CN108902284A - A kind of processing method of chicken storing at ice temperature - Google Patents
A kind of processing method of chicken storing at ice temperature Download PDFInfo
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- CN108902284A CN108902284A CN201810383021.4A CN201810383021A CN108902284A CN 108902284 A CN108902284 A CN 108902284A CN 201810383021 A CN201810383021 A CN 201810383021A CN 108902284 A CN108902284 A CN 108902284A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 189
- 238000003672 processing method Methods 0.000 title claims abstract description 14
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of processing method of chicken storing at ice temperature specifically includes step in detail below：(1) compound ice temperature adjusts the preparation of agent solution：It is prepared according to percent by weight by following raw material：Sodium chloride 15~25%, sucrose 10~20%, licorice extract 0.01~0.018 ‰, Rosmarinus officinalis extract 0.1~0.2 ‰, excess water supply 100%；(2) chicken storing at ice temperature is handled：Live chickens are butchered, unhairing, net thorax, under 3 DEG C of environment after cooling 1h, chicken is adjusted in agent solution in compound ice temperature and impregnates 2.5h, then takes out and be fitted into preservation in storing at ice temperature equipment.The present invention provides a kind of processing method for handling chicken storing at ice temperature, can either significantly reduce the freezing point of chicken, moreover it is possible to extend the time of preservation, while can guarantee the quality of chicken.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of chicken storing at ice temperature.
Background technique
The freezing point (also known as chill point) of food is below 0 DEG C, and when its temperature is higher than freezing point, cell is in living body shape always
State.The clear beautiful doctor in the mountain root of Japan is defined as 0 DEG C or less, temperature region above freezing in " the ice temperate zone " of the food, referred to as
" ice temperature ".The mechanism of ice temperature include three aspect contents (Shi Wenxing, Yan Qisen ice-temperature technique and its in the food industry apply
Tianjin Business College journal, 1999,19 (3)：39)：(1) temperature of food is controlled to the work that its cell can be maintained in ice temperate zone
Body state；It (2), can be taking human as freezing point modifier (such as salt, sugar, sodium acetate, ethyl alcohol, propylene, sweet be added when food freezing point is higher
Alcohol etc.) make the reduction of its freezing point, expand its ice temperate zone；(3) edible quality is improved, ice temperature makes the After-ripening of fresh meat specific low
It is carried out under warm environment, the generation of the related volatile nitrogen substance with meat corruption can be delayed, while can gradually accumulated fresh with meat
Degree related ground amino acid.Biology in nature all follows low-temperature biological effect, i.e., (enzymatic is anti-for the various change in biosystem
Answer, non-enzymatic reaction) Arrhenius equation is all submitted to, Labuza application Arrhenius relational expression has studied the corruption of food
Rotten rate (Labuza.T.P.Temperature/enthalpy/entropy compensation in food
Reactions, Food Technol, 1980,4 (2)：67).From Arrhenius formula it can be concluded that lower temperature can be effective
Slow down the putrid and deteriorated of food in ground.
New fresh chicken meat is saved there are mainly two types of mode at present, first is that 0~4 DEG C of refrigeration, can preferably save the color of chicken
With mouthfeel, defect be the holding time it is shorter generally 3~4d, another mode be frost, the holding time is longer, but can because
Chicken freezes, and seriously affects chicken color, mouthfeel, and has biggish drying loss loss.And ice-temperature technique is one completely new
Storage technique overcomes many disadvantages of refrigeration and cold storage, can be very good to guarantee the flavor of food, mouthfeel and fresh
Degree.Ice temperature refers to the temperature range since 0 DEG C until organism solidification point, generally butchers the apparent freezing point of rear chicken about at -1 DEG C
Left and right, too narrow icing temperature range is only 1 DEG C, and existing freezing equipment is all difficult to accomplish to be precisely controlled temperature fluctuation ± 1 DEG C at present,
The phenomenon that causing chicken to will appear thawing repeatedly during storing at ice temperature, seriously affects the storing at ice temperature quality of chicken.Mesh
Preceding most of research is all the raising by adding the substances such as salt, carbohydrate realization freezing temperature range, but can be not simultaneously
Overcome the problems, such as that chicken meat quality declines.
Such as retrieve the following prior art：
1. the invention discloses a kind of methods with dry ice processed ice freshly-slaughtered poultry by Chinese patent CN201710069130.4, successively
Butchered by live chickens, the preparation of net thorax, anti frozen liquid, trunk cooling, cold air drying, vacuum packaging and ecological ice-temperature storage etc. processes and
It completes.The method of dry ice processed ice freshly-slaughtered poultry provided by the invention, dry-ice temperature is lower to cool down fastly to chicken, keeps trunk integrally rapid
Cooling, does not form ice crystal, avoids ice crystal from destroying the cracking of cell, this method has preferable protective effect to chicken quality.
The invention is a kind of breakthrough to Traditional Transportation method for preserving, is the fresh-keeping desirable technique of modern food, has wide application
Prospect.Not specific research in the present invention does not have any experiment card to the stable reduction freezing point of energy to how many degrees Celsius
The meat quality traits of bright chicken have good characteristic, and therefore, there are some queries for stability.
2. a kind of method that the Chinese patent CN201610905115.4 present invention discloses chicken keeping-freshness storage, including walk as follows
Suddenly：The chicken of gutting is subjected to first time cleaning treatment, then pickles treated chicken salt and ginger dried bean noodles
8-12min；Will it is marinated after chicken carry out second of cleaning treatment, then will treated that chicken is put into antistaling agent impregnates
30-40min；Chicken after immersion is pulled out, is drained, is then packed；By the chicken storing at ice temperature after packaging.The present invention is by chicken
It is impregnated after being pickled with salt and ginger dried bean noodles with antistaling agent (mixed liquor of chitosan extracting solution and cloves extracting solution), and combines support
Disk sealed package, the chicken fishy smell that will disappear is synchronous with storing and fresh-keeping to carry out, and sterilizing and antibacterial simultaneously maintain the delicate flavour of chicken
With nutritive value, and effectively extend chicken freshness date.When being documented in 28 days in the present invention clump count 2.08 ×
105Cfu/g, TVB-N value are 16.13mg/100g, 16.21mg/100g, 15.8mg/100g, are above national standard 15mg/100g's
Standard.
3. the invention discloses a kind of perch ice temperature fresh-keeping methods by Chinese patent CN201210531046.7, by following steps
Composition：Slaughter is cleaned, the immersion of slice, antistaling agent, storing at ice temperature；Antistaling agent is by licorice extract, Chinese anise extracting solution, small
Fennel root skin extracting solution, granatum extracting solution, ginger extract, garlic extract and water composition.Perch ice temperature fresh-keeping of the present invention
Method, entire preservation process is easy to operate, and cost is relatively low.Licorice extract can inhibit the growth of microorganism in fish fourth, and can have
The nutrition of the holding fish fourth of effect and flavor, Chinese anise and fennel seeds root skin extracting solution play antibacterial effect, ginger and garlic
Extracting solution plays the role of disinfection and sterilization, and granatum extracting solution can play solidifying protein, using this method to fish
Fourth carries out the fresh-keeping prolonged shelf life 10 or so than the flesh of fish under conventional refrigeration, and can effectively keep nutrition and the wind of the flesh of fish
Taste.But it not can control the record of meat quality traits while carrying out fresh-keeping.
Summary of the invention
Goal of the invention of the invention is that for overcome the deficiencies in the prior art the present invention provides a kind of processing chicken ice temperature
The processing method of preservation can either significantly reduce the freezing point of chicken, moreover it is possible to extend the time of preservation, while can guarantee chicken
Quality.
In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is as follows：
A kind of processing method of chicken storing at ice temperature, specifically includes step in detail below：
(1) compound ice temperature adjusts the preparation of agent solution：It is prepared according to percent by weight by following raw material：Sodium chloride
15~25%, sucrose 10~20%, licorice extract 0.01~0.018 ‰, Rosmarinus officinalis extract 0.1~0.2 ‰, surplus go from
Sub- water supplies 100%；
(2) chicken storing at ice temperature is handled：Live chickens are butchered, unhairing, net thorax, under 3 DEG C of environment after cooling 1h, chicken is existed
Compound ice temperature, which is adjusted in agent solution, impregnates 2.5h, then takes out and is fitted into preservation in storing at ice temperature equipment.
In the present invention, further instruction, the licorice extract are prepared by following methods：By Radix Glycyrrhizae into
Row removal of impurities after cleaning, is added in dryer 40 DEG C and be dried to after moisture content is 5%~8% and take out, dioxy is added in Radix Glycyrrhizae
After SiClx is ground, the water that volume ratio is 5~8 times is added and carries out immersion 5~10 minutes, pays attention to Radix Glycyrrhizae being all immersed in water
In, then small fire decoct 10~20 minutes, change high fire and carry out decoction 10~20 minutes, while hot while stirring plus microwave power be
200~300W assisted extraction 1~2 minute, standing was cool to room temperature, is filtered using three layers of gauze, is obtained after filtering.Mainly at
It is divided into flavonoids 0.083-0.092g/kg and flavonoid class substance 0.108-0.110g/kg.
In the present invention, further instruction, the Rosmarinus officinalis extract are prepared by following methods：Choose fan
Repeatedly it is fragrant spend to clean dry, stir into mud, the ethanol solution that mass fraction is 75%~85% be added and vibrates 2~3 minutes, then
Standing be placed in temperature be 2~5 DEG C refrigerator-freezer alcohol extracting 24 hours, then take supernatant.Main component is carnosol
0.111-0.118g/kg, rosmanol 0.074-0.079g/kg, ursolic acid 0.105-0.117g/kg.
It is further preferred that the compound ice temperature adjust agent solution prepared according to percent by weight by following raw material and
?：Sodium chloride 20%, sucrose 15%, licorice extract 0.015 ‰, Rosmarinus officinalis extract 0.12 ‰, surplus are mended with deionized water
Foot 100%.
In the present invention, further instruction, the chicken is adjusted in agent solution in compound ice temperature to be impregnated, and 15~20 kilograms
10 kilograms of chicken is put into compound ice temperature adjusting agent solution.
In the present invention, further instruction, the temperature being fitted into storing at ice temperature equipment are controlled -0.5~-3.5
℃。
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The applicant is by continuous exploration discovery using the technical solution of the application, storing at ice temperature chicken total plate count
Logarithm is 5.75 when logarithm changes 35d, and total plate count is 5.62 × 10 at this time5Logarithm is 6.27 when cfu/g, 40d, this
When total plate count be 1.86 × 106cfu/g；In at least 35d, chicken total plate count meets national standard (< 1.0 × 106cfu/
g)；And logarithm is up to 6.31 when using the method 8d of refrigeration head, total plate count is 2.04 × 10 at this time6Cfu/g surpasses state
Family's standard, chicken are stale；TBA value is 0.65mg/100g when 28d, and storing at ice temperature chicken TVB-N value slowly rises, 40d
When reach 15.4mg/100g, 16.7mg/100g is reached when 44d；It is dropped rapidly to 54N or so in storing at ice temperature chicken shearing force 8d, it
Basic afterwards to keep slowly rising, 37d shearing force reaches the rear rapid increase of 58N or so, up to 67N or so when 44d；In conclusion adopting
While the meat quality traits of chicken can preferably be kept with the solution of the present invention technology storing at ice temperature chicken 35d and
Excellent freshness.
Detailed description of the invention
Fig. 1 is three kinds of different preserving types to yellowish pink variation diagram；
Fig. 2 is three kinds of different preserving types to drip loss variation diagram；
Fig. 3 is three kinds of different preserving types to pH variation diagram；
Fig. 4 is three kinds of different preserving types to shearing force variation diagram.
Fig. 5 is three kinds of different preserving types to TVB-N variation diagram；
Fig. 6 is three kinds of different preserving types to TBA value variation diagram；
Fig. 7 is three kinds of different preserving types to total plate count variation diagram.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, with reference to the accompanying drawing to the present invention
Specific embodiment be described in detail.Many details are explained in the following description in order to fully understand this hair
It is bright.But the invention can be embodied in many other ways as described herein, those skilled in the art can be not
Similar improvement is done in the case where violating intension of the present invention, therefore the present invention is not limited to the specific embodiments disclosed below.
Embodiment 1：
A kind of processing method of chicken storing at ice temperature, specifically includes step in detail below：
(1) compound ice temperature adjusts the preparation of agent solution：It is prepared according to percent by weight by following raw material：Sodium chloride
15%, sucrose 10%, licorice extract 0.01 ‰, Rosmarinus officinalis extract 0.1 ‰, balance deionized water supply 100%；
(2) chicken storing at ice temperature is handled：Live chickens are butchered, unhairing, net thorax, under 3 DEG C of environment after cooling 1h, chicken is existed
Compound ice temperature, which is adjusted, impregnates 2.5h in agent solution, 10 kilograms of chicken is put into 15 kilograms of compound ice temperature adjusting agent solutions, then
Taking-up is fitted into -0.5 DEG C of preservation in storing at ice temperature equipment.
Wherein, licorice extract is prepared by following methods：After Radix Glycyrrhizae is cleaned, is cleaned, drying is added
Be dried to after moisture content is 5% and take out for 40 DEG C in machine, after Radix Glycyrrhizae addition silica is ground, volume ratio, which is added, is
5 times of water carry out impregnate 5 minutes, pays attention to for Radix Glycyrrhizae being all immersed in water, then small fire decoction 10 minutes, change high fire carry out it is pan-fried
It boils 10 minutes, adding microwave power while stirring while hot is 200W assisted extraction 1 minute, and standing is cool to room temperature, uses three layers of gauze
It is filtered, is obtained after filtering.
Wherein, Rosmarinus officinalis extract is prepared by following methods：Choose rosemary spend clean dry, stir into
Mud is added the ethanol solution that mass fraction is 75% and vibrates 2 minutes, and then standing and being placed in temperature is that 2 DEG C of refrigerator-freezer alcohol extractings 24 are small
When, then take supernatant.
Embodiment 2：
A kind of processing method of chicken storing at ice temperature, specifically includes step in detail below：
(1) compound ice temperature adjusts the preparation of agent solution：It is prepared according to percent by weight by following raw material：Sodium chloride
25%, sucrose 20%, licorice extract 0.018 ‰, Rosmarinus officinalis extract 0.2 ‰, balance deionized water supply 100%；
(2) chicken storing at ice temperature is handled：Live chickens are butchered, unhairing, net thorax, under 3 DEG C of environment after cooling 1h, chicken is existed
Compound ice temperature, which is adjusted, impregnates 2.5h in agent solution, 10 kilograms of chicken is put into 20 kilograms of compound ice temperature adjusting agent solutions, then
Taking-up is fitted into -3.5 DEG C of preservations in storing at ice temperature equipment.
Wherein, licorice extract is prepared by following methods：After Radix Glycyrrhizae is cleaned, is cleaned, drying is added
Be dried to after moisture content is 8% and take out for 40 DEG C in machine, after Radix Glycyrrhizae addition silica is ground, volume ratio, which is added, is
8 times of water impregnate 10 minutes, pays attention to for Radix Glycyrrhizae being all immersed in water, and then small fire decocts 20 minutes, changes high fire progress
It decocts 20 minutes, adding microwave power while stirring while hot is 300W assisted extraction 2 minutes, and standing is cool to room temperature, uses three layers of yarn
Cloth is filtered, and is obtained after filtering.
Wherein, Rosmarinus officinalis extract is prepared by following methods：Choose rosemary spend clean dry, stir into
Mud is added the ethanol solution that mass fraction is 85% and vibrates 3 minutes, and then standing and being placed in temperature is that 5 DEG C of refrigerator-freezer alcohol extractings 24 are small
When, then take supernatant.
Embodiment 3：
A kind of processing method of chicken storing at ice temperature, specifically includes step in detail below：
(1) compound ice temperature adjusts the preparation of agent solution：It is prepared according to percent by weight by following raw material：Sodium chloride
20%, sucrose 15%, licorice extract 0.015 ‰, Rosmarinus officinalis extract 0.12 ‰, balance deionized water supply 100%；
(2) chicken storing at ice temperature is handled：Live chickens are butchered, unhairing, net thorax, under 3 DEG C of environment after cooling 1h, chicken is existed
Compound ice temperature, which is adjusted, impregnates 2.5h in agent solution, 10 kilograms of chicken is put into 18 kilograms of compound ice temperature adjusting agent solutions, then
Taking-up is fitted into -2 DEG C of preservations in storing at ice temperature equipment.
Wherein, licorice extract is prepared by following methods：After Radix Glycyrrhizae is cleaned, is cleaned, drying is added
Be dried to after moisture content is 7% and take out for 40 DEG C in machine, after Radix Glycyrrhizae addition silica is ground, volume ratio, which is added, is
6 times of water carry out impregnate 7 minutes, pays attention to for Radix Glycyrrhizae being all immersed in water, then small fire decoction 15 minutes, change high fire carry out it is pan-fried
It boils 15 minutes, adding microwave power while stirring while hot is 250W assisted extraction 1 minute, and standing is cool to room temperature, uses three layers of gauze
It is filtered, is obtained after filtering.
Wherein, Rosmarinus officinalis extract is prepared by following methods：Choose rosemary spend clean dry, stir into
Mud is added the ethanol solution that mass fraction is 80% and vibrates 3 minutes, and then standing and being placed in temperature is that 3 DEG C of refrigerator-freezer alcohol extractings 24 are small
When, then take supernatant.
Experimental study
With sodium chloride, sucrose, licorice extract, Rosmarinus officinalis extract, the time is handled as factor, chicken is carried out respectively
Orthogonal test processing, it is contemplated that experimental error stays remaining blank, using L25 (56) orthogonal arrage.Health is chosen, weight size is close
Rosy clouds cigarette hen, after bloodletting, unhairing, use scalpel take out two panels chest muscle.Meat piece is cut into 3*4*2cm size, is rejected
Residual fat after 3 DEG C of cooling 1h, is tested according to orthogonal test arrangement.
1 orthogonal test factor of table
| Type | Code | Level 1 | Level 2 | Level 3 | Level 4 | Level 5 |
| Sodium chloride % | A | 4 | 8 | 12 | 16 | 20 |
| Sucrose % | B | 5 | 10 | 15 | 20 | 25 |
| Radix Glycyrrhizae antioxidant ‰ | C | 0.05 | 0.10 | 0.15 | 0.20 | 0.25 |
| Rosmarinus officinalis extract ‰ | D | 0.04 | 0.08 | 0.12 | 0.16 | 0.20 |
| Handle time h | F | 0.5 | 1.0 | 1.5 | 2.0 | 2.5 |
2 orthogonal test arrangement of table and result
(2) orthogonal experiment data range analysis
3 range analysis result of table
1. point data range analysis：
0.68 > of freezing point R value 2.64 >, 1.34 >, 1.06 >, 0.62 > 0.40, is ordered as chicken freezing point capability of influence：Chlorine
Change sodium > sucrose > blank > and handles time > Rosmarinus officinalis extract > licorice extract.Blank column is arranged as error, and R value is
1.34, therefore the influence of sucrose, licorice extract, Rosmarinus officinalis extract, processing time on chicken meat freezing point thinks negligible, chlorine
Change sodium is main factor.The freezing point the low more meets requirement of experiment, reduce chicken freezing point more excellent scheme should be A5B4C3D3F4 or
A5B4C3D3F5。
2. yellowish pink data range analysis：
4.38 > of yellowish pink 12.78 > of R value 5.18 >, 4.82 >, 3.84 > 2.44 sorts to the capability of influence of chicken yellowish pink
For：Handle time > Rosmarinus officinalis extract > sodium chloride > licorice extract > sucrose > blank.Afterwards five R values relatively,
It handles time R value and is much larger than other factors, therefore the processing time is believed that principal element, sodium chloride, sucrose, Rosmarinus officinalis extract point
It Wei not secondary cause.Yellowish pink takes high level, and more excellent scheme should be A5B1C5D3F5.
3. drip loss data range analysis：
0.20 > of drip loss R value 0.44 >, 0.43 >, 0.35 >, 0.16 > 0.11, capability of influence is ordered as：Sucrose >
Rosmarinus officinalis extract > sodium chloride > licorice extract > blank > handles the time.According to R value size, sucrose, rosemary are extracted
Object, sodium chloride are principal element, and processing time, licorice extract are secondary cause.Drip loss takes low value, therefore more excellent scheme
It should be A1B1C2D3F2 or A1B1C2D3F4.
4. pH value data range analysis：
0.07 > of pH value R value 0.17 >, 0.12 >, 0.11 >, 0.05 > 0.04, capability of influence are ordered as processing time > sugarcane
Sugared > licorice > sodium chloride > Rosmarinus officinalis extract > blank.According to R value size, processing time, sucrose, Radix Glycyrrhizae are extracted
Liquid is main factor, and sodium chloride and Rosmarinus officinalis extract are secondary cause.In range, the lower PH of meat has preferable save to imitate
Fruit, therefore more excellent scheme should be A5B2C3D5F2 or A5B5C3D5F2.
5. shearing force data range analysis：
11.16 > of shearing force R value 19.17 >, 17.78 >, 14.72 >, 10.01 > 8.04, capability of influence is ordered as：Sucrose
> handles time > licorice extract > Rosmarinus officinalis extract > sodium chloride > blank.According to R value size sucrose, handle the time,
Licorice extract is main factor, and sodium chloride and Rosmarinus officinalis extract are secondary cause.Lower shearing force represents higher meat tenderness
Degree, shearing force take low value, and more excellent scheme should be：A3B3C4D1F3.
Sodium chloride levels get A1, A3 and A5 in all more excellent schemes, take A3 horizontal in shearing force index, are secondary
It is main factor in factor, drip loss index and freezing point index, takes A1 and A5 horizontal respectively, be all A5 water in other indexs
It is flat.Main factor is paid the utmost attention to, therefore should be selected between A1 and A5 more excellent.Freezing point is the index of this experiment high spot reviews, works as chlorination
Freezing point is respectively -2.84 DEG C and -5.48 DEG C when sodium takes A1 and A5 level, therefore comprehensive all index sodium chloride are put down compared with excellent water as A5；
Sucrose is horizontal in all more excellent schemes to there is B1, B2, B3, B4, B5 respectively, wherein being secondary cause when taking B4 level, is dripping
Water loss rate, PH, it is main factor in shearing force index, takes B1, B2/B5, B3 horizontal respectively, freezing point mean value point when B1, B2 level
Not Wei -3.82 DEG C, -3.62 DEG C far below -4.50 DEG C, -4.68 DEG C when taking B3, B5 level, although influence of the sucrose to freezing point
It is not main factor, but freezing point, as high spot reviews index, the too high icing range that can reduce chicken of freezing point influences chicken storage
Time, therefore think that B3, B5 level are horizontal better than B1, B2.The yellowish pink of chicken, drip loss, PH, shearing force point when taking B3 level
Not Wei 59.72,3.76%, 5.61,56.81N, the yellowish pink of chicken, drip loss, PH, shearing force are respectively when taking B5 level
58.42,3.89%, 5.49,67.27N.It can be seen that B3 is weaker than B5 slightly in freezing point and pH value index, but in other meats
It is better than B5 in feature, therefore thinks B3 level better than B5.Comprehensively consider, more excellent sucrose level should be B3；Licorice extract is all
Occurred C2, C3, C4, C5 level in more excellent scheme, when C2, C5 level, freezing point difference less and be secondary cause, therefore is not examined
Consider.When taking C3 and C4 level, the freezing point of chicken, yellowish pink, drip loss, pH value, shearing force be respectively -4.52 DEG C, 59.32,
3.76%, 5.46,67.15N and -4.18 DEG C, 60.76,3.72%, 5.57,59.83N, yellowish pink and drip loss index is very
It is close, but C3 freezing point and pH value are all lower than C4, comprehensively consider, more excellent licorice extract level should be C3；Rosmarinus officinalis extract
Occurred tri- kinds of levels of D1, D3, D5 respectively in all more excellent schemes.It is all secondary cause when wherein taking D1 and D5 level, takes
It is principal element when D3 level, therefore Rosmarinus officinalis extract puts down compared with excellent water and should be D3；The processing time divides in all more excellent schemes
Do not occurred F2, F3, F4, F5 level, taking F5, F2, F3 level respectively in yellowish pink, pH value, shearing force index is main factor,
Level in his index is secondary cause.When being F2, F3, F5 level between when treated, respectively -3.8 DEG C of the freezing point of chicken, -
4.46℃,-4.48℃.F3 and F5 difference less, but is much better than F2 level.When being F3, F5 level between when treated chicken it is yellowish pink,
Drip loss, pH value, shearing force be respectively 62.68,3.86%, 5.53,57.4N and 66.50,3.77%, 5.57,
63.96N, F5 level are better than F3 in yellowish pink, drip loss index, and pH value is close, and shearing force index is weaker than F3 level, comprehensive
Consider that the processing time puts down compared with excellent water and should be F5.
In conclusion more excellent scheme should be：A5B3C3D3F5.
(3) orthogonal experiment data variance analysis
Orthogonal experiments extremum difference analysis Simple visual, but the change of the experimental condition during test cannot be drawn
Data variation caused by the data variation and test error risen distinguishes, and the significance level that can not also influence on factor provides
Accurate estimation, to make up the deficiency intuitively analyzed, using variance method, analyzes experimental result data, verifies range method
Obtain the reasonability of more excellent formula.
4 freezing point the results of analysis of variance of table
| Factor | Sum of square of deviations | Freedom degree | F ratio | F critical value | Conspicuousness |
| Sodium chloride | 21.466 | 4 | 4.319 | 6.39 | 0.093 |
| Sucrose | 4.986 | 4 | 1.003 | 6.39 | 0.499 |
| Licorice extract | 0.502 | 4 | 0.101 | 6.39 | 0.976 |
| Rosmarinus officinalis extract | 1.178 | 4 | 0.237 | 6.39 | 0.904 |
| Handle the time | 1.942 | 4 | 0.391 | 6.39 | 0.808 |
| Error | 4.97 | 4 |
Table 4 can be seen that the influence between each factor to freezing point and there was no significant difference, no main factor.SS sodium chloride, SS
Sucrose, SSW error are much larger than other factors SS value, and sodium chloride has a great influence on the experimental results with sucrose, error, other factors pair
Freezing point influences too small negligible.Freezing point takes low value, and more excellent scheme should be A5B4C3D3F4 or A5B4C3D3F5.
The yellowish pink the results of analysis of variance of table 5
| Factor | Sum of square of deviations | Freedom degree | F ratio | F critical value | Conspicuousness |
| Sodium chloride | 84.558 | 4 | 5.532 | 6.390 | 0.063 |
| Sucrose | 38.790 | 4 | 2.538 | 6.390 | 0.195 |
| Licorice extract | 54.306 | 4 | 3.553 | 6.390 | 0.124 |
| Rosmarinus officinalis extract | 92.863 | 4 | 6.075 | 6.390 | 0.054 |
| Handle the time | 491.718 | 4 | 32.169 | 6.390 | 0.003 |
| Error | 15.286 | 4 |
Table 5 is as can be seen that influence and other factors of the processing time to yellowish pink have significant difference (P < 0.05), Gu Chu
The reason time is main factor, and other factors are secondary cause.Yellowish pink takes high level, therefore more excellent scheme should be A5B1C5D3F5.
6 drip loss the results of analysis of variance of table
| Factor | Sum of square of deviations | Freedom degree | F ratio | F critical value | Conspicuousness |
| Sodium chloride | 0.322 | 4 | 3.466 | 6.39 | 0.128 |
| Sucrose | 0.601 | 4 | 6.48 | 6.39 | 0.049 |
| Licorice extract | 0.138 | 4 | 1.49 | 6.39 | 0.354 |
| Rosmarinus officinalis extract | 0.486 | 4 | 5.237 | 6.39 | 0.069 |
| Handle the time | 0.032 | 4 | 0.343 | 6.39 | 0.837 |
| Error | 0.093 | 4 |
As shown in Table 6, influence of the sucrose to drip loss and other factors have significant difference (P < 0.05), sucrose
For main factor, other are secondary cause.Drip loss is lower, and chicken system waterpower is higher, therefore optimal proportion should be
A1B1C2D3F2 or A1B1C2D3F4.
7 pH the results of analysis of variance of table
As shown in Table 7, compared with other factors, there are significantly the capability of influence of PH in sucrose, licorice extract, processing time
Sex differernce (P < 0.05), sucrose, licorice extract, processing time are main factor, other are secondary cause.PH is in a certain range
Low value is inside taken, therefore more excellent scheme should be：A5B2C3D5F2 or A5B5C3D5F2.
8 shearing force the results of analysis of variance of table
| Factor | Sum of square of deviations | Freedom degree | F ratio | F critical value | Conspicuousness |
| Sodium chloride | 334.030 | 4 | 1.973 | 6.390 | 0.263 |
| Sucrose | 1132.834 | 4 | 6.691 | 6.390 | 0.046 |
| Licorice extract | 564.342 | 4 | 3.333 | 6.390 | 0.135 |
| Rosmarinus officinalis extract | 400.018 | 4 | 2.363 | 6.390 | 0.213 |
| Handle the time | 866.700 | 4 | 5.119 | 6.390 | 0.071 |
| Error | 169.296 | 4 |
As shown in Table 8, influence of the sucrose to shearing force and other factors have significant difference (P < 0.05), based on sucrose
Factor, other factors are secondary cause.Shearing force takes low value, therefore more excellent scheme is：A3B3C4D1F3.
According to the variance analysis to indexs such as freezing point, yellowish pink, drip loss, PH, shearing forces, different indexs is more excellent
Scheme is different.It can be seen that A1, A3 and A5 level occurs in more excellent scheme in sodium chloride by table 2-8, and be all time factor, at this time
Chicken freezing point mean value is respectively -2.84 DEG C, -4.50 DEG C, -5.48 DEG C, and freezing point is this experiment high spot reviews index, therefore A1 level is neglected
Slightly.When sodium chloride levels are A3 and A5, yellowish pink, drip loss, pH value, the shearing force mean value of chicken are respectively 60.74 and
62.44,3.80% and 3.74%, 5.54 and 5.48,63.29 and 64.91, the horizontal freezing point of A5, yellowish pink, drip loss, pH value
Mean value is better than A3, and shearing force mean value is very close, therefore sodium chloride is put down compared with excellent water as A5；Sucrose water in all more excellent schemes
Divide equally and B1, B2, B3, B4, B5 do not occur, wherein being secondary cause when taking B4 level, in drip loss, PH, shearing force index
In be main factor, take B1, B2/B5, B3 horizontal respectively, when B1, B2 level freezing point mean value be respectively -3.82 DEG C, -3.62 DEG C it is remote low
- 4.50 DEG C, -4.68 DEG C when taking B3, B5 level, although influence of the sucrose to freezing point is not main factor, freezing point is as weight
Point inspection target, the too high icing range that can reduce chicken of freezing point influences chicken period of storage, therefore thinks that B3, B5 level are excellent
In B1, B2 level.When taking B3 level the yellowish pink of chicken, drip loss, PH, shearing force be respectively 59.72,3.76%, 5.61,
56.81N, when taking B5 level the yellowish pink of chicken, drip loss, PH, shearing force be respectively 58.42,3.89%, 5.49,
67.27N.It can be seen that B3 is weaker than B5 in freezing point and pH value index slightly, it is better than B5 on other meat quality traits therefore thinks B3
Level is better than B5.Comprehensively consider, more excellent sucrose level should be B3；
There is C2, C3, C4, C5 level in all more excellent schemes in licorice extract, was secondary when C2, C4, C5 level
Factor, therefore do not consider.It is main factor when taking C3 level, more excellent licorice extract level should be C3；Rosmarinus officinalis extract is in institute
There is more excellent scheme tri- kinds of levels of D1, D3, D5 occur, and be all secondary cause, wherein number is 2 times when taking D1 and D5 level, takes
D3 level is 1 time, therefore D1 and D5 level is better than D3.When Rosmarinus officinalis extract D1 and D5 level the freezing point of chicken, yellowish pink, drip
Loss late, pH value, shearing force respectively -4.22 DEG C and -4.04 DEG C, 57.70 and 61.48,3.78% and 4.01%, 5.51 and
5.50,61.48N and 64.55N, D1 level are better than D5 in freezing point, drip loss, shearing force index, therefore rosemary extracts
Object is flat compared with excellent water to should be D1；There is F2, F3, F4, F5 level respectively in all more excellent schemes in the processing time, it is yellowish pink,
Taking F5, F2, F3 level in pH value, shearing force index respectively is main factor, and the level in other indexs is secondary cause.Work as processing
When time is F2, F3, F5 level, the freezing point of chicken is respectively -3.8 DEG C, -4.46 DEG C, -4.48 DEG C.F3 and F5 difference is little, but
It is much better than F2 level.Chicken yellowish pink, drip loss, pH value, shearing force are respectively when being F3, F5 level between when treated
62.68,3.86%, 5.53,57.4N and 66.50,3.77%, 5.57,63.96N, F5 level is in yellowish pink, drip loss index
Upper to be better than F3, pH value is close, and shearing force index is weaker than F3 level, comprehensively considers the processing time and flat compared with excellent water should be F5.To sum up
Described, more excellent scheme should be：A5B3C3D1F5.
(4) two kinds of more excellent scheme comparisons
The more excellent processing scheme that obtain two by range analysis and variance analysis different, respectively A5B3C3D3F5 with
A5B3C3D1F5.The two is only variant in Rosmarinus officinalis extract level.When Rosmarinus officinalis extract level takes D1 and D3 level,
The freezing point of chicken, yellowish pink, drip loss, pH value, shearing force be respectively -4.22 DEG C and -4.66 DEG C, 57.20 and 62.88,
3.78% and 3.59%, 5.50 and 5.52,61.48 and 72.64, it can be seen that D3 level refers in freezing point, yellowish pink, drip loss
Put on better than D1 level, pH value is very close, and shearing force is weaker than D1, comprehensively consider Rosmarinus officinalis extract relatively excellent water it is flat should
For D3.It to sum up analyzes, the more excellent preservation scheme of chicken is should be：A5B3C3D3F5, i.e., sodium chloride 20% in sight, sucrose 15%,
Licorice extract 0.15 ‰, Rosmarinus officinalis extract 0.12 ‰ solution in handle 2.5h.
(5) three kinds of preserving type comparative experimentss
In above experiment, the more excellent scheme of chicken ice temperature processing is obtained, the chicken after the processing of ice temperature
The index determinings result such as freezing point, yellowish pink, drip loss, PH, shearing force is all more conform with requirement of experiment, has reached this experiment
It is preliminary expected.Chicken after the program is processed reduction chicken freezing temperature by a relatively large margin and can preferably keep chicken
Meat.This experiment will be handled chicken using the processing mode, and preservation effect and tradition are freezed and refrigerated and is carried out
Comparison, studies chicken meat quality and freshness Testing index changes with time, and verifies the processing scheme in the preservation of longer term
Whether have in the process and continues sexual clorminance.
The ice temperature for preparing A5B3C3D3 level adjusts agent solution.Choose health, rosy clouds cigarette hen similar in weight size, through putting
After blood, unhairing, two panels chest muscle is taken out using scalpel.Meat piece is cut into 3*4*2cm size, rejects residual fat, it is cold at 3 DEG C
But 1h.Chicken is divided into 3 groups, first group after the cooling period, is put into well in -18 DEG C of freezing chambers of refrigerator and saves using freshness protection package packaging；
Second group is put into 0~4 DEG C of refrigerating chamber of refrigerator and saves；After third group disposes 2.5h under the F5 horizontal processing time, it is put into ice temperature
It is saved in refrigerator.All ironwares contacted with chicken such as blade, pallet, scissors etc. are all stainless steel material and pass through disinfection
Processing, all experimental implementations carry out in an aseptic environment into before saving equipment.After keeping, the record date time, every two
It takes out chicken and carries out meat, TVB-N, TBA, total plate count detection.After refrigerating sample corruption, detected every sampling in 4 days.
The evaluation of organoleptic indicator：
Using health is chosen, rosy clouds cigarette hen similar in weight size takes out two panels using scalpel after bloodletting, unhairing
Chest muscle.Meat piece is cut into 3*4*2cm size, rejects residual fat, the storage of the application ice temperature, conventional freezing and often is respectively adopted
The method of rule refrigeration stores 50 pieces of chicken blocks, after 4,8,12,18,24,30,40 days, carries out organoleptic analysis, root to chicken block
According to the organoleptic indicator in GB/T16869 1, evaluation group is formed using by 3 experts, respectively to yellowish pink, smell, elasticity
It is evaluated with surface viscosity situation, evaluates situation such as following table：
Variation table of the different storing mode of table 9 to the organoleptic indicator of chicken
1, sense organ changes
As can be seen from Table 9：
1. the chicken yellowish pink variation difference under three kinds of different preserving types is more obvious, it is stored refrigerated under chicken 8
Bronzing is become from light red in it, browning reaction occurs for chicken color, and chicken is putrid and deteriorated at this time；Under freezen protective
Chicken becomes yellow-white from light red, and on day 4 when, chicken gradually shows yellow, and myoglobins has begun and broken
Bad to decompose, the chicken after 12 days under stored frozen becomes yellow, and myoglobins thoroughly destroys, chicken yellowish pink value greatly under
Drop；Using the ice temperature storage method of the application, light red becomes dark yellow to chicken again, and 36 days whens are yellowish red color, at this time chicken flesh
Lactoferrin not yet destroys completely, and chicken centre is still red, it can be seen that, which can be significantly within storage period
Keep the color of chicken.
2. in terms of chicken smell, it is stored refrigerated under chicken have begun corruption, microbial action and fat after 8 days
The decomposition of acid etc., produces a large amount of foul odours, and chicken smell is severe peculiar smell by free from extraneous odour variation；Chicken under the processing of freezing
Meat does not all generate peculiar smell in storage 40 days, embodies the advantage that low temperature saves chicken, but chicken has turned into tasteless, mistake at this time
The original smell of chicken is removed；Chicken under storing at ice temperature and free from extraneous odour, start to generate when 36 days slight peculiar smell, at 40 days
Severe peculiar smell, chicken are corrupt.Compared to stored refrigerated, storing at ice temperature can keep chicken not generate in a longer period of time
Peculiar smell, compared to freezing, storing at ice temperature can preferably keep the original smell of chicken.
3. elastic aspect, becomes very poor from preferable elasticity after stored refrigerated chicken 8 days, this is primarily due to chicken
Corruption is decomposed, and original structure avalanche is caused, and elasticity is deteriorated；Elasticity is from preferably becoming very poor behind chicken 4 days under freezen protective, and
And very poor level is constantly within storage period later, this is primarily due to the formation and life of the ice crystal in refrigerating process
It is long, the structure of chicken is destroyed, the variation of elasticity is caused；And the lower chicken elasticity of ice temperature storage is from preferably becoming generally, and
It saves general elasticity always in entire experiment periods, the sharply decline of chicken elasticity will not be caused, there is good stability.
4. in terms of viscosity, stored refrigerated chicken becomes viscous hand from micro- viscous hand after 8 days, this is primarily due to the corruption of chicken
Losing decomposition causes chicken to generate a large amount of viscous liquids, increases the viscosity of chicken；Chicken under stored frozen has very long storage
It deposits the phase, chicken viscosity is always maintained at lower viscosity in experiment periods；Chicken surface under storing at ice temperature has certain viscosity,
And in entire experiment periods, the chicken under storing at ice temperature is all always maintained at certain viscosity, but this viscosity is not because rotten
Caused by losing, but because caused by the sucrose solution concentration on chicken surface increases.Chicken surface viscosity under this preserving type
It is regulated agent and the influence of corrupt elements simultaneously, is not had with surface viscosity come the qualitative characteristics for measuring chicken under present treatment
The representativeness of science.
2, meat quality traits measure：
Yellowish pink, PH, drip loss, shearing force measure same 2.1.2.At room temperature at 20 DEG C, water proof thaws it to frozen sample
It measures again afterwards.
3, TVB-N, that is, Volatile Base Nitrogen measurement：
Microorganism in the decay process of food decomposing protein and generate the alkaline matters such as ammonia and amine, these substances
In conjunction with organic acid, the substance of alkali nitrogen is formed.TVB-N increases with the degree of spoilage of food, usually animal food
Important freshness index, GB 2707-2016 national food safety standard provides that fresh livestock meat TVB-N content should be lower than 15mg/
100g, detection method refer to GB 5009.228.
4, TBA is measured：
TBA, that is, thiobarbituricacidα- colorimetric method for determining MDA.MDA is the drop of unsaturated fatty acid and fatty acid peroxidase object
Product is solved, is the important reference indicator of lipid degree of spoilage, its variation tendency can be investigated by detection TBA value.Chicken TBA
Rancid flavor of the energy sense organ to chicken when 1.0~2.0mg/100g of value.Take meat sample 10g after homogeneous instrument homogeneous, the 7.5% of addition
Trichloroacetic acid 50ml shakes 30min, filter paper filtering.Supernatant 5ml supernatant is taken, after 5ml0.02/L LTBA solution is added, 90
DEG C water-bath keeps the temperature 40min, take out it is cooling after 5min is centrifuged with 1600r/min, 5ml chloroform is added in supernatant, after shaking up standing
Go the supernatant colorimetric at 532nm and 560nm respectively.Calculation formula is as follows：
5, total plate count measures：
Total plate count is to measure the important reference indicator of meat degree of spoilage, and national standard GB 16869-2005 provides fresh poultry product
Total plate count 1 × 106cfu/g of < freezes 5 × 105cfu/g of poultry total plate count <.Total plate count refers to GB 4789.2-2016
It is detected, each sample does 3 repetitions, and final result is averaged.
(6) experimental result and analysis
Fig. 1 color change analysis.As seen from Figure 1, chicken is after frost, and in 2~3d, yellowish pink has a small amount of raising,
Peak value appears in 3d, yellowish pink slowly decline after yellowish pink value is 68,3d, and after 27d, yellowish pink variation tends towards stability, stable 51；
Stored refrigerated chicken rises comparatively fast in 5d, and 5d reaches peak value, yellowish pink value about 72, under chicken is yellowish pink rapidly after this
Drop, until 8d or so, yellowish pink has dropped to 49；Chicken yellowish pink under storing at ice temperature preceding 10d stablize after 72,10d yellowish pink by
Step decline, yellowish pink value 55 when 36d, close to fresh meat value, yellowish pink value drops to 52.5 when to 40d, yellowish pink already below fresh meat yellowish pink
Value 54.25.Chicken under freezen protective, yellowish pink amplitude of variation is smaller, finally keeps stablizing to be slightly less than the value of fresh meat yellowish pink, this
The possible reason is leading to yellowish pink decline, but the environment of low temperature, and greatly because freezing, which freezes, destroys the Meat of chicken
The decay process for slowing down chicken reason.
Fig. 2 is drip loss mutation analysis.As shown in Figure 2, the chicken drip loss under stored refrigerated is in substantially
It ramps, reaches peak value in 8d, drip loss is 11.8% at this time；Chicken drip loss under freezen protective is preceding
2d is ramped, this may be to lead between largely organizing water and thin because ice crystal destroys the institutional framework and cell of chicken
Caused by the loss of cytosol, drip loss tends to be steady after this, about 5.5% or so when 45d；Chicken under storing at ice temperature
Meat drip loss has certain decline in preceding 4d, and when 4d is rapid increase after drip loss is 3.2%, 4d, and when 40d drips
Drip loss is 10.8% when water loss rate has reached 10.2%, 44d.
Fig. 3 is pH value mutation analysis.As seen from Figure 3, freezen protective chicken pH value is in preceding 6d kept stable, 6d
After start to gradually rise, ascendant trend slows down when 36d, gradually steadily in 6.08；It refrigerates chicken and drops to 5.4 in preceding 2d pH value
Left and right rises rapidly after 2d, and PH is about 6.63 left sides when 8d；Storing at ice temperature.It is main that the trend for first dropping and rising afterwards is presented in refrigeration chicken PH
Reason is that cellular respiration activity more active under 4 DEG C of environment, the glycolysis of glycogen discharge acidic materials, and later period rising is mainly
Because the hydrolysis of albumen and bacteria metabolism cause；Chicken pH value under storing at ice temperature is in the faint rising of preceding 2d, pH value
4d are kept 5.65 or so, rapid increase after 6d, when 40d, reaches 6.7 or so, and chicken is corrupt, and 44d reaches peak value,
Chicken pH value is 6.9 or so at this time.
Fig. 4 is shearing force mutation analysis.As seen from Figure 4, freezing chicken is in entire experiment periods, on shearing force is slow
It rises, shearing force is stable at as 61N or so after 32d；Refrigeration chicken shearing force has in 2d to be declined by a small margin, this may be chicken
Tenderness caused by continuing to cure rises, and chicken shearing force steeply rises after 2d, and shearing force is about 70N or so when 8d；Storing at ice temperature
It is dropped rapidly to 54N or so in chicken shearing force 8d, basic later to keep slowly rising, it is rear fast that 37d shearing force reaches 58N or so
Speed rises, up to 67N or so when 44d.
Fig. 5 is TVB-N value mutation analysis：The TVB-N value of freezen protective chicken slowly rises as can be seen from Figure 5, after 20d
Start to stablize, at this time TVB-N value 10.12mg/100g；Refrigeration muscle TVB-N value steeply rises after saving 6d, and when 8d is
15.2mg/100g or so；Storing at ice temperature chicken TVB-N value slowly rises, and 15.4mg/100g is reached when 40d, and chicken has been at this time
Be up to state standards limit value@, and 16.7mg/100g is reached when 44d.
Fig. 6 is TBA mutation analysis：As seen from Figure 6, freezing chicken TBA value rate of climb before 6d is very fast, 6d postwave
Dynamic to rise, 37d TBA value is 0.65mg/100g, is tended to be steady later；Linear upward trend is presented in refrigeration chicken TBA value substantially,
It is 0.89mg/100g when 8d；Chicken under storing at ice temperature rises comparatively fast before 3d, and TBA value is 0.26mg/100g when 3d, after 3d
The rate of climb slows down, and TBA value is 0.65mg/100g when 28d, and ascendant trend increases after 28d, and when 44d has reached 1.0mg/100g, this
When the rancid of chicken can be experienced from sense organ.
Fig. 7 is total plate count mutation analysis：As seen from Figure 7, under freezen protective the total plate count of chicken before 4d
In a slight decrease, logarithm slowly rises after total plate count logarithm is 2.99,4d when 4d, and logarithm is 4.21 when 44d, at this time
Total plate count is 1.62 × 104cfu/g；Refrigeration chicken total plate count logarithm linearly rapidly rises, and logarithm has been when 8d
Up to 6.31, total plate count is 2.04 × 10 at this time6Cfu/g, superstate standard, chicken are stale；Storing at ice temperature chicken bacterium
It falling total logarithm variation tendency and is similar to freezen protective, logarithm changes less substantially before 4d, start to gradually rise after 4d,
Logarithm is 5.75 when 35d, and total plate count is 5.62 × 10 at this time5Logarithm is 6.27 when cfu/g, 40d, at this time total plate count
It is 1.86 × 106cfu/g.In at least 35d, chicken total plate count meets national standard (< 1.0 × 106cfu/g)。
Long period has been carried out to the pork quality traits of chicken, TVB-N value, TBA, total plate count under three kinds of different store methods
Monitoring.Experimental result shows different store methods, has different influences in different indexs.In 40 days realities
During testing, controlled-rate freezing, be mainly reflected in the yellowish pink of chicken, be waterpower, tenderness all can a sharp decline, but to holding
The PH of chicken has positive effect；In the index of degree of spoilage, freezen protective is in indexs such as control TVB-N value, TBA, total plate counts
It is upper to be better than other two kinds of preserving types.In the case where not considering chicken meat quality, chicken is kept for a long time, and cryogenic freezing is protected
It is still preferred for depositing.Stored refrigerated fresh-keeping effect then with freezen protective on the contrary, the meat feature of chicken is very high in 4d, but
After 8d, the quality and freshness index for refrigerating chicken all already exceed the upper limit, and the holding time is very short.Storing at ice temperature and refrigeration are protected
To deposit closely similar to the impact effect tendency of all indexs, storing at ice temperature can be seen as being that time span is extended stored refrigerated,
Therefore storing at ice temperature has stored refrigerated all advantages substantially, and substantially prolongs storage life.From the index of monitoring,
Within 35d, A5B3C3D3F5Horizon matching, i.e., mentioned in sodium chloride 20%, sucrose 15%, licorice extract 0.15 ‰, rosemary
Processing chicken 2.5h is taken in 0.12 ‰ solution of object, it is while can preferably keeping the meat quality traits of chicken and excellent
Freshness, obtain preferable experimental result.
(7) safety analysis：
It includes sodium chloride, sucrose, licorice extract, rosemary that this research institute, which obtains more excellent processing scheme using experiment raw material,
The reagents such as extract.
Sodium chloride and two kinds of experimental materials of sucrose are all the low toxicity approved at present or foodstuffs without toxicity additive, extensive
It is provided applied to the mandatory additive amount upper limit in varieties of food items, is had no at present.
Licorice extract main component is flavonoids and flavonoid class substance, and toxicology foundation is：LD50：Oral Administration in Rats
Greater than 10g/kg, no mutagenicity, no teratogenesis, maximum usage amount is 0.2g/kg.In this experiment, licorice extract addition
Amount is 0.15 ‰, and as 0.15g/kg is lower than 0.2kg/kg limit value.
Rosmarinus officinalis extract main component is three kinds of antioxidant such as carnosol, rosmanol, ursolic acid, toxicity
Learning foundation is：LD50Mouse oral 12g/kg, no mutagenicity, maximum usage amount are 0.3g/kg.In this experiment, rosemary is extracted
Object usage amount is 0.12 ‰, and as 0.12g/kg is lower than 0.3g/kg limit value.
Therefore the more excellent processing scheme obtained in this experiment：In sodium chloride 20%, sucrose 15%, licorice extract
0.15 ‰, chicken 2.5h is handled in the solution of Rosmarinus officinalis extract 0.12 ‰, there is no safety risks substantially for this scheme, can fit
For producing.
The invention is not limited to specific embodiments above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (4)
1. a kind of processing method of chicken storing at ice temperature, it is characterised in that：Specifically include step in detail below：
(1) compound ice temperature adjusts the preparation of agent solution：It is prepared according to percent by weight by following raw material：Sodium chloride 15~
25%, sucrose 10~20%, licorice extract 0.01~0.018 ‰, Rosmarinus officinalis extract 0.1~0.2 ‰, balance deionized water
Supply 100%；
(2) chicken storing at ice temperature is handled：Live chickens are butchered, unhairing, net thorax, under 3 DEG C of environment after cooling 1h, by chicken compound
Ice temperature, which is adjusted in agent solution, impregnates 2.5h, then takes out and is fitted into preservation in storing at ice temperature equipment.
2. the processing method of chicken storing at ice temperature according to claim 1, it is characterised in that：The compound ice temperature regulator
Solution is prepared according to percent by weight by following raw material：Sodium chloride 20%, sucrose 15%, licorice extract 0.015 ‰,
Rosmarinus officinalis extract 0.12 ‰, surplus supply 100% with deionized water.
3. the processing method of chicken storing at ice temperature according to claim 1, it is characterised in that：The chicken is in compound ice temperature
It adjusts and is impregnated in agent solution, 10 kilograms of chicken is put into 15~20 kilograms of compound ice temperature adjusting agent solutions.
4. the processing method of chicken storing at ice temperature according to claim 1, it is characterised in that：The loading storing at ice temperature is set
Temperature in standby is controlled at -2 DEG C, and actual temperature fluctuates within the scope of -0.5~-3.5 DEG C.
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| CN114532394A (en) * | 2022-03-10 | 2022-05-27 | 曾磊 | Acid-removing and fresh-keeping method for chicken |
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| CN110089551A (en) * | 2019-06-12 | 2019-08-06 | 广西水产畜牧学校 | A kind of online preservation method of channel catfish |
| CN114532394A (en) * | 2022-03-10 | 2022-05-27 | 曾磊 | Acid-removing and fresh-keeping method for chicken |
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