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Application of bacillus coagulans serving as biological preservative in preservation and fresh keeping of pseudosciaena crocea

A technology of Bacillus coagulans and biological preservatives, applied in the field of antiseptic and fresh preservation of aquatic products, can solve the problems of affecting the flavor characteristics of aquatic products, affecting the quality of aquatic products, reducing nutritional value, etc. The effect of freshness

Active Publication Date: 2014-11-26
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, aquatic products are generally kept fresh by low-temperature refrigeration or chemical antiseptic preservation. However, low-temperature refrigeration will significantly affect the flavor characteristics of aquatic products and reduce their nutritional value.
Although chemical antiseptic preservation can effectively prolong the shelf life of aquatic products, some chemical substances not only affect the quality of aquatic products, but also cause certain damage to human health due to long-term excessive intake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Cultivation of Bacillus coagulans fermentation broth: First, pick activated Bacillus coagulans (preservation number: CCTCC NO: M 2013193) from the nutrient agar slant medium, inoculate it in the nutrient broth seed medium, 37°C Cultivate on a shaking table for 12 hours, inoculate the seed liquid in the nutrient broth medium at an inoculation amount of 6%, and culture at 37°C for 24 hours to obtain a fermentation liquid. The number of Bacillus coagulans in the fermentation broth was determined to be about 1×10 5 cfu / mL.

[0025] (2) Preparation of Bacillus coagulans suspension: centrifuge the obtained fermentation broth at 4°C, 8000rpm / min for 15min; resuspend the obtained sludge with 0.65% physiological saline.

[0026] (3) Coating treatment: remove the scales, viscera, head and tail of the large yellow croaker, wash the slices, soak in the preservative in step (1) for 5 minutes, take it out and drain for 1 minute, put it on an iron rack and place it Let it dry na...

Embodiment 2

[0029] (1) Cultivation of Bacillus coagulans fermentation broth: First, pick activated Bacillus coagulans (preservation number: CCTCC NO: M 2013193) from the nutrient agar slant medium, inoculate it in the nutrient broth seed medium, 37°C Cultivate on a shaking table for 12 hours, inoculate the seed liquid in the nutrient broth medium at an inoculation amount of 6%, and culture at 37°C for 24 hours to obtain a fermentation liquid. The number of Bacillus coagulans in the fermentation broth was determined to be about 1×10 5 cfu / mL.

[0030] (2) Preparation of Bacillus coagulans suspension: centrifuge the obtained fermentation broth at 4°C, 8000rpm / min for 15min; times, that is, the number of Bacillus coagulans is about 1×10 4 cfu / mL.

[0031] (3) Coating treatment: remove the scales, viscera, head and tail of the large yellow croaker, wash the slices, soak in the preservative in step (1) for 5 minutes, take it out and drain for 1 minute, put it on an iron rack and place it L...

Embodiment 3

[0034](1) Cultivation of Bacillus coagulans fermentation broth: First, pick activated Bacillus coagulans (preservation number: CCTCC NO: M 2013193) from the nutrient agar slant medium, inoculate it in the nutrient broth seed medium, 37°C Cultivate on a shaking table for 12 hours, inoculate the seed liquid in the nutrient broth medium at an inoculation amount of 6%, and culture at 37°C for 24 hours to obtain a fermentation liquid. The number of Bacillus coagulans in the fermentation broth was determined to be about 1×10 5 cfu / mL.

[0035] (2) Preparation of Bacillus coagulans suspension: centrifuge the obtained fermentation broth at 4°C, 8000rpm / min for 15min; times, that is, the number of Bacillus coagulans is about 1×10 3 cfu / mL.

[0036] (3) Coating treatment: remove the scales, viscera, head and tail of the large yellow croaker, wash the slices, soak in the preservative in step (1) for 5 minutes, take it out and drain for 1 minute, put it on an iron rack and place it Le...

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PUM

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Abstract

The invention discloses the application of bacillus coagulans serving as biological preservative in preservation and fresh keeping of pseudosciaena crocea. The preservation number of the bacillus coagulans is CCTCC NO:M201393. The invention also discloses a method for the preservation and fresh keeping of the pseudosciaena crocea. The method is characterized by comprising the following steps: deactivating fresh and living pseudosciaena crocea by using crushed ice; removing inedible parts, such as heads, tails, scales and internal organs; washing the pseudosciaena crocea; cutting the pseudosciaena crocea into fish slices with the thickness of 0.5 to 2.0cm; rinsing the fish slices and soaking the fish slices into bacterial suspension of the bacillus coagulans according to claim 1 or 2 for 3 to 5 minutes; draining the fish slices; and storing the fish slices at 4 DEG C in a refrigerator. The method disclosed by the invention has a simple process, and remarkable preserving and fresh keeping effects; the shelf life of an aquatic product is greatly prolonged; and moreover, the original freshness, flavor and texture of the aquatic product are kept better.

Description

technical field [0001] The invention belongs to the antiseptic and fresh preservation technology of aquatic products, and in particular relates to the application of bacillus coagulans as a biological antistaling agent in the antiseptic and fresh preservation of large yellow croaker and a fresh and antiseptic method. Background technique [0002] With the continuous improvement of people's living standards, aquatic products have become an important part of people's food. Aquatic products are rich in protein and other nutrients, which are likely to cause rapid growth and reproduction of spoilage bacteria, and a large amount of spoilage substances accumulate, so they are easily deteriorated, affecting the quality of aquatic products, and even threatening human health. In view of this, the preservation method of aquatic products has become a current research hotspot. [0003] At present, aquatic products are generally kept fresh by low-temperature refrigeration or chemical ant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/22
Inventor 傅玲琳王彦波李刚
Owner ZHEJIANG GONGSHANG UNIVERSITY
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