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Special compound preservative for tuna

A composite fresh-keeping and tuna technology, which is applied in the preservation of meat/fish with chemicals, fermentation, etc., can solve the problems of limited fresh-keeping effect, residues, and limited bacteriostatic performance of anti-corrosion and anti-staling agents, and achieve super anti-bacterial properties and long-term preservation. Aging, natural effect

Inactive Publication Date: 2017-11-07
浦江县欧立生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the wide variety of bacteria that cause fish spoilage and their properties are different, the antibacterial performance of a single antiseptic preservative is limited, and it is difficult to obtain a better fresh-keeping effect.
[0004] At present, there are many methods about the fresh-keeping technology of tuna. The prior art such as the Chinese invention patent whose authorized public number is CN103053672 B discloses a method for keeping tuna fresh. Stored in binary ice mixed with foaming agents, surfactants and other substances, it has the advantages of simple production and easy operation, but it will leave harmful substances such as surfactants and foaming agents, and its fresh-keeping substances only have Lysobacterium, so its fresh-keeping effect is limited, and it has no promotional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The composite antistaling agent for tuna, its composition and parts by weight are: weigh 8 parts of tea polyphenols, 18 parts of chitosan, 0.8 parts of ε-polylysine, 0.8 parts of nisin, 0.8 parts of active oligopeptide, 1 part of lysozyme, 2 parts of isoamylase, 4 parts of caffeic acid, 4 parts of tannic acid, 4 parts of Flammulina velutipes extract, 4 parts of corn essential oil, 900 parts of distilled water, its preparation comprises the following steps:

[0019] 1) Weigh 100g of fresh tuna meat, mix it with 150g of distilled water, stir and pulverize it into fish pulp, pour it into a closed stainless steel container, adjust its pH to 5 with 0.1mol / L hydrochloric acid, then add 0.07g of compound protease, and react at 50°C for 2.5 hours, then heat up to 90°C and cook for 5 minutes to inactivate the enzyme, and then lower it to room temperature to obtain an enzymatic hydrolyzate. Under this condition, the enzymatic hydrolyzate of tuna protein contains an active oligopep...

Embodiment 2

[0021] Composite preservative for tuna, its composition and parts by weight are: 10 parts of tea polyphenols, 20 parts of chitosan, 1 part of ε-polylysine, 1 part of nisin, 1 part of active oligopeptide, low-temperature protease 2 parts, 2 parts of glucose oxidase, 1 part of cellulase, 10 parts of caffeic acid, 5 parts of oregano extract, 5 parts of corn essential oil, 1000 parts of distilled water, its preparation comprises the following steps:

[0022] 1) Weigh 120g of fresh tuna meat, mix it with 200g of distilled water, stir and grind it into fish pulp, pour it into a closed stainless steel container, adjust its pH to 7 with 0.1mol / L hydrochloric acid, then add 0.1g of compound protease, and react at 60°C for 3 hours, then heated up to 100°C and cooked for 8 minutes to inactivate the enzyme, and then lowered to room temperature to obtain an enzymatic hydrolyzate. Under this condition, the enzymatic hydrolyzate of tuna protein contains an active oligopeptide, which can inter...

Embodiment 3

[0027] The composite antistaling agent for tuna, its composition and parts by weight are: 10 parts of tea polyphenols, 20 parts of chitosan, 1 part of ε-polylysine, 1 part of nisin, 1 part of active oligopeptide, lysozyme 2 parts, 2 parts of cellulase, 3 parts of caffeic acid, 5 parts of tannic acid, 3 parts of Flammulina velutipes extract, 5 parts of oregano extract, 1000 parts of distilled water, its preparation comprises the following steps:

[0028] Enzymolysis: Weigh 100g of fresh tuna meat, mix it with 150g of distilled water, stir and grind it into fish pulp, pour it into a closed stainless steel container, adjust its pH to 6 with 0.1mol / L hydrochloric acid, then add 0.07g of compound protease, and react at 50°C After 2.5 hours, the temperature was raised to 95°C and cooked for 5 minutes to inactivate the enzyme, and then lowered to room temperature to obtain the enzymatic hydrolyzate. Under this condition, the enzymatic hydrolyzate of tuna protein contained an active ol...

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PUM

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Abstract

The invention discloses a special compound preservative for tuna. The special compound preservative comprises the following components in parts by weight: 8-10 parts of tea polyphenol, 18-20 parts of chitosan, 0.8-1 part of epsilon-polylysine, 0.8-1 part of nisin, 0.8-1 part of active oligopeptide, 3-5 parts of bio-enzyme, 8-10 parts of an organic acid mixture, 8-10 parts of a plant extracting solution and 900-1000 parts of distilled water, wherein the active oligopeptide is obtained by hydrolyzing tuna proteins by virtue of compound protease and is purified by virtue of centrifugation and an ammonium sulfate precipitation method. The compound preservative has the beneficial effects that the raw materials are natural, cheap and environment-friendly, the finished product has ultrastrong antibacterial activity and oxidation resistance, does not influence the colors and freshness of the tuna and has a long preservation time, the preservation period of the tuna can be prolonged from several days of a common preservative to 50-70 days, and the special compound preservative for the tuna is natural, efficient, non-toxic and safe and has no side effect.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to a special composite antistaling agent for tuna. technical background [0002] Tuna, also known as tuna and tuna, is mainly distributed in the Pacific Ocean, Indian Ocean, Atlantic Ocean and other deep-sea areas at low and middle latitudes. It is a large-scale pelagic and important commodity edible fish. And other close relatives, usually with the scombroid family. The flesh color of tuna is red, which is due to the large amount of myoglobin contained in the muscle of tuna. Some tuna, such as bluefin tuna, can use the metabolism of swimming muscles; make the temperature of the blood in the body higher than the temperature of the outside water. This physiological function enables tuna to adapt to a large range of water temperatures, allowing them to survive in cooler waters. Tuna lives in the pollution-free deep sea all year round. It is regarded as a green, safe and pollution-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22C12P21/06
Inventor 李冰
Owner 浦江县欧立生物技术有限公司
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