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Antibacterial and fresh-keeping coating liquid for refrigerated fish meat as well as preparation method and application thereof

A technology of coating liquid and fish meat, applied in the direction of application, food ingredients as antimicrobial preservation, food ingredients as coating agents, etc., can solve the problems that have not been developed, and achieve the prevention of juice loss, good film-forming properties Transparency, the effect of reducing the accumulation of basic nitrogen

Inactive Publication Date: 2021-08-31
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in view of the high requirements for freshness of fish meat, no material has been developed so far that can show distinctive characteristics, including freshness preservation effect, material flexibility, edibility, washability and appearance, etc.

Method used

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  • Antibacterial and fresh-keeping coating liquid for refrigerated fish meat as well as preparation method and application thereof
  • Antibacterial and fresh-keeping coating liquid for refrigerated fish meat as well as preparation method and application thereof
  • Antibacterial and fresh-keeping coating liquid for refrigerated fish meat as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1 refrigerated fish meat antibacterial and fresh-keeping coating process

[0060] (1) Preparation of antibacterial and fresh-keeping coating liquid: disperse 15g egg white powder in 150mL deionized water and stir for 15min with a magnetic stirrer, filter with 150 mesh gauze to remove impurities; adjust the pH of the solution to 10 with NaOH solid particles, then add 4.5mL Glycerin, and the solution was stirred at 80°C for 15min; 2.25g egg yolk powder was added to the solution, and stirred at the same temperature for 5min; acid 0.25g / L and chitosan 1.0g / L, prepared with deionized water) was added dropwise under constant stirring, and continued to stir at 80°C for 5min; L sodium alginate solution is dispersed in the above solution in equal volume for about 5 minutes, ultrasonicated at 40 kHz for 20 minutes, and cooled for 30 minutes to obtain an antibacterial and fresh-keeping coating solution.

[0061] (2) Slaughter and cut into pieces: fresh and live sturgeo...

Embodiment 2

[0064] Embodiment 2 refrigerated fish meat antibacterial and fresh-keeping coating process

[0065] (1) Preparation of antibacterial and fresh-keeping coating solution: Disperse 10g of egg white powder in 150mL of deionized water and stir for 15min with a magnetic stirrer, filter through 150-mesh gauze to remove impurities; use NaOH solid particles to adjust the pH of the solution to 10, then add 3.0mL Glycerin, and the solution was stirred at 80°C for 15min; 1.5g egg yolk powder was added to the solution, and stirred at the same temperature for 5min; acid 0.25g / L and chitosan 1.0g / L, prepared with deionized water) was added dropwise under constant stirring, and continued to stir at 80°C for 5min; L sodium alginate solution is dispersed in the above solution in equal volume for about 5 minutes, ultrasonicated at 40 kHz for 20 minutes, and cooled for 30 minutes to obtain an antibacterial and fresh-keeping coating solution.

[0066] (2) Slaughter and cut into pieces: fresh and ...

experiment example 1

[0080] The mensuration of experimental example 1 refrigerated fish flesh pH value:

[0081] The pH value of the refrigerated fish meat of above-mentioned each embodiment and comparative example is measured, specifically as follows:

[0082] Weigh 10 g of fish samples of different storage periods, add 90 mL of sterile saline, homogenize, and measure the pH value of each group with a FiveEasyPlus acidity meter. The result is as figure 1 As shown, the results show that compared with Comparative Example 1 and the control group, the pH of the refrigerated fish meat of Examples 1 and 2 is significantly reduced, and the low pH value can effectively inhibit the growth and reproduction of harmful bacteria and prolong the shelf life of refrigerated fish meat.

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PUM

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Abstract

The invention provides an antibacterial and fresh-keeping coating liquid for refrigerated fish meat as well as a preparation method and application of the antibacterial and fresh-keeping coating liquid. The coating liquid is prepared from the following components: 25 to 75 g / L of protein powder, 0.5 to 1.0 g / L of tea polyphenol, 0.25 to 0.5 g / L of epsilon-polylysine, 1.0 to 2.0 g / L of chitosan, 10 to 15 g / L of glycerol, 5 to 7.5 g / L of yolk powder and 10 to 15 g / L of sodium alginate. When in use, the fish meat is soaked in the coating liquid for 5-10 minutes, is taken out, is crosslinked with a calcium chloride solution, is dried to form a film, and is packaged and refrigerated at 4 + / -1 DEG C. The fresh-keeping coating material disclosed by the invention is odorless, safe and edible, can effectively inhibit the total number of bacterial colonies, can effectively inhibit the growth of harmful microorganisms such as cold-resistant bacteria, enterobacteria and H2S-producing bacteria, can prolong the shelf life, can reduce the oxidation of lipid and the generation of harmful substances, and has very good commercial application potential and strong practicability.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping and storage, in particular to an antibacterial and fresh-keeping coating liquid for refrigerated fish meat and its preparation method and application. Background technique [0002] China is rich in fishery resources. According to statistics, my country's freshwater fish production in 2018 was 31.56 million tons, an increase of 1.04% over 2017. The annual per capita fish consumption is also increasing. Fish meat has the characteristics of tender meat, high protein and low fat. It is not only rich in nutrition but also delicious in taste, and is deeply loved by consumers. With the improvement of people's living standards, changes in consumption concepts, and the rapid development of the cold chain transportation industry, processing fish meat into small-packaged fresh products such as fish fillets or fish nuggets has gradually become a new sales method. However, due to the lack of connec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2200/22A23V2200/10A23V2250/54A23V2250/214A23V2250/511A23V2250/6406A23V2250/5026
Inventor 李平兰谭春明庞德肖梦圆武瑞赟
Owner CHINA AGRI UNIV
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