Macrobrachium rosenbergii freezing preservative as well as use method and application thereof

Abstract

The invention discloses a macrobrachium rosenbergii freezing preservative as well as a use method and application thereof, and belongs to the technical field of shrimp preservatives. According to the macrobrachium rosenbergii freezing preservative provided by the invention, all the components have no potential safety hazard to human health and ecological environment; the macrobrachium rosenbergii freezing fresh-keeping agent is prepared by creatively utilizing daily seasonings and oligopeptides in cells as effective components, tests prove that the prepared fresh-keeping agent is combined with a specific using method, the fresh-keeping effect on the macrobrachium rosenbergii is very excellent, no obvious cellular content flows out after the macrobrachium rosenbergii is frozen at-20 DEG C for 6 months, the boiling quality is relatively good, and the macrobrachium rosenbergii freezing fresh-keeping agent is suitable for large-scale popularization and application. The shrimp is bright in color, rich in shrimp flavor, good in meat plumpness, appropriate in fiber compactness and hardness and free of obvious salty taste; the provided macrobrachium rosenbergii freezing fresh-keeping agent is simple in preparation method, easy to operate, wide in raw material source, high in cost performance and suitable for freezing fresh-keeping of macrobrachium rosenbergii.

Description

Technical Field

[0001] The present invention relates to the technical field of shrimp preservatives, in particular to a Macrobrachium rosenbergii freezing preservative and a use method and application thereof. Background Art

[0002] Macrobrachium rosenbergii ( Macrobrachium rosenbergii ) is an arthropod of the genus Macrobrachium in the family Macrobrachium. Also known as the Malay prawn, giant macrobrachium, or freshwater prawn, it boasts a large, enlarged body, making it the largest species of macrobrachium and known as the king of freshwater prawns. Macrobrachium rosenbergii is typically bluish-brown with brownish-yellow markings. Its meat is highly nutritious, containing up to 20.6g of protein and 0.7g of fat per 100g. It is also rich in vitamins and essential trace elements, making it a high-protein, nutritious aquatic product. When mature, its cephalothorax is filled with gonads, resulting in a unique and delicious flavor similar to crab roe. It is often prepared into delicious dishes such as braised prawns, braised prawns, stir-fried prawns, spicy prawns, and shrimp paste.

[0003] Macrobrachium rosenbergii has the advantages of a wide diet, few diseases, easy survival, and fast growth. Due to its large size, delicious meat, and high nutritional value, it can be sold both fresh and live, and can be made into frozen whole shrimp and frozen shrimp for storage and sale, making it an excellent aquaculture species. Currently, my country has become the world's largest aquaculture country for Macrobrachium rosenbergii. According to authoritative data from the "2023 China Fisheries Statistical Yearbook", the total aquaculture production of Macrobrachium rosenbergii in my country reached 177,840 tons in 2022, with a clear growth trend. Macrobrachium rosenbergii has become one of the three major aquacultured commercial shrimp species in my country.

[0004] Freezing is a commonly used method of preserving aquatic products. However, due to the high water content in Macrobrachium rosenbergii, a large number of ice crystals of various sizes and shapes will be produced during the freezing process. Large and / or sharp ice crystals will cause irreversible damage to the shrimp meat cells and intercellular structures, causing the cell contents to flow out. The destruction of the cell structure not only affects the appearance and nutritional quality of the shrimp when thawed, but during the freezing process, the cell contents that flow out will also cause the frozen shrimp to freeze and thaw due to their high freezing point. Due to their rich nutrients, the frozen shrimp are more prone to deterioration.

[0005] At present, the commonly used shrimp freezers / preservatives are mainly phosphate-based water-retaining agents, common ingredients of which include sodium tripolyphosphate and sodium pyrophosphate. These compounds play a role in retaining and locking moisture during the shrimp freezing process to prevent the meat from shrinking and keep the taste fresh and tender.

[0006] However, excessive phosphate intake can impair calcium absorption, leading to osteomalacia or rickets in children and adolescents, and osteoporosis in adults. Increased phosphate levels in urine can easily lead to the formation of urinary stones, causing hydronephrosis and renal insufficiency. Excessive phosphate concentrations in the body can lead to an imbalance in the calcium-phosphorus ratio, which can easily form crystals in blood vessel walls and the heart, exacerbating cardiovascular diseases such as hypertension or heart disease. Excessive phosphorus can also negatively impact the ecological environment by contaminating soil, water, and air, leading to eutrophication, algal blooms, and algae blooms. Summary of the Invention

[0007] The present invention aims to provide a Macrobrachium rosenbergii freezing preservative and its use method and application, so as to solve the problem that the current shrimp freezing preservative containing phosphates has potential safety hazards to human health and the ecological environment.

[0008] To achieve the above purpose, a Macrobrachium rosenbergii freezing preservative is prepared from glutathione, edible salt, ginger juice and drinking water.

[0009] Preferably, the ginger juice is freshly squeezed juice from fresh old ginger; and the salt is conventional deep well salt.

[0010] Preferably, each 1 kg of the preservative contains 15-25 g of glutathione, 15-25 g of salt and 3-8 g of ginger juice.

[0011] Preferably, each 1 kg of the preservative contains 20 g of glutathione, 20 g of salt and 5 g of ginger juice.

[0012] The method for preparing the frozen preservative of Macrobrachium rosenbergii comprises dissolving glutathione and salt in drinking water, adding ginger juice, mixing, and then fixing the volume.

[0013] The method for using the Macrobrachium rosenbergii freezing preservative as described above comprises immersing fresh Macrobrachium rosenbergii in the Macrobrachium rosenbergii freezing preservative, vacuuming the mixture and freezing the mixture.

[0014] Preferably, the vacuuming condition is to maintain a vacuum degree of -0.08 MPa to -0.14 MPa for 2 to 5 minutes.

[0015] The application of the Macrobrachium rosenbergii freezing preservative as described above in shrimp freezing preservation, and in the freezing preservation of whole shrimp and shrimp meat.

[0016] The method for using the Macrobrachium rosenbergii freezing preservative as described above is used in the frozen preservation of shrimp, and is used in the frozen preservation of whole shrimp and shrimp meat.

[0017] Glutathione (r-glutamyl cysteingl+glycine, GSH) is a kind of tripeptide containing γ-amide bond and sulfhydryl, which is composed of glutamic acid, cysteine and glycine, and exists in almost every cell of the body, with a molecular weight of 307.33. Glutathione can help maintain normal immune system function, and has antioxidant effect, chelation and detoxification effect. The sulfhydryl group on cysteine is the active group (often abbreviated as G-SH), which is easy to combine with some drugs, toxins (such as free radicals, iodoacetic acid, mustard gas, lead, mercury, arsenic and other heavy metals) and participate in biological transformation, converting harmful toxins in the body into harmless substances and excreted out of the body, and also helping to maintain normal immune system function. Glutathione can not only be used as a drug, but also be used as a base material for functional food, and is widely used in functional food for delaying aging, enhancing immunity and anti-tumor.

[0018] Gingerol is the main active ingredient in ginger, which is a general term for gingerol (molecular weight 294.39), gingerol and other ginger-related pungent substances, and has the functions of releasing cold, eliminating phlegm, lowering qi, warming the middle and stopping vomiting; It has broad-spectrum antibacterial effect and can inhibit bacteria and fungi; it can also add aroma to dishes, remove fishy smell and reduce the smell of meat; it also has significant antioxidant effect, can improve the activity of antioxidant enzymes (such as peroxidase and superoxide dismutase), thereby enhancing the body's ability to remove free radicals and protect cells from oxidative damage, and showing potential benefits in reducing inflammatory response and protecting cardiovascular system.

[0019] In addition to sodium chloride (molecular weight 58.44), common deep well salt also contains potassium chloride (molecular weight 75.46) and magnesium chloride (molecular weight 95.21). Sodium chloride has good stability, its aqueous solution is neutral, and it is often used as a seasoning to remove some odors in raw materials and increase flavor, that is, it has the effect of food freshening. The sodium chloride entering the body also has a role in maintaining the normal excitation of nerves and muscles, and chloride ions participate in the generation of gastric acid.

[0020] The preservative provided has a molecular weight of 307.33, which is the largest among the components, and the components form a mixed solution with different molecular weights after being dissolved in water, so that the density uniformity of the mixed solution is better and the solution density is higher. When the mixed solution enters the shrimp cells, it can effectively lower the freezing point of the shrimp cells and improve their freezing resistance, hinder the formation and growth of ice crystals, and has important significance for protecting the integrity of cells and preventing the contents from flowing out.

[0021] On the other hand, the role of salt solution in preventing water loss, the high hydrophilicity of glutathione, the antioxidant effect of glutathione and ginger juice (the antioxidant effect can stabilize the spatial conformation of proteins), the bactericidal and preservative effect of salt and the bactericidal effect of ginger juice (reducing the damage of microorganisms to shrimp meat cells and proteins), combined with the effect of glutathione in chelating toxins and detoxifying (microbial reproduction causes shrimp meat to deteriorate and produces toxins), can effectively slow down the loss of water, microbial activity, and protein denaturation and quality deterioration caused by oxidation reactions during the freezing process of shrimp.

[0022] In addition, ginger juice and salt both have the effect of removing fishy smell and enhancing fragrance, and the smell is not obvious or has a slightly pleasant smell, which can enhance the freshness and fragrance; glutathione can increase the nutritional value of the prepared shrimp food, and also has the effect of enhancing the flavor. It can also act as a stabilizer and increase the stability of the preservative.

[0023] Therefore, the present invention provides a Macrobrachium rosenbergii freezing preservative and its use method and application, and its specific technical effects are as follows: (1) The Macrobrachium rosenbergii frozen preservative provided by the present invention comprises three active ingredients: glutathione, salt and ginger juice. Glutathione is a cell component, and salt and ginger juice are condiments in daily life. Each component poses no safety hazard to human health and the ecological environment. (2) The present invention creatively uses daily seasonings and short peptides in cells as effective ingredients to prepare a frozen preservative for Macrobrachium rosenbergii. Experiments have shown that the use of the prepared preservative in combination with a specific method of use has an excellent preservation effect on Macrobrachium rosenbergii. After freezing at -20°C for 6 months, there is no obvious outflow of cell contents after thawing. The cooked quality is relatively good, with bright color, rich shrimp aroma, good meat plumpness, appropriate fiber firmness and hardness, and no obvious saltiness. (3) The Macrobrachium rosenbergii freezing preservative provided by the present invention has a simple and easy preparation method, a wide range of raw material sources, a high cost-effectiveness, and is suitable for the freezing and preservation of Macrobrachium rosenbergii.

[0024] The technical solution of the present invention is further described in detail below through examples. DETAILED DESCRIPTION

[0025] The technical solution of the present invention is further illustrated by the following examples.

[0026] In order to make the purpose, technical scheme and advantages of the present application clearer, more thorough and complete, the technical scheme of the present invention is clearly and completely described below by way of examples. The following detailed description is the description of the embodiments, and is intended to provide further details of the present invention. Unless otherwise indicated, all technical terms used in the present invention have the same meaning as those generally understood by those skilled in the art to which the application belongs.

[0027] The instruments, equipment, reagents and materials used in the examples were obtained from commercial sources.

[0028] Example 1 A Macrobrachium rosenbergii freezing preservative is prepared and the Macrobrachium rosenbergii is frozen. Taking the preparation of 1000 mL of the Macrobrachium rosenbergii freezing preservative as an example, the specific steps are as follows: S1. Add 20g of glutathione and 20g of edible salt (regular deep well salt of medium salt) to 800mL of drinking water and stir until dissolved.

[0029] S2. Take fresh old ginger, squeeze and filter the juice to obtain 5 g of ginger juice, add the solution prepared in S1, stir and mix, and then dilute to 1000 mL with drinking water and mix well.

[0030] S3. Add the mixed solution obtained in step S2 to a sealed container. Then, add 10 fresh shrimp (65 ± 2 g, live) until the shrimp are completely submerged. Start the vacuum pump and gradually reduce the pressure in the sealed container to -0.1 MPa to -0.12 MPa. Maintain the vacuum for 2 minutes. Then, slowly open the valve to return the pressure to normal pressure. Repeat the vacuuming step once. Store frozen at -20°C.

[0031] Example 2 1000 g of Macrobrachium rosenbergii frozen preservative was prepared and Macrobrachium rosenbergii was frozen in the same manner as in Example 1, except that the vacuum was maintained for 5 minutes in S3.

[0032] Example 3 1000 g of Macrobrachium rosenbergii frozen preservative was prepared and the Macrobrachium rosenbergii was frozen in the same manner as in Example 1, except that the vacuum pump was started in S3 to produce a vacuum at a pressure of -0.08 MPa to -0.1 MPa.

[0033] Example 4 1000 g of Macrobrachium rosenbergii frozen preservative was prepared and the Macrobrachium rosenbergii was frozen in the same manner as in Example 1, except that the vacuum pump was started in S3 to produce a vacuum at a pressure of -0.12 MPa to -0.14 MPa.

[0034] Example 5 1000 g of Macrobrachium rosenbergii frozen preservative was prepared and the Macrobrachium rosenbergii was frozen in the same manner as in Example 1, except that no salt was added in S1.

[0035] Example 6 1000 g of Macrobrachium rosenbergii frozen preservative was prepared and the Macrobrachium rosenbergii was frozen in the same manner as in Example 1, except that glutathione was not added to S1.

[0036] Example 7 1000 g of Macrobrachium rosenbergii frozen preservative was prepared and frozen in the same manner as in Example 2, except that ginger juice was not added in S2.

[0037] The component information of the Macrobrachium rosenbergii freezing preservatives in Examples 1 to 7 is shown in Table 1.

[0038] Table 1 Components and processing parameters

[0039] Fresh live shrimp were drained and weighed, designated m1. The shrimp were then treated using the methods described in Examples 1 through 7 and then frozen at -20°C for six months, with three replicates per group. After treatment, the surface moisture of the shrimp was wiped clean and the shrimp were weighed, designated m2. The weighed shrimp were then placed in a dry, 4°C pre-chilled Petri dish (one shrimp / dish) and thawed at 4°C for approximately 20 minutes until completely thawed. The shrimp were then wiped clean of moisture and weighed, designated m3. Shrimp frozen for six months without preservatives served as a control group. The results are shown in Table 2.

[0040] Table 2 Weight statistics results

[0041] It can be seen that after 6 months of freezing at -20°C, the weight damage of the shrimp under the frozen condition was not significantly different, but the weight of the shrimp after thawing varied greatly. Among them, the fresh shrimp treated with the components and method of Example 1 had the smallest weight loss after thawing, indicating that the components and method of Example 1 caused minimal damage to the shrimp meat cells, causing no damage to the cell structure or only a very small amount of cell structure damage, and no or very little loss of cell content.

[0042] Sixteen volunteers (aged 25-35 years) without obvious taste retardation were recruited. Completely thawed shrimp were boiled in boiling water for 5 minutes and evaluated and scored using the criteria shown in Table 3. Each volunteer evaluated one shrimp from each treatment. After evaluating each shrimp, they rinsed their mouths with water before evaluating the next shrimp and completed a scoring sheet. After completing this sheet, they evaluated shrimp from the next treatment. The evaluation results are shown in Table 4. Control group 1 consisted of boiled live shrimp, and control group 2 consisted of boiled shrimp that had been frozen without preservatives.

[0043] Table 3 Evaluation criteria

[0044] Table 4 Scoring results

[0045] As can be seen, the evaluation results for cooked shrimp were essentially consistent with the shrimp weight statistics, indicating relatively high accuracy. Volunteers generally agreed that the shrimp frozen after treatment in Example 1 had better cooked quality, with bright color, rich shrimp aroma, good meatiness, appropriate fiber firmness and hardness, and no noticeable saltiness.

[0046] Therefore, the Macrobrachium rosenbergii frozen preservative provided by the present invention has no safety hazards to human health and the ecological environment in its components; the Macrobrachium rosenbergii frozen preservative is prepared by creatively utilizing daily seasonings and short peptides in cells as effective ingredients; experiments have shown that the prepared preservative combined with a specific usage method has an excellent preservation effect on Macrobrachium rosenbergii, and after being frozen at -20°C for 6 months, there is no obvious outflow of cell contents after thawing, and the cooked quality is relatively good, with bright color, rich shrimp aroma, good meat fullness, appropriate fiber firmness and hardness, and no obvious salty taste; the provided Macrobrachium rosenbergii frozen preservative has a simple and easy preparation method, a wide source of raw materials, high cost performance, and is suitable for the frozen preservation of Macrobrachium rosenbergii.

[0047] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the same. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solutions of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A frozen preservative for Macrobrachium rosenbergii, characterized by: Prepared from glutathione, table salt, ginger juice and drinking water.

2. The frozen preservative for Macrobrachium rosenbergii according to claim 1, characterized in that: The ginger juice is freshly squeezed juice from fresh old ginger; the salt is regular deep well salt.

3. The frozen preservative for Macrobrachium rosenbergii according to claim 1, characterized in that: Each 1kg of preservative contains 15-25g of glutathione, 15-25g of salt and 3-8g of ginger juice.

4. The frozen preservative for Macrobrachium rosenbergii according to claim 1, characterized in that: Each 1kg of preservative contains 20g of glutathione, 20g of salt and 5g of ginger juice.

5. The method for preparing a frozen preservative of Macrobrachium rosenbergii according to any one of claims 1 to 4, characterized in that: Dissolve glutathione and salt in drinking water, add ginger juice, mix well and adjust to volume.

6. A method for using the Macrobrachium rosenbergii freezing preservative according to any one of claims 1 to 4, characterized in that: Immerse fresh Macrobrachium rosenbergii in Macrobrachium rosenbergii freezing preservative and freeze it after vacuuming.

7. The method for using the Macrobrachium rosenbergii frozen preservative according to claim 6, characterized in that: The vacuum condition is to maintain a vacuum degree of -0.08MPa to -0.14MPa for 2 to 5 minutes.

8. Use of a Macrobrachium rosenbergii freezing preservative according to any one of claims 1 to 4 in shrimp freezing preservation, characterized in that: Application in frozen preservation of whole shrimp and shrimp meat.

9. The use of the method for using the Macrobrachium rosenbergii freezing preservative according to claim 6 or 7 in shrimp freezing preservation, characterized in that: Application in frozen preservation of whole shrimp and shrimp meat.

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