Method for using polyphenol oxidase inhibitor to prevent blackening of shrimps

A polyphenol oxidase and inhibitor technology, applied in the field of polyphenol oxidase inhibitors, can solve the problems of insufficient, toxic and anti-blackening effects, and achieve the effect of reducing the amount of inhibitors and reducing environmental pollution

Inactive Publication Date: 2011-08-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies, the present invention not only solves the problem of poisoning when sodium pyrosulfite is used as polyphenol oxidase inhibi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] 1. Mix 0.1 parts by weight of 4-hexylresorcinol, 1.3 parts by weight of disodium EDTA, 4.5 parts by weight of L-ascorbic acid and 7 parts by weight of citric acid to prepare a solid mixing inhibitor for future use.

[0015] Take 0.7g of the prepared inhibitor and add water to prepare 10 kg of aqueous solution on the fishing boat at the fishing site, and spray it directly and evenly on the shrimps in the fish box with a sprayer, and move it properly while spraying, just pour it thoroughly. About 60~80kg can be sprayed.

[0016] In the processing place, take the prepared inhibitor according to the size of the soaking container and add water to prepare an aqueous solution containing 5.6mg / L of 4-hexylresorcinol. Soak for 2~4min, about 12~14 times.

[0017] 2. Stir evenly according to 1.2 parts by weight of 4-hexylresorcinol, 0.3 parts by weight of disodium EDTA, 1.5 parts by weight of L-ascorbic acid, 13 parts by weight of citric acid and 25 parts by weight of magnesium c...

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PUM

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Abstract

The invention provides a method for using a polyphenol oxidase inhibitor to prevent blackening of shrimps. The process is as follows: distributing the inhibitor on the shrimps, wherein the inhibitor comprises the following components in parts by weight: 0.1-1.2 parts of 4-hexylresorcinol, 0.3-1.3 parts of disodium EDTA (ethylene diaminetetraacetic acid), 1.5-4.5 parts of L-ascorbic acid, and 7-13 parts of citric acid. In the method for using the polyphenol oxidase inhibitor to prevent the blackening of the shrimps, the used amount of 4-hexylresorcinol in each kilogram of shrimps is not more than 1mg. and the used amount of 4-hexylresorcinol in the prior art is 10mg, so that the used amount of the inhibitor is obviously reduced, and further the environmental pollution and the remaining amount of chemicals in the shrimps are reduced. After the method provided by the invention is applied, the shrimps start to become black on the 20th day, but the shrimps applying the prior art start to become black at the eleventh day at the temperature of 4 DEG C, so that the blackening prevention effect is improved in a greater manner.

Description

technical field [0001] The invention relates to a method for preventing blackening of shrimps by using a polyphenol oxidase inhibitor, and belongs to the technical field of preservation of food by adding chemicals in the necessities of human life. Background technique [0002] Polyphenol Oxidase (Polyphenol Oxidase, PPO) is a kind of biological enzyme widely distributed in nature, which is ubiquitous in animals and plants. . Shrimp is deeply loved by people because the taste produced by its unique taste substances is very consistent with people's best taste. However, the polyphenol oxidase present in the carapace and the tissue below the carapace in the shrimp body can oxidize the monophenolic compounds on the surface of the shrimp into bisphenols, and then the bisphenolic compounds are converted into colored quinones. Quinones are also highly active and can easily combine with certain amino acids or proteins to form melanin. Therefore, after the shrimp died, some amino a...

Claims

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Application Information

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IPC IPC(8): A23L3/3544
Inventor 郑斌郝云彬杨会成钟明杰王奋芬
Owner ZHEJIANG MARINE DEV RES INST
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