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

Inactive Publication Date: 2017-10-17
ZHEJIANG UNIV OF WATER RESOURCES & ELECTRIC POWER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention aims to solve the problem that the blackening inhibitor of South American prawns in the prior art is not effective enough to affect the flavor of prawns, and provides a scientific and reasonable formula, low cost, good safety, and good freshness preservation and antibacterial properties. Anti-corrosion and anti-blackening effect, which can effectively prolong the fresh-keeping period and inhibit the blackening of Penaeus vannamei

Method used

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

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Effect test

Embodiment 1

[0021] A compound preservative for inhibiting the blackening of Penaeus vannamei consists of the following components in mass percent: 0.01% glucose oxidase, 0.3% dithiothreitol, 0.03% nisin, 0.5% sodium caseinate, 0.05% metallothionein, 3% rosmarinic acid, 8% propolis aqueous extract, and the balance is water.

[0022] This composite preservative is prepared by the following method:

[0023] (1) Preparation of Propolis Water Extract

[0024] Add 3 times the amount of 95% edible ethanol to the propolis, stir well to make it dissolve, pour the above propolis alcohol solution into 80°C hot water while stirring to make a propolis alcohol solution with a final concentration of 40% ethanol, and stir for 10 minutes After that, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue according to the above steps to obtain the second filtrate, combine the first filtrate and the second filtrate to recover ethanol, and finally concentrate at 70°C to ...

Embodiment 2

[0028] A compound antistaling agent for inhibiting the blackening of Penaeus vannamei consists of the following components in mass percent: 0.03% glucose oxidase, 0.5% dithiothreitol, 0.05% nisin, 1% sodium caseinate, 0.1% metallothionein, 5% rosmarinic acid, 10% propolis aqueous extract, and the balance is water.

[0029] This composite preservative is prepared by the following method:

[0030] (1) Preparation of Propolis Water Extract

[0031] Add 5 times the amount of 95% edible ethanol to the propolis, fully stir to dissolve it, pour the above propolis alcohol solution into 85°C hot water while stirring, to make a propolis alcohol solution with a final concentration of 50% ethanol, and stir for 15 minutes After that, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue according to the above steps to obtain the second filtrate, combine the first filtrate and the second filtrate to recover ethanol, and finally concentrate at 80°C to ...

Embodiment 3

[0035] A compound preservative for inhibiting the blackening of Penaeus vannamei consists of the following components in mass percentage: 0.02% glucose oxidase, 0.4% dithiothreitol, 0.04% nisin, 0.7% sodium caseinate, 0.06% metallothionein, 4% rosmarinic acid, 9% propolis aqueous extract, and the balance is water.

[0036] This composite preservative is prepared by the following method:

[0037] (1) Preparation of Propolis Water Extract

[0038] Add 4 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, pour the above propolis alcohol solution into 82°C hot water while stirring, to make a propolis alcohol solution with a final concentration of 45% ethanol, and stir for 12 minutes After that, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue according to the above steps to obtain the second filtrate, combine the first filtrate and the second filtrate to recover ethanol, and finally concentrate at 75°C to a...

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PUM

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/22A23B4/20A23B4/10
Inventor 谢楠
Owner ZHEJIANG UNIV OF WATER RESOURCES & ELECTRIC POWER
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