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Aquatic product anti-staling agent

A technology of preservatives and aquatic products, applied in food preservation, meat/fish preservation with chemicals, food science, etc., can solve the problem of not taking into account the growth of spoilage bacteria and the growth of ice crystals, tissue damage and nutrition Loss, failure to meet the texture requirements of high-quality aquatic products, etc., to achieve the effect of bright color on the body surface, good tissue elasticity, and good taste

Inactive Publication Date: 2017-10-31
玖鲜国际贸易(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, the tissue damage and nutrient loss caused by the change of ice crystals are also not considered.
In addition, nisin and citrus extracts are relatively expensive for cheap bulk catches, and are not suitable for large-scale commercial promotion
Chinese Patent No. 201310400496.7 discloses a method that uses trehalose and tea polyphenols to act synergistically on seafood to maintain moisture and color. This patent does not take into account the two major factors of inhibiting the growth of spoilage bacteria and inhibiting the growth of ice crystals, so it is also Unable to meet the texture requirements of high-quality aquatic products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Experimental group: a fresh-keeping agent for aquatic products, the composition of the fresh-keeping agent is (in terms of mass percentage): 1% type III antifreeze protein, 10% trehalose, 1.5% chitosan, 1.5% phytic acid, iso Sodium ascorbate is 0.8%, and the rest is water at a temperature of 4°C.

[0038] The preparation method of 1KG of this aquatic product preservative is: under the condition of 4°C, pour 0.01KG type III antifreeze protein, 0.1KG trehalose, 0.015KG chitosan, 0.015KG phytic acid and 0.008KG sodium erythorbate into Pour it into water (remainder), and stir rapidly until all the above-mentioned solid components are dissolved.

[0039] Matched group 1: a kind of aquatic product antistaling agent, the composition of this antistaling agent is (by mass percentage): trehalose 10%, chitosan 1.5%, phytic acid 1.5%, sodium erythorbate 0.8%, all the other are Water at a temperature of 4°C.

[0040] The preparation method of 1KG of this aquatic product preservati...

Embodiment 2

[0049]Experimental group: a fresh-keeping agent for aquatic products, the composition of which is (by mass percentage): 0.035% type II antifreeze protein, 10% trehalose, 1% chitosan, 1% phytic acid, iso Sodium ascorbate is 0.5%, and the rest is water at a temperature of 6°C.

[0050] The preparation method of 1KG of this aquatic product preservative is: under the condition of 6°C, respectively pour 0.00035KG type II antifreeze protein, 0.1KG trehalose, 0.01KG chitosan, 0.01KG phytic acid and 0.005KG sodium erythorbate Pour it into water (remainder), and stir rapidly until all the above-mentioned solid components are dissolved.

[0051] Control group 1: a kind of aquatic product preservative, the composition of this preservative is (in terms of mass percentage): trehalose 10%, chitosan 1%, phytic acid 1%, sodium erythorbate 0.5%, the rest is Water at a temperature of 6°C.

[0052] The preparation method of 1KG of this aquatic product preservative is: under the condition of 6 ...

Embodiment 3

[0061] Experimental group: a preservative for aquatic products, the composition of the preservative is (by mass percentage): 10% type I antifreeze protein, 25% trehalose, 3.5% chitosan, 3.5% phytic acid, iso Sodium ascorbate is 1%, and the rest is water at a temperature of 8°C.

[0062] The preparation method of 1KG of this aquatic product preservative is: under the condition of 8 ℃, respectively pour 0.1KG type I antifreeze protein, 0.25KG trehalose, 0.035KG chitosan, 0.035KG phytic acid and 0.01KG sodium erythorbate Pour it into water (remainder), and stir rapidly until all the above-mentioned solid components are dissolved.

[0063] Matched group 1: a kind of preservative for aquatic products, the composition of this preservative is (by mass percentage): 25% of trehalose, 3.5% of chitosan, 3.5% of phytic acid, 1% of sodium erythorbate, and the rest are Water at a temperature of 8°C.

[0064] The preparation method of 1KG of this aquatic product preservative is: under the ...

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Abstract

The invention relates to an aquatic product anti-staling agent. The anti-staling agent contains the following components in percentage by mass: 0.035-10% of antifreeze protein, 10-25% of trehalose, 1-3.5% of chitosan, 1-3.5% of phytic acid, 0.5-1% of sodium erythorbate and the balance of water. After fresh small cuttlefish, sleeve-fish, nemipterus virgatus and whiteleg shrimps fished ashore are soaked with the anti-staling agent disclosed by the invention, the fishes are packaged in vacuum and frozen at the temperature of being lower than or equal to 18 DEG C, and due to storage of 3-4 months, tissues of the unfrozen fishes are still tight and enriched in elasticity, eye balls of the fishes are full and glossy, the body surface color is bright, any darkening or fading phenomenon is avoided, fresh seaweed smell is maintained, and the moisture retaining effect is excellent.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a fresh-keeping agent for aquatic products. Background technique [0002] With the improvement of people's living standards and the popularization of food safety and nutrition knowledge, more and more families yearn to eat safe, nutritious and fresh food. Currently widely used freezing, refrigeration and fresh-keeping technologies, as well as modified atmosphere packaging technologies, cannot or only have a limited effect on fresh-keeping of food raw materials. It takes as long as 3-5 months from fishing to the terminal. After long-term air-drying and temperature fluctuations, it is difficult for fresh catches to maintain their original freshness, resulting in serious dry consumption, serious juice loss, and rough taste. Compared with fresh catches, they are more nutritious and taste There are big differences. [0003] The more widely used fresh-keeping te...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L3/3526A23L3/3562A23L3/3508A23L3/3544
CPCA23B4/20A23L3/3508A23L3/3526A23L3/3544A23L3/3562
Inventor 李阅兵
Owner 玖鲜国际贸易(上海)有限公司
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