Composite biological preservative for red snappers and preservation method of red snappers

A biological preservative and composite fresh-keeping technology, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems of difficult quality assurance, fast autolysis, short stiffness period, etc., to prevent water loss, strong functionality, and water-soluble good sex effect

Active Publication Date: 2018-11-20
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a general characteristic of aquatic products, due to its high water and protein content, red sea bream has soft muscle tissue, strong cathepsin activity, short post-mortem stiffness period, fast autolysis, and is very easy to fish, transport, and process. And during the storage process, it is attacked by bacteria and spoiled, resulting in short shelf life and difficult to preserve
[0004] In the existing technology, after the red sea bream is cultivated and the finished products are caught, the products have the following processing and preservation sales channels: (1) a small amount is transported to the destination for sale by

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] (1) Preparation of mangosteen shell extract:

[0058] Dried mangosteen shell, crushed, passed through a 40-mesh sieve, 10g of mangosteen shell powder, ultrasonically extracted with ethanol solution, ultrasonic frequency 4kHz, ultrasonic power 100W, extraction time 30min, collected extract, concentrated extract in vacuo at 40°C, and used macropore Resin adsorption, elution with 80% ethanol, vacuum concentration of the eluate at 40°C, freeze-drying to obtain mangosteen shell extract.

[0059] (2) Preparation of mulberry leaf extract:

[0060] Dried mulberry leaves are crushed, passed through a 40-mesh sieve, 10g of mulberry leaf powder, ethanol volume fraction 60%, ultrasonic power 160W, extraction temperature 50°C, extraction time 20min, extract is concentrated in vacuum at 50°C, adsorbed with macroporous resin, 70% Eluted with ethanol, the eluate was concentrated in vacuum at 50°C, and freeze-dried to obtain the mulberry leaf extract.

[0061] (3) Preparation of prese...

Embodiment 2

[0068] (1) Preparation of mangosteen shell extract:

[0069] Dried mangosteen shell, crushed, passed through a 40-mesh sieve, 10g of mangosteen shell powder, ultrasonically extracted with ethanol solution, ultrasonic frequency 4kHz, ultrasonic power 100W, extraction time 30min, collected extract, concentrated extract in vacuo at 40°C, and used macropore Resin adsorption, elution with 80% ethanol, vacuum concentration of the eluate at 40°C, freeze-drying to obtain mangosteen shell extract.

[0070] (2) Preparation of mulberry leaf extract:

[0071] Dried mulberry leaves are crushed, passed through a 40-mesh sieve, 10g of mulberry leaf powder, ethanol volume fraction 60%, ultrasonic power 160W, extraction temperature 50°C, extraction time 20min, extract is concentrated in vacuum at 50°C, adsorbed with macroporous resin, 70% Eluted with ethanol, the eluate was concentrated in vacuum at 50°C, and freeze-dried to obtain the mulberry leaf extract.

[0072] (3) Preparation of prese...

Embodiment 3

[0079] (1) Preparation of mangosteen shell extract:

[0080] Dried mangosteen shell, crushed, passed through a 40-mesh sieve, 10g of mangosteen shell powder, ultrasonically extracted with ethanol solution, ultrasonic frequency 4kHz, ultrasonic power 100W, extraction time 30min, collected extract, concentrated extract in vacuo at 40°C, and used macropore Resin adsorption, elution with 80% ethanol, vacuum concentration of the eluate at 40°C, freeze-drying to obtain mangosteen shell extract.

[0081] (2) Preparation of mulberry leaf extract:

[0082] Dried mulberry leaves are crushed, passed through a 40-mesh sieve, 10g of mulberry leaf powder, ethanol volume fraction 60%, ultrasonic power 160W, extraction temperature 50°C, extraction time 20min, extract is concentrated in vacuum at 50°C, adsorbed with macroporous resin, 70% Eluted with ethanol, the eluate was concentrated in vacuum at 50°C, and freeze-dried to obtain the mulberry leaf extract.

[0083] (3) Preparation of prese...

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PUM

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Abstract

The invention belongs to the field of preservation of aquatic products, and relates to a composite biological preservative for red snappers and a preservation method of the red snappers. The compositebiological preservative is used for preserving fresh red snappers; the composite biological preservative comprises a preservative 1 and a preservative 2 having antibacterial and antioxidative effects, wherein the preservative 2 is capable of forming a composite nanofiber membrane on the surface of the red snappers; the preservative 1 and the preservative 2 are adopted in sequence to preserve freshness of the red snappers; the preservative 1 comprises mulberry leaf extract, mangosteen fruit skin extract, calcium chloride and chitosan oligosaccharide; the preservative 2 comprises lysozyme, chitosan and sodium alginate; and the composite biological preservative is capable of controlling the total number of colonies of the red snappers being lower than 6.0 lg CFU/g within 30 days and the volatile base nitrogen content being lower than 30 mg/100g.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of aquatic products, and relates to a composite biological preservative for red sea bream and a fresh-keeping method thereof. Background technique [0002] Red snapper, also known as Hongjiaji, is bright red in color. It is an offshore warm-temperate coral reef fish. The fish meat is delicious and nutritious. It is a high-quality source of protein and fat. The fish contains a variety of inorganic salts, vitamins and trace elements It has rich nutritional value and good health function, and it is also one of the famous and precious fishes well-known at home and abroad. [0003] As a general characteristic of aquatic products, due to its high water and protein content, red sea bream has soft muscle tissue, strong cathepsin activity, short post-mortem stiffness period, fast autolysis, and is very easy to fish, transport, and process. And during the storage process, it is attacked by bacteria and spoiled...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23B4/24
CPCA23B4/20A23B4/22A23B4/24
Inventor 李颖畅孙彤李作伟吕艳芳李学鹏仪淑敏张丽华李秋莹马春颖
Owner BOHAI UNIV
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