Low-temperature plasma activated ice preservation method for penaeus orientalis

A technology of low-temperature plasma and prawns, applied in food ingredients as antimicrobial preservation, meat/fish preservation through freezing/cooling, food science, etc., can solve unreasonable chemical preservatives, unreasonable use of chemical preservatives, preservation issues such as time limit, achieve significant bactericidal and bacteriostatic effects, reduce the production of volatile basic nitrogen, and prolong the fresh-keeping period

Pending Publication Date: 2018-03-23
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of chilling technology on the freshness period of aquatic products, food safety incidents have often occurred in recent years that unreasonable use of chemical preservatives has affected the quality of aquatic products.
The unreasonable use of chemical preservatives has made the safety and hygiene of aquatic products the focus of attention. Therefore, it is of great practical significance to develop a new environmentally friendly and safe aquatic product preservation technology.

Method used

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  • Low-temperature plasma activated ice preservation method for penaeus orientalis
  • Low-temperature plasma activated ice preservation method for penaeus orientalis

Examples

Experimental program
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Effect test

Embodiment 1

[0022] 1. Preparation of low temperature plasma activated water

[0023] Use a low-temperature plasma generator (Nanjing Suman Plasma Technology Co., Ltd.) to treat ordinary aqueous solutions. The specific steps are: put water into a quartz petri dish, place the petri dish between two electrodes, and conduct low-temperature plasma on it. For treatment, the treatment frequency is 10kHz, the treatment air gap distance is 5mm, the treatment power is 30W, the treatment time is 10min, the treatment temperature is room temperature 25°C, and air is used as the discharge gas to obtain low-temperature plasma activated water.

[0024] 2. Preparation of Low-temperature Plasma-Activated Ice and Ordinary Ice

[0025] The low-temperature plasma-activated water is immediately sealed and placed in a -20°C refrigerator to freeze into ice to obtain low-temperature plasma-activated ice. Ordinary water is prepared into ordinary ice using the same conditions as above.

[0026] 3. Storage

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Abstract

The invention discloses a low-temperature plasma activated ice preservation method for penaeus orientalis. The method comprises the following steps: preparing low-temperature plasma activated water, placing the activated water in a refrigerator at a temperature of -20 DEG C for activated ice preparation, then replacing common ice with low-temperature plasma activated ice, and adopting a storage mode that a layer of ice and a layer of penaeus orientalis are alternately placed to keep the penaeus oriental fresh. A fresh-keeping method of the invention has significant bactericidal and bacteriostatic effects, greatly reduces the total number of bacterium colonies, reduces the generation of total volatile basic nitrogen, and can effectively prolong the fresh-keeping period of the penaeus orientalis.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to a low-temperature plasma-activated ice preservation method for prawns. Background technique [0002] Prawns are rich in nutrients and high in water content. They are easily polluted by microorganisms during processing, storage, transportation and sales, resulting in spoilage. Therefore, people usually use ice to maintain its temperature in a low temperature environment around 0°C. Chilled food can inhibit the growth of microorganisms and the rate of biochemical reactions, while maintaining the original flavor and nutrition of food to the greatest extent. However, due to the restriction of chilling technology on the freshness period of aquatic products, food safety incidents of unreasonable use of chemical preservatives to preserve the quality of aquatic products have often occurred in recent years. The unreasonable use of chemical preservatives...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
CPCA23B4/09A23V2002/00A23V2200/10
Inventor 丁甜刘东红李娇廖新浴叶兴乾陈健初胡亚芹陈士国
Owner ZHEJIANG UNIV
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