Chicken breast fresh-keeping treatment process

Abstract

The invention relates to the field of chicken breast processing, and discloses a chicken breast fresh-keeping treatment process which comprises the following steps: S1, preparation of an armeniaca sibirica leaf extract: selecting fresh armeniaca sibirica leaves, washing with clear water to remove surface impurities, placing in a shady, cool and ventilated place for natural drying in the shade, pouring the dried armeniaca sibirica leaves into a crusher for crushing, and sieving with a 80-mesh sieve to obtain the armeniaca sibirica leaf extract; adding the sieved armeniaca sibirica leaves and ethanol into a water bath kettle to soak for 10 minutes, then adding the soaked armeniaca sibirica leaves and ethanol into an ultrasonic extraction agent to extract for 30 minutes, and carrying out reduced pressure suction filtration to obtain filtrate; the natural extract is prepared from the armeniaca sibirica leaves as a raw material to serve as the preservative, the source of the natural preservative is effectively expanded, the problems that in the prior art, natural preservatives depend on common plant resources and are single in source are solved, the armeniaca sibirica leaves are low in cost, safe and free of residues, comprehensive utilization of armeniaca sibirica resources is achieved, and the production cost is reduced. And the requirements of consumers on'clean label 'foods are met.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of chicken breast processing, in particular to a chicken breast preservation treatment process. BACKGROUND

[0002] Cold fresh chicken breast is rich in easily absorbed protein, has the food therapy value of warming the middle and benefiting qi, and is safer than hot fresh meat and easier to cook than frozen meat, becoming a healthy food material favored by consumers. With the upgrading of consumer demand, the chicken industry is developing rapidly, but cold fresh chicken breast faces severe challenges during storage: its rich lipids and proteins are prone to oxidation, leading to the loss of essential amino acids, deterioration of taste, and the production of harmful substances; at the same time, the high-protein environment provides an ideal condition for microbial reproduction, accelerating meat spoilage and seriously shortening the shelf life, which restricts the industrial development of cold fresh chicken breast. Therefore, developing safe and efficient preservation technology to extend its storage time has become a key problem that the industry urgently needs to solve.

[0003] In existing preservation technologies, low-temperature preservation, chitosan coating and other methods have been applied, but natural preservatives have become a research hotspot due to their "healthy and residue-free" characteristics. Natural preservatives are mostly derived from plant extracts, among which polyphenols are widely concerned due to their strong antioxidant properties. Tea polyphenols and catechins have been proven to effectively inhibit meat oxidation and microbial growth, and their safety is significantly better than chemical preservatives (such as BHT), which meets the needs of consumers for "clean label" food. However, current research on natural preservatives still focuses on common plant resources, and there is insufficient development and utilization of specialty economic plants, resulting in single source of natural preservatives and insufficient functional exploration.

[0004] Mountain apricot, as a widely distributed fruit tree with resistance in China, has leaves rich in polyphenolic compounds with outstanding antioxidant activity, and is a potential high-quality raw material for natural preservatives due to its abundant source and low cost. Therefore, this study uses mountain apricot leaves as raw material to prepare extracts and explores their preservation effect on cold fresh chicken breast. By comparing the effects of different concentrations of extracts and traditional chemical preservatives (BHT), the preservation function of mountain apricot leaf polyphenols is verified, which not only provides a theoretical basis for new natural preservatives for meat preservation, but also opens up a new path for the comprehensive utilization of mountain apricot resources. SUMMARY

[0005] To overcome the deficiencies of the prior art, the present application provides a chicken breast preservation treatment process, which solves the problem that current research on natural preservatives still focuses on common plant resources, and there is insufficient development and utilization of specialty economic plants, resulting in single source of natural preservatives and insufficient functional exploration.

[0006] To achieve the above purpose, the present application realizes the following technical scheme: a chicken breast preservation treatment process, comprising the following steps: S1, Preparation of the extract of fresh apricot leaves: Fresh apricot leaves are selected, rinsed with clean water to remove surface impurities, and then placed in a cool and ventilated place for natural air drying. The fresh apricot leaves are specifically collected at the end of August to before leaf fall in September, at which time the fruit has already matured and does not affect the growth of the tree, and at which time the secondary metabolites in the leaves are relatively more. The sieved apricot leaves and ethanol are added to a water bath for 10 minutes of soaking, and then the soaked apricot leaves and ethanol are added to an ultrasonic extractor for 30 minutes of extraction, and the filtrate is obtained by reduced pressure filtration. The filtrate is then poured into a high-speed centrifuge for 10 minutes of treatment, and the supernatant is the apricot leaf extract, which is stored at 4°C in the dark. S2, Pretreatment of chicken breast meat: Fresh chicken breast meat is taken and pre-cooled in a refrigerated environment until the temperature in the middle of the meat drops to below 10°C. The knife and cutting board are then disinfected with 75% alcohol, and the pre-cooled chicken breast meat is cut into uniform pieces of 25g each. S3, Soaking and preservation of the apricot leaf extract: The apricot leaf extract prepared in step S1 is diluted with distilled water to prepare working solutions of different concentrations, and the preservation effect and demand are different for different concentrations. The chicken breast meat pieces cut in step S2 are immersed in the apricot leaf extract working solutions of different concentrations, ensuring that the meat pieces are completely immersed, and the soaking time is 4 minutes. S4, Sealed storage: The chicken breast meat after draining in step S3 is placed in a polyethylene preservation bag, the air in the bag is exhausted, and the bag is sealed with a label indicating the treatment concentration and date.

[0007] Preferably, in step S1, the ratio of apricot leaves to ethanol is 1:30, and the speed of the high-speed centrifuge is 3000-4000r / min.

[0008] Preferably, in step S2, the pre-cooling temperature includes 2-4°C.

[0009] Preferably, in step S3, the different concentrations include 0.05, 0.10, 0.15, and 0.20mg / mL.

[0010] The present application provides a chicken breast meat preservation treatment process, which has the following advantages: 1.The application effectively expands the source of natural preservatives by preparing a natural extract from apricot leaves as a preservative, solving the problem of single source of natural preservatives in the prior art which relies on common plant resources. Apricot leaves are a characteristic plant resource with strong stress resistance and wide distribution. The extract is rich in polyphenolic compounds, has outstanding antioxidant and antibacterial activity, and is low in cost, safe and residue-free, realizing the comprehensive utilization of apricot resources and meeting the needs of consumers for "clean label" food. BRIEF DESCRIPTION OF DRAWINGS

[0011] Figure 1 The process flowchart of the application. DETAILED DESCRIPTION

[0012] The technical solutions in the embodiments of the application will be clearly and completely described below with reference to the drawings in the specification of the application. Obviously, the described embodiments are only part of the embodiments of the application, rather than all the embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the application.

[0013] Please refer to the accompanying Figure 1 The embodiment of the application provides a chicken breast preservation treatment process, which comprises the following steps: S1, preparation of apricot leaf extract: Fresh apricot leaves are selected, rinsed with water to remove surface impurities, placed in a cool and ventilated place for natural air drying, and the dried apricot leaves are poured into a pulverizer for pulverization, and sieved with an 80-mesh sieve. The fresh apricot leaves are specifically collected from the end of August to before leaf fall in September, at which time the fruit has already ripened and does not affect the growth of the tree, and at this time the secondary metabolites in the leaves are relatively more; The sieved apricot leaves and ethanol are added to a water bath for soaking for 10 minutes, the ratio of the apricot leaves to ethanol is 1:30, and then the soaked apricot leaves and ethanol are added to an ultrasonic extractor for extraction for 30 minutes, and the filtrate is obtained by reduced pressure filtration; The filtrate is then poured into a high-speed centrifuge for treatment for 10 minutes, the high-speed centrifuge rotates at a speed of 3000-4000r / min, the supernatant is taken as the apricot leaf extract, and is stored at 4℃ in the dark; S2, chicken breast pretreatment: Take cold fresh chicken breast and place it in a 4℃ cold storage environment for precooling until the temperature in the middle of the meat drops to below 10℃; Then use 75% alcohol to wipe and disinfect the knife and cutting board, and divide the pre-cooled chicken breast into uniform meat pieces of 25g each, ensuring that each piece is uniform in size and has no obvious fat or connective tissue residue; S3, apricot leaf extract soaking preservation: The apricot leaf extract prepared in step S1 was diluted with distilled water to prepare working solutions with concentrations of 0.05, 0.10, 0.15, and 0.20 mg / mL. Different concentrations correspond to different preservation effects and requirements. The chicken breast pieces segmented in step S2 were immersed in the apricot leaf extract working solutions with different concentrations, ensuring that the pieces were completely immersed. The soaking time was 4 min. After taking out, the pieces were naturally drained for 5 min to remove excess liquid on the surface. S4, sealed storage: The chicken breast pieces after draining were placed in a polyethylene preservation bag, sealed after removing the air in the bag, and labeled with the treatment concentration and date. The preservation treatment was completed by storing the pieces in a 4°C cold storage environment.

[0014] Comparative experiment: I. Experimental purpose By comparing the effects of different concentrations of apricot leaf extract and traditional preservatives (BHT) on the quality of chicken breast during cold storage, the preservation effect of apricot leaf extract was verified, and the optimal treatment concentration was determined.

[0015] II. Experimental materials and grouping design Test sample: chilled chicken breast (same batch, within 24 h after slaughter, initial pH 5.8-6.2, TVB-N value ≤10 mg / 100 g).

[0016] Preservative: Experimental group: 0.05, 0.10, 0.15, and 0.20 mg / mL apricot leaf extract (obtained according to the "Apricot Leaf Extract Preparation" process); Control group 1: 0.00 mg / mL apricot leaf extract (distilled water, blank control); Control group 2: 0.2 mg / mL BHT solution (prepared according to the "BHT Solution Preparation" process, traditional antioxidant control).

[0017] Grouping treatment: The chicken breast was segmented into uniform pieces of 25 g each, randomly divided into 6 groups (6 pieces per group), and labeled as: Group A (blank control): distilled water soaking for 4 min; Group B: 0.05 mg / mL apricot leaf extract soaking for 4 min; Group C: 0.10 mg / mL apricot leaf extract soaking for 4 min; Group D: 0.15 mg / mL apricot leaf extract soaking for 4 min; Group E: 0.20 mg / mL apricot leaf extract soaking for 4 min; Control group: 0.2 mg / mL BHT solution soaking for 4 min.

[0018] All groups were drained for 5 min and sealed in polyethylene bags and stored at 4℃.

[0019] III. Determination index and method Detection cycle: sample determination on the 0th, 3rd, 6th, 9th, 12th day of refrigeration, 3 pieces of meat sample were taken each time for parallel detection.

[0020] Determination index: Sensory evaluation: 4-level scoring method was used to score from color (0-3 levels), elasticity (0-3 levels), and odor (0-3 levels), total score = color score + elasticity score + odor score (the higher the total score, the worse the quality);

[0021]

[0022] pH value: according to GB / T9695.5-2008, the pH value of meat homogenate was determined by pH meter, and the average value of 3 times was taken; Color difference value: the redness value (a*) was determined by color difference meter, and the average value of 3 times was taken after the instrument was calibrated by black and white board; TVB-N value: according to GB / T5009.228-2016, semi-micro nitrogen determination method was used for determination, unit mg / 100g; TBARS value: malondialdehyde (MDA) content was calculated according to the formula, reflecting the degree of fat oxidation (unit mg / 100g); Hydrogen sulfide (H2S) test: lead acetate filter paper method, observe the color change of filter paper strip (-, +, ++), judge the degree of corruption.

[0023]

[0024] IV. Data processing Data was recorded by Excel2019 and statistical analysis was performed by SPSS19.0; The mean ± standard deviation of each group index was calculated, and the difference between groups was compared by one-way ANOVA (ANOVA), with a significant level of P<0.05; The change curve was drawn with refrigeration days as horizontal coordinate and each index as vertical coordinate, and the preservation effect of different treatments was compared intuitively.

[0025] V. Experimental significance By comparing the changes of each index of the blank group, different concentrations of armeniaca vulgaris leaf extract group and BHT control group, it can be clear that: The inhibition effect of armeniaca vulgaris leaf extract on chicken breast meat spoilage during refrigeration (compared with the blank group); The preservation effect of different concentrations of extracts was different, and the optimal concentration was screened; The effect of traditional preservative BHT was compared, and the substitution potential of apricot leaf extract was evaluated to provide data support for the application of natural preservative.

[0026] Although embodiments of the present application have been shown and described, it is to be understood that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A process for the preservation of chicken breast meat, characterized in that, The method comprises the following steps: S1, preparation of the armeniaca sibirica leaf extract: Fresh armeniaca sibirica leaves are selected, washed with clean water to remove surface impurities, placed in a cool and ventilated place for natural air drying, and the air-dried armeniaca sibirica leaves are poured into a pulverizer for pulverization, and sieved with an 80-mesh sieve, The fresh armeniaca sibirica leaves are specifically collected at the end of August to before leaf fall in September, at which time the fruit has already matured and does not affect the growth of the tree body, and at this time the secondary metabolites in the leaves are relatively more; The sieved armeniaca sibirica leaves and ethanol are added to a water bath for 10 minutes of soaking, and then the soaked armeniaca sibirica leaves and ethanol are added to an ultrasonic extractor for 30 minutes of extraction, and the filtrate is obtained by reduced pressure filtration; The filtrate is then poured into a high-speed centrifuge for 10 minutes of treatment, and the supernatant is the armeniaca sibirica leaf extract, which is stored at 4°C in the dark; S2, chicken breast pretreatment: Take cold fresh chicken breast and place it in a cold storage environment for precooling until the temperature of the meat center drops to below 10°C; Then use 75% alcohol to disinfect the cutting tools and chopping board, and divide the pre-cooled chicken breast into uniform meat pieces of 25g each; S3, armeniaca sibirica leaf extract soaking and preservation: The armeniaca sibirica leaf extract prepared in step S1 is diluted with distilled water to prepare working solutions of different concentrations, and the preservation effect and demand are different for different concentrations; The chicken breast pieces divided in step S2 are immersed in the armeniaca sibirica leaf extract working solutions of different concentrations, ensuring that the pieces are completely immersed, and the soaking time is 4 minutes; after taking out, naturally drain for 5 minutes to remove excess liquid on the surface; S4, sealed storage: The chicken breast pieces drained in step S3 are placed in a polyethylene preservation bag, the air in the bag is exhausted, and then sealed, and the treatment concentration and date are marked; it is placed in a 4°C cold storage environment for storage, and the preservation treatment is completed.

2. The chicken breast preservation treatment process according to claim 1, characterized in that, In step S1, the ratio of armeniaca sibirica leaves to ethanol is 1:30, and the speed of the high-speed centrifuge is 3000-4000r / min.

3. The chicken breast meat preservation treatment process according to claim 1, characterized in that, In step S2, the precooling temperature includes 2-4°C.

4. The chicken breast meat preservation treatment process according to claim 1, characterized in that, In step S3, the different concentrations include 0.05, 0.10, 0.15, and 0.20mg / mL.

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