Aquatic product fresh-keeping composition and application thereof

Abstract

The invention belongs to the technical field of aquatic product fresh-keeping agents, and particularly relates to an aquatic product fresh-keeping composition and application thereof. The added origanum vulgare essential oil and hyssop essential oil contain antibacterial and antioxidant active ingredients and the like, so that the fresh-keeping effect of aquatic products is favorably improved; the konjac glucomannan has the characteristic of high viscosity, and provides a stable carrier for each effective active component; debaryomyces hansenii has metabolic diversity and has an adjusting effect on a host microbial community. Therefore, the oregano essential oil, the hyssop essential oil, the konjac glucomannan and the debaryomyces hansenii liquid are specifically combined, so that the synergistic antibiosis and metabolic regulation of the composition are facilitated. Furthermore, the composition is favorable for keeping moisture and freshness of the fish meat, and has the characteristics of good fresh-keeping effect, greenness and safety.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product preservatives, and in particular relates to an aquatic product preservative composition and application thereof. Background Art

[0002] Fish and other aquatic products are rich in nutrients and can provide the body with necessary proteins and fatty acids. However, due to the long-distance transportation process, consumers often buy aquatic products that are not fresh enough, which not only destroys the original taste of the aquatic products, but also is not conducive to improving food safety performance.

[0003] In the prior art, refrigeration technology is often used to preserve aquatic products. However, in the actual refrigeration process, it is easy to cause the aquatic products to dry out and oxidize. In severe cases, it may even lead to excessive total bacterial counts and protein degradation in aquatic products, affecting the taste and quality of aquatic products. Therefore, how to provide a preservation method that can maintain the taste and quality of aquatic products is a problem that needs to be solved urgently in this field. Summary of the invention

[0004] The object of the present invention is to provide an aquatic product fresh-keeping composition and its application, which can maintain the inherent taste and quality of aquatic products and has the characteristics of good fresh-keeping effect, greenness and safety.

[0005] The invention provides an aquatic product fresh-keeping composition, which comprises oregano essential oil, hyssop essential oil, konjac glucomannan, Debaryomyces hansenii bacterial liquid and water.

[0006] Preferably, the aquatic product fresh-keeping composition comprises, by weight: 10-12 parts of oregano essential oil, 8-10 parts of hyssop essential oil, 1-2 parts of konjac glucomannan, 0.5-0.8 parts of Debaryomyces hansenii bacterial liquid and 100-120 parts of water;

[0007] The effective viable count of the Debaryomyces hansenii bacterial solution is 5×10 5 ~6×10 5 cfu / mL.

[0008] The present invention provides a method for preparing the aquatic product preservative composition described in the above technical solution, comprising the following steps:

[0009] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0010] Origanum vulgare L. essential oil, Hyssopus officinalis essential oil and Debaryomyces hansenii liquid are sequentially added to the konjac glucomannan solution, and the mixture is stirred to obtain a fresh-keeping composition for aquatic products.

[0011] Preferably, the stirring parameters include: a speed of 1800-2000 rpm and a temperature of 38-40°C.

[0012] The present invention provides the use of the aquatic product fresh-keeping composition described in the above technical solution in the preservation of aquatic products and / or the preparation of aquatic product fresh-keeping products.

[0013] Preferably, the aquatic product includes: grouper and / or tuna.

[0014] The present invention provides a method for preserving fish meat, comprising the following steps:

[0015] Washing and draining the fish meat in sequence to obtain drained fish meat;

[0016] The drained fish meat is immersed in the aquatic product fresh-keeping composition described in the above technical solution, and then pre-cooled and refrigerated in sequence.

[0017] Preferably, the soaking time is 15 to 25 minutes; the soaking temperature is 18 to 25°C.

[0018] Preferably, the precooling treatment temperature is 2 to -1°C; the precooling treatment time is 10 to 20 minutes.

[0019] Preferably, the refrigeration temperature is 0-4°C.

[0020] Beneficial effects:

[0021] The present invention provides a fresh-keeping composition for aquatic products, which comprises: oregano essential oil, hyssop essential oil, konjac glucomannan, Debaryomyces hansenii yeast liquid and water. The oregano essential oil and hyssop essential oil added in the present invention contain active ingredients such as antibacterial and antioxidant, so they are beneficial to improving the fresh-keeping effect of aquatic products, and are green, safe and non-toxic; konjac glucomannan has the characteristics of high viscosity, which is beneficial to retain moisture and provide a stable carrier for each effective active ingredient; Debaryomyces hansenii yeast has metabolic diversity, has a regulatory effect on the host microbial community, and competes with harmful microorganisms by consuming resources, thereby reducing the number of pathogenic bacteria. Therefore, the present invention is beneficial to the synergistic antibacterial and metabolic regulation of the composition by specifically combining oregano essential oil, hyssop essential oil, konjac glucomannan and Debaryomyces hansenii yeast liquid.

[0022] Based on the above technical advantages, the present invention also provides the use of the aquatic product preservation composition described in the above technical solution in the preservation of aquatic products and / or the preparation of aquatic product preservation products. By soaking the treated fish in the aquatic product preservation composition, it is beneficial to adsorb the effective ingredients on the surface of the fish; pre-cooling and refrigeration are beneficial to maintain the activity of the preservation composition, which is beneficial to the fish to retain moisture and maintain freshness. Therefore, the technical solution of the present invention has the characteristics of good preservation effect, green and safe. DETAILED DESCRIPTION

[0023] In the present invention, unless otherwise specified, the reagents and methods used are conventionally selected.

[0024] In order to further illustrate the present invention, the scheme provided by the present invention is described in detail below in conjunction with embodiments, but they should not be understood as limiting the protection scope of the present invention.

[0025] Example 1

[0026] A method for preserving fish meat, comprising the following steps:

[0027] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 8 parts of hyssop essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid, and 100 parts of water;

[0028] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0029] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0030] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0031] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0032] (3) A method for preserving fish meat, comprising the following steps:

[0033] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0034] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0035] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0036] Example 2

[0037] A method for preserving fish meat, comprising the following steps:

[0038] (1) The aquatic product preservative composition comprises, by weight: 12 parts of oregano essential oil, 10 parts of hyssop essential oil, 1 part of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid and 100 parts of water;

[0039] The effective viable count of Debaryomyces hansenii liquid was 6×10 5 cfu / mL.

[0040] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0041] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0042] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0043] (3) A method for preserving fish meat, comprising the following steps:

[0044] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0045] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0046] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0047] Example 3

[0048] A method for preserving fish meat, comprising the following steps:

[0049] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 8 parts of hyssop essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid, and 100 parts of water;

[0050] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0051] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0052] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0053] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0054] (3) A method for preserving fish meat, comprising the following steps:

[0055] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0056] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 15 minutes, the soaking temperature is 18° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0057] The soaked fish meat was precooled at -2°C for 15 minutes and then refrigerated at 3°C.

[0058] Example 4

[0059] A method for preserving fish meat, comprising the following steps:

[0060] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 8 parts of hyssop essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid, and 100 parts of water;

[0061] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0062] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0063] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0064] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0065] (3) A method for preserving fish meat, comprising the following steps:

[0066] After slaughtering the tuna, clean it and drain the water to obtain the drained fish meat;

[0067] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0068] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 4°C.

[0069] Comparative Example 1

[0070] A method for preserving fish meat, comprising the following steps:

[0071] (1) The aquatic product preservative composition comprises, by weight: 15 parts of oregano essential oil, 5 parts of hyssop essential oil, 5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid and 100 parts of water;

[0072] The effective viable count of Debaryomyces hansenii liquid was 10×10 5 cfu / mL.

[0073] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0074] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0075] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0076] (3) A method for preserving fish meat, comprising the following steps:

[0077] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0078] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0079] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0080] Comparative Example 2

[0081] A method for preserving fish meat, comprising the following steps:

[0082] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid and 100 parts of water;

[0083] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0084] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0085] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0086] The oregano essential oil and the Debaryomyces hansenii liquid were sequentially added to the konjac glucomannan solution, and the mixture was stirred evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0087] (3) A method for preserving fish meat, comprising the following steps:

[0088] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0089] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0090] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0091] Comparative Example 3

[0092] A method for preserving fish meat, comprising the following steps:

[0093] (1) The aquatic product fresh-keeping composition comprises, by weight, 12 parts of oregano essential oil, 10 parts of hyssop essential oil, 1.5 parts of konjac glucomannan and 100 parts of water.

[0094] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0095] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0096] Add oregano essential oil and hyssop essential oil to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0097] (3) A method for preserving fish meat, comprising the following steps:

[0098] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0099] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0100] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0101] Comparative Example 4

[0102] A method for preserving fish meat, comprising the following steps:

[0103] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 8 parts of hyssop essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of plant lactic acid bacteria liquid and 100 parts of water;

[0104] Among them, the effective viable count of plant lactic acid bacteria liquid is 5×10 5 cfu / mL.

[0105] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0106] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0107] Add oregano essential oil, hyssop essential oil and plant lactic acid bacteria to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0108] (3) A method for preserving fish meat, comprising the following steps:

[0109] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0110] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0111] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0112] Comparative Example 5

[0113] A method for preserving fish meat, comprising the following steps:

[0114] (1) The aquatic product preservative composition comprises, by weight: 10 parts of basil essential oil, 8 parts of hyssop essential oil, 1.5 parts of pectin, 0.5 parts of Debaryomyces hansenii liquid and 100 parts of water;

[0115] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0116] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0117] mixing pectin with water to obtain a pectin solution;

[0118] Basil essential oil, hyssop essential oil and Debaryomyces hansenii liquid were added to the pectin solution in sequence, and stirred evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0119] (3) A method for preserving fish meat, comprising the following steps:

[0120] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0121] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 18 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0122] The soaked fish meat was precooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0123] Comparative Example 6

[0124] A method for preserving fish meat, comprising the following steps:

[0125] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 8 parts of hyssop essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid and 100 parts of water;

[0126] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0127] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0128] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0129] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, stir evenly at 2000 rpm and 35° C. to obtain an aquatic product fresh-keeping composition.

[0130] (3) A method for preserving fish meat, comprising the following steps:

[0131] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0132] Soaking the drained fish meat in the aquatic product preservative composition described in the above technical solution (the soaking time is 30 minutes, the soaking temperature is 20° C., and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged), to obtain soaked fish meat;

[0133] The soaked fish meat was precooled at -1°C for 5 minutes and then refrigerated at 0°C.

[0134] Comparative Example 7

[0135] A method for preserving fish meat, comprising the following steps:

[0136] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0137] The drained fish meat was pre-cooled at -1°C for 10 minutes and then refrigerated at 0°C.

[0138] Comparative Example 8

[0139] A method for preserving fish meat, comprising the following steps:

[0140] (1) The aquatic product preservative composition comprises, by weight: 10 parts of oregano essential oil, 8 parts of hyssop essential oil, 1.5 parts of konjac glucomannan, 0.5 parts of Debaryomyces hansenii liquid and 100 parts of water;

[0141] The effective viable count of Debaryomyces hansenii liquid was 5×10 5 cfu / mL.

[0142] (2) A method for preparing aquatic product preservative composition, comprising the following steps:

[0143] mixing konjac glucomannan with water to obtain a konjac glucomannan solution;

[0144] Add oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid to the konjac glucomannan solution in sequence, and stir evenly at 2000 rpm and 38° C. to obtain an aquatic product fresh-keeping composition.

[0145] (3) A method for preserving fish meat, comprising the following steps:

[0146] Kill the grouper, clean it, and drain the water to obtain the drained fish meat;

[0147] The drained fish meat is soaked in the aquatic product preservative composition described in the above technical scheme (the soaking time is 25 minutes, the soaking temperature is 20°C, and there is no special requirement for the amount of the aquatic product preservative composition, as long as the fish meat is completely submerged) to obtain soaked fish meat; the soaked fish meat is refrigerated in an environment of 0°C.

[0148] Test Example 1

[0149] The fish meat refrigerated for 4 days, 8 days and 12 days in Examples 1-4 and Comparative Examples 1-8 was taken respectively, and the total colony count was determined by the gradient plate dilution method. The determination method was based on GB / T 4789.2-2010 "Microbiological Examination of Food Hygiene: Determination of Total Colony Count". The results are shown in Table 1.

[0150] Table 1 Total colony count in different treatments (unit: log CFU / g)

[0151]

[0152]

[0153] It can be seen from the data in Table 1 that, compared with the methods used in Comparative Examples 1 to 8, the methods in Examples 1 to 4 are more suitable for preserving fish meat. After 12 days of preservation, the total colony count is only 7.0 to 7.2 log CFU / g, which is conducive to maintaining a longer refrigeration period.

[0154] Test Example 2

[0155] The fish meat refrigerated for 4 days, 8 days, and 12 days in Examples 1-4 and Comparative Examples 1-8 were taken to measure the changes in total protease activity. Each treatment was repeated three times in parallel. The results are shown in Table 2.

[0156] Table 2 Total protease activity in different treatments (unit: U / 100g fish meat)

[0157] deal with 4d 8d 12d Example 1 28.41 8.96 3.57 Example 2 31.25 10.52 4.21 Example 3 30.67 11.58 4.74 Example 4 33.85 12.35 5.21 Comparative Example 1 51.42 28.67 8.14 Comparative Example 2 38.74 19.54 7.36 Comparative Example 3 29.67 15.14 6.15 Comparative Example 4 35.78 17.89 8.63 Comparative Example 5 42.67 25.68 10.11 Comparative Example 6 40.18 21.69 11.20 Comparative Example 7 49.15 35.11 13.21 Comparative Example 8 42.51 19.67 10.05

[0158] Combined with the data in Table 2, it can be seen that compared with the method used in Comparative Examples 1 to 8, the method in Examples 1 to 4 is beneficial to inhibiting the endogenous protease activity of fish meat. After 12 days of cold storage, the lowest endogenous protease activity is only 3.57 U / 100 g fish meat, which is beneficial to slowing down the softening and even mudding of the fish meat texture, maintaining the connection between fish meat cells and the overall structure, so that the fish meat can still maintain a good taste and shape after cooking.

[0159] Test Example 3

[0160] According to the results of Test Example 1 and Test Example 2, the fish meat refrigerated for 12 days in Example 1 and Comparative Examples 2-4 was taken to measure the shear force, and each treatment was repeated three times in parallel. The results are shown in Table 3.

[0161] Table 3 Shear force in different treatments (unit: N)

[0162] deal with 4d 8d 12d Example 1 7.52 6.02 5.98 Comparative Example 2 7.12 5.89 5.75 Comparative Example 3 6.18 5.52 5.42 Comparative Example 4 6.89 6.02 5.61

[0163] It can be seen from the data in Table 3 that, compared with the comparative example, after adopting the technical solution provided by the present invention, the shear force of the fish meat after refrigeration for 12 days is 5.98 N, while the shear force of the fish meat after refrigeration for 12 days in the comparative example is only 5.75 N at most. It can be seen that after the fish meat is preserved by the technical solution provided by the present invention, it can provide a richer taste experience when chewing, giving people a firm and elastic feeling.

[0164] In summary, the present invention specifically combines oregano essential oil, hyssop essential oil, konjac glucomannan and Debaryomyces hansenii liquid, which is beneficial to the synergistic antibacterial and metabolic regulation of the composition, maintains the moisture of fish meat, maintains the freshness, and thus maintains the taste and quality of the fish meat, and has the characteristics of good preservation effect, green and safety.

[0165] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A composition for preserving freshness of aquatic products, characterized in that: The aquatic product fresh-keeping composition comprises oregano essential oil, hyssop essential oil, konjac glucomannan, Debaryomyces hansenii bacterial liquid and water.

2. The aquatic product preservative composition according to claim 1, characterized in that: The aquatic product preservative composition comprises, by weight: 10 to 12 parts of oregano essential oil, 8 to 10 parts of hyssop essential oil, 1 to 2 parts of konjac glucomannan, 0.5 to 0.8 parts of Debaryomyces hansenii bacterial liquid and 100 to 120 parts of water; The effective viable count of the Debaryomyces hansenii bacterial solution is 5×10 5 ~6×10 5 cfu / mL.

3. The method for preparing the aquatic product preservative composition according to claim 1 or 2, characterized in that: The steps include: mixing konjac glucomannan with water to obtain a konjac glucomannan solution; Oregano essential oil, hyssop essential oil and Debaryomyces hansenii liquid are sequentially added to the konjac glucomannan solution, and the mixture is stirred to obtain an aquatic product fresh-keeping composition.

4. The preparation method according to claim 3, characterized in that: The stirring parameters include: a speed of 1800-2000 rpm and a temperature of 38-40°C.

5. Use of the aquatic product preservation composition according to claim 1 or 2 in preserving aquatic products and / or preparing aquatic product preservation products.

6. The use according to claim 5, characterized in that: The aquatic products include: grouper and / or tuna.

7. A method for preserving fish, characterized in that: The steps include: Washing and draining the fish meat in sequence to obtain drained fish meat; The drained fish meat is immersed in the aquatic product fresh-keeping composition according to claim 1 or 2, and then pre-cooled and refrigerated in sequence.

8. The method according to claim 7, characterized in that The soaking time is 15 to 25 minutes; the soaking temperature is 18 to 25°C.

9. The method according to claim 7, characterized in that: The temperature of the precooling treatment is 2 to -1°C; the time of the precooling treatment is 10 to 20 minutes.

10. The method according to claim 7, characterized in that The refrigeration temperature is 0-4°C.

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