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Natural deicing fluid for freezing shrimp meat

An antifreeze and shrimp technology is applied in the field of antifreeze to prevent protein denaturation during the frozen storage process of frozen shrimp, which can solve the problems of sudden decrease in flavor, decrease in commercial value, and loss of umami, and achieve reduced water loss and high stability. Effect

Inactive Publication Date: 2009-05-27
SHANGHAI OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] When frozen shrimp is refrigerated in the cold storage, the moisture in the frozen product will evaporate due to the contact with the dry air in the cold storage room, making the frozen product dry, coupled with the action of metal ions, it is easy to cause protein deterioration, fatty acid spoilage, loss of umami taste, and flavor loss. Sudden reduction, weight loss and loss will also occur, so that the value of the commodity will be significantly reduced

Method used

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  • Natural deicing fluid for freezing shrimp meat
  • Natural deicing fluid for freezing shrimp meat
  • Natural deicing fluid for freezing shrimp meat

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Embodiment Construction

[0007] The invention will be further described below in conjunction with the description, but the scope of protection required by the present invention is not limited to the scope described in the embodiments.

[0008] 1 Materials and methods

[0009] 1.1 Processing of shrimp

[0010] After peeling the shrimps, freeze them to -18°C, then immerse the shrimps in the ice solution with 0.5%-2% sodium alginate antifreeze, take them out quickly after 3-4min, pack them, and put them in the freezer at -18°C .

[0011] 1.2 Determination of ATPase in different ice-coated frozen shrimp

[0012] 1.2.1 Experimental principle

[0013] Actomyosin and myosin ATPase are easily affected by calcium ions, magnesium ions, EDTA, PCMB, ionic strength and pH. Therefore, choosing stringent conditions to measure the activity of ATPase can reflect the specific properties of the protein. Actomyosin and myosin, which make up shrimp muscle protein, cut off the phosphate group at the end of ATP to gene...

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Abstract

The invention relates to a natural antifreeze agent, in particular to an antifreeze agent for preventing the protein from being denatured during the freezing storage process of frozen peeled shrimps. The provided antifreeze agent is sodium alginate, the sodium alginate has the effects of retaining the moisture of the food and reducing the dehydration of the frozen peeled shrimp after being defrozen, and meanwhile, the frozen peeled shrimps taking the sodium alginate as the water glaze can maintain high stability on texture of both the raw and cooked peeled shrimps.

Description

technical field [0001] The invention relates to a natural antifreeze agent, in particular to an antifreeze agent for preventing protein denaturation during frozen shrimp storage. Background technique [0002] my country's freshwater shrimp farming industry is developing rapidly. With the rapid and steady growth of production, the shrimp market has reached saturation. The fundamental solution to this problem lies in deep processing, which is the most likely way to get rid of market troubles. Deep processing can develop new varieties such as mature shrimp, bad shrimp, shrimp powder, breaded shrimp, and canned shrimp. At present, except for fresh sales, the main processing method of shrimp is freezing, that is, fresh shrimps are processed into frozen shrimps. The shrimp products exported from my country to the United States are mainly block frozen shrimp, single-frozen shrimp and single-frozen overlapping shrimp. The frozen shrimp exported by my country is still in the stage o...

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Application Information

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IPC IPC(8): A23B4/20A23L3/3562
Inventor 谢晶张丽丽陈舜胜巴特尔
Owner SHANGHAI OCEAN UNIV
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