Study On Formula Of Superchilling Liquid And Application Of Partially Frozen Storage Of Duck Meat

Partially frozen storage preservation is a preservation technique that uses superchilling liquid to partially freeze and keep the cells frozen at a lower temperature.The superchilling liquid has the characteristics of rapid heat absorption,which can quickly cool and freeze the substance,and the temperature of the substance is reduced to about-3 ?.The superchilling liquid is mainly composed of salt and alcohol substances,so it will reduce the mechanical service life and product safety.Therefore,the design of the superchilling liquid with good effect can greatly reduce the impact on the material while reducing the damage to the equipment.It has great practical significance.According to the content of the research projects undertaken by this paper,duck meat is used as the experimental object.Duck poultry products are facing market demands for improving product quality and improving new technologies during the production and sales of storage and preservation.In this paper,the formula of superchilling liquid in Partially frozen storage technology was optimized,and the effect of partially frozen storage preservation technology on the quality of duck meat was studied.Methods:(1)Calcium chloride and propylene glycol were used as heat transfer media to optimize the formula of superchilling liquid by single factor experiment and response surface analysis.On the basis of the formula of superchilling liquid,different proportions of sorbitol,ascorbic acid and chitosan solution were added to investigate the changes of duck meat quality.(2)Using different cooling methods,namely air cooling and cooling-18 ?,air cooling temperature-40 ? liquid cooling temperature-5 ? liquid cooling temperature-40 ? four kinds of pre-cooling methods to treat duck meat,investigate four cooling methods The effect on the quality of duck meat.(3)Long-term storage of duck meat was carried out by cold storage(0~4 ?),partially frozen(-5 ± 1 ?)and frozen(-18 ?)under three storage conditions to observe the quality change of duck meat.RESULTS:(1)The experiment used liquid cooling method to combine the micro-freezing agent calcium salt and propylene glycol as the heat transfer medium.The larger the mass fraction in the superchilling liquid,the lower the freezing point of the superchilling liquid,according to the actual demand.The mass fraction was chosen to be 5 % calcium chloride solution and 5 % propylene glycol solution.Theresults of response surface analysis showed that when the content of calcium chloride and propylene glycol in the superchilling liquid were 6 % and 3 %,respectively,the freezing point of the superchilling liquid was-5.18 ?,and the actual freezing point was-5.21 ? Adding sorbitol,ascorbic acid and chitosan to the superchilling liquid gives the superchilling liquid an additional function of water retention,color protection and preservation.Adding 2 % sorbitol solution to the superchilling liquid can make the duck meat have better water retention effect;adding 0.3 % ascorbic acid solution can make the superchilling liquid have better color-protecting effect;adding0.6 % of shell-like polymer The sugar solution improves the fresh-keeping effect of the superchilling liquid,which prolongs the quality of the duck meat and reduces the nutrient loss.(2)The results of different cooling methods on the partially frozen fresh-keeping effect of duck meat showed that the four-stage pre-cooling method had an effect on the quality of duck meat.The water-holding rate,TVB-N and TBA results showed that 76.44 %,0.389 mg/kg,7.625 mg/100 g,the quality loss of duck meat was less by liquid-10 ? pre-cooling.(3)Studies on the effects of different storage conditions on duck meat quality have shown.The water retention rate,juice loss rate and a* of the refrigerated fresh-keeping duck meat are better than those of the partially frozen and frozen-preserved duck meat.The frozen and preserved duck meat TBA and TVB-N are lower than the refrigerated and partially frozen fresh-keeping duck meat.Frozen and preserved duck meat can be stored for more than 20 days.There for preservation is conducive to the storage of food.Conclusion: In this paper,calcium chloride and propylene glycol can replace the traditional sodium chloride and ethanol,which can achieve the same effect,and the solubility of calcium chloride is higher than that of sodium chloride,and the propylene glycol is lower than ethanol.