A kind of compound preservative for fresh fish fillets and its application
A technology of preservatives and fish fillets, which is applied in the directions of preserving meat/fish with chemicals, preserving meat/fish with a protective coating, and preserving meat/fish through freezing/cooling, etc., which can solve the problems of few reports on freshness preservation performance , to achieve the effect of prolonging the shelf life of products, inhibiting the growth of microorganisms, and easily obtaining raw materials
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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 the r...
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, the ...
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, the ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com