Seaweed flavoured tuna bone gelatine edible film and preparation method thereof

A technology of fish bone gelatin and tuna, applied in the direction of sustainable manufacturing/processing, food science, climate sustainability, etc., to achieve the effect of increasing added value, extending shelf life, and increasing antioxidant effect

Inactive Publication Date: 2015-04-29
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of tuna processing, most of the fish bones accounting for 25%−30% of the total weight are processed into fish bone powder or discarded as waste, but there ar

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Pretreatment of tuna fish bones: Soak in 0.1 mol / L NaOH solution at 4°C for 5 h according to the ratio of solid to liquid: 1 g:20 mL, to remove non-collagen; after the treatment, the fish bones were washed repeatedly with distilled water until pH 6.5 After fully draining, add 0.5 mol / L EDTA solution (pH7.4) according to the ratio of solid to liquid 1 g: 10 mL, soak at 4 °C for 4 days, replace the EDTA solution once a day, and remove the calcium in the fish bones. Dried and crushed to obtain decalcified fish bone meal.

[0027] (2) Preparation of tuna bone gelatin: add 4% HCl solution according to the ratio of solid to liquid 1 g: 8 mL, after 18 h of treatment, wash the fish bone powder with water to pH 7.0, and distilled water according to the ratio of solid to liquid 1 g: 10 mL Add it to fish bone powder, extract at 70°C for 8 h, filter, concentrate in vacuo, and dry in vacuo at 65°C to obtain fish bone gelatin.

[0028] (3) Preparation of seaweed extract: fresh E...

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PUM

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Abstract

The invention discloses a preparation method of a seaweed flavoured tuna bone gelatine edible film. The preparation method disclosed by the invention comprises the following steps: preparing tuna bone gelatine, extracting active and flavour components of seaweeds, preparing seaweed flavoured tuna bone gelatine film-forming solution, stirring, defoaming and the like, and finally, pouring the successfully prepared film solution on a polyvinyl chloride crystal plate to scrape, dry and uncover a film so as to obtain the seaweed flavoured tuna bone gelatine edible film. According to the invention, tuna processing leftovers, namely bones, are used as the main raw materials; a new way is opened for recycling and high value of bones; the prepared gelatine film has the properties of the common edible film and also has the obvious characteristics of being oxidation-resistant, unique in flavour and the like; and thus, the preparation method disclosed by the invention has good market application prospect.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a packaging film, in particular to a seaweed-flavored tuna bone gelatin edible film. Background technique [0002] Edible film is made of edible protein and starch as basic raw materials, added with plasticizer, and dried to form a dense structure with excellent mechanical strength and selective permeability, which can partially replace plastic. Films for packaging materials. Edible film can be divided into polysaccharide edible film, protein edible film, lipid edible film and other types according to raw materials. Among them, protein has been widely valued as an edible film material because of its good film-forming ability and nutritional value. At present, edible film has been used in food packaging, but the variety is relatively single, which cannot meet the needs of diversified food and differentiated packaging. [0003] The catch of tuna accounts for more than 70% of the tota...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L89/04C08L5/04C08K5/1545C08K5/053A23J1/04B65D65/46
CPCY02A40/90Y02W90/10
Inventor 迟长凤王斌陈荫罗红宇
Owner ZHEJIANG OCEAN UNIV
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