CN102640780A - Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products - Google Patents
Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products Download PDFInfo
- Publication number
- CN102640780A CN102640780A CN2012101223510A CN201210122351A CN102640780A CN 102640780 A CN102640780 A CN 102640780A CN 2012101223510 A CN2012101223510 A CN 2012101223510A CN 201210122351 A CN201210122351 A CN 201210122351A CN 102640780 A CN102640780 A CN 102640780A
- Authority
- CN
- China
- Prior art keywords
- fresh
- fish
- freshener
- mackerel
- young crops
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000012545 processing Methods 0.000 title claims abstract description 6
- 239000002131 composite material Substances 0.000 title abstract description 9
- 241000269821 Scombridae Species 0.000 title abstract 2
- 235000020640 mackerel Nutrition 0.000 title abstract 2
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 9
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims description 30
- 244000025254 Cannabis sativa Species 0.000 claims description 21
- 239000003755 preservative agent Substances 0.000 claims description 19
- 230000002335 preservative effect Effects 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 8
- 108090000856 Lyases Proteins 0.000 claims description 4
- 102000004317 Lyases Human genes 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 102000016943 Muramidase Human genes 0.000 abstract description 10
- 108010014251 Muramidase Proteins 0.000 abstract description 10
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 abstract description 10
- 235000010335 lysozyme Nutrition 0.000 abstract description 10
- 239000004325 lysozyme Substances 0.000 abstract description 9
- 229960000274 lysozyme Drugs 0.000 abstract description 9
- 231100000252 nontoxic Toxicity 0.000 abstract description 5
- 230000003000 nontoxic effect Effects 0.000 abstract description 5
- 238000011156 evaluation Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000003860 storage Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 108010053775 Nisin Proteins 0.000 description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000010297 nisin Nutrition 0.000 description 3
- 239000004309 nisin Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000010425 asbestos Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229940051921 muramidase Drugs 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052895 riebeckite Inorganic materials 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses an application of a high-efficiency and nontoxic composite bio-freshener used in fresh-keeping processing technology of mackerel instant series products. The composite bio-freshener preferably comprises lactobacillus peptide and lysozyme, and preferably comprises lactobacillus peptide 0.5% and lysozyme 0.3%.
Description
(1) technical field
The present invention relates to a kind of complex biological preservative and account for the fresh-keeping process technology application of the instant series of products of fish green grass or young crops
(2) background technology
Green grass or young crops accounts for nutritive value and the economic worth of fish all than higher, is a kind of food fish that liked by broad masses.According to surveying and determination, every hectogram edible part contains protein 21.4 grams, lipase 37 .4 gram, 20 milligrams of calcium, 226 milligrams in phosphorus, 2.0 milligrams of iron, 0.03 milligram of thiamine, 0.29 milligram in riboflavin, 9.7 milligrams of niacins.Green grass or young crops accounts for the fish flesh of fish is used as medicine, and nature and flavor are sweet flat, and the merit of strengthening by means of tonics is arranged, and are used to treat chronic enterogastric diseases, tuberculosis damage, neurasthenia etc.But blue or green account for fish must eat fresh, once damp proof insulation (death time is above 2 days), can generation excessive tissue amine in the fish body, can cause food poisoning.Particularly important for these processing, storage etc. that green grass or young crops accounted for fish, use efficient, nontoxic crude antistaling agent and preservation method, keep marine product local flavor and quality, significant prolongation freshness date.
Bio-preservative has advantage: 1. safety, and healthy, have no side effect.Degradable is the normal composition of food in alimentary canal, is safe and harmless food additives; 2. low dosage, high efficiency, applicable pH range is wide; 3. good water solubility is little to the quality influence of aquatic products, can keep the local flavor of aquatic products preferably; 4. selectivity is good, to specific microorganism, improves antibacterial efficient.Complex biological preservative is to work in coordination with the bio-preservative combination with difference in functionality fresh-keeping according to the theoretical principle of fence.The single creature antistaling agent self has the excellent antibiotic antioxygenic property, but antibiotic property emphasizes particularly on different fields a little, can the bio-preservative of difference in functionality is compound, form a kind of composite preservative efficiently.
Nisin is a kind of efficient, nontoxic, the safety that is produced by streptococcus lactis, the bio-preservative of nutrition, can suppress many growth, breedings that cause the gram-positive bacteria of food spoilage.Lysozyme is claimed muramidase again; It can the hydrolytic bacteria cell membrane peptide glycan; Cause the bacterium self-dissolving dead; Therefore lysozyme be widely used in cell wall structure bacterium and harmless to human body cell, lysozyme has good inhibitory effect to Gram-negative bacteria, and nisin and lysozyme combination will be enlarged antimicrobial spectrum.
Summary of the invention
In order to solve processing, storage, maintenance product special flavour and quality, the significant prolongation freshness date that green grass or young crops accounts for fish.The present invention provides a kind of efficient, nontoxic natural complex biological preservative with value that demonstrates, and is used for green grass or young crops and accounts for the fresh-keeping processing of the instant series of products of fish.The present invention realizes as follows: the best complex bio-preservative: adopt the uniform Design experimental technique to confirm that the best proportioning of composite preservative is lactobacillus peptide 0.5%, lyase bacterium 0.3%.Prepared preservative is used for the effect that green grass or young crops accounts for the fish cold storing and fresh-keeping., measure green grass or young crops and account for fish quality variation in 4 ℃ of cold storage procedures as quality index with sensory evaluation scores, pH value, VBN (TVB-N value) etc.Result of the test shows that the green grass or young crops that warp 0.5% lactobacillus peptide and 0.3% lyase bacterium are handled accounts for fish and refrigerates, and the sensory evaluation scores value that green grass or young crops accounts for fish descends slowly (seeing table 1 and table 2), and pH value and TVB-N are starkly lower than blank assay group (seeing Fig. 1 and Fig. 2); Lactobacillus peptide and lyase bacterium preparation composite preservative account in the fish cold storing and fresh-keeping process green grass or young crops and all can effectively suppress bacterial reproduction, thereby prolong the blue or green cold storing and fresh-keeping phase that accounts for fish.
Table 1 green grass or young crops accounts for the sense organ of fish and identifies standards of grading
Table 2 green grass or young crops accounts for the sensory evaluation result of fish
The biggest advantage of complex biological preservative of the present invention is to use efficient, nontoxic natural biological antistaling agent; Principle according to fence is theoretical is worked in coordination with the bio-preservative combination with difference in functionality fresh-keeping; Nisin and lysozyme are combined to enlarge antimicrobial spectrum, thereby prolong the blue or green cold storing and fresh-keeping phase that accounts for fish.
(3) description of drawings
Fig. 1 green grass or young crops accounts for the variation of the pH value in 4 ℃ of cold storage procedures of fish
Fig. 2 green grass or young crops accounts for the variation of the TVB-N in 4 ℃ of cold storage procedures of fish
(4) specific embodiment
Below in conjunction with embodiment the present invention is carried out more detailed explanation.
1, complex biological preservative proportion optimization
On the preliminary experiment basis, be main component with lactobacillus peptide and lysozyme, use newborn acid for adjusting pH value, preparation composite fresh-keeping liquid.Adopt L
9(3
4) the preferred composite fresh-keeping liquid of orthogonal test proportioning is: lactobacillus peptide 0.5% and lysozyme 0.3%.The composite preservative consumption calculates wiring solution-forming by the mass ratio that accounts for 2000mL distilled water.
2, sample treatment
Select better, the of uniform size green grass or young crops of color and luster and account for fish with running water flushing 2 times, be divided into two groups at random, one group is soaked 30s in fresh-keeping liquid, pull out to drain, and vacuum packaging is in (0 ± 1) ℃ refrigeration; Another group is contrast, and fillet soak 30s in distilled water, and bag film packing (open-ended) is in (0 ± 1) ℃ refrigeration.Between preservation term, per 2 days sampling and measuring TVB-N values, pH value, and carry out the sensory evaluation scores sensory evaluation scores
3, sensory evaluation scores method
5 composition of personnel sensory evaluation groups that the sensory evaluation experience is arranged are arranged; Respectively from musculature, body surface color and luster; Surface viscosity and smell 4 aspect evaluations account for fish to the green grass or young crops of test group and blank control group and carry out overall merit, and method is: observe the blue or green color and luster that accounts for fish, smell smelling; Taking-up is judged elasticity and the situation that is clamminess with modes such as finger touch, and is as shown in table 1.Measured record at 0,2,4,6,8,10 day respectively.
4, PH measures
Get and grind broken green grass or young crops and account in fish flesh of fish 5g and the beaker, add and boil the chilled distilled water 50ml in back, stir, filter after leaving standstill 30min, with its pH value of precision acidity meter mensuration.Measured at 0,2,4,6,8,10 day respectively, record, experimental result is seen Fig. 1.
5, the mensuration of VBN (TVB-N)
Precision takes by weighing 2g green grass or young crops and accounts for the fish flesh of fish, moves in the dry 100ml nitrogen fixing bottle, adds 0.2g copper sulphate, 6g potassium sulfate and 20 milliliters of sulfuric acid; Shake up the back slightly and put a little funnel in bottleneck, bottle is tiltedly propped up on foraminate asbestos gauge with miter angle, little fire heating charing is put cold; Carefully add 20ml water, put cold after, move in the 100ml volumetric flask, and with washing nitrogen fixing bottle on a small quantity; Washing lotion is incorporated in the volumetric flask, adds water to scale again, and mixing is subsequent use, utilizes kjeldahl apparatus to measure.Measured at 0,2,4,6,8,10 day respectively, record, experimental result is seen Fig. 2.
Claims (2)
1. the best proportioning of natural complex biological preservative is: lactobacillus peptide 0.5%, lyase bacterium 0.3% mix and form.
2. the composition proportioning according to the complex biological preservative of claim 1 accounts for the purposes of the fresh-keeping processing of the instant series of products of fish green grass or young crops.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101223510A CN102640780A (en) | 2012-04-11 | 2012-04-11 | Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101223510A CN102640780A (en) | 2012-04-11 | 2012-04-11 | Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102640780A true CN102640780A (en) | 2012-08-22 |
Family
ID=46654058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101223510A Pending CN102640780A (en) | 2012-04-11 | 2012-04-11 | Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102640780A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960340A (en) * | 2014-05-22 | 2014-08-06 | 浙江大学舟山海洋研究中心 | Method for maintaining quality of pacific mackerel slice product by use of composite anti-oxidation technique |
| CN109845807A (en) * | 2019-02-21 | 2019-06-07 | 福州宏东食品有限公司 | A kind of processing method of fish |
-
2012
- 2012-04-11 CN CN2012101223510A patent/CN102640780A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960340A (en) * | 2014-05-22 | 2014-08-06 | 浙江大学舟山海洋研究中心 | Method for maintaining quality of pacific mackerel slice product by use of composite anti-oxidation technique |
| CN103960340B (en) * | 2014-05-22 | 2017-01-04 | 浙江大学舟山海洋研究中心 | A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property |
| CN109845807A (en) * | 2019-02-21 | 2019-06-07 | 福州宏东食品有限公司 | A kind of processing method of fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101700052B (en) | Edible film-coating freshness preservation agent used for megalobrama amblycephala and use method thereof | |
| CN102578209B (en) | Composite fresh-keeping liquid for chilled duck meat and preparation method and application thereof | |
| CN101828589A (en) | Preservative for grass carp fillets and use method | |
| Wang et al. | Alternatives to carcinogenic preservatives in Chinese Sausage-Sorbic acid-loaded chitosan/tripolyphosphate nanoparticles | |
| TWI538682B (en) | The use of the extract toon | |
| CN105285655A (en) | Efficient food preservative | |
| CN103190470B (en) | A kind of meat complex biological preservative and preparation method thereof | |
| CN102283420B (en) | Bacteriocin and superhigh pressure joint antiseptic preservation technology and application thereof | |
| CN102240060B (en) | Food preservative and sausage using same | |
| Wang et al. | Wood vinegar and chitosan compound preservative affects on fish balls stability | |
| CN102640780A (en) | Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products | |
| CN107136197A (en) | A kind of preparation technology for keeping Chinese lute shrimp color vivid | |
| CN104222266B (en) | A kind of γ polyglutamic acids Cu (II) antistaling agents and its application in preserving fruit and vegetable utilizing | |
| CN106387017B (en) | A kind of cold fresh pork nanometer fresh-keeping agent and preparation method thereof and preservation method | |
| CN104770462A (en) | Cold fresh chicken compound freshness keeping agent | |
| CN107927302A (en) | A kind of low sugar haw jelly and preparation method thereof | |
| Gao et al. | Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review | |
| CN101258867A (en) | Method for preparing long storage life liquid state egg | |
| CN109006972B (en) | Marine organism composition for reducing water loss rate of meat and preparation method thereof | |
| CN102934678A (en) | Chilled meat preservative and method for preserving chilled meat by using same | |
| CN110537566A (en) | Preparation method of red body fish meat for raw eating and color-protecting preservative thereof | |
| CN106822077A (en) | A kind of compound acidulant and its application | |
| dos Santos Silva et al. | Addition of essential oils and inulin for production of reduced salt and fat ham | |
| CN111802443A (en) | Film coating controlled atmosphere preservation method for whole large yellow croaker | |
| CN115644236B (en) | Cold fresh beef preservative and preparation method and use method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120822 |