Preparation method of film coating fresh-keeping agent for cold storage freshwater fish slices, product made by preparation method and application of preparation method

A technology of coating preservatives and freshwater fish fillets, which is applied in the direction of preserving meat/fish with a coating protective layer, can solve the problems of high price of natural preservatives, influence on the sensory quality of fish fillets, and increased production costs for enterprises, and achieves maintenance Texture properties of fish fillets, reduction of volatile base nitrogen accumulation, and effect of improving shelf life

Active Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of these natural extracts in food preservation is more restricted. For example, the price of natural preservatives is relatively expensive, and the application in actual production will increase the production cost of enterprises; in addition, most plant extracts have darker colors and strong Odor, which will have a negative impact on the sensory quality of fish fillets after fresh-keeping

Method used

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  • Preparation method of film coating fresh-keeping agent for cold storage freshwater fish slices, product made by preparation method and application of preparation method
  • Preparation method of film coating fresh-keeping agent for cold storage freshwater fish slices, product made by preparation method and application of preparation method
  • Preparation method of film coating fresh-keeping agent for cold storage freshwater fish slices, product made by preparation method and application of preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0037] (1) Preparation of film preservative: take 10g chitosan (molecular weight: 400,000, degree of deacetylation: 75%), dissolve with 400mL of 1.25% acetic acid solution, stir for 4 hours at 25°C, and sonicate at 40KHz Degas for 30 minutes; add 2.5g of glycerin, continue to stir at 25°C for half an hour; then centrifuge at 10,000rpm at 4°C to remove insoluble matter to obtain a uniform chitosan solution, and finally adjust it to 500mL with deionized water to obtain a chitosan solution containing 2% chitosan Sugar coating solution.

[0038] (2) Slaughtering and slicing: kill fresh grass carp in ice water, kill and wash, cut the fish meat into fish fillets with a thickness of about 1.5cm; rinse the fish fillets in sterile water at 4°C for 15 seconds, take them out and drain them at 4°C .

[0039] (3) Coating treatment: immerse the drained fish fillets (about 400 g) in the coating preservative at 4°C for 5 minutes.

[0040] (4) Film-forming packaging: take out the fish fillet...

Embodiment 2

[0043] (1) Preparation of coating preservative: Weigh 10g chitosan (400,000 molecular weight, 85% degree of deacetylation), dissolve it with 400mL1.25% acetic acid solution, stir for 4 hours at 25°C, and ultrasonically remove it at 40KHz. Gas for 30min; add 2.5g of glycerin, and continue to stir for half an hour at 25°C; then centrifuge at 10,000rpm at 4°C to remove insoluble matter to obtain a uniform chitosan solution; : The ratio of 1:6:8 was stirred, and the microemulsion of monoglyceride laurate was obtained by ultrasonication at 40KHz for 1 hour; the microemulsion of monoglyceride laurate was added to the chitosan solution, and adjusted to 500mL with deionized water to obtain Contains 0.1% monoglyceride laurate ~ 2% chitosan coating liquid.

[0044] (2) Slaughtering and slicing: Fresh grass carp was killed in ice water, slaughtered and washed, and cut into fish fillets with a thickness of about 2 cm; the fish fillets were rinsed in sterile water at 4°C for 15 seconds, ta...

Embodiment 3

[0049] (1) Preparation of coating preservative: Weigh 10g chitosan (400,000 molecular weight, 85% degree of deacetylation), dissolve it with 400mL1.25% acetic acid solution, stir for 4 hours at 25°C, and ultrasonically remove it at 40KHz. Gas for 30min; add 2.5g of glycerin, and continue to stir for half an hour at 25°C; then centrifuge at 10,000rpm at 4°C to remove insoluble matter to obtain a uniform chitosan solution; : Stirring at a ratio of 1:6:8, ultrasonication at 40KHz for 1 hour to obtain monolaurin monoglyceride microemulsion; add monolaurate monoglyceride microemulsion to chitosan solution, adjust to 500mL with deionized water, antibacterial In the film preservative, the content of chitosan is 15g / L, and the content of lauric monoglyceride is 2g / L.

[0050] (2) Slaughtering and slicing: Fresh grass carp was killed in ice water, slaughtered and washed, and cut into fish fillets with a thickness of about 2 cm; the fish fillets were rinsed in sterile water at 4°C for 1...

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Abstract

The invention discloses a preparation method of a film coating fresh-keeping agent for cold storage freshwater fish slices, a product made by the preparation method and an application of the preparation method. The preparation comprises the following steps of mixing glycerol monolaurate with ethanol, Tween 20 and water, performing stirring at 100-200rpm for 15-25min to obtain a mixture, performing ultrasonic treatment on the mixture at 35-45KHz for 30-90min, and then adding the mixture after the ultrasonic treatment into a chitosan solution so as to form the film coating fresh-keeping agent for cold storage freshwater fish slices, wherein the mass ratio of the glycerol monolaurate to the ethanol is 1 to (0.8-1.2), the mass ratio of the glycerol monolaurate to the Tween 20 is 1 to (5-7), and the mass ratio of the glycerol monolaurate to the water is 1 to (7-9). The antibacterial applying fresh-keeping agent prepared by the preparation method disclosed by the invention does not have pungent smell, can effectively restrain the total number of bacterial colonies, and can effectively restrain the growth of microorganisms of pseudomonas of psychrophile, H2S producing bacteria and the like.

Description

technical field [0001] The invention belongs to the technical field of freshwater fish preservation, and in particular relates to a preparation method of a film-coated preservative for refrigerated freshwater fish fillets and its product and application. Background technique [0002] my country is a big fishery country in the world, with rich fish resources, and the output of freshwater fish has ranked first in the world for many years in a row. In 2014, my country's freshwater fish production reached 26.03 million tons. Fish meat is tender, delicious and nutritious, and is widely loved by consumers. At present, freshwater fish in my country's market are mainly sold fresh. This sales method has low transportation efficiency and high cost, which is not conducive to the development of my country's fishery. With the improvement of people's living standards, changes in consumption concepts, and the rapid development of the cold chain transportation industry, fresh and prepared...

Claims

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Application Information

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IPC IPC(8): A23B4/10
CPCA23B4/10
Inventor 夏文水余达威许艳顺姜启兴杨方许学勤于沛沛
Owner JIANGNAN UNIV
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