Fish biological compound preservative and preparation method thereof

Abstract

The invention provides a fish biological compound preservative and a preparation method thereof. The preservative is prepared from, by weight, 5-30 parts of Pulullan, 0.1-0.5 part of natamycin, 0.1-1 part of nisin, 0-10 parts of traditional Chinese medicine extracts and 0-20 parts of flavonoid compound. The traditional Chinese medicine extracts include one or more of honeysuckle extract, radix astragali extract, radix sanguisorbae extract, radix et rhizoma rhei extract and galla chinensis extract. Through the film forming performance of Pulullan, the synergetic antimicrobial effect of natamycin, nisin and traditional Chinese medicine extracts and the lipid oxidation resistance of flavonoid compound, preservative films are formed on surfaces of processed fish meat, and then the preservation and antisepsis effects are achieved.

Description

technical field [0001] The invention relates to a biological compound preservative for fish and a preparation method thereof, belonging to the field of food additives. Background technique [0002] The meat of fish food is fresh and tender, high in protein, rich in minerals, highly unsaturated in fat, and high in water activity. During storage, transportation, processing and sales, it is often spoiled due to the proliferation of microorganisms, thereby reducing or losing food quality. value. The traditional fish preservation method is low-temperature preservation. Refrigeration preservation or room temperature storage often cannot achieve the storage period required in the transportation and sales process, while freezing preservation can maintain the storage quality of fish to a certain extent, but it cannot maintain its original quality after freezing. Some fresh state, shape, color and smell, etc. [0003] Preservatives can generally be divided into chemical and biologic...

AI Technical Summary

Problems solved by technology

The traditional fish preservation method is low-temperature preservation. Refrigeration or room temperature storage often cannot achieve the storage period required in the transportation and sales process, while freezing preservation can maintain the storage quality of fish to a certain extent, but it cannot maintain its original quality after freezing. Some fresh state, shape, color and smell, etc.

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