CN105557971A - Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent - Google Patents

Abstract

The invention belongs to the technical field of agricultural products and food fresh-keeping agents, and discloses a natural biological fresh-keeping agent for fresh poultry meat and a using method thereof. The natural biological antistaling agent of the present invention is composed of the following components in mass percentage: 30-55% of the extract of the bamboo leaves, 5-25% of the nisin and 30-45% of the protamine. The present invention analyzes, detects and screens a wide range of natural biological antistaling agents, and selects the extract of dandelion leaves, nisin and protamine to compound in a certain proportion to obtain the natural biological antistaling agent. The preservative can effectively inhibit the growth of microorganisms and fat oxidation when fresh poultry meat is stored at 0-4°C, without affecting the color and aroma of fresh poultry meat, and can effectively extend the shelf life of the product. The concept has the advantages of simple operation and convenient use.

Description

A kind of natural biological preservative for fresh poultry meat and its application method

technical field

The invention belongs to the technical field of agricultural products and food fresh-keeping agents, and in particular relates to a natural biological fresh-keeping agent for fresh poultry meat and a use method thereof.

Background technique

With the advancement of urbanization and the frequent occurrence of bird flu epidemics, the poultry farmer's market is driven to change from the mode of killing and selling to centralized slaughtering mode, and the sales of live poultry are shifting to fresh or frozen sales. Both domestic and international are vigorously promoting "centralized poultry slaughtering and fresh poultry meat on the market". After poultry slaughtering, affected by the slaughtering process and environmental factors, there are a large number of microorganisms on the surface of poultry, which accelerates the spoilage of poultry meat.

The deterioration of fresh poultry meat is mainly manifested in the degradation of protein and oxidation of fat by the massive growth and reproduction of microorganisms during storage. Chemical preservatives, such as sodium benzoate, potassium sorbate, sodium dehydroacetate, sodium diacetate, etc. have a good inhibitory effect on the microorganisms on the surface of poultry meat, but have a significant impact on the flavor of poultry meat, and long-term consumption is harmful to the body. Health has certain negative effects. Natural biological preservatives are a new type of food additives derived from animals, plants and microorganisms or enzymes produced by animals, plants and microorganisms. Because they are natural, safe, and used in small amounts, and have good antibacterial and/or antioxidative effects, they are beneficial to maintaining The good quality and extended shelf life of food have good effects. Therefore, natural biological preservatives have attracted more and more attention.

For poultry meat preservatives, some studies have also been carried out both at home and abroad. Publication No. CN102369976A is an invention patent for poultry meat fresh-keeping agent, which discloses a poultry meat fresh-keeping agent, which is composed of citric acid, dipropylene glycol-oleate, sodium chloride, griseofulvin, and vitamin C. The griseofulvin added in the patented preservative is an antifungal agent, which is found to easily cause neurological and other diseases, and has strong side effects on porphyria, liver failure and pregnant women.

The publication number is CN103918769A, a high-efficiency biocomposite chilled meat preservative and its application method. The pH value of the preservative is 3-6, and the composition includes lysozyme, chitosan, calcium propionate, ascorbic acid and distilled water. Among them, calcium propionate and ascorbic acid are chemical agents, and the low pH value directly affects the flavor and color of chilled fresh meat.

The publication number is CN104222267A, a film-based composite mangosteen polyphenol cold fresh meat preservative and its preparation method, which uses mangosteen husk polyphenols, nisin, sodium hexaphosphate and water-soluble film compound to reduce microbial Quantity, water retention and antioxidant functions. The patent focuses on the extraction process of polyphenols from mangosteen husks, and the fresh-keeping object is chilled fresh pork.

The publication number is CN104738149A, an invention patent of a green and safe chilled meat preservative. The preservative components are asparagus extract, garlic volatile oil, nisin, clove oil, and fresh ginger volatile oil. The raw materials described in this patent have a strong impact on the original flavor of chilled fresh meat.

Publication No. CN104106621 patent of invention discloses a composite preservative for chilled meat. The preservative components are eugenol, pine needle powder and lactic acid, which are used for the preservation of chilled meat of sika deer. The composition of pine needle powder is unknown, so it is impossible to judge whether it can be used to keep meat products fresh, and the raw materials will seriously affect the original flavor of the product.

The paper "Fresh-keeping Effect of Chemical Bacteria Reduction Treatment on Chilled Chicken" explored the effects of different chemical preservatives on the growth level of microorganisms and the production of biogenic amines during the cold storage of chicken breast meat, and evaluated their bacteria reduction effect and application safety. The use of bacteria-reducing solutions, especially lactic acid and citric acid, has a significant effect on reducing the microbial contamination level of cut chicken, can significantly prolong the shelf life of chilled chicken, and can also significantly inhibit the production of harmful biogenic amines and delay the production of spoilage sensory characteristics , Improve the food safety of chilled chicken products. The paper uses acidifiers to reduce the microbes on the surface of broilers, which has a certain effect on reducing the initial microbes, but does not consider the impact on the flavor of poultry meat and the antibacterial effect in the later storage and transportation process.

"Study on the Preservation Effect of Three Biological Preservatives on Chilled Chicken" Treated fresh chicken with carboxymethyl chitosan (CCS), nisin and lysozyme as compound biological preservatives. The results showed that when carboxymethyl chitosan, Nisin, and lysozyme were compounded at 1.85%, 0.05%, and 0.08%, respectively, the preservation effect on chilled chicken was the best. "The Effect of Natural Preservatives on the Preservation Effect of Chilled Chicken" compared the freshness effects of three natural biological preservatives, chitosan, natamycin, and ε-polylysine, on chilled chicken. The results showed that 1.0% chitosan The antibacterial and fresh-keeping effect of the sugar treatment group was the best, and the shelf life was extended by 6 days compared with the untreated control group. The carboxymethyl chitosan/chitosan used in the above two papers has a large molecular weight and needs to be dissolved in acetic acid solution, which has a great influence on the flavor and color of poultry meat, and the addition amount is large, which cannot be used in actual production. application.

"Optimization of Preservation Effect of Composite Preservatives on Segmented Fresh Chicken" determined that the best ratio of compound preservatives was Nisin concentration of 0.03%, sodium diacetate concentration of 0.25%, and shrimp shell extract concentration of 0.3%. The chicken treated with the compound preservative can prolong the shelf life of the chicken by 5-6 days under refrigerated conditions at 4°C compared with the control. The paper does not consider the characteristics of poultry meat in the state of whole poultry sales, and uses a biological and chemical compound preservative for cut chicken, which reduces the overall consumption of preservatives, but it still needs to be used in a slightly acidic environment, and sodium diacetate will still Affect product flavor.

Contents of the invention

Aiming at the deficiencies of the prior art, the present invention provides a natural biological antistaling agent for fresh poultry meat according to the differences in microbes and material bases between the poultry meat surface and inner cavity. The present invention analyzes, detects and screens a wide range of natural biological antistaling agents, and selects the extract of dandelion leaves, nisin and protamine to compound in a certain proportion to obtain the natural biological antistaling agent. The preservative can effectively inhibit the growth of microorganisms and fat oxidation when fresh poultry meat is stored at 0-4°C, without affecting the color and aroma of fresh poultry meat, and can effectively extend the shelf life of the product. The concept has the advantages of simple operation and convenient use.

Another object of the present invention is to provide a method for using the above-mentioned natural biological preservative.

The above object of the present invention is achieved through the following technical solutions.

A natural biological antistaling agent for fresh poultry meat, which is composed of the following components in mass percentage: 30-55% of bamboo leaf extract, 5-25% of nisin and 30-45% of protamine.

Fresh poultry meat is rich in protein and other nutrients, and has high water activity. It is an ideal medium for the growth and reproduction of microorganisms. Microorganisms will multiply in a short period of time. The present invention analyzes, detects and screens a wide range of natural biological antistaling agents, and selects the compounding of the leaf extract, nisin and protamine.

Among them, Bamboo Leaf is a plant with the same origin as food and medicine, and the main components of its extract are flavonoids, four flavonoid glycosides mainly composed of carbon glycosides: orien-tin, isoorientin , vitexin (vitexin) and isovitexin (isovitexin); also contains a small amount of acidic heteropolysaccharides, chlorogenic acid, caffeic acid, etc. Bamboo leaf extract has the effect of inhibiting microorganisms and anti-oxidation, and has a good protective effect on poultry epidermis and subcutaneous fat. The study found that the extract of Bamboo leaves has a good inhibitory effect on Pseudomonas, Escherichia coli, Salmonella, Proteus, etc. on the surface of poultry meat.

Nisin is a non-toxic natural preservative, which has no adverse effects on the color, aroma, taste, and taste of food; its antibacterial effect is by interfering with the normal function of the cell membrane, causing cell membrane penetration, nutrient loss and membrane potential decline, leading to the death of pathogenic and spoilage bacteria cells. Nisin has a good inhibitory effect on Gram-positive bacteria and poor inhibition on Gram-negative bacteria.

Protamine is a basic polypeptide, which inhibits or even kills bacterial cells by destroying bacterial cell walls, cell membranes and changing cell permeability, thereby achieving its antibacterial effect. Good inhibitory effect. Studies have found that protamine has a good inhibitory effect on Staphylococcus aureus, Pseudomonas, Cyclothrex thermophila, Lactobacillus and intestinal flora.

The inventor compounded the above three substances in a certain proportion, not only did not appear an antagonistic effect, but also had a good synergistic effect among the three preservatives, and made the best use of their respective characteristics. The fresh poultry meat treated with the compound preservative was stored at 0-4°C for 7 days. After analysis, the volatile base nitrogen was less than 15mg/100g, the total number of bacterial colonies was less than 10 ⁴ cfu/g, and the drip loss rate and cooking There is no significant difference in loss rate and sensory evaluation from the product at 0d.

Preferably, the self-made light bamboo leaf extract is used (washing and crushing of light bamboo leaves; crushing; after soaking, ultrasonic wave 440w, treatment for 10min; boiling water extraction for 10min; 100 mesh filtration; vacuum concentration to 0.5g/mL; spray drying; obtaining powder of light bamboo leaf extract Among them, flavonoids ≥ 30%; phenolic acids ≥ 30%).

Preferably, it consists of the following components by mass percentage: 40% of bamboo leaf extract, 20% of nisin and 40% of protamine.

A method for using the above-mentioned natural biological antistaling agent, the natural biological antistaling agent is dissolved in water at a ratio of 3-8% to obtain a fresh-keeping liquid, fresh poultry meat is soaked in the fresh-keeping liquid for 3-10 seconds, drained, and preserved .

Preferably, after draining, dry quickly or blow with cold wind for 60-90 seconds, pack and store at 0-4°C.

Compared with the prior art, the present invention has the beneficial effects of:

(1) The antistaling agent formula of the present invention is based on the research on the types and growth characteristics of microorganisms on the surface and inner cavity of poultry meat, and the extracts of bamboo leaves, protamine and lactic acid that have inhibitory effects on the above microorganisms are selected in a targeted manner. Streptococcus, compounded according to a certain ratio, so that the synergistic effect between the various preservatives can be maximized, and at the same time, its good antioxidant effect can be exerted.

(2) The three substances selected in the present invention, namely, the extracts of bamboo leaves, nisin, and protamine are natural substances from plants, microorganisms, and animals. Safety will not produce drug resistance and other side effects.

(3) The compound antistaling agent has good water solubility and is easy to use. It has good ductility on the skin and poultry surface at home. After the fresh poultry is treated by soaking, it is stored at 0-4°C for 7 days. Basic nitrogen < 15mg/100g, total bacterial colony < 10 ⁴ cfu/g, drip loss rate, cooking loss rate and sensory evaluation are not significantly different from fresh products, and the preservation effect is remarkable.

(4) The antistaling agent of the present invention has antibacterial and antioxidative effects, effectively prolongs the shelf life of fresh poultry meat, and the color, fragrance and flavor of the product are not affected, and has the advantages of simple operation and convenient use.

detailed description

The present invention will be described in further detail below in conjunction with specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field.

The light bamboo leaf extract described in the examples adopts the self-made light bamboo leaf extract (cleaning and crushing of light bamboo leaves; crushing; after infiltration, ultrasonic wave 440w, treatment for 10min; boiling water extraction for 10min; 100 mesh filtration; vacuum concentration 0.5g/mL; spray drying; Powdered bamboo leaf extract. Among them, flavonoids ≥ 30%; phenolic acids ≥ 30%).

Example 1

This embodiment provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 40% of bamboo leaf extract, 20% of nisin, and 40% of protamine.

The three substances are compounded according to the above-mentioned proportions and thoroughly mixed to obtain the natural biological antistaling agent.

When using, dissolve it in sterile deionized water at 0-4°C at a ratio of 3%, soak poultry carcasses or cuts in this preservative solution for 3-10s, drain and dry quickly, and pack.

When the initial total bacterial colony content of the poultry carcass is ≤6×10 ² cfu/g, it has a good fresh-keeping effect, and it still meets the standard of "Fresh and Frozen Poultry Products" (GB16869-2005) when stored at 0-4°C for 7 days.

Example 2

This embodiment provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 35% of bamboo leaf extract, 25% of nisin, and 40% of protamine.

The three substances are compounded according to the above-mentioned proportions and thoroughly mixed to obtain the natural biological antistaling agent.

When in use, dissolve 5% in sterile deionized water at 0-4°C, soak poultry carcasses or cuts in this preservative solution for 3-10s, drain, blow with cold wind for 60-90s, pack in sterile plastic bags, 0 Store at ~4°C.

When the initial total bacterial colony content of the poultry carcass is ≤1×10 ⁴ cfu/g, it has a good fresh-keeping effect, and it still meets the standard of "Fresh and Frozen Poultry Products" (GB16869-2005) when stored at 0-4°C for 7 days.

Example 3

This embodiment provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 40% of Bamboo Leaf Extract, 15% of Nisin, and 45% of Protamine.

The three substances are compounded according to the above-mentioned proportions and thoroughly mixed to obtain the natural biological antistaling agent.

When in use, dissolve it in sterile deionized water at 0-4°C at a ratio of 8%, soak poultry carcasses or cuts in this preservative solution for 3-10s, drain, dry quickly, and pack.

When the initial total bacterial colony content of the poultry carcass is ≤1×10 ⁴ cfu/g, it has a good fresh-keeping effect, and it still meets the standard of "Fresh and Frozen Poultry Products" (GB16869-2005) when stored at 0-4°C for 7 days.

Comparative example 1

This comparative example provides a natural biological preservative for fresh poultry meat, which is composed of the following components in mass percentages: Bamboo leaf extract: protamine at a ratio of 1:1 (lacking nisin).

The two substances are compounded according to the above-mentioned ratio, and thoroughly mixed to obtain the natural biological antistaling agent.

The method of using the above-mentioned natural biological preservative is the same as in Example 1. Due to the lack of nisin, Staphylococcus aureus on the surface of poultry meat and Cyclothys ^pyrida grow in large numbers. cfu/g, the shelf life is only 3 days.

Comparative example 2

This comparative example provides a natural biological preservative for fresh poultry meat, the components and content of which are substantially the same as those in Example 1, except that the extract of the leaves of Pasarium oleracea is replaced by the extract of purslane.

The three substances are compounded and thoroughly mixed to obtain the natural biological antistaling agent.

The above-mentioned natural biological antistaling agent is used in the same way as in Example 1. When the initial total bacterial colony content of the poultry carcass is ≤1×10 ⁴ cfu/g, it has a good fresh-keeping effect, and it can still reach the "freshness level" when stored at 0-4°C for 7 days. , Frozen Poultry Products" (GB16869-2005) standard. However, the color of purslane extract is brown, which affects the natural color of poultry meat, and the POV value increases, indicating that the antioxidant capacity is weak.

Comparative example 3

This comparative example provides a natural biological fresh-keeping agent for fresh poultry meat, which is composed of the following components in mass percentage: 40% of bamboo leaf extract, 35% of nisin, and 25% of protamine.

The two substances are compounded according to the above-mentioned ratio, and thoroughly mixed to obtain the natural biological antistaling agent.

The method of using the above-mentioned natural biological preservative is the same as that in Example 1. When the initial total bacterial colony content of the poultry carcass is ≤1×10 ⁴ cfu/g, the standard of "Fresh and Frozen Poultry Products" (GB16869-2005), 0-4°C Can only save 3d. Because protamine has a good inhibitory effect on the main spoilage bacteria (Pseudomonas, Salmonella, etc.) microbial growth.

Comparative example 4

This comparative example is the same as the natural biological antistaling agent described in Example 1, except that, when used, the natural biological antistaling agent is dissolved in sterile deionized water at a ratio of 10%. Other usage methods are the same.

When the initial total bacterial colony content of the poultry carcass is ≤1×10 ⁴ cfu/g, it has a good fresh-keeping effect, and it still meets the standard of "Fresh and Frozen Poultry Products" (GB16869-2005) when stored at 0-4°C for 9 days. Since the shelf life of chilled poultry meat is 7 days, extending the shelf life that is inconsistent with the standard and excessive will result in a waste of resources and an increase in preservation costs.

Claims (3)

1. a fresh poultry natural biological freshness-preserving agent, is characterized in that, is made up of each component of following mass percent: Herba Lophatheri extract 30 ~ 55%, nisin 5 ~ 25%, nucleoprotamine 30 ~ 45%.

2. natural biological freshness-preserving agent according to claim 1, is characterized in that, is made up of each component of following mass percent: Herba Lophatheri extract 40%, nisin 20%, nucleoprotamine 40%.

3. the using method of natural biological freshness-preserving agent described in claim 1 or 2, is characterized in that, being dissolved in the water in 3 ~ 8% ratios by described natural biological freshness-preserving agent obtains fresh-keeping liquid, fresh poultry is soaked in 3 ~ 10s in described fresh-keeping liquid, draining, preservation.