to a preparation method of a fresh prepared chicken product and a natural water-retaining preservative thereof.
Background
At present, most of chicken conditioning products in China are quick-frozen products, most of the products are in a frozen state in the processes of transportation and storage, and are thawed into cold fresh products during sale; in addition, there are also a few chilled fresh chicken conditioning products. However, neither frozen nor chilled fresh products are sterilized at high temperature during processing, and the products contain viable microorganisms. Under the condition of refrigeration, a plurality of microorganism species, particularly psychrophilic bacteria, are easy to propagate and grow, so that the meat is rotten, and for example, the shelf life of fresh prepared chicken products at 0-4 ℃ is only 1-3 days. In addition, the frozen prepared chicken has the problems of juice loss, flavor deterioration, color deterioration and the like caused by freezing, unfreezing and precooling modes, and the storage, transportation, sale and eating of the product are influenced. Therefore, the freshness preservation and water retention of the conditioned chicken are two main problems affecting the quality of the conditioned chicken.
The technical measures for improving the water retention property generally adopt a method of adding a water retention agent. Water-retaining agents used in the food industry are mainly classified into two types, one is a phosphorus-containing water-retaining agent, and the other is a phosphorus-free water-retaining agent. The phosphorus-containing water-retaining agent is widely applied, and the addition of the composite phosphate is most common. The phosphate is mainly used for increasing the electric charge of the meat protein and enhancing the water retention by adjusting the pH value of the meat pickling environment. Secondly, it can chelate with metal ions, destroy the protein structure and relax it, thus improving the binding capacity of meat with water. However, the addition of phosphate is limited and should not exceed 0.5%. Once exceeded, the flavor and texture of the product can change. The phosphate at high concentration may cause metallic astringent taste, so that the flavor of the product is deteriorated and the meat quality is rough. Meanwhile, researches show that if a product containing excessive phosphate is eaten for a long time, the product can react with calcium in intestinal tracts to form calcium orthophosphate, and the substance is difficult to dissolve in water, so that the absorption of calcium in a body can be reduced, and diseases can be caused.
For many problems caused by phosphorus-containing water-retaining agents, phosphorus-free water-retaining agents are sought by more and more manufacturers as novel effective water-retaining agents. At present, starch, protein, hydrophilic colloid, carbonate and the like are the most common substitutes for the traditional water-retaining agent at home and abroad. The soybean protein is applied in the production of meat products, so that the emulsifying, adhering and water-retaining capabilities of the meat products can be effectively enhanced. The soybean protein can absorb about 3 times of water because of water swelling, and can form gel to wrap water and fat after being mixed with other auxiliary materials, so that the water absorption capacity is obviously increased. The data show that the ham added with 5.32 percent of soybean protein powder has obviously improved tissue structure and highest yield.
The preservation of the product is an important link in the production process of meat products. In recent years, with the acceleration of the pace of life of people, the market of fresh conditioning meat products which are convenient in nutrition is gradually expanded. However, the fresh prepared meat products still have certain problems in market circulation, such as easy chemical deterioration like oxidation and short shelf life caused by microbial pollution, thereby reducing the eating quality and the economic benefit. Therefore, the bottleneck restricting the development of fresh-cooked meat product industry is broken through, and the development of a suitable storage and preservation technology is urgent.
At present, the fresh-keeping method for the prepared meat product comprises the following steps: adopts the air-conditioning preservation technology, the radiation preservation technology, the ultrahigh pressure and microwave treatment technology, the addition of the preservative and the like. The controlled atmosphere preservation technology inhibits the growth and reproduction of microorganisms by changing the gas environment in packaged food, but the method has better inhibiting effect on most aerobic microorganisms and mould and has poor inhibiting effect on anaerobic bacteria; the ultrahigh pressure and microwave treatment can play the roles of sterilization and enzyme destruction, but the equipment cost is higher; the meat products can have an irradiation taste when the treatment dosage exceeds a certain limit, the higher the irradiation dosage is, the higher the fat oxidation degree of the meat products is, and in addition, the equipment investment and irradiation safety problems can cause certain limitation on the application of the meat products to a certain extent; the addition of the preservative is the most common preservation method at present. The types of the antistaling agent mainly comprise a chemical antistaling agent and a natural antistaling agent, wherein the development and the application of the natural preservative antistaling agent are always hot spots for research in the field.
The natural preservative has multiple functions in meat, and plays roles of oxidation resistance, microorganism resistance, preservation and the like in the meat processing and storage processes. The patent with the patent application number of CN201510649923.4 adopts an aqueous solution mixed by nisin, lysozyme and chitosan as a preservative to preserve the chilled chicken, although the process can be applied to preserve the chilled chicken, the shelf life is only 10 days, and the large-scale popularization and application is difficult to meet.
Therefore, the existing main preservation technology of the fresh prepared chicken product can play a certain role in prolonging the storage period of the fresh prepared chicken product, but the requirements are still far from the reality. Therefore, the selection of the proper water-retaining agent and the combination of the natural water-retaining agent and the natural and nontoxic plant extract with broad-spectrum bacteriostatic effect on the fresh chicken product are combined with other main fresh-keeping modes to be used on the premise of not using an artificially synthesized toxic chemical fresh-keeping agent, so that the problem is solved.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the problems in the prior art, the invention provides a preparation method of a fresh conditioning chicken product and a natural water-retaining preservative thereof, and preferably a plurality of natural water-retaining agents and preservatives are compounded, so that the fresh conditioning chicken product can effectively inhibit the juice loss and lipid oxidation of the fresh conditioning meat product and the growth of microorganisms under the storage condition of 4 +/-1 ℃, the shelf life of the product is further prolonged, and the defect of short shelf life of the fresh conditioning chicken product is overcome.
The technical scheme is as follows: the invention provides a natural water-retention preservative for fresh conditioning chicken products, which is prepared by mixing the following components in parts by weight: 10-30 parts of edible gum, 30-60 parts of modified starch, 0.5-5 parts of tea polyphenol, 2-15 parts of black pine needle extract and 10-25 parts of snakegourd fruit extract.
Preferably, the edible gum is any one or combination of the following: carrageenan, flaxseed gum, konjac gum, and xanthan gum.
Preferably, the edible gum comprises the following components in parts by weight: 10-20 parts of carrageenan, 5-10 parts of flaxseed gum, 40-70 parts of konjac glucomannan and 0-10 parts of xanthan gum.
Preferably, the modified starch is any one or combination of the following: phosphate corn starch, acetate potato starch, acetate tapioca starch, and phosphate tapioca starch.
Preferably, the modified starch consists of the following components in parts by weight: 30-50 parts of phosphate corn starch, 10-20 parts of acetate potato starch, 10-20 parts of acetate cassava starch and 10-20 parts of phosphate cassava starch.
Preferably, the extraction method of the black pine needle extract comprises the following steps: adding 95% ethanol by volume into crushed and sieved black pine needle leaves according to the ratio of material to liquid of 1:20, soaking for 20-25 h, and filtering to obtain an extracting solution; concentrating the obtained extractive solution until no ethanol is contained to obtain the extract of Pinus thunbergii.
Preferably, the extraction method of the snakegourd fruit extract comprises the following steps: cleaning snakegourd fruit, drying, crushing, soaking in 75% ethanol for 20-25 h according to the material-liquid ratio of 1:40, heating, refluxing, filtering to obtain an extracting solution, and concentrating the obtained filtrate until no ethanol exists to obtain a snakegourd fruit extract.
The invention also provides a preparation method of the fresh conditioning chicken product, which comprises the following steps: (1) pretreatment: cleaning chicken breast with clear water, draining blood, trimming to remove excessive fat and tibia; (2) preparing a pickling liquid: weighing 2% of salt, 0.3% of monosodium glutamate, 0.5% of white pepper powder, 1% of white granulated sugar and 2% -7% of the natural water-retaining and fresh-keeping agent according to 100g of chicken breast, mixing uniformly, adding water and fully dissolving to 35 g; (3) rolling, kneading and pickling: putting the prepared pickling liquid and the chicken breast into a rolling and kneading machine, and adopting an intermittent rolling and kneading mode: rolling and kneading for 20min, standing for 10min alternately, rolling and kneading for 1h, and pickling at low temperature for 24 h; (4) packaging and refrigerating: vacuum packaging, and storing in 0-4 deg.C refrigerator.
Has the advantages that: in the natural water-retaining preservative, the edible gum and the modified starch are used as water-retaining components, and starch particles can be subjected to water absorption, expansion and gelatinization processes in the heating process of the starch, so that a large amount of water can be fixed during gelatinization of the starch to form a larger colloid structure, and a good water-retaining effect is achieved. The edible gum is mainly hydrophilic colloid, and the main ingredient of the edible gum is polysaccharide substance, and the edible gum is applied to meat products, can reduce the oil-out property of meat, increase the water-retaining property of meat, is beneficial to enhancing the stability of structure, and endows meat with good taste. The edible gum and the chicken protein can form a gel network structure and can make use of the action of hydrogen bonds and polar molecules to better improve the water-retaining property, texture and sense of the meat product; by means of the high water absorption of the compound modified starch, a larger colloid structure can be formed, the water retention and elasticity of the chicken can be improved, and the structure compactness and good taste of the chicken are ensured.
Tea polyphenol, black pine needle extract and snakegourd fruit extract are used as fresh-keeping components, and the tea polyphenol has antioxidant effect and antibacterial effect, such as inhibiting staphylococcus, escherichia coli, bacillus subtilis and the like. The tea polyphenol is nontoxic and tasteless, and can not destroy the original flavor of food, and the tea polyphenol can adsorb peculiar smell in food, so that the tea polyphenol has a certain effect of removing the peculiar smell, and can inhibit the formation and accumulation of nitrite. The black pine needle contains rich bioactive components such as saccharides, vitamins, various amino acids, mineral substances and the like, and a large number of researches show that the black pine needle has stronger antioxidant activity, can effectively remove DPPH and OH, and has stronger inhibiting effect on mould. The extract of the snakegourd fruit contains various effective components, such as triterpene saponin in snakegourd peel, snakegourd fruit seed oil, snakegourd fruit polysaccharide and the like, and has strong inhibition effect on oxidation resistance and the like; in addition, cucurbitacin and other substances in the melon baskets have obvious inhibition effects on various harmful microorganisms. The three preservatives respectively make up for deficiencies of quality deterioration problems encountered in the preservation process of the fresh prepared chicken product, and are mutually synergistic, so that the three preservatives can inhibit the proliferation of various microorganisms causing chicken deterioration, effectively inhibit fat oxidation, prevent food fading, browning and the like caused by oxidation, improve the quality and color of chicken, are safe and nontoxic, effectively prolong the shelf life of the fresh prepared chicken product, and can reach 30 days.
In addition, an edible film can be formed on the surface of chicken due to interaction of the modified starch and the edible gum, contact between oxygen and food can be reduced, the quality of the chicken is protected, a plurality of active ingredients in the tea polyphenol, the black pine needle extract and the snakegourd fruit extract are dispersed in the edible film, and the active ingredients with the antioxidation effect and the bacteriostasis effect can achieve the aims of continuously inhibiting bacteria, isolating bacteria and inhibiting fat oxidation and keeping fresh through the slow release effect of the edible film.
According to the invention, the compound water-retaining agent and multiple natural preservatives are added in the traditional fresh prepared chicken product manufacturing process, the method is simple and easy to implement, the pickling and the fresh-keeping water-retaining are synchronously completed, the raw materials are simple and easy to obtain, the cost is low, the economic benefit prospect is good, the method enables the juice loss of the product to be reduced, the shelf life to be prolonged, the lipid oxidation and the microorganism level to be controlled, and the flesh color to be protected, so that the product defects of the fresh prepared chicken product are improved, and the fresh prepared chicken product is a safe and efficient compound natural water-retaining agent and preservative, and has a good development and utilization prospect.
Compared with the prior art, the invention has the innovation points that:
compared with the conventional synthetic antioxidant and antibacterial agent commonly used for the fresh conditioning chicken product, the natural preservative is safer and more efficient, so that the lipid oxidation of the fresh conditioning chicken product is effectively reduced, the occurrence of putrefaction and deterioration can be reduced, and the original flavor of the product is not adversely affected;
compared with the phosphate water-retaining agent commonly used for the fresh conditioning chicken product at present, the phosphate water-retaining agent adopts the edible gum and the modified starch, effectively reduces the risk of phosphate and has better promotion effect on the water retention property of the product;
the addition mode designed by the invention is direct addition, the operability is strong, the cost is lower, and the economic benefit is good.
Detailed Description
The invention is further illustrated with reference to specific examples.
Example 1:
the embodiment provides a natural water-retention preservative for fresh conditioning chicken products, which is prepared by mixing the following components in parts by weight: 2 parts of tea polyphenol, 10 parts of black pine needle extract, 13 parts of snakegourd fruit extract, 15 parts of konjac gum, 4 parts of carrageenan, 1.5 parts of xanthan gum, 1.5 parts of flaxseed gum, 10 parts of acetate cassava starch, 10 parts of phosphate cassava starch, 10 parts of acetate potato starch and 23 parts of phosphate corn starch.
The extraction method of the black pine needle extract comprises the following steps:
adding 95% ethanol by volume into crushed and sieved black pine needle leaves according to the ratio of material to liquid of 1:20, soaking for 20-25 h, and filtering to obtain an extracting solution; concentrating the obtained extractive solution until no ethanol is contained to obtain the extract of Pinus thunbergii.
The extraction method of the snakegourd fruit extract comprises the following steps:
cleaning snakegourd fruit, drying, crushing, soaking in 75% ethanol for 20-25 h according to the material-liquid ratio of 1:40, heating, refluxing, filtering to obtain an extracting solution, and concentrating the obtained filtrate until no ethanol exists to obtain a snakegourd fruit extract.
The method for preserving the fresh conditioning chicken product by using the natural water-retaining preservative comprises the following steps:
cleaning chicken breast with clear water, draining blood, trimming to remove excessive fat and tibia; weighing 2% of salt, 0.3% of monosodium glutamate, 0.5% of white pepper powder, 1% of white granulated sugar and 5% of natural water-retaining preservative according to 100g of chicken breast, mixing the components uniformly, and adding water to fully dissolve the components to 35 g of pickling liquid; putting the prepared pickling liquid and the chicken breast into a rolling and kneading machine, and adopting an intermittent rolling and kneading mode: rolling and kneading for 20min, standing for 10min alternately, rolling and kneading for 1h, and pickling at low temperature for 24 h; vacuum packaging, and storing in 0-4 deg.C refrigerator.
The fresh conditioning chicken product treated by the method is detected for the total bacterial colony number, the volatile basic nitrogen, the pH value and the cooking loss rate on the 5 th, 10 th, 15 th, 20 th, 25 th and 30 th days respectively. Measuring the pH value of the fresh conditioning chicken according to GB/T9695.5-2008 'pH value measurement of meat and meat products'; the total number of colonies is tested according to the national standard GB 4789.2-2010; the content of volatile basic nitrogen is measured according to GB/T5009.44-2003 'analytical method for meat and meat product hygiene standard', and a semi-micro nitrogen determination method is adopted. The detection results of various indexes are shown in table 1:
TABLE 1 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.7 1.2 2.8 3.5 4.6 5.4
Volatile basic nitrogen (mg/100 g) 0.35 1.76 8.38 13.29 15.37 17.51
pH 5.15 5.27 5.69 5.87 6.01 6.18
Cooking loss ratio (%) 6.35 6.42 6.89 7.55 8.01 8.15
As shown in Table 1, the total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 106cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 8.15%. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 2:
this embodiment is substantially the same as embodiment 1, except that the natural water-retaining preservative is added in an amount of 3.5% of the amount of the chicken breast when the natural water-retaining preservative is used to retain water and retain freshness of the fresh-prepared chicken product.
The indexes of the fresh prepared chicken product treated by the embodiment, which are detected by the detection method completely the same as the embodiment 1, are shown in table 2:
TABLE 2 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.8 1.3 2.9 3.6 4.8 5.7
Volatile basic nitrogen (mg/100 g) 0.37 1.81 7.23 12.29 16.12 18.6
pH 5.13 5.37 5.72 5.89 6.13 6.20
Cooking loss ratio (%) 6.45 6.51 6.92 7.58 8.11 8.25
The total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 10 as shown in Table 26cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 8.25%. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 3:
this embodiment is substantially the same as embodiment 1, except that the natural water-retaining preservative is added in an amount of 2% of the amount of the chicken breast when the natural water-retaining preservative is used to retain water and retain freshness of the fresh-prepared chicken product.
The indexes of the fresh prepared chicken product treated by the embodiment, which are detected by the detection method completely the same as the embodiment 1, are shown in table 3:
TABLE 3 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.8 1.4 3.1 3.7 5.0 5.9
Volatile basic nitrogen (mg/100 g) 0.40 2.05 7.34 12.51 16.23 18.71
pH 5.13 5.38 5.75 5.92 6.15 6.27
Cooking loss ratio (%) 6.75 7.01 7.23 7.67 8.21 8.34
The total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 10 as shown in Table 36cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 8.34%. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 4:
the embodiment is almost the same as the embodiment 1, and is different from the embodiment 1 only in that (1) the natural water-retaining preservative for the fresh prepared chicken product is prepared by mixing the following components in parts by weight: 3 parts of tea polyphenol, 12 parts of black pine needle extract, 15 parts of snakegourd fruit extract, 13 parts of konjac gum, 3 parts of carrageenan, 2.5 parts of xanthan gum, 2.5 parts of flaxseed gum, 9 parts of acetate cassava starch, 9 parts of phosphate cassava starch, 9 parts of acetate potato starch and 22 parts of phosphate corn starch. (2) When the natural water-retention preservative is used for preserving the fresh conditioning chicken meat products in a water-retention manner, the addition amount of the natural water-retention preservative is 6 percent of that of the chicken breast meat.
The indexes of the fresh prepared chicken product treated by the embodiment, which are detected by the detection method completely the same as the embodiment 1, are shown in table 4:
TABLE 4 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.5 0.9 2.5 3.0 4.1 5.2
Volatile basic nitrogen (mg/100 g) 0.27 1.53 5.17 10.04 13.78 16.46
pH 5.13 5.21 5.43 5.62 5.94 6.07
Cooking loss ratio (%) 6.05 6.11 6.25 6.87 7.32 7.87
The total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 10 as shown in Table 46cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 7.87%. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 5:
this embodiment is substantially the same as embodiment 4, and is different from embodiment 4 only in that when the natural water-retaining preservative is used to retain water and preserve the fresh-prepared chicken product, the amount of the natural water-retaining preservative added is 4% of the amount of the chicken breast.
The indexes of the fresh conditioned chicken product treated by the embodiment, which are detected by the detection method completely the same as the embodiment 1, are shown in table 5:
TABLE 5 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.8 1.2 2.8 3.6 4.7 5.6
Volatile basic nitrogen (mg/100 g) 0.32 1.78 7.19 12.18 16.07 18.43
pH 5.12 5.32 5.68 5.81 6.03 6.18
Cooking loss ratio (%) 6.42 6.49 6.86 7.43 8.02 8.17
The total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 10 as shown in Table 56cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 8.17%. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 6:
this embodiment is substantially the same as embodiment 4, except that the natural water-retaining preservative is added in an amount of 3% of the amount of the chicken breast when the natural water-retaining preservative is used to retain water and retain freshness of the fresh-prepared chicken product.
The indexes of the fresh conditioned chicken product treated by the embodiment, which are detected by the detection method completely the same as that of the embodiment 1, are shown in table 6:
TABLE 6 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.8 1.3 2.9 3.7 4.9 5.6
Volatile basic nitrogen (mg/100 g) 0.35 1.80 7.21 12.23 16.11 18.53
pH 5.12 5.35 5.71 5.85 6.09 6.20
Cooking loss ratio (%) 6.55 6.79 7.03 7.60 8.15 8.28
The total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 10 as shown in Table 66cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 8.28 percent. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 7:
the embodiment is almost the same as the embodiment 1, and is different from the embodiment 1 only in that (1) the natural water-retaining preservative for the fresh prepared chicken product is prepared by mixing the following components in parts by weight: 1 part of tea polyphenol, 8 parts of black pine needle extract, 11 parts of snakegourd fruit extract, 16 parts of konjac gum, 5 parts of carrageenan, 2 parts of xanthan gum, 2 parts of flaxseed gum, 11 parts of acetate cassava starch, 11 parts of phosphate cassava starch, 11 parts of acetate potato starch and 22 parts of phosphate corn starch. (2) When the natural water-retention preservative is used for preserving the fresh conditioning chicken meat products in a water-retention manner, the addition amount of the natural water-retention preservative is 7 percent of that of the chicken breast meat.
The indexes of the fresh conditioned chicken product treated by the embodiment, which are detected by the detection method completely the same as the embodiment 1, are shown in table 7:
TABLE 7 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.5 1.0 2.7 3.3 4.5 5.3
Volatile basic nitrogen (mg/100 g) 0.30 1.64 6.38 11.27 14.39 16.91
pH 5.15 5.25 5.59 5.77 6.01 6.16
Cooking loss ratio (%) 5.91 6.07 6.13 6.72 7.12 7.57
As shown in Table 7, the total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 106cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 7.57 percent. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Example 8:
this embodiment is substantially the same as embodiment 7, except that the natural water-retaining preservative is added in an amount of 5.5% of the amount of the chicken breast when the natural water-retaining preservative is used to retain water and retain freshness of the fresh-prepared chicken product.
The indexes of the fresh conditioned chicken product treated by the embodiment, which are detected by the detection method completely the same as that of the embodiment 1, are shown in table 8:
TABLE 8 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.8 1.2 2.9 3.7 4.8 5.7
Volatile basic nitrogen (mg/100 g) 0.33 1.79 7.29 12.27 16.19 18.53
pH 5.12 5.33 5.69 5.87 6.13 6.28
Cooking loss ratio (%) 6.04 6.10 6.21 6.77 7.29 7.76
As shown in Table 8, the total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 106cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 7.76%. This indicates that the treated fresh conditioned chicken product is safe to eat after 30 days of storage and does not deteriorateThe shelf life of the product can reach 30 days.
Example 9:
this embodiment is substantially the same as embodiment 7, except that the natural water-retaining preservative is added in an amount of 2.5% of the amount of the chicken breast when the natural water-retaining preservative is used to retain water and retain freshness of the fresh-prepared chicken product.
The indexes of the fresh conditioned chicken product treated by the embodiment, which are detected by the detection method completely the same as the embodiment 1, are shown in table 9:
TABLE 9 common physicochemical indices of fresh-conditioned chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days 25 days 30 days
Total colony count lg (cfu/g) 0.8 1.4 3.1 3.7 5.0 5.9
Volatile basic nitrogen (mg/100 g) 0.40 2.05 7.34 12.51 16.23 18.71
pH 5.13 5.38 5.75 5.92 6.15 6.27
Cooking loss ratio (%) 6.55 6.79 7.03 7.60 8.15 8.28
As shown in Table 9, the total number of colonies of the fresh prepared chicken product stored for 30 days is not more than 106cfu/g, volatile basic nitrogen is not more than 20mg/100 g; the pH value is not more than 6.7, and the cooking loss rate is only 8.28 percent. This indicates that the treated fresh conditioned chicken product can be safely eaten after being stored for 30 days without deterioration, indicating that the shelf life can reach 30 days.
Comparative example:
cleaning chicken breast with clear water, draining blood, trimming to remove excessive fat and tibia; according to 100g of chicken breast, weighing 2% of salt, 0.3% of monosodium glutamate, 0.5% of white pepper powder, 1% of white granulated sugar and 0.5% of water-retaining agent composite phosphate (the proportion of the composite phosphate is disodium dihydrogen pyrophosphate: sodium hexametaphosphate: sodium tripolyphosphate =3:1:3: 4), 3.5% of preservative (Nisin: lysozyme: sodium lactate =1:1.5: 200), mixing uniformly, adding water, and fully dissolving to 35 g; putting the prepared pickling liquid and the chicken breast into a rolling and kneading machine, and adopting an intermittent rolling and kneading mode: rolling and kneading for 20min, standing for 10min alternately, rolling and kneading for 1h, and pickling at low temperature for 24 h; vacuum packaging, and storing in 0-4 deg.C refrigerator.
The fresh prepared chicken product treated by the method is detected for the total number of bacterial colonies, volatile basic nitrogen, pH value and cooking loss rate on days 5, 10, 15, 20, 25 and 30 respectively. Measuring the pH value of the fresh conditioning chicken according to GB/T9695.5-2008 'pH value measurement of meat and meat products'; the total number of colonies is tested according to the national standard GB 4789.2-2010; the content of volatile basic nitrogen is measured according to GB/T5009.44-2003 'analytical method for meat and meat product hygiene standard', and a semi-micro nitrogen determination method is adopted. The detection results of various indexes are shown in a table 10:
TABLE 10 common physicochemical indices of fresh-processed chicken meat products
Index of Chicken sample 5 days 10 days 15 days 20 days
Total colony count lg (cfu/g) 1.5 3.7 5.3 6.2
Volatile basic nitrogen (mg/100 g) 3.35 12.76 18.38 23.17
pH 5.27 5.72 6.57 6.73
Cooking loss ratio (%) 7.67 8.19 9.15 12.56
From Table 10, it was found that the fresh conditioned chicken product stored for 15 days had the total number of colonies, volatile basic nitrogen and pH within the edible range, and that the total number of colonies exceeded 10 when stored for 20 days6cfu/g, volatile basic nitrogen is more than 20mg/100 g; the pH value exceeds 6.7, and the fresh prepared chicken product is deteriorated and can not be eaten. In the storage process of the fresh conditioned chicken product treated by the composite phosphate, the cooking loss rate is higher than that of the treatment mode of the invention, and when the fresh conditioned chicken product is stored for 20 days, the cooking loss rate is up to 12.56 percent, which shows that the treatment mode of the invention has better effect.
The above embodiments are merely illustrative of the technical concepts and features of the present invention, and the purpose of the embodiments is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.

Claims (8)

1. A natural water-retaining preservative for fresh conditioning chicken products is characterized by being prepared by mixing the following components in parts by weight: 10-30 parts of edible gum, 30-60 parts of modified starch, 0.5-5 parts of tea polyphenol, 2-15 parts of black pine needle extract and 10-25 parts of snakegourd fruit extract.
2. The natural water-retaining preservative for fresh conditioned chicken products according to claim 1, wherein the edible gum is any one or a combination of the following:
carrageenan, flaxseed gum, konjac gum, and xanthan gum.
3. The natural water-retaining preservative for fresh conditioned chicken products according to claim 2, wherein the edible gum comprises the following components in parts by weight: 10-20 parts of carrageenan, 5-10 parts of flaxseed gum, 40-70 parts of konjac glucomannan and 0-10 parts of xanthan gum.
4. The natural water-retaining and fresh-keeping agent for the fresh-conditioned chicken product of claim 1, wherein the modified starch is any one or a combination of the following:
phosphate corn starch, acetate potato starch, acetate tapioca starch, and phosphate tapioca starch.
5. The natural water-retaining fresh-keeping agent for the fresh-conditioned chicken product according to claim 4, wherein the modified starch comprises the following components in parts by weight:
30-50 parts of phosphate corn starch, 10-20 parts of acetate potato starch, 10-20 parts of acetate cassava starch and 10-20 parts of phosphate cassava starch.
6. The natural water-retaining preservative for the fresh conditioning chicken product according to any one of claims 1 to 5, wherein the extraction method of the black pine needle extract comprises the following steps:
adding 95% ethanol by volume into crushed and sieved black pine needle leaves according to the ratio of material to liquid of 1:20, soaking for 20-25 h, and filtering to obtain an extracting solution; concentrating the obtained extractive solution until no ethanol is contained to obtain the extract of Pinus thunbergii.
7. The natural water-retaining preservative for fresh conditioning chicken products according to any one of claims 1 to 5, wherein the extraction method of the snakegourd fruit extract is as follows:
cleaning snakegourd fruit, drying, crushing, soaking in 75% ethanol for 20-25 h according to the material-liquid ratio of 1:40, heating, refluxing, filtering to obtain an extracting solution, and concentrating the obtained filtrate until no ethanol exists to obtain a snakegourd fruit extract.
8. A preparation method of a fresh conditioning chicken product is characterized by comprising the following steps:
(1) pretreatment: cleaning chicken breast with clear water, draining blood, trimming to remove excessive fat and tibia;
(2) preparing a pickling liquid: weighing 2% of salt, 0.3% of monosodium glutamate, 0.5% of white pepper powder, 1% of white granulated sugar and 2-7% of the natural water-retaining and fresh-keeping agent according to 100g of chicken breast meat, mixing uniformly, adding water and fully dissolving to 35 g;
(3) rolling, kneading and pickling: putting the prepared pickling liquid and the chicken breast into a rolling and kneading machine, and adopting an intermittent rolling and kneading mode: rolling and kneading for 20min, standing for 10min alternately, rolling and kneading for 1h, and pickling at low temperature for 24 h;
(4) packaging and refrigerating: vacuum packaging, and storing in 0-4 deg.C refrigerator.
CN202010384928.XA 2020-05-09 2020-05-09 Preparation method of fresh conditioning chicken product and natural water-retention preservative thereof Pending CN111357802A (en)

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