AU2020102917A4 - Composite anti-freezing marinade and anti-freeze and preservation method for prepared chicken chops - Google Patents

Composite anti-freezing marinade and anti-freeze and preservation method for prepared chicken chops Download PDF

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AU2020102917A4
AU2020102917A4 AU2020102917A AU2020102917A AU2020102917A4 AU 2020102917 A4 AU2020102917 A4 AU 2020102917A4 AU 2020102917 A AU2020102917 A AU 2020102917A AU 2020102917 A AU2020102917 A AU 2020102917A AU 2020102917 A4 AU2020102917 A4 AU 2020102917A4
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chicken
chops
marinade
prepared
chicken chops
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Kezhou CAI
Xianbao Li
Xinfu LI
Baocai XU
Gan Zhou
Hui Zhou
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Hefei University of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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    • A23L13/55—Treatment of original pieces or parts
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    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The disclosure relates to the technical field of food preservation and processing, and in particular to a composite anti-freezing marinade and an anti-freeze and preservation method for prepared chicken chops. The composite anti-freezing marinade includes the following 5 components, in mass fraction: 1.5% to 2.0% of salt, 0.2% to 0.4% of potassium citrate, 0.58% to 1.0% of white sugar, 0.5% to 1.0% of sorbitol, 1% to 5% of Antarctic krill (Euphausia superba) powder, 0.75% to 1.0% of glucose, 0.5% to 1% of maltodextrin, 0.5% to 1.5% of salad oil, and the balance of water. The anti-freeze and preservation method includes the following steps: (a) thawing; (b) shaping; (c) preparation of a composite anti-freezing 10 marinade; (d) two-step marinating; (e) coating; (f) breading; (g) cooling; and (h) modified atmosphere packaging (MAP) and controlled freezing point transportation. The disclosure realizes the preservation of prepared chicken chops during refrigerated transportation by manners of adding a composite anti-freezing marinade, two-step marinating, MAP and controlled freezing point transportation, etc. to improve the water retention, tenderness, taste 15 and shelf life of frozen chicken chops. 2/10 7.5-- 40 C 7,0 - -A- -180 C 6.5 6.0 5. 5.0 S4.5 LL 0) U- 4.0 3.5 3.0 0 2 4 6 8 10 12 14 30 60 90 Time/d FIG. 3 20- 4°C -- -2°C -A- -180 C 18 16 C o 0)14 E z C6 12 | 10 I I I1 I || I I 0 2 4 6 8 10 12 14 30 60 90 Time/d

Description

2/10
7.5-- 40 C 7,0 - -A- -180 C
6.5
6.0
5.
5.0
) S4.5 LL U- 4.0
3.5
3.0 0 2 4 6 8 10 12 14 30 60 90 Time/d
FIG. 3
20- 4°C -- -2°C -A- -180 C 18
16 C o
0)14 E z C6 12 |
10
II I1 I || I I 0 2 4 6 8 10 12 14 30 60 90
Time/d
COMPOSITE ANTI-FREEZING MARINADE AND ANTI-FREEZE AND PRESERVATION METHOD FOR PREPARED CHICKEN CHOPS TECHNICAL FIELD
The disclosure relates to the technical field of food preservation and processing, and in particular to a marinade and a preservation method for prepared chicken chops.
BACKGROUND
Prepared chicken chops are a kind of fried food that is very popular with modern people, and scholars worldwide have conducted a lot of research on the factors affecting the quality of prepared chicken chops and on the processing technology of prepared chicken chops. In recent years, with the social progress, prepared chicken chops have become more and more popular among Chinese. However, as the prepared chicken chops available on the market have different levels of quality, and the corresponding detection methods and monitoring systems are relatively backward, the food safety can be hardly guaranteed. Each link in the production and cooking will impact the final quality of prepared chicken chops when they are consumed.
At present, the raw materials of prepared chicken chops are mostly transported and stored under freezing conditions, and thus need to be thawed for use before heated. During the whole process, there will be a process of thawing or repeated thawing, resulting in problems of serious juice loss, short storage life, lowered quality and the like for the raw materials of chicken chops.
Therefore, it is urgent to develop a better method to transport and store these raw materials, so as to solve the problems of juice loss and short storage life for the raw materials. Moreover, this is also an urgent problem to be solved in the meat product industry.
SUMMARY
The disclosure is intended to provide a composite anti-freezing marinade and an anti-freeze and preservation method for prepared chicken chops.
To achieve the above objectives, the disclosure provides the following technical solutions.
The disclosure provides a composite anti-freezing marinade, including the following components, in mass fraction: 1.5% to 2.0% of salt, 0.2% to 0.4% of potassium citrate, 0.58% to 1.0% of white sugar, 0.5% to 1.0% of sorbitol, 1% to 5% of Antarctic krill (Euphausia superba) powder, 0.75% to 1.0% of glucose, 0.5% to 1% of maltodextrin, 0.5% to 1.5% of salad oil, and the balance of water.
The composite anti-freezing marinade is prepared specifically by subjecting the raw materials to high-speed shearing at 15,000 rpm to 20,000 rpm to give a stable emulsion system.
The salt, potassium citrate, white sugar, sorbitol, Antarctic krill powder, glucose, and salad oil are used according to the above amounts, which can lower the freezing point of chicken chops. However, it has been found through repeated experiments that the desired effect cannot be achieved in the case where one of the components is used alone or one or more of the components are lacked. Therefore, the combined use according to the above ratio can expand the ice-temperature zone of chicken chops and effectively reduce the freezing point of chicken chops.
The disclosure provides an anti-freeze and preservation method for prepared chicken chops, including the following steps:
(a) thawing: thawing frozen chicken breast in a refrigerator at 4°C for 24 h until the chicken breast has a center temperature of 4°C;
(b) shaping: removing the excess part at the outer layer of chicken breast, and then chopping the remaining chicken breast into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: subjecting 1.5% to 2.0% of salt, 0.2% to 0.4% of potassium citrate, 0.58% to 1.0% of white sugar, 0.5% to 1.0% of sorbitol, 1% to 5% of Antarctic krill powder, 0.75% to 1.0% of glucose, 0.5% to 1% of maltodextrin, and 0.5% to 1.5% of salad oil to high-speed shearing at 15,000 rpm to 20,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: adding the composite anti-freezing marinade described in (c) and the chopped chicken into a tumbler at a ratio of1.4:10 for 2 h of tumble-marinating, and then further marinating the tumble-marinated chicken with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum is 4°C, and the above two-step marinating is conducted to ensure that the marinade can be fully absorbed;
(e) coating: mixing starch and water at a ratio of 2:3 to give a coating liquid, then immersing the marinated chicken chops in the coating liquid for about 30 s for coating, and then draining off the excess coating liquid on the surface of the chicken chops;
(f) breading: preparing a portion of bread crumbs; placing the coated chicken chops in the bread crumbs and gently pressing; and after the breading, gently shaking off the excess bread crumbs;
(g) cooling: cooling the prepared chicken chops in a refrigerator at -18°C until the prepared chicken chops have a center temperature of -2°C; and
(h) modified atmosphere packaging (MAP) and controlled freezing point transportation: subjecting the low-temperature treated chicken chops to MAP, and then transporting and storing the packed chicken chops at -2°C, where, the charged gas is: 20% CO 2 + 80% N 2. MAP and controlled freezing point transportation can maximize the tenderness and water retention of chicken chops.
Compared with the prior art, the disclosure has the following beneficial effects:
The disclosure develops a composite anti-freezing marinade, and realizes the preservation of prepared chicken chops during refrigerated transportation by manners of adding a composite anti-freezing marinade, two-step marinating, MAP and controlled freezing point transportation, etc. to improve the water retention, tenderness, taste and shelf life of frozen chicken chops.
The chicken chops obtained by adopting the anti-freeze and preservation method of the disclosure have high nutritional value, prominent water retention, high tenderness, long shelf life and excellent taste. The disclosure adopts a whole set of process technologies to realize the controlled freezing point transportation and storage of the prepared chicken chops for preservation, which solves the problems of juice loss and short storage life for the raw materials.
BRIEF DESCRIPTION OF DRAWINGS
FIG. 1 (A) shows the freezing curve for fresh chicken breast; and FIG. 1 (B) shows the freezing curve for prepared chicken chops.
FIG. 2 shows the change of juice loss rate of prepared chicken chops during storage.
FIG. 3 shows the change of colony-forming unit (CFU) of prepared chicken chops during storage.
FIG. 4 shows the change of total volatile basic-nitrogen (TVB-N) during storage.
FIG. 5 (A) shows the change of hardness of prepared chicken chops during storage; and FIG. 5 (B) shows the change of elasticity of prepared chicken chops during storage.
FIG. 6 shows the change of juice loss rate for prepared chicken chops with different packaging treatments during storage.
FIG. 7 shows the change of CFU for prepared chicken chops with different packaging treatments during storage.
FIG. 8 shows the change of TVB-N for prepared chicken chops with different packaging treatments during storage.
FIG. 9 (A) shows the change of hardness for prepared chicken chops with different packaging treatments during storage; and FIG. 9 (B) shows the change of elasticity for prepared chicken chops with different packaging treatments during storage.
FIG. 10 (A) shows the change of elasticity for prepared chicken chops with different marinades during storage; and FIG. 10 (B) shows the change of hardness for prepared chicken chops with different marinades during storage.
FIG. 11 shows the change of juice loss rate for prepared chicken chops with different marinades during storage.
FIG. 12 (A) shows the change of elasticity for prepared chicken chops obtained by different marinating methods during storage; and FIG. 12 (B) shows the change of hardness for prepared chicken chops obtained by different marinating methods during storage.
FIG. 13 shows the change of juice loss rate for prepared chicken chops obtained by different marinating methods during storage.
DETAILED DESCRIPTION
The technical solutions in the examples of the disclosure are clearly and completely described below. Apparently, the described examples are merely some rather than all of the examples of the disclosure. All other examples obtained by a person of ordinary skill in the art based on the examples of the disclosure without creative efforts shall fall within the protection scope of the disclosure.
Example 1
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 1.5% of salt, 0.2% of potassium citrate, 0.58% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 0.75% of glucose, 0.5% of maltodextrin, and 0.5% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO2 + 80% N 2 (MAP I).
Example 2
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 2.0% of salt, 0.2% of potassium citrate, 1.0% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 1.0% of glucose,
1% of maltodextrin, and 1.0% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO2 + 80% N 2 .
Example 3
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade (3): 2.0% of salt, 0.4% of potassium citrate, 1.0% of white sugar, 1.0% of sorbitol, 5% of Antarctic krill powder, 1.0% of glucose, 1% of maltodextrin, and 1.5% of salad oil were subjected to high-speed shearing at 20,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO 2 + 80% N 2 .
In order to highlight the beneficial effects of the disclosure, the following comparative experiments were carried out:
Comparative Example 1
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 1.5% of salt, 0.2% of potassium citrate, 0.58% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 0.75% of glucose, 0.5% of maltodextrin, and 0.5% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and refrigerated transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at 4°C, where, the charged gas was: 20% CO 2 + 80% N 2 .
Comparative Example 2
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 1.5% of salt, 0.2% of potassium citrate, 0.58% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 0.75% of glucose, 0.5% of maltodextrin, and 0.5% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and frozen transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -18°C, where, the charged gas was: 20% CO 2 + 80% N 2
. Comparative Example 3
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 1.5% of salt, 0.2% of potassium citrate, 0.58% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 0.75% of glucose, 0.5% of maltodextrin, and 0.5% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) palletizing and controlled freezing point transportation: the low-temperature treated chicken chops were palletized, and then the packed chicken chops were transported and stored at -2°C.
Comparative Example 4
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 1.5% of salt, 0.2% of potassium citrate, 0.58% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 0.75% of glucose, 0.5% of maltodextrin, and 0.5% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) vacuum packaging and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to vacuum packaging, and then the packed chicken chops were transported and stored at -2°C.
Comparative Example 5
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 1.5% of salt, 0.2% of potassium citrate, 0.58% of white sugar, 0.5% of sorbitol, 2% of Antarctic krill powder, 0.75% of glucose, 0.5% of maltodextrin, and 0.5% of salad oil were subjected to high-speed shearing at 15,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% 02 + 20% CO 2 + 60% N 2 (MAP II).
Comparative Example 6
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade (1): 2.0% of salt, 0.4% of potassium citrate, 1.0% of white sugar, 1.0% of sorbitol, 1.0% of glucose, and 1% of maltodextrin were subjected to high-speed shearing at 20,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO 2 + 80% N 2 .
Comparative Example 7
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade (2): 2.0% of salt, 0.4% of potassium citrate, 1.0% of white sugar, 1.0% of sorbitol, 1.0% of glucose, 1% of maltodextrin, and 1.5% of salad oil were subjected to high-speed shearing at 20,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating, and then the tumble-marinated chicken was further marinated with the remaining marinade in a cold store at 4°C for 2 h, where, the temperature in the rotary drum was 4°C;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO 2 + 80% N 2 .
Comparative Example 8
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 2.0% of salt, 0.4% of potassium citrate, 1.0% of white sugar, 1.0% of sorbitol, 5% of Antarctic krill powder, 1.0% of glucose, 1% of maltodextrin, and 1.5% of salad oil were subjected to high-speed shearing at 20,000 rpm to give a stable emulsion system for use;
(d) tumble-marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were added into a tumbler at a ratio of 1.4:10 for 2 h of tumble-marinating;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO 2 + 80% N 2 .
Comparative Example 9
An anti-freeze and preservation method for prepared chicken chops included the following steps:
(a) thawing: frozen chicken breast was thawed in a refrigerator at 4°C for 24 h until the chicken breast had a center temperature of 4°C;
(b) shaping: the excess part at the outer layer of chicken breast was removed, and then the remaining chicken breast was chopped into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm;
(c) preparation of a composite anti-freezing marinade: 2.0% of salt, 0.4% of potassium citrate, 1.0% of white sugar, 1.0% of sorbitol, 5% of Antarctic krill powder, 1.0% of glucose, 1% of maltodextrin, and 1.5% of salad oil were subjected to high-speed shearing at 20,000 rpm to give a stable emulsion system for use;
(d) static marinating: the composite anti-freezing marinade described in (c) and the chopped chicken were mixed at a ratio of 1.4:10, and then static marinating was conducted in a cold store at 4°C for 2 h;
(e) coating: starch and water were mixed at a ratio of 2:3 to give a coating liquid, then the marinated chicken chops were immersed in the coating liquid for about 30 s for coating, and then the excess coating liquid on the surface of the chicken chops was drained off;
(f) breading: a portion of bread crumbs was prepared; the coated chicken chops were placed in the bread crumbs and gently pressed; and after the breading, the excess bread crumbs were gently shaken off;
(g) cooling: the prepared chicken chops were cooled in a refrigerator at -18°C until the prepared chicken chops had a center temperature of -2°C; and
(h) MAP and controlled freezing point transportation: the low-temperature treated chicken chops were subjected to MAP, and then the packed chicken chops were transported and stored at -2°C, where, the charged gas was: 20% CO 2 + 80% N 2 .
The fresh chicken breast and prepared chicken chops were frozen at (-18 1)°C, and the center temperature changes were shown in the figures. It can be seen from FIG. 1 (A) that the freezing point of fresh chicken breast is -0.4°C. As shown in FIG. 1 (B), the center temperature of the chicken chops continuously decreased over time, and the temperature decreased to the lowest point at 4,330 s, at which point, the center temperature of the prepared chicken chops was determined as -2°C. It can be inferred that the freezing point of prepared chicken chops is -2°C. After the freezing point, the temperature rose again; after the center temperature rose to -1.4°C at 5,410 s, the center temperature of the prepared chicken chops fluctuated within a small range for a period of time; and the temperature decreased to below -2°C at 22,340 s. At this point, crystals appeared inside the chicken chops, and the chicken chops began to freeze. The ice-temperature zone of chicken chops is -2°C to 0°C. The prepared chicken chops have a lower freezing point in that the composite anti-freezing marinade added during the marinating process can lower the freezing point.
The storage time has a certain impact on the moisture loss of the three samples at refrigerated storage, controlled freezing point storage and frozen storage, respectively. It can be seen from FIG. 2 that, on day 2, the juice loss rate at controlled freezing point storage was higher than that at refrigerated storage, and this may be because a small number of ice crystals were produced in the prepared chicken chops at controlled freezing point storage due to the fluctuation of temperature in the refrigerator, resulting in the increase ofjuice loss at controlled freezing point storage; and on day 4, the juice loss rate at refrigerated storage began to increase, and this may be because the accelerated growth of various bacteria led to increase of the activity of enzymes in meat and the cell structure was damaged, resulting in increase of the juice loss rate of chicken chops. Compared with prepared chicken chops at refrigerated storage and controlled freezing point storage, the frozen sample has a higher moisture loss rate, which may be due to the mechanical damage to sarcolemma caused by the formation of ice crystals.
As shown in FIG. 3, the logarithm of the initial CFU is 3.5. Compared with samples at controlled freezing point storage and frozen storage, the sample at refrigerated storage exhibits the highest increase in CFU (P< 0.05). According to national standards, it is stipulated that the CFU threshold of fresh chicken is 1 x 106. It can be seen that the CFU in the sample at refrigerated storage exceeded the limit on day 6, the CFU in the sample at controlled freezing point storage exceeded the threshold on day 14, and the CFU in the sample at frozen storage was far below the threshold during the entire storage period.
TVB-N refers to the nitrogen-containing substances produced by the decomposition of protein in animal and plant foods during storage. The higher the degree of protein deterioration, the higher the content of TVB-N. Many countries regard TVB-N as an important indicator for the deterioration of meat products. As shown in FIG. 4, the TVB-N of each sample increased with the increase of storage time. The TVB-N content at refrigerated storage (4°C) increased from 10.3 mg/100 g to 18.2 mg/100 g on day 6, exhibiting the largest increase, which was close to the maximum value specified by the national standards. The TVB-N content in the sample at controlled freezing point storage (-2°C) was maintained at the standard of first-class fresh meat within 8 days, and reached 18.3 mg/100 g on day 14, still meeting the standard of second class fresh meat. By day 90, the TVB-N value of the sample at frozen storage was 15.79 mg/100 g, meeting the standard of second-class fresh meat. Compared with refrigerated storage, controlled freezing point storage can significantly extend the freshness lifetime of prepared chicken chops.
It can be seen from FIG. 5 (A) that the hardness of all the prepared chicken chops at the three storage modes increased over time during the storage period, and this may be because the freshness and water retention of the samples decreased with the extension of storage time, finally resulting in the increased hardness of the samples. As shown in FIG. 5 (B), the elasticity of the prepared chicken chops at the three storage temperatures was negatively correlated with the storage time. It took only six days for the elasticity value of 4°C beef to decrease from the maximum to 0.928, exhibiting a larger decrease than the other two groups at lower temperatures; and on day 14, the -2°C and -18°C chicken chops had elasticity values of 0.889 and 0.927, respectively. In this experiment, the prepared chicken chops continued to lose moisture during storage. As the water retention of the chicken chops changed, the flexibility of the prepared chicken chops was compromised.
Juice loss is an important indicator for determining the water retention of chilled fresh meat. It can be seen from FIG. 6 that the initial juice loss rate was 1.58% for all the samples, and the juice loss rate increased over time for the samples with the four packaging treatments. The juice loss rate of the sample under vacuum packaging is significantly higher than that of other treatment groups, followed by the juice loss rate of the sample palletized, reaching 6.56% on day 21. This is because the pressure on the surface of the vacuum package causes a large loss of juice.
For chilled meat, the final spoilage is often caused by the mass proliferation of microorganisms. Therefore, if it is required to determine whether meat products are fresh, it needs to know the CFU of the meat products. It can be seen from FIG. 7 that the antibacterial effects of the four packaging types are sorted in order from superiority to inferiority: MAP I > MAP II > vacuum packaging > palletizing. The sample under palletizing with the lowest antibacterial effect showed decay on day 9. The CFU in the samples under vacuum packaging, MAP I and MAP II slowly increased first. The sample under vacuum packaging deteriorated on day 21. The samples under MAP I and MAP II deteriorated on day 25. The MAP I led to an antibacterial effect superior to that of vacuum packaging, indicating that the 20% of carbon dioxide can reduce the activity of bacteria to a certain extent.
FIG. 8 shows the change of TVB-N for prepared chicken chops with different packaging treatments during storage. The TVB-N of samples with different packaging treatments increased over time. The TVB-N of the sample with palletizing treatment increased rapidly over time, and the TVB-N value had reached 19.91 mg/100 g on day 9, which was close to the standard for deteriorated meat. Generally, there is no significant difference among vacuum packaging, MAP I and MAP II. The TVB-N value of the sample under vacuum packaging reached 19.91 mg/100 g on day 21. The TVB-N values of the samples under MAP I and MAP II were 20.17 mg/100 g and 20.69 mg/100 g on day 25, respectively.
As shown in FIG. 9 (A), the hardness of chicken chops with different packaging treatments exhibited an increasing trend. This is mainly because the water retention of the meat decreased with the extension of storage time, which eventually led to a continuous increase in hardness and a decrease in quality. The samples under MAP I and MAP II had the smallest hardness during the entire process, which was relatively stable, indicating that MAP led to a better preservation effect than vacuum packaging and palletizing. As shown in FIG. 9 (B), with the extension of storage time, the elasticity of chicken chops with different packaging treatments showed a gradually decreasing trend. Compared with palletizing, vacuum packaging and MAP can lead to a higher elasticity. On day 9, the elasticity value of the control group with palletizing treatment decreased from 0.960 to 0.902, exhibiting a more significant decrease than the other three groups; on day 21, the elasticity value of the sample under vacuum packaging was 0.891; and on day 25, the elasticity values of the samples under MAP I and MAP II were 0.916 and 0.923, respectively. The sample under MAP II had the largest elasticity, the sample under vacuum packaging had the smallest elasticity, and the sample under MAP I had the middle elasticity. However, there is no significant difference among the groups. This phenomenon may be caused by changes in gas composition during storage.
Example 3 was compared with Comparative Examples 6 to 7. It can be seen from the results in FIG. 10 (A) and FIG. 10 (B) that the prepared chicken chops prepared from the composite anti-freezing marinade in Example 3, in terms of either elasticity or hardness, are superior to the prepared chicken chops prepared in Comparative Examples 6 to 7. As shown in FIG. 11, as time elapses, the prepared chicken chops prepared from the composite anti-freezing marinade in Example 3 also exhibit ajuice loss rate significantly lower than that of the prepared chicken chops in Comparative Examples 6 to 7.
Example 3 was compared with Comparative Examples 8 and 9. It can be seen from the results in FIG. 12 (A) and FIG. 12 (B) that the prepared chicken chops prepared by the two step marinating method in Example 3, in terms of either elasticity or hardness, are superior to the prepared chicken chops prepared by the tumble-marinating or static marinating method in Comparative Examples 8 and 9. As shown in FIG. 13, as time elapses, the prepared chicken chops prepared in Example 3 also exhibit a juice loss rate significantly lower than that of the prepared chicken chops in Comparative Examples 8 and 9.
It can be clearly seen from the above comparison results:
Adding the composite anti-freezing marinade can reduce the freezing point of prepared chicken chops and thus prevent the formation of ice crystals at -2°C in chicken chops, which will destroy the cell structure and cause juice loss. The combination of MAP I and controlled freezing point storage can significantly improve the water retention, texture and other characteristics of the prepared chicken chops during storage, slow down the oxidation of protein in the prepared chicken chops during storage, and inhibit the growth of microorganisms, thereby leading to a better preservation effect.
Although the examples of the disclosure have been illustrated and described, it should be understood that those of ordinary skill in the art may make various changes, modifications, replacements and variations to the above examples without departing from the principle and spirit of the disclosure, and the scope of the disclosure is limited by the appended claims and legal equivalents thereof

Claims (5)

What is claimed is:
1. A composite anti-freezing marinade, comprising the following components, in mass fraction: 1.5% to 2.0% of salt, 0.2% to 0.4% of potassium citrate, 0.58% to 1.0% of white sugar, 0.5% to 1.0% of sorbitol, 1% to 5% of Antarctic krill (Euphausia superba) powder, 0.75% to 1.0% of glucose, 0.5% to 1% of maltodextrin, 0.5% to 1.5% of salad oil, and the balance of water.
2. The composite anti-freezing marinade according to claim 1, wherein: the raw materials are subjected to high-speed shearing at 15,000 rpm to 20,000 rpm to give a stable emulsion system.
3. An anti-freeze and preservation method for prepared chicken chops, comprising the following steps:
(a) thawing; (b) shaping;
(c) preparation of a composite anti-freezing marinade: subjecting 1.5% to 2.0% of salt, 0.2% to 0.4% of potassium citrate, 0.58% to 1.0% of white sugar, 0.5% to 1.0% of sorbitol, 1% to 5% of Antarctic krill powder, 0.75% to 1.0% of glucose, 0.5% to 1% of maltodextrin, 0.5% to 1.5% of salad oil, and the balance of water to high-speed shearing at 15,000 rpm to 20,000 rpm to give a stable emulsion system for use;
(d) two-step marinating: adding the composite anti-freezing marinade described in (c) and the chopped chicken into a tumbler at a ratio of1.4:10 for 2 h of tumble-marinating, and then further marinating the tumble-marinated chicken with the remaining marinade in a cold store at 4°C for 2 h, wherein, the temperature in the rotary drum is 4°C;
(e) coating; (f) breading; (g) cooling; and
(h) modified atmosphere packaging (MAP) and controlled freezing point transportation: subjecting the low-temperature treated chicken chops to MAP, and then transporting and storing the packed chicken chops at -2°C, wherein, the charged gas is: 20% C02 + 80% N 2 .
4. The anti-freeze and preservation method for prepared chicken chops according to claim 3, wherein: the step (a) specifically comprises: thawing frozen chicken breast in a refrigerator at 40 C for 24 h until the chicken breast has a center temperature of 40 C.
5. The anti-freeze and preservation method for prepared chicken chops according to claim 3, wherein: the step (b) specifically comprises: removing the excess part at the outer layer of chicken breast, and then chopping the remaining chicken breast into chicken chops with a mass of about 100 g and a size of 10 cm x 7 cm x 1.5 cm; wherein: the step (e) specifically comprises: mixing starch and water at a ratio of 2:3 to give a coating liquid, then immersing the marinated chicken chops in the coating liquid for about 30 s for coating, and then draining off the excess coating liquid on the surface of the chicken chops; wherein: the step (f) specifically comprises: preparing a portion of bread crumbs; placing the coated chicken chops in the bread crumbs and gently pressing; and after the breading, gently shaking off the excess bread crumbs; wherein: the step (g) specifically comprises: cooling the prepared chicken chops in a refrigerator at -18°C until the prepared chicken chops have a center temperature of -2°C.
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