Composition and method for preserving marinated chicken legs

Abstract

The invention provides a composition and a method for preserving marinated chicken legs, which are characterized in that a composite antioxidant consisting of a licorice extract, curcumin and vitamin E and a composite preservative consisting of phytic acid, tea polyphenol and beta-carotene are respectively subjected to antioxidant treatment in the marinating and boiling stage of the chicken legs and before vacuum packaging. The synergistic oxidation effect among different natural antioxidants is utilized, so that the oxidation discoloration of fat and protein during marinating of the chicken legs and the lipolysis caused by irradiation are effectively inhibited. The two times of anti-oxidation treatment not only delays the decomposition rate of fat and protein in the chicken legs, prolongs the shelf life of the product, but also protects the color of chicken and improves the quality of the chicken legs.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of processed meat, and particularly relates to a composition and method for preserving marinated chicken drumsticks. BACKGROUND

[0002] When marinated, various seasonings and spices can make the chicken drumstick more tender and delicious, and the elasticity and chewiness of the chicken drumstick are strong, so that the chicken drumstick is deeply loved and pursued by consumers. However, compared with marinated chicken drumsticks, the chicken drumstick has a relatively higher myoglobin content and a darker initial raw meat color. During marinating, the myoglobin is easily converted into grayish brown or even black after heat denaturation. At the same time, the subcutaneous fat and intermuscular fat of the chicken drumstick are usually more abundant than the chicken drumstick. During high-temperature marinating, these fats are more prone to oxidation (lipid oxidation), generating free radicals and aldehyde ketone substances (such as malondialdehyde). These oxidation products not only directly cause oil spoilage and produce undesirable color (darkening and yellowing), but also promote the oxidation of myoglobin and hemoglobin in the muscle, accelerating the formation of high-iron myoglobin (grayish brown), making the overall color darker and more dull.

[0003] Fat oxidation and protein oxidation are both important factors affecting the quality of marinated chicken drumsticks. Natural antioxidants can effectively inhibit the oxidation of chicken drumstick fat and protein, as well as microbial spoilage and other problems. Natural antioxidants are various active compounds extracted and isolated from fruits, vegetables, spices, herbs, cereals, oilseeds, legume seeds, tea, coffee, and cocoa, etc. They have high antibacterial and antioxidant effects and high safety. With the improvement of consumer safety awareness, natural and safe antioxidants are increasingly favored by people. Therefore, adding natural antioxidants during the marinating process of chicken drumsticks is a more safe and acceptable antioxidant method. However, there is still a lack of measures to effectively solve the problem of blackening and discoloration caused by lipid oxidation and protein oxidation during the marinating and storage of chicken drumsticks. SUMMARY

[0004] In view of the problems in the prior art, the application provides a composition and method for preserving marinated chicken drumsticks. Antioxidants are added during marinating, and preservatives are used after marinating. Both the antioxidants and the preservatives are natural antioxidants with antioxidant effects. The two antioxidant treatments significantly improve the preservation effect of marinated chicken drumsticks and better maintain the flavor and quality of marinated chicken drumsticks.

[0005] Fat content is one of the key factors determining the quality of meat products, during the marinating and storage process of marinated chicken drumsticks, unsaturated fatty acids are prone to oxidation with ground-state oxygen to form small-molecule compounds such as aldehydes, ketones, alcohols, acids and hydrocarbons, which can cause off-flavor and affect food quality. At the same time, the color of muscle is mainly determined by the content and oxidation degree of myoglobin, and myoglobin oxidation is coupled with lipid oxidation, and the aldehyde substances produced by lipid peroxidation can change the stability of myoglobin oxidation. Therefore, the oxidation and decomposition of fat and protein are the main reasons for the oxidation discoloration and even blackening of marinated chicken drumsticks. In order to inhibit this process, the present application innovatively proposes a method of twice antioxidant treatment, first, adding a composite antioxidant to the marinating water to inhibit the oxidation of fat, myoglobin and residual blood in the chicken drumstick during the marinating process due to high temperature, which can cause the generation of browning products and lead to blackening of the color; second, after the marinating of the chicken drumstick is completed, the chicken drumstick is soaked in a composite preservative again for antioxidant treatment, and after absorbing a certain amount of preservative, the chicken drumstick can inhibit the oxidation and decomposition of fat to a certain extent during storage, thereby prolonging the storage time.

[0006] In order to achieve the above purpose, the technical scheme adopted by the present application is as follows:

[0007] On the one hand, the present application provides a composition for preserving marinated chicken drumsticks, which comprises a marinating packet and a preservative, the marinating packet comprises spices and antioxidants, and the preservative comprises phytic acid, tea polyphenol and beta-carotene, and the antioxidants comprise licorice extract, curcumin and vitamin E.

[0008] After marinating and storing, the marinated chicken drumsticks may appear blackening and discoloration, and may gradually darken, which is caused by the oxidation and browning of fat and protein in the chicken drumstick during marinating, and also caused by the generation of free radicals during the irradiation sterilization of vacuum-packed marinated chicken drumsticks, which further aggravates the oxidation and decomposition of protein and fat. Therefore, when taking antioxidant measures, not only the oxidation and discoloration during marinating of the chicken drumstick should be considered, but also the aggravation of lipid and protein decomposition caused by irradiation sterilization should be alleviated. In order to improve the antioxidant effect, the present application carries out antioxidant treatment before marinating and vacuum packaging of the chicken drumstick, and according to the effects of each antioxidant in removing free radicals, chelating metal ions and consuming oxygen, a plurality of natural antioxidants with different antioxidant effects are combined to synergistically play a significant antioxidant effect, and the two-step antioxidant treatment can effectively inhibit the oxidation and decomposition of fat caused by marinating and irradiation, thereby greatly improving the quality, color and flavor of the marinated chicken drumstick.

[0009] Glycyrrhiza is a kind of traditional Chinese medicine with sweet taste and mild medicinal effect, which has immunomodulatory, antioxidant, antiviral, anti-inflammatory and other pharmacological effects. The antioxidant effect of glycyrrhiza extract is significant, and quercetin, glabridin and isofraxidin in glycyrrhiza extract have high free radical scavenging capacity. Glycyrrhiza flavonoids can reduce the activity of anion free radicals, prevent excessive oxidation of lipids, and also reduce the activity of DPPH + free radicals. At the same time, glycyrrhiza extract has strong inhibitory effect on the loss of protein sulfhydryl, the formation of protein carbonyl and the exposure of hydrophobic groups. Therefore, the addition of glycyrrhiza extract in meat products can effectively scavenge free radicals generated by fat and protein oxidation, prevent or delay food spoilage, improve food stability and prolong shelf life. Curcumin, also known as diaroylmethane, is a natural polyphenolic compound with symmetrical structure, molecular formula C 21 H 20 O6, orange-yellow crystalline powder, widely exists in rhizomes of Zingiberaceae plants such as turmeric, zedoary and mustard. Curcumin can effectively reduce the generation of reactive oxygen species (ROS) in cells, thereby reducing the risk of cell oxidative damage. In addition, curcumin can enhance antioxidant capacity by increasing the levels of plasma superoxide dismutase (SOD) and catalase (CAT) and serum glutathione peroxidase (GSH) and peroxidized lipids. Vitamin E, also known as tocopherol, mainly inhibits the oxidative decomposition of fat by blocking the lipid free radical chain reaction, and can synergistically reduce the rate of lipid oxidation in combination with other antioxidants. In the present application, a composite antioxidant composed of glycyrrhiza extract, curcumin and vitamin E is added to the spice for marinating chicken legs, which effectively scavenge free radicals and additional hydrogen donors in the chain reaction by using polyphenolic substances contained in the antioxidant, and reduces the catalytic activity of transition metal ions, oxidase and other substances by chelation, thereby preventing chain transmission in the chain reaction, delaying the oxidation process of fat and protein, and inhibiting the blackening and discoloration during marinating chicken legs. Glycyrrhiza extract and curcumin play a major role, and vitamin E synergistically improves the antioxidant effect, so that the effect of the composite antioxidant reaches the best.

[0010] Carotenoids are a class of natural pigments with multiple biological activities, with antioxidant, immune regulation, anticancer and other effects, mainly including alpha-carotene and beta-carotene. Beta-carotene is also a natural compound that plays an antioxidant effect by quenching singlet oxygen, and its mechanism is that the excited state singlet oxygen transfers energy to carotenoids, so that carotenoids change from ground state (1 carotenoid) to excited state (3 carotenoid), and the latter can directly emit energy to return to the ground state. The application creatively combines beta-carotene with phytic acid and tea polyphenol into a composite preservative, which is used for the secondary antioxidant treatment of chicken leg after stewing in soy sauce. It is found that beta-carotene can play a synergistic antioxidant effect with phytic acid and tea polyphenol, and the interaction mechanism is that phytic acid indirectly reduces the generation of free radicals by chelating metal ions, and when used with tea polyphenol, it can improve the effect of tea polyphenol on scavenging free radicals, and at the same time improve the stability of beta-carotene, promote beta-carotene to block the lipid peroxidation chain reaction, and further improve the antioxidant effect. In addition, beta-carotene as a natural pigment has excellent coloring effect, which can make up for the problem of dark red tone of red koji and orange of chili red, and give the stewed meat a natural bright red color. Therefore, the addition of beta-carotene in the preservative can further improve the color quality of chicken leg.

[0011] Further, the preservative comprises 5% to 10% of phytic acid, 5% to 10% of tea polyphenol and 1% to 3% of beta-carotene by mass percentage.

[0012] Further, the antioxidant comprises 0.1% to 0.5% of licorice extract, 0.1% to 0.5% of curcumin and 0.05% to 0.25% of vitamin E by mass percentage.

[0013] Further, the spice comprises the following components by weight: 3 to 5 parts of chili, 1 to 5 parts of star anise, 1 to 3 parts of fennel, 0.5 to 1.5 parts of cassia, 0.5 to 1.5 parts of myrtle, 1 to 3 parts of Sichuan pepper and 0.5 to 1.5 parts of kaempferia galanga.

[0014] Preferably, the spice is composed of the following components by weight: 3 parts of chili, 2 parts of star anise, 1 part of fennel, 1 part of cassia, 1 part of myrtle, 2 parts of Sichuan pepper and 0.5 part of kaempferia galanga.

[0015] On the other hand, the application provides a preparation method of stewed chicken leg, which adds the antioxidant as described above in the stewing stage, and uses the preservative as described above for preservation treatment after stewing.

[0016] Further, the method comprises the following steps:

[0017] S1: raw material selection and cleaning;

[0018] S2: pre-cooking;

[0019] S3: Brine chicken legs in a ratio of 2:1 of brine to chicken leg raw material weight, then remove and dry;

[0020] S4: Preservative soaking treatment;

[0021] S5: Vacuum package the brined chicken legs, sterilize, and store.

[0022] Further, the weight of the spices added to the brine in step S3 is 2-5% of the weight of the chicken leg raw material, and the weight of the antioxidant is 0.1-0.5% of the weight of the chicken leg raw material.

[0023] In another aspect, the application provides a composition for use in preparing an agent for inhibiting the oxidation of fat and protein in brined chicken legs, the composition comprising a brine package and a preservative, the brine package comprising spices and an antioxidant, the preservative comprising phytic acid, tea polyphenol, and beta-carotene, and the antioxidant comprising licorice extract, curcumin, and vitamin E.

[0024] Further, the preservative comprises 5-10% phytic acid, 5-10% tea polyphenol, and 1-3% beta-carotene by mass percentage, and the antioxidant comprises 0.1-0.5% licorice extract, 0.1-0.5% curcumin, and 0.05-0.25% vitamin E.

[0025] Further, the spices comprise the following components by weight: 3-5 parts of chili pepper, 1-5 parts of star anise, 1-3 parts of fennel, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of myrtle, 1-3 parts of Sichuan pepper, and 0.5-1.5 parts of kaempferia galanga.

[0026] The application has the following beneficial effects:

[0027] 1. Adding a complex antioxidant composed of licorice extract, curcumin, and vitamin E to the brine to brine-cook chicken legs, which utilizes the synergistic antioxidant effect between several natural antioxidants to slow down the oxidation process of chicken fat and protein, thereby inhibiting the oxidative browning of chicken legs during brining;

[0028] 2. Using a complex preservative composed of phytic acid, tea polyphenol, and beta-carotene for further antioxidant treatment of the brined chicken legs, which utilizes the synergistic antioxidant effect of beta-carotene with phytic acid and tea polyphenol to inhibit the decomposition of fat and protein in the chicken legs due to irradiation sterilization after vacuum packaging, thereby extending the shelf life of the chicken legs; at the same time, the natural coloring ability of beta-carotene improves the color quality of the chicken legs.

[0029] 3. The marinating stage and packaging of chicken legs are both subjected to antioxidant treatment, and the twice antioxidant preservation treatment significantly improves the quality and color of marinated chicken legs, delays the rate of fat and protein decomposition, and prolongs the shelf life of the product. BRIEF DESCRIPTION OF DRAWINGS

[0030] Figure 1 Picture of marinated chicken legs without discoloration after antioxidant treatment.

[0031] Figure 2 Picture of marinated chicken legs with oxidation and blackening without antioxidant treatment.

[0032] Figure 3 Effect of antioxidants with different compositions in Example 2 on POV of marinated chicken legs.

[0033] Figure 4 Effect of antioxidants with different compositions in Example 2 on TBA of marinated chicken legs.

[0034] Figure 5 Effect of antioxidants with different compositions in Example 2 on AV of marinated chicken legs.

[0035] Figure 6 Effect of preservatives with different compositions in Example 3 on POV of marinated chicken legs.

[0036] Figure 7 Effect of preservatives with different compositions in Example 3 on TBA of marinated chicken legs.

[0037] Figure 8 Effect of preservatives with different compositions in Example 3 on AV of marinated chicken legs.

[0038] Figure 9 Effect of preservatives with different compositions in Example 3 on L* of marinated chicken legs.

[0039] Figure 10 Effect of preservatives with different compositions in Example 3 on a* of marinated chicken legs.

[0040] Figure 11 Effect of preservatives with different compositions in Example 3 on b* of marinated chicken legs. DETAILED DESCRIPTION

[0041] The application will be further described in detail below with reference to the examples, which are intended to facilitate the understanding of the application and do not limit the application in any way.

[0042] The experimental methods used in the following examples are conventional methods unless otherwise specified.

[0043] The materials, reagents and the like used in the following examples can be obtained commercially unless otherwise specified.

[0044] Example 1: A method for preserving marinated chicken drumsticks

[0045] The method for preserving marinated chicken drumsticks is provided, and the specific steps are as follows:

[0046] 1) Raw material selection and cleaning: select uniform, undamaged and intact chicken drumsticks, and wash them with clean water;

[0047] 2) Pre-cooking: blanch the washed chicken drumsticks in boiling water for 3 min to remove fishy smell and peculiar smell;

[0048] 3) Marinating: add 2% spices and 0.2% antioxidants to the chicken drumsticks, wherein the spices consist of 3 parts of chili, 2 parts of star anise, 1 part of fennel, 1 part of cassia bark, 1 part of bay leaf, 2 parts of Sichuan pepper and 0.5 parts of kaempferia galanga according to weight parts; the antioxidants consist of 0.5% liquorice extract, 0.5% turmeric powder and 0.05% vitamin E according to mass percentage. Add the spices and antioxidants to drinking water to prepare marinade, marinate the chicken drumsticks at a marinade to chicken drumstick raw material mass ratio of 2:1, and then cook for 3 min, stand for 2 h, and then cook for 25 min at high heat, and then take out and dry;

[0049] 4) Preservative treatment: prepare a preservative solution by dissolving 5% phytic acid, 6% tea polyphenol and 2% beta-carotene in pure water according to mass percentage, and then soak the marinated chicken drumsticks in the preservative solution for 5 min, and then take out and dry;

[0050] 5) Irradiation: irradiate the vacuum-packaged marinated chicken drumsticks at a dose of 4 kGy for sterilization.

[0051] The effect of the marinated chicken drumsticks prepared by the method provided in this example is shown in Figure 1 , and the chicken drumsticks that are not subjected to antioxidant treatment and turn black are shown in Figure 2 .

[0052] Example 2: Antioxidant screening and optimization

[0053] In order to verify that the antioxidant provided in the application has excellent effect on preserving marinated chicken drumsticks, the peroxide value (POV), acid value (VA) and thiobarbituric acid (TBA) value and other lipid oxidation indicators of the marinated chicken drumsticks during storage are analyzed in this example to explore the quality and flavor changes of the marinated chicken drumsticks during storage by using different antioxidant compositions combined with preservative treatment.

[0054] This embodiment sets up 9 experimental groups and control groups as shown in Table 1. The remaining braising operation steps are basically the same as in Example 1. After vacuum packaging and irradiation sterilization, the chicken legs are stored at 24℃. The POV, TBA, and AV values ​​of the samples are measured every 6 days. Fat is extracted according to GB / T 5009.44-2003 "Analytical Methods for Hygienic Standards of Meat and Meat Products", and the POV value is determined according to GB / T5538-2005 "Determination of Peroxide Value of Animal and Vegetable Oils". The AV value is determined according to GB 5009.229—2016 "National Food Safety Standard for Determination of Acid Value in Food". The TBA determination method is as follows: Take 0.3g of braised chicken leg, add 3mL of TBA, grind into a paste, add 17mL of trichloroacetic acid-hydrochloric acid solution, react in a boiling water bath for 30min; after cooling, take 5mL of sample solution, add an equal volume of chloroform, and centrifuge at 3000rpm / min for 10min; take the supernatant for colorimetric analysis at a wavelength of 532nm. The TBA value of the sample is calculated using the following formula: TBA value / (mg / kg) = A 532 nm / m×9.48.

[0055] In the formula: A 532 nm The value represents the adsorption degree of the sample at a wavelength of 532 nm; m represents the sample mass / g. The measurement results are shown below. Figure 4-5 .

[0056] Table 1 Experimental Design for Antioxidant Screening

[0057] Group Antioxidant Ⅰ 0.5% Glycyrrhiza extract Ⅱ 0.5% Curcumin Ⅲ 0.05% Vitamin E Ⅳ 0.5% Glycyrrhiza extract + 0.5% Curcumin Ⅴ 0.5% Curcumin + 0.05% Vitamin E Ⅵ 0.5% Glycyrrhiza extract + 0.05% Vitamin E Ⅶ 0.5% Glycyrrhiza extract + 0.5% Curcumin + 0.05% Vitamin E Ⅷ 0.5% Rosemary extract + 0.5% Curcumin + 0.05% Vitamin E Ⅸ 0.5% Glycyrrhiza extract + 0.5% Tea polyphenol + 0.05% Vitamin E Ⅹ 0.5% Glycyrrhiza extract + 0.5% Curcumin + 0.05% Vitamin C Control group No antioxidant added

[0058] POV (Potential Oxidation Value) is one of the indicators reflecting the degree of lipid oxidation, indicating the extent to which double bonds in unsaturated fatty acids in a sample are oxidized, and is a quantitative indicator of oxidation products. Figure 3 It can be seen that the POV in braised chicken legs gradually increases with the extension of storage time. The difference in POV between different groups was small from 0 to 12 days. After 12 days, the difference between groups was large, with the control group having the highest POV, reaching more than 0.6g / 100g after 30 days. This is mainly because braised chicken legs contain a large amount of water, and the large number of free radicals generated by the water under irradiation induce lipid oxidation, thus increasing the POV. Meanwhile, it was found that Group VII (i.e., 0.5% licorice extract + 0.5% curcumin + 0.05% vitamin E) had the lowest POV, which was 0.304 g / 100g after 30 days of storage. In contrast, the POV values ​​of the other groups of antioxidants in braised chicken legs were around 0.4 g / 100g. The POV of Groups I-VI was significantly different from that of Group VII, indicating that the antioxidants in Group VII had the best effect in inhibiting the oxidative decomposition of lipids in irradiated braised chicken legs. Compared with the use of a single antioxidant or a combination of two antioxidants, it has a significant synergistic effect.

[0059] The TBA value is commonly used to evaluate the degree of fat oxidation and decomposition in animal-based foods; it is a derivative product of fat breakdown. Figure 4 It can be seen that the TBA value of the braised chicken legs in the control group was the highest with the extended storage time, because the irradiation generated more free radicals, which led to the oxidation and decomposition of fat. It was found that the TBA value of the braised chicken legs in group VII was significantly lower than that of the other groups after 12 days of storage, and the TBA value after 30 days of storage was only 5.87 mg / kg. Group X had the second lowest TBA content, with a TBA value of 7.07 mg / kg after 30 days of storage, while the TBA content of the braised chicken legs in the other groups reached 8-15 mg / kg. This indicates that adding antioxidants containing licorice extract and curcumin during storage is beneficial in reducing the TBA value of braised chicken legs.

[0060] AV (free fatty acid content) is an indicator of the amount of free fatty acids in fat. In meat products, AV is directly proportional to the free fatty acid content; the lower the AV, the better the sample quality. Figure 5 The results showed that the free fatty acid (AV) content of chicken legs in each treatment group gradually increased with prolonged storage time. This was mainly due to the combined effects of activated atoms and molecules, as well as certain microorganisms, during irradiation and storage, which increased the content of free fatty acids in the samples, leading to an increase in AV. Among them, the control group of braised chicken legs showed the most significant AV growth trend, reaching 1.73 mg / g after 30 days of storage. Group VII showed the slowest overall AV growth trend, with an AV of 0.76 mg / g after 30 days of storage, the lowest among the three groups. This indicates that the composite antioxidant composed of licorice extract, curcumin, and vitamins was the most effective in inhibiting the decomposition of chicken leg fat, significantly better than using any single ingredient or the combination of the three components. The reason lies in the fact that the compound antioxidant, composed of licorice extract, curcumin, and vitamin E, contains bioactive components such as glycyrrhizic acid and flavonoids. Quercetin, glycyrrhizin, and isoliquiritigenin, all of which have high free radical scavenging capabilities. Licorice flavonoids can reduce the activity of anionic free radicals, prevent excessive lipid oxidation, and also reduce the activity of DPPH free radicals. Simultaneously, licorice extract can inhibit the formation of protein carbonyl groups and the increase in hydrophobicity in muscle, reduce sulfhydryl loss, and protect protein structure. Therefore, adding licorice extract to the antioxidant can simultaneously inhibit the oxidation of fat and protein in chicken thigh meat. Curcumin, as a lipophilic substance, also has the ability to scavenge peroxidation free radicals and can also act as a chain-breaking antioxidant, blocking the oxidation chain reaction. Vitamin E can chelate metal ions and scavenge free radicals, synergistically working with licorice extract and curcumin to exert antioxidant effects, further enhancing the antioxidant efficacy of the compound antioxidant. Therefore, adding a complex antioxidant composed of licorice extract, curcumin, and vitamin E during the braising process of chicken legs can significantly inhibit the oxidation of fats and proteins.

[0061] In addition, the application also carries out experiments on the composite antioxidant composed of licorice extract, curcumin and vitamin E in a certain proportion range. Research proves that the composite antioxidant composed of 0.1% to 0.5% of licorice extract, 0.1% to 0.5% of curcumin and 0.05% to 0.25% of vitamin E can all play a significant synergistic effect on the inhibition of fat oxidation and protein oxidation of marinated chicken legs.

[0062] Example 3: Preservative screening optimization

[0063] Although the addition of the antioxidant in the marinating material can inhibit the further fat oxidation and decomposition of the chicken legs to a certain extent, it is found in actual production that the effect of the antioxidant treatment during the marinating process is limited, and the chicken legs will still appear blackening and discoloration due to oxidation after being stored for a period of time after packaging. In order to further improve the preservation effect of the chicken legs, the application proposes to carry out antioxidant treatment again after marinating and investigates the antioxidant effect difference of different preservative treatment methods.

[0064] This example sets up 10 groups shown in Table 2, and the remaining marinating operation steps are basically the same as those in Example 1. The chicken legs after vacuum packaging and irradiation sterilization are stored at 24℃, and the POV, TBA value and AV value of the samples are measured every 6d. The fat is extracted according to GB / T5009.44-2003 “Analysis method of hygiene standard of meat and meat products”, the POV value is measured according to GB / T 5538-2005 “Determination of the peroxide value of animal and plant oils and fats”, the AV is measured according to GB 5009.229-2016 “Determination of acid value in food safety national standard food”, and the TBA measurement method is the same as that in Example 1. The results are shown in Table 3. Figure 6-8 .

[0065] Table 2: Preservative screening experiment design

[0066] Group Preservative A 5% Phytic acid B 6% Tea polyphenol C 2% β-carotene D 5% Phytic acid, 6% Tea polyphenol E 5% Phytic acid, 2% β-carotene F 6% Tea polyphenol, 2% β-carotene G 5% Phytic acid, 6% Tea polyphenol, 2% β-carotene H 5% Citric acid, 6% Tea polyphenol, 2% β-carotene I 5% Phytic acid, 6% Apple polyphenol, 2% β-carotene J 5% Phytic acid, 6% Tea polyphenol, 2% Vitamin C Control group No preservative soaking treatment

[0067] As Figure 6The results show that POV gradually increases with the extension of storage time, and the POV of the control group and group C increases most obviously, indicating that adding antioxidants during marinating process without further preservation treatment or using β-carotene alone after marinating process is difficult to achieve satisfactory effect of inhibiting lipid oxidation. The POV of chicken drumsticks treated with 5% phytic acid or 6% tea polyphenols alone and further treated with antioxidants is still above 0.5 g / 100 g after 30 days of storage, while the POV of chicken drumsticks treated with the composite preservative containing 5% phytic acid, 6% tea polyphenols and 2% β-carotene is only 0.294 g / 100 g after 30 days of storage, which is significantly lower than the use effect of any one or two components of the control group, 5% phytic acid, 6% tea polyphenols and 2% β-carotene, indicating that 5% phytic acid, 6% tea polyphenols and 2% β-carotene have a significant synergistic effect when combined. It can also be found that the composite preservative composed of phytic acid, tea polyphenols and β-carotene has a better antioxidant effect than the composite preservative containing citric acid, apple polyphenols or vitamin C.

[0068] From Figure 7 and Figure 8 It can be seen that the composite preservative composed of phytic acid, tea polyphenols and β-carotene has a significant effect of inhibiting fat oxidation and decomposition when used to treat marinated chicken drumsticks, and then packaged and stored. During the entire storage process, the TBA value and AV of group G are significantly lower than those of the control group and other experimental groups. After 30 days of storage, the TBA of group G is 6.36 mg / kg, and the AV is 0.82 mg / g, while the TBA of the control group is 15.67 mg / kg, and the AV is 1.87 mg / g. The TBA of groups A-F reaches more than 9 mg / kg, and the lowest AV is 0.98 mg / g. The TBA of groups H-J is between 7-10 mg / kg, and the AV is between 0.9-1.3 mg / g. The reason is that tea polyphenols in the composite preservative mainly capture free radicals, β-carotene interrupts the chain transmission of lipid peroxidation, and phytic acid can strongly chelate Fe 2+ / Cu 2+ and other pro-oxidant metal ions, and block the generation of hydroxyl radicals. When combined with tea polyphenols, tea polyphenols can focus on scavenging free radicals, and phytic acid can eliminate oxidation catalysts, thereby synergistically reducing the rate of lipid peroxidation. The three antioxidants complement each other and support each other, and the combination has a significant synergistic effect, so the effect is significantly better than the use of any one or two components alone. At the same time, compared with citric acid, apple polyphenols or vitamin C, phytic acid, tea polyphenols and β-carotene have better effects in chelating metal ions and scavenging free radicals, so when the three components of antioxidants are combined, the composite preservative composed of phytic acid, tea polyphenols and β-carotene has a better effect of inhibiting fat oxidation and decomposition.

[0069] This embodiment further investigated the color differences of braised chicken legs treated with different preservative compositions. The brightness (L*), redness (a*), and yellowness (b*) values ​​of the 10 groups of braised chicken legs treated, as shown in Table 2, were measured using an NH310 portable colorimeter. Each sample was measured in triplicate, and the average value was taken. The test results are shown in [Table 2]. Figure 9-11 .

[0070] from Figure 9-11 The results show that antioxidants can affect the color of braised chicken legs. L* and b* gradually decreased with prolonged storage time, while a* showed a trend of first decreasing, then increasing, and then decreasing again with increasing time, reaching its maximum value at 18 days of storage, and then rapidly decreasing. This is because after irradiation, the myoglobin in the chicken leg forms nitric oxide myoglobin, increasing a*. After a period of storage, the myoglobin in the chicken leg oxidizes to form methemoglobin, decreasing a*. Treating chicken legs with antioxidants can mitigate the adverse effects of irradiation on meat color. Different antioxidants showed varying effects. When β-carotene was added to the antioxidant, the decrease in L*, a*, and b* values ​​of the treated chicken legs after 30 days of storage was less pronounced, indicating that β-carotene is beneficial for improving the color of the chicken legs. When treated with a compound preservative composed of β-carotene, phytic acid, and tea polyphenols, the overall changes in L*, a*, and b* values ​​were smaller, effectively maintaining the color of the samples and demonstrating significantly superior effects compared to other single or compound preservatives. Based on these results, a preservative composed of phytic acid, tea polyphenols, and β-carotene is preferred for further preservation treatment.

[0071] Example 4: Verification of the necessity of anti-oxidation followed by preservation

[0072] To improve the preservation effect of braised chicken legs, this invention also investigated the differences in the effects of adding antioxidants before and after preservative treatment during the braising and preservation stages, versus adding preservatives before and after antioxidant treatment. The following four methods were used to braise the chicken legs:

[0073] Method 1: Preservation treatment of braised chicken legs using the same method as in Example 1;

[0074] Method 2: Add a composition consisting of 5% phytic acid, 6% tea polyphenols and 2% β-carotene during the braising stage, and add a composition consisting of 0.5% licorice extract, 0.5% turmeric powder and 0.05% vitamin E during the preservation stage. Other processing steps are the same as in Example 1.

[0075] Method 3: Add a composition consisting of 5% phytic acid, 6% tea polyphenols, and 2% β-carotene during both the brining and preservation stages, and the other processing steps are the same as in Example 1;

[0076] Method four, adding the composition consisting of 0.5% liquorice extract, 0.5% turmeric powder and 0.05% vitamin E in both the marinating stage and the preservation treatment stage, and the other treatment steps are the same as those in Example 1;

[0077] The control group, without adding antioxidants and preservatives in both the marinating stage and the preservation treatment stage, and the other treatment steps are the same as those in Example 1.

[0078] After the chicken legs treated by the above four methods are placed at 24°C for 30 days, the POV, AV and TBA contents are determined, and the determination results are shown in Table 3.

[0079] Table 3 Test results of marinated chicken legs treated by different methods

[0080] Treatment method POV (g / 100g) TBA (mg / kg) AV (mg / g) Method one 0.294 5.63 0.71 Method two 0.587 10.98 1.20 Method three 0.622 12.44 1.67 Method four 0.523 9.63 1.58 Control group 0.711 17.02 2.07

[0081] It can be found from the results in Table 3 that the POV, AV and TBA values of the marinated chicken legs without any antioxidant and preservation treatment are the highest, and the POV, AV and TBA values of the marinated chicken legs obtained by the method provided by the present application (i.e. Method one) are the lowest, which indicates that the method provided by the present application can effectively realize the antioxidant and preservation of marinated chicken legs. In comparison, Methods two to four can also inhibit the increase of the contents of POV, AV and TBA to a certain extent, but the effects are not as good as that of Method one. It is speculated that the reason is that the composition of liquorice extract, vitamin E and turmeric powder is added during marinating, the liquorice extract and vitamin E are temperature-resistant and can stably inhibit oxidation during marinating, and the turmeric powder protects the color in advance, while the composition of phytic acid, tea polyphenol and β-carotene added after marinating further improves the antioxidant and color protection effects, and if only one composition is used, the role is single and the antioxidant effect is limited; if the composition of phytic acid, tea polyphenol and β-carotene is added first during marinating, β-carotene may be lost due to high temperature, and the subsequent added components such as liquorice extract cannot fully play a role. Therefore, the treatment process of first adding the antioxidant of the composition of liquorice extract, vitamin E and turmeric powder and then using the preservative of the composition of phytic acid, tea polyphenol and β-carotene for soaking treatment can effectively inhibit the oxidation and blackening of chicken legs after marinating and improve the preservation effect.

[0082] Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments in the present application without creative labor should belong to the protection scope of the present application.

Claims

1. A composition for preserving braised chicken legs, characterized in that, The composition includes a spice packet and a preservative. The spice packet includes spices and antioxidants. The preservative includes phytic acid, tea polyphenols, and beta-carotene. The antioxidant includes licorice extract, curcumin, and vitamin E.

2. The composition according to claim 1, characterized in that, The preservative comprises, by weight percentage, 5%–10% phytic acid, 5%–10% tea polyphenols and 1%–3% β-carotene.

3. The composition according to claim 1, characterized in that, The antioxidant comprises, by weight percentage, 0.1% to 0.5% licorice extract, 0.1% to 0.5% curcumin and 0.05% to 0.25% vitamin E.

4. The composition according to claim 3, characterized in that, The spices comprise the following components in parts by weight: 3-5 parts chili peppers, 1-5 parts star anise, 1-3 parts fennel seeds, 0.5-1.5 parts cinnamon, 0.5-1.5 parts bay leaves, 1-3 parts Sichuan peppercorns, and 0.5-1.5 parts galangal.

5. A method for preparing braised chicken legs, characterized in that, The antioxidant as described in any one of claims 1-3 is added during the braising stage, and the preservative as described in any one of claims 1-3 is used for preservation treatment after braising.

6. The method as described in claim 5, characterized in that, Includes the following steps: S1: Raw material screening and cleaning; S2: Pre-cooking; S3: Braise the chicken legs in a 2:1 ratio of brine to chicken leg weight, then remove and air dry. S4: Preservative soaking treatment; S5: Braised chicken legs are vacuum-packed, sterilized, and stored.

7. The method as described in claim 6, characterized in that, In step S3, the weight of spices added to the brine is 2% to 5% of the weight of the chicken leg raw material, and the weight of antioxidants is 0.1% to 0.5% of the weight of the chicken leg raw material.

8. The use of a composition in the preparation of a reagent for inhibiting the oxidation of fat and protein in braised chicken legs, characterized in that, The composition includes a spice packet and a preservative. The spice packet includes spices and antioxidants. The preservative includes phytic acid, tea polyphenols, and beta-carotene. The antioxidant includes licorice extract, curcumin, and vitamin E.

9. The use as described in claim 8, characterized in that, The preservative, by weight percentage, comprises 5%–10% phytic acid, 5%–10% tea polyphenols, and 1%–3% β-carotene, and the antioxidant comprises 0.1%–0.5% licorice extract, 0.1%–0.5% curcumin, and 0.01%–0.25% vitamin E.

10. The use as described in claim 9, characterized in that, The spices comprise the following components in parts by weight: 3-5 parts chili peppers, 1-5 parts star anise, 1-3 parts fennel seeds, 0.5-1.5 parts cinnamon, 0.5-1.5 parts bay leaves, 1-3 parts Sichuan peppercorns, and 0.5-1.5 parts galangal.

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