Fresh fillet compounding fresh-keeping agent and application

A fresh-keeping agent and fresh fish technology, which is applied to the preservation of meat/fish with chemicals, preservation of meat/fish with a protective layer, preservation of meat/fish by freezing/cooling, etc. , to achieve the effect of prolonging the shelf life of the product, simple production steps, and maintaining the sensory quality

Active Publication Date: 2017-09-19
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, a large number of examples have proved the fresh-keeping effect of chitosan on aquatic products, but there are few reports about the fresh-keeping performan...

Method used

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  • Fresh fillet compounding fresh-keeping agent and application
  • Fresh fillet compounding fresh-keeping agent and application
  • Fresh fillet compounding fresh-keeping agent and application

Examples

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preparation example Construction

[0048] The preparation method of the amino sugar Maillard series reaction product is as follows: successively dissolving amino sugar and other sugars in a weakly acidic solution, adjusting the pH of the mixed solution, and performing Maillard reaction to obtain the amino sugar Maillard series reaction product.

[0049] The amino sugar is glucosamine or N-acetylglucosamine or chitosan or chitooligosaccharide, and its concentration is 0.009-0.012g / ml;

[0050] The other carbohydrates are monosaccharides (glucose, fructose, galactose, mannose, arabinose, rhamnose, etc.) or oligosaccharides (maltose, lactose, xylooligosaccharides, etc.) or partial polysaccharides (xylan, Hyaluronic acid, hemicellulose, etc.), the concentration is 0.009-0.012g / ml.

[0051] The weakly acidic solution is a glacial acetic acid solution, the concentration of the glacial acetic acid is 0.9% to 1.1%, the pH of the mixed solution is 5.9-6.1, the temperature for the Maillard reaction is 60-150°C, and t...

Embodiment 1

[0066] A compound antistaling agent for fresh fish fillets, the antistaling agent comprises the following raw material components in parts by weight:

[0067] Amino sugar Maillard series reaction product 18 parts, spice essential oil 0.5 part, plant polyphenol 0.5 part, natamycin 0.3 part, sodium chloride 1.5 part.

[0068] The spice essential oil is cinnamon essential oil, and the plant polyphenols are selected from tea polyphenols.

[0069] The preparation method of the amino sugar Maillard series reaction product is as follows: successively dissolving amino sugar and other sugars in a weakly acidic solution, adjusting the pH of the mixed solution, and performing Maillard reaction to obtain the amino sugar Maillard series reaction product.

[0070] Described amino sugar is chitosan, and its concentration is 0.011g / ml;

[0071] Said other carbohydrates are glucose and its concentration is 0.012g / ml.

[0072] The weakly acidic solution is a glacial acetic acid solution, ...

Embodiment 2

[0091] A compound antistaling agent for fresh fish fillets, the antistaling agent comprises the following raw material components in parts by weight:

[0092] Amino sugar Maillard series reaction product 18 parts, spice essential oil 0.5 part, plant polyphenol 0.5 part, natamycin 0.3 part, sodium chloride 1.5 part.

[0093] The spice essential oil is cinnamon essential oil, and the plant polyphenols are selected from tea polyphenols.

[0094] The preparation method of the amino sugar Maillard series reaction product is as follows: successively dissolving amino sugar and other sugars in a weakly acidic solution, adjusting the pH of the mixed solution, and performing Maillard reaction to obtain the amino sugar Maillard series reaction product.

[0095] Described amino sugar is chitosan, and its concentration is 0.011g / ml;

[0096] Said other carbohydrates are glucose and its concentration is 0.012g / ml.

[0097] The weakly acidic solution is a glacial acetic acid solution, ...

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Abstract

The invention relates to a fresh fillet compounding fresh-keeping agent. The fresh-keeping agent mainly comprises the following raw material components in parts by weight: 15-20 parts of amino sugar Maillard series reaction products, 0.1-1.0 part of spice essential oil, 0.5-1.5 parts of plant polyphenols, 0.05-0.8 part of pimaricin and 1-2 parts of sodium chloride. The compounding fresh-keeping agent synthesizes the characteristics of all the components and uses the synergetic effects of the components, so that the compounding fresh-keeping agent has favorable oxidation resistance and broad-spectrum bacterial inhibition, can notably restrain the growth of various microorganisms, can delay the corruption of fillets, has the effects of color protection, whitening and water retention on the fresh fillets, concurrently has certain efficacy of dispelling fishy smell, and can effectively improve the organoleptic quality of the fillets; and in addition, the compounding fresh-keeping agent also has a seasoning function, gives unique fragrant and pungent flavor to the fillets, is appropriate in the degree of saltness and conforms to the consumption taste of the public. The invention further provides a fillet cold storage fresh keeping method, so that the shelf life of the fillets can be significantly prolonged. The compounding fresh-keeping agent disclosed by the invention is low in cost, simple in production technology and convenient to use, and industrialized popularization is facilitated.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping processing of aquatic products, and in particular relates to a compound fresh-keeping agent for fresh fish fillets and its application. Background technique [0002] The ancients said that "the taste of fish is the taste of all kinds of flavors". Delicious, nutritious and affordable, fish has long been favored by consumers. With the acceleration of people's life rhythm and the improvement of aquatic product processing level, the market demand for fresh fish fillets is increasing day by day, and the cold chain sales of fish fillets have also attracted more and more attention. However, due to its high water content and tender meat quality, fresh fish fillets are prone to decline in freshness during refrigeration, resulting in loss of sensory quality and nutritional value, and even food safety issues, seriously affecting market circulation. Under this background, developing a kind of novel fr...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/16A23B4/06
CPCA23B4/06A23B4/10A23B4/16
Inventor 黄琪琳马畅熊善柏樊明聪黄晶晶熊怡婷张慧敏
Owner HUAZHONG AGRI UNIV
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