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Fishskin zymolyte preservative as well as preparation method and preservation method thereof

A fish skin enzyme and antistaling agent technology, which is applied in the direction of preserving meat/fish with a coating protection layer, to achieve the effects of maintaining quality and flavor, slowing down growth and reproduction, and reducing equipment investment

Active Publication Date: 2013-01-23
罗永康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been some reports on the physical properties and antioxidant properties of fish skin collagen in the processing of aquatic products, but there have been no reports on the direct biotechnology treatment of fish skin and its application in edible coatings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of fish skin enzymatic hydrolyzate preservative: weigh 100 g of carp skin, add 7 times the volume of water, stir for 30 min, pour off the water, repeat this operation 3 times, add 7 times the volume of distilled water, and use 1mol / l of hydrochloric acid to adjust the pH of the solution to 2; add pepsin accounting for 4% of the mass of fish skin, and enzymolyze it in a water bath at 45°C for 3h; Filter the supernatant and adjust the pH to 7.0 to obtain the fish skin enzymatic hydrolyzate, adjust the protein concentration in the fish skin enzymatic hydrolyzate to 35 mg / ml, and add glycerol accounting for 5% of the volume of the fish skin enzymatic hydrolyzate as plasticizer agent, the resulting solution is fish skin enzymatic hydrolyzate preservative.

[0021] (2) The method of fish skin enzymatic hydrolyzate preservative to keep fish fresh: kill the fresh carp, remove the scales, gills and viscera, put it in ice water for cooling, clean it and drain it ...

Embodiment 2

[0024] (1) Preparation of fish skin enzymatic hydrolyzate preservative: weigh 100 g of carp skin, add 6 times the volume of water, stir for 25 minutes, pour off the water, repeat the operation 3 times, add 6 times the volume of distilled water, and use 1mol / 1 hydrochloric acid to adjust the pH of the solution to 2; add pepsin accounting for 3% of the mass of fish skin to enzymatically hydrolyze in a water bath at 45°C for 3.5 hours, and immediately place it in a water bath at 100°C to inactivate the enzyme for 10 minutes after the enzymolysis is completed; Filter the supernatant and adjust the pH to 7.0 to obtain the fish skin enzymatic hydrolyzate, adjust the protein concentration in the fish skin enzymatic hydrolyzate to 30 mg / ml, and add glycerol accounting for 4% of the volume of the fish skin enzymatic hydrolyzate as plasticizer agent, the resulting solution is fish skin enzymatic hydrolyzate preservative.

[0025] (2) Fish skin enzymatic hydrolyzate preservative method ...

Embodiment 3

[0028] (1) Preparation of fish skin enzymatic hydrolyzate preservative: weigh 100 g of carp skin, add 6 times the volume of water, stir for 20 minutes, pour off the water, repeat the operation 3 times, add 5 times the volume of distilled water, and use 1mol / 1 hydrochloric acid to adjust the pH of the solution to 2; add pepsin accounting for 3% of the mass of fish skin to enzymatically hydrolyze in a water bath at 43°C for 4 hours, and immediately put it in a water bath at 100°C to inactivate the enzyme for 10 minutes after the enzymolysis is completed; filter with suction Take the supernatant and adjust the pH to 7.0 to obtain the enzymatic hydrolyzate of fish skin, adjust the protein concentration in the enzymatic hydrolyzate of fish skin to 25mg / ml, and add glycerin accounting for 5% of the volume of the enzymatic fish skin hydrolyzate as a plasticizer , the resulting solution is fish skin enzymatic hydrolyzate preservative.

[0029] (2) The method of fish skin enzymatic hy...

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PUM

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Abstract

The invention discloses a fish body preservative which takes fishskin zymolyte as a raw material as well as a preparation method and preservation method thereof in the technical field of aquatic product preservation. In the fish body preservative, the fishskin serves as the raw material, pepsase is used for enzymolysis to obtain fishskin zymolyte, and a plasticizer, namely glycerol is added to obtain the fishskin zymolyte preservative. After the fishskin zymolyte preservative is dipped into a fish body, one layer of film can be formed on the surface of the fish body to perform the effects of reducing bacteria pollution, preventing microorganisms from growing, weakening atmospheric oxidation, reducing the lipid oxidation rate and reducing the fish body weight loss. Compared with the commonrefrigeration method, the freshness, moisture and flavour of the fish body can be better maintained so as to achieve a better preservation effect, lighten the quality loss in the storage process and prolong the shelf life.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a fish body fresh-keeping agent using fish skin enzymatic hydrolyzate as a raw material, a preparation method and a fresh-keeping method thereof. Background technique [0002] my country's annual output of aquatic products in 2009 has reached more than 53 million tons. Among them, the output of fish has reached more than 27 million tons. Because the fish body contains a large number of microorganisms and various proteases in the tissue, the fish body is prone to corruption and deterioration during the storage process after capture. The loss of fish body edible processing reaches more than 10%. [0003] In recent years, the study of edible films has become a focus because of their many advantages over synthetic packaging films. Edible films can improve food storage, mainly because they can act as barriers to moisture, oxygen, and light, prev...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10
Inventor 罗永康胡素梅崔建云沈慧星
Owner 罗永康
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