Frozen shrimp meat quality guarantee agent and preparation method and application thereof

A quality assurance, shrimp technology, applied in the direction of preservation of meat/fish by freezing/cooling, application, food freezing, etc., can solve problems such as adverse effects on the appearance and taste of shrimp, volatile moisture loss of shrimp, and achieve excellent antioxidant effect, Prevention of oxidation and infection by external microorganisms, the effect of small molecular weight

Inactive Publication Date: 2016-12-07
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Low-temperature preservation is a commonly used method in the existing fresh-keeping of shrimp products. The low-temperature preservation is divided into freezing preservation and refrigeration preservation. Among them, the freezing preservation is to quickly freeze the shrimp to about -30°C, and then ice-coat them before placing them in the - Store at a low temperature of 18°C ​​to -4°C. At this temperature, the growth of micr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the preparation of freezing shrimp quality assurance agent

[0031] (1) Take an appropriate amount of fresh Litopenaeus vannamei shrimp head, add distilled water twice the volume of the shrimp head, and shake and heat in a constant temperature water bath at 95°C for 35 minutes;

[0032] (2) After heating, cool to room temperature, homogenize the tissue at 8000×g high speed for 3 minutes to obtain a homogenate, adjust the pH value of the homogenate to 7.8 with 0.5mol / L NaOH solution;

[0033] (3) Add 0.1% lysyl endopeptidase (purchased from Shanghai Ziqi Biotechnology Co., Ltd., the same below) to the above homogenate, heat it in a constant temperature water bath at 60°C for 3 hours, and digest the enzyme The mixture was heated to 95°C for 16 minutes, then the enzymolysis mixture was cooled to 60°C, and its pH value was adjusted to 6.0 with 1mol / L HCl solution;

[0034] (4) Add 0.1% of its mass leucine amino exopeptidase (purchased from Shanghai Kemin Biot...

Embodiment 2

[0038] Embodiment 2: the preparation of freezing shrimp quality assurance agent

[0039] (1) Take an appropriate amount of fresh Macrobrachium rosenbergii shrimp head, add distilled water 4 times the volume of the shrimp head, and shake and heat in a constant temperature water bath at 100°C for 20 minutes;

[0040] (2) After heating, cool to room temperature, homogenate the tissue at 10000×g high speed for 1 min to obtain a homogenate, adjust the pH value of the homogenate to 8.5 with 0.5mol / L NaOH solution;

[0041](3) Add 0.3% lysyl endopeptidase to the above homogenate, shake and heat in a constant temperature water bath at 63°C for 2h, heat the enzymolysis mixture to 100°C for 8min, and then enzymolyze Cool the mixture to 63°C, and adjust its pH to 6.5 with 1mol / L HCl solution;

[0042] (4) Add 0.3% of its mass leucine amino exopeptidase to the above-mentioned enzymolysis mixture, shake and heat in a constant temperature water bath at 60°C for 2 hours, then raise the temp...

Embodiment 3

[0046] Embodiment 3: the preparation of freezing shrimp quality assurance agent

[0047] (1) Take an appropriate amount of fresh prawn heads, add distilled water three times the volume of the head, and heat in a constant temperature water bath at 98°C for 30 minutes;

[0048] (2) After heating, cool to room temperature, and homogenize the tissue at a high speed of 9000×g for 2 minutes to obtain a homogenate, and adjust the pH value of the homogenate to 8.0 with 0.5mol / L NaOH solution;

[0049] (3) Add 0.2% lysyl endopeptidase in the above homogenate, shake and heat in a constant temperature water bath at 62°C for 2.5h, heat the enzymolysis mixture to 98°C for 12min, and then use the enzyme Cool down the temperature of the solution mixture to 61°C, and adjust its pH value to 6.2 with 1mol / L HCl solution;

[0050] (4) Add 0.2% of its mass leucine amino exopeptidase to the above enzymatic hydrolysis mixture, shake and heat in a constant temperature water bath at 61°C for 2.5h, t...

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PUM

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Abstract

The present invention relates to a frozen shrimp meat quality guarantee agent. The frozen shrimp meat quality guarantee agent comprises the following components in mass percentages: 5-8% of protein enzymatic peptides of leftovers of aquatic products, 2-4% of beta-glucan, 3-5% of sodium lactate, 0.05-0.25% of konjac glucomannan and the balanced being water. The present invention also relates to a preparation method of the frozen shrimp meat quality guarantee agent and an application of the frozen shrimp meat quality guarantee agent in the freshness retaining of the shrimp meat. Compared with the prior art, the protein enzymatic peptides of the leftovers of the aquatic products have excellent anti-oxidation effects, and the beta-glucan has the function of delaying lipid peroxidation reactions in the shrimp meat and is combined with the protein enzymatic peptides of the leftovers, which can effectively avoid the oxidation and deterioration of the shrimp meat in the freezing and storing process. The sodium lactate has functions of adjusting pH value, preventing freezing and retaining water. The konjac glucomannan can adjust the viscosity of solution, effectively reduces the formations of ice crystals in solvent under the frozen state, enables the surface of the shrimp meat to form a protective film, effectively prevents the shrimp meat from oxidation and external microbial infection, and can play the effective effect of retaining water.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a frozen shrimp quality assurance agent and a preparation method and application thereof. Background technique [0002] Shrimp is an important aquatic product, which has the characteristics of tender meat, delicious taste and rich nutrition. Shrimp contains higher protein than fish, and contains higher vitamin A. It has high economic value and is very popular among consumers. . Due to the high water and protein content of shrimp, it is very susceptible to bacterial infection and spoilage during fresh-keeping storage and transportation. Among them, Staphylococcus aureus has the characteristics of heat resistance, low temperature resistance and salt resistance. The important pathogenic bacteria of animal purulent infection often infect the shrimp body during the preservation, processing and storage of shrimp, causing the shrimp to deteriorate. [0003] Low-temp...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/06
CPCA23B4/10A23B4/06A23V2002/00A23V2200/02A23V2200/206A23V2200/22A23V2250/55A23V2250/5042A23V2250/5066A23V2300/20
Inventor 张宾吴海潇邓尚贵
Owner ZHEJIANG OCEAN UNIV
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