Preparation method and application of aquatic product composite deodorization material

Abstract

The application discloses a preparation method of a composite deodorization material for aquatic products. First, a psidium fruit extract is extracted by a low-temperature water extraction or boiling water extraction method, and then the psidium fruit extract is mixed with an acetic acid chitosan solution to prepare psidium fruit extract-chitosan particles. Then, the psidium fruit extract-chitosan particles are compounded with gamma-cyclodextrin, salvia officinalis extract, plant oil and other components to prepare the composite deodorization material. The psidium fruit extract is innovatively applied to the deodorization of aquatic products. Meanwhile, the active components of the psidium fruit and chitosan are stably compounded by a microencapsulation technology, and the long-acting deodorization is realized by the multiple mechanisms of cyclodextrin embedding, plant polyphenol antioxidant and other mechanisms, so that the deodorization effect of the aquatic products is effectively improved. The low-temperature plasma assisted soaking technology is applied to the preparation of the deodorization agent, which can effectively decompose the molecular structure of the fishy smell substances, improve the deodorization effect, reduce the number of microorganisms in the deodorization agent, ensure the food safety and prolong the storage period.

Description

Technical Field

[0001] This invention belongs to the field of aquatic food processing technology, specifically relating to a natural composite deodorizing material for aquatic products and its preparation method, which is particularly suitable for the removal of fishy odor substances from aquatic products such as fish, as well as standardized processing methods and applications for controlling the degree of fishy odor in fish products during processing. Background Technology

[0002] Aquatic products are an important part of the diet, greatly enriching the variety of dishes. However, the strong fishy smell of aquatic products severely restricts their development and industrialization. Directly applying existing deodorization technologies to aquatic products presents many drawbacks. Traditional chemical methods often use acid and alkali treatments, oxidants, or salts (such as citric acid and calcium chloride) to remove the fishy smell. While these methods can quickly neutralize the fishy substances, they easily lead to chemical residues, affecting food safety and consumer acceptance. For example, acid and alkali treatments may damage the texture of the fish, while oxidants may produce byproducts, increasing the risk of secondary contamination. Biological deodorization methods (such as microbial fermentation and enzymatic hydrolysis) are environmentally friendly, but require strict control of temperature, pH, and microbial activity, and have long processing cycles, making them difficult to meet the efficiency requirements of industrial production. Furthermore, microbial metabolism may introduce new off-flavor components, affecting the flavor stability of the product. Physical deodorization methods are widely used in the field of aquatic product deodorization due to their simplicity. Commonly used physical deodorization methods include water washing, ultraviolet treatment, and deodorizing agent adsorption. Among them, water washing, although simple to operate, has limited effectiveness in removing deep-seated fishy odor substances, and prolonged washing may lead to the loss of water-soluble nutrients. While ultraviolet treatment can degrade some fishy odor compounds, it is less effective against fat-soluble fishy odor substances (such as aldehydes and ketones). Deodorizing agent adsorption includes the use of traditional deodorizing agents such as activated carbon, diatomaceous earth, and zeolite, as well as chitosan-based deodorizing agents and natural deodorizing agents (such as tea polyphenols and plant extracts). Existing deodorizing agents mostly use single components, and there is insufficient research on the synergistic removal mechanism of complex fishy odor substances, resulting in incomplete deodorization effects. For example, although monocyclodextrin can encapsulate some fishy odor molecules, its adsorption capacity for sulfur-containing compounds (such as hydrogen sulfide) is limited. Therefore, it is crucial to study a deodorizing agent that can efficiently remove fishy odors.

[0003] Preparing compound deodorizing agents by combining multiple deodorizing agents or utilizing the synergistic mechanism of multiple deodorizing agents to deodorize aquatic products helps to overcome the shortcomings of single deodorizing agents and further improve deodorization efficiency. For example, patent CN103859243B discloses a method for preparing a seaweed deodorizing agent. This patent uses a compound of perilla extract, β-cyclodextrin, vitamin C, and yeast to prepare a seaweed deodorizing agent. Although the deodorizing agent prepared by this method combines the deodorizing advantages of natural deodorizing agents perilla extract and β-cyclodextrin, on the one hand, the method of directly mixing perilla extract and β-cyclodextrin results in a relatively simple deodorizing mechanism, leading to poor deodorization effect. On the other hand, spray drying is prone to problems such as product sticking to the wall and solvent not drying, resulting in low yield and low raw material utilization. Patent CN 108552460 A discloses a method for deodorizing seaweed. This method further deodorizes seaweed that has been initially deodorized by ginger by mixing a mixed extract of onion juice, licorice and perilla, grape seed extract, chitosan, soybean lecithin and corn oil. This method achieves a good deodorization effect by utilizing the synergistic effect of each substance on the basis of the initial deodorization of ginger. However, the ultrasonic oscillation deodorization technology may cause problems such as local high temperature damage to heat-sensitive deodorizing components, limited bactericidal effect and low processing uniformity, so the deodorization effect of the deodorizing agent needs to be further improved. Summary of the Invention

[0004] To address the aforementioned problems, this invention aims to develop a deodorizing material for aquatic products. It involves extracting *Clerodendrum tiglium* fruit extract, mixing the extracted extract with a chitosan-acetic acid solution to form *Clerodendrum tiglium* fruit extract-chitosan composite microparticles, and then compounding these microparticles with γ-cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid, and calcium chloride to prepare a composite deodorizing solution. This solution aims to overcome the problems of poor deodorizing effect found in existing deodorizing agents.

[0005] To achieve the above objectives, the present invention first provides a method for preparing a composite deodorizing material for aquatic products, comprising the following steps:

[0006] (1) Preparation of paisleya fruit extract: Paisleya fruit was crushed by a pulverizer and mixed with deionized water. After low-temperature extraction or boiling water extraction, the supernatant was obtained by centrifugation and filtration, and then freeze-dried to obtain paisleya fruit extract.

[0007] (2) Preparation of composite microparticles: The extract solution of pudding fruit and the chitosan acetic acid solution were mixed, homogenized at high speed, centrifuged, and the precipitate was freeze-dried to obtain pudding fruit extract-chitosan composite microparticles.

[0008] (3) Preparation of deodorizing solution: The deodorizing agent is prepared by mixing the sage extract-chitosan microparticles, cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid, calcium chloride and water obtained in step (2) and freeze-drying.

[0009] Single deodorizing agents may only target specific fishy odor substances, resulting in a relatively simple mechanism of action and low deodorization efficiency. Therefore, this invention found that to improve deodorization efficiency, it is necessary to use a combination of multiple deodorizing materials. This achieves multi-target coverage and a synergistic deodorization mechanism, enabling the removal of complex fishy odors from aquatic products. This invention first mixes *Clerodendrum trichotomum* extract with chitosan-acetic acid solution to form *Clerodendrum trichotomum* extract-chitosan composite microparticles. By mixing *Clerodendrum trichotomum* extract-chitosan microparticles, γ-cyclodextrin, sage extract, glacial acetic acid, vegetable oil, citric acid, and calcium chloride, a three-dimensional network of *Clerodendrum trichotomum* extract-chitosan-cyclodextrin is formed, creating a multi-level adsorption mechanism to synergistically adsorb fishy odor molecules. Simultaneously, vegetable oil enhances the encapsulation of fat-soluble components; *Clerodendrum trichotomum* extract and sage extract produce an antioxidant synergistic reaction, thereby delaying the formation of oxidative fishy odors in aquatic products. This compounding process can complete deodorization at room temperature, avoiding damage to heat-sensitive components and facilitating the maintenance of water retention after aquatic product processing.

[0010] In one embodiment of the present invention, in step (1), the particle size of the crushed clematis fruit powder is 80-120 mesh.

[0011] In one embodiment of the present invention, in step (1), during low-temperature extraction, the ratio of the pulverized clematis fruit powder to deionized water is (0.5-1):2, and after mixing, the mixture is stirred at 70-95°C for 1.5-3 hours.

[0012] In one embodiment of the present invention, in step (1), during boiling water extraction, the ratio of the pulverized clematis fruit powder to deionized water is 1:(5-10). After mixing, the mixture is boiled for 20-40 minutes and the filtrate is collected. The boiling and filtering steps are repeated 3-4 times.

[0013] In one embodiment of the present invention, in step (1), the centrifugation speed is 800-1100g and the centrifugation time is 25-40min.

[0014] In one embodiment of the present invention, in step (1), the vacuum degree of the freeze-drying is 7.5 Pa, the temperature is -80°C, and the time is 24 h;

[0015] In one embodiment of the present invention, in step (2), the mass concentration of the paisleyan fruit extract solution is 6-10 mg / mL.

[0016] In one embodiment of the present invention, in step (2), the chitosan acetic acid solution is prepared by dissolving chitosan in an acetic acid solution, wherein the mass concentration of the acetic acid solution is 0.5-1.5%, and the mass-volume ratio of chitosan to acetic acid solution in the chitosan acetic acid solution is 0.2-1g:100mL.

[0017] In one embodiment of the present invention, in step (2), the volume ratio of the paisleyan fruit extract solution to the chitosan acetic acid solution is 1:(15-20).

[0018] In one embodiment of the present invention, in step (2), the high-speed homogenization refers to homogenization for 10-20 minutes at 8000-10000 r / min.

[0019] In one embodiment of the present invention, step (2) further includes a step of stirring the homogenized mixed solution after high-speed homogenization.

[0020] In one embodiment of the present invention, in step (2), centrifugation refers to centrifugation at 3000-5000 r / min for 10-15 min.

[0021] In one embodiment of the present invention, in step (2), the vacuum degree of the freeze drying is 7.5 Pa, the temperature is -80°C, and the time is 24 h.

[0022] In one embodiment of the present invention, in step (2), the particle size of the pupa fruit extract-chitosan composite microparticles is ≤200μm and the encapsulation rate is ≥90%.

[0023] In one embodiment of the present invention, in step (3), the mass ratio of the sage extract-chitosan microparticles to cyclodextrin is 2-3:1-2, the amount of sage extract, vegetable oil, glacial acetic acid, and the mixture of citric acid and calcium chloride added is equal to the amount of cyclodextrin added, the mass ratio of citric acid to calcium chloride is 1:1, and the cyclodextrin is γ-cyclodextrin or a mixture of γ-cyclodextrin and β-cyclodextrin.

[0024] In one embodiment of the present invention, in step (3), the mass ratio of the mixture of sage extract-chitosan microparticles, cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid, and calcium chloride to water is 1:(1-2).

[0025] In one embodiment of the present invention, in step (3), the vegetable oil includes soybean oil, peanut oil, corn oil, sunflower seed oil, etc.

[0026] In one embodiment of the present invention, in step (3), the preparation of the deodorizing agent includes the preparation of the deodorizing agent by a low-temperature plasma treatment method. The preparation method of the deodorizing agent includes mixing the extract of sage fruit, chitosan microparticles, cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid and calcium chloride evenly, placing them in a low-temperature plasma treatment device for pretreatment, and soaking the pretreated material in water for extraction. The power of the low-temperature plasma pretreatment is 50-150W, preferably 60-130W, more preferably 80-120W, the treatment time is 5-10min, the working gas is argon, and the gas flow rate is 8-10L / min.

[0027] In one embodiment of the present invention, the mass ratio of the pretreated material to water is 1:(1-2), the soaking and extraction temperature is 40-80℃, and the time is 2-4h.

[0028] In one embodiment of the present invention, in step (3), the vacuum degree of the freeze drying is 7.5 Pa, the temperature is -80°C, and the time is 24 h.

[0029] Low-temperature plasma-assisted soaking is a technique that combines low-temperature plasma technology with traditional soaking methods. It is used to extract effective components from plants or treat materials. The principle is to utilize the characteristics of low-temperature plasma to enhance the soaking process. Low-temperature plasma is a non-thermal equilibrium plasma, where the electron temperature is much higher than the heavy particle temperature. This plasma contains a large number of high-energy electrons, ions, free radicals, excited-state atoms, or molecules. When low-temperature plasma acts on the soaking process, these active particles undergo a series of physical and chemical interactions with the soaking solution and the surface of the object being treated. For example, they can break chemical bonds in the liquid, generating more active groups. These active groups can chemically react with contaminants and impurities on the object's surface, decomposing or transforming them into substances more soluble in the soaking solution, thereby improving the soaking effect. Simultaneously, the high-energy particles in the plasma can directly impact the object's surface, causing surface dirt, grease, and other contaminants to be sputtered or peeled off, accelerating their dissolution and removal in the soaking solution. After low-temperature plasma pretreatment, the plant material is then immersed in the soaking solution. Due to the modifying and activating effect of plasma on the surface of plant materials, the soaking solution can penetrate into the plant cells more quickly during the soaking process, fully contacting and dissolving the active ingredients. Simultaneously, the active ingredients within the cells can diffuse more smoothly into the soaking solution through the modified cell surface and pores, thereby improving the extraction efficiency and yield of the active ingredients. This invention applies low-temperature plasma-assisted soaking technology to the preparation of deodorizing agents. The high-energy electrons and free radicals generated by the low-temperature plasma can not only effectively decompose the molecular structure of odorous substances but also reduce the number of microorganisms in the deodorizing agent, ensuring food safety and extending shelf life. Furthermore, low-temperature plasma treatment can improve the sensory and physicochemical properties of the deodorizing agent by reducing damage to the effective deodorizing ingredients.

[0030] The present invention also discloses a deodorizing agent prepared according to the above method.

[0031] The present invention also discloses an application of the above-mentioned deodorizing agent in the deodorization of aquatic products.

[0032] In one embodiment of the present invention, the application includes the following steps:

[0033] S1. Preparation of deodorizing solution: Mix the deodorizing agent with water in a ratio of 1:(50-100) and dissolve thoroughly to obtain the deodorizing solution.

[0034] S2. Soak the pretreated aquatic products in the deodorizing solution obtained in step S1 for 30 minutes to remove the fishy smell, and then obtain the deodorized aquatic products.

[0035] In one embodiment of the present invention, the mass-to-volume ratio of the aquatic product to the deodorizing liquid in step S2 is 1:(4-6).

[0036] Beneficial effects:

[0037] (1) As a tropical medicinal plant, the fruit extract of *Pomacea canaliculata* is rich in active ingredients such as phenols and flavonoids. It can simultaneously adsorb alkaline nitrogen-containing substances (such as trimethylamine) and sulfur-containing compounds (such as hydrogen sulfide) through multiple mechanisms such as hydrogen bonding and hydrophobic interactions, thus overcoming the limitations of single-component extraction. However, existing research mainly focuses on the in vitro antioxidant activity evaluation of *Pomacea canaliculata* extract, and its application in deodorization has not been reported. This invention innovatively extracts *Pomacea canaliculata* extract and applies it to the deodorization of aquatic products. At the same time, it achieves stable compounding of the active ingredients of *Pomacea canaliculata* with chitosan through microencapsulation technology, and achieves long-lasting deodorization through multiple mechanisms such as cyclodextrin encapsulation and plant polyphenol antioxidant effects, effectively improving the deodorization effect of aquatic products.

[0038] (2) This invention uses chamomile extract-chitosan particles combined with γ-cyclodextrin, sage extract, vegetable oil and other ingredients to form a three-dimensional network of chamomile extract-chitosan-cyclodextrin, forming a multi-level adsorption mechanism to synergistically adsorb fishy odor molecules; at the same time, vegetable oil can enhance the encapsulation of fat-soluble components; chamomile extract can produce an antioxidant synergistic reaction with sage extract, thereby delaying the formation of oxidative fishy odor in aquatic products; this compounding process can complete the deodorization at room temperature, avoiding the destruction of heat-sensitive components, and is conducive to maintaining the water retention rate of aquatic products after processing.

[0039] (3) The present invention uses water extraction process to extract the extract of crocus pumila fruit, which can avoid the organic solvent residue caused by the use of organic solvents. Combined with the encapsulation effect of γ-cyclodextrin, it can remove fishy smell molecules in a targeted manner without destroying the protein structure of fish meat, which is in line with the clean label trend of modern food processing.

[0040] (4) This invention applies low-temperature plasma-assisted soaking technology to the preparation of deodorizing agents. The high-energy electrons and free radicals generated by low-temperature plasma can not only effectively decompose the molecular structure of fishy substances, but also reduce the number of microorganisms in the deodorizing agent, ensuring food safety and extending the storage period. In addition, low-temperature plasma treatment can improve the sensory and physicochemical properties of the deodorizing agent by reducing the damage to the effective deodorizing components.

[0041] (5) The effective components are extracted by immersion, low temperature plasma and other treatments, and successfully concentrated into the deodorizing agent without the need for concentration by spray drying, thus avoiding the loss of the effective components of the raw materials.

[0042] (6) The low-temperature plasma immersion technology proposed in this invention has advantages such as better degradation performance, more uniform treatment effect, and protection of heat-sensitive materials during the extraction of effective components. Attached Figure Description

[0043] Figure 1 Sensory evaluation results for each deodorizing agent;

[0044] Figure 2 Electronic nose data showing the deodorizing effect of the deodorizing agents in Examples 1-4 and Comparative Examples 1-8 on tilapia products. Detailed Implementation

[0045] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but the embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in this technical field. Unless otherwise specified, the reagents and materials used in the following embodiments are commercially available.

[0046] The γ-cyclodextrin used in the embodiments and comparative examples of this invention is from Shanghai Youlezi Food Ingredients Co., Ltd., and the sage extract is from Chenzhuo Biotechnology Co., Ltd.

[0047] Example 1

[0048] A method for preparing a compound deodorizing agent for aquatic products includes the following steps:

[0049] (1) Preparation of paisleya fruit extract: Paisleya fruit was pulverized to 80-120 mesh and then mixed thoroughly with deionized water at a ratio of 1:4. The mixture was stirred at 80°C for 2 hours and then centrifuged at 800g for 25 minutes to remove insoluble substances. The supernatant was filtered and freeze-dried to obtain paisleya fruit extract.

[0050] (2) Preparation of *Polygonum multiflorum* extract-chitosan particles: 0.2 g of chitosan was added to 20 mL of 1% (m / v) acetic acid solution and stirred thoroughly to dissolve, obtaining a chitosan-acetic acid solution. Then, 1 mL of 6 mg / mL *Polygonum multiflorum* extract solution was added to the chitosan-acetic acid solution, and homogenized at 8000 r / min for 10 min using a high-speed homogenizer. Finally, the solution was centrifuged at 4000 r / min, and the precipitate was collected, washed with distilled water, and freeze-dried for 24 h to obtain *Polygonum multiflorum* extract-chitosan particles.

[0051] (3) Preparation of deodorizing solution: Add 2.5g of chamomile fruit extract-chitosan particles, 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of soybean oil, 1.5g of glacial acetic acid, 0.75g of citric acid and 0.75g of calcium chloride to 1kg of water to prepare a deodorizing solution with a mass concentration of 1%.

[0052] (4) Preparation of deodorizing agent: The deodorizing liquid was freeze-dried to obtain the deodorizing agent, wherein the vacuum degree of freeze-drying was 7.5 Pa, the temperature was -80℃, and the time was 24 h.

[0053] Example 2

[0054] The difference between Example 2 and Example 1 is that the preparation method of the deodorizing solution in step (3) is different.

[0055] (3) Preparation of deodorizing solution: 2.5g of chamomile fruit extract-chitosan particles, 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid and calcium chloride were mixed evenly and placed in a low-temperature plasma treatment device. An appropriate amount of argon gas was introduced as the working gas, the power was set to 80W, the treatment time was 8min, and the gas flow rate was 10L / min. The deodorizing raw material treated by plasma was added to 1kg of water and soaked and extracted at 40℃ for 3h. After filtration, a deodorizing solution with a mass concentration of 1% was obtained.

[0056] Example 3

[0057] The difference between Example 3 and Example 1 is that step (1) is different.

[0058] (1) Preparation of paisleya fruit extract: Paisleya fruit is pulverized to 80-120 mesh and then mixed thoroughly at a material-liquid ratio of 1:10. The mixture is boiled for 30 minutes. The above steps are repeated 3 times. The filtrate is collected and freeze-dried to obtain paisleya fruit extract.

[0059] Example 4

[0060] The difference between Example 4 and Example 3 is that the preparation method of the deodorizing solution in step (3) is different.

[0061] (3) Preparation of deodorizing solution: 2.5g of chamomile fruit extract-chitosan particles, 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid and calcium chloride were mixed evenly and placed in a low-temperature plasma treatment device. An appropriate amount of argon gas was introduced as the working gas, the power was set to 80W, the treatment time was 8min, and the gas flow rate was 10L / min. The deodorizing raw material treated by plasma was added to 1kg of water and soaked and extracted at 40℃ for 3h. After filtration, a deodorizing solution with a mass concentration of 1% was obtained.

[0062] Comparative Example 1

[0063] The difference between Comparative Example 1 and Example 1 is that the preparation of the hops fruit extract-chitosan particles in step (2) is omitted, and 2.5g of hops fruit extract is directly mixed with 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid, calcium chloride and 1kg of water.

[0064] Comparative Example 2

[0065] The difference between Comparative Example 2 and Example 2 is that the preparation of hops fruit extract-chitosan particles in step (2) is omitted. Instead, 2.5g of hops fruit extract is directly mixed with 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid, and calcium chloride. The mixture is then subjected to low-temperature plasma pretreatment. The other steps are the same as in Example 2.

[0066] Comparative Example 3

[0067] The difference between Comparative Example 3 and Example 3 is that the preparation of the hops fruit extract-chitosan particles in step (2) is omitted, and 2.5g of hops fruit extract is directly mixed with 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid, calcium chloride and 1kg of water.

[0068] Comparative Example 4

[0069] The difference between Comparative Example 4 and Example 4 is that the preparation of hops fruit extract-chitosan particles in step (2) is omitted. Instead, 2.5g of hops fruit extract is directly mixed with 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid, and calcium chloride. The mixture is then subjected to low-temperature plasma pretreatment. The other steps are the same as in Example 2.

[0070] Comparative Example 5

[0071] The difference between Comparative Example 5 and Example 2 is that 2.3g of chamomile extract, 0.2g of chitosan, 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid, and calcium chloride were directly mixed.

[0072] Comparative Example 6

[0073] The difference between Comparative Example 6 and Example 3 is that step (2) is omitted, and step (3) only involves adding 2g of paisley extract to 1kg of water.

[0074] Comparative Example 7

[0075] The difference between Comparative Example 7 and Example 3 is that steps (1) and (2) are omitted, and step (3) only adds 1.5g of cyclodextrin, 1.5g of sage extract, 1.5g of soybean oil, 1.5g of glacial acetic acid, 1.5g of citric acid and calcium chloride to 1kg of water.

[0076] Comparative Example 8

[0077] The difference between Comparative Example 8 and Example 2 is that the preparation method of the deodorizing solution in step (3) is different.

[0078] (3) Preparation of deodorizing solution: 2.5g of chamomile fruit extract-chitosan particles, 1.5g of γ-cyclodextrin, 1.5g of sage extract, 1.5g of vegetable oil, 1.5g of glacial acetic acid, 1.5g of citric acid and calcium chloride were mixed evenly and placed in a low-temperature plasma treatment device. Argon gas was introduced as the working gas, the power was set to 20W, the treatment time was 5min, and the gas flow rate was 4L / min. The deodorizing raw material treated by plasma was added to 1kg of water and soaked and extracted at 40℃ for 3h. After filtration, a deodorizing solution with a mass concentration of 1% was obtained.

[0079] Deodorization effect test

[0080] Take a tilapia weighing approximately 600 grams, scrape off the scales, gut and remove the head, tail, internal organs, and gills. Rinse the fish meat thoroughly with tap water and cut it into pieces approximately 3×3×2cm in size to obtain pre-treated tilapia pieces. Soak the pre-treated fish pieces in a deodorizing solution with a material-to-liquid ratio (fish piece weight to deodorizing solution volume) of 1:4 for 30 minutes. Water was used as a control instead of the deodorizing agent. The deodorizing solution was prepared by mixing the deodorizing agent and water at a mass-to-volume ratio of 1g:100mL.

[0081] Sensory evaluation

[0082] Sensory evaluation was conducted to assess the deodorizing effect of each component on tilapia. Cut tilapia pieces were immersed in a deodorizing solution containing a mixture of chamomile extract-chitosan granules, γ-cyclodextrin, sage extract, vegetable oil, cyclodextrin, citric acid, and sodium chloride. The solution concentration was 0.2%, with a material-to-liquid ratio (fish piece weight to deodorizing solution volume) of 1:4, and a deodorizing time of 30 minutes. After drying, 15 professional food sensory evaluation personnel assessed the deodorizing effect, assigning scores from 1 to 5. The results were compared with those of deodorizing solutions containing other single components. The sensory evaluation results are shown below. Figure 1 The deodorizing component in the technical solution of this invention can effectively remove the fishy smell from the product and improve the product quality.

[0083] Electronic nose measurement

[0084] 1. Experimental Methods

[0085] The deodorizing effect of tilapia products from Examples 1-4 and Comparative Examples 1-8 was evaluated using an electronic nose. After the tilapia was deodorized, the surface moisture was wiped off, and the fish meat was minced. 2.0g of the fish meat sample was placed in a headspace bottle, sealed, and stored. The results were compared with the deodorizing effect of other deodorizing liquids.

[0086] The electronic nose results of tilapia products in Examples 1-4 and Comparative Examples 1-8 are as follows: Figure 2As shown, in Examples W1C, the response is mainly to aromatics; W5S, mainly to nitrous oxide; W3C, mainly to ammonia and aroma components; W6S, mainly to hydrocarbons; W5C, mainly to alkanes, aromatics, and low-polarity compounds; W1S, mainly to methane; W1W, mainly to many terpenes and inorganic sulfides; W2S, mainly to most alcohols and ketones; W2W, mainly to aromatics and organosulfides; and W3S, mainly to high concentrations of aliphatic compounds. The odor responses of sensors W1S, W1W, W2S, and W2W in Examples 1-4 are lower than those in Comparative Examples 1-8, indicating that after deodorization treatment, the levels of alkanes, inorganic sulfides, and organosulfides in the fish meat are reduced, demonstrating that this deodorization technology has a significant effect on removing the fishy smell of tilapia. The electronic nose response in Example 2 shows a more significant change, indicating that the content of flavor compounds in this example is higher, especially alcohols, aldehydes, ketones, aromatic benzenes, and methyl compounds. This demonstrates that the technical solution of the present invention can effectively remove the fishy smell of aquatic products, enhance their flavor, and improve their quality.

[0087] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing a composite deodorizing material for aquatic products, characterized in that, Includes the following steps: (1) Preparation of paisleya fruit extract: Paisleya fruit was pulverized to 80-120 mesh and then mixed with deionized water. After low-temperature extraction or boiling water extraction, the supernatant was obtained by centrifugation and filtration, and then freeze-dried to obtain paisleya fruit extract. (2) Preparation of composite microparticles: The extract solution of croton fruit and the chitosan acetic acid solution were mixed and homogenized at high speed for 10-20 min at 8000-10000 r / min. After centrifugation, the precipitate was freeze-dried to obtain croton fruit extract-chitosan composite microparticles. (3) Preparation of deodorizing agent: The deodorizing agent is prepared by mixing the sage extract-chitosan microparticles, cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid, calcium chloride and water obtained in step (2) and freeze-drying.

2. The preparation method according to claim 1, characterized in that, In step (1), during low-temperature extraction, the ratio of the pulverized chamomile fruit powder to deionized water is 0.5:2 to 1:

2. After mixing, the mixture is stirred at 70 to 95°C for 1.5 to 3 hours. During boiling water extraction, the ratio of the pulverized chamomile fruit powder to deionized water is 1:5 to 1:

10. After mixing, the mixture is boiled for 20 to 40 minutes and the filtrate is collected. The boiling and filtering steps are repeated 3 to 4 times.

3. The preparation method according to claim 1, characterized in that, In step (2), the chitosan acetic acid solution is prepared by dissolving chitosan in an acetic acid solution, the mass concentration of the acetic acid solution is 0.5-1.5%, and the mass-volume ratio of chitosan to acetic acid solution in the chitosan acetic acid solution is 0.2-1g:100mL; the volume ratio of the pachycarpus nut extract solution to the chitosan acetic acid solution is 1:15-1:20, and the mass concentration of the pachycarpus nut extract solution is 6-10mg / mL.

4. The preparation method according to claim 1, characterized in that, In step (2), the particle size of the pudding fruit extract-chitosan composite microparticles is ≤200μm and the encapsulation rate is ≥90%.

5. The preparation method according to claim 1, characterized in that, In step (3), the mass ratio of the sage extract-chitosan microparticles to cyclodextrin is 2-3:1-2, the amount of sage extract, vegetable oil, glacial acetic acid, and the mixture of citric acid and calcium chloride added is the same as that of cyclodextrin, the mass ratio of citric acid to calcium chloride is 1:1, and the cyclodextrin is γ-cyclodextrin or a mixture of γ-cyclodextrin and β-cyclodextrin.

6. The preparation method according to claim 1, characterized in that, In step (3), the mass ratio of the mixture of sage extract-chitosan microparticles, cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid, and calcium chloride to water is 1:(1-2), and the vegetable oil includes at least one of soybean oil, peanut oil, corn oil, and sunflower seed oil.

7. The preparation method according to claim 1, characterized in that, In step (3), the preparation of the deodorizing agent includes the preparation of the deodorizing agent by low-temperature plasma treatment. The preparation method of the deodorizing agent includes mixing the extract of sage fruit, chitosan microparticles, cyclodextrin, sage extract, vegetable oil, glacial acetic acid, citric acid and calcium chloride evenly, placing them in a low-temperature plasma treatment device for pretreatment, and soaking and extracting the pretreated material with water at a mass ratio of 1:(1-2). The power of the low-temperature plasma pretreatment is 50-150W, the treatment time is 5-10min, the working gas is argon, the gas flow rate is 8-10L / min, the soaking and extraction temperature is 40-80℃, and the time is 2-4h.

8. The deodorizing agent prepared by the method according to any one of claims 1 to 7.

9. The application of the deodorizing agent according to claim 8 in the deodorization of aquatic products.

10. The application according to claim 9, characterized in that, The application includes the following steps: S1. Preparation of deodorizing solution: Mix the deodorizing agent with water at a mass ratio of 1:(50-100) and dissolve thoroughly to obtain the deodorizing solution; S2. Soak the pretreated aquatic products in the deodorizing solution obtained in step S1 for 30 minutes to obtain the deodorized aquatic products. The mass-volume ratio of the aquatic products to the deodorizing solution is 1:(4-6).

Images