Thawing agent for euphausia superba and application method of thawing agent

A technology of Antarctic krill and its application method, which is applied in the direction of freezing/cooling preservation of meat/fish, etc., and can solve problems affecting the safety of Antarctic krill meat consumption, etc.

Inactive Publication Date: 2018-02-23
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research results of Guo Tong et al. (Guo Tong, Zhou Deqing, Zhu Lanlan, Wu Jing. (2016). The effect of thawing methods on the sensory quality of Antarctic krill. Food Research and Development, 37(18), 1-5.)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Dissolve trypsin inhibitor and ascorbic acid in water, mix well to form a thawing solution, the concentration of the thawing agent in the thawing solution is 50mg / L, and the weight ratio of trypsin inhibitor and ascorbic acid is 0.25:1. Then immerse the frozen Antarctic krill in the standing thawing solution, and thaw at normal temperature to obtain the thawed Antarctic krill. After testing, the average fluorine content in Antarctic krill shells is 710mg / kg, the average fluorine content in meat is 102mg / kg, and the average TBARS value is 3.24mg / kg.

Embodiment 2

[0025] Dissolve trypsin inhibitor and ascorbic acid in water, mix well to form a thawing solution, the concentration of the thawing agent in the thawing solution is 50 mg / L, and the weight ratio of trypsin inhibitor and ascorbic acid is 1:1. Then immerse the frozen Antarctic krill in the standing thawing solution, and thaw at normal temperature to obtain the thawed Antarctic krill. After testing, the average fluorine content in Antarctic krill shells is 723mg / kg, the average fluorine content in meat is 95mg / kg, and the average TBARS value is 3.87mg / kg.

Embodiment 3

[0027] Dissolve trypsin inhibitor and ascorbic acid in water, mix well to form a thawing solution, the concentration of the thawing agent in the thawing solution is 50 mg / L, and the weight ratio of trypsin inhibitor and ascorbic acid is 2:1. Then immerse the frozen Antarctic krill in the standing thawing solution, and thaw at normal temperature to obtain the thawed Antarctic krill. After testing, the average fluorine content in Antarctic krill shells is 737mg / kg, the average fluorine content in meat is 90mg / kg, and the average TBARS value is 4.32mg / kg.

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Abstract

The invention relates to a thawing agent for euphausia superba and an application method of the thawing agent, which belong to the technical field of food processing. The thawing agent is mainly prepared from an autolytic enzyme inhibitor and an antioxidant, and can also be prepared from an antibacterial agent. When in use, the thawing agent is dissolved in a solvent to form thawing liquid, and the frozen euphausia sperba is thawed by utilizing the thawing liquid, so that the solution and oxidation of the euphausia superba in the thawing process can be reduced, the shape and quality of the euphausia superb can be kept, the transfer of fluorine can be prevented, and the important significance for the development of the euphausia superb processing industry is realized.

Description

technical field [0001] The invention relates to a fresh-keeping method for Antarctic krill, in particular to a thawing agent for Antarctic krill and an application method thereof, belonging to the technical field of food processing. Background technique [0002] Antarctic krill lives in the waters of Antarctica. Its body length is generally 4.0-4.5cm. It reproduces quickly and in large numbers. It is the largest animal protein pool on the earth, with a protein content of 12-16%, including essential amino acids for the human body. In addition, Antarctic krill is also rich in phospholipids and is a source of high-quality fish oil. [0003] However, the fluorine content in Antarctic krill is relatively high, and more than 90% of the fluorine is distributed in the Antarctic krill shell. And because Antarctic krill is an ocean-going aquatic product, the processing capacity on board is limited, and a large part needs to be frozen and thawed on land before processing. However, du...

Claims

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Application Information

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IPC IPC(8): A23B4/07
Inventor 姜维刘宇胡世伟李世杰
Owner ZHEJIANG OCEAN UNIV
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