A kind of composite preservative for inhibiting the blackening of Penaeus vannamei and its preparation method

A compound fresh-keeping and white shrimp technology, which is applied in the direction of preserving meat/fish with chemicals and coating protective layer to preserve meat/fish, etc. It can solve the problems of poor use effect and affecting the flavor of prawns, and achieve low cost and delay Spoilage, excellent antibacterial properties
CN104522144BInactive Publication Date: 2017-10-17ZHEJIANG UNIV OF WATER RESOURCES & ELECTRIC POWER
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ZHEJIANG UNIV OF WATER RESOURCES & ELECTRIC POWER
Publication Date
2017-10-17
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a composite preservative for inhibiting blackening of Penaeus vannamei, which consists of the following components in mass percentage: 0.01-0.03% glucose oxidase, 0.3-0.5% dithiothreitol, and 0.03-0.05% lactic acid Streptococcus, 0.5-1% sodium caseinate, 0.05-0.1% metallothionein, 3-5% rosmarinic acid, 8-10% propolis aqueous extract, and the balance is water. The compound antistaling agent of the invention has scientific and reasonable formula, low cost, good safety, good freshness preservation, antibacterial antisepsis and anti-blackening effects, and can effectively prolong the freshness period of Penaeus vannamei. The invention also discloses a preparation method of a composite antistaling agent for inhibiting the blackening of Penaeus vannamei. Firstly, glucose oxidase, dithiothreitol, nisin, sodium caseinate, metallothionein, rosemary Mix the acid and water evenly, then add the propolis water extract and mix evenly. The preparation method of the invention has simple process steps, strong operability, low equipment requirements and low investment, and is suitable for large-scale industrial production.
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Description

technical field

[0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a composite preservative for inhibiting blackening of Penaeus vannamei and a preparation method thereof. Background technique

[0002] Vannamei (Litopenaeus vannamei) accounts for about 90% of the global prawn farming production, and has become the main seafood consumed in many countries because of its high meat content, delicious meat quality and rich nutrition. After death, Penaeus vannamei is extremely vulnerable to bacterial attack and spoilage during transportation, processing and storage. At the same time, there is a large amount of polyphenol oxidase (polyphenoloxidase, PPO) in Penaeus vannamei. During the period, the activity is still maintained. In the presence of oxygen, polyphenol oxidase can oxidize the colorless compound monophenol on the surface of Penaeus vannamei to bisphenol, and then the bisphenol compound is transformed into colored quino...

Claims

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