Seafood preservative and preparation and application thereof

A preservative and seafood technology, which is applied to the preservation of meat/fish with chemicals, etc., can solve the problems of difficult large-scale preparation of high-purity carrageenan oligosaccharides, difficult control of reaction conditions, uneven distribution of products, etc., to prevent corruption , Physiological and biochemical indicators improvement, and the effect of extending the shelf life

Inactive Publication Date: 2016-06-01
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation methods of carrageenan oligosaccharides mainly include chemical degradation, physical degradation and enzymatic degradation. The traditional degradation methods are physical method and chemical method (such as acid hydrolysis), the reaction conditions are not easy to control, the product distribution is not uniform, and it is difficult to large-scale Preparation of high-purity carrageenan oligosaccharides

Method used

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  • Seafood preservative and preparation and application thereof
  • Seafood preservative and preparation and application thereof
  • Seafood preservative and preparation and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Fresh marine prawns were selected and rinsed with water, drained by sudden death on ice, and the individual samples were randomly divided into groups. Distilled water was used as the blank control group, and an aqueous solution of carrageenan oligosaccharide with a final concentration of 2% of the preservative was added to the experimental group. Each group of samples was soaked for 5 minutes with the mass volume ratio of shrimp and preservative at 1:1, drained and packed in a fresh-keeping bag and stored in a refrigerator at (4±1)°C for observation and measurement every 48 hours.

[0031] (1) Determination of sensory quality

[0032] The sensory evaluation criteria are shown in Table 1.

[0033] Table 1 Shrimp sensory evaluation criteria

[0034]

[0035] The evaluation results are shown in Table 2.

[0036] Table 2 Shrimp sensory evaluation results

[0037]

[0038]

[0039] (2) Total number of colonies

[0040] Weigh 25g sample and place in 225mL phosph...

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Abstract

The invention relates to seafood preservative and preparation and application thereof and belongs to the field of food preservation and fresh-keeping. The seafood preservative is prepared from carrageenan oligosaccharides and water, and the concentration of carrageenan oligosaccharides is 10-25 g/L. A preparation method includes the steps that firstly, the carrageenan oligosaccharides are prepared from carrageenan through an enzyme hydrolysis method, then the carrageenan oligosaccharides are used for preparing the preservation, specifically, the carrageenan oligosaccharides are dissolved in water, and the concentration of the carrageenan oligosaccharides in a solution is 10-25 g/L. The seafood preservative has the advantages that seafood can be effectively prevented from decaying, the total number of bacterial colonies of shrimps, the total volatile basic nitrogen (TVB-N), the Ph value, the activity of polyphenol oxidase, sensory indexes and other physiological and biochemical indexes are effectively improved, the shelf life of seafood is prolonged, and the preservative is in the food level and is safe and free of toxin.

Description

technical field [0001] The invention relates to the field of food antisepsis and preservation, in particular to a seafood preservation agent and its preparation and application. Background technique [0002] With the continuous development of society and the gradual increase of people's consumption concept, the nutritional value of food and the effective intake of nutritional elements are more and more valued by consumers. The nutritional content of fresh food can be preserved to the greatest extent, so the freshness of food has also become an important indicator when purchasing. Seafood has long been a popular consumer product due to its special nutritional value, but it is relatively difficult to keep it fresh. Therefore, the price of seafood varies greatly according to the degree of freshness. Taking shrimp as an example, its water content can reach 77%, its protein content is also high, and it is easy to spoil during processing, transportation and storage. In internati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 吴海歌李倩姚子昂崔红利田野高晨慧吴晨
Owner DALIAN UNIV
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