Litopenaeus vannamei preservative and preparation and use method thereof

A preservative, white shrimp technology, applied in the direction of chemical preservation of meat/fish, etc., can solve the problems of easy corruption, food safety hazards, protein denaturation, etc., achieve hardness and texture stability, inhibit microbial growth, and reduce juice loss rate effect

Inactive Publication Date: 2014-07-30
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because Penaeus vannamei is easily corrupted and blackened under the action of microorganisms and enzymes after death, its economic value and nutritional value are seriously affected.
At present, the fresh-keeping methods of shrimp mainly include freezing and ice storage. Freezing can effectively alleviate the spoilage of shrimp, but freezing will cause protein dena

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Preparation of chitosan nanoparticles: chitosan was added to acetic acid solution with a mass concentration of 1% to prepare a 0.5 mg / mL chitosan solution, and the pH was adjusted to 3.4 with 1mol / L NaOH solution; 1 mg / mL sodium tripolyphosphate solution was added dropwise to the chitosan solution, so that the mass ratio of sodium tripolyphosphate and chitosan reached 1:2, and the mixed solution was magnetically stirred at room temperature for 60 minutes, and the ion Reactive crosslinking forms a suspension of chitosan nanoparticles.

[0019] (2) Add water to an appropriate amount of ascorbic acid (Vc) to make a 0.5% solution for later use. Add water to phytic acid to prepare a 0.1% phytic acid solution for later use.

[0020] (3) Mix nano-chitosan particle suspension, 0.5% ascorbic acid solution, and 0.1% phytic acid solution at room temperature in a ratio of 15:5:1.

[0021] Usage method: Soak the fresh frozen Penaeus vannamei in the present invention for more t...

Embodiment 2

[0023] (1) Preparation of chitosan nanoparticles: chitosan was added to acetic acid solution with a mass concentration of 1% to prepare a 0.5 mg / mL chitosan solution, and the pH was adjusted to 3.6 with 1mol / L NaOH solution; 0.8mg / mL sodium tripolyphosphate solution was added dropwise into the chitosan solution, so that the mass ratio of sodium tripolyphosphate and chitosan reached 1:2, and the mixed solution was magnetically stirred at room temperature, and continued for 60min, passed Ionic reactive cross-linking forms a suspension of chitosan nanoparticles.

[0024] (2) Add water to an appropriate amount of ascorbic acid (Vc) to make a 0.5% solution for later use. Add water to phytic acid to prepare a 0.1% phytic acid solution for later use.

[0025] (3) Mix nano-chitosan particle suspension, 0.5% ascorbic acid solution, and 0.1% phytic acid solution at room temperature in a ratio of 15:6:2.

[0026] Method of use: the implementation is the same as Example 1.

[0027] Van...

Embodiment 3

[0029] (1) Preparation of chitosan nanoparticles: chitosan was added to acetic acid solution with a mass concentration of 1% to prepare a 0.5 mg / mL chitosan solution, and the pH was adjusted to 3.8 with 1mol / L NaOH solution; 0.6mg / mL sodium tripolyphosphate solution was added dropwise into the chitosan solution, so that the mass ratio of sodium tripolyphosphate and chitosan reached 1:2, and the mixed solution was magnetically stirred at room temperature, and continued for 60min, passed Ionic reactive cross-linking forms a suspension of chitosan nanoparticles.

[0030] (2) Add water to an appropriate amount of ascorbic acid (Vc) to make a 0.5% solution for later use. Add water to phytic acid to prepare a 0.1% phytic acid solution for later use.

[0031] (3) Mix nano-chitosan particle suspension, 0.5% ascorbic acid solution, and 0.1% phytic acid solution at room temperature in a ratio of 15:7:3.

[0032] Method of use: the implementation is the same as Example 1.

[0033] Van...

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PUM

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Abstract

The invention discloses a litopenaeus vannamei preservative which is characterized by being prepared from the following raw materials in parts by weight: 15 parts of nano chitosan, 5-7 parts of ascorbic acid (Vc), and 1 part of phytic acid, wherein the nano chitosan is prepared by adopting a following method: adding chitosan in 1% acetic acid solution to prepare 0.5mg/mL chitosan solution, regulating pH value to 3.4-4.8 by using 1 mol/L NaOH solution; and dropwise adding 1mg/mL sodium tripolyphosphate solution in the chitosan solution so as to obtain a mixed solution, ensuring that the mass ratio of the sodium tripolyphosphate to the chitosan reaches 1:2, magnetically stirring the mixed solution at a room temperature for 60min continuously, and crosslinking to chitosan nano particles through ionic reaction. The nano chitosan is compounded with the phytic acid and the ascorbic acid, so that a synergistic effect can be developed, and a relatively good refreshing effect is achieved in comparison with that of a manner of singly using the nano chitosan, the phytic acid and the ascorbic acid. The compound preservative disclosed by the invention is excellent in antibacterial effect, and is capable of enabling meat of litopenaeus vannamei to keep delicious and keeping the attractive appearance in a storage period.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a fresh-keeping agent for Penaeus vannamei mainly composed of nano-chitosan and an application method thereof. Background technique [0002] Penaeus vannamei is known scientifically as Penaeus vannamei. It is delicious and nutritious, and is deeply loved by consumers. Its output has leapt to the top of the three major economic shrimps in my country. However, because Penaeus vannamei is dead and easily corrupted and blackened under the action of microorganisms and enzymes, its economic value and nutritional value are seriously affected. At present, the fresh-keeping methods of shrimp mainly include freezing and ice storage. Freezing can effectively alleviate the spoilage of shrimp, but freezing will cause protein denaturation, thereby affecting the color and taste of shrimp meat, while ice storage will affect the quality of transportation and ...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 王彦波刘琳傅玲琳
Owner ZHEJIANG GONGSHANG UNIVERSITY
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