Shrimp preservative containing pulullan polysaccharide

Abstract

The invention discloses a shrimp preservative which comprises the following basic components: 0.5-50g/L of pulullan polysaccharide, 0-1g/L of natamycin, 0-5g/L of nisin from streptococcus lactis, 0-20g/L of ascorbic acid, 0-10g/L of polyglutamic acid, 0-20g/L of other antioxidants, 0-30g/L of other antibacterial components, 0-20g/L of other gum components and water as a solvent. When shrimps are soaked, sprayed and/or rubbed with the preservative, the refreshing time of the treated shrimps can be effectively prolonged for 3-4 days. The preservative has the advantages of good filming and preservation property, high security, high antibacterial and anti-oxidation efficiency, long action time and the like.

Description

technical field [0001] The invention belongs to the fields of biotechnology and agriculture, and provides a film-forming fresh-keeping agent containing pullulan, which is used for fresh-keeping of shrimps. Background technique [0002] Shrimp food is fresh and tender, high in protein, rich in minerals, and low in fat. Among them, vitamin A, vitamin C, and vitamin D are rich in content, and contain 8 kinds of amino acids necessary for the human body, and have extremely high nutritional value. With the continuous improvement of living standards, shrimp food has gradually become an important component of consumers' dietary structure. [0003] In recent years, with the continuous improvement of shrimp farming technology in various countries in the world, the total global shrimp production has increased significantly. At the same time, with the increasing demand for international trade of shrimp products, the price of shrimp food has also shown an upward trend year by year. This...

AI Technical Summary

Problems solved by technology

However, due to the high protein and water content of shrimp food, it is easy to be used by microorganisms, resulting in spoilage and bad smell, which not only loses nutritional value, but also causes food poisoning, which brings economic losses and food safety problems.

In addition, the shrimp body can be "brown" due to the action of enzymes, affecting its sensory evaluation and product quality, and also causing economic losses

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