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Preservative film liquid for fresh-keeping of fresh tilapia fillet and preparation method thereof

A technology for tilapia fillets and fresh-keeping film, which is applied in the field of food packaging and processing, can solve the problems of prolonged shelf life and quality degradation of tilapia fillets, and achieves the effects of excellent biological activity, good plasticity and low price.

Inactive Publication Date: 2017-03-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh tilapia fillets have a short shelf life and use preservatives as preservatives to cause quality degradation, and provide a fresh-keeping film liquid for fresh tilapia fillets and a preparation method thereof. The obtained plastic wrap solution has edible and antibacterial properties, and can prolong the shelf life of tilapia fillets by 1-4 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for a fresh-keeping film solution for fresh tilapia fillets, comprising the steps of:

[0029] Take 6 parts of fish scale gelatin, 1.5 parts of chitosan, 3 parts of glycerin, 0.3 part of transglutaminase, 0.5 part of cinnamaldehyde, and 100 parts of distilled water.

[0030] Dissolve 6 parts of fish scale gelatin into 100 parts of water. After fully dissolving, adjust the pH to 6 with 0.2 mol / L citric acid solution, add 0.3 parts of transglutaminase, and treat in a constant temperature water bath at 50°C for 10 minutes. Dissolve 1.5 parts of chitosan into 3 parts of glycerin and stir thoroughly to obtain a chitosan-glycerin solution. After mixing the two solutions, 0.5 part of cinnamaldehyde is added to prepare a fresh-keeping film solution for fresh tilapia fillets.

[0031] The fresh-keeping film liquid prepared with this component and weight gram number carries out fresh-keeping treatment to fresh tilapia fillet, and the weight loss rate of fres...

Embodiment 2

[0033] A preparation method for a fresh-keeping film solution for fresh tilapia fillets, comprising the steps of:

[0034] Take 6 parts of fish scale gelatin, 1.5 parts of chitosan, 3.5 parts of glycerol, 0.3 part of transglutaminase, 0.5 part of clove oil, and 100 parts of distilled water.

[0035]Dissolve 6 parts of fish scale gelatin into 100 parts of distilled water. After fully dissolving, adjust the pH to 6 with 0.1mol / L citric acid solution, add 0.3 parts of transglutaminase, and treat it in a constant temperature water bath at 50°C for 8 minutes . Dissolve 1.5 parts of chitosan into 3.5 parts of glycerin and stir thoroughly to obtain a chitosan-glycerin solution. After mixing the two solutions, 0.5 part of clove oil is added to prepare a fresh-keeping film solution for fresh tilapia fillets.

[0036] The fresh-keeping film liquid prepared with this component and weight grams, fresh-keeping process is carried out to fresh tilapia fillet, the weight loss rate of the fr...

Embodiment 3

[0038] A preparation method for a fresh-keeping film solution for fresh tilapia fillets, comprising the steps of:

[0039] Take 6 parts of fish scale gelatin, 1.5 parts of chitosan, 3 parts of glycerin, 0.4 part of transglutaminase, 0.6 part of cinnamaldehyde, and 100 parts of distilled water.

[0040] Dissolve 6 parts of fish scale gelatin into 100 parts of water. After fully dissolving, adjust the pH to 6 with 0.1 mol / L citric acid solution, add 0.4 parts of transglutaminase, and treat in a constant temperature water bath at 50°C for 10 minutes. Dissolve 1.5 parts of chitosan into 3 parts of glycerin and stir thoroughly to obtain a chitosan-glycerin solution. After mixing the two solutions, 0.6 part of cinnamaldehyde is added to prepare a fresh-keeping film solution for fresh tilapia fillets.

[0041] The fresh-keeping film liquid prepared with this component and weight gram number carries out fresh-keeping treatment to fresh tilapia fillet, and the weight loss rate of fres...

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PUM

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Abstract

The invention relates to a preservative film liquid for fresh-keeping of fresh tilapia fillet and a preparation method thereof. The preservative film liquid comprises the following ingredients (by weight): 1-10 parts of fish scale gelatin, 1-10 parts of chitosan, 1-10 parts of a plasticizer, 0.1-3 parts of a cross-linking agent, 0.1-3 parts of an antiseptic and 100-150 parts of distilled water. The preparation comprises the following steps: firstly dissolving fish scale gelatin in the plasticizer, dissolving fish scale gelatin in distilled water, adding transglutaminase, and finally mixing the solution and adding the antiseptic so as to obtain the gelatin / chitosan composite preservative film liquid. The preparation technology is simple and easy to operate. The materials used in the method are nontoxic and harmless and can be eaten. The prepared preservative film liquid has a good fresh-keeping effect on fresh tilapia fillet.

Description

technical field [0001] The invention relates to a fresh-keeping film solution for fresh-keeping fresh tilapia fillets and a preparation method thereof, belonging to the technical field of food packaging and processing. Background technique [0002] Fish meat is rich in nutrition and delicious, and is favored by people. However, fresh fish is prone to lipid oxidation, protein decomposition, microbial metabolism and other changes during storage, transportation and sales, resulting in spoilage of fish, waste of resources and environmental pollution. At present, the main methods of fish preservation are: freezing, controlled atmosphere, low temperature, radiation, ultra-high pressure, chemical and biological preservation, etc. In the freezing preservation method, microbial metabolism and lipid oxidation change slowly, which can prolong the shelf life of meat, but the nutrition, flavor and color of frozen meat are easily affected during the freezing and thawing process. Biologi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 王利强贾杏歌马淑凤林炎张新昌张贺张晨凤薛家蓉赵婉怡宋会民
Owner JIANGNAN UNIV