A Fermented Product of Turbot Fish Skin with Antioxidant Activity

The technology of a fermentation product, turbot, is applied in the field of preparation of natural antioxidant substances, which can solve problems such as waste of resources and environment, and achieve the effects of low cost consumption, good color and luster, and improved consumer acceptability.

Active Publication Date: 2019-08-23
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In recent years, with the increase of people's demand for aquatic products, marine fishery has developed rapidly, and many by-products of processing have also been produced, such as fish skin, fish head, fish bone, internal organs, etc. The random production of these by-products Discarding will not only cause waste of resources but also bring great environmental problems

Method used

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  • A Fermented Product of Turbot Fish Skin with Antioxidant Activity
  • A Fermented Product of Turbot Fish Skin with Antioxidant Activity
  • A Fermented Product of Turbot Fish Skin with Antioxidant Activity

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preparation example Construction

[0022] The antioxidant substance of the present invention mainly uses microorganisms to biodegrade turbot skin, and obtains corresponding antioxidant activity by degrading inactive protein in fish skin into small peptides or amino acid hydrolyzate. The invention selects common food-grade strains and obtains antioxidant active substances by directly fermenting turbot skin, which mainly includes fish skin culture medium preparation, strain cultivation, strain activation, inoculation fermentation, and product separation. Such as figure 1 Shown, the preparation method step of the present invention is as follows:

[0023] 1. Preparation of fish skin culture medium:

[0024] 1. Fish skin precooking conditions: put the fish skin liquid with a material-to-liquid ratio of 1:3 to 3:2 in a boiling water bath and boil for 30 minutes;

[0025] 2. After the pre-boiled fish skin liquid is cooled to room temperature, transfer it to a homogenizer for crushing. The crushing conditions are: 40...

Embodiment 1

[0033] Embodiment 1: the screening of turbot fish skin fermentation strain

[0034] Lactic acid bacteria were used as the fermentation strains of turbot fish skin, and the activation conditions of the strains were respectively; 37°C, anaerobic static culture, and the culture time was 2 days. The activated strains were inserted into the medium of turbot fish skin, the inoculum amount was 10%, the ratio of solid to liquid was 40%, and the fermentation time was 5 days. The fermentation broth was filtered through four layers of gauze, the filtrate was centrifuged, and the fermentation product was freeze-dried. The measurement results showed that the hydrolysis degree of the product was 5.19%, and the DPPH clearance rate was 10.83%.

Embodiment 2

[0035] Embodiment 2: the screening of turbot fish skin fermentation strain

[0036] Yeast is used as the fermentation strain of turbot fish skin, and the activation conditions of the strain are respectively; 30°C, 180rmp, and the culture time is 2 days. The activated strains were inserted into the medium of turbot fish skin, the inoculum amount was 10%, the ratio of solid to liquid was 40%, and the fermentation time was 5 days. The fermentation broth was filtered through four layers of gauze, the filtrate was centrifuged, and the fermentation product was freeze-dried. The measurement results showed that the hydrolysis degree was 3.44%, and the DPPH clearance rate was 38.89%.

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Abstract

The invention provides a turbot fishskin fermentation product with antioxidant activity. The product is made by fermenting turbot fishskin homogenate with aspergillus oryzae. Fishskin protein can be effectively degraded, the product has the advantages that the process is simple, cost consumption is low and industrialization is easy, and a new means is provided for increasing additional value of turbot fishskin by deeply using the turbot fishskin. Meanwhile, low-molecular-weight fishiskin fermentation liquor with the hydrolysis degree being 30-50% is obtained. The product has rich amino acid, the content of glycine, glutamic acid, alanine and praline is high, and the product has high nutrition and is a good replenisher of amino acid and protein. In in-vitro antioxidant tests, the fermentation product shows high DPPH removal rate and Fe2+ chelating ability, and it means that the product has the function of chelating microelements and can serve as a novel microelement amino acid nutrition additive to be added into food and health-care products.

Description

technical field [0001] The invention belongs to the technical field of preparation of natural antioxidant substances, and in particular relates to a turbot skin fermentation product with antioxidant activity. Background technique [0002] As the cradle of life, the ocean is rich in biological, chemical, mineral, energy and other resources. Among them, protein resources are an important component of marine biological resources. Since the ocean exists in many extreme environments, its biological protein resources are in the Both species and quantity are far greater than land. In recent years, with the increase of people's demand for aquatic products, marine fishery has developed rapidly, and many by-products of processing have also been produced, such as fish skin, fish head, fish bone, internal organs, etc. The random production of these by-products Discarding will not only cause resource waste but also bring great environmental problems. With the advancement of science and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/02C12R1/69
CPCC12P1/02
Inventor 毛相朝方波欢孙建安张鲁嘉李钰金
Owner OCEAN UNIV OF CHINA
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