Method for using alga polyphenol to prevent blackening of seawater shrimps

Abstract

The invention relates to a method for using alga polyphenol to prevent blackening of seawater shrimps, and the method comprises steps of: 1, selecting fresh algae, washing and draining the algae, and smashing the algae to slurry by a tissue homogenizer for standby; 2, using ethanol with concentration of 80-90% to blend the slurry and the ethanol uniformly to prepare a material liquid, according to the ratio of the slurry to the ethanol being 1g / mL: 6-8g / mL, processing the material liquid in a supersonic wave processor for 2-5 minutes, and then low-fire processing for 2-5 minutes in a microwave oven; 3, putting the microwave processed material liquid into a water-bath shaker at a temperature of 55 DEG C-65 DEG C, carrying out light-free extraction for 0.5-2 hours at a rotating speed of 80-120 r / min, carrying out pumping filtration process, and the alga polyphenol solution containing the alga polyphenol is obtained; 4, immersing the seawater shrimps by using the alga polyphenol solution with concentration of 180-220 ug / mL for 5-15 min, air drying, dishing up, and wrapping the shrimps with a PE preservative film and refrigerating the shrimps at 3+ / - 1 DEG C. The method of the invention has the advantages of simple operation, low cost, and good effect for preventing blackening, can be widely used for preventing the blackening of seawater shell-fish products, can prolong shelf life of the products, promote goods value, simultaneously improve added value of the algae, and has important meanings for increasing economic benefit and promoting fishery synergy.

Description

technical field [0001] The invention belongs to the field of biological technology, and in particular relates to a method for inhibiting the blackening of seawater shrimps by using seaweed polyphenols extracted from seaweed edible algae, especially seaweed in brown algae as raw materials. Background technique [0002] Sea-caught crustaceans are delicious, with high nutritional and economic value. They are deeply loved by consumers at home and abroad. They are one of the largest export aquatic products in my country. However, after the crustacean aquatic products are captured, because the polyphenol oxidase (PPO) in the body accelerates a series of biochemical reactions, it is easy to produce melanin precipitation on the shell during storage and processing, that is, black spots are formed, which seriously affects Its sensory quality restricts its commodity value. At present, sodium metabisulfite (commonly known as shrimp powder) is generally used in China as a preservative t...

AI Technical Summary

Problems solved by technology

In addition, kelp is rich in a variety of fresh-keeping ingredients. In recent years, scholars at home and abroad have repeatedly reported on its antibacterial, anti-virus, anti-oxidation and fresh-keeping properties.

[0005] Kelp is an advantageous marine biological resource in my country, and its aquaculture output ranks first in the world, but its high-value utilization is currently low, and the waste generated during processing also causes great pollution to the environment