Sea cucumber alive-keeping agent and method for prolonging water alive-keeping time of sea cucumber by using sea cucumber alive-keeping agent

Abstract

The invention discloses a sea cucumber alive-keeping agent and a method for prolonging the water alive-keeping time of sea cucumbers by using the sea cucumber alive-keeping agent, and belongs to the field of sea cucumber alive-keeping transportation. The myrcene, the glycine and the resveratrol are dissolved in water to prepare the sea cucumber live-keeping agent. The sea cucumber and the keep-alive agent are put into a polyethylene bag, are sealed after being filled with oxygen, and are kept alive at 4 DEG C, so that the keep-alive time of the sea cucumber in water can be obviously prolonged, the survival rate reaches 100% after the sea cucumber is kept alive for 4 days, and the survival rate reaches 90% or above after the sea cucumber is kept alive for 12 days. All the components are natural products, so that the feed is safe, efficient, free of toxic and side effects, simple to operate, low in cost and capable of effectively improving the survival rate and the survival time of the sea cucumbers in the water transportation process.

Description

TECHNICAL FIELD

[0001] The application belongs to the field of fresh and live aquatic products transportation, and particularly relates to a sea cucumber preservative and a method for prolonging the water-keeping time of sea cucumber. BACKGROUND

[0002] With the improvement of people's living standards, the demand for fresh and live aquatic products is increasing year by year. Sea cucumber is one of the world's eight treasures, and has very high nutritional value. It has been regarded as a good food and a tonic for health for a long time. However, sea cucumber is prone to autolysis under the change of environmental factors such as light, temperature and salinity, making it difficult to transport and store for a long time. At present, the sea cucumber products on the market are mainly processed dried sea cucumber, salted sea cucumber and instant sea cucumber, which greatly reduces the nutritional and economic value. Therefore, there is an urgent need for a method for prolonging the survival time of sea cucumber and improving the survival rate of transportation.

[0003] Myrcene is a monoterpene compound with antioxidant and immune stimulating effects, which can be used as an anesthetic and a sedative in water product preservation. Glycine is a non-essential amino acid, and dietary glycine can improve the growth performance, antioxidant and immune response of aquatic products. Resveratrol is a non-flavonoid polyphenol compound found in mulberry, peanut, grape and berry fruits, and has many biological functions such as anti-inflammatory, antioxidant, antibacterial, antiviral and immune regulation. These three substances are all natural products, safe and efficient, and have no toxic side effects, but there is no report on their compounding and application in water-keeping of sea cucumber. SUMMARY

[0004] The technical problem to be solved by the present application is to provide a sea cucumber preservative and a method for prolonging the water-keeping time of sea cucumber, which is safe and efficient, can inhibit autolysis of sea cucumber, prolong the water-keeping time of sea cucumber during transportation, and improve the survival rate of transportation.

[0005] The object of the present application is achieved by the following technical solutions: A sea cucumber preservative, which is composed of the following components: myrcene with a volume concentration of 25-35 μL / L, glycine with a mass concentration of 20-30 mg / L, and resveratrol with a mass concentration of 25-35 mg / L.

[0006] A method for prolonging the water-keeping time of sea cucumber, which comprises the following specific steps: (1) Artificial seawater is prepared by mixing seawater crystals with water at a mass ratio of 1:36, and sea cucumber is temporarily cultured in the artificial seawater at 18-22℃ for 6-10h with continuous oxygenation; (2) The water temperature is reduced from 18-22℃ to 4℃ at a cooling rate of 3℃ / h, and the temporary culture is continued for 2-6h; (3) dissolve laurene in 9 times volume of ethanol, then add into artificial seawater, then add glycine and resveratrol in turn, to configure sea cucumber preservative with laurene volume concentration of 25-35 μL / L, glycine mass concentration of 20-30 mg / L, and resveratrol mass concentration of 25-35 mg / L; (4) put 1 L sea cucumber preservative into a polyethylene bag, put 3 sea cucumbers into the bag, seal after filling with oxygen, and place at 4℃ for preservation.

[0007] Preferably, the salinity of the temporary culture seawater in steps (1) and (2) is 26‰-28‰, the dissolved oxygen is 5-8 mg / L, and the pH is 7.5-8.5.

[0008] Preferably, the volume fraction of the oxygen filled in step (4) is 80%-90%.

[0009] Compared with the prior art, the present application has the following beneficial effects: Laurene, glycine and resveratrol are all natural products, safe, efficient and non-toxic, and the sea cucumber preservative prepared by compounding them can relieve the stress reaction of sea cucumbers during preservation, significantly inhibit autolysis of sea cucumbers, maintain the original shape and texture of fresh sea cucumbers, prolong the water preservation time of sea cucumbers, and improve the survival rate. The survival rate of sea cucumbers is 100% after 4 days of water preservation, and the survival rate is more than 90% after 12 days of water preservation. BRIEF DESCRIPTION OF DRAWINGS

[0010] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed in the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0011] Figure 1 The change of dissolved oxygen content in water quality during sea cucumber preservation in each example, comparative example and blank example;

[0012] Figure 2 The change of ammonia nitrogen content in water quality during sea cucumber preservation in each example, comparative example and blank example;

[0013] Figure 3 The change of soluble protein content in body wall during sea cucumber preservation in each example, comparative example and blank example;

[0014] Figure 4 The change of body wall hardness during sea cucumber preservation in each example, comparative example and blank example. DETAILED DESCRIPTION

[0015] The technical solution of the present invention will be illustrated below with specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0016] Example 1

[0017] Artificial seawater was prepared by mixing sea salt crystals and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at 18℃, salinity 26‰, dissolved oxygen 6 mg / L, and pH 8.0 for 6 hours without feeding, with continuous oxygenation. The water temperature was then lowered from 18℃ to 4℃ at a rate of 3℃ / h, and the sea cucumbers were kept in this artificial seawater for another 6 hours. Myrcene was dissolved in 9 times its volume of ethanol and added to the artificial seawater. Glycine and resveratrol were then added sequentially to prepare a sea cucumber survival agent with a myrcene volume concentration of 25 μL / L, a glycine mass concentration of 30 mg / L, and a resveratrol mass concentration of 35 mg / L. One L of the sea cucumber survival agent was placed in a polyethylene bag, three sea cucumbers were placed inside, 80% oxygen was added, and the bag was sealed. The bag was then kept alive at 4℃. The survival rate was 100% after 4 days and 92.8% after 12 days.

[0018] Comparative Example 1

[0019] Artificial seawater was prepared by mixing sea salt crystals and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at a temperature of 18℃, salinity of 26‰, dissolved oxygen of 6 mg / L, and pH of 8.0 for 6 hours without feeding, with continuous oxygenation during this period. The water temperature was then lowered from 18℃ to 4℃ at a rate of 3℃ / h, and the sea cucumbers were kept for another 6 hours. Myrcene was dissolved in 9 times its volume of ethanol and then added to the artificial seawater to prepare a sea cucumber survival agent with a myrcene volume concentration of 25 μL / L. 1L of the sea cucumber survival agent was placed in a polyethylene bag, along with 3 sea cucumbers. After filling the bag with 80% oxygen, it was sealed and kept alive at 4℃. The survival rate was 100% after 4 days and 80.5% after 12 days.

[0020] Example 2

[0021] Artificial seawater was prepared by mixing sea salt crystals and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at 20℃, salinity 27‰, dissolved oxygen 8 mg / L, and pH 7.5 for 8 hours without feeding, with continuous oxygenation. The water temperature was then lowered from 20℃ to 4℃ at a rate of 3℃ / h, and the sea cucumbers were kept for another 4 hours. Myrcene was dissolved in 9 times its volume of ethanol and added to the artificial seawater. Glycine and resveratrol were then added sequentially to prepare a sea cucumber survival agent with a myrcene volume concentration of 30 μL / L, a glycine mass concentration of 20 mg / L, and a resveratrol mass concentration of 30 mg / L. One L of the sea cucumber survival agent was placed in a polyethylene bag, three sea cucumbers were placed inside, 85% oxygen was added, and the bag was sealed. The bag was then kept alive at 4℃. The survival rate was 100% after 4 days and 91.5% after 12 days.

[0022] Comparative Example 2

[0023] Artificial seawater was prepared by mixing sea salt crystals and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at a temperature of 20℃, salinity of 27‰, dissolved oxygen of 8 mg / L, and pH of 7.5 for 8 hours without feeding, during which continuous oxygenation was provided. The water temperature was then lowered from 20℃ to 4℃ at a rate of 3℃ / h, and the sea cucumbers were kept for another 4 hours. Glycine was added to the artificial seawater to prepare a sea cucumber survival agent with a glycine mass concentration of 20 mg / L. One L of the sea cucumber survival agent was placed in a polyethylene bag, three sea cucumbers were placed inside, 85% oxygen was added, and the bag was sealed. The bag was then kept alive at 4℃. The survival rate was 100% after 4 days and 82.4% after 12 days.

[0024] Example 3

[0025] Artificial seawater was prepared by mixing sea salt crystals and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at a temperature of 22℃, salinity of 28‰, dissolved oxygen of 5 mg / L, and pH of 8.5 for 10 hours without feeding, with continuous oxygenation. The water temperature was then lowered from 22℃ to 4℃ at a rate of 3℃ / h, and the sea cucumbers were kept in this artificial seawater for another 2 hours. Myrcene was dissolved in 9 times its volume of ethanol and added to the artificial seawater. Glycine and resveratrol were then added sequentially to prepare a sea cucumber survival agent with a myrcene volume concentration of 35 μL / L, a glycine mass concentration of 25 mg / L, and a resveratrol mass concentration of 25 mg / L. One L of the sea cucumber survival agent was placed in a polyethylene bag, three sea cucumbers were placed inside, 90% oxygen was added, and the bag was sealed. The bag was then kept alive at 4℃. The survival rate was 100% after 4 days and 90.6% after 12 days.

[0026] Comparative Example 3

[0027] Artificial seawater was prepared by mixing sea salt crystals and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at a temperature of 22℃, salinity of 28‰, dissolved oxygen of 5 mg / L, and pH of 8.5 for 10 hours without feeding, during which continuous oxygenation was provided. The water temperature was then lowered from 22℃ to 4℃ at a rate of 3℃ / h, and the sea cucumbers were kept for another 2 hours. Resveratrol was added to the artificial seawater to prepare a sea cucumber survival agent with a resveratrol mass concentration of 25 mg / L. One L of the sea cucumber survival agent was placed in a polyethylene bag, three sea cucumbers were placed inside, 90% oxygen was added, and the bag was sealed. The bag was then kept alive at 4℃. The survival rate was 100% after 4 days and 80.3% after 12 days.

[0028] Blank example

[0029] Artificial seawater was prepared by mixing sea salt and water at a mass ratio of 1:36. The harvested sea cucumbers were temporarily kept in this artificial seawater at a temperature of 20℃, a salinity of 27‰, dissolved oxygen of 7mg / L, and pH of 8.0 for 6 hours without feeding, during which continuous oxygenation was provided. The water temperature was then lowered from 20℃ to 6℃ at a cooling rate of 3℃ / h, and the sea cucumbers were kept alive for another 6 hours. 1L of artificial seawater was placed in a polyethylene bag, 3 sea cucumbers were placed in the bag, 85% oxygen was added, and the bag was sealed. The bag was then kept alive at 4℃. The survival rate was 78.5% after 4 days and 65.7% after 12 days.

[0030] Every 2 days, the live sea cucumbers and water quality in the above examples, comparative examples, and blank examples were tested, and the indicators are as follows:

[0031] 1. Determination of dissolved oxygen and ammonia nitrogen content in the water: Take a 30 mL water sample and place it in a 50 mL centrifuge tube, then seal the tube. Use a Hima AR 8407 multi-functional water quality analyzer to determine the dissolved oxygen and ammonia nitrogen content in the water.

[0032] 2. Determination of soluble protein content in sea cucumber body wall: Take 1.0 g sea cucumber sample, add 10 mL distilled water, mix well, centrifuge at 10000 r / min for 10 min, discard the precipitate, collect the supernatant, and determine the protein concentration using the Coomassie brilliant blue method.

[0033] 3. Determination of sea cucumber body wall hardness: The hardness of the sea cucumber body wall was determined using the Texture Profile Analysis (TPA) mode of the TA.XT Plus texture analyzer. Test conditions: P / 50 cylindrical probe, initial speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, trigger force 5.0 g, interval 5 s.

[0034] Figure 1 The study showed changes in dissolved oxygen content in the water during the survival of sea cucumbers. The results indicated that the dissolved oxygen content initially increased and then decreased with prolonged survival time. During the first two days of survival, the introduced oxygen continuously dissolved in the water, increasing the dissolved oxygen content. However, as survival time increased, the dissolved oxygen was gradually consumed. Under the same survival time, the dissolved oxygen content in Examples 1-3 was significantly higher than that in the blank example and Comparative Examples 1-3, indicating that the sea cucumbers in Examples 1-3 experienced less stress.

[0035] Figure 2The study showed changes in ammonia nitrogen content in the water during the survival of sea cucumbers. With prolonged survival time, sea cucumber excretion increased, quality deteriorated, and a large amount of ammonia was produced under the action of microorganisms and enzymes, leading to an increase in ammonia nitrogen content in the water. Under the same survival time, the ammonia nitrogen content in Examples 1-3 was significantly lower than that in the blank example and Comparative Examples 1-3, indicating that the addition of the survival agent can delay the deterioration of the survival water quality, thereby extending the survival time of sea cucumbers.

[0036] Figure 3 The changes in the soluble protein content of the sea cucumber body wall during the preservation process were shown. After 2 days of preservation, the soluble protein content of the sea cucumber body wall in each group decreased significantly and then fluctuated. However, under the same preservation time, the soluble protein content of the sea cucumber body wall in Examples 1-3 was significantly higher than that in the blank example and comparative examples 1-3, indicating that the addition of the preservation agent can delay the autolysis of sea cucumber and ensure the quality of sea cucumber during the preservation process.

[0037] Figure 4 The changes in the hardness of the sea cucumber body wall during the preservation process were shown. As the preservation time increased, the hardness of the sea cucumber body wall gradually decreased. However, under the same preservation time, the hardness of the sea cucumber body wall in Examples 1-3 was significantly higher than that in the blank example and Comparative Examples 1-3, indicating that the sea cucumbers preserved in the examples were of better quality and that the use of sea cucumber preservation agents could delay the autolysis of sea cucumbers.

[0038] The above are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made using the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A sea cucumber preservative, characterized in that, It consists of the following components: myrcene at a volume concentration of 25–35 μL / L, glycine at a mass concentration of 20–30 mg / L, and resveratrol at a mass concentration of 25–35 mg / L.

2. A method for prolonging the survival time of sea cucumbers in water, characterized in that, The specific steps are as follows: (1) Prepare artificial seawater by mixing sea salt crystals and water at a mass ratio of 1:

36. Keep the sea cucumbers in the artificial seawater at 18-22℃ for 6-10 hours without feeding, and continuously oxygenate during the period. (2) Reduce the water temperature from 18-22℃ to 4℃ at a cooling rate of 3℃ / h, and continue to hold for 2-6 hours; (3) Dissolve myrcene in 9 times the volume of ethanol, then add it to artificial seawater, and then add glycine and resveratrol in sequence to prepare a sea cucumber survival agent with a myrcene volume concentration of 25-35 μL / L, a glycine mass concentration of 20-30 mg / L, and a resveratrol mass concentration of 25-35 mg / L. (4) Put 1L of sea cucumber preservation agent into a polyethylene bag, put in 3 sea cucumbers, fill with oxygen and seal, and keep alive at 4℃.

3. The method for prolonging the survival time of sea cucumbers in water according to claim 2, characterized in that, The salinity of the temporary holding seawater in steps (1) and (2) is 26‰ to 28‰, the dissolved oxygen is 5 to 8 mg / L, and the pH is 7.5 to 8.

5.

4. The method for prolonging the survival time of sea cucumbers in water according to claim 2, characterized in that, In step (4), the volume fraction of oxygen introduced is 80% to 90%.

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