The impact of vacuum pre-cooling combined with atomized slightly acidic electrolyzed water treatment on the low-temperature circulation and shelf life quality of chicken feathers is mainly reflected in the following aspects:
Appearance quality: Research shows that vacuum pre-cooling combined with atomized slightly acidic electrolyzed water treatment can effectively delay the yellowing and aging process of Featherroot and maintain its good commercial characteristics.
Nutrients and antioxidants: Under low-temperature storage conditions, HOCL water treatment significantly delays the degradation of chlorophyll, vitamin C and other nutrients, thus maintaining the nutritional value of Feta. In addition, this treatment method can also increase the antioxidant content and free radical scavenging rate of chicken feathers, further improving its preservation effect.
Microbial inhibition: Hypochlorous acid water has good antibacterial properties and can effectively inhibit the growth of microorganisms, thereby reducing the occurrence of rot.
Shelf life extension: Through vacuum pre-cooling and atomized slightly acidic electrolyzed water treatment, the shelf life of chicken feathers can be significantly extended. For example, under low-temperature (4±1°C) circulation and shelf storage (20±1°C) conditions, this combined treatment method can maintain the freshness and quality of chicken feathers better than vacuum pre-cooling or tap water treatment alone.
In recent years, studies have shown that slightly acidic electrolyzed water is not only used in the sterilization and preservation of meat and aquatic products, but also has significant effects in the preservation of green leafy vegetables, peaches and other fruits and vegetables. In current research, the effects of slightly acidic electrolyzed water are mainly achieved through soaking and cleaning, which increases the processing steps and complexity. The most important thing is that when hypochlorous acid water is exposed to air and light for a long time, its ability to inactivate microorganisms and preserve fruits and vegetables will be weakened or even lost, which further brings difficulties to its practical application. These problems have now become constraints Obstacles to the industrialization development of this green, highly efficient non-thermal sterilization technology. Combining vacuum precooling with HOCL water treatment technology can not only control the water loss of leafy vegetables after vacuum precooling, but the sterilization effect of anolyte water can also maintain the quality of leafy vegetables to a certain extent. However, there are currently few reports on whether vacuum pre-cooling combined with slightly acidic electrolyzed water treatment can delay the quality changes of postharvest chicken feathers. Therefore, this study uses Chorus as the test material to analyze the effects of EOW water treatment during the vacuum pre-cooling process on the sensory quality, nutritional composition and antioxidant capacity of Chorus during low-temperature circulation and shelf life, with a view to providing post-harvest Chorus Provide theoretical and technical support for composite fresh-keeping technology and circulation and shelf life quality control.
Analysis of test results:
- Changes in the appearance and quality of chicken feather vegetables
As shown in Figure 1, the control group began to show signs of yellowing on the first day of shelf storage, and the yellowing was serious on the third day of shelf storage, losing its commodity value, so the quality changes on the fourth day of shelf storage were not analyzed; the chicken greens treated with vacuum precooling alone showed slight yellowing on the second day of shelf storage, but the leaf tissue showed symptoms of water loss and wilting on the third day of shelf storage, so the quality changes of the chicken greens on the fourth day of shelf storage were not analyzed; compared with the control group and the vacuum precooling group alone , the vacuum precooling + tap water treatment delayed the yellowing of the leaves, showing slight yellowing on the third day of shelf storage, and the yellowing began to worsen on the fourth day of shelf storage; in contrast, the vacuum precooling + electrolyzed oxidizing water water treatment significantly delayed the yellowing process of the chicken greens after harvest, and the leaves still maintained dark green in the first three days of shelf storage, and only slightly yellowed on the fourth day of shelf storage. It can be seen that vacuum precooling combined with slightly acidic electrolyzed water can effectively delay the deterioration of the appearance quality of chicken greens and extend its shelf life.
Fig. 1 Effect of atomized SAEW treatment during vacuum precooling on the appearance quality of postharvest Chinese little greens
- Color changes of chicken feather vegetables
L* values of the Chinese cabbage in each treatment group showed an overall upward trend during circulation and shelf storage, and there was no significant difference during low-temperature circulation and one- day shelf storage.
Vacuum pre-cooling combined with slightly acidic electrolyzed water can maintain the better color of the cabbage and delay the yellowing process.
Fig. 2 Effects of atomized SAEW treatment during vacuum precooling on the L* value (A), b* value ( B) and a* value (C) of postharvest Chinese little greens
3 Changes in chlorophyll content of radish
As shown in Figure 3, with the extension of shelf time, the chlorophyll a, chlorophyll b and total chlorophyll content of each group showed a downward trend. On the 3rd day of shelf storage, the total chlorophyll content of the control group decreased by 67.2% compared to 0 d, while the chlorophyll content of the vacuum precooling alone group, vacuum precooling + tap water, and vacuum precooling + slightly acidic electrolyzed water treatment groups were respectively lower than that on day 0. It decreased by 56.8%, 51.9% and 40.4% on day 0. In addition, during shelf storage for 3 to 4 days, the chlorophyll loss in the combined treatment group of vacuum precooling and slightly acidic electrolyzed water was significantly lower than that of the vacuum precooling + tap water group in the same period (P<0.05). This is mutually corroborated with the changes in the appearance and quality of Phyllostachys alba. The higher the degree of yellowing, the lower the chlorophyll content. The above results show that the combined treatment of slightly acidic electrolyzed water and vacuum pre-cooling can delay the loss of chlorophyll content of Trichosanthes aeruginosa.
Fig. 3 Effect of atomized SAEW treatment during vacuum precooling on the contents of chlorophyll a (A), chlorophyll b (B) and total chlorophylls (C) in postharvest Chinese little greens
In conclusion
During cold chain circulation at (4±1)℃ for 1 day and normal temperature shelf storage at (20±1)℃ for 4 days, vacuum pre-cooling combined with slightly acidic electrolyzed water treatment can significantly inhibit the chlorophyll degradation of P. elegans and maintain its high Titratable acid, soluble protein, soluble sugar levels. In addition, this combined treatment method can also effectively control the accumulation of nitrite in postharvest chickweed; significantly delay the decline in the content of active substances such as carotenoids, ascorbic acid, folic acid, and total phenols in tissues and the decline in free radical scavenging ability. Maintain high antioxidant capacity, thereby reducing the degree of membrane lipid oxidation of postharvest Trichophylla tissue and extending the shelf life of Trichophyton.
*Source documents of the above research content: Zhao Anqi, An Ronghui, Wang Xinyu, Han Ying, Xie Hong, Li Pengxia, Li Guofeng, Hu Huali. Effects of atomized slightly acidic electrolyzed water treatment in vacuum precooling on the low-temperature circulation and shelf life quality of Featherroot Impact[J]. Food Science, 2023,44(3):218-227.(赵安琪,安容慧,王馨渝,韩颖,谢宏,李鹏霞,李国锋,胡花丽.真空预冷中雾化微酸性电解水处理对鸡毛菜低温流通及其货架期品质的影响[J].食品科学,2023,44(3):218-227.)
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