阅读说明：本技术 一种烤鸭保鲜方法 (Roast duck fresh-keeping method ) 是由 张一敏 杨慧轩 朱立贤 毛衍伟 陈文文 罗欣 董鹏程 杨啸吟 梁荣蓉 牛乐宝 于 2020-06-28 设计创作，主要内容包括：本发明公开了一种烤鸭保鲜方法,属于食品保鲜技术领域,该发明将切片烤鸭浸渍在含有0.1％～0.8％肉桂精油的质量分数为0.1％的壳聚糖溶液,沥干后立即进行气调包裝,0～4℃条件下黑暗贮藏。经检测,肉桂精油与壳聚糖涂层的联合使用能够有效抑制烤鸭中微生物的生长,减缓脂肪的氧化速率,可延长烤鸭货架期达7天以上,且随着精油浓度的增加,抑制作用增强,不会对烤鸭的色泽产生不良影响。可食性涂层可作为一种活性包装材料应用于烤鸭保鲜中,在食品工业中具有良好的应用前景。(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.)

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。

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:

control 1 represents no treatment with coating solution;

control 2 represents using 1% (w/v) chitosan solution containing no cinnamon essential oil as a coating liquid;

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.