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Gel impregnation liquid for freezing and unfreezing protection of fishes and preparation method of gel impregnation liquid

A technology of dipping liquid and gel, which is applied in the direction of preservation of meat/fish by coating protective layer, preservation of meat/fish by freezing/cooling, application, etc. It can solve myofibrillar protein denaturation, affect the texture of fish meat, and increase protein The degree and rate of oxidation and other issues can be achieved to reduce denaturation and oxidation, reduce oxidation and denaturation, and reduce thawing damage

Inactive Publication Date: 2021-05-25
长沙蓝姿生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the process of freezing, freezing and thawing, due to the damage of ice crystals to the structure of cells and proteins, the aggregation of protein molecules and the unfolding of protein polypeptide chains, etc., the myofibrillar protein will be denatured, which will affect the quality of fish. Moreover, the ultrastructure of muscle cells is damaged, and subsequently releases mitochondrial enzymes, lysosomal enzymes, heme iron and other pro-oxidants, which will increase the degree and rate of protein oxidation, thereby affecting the water retention of fish sex and texture

Method used

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  • Gel impregnation liquid for freezing and unfreezing protection of fishes and preparation method of gel impregnation liquid
  • Gel impregnation liquid for freezing and unfreezing protection of fishes and preparation method of gel impregnation liquid
  • Gel impregnation liquid for freezing and unfreezing protection of fishes and preparation method of gel impregnation liquid

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Experimental program
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Effect test

Embodiment 1

[0034] (1) Preparation of gel impregnation solution:

[0035] (1.1) After uniformly mixing acrylonitrile, acrylamide, and chlorogenic acid with a mass ratio of 1:21.5:0.8, a monomer mixture is obtained;

[0036] (1.2) Place a sodium alginate solution with a mass fraction of 1.8% in a reaction vessel, remove the solution and the air in the reaction vessel, add the monomer mixture dropwise while stirring, and mix evenly to obtain a reactant solution;

[0037] The mass ratio of described acrylonitrile and sodium alginate is 1:1.5;

[0038] (1.3) Under the protection of nitrogen, add potassium persulfate to the reactant solution while stirring, then react at 70°C for 7h; after the reaction, add a calcium chloride solution with a mass fraction of 3%, let it stand for cross-linking, Obtain gel solution;

[0039] The mass ratio of described acrylonitrile and potassium persulfate is 1:0.15; The mass ratio of described sodium alginate and calcium chloride is 4:1;

[0040] (1.4) The ...

Embodiment 2

[0046] The difference between embodiment 2 and embodiment 1 is as follows:

[0047] In step (1.1), the mass ratio of acrylonitrile to acrylamide is 1:18; the UCST of the prepared gel impregnation solution is about 11°C;

[0048] In step (4), place the frozen fish pieces in step (3) in still water at 23°C, and thaw until the central temperature of the fish pieces is 0°C; then transfer them to still water at 6°C, and thaw until the central temperature of the fish pieces is 5 ℃.

Embodiment 3

[0050] The difference between embodiment 3 and embodiment 1 is as follows:

[0051] In step (1.1), the mass ratio of acrylonitrile to acrylamide is 1:25; the UCST of the prepared gel impregnation solution is about 24°C;

[0052] In step (4), put the frozen fish pieces in step (3) in still water at 29°C, and thaw until the central temperature of the fish pieces is 0°C; then transfer them to still water at 12°C, and thaw until the central temperature of the fish pieces is 5 ℃.

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Abstract

The invention relates to the field of food processing, and discloses gel impregnation liquid for freezing and unfreezing protection of fishes and a preparation method of the gel impregnation liquid. The gel impregnation liquid is prepared from an acrylonitrile-acrylamide-chlorogenic acid copolymer, alginate and water, and the acrylonitrile-acrylamide-chlorogenic acid copolymer and the alginate form an interpenetrating network. When the gel impregnation liquid is used for treating fish to form a hydrogel film on the surface of the fish, denaturation and oxidation of protein can be reduced through an isolation effect in freezing, freezing storage and unfreezing processes; and a two-stage thawing process of first normal-temperature rapid thawing and then low-temperature slow thawing can be promoted to better play a role in relieving protein denaturation and oxidation in the thawing process, so that the influence of freezing and thawing on the fish meat quality is reduced.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a gel dipping solution for freezing and thawing protection of fish and a preparation method thereof. Background technique [0002] Freezing, freezing, and thawing are three common steps in the fish processing process. In order to maintain the freshness of the fish, the fish will be frozen after being caught, and then stored and transported under low temperature conditions. Under this condition, the reaction of the fish cell organism is basically in a state of cessation, thereby maintaining the freshness of the fish meat for a longer period of time. [0003] However, in the process of freezing, freezing and thawing, due to the damage of ice crystals to the structure of cells and proteins, the aggregation of protein molecules and the unfolding of protein polypeptide chains, etc., the myofibrillar protein will be denatured, which will affect the quality of fish. Moreover,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/06A23B4/07
CPCA23B4/06A23B4/07A23B4/10A23V2002/00A23V2250/028A23V2250/5026
Inventor 唐美荣
Owner 长沙蓝姿生物科技有限公司