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.
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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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