Freshness keeping method for preventing darkening of southern American white prawns

Abstract

The invention discloses a freshness keeping method for preventing darkening of southern American white prawns, which specifically comprises the steps of: (1) preparing fixed amount of biological freshness keeping agent solution; (2) collecting and transporting healthy southern American white prawns with the uniform size while the southern American white prawns are kept alive; (3) picking out abnormal individuals such as dead, mutilation, color change and the like; (4) washing the selected prawn bodies with sterilized water, and putting the prawn bodies in crushed ice to shock the prawn bodies; (5) soaking the well-treated southern American white prawns in the freshness keeping agent solution; and (6) putting the southern American white prawns in a refrigerator at 3 DEG C for the purpose of storage. The freshness keeping agent solution consists of phytic acid, chitosan, epsilon-polylysine, glacial acetic acid and water, with the proportions thereof as follows: 0.05% to 0.1% of the phytic acid, 1% to 2% of the chitosan, 0.05% to 0.15% of epsilon-polylysine, 0.8% to 1.2% of the glacial acetic acid and the balance of water. The freshness keeping agent solution prepared by adopting themethod disclosed by the invention can favorably inhibit darkening and bacteria-based spoilage of the southern American white prawns, and compared with the way of refrigerated storage at 3 DEG C, the freshness keeping agent can remarkably prolong the shelf life of the southern American white prawns by 5 to 6 days.

Description

technical field [0001] The invention relates to the technical field of food and drug processing, in particular to the field of biological fresh-keeping agents, and a fresh-keeping method for preventing the blackening of Penaeus vannamei. Background technique [0002] Penaeus vanmamei is native to the waters off the Pacific coast of South America. Now my country has become the country with the largest breeding area and the highest output in the world. Penaeus vannamei is popular for its thin shell and fat body, tender and delicious meat, and moderate price. However, Penaeus vannamei is a perishable food, which is easily attacked by bacteria and spoiled during fishing, transportation, processing and storage. Especially after its death, under the action of enzymes, it is very easy to oxidize and blacken, which reaches a level that consumers cannot accept in terms of sensory perception, thereby causing a huge waste of resources, making Penaeus vannamei more popular in production,...

AI Technical Summary

Problems solved by technology

[0002] Penaeus vanmamei is native to the waters off the Pacific coast of South America. Now my country has become the country with the largest breeding area and the highest output in the world. Penaeus vannamei is popular for its thin shell and fat body, tender and delicious meat, and moderate price. Consumers welcome, however, Penaeus vannamei is a perishable food, which is easily attacked by bacteria and spoiled during fishing, transportation, processing and storage

Especially after its death, under the action of enzymes, it is very easy to oxidize and blacken, which reaches a level that consumers cannot accept in terms of sensory perception, thereby causing a huge waste of resources, making Penaeus vannamei more popular in production, circulation, and sales. are greatly affected

[0003] Traditional fresh-keeping methods such as low-temperature preservation and chemical preservative preservation are far from meeting people's requirements for the shelf life of Penaeus vannamei due to their limitations.