Preservative for aquatic products

A preservative and aquatic product technology, applied in food preservation, chemical preservation of meat/fish, food science, etc., to achieve the effects of non-drying meat, ensuring food safety, and inhibiting bacteria

Active Publication Date: 2012-04-11
大连渔大叔海洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far there is no relevant report on the application of mussel lectin (CGL) in the preservation of aquatic products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The mussel agglutinin, chitooligosaccharide and tea polyphenol are mixed according to the following weight components: 10% of mussel agglutinin, 50% of chitooligosaccharide and 40% of tea polyphenol.

[0011] The mussel agglutinin used is in accordance with Li Wei, Xiong Chuannan and Wang Jianhua's "Study on anti-HIV activity of mussel agglutinin" published in "Journal of Shenyang Agricultural University", 2007, Volume 38, No. 2, page 207-210 prepared by the method described in ". The chitosan oligosaccharides and tea polyphenols can be purchased from commercially available products.

[0012] Example 1 was made into an aqueous solution with a concentration of 0.5%, the turbot fish was put into it and soaked for 15 min, taken out to dry, packaged, and then stored at low temperature (4°C), the volatile salts of turbot fish The base nitrogen was higher than the national health standard of 30mg / 100g on the 17th day of storage, and the meat was not dry, hard, and umami-flav...

Embodiment 2

[0014] The mussel agglutinin, chitooligosaccharide and tea polyphenol are mixed according to the following weight components: mussel agglutinin 15%, chitooligosaccharide 45%, and tea polyphenol 40%.

[0015] The sources of mussel agglutinin, chitosan oligosaccharides and tea polyphenols used are the same as in Example 1.

[0016] Example 2 was made into an aqueous solution with a concentration of 0.01%, and the freshly captured Penaeus vannamei was soaked in it for 10 minutes, taken out to dry, packaged, and then stored at low temperature (4°C). At the same time, the original color of the shrimp head, abdomen and tail limbs is still maintained. However, for Penaeus vannamei without preservative treatment, the color of the shrimp head, abdomen and tail limbs turned black on the 3rd day under the same storage conditions.

Embodiment 3

[0018] The mussel agglutinin, chitooligosaccharide and tea polyphenol are mixed according to the following weight components: 20% of mussel agglutinin, 50% of chitooligosaccharide and 30% of tea polyphenol.

[0019] Example 3 was made into an aqueous solution with a concentration of 0.1%, and the freshly caught Portunus trituberculatus was soaked in it for 10 minutes, taken out to dry, packaged, and then stored at low temperature (4°C). , still maintain the original color. However, the color of Portunus trituberculatus without preservative treatment was browned on the 3rd day under the same storage conditions.

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PUM

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Abstract

The invention discloses a preservative for aquatic products, basically comprising mussel lectin, chitosan oligosaccharide and camellia sinensis, wherein the weight of the components is that the mussel lectin is 10-20%, the chitosan oligosaccharide is 40-50% and the camellia sinensis is 30-40%. The aquatic products after being processed by the invention have no toxic harmless, ensure the safety of the food, and are good for environment-friendly. The mussel lectin of the invention can be mutually acted with glycoside ligands, such as glycoprotein, lipopolysaccharide and glycolipid, which are formed on surfaces of cell membranes of bacterium, and the growth of pathogenic bacteria can be inhibited. After the mussel lectin is combined with the chitosan oligosaccharide and the camellia sinensis, the invention has actions of controlling the bacteria and mould and resisting oxidation, the fresh-keeping period of the aquatic products is effectively prolonged, the aquatic products is not rotten, the color is not changed, the meat is not dry, hard and erosive, and the delicious taste is not reduced in the fresh-keeping period.

Description

technical field [0001] The invention relates to the field of fresh-keeping aquatic products, in particular to a pure natural fresh-keeping agent for aquatic products that can prolong the fresh-keeping period of aquatic products and ensure food safety. Background technique [0002] Aquatic products such as fish, shrimp, crab, etc., because they are rich in protein and water, can easily cause bacteria to multiply and deteriorate. For example, the volatile basic nitrogen of fresh turbot fish is greater than 30mg on the 10th to 13th day after cold storage / 100g. In order to prevent spoilage of aquatic products, the traditional method is to freeze them to make it difficult for bacteria to reproduce at low temperatures. Although spoilage is avoided, the result of freezing will cause the flesh of aquatic products to change color, dry out, harden or mince, and the umami taste will be greatly reduced. For this reason, people have been devoting themselves to the non-frozen preservati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23B4/20
Inventor 李伟佟长青曲敏金桥谭成玉闫欣陈文成芳
Owner 大连渔大叔海洋食品有限公司
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