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

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...

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 microorganisms on the shrimp is inhibited, and various enzyme reactions and chemical reactions in the shrimp are at a standstill, so the spoilage of the shrimp can be inhibited. The protein contained in it will also be denatured under freezing conditions. In addition, the water in the shrimp muscle is easy to volatilize and lose during the freezing process, which has a negative impact on the appearance and taste of the shrimp after thawing