Biological fresh-keeping agent for marine fishes, and preparation and using method of biological fresh-keeping agent

A biological preservative, fish technology, applied in the preservation, application, food science and other directions of food ingredients as antimicrobials, can solve the problems of short rigidity time, short shelf life, spoilage and other problems, achieve good water solubility and inhibit growth. , the effect of extending the shelf life

Active Publication Date: 2019-12-03
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The third reason is that fish meat contains less sugar, produces less lactic acid, has a shorter freezing time, and quickly enters the autolysis stage of protein. Microbes also multiply rapidly, which makes it easy to spoil and deteriorate, resulting in short shelf life and difficult storage.

Method used

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  • Biological fresh-keeping agent for marine fishes, and preparation and using method of biological fresh-keeping agent
  • Biological fresh-keeping agent for marine fishes, and preparation and using method of biological fresh-keeping agent
  • Biological fresh-keeping agent for marine fishes, and preparation and using method of biological fresh-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Composition of raw materials (parts by weight): 10 parts of salmon skin gelatin, 5 parts of lavender extract, 3 parts of ε-polylysine, 5 parts of wood vinegar, 5 parts of oxalic acid modified vitamin E and 3 parts of tea polyphenol.

[0046] Oxalic acid modified vitamin E is prepared by the following method: add 1.5mol oxalic acid, 0.01mol ferric chloride and 820mL water into the reactor, start stirring, raise the temperature to 150°C, slowly add 1mol vitamin E, and react for 3 hours Afterwards, every 30 minutes, take samples to measure the acid value until the acid value no longer changes, and the reaction is over, add 820mL ethyl acetate, pour it into the reaction solution while it is hot, move it into a separatory funnel together, and extract it with saturated saline for 3 times. The total amount is the amount of ethyl acetate, keep the organic layer, and dry it with anhydrous sodium sulfate, let it stand for 30 minutes, filter, remove the ethyl acetate under reduced ...

Embodiment 2

[0058] Composition of raw materials (parts by weight): 20 parts of salmon skin gelatin, 10 parts of rosemary extract, 7 parts of ε-polylysine, 12 parts of wood vinegar, 15 parts of citric acid modified vitamin E and 7 parts of tea polyphenols .

[0059] Oxalic acid-modified vitamin E is prepared by the following method: add 2mol oxalic acid, 0.03mol ferric chloride and 1640mL water into the reactor, start stirring, raise the temperature to 150°C, slowly add 1mol vitamin E, and react for 5 hours , every 30min, take samples to measure the acid value, until the acid value no longer changes, the reaction is over, add 1640mL ethyl acetate, pour it into the reaction solution while it is hot, move it into a separatory funnel together, and extract it with saturated saline for 3 times, the total The amount is the amount of ethyl acetate, keep the organic layer, and dry it with anhydrous sodium sulfate, let it stand for 30 minutes, filter, remove the ethyl acetate under reduced pressure...

Embodiment 3

[0068] Composition of raw materials (parts by weight): 12 parts of salmon skin gelatin, 6 parts of bergamot extract, 4 parts of ε-polylysine, 7 parts of wood vinegar, 7 parts of citric acid modified vitamin E and 4 parts of tea polyphenols.

[0069] Citric acid modified vitamin E is prepared by the following method: add 2mol citric acid, 0.03mol catalyst and 1.5L water into the reactor, start stirring, raise the temperature to 150°C, slowly add 1mol vitamin E, and react for 5-7h, every Every 30 minutes, take a sample to measure the acid value until the acid value does not change any more. After the reaction is over, filter to obtain the crude product; dissolve the crude product in ethanol at 70°C, and after it is completely dissolved, cool down at a rate of 10°C / h until 0°C, and continue to raise the temperature. Crystallize for 3-4 hours, filter, and dry to obtain citric acid-modified vitamin E.

[0070] Citric acid modified vitamin E has the structure shown in formula III: ...

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Abstract

The invention provides a biological fresh-keeping agent for marine fishes, and belongs to the technical field of preservation of aquatic products. The biological fresh-keeping agent for the marine fishes is prepared from the following raw materials in parts by weight: 10-20 parts of salmon skin gelatin, 5-10 parts of a plant extract, 3-7 parts of epsilon-polylysine, 5-12 parts of pyroligneous, 5-15 parts of modified vitamin E and 3-7 parts of tea polyphenol; and the modified vitamin E has a structure as shown in the formula I (please see the specification of the formula I). According to the biological fresh-keeping agent for the marine fishes, the preparation method and the using method are simple, raw materials are wide in sources, biodegradability is achieved, safety and reliability areachieved, good antibacterial and antioxidant properties are achieved, the elasticity and brittleness of marine fish products are improved, the shelf life of products under cold storage conditions is prolonged, and broad application prospects are achieved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a biological fresh-keeping agent for seawater fish and a preparation and use method thereof. Background technique [0002] Compared with other aquatic products, fish is more prone to spoilage. The main reasons include three aspects: First, most of the muscle group of fish meat is divided by small strands of loose connective tissue, and microorganisms can easily enter the muscle with it and grow and reproduce rapidly . The second is that after the fish is dead, its abalone, viscera and other parts have more microbial biomass and water, which is conducive to the reproduction of microorganisms, and they pass through the large blood vessels on the side of the fish and the spine, and spread inward along the muscle tissues, thereby accelerating the growth of the fish meat. corruption. The third reason is that fish meat contains less sugar, produces less lact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20C07D311/72
CPCA23B4/20C07D311/72A23V2002/00A23V2200/10A23V2250/063A23V2250/21A23V2250/2132A23V2250/214A23V2250/712A23V2250/502Y02A40/90
Inventor 蓝浩
Owner ZHEJIANG OCEAN UNIV
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