Rapid vitrification preservation and frozen refrigeration method for little yellow croakers and special refrigerating fluid

A freezing liquid and vitrification technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of death, cell damage, cell osmotic pressure damage, etc., and achieve the effect of simple preparation method, simple raw materials and easy access to raw materials

Inactive Publication Date: 2015-04-22
DALIAN BOYUAN SCI & TECH CO LTD
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the freezing rate is too slow, the electrolyte concentration of the cells will increase, and when the cells are exposed to high concentrations of electrolytes for too long, the cell membrane lipoprotein complex will be destroyed and the membrane will be decomposed. When the cooling rate is slow, it will cause irreversible damage to the permeability of the cell membrane, and the solu

Method used

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  • Rapid vitrification preservation and frozen refrigeration method for little yellow croakers and special refrigerating fluid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The composition and weight percentage of the freezing liquid are: 13% of sodium chloride, 18% of ethanol, 19% of glycerin, 5% of edible sucrose, 0.5% of sodium tripolyphosphate, and the balance of water.

[0017] At -29°C, put the small yellow croaker that needs to be frozen and kept fresh in the freezing liquid for 5 minutes, then wash it with zero-degree ice water and wear ice clothes, and then put it in a freezer at minus 18°C ​​for cold storage.

[0018] Take vitrified fresh-preserved frozen small yellow croaker, common frozen small yellow croaker, and fresh small yellow croaker muscle tissue on both sides of the back, cut into small pieces of 8mm×8mm×8mm, and test the frozen samples after natural thawing at room temperature, and cut the fresh yellow croaker directly for testing. The American TMS-PRO texture analyzer is used for detection (P / 0.5 cylindrical probe is selected, the test speed is 60mm / min, the deformation amount is 35%, and the interval between two pres...

Embodiment 2

[0023] The difference from Example 1 is that the composition and weight percentage of the freezing liquid used are: 13% sodium chloride, 10% ethanol, 19% glycerin, 3% edible sucrose, 0.2% sodium tripolyphosphate, and the water balance. The test results of the obtained frozen fresh-keeping products are shown in Table 1.

Embodiment 3

[0025] The difference from Example 1 is that the composition and weight percentage of the freezing liquid used are: 12% sodium chloride, 17% ethanol, 20% glycerin, 5% edible sucrose, 0.5% sodium tripolyphosphate, and the water balance. Place the small yellow croaker in freezing liquid and freeze for 10 minutes at -25°C.

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PUM

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Abstract

The invention aims at providing a rapid vitrification preservation and frozen refrigeration method for little yellow croakers and special refrigerating fluid. The refrigerating fluid is characterized by comprising the following components in percentage by weight: 10-18 percent of sodium chloride, 8-25 percent of 98-percent ethanol, 10-30 percent of glycerin, 3-5 percent of edible saccharose, 0.2-1 percent of sodium tripolyphosphate and the balance of water. The refrigerating fluid can be maintained in a liquid state from room temperature to the temperature of 40 DEG C below zero. According to the method, when the little yellow croakers are subjected to low temperature preservation, breakage of cell walls caused by formation of ice crystals can be avoided, so that the aim of preserving the aquatic products is achieved, and bacteria and microbes carried by the fish bodies can be killed by adopting extremely low temperature. Therefore, after the little yellow croakers are subjected to vitrification refrigeration, fresh and delicious meat is ensured. According to the method, refrigeration and preservation can be finished in one step the process is simple, the cost is low, and the application is flexible.

Description

technical field [0001] The invention belongs to the field of freezing and fresh-keeping of aquatic products, and in particular provides a method for quick vitrification and fresh-keeping of small yellow croakers and a special freezing and fresh-keeping liquid. Background technique [0002] At present, the transportation and storage of aquatic products at home and abroad mainly adopts the method of low-temperature freezing. The main purpose is to control the living environment of microorganisms parasitic on aquatic products through low-temperature means, and prevent the rot and deterioration of aquatic products caused by the existence of parasitic microorganisms. . [0003] However, in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, which increases the concentration of electrolytes in the unfrozen solution, causing cell death. At the same time, as the temperature decreases, the water in the cells also freeze Ice an...

Claims

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Application Information

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IPC IPC(8): A23B4/09
Inventor 张临新李富岭田思进
Owner DALIAN BOYUAN SCI & TECH CO LTD
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