Amino acid based cryoprotectant for frozen peeled shrimps and ice glazing method

A cryoprotectant and amino acid technology, applied in food preservation, food science, application, etc., can solve problems such as moisture content reduction, product quality deterioration, protein denaturation, etc., to inhibit ice crystal recrystallization, weaken oxidation, reduce The effect of oxidation

Inactive Publication Date: 2017-06-30
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the frozen storage process of frozen shrimp, there are the following problems: serious protein denaturation, tissue damage caused by ice crystal recrystallization, muscle oxidation (including protein oxidation and lipid oxidation) resulting in product quality deterioration; The sublimation of ice crystals in the shrimp causes the water content to decrease, or even dry out
After the alginate is degraded into low molecular weight oligosaccharides, it often exhibits various biological activities after separation and modification, such as the use of alginate oligosaccharides in frozen tilapia, quality improvement of bighead carp, and water retention effect on Chinese prawns, etc. At present, there is no report on the application of alginate oligosaccharides as a coating solution for frozen aquatic products.

Method used

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  • Amino acid based cryoprotectant for frozen peeled shrimps and ice glazing method
  • Amino acid based cryoprotectant for frozen peeled shrimps and ice glazing method
  • Amino acid based cryoprotectant for frozen peeled shrimps and ice glazing method

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Experimental program
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Effect test

Embodiment 1

[0018] The ice coating method of the frozen shrimp of the present embodiment may further comprise the steps:

[0019] 1) Prepare the cryoprotectant according to the following mass concentration components: arginine mass concentration 1.15%, lysine mass concentration 0.75%, glycine mass concentration 0.6%, NaCl mass concentration 1.75%, after preparing the solution, adjust the system The pH value is 8.7;

[0020] 2) Vacuum tumbling process: at a temperature of 1°C, mix the shrimp with the cryoprotectant prepared above at a mass ratio of 2:1 for vacuum tumbling for 7 minutes, then drain the shrimp for 50 minutes;

[0021] 3) Prepare ice coat solution: algin oligosaccharide (polymerization degree 3) mass concentration 0.75%, lactitol mass concentration 0.6%, carboxymethyl cellulose (substitution degree 0.92) mass concentration 0.07%, stable chlorine dioxide mass concentration Concentration 0.17%;

[0022] 4) Ice-coating: Immerse the vacuum-tumbled shrimps in the ice-coating sol...

Embodiment 2

[0027] The ice coating method of the frozen shrimp of the present embodiment may further comprise the steps:

[0028] 1) prepare the cryoprotectant according to the following mass concentration components: arginine mass concentration 0.8%, lysine mass concentration 1.0%, glycine mass concentration 0.8%, NaCl mass concentration 1.5%, after preparing the solution, adjust The pH value of the system is 8.5;

[0029] 2) Vacuum tumbling process: at a temperature of 2°C, mix the shrimp with the cryoprotectant prepared above at a mass ratio of 1:1 for vacuum tumbling for 5 minutes, then drain the shrimp for 80 minutes;

[0030] 3) Prepare ice coat solution: algin oligosaccharide (polymerization degree 4) mass concentration 0.5%, lactitol mass concentration 0.8%, carboxymethyl cellulose (substitution degree 1.0) mass concentration 0.08%, stable chlorine dioxide mass concentration Concentration 0.08%;

[0031] 4) Ice-coating: Immerse the vacuum-tumbled shrimp in the ice-coating soluti...

Embodiment 3

[0036] The ice coating method of the frozen shrimp of the present embodiment may further comprise the steps:

[0037] 1) prepare the cryoprotectant according to the following mass concentration components: arginine mass concentration 1.5%, lysine mass concentration 0.5%, glycine mass concentration 0.4%, NaCl mass concentration 2.0%, after preparing the solution, adjust The pH value of the system is 9.0;

[0038] 2) Vacuum tumbling process: at a temperature of 0°C, mix the shrimp with the cryoprotectant prepared above at a mass ratio of 3:1 for vacuum tumbling for 10 minutes, then drain the shrimp for 20 minutes;

[0039] 3) Preparation of ice coat solution: algin oligosaccharide (polymerization degree 2) mass concentration 1.0%, lactitol mass concentration 0.4%, carboxymethyl cellulose (substitution degree 0.85) mass concentration 0.05%, stable chlorine dioxide Mass concentration 0.26%;

[0040] 4) Ice-coating: Immerse the vacuum-tumbled shrimps in the above-prepared ice-coa...

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Abstract

The invention discloses an amino acid based cryoprotectant for frozen peeled shrimps and an ice glazing method. The amino acid based cryoprotectant is characterized in that the cryoprotectant for frozen peeled shrimps is prepared from components by mass concentration as follows: arginine with the mass concentration being 0.8%-1.5%, lysine with the mass concentration being 0.5%-1.0%, glycine with the mass concentration being 0.4%-0.8% and NaCl with the mass concentration being 1.5%-2.0%, and the pH value of a water solution system is 8.5-9.0. The ice glazing method comprises steps as follows: preparation of the cryoprotectant; a vacuum rolling process; ice glazing. The cryoprotectant for the frozen peeled shrimps is safe and efficient to use, and freezing denaturation of protein of the peeled shrimps and oxidation during frozen storage can be effectively reduced. The ice glazing method adopts a simple process, is lower in cost, can effectively prevent an ice glaze from cracking and control growth of microorganisms, can be applied to long-time frozen storage of the frozen peeled shrimps and can also be used for frozen storage of other aquatic products.

Description

technical field [0001] The invention belongs to the technical field of quality safety and control of aquatic products, and in particular relates to an amino acid-based cryoprotectant for frozen shrimp and a method for coating ice. Background technique [0002] Litopenaeus vannamei (Litopenaeus vannamei), whose scientific name is Litopenaeus vannamei, is popular in domestic and foreign markets for its thin shell and fat body, tender meat and high nutritional value. However, during the frozen storage process of frozen shrimp, there are the following problems: serious protein denaturation, tissue damage caused by ice crystal recrystallization, muscle oxidation (including protein oxidation and lipid oxidation) resulting in product quality deterioration; The sublimation of the ice crystals in the shrimp causes the water content to decrease, or even dry out. Ice-coating is a cold storage technology that is often used to keep aquatic products fresh. It refers to freezing aquatic p...

Claims

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Application Information

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IPC IPC(8): A23L3/375
CPCA23L3/375
Inventor 张宾郝桂娟谢枫才
Owner ZHEJIANG OCEAN UNIV
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