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

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...

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 solute that cannot pass through the membrane will become permeable, which will cause cell damage or death. The slower the cooling rate, the greater the damage to the cell osmotic pressure. If Increasing the cooling rate may cause the formation of ice crystals in the cells and cause damage. The faster the cooling rate, the greater the number of ice crystals formed and the greater the damage

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