A method for prolonging the shelf life of tilapia fillets in cold storage by using chitosan with complex molecular weight

A technology of tilapia fillets and chitosan, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling, etc., can solve the problems of prolonging the shelf life of tilapia, and achieve low production cost and easy operation Simple, effective effect

Active Publication Date: 2019-01-22
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been reports on the use of chitosan to improve the shelf life of fish, but they are all based on chitosan with a single molecular weight or combined with other fresh-keeping additives to achieve the effect of extending the shelf life of tilapia. Sugar to improve the shelf life of tilapia fillets has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The fresh tilapia fillets were sliced, then sterilized in ozone water at a temperature of 4°C for 5 minutes, taken out and dried for later use; chitosan with a viscosity-average molecular weight of 4kDa and 200kDa was prepared into an acetic acid solution with a concentration of 1g / L, The concentration of the solvent acetic acid is 1%, and then the two are mixed according to the ratio of 40%, and the temperature is lowered to 4°C; the ozone-treated tilapia fillets are placed in the mixed chitosan-acetic acid solution for 5 minutes, and then taken out and filtered. After drying, put it into a sterilized packaging bag for vacuum packaging, and then place it in a 4°C environment for refrigeration. By measuring the various indexes of tilapia fillets, the tilapia fillets (the shelf life of the first-level freshness are respectively 1 day, 2 days and 1.5 days, respectively, compared with the tilapia fillets processed by the above-mentioned method, 4kDa and 200kDa chitosan) Th...

Embodiment 2

[0021] Slice fresh tilapia fillets, then sterilize them in ozone water at 0°C for 8 minutes, take them out and dry them for later use; prepare chitosan with a viscosity-average molecular weight of 2kDa and 230kDa into an acetic acid solution with a concentration of 0.5g / L , the concentration of the solvent acetic acid is 1%, and then the two are mixed according to the ratio of 50%, and the temperature is lowered to 4°C; the ozone-treated tilapia fillets are placed in the mixed chitosan-acetic acid solution for 5 minutes Finally, take it out and filter it dry, then put it into a sterilized packaging bag for vacuum packaging, and then place it in an environment at 5°C for refrigeration. By measuring the various indexes of tilapia fillets, the tilapia fillets (shelf life of the first-grade freshness are respectively 1 day, 2.5 days and 1.5 days respectively with the chitosan treatment of 2kDa and 230kDa through the above-mentioned method processing, 2 The shelf life of the first-...

Embodiment 3

[0023] Slice fresh tilapia fillets, then sterilize them in ozone water at a temperature of 2°C for 10 minutes, take them out and dry them for later use; prepare chitosan with a viscosity-average molecular weight of 5 kDa and 180 kDa into an acetic acid solution with a concentration of 1 g / L, The concentration of the solvent acetic acid is 3%, and then the two are mixed according to the ratio of 60%, and the temperature is lowered to 0°C; the ozone-treated tilapia fillets are placed in the mixed chitosan-acetic acid solution and kept for 5 minutes. Take it out and filter it dry, then put it into a sterilized packaging bag for vacuum packaging, and then place it in an environment at 4°C for refrigeration. By measuring the various indexes of tilapia fillets, the tilapia fillets (the shelf life of the first-grade freshness are respectively 1 day, 2 days and 1.5 days respectively with the chitosan processing of 5kDa and 180kDa through the above-mentioned method processing, 2 days an...

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PUM

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Abstract

The invention relates to a method for prolonging the cold storage preservation period of tilapia fillets by means of chitosan with the composite molecular weights, and belongs to the technical field of aquatic product preservation and food processing application. The preparation method comprises the steps that the tilapia fillets are firstly sterilized in ozone water with the temperature of 0 DEG C-10 DEG C, coated with chitosan-acetic acid solutions which are composited according to a certain proportion and have the different molecular weights and then put in an environment with the temperature of 0 DEG C-10 DEG C for cold storage, and finally the cold storage preservation period of the tilapia fillets is comprehensively determined and evaluated. The method has the advantage that the role of the chitosan with the different molecular weights in preservation is fully played, and therefore the cold storage preservation period of the tilapia fillets is prolonged. The method can be applied to the fields of aquatic product preservation, food processing and the like and is easy to operate, low in production cost and good in effect.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life of tilapia fillets by using chitosan with composite molecular weight, in particular to a method for compounding chitosan with different molecular weights, and then performing coating treatment on the surface of tilapia fillets, thereby improving the quality of tilapia fillets. The invention relates to a refrigerated shelf life of non-fish fillets, which belongs to the technical fields of aquatic product preservation and food processing application. Background technique [0002] Tilapia, also known as African crucian carp and apple fish, is a tropical fish. Because of its delicious, tender meat, no spines, rich in protein, unsaturated fatty acids, etc., it is very popular among people; Fast, disease resistance and other characteristics, and become the world's main farmed fish. It is known as "white meat salmon" and "fish of the 21st century". Tilapia itself has high water activity and ric...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/06
Inventor 潘江球李思东陈松黄盛东胡章吴湛霞谢主兰李高荣
Owner GUANGDONG OCEAN UNIVERSITY
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