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Freshwater fish body fresh preservation agent, and preparation method and fresh preservation method thereof

A technology of freshwater fish and preservatives, which is applied to the preservation of meat/fish with chemicals, etc., to achieve the effects of wide sources, simple fresh-keeping operation methods, and small operation sites

Active Publication Date: 2011-09-21
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report on the patent on freshwater fish preservation using fish scale collagen enzymatic hydrolyzate as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Preparation of preservative for freshwater fish body: Weigh 300g of dried and cleaned crucian carp scales, add 3L of distilled water, adjust the pH of the solution to 2 with 1mol / l hydrochloric acid, add 15g of gastric juice with an activity of 3000-3500U / mg Protease was hydrolyzed in a water bath at 60°C for 6 hours, and immediately placed in a water bath at 100°C for 10 minutes to inactivate the enzyme after the hydrolysis was completed. The enzymatic solution was centrifuged at 3000r / min for 3min, and the supernatant was taken. Concentrate the supernatant in vacuo at 60°C for 30 minutes to obtain enzymatic hydrolyzate of fish scale collagen, adjust the protein concentration of enzymatic hydrolyzate of fish scale collagen to 25 mg / ml, and add glycerol accounting for 1.2% of the volume of enzymatic collagen hydrolyzate of fish scale as a plasticizer , the resulting solution is freshwater fish fresh-keeping agent.

[0018] (2) Fresh-keeping treatment: remove the sc...

Embodiment 2

[0021] (1) Preparation of preservative for freshwater fish body: Weigh 300g of dried and cleaned crucian carp scales, add 3L of distilled water, adjust the pH of the solution to 2 with 1mol / l hydrochloric acid, add 15g of gastric juice with an activity of 3000-3500U / mg Protease was hydrolyzed in a water bath at 60°C for 5 hours, and immediately after the hydrolysis was completed, it was placed in a water bath at 100°C for 10 minutes to inactivate the enzyme. The enzymatic solution was centrifuged at 3000r / min for 3min, and the supernatant was taken. Concentrate the supernatant in vacuo at 60°C for 25 minutes to obtain enzymatic hydrolyzate of fish scale collagen, adjust the protein concentration of enzymatic hydrolyzate of fish scale collagen to 20 mg / ml, and add glycerol accounting for 1.0% of the volume of enzymatic collagen hydrolyzate of fish scale as a plasticizer , the resulting solution is freshwater fish fresh-keeping agent.

[0022] (2) Fresh-keeping treatment: remov...

Embodiment 3

[0025] (1) Preparation of preservative for freshwater fish body: Weigh 300g of dried and cleaned crucian carp scales, add 3L of distilled water, adjust the pH of the solution to 2 with 1mol / l hydrochloric acid, add 15g of gastric juice with an activity of 3000-3500U / mg Protease was hydrolyzed in a water bath at 60°C for 6 hours, and immediately placed in a water bath at 100°C for 10 minutes to inactivate the enzyme after the hydrolysis was completed. The enzymatic solution was centrifuged at 3000r / min for 3min, and the supernatant was taken. Concentrate the supernatant in vacuo at 60°C for 30 minutes to obtain enzymatic hydrolyzate of fish scale collagen, adjust the protein concentration of enzymatic hydrolyzate of fish scale collagen to 15 mg / ml, and add glycerol accounting for 0.8% of the volume of enzymatic collagen hydrolyzate of fish scale as a plasticizer , the resulting solution is freshwater fish fresh-keeping agent.

[0026] (2) Fresh-keeping treatment: remove the sc...

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PUM

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Abstract

The invention discloses a freshwater fish body fresh preservation agent made from scale zymolyte and a preparation method and a fresh preservation method thereof, belonging to the technical field of aquatic product fresh preservation. The freshwater fish body fresh preservation agent is made from scales on fish bodies; the scales releases protein enzymolysis liquid under the enzymolysis effect ofpepsase; and a plasticizer glycerol is added to the protein enzymolysis liquid to obtain the freshwater fish body fresh preservation agent. According to the invention, after the scale collagen proteolysis liquid in the fresh preservation agent permeates into a freshwater fish body, a film can be formed on the surface of the fish body to play the role in reducing bacterial contamination, resistingthe microorganism growth, weakening air oxidation, slowing fat oxidation rate and reducing the weight loss of the fish body. Compared with the common cold storage method, the freshwater fish body fresh preservation agent can well maintain the freshness, the water content and the flavor of the fish body, achieve better fresh preservation effect, reduce the weight loss of the fish body in the storage process and prolong the shelf life of the fish body.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a fresh-water fish body fresh-keeping agent using fish scale enzymatic hydrolyzate as a raw material, a preparation method and a fresh-keeping method thereof. Background technique [0002] my country is a big freshwater fishery country. In 2009, the output of freshwater fish in my country reached more than 20 million tons, and the annual output of crucian carp reached more than 2 million tons. Freshwater fish is a nutritious, high-quality animal protein and ideal food for the human body. Fish meat has less connective tissue than livestock and poultry meat, and has a higher water content. Therefore, fish meat is soft and tender with a good taste. However, due to the delicate tissue, high water content, strong enzyme action, and a lot of mucus on the body surface, the fish body is prone to various changes under the action of enzymes and bacter...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 罗永康姚磊沈慧星
Owner CHINA AGRI UNIV
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