Preservation method of trachinotus ovatus

Abstract

The invention provides a golden pomfret preservation method, which comprises: (1) preparing a preservation solution: adding tragacanth and chitosan into water, uniformly stirring and mixing, then adding a clausena lansium seed extract, a hypericum japonicum extract and a fig leaf extract, uniformly stirring and mixing, and finally adding glycerin, and uniformly stirring and mixing to obtain the preservation solution; and (2) performing fresh-keeping treatment on the golden pomfret, namely removing fish scales, gills and viscera from the fresh golden pomfret, washing the golden pomfret with clear water, soaking the golden pomfret in a fresh-keeping solution, draining the golden pomfret, and sub-packaging the golden pomfret subjected to fresh-keeping into food sealing bags for preservation. The fresh-keeping liquid is prepared from the clausena lansium seed extract, the herba hyperici japonici extract, the fig leaf extract and other raw materials, can keep good antibacterial performance, can also form a film to obstruct gas and reduce the respiratory action of fish cells, can also reduce the digestion degree of nutrient substances of fish and reduce the metabolic process, and has the effects of improving the immunity of the fish and improving the quality of the fish. And formation of active oxygen and peroxidation of membrane lipid are avoided, so that the fresh-keeping effect is improved, and the refrigeration shelf life is effectively prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of preservation, and particularly relates to a preservation method for Trachinotus ovatus. Background Art

[0002] Trachinotus ovatus, also known as Oval Chub mackerel, is a warm-water marine economic fish species widely distributed in the warm temperate waters of the Pacific Ocean, Indian Ocean and Atlantic Ocean. Its muscle tissue is rich in functional lipid components, and unsaturated fatty acids such as oleic acid and linoleic acid account for more than 60% (64%). At the same time, it has the efficient enrichment characteristics of 7 essential amino acids, significantly superior to the amino acid balance index of most aquatic products. Due to its unique nutritional value and delicate and tender meat quality characteristics, it is deeply loved by consumers. In recent years, with the continuous expansion of domestic and foreign consumer markets, intensive aquaculture industrial systems have been formed in the main producing areas along the southeast coast of China, such as Guangdong, Guangxi, Hainan and Fujian. The water content in the meat of Trachinotus ovatus is high and the nutrients are rich. Coupled with the influence of factors such as long-term storage, it is very easy to breed microorganisms during processing, storage, transportation and sales, resulting in meat spoilage and deterioration, and thus generating harmful substances. Usually, the preservation methods for Trachinotus ovatus are mainly freezing and chemical preservation. Freezing is likely to cause protein denaturation in the meat, and it is easy to affect the appearance and taste after thawing. The chemical preservation treatment is likely to cause the residue of chemical harmful substances, etc., affecting meat products. In addition, although a relatively mild biological preservation method has emerged, it has not been able to ensure the freshness, flavor and texture of Trachinotus ovatus for a long time. Summary of the Invention

[0003] In view of this, the present invention proposes a preservation method for Trachinotus ovatus.

[0004] The technical solution of the present invention is realized as follows:

[0005] A preservation method for Trachinotus ovatus, comprising the following steps:

[0006] (1) Prepare a preservation solution: Add xanthan gum and chitosan to water, stir and mix evenly, then add Clausena lansium seed extract, Hypericum japonicum Thunb. extract, and Ficus carica leaf extract, stir and mix evenly, and finally add glycerol and stir and mix evenly to obtain the preservation solution;

[0007] (2) Preservation treatment of Trachinotus ovatus: Remove the scales, gills and internal organs of fresh Trachinotus ovatus, rinse with clean water, soak in the preservation solution and then drain the water, and pack the preserved Trachinotus ovatus into food sealing bags for preservation.

[0008] Further, the preservation temperature is 0-4°C and the relative humidity is 50% - 60%.

[0009] Further, the stirring speed is 400 - 600 r / min and the time is 8 - 15 min.

[0010] Further, the preservative solution comprises the following raw materials in parts by weight: 12 - 15 parts of wampee seed extract, 10 - 14 parts of hypericum japonicum thunb extract, 9 - 12 parts of fig leaf extract, 3 - 5 parts of astragalus gum, 5 - 8 parts of chitosan, 5 - 8 parts of glycerol, and 60 - 70 parts of water.

[0011] Further, the preparation method of the wampee seed extract is as follows: drying the wampee seeds and then pulverizing them through a 60 - 80 - mesh sieve to obtain wampee seed powder, adding the wampee seed powder to a methanol - ethanol aqueous solution for soaking and then performing ultrasonic extraction, filtering, adding the filter residue to the methanol - ethanol aqueous solution for ultrasonic extraction again, filtering, repeating the ultrasonic extraction of the filter residue 3 - 4 times, combining all the filtrates, concentrating under reduced pressure, freeze - drying under vacuum, and pulverizing to obtain the wampee seed extract.

[0012] Further, the material - liquid ratio of the wampee seed powder to the methanol - ethanol aqueous solution is 1:9 - 14 g / mL.

[0013] Further, the material - liquid ratio of the filter residue to the methanol - ethanol aqueous solution is 1:7 - 10 g / mL.

[0014] Further, the methanol - ethanol aqueous solution is prepared by mixing methanol, ethanol, and water in a mass ratio of 4 - 6:7 - 10:1 - 3.

[0015] Further, during the ultrasonic extraction process, the temperature is 40 - 60 °C, the ultrasonic power is 700 - 900 W, and the extraction time is 40 - 80 min.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0017] The present invention prepares a preservative solution from raw materials such as wampee seed extract, hypericum japonicum thunb extract, fig leaf extract, astragalus gum, chitosan, and glycerol, which can maintain good antibacterial performance, effectively inhibit the growth of microorganisms, protect the golden pompano from being invaded by external microorganisms during storage, and avoid spoilage. In addition, the preservative solution can also form a film on the surface of the golden pompano, which can better block gases, reduce the respiration of the golden pompano fish meat cells, and at the same time can also reduce the digestion degree of the nutrients in the fish meat and the metabolic process, avoid the formation of reactive oxygen species and the peroxidation of membrane lipids, thereby improving the preservation effect of the golden pompano and effectively extending the cold storage shelf life of the golden pompano. Specific Embodiments

[0018] To better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0019] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0020] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can all be obtained from commercial channels.

[0021] Example 1

[0022] The preparation method of the wampee seed extract is as follows: dry the wampee seeds and then crush them through an 80-mesh sieve to obtain wampee seed powder. According to the material-liquid ratio of wampee seed powder to methanol-ethanol aqueous solution of g / mL being 1:13, add the wampee seed powder to the methanol-ethanol aqueous solution and soak for 25 min, then carry out ultrasonic extraction for 60 min at a temperature of 50 °C and an ultrasonic power of 900 W, filter. According to the material-liquid ratio of filter residue to methanol-ethanol aqueous solution of g / mL being 1:8, add the filter residue to the methanol-ethanol aqueous solution and carry out ultrasonic extraction, filter. Repeat the ultrasonic extraction of the filter residue 4 times, combine all the filtrates, concentrate under reduced pressure, freeze-dry in vacuum, and crush to obtain the wampee seed extract; the methanol-ethanol aqueous solution is made by mixing methanol, ethanol, and water with a mass ratio of 5:9:3.

[0023] The preservative solution includes the following raw materials in parts by weight: 14 parts of wampee seed extract, 12 parts of Hypericum japonicum Thunb. extract, 10 parts of Ficus carica L. leaf extract, 3 parts of astragalus gum, 8 parts of chitosan, 6 parts of glycerol, and 60 parts of water.

[0024] The preservation method of Trachinotus ovatus includes the following steps:

[0025] (1) Prepare the preservative solution: add astragalus gum and chitosan to water and stir at a stirring speed of 580 r / min for 12 min to mix evenly, then add the wampee seed extract, Hypericum japonicum Thunb. extract, and Ficus carica L. leaf extract and stir to mix evenly, and finally add glycerol and stir to mix evenly to obtain the preservative solution;

[0026] (2) Preservation treatment of Trachinotus ovatus: remove the scales, gills, and internal organs of fresh Trachinotus ovatus, rinse it with clean water, then immerse it in the preservative solution, soak and drain the water, and pack the preserved Trachinotus ovatus into food sealing bags and store it at a temperature of 0 - 4 °C and a relative humidity of 50%.

[0027] Example 2

[0028] The preparation method of wampee seed extract is as follows: The wampee seeds are dried and then crushed and screened through a 70-mesh sieve to obtain wampee seed powder. According to the material-liquid ratio of wampee seed powder to methanol-ethanol aqueous solution of g / mL being 1:14, the wampee seed powder is added to the methanol-ethanol aqueous solution and soaked for 30 min, and then ultrasonic extraction is carried out at a temperature of 40 °C and an ultrasonic power of 700 W for 80 min. After filtration, according to the material-liquid ratio of filter residue to methanol-ethanol aqueous solution of g / mL being 1:9, the filter residue is added to the methanol-ethanol aqueous solution and then ultrasonic extraction is carried out. After filtration, the filter residue is repeatedly ultrasonic extracted 4 times, and all the filtrates are combined, concentrated under reduced pressure, freeze-dried under vacuum, and crushed to obtain wampee seed extract; the methanol-ethanol aqueous solution is prepared by mixing methanol, ethanol, and water in a mass ratio of 4:8:2.

[0029] The preservative solution comprises the following raw materials in parts by weight: 12 parts of wampee seed extract, 14 parts of Hypericum japonicum Thunb. extract, 9 parts of Ficus carica L. leaf extract, 5 parts of astragal gum, 5 parts of chitosan, 7 parts of glycerol, and 70 parts of water.

[0030] The preservation method of Trachinotus ovatus includes the following steps:

[0031] (1) Preparation of the preservative solution: Astragal gum and chitosan are added to water and stirred at a stirring speed of 600 r / min for 15 min to mix evenly, then wampee seed extract, Hypericum japonicum Thunb. extract, and Ficus carica L. leaf extract are added and stirred and mixed evenly, and finally glycerol is added and stirred and mixed evenly to obtain the preservative solution;

[0032] (2) Preservation treatment of Trachinotus ovatus: The fresh Trachinotus ovatus is scaled, gilled, and eviscerated, rinsed clean with water, then immersed in the preservative solution, soaked, and drained of water. The preserved Trachinotus ovatus is packed into food sealing bags and stored at a temperature of 0-4 °C and a relative humidity of 50%.

[0033] Example 3

[0034] The preparation method of wampee seed extract is as follows: The wampee seeds are dried and then crushed and screened through a 60-mesh sieve to obtain wampee seed powder. According to the material-liquid ratio of wampee seed powder to methanol-ethanol aqueous solution of g / mL being 1:9, the wampee seed powder is added to the methanol-ethanol aqueous solution and soaked for 20 min, and then ultrasonic extraction is carried out at a temperature of 60 °C and an ultrasonic power of 800 W for 40 min. After filtration, according to the material-liquid ratio of filter residue to methanol-ethanol aqueous solution of g / mL being 1:7, the filter residue is added to the methanol-ethanol aqueous solution and then ultrasonic extraction is carried out. After filtration, the filter residue is repeatedly ultrasonic extracted 3 times, and all the filtrates are combined, concentrated under reduced pressure, freeze-dried under vacuum, and crushed to obtain wampee seed extract; the methanol-ethanol aqueous solution is prepared by mixing methanol, ethanol, and water in a mass ratio of 6:10:1.

[0035] The preservative solution comprises the following raw materials in parts by weight: 15 parts of wampee seed extract, 10 parts of hypericum japonicum thunb extract, 12 parts of fig leaf extract, 4 parts of astragalus gum, 7 parts of chitosan, 5 parts of glycerol, and 65 parts of water.

[0036] A preservation method for golden pompano comprises the following steps:

[0037] (1) Preparation of the preservative solution: Add astragalus gum and chitosan into water, stir at a stirring speed of 450 r / min for 8 min until evenly mixed, then add wampee seed extract, hypericum japonicum thunb extract, and fig leaf extract and stir to mix evenly, and finally add glycerol and stir to mix evenly to obtain the preservative solution;

[0038] (2) Preservation treatment of golden pompano: Scale, gill, and eviscerate fresh golden pompano, rinse it thoroughly with clean water, soak it in the preservative solution, drain the water, and pack the preserved golden pompano into food sealing bags and store it under the conditions of a temperature of 0 - 4°C and a relative humidity of 60%.

[0039] Comparative Example 1

[0040] The difference between this comparative example and Example 1 lies in: changing the raw material ratio of the preservative solution, and the rest is the same as in Example 1.

[0041] The preservative solution of this comparative example comprises the following raw materials in parts by weight: 5 parts of wampee seed extract, 26 parts of hypericum japonicum thunb extract, 3 parts of fig leaf extract, 15 parts of astragalus gum, 2 parts of chitosan, 2 parts of glycerol, and 60 parts of water.

[0042] Comparative Example 2

[0043] The difference between this comparative example and Example 1 lies in: the preservative solution raw materials do not contain wampee seed extract, and the rest is the same as in Example 1.

[0044] The preservative solution of this comparative example comprises the following raw materials in parts by weight: 17 parts of hypericum japonicum thunb extract, 15 parts of fig leaf extract, 2 parts of astragalus gum, 10 parts of chitosan, 6 parts of glycerol, and 60 parts of water.

[0045] Comparative Example 3

[0046] The difference between this comparative example and Example 1 lies in: the preservative solution raw materials do not contain hypericum japonicum thunb extract, and the rest is the same as in Example 1.

[0047] The preservative solution of this comparative example comprises the following raw materials in parts by weight: 18 parts of wampee seed extract, 14 parts of fig leaf extract, 7 parts of astragalus gum, 8 parts of chitosan, 6 parts of glycerol, and 60 parts of water.

[0048] Comparative Example 4

[0049] The difference between this comparative example and Example 1 is that the fresh-keeping liquid raw material does not contain fig leaf extract, and the rest is the same as in Example 1.

[0050] The fresh-keeping liquid of this comparative example comprises the following raw materials in parts by weight: 19 parts of Clausena lansium seed extract, 17 parts of Hypericum japonicum Thunb. extract, 3 parts of astragalus gum, 8 parts of chitosan, 6 parts of glycerol, and 60 parts of water.

[0051] The preservation methods of the golden pompano in Examples 1-3 and Comparative Examples 1-4 above were subjected to performance investigation.

[0052] (I) Determination of thiobarbituric acid value (TBARS)

[0053] Weigh 10.0 g of the golden pompano fish meat in each group of Examples 1-3 and Comparative Examples 1-4 respectively, crush it, add 50 mL of trichloroacetic acid with a mass concentration of 7.5% containing 0.1% EDTA, seal it with plastic wrap, mix well in a water bath at 30 °C for 30 min, transfer it to a centrifuge tube, and centrifuge it at 5000 r / min at 4 °C for 10 min. Then, take 5.0 mL of the sample filtrate, add 5.0 mL of 0.02 mol / L 2-thiobarbituric acid solution, shake well, heat it in a water bath at 100 °C for 40 min, cool it for 1 h, centrifuge it at 5000 r / min for 58 min, and take the supernatant. Add 5.0 mL of chloroform to the supernatant, mix well with a vortex mixer, let it stand for 1 h until it is layered, then take the supernatant and measure its absorbance values at 532 nm and 600 nm, and then calculate the TBARs value. The results are shown in the following table.

[0054]

[0055] Table 2 Determination results of thiobarbituric acid value (TBARS) in golden pompano fish meat, unit: mg / 100 g

[0056] Group Day 1 Day 5 Day 9 Example 1 0.176 0.184 0.196 Example 2 0.182 0.196 0.210 Example 3 0.174 0.187 0.198 Comparative Example 1 0193 0.236 0.245 Comparative Example 2 0.195 0.228 0.252 Comparative Example 3 0.213 0.236 0.259 Comparative Example 4 0.217 0.245 0.264

[0057] From the above results, it can be seen that the methods of Examples 1-3 of the present invention can reduce the content of thiobarbituric acid value in the golden pompano during storage. Compared with Example 1, the thiobarbituric acid value of Comparative Examples 1-4 increases faster during storage. It shows that through the appropriate raw material ratio of the fresh-keeping liquid of the present invention, especially by using Clausena lansium seed extract, Hypericum japonicum Thunb. extract, and fig leaf extract, the effect of inhibiting the increase of thiobarbituric acid value is better, and the effect of preventing the fish meat fat oxidation reaction of the golden pompano during the preservation process is better.

[0058] (II) Determination of total volatile basic nitrogen (TVB-N)

[0059] Referring to the national standard GB 5009.228-2016 "Determination of Total Volatile Basic Nitrogen in Foods", the method for analyzing TVB-N is the semi-micro titration method. The results are shown in the following table.

[0060] Table 3 Results of determination of volatile basic nitrogen (TVB-N) content in the flesh of golden pompano, unit: mg / 100g

[0061]

[0062]

[0063] From the above results, it can be seen that the methods of Examples 1-3 of the present invention also alleviate the increase rate of volatile basic nitrogen in the process of preserving golden pompano. Due to the addition of Clausena lansium seed extract, Hypericum japonicum Thunb. extract, and Ficus carica leaf extract in the preservation liquid, a good synergistic effect can be achieved, reducing the content of volatile basic nitrogen (TVB-N) during the storage of golden pompano, effectively reducing the process of respiratory metabolism consuming nutrients in the fish meat during the preservation process, thereby improving the preservation effect.

[0064] (III) Determination of total number of bacteria

[0065] In accordance with GB 4789.2-2016 "Food microbiological examination - Determination of total number of colonies", the plate counting method was used for detection. The experimental results are shown in Table 1 below.

[0066] Table 1 Determination of total number of colonies (cfu) in the flesh of golden pompano, unit: lg(CFU.g -1 )

[0067] Group Day 9 Example 1 5.97 Example 2 6.12 Example 3 6.24 Comparative Example 1 6.43 Comparative Example 2 7.05 Comparative Example 3 6.65 Comparative Example 4 6.86

[0068] From the results of the above Examples 1-3 and Comparative Examples 1-4, it can be seen that on the 9th day, the preservation methods of Examples 1-3 of the present invention can achieve a good antibacterial effect. Especially when Clausena lansium seed extract, Hypericum japonicum Thunb. extract, and Ficus carica leaf extract are added to the preservation liquid, the antibacterial and preservation effect is better, effectively reducing the spoilage and deterioration of the fish meat during the preservation process.

[0069] The above results show that by using raw materials such as Clausena lansium seed extract, Hypericum japonicum Thunb. extract, Ficus carica leaf extract, astragal gum, chitosan, and glycerol to prepare the preservation liquid, the present invention can maintain good antibacterial performance, effectively inhibit the growth of microorganisms, protect golden pompano from being invaded by foreign microorganisms during storage, and avoid spoilage. In addition, the preservation liquid can also form a thin film on the surface of golden pompano, which can better block gas, reduce the respiration of fish meat cells, and at the same time can also reduce the degree of digestion of nutrients in the fish meat and the metabolic process, avoid the formation of reactive oxygen species and the peroxidation of membrane lipids, thereby improving the preservation effect of golden pompano and effectively extending the cold storage shelf life of golden pompano.

[0070] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A preservation method for Trachinotus ovatus, characterized in that, It includes the following steps: (1) Prepare the preservation liquid: Add gum tragacanth and chitosan into water, stir and mix evenly, then add wampee seed extract, hypericum japonicum thunb. extract, and fig leaf extract, stir and mix evenly, and finally add glycerol and stir and mix evenly to obtain the preservation liquid; (2) Preservation treatment of Trachinotus ovatus: Remove the scales, gills and internal organs of fresh Trachinotus ovatus, rinse it with clean water, soak it in the preservation liquid, drain the water, and pack the preserved Trachinotus ovatus into food sealing bags for storage.

2. The freshness preservation method of Trachinotus ovatus according to claim 1, wherein The storage temperature is 0-4°C and the relative humidity is 50%-60%.

3. The fresh-keeping method of golden pompano according to claim 1, characterized in that, The rotation speed of the stirring is 400-600 r / min and the time is 8-15 min.

4. The freshness preservation method of golden pompano according to claim 1, characterized in that, The preservation liquid comprises the following raw materials in parts by weight: 12-15 parts of wampee seed extract, 10-14 parts of hypericum japonicum thunb. extract, 9-12 parts of fig leaf extract, 3-5 parts of gum tragacanth, 5-8 parts of chitosan, 5-8 parts of glycerol, and 60-70 parts of water.

5. The fresh-keeping method of Trachinotus ovatus according to claim 1, characterized in that, The preparation method of the wampee seed extract is as follows: Dry the wampee seeds and crush them through a 60-80 mesh sieve to obtain wampee seed powder. Add the wampee seed powder into a methanol-ethanol aqueous solution, soak it, and then perform ultrasonic extraction. Filter, add the filter residue into the methanol-ethanol aqueous solution and perform ultrasonic extraction, filter, repeat the ultrasonic extraction of the filter residue 3-4 times, combine all the filtrates, concentrate under reduced pressure, freeze-dry in vacuum, and crush to obtain the wampee seed extract.

6. The freshness preservation method of Trachinotus ovatus according to claim 1, characterized in that, The material-liquid ratio of the wampee seed powder to the methanol-ethanol aqueous solution is 1:9-14 g / mL.

7. The preservation method of golden pompano according to claim 1, characterized in that, The material-liquid ratio of the filter residue to the methanol-ethanol aqueous solution is 1:7-10 g / mL.

8. The freshness preservation method of Trachinotus ovatus according to claim 1, characterized in that, The methanol-ethanol aqueous solution is made by mixing methanol, ethanol and water in a mass ratio of 4-6:7-10:1-3.

9. The preservation method of Trachinotus ovatus according to claim 1, wherein During the ultrasonic extraction process, the temperature is 40-60°C, the ultrasonic power is 700-900 W, and the extraction time is 40-80 min.

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