A biological composite preservative, its preparation method and its application in sturgeon surimi products

A composite fresh-keeping and biological technology, which is applied in the direction of food ingredients as antimicrobial preservation, chemical preservation of meat/fish, food ingredients containing natural extracts, etc., which can solve loss, strong fishy smell, and affect fish quality, etc. problem, to achieve a wide range of antibacterial effects, high freshness, and the effect of inhibiting the reproduction of bacteria

Active Publication Date: 2021-11-16
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is found that it has good antibacterial and anti-oxidative effects, but long-term frozen storage will cause loss, and it will also produce a strong fishy smell, which will affect the quality of fish meat. The fat content of sturgeon is very high. In order to maintain its quality , we have developed a new type of biological composite preservative, which can effectively improve its antibacterial effect and prolong its shelf life, and the source of the preservative is green and hygienic, which meets the requirements of sustainable development

Method used

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  • A biological composite preservative, its preparation method and its application in sturgeon surimi products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 3.402g of gallic acid and 7.914g of n-decyl alcohol so that the molar mass ratio of gallic acid and n-decyl alcohol is 1:2.5, weigh 0.905g of immobilized lipase IM-100 as an enzymatic reaction catalyst, and measure 50mL of tert-butanol As a reaction medium, put it in an oil bath at 50°C for 13 hours, and use silica gel column chromatography to elute with petroleum ether and ethyl acetate at a volume ratio of 6:1 as the mobile phase, and the prepared product is GAC10.

Embodiment 2

[0036] Bifidobacterium cultures grown in MRS-C broth for 28 h at 37 °C were heated to 80 °C for 30 min to kill cells and prevent bacteriocin degradation by inactivating proteolytic enzymes. After cooling to room temperature, the medium was adjusted to pH 8.0 with sterile 1 M NaOH and stirred overnight at 4 °C to facilitate the adsorption of bacteriocin molecules on the surface of the producer cells. Target cells were obtained by centrifugation, washed three times with 0.1 M PBS buffer, and then suspended in 0.1 mM NaCl (pH 3.0) to desorb bacteriocin molecules from producer cells. The cell suspension was stirred overnight at 4°C. The supernatant was dialyzed at 4°C for 24 h using a 1.0 kDa cut-off membrane to obtain Bifidobacterium bacteriocin S.

Embodiment 3

[0038] The extraction method step of described mangosteen bark extract is as follows:

[0039] Take by weighing choline chloride 1.24g, ethylene glycol 5.585g, make choline chloride and ethylene glycol molar mass ratio be 1:2, by heating choline chloride as different hydrogen bond donor (HBD) and hydrogen bond acceptor (HBA) to prepare a deep eutectic solvent. The mixture was placed in a water bath at 80° C. and stirred at 200 rpm until a uniform colorless liquid was obtained, which was the deep eutectic solvent. Mix 7.5mL of deep eutectic solvent and 2.5mL of ultrapure water in a closed container, put 2g of crushed mangosteen bark into the mixture, and place the closed container in a microwave extractor for extraction at 65°C for 20min. Mangosteen bark extract.

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Abstract

The invention discloses a biological composite preservative, its preparation method and its application in sturgeon surimi products. The biological composite preservative contains decyl gallate, bifidobacterium bacteriocin S and mangosteen bark extract. Among them, the concentration of decyl gallate is 0.2 mg / L, the concentration of bifidobacterium bacteriocin S is 0.15 mg / L, and the concentration of mangosteen bark extract is 3 mg / L. When this biological composite preservative is applied to food processing, It has the functions of fresh-keeping and anti-corrosion, and can delay the speed of food decay and deterioration; at the same time, it is non-toxic and edible, and can effectively extend the storage period. The processing method is simple and convenient, the equipment investment is small, the source of raw materials is guaranteed, safe and natural, and the production cost is low.

Description

technical field [0001] The invention relates to a food antiseptic and antistaling agent, in particular to a bacteriostatic agent, which is especially used in the preservation of aquatic products. Background technique [0002] my country is one of the countries with the most species of sturgeon. In addition to the Chinese sturgeon, large individual sturgeons include Huso dabryi, Sturgeon's sturgeon, Siberian sturgeon, etc., all of which are good resources for sturgeon minced meat. Minced meat has the advantage of resource conditions. [0003] At present, there are several processing and preservation sales channels for fish meat: a small amount is transported to the destination by a keep-alive ship for sale; some is preserved by chilling, that is, in a foam box, a layer of crushed ice and a layer of fish are kept fresh and sealed in a whole box package. Generally, fresh-keeping fish in this way mainly enter supermarkets and vegetable farms. The freshness of this kind of fresh-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/18
CPCA23B4/18A23V2002/00A23V2200/10A23V2250/21
Inventor 石玉刚张润润
Owner ZHEJIANG GONGSHANG UNIVERSITY
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