Composite preservative, preparation method thereof and preservation method of aquatic products

By using composite preservatives, including soluble pearl powder, syrup antibacterial peptides and chitin oligosaccharides, the problems of short storage time and food safety risks in the prior art are solved, and the effect of extending the storage time of aquatic products is achieved, while ensuring the safety of food.

CN119699405APending Publication Date: 2025-03-28XIANZHIRAN (GUANGDONG) BIOTECHNOLOGY CO LTD +2
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Patent Information

Application Number
CN202411733336.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-11-29
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

The existing preservation process for aquatic products cannot effectively extend the storage time of oyster meat, and there are food safety risks.

Method used

A composite preservative is used, including 2 parts to 10 parts of soluble pearl powder, 0.5 parts to 3 parts of syrup antibacterial peptide and 0.2 parts to 1 part of chitosaccharide. By mixing it with water and soaking or spraying it on the aquatic product, the microbial level on the surface of the aquatic product is reduced and the storage time is extended.

Benefits of technology

This composite fresh preservative can effectively reduce the total number of colonies and the increase of volatile salt-based nitrogen during the storage of aquatic products, extend the fresh preservation period, and ensure food safety and comply with national standards.

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Abstract

The invention provides a compound preservative, a preparation method thereof and a preservation method of aquatic products, and the compound preservative comprises the following components in parts by weight: 2-10 parts of soluble pearl powder, 0.5-3 parts of sipunculus nudus antibacterial peptide and 0.2-1 part of chitosan oligosaccharide. The solubility of the soluble pearl powder in water at 25 DEG C is 15wt%-25wt%. The compound preservative acts on microorganisms on the surface of the aquatic product to reduce the microorganism level on the surface of the aquatic product, so that the overall microorganism environment of the aquatic product is in a low level under the preservation condition (0-4 DEG C), the total number of bacterial colonies and increase of volatile basic nitrogen in the preservation process of the aquatic product are effectively reduced, and the purpose of prolonging the storage time is achieved. Meanwhile, the compound preservative does not contain chemical substances, is natural in raw materials, has no toxic or side effect, has good bacteriostatic and antioxidant activity, and meets the food safety standard.
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