Tea polyphenol-lysozyme composite preservative for seafood products

Abstract

The invention discloses a tea polyphenol-lysozyme composite preservative for seafood products. The composite preservative comprises the following components in parts by mass: 10% of tea polyphenol, 30% of lysozyme, 10% of nisin, 5% of phytic acid, 5% of potassium sorbate and 40% of distilled water. The invention takes the tea polyphenol and the lysozyme as the main components for the preparation of the composite preservative for the seafood products, and the composite preservative can effectively inhibit the growth of microorganisms and the oxidative degradation of proteins in a storage process of the seafood products.

Description

technical field [0001] The invention relates to a tea polyphenol-lysozyme composite fresh-keeping agent for seafood products, which is applied in the technical field of fresh-keeping seafood products. Background technique [0002] Seafood products are rich in protein and have high water content. They are susceptible to microbial contamination during production, storage and transportation, causing product corruption and deterioration, which seriously restricts the development of seafood products in China. Contents of the invention [0003] In order to solve the above problems, the present invention discloses a tea polyphenol-lysozyme composite preservative for seafood products, which can maximize the meat quality of seafood products. The use of a compound formula can not only enhance the antibacterial spectrum of the preservative, improve the freshness preservation effect and sterilization effect, but also effectively reduce the usage of a single preservative and avoid ad...

AI Technical Summary

Problems solved by technology

[0002] Seafood products are rich in protein and have a large water content. They are susceptible to microbial contamination during production, ...