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Anti-blackening compound fresh-keeping agent for penaeus vannamei and application method thereof

A composite fresh-keeping, white shrimp technology, applied in the preservation, application of food ingredients as antimicrobials, preservation of meat/fish with chemicals, etc. Allergies and asthma reactions and other problems, to avoid oxidative damage, easy to use, broad-spectrum antibacterial effect

Pending Publication Date: 2020-05-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sulfite is an inorganic salt, which is easy to decompose to produce sulfur dioxide residues in food, causing allergies and asthma reactions in eaters, and has been banned in European and American countries; and 4-hexyl resorcinol is currently a relatively effective anti-blackening inhibitor Drugs, which are expensive, and the potential harm to long-term exposure or consumption is not yet clear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Hypotaurine was prepared into an aqueous solution of hypotaurine with a mass concentration of 1 g / L, and precooled at 4°C to obtain Shrimp Preservative Solution 1 at 4°C.

[0041]Test for inhibition of polyphenol oxidase activity in shrimp: Mix 100 μL of the above hypotaurine solution with 100 μL of PPO crude extract, and react at room temperature for 30 min. Add 400 μL of 0.05M, pH 6.0 phosphate buffer, 100 μL of deionized water and 600 μL of 15 mM levodopa (L-DOPA) solution to initiate the reaction, react at 37 ° C for 3 min, and record the temperature at 475 nm by UV spectrophotometer changes in absorbance. The activity inhibition rate of polyphenol oxidase in this example was 5.87%. In enzymatic browning, polyphenol oxidase catalyzes the enzyme substrate levodopa (L-DOPA) to form dopaquinone, and then polymerizes to form a black substance. After adding hypotaurine with a mass concentration of 1g / L, the activity of polyphenol oxidase decreased. It is speculated tha...

Embodiment 2

[0044] Hypotaurine was prepared into a hypotaurine aqueous solution with a mass concentration of 5 g / L, and pre-cooled at 4°C to obtain Shrimp Preservative Solution 1 at 4°C.

[0045] Test for inhibition of polyphenol oxidase activity in shrimp: 100 μL of the above hypotaurine solution was mixed with 100 μL of PPO crude extract, and reacted at room temperature for 30 min. Add 400 μL of 0.05M, pH 6.0 phosphate buffer, 100 μL of deionized water and 600 μL of 15 mM levodopa (L-DOPA) solution to initiate the reaction, react at 37 ° C for 3 min, and record the temperature at 475 nm by UV spectrophotometer changes in absorbance. The inhibition rate of polyphenol oxidase activity was 13.73%. Explain that after adding hypotaurine, the enzymatic reaction can be inhibited by inhibiting the activity of polyphenol oxidase. Compared with Example 1, the mass concentration of hypotaurine is larger, and the inhibition rate of polyphenol oxidase is also higher, so it is speculated that it al...

Embodiment 3

[0048] The hypotaurine is formulated into an aqueous solution of hypotaurine with a mass concentration of 10 g / L.

[0049] Test for inhibition of polyphenol oxidase activity in shrimp: 100 μL of the above hypotaurine solution was mixed with 100 μL of PPO crude extract, and reacted at room temperature for 30 min. Add 400 μL of 0.05M, pH 6.0 phosphate buffer, 100 μL of deionized water and 600 μL of 15 mM levodopa (L-DOPA) solution to initiate the reaction, react at 37 ° C for 3 min, and record the temperature at 475 nm by UV spectrophotometer changes in absorbance. The activity inhibition rate of polyphenol oxidase in this example is 39.84%. Explain that after adding hypotaurine, the enzymatic reaction can be inhibited by inhibiting the activity of polyphenol oxidase. Compared with Example 2, the mass concentration of hypotaurine is larger, and the inhibition rate of polyphenol oxidase is also higher, so it is speculated that it also has a better anti-melanization effect on Pe...

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PUM

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Abstract

The invention discloses an anti-blackening compound fresh-keeping agent for penaeus vannamei and an application method thereof, and belongs to the field of the storage and fresh keeping of aquatic products. The compound fresh-keeping agent is hypotaurine and chitosan, and optimally, a hypotaurine aqueous solution with the mass concentration being 0.1-20 g / L and a chitosan acetic acid solution withthe mass percentage concentration being 0.2-2% are selected. The hypotaurine has anti-oxidation and anti-blackening functions, and chitosan coatings can isolate oxygen, so that safety and high efficiency can be achieved through the compound using of the two substances, and inhibition effects of traditional inhibitor sodium metabisulfite can be realized; the application method is an ideal sulfitealternative method; and therefore, the compound fresh-keeping agent and the application method have wide market application prospects in the field of aquatic products, especially in the fresh keepingof penaeus vannamei.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of aquatic products, in particular to an anti-blackening composite preservative for Penaeus vannamei and a use method thereof. Background technique [0002] Penaeus vannamei, also known as Litopenaeus vannamei and Pacific white shrimp, is an important commercial prawn that accounts for 80% of the global aquaculture shrimp production. Penaeus vannamei has a thin fat shell, delicious meat and rich nutrition. Shrimp meat is rich in protein, various essential amino acids and a large number of mineral elements, which are favored by domestic and foreign consumers. Although it has high acceptability and economic value, shrimps contain a lot of tyrosine. Once caught and inactivated, polyphenol oxidase will oxidize phenols to quinones, which will combine with proteins to form melanin, resulting in black on the surface of shrimps. Spots affect its sensory quality. During sales and transpo...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/09
CPCA23B4/20A23B4/09A23V2002/00A23V2200/10A23V2250/511A23V2250/022
Inventor 胡亚芹周雅琪陈士国叶兴乾陈健初
Owner ZHEJIANG UNIV
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