Biological freshness-keeping film for shrimps, and preparation method thereof

Abstract

The invention discloses a biological freshness-keeping film for shrimps, and a preparation method thereof. The biological freshness-keeping film for the shrimps is prepared through carrying out film casting and drying for a film forming solution adopting sodium alga acid, tea polyphenol and stearic acid as matrixes, wherein components of the film forming solution comprise: 20-30 g / L of the sodiumalga acid, 10-16 g / L of the tea polyphenol, 10-18 g / L of the stearic acid and 0.4-0.6% of glycerol, the pH value of the film forming solution is 5-5.5. The prepared biological freshness-keeping film is stored and used under a condition of the relative humidity less than 50%. With the present invention, the preparation method provided by the present invention is simple; with the prepared biological freshness-keeping film, the growth of the microorganisms on the shrimps can be effectively inhibited, various chemical changes and various biological changes in the shrimps can be slowed so as to reduce the protein degradation rate, effectively slow putrefaction rates of the shrimps, prolong the freshness-keeping time of the shrimps by 4-6 days; the prepared biological freshness-keeping film hascharacteristics of good mechanical property, good antibacterial property, green and edible raw materials, low cost, safety and reliability.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping in food processing, and in particular relates to a shrimp biological fresh-keeping film and a preparation method thereof. Background technique [0002] The output of my country's aquatic products has remained at around 45 million tons for several years, accounting for about one-third of the world's total fishery output, ranking first in the world for 15 consecutive years. Shrimp, as an aquatic product with delicious taste, rich nutrition and high economic value, has been warmly welcomed by consumers as people's living standards are getting higher and higher today. It has the characteristics of high protein content and low fat content, and has been Become an (indispensable) important component of a reasonable dietary structure. Shrimp products are in high demand in the world market, especially in some economically developed countries. In international trade, shrimp is a highly competitive p...

AI Technical Summary

Problems solved by technology

[0010] Shrimp is an aquatic product that is more and more popular with consumers. Domestic shrimp production is increasing year by year, but shrimp has high moisture and protein content (containing about 77% moisture and 20% protein), small size, Short post-mortem rigor period and high phenolase content in the body, these characteristics make it very easy to spoil and deteriorate, and it is difficult to maintain its appearance and color

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