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Composite preservation method of hairtail slices

A hairtail and fresh-keeping agent technology, which is applied in meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., can solve the problems of freezing injury juice loss, high additional cost, weak fresh-keeping effect, etc., and achieve the purpose of prolonging hairtail The effect of shelf life

Active Publication Date: 2013-08-07
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hairtail is mainly transported and sold in ice storage, but the additional cost is high and the freshness period is short
However, in the ordinary freezing process, the growth of ice crystals during the freezing process can lead to changes in the organizational structure of the product, and the phenomenon of freezing damage and juice loss after thawing is also quite serious, which cannot meet the requirements of the hairtail shelf life.
In the 1990s, chemical preservation has been further developed, and the research is mainly in the direction of natural non-toxic biologically active substances. Nisin, chitosan and their derivatives have begun to be applied in seawater, but these products generally have The effect is weaker than other chemical methods
At present, there is no report on the fresh-keeping treatment of hairtail in combination with natural preservatives under slightly frozen conditions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] After removing the head and tail of the fresh hairtail, clean it with water, cut it into 5-8cm lengths, and drain; soak the drained hairtail in the natural preservative for about 3 minutes, then remove it from the preservative, drain and drain. Pack it into a packaging bag and pack it well; store the packaged fish pieces in a programmable constant temperature and humidity test box at -3°C. The natural preservative is composed of nisin, ε-polylysine, lysozyme and water, wherein the weight percentages of nisin, ε-polylysine and lysozyme in the preservative are: 0.05%, 0.03%, respectively. % and 0.05%, the shelf life of hairtail can reach 25 days.

Embodiment 2

[0017] After removing the head and tail of the fresh hairtail, clean it with water, cut it into 5-8cm lengths, and drain; soak the drained hairtail in the natural preservative for about 3 minutes, then remove it from the preservative, drain and drain. Pack it into a packaging bag and pack it well; store the packaged fish pieces in a programmable constant temperature and humidity test box at -3°C. The natural preservative is composed of nisin, ε-polylysine, lysozyme and water, wherein the weight percentages of nisin, ε-polylysine and lysozyme in the preservative are: 0.02%, 0.03%, respectively. % and 0.05%, the shelf life of hairtail can reach 22 days.

Embodiment 3

[0019] After removing the head and tail of the fresh hairtail, clean it with water, cut it into 5-8cm lengths, and drain; soak the drained hairtail in the natural preservative for about 3 minutes, then remove it from the preservative, drain and drain. Pack it into a packaging bag and pack it well; store the packaged fish pieces in a programmable constant temperature and humidity test box at -3°C. The natural preservative is composed of nisin, ε-polylysine, lysozyme and water, wherein the weight percentages of nisin, ε-polylysine and lysozyme in the preservative are: 0.05%, 0.01%, respectively. % and 0.05%, the shelf life of hairtail can reach 23 days.

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PUM

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Abstract

The invention discloses a composite preservation method of hairtail slices by partial freezing treatment in combination with a natural preservative, which comprises natural preservative dipping treatment and partial freezing low-temperature treatment. The invention can achieve the effects of inhibiting bacteria and lower the temperature of fish slices. The natural preservative comprises the following components in percentage by weight: 0.02-0.05% of nisin, 0.01-0.06% of epsilon-polylysine, 0.01-0.05% of lysozyme and the balance of water. The partial freezing process for preserving the product ensures the integrity of the product cells, can maintain the original color, freshness and flavor, greatly prolongs the shelf life of the product; and the product is still very fresh after being stored for 25 days.

Description

technical field [0001] The invention belongs to the technical field of food processing and storage, and relates to a composite fresh-keeping method for aquatic products, in particular to a fresh-keeping method combining hairtail micro-freezing treatment with natural fresh-keeping agents. Background technique [0002] Hairtail, also known as knifefish, is an animal of the hairtail family of the order Perciformes. The shape of hairtail is just like its name. It is flat like a belt, silver-gray in color, and its dorsal and pectoral fins are light gray with very small spots. The fat content of hairtail is higher than that of general fish, which has the effect of lowering cholesterol. Hairtails are widely distributed, with the most in the Western Pacific and the Indian Ocean, and can be seen in all coastal provinces of my country, among which the East China Sea has the highest output. Because hairtail dies immediately after being caught, it is prone to spoilage under the action ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23B4/00A23B4/06
Inventor 杨水兵胡亚芹余海霞杨志坚王天明任西营胡庆兰
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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