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Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent

A biological preservative, a natural technology, applied in the direction of food ingredients containing natural extracts, bacteria used in food preparation, applications, etc., can solve the problems of affecting product flavor and not considering the characteristics of poultry meat, and achieve good antioxidant effect, Effect of inhibiting growth and good castability

Inactive Publication Date: 2016-05-11
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The paper does not consider the characteristics of poultry meat in the state of whole poultry sales, and uses a biological and chemical compound preservative for cut chicken, which reduces the overall consumption of preservatives, but it still needs to be used in a slightly acidic environment, and sodium diacetate will still Affect product flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 40% of bamboo leaf extract, 20% of nisin, and 40% of protamine.

[0034] The three substances are compounded according to the above-mentioned proportions and thoroughly mixed to obtain the natural biological antistaling agent.

[0035] When using, dissolve it in sterile deionized water at 0-4°C at a ratio of 3%, soak poultry carcasses or cuts in this preservative solution for 3-10s, drain and dry quickly, and pack.

[0036] When the initial total bacterial colony content of the poultry carcass is ≤6×10 2 cfu / g, has a good fresh-keeping effect, and can be stored at 0-4°C for 7 days, still meeting the standard of "Fresh and Frozen Poultry Products" (GB16869-2005).

Embodiment 2

[0038] This embodiment provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 35% of bamboo leaf extract, 25% of nisin, and 40% of protamine.

[0039] The three substances are compounded according to the above-mentioned proportions and thoroughly mixed to obtain the natural biological antistaling agent.

[0040] When in use, dissolve 5% in sterile deionized water at 0-4°C, soak poultry carcasses or cuts in this preservative solution for 3-10s, drain, blow with cold wind for 60-90s, pack in sterile plastic bags, 0 Store at ~4°C.

[0041] When the initial total bacterial colony content of the poultry carcass is ≤1×10 4 cfu / g, has a good fresh-keeping effect, and can be stored at 0-4°C for 7 days, still meeting the standard of "Fresh and Frozen Poultry Products" (GB16869-2005).

Embodiment 3

[0043] This embodiment provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 40% of Bamboo Leaf Extract, 15% of Nisin, and 45% of Protamine.

[0044] The three substances are compounded according to the above-mentioned proportions and thoroughly mixed to obtain the natural biological antistaling agent.

[0045] When in use, dissolve it in sterile deionized water at 0-4°C at a ratio of 8%, soak poultry carcasses or cuts in this preservative solution for 3-10s, drain, dry quickly, and pack.

[0046] When the initial total bacterial colony content of the poultry carcass is ≤1×10 4 cfu / g, has a good fresh-keeping effect, and can be stored at 0-4°C for 7 days, still meeting the standard of "Fresh and Frozen Poultry Products" (GB16869-2005).

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PUM

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Abstract

The invention belongs to the technical field of fresh-keeping agents for agricultural products and foods, and discloses a natural biological fresh-keeping agent for fresh poultry meat and a method for applying the natural biological fresh-keeping agent. The natural biological fresh-keeping agent comprises, by weight, 30-55% of herba lophatheri extract, 5-25% of nisin and 30-45% of protamine. Natural biological fresh-keeping agents are analyzed, detected and screened on a large scale, and the selected herba lophatheri extract, the selected nisin and the selected protamine are compounded according to certain proportions to obtain the natural biological fresh-keeping agent; microbial growth and fat oxidation can be effectively inhibited when the fresh-keeping agent is used for storing the fresh poultry meat at the temperatures of 0-4 DEG C, influence on colors, aroma and taste of the fresh poultry meat can be prevented, the shelf lives of products can be effectively prolonged, and the natural biological fresh-keeping agent conforms to safe, non-toxic and pollution-free concepts. The natural biological fresh-keeping agent and the method have the advantages of simplicity in operation and convenience in use.

Description

technical field [0001] The invention belongs to the technical field of agricultural products and food fresh-keeping agents, and in particular relates to a natural biological fresh-keeping agent for fresh poultry meat and a use method thereof. Background technique [0002] With the advancement of urbanization and the frequent occurrence of bird flu epidemics, the poultry farmer's market is driven to change from the mode of killing and selling to centralized slaughtering mode, and the sales of live poultry are shifting to fresh or frozen sales. Both domestic and international are vigorously promoting "centralized poultry slaughtering and fresh poultry meat on the market". After poultry slaughtering, affected by the slaughtering process and environmental factors, there are a large number of microorganisms on the surface of poultry, which accelerates the spoilage of poultry meat. [0003] The deterioration of fresh poultry meat is mainly manifested in the degradation of protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2400/21A23V2250/21A23V2250/543
Inventor 林捷郑华史易明
Owner SOUTH CHINA AGRI UNIV