Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of cold chain storage agent for tuna and preparation method thereof

A cool storage agent, tuna technology, applied in chemical instruments and methods, preservation of meat/fish by freezing/cooling, food processing, etc. The effect of reducing usage and low cost

Active Publication Date: 2021-08-17
ZHEJIANG OCEAN UNIV
View PDF14 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to propose a cold chain cold storage agent for tuna and its preparation method, which solves the risk of high cost of traditional cold storage agents, easy packaging bag rupture, and pollution of aquatic products after leakage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of cold chain storage agent for tuna and preparation method thereof
  • A kind of cold chain storage agent for tuna and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Composition of raw materials (parts by weight): 1 part of dry polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel, 5 parts of sodium chloride, and 77 parts of water.

[0034] The dried polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel was prepared by the following method:

[0035] S1. Preparation of the first gel network: dissolve 10g polyaspartic acid, 3g arginine, 12g sodium alginate and 8g hyaluronic acid in water, stir well, add 5g carbodiimide hydrochloride and 2g N-hydroxysuccinyl, after being stirred evenly, left to stand to form a gel to obtain hydrogel A;

[0036] S2. Preparation of the second gel network: soak the above hydrogel A in 2mol / L CaCl 2 solution, soaked for 24 hours and then taken out to obtain hydrogel B;

[0037] S3. Preparation of the third gel network: Dissolve 7g of polyethylene glycol in NaOH solution, heat to 35°C, add 0.4g of divinyl sulfone, react in ice bath, heat to 80°C for 2min after the r...

Embodiment 2

[0041] Composition of raw materials (parts by weight): 1 part of dry polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel, 5 parts of sodium citrate, and 77 parts of water.

[0042] The dried polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel was prepared by the following method:

[0043] S1. Preparation of the first gel network: dissolve 10g polyaspartic acid, 3g arginine, 12g sodium alginate and 8g hyaluronic acid in water, stir well, add 5g carbodiimide hydrochloride and 2g N-hydroxysuccinyl, after being stirred evenly, left to stand to form a gel to obtain hydrogel A;

[0044] S2. Preparation of the second gel network: soak the above hydrogel A in 2mol / L CaCl 2 solution, soaked for 24 hours and then taken out to obtain hydrogel B;

[0045] S3. Preparation of the third gel network: Dissolve 7g of polyethylene glycol in NaOH solution, heat to 35°C, add 0.4g of divinyl sulfone, react in ice bath, heat to 80°C for 2min after the reac...

Embodiment 3

[0049] Composition of raw materials (parts by weight): 1 part of dry polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel, 4 parts of sodium chloride, 1 part of sodium citrate, and 77 parts of water.

[0050] The dried polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel was prepared by the following method:

[0051] S1. Preparation of the first gel network: dissolve 10g polyaspartic acid, 3g arginine, 12g sodium alginate and 8g hyaluronic acid in water, stir well, add 5g carbodiimide hydrochloride and 2g N-hydroxysuccinyl, after being stirred evenly, left to stand to form a gel to obtain hydrogel A;

[0052] S2. Preparation of the second gel network: soak the above hydrogel A in 2mol / L CaCl 2 solution, soaked for 24 hours and then taken out to obtain hydrogel B;

[0053] S3. Preparation of the third gel network: Dissolve 7g of polyethylene glycol in NaOH solution, heat to 35°C, add 0.4g of divinyl sulfone, react in ice bath, heat to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
concentrationaaaaaaaaaa
concentrationaaaaaaaaaa
Login to View More

Abstract

The present invention proposes a kind of cold chain storage agent for tuna, which is prepared from the following raw materials in parts by weight: 1-2 parts of dry polyaspartic acid / sodium alginate / hyaluronic acid triple network hydrogel, chlorine 5-21 parts of sodium chloride, 77-94 parts of water. The preparation method of the present invention is simple, the prepared hydrogel has high water absorption rate, low cost, edible raw materials, the prepared hydrogel is safe and non-toxic, has high fluidity, and is not easy to cause the packaging bag to break, thereby reducing the risk of leakage. Has a broad application base.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a cold-chain cold storage agent for tuna and a preparation method thereof. Background technique [0002] Tuna is a general term for several genera of fish with a breastplate in the bony fishes, perciformes, and scombroids. Tuna has high nutritional value, and the International Nutrition Organization recommends tuna as one of the world's three most nutritious fish. Although tuna is rich in nutrients, it is easy to spoil and deteriorate. Because it is rich in myoglobin, its flesh color is bright red. Because of its large size, it often affects the cooling and freezing speed of muscles, which can easily cause muscle discoloration. Making sashimi for consumption requires high freshness of the fish, so the preservation method of tuna is particularly important. [0003] Cold storage technology uses physical, chemical, mechanical and other effective means to sto...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C09K5/06A23B4/06
CPCA23B4/06C09K5/06Y02P60/85
Inventor 应晓国施佩影相兴伟惠国华
Owner ZHEJIANG OCEAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com