CN111543473A - Roast duck fresh-keeping method - Google Patents
Roast duck fresh-keeping method Download PDFInfo
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- CN111543473A CN111543473A CN202010391183.XA CN202010391183A CN111543473A CN 111543473 A CN111543473 A CN 111543473A CN 202010391183 A CN202010391183 A CN 202010391183A CN 111543473 A CN111543473 A CN 111543473A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000000341 volatile oil Substances 0.000 claims abstract description 46
- 241000723347 Cinnamomum Species 0.000 claims abstract description 35
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 35
- 229920001661 Chitosan Polymers 0.000 claims abstract description 29
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 abstract description 26
- 239000011248 coating agent Substances 0.000 abstract description 25
- 241000272522 Anas Species 0.000 abstract description 21
- 230000000694 effects Effects 0.000 abstract description 8
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- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000005764 inhibitory process Effects 0.000 abstract description 3
- 238000009456 active packaging Methods 0.000 abstract description 2
- 238000009920 food preservation Methods 0.000 abstract description 2
- 239000005022 packaging material Substances 0.000 abstract description 2
- 238000004378 air conditioning Methods 0.000 abstract 1
- 238000001514 detection method Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 231100000989 no adverse effect Toxicity 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 18
- 239000007788 liquid Substances 0.000 description 8
- 235000013622 meat product Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 230000002035 prolonged effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 241000209501 Spirodela Species 0.000 description 2
- 150000001336 alkenes Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 244000000010 microbial pathogen Species 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- 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
- A23B4/06—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
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for keeping roast duck fresh, which belongs to the technical field of food preservation, and the method comprises the steps of dipping sliced roast duck in 0.1% chitosan solution containing 0.1-0.8% cinnamon essential oil by mass, draining, immediately performing air conditioning and packaging, and storing in dark at 0-4 ℃. Through detection, the combined use of the cinnamon essential oil and the chitosan coating can effectively inhibit the growth of microorganisms in the roast duck, slow down the oxidation rate of fat, prolong the shelf life of the roast duck by more than 7 days, enhance the inhibition effect along with the increase of the concentration of the essential oil, and have no adverse effect on the color of the roast duck. The edible coating can be used as an active packaging material to be applied to the preservation of roast ducks and has good application prospect in the food industry.
Description
Technical Field
The invention relates to the field of food preservation, in particular to a method for preserving roast ducks.
Background
The smoked and roasted meat product is one of the traditional meat products in China, and is popular with consumers due to the unique roasting process and the smoked flavor. Roast ducks are typical representatives of smoked and burned roast meat products, have the characteristics of crisp and crisp skin, attractive color, fatness but not greasiness, strong aroma and the like, and are praised as 'delicious in nature' and are praised in the reputations.
The roast ducks are extremely easy to decay in the storage and sale processes, the short shelf life causes the small sale radius of the roast ducks, most roast duck products in the market are sold on the spot, the sale area is narrow, and the market competitiveness is low. At present, roast ducks are sold in 3 modes of no package, simple tray package and vacuum package, wherein the first two modes of sale mainly exist in Shanghai or Xiaozuo workshop production, under the condition, the roast ducks are easy to be polluted by microorganisms, and the shelf life is generally not more than two days. The shelf life of the roast ducks can be prolonged by a mode of combining secondary sterilization with vacuum packaging in large-scale enterprises, but the roast ducks lose original unique flavor in the secondary sterilization process, and the vacuum packaging can cause the problems of roast duck juice loss, product deformation and the like, so that the purchase desire of consumers is influenced. Therefore, it is very important to select an effective preservation mode for roast ducks, and to maintain the quality and the organoleptic properties of the roast ducks while prolonging the shelf life of the roast ducks.
The edible coating or film is a continuous matrix of edible material consisting of protein, polysaccharide and lipid. The edible coating or film is an independent structure, is arranged on the surface of food or is a thin layer between several parts in the food, can not only prevent the transfer of moisture, gas and solute, but also can be added with bacteriostasis and antioxidant, thereby preventing microbial contamination, delaying fat oxidation, slowing down the change of meat sensory quality caused by essential oil fragrance, improving the overall quality of meat and prolonging the shelf life of meat
Chitosan (CH) is a natural carbohydrate copolymer obtained by deacetylation of chitin. Because the chitosan can reduce the growth of pathogenic microorganisms in food, the chitosan and the polymer molecules of the derivatives thereof can be used as excellent materials of edible coatings and antibacterial films. Due to the narrow antibacterial spectrum of chitosan, the nutrition and flavor of meat products can be better guaranteed and the putrefaction and deterioration of cooked meat products can be delayed by combining other natural active ingredients, so that the shelf life is prolonged.
Cinnamon Essential Oil (CEO) also has bacteriostatic and antioxidant activity. The cinnamon essential oil mainly comprises olefins, alcohols and aldehydes, wherein the highest content of the olefins is eucalyptol, and the bacteriostatic activity of the cinnamon essential oil mainly depends on trans-cinnamaldehyde in the cinnamon essential oil. At present, the patent of adding cinnamon essential oil into the chitosan coating is rarely reported.
Modified Atmosphere Packaging (MAP) prolongs the shelf life of meat products by inhibiting the growth and propagation of aerobic microorganisms and the oxidative rancidity process in refrigerated meat products. Wherein CO is2MAP is widely used for the preservation of cooked meat products. CO 22Has good bacteriostatic property, can effectively inhibit the reproduction of aerobic bacteria, and N2As inert gas, it has little influence on meat, but can avoid CO2The package collapses due to dissolution. On the basis of the research of predecessors, the patent selects 30 percent CO2+70％N2The condition is used as the gas composition of the gas-conditioning package in the patent.
Disclosure of Invention
The invention aims to provide a method for keeping roast ducks fresh, which aims at the problem that natural antibacterial antioxidant substances prolong the shelf life of the roast ducks, inhibits the growth of microorganisms in the roast ducks under the condition of modified atmosphere packaging by utilizing a chitosan coating containing cinnamon essential oil, slows down the oxidation rate of fat and prolongs the shelf life of the roast ducks.
In order to achieve the purpose, the invention provides the following technical scheme:
1. the roasted duck is sliced, then soaked in the chitosan aqueous solution of cinnamon essential oil for 10s, taken out, drained for 20min, immediately subjected to modified atmosphere packaging, and then stored in the dark at the temperature of 0-4 ℃.
2. The mass concentration of the cinnamon essential oil in the chitosan water solution of the cinnamon essential oil is 0.1-0.8%, and the mass concentration of the chitosan is 1%.
3. The gas component in the modified atmosphere package is 30% CO2+70％N2。
Drawings
FIG. 1 shows the effect of cinnamon essential oil at different concentrations on the total number of bacterial colonies of roast ducks;
FIG. 2. effect of cinnamon essential oil at different concentrations on TBARS value of roast duck;
in the figure: control 1, control 2, 0.10%, 0.20%, 0.40%, 0.60%, 0.80% represent different treatment regimes; respectively represent:
0.10% means that 0.10% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution were used as a coating liquid;
0.20% means that 0.20% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution were used as the coating liquid;
0.40% means that 0.40% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution were used as a coating solution;
0.60% represents using 0.60% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution as coating liquid;
0.80% represents using 0.80% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution as coating solution;
in FIG. 1, a-c: different letters in the graph indicate that different concentrations of essential oils differ significantly (P < 0.05) at the same storage time; x-y: different letters in the graph indicate significant differences in the concentrations of the same essential oil (P < 0.05) at different storage times.
In FIG. 2, a-d: different letters in the graph indicate that different concentrations of essential oils differ significantly (P < 0.05) at the same storage time; x-z: different letters in the graph indicate significant differences in the concentrations of the same essential oil (P < 0.05) at different storage times.
Technical effects and advantages of the invention
According to the invention, the trans-cinnamaldehyde serving as an antibacterial active substance in the cinnamon essential oil is utilized to prevent putrefying bacteria from propagating on the surface of the roasted duck, so that the formation of a biological film on the surface of duck meat by the putrefying bacteria is delayed, the freshness of the roasted duck is prolonged, and the shelf life of the roasted duck is prolonged. Meanwhile, the invention utilizes the good film forming property of chitosan as a carrier of cinnamon essential oil to form a natural antibacterial film on the surface of the roast duck, so that the fat oxidation rate is slowed down to a certain extent, the preservation effect is improved, and the commodity competitiveness of the roast duck product is improved. In addition, the edible coating is combined with modified atmosphere packaging, and the edible coating is applied to the preservation of the roast ducks for the first time.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
Example 1
0.10% (v/v) of cinnamon essential oil and 1% (w/v) of chitosan solution are used as coating solution, the sliced roast duck is soaked in the coating solution for 10s, is subjected to modified atmosphere packaging immediately after being drained for 20min (the difference time between the front and the back of the sample is not more than two minutes), and is stored in the dark at the temperature of 0-4 ℃. Eight groups are parallel.
Example 2
The same as example 1, except that 0.20% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution were used as the coating liquid. Eight groups are parallel.
Example 3
The same as example 1, except that 0.40% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution were used as the coating liquid. Eight groups are parallel.
Example 4
The same as example 1, except that 0.60% (v/v) cinnamon essential oil and 1% (w/v) chitosan solution were used as the coating liquid. Eight groups are parallel.
Example 5
The same as example 1, except that 0.80% (v/v) of cinnamon essential oil and 1% (w/v) of chitosan solution were used as the coating liquid. Eight groups are parallel.
The roasted duck in the embodiment adopting the chitosan coating containing the cinnamon essential oil can control the total number of bacterial colonies within 3log CFU/g within 7 days of storage period, wherein the total number of bacterial colonies in the embodiment with higher essential oil concentration is continuously reduced within 7 days, so that the shelf life of the roasted duck is maintained to be more than 7 days. And compared with the control group, the cinnamon essential oil treatment groups (examples 1-5) have very good inhibition effect on the TBARS value of the roast ducks, the TBARS value of the roast ducks is remarkably reduced and is remarkably lower than that of the control group (P is less than 0.05), and the shelf life of the examples is remarkably prolonged.
The interaction between the storage time and the concentration of the essential oil and the influence of the concentration of the essential oil on the L, a and b values of the roast duck are not obvious in the aspect of meat color (P is more than 0.05). Compared with the control group, the values of L, a and b of the cinnamon essential oil added treatment groups (examples 1-5) have no obvious difference (P is more than 0.05) (see table 1), which indicates that the cinnamon essential oil has no obvious influence on the meat color stability of the roast ducks.
The cinnamon essential oil and the chitosan coating are used together, so that the growth of microorganisms in the roast duck can be effectively inhibited, the oxidation rate of fat is slowed down, the inhibition effect is enhanced along with the increase of the concentration of the essential oil, and the color and luster of the roast duck cannot be adversely affected. These results indicate that the edible coating can be used as an active packaging material in the roast duck industry to control microbial contamination after processing and further improve microbial safety.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
TABLE 1 Effect of different concentrations of cinnamon essential oil coating on roast duck meat color
Note: x-y: different letters in the table indicate significant differences in the concentrations of the same essential oil (P < 0.05) at different storage times.
Claims (3)
1. A method for keeping roast duck fresh is characterized in that: the roasted duck is sliced, then soaked in the chitosan aqueous solution of cinnamon essential oil for 10s, taken out, drained for 20min, immediately subjected to modified atmosphere packaging, and then stored in the dark at the temperature of 0-4 ℃.
2. The method for keeping roast duck fresh as claimed in claim 1, wherein the steps of: the mass concentration of the cinnamon essential oil in the chitosan aqueous solution of the cinnamon essential oil is 0.1-0.8%, and the mass concentration of the chitosan is 1%.
3. The method for keeping roast duck fresh as claimed in claim 1, wherein the steps of: the gas component in the modified atmosphere package is 30% CO2，70％N2。
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| CN202010391183.XA CN111543473A (en) | 2020-06-28 | 2020-06-28 | Roast duck fresh-keeping method |
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| CN202010391183.XA CN111543473A (en) | 2020-06-28 | 2020-06-28 | Roast duck fresh-keeping method |
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| CN202010391183.XA Pending CN111543473A (en) | 2020-06-28 | 2020-06-28 | Roast duck fresh-keeping method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145335A (en) * | 2021-11-25 | 2022-03-08 | 山东农业大学 | Origanum oil chitosan coating liquid and preparation method thereof |
| CN114176116A (en) * | 2021-12-14 | 2022-03-15 | 南昌大学 | Method for preserving stewed duck necks |
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| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
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| CN103109916A (en) * | 2012-12-12 | 2013-05-22 | 新昌县冠阳技术开发有限公司 | Plant essential oil based novel food preservative and fresh-keeping technique and application method thereof |
| CN105309593A (en) * | 2015-10-12 | 2016-02-10 | 江南大学 | Method for preserving and regulating beef through combination of compound essential oil and modified atmosphere packaging |
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| CN108041405A (en) * | 2017-11-08 | 2018-05-18 | 广西大学 | A kind of preparation process of essential oil microcapsules edible film |
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2020
- 2020-06-28 CN CN202010391183.XA patent/CN111543473A/en active Pending
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| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
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Non-Patent Citations (1)
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| 周强等: "肉桂精油-壳聚糖涂膜协同气调包装对冷鲜肉品质的影响", 《浙江大学学报(农业与生命科学版)》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145335A (en) * | 2021-11-25 | 2022-03-08 | 山东农业大学 | Origanum oil chitosan coating liquid and preparation method thereof |
| CN114176116A (en) * | 2021-12-14 | 2022-03-15 | 南昌大学 | Method for preserving stewed duck necks |
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Application publication date: 20200818 |