Application of lauric acid in inhibition of staphylococcus aureus in cooked chicken
The invention relates to an antibacterial technology of cooked meat products, and particularly discloses an application of lauric acid in inhibiting staphylococcus aureus in cooked chicken, which comprises the following steps: preparing lauric acid solutions with different concentrations, then soaki...
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| creator | YUAN YUAN XIAN YOUHUA YAN HAIYANG LIU QINGYAN SHI SUSU |
| description | The invention relates to an antibacterial technology of cooked meat products, and particularly discloses an application of lauric acid in inhibiting staphylococcus aureus in cooked chicken, which comprises the following steps: preparing lauric acid solutions with different concentrations, then soaking the cooked chicken in the lauric acid solutions for 1 min, fishing out and draining, adding a staphylococcus aureus suspension cultured to a stable phase, uniformly mixing, sealing and sub-packaging to obtain the finished product. Respectively preserving under the conditions of normal temperature and refrigeration, taking out the sample at fixed time, and carrying out plate counting. Compared with the prior art, the method has the advantages that the safe and nontoxic food additive lauric acid is added into the cooked chicken, so that the growth and reproduction speed of staphylococcus aureus in the cooked chicken is effectively inhibited, the storage period of the cooked chicken is prolonged, and meanwhile, the |
| format | Patent |
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Respectively preserving under the conditions of normal temperature and refrigeration, taking out the sample at fixed time, and carrying out plate counting. Compared with the prior art, the method has the advantages that the safe and nontoxic food additive lauric acid is added into the cooked chicken, so that the growth and reproduction speed of staphylococcus aureus in the cooked chicken is effectively inhibited, the storage period of the cooked chicken is prolonged, and meanwhile, the</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230307&DB=EPODOC&CC=CN&NR=115736165A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230307&DB=EPODOC&CC=CN&NR=115736165A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YUAN YUAN</creatorcontrib><creatorcontrib>XIAN YOUHUA</creatorcontrib><creatorcontrib>YAN HAIYANG</creatorcontrib><creatorcontrib>LIU QINGYAN</creatorcontrib><creatorcontrib>SHI SUSU</creatorcontrib><title>Application of lauric acid in inhibition of staphylococcus aureus in cooked chicken</title><description>The invention relates to an antibacterial technology of cooked meat products, and particularly discloses an application of lauric acid in inhibiting staphylococcus aureus in cooked chicken, which comprises the following steps: preparing lauric acid solutions with different concentrations, then soaking the cooked chicken in the lauric acid solutions for 1 min, fishing out and draining, adding a staphylococcus aureus suspension cultured to a stable phase, uniformly mixing, sealing and sub-packaging to obtain the finished product. Respectively preserving under the conditions of normal temperature and refrigeration, taking out the sample at fixed time, and carrying out plate counting. 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Respectively preserving under the conditions of normal temperature and refrigeration, taking out the sample at fixed time, and carrying out plate counting. Compared with the prior art, the method has the advantages that the safe and nontoxic food additive lauric acid is added into the cooked chicken, so that the growth and reproduction speed of staphylococcus aureus in the cooked chicken is effectively inhibited, the storage period of the cooked chicken is prolonged, and meanwhile, the</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Application of lauric acid in inhibition of staphylococcus aureus in cooked chicken |
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