Compound type antifreeze agent for preventing protein oxidation from causing coregonus peled muscle deterioration and preparation method thereof

A compound type, antifreeze technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problem of meat quality deterioration

Inactive Publication Date: 2017-07-04
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antifreeze is a compound preparation, which utilizes the excellent film-forming, water-repelling, oxygen-repelling and oil-repelling properties of soybean protein isolate (SPI); the non-toxic, antibacterial and decomposing bacteria of titanium dioxide (nanoscale), anti-ultraviolet, anti-ultraviolet, Features such as super-hydrophilic and super-lipophilic; at the same time, the use of sodium lactate's antiseptic, water retention and protein denaturation effects not only solves the meat quality deterioration caused by protein oxidation and water loss caused by high whitefish during storage and preservation. It can also enhance the antibacterial and antibacterial effect

Method used

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  • Compound type antifreeze agent for preventing protein oxidation from causing coregonus peled muscle deterioration and preparation method thereof
  • Compound type antifreeze agent for preventing protein oxidation from causing coregonus peled muscle deterioration and preparation method thereof
  • Compound type antifreeze agent for preventing protein oxidation from causing coregonus peled muscle deterioration and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] a. Dissolving 4% soybean protein isolate with distilled water by volume percentage, wherein the volume ratio of soybean protein isolate and distilled water is 1:2, dissolving 0.1% of nano-titanium dioxide into 10% absolute ethanol, and then mixing the two solutions;

[0035] b. Sonicate the mixed solution obtained in step a for 30 minutes, add 2% glycerol and 4% sodium lactate by volume, and stir evenly with a magnetic stirrer to obtain a mixed solution;

[0036] c, adjusting the pH of the mixed solution obtained in step b to 9.0 with 1.5mol / L sodium hydroxide solution;

[0037] d. Put the solution obtained in step c at a temperature of 80° C. in a constant temperature water bath for 30 minutes, then add the rest of distilled water to constant volume, and cool to room temperature to obtain a composite antifreeze agent.

[0038] Put the prepared antifreeze solution in a brown glass bottle, seal it with a cap, and store it in a refrigerator at 4°C.

Embodiment 2

[0040] a. Dissolving 5% soybean protein isolate with distilled water by volume percentage, wherein the volume ratio of soybean protein isolate and distilled water is 1:2, dissolving 0.2% nano-titanium dioxide in 15% absolute ethanol, and then mixing the two solutions;

[0041] b. Sonicate the mixed solution obtained in step a for 30 minutes, add 3% glycerol and 5% sodium lactate by volume, and stir evenly with a magnetic stirrer to obtain a mixed solution;

[0042] c, adjusting the pH of the mixed solution obtained in step b to 9.0 with 1.5mol / L sodium hydroxide solution;

[0043]d. Put the solution obtained in step c at a temperature of 80° C. in a constant temperature water bath for 30 minutes, then add the rest of distilled water to constant volume, and cool to room temperature to obtain a composite antifreeze agent.

[0044] Put the prepared antifreeze solution in a brown glass bottle, seal it with a cap, and store it in a refrigerator at 4°C.

Embodiment 3

[0046] a. Dissolving 6% soybean protein isolate with distilled water by volume percentage, wherein the volume ratio of soybean protein isolate and distilled water is 1:2, dissolving 0.15% of nano-titanium dioxide into 20% absolute ethanol, and then mixing the two solutions;

[0047] b. Ultrasonic the mixed solution obtained in step a for 30 minutes, add 4% glycerol and 6% sodium lactate by volume percentage, and stir evenly with a magnetic stirrer to obtain a mixed solution;

[0048] c, adjusting the pH of the mixed solution obtained in step b to 9.0 with 1.5mol / L sodium hydroxide solution;

[0049] d. Put the solution obtained in step c at a temperature of 80° C. in a constant temperature water bath for 30 minutes, then add the rest of distilled water to constant volume, and cool to room temperature to obtain a composite antifreeze agent.

[0050] Put the prepared antifreeze solution in a brown glass bottle, seal it with a cap, and store it in a refrigerator at 4°C.

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Abstract

The invention relates to a compound type antifreeze agent for preventing protein oxidation from causing coregonus peled muscle deterioration and a preparation method thereof. The antifreeze agent is prepared from soybean protein isolate, nanometer titanium dioxide, sodium lactate, glycerol, absolute ethyl alcohol, and the balance of distilled water. The soybean protein isolate (SPI) has the characteristics of excellent film-forming property, water resistance, oxygen resistance and oil resistance, the titanium dioxide (nanoscale) has the characteristics of no poison, antibiosis, bacteria decomposition, ultraviolet protection, super-hydrophilicity and super-oleophilicity, and the sodium lactate has the effects on preventing corrosion, holding water and preventing protein denaturation, so that not only are the problems that the meat quality is deteriorated caused by protein oxidation and the freshness is reduced caused by water loss during a coregonus peled preservation and freshness process solved, but also an effect on bacteria resistance and bacteriostasis can be improved. The meat quality and the freshness retaining level of a coregonus peled storage period are effectively improved.

Description

technical field [0001] The invention belongs to the field of food storage and processing, and in particular relates to a composite antifreeze agent and a preparation method thereof for preventing protein oxidation from causing deterioration of whitefish muscle. Background technique [0002] High whitefish (Coregonus peled) is one of the species of whitefish in the genus Salmonidae of the ray-finned fish class Salmoniformes. Due to its strong adaptability, delicious meat, no intermuscular spines and rapid growth, it has become a popular choice in cold-water fish farming. An important breed. During the process of catching, rinsing, placing, freezing, packaging and storage, high whitefish is very susceptible to protein oxidation, which reduces the eating quality of high whitefish. Effectively preventing high whitefish from being affected by protein oxidation during storage and preservation to reduce the edible quality and improving the level of preservation and preservation ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
Inventor 张建高泽磊李济辰王冰峰彭波黄金磊
Owner SHIHEZI UNIVERSITY
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