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Natural composite antioxidant and antioxidant method thereof for inhibiting marine fish lipid oxidation

A compound antioxidant and lipid oxidation technology, applied to the preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, etc.

Active Publication Date: 2015-12-16
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on the antioxidant activity of gingerol is mainly focused on the ability to scavenge free radicals, enhance the oxidation stability of oils, etc., but the research on the inhibition of lipid oxidation during the storage of fresh aquatic products has not been reported.

Method used

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  • Natural composite antioxidant and antioxidant method thereof for inhibiting marine fish lipid oxidation
  • Natural composite antioxidant and antioxidant method thereof for inhibiting marine fish lipid oxidation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Add 6 mL of glacial acetic acid to 982 mL of sterilized double distilled water, then add 0.5 g of 6-gingerol, 1.5 g of apple polyphenols, 5 g of purple daisy extract and 5 g of chitosan (molecular weight is 150 kDa, deacetylation degree is greater than 85%), 40°C-50°C, stirred at 300r / min for 15min to make it fully dissolved, and made 1000mL natural composite antioxidant;

[0017] (2) After killing the American redfish in ice water, remove the head, tail, skin, fins and viscera, cut it in the middle, cut it into 80g~100g fish fillets, take 10 pieces and put them in (1) Immerse in natural composite antioxidant for 10min, take it out and drain it on a sterile sieve, put it into a polyethylene bag and seal it, and store it at 4±1°C. The results of PV and TBARS are shown in Tables 1 and 2.

[0018] Control group 1

[0019] (1) Add 6 mL of glacial acetic acid to 988.5 mL of sterilized double-distilled water, then add 0.5 g of 6-gingerol and 5 g of chitosan (molecular w...

Embodiment 2

[0024] (1) Add 8 mL of glacial acetic acid to 981 mL of sterilized double distilled water, then add 1 g of 6-gingerol, 2 g of apple polyphenols, 1 g of purple daisy extract and 7 g of chitosan (molecular weight is 150 kDa, deacetylation degree is greater than 85%) ), 40-50°C, stirred at 300r / min for 15min to make it fully dissolved, and made 1000mL natural composite antioxidant;

[0025] (2) After killing the sea bass in ice water, remove the head, tail, skin, fins and viscera, cut them open in the middle, cut them into fish fillets of 80g~120g, take 10 pieces and put them in the natural Immerse in the composite antioxidant for 12 minutes, take it out and drain it on a sterile sieve, put it into a polyethylene bag and seal it, and store it at 4±1°C. The results of PV and TBARS are shown in Tables 1 and 2.

[0026] Control group 2

[0027] (1) Add 8 mL of glacial acetic acid to 983 mL of sterilized double-distilled water, then add 2 g of apple polyphenols and 7 g of chitosan ...

Embodiment 3

[0032] (1) Add 10mL glacial acetic acid to 975mL sterilized double distilled water, then add 2g 6-gingerol, 0.5g apple polyphenols, 2.5g purple daisy extract and 10g chitosan (molecular weight is 150kDa, deacetylation degree is greater than 85%), 40°C-50°C, stirred at 300r / min for 15min to make it fully dissolved, and made 1000mL natural composite antioxidant;

[0033] (2) After killing the red sea bream in ice water, remove the fish head, fish tail, fish skin, fish fins and viscera, cut it in the middle, cut it into 80g~120g fish fillets, take 10 pieces and put them in step (1) Immerse in the natural composite antioxidant for 15 minutes, take it out and drain it on a sterile sieve, put it into a polyethylene bag and seal it, and store it at 4±1°C. The results of PV and TBARS are shown in Tables 1 and 2.

[0034] Control group 3

[0035] (1) Add 10 mL of glacial acetic acid to 977.5 mL of sterilized double-distilled water, then add 2.5 g of daisy daisy extract and 10 g of ch...

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PUM

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Abstract

The invention relates to a natural composite antioxidant and an antioxidant method thereof for inhibiting marine fish lipid oxidation. The natural composite antioxidant is prepared by dissolving 6-gingerol, apple polyphenol, a purple bellis perennis extract and chitosan in glacial acetic acid, and stirring the materials evenly. The antioxidant method includes: dipping marine fish slices in the natural composite antioxidant, then taking the slices out and conducting draining, loading the slices into a polyethylene bag and performing sealing, then storing the product at 4+ / -1DEG C. The method can significantly retard lipid oxidation of marine fish slices. All components of the natural composite antioxidant provided by the invention are natural products, have synergistic effect, and are safe, efficient, and free of toxic and side effect. The method is easy to operate, and is widely applicable to preservation and freshness keeping of various marine fish.

Description

technical field [0001] The invention belongs to the technical field of seafood preservation, and in particular relates to a natural composite antioxidant and an antioxidant method for inhibiting lipid oxidation of seawater fish. Background technique [0002] Fish (especially sea fish) is rich in polyunsaturated fatty acids with high nutritional value, such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc., which are prone to occur during storage. Lipid oxidation not only reduces the sense of aquatic products and loses nutrients, but also produces free radicals that attack proteins, resulting in oxidative degradation of proteins, and even the production of some harmful substances, which induce cancer and other diseases. At present, adding antioxidants is often the most direct and effective way to improve the oxidation stability of products, such as transbutyl hydroquinone (TBHQ), 2,6-di-tert-butyl p-cresol (BHT), butyl hydroxyanisole (BHA), etc., its applicati...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/06
Inventor 励建荣米红波陈敬鑫刘爽
Owner BOHAI UNIV
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