Cold fresh chicken compound freshness keeping agent

A technology for compound fresh-keeping and chilled chicken, which is applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of unacceptable consumers, complicated preparation process of compound fresh-keeping agent, etc. Simple to use effect

Inactive Publication Date: 2015-07-15
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this study, glacial acetic acid was used as the solvent. Although glacial acetic acid is the main component of vinegar, it differs greatly from vinegar in sensory quality and is not easily accepted by consumers.
At the same time, although it can be kept fresh for about 28 days, the preparation process of the composite preservative is relatively cumbersome.

Method used

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  • Cold fresh chicken compound freshness keeping agent
  • Cold fresh chicken compound freshness keeping agent
  • Cold fresh chicken compound freshness keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Prepare the compound preservative according to the following method:

[0033] Take 3.15g of oregano essential oil and put it in an 800ml beaker; use an analytical balance to weigh 0.675g of tea polyphenols and 0.135g of D-sodium erythorbate powder into the above beaker; add 10% ethanol to dilute to 450ml; use heating and magnetic stirring Stir at a medium speed for 5 minutes, and the heating temperature is 60°C to obtain a composite preservative.

[0034] (2) Prepare oregano essential oil as follows:

[0035] Take 150g of oregano leaf and wash it, put it in a 2000ml round bottom flask with 1500ml of distilled water, connect it to one end of the simultaneous distillation extraction device (SDE), heat it with an electric heating mantle, and keep the voltage at about 100V; the other end is connected to a 150ml Dichloromethane in a 200ml flask, heated in a water bath at 65°C, and distilled simultaneously for 5 hours; dried over anhydrous sodium sulfate for 12 hours, fi...

Embodiment 2

[0044] (1) Prepare the compound preservative according to the following method:

[0045] Take 1.05g of oregano essential oil and put it in a 250ml beaker; use an analytical balance to weigh 0.225g of tea polyphenols and 0.045g of sodium D-isoascorbate powder into the above beaker; add 10% ethanol to make it 150ml; use heating and magnetic stirring Stir at a medium speed for 5 minutes, and the heating temperature is 60°C to obtain a composite preservative.

[0046] (2) Prepare oregano essential oil as follows:

[0047] Take 50g of oregano leaves and wash them, put them in a 1000ml round bottom flask with 500ml of distilled water, connect to one end of the simultaneous distillation extraction device (SDE), heat with an electric heating mantle, and keep the voltage at about 100V; the other end is connected to a 50ml Dichloromethane in a 100ml flask, heated in a water bath at 65°C, and distilled simultaneously for 5 hours; dried over anhydrous sodium sulfate for 12 hours, filtere...

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PUM

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Abstract

The present invention discloses a cold fresh chicken compound freshness keeping agent. Every 100 ml of the compound freshness keeping agent contains 0.7 grams of origanum vulgare essential oil, 0.15 grams of tea polyphenols, 0.03 grams of D-sodium isoascorbate, and the balance being ethanol having a volume concentration of 10%, and the above components are stirred by a heating magnetic stirrer at a moderate speed at 60 DEG C for 5 minutes. The slaughtered, cooled, disinfected, and washed and cleaned fresh chicken meat is classified, placed and soaked in the compound biological freshness keeping agent for 1 minute, and is taken out, drained at room temperature, packed using PE bags, and stored at 4 DEG C. By conducting sensory evaluation and detecting pH, volatile basic nitrogen (TVB-N) and the total number of colonies of chicken meat, using the compound biological freshness keeping agent to preserve the cold fresh chicken is found to be able to better delay the decay and deterioration of the cold fresh chicken, prevent microbial growth and reproduction, and significantly prolong the shelf life of cold fresh chicken by 5-6 days as compared with the conventional cold storage technology. The compound freshness keeping agent is safe and reliable to prepare, is simple and practicable, and has low cost and certain application and promotion values.

Description

technical field [0001] The invention belongs to the technical field of food biological freshness preservation, and in particular relates to a composite preservative suitable for freshness preservation of chilled chickens, especially chilled chickens. Background technique [0002] Chicken is favored by consumers for its tender meat, delicious taste, rich nutrition and easy cooking; it has gradually become one of the main daily edible meats for human beings due to its rich variety, diverse flavors and easy processing, and it has become my country's second only to pork. The second largest meat consumer goods. Traditionally, my country's chicken consumption mainly comes from hot-air chickens. The outbreak of animal influenza H7N9 has promoted changes in my country's chicken consumption habits. Government departments in Beijing, Shanghai, Shenzhen and other cities have banned the sale of live chickens. The market demand for chicken is increasing day by day. However, after slaught...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 谢晶高磊王金锋叶藻钱韻芳
Owner SHANGHAI OCEAN UNIV
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