Fish meat fresh-keeping composition as well as preparation method and application thereof

A composition and fish meat technology, which are applied in the fields of food science, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc., can solve problems such as the need to improve the fresh-keeping effect, achieve inhibition of oxidative corruption of fish meat, simple production process, The effect of reducing water loss

Active Publication Date: 2022-03-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fresh-keeping effect of the existing fish refrigerated preservatives still needs to be improved, and the development of efficient fish refrigerated preservatives is of great significance for prolonging the shelf life of fish and improving product quality

Method used

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  • Fish meat fresh-keeping composition as well as preparation method and application thereof
  • Fish meat fresh-keeping composition as well as preparation method and application thereof
  • Fish meat fresh-keeping composition as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] This embodiment provides a fresh-keeping composition for fish meat, which consists of the following components (mass percentage): 1% chia seed polysaccharide, 1% clove basil essential oil, and the balance of water.

[0048] Among them, the preparation method of chia seed polysaccharide is as follows: take 250 g of chia seeds, add water 20 times the weight of the dry matter of chia seeds, stir at room temperature 25°C for 5 hours, filter with 100-mesh nylon gauze to obtain chia seed polysaccharide extraction solution, the chia seed polysaccharide extract was concentrated by rotary evaporation at 45°C, and vacuum freeze-dried to obtain the chia seed polysaccharide.

[0049] The present embodiment also provides the preparation method of above-mentioned fresh-keeping fish composition, and its steps are as follows:

[0050] (1) Redissolve the chia seed polysaccharide in water according to 1% by weight, stir at room temperature at 200 rpm for 5 hours, and then hydrate at 4°C ...

Embodiment 2

[0056] This embodiment provides a fresh-keeping composition for fish meat, which consists of the following components (mass percentage): 0.5% of chia seed polysaccharide, 1% of clove basil essential oil, and the balance of water.

[0057] Among them, the preparation method of chia seed polysaccharide is as follows: take 250 g of chia seeds, add water 30 times the weight of the dry matter of chia seeds, stir at room temperature 25°C for 4 hours, filter with 100-mesh nylon gauze to obtain chia seed polysaccharide extraction solution, the chia seed polysaccharide extract was concentrated by rotary evaporation at 50°C, and vacuum freeze-dried to obtain the chia seed polysaccharide.

[0058] The present embodiment also provides the preparation method of above-mentioned fresh-keeping fish composition, and its steps are as follows:

[0059] (1) Redissolve the chia seed polysaccharide in water at a weight percentage of 0.5%, stir at room temperature at 200rpm for 4h, and then hydrate ...

Embodiment 3

[0065] This embodiment provides a fresh-keeping composition for fish meat, which consists of the following components (mass percentage): 1% chia seed polysaccharide, 0.5% clove basil essential oil, and the balance of water.

[0066] Among them, the preparation method of chia seed polysaccharide is as follows: take 250 g of chia seeds, add water 10 times the weight of the dry matter of chia seeds, stir at room temperature 25°C for 6 hours, filter with 100-mesh nylon gauze to obtain chia seed polysaccharide extraction solution, the chia seed polysaccharide extract was concentrated by rotary evaporation at 42°C, and vacuum freeze-dried to obtain the chia seed polysaccharide.

[0067] The present embodiment also provides the preparation method of above-mentioned fresh-keeping fish composition, and its steps are as follows:

[0068] (1) Redissolve the chia seed polysaccharide in water according to 1% by weight, stir at room temperature for 5 hours at 300 rpm, and then hydrate at 4°...

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Abstract

The invention relates to the technical field of food preservation, in particular to a fish meat preservation composition as well as a preparation method and application thereof. The fish meat fresh-keeping composition provided by the invention comprises ocimum gratissimum essential oil and chia seed polysaccharide in a mass ratio of (0.5-3): 1. The fish meat fresh-keeping composition has relatively strong antibacterial, anti-oxidation and water-retaining capacities, is applied to refrigerated fish meat, can remarkably inhibit growth and reproduction of microorganisms and oxidative decay of the fish meat and reduce water loss of the fish meat, has a good fresh-keeping effect, and can remarkably prolong the refrigeration period of a product.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a fish meat preservation composition and a preparation method and application thereof. Background technique [0002] Refrigeration, as a commonly used way of keeping fish fresh, prolongs the storage time of aquatic products by reducing the activity of endogenous enzymes and the growth and metabolism rate of microorganisms. In the actual refrigeration operation, cold air or cold air is usually used to pre-cool fish, but it is easy to cause dry consumption and oxidation of fish in this process. In addition, during the refrigerated storage period, the sensory quality of fish meat will deteriorate, the total number of bacterial colonies exceeds the standard, protein degradation, fat oxidation, and water loss will occur. In the prior art, the quality deterioration of fish meat in the cold storage process is reduced by applying a preservative. Plant essential oil is a natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2250/51
Inventor 罗永康李燕沈慧星
Owner CHINA AGRI UNIV
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