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Natural anti-blackening agent and preparation method thereof, and application of natural anti-blackening agent to preservation of Penaeus vannamei

A white shrimp, natural technology, applied in the preservation of meat/fish with chemicals, preservation of meat/fish by radiation/electrical treatment, etc. Anti-blackening and fresh-keeping effect, good removal and inhibition effect, effect of improving product quality

Inactive Publication Date: 2017-01-04
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the anti-blackening agent of shrimp is generally compounded with chemical reagents. These methods will reduce the sensory properties of aquatic products, and there will be chemical reagent residues, which is harmful to human health. For example: the patent number is ZL201110217956.3 (the authorized announcement number is CN 102366154 B) Chinese invention patent "Sulphur-free composite preservative for inhibiting blackening of Penaeus vannamei and its preparation method" discloses a sulfur-free composite preservative, the preservative is mixed with water as a solvent by the following components Formation: 4-hexylresorcinol 0.01~0.03mg / ml, citric acid 5.00~9.00mg / ml, disodium EDTA 1.8~2.20mg / ml, sodium dihydrogen phosphate 0.10~0.20mg / ml
[0004] At present, commonly used fresh-keeping methods for shrimp include low-temperature preservation, chemical substance treatment, biologically active substance treatment, modified atmosphere and gas preservation, and irradiation preservation. Problems such as chemical residues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Preparation of natural anti-blackening agent

[0026] Put the cleaned and dried Leucaena seeds into a pulverizer for coarse pulverization to obtain a powder with a particle size of 0.1-1 mm. Use a 40-mesh stainless steel sieve to take the sieved material, dissolve 2g of Leucaena seed powder in 40mL of deionized water, stir at 28°C for 10h, and then centrifuge at 8000r / min for 20min at 20°C to collect the supernatant. The supernatant was freeze-dried to obtain freeze-dried powder of Leucaena seeds.

[0027] Take 0.5 part of the obtained freeze-dried powder of Leucaena seeds, add 100 parts of deionized water and 1.2 parts of sodium alginate, stir evenly, and make the pH value 9, and prepare the natural anti-blackening agent.

[0028] 2. Application of natural anti-blackening agent in preservation of Penaeus vannamei

[0029] Submerge 5 (8-9g / piece) Penaeus vannamei in 100mL of natural anti-blackening agent, soak for 20min at 4°C, 2 +O 2 (2% volume), the gas flow ra...

Embodiment 2

[0033] 1. Preparation of natural anti-blackening agent

[0034] Put the cleaned and dried Leucaena seeds into a pulverizer for coarse pulverization to obtain a powder with a particle size of 0.1-1 mm. Use a 40-mesh stainless steel sieve to take the sieved material, dissolve 2g of Leucaena seed powder in 50mL of deionized water, stir at 28°C for 12h, and then centrifuge at 10000r / min for 15min at 20°C to collect the supernatant. The supernatant was freeze-dried to obtain freeze-dried powder of Leucaena seeds.

[0035] Take 0.8 parts of the prepared freeze-dried powder of Leucaena seeds, add 120 parts of deionized water and 1.5 parts of gum arabic, stir evenly, and make the pH value 8, and prepare the natural anti-blackening agent.

[0036] 2. Application of natural anti-blackening agent in preservation of Penaeus vannamei

[0037] Submerge 5 (8-9g / piece) Penaeus vannamei in 100mL of natural anti-blackening agent, soak for 30min at 4°C, 2 +O 2 (3%volume), the gas flow rate i...

Embodiment 3

[0041] 1. Preparation of natural anti-blackening agent

[0042] Put the cleaned and dried Leucaena seeds into a pulverizer for coarse pulverization to obtain a powder with a particle size of 0.1-1 mm. Use a 40-mesh stainless steel sieve to take the sieved material, dissolve 2g of Leucaena seed powder in 60mL of deionized water, stir at 28°C for 12h, then centrifuge at 8000r / min for 20min at 20°C to collect the supernatant, and put the The supernatant was freeze-dried to obtain freeze-dried powder of Leucaena seeds.

[0043] Take 0.8 parts of the prepared freeze-dried powder of Leucaena seeds, add 100 parts of deionized water and 2 parts of locust bean gum, stir evenly, and make the pH value 9, and prepare the natural anti-blackening agent.

[0044] 2. Application of natural anti-blackening agent in preservation of Penaeus vannamei

[0045] Submerge 5 (8-9g / piece) Penaeus vannamei in 100mL of natural anti-blackening agent, soak for 30min at 4°C, 2 +O 2 (4%volume), the gas f...

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Abstract

The invention relates to a natural anti-blackening agent. The natural anti-blackening agent comprises, by mass, 0.5 to 0.8 part of freeze-dried powder of Semen Leucaena leucocephala, 100 to 160 parts of deionized water and 1.2 to 3 parts of a natural thickening agent. The invention also relates to a preparation method and application of the natural anti-blackening agent. The natural anti-blackening agent uses purely natural Semen Leucaena leucocephala as a raw material, is nontoxic and harmless, and poses no harm to human beings and environment; the preparation method is simple; the natural anti-blackening agent exerts obvious anti-blackening and preservation effect on Penaeus vannamei, can remove and inhibit microbes on the surface of Penaeus vannamei and improves the quality of products of Penaeus vannamei.

Description

technical field [0001] The invention relates to the field of fresh-keeping aquatic products, in particular to a natural anti-blackening agent, a preparation method thereof and an application in fresh-keeping of Penaeus vannamei. Background technique [0002] Shrimp has the characteristics of delicious taste, high protein content, low fat content, and high economic value. Today, people's living standards are getting higher and higher, and they have become an indispensable and important component of a reasonable dietary structure. However, shrimps generally die soon after they are caught. The enzyme activity of the head and chest of shrimps is very strong, and there are many types of microorganisms. Due to the high water content and rich nutrition of shrimp meat, it is suitable for the growth and reproduction of spoilage microorganisms. Blackening and spoilage, so inhibiting or delaying the blackening and spoilage of shrimp is crucial to maintaining its good freshness and qual...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/015
Inventor 陈静徐斌邓尚贵
Owner ZHEJIANG OCEAN UNIV
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