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Ginger essential oil fresh-keeping solution for salmon and salmon fresh-keeping method

A technology for ginger essential oil and salmon, which is applied in the fields of preserving meat/fish with chemicals, preserving meat/fish with a coating protective layer, food science, etc. Changes in taste and flavor, inhibition of lipid peroxidation value, and the effect of easy promotion

Active Publication Date: 2019-11-29
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Higher requirements for fresh-keeping measures increase the storage and transportation costs of salmon, and increase the price of salmon. Therefore, it is of great significance to study lower-cost anti-corrosion and fresh-keeping methods for salmon

Method used

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  • Ginger essential oil fresh-keeping solution for salmon and salmon fresh-keeping method
  • Ginger essential oil fresh-keeping solution for salmon and salmon fresh-keeping method
  • Ginger essential oil fresh-keeping solution for salmon and salmon fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 3

[0053] The ginger essential oil fresh-keeping solution of embodiment 1 salmon

[0054] In the present embodiment, the proportioning of the ginger essential oil solution of salmon is: ginger essential oil 3%, sodium caseinate 2%, plasticizer (glycerin) 0.6%, emulsifier (Tween-80) 0.05%, all the other are water.

[0055] The preparation method of the ginger essential oil preservation solution of salmon in the present embodiment comprises the following steps:

[0056] (1) Preparation of ginger essential oil emulsion

[0057] Dissolve 0.1 g of emulsifier Tween-80 in 100 mL of distilled water to prepare a Tween-80 solution with a concentration of 0.1%, add 6 g of ginger essential oil, and use a high-pressure homogenizer to homogenize the mixed solution at a speed of 10,000 rpm. The time is 5 minutes, the ginger essential oil is dispersed evenly in the solution system, and the ginger essential oil coarse emulsion is obtained;

[0058] Using an ultrasonic cell breaker, select a Φ6...

Embodiment 2 3

[0062] The ginger essential oil fresh-keeping solution of embodiment 2 salmon

[0063] In the present embodiment, the proportioning of the ginger essential oil solution of salmon is: ginger essential oil 4%, sodium caseinate 2%, plasticizer (glycerol) 0.6%, emulsifier (Tween-80) 0.05%, all the other are water.

[0064] The preparation method of the ginger essential oil preservation solution of salmon in the present embodiment comprises the following steps:

[0065] (1) Preparation of ginger essential oil emulsion

[0066] Dissolve 0.1 g of emulsifier Tween-80 in 100 mL of distilled water to prepare a Tween-80 solution with a concentration of 0.1%, add 8 g of ginger essential oil, and use a high-pressure homogenizer to homogenize the mixed solution at a speed of 10,000 rpm. The time is 5 minutes, the ginger essential oil is dispersed evenly in the solution system, and the ginger essential oil coarse emulsion is obtained;

[0067] Using an ultrasonic cell breaker, select a Φ6...

Embodiment 3 3

[0071] The ginger essential oil fresh-keeping solution of embodiment 3 salmon

[0072] In the present embodiment, the proportioning of the ginger essential oil solution of salmon is: ginger essential oil 5%, sodium caseinate 2%, plasticizer (glycerin) 0.6%, emulsifier (Tween-80) 0.05%, all the other are water.

[0073] The preparation method of the ginger essential oil preservation solution of salmon in the present embodiment comprises the following steps:

[0074] (1) Preparation of ginger essential oil emulsion

[0075] Dissolve 0.1 g of emulsifier Tween-80 in 100 mL of distilled water to prepare a Tween-80 solution with a concentration of 0.1%, add 10 g of ginger essential oil, and use a high-pressure homogenizer to homogenize the mixed solution at a speed of 10,000 rpm. The time is 5 minutes, the ginger essential oil is dispersed evenly in the solution system, and the ginger essential oil coarse emulsion is obtained;

[0076] Using an ultrasonic cell breaker, select a Φ...

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Abstract

The invention discloses a ginger essential oil fresh-keeping solution for salmon and a salmon fresh-keeping method. The ginger essential oil fresh-keeping solution for salmon includes the following components (by mass): 3%-5% of ginger essential oil, 1%-5% of sodium caseinate, 0.1%-1.0% of a plasticizer, 0.01%-0.1% of an emulsifier and the balance of water. The salmon fresh-keeping method comprises the following steps: (1) cutting fresh salmon sections into salmon slices with uniform sizes; and (2) using the above ginger essential oil fresh-keeping solution to soak or smear the salmon slices,and airing. The ginger essential oil fresh-keeping solution of the invention has an obvious fresh-keeping effect for storage of salmon, can significantly delay the change of the taste and flavor of salmon, delay the hardness and color change of salmon and inhibit the increase of lipid peroxidation value, total volatile base nitrogen value and total bacterial count so as to prolong the preservationperiod. The method is simple, the materials are easily available, the cost is low, and the method is easy for promotion.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping application of biologically active functional substances, in particular to a salmon ginger essential oil fresh-keeping solution and a salmon fresh-keeping method. Background technique [0002] Salmon is an anadromous cold-water fish widely distributed in the high latitudes of the northern hemisphere in the genus Salmonidae of the order Salmonidae. It is known as the "king of the ice sea" and one of the world's famous economic fish species. First, its delicious meat and rich nutritional value are popular among consumers. However, due to its high water content and fragile muscle tissue, it is vulnerable to enzymes and microorganisms in post-harvesting processing, transportation and sales. The role of oxygen and oxygen will cause microbial growth, fat oxidation and rancidity, and protein decomposition and other spoilage. Therefore, during the process of salmon from the ocean fishery to the cons...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/10
CPCA23B4/20A23B4/10A23V2002/00A23V2250/21Y02A40/81
Inventor 王向红桑亚新鹿浩志张雪娇米思
Owner HEBEI AGRICULTURAL UNIV.
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