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Composite antistaling agent for tuna, preparation and application method

A technology of compound preservation and application method, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems of affecting the taste and color of tuna, reducing the eating quality of tuna, prolonging the preservation time, etc., achieving good color protection, low cost, and prolonged The effect of shelf life

Active Publication Date: 2015-12-02
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the tuna fresh-keeping agent in the prior art has a single function, which will affect the taste and color of the tuna, and reduce the eating quality of the tuna, and provides a kind of antistaling agent with reasonable compatibility, low cost, good color protection, freshness preservation and water retention. and anti-corrosion properties, it is a tuna composite preservative that can greatly prolong the fresh-keeping time of tuna on the premise of ensuring the eating quality of tuna

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A composite preservative for tuna, which consists of the following components by mass percentage: 5% trehalose, 0.03% nisin, 0.05% konjac mannan, 0.1% sodium phytate, 2% calcium chloride, 0.2% Chitosan, 3% disodium EDTA, 0.3% sodium isoVC, 0.3% sodium citrate, and the balance is propolis aqueous extract.

[0021] The preparation method of this tuna composite preservative is:

[0022] (1) Preparation of propolis extract: add 3 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, pour the above propolis alcohol solution into 80°C hot water while stirring, and make 40% ethanol final concentration of propolis alcohol solution, stirred for 10min, cooled to room temperature, filtered to obtain the first filtrate, the filter residue was re-extracted according to the above steps to obtain the second filtrate, the first filtrate and the second filtrate were combined to reclaim ethanol, and finally at 70 °C concentrated to a relative density of 1.02 ...

Embodiment 2

[0025] A composite preservative for tuna, which consists of the following components by mass percentage: 10% trehalose, 0.05% nisin, 0.1% konjac mannan, 0.3% sodium phytate, 3% calcium chloride, 0.5% Chitosan, 5% disodium EDTA, 0.5% sodium isoVC, 0.5% sodium citrate, and the balance is propolis aqueous extract.

[0026] The preparation method of this tuna composite preservative is:

[0027] (1) Preparation of propolis extract: add 5 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, pour the above propolis alcohol solution into hot water at 85°C while stirring, and make it into 50% ethanol. concentration of propolis alcohol solution, stirred for 15min, cooled to room temperature, filtered to obtain the first filtrate, the filter residue was re-extracted according to the above steps to obtain the second filtrate, the first filtrate and the second filtrate were combined to reclaim ethanol, and finally at 80 °C concentrated to a relative density of...

Embodiment 3

[0030]A composite preservative for tuna, which consists of the following components by mass percentage: 7% trehalose, 0.04% nisin, 0.06% konjac mannan, 0.2% sodium phytate, 2.5% calcium chloride, 0.3% Chitosan, 4% disodium EDTA, 0.4% sodium isoVC, 0.4% sodium citrate, and the balance is propolis water extract.

[0031] The preparation method of this tuna composite preservative is:

[0032] (1) Preparation of propolis extract: 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, and make 45% ethanol final concentration of propolis alcohol solution, stirred for 12 minutes, cooled to room temperature, filtered to obtain the first filtrate, the filter residue was re-extracted according to the above steps to obtain the second filtrate, the first filtrate and the second filtrate were combined to reclaim ethanol, and finally at 75 °C concentrated to a relative density of 1...

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PUM

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Abstract

The invention discloses a composite antistaling agent for tuna, and solves the problems that in the prior art the tuna antistaling agent has a single function, thereby influencing mouthfeel and color of the tuna and reducing edible quality of the tuna. The composite antistaling agent for tuna comprises the following components in percentage by mass: 5-10% of mycose, 0.03-0.05% of nisin, 0.05-0.1% of konjak mannan, 0.1-0.3% of sodium phytate, 2-3% of calcium chloride, 0.2-0.5% of chitosan, 3-5% of disodium EDTA, 0.3-0.5% of sodium D-isoascorbate, 0.3-0.5% of sodium citrate, and balance being a water extract of propolis. The composite antistaling agent has the advantages of reasonable compatibility, low cost, good color protection, fresh-keeping, water retention and anticorrosion performances, thereby substantially prolonging fresh-keeping time of tuna in the prerequisite of guarantee of edible quality of tuna. The invention also discloses a preparation method of the composite antistaling agent for tuna, and the preparation method has advantages of simple step, good operationality and low cost, and the method is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a composite tuna fresh-keeping agent and its preparation and application method. Background technique [0002] Tuna is a general term for several genera of fish with a breastplate in the bony fishes, perciformes, and scombroids. Tuna has high nutritional value, and the International Nutrition Organization recommends tuna as one of the world's three most nutritious fish. Although tuna is rich in nutrients, it is easy to spoil and deteriorate. In addition, tuna is rich in myoglobin, so its flesh color is bright red. Because of its large size, it often affects the cooling and freezing speed of muscles, which can easily cause muscle discoloration. More tuna is made into sashimi for consumption, which requires high freshness of the fish, so the preservation method of tuna is particularly important. [0003] The commonly used fresh-keeping methods of exist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 张小军龙举严忠雍李佩佩
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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