CN111789158A - Poultry meat preservative and preparation method and application thereof - Google Patents
Poultry meat preservative and preparation method and application thereof Download PDFInfo
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- CN111789158A CN111789158A CN202010685721.6A CN202010685721A CN111789158A CN 111789158 A CN111789158 A CN 111789158A CN 202010685721 A CN202010685721 A CN 202010685721A CN 111789158 A CN111789158 A CN 111789158A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 41
- 230000002335 preservative effect Effects 0.000 title claims abstract description 39
- 235000013594 poultry meat Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000004576 sand Substances 0.000 claims abstract description 39
- 241000234314 Zingiber Species 0.000 claims abstract description 38
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 38
- 235000008397 ginger Nutrition 0.000 claims abstract description 38
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000243 solution Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 238000001704 evaporation Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 10
- 238000006116 polymerization reaction Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000002390 rotary evaporation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
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- 241000271566 Aves Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 abstract description 9
- 239000004302 potassium sorbate Substances 0.000 abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 abstract description 9
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- 239000000126 substance Substances 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 21
- 230000000694 effects Effects 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 description 7
- 235000013824 polyphenols Nutrition 0.000 description 7
- 244000144977 poultry Species 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 6
- 239000004744 fabric Substances 0.000 description 6
- 238000000227 grinding Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
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- 150000001875 compounds Chemical class 0.000 description 3
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- 238000007873 sieving Methods 0.000 description 3
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- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005536 corrosion prevention Methods 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
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- MZLKNWMNBXHXMA-UHFFFAOYSA-N 1-phenylheptylbenzene Chemical compound C=1C=CC=CC=1C(CCCCCC)C1=CC=CC=C1 MZLKNWMNBXHXMA-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 238000001604 Rao's score test Methods 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
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- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
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- YTJJRAWFHJBAMT-UHFFFAOYSA-N depside Natural products OC(=O)CC1=C(O)C=C(O)C=C1OC(=O)C1=CC=C(O)C(O)=C1 YTJJRAWFHJBAMT-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 150000002208 flavanones Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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
- A23B4/14—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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a poultry meat preservative and a preparation method and application thereof. The preparation method comprises the following steps: taking dry sand ginger to prepare powder, placing the powder in an ethanol solution, leaching, filtering, evaporating and concentrating, and freeze-drying and storing to obtain the sand ginger ethanol extract; and uniformly mixing chitosan oligosaccharide and the prepared ethanol extract of the sand ginger to obtain the poultry meat preservative. When the preservative is used for preserving poultry meat products, the preservative is prepared into 1.0-2.5% aqueous solution, the poultry meat products before being bagged are soaked for 10-30 s, and then the poultry meat products are fished out and drained, and then the poultry meat products are bagged and sterilized. The preservative can ensure that the total sensory evaluation of the product reaches 92 minutes, is far higher than that of a product added with potassium sorbate in the common production, and can meet the requirement of people in the current society that no chemical preservative is added to the normal-temperature circulating flexible-package poultry product.
Description
Technical Field
The invention relates to the technical field of preservatives, and particularly relates to a poultry meat preservative as well as a preparation method and application thereof.
Background
The poultry leisure food is a soft package can product prepared by pickling poultry meat as a raw material, marinating, baking, bagging and sterilizing. However, because poultry are polluted by various microorganisms in the processes of slaughtering and processing, most enterprises worry about not effectively killing the microorganisms and going bad in the shelf life although sterilization is carried out at 121 ℃, so that the product is not in accordance with the requirements and the food safety problem can be caused. Therefore, potassium sorbate is often added as a preservative to increase the microbial safety of the product.
The potassium sorbate is potassium sorbate of sorbic acid, and has a molecular formula of C6H7O2K, molecular weight 150.2, is a synthetic chemical preservative which is allowed to be used in China, can fully play a role in corrosion prevention in an acidic medium, and has small corrosion prevention effect under a neutral condition. Potassium sorbate can cause irritation and various chronic diseases and side effects when it comes into contact with the eyes, respiratory system and skin of a human body. The toxicology of potassium sorbate was evaluated as follows: ADI is 0-25 mg/kg d, and LD50Is 10.5g/kg, and belongs to GRAS grade. Furthermore, due to consumer concerns about food safety, there is some concern about adding chemically synthesized preservatives. Therefore, whether to add no chemical preservative or replace with natural and safe substances is a technical problem to be solved in the field.
Disclosure of Invention
In order to solve the technical problems, the invention provides the poultry preservative which is prepared by matching multifunctional chitosan oligosaccharide with bacteriostatic property, oxidation resistance, chelating property, film-forming property and the like and the ethanol extract of the sand ginger, and the poultry preservative is used for poultry leisure food, can ensure that the product has bright yellow color, strong salt baking aroma and no peculiar smell and fishy smell, has elasticity, good taste, no stickiness, fresh surface and sensory evaluation total number of 92 minutes, is far higher than that of a product added with potassium sorbate in common production, and can meet the requirement of people in the current society on food safety.
The invention relates to a poultry meat preservative, which comprises chitosan oligosaccharide and a rhizoma zingiberis recens ethanol extract as raw materials.
Preferably, the molecular weight of the chitosan oligosaccharide is 2600-3200 Da, and the polymerization degree is 16-20.
Preferably, the mass ratio of the chitosan oligosaccharide to the ethanol extract of the sand ginger is 3: 1-5: 1.
the invention also provides a preparation method of the poultry meat preservative, which is characterized by comprising the following steps:
(1) preparing the ethanol extract of the sand ginger: taking dry sand ginger to prepare powder, placing the powder in an ethanol solution, leaching, filtering, evaporating and concentrating, and freeze-drying and storing to obtain the sand ginger ethanol extract;
(2) and (2) uniformly mixing chitosan oligosaccharide and the ethanol extract of the sand ginger prepared in the step (1) to obtain the poultry meat preservative.
Preferably, in the step (1), the dried sand ginger is taken to be prepared into powder, the powder is sieved by a 60-mesh sieve, and the mixing mass ratio of the sand ginger powder to the ethanol solution is 1: 5-10.
Preferably, in the step (1), the volume fraction of the ethanol solution is 95%.
Preferably, in the step (1), the leaching conditions are as follows: shaking at normal temperature at 50-150 rpm, and leaching for 3-12 h.
Preferably, in the step (1), the filtering is silk filtering; evaporation concentration conditions: and (3) performing rotary evaporation and concentration at 40 ℃ and the vacuum degree of 0.095-0.1 MPa to 1/3-1/4 of the original volume, and performing freeze-drying and preservation.
The invention also provides the application of the poultry meat preservative in the preservation of poultry meat food.
Preferably, the preservative is prepared into 1.0-2.5% aqueous solution, poultry meat products before bagging are soaked for 10-30 s, and then the poultry meat products are fished out and drained, and then the poultry meat products are bagged and sterilized.
Compared with the prior art, the invention has the following beneficial effects:
(1) the chitosan oligosaccharide is derived from crustacean shells and consists of 2-20 glucosamine (molecular weight of 3200Da) molecules connected by beta- (1-4) glycosidic bonds. The chitosan oligosaccharide has the characteristics of no toxicity, degradability and natural green, amino and hydroxyl exist in the structure of the chitosan oligosaccharide, and the chitosan oligosaccharide can interact with a cell receptor, so that a series of reactions in a living body are triggered, the chitosan oligosaccharide has stronger antibacterial property on various microbes such as bacteria, yeasts and molds, and the like, and the leakage of intracellular components caused by the interaction between a negatively charged microbial cell membrane and a positively charged biopolymer is the main antibacterial mechanism of chitosan. Meanwhile, the chitosan oligosaccharide has the characteristic of being very soluble in water, so that the application range of the chitosan oligosaccharide is expanded, and the chitosan oligosaccharide can be used as a food additive, a coating agent or a film and can be used for prolonging the shelf life of food.
(2) The Kaempferia galanga is an important food and medicine plant in Kaempferia, is a traditional spice and mainly comprises the following components: volatile oil, flavonoid, diphenyl heptane, trace elements, etc. The sand ginger powder is shaken and extracted by 95 percent ethanol solution at normal temperature to promote effective substance components with bacteriostasis to be fully dissolved out without loss, and then the sand ginger powder is further rotated and concentrated to obtain a sand ginger ethanol extract with excellent antibacterial property; according to the invention, the chitosan oligosaccharide with the molecular weight of 2600-3200 Da and the polymerization degree of 16-20 and the sand ginger ethanol extract are mixed to prepare the preservative, the chitosan oligosaccharide with polar group amino and hydroxyl has good antibacterial activity, oxidation resistance, water solubility, chelation and film forming property, the water solubility of the sand ginger ethanol extract can be increased, the sand ginger ethanol extract can be wrapped, the effect of stably treating the sand ginger ethanol extract can be realized, and the stability and the sustained-release antibacterial effect of the sand ginger ethanol extract can be maintained. Meanwhile, the chitosan oligosaccharide and the ethanol extract of the sand ginger form a film structure on the surface of the poultry product, so that the antibacterial effect is improved, and the synergistic antibacterial activity is realized.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
Grinding the dried sand ginger into powder by using a grinding grinder, sieving by using a 60-mesh sieve, adding 10 parts of 95% (v/v) ethanol solution into 1 part of the sand ginger powder, shaking and extracting for 12 hours at normal temperature at 100rpm, filtering the silk fabric, performing rotary evaporation and concentration on the silk fabric at 40 ℃ under the vacuum degree of 0.1MPa by using a rotary evaporator to obtain 1/3 with the original volume, and performing freeze-drying and preservation for later use;
and uniformly mixing chitosan oligosaccharide with the molecular weight of 2600-3200 Da and the polymerization degree of 16-20 with the prepared ethanol extract freeze-dried powder of the sand ginger according to the mass ratio of 3: 1 to obtain the composite poultry product preservative.
Example 2
Grinding the dried sand ginger into powder by using a grinding grinder, sieving by using a 60-mesh sieve, adding 5 parts of 95% (v/v) ethanol solution into 1 part of the sand ginger powder, shaking and extracting for 10 hours at normal temperature at 50rpm, filtering the silk fabric, performing rotary evaporation and concentration on the filtered silk fabric at 40 ℃ under the vacuum degree of 0.095MPa by using a rotary evaporator to obtain 1/4 with the original volume, and performing freeze-drying and preservation for later use;
and uniformly mixing chitosan oligosaccharide with the molecular weight of 2600-3200 Da and the polymerization degree of 16-20 with the prepared ethanol extract freeze-dried powder of the sand ginger according to the mass ratio of 5: 1 to obtain the composite poultry product preservative.
Example 3
Grinding the dried sand ginger into powder by using a grinding grinder, sieving by using a 60-mesh sieve, adding 8 parts of 95% (v/v) ethanol solution into 1 part of the sand ginger powder, shaking and extracting for 6 hours at the normal temperature of 150rpm, filtering the silk fabric, performing rotary evaporation and concentration on the filtered silk fabric at the temperature of 40 ℃ and under the vacuum degree of 0.1MPa by using a rotary evaporator to obtain 1/4 with the original volume, and performing freeze-drying and preservation for later use;
and uniformly mixing chitosan oligosaccharide with the molecular weight of 2600-3200 Da and the polymerization degree of 16-20 with the prepared ethanol extract freeze-dried powder of the sand ginger according to the mass ratio of 3: 1 to obtain the composite poultry product preservative.
Example 4
The same as example 1, except that the leaching temperature was 60 ℃.
Example 5
The difference from example 1 is that the volume fraction of the ethanol solution is 80%.
Example 6
The same as example 1 except that the extraction solvent was water.
Example 7
The same as example 1 except that 15 parts of 95% (v/v) ethanol solution was added to 1 part of the Kaempferia galanga powder and mixed.
Example 8
The difference from example 1 is that the temperature of the rotary evaporation is 50 ℃.
Example 9
The difference from example 1 is that the mixing mass ratio of the chitosan oligosaccharide and the ethanol extract freeze-dried powder of the sand ginger is 8: 1.
Example 10
The chitosan oligosaccharide is the same as the example 1, except that the molecular weight of the chitosan oligosaccharide is 1600-2500 Da, and the polymerization degree is 10-15.
Example 11
The same as example 1, except that tea polyphenols in an amount of 1/10 of the ethanol extract of Kaempferia galanga were added to the raw materials in addition to the chitosan oligosaccharide and the ethanol extract of Kaempferia galanga.
Tea polyphenol is a general term of polyphenol substances in tea, and comprises the following main components: flavanones, anthocyanidins, flavonols and anthocyanins, phenolic acids and depside 6 compounds; has multiple physiological activities of oxidation resistance, radiation protection, aging resistance, blood fat reduction, blood sugar reduction, bacteriostasis, enzyme inhibition and the like; the tea polyphenol added into the preservative prepared by the invention can improve the pungent taste of the sand ginger extract and the special sour taste of the chitosan oligosaccharide on the one hand, and on the other hand, the tea polyphenol is also a natural substance with spectrum bacteriostatic activity, and the addition of the tea polyphenol can further improve the preservation effect of poultry products; in addition, the poultry feed additive also has strong reducibility, can prevent the color change of pigments caused by photosynthesis in the storage process of poultry food, and in addition, the tea polyphenol also has a remarkable effect of removing peculiar smell caused by methyl mercaptan, so that the mouthfeel of poultry products can be further improved.
Effect verification 1
Preparing the compound poultry product preservative prepared in the examples 1-11 and water into 2% aqueous solution, taking 13 parts of the test groups 1-13 of the label of the pickled chicken food, respectively soaking the test groups 1-11 in the aqueous solution prepared by the compound poultry product preservative prepared in the examples 1-11 for 20s before bagging, taking out, draining, bagging and sterilizing, soaking the test group 12 in potassium sorbate solution with equal concentration for 20s before bagging, and taking the test group 13 as a blank experiment. After 3 months of storage at normal temperature, selecting 10 professional sensory evaluators to perform sensory evaluation on the products of the test groups 1-13, and taking an average value after the evaluation is finished; the scoring criteria are shown in table 1; the evaluation results are shown in Table 2.
TABLE 1
TABLE 2
| Color and luster | Smell(s) | Elasticity | Viscosity of the oil | Total score | |
| Test group 1 | 23 | 23 | 22 | 24 | 92 |
| Test group 2 | 22 | 23 | 23 | 24 | 92 |
| Test group 3 | 24 | 22 | 22 | 24 | 92 |
| Test group 4 | 20 | 21 | 19 | 19 | 79 |
| Test group 5 | 19 | 20 | 21 | 21 | 81 |
| Test group 6 | 17 | 18 | 19 | 16 | 70 |
| Test group 7 | 23 | 22 | 22 | 23 | 90 |
| Test group 8 | 20 | 21 | 21 | 23 | 85 |
| Test group 9 | 19 | 20 | 19 | 20 | 78 |
| Test group 10 | 19 | 18 | 19 | 22 | 78 |
| Test group 11 | 24 | 24 | 23 | 24 | 95 |
| Test group 12 | 21 | 22 | 21 | 20 | 84 |
| Test group 13 | 15 | 16 | 14 | 14 | 59 |
As is apparent from Table 2, the preservative prepared by the invention has a significantly better preservation effect than potassium sorbate.
Effect verification 2
The total bacterial count of the products of the test groups 1-13 after being stored for 3 months at normal temperature is detected according to GB 4789.2-2016 food microbiology test total bacterial count test, and the results are shown in Table 3;
TABLE 3
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. An avian meat preservative is characterized in that raw materials comprise chitosan oligosaccharide and an ethanol extract of sand ginger.
2. The poultry meat preservative according to claim 1, wherein the molecular weight of the chitosan oligosaccharide is 2600-3200 Da, and the polymerization degree is 16-20.
3. The poultry meat preservative according to claim 1, wherein the mass ratio of the chitosan oligosaccharide to the ethanol extract of the sand ginger is 3: 1-5: 1.
4. a method for preparing a poultry meat preservative according to any one of claims 1 to 3, comprising the steps of:
(1) preparing the ethanol extract of the sand ginger: taking dry sand ginger to prepare powder, placing the powder in an ethanol solution, leaching, filtering, evaporating and concentrating, and freeze-drying and storing to obtain the sand ginger ethanol extract;
(2) and (2) uniformly mixing chitosan oligosaccharide and the ethanol extract of the sand ginger prepared in the step (1) to obtain the poultry meat preservative.
5. The preparation method of the poultry meat preservative according to claim 4, wherein in the step (1), the dried sand ginger is taken and made into powder, the powder is sieved by a 60-mesh sieve, and the mixing mass ratio of the sand ginger powder to the ethanol solution is 1: 5-10.
6. The preparation method of the poultry meat preservative according to claim 4, wherein the volume fraction of the ethanol solution in the step (1) is 95%.
7. The preparation method of the poultry meat preservative according to claim 4, wherein in the step (1), the leaching conditions are as follows: shaking at normal temperature at 50-150 rpm, and leaching for 3-12 h.
8. The preparation method of the poultry meat preservative according to claim 4, wherein in the step (1), the filtering is silk filtering; evaporation concentration conditions: and (3) performing rotary evaporation and concentration at 40 ℃ and the vacuum degree of 0.095-0.1 MPa to 1/3-1/4 of the original volume, and performing freeze-drying and preservation.
9. Use of a poultry meat preservative according to any one of claims 1 to 3 in the preservation of poultry meat.
10. The application of the poultry meat preservative in the preservation of poultry meat food as claimed in claim 9, wherein the preservative is prepared into 1.0-2.5% aqueous solution, the poultry meat product before bagging is soaked for 10-30 s, taken out, drained, bagged and sterilized.
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| CN108991091A (en) * | 2018-07-26 | 2018-12-14 | 大连民族大学 | A kind of cold fresh beef composite preservative and application containing chitosan oligosaccharide and tea polyphenols |
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Application publication date: 20201020 |