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Method for retaining freshness of skipjack tuna by using weak acidic electrolyzed water

A technology of electrolyzed water and weak acidity, which is applied to the preservation of meat/fish with a protective layer, which can solve problems such as side effects, corruption, and safety hazards, and achieve low oxidative components, excellent film-forming properties, and good adhesion. Effect

Inactive Publication Date: 2016-12-21
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the Chinese patent announcement number CN103355731B, the date of authorization announcement is March 18, 2015, discloses a method for fresh-keeping single-frozen shrimp with electrolyzed water. This kind of electrolyzed water is used for fresh-keeping treatment of prawns; although this kind of fresh-keeping technology has a good fresh-keeping effect, solves the problem of safety control of pathogenic microorganisms in aquatic products, and reduces the waste of fresh aquatic resources, there are still some problems; first, the invention uses Electrolyzed water is prepared by electrolyzing pure sodium chloride solution. During the electrolysis process, chlorine gas and hydrogen gas will be generated. Chlorine gas can be dissolved in water, but hydrogen gas is difficult to dissolve in water. If electrolyzed water is prepared on a large scale, the generated hydrogen gas will cause extreme Big potential safety hazard, even the danger of explosion; Second, chlorine gas dissolves and produces acid while producing acid in water, and sodium hypochlorite with oxidizing effect can also be produced, although sodium hypochlorite with oxidizing effect can play a role in killing bacteria in aquatic products However, long-term exposure to oxidizing substances in the fresh-keeping process will undoubtedly accelerate the corruption of aquatic products and have side effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A weakly acidic electrolyzed water, prepared from the following raw materials in parts by weight: 120 parts of deionized water, 10 parts of sodium chloride, 20 parts of ferric chloride, 2 parts of copper sulfate, 3 parts of amylose, and 4 parts of glycerin , 20 parts of conductive agent, 8 parts of antioxidant;

[0037] Wherein, the conductive agent is composed of the following raw materials in parts by weight: 3 parts of sulfuric acid and 5 parts of potassium nitrate; the antioxidant is composed of the following raw materials in parts by weight: 8 parts of sodium sulfite and 3 parts of ammonium oxalate.

[0038] A method utilizing weakly acidic electrolyzed water to preserve fresh bonito, comprising the following steps:

[0039] a) Heat and boil deionized water for 2 minutes, then cool to room temperature;

[0040] b) Add sodium chloride, ferric chloride, copper sulfate and conductive agent into the deionized water heated and boiled, stir to dissolve evenly, and obtai...

Embodiment 2

[0048] A weakly acidic electrolyzed water, prepared from the following raw materials in parts by weight: 150 parts of deionized water, 15 parts of sodium chloride, 35 parts of ferric chloride, 4 parts of copper sulfate, 4 parts of amylose, and 5 parts of glycerin , 30 parts of conductive agent, 30 parts of antioxidant;

[0049] Wherein, the conductive agent is composed of the following raw materials in parts by weight: 6 parts of sulfuric acid and 10 parts of potassium nitrate; the antioxidant is composed of the following raw materials in parts by weight: 12 parts of sodium sulfite and 6 parts of ammonium oxalate.

[0050] A method utilizing weakly acidic electrolyzed water to preserve fresh bonito, comprising the following steps:

[0051] a) Heat and boil deionized water for 3 minutes, then cool to room temperature;

[0052] b) Add sodium chloride, ferric chloride, copper sulfate and conductive agent into the deionized water heated and boiled, stir to dissolve evenly, and ob...

Embodiment 3

[0060] A weakly acidic electrolyzed water, prepared from the following raw materials in parts by weight: 120 parts of deionized water, 10 parts of sodium chloride, 20 parts of ferric chloride, 2 parts of copper sulfate, 3 parts of amylose, and 4 parts of glycerin , 20 parts of conductive agent, 8 parts of antioxidant;

[0061] Wherein, the conductive agent is composed of the following raw materials in parts by weight: 3 parts of sulfuric acid and 5 parts of potassium nitrate; the antioxidant is composed of the following raw materials in parts by weight: 8 parts of sodium sulfite and 3 parts of ammonium oxalate.

[0062] A method utilizing weakly acidic electrolyzed water to preserve fresh bonito, comprising the following steps:

[0063] a) Heat and boil deionized water for 2 minutes, then cool to room temperature;

[0064] b) Add sodium chloride, ferric chloride, copper sulfate and conductive agent into the deionized water heated and boiled, stir to dissolve evenly, and obtai...

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PUM

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Abstract

The invention discloses weak acidic electrolyzed water which is prepared from deionized water, sodium chloride, ferric chloride, copper sulfate, amylose, glycerol, a conductive agent, an antioxidant and other ingredients, wherein the conductive agent is prepared from sulfuric acid and potassium nitrate in proportion, and the antioxidant is prepared from sodium sulfite and ammonium oxalate. The invention also discloses a method for retaining the freshness of skipjack tuna by using the weak acidic electrolyzed water. Hazardous hydrogen gas is not generated in the preparation process of the weak acidic electrolyzed water; the content of oxidation components in the prepared weak acidic electrolyzed water is low, and thus the problem of skipjack tuna freshness retaining affected by the presence of a lot of oxidation components can be avoided; at the same time, the prepared weak acidic electrolyzed water has the characteristics of good adhesiveness and good film-forming property; and the freshness retaining method can effectively kill staphylococcus aureus and other harmful bacteria, and inhibits growth of pathogenic and spoilage microorganisms.

Description

technical field [0001] The invention relates to the field of preservation of aquatic products, in particular to a method for preserving the freshness of bonito by using weakly acidic electrolyzed water. Background technique [0002] Skipjack (scientific name: Katsuwonus pelamis), also known as bonito, bonito, bomb fish, belongs to the genus Bonito of the ray-finned fish class Perciformes, Tuna suborder, Tuna family. Distributed in the warm waters of the world's oceans. The body is spindle-shaped, the cross-section is almost round, the head is slightly larger, the caudal peduncle is thin and strong, and the caudal fin is forked. All are smooth and scaleless except for the breastplate and lateral line, which are scaled. There are 41 vertebrae and the body length can reach 111 cm. The maximum weight can reach 34.5 kg. Live in temperate and tropical seas, and have seasonal migration. It is an important edible fish with a very good taste. It is mostly made into bonito, canne...

Claims

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Application Information

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IPC IPC(8): A23B4/10
CPCA23B4/10
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV