Plant antioxidant for conditioning chicken
By scientifically preparing antioxidants for plant extracts such as locust flowers and pomegranate peel, the problem of oxidation of fatty acids during storage of chicken products is solved, significant antioxidant effects and sensory quality improvement is achieved, and safe and effective preservation solutions are provided.
Patent Information
- Application Number
- CN202510563343.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-30
- Publication Date
- 2025-07-18
AI Technical Summary
In the prior art, fatty acids are easily oxidized during storage of chicken products, resulting in a decrease in flavor and nutritional quality. There are safety risks in synthesis of antioxidants, while single plant antioxidants have problems of insufficient activity and low compatibility. How to scientifically and reasonably screen and compound antioxidant ingredients to achieve the best effect is difficult.
Plant antioxidants are prepared by using plant extracts such as locust flowers, pomegranate peels, wild chrysanthemums, rosemary, cinnamon, peppermint, schizonepeta, sea buckthorn and other plant extracts through specific proportion combinations and treatment methods, and are used for rolling, kneading and marinating of chicken to inhibit lipid oxidation and microbial growth.
Significantly inhibit lipid oxidation during chicken storage, maintain color stability, inhibit microbial growth, improve sensory quality, and provide safe, effective and natural fresh preservation solutions.
Smart Images
Figure CN120323504A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the field of food additives, and particularly to a plant antioxidant for marinated chicken. Background Art
[0002] In recent years, marinated chicken products have been deeply loved by the public due to their delicious taste, low price, rich nutrition, convenient consumption and other advantages. They have a rapid development momentum, an expanding market scale and a promising market prospect. The presence of fat in marinated chicken products plays a very important role in their flavor, texture, nutrition, etc. It can not only provide a special oil aroma, improve the tenderness of chicken, but also provide various unsaturated fatty acids required by the human body (such as ω-3, ω-6 fatty acids). However, during the storage of marinated chicken products, due to the influence of factors such as light, temperature, and oxygen, the high content of unsaturated fatty acids in their fat is more likely to be oxidized and rancid. The aldehydes, ketones and other substances generated during the oxidative rancidity process have unpleasant odors, which not only affect the color and flavor of chicken, but may also lead to a reduction in nutritional quality and are very unfavorable to human health. Therefore, adding antioxidants has become an effective means to improve the quality of marinated chicken products and extend the shelf life. In the prior art, synthetic antioxidants such as butylated hydroxyanisole (BHA) and 2,6-di-tert-butyl-p-cresol (BHT) can effectively inhibit oxidation, but their potential carcinogenicity and residue problems have been questioned more and more. Regions such as the European Union have strictly restricted their usage amounts.
[0003] In recent years, plant antioxidants have attracted much attention due to their safety, non-toxicity and renewable characteristics. Such antioxidants mainly come from extracts of fruits, Chinese herbal medicines, spices, etc., and their main active ingredients include flavonoids, alkaloids, polysaccharides, polyphenols, vitamins, phytic acid, etc. These components can play an antioxidant role through various mechanisms such as providing protons and electrons to combine with free radicals, inhibiting the activity of oxidase, and chelating with metal ions. However, plant antioxidants also face many challenges in practical applications. On the one hand, single plant components often have problems such as insufficient antioxidant activity, poor thermal stability or low compatibility with meat matrix. On the other hand, the action mechanism of plant antioxidants is complex, and there may be synergistic or antagonistic effects between different components. How to scientifically and reasonably screen and compound antioxidant components to achieve the best antioxidant effect is one of the current research difficulties. Therefore, how to efficiently utilize plant antioxidants and develop antioxidant formulations suitable for chicken marinating has become an urgent problem to be solved. Summary of the Invention
[0004] (1) Technical Problem to be Solved
[0005] In view of the deficiencies of the prior art, the present invention provides a plant antioxidant for marinated chicken.
[0006] (2) Technical Solution
[0007] To achieve the above object, the present invention is realized through the following technical solutions:
[0008] The present invention provides a plant antioxidant for conditioning chicken, and the plant antioxidant is composed of the following raw materials in parts by weight: 13 - 33 parts of sophora japonica flowers, 15 - 35 parts of pomegranate peels, 10 - 30 parts of wild chrysanthemums, 8 - 28 parts of rosemary, 10 - 30 parts of cinnamon, 8 - 28 parts of mint, 8 - 28 parts of schizonepeta, and 5 - 25 parts of seabuckthorn.
[0009] Specifically, the plant antioxidant is composed of the following raw materials in parts by weight: 18 - 28 parts of sophora japonica flowers, 20 - 30 parts of pomegranate peels, 15 - 25 parts of wild chrysanthemums, 13 - 23 parts of rosemary, 15 - 25 parts of cinnamon, 13 - 23 parts of mint, 13 - 23 parts of schizonepeta, and 10 - 20 parts of seabuckthorn.
[0010] Specifically, the plant antioxidant is composed of the following raw materials in parts by weight: 23 parts of sophora japonica flowers, 25 parts of pomegranate peels, 20 parts of wild chrysanthemums, 18 parts of rosemary, 20 parts of cinnamon, 18 parts of mint, 18 parts of schizonepeta, and 15 parts of seabuckthorn.
[0011] The present invention provides a preparation method of a plant antioxidant for conditioning chicken, comprising the following steps:
[0012] (1) Weigh each raw material according to the above parts by weight, wash, dry, and crush into coarse powder.
[0013] (2) Soak the above coarse powder in 50% ethanol at a material - liquid ratio of 1:10 for 2 h, filter, repeat 3 times, combine the filtrates, centrifuge the filtrates at 4°C and 8000 rpm for 15 min, take the upper clear liquid, vacuum - decompress and concentrate it, and then freeze - dry to obtain the plant antioxidant.
[0014] 5. The application of the plant antioxidant according to any one of claims 1 to 3 in conditioning chicken, characterized in that it comprises the following steps:
[0015] The present invention provides the application of the plant antioxidant in conditioning chicken, comprising the following steps:
[0016] (1) Chicken pretreatment: Wash the fresh chicken breast with clean water, drain the blood, remove the fascia and excess fat;
[0017] (2) Tumbling and marinating: Put the chicken, the marinating liquid and the plant antioxidant into a vacuum tumbler for intermittent tumbling, and then marinate at low temperature for 24 h;
[0018] (3) Packaging and storage: Vacuum - package the marinated chicken and store it in a refrigerator at 0 - 4°C or freeze it at - 20°C.
[0019] Specifically, the addition amount of the plant antioxidant in the step (2) is 2%-9% of the mass of the chicken; the rolling program of the vacuum tumbler is to run for 20 min and stop for 10 min, the total time is 90 min, the vacuum degree is -0.08 - 0.04 MPa, and the rotation speed of the tumbler is 6 r / min.
[0020] (III) Beneficial effects
[0021] The present invention provides a plant antioxidant for conditioning chicken. The plant antioxidant is composed of sophora flower, pomegranate peel, wild chrysanthemum, rosemary, cinnamon, mint, schizonepeta, and seabuckthorn. These plants are rich in flavonoids, alkaloids, polysaccharides, and polyphenolic compounds, and have significant antioxidant activity. The results of in vitro tests show that the plant antioxidant of the present invention has strong antioxidant ability, especially showing significant effects in scavenging DPPH free radicals and ABTS + free radicals. The test results of various indicators of the conditioned chicken show that the plant antioxidant of the present invention has significant antioxidant effects, can effectively inhibit lipid oxidation during the storage of the conditioned chicken, reduce the TBARS value, and delay the decline trend of the L * value and a * value, and maintain good color stability; at the same time, the plant antioxidant can also reduce the total number of colonies of the conditioned chicken, inhibit the growth of microorganisms, and can significantly improve the sensory quality of the conditioned chicken, providing a safe, effective, and natural solution for the storage and preservation of the conditioned chicken. Description of the drawings
[0022] Figure 1 Comparison of the scavenging rates of DPPH free radicals by various test drugs. Note: Different lowercase letters indicate significant differences between groups (P < 0.05), and the same lowercase letters indicate no significant differences between groups (P > 0.05).
[0023] Figure 2 Comparison of the scavenging rates of ABTS + free radicals by various test drugs. Note: Different lowercase letters indicate significant differences between groups (P < 0.05), and the same lowercase letters indicate no significant differences between groups (P > 0.05).
[0024] Figure 3 Malondialdehyde standard curve.
[0025] Figure 4 Comparison of the TBARS values of each group of conditioned chicken during storage. Note: Compared with the blank group, * P < 0.05, ** P < 0.01.
[0026] Figure 5 Comparison of the L values of each group of conditioned chicken during storage *Value comparison. Note: Compared with the blank group, * P < 0.05, ** P < 0.01.
[0027] Figure 6 For the comparison of a * value during the storage of marinated chicken in each group. Note: Compared with the blank group, * P < 0.05, ** P < 0.01. Detailed implementation method
[0028] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.
[0029] Example 1
[0030] A method for preparing marinated chicken, taking original flavor chicken strips as an example, includes the following steps:
[0031] (1) Chicken pretreatment: Wash fresh chicken breasts with clean water, drain the blood, and remove the fascia and excess fat;
[0032] (2) Prepare the marinade: Weigh 20 g of salt, 10 g of monosodium glutamate, 1 g of five-spice powder, 5 g of granulated sugar, 2 g of black pepper powder, 1 g of white pepper powder, 5 g of fresh flavor powder of old hen, and 6 g of plant antioxidant for every 100 g of chicken. After mixing evenly, add water and dissolve fully;
[0033] (3) Tumbling and marinating: Put the above marinade and chicken into a vacuum tumbler for intermittent tumbling, and then marinate at low temperature for 24 h;
[0034] (4) Packaging and storage: Vacuum package the marinated chicken above and store it in a refrigerator at 0 - 4 °C.
[0035] Among them, the preparation method of the plant antioxidant in step (2) includes the following steps:
[0036] (1) Weigh 23 parts of sophora japonica flower, 25 parts of pomegranate peel, 20 parts of wild chrysanthemum, 18 parts of rosemary, 20 parts of cinnamon, 18 parts of mint, 18 parts of schizonepeta, and 15 parts of seabuckthorn according to the above weight parts. Wash, dry, and crush them into coarse powder.
[0037] (2) Soak the above-mentioned coarse powder in 50% ethanol at a material-liquid ratio of 1:10 for 2 h, filter, repeat 3 times, combine the filtrates, centrifuge the filtrates at 4 °C and 8000 rpm for 15 min, take the supernatant, concentrate it under reduced pressure in vacuo, and then freeze-dry to obtain the plant antioxidant.
[0038] In the step (3), the rolling program of the vacuum tumbler is to run for 20 min and stop for 10 min, the total time is 90 min, the vacuum degree is -0.08 - 0.04 MPa, and the rotation speed of the tumbler is 6 r / min.
[0039] Example 2
[0040] The difference between this example and Example 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 13 parts of sophora flower, 15 parts of pomegranate peel, 10 parts of wild chrysanthemum, 8 parts of rosemary, 10 parts of cinnamon, 8 parts of mint, 8 parts of schizonepeta, and 5 parts of seabuckthorn.
[0041] Example 3
[0042] The difference between this example and Example 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 31 parts of sophora flower, 32 parts of pomegranate peel, 28 parts of wild chrysanthemum, 25 parts of rosemary, 28 parts of cinnamon, 26 parts of mint, 26 parts of schizonepeta, and 23 parts of seabuckthorn.
[0043] Example 4
[0044] The difference between this example and Example 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 15 parts of sophora flower, 17 parts of pomegranate peel, 12 parts of wild chrysanthemum, 10 parts of rosemary, 12 parts of cinnamon, 10 parts of mint, 10 parts of schizonepeta, and 7 parts of seabuckthorn.
[0045] Example 5
[0046] The difference between this example and Example 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 33 parts of sophora flower, 35 parts of pomegranate peel, 30 parts of wild chrysanthemum, 28 parts of rosemary, 30 parts of cinnamon, 28 parts of mint, 28 parts of schizonepeta, and 25 parts of seabuckthorn.
[0047] Example 6
[0048] The difference between this example and Example 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 20 parts of sophora flower, 22 parts of pomegranate peel, 17 parts of wild chrysanthemum, 14 parts of rosemary, 16 parts of cinnamon, 14 parts of mint, 14 parts of schizonepeta, and 12 parts of seabuckthorn.
[0049] Example 7
[0050] The difference between this embodiment and Embodiment 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 17 parts of sophora flower, 20 parts of pomegranate peel, 15 parts of wild chrysanthemum, 12 parts of rosemary, 14 parts of cinnamon, 12 parts of mint, 12 parts of schizonepeta, and 10 parts of seabuckthorn.
[0051] Example 8
[0052] The difference between this embodiment and Embodiment 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 29 parts of sophora flower, 30 parts of pomegranate peel, 25 parts of wild chrysanthemum, 23 parts of rosemary, 26 parts of cinnamon, 24 parts of mint, 24 parts of schizonepeta, and 21 parts of seabuckthorn.
[0053] Example 9
[0054] The difference between this embodiment and Embodiment 1 is that the plant antioxidant is composed of the following raw materials in parts by weight: 26 parts of sophora flower, 27 parts of pomegranate peel, 22 parts of wild chrysanthemum, 20 parts of rosemary, 24 parts of cinnamon, 22 parts of mint, 22 parts of schizonepeta, and 18 parts of seabuckthorn.
[0055] Test Example 1
[0056] 1 Test materials
[0057] Sophora flower, pomegranate peel, wild chrysanthemum, rosemary, cinnamon, mint, schizonepeta, and seabuckthorn were all purchased from Zhang Zhongjing Pharmacy.
[0058] Vitamin C tablets were purchased from Zhang Zhongjing Pharmacy and produced by Xinxiang Changle Pharmaceutical Co., Ltd.
[0059] 2 Test methods
[0060] 2.1 Preparation of plant antioxidant
[0061] Test Group 1: 23 parts of sophora flower, 25 parts of pomegranate peel, 20 parts of wild chrysanthemum, 18 parts of rosemary, 20 parts of cinnamon, 18 parts of mint, 18 parts of schizonepeta, and 15 parts of seabuckthorn.
[0062] Test Group 2: 20 parts of wild chrysanthemum, 18 parts of rosemary, 20 parts of cinnamon, 18 parts of mint, 18 parts of schizonepeta, and 15 parts of seabuckthorn.
[0063] Test Group 3: 23 parts of sophora flower, 25 parts of pomegranate peel, 20 parts of cinnamon, 18 parts of mint, 18 parts of schizonepeta, and 15 parts of seabuckthorn.
[0064] Test Group 4: 23 parts of sophora flower, 25 parts of pomegranate peel, 20 parts of wild chrysanthemum, 18 parts of rosemary, 18 parts of mint, and 18 parts of schizonepeta.
[0065] Test Group 5: 23 parts of sophora flower, 25 parts of pomegranate peel, 20 parts of wild chrysanthemum, 18 parts of rosemary, 20 parts of cinnamon, and 15 parts of seabuckthorn.
[0066] Weigh each medicinal material according to the above parts by weight respectively, add 50% ethanol at a material-liquid ratio of 1:10, extract ultrasonically for 30 min, filter, repeat ultrasonic extraction twice, combine the filtrates, and concentrate the filtrates under reduced pressure and vacuum to 1 mg / mL to obtain the plant antioxidant solutions for Test Groups 1-5.
[0067] 2.2 Solution Preparation
[0068] DPPH Solution: Weigh 1.9716 mg of DPPH precisely and place it in a 25 mL volumetric flask, dissolve it with 75% ethanol and make up to the mark to obtain a 0.2 mmol / L DPPH solution, store it in the dark for later use.
[0069] ABTS Radical Working Solution: Mix the 14.8 mmol / L ABTS solution and the 4.9 mmol / L potassium persulfate solution in equal volumes, and react at room temperature in the dark for 14 h to prepare the ABTS radical stock solution. Dilute the stock solution with water and adjust the absorbance at a wavelength of 734 nm to (0.70 ± 0.05) to obtain the ABTS radical working solution.
[0070] 2.3 Determination of DPPH Radical Scavenging Activity
[0071] Set up a blank group, a control group, Test Groups 1-5, and a vitamin C group, with 3 replicates in each group. In Test Groups 1-5 and the vitamin C group, mix 10 μL of the solutions of Test Groups 1-5 and vitamin C with 100 μL of the DPPH solution in a 96-well plate respectively, react at room temperature in the dark for 30 min, and then use a microplate reader to measure the absorbance A1 at 517 nm. Under other unchanged conditions, replace the sample solution with an equal volume of ethanol solution to measure the absorbance A0 of the blank group, and replace the DPPH solution with an equal volume of ethanol solution to measure the absorbance A2 of the control group. Calculate the DPPH radical scavenging rate according to the following formula.
[0072] Scavenging rate (%) = 1 - (A1 - A2) / A0 × 100%
[0073] 2.4 ABTS + Determination of Radical Scavenging Activity
[0074] Set up a blank group, a control group, Test Groups 1-5, and a vitamin C group, with 3 replicates in each group. In Test Groups 1-5 and the vitamin C group, mix 10 μL of the solutions of Test Groups 1-5 and vitamin C with 200 μL of the ABTS working solution in a 96-well plate respectively, react at room temperature in the dark for 30 min, and then use a microplate reader to measure the absorbance A1 at 734 nm. Under other unchanged conditions, replace the sample solution with an equal volume of ethanol solution to measure the absorbance A0 of the blank group, and replace the + ABTS working solution with an equal volume of ethanol solution to measure the absorbance A2 of the control group. Calculate ABTS +Free radical scavenging rate.
[0075] Scavenging rate (%) = 1 - (A1 - A2) / A0 × 100%
[0076] 2.5 Statistical methods
[0077] Data analysis was performed using GraphPad Prism 8.0 software. Measurement data were expressed as mean ± standard deviation and one-way ANOVA was used for comparison between groups. For pairwise comparison when the variances were homogeneous, LSD-t test was used, and when the variances were heterogeneous, Tambane's T2 test was used. A P value < 0.05 was considered statistically significant.
[0078] 3 Results
[0079] 3.1 Scavenging effect of each test group on DPPH free radicals
[0080] As Figure 1 can be seen, each test group had a significant scavenging effect on DPPH free radicals. Among them, vitamin C, as the positive control group, showed the most significant scavenging effect. The scavenging effect of test group 1 was the best among the test groups, and there was no significant difference compared with the vitamin C group (P > 0.05), indicating that the plant antioxidant of the present invention has a strong scavenging ability for DPPH free radicals.
[0081] 3.2 Scavenging effect of each test group on ABTS + free radicals
[0082] As Figure 2 can be seen, each test group had a significant scavenging effect on ABTS + free radicals. Among them, vitamin C, as the positive control group, also showed the most significant scavenging effect. The scavenging rate of test group 1 was the highest among the test groups, and there was no significant difference compared with the vitamin C group (P > 0.05). The scavenging effect of test groups 2 - 5 was weakened, and there was a significant difference compared with the positive drug group (P < 0.05), indicating that the plant antioxidant of the present invention also has a strong scavenging ability for ABTS + free radicals.
[0083] 4 Conclusions
[0084] The above experimental results show that the plant antioxidant of the present invention has strong antioxidant ability, especially in scavenging DPPH free radicals and ABTS +It shows significant effects in terms of free radicals. Compared with the positive control vitamin C group, the scavenging ability of the plant antioxidant in Test Group 1 is comparable, and the difference is not significant. In Test Groups 2-5, due to the lack of some raw materials, their antioxidant properties are weakened to varying degrees. This result indicates that the plant antioxidant of the present invention realizes the synergistic effect among various plants through scientific and reasonable formula design, improves the antioxidant effect, and provides strong support for its application in the fields such as chicken processed foods.
[0085] Test Example 2
[0086] 1 Materials and Methods
[0087] 1.1 Test Materials
[0088] 2,6-Di-tert-butyl-p-cresol (BHT) was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.
[0089] 1.2 Preparation of Processed Chicken
[0090] The fresh chicken breast was cooled and deacidified for 24 h to reduce its central temperature to 0-4 °C. In a laminar flow hood, it was divided into pieces of about 100 g, the fascia and excess fat were removed, and it was evenly divided into 5 groups, namely the blank group, the BHT group, the low-dose group of the plant antioxidant of the present invention, the medium-dose group, and the high-dose group, with 3 pieces in each group. The processed chicken was prepared according to the method described in Example 1 above. Among them, the blank group was added with an equal amount of purified water, the BHT group was added with 0.02% BHT, and the high-dose group, medium-dose group, and low-dose group of the plant antioxidant of the present invention were added with 8%, 4%, and 2% of the plant antioxidant, respectively.
[0091] 1.3 TBARS
[0092] Referring to the second method in the national standard GB 5009.181—2016 Determination of Malondialdehyde in Foods, the absorbance value of each group of processed chicken at a wavelength of 532 nm was measured and the malondialdehyde standard curve was drawn. 5 g of each group of the above-mentioned processed chicken was weighed respectively, 50 mL of trichloroacetic acid solution was added, homogenized for 1 min, and filtered. 5 mL of the filtrate was taken and 5 mL of 0.02 mol / L thiobarbituric acid (TBA) solution was added, incubated at 95 °C for 40 min, cooled in cold water for 5 min, centrifuged at 4400 rpm for 5 min, and the absorbance value at 532 nm was measured using an enzyme-linked immunosorbent assay (ELISA) reader. The malondialdehyde content was calculated according to the following formula.
[0093] X = c × V × 1000 / (m × 1000)
[0094] Wherein, X is the malondialdehyde content, with the unit of mg / kg; c is the malondialdehyde concentration in the sample solution obtained from the standard curve, with the unit of μg / mL; V is the volume of the sample solution for constant volume, with the unit of mL; m is the sample mass represented by the final sample solution, with the unit of g.
[0095] 1.4 Determination of color stability
[0096] Use a WSC-S colorimeter to measure the L * value and a * value of each group of marinated chicken. Cut the chicken into appropriate sizes, cover the bottom of the test dish, place it on the sample stage for measurement, start measuring from the first day, measure once every 1 day and record the data. When the L * value is between 30 - 45 and the a * value is between 10 - 25, it is considered fresh.
[0097] 1.5 Total number of colonies
[0098] Determine the total number of colonies in marinated chicken according to the national standard GB 4789.2—2022 Microbiological examination of foods - Determination of total number of colonies. Weigh 5 g of chicken and place it in a sterile homogenization cup containing 45 mL of sterile phosphate buffer solution, homogenize at 8000 rpm for 2 min to obtain a homogenate. Take 1 mL of the homogenate and add it to a sterile test tube containing 9 mL of diluent, shake well to obtain a dilution. Then, respectively, pipette 1 mL of the dilution into a sterile petri dish, add 20 mL of plate count agar medium to each petri dish, and count the total number of colonies on the plate after culturing at 37 °C for 48 h.
[0099] 1.6 Sensory evaluation
[0100] Ten experienced sensory evaluators evaluate the color, elasticity, tissue morphology, and odor of marinated chicken. A 4 - level scoring method is used for each item, and the sensory scoring criteria are shown in Table 1.
[0101] Table 1 Sensory evaluation criteria for marinated chicken during refrigeration
[0102]
[0103] 1.7 Statistical methods
[0104] Use GraphPad Prism 8.0 software for data analysis. Measurement data are expressed as mean ± standard deviation . One-way ANOVA is used for comparison between groups. For pairwise comparison of those with homogeneous variances, LSD-t test is used, and for those with heterogeneous variances, Tambane's T2 test is used. A P < 0.05 is considered to indicate a statistically significant difference.
[0105] 2 Results
[0106] 2.1 Effects of various antioxidants on TBARS values of marinated chicken during storage
[0107] By Figure 3It can be seen that the regression equation of the malondialdehyde standard curve is y = 12.593x - 0.0726, and r 2 = 0.9998, indicating good reliability. From Figure 4 it can be seen that compared with the blank group, the TBARS values of marinated chicken in the BHT group and each dose group were significantly reduced (P < 0.05). Among them, the TBARS value of the high-dose group was the lowest, indicating that its antioxidant effect was the best, comparable to that of the positive drug BHT. With the extension of the storage time, the TBARS values of marinated chicken in each test group showed an upward trend, but the upward trend of the test groups added with antioxidants was relatively gentle, indicating that the plant antioxidant of the present invention can effectively delay the lipid oxidation process of marinated chicken and extend the shelf life of marinated chicken.
[0108] 2.2 Effects of antioxidants in each group on the color difference of marinated chicken during storage
[0109] From Figure 5 and Figure 6 it can be seen that compared with the blank group, the L * values and a * values of marinated chicken in the BHT group and each dose group were significantly increased. Among them, the L * values and a * values of the high-dose group were the highest, indicating that its effect of delaying the color change of marinated chicken was the best, comparable to that of the positive drug BHT. With the extension of the storage time, the L * values and a * values of marinated chicken in each group showed a downward trend, but the downward trend of the BHT group and each dose group was relatively gentle, indicating that the plant antioxidant of the present invention can maintain the color stability of marinated chicken to a certain extent and delay the color deterioration caused by oxidation.
[0110] 2.3 Effects of antioxidants in each group on the total number of colonies of marinated chicken during storage
[0111] As shown in Table 2, compared with the blank group, the total number of colonies of marinated chicken during storage in the BHT group and each dose group was significantly reduced, and with the increase of the antioxidant dose, the reduction amplitude of the total number of colonies gradually increased. Among them, the total number of colonies in the high-dose group was the least, and there was no significant difference from the positive drug BHT group (P > 0.05), indicating that its antibacterial effect was the most significant and it could effectively extend the shelf life of marinated chicken. With the extension of the storage time, the total number of colonies in each group showed an upward trend, but the upward trend of the BHT group and each dose group was relatively gentle, further proving that the plant antioxidant of the present invention has good antibacterial performance and can ensure the quality of marinated chicken during storage.
[0112] Table 2 Comparison of the total number of colonies of marinated chicken in each group
[0113]
[0114] Note: Compared with the blank group,* P < 0.05, ** P < 0.01.
[0115] 2.4 Effects of various antioxidants on the sensory evaluation of marinated chicken
[0116] As can be seen from Table 3, compared with the blank group, the sensory scores of the BHT group, medium-dose group, and high-dose group on the 7th day of storage were significantly higher than those of the blank group (P < 0.05), showing better fresh-keeping effects. Especially the high-dose group maintained the best color stability, elasticity, and odor during storage. Although the low-dose group also showed certain antioxidant effects, compared with the BHT group, medium-dose group, and high-dose group, the increase in its sensory score was smaller, and the difference did not reach the statistically significant level (P > 0.05). It indicates that the plant antioxidant of the present invention can effectively extend the shelf life of marinated chicken and improve the sensory quality of marinated chicken.
[0117] Table 3 Comparison of sensory evaluations of marinated chicken in each group on the 7th day of storage
[0118]
[0119] Note: Compared with the blank group, * P < 0.05, ** P < 0.01.
[0120] 3 Conclusions
[0121] The above test results show that the plant antioxidant of the present invention has a significant antioxidant effect on marinated chicken at appropriate concentrations. It can not only effectively inhibit lipid oxidation during the storage of marinated chicken and reduce the TBARS value, but also maintain good color stability and inhibit the growth of microorganisms, significantly improving the sensory quality of marinated chicken. Compared with the commonly used antioxidant BHT, the plant antioxidant of the present invention shows good fresh-keeping effects, and with the increase of the dose, the effect is more significant, providing a safe, effective, and natural solution for the storage and fresh-keeping of marinated chicken, and having broad application prospects.
[0122] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A plant antioxidant for conditioning chicken, characterized in that, The plant antioxidant is composed of the following raw materials in parts by weight: 13-33 parts of sophora flower, 15-35 parts of pomegranate peel, 10-30 parts of wild chrysanthemum, 8-28 parts of rosemary, 10-30 parts of cinnamon, 8-28 parts of mint, 8-28 parts of schizonepeta, and 5-25 parts of seabuckthorn.
2. The plant antioxidant for conditioning chicken according to claim 1, wherein The plant antioxidant is composed of the following raw materials in parts by weight: 18-28 parts of sophora flower, 20-30 parts of pomegranate peel, 15-25 parts of wild chrysanthemum, 13-23 parts of rosemary, 15-25 parts of cinnamon, 13-23 parts of mint, 13-23 parts of schizonepeta, and 10-20 parts of seabuckthorn.
3. A plant antioxidant for conditioning chicken according to claim 1, characterized in that, The plant antioxidant is composed of the following raw materials in parts by weight: 23 parts of sophora flower, 25 parts of pomegranate peel, 20 parts of wild chrysanthemum, 18 parts of rosemary, 20 parts of cinnamon, 18 parts of mint, 18 parts of schizonepeta, and 15 parts of seabuckthorn.
4. The preparation method of a plant antioxidant for conditioning chicken as described in any one of claims 1 to 3, characterized in that, It includes the following steps: (1) Weigh each raw material according to the above parts by weight, wash, dry, and crush it into coarse powder. (2) Immerse the above coarse powder in 50% ethanol at a material-liquid ratio of 1:10 for 2 h, filter, repeat 3 times, combine the filtrates, centrifuge the filtrates at 4°C and 8000 rpm for 15 min, take the supernatant, concentrate it under vacuum and decompression, and then freeze-dry to obtain the plant antioxidant.
5. Use of the plant antioxidant according to any one of claims 1 to 3 in conditioning chicken, characterized in that, It includes the following steps: (1) Chicken pretreatment: Wash fresh chicken breast with clean water, drain the blood, and remove the fascia and excess fat. (2) Tumbling and marinating: Put the chicken, marinating liquid and plant antioxidant into a vacuum tumbler for intermittent tumbling, and then marinate at low temperature for 24 h. (3) Packaging and storage: Vacuum-pack the marinated chicken and store it in a refrigerator at 0-4°C or freeze it at -20°C.
6. The application of the plant antioxidant according to claim 5, wherein The addition amount of the plant antioxidant in the step (2) is 2%-9% of the mass of the chicken; in the step (3), the tumbling program of the vacuum tumbler is to run for 20 min and stop for 10 min, the total time is 90 min, the vacuum degree is -0.08 - 0.04 MPa, and the rotational speed of the tumbler is 6 r / min.