Preparation method and application of preservative

Abstract

The invention provides a preservative. The preservative comprises the following raw materials: nucleoside triphosphate, inositol, ascorbic acid and water. The ratio of the nucleoside triphosphate to the inositol to the ascorbic acid is 1: (0.01-10): (0.01-100), and the ratio of the total mass of the nucleoside triphosphate, the inositol and the ascorbic acid to the water is 1g: (10-200mL). Natural fresh-keeping substances which are free of peculiar smell and harmless to human bodies are adopted, the safe, efficient, economical and environment-friendly fresh-keeping agent is prepared, the fresh-keeping agent is applied to animal body fresh keeping, and the environmental pollution problem and the toxicity problem caused by a conventional fresh-keeping and corrosion-preventing method can be solved; the prepared preservative does not damage the natural characteristics of the animal body, maintains the original color and muscular tissue state of the animal body, and also can effectively inhibit the deterioration phenomenon of the animal body in the storage process; the adopted fresh-keeping method is simple in operation process and low in cost, and a theoretical basis is provided for developing a natural and efficient fresh-keeping agent.

Description

Technical Field

[0001] The invention belongs to the technical field of freshness preservation and antiseptic treatment, and in particular relates to a preparation method and application of a freshness preservative. Background Art

[0002] The use of preservatives and antiseptics can extend the shelf life of animals and reduce the waste of biological resources, and are widely used in the food industry and biomedicine. However, traditional preservatives and antiseptics are highly toxic or harmful to human health, and can also cause environmental pollution during processing and disposal. Some preservatives and antiseptics can have a negative impact on the color, morphology and structure of animals, causing damage to the natural characteristics of animals, affecting the shelf life of fresh aquatic products, or affecting the research and observation of animal specimens. Although methods such as cryopreservation and ultra-drying can extend the shelf life of animals, they require additional equipment, are costly, and can also have an adverse effect on the appearance of the animals. Summary of the invention

[0003]

Technical issues

[0004] Existing methods for preserving organisms have the problems of high cost, high toxicity, environmental pollution, or damage to the color, morphology and structure of the specimens, affecting subsequent research and observation.

[0005]

Technical solution

[0006] The first object of the present invention is to provide a preservative, the raw materials of which include: nucleoside triphosphate, inositol, ascorbic acid (also known as vitamin C), and water.

[0007] In one embodiment of the present invention, the mass ratio of nucleoside triphosphates, inositol and ascorbic acid is 1:0.01-10:0.01-100, and the ratio of the total mass of nucleoside triphosphates, inositol and ascorbic acid to water is 1 g:10-200 mL.

[0008] In one embodiment of the present invention, the nucleoside triphosphate is selected from one or more of adenosine triphosphate, guanosine triphosphate, cytosine triphosphate, uridine triphosphate, and thymidine triphosphate.

[0009] The second object of the present invention is to provide a method for preparing the above-mentioned preservative, comprising the steps of: fully dissolving nucleoside triphosphates, inositol and ascorbic acid in water to obtain the preservative.

[0010] In one embodiment of the present invention, the sufficient dissolution is stirring in a water bath at 0 to 4° C. until the system is uniform.

[0011] The third object of the present invention is to provide the use of the above-mentioned preservative in preservation and antiseptic treatment.

[0012] In one embodiment of the present invention, the application includes short-term preservation of animal specimens or slices.

[0013] In one embodiment of the present invention, the application includes application in the food field.

[0014] In one embodiment of the present invention, the application in the food field includes application in the process of storage, transportation and sale of fresh shrimp.

[0015] A fourth object of the present invention is to provide an application method of the above-mentioned preservative, comprising the steps of:

[0016] (1) immersing the animal body in a preservative for immersion treatment;

[0017] (2) The animal body that has been processed in step (1) is taken out, the surface moisture is drained, and then placed in a sealed storage at low temperature.

[0018] In one embodiment of the present invention, in step (1), the animal body is one of fish, sea anemone, jellyfish, coral polyp, squid, octopus, shrimp and crab.

[0019] In one embodiment of the present invention, in step (1), the animal body is cleaned fresh shrimp.

[0020] In one embodiment of the present invention, in step (1), the animal body size is 0.2 to 800 cm 3 .

[0021] In one embodiment of the present invention, in step (1), the mass ratio of the animal body to the preservative is 1:10-20.

[0022] In one embodiment of the present invention, in step (1), the soaking treatment time is 15 to 20 minutes.

[0023] In one embodiment of the present invention, in step (2), the low temperature storage temperature is 0-10°C.

[0024] Beneficial effects:

[0025] 1. The present invention adopts natural fresh-keeping substances that have no peculiar smell and are harmless to the human body to prepare safe, efficient, economical and environmentally friendly preservatives. The preservatives are applied to the preservation of animal bodies, which can solve the environmental pollution problems caused by conventional preservation and antiseptic methods.

[0026] 2. The preservative of the present invention will not damage the natural characteristics of the animal body, maintain the original color and muscle tissue state of the animal body, and effectively inhibit the deterioration of the animal body. It can effectively retain the hardness and color of fresh shrimp.

[0027] 3. The present invention effectively inhibits the deterioration of the animal body during storage. Compared with the untreated fresh shrimp, the fresh shrimp treated with the preservative can significantly inhibit the deterioration of pH, hardness and sensory values ​​on the 6th day of storage at 4°C, and the preservation effect is obvious.

[0028] 4. The preservation method adopted by the present invention has a simple operation process, strong feasibility, and is suitable for large-scale production. It can not only reduce the preservation cost, but also provide a theoretical basis for the development of natural and efficient preservatives.

[0029] 5. The present invention adopts natural preservatives that are completely harmless to the human body and applies them to the preservation of fresh shrimps, which can not only solve the food safety problems caused by conventional preservation methods, but also significantly extend the shelf life of the product; compared with the existing traditional preservatives, the raw materials of the present invention have no special odor, the preservation effect is stable, and the edible taste, color and original flavor of the fresh shrimps can be effectively retained. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Sensory scores for the fresh group and the untreated group on the 3rd and 6th days of storage, and for the preservative-treated group on the 6th day of storage.

[0031] Figure 2 The hardness values ​​are for the fresh group; the untreated group on the 3rd and 6th days of storage; and the preservative-treated group on the 6th day of storage.

[0032] Figure 3 The chewiness values ​​of the fresh group, the untreated group on the 3rd and 6th days of storage, and the preservative-treated group on the 6th day of storage.

[0033] Figure 4 The pH values ​​of the fresh group, the untreated group on the 3rd and 6th days of storage, and the preservative-treated group on the 6th day of storage.

[0034] Figure 5 The redness values ​​of the fresh group, the untreated group on the 3rd and 6th days of storage, and the preservative-treated group on the 6th day of storage.

[0035] Figure 6 The yellowness values ​​of the fresh group, the untreated group on the 3rd and 6th days of storage, and the preservative-treated group on the 6th day of storage. DETAILED DESCRIPTION

[0036] Test Method

[0037] Sensory Rating:

[0038] With reference to the commonly used sensory evaluation methods in related fields, a sensory evaluation team consisting of 10 trained evaluators was set up. According to the purpose and requirements of the experiment, taking shrimp meat as an example, the meat quality, color and smell of the test samples were evaluated as evaluation indicators, with the proportion of each indicator being meat quality (30%), color (30%), and smell (40%). The total score of 100 points is the best quality, and 0 points is the worst quality.

[0039] Table 1 Sensory scoring table for shrimp meat freshness evaluation

[0040]

[0041] Texture test:

[0042] The TPA mode of the texture analyzer was used for the test. Taking prawns as an example, the second abdominal segment of shrimp meat was tested. The parameters were set as follows: flat-bottomed probe P50, pre-test rate 2.0 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, trigger force 5 g, and dwell time 5 s. Hardness and chewiness parameters were recorded. Each sample was tested 3 times and the average value was taken.

[0043] pH Test:

[0044] Weigh 3.00 g of sample, add 27 mL of distilled water, homogenize on a slapping sterile homogenizer, filter through filter paper, and measure the pH of the supernatant using a pH meter. The pH value of each sample was measured three times in parallel.

[0045] Chroma test:

[0046] The grouped samples were measured using a colorimeter, with the standard white plate as the benchmark. Taking shrimp as an example, the surface of the second abdominal segment of white shrimp was measured, and the same site was measured 3 times to take the average value.

[0047] Example 1

[0048] Fresh white shrimps were inactivated with ice slurry water, surface stains were washed, and then drained. Fresh shrimp samples were randomly divided into 3 groups, namely, fresh group, untreated group, and preservative treatment group, with 3 fresh shrimps in each group as parallel.

[0049] The fresh group is fresh shrimps.

[0050] The preservative treatment group was treated with the following treatments:

[0051] 1. Preparation of preservative, the steps are:

[0052] Adenosine triphosphate, inositol and ascorbic acid are fully mixed in a mass ratio of 25:3:5 to obtain a solid mixture; the solid mixture is mixed with water in a ratio of 5g:200mL, and stirred in a 0°C water bath until fully dissolved to obtain a preservative.

[0053] 2. Application of preservatives, steps are:

[0054] (1) Soaking fresh shrimp in a preservative for 15 minutes, with the mass ratio of fresh shrimp to preservative being 1:15;

[0055] (2) The fresh shrimps processed in step (1) are taken out, the surface moisture is drained, and the fresh shrimps are packaged in sealed bags, and then sealed and stored at 0° C. for 6 days.

[0056] The fresh shrimps in the untreated group were cleaned, drained, packed in sealed bags, and stored in sealed bags at 0℃ for 6 days.

[0057] After storage, sensory evaluation was performed according to the sensory evaluation scoring table for fresh shrimp freshness, and the second section of fresh shrimp meat was taken for hardness and pH index testing.

[0058] Both groups of fresh shrimps gradually showed a decrease in freshness over time:

[0059] On the third day of storage, black spots appeared on the head and tail of the untreated group, and an odor was produced. On the sixth day of storage, the head organ tissue turned red, black spots appeared on the body surface, and a strong pungent fishy odor was produced. However, the fresh shrimps in the preservative-treated group did not show the above spoilage phenomena on the sixth day of storage.

[0060] The sensory score of the fresh group was 100, the hardness value was 475.35 g, the chewiness value was 573.56 g, the pH value was 6.58, the redness value was 0.02, and the yellowness value was 0.13;

[0061] The sensory score of the untreated group on the third day was 60.23, the hardness value was 320.23 g, the chewiness value was 326.56 g, the pH value was 7.02, the redness value was 2.89, and the yellowness value was 2.68;

[0062] The sensory score of the untreated group on the 6th day was 51.65, the hardness value was 150 g, the chewiness value was 168.46 g, the pH value was 7.14, the redness value was 3.68, and the yellowness value was 5.78;

[0063] The sensory score of the preservative treatment group was 73.26, the hardness value was 435.20g, the chewiness value was 504.65g, the pH value was 6.80, the redness value was 2.02, and the yellowness value was 2.16.

[0064] Example 2

[0065] Fresh white shrimps were inactivated with ice slurry water, surface stains were washed, and then drained. Fresh shrimp samples were randomly divided into 3 groups, namely, fresh group, untreated group, and preservative treatment group, with 3 fresh shrimps in each group as parallel.

[0066] The fresh group is fresh shrimps.

[0067] The preservative treatment group was treated with the following treatments:

[0068] 1. Preparation of preservative, the steps are:

[0069] Guanosine triphosphate, inositol and ascorbic acid are fully mixed in a mass ratio of 5:1:1 to obtain a solid mixture; the solid mixture is mixed with water in a ratio of 5g:300mL, and stirred in a 0°C water bath until fully dissolved to obtain a preservative.

[0070] 2. Application of fresh shrimp preservative, steps are:

[0071] (1) Soaking fresh shrimp in a preservative for 15 minutes, with the mass ratio of fresh shrimp to preservative being 1:15;

[0072] (2) The fresh shrimps processed in step (1) are taken out, the surface moisture is drained, and the fresh shrimps are packaged in sealed bags, and then sealed and stored at 2° C. for 6 days.

[0073] The fresh shrimps in the untreated group were cleaned, drained, packed in sealed bags, and stored in sealed bags at 2°C for 6 days.

[0074] After storage, sensory evaluation was performed according to the sensory evaluation score sheet for fresh shrimp freshness, and the second section of fresh shrimp meat was taken for texture and pH index testing.

[0075] Both groups of fresh shrimps gradually showed a decrease in freshness over time:

[0076] On the third day of storage, black spots appeared on the head and tail of the untreated group, and an odor was produced. On the sixth day of storage, the head organ tissue turned red, black spots appeared on the body surface, and a strong pungent fishy odor was produced. However, the fresh shrimps in the preservative-treated group did not show the above spoilage phenomena on the sixth day of storage.

[0077] The sensory score of the fresh group was 100, the hardness value was 469.56 g, the chewiness value was 546.52 g, the pH value was 6.52, the redness value was 0.12, and the yellowness value was 0.02;

[0078] The sensory score of the untreated group on the third day was 57.33, the hardness value was 325.26 g, the chewiness value was 305.21 g, the pH value was 7.08, the redness value was 2.98, and the yellowness value was 2.99;

[0079] The sensory score of the untreated group on the 6th day was 49.23, the hardness value was 145.32 g, the chewiness value was 147.88 g, the pH value was 7.16, the redness value was 3.82, and the yellowness value was 5.89;

[0080] The sensory score of the preservative treatment group was 72.56, the hardness value was 403g, the chewiness value was 480.42g, the pH value was 6.88, the redness value was 2.08, and the yellowness value was 2.31.

[0081] Example 3

[0082] Fresh white shrimps were inactivated with ice slurry water, surface stains were washed, and then drained. Fresh shrimp samples were randomly divided into 3 groups, namely, fresh group, untreated group, and preservative treatment group, with 3 fresh shrimps in each group as parallel.

[0083] The fresh group is fresh shrimps.

[0084] The preservative treatment group was treated with the following treatments:

[0085] 1. Preparation of preservative, the steps are:

[0086] The uridine triphosphate, inositol and ascorbic acid are fully mixed in a mass ratio of 12:3:2 to obtain a solid mixture; the solid mixture is mixed with water in a ratio of 5g:400mL, and stirred in a 0°C water bath until fully dissolved to obtain a preservative.

[0087] 2. Application of fresh shrimp preservative, steps are:

[0088] (1) Soaking fresh shrimp in a preservative for 15 minutes, with the mass ratio of fresh shrimp to preservative being 1:20;

[0089] (2) The fresh shrimps processed in step (1) are taken out, the surface moisture is drained, and the fresh shrimps are packaged in sealed bags, and then sealed and stored at 4° C. for 6 days.

[0090] The fresh shrimps in the untreated group were cleaned, drained, packed in sealed bags, and stored in sealed bags at 4°C for 6 days.

[0091] After storage, sensory evaluation was performed according to the sensory evaluation score sheet for fresh shrimp freshness, and the second section of fresh shrimp meat was taken for hardness and pH index testing.

[0092] Both groups of fresh shrimps gradually showed a decrease in freshness over time:

[0093] On the third day of storage, black spots appeared on the head and tail of the untreated group, and an odor was produced. On the sixth day of storage, the head organ tissue turned red, black spots appeared on the body surface, and a strong pungent fishy odor was produced. However, the fresh shrimps in the preservative-treated group did not show the above spoilage phenomena on the sixth day of storage.

[0094] The sensory score of the fresh group was 100, the hardness value was 460.36 g, the chewiness value was 575.56 g, the pH value was 6.55, the redness value was 0.05, and the yellowness value was 0.05;

[0095] The sensory score of the untreated group on the third day was 56.56, the hardness value was 320.12 g, the chewiness value was 310.56 g, the pH value was 7.06, the redness value was 3.02, and the yellowness value was 3.26;

[0096] The sensory score of the untreated group on the 6th day was 48.32, the hardness value was 136.99 g, the chewiness value was 155.69 g, the pH value was 7.22, the redness value was 3.92, and the yellowness value was 6.02;

[0097] The sensory score of the preservative treatment group was 72.42, the hardness value was 410.21g, the chewiness value was 485.36g, the pH value was 6.84, the redness value was 2.15, and the yellowness value was 2.34.

[0098] Example 4

[0099] Fresh white shrimps were inactivated with ice slurry water, surface stains were washed, and then drained. Fresh shrimp samples were randomly divided into 3 groups, namely, fresh group, untreated group, and preservative treatment group, with 3 fresh shrimps in each group as parallel.

[0100] The fresh group is fresh shrimps.

[0101] The preservative treatment group was treated with the following treatments:

[0102] 1. Preparation of preservative, the steps are:

[0103] Cytosine triphosphate, inositol and ascorbic acid are fully mixed in a mass ratio of 15:1:1 to obtain a solid mixture; the solid mixture is mixed with water in a ratio of 5 g:500 mL, and stirred in a 0° C. water bath until fully dissolved to obtain a preservative.

[0104] 2. Application of preservatives, steps are:

[0105] (1) Soaking fresh shrimp in a preservative for 15 minutes, with the mass ratio of fresh shrimp to preservative being 1:20;

[0106] (2) The fresh shrimps processed in step (1) are taken out, the surface moisture is drained, and the fresh shrimps are packaged in sealed bags, and then sealed and stored at 6° C. for 6 days.

[0107] The fresh shrimps in the untreated group were cleaned, drained, packed in sealed bags, and stored in sealed bags at 6°C for 6 days.

[0108] After storage, sensory evaluation was performed according to the sensory evaluation score sheet for fresh shrimp freshness, and the second section of fresh shrimp meat was taken for texture and pH index testing.

[0109] Both groups of fresh shrimps gradually showed a decrease in freshness over time:

[0110] On the third day of storage, black spots appeared on the head and tail of the untreated group, and an odor was produced. On the sixth day of storage, the head organ tissue turned red, black spots appeared on the body surface, and a strong pungent fishy odor was produced. However, the fresh shrimps in the preservative-treated group did not show the above spoilage phenomena on the sixth day of storage.

[0111] The sensory score of the fresh group was 100, the hardness value was 465.23 g, the chewiness value was 563.23 g, the pH value was 6.55, the redness value was 0.02, and the yellowness value was 0.04;

[0112] The sensory score of the untreated group on the third day was 52.65, the hardness value was 280.65 g, the chewiness value was 284.97 g, the pH value was 7.10, the redness value was 3.11, and the yellowness value was 3.40;

[0113] The sensory score of the untreated group on the 6th day was 46.98, the hardness value was 126.56 g, the chewiness value was 129.36 g, the pH value was 7.26, the redness value was 4.18, and the yellowness value was 6.31;

[0114] The sensory score of the preservative treatment group was 66.50, the hardness value was 400.32g, the chewiness value was 477.66g, the pH value was 6.80, the redness value was 2.45, and the yellowness value was 2.57.

[0115] In the examples, the preservative treatment group has advantages in inhibiting the deterioration of sensory scores, hardness, pH, and color indexes of refrigerated fresh shrimps. All examples can well maintain the freshness index of fresh shrimps on the 6th day.

[0116] Figure 1 The sensory scores of shrimps in different groups changed. With the increase of storage time, the sensory scores of fresh shrimps in each group showed a downward trend. On the third day of storage, black spots appeared on the head and tail of the shrimps in the untreated group, producing a peculiar smell. On the sixth day of storage, the head organs and tissues turned red, black spots appeared on the body surface, and a strong irritating fishy smell was produced. However, the fresh shrimps in all preservative treatment groups did not show the above deterioration phenomenon on the sixth day of storage. On the sixth day of storage, the sensory score of the untreated group decreased to 49% of the original, while the sensory score of the preservative treatment group only decreased to 70% of the original, that is, the preservative treatment group more effectively delayed the decline of the sensory score of shrimps during storage, indicating that the preservative has a good preservation effect on fresh shrimps.

[0117] Hardness and chewiness are the main factors affecting the texture characteristics of aquatic products. During storage, the strength of muscle bonding and muscle fiber damage will cause changes in muscle hardness and chewiness. Figure 2 , Figure 3As shown in the figure, after storage for 6 days, the hardness and chewiness values ​​of the untreated group decreased to about 30% and 26% of the original values, respectively. This phenomenon may be due to the accelerated oxidation rate of fresh shrimp muscle protein and the reduced binding force between muscle cells during storage, which led to the collapse of shrimp tissue structure. The hardness and chewiness values ​​of the preservative treatment group only decreased to about 88% and 87% of the original values, respectively, that is, the preservative treatment group more effectively delayed the decline of shrimp texture indicators during storage, indicating that the preservative has a good preservation effect on fresh shrimp.

[0118] pH is one of the important indicators for evaluating freshness. Figure 4 As shown in the figure, with the storage time to the 6th day, the pH of the fresh shrimp muscles in each group showed a trend of continuous increase. During the low-temperature storage process, the growth of external contaminating microorganisms and their metabolites, the action of endogenous enzymes in the fresh shrimp, etc. caused the degradation and oxidative decomposition of muscle protein, resulting in the production of alkaline substances such as ammonia and amines in the muscle, thus leading to the increase of the pH of the fresh shrimp muscles. Among them, on the 6th day of storage, the pH value of the untreated group increased from 6.55 to 7.20; while the pH value of the preservative treatment group only increased from 6.55 to 6.83, that is, the preservative treatment group more effectively delayed the increase of the pH value of shrimp during storage, indicating that the preservative has a good preservation effect on fresh shrimp, which can be mutually confirmed with the conclusions drawn from the sensory evaluation and hardness analysis experiments.

[0119] Figure 5 , 6 It is the redness and yellowness value of each group of fresh shrimp. As can be seen from the figure, the preservative treatment group can effectively delay the color change of shrimp during storage.

[0120] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A preservative, characterized in that: Ingredients include: Nucleoside triphosphates, inositol, ascorbic acid, water.

2. The preservative according to claim 1, characterized in that The mass ratio of nucleoside triphosphate, inositol and ascorbic acid is 1:0.01-10:0.01-100, and the ratio of the total mass of nucleoside triphosphate, inositol and ascorbic acid to water is 1g:10-200mL.

3. The preservative according to claim 1, characterized in that The nucleoside triphosphate is selected from one or more of adenosine triphosphate, guanosine triphosphate, cytosine triphosphate, uridine triphosphate, and thymidine triphosphate.

4. A method for preparing the preservative according to claim 1, characterized in that: The method comprises the steps of: fully dissolving nucleoside triphosphate, inositol and ascorbic acid in water to obtain a preservative.

5. The preparation method according to claim 4, characterized in that: The sufficient dissolution is to stir in a water bath at 0-4°C until the system is uniform.

6. Use of the preservative according to claim 1 in preservation and antiseptic treatment.

7. The use according to claim 6, characterized in that: Includes short-term preservation of animal specimens or slices.

8. The use according to claim 6, characterized in that: Including applications in the food industry.

9. A method for using the preservative according to claim 1, characterized in that: Includes steps: (1) immersing the animal body in a preservative for immersion treatment; (2) The animal body treated in step (1) is taken out, the surface moisture is drained, and then placed in a sealed storage at low temperature.

10. The application method according to claim 9, characterized in that: In step (1), the mass ratio of the animal body to the preservative is 1:10-20; the soaking treatment time is 15-20 minutes; the size of the animal body is 0.2-800 cm 3 ; In step (2), the low temperature storage temperature is 0 to 10°C.

Images