A Method for Preserving Skipjack Meat by Coupling Application of Ultrahigh Pressure and ε-Polylysine

A technology of polylysine and skipjack fish meat, which is applied in the preservation of meat/fish with coating protection layer, ultra-high pressure food processing, application, etc., can solve the problem of broad-spectrum killing of harmful microorganisms and accumulation of metmyoglobin , fresh-keeping methods and other problems, to achieve the effect of reducing the rate of deterioration, inhibiting growth and reproduction, and prolonging the effective period

Active Publication Date: 2021-01-05
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The Chinese invention patent of CN 103053672 B discloses a fresh-keeping method for tuna. In the inventive method, the cleaned tuna is soaked in a lysozyme solution, and then the tuna is placed on a surface containing foaming agent, organic acid, sodium chloride, and The active agent and vitamin E are stored in binary ice, and the fresh-keeping method is simple and easy to operate, but the fresh-keeping method in this invention is too simple to kill harmful microorganisms in the fish body in a broad spectrum, and the organic acid will acidify the fish meat and reduce the quality of the fish meat. In addition, this storage method will cause a large amount of metmyoglobin to accumulate, the color of the fish will gradually deepen, and the commodity value will be significantly reduced, so its commercial value is limited

Method used

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  • A Method for Preserving Skipjack Meat by Coupling Application of Ultrahigh Pressure and ε-Polylysine
  • A Method for Preserving Skipjack Meat by Coupling Application of Ultrahigh Pressure and ε-Polylysine
  • A Method for Preserving Skipjack Meat by Coupling Application of Ultrahigh Pressure and ε-Polylysine

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Embodiment 1

[0022] A method for preserving skipjack flesh by coupled application of ultrahigh pressure and ε-polylysine, comprising the following steps:

[0023] 1) Take the frozen skipjack and thaw it quickly with 8°C running water, remove the tail, fins, viscera and other impurities, cut it into fish pieces of 4.0cm×2.5cm×1.0cm, wrap it in plastic wrap and freeze it at low temperature; put the skipjack Cutting the fish into small pieces is helpful for the penetration of antibacterial liquid and improving the preservation effect; 2) Accurately weigh 0.050 parts of curcumin and completely dissolve it in 15 parts of absolute ethanol, and weigh 0.060 parts of ε-polylysine, 0.006 1 part of natamycin, 0.100 part of kojic acid, 0.002 part of VC, and 0.003 part of VE were dissolved in 100 parts of distilled water under stirring, and the ethanol solution of curcumin was slowly added to the aqueous solution, and stirred until it was stable and uniform to obtain a mixed antibacterial solution; The...

Embodiment 2

[0025] A method for preserving skipjack flesh by coupled application of ultrahigh pressure and ε-polylysine, comprising the following steps:

[0026] 1) Pretreatment: Take the frozen skipjack and thaw it quickly with running water at 10°C, remove the tail, fins, internal organs and other impurities, cut it into fish pieces of 5.0cm×3.0cm×1.0cm, wrap it in plastic wrap and store it in a low temperature freezer ;Cut the bonito meat into small pieces to help the penetration of the antibacterial solution and improve the preservation effect;

[0027] 2) Soaking: Accurately weigh 0.055 parts of curcumin, 0.016 parts of L-(+)-2,3-dihydroxypropionic acid, 0.004 parts of L-(-)-2,3-dihydroxypropionic acid and completely dissolve in 16 parts In absolute ethanol, weigh 0.065 parts of ε-polylysine, 0.007 parts of natamycin, 0.120 parts of kojic acid, 0.003 parts of VC, and 0.004 parts of VE, and dissolve them in 150 parts of distilled water under stirring. Slowly add the ethanol solution ...

Embodiment 3

[0031] A method for preserving skipjack fish meat by coupled application of ultrahigh pressure and ε-polylysine, comprising: pretreatment, soaking, ultrahigh pressure treatment, and preservation, specifically including the following steps:

[0032] Pretreatment: Take the frozen skipjack tuna and thaw it quickly with running water at 10°C, remove impurities such as the tail, fins, and internal organs, and then cut it into fish pieces of 4.0cm×3.0cm×1.0cm, wrap it in plastic wrap and store it in a low temperature freezer; Cutting bonito meat into small pieces helps the penetration of the antibacterial liquid and improves the freshness preservation effect;

[0033] Soaking: Accurately weigh 0.050 parts of curcumin complete, 0.02 parts of L-(+)-2,3-dihydroxypropionic acid, 0.005 parts of L-(-)-2,3-dihydroxypropionic acid dissolved in 15 parts of anhydrous In ethanol, weigh 0.060 parts of ε-polylysine, 0.006 parts of natamycin, 0.120 parts of kojic acid, 0.003 parts of VC, 0.004 pa...

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Abstract

The invention discloses a method for preserving bonito meat by coupling ultra-high pressure and ε-polylysine, comprising: pretreatment, soaking, ultra-high pressure treatment and preservation. The beneficial effects are: the antibacterial solution containing ε-polylysine can effectively inhibit the growth and reproduction of harmful microorganisms, and can also significantly delay the formation of methemyoglobin in fish meat, which has a significant effect on maintaining the color of fish meat; ultra-high pressure treatment It will not affect the protein of bonito, and can kill microorganisms by inhibiting the activity of microbial enzymes and the replication of genetic materials such as DNA; a layer of ice shell is formed on the surface of bonito pieces, and the slow-release effect of the ice shell can prolong the life of the preservative. The validity period of the active ingredients, the antistaling agent can not only inhibit the growth and reproduction of harmful microorganisms, prevent the spoilage of bonito, but also reduce the deterioration rate of bonito protein at low temperature, and maintain its taste, water holding capacity, tenderness and nutritional value.

Description

technical field [0001] The invention relates to the field of fresh-keeping of aquatic products, in particular to a method for preserving bonito meat by coupling ultra-high pressure and ε-polylysine. [0002] technical background [0003] Bonito (jiān) fish, commonly known as bomb fish, belongs to Perciformes, Tuna suborder, Tunaidae, and Bonito genus. Skipjack has a wide distribution range, and there are traces of skipjack in the Indian Ocean, Pacific Ocean and Atlantic Ocean where the water temperature is higher than 15 degrees Celsius, and the reserves are abundant, and the development and utilization prospects are still optimistic. Skipjack is 1 meter long, with a spindle-shaped body, thick, scaleless, smooth body surface, and a well-developed caudal fin. The main feature is that there are several longitudinal dark stripes on the side and abdomen of the body. 14 to 15 fins, 8 to 9 small fins, crescent-shaped caudal fin, 4 to 7 longitudinal stripes on the side of the body,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/10A23L3/015
CPCA23B4/00A23B4/10A23L3/0155A23V2002/00A23V2400/231A23V2200/10A23V2250/2112A23V2250/02A23V2250/708A23V2250/712A23V2250/511A23V2250/21A23V2250/212A23V2250/214A23V2250/2132A23V2300/46
Inventor 霍健聪许钲
Owner ZHEJIANG OCEAN UNIV
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