Golden pomfret low-temperature preservation method based on gulfweed polyphenol composite double-layer edible film treatment
By using a double-layer edible film made of Sargassum polyphenols, the problems of short low-temperature preservation time and easy contamination of traditional films for golden pomfret have been solved, achieving the effects of long-term preservation at low temperatures and cost reduction.
Patent Information
- Application Number
- CN202411702885.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-26
- Publication Date
- 2025-02-18
AI Technical Summary
In existing technologies, low-temperature preservation methods for golden pomfret are difficult to maintain freshness for a long time at low temperatures, and traditional food preservation films are not easily degraded and are prone to polluting the environment. The preservation effect of natural film-forming materials declines rapidly over time.
A double-layer edible film treatment method using Sargassum polyphenols was adopted. The inner film solution contained chitosan, acetic acid solution, glycerin and Sargassum polyphenol extract, while the outer film solution contained chitosan, gelatin and glycerin. The golden pomfret meat was treated with the double layer to prolong the preservation effect.
Low temperatures extended the shelf life of golden pomfret, reduced preservation costs, decreased moisture loss and mechanical damage, and masked the aroma of Sargassum polyphenols with the aroma of golden pomfret, enhancing the umami flavor. The interaction of the components in the double-layer membrane significantly improved the preservation effect.
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Abstract
Description
[Technical field]
[0001] The invention relates to the technical field of aquatic product preservation, and in particular to a low-temperature preservation method for golden pomfret based on Sargassum polyphenol composite double-layer edible film processing. [Background technology]
[0002] Trachinotus ovatus, also known as golden pomfret, is an important and valuable marine economic fish. It is rich in nutrients such as essential amino acids and unsaturated fatty acids, and its meat is tender and delicious, which is deeply loved by consumers. Due to its perishable nature, the current preservation technology of golden pomfret is mostly frozen storage (-12 to -23℃). However, due to the high energy consumption of freezing technology and high requirements for freezing equipment, the sales range of cold fresh golden pomfret is limited to the vicinity of its production area, such as Hainan and Guangxi. As people pay more attention to the freshness of aquatic products, fish stored at low temperature (0-4℃) is favored by people because its quality is closer to that of fresh fish. Therefore, the development of low-temperature preservation methods for golden pomfret is the key to extending its shelf life and expanding its sales range.
[0003] As the most widely used technology, food cling film is often used to preserve and preserve aquatic products such as golden pomfret. However, traditional food cling film is not easy to degrade and is easy to pollute the environment. Therefore, edible cling film made of natural film-forming materials has gradually become a substitute for traditional cling film. However, the preservation effect of natural film-forming materials will gradually decrease with the passage of time, and the decline rate is relatively fast. Generally, there is a certain preservation effect in the early stage, but after a week, the preservation effect drops sharply.
[0004] Therefore, it is necessary to set a kind of preservation method of golden pomfret, so that golden pomfret can be preserved for a long time at low temperature without deterioration after being processed for preservation. [Summary of the invention]
[0005] In view of this, the purpose of the present invention is to provide a low-temperature preservation method for golden pomfret based on Sargassum polyphenol composite double-layer edible film treatment, by adding Sargassum polyphenol extract to the edible film and using a double-layer preservative film for treatment, the preservation ability of the edible film is improved, and the application potential in aquatic product preservation is large.
[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:
[0007] A method for low-temperature preservation of golden pomfret based on Sargassum polyphenol composite double-layer edible film treatment, comprising the following steps:
[0008] (1) Preparation of inner membrane liquid: homogenize chitosan, acetic acid solution and glycerol at 45-55°C for 25-35 minutes, then add the Sargassum polyphenol extract thereto, and homogenize for another 2-4 minutes to obtain the inner membrane liquid, which is stored at 3-5°C for later use;
[0009] (2) Preparation of outer membrane liquid: chitosan, gelatin, acetic acid solution and glycerol were mixed, homogenized at 45-55°C for 25-35 min to obtain outer membrane liquid, and stored at 3-5°C for later use;
[0010] (3) Processing of golden pomfret: taking the golden pomfret meat to be processed, first soaking the fish meat in the inner membrane liquid for 25-35 minutes and then draining it for 10-20 minutes, then soaking it in the outer membrane liquid for 4-6 minutes and then draining it for 10-20 minutes, and the processing of the golden pomfret meat is completed;
[0011] (4) Storage: Store the processed fish meat in a refrigerator at 4°C.
[0012] In the present invention, further, in the raw materials constituting the inner membrane liquid, the mass ratio of chitosan, acetic acid solution, glycerol and Sargassum polyphenol extract is 1-3:80-100:0.5-1:0.08.
[0013] In the present invention, further, the Sargassum polyphenols are obtained by the following method:
[0014] 1) Processing of Sargassum: Cut and grind the washed and dried Sargassum into pieces and obtain Sargassum powder with a diameter of less than 1 mm; 2) Extraction of Sargassum polyphenols: Use ultrasonic crushing equipment to extract the Sargassum powder, use 50% ethanol solution as the extract, mix the Sargassum powder and the 50% ethanol solution at a solid-liquid ratio of 1g:40ml, use 260W, duty cycle 5 / 6 ultrasonic treatment for 35-45min, take the obtained extract, remove the residual liquid with a rotary evaporator, obtain the Sargassum polyphenol extract, and store it at -20℃ for use.
[0015] In the present invention, further, in the raw materials constituting the outer membrane liquid, the mass ratio of chitosan, gelatin, acetic acid solution and glycerol is 1-2:1:80-100:0.5-1.
[0016] In the present invention, further, the mass concentration of the acetic acid solution is 1%.
[0017] In the present invention, further, the inner membrane liquid and the outer membrane liquid are both subjected to ultrasonic treatment for 2-4 minutes to exhaust gas before use.
[0018] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:
[0019] 1. The present invention proposes a low-temperature preservation method for golden pomfret based on a composite double-layer edible film treated with Sargassum polyphenols. The method comprises the following steps: first, the inner layer membrane liquid is used for soaking, and then the outer layer membrane liquid is used for soaking. The components of the inner layer membrane liquid include Sargassum polyphenols. Sargassum polyphenols are natural products extracted from marine algae such as Sargassum and have biological activities such as antioxidant, antibacterial and antiviral activities. They can effectively inhibit oil oxidation and corruption caused by microorganisms during the storage of aquatic products. However, the Sargassum polyphenol extract has a certain fishy smell, which limits its application in food preservation. However, when the Sargassum polyphenol extract is used for the preservation of golden pomfret, the smell can be covered by the smell of the golden pomfret, and even the fresh taste of the golden pomfret itself can be enhanced. In addition to the Sargassum polyphenols, the inner layer membrane liquid also includes chitosan, acetic acid solution and glycerol. The composite membrane liquid has high efficiency in preservation. Fresh-keeping effect. After the inner layer membrane liquid is soaked, it is then drained and soaked in the outer layer membrane liquid for the second time. This improves the defects of the existing single-layer edible film that the active preservative is easy to inactivate and the preservation time is short, prolongs the preservation effect of the active preservative, and reduces the water loss and mechanical damage of the fish during storage. In addition, through experiments, the applicant also unexpectedly discovered that using the double-layer membrane liquid soaking mode of the present application, the mass of the membrane liquid wrapped on each gram of fish meat is only about 0.058 grams, indicating that only a small amount of membrane liquid is needed to achieve the effect of low-temperature storage and preservation, greatly reducing the preservation cost; and within the nine-day preservation time, various indicators of the fish meat remain basically stable, among which the colony count indicator even decreases, indicating that after the double-layer membrane soaking treatment of the present application, the components in the membrane liquid can interact with each other and have a positive feedback on the preservation effect, which is completely different from the prior art.
[0020] 2. After being processed by the double-layer edible film of the present application, the golden pomfret can be stored at a low temperature of 3-5°C, which has lower energy consumption than traditional frozen storage (-20°C) and lower requirements for storage and transportation equipment, which is beneficial to the preservation and transportation of golden pomfret. [Specific implementation method]
[0021] The following embodiments may help those skilled in the art to more fully understand the present invention, but shall not limit the present invention in any way.
[0022] Example 1
[0023] The present embodiment provides a method for low-temperature preservation of golden pomfret based on Sargassum polyphenol composite double-layer edible film, which specifically comprises the following steps:
[0024] (1) Preparation of inner membrane liquid: chitosan, 1% acetic acid solution and glycerol were homogenized at 45°C for 25 minutes, and then the Sargassum polyphenol extract was added thereto and homogenized for another 2 minutes to obtain the inner membrane liquid, which was stored at 3°C for later use; wherein the mass ratio of chitosan, 1% acetic acid solution, glycerol and Sargassum polyphenol extract was 1:80:0.5:0.08;
[0025] The sargassum polyphenols are obtained by the following method: 1) processing sargassum: cutting and grinding washed and dried sargassum into powder to obtain sargassum powder with a diameter of less than 1 mm; 2) extracting sargassum polyphenols: using ultrasonic crushing equipment to extract the sargassum powder, using 50% ethanol solution as an extracting solution, mixing the sargassum powder and the 50% ethanol solution at a solid-liquid ratio of 1g:40ml, using 260W, 5 / 6 duty cycle ultrasonic treatment for 35min, taking the obtained extract, removing the residual liquid with a rotary evaporator, obtaining the sargassum polyphenol extract, and storing it at -20°C for later use;
[0026] (2) Preparation of outer membrane liquid: chitosan, gelatin, 1% acetic acid solution and glycerol were mixed, homogenized at 45°C for 25 minutes to obtain an outer membrane liquid, and stored at 3°C for later use; in the raw materials constituting the outer membrane liquid, the mass ratio of chitosan, gelatin, 1% acetic acid solution and glycerol was 1:1:80:0.5;
[0027] (3) Processing of golden pomfret: taking the golden pomfret meat to be processed, first soaking the fish meat in the inner membrane liquid for 25 minutes and then draining it for 10 minutes, then soaking it in the outer membrane liquid for 4 minutes and then draining it for 10 minutes, and the processing of the golden pomfret meat can be completed; before using the inner membrane liquid and the outer membrane liquid, both are first subjected to ultrasonic treatment for 2 minutes to exhaust gas;
[0028] (4) Storage: Store the processed fish meat in a refrigerator at 4°C.
[0029] Example 2
[0030] The present embodiment provides a method for low-temperature preservation of golden pomfret based on Sargassum polyphenol composite double-layer edible film, which specifically comprises the following steps:
[0031] (1) Preparation of inner membrane liquid: chitosan, 1% acetic acid solution and glycerol were homogenized at 50°C for 30 minutes, and then the Sargassum polyphenol extract was added thereto and homogenized for another 3 minutes to obtain the inner membrane liquid, which was stored at 4°C for later use; wherein the mass ratio of chitosan, 1% acetic acid solution, glycerol and Sargassum polyphenol extract was 2:100:0.75:0.08;
[0032] The sargassum polyphenols are obtained by the following method: 1) processing sargassum: cutting and grinding washed and dried sargassum into powder to obtain sargassum powder with a diameter of less than 1 mm; 2) extracting sargassum polyphenols: using ultrasonic crushing equipment to extract the sargassum powder, using 50% ethanol solution as an extracting solution, mixing the sargassum powder and the 50% ethanol solution at a solid-liquid ratio of 1g:40ml, using 260W and a duty cycle of 5 / 6 for 40 minutes, taking the obtained extract, removing the residual liquid with a rotary evaporator, obtaining the sargassum polyphenol extract, and storing it at -20°C for later use;
[0033] (2) Preparation of outer membrane liquid: chitosan, gelatin, 1% acetic acid solution and glycerol were mixed, homogenized at 50° C. for 30 min to obtain an outer membrane liquid, and stored at 4° C. for later use; in the raw materials constituting the outer membrane liquid, the mass ratio of chitosan, gelatin, 1% acetic acid solution and glycerol was 1:1:100:0.75;
[0034] (3) Processing of golden pomfret: taking the golden pomfret meat to be processed, first soaking the fish meat in the inner membrane liquid for 30 minutes and then draining it for 15 minutes, then soaking it in the outer membrane liquid for 5 minutes and then draining it for 15 minutes, and the processing of the golden pomfret meat can be completed; before using the inner membrane liquid and the outer membrane liquid, both are first subjected to ultrasonic treatment for 3 minutes to exhaust gas;
[0035] (4) Storage: Store the processed fish meat in a refrigerator at 4°C.
[0036] Example 3
[0037] The present embodiment provides a method for low-temperature preservation of golden pomfret based on Sargassum polyphenol composite double-layer edible film, which specifically comprises the following steps:
[0038] (1) Preparation of inner membrane liquid: chitosan, 1% acetic acid solution and glycerol were homogenized at 55°C for 35 minutes, and then the Sargassum polyphenol extract was added thereto and homogenized for another 4 minutes to obtain the inner membrane liquid, which was stored at 5°C for later use; wherein the mass ratio of chitosan, 1% acetic acid solution, glycerol and Sargassum polyphenol extract was 3:100:1:0.08;
[0039] The sargassum polyphenols are obtained by the following method: 1) processing sargassum: cutting and grinding washed and dried sargassum into powder to obtain sargassum powder with a diameter of less than 1 mm; 2) extracting sargassum polyphenols: using ultrasonic crushing equipment to extract the sargassum powder, using 50% ethanol solution as an extracting solution, mixing the sargassum powder and the 50% ethanol solution at a solid-liquid ratio of 1g:40ml, using 260W, 5 / 6 duty cycle ultrasonic treatment for 45min, taking the obtained extract, removing the residual liquid with a rotary evaporator, obtaining the sargassum polyphenol extract, and storing it at -20°C for later use;
[0040] (2) Preparation of outer membrane liquid: chitosan, gelatin, 1% acetic acid solution and glycerol were mixed, homogenized at 55° C. for 35 min to obtain an outer membrane liquid, and stored at 5° C. for later use; in the raw materials constituting the outer membrane liquid, the mass ratio of chitosan, gelatin, 1% acetic acid solution and glycerol was 2:1:100:1;
[0041] (3) Processing of golden pomfret: taking the golden pomfret meat to be processed, first soaking the fish meat in the inner membrane liquid for 35 minutes and then draining it for 20 minutes, then soaking it in the outer membrane liquid for 6 minutes and then draining it for 20 minutes, and the processing of the golden pomfret meat can be completed; before using the inner membrane liquid and the outer membrane liquid, both are first subjected to ultrasonic treatment for 4 minutes to exhaust gas;
[0042] (4) Storage: Store the processed fish meat in a refrigerator at 4°C.
[0043] The weight of the fish meat in the above examples was tested before and after being immersed in the inner and outer membrane liquids. In Example 1, the mass of the membrane liquid wrapped around each gram of fish meat was 0.056 grams, in Example 2, the mass of the membrane liquid wrapped around each gram of fish meat was 0.058 grams, and in Example 3, the mass of the membrane liquid wrapped around each gram of fish meat was 0.059 grams.
[0044] Comparative Example:
[0045] In order to illustrate the effect of the present application, the applicant conducted comparative tests in groups to compare the preservation effects of each group of preservation methods. The specific groups are as follows:
[0046] The first group: the preservation method described in Example 2 of the present application;
[0047] Group 2: Only the inner membrane liquid was used for immersion, and the outer membrane liquid treatment was removed. Other methods were the same as those of Group 1.
[0048] The third group: only the outer membrane liquid was used for immersion, and the inner membrane liquid treatment was removed. Other methods were the same as the first group;
[0049] Group 4: The Sargassum polyphenol extract was removed, and the other methods were the same as those of Group 1;
[0050] Group 5: The chitosan component in the inner membrane fluid was removed, and the other methods were the same as those of Group 1;
[0051] Group 6: The chitosan component in the outer membrane fluid was removed, and the other methods were the same as those of Group 1;
[0052] Group 7: blank control group, only using sterile deionized water to soak the golden pomfret meat.
[0053] The golden pomfret was preserved by the methods described in the above groups, and then the preservation effects of each group were compared. The recorded data are shown in Table 1:
[0054] Table 1 Comparison of preservation effects under different treatment methods
[0055]
[0056]
[0057] Among them, storage day 0 refers to the original fish meat that has not been processed.
[0058] According to the results in Table 1, the fish meat treated with the inner and outer membrane liquids in sequence can be stored at low temperatures with good preservation effects. The preservation effects after removing the inner or outer membrane liquid are obviously not as good as those treated with the double membrane liquid of the present application. The preservation effect of the fourth group decreased after removing the Sargassum polyphenol extract. The fifth group removed chitosan from the inner membrane liquid and found that its colony count continued to increase. Compared with the first group containing chitosan in the inner membrane liquid, the colony count and volatile basic nitrogen content showed a downward trend during the nine-day preservation period. This indicates that after the double-layer membrane immersion treatment of the present application, the components in the membrane liquid can interact with each other and have a positive feedback on the preservation effect, and chitosan in the inner membrane liquid is likely to play a synergistic role with the various components, resulting in a decrease in the number of colonies in the fish meat after immersion in the inner membrane liquid within nine days; after the chitosan in the outer membrane liquid was removed from the sixth group, the preservation was not long-lasting, and various indicators deteriorated sharply on the twelfth day, while the fish meat of the group immersed in sterile deionized water quickly deteriorated, indicating that storage at low temperature (4°C) cannot be achieved after treatment with sterile deionized water alone.
[0059] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.
Claims
1. A method for low-temperature preservation of golden pomfret based on Sargassum polyphenol composite double-layer edible film, characterized in that: The following steps are involved: (1) Preparation of inner membrane liquid: homogenize chitosan, acetic acid solution and glycerol at 45-55°C for 25-35 minutes, then add the Sargassum polyphenol extract thereto, and homogenize for another 2-4 minutes to obtain the inner membrane liquid, which is stored at 3-5°C for later use; (2) Preparation of outer membrane liquid: chitosan, gelatin, acetic acid solution and glycerol were mixed, homogenized at 45-55°C for 25-35 min to obtain outer membrane liquid, and stored at 3-5°C for later use; (3) Processing of golden pomfret: taking the golden pomfret meat to be processed, first soaking the fish meat in the inner membrane liquid for 25-35 minutes and then draining it for 10-20 minutes, then soaking it in the outer membrane liquid for 4-6 minutes and then draining it for 10-20 minutes, and the processing of the golden pomfret meat is completed; (4) Storage: Store the processed fish meat in a refrigerator at 4°C.
2. The method according to claim 1, characterized in that In the raw materials constituting the inner membrane liquid, the mass ratio of chitosan, acetic acid solution, glycerol and Sargassum polyphenol extract is 1-3:80-100:0.5-1:0.
08.
3. The method according to claim 1, characterized in that The Sargassum polyphenols are obtained by the following method: 1) Processing of Sargassum: Cut and grind the washed and dried Sargassum into pieces and obtain Sargassum powder with a diameter of less than 1 mm; 2) Extraction of Sargassum polyphenols: Use ultrasonic crushing equipment to extract the Sargassum powder, use 50% ethanol solution as the extract, mix the Sargassum powder and the 50% ethanol solution at a solid-liquid ratio of 1g:40ml, use 260W, duty cycle 5 / 6 ultrasonic treatment for 35-45min, take the obtained extract, remove the residual liquid with a rotary evaporator, obtain the Sargassum polyphenol extract, and store it at -20℃ for use.
4. The method according to claim 1, characterized in that In the raw materials constituting the outer membrane liquid, the mass ratio of chitosan, gelatin, acetic acid solution and glycerol is 1-2:1:80-100:0.5-1.
5. The method according to claim 1, characterized in that: The mass concentration of the acetic acid solution is 1%.
6. The method according to claim 1, characterized in that Before use, the inner membrane liquid and the outer membrane liquid are both subjected to ultrasonic treatment for 2-4 minutes to exhaust gas.