Preservative and method for preserving fresh prawns

A preservative, shrimp technology, applied in application, food preservation, climate change adaptation, etc.

Inactive Publication Date: 2014-01-29
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on blueberry leaf polyphenols is mainly focused on biological activities such as anti-oxidation, anti-c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The fresh and live prawns transported back to the laboratory were killed suddenly with crushed ice, and then the prawns were soaked in a mixed solution of 2 mg / mL blueberry leaf polyphenols, 2 mg / mL laver polysaccharides, and 0.002 mg / mL citric acid for 30 minutes, drained and then used aseptic Store in a refrigerator at 4°C after the bags are sealed. The preservation effects of blueberry leaf polyphenols and laver polysaccharides on shrimp were evaluated by TVB-N value (volatile basic nitrogen) and total number of bacteria. The TVB-N value of the control group on the second day was 15.79 mg / l00g, which was within the first-grade freshness range, and the TVB-N value on the fourth day was 25.89 mg / l00g, exceeding the first-grade freshness. The N value is 32.87 mg / l00g, exceeding the second grade freshness. The total number of bacteria in the shrimp is about 10 2 , the total number of colonies in the control group increased significantly from the 2nd day, reached the fi...

Embodiment 2

[0029]The fresh and live prawns transported back to the laboratory were killed suddenly with crushed ice, and then the prawns were soaked in a mixed solution of 5 mg / mL blueberry leaf polyphenols, 6 mg / mL laver polysaccharides, and 0.01 mg / mL citric acid for 60 minutes, drained and then used aseptic Store in a refrigerator at 4°C after the bags are sealed. The preservation effects of blueberry leaf polyphenols and laver polysaccharides on shrimp were evaluated by volatile basic nitrogen (TVB-N value) and total bacterial count. The TVB-N value of the control group on the second day was 15.79 mg / l00g, which was within the first-grade freshness range, and the TVB-N value on the fourth day was 25.89 mg / l00g, exceeding the first-grade freshness. The N value is 32.87 mg / l00g, exceeding the second grade freshness. The total number of bacteria in the shrimp is about 10 2 , the total number of colonies in the control group increased significantly from the 2nd day, reached the first-l...

Embodiment 3

[0031] The fresh and live prawns transported back to the laboratory were killed suddenly with crushed ice, and then the prawns were soaked in a mixed solution of 8 mg / mL purple blueberry leaf polyphenols, 10 mg / mL laver polysaccharides, and 0.02 mg / mL citric acid for 90 minutes, drained and then used Store in a refrigerator at 4°C after being packaged and sealed. The preservation effects of blueberry leaf polyphenols and laver polysaccharides on shrimp were evaluated by volatile basic nitrogen (TVB-N value) and total bacterial count. The TVB-N value of the control group on the second day was 15.79 mg / l00g, which was within the first-grade freshness range, and the TVB-N value on the fourth day was 25.89 mg / l00g, exceeding the first-grade freshness. The N value is 32.87 mg / l00g, exceeding the second grade freshness. The total number of bacteria in the shrimp is about 10 2 , from the 2nd day, the total number of colonies in the control group increased significantly, reached the...

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Abstract

The invention belongs to the field of storage of aquatic products and particularly relates to a preservative and a method for preserving fresh prawns. The preservative is a mixed solution of blueberry leaf polyphenol, porphyra polysaccharide and citric acid, wherein the concentration of the blueberry leaf polyphenol is 2-8 mg/mL, the concentration of the porphyra polysaccharide is 2-10 mg/mL, the concentration of the citric acid is 0.002-0.02 mg/mL, and the rest is water. The blueberry leaf polyphenol and the porphyra polysaccharide are quickly mixed, and meanwhile, deionized water is added and is uniformly stirred, and then, a proper amount of citric acid is added, and then, the fresh prawns are preserved. According to the preservative provided by the invention, the blueberry leaf polyphenol and the porphyra polysaccharide are used for well preserving the fresh prawns without generating food safety problem, and meanwhile, no high cost is needed.

Description

technical field [0001] The invention belongs to the field of aquatic product storage, and in particular relates to a fresh-keeping agent and method for fresh-keeping fresh prawns. Background technique [0002] Penaeus vannamei is very popular because of its delicious taste and high nutritional value, but because of its high water and protein content, strong cathepsin activity, rapid autolysis, and easy spoilage; and the tyrosine contained in Penaeus vannamei Acids or their derivatives are easily oxidized by tyrosinase into quinone compounds, and quinones undergo non-enzymatic oxidation reactions to form macromolecular black substances, so Penaeus vannamei is very easy to turn black, prolonging the shelf life of Penaeus vannamei And preventing its blackening plays an important role in improving commodity value and increasing economic benefits. [0003] At present, the fresh-keeping technology of aquatic products is mainly divided into two categories: physical fresh-keeping m...

Claims

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Application Information

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IPC IPC(8): A23L3/3562
CPCA23L3/3562A23V2002/00A23V2250/2132A23V2250/51A23V2250/032Y02A40/90
Inventor 李颖畅励建荣吕艳芳李学鹏
Owner BOHAI UNIV
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