CN105875800B - Frozen red shrimp quality improver and preparation method and application thereof - Google Patents
Frozen red shrimp quality improver and preparation method and application thereof Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 18
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- 239000000679 carrageenan Substances 0.000 claims abstract description 15
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 15
- 239000001744 Sodium fumarate Substances 0.000 claims abstract description 14
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 claims abstract description 14
- 229940005573 sodium fumarate Drugs 0.000 claims abstract description 14
- 235000019294 sodium fumarate Nutrition 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 13
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 13
- 102000011632 Caseins Human genes 0.000 claims abstract description 12
- 108010076119 Caseins Proteins 0.000 claims abstract description 12
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 12
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000008367 deionised water Substances 0.000 claims abstract description 12
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 12
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- 239000000467 phytic acid Substances 0.000 claims abstract description 12
- 229940068041 phytic acid Drugs 0.000 claims abstract description 12
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 12
- 235000019354 vermiculite Nutrition 0.000 claims abstract description 12
- 229910052902 vermiculite Inorganic materials 0.000 claims abstract description 12
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
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- 230000008014 freezing Effects 0.000 abstract description 22
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- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
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- 238000010257 thawing Methods 0.000 description 4
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 241001619326 Cephalosporium Species 0.000 description 1
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- 241001235208 Farfantepenaeus paulensis Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000727771 Solenocera melantho Species 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a frozen red shrimp quality improver which is prepared from the following components in percentage by mass: 5-10% of nano vermiculite powder, 3-5% of trehalose, 0.05-0.1% of carrageenan, 0.1-0.3% of sodium fumarate, 5-10% of white sugar, 0.3-0.5% of phytic acid, 15-20% of potato powder, 0.1-0.3% of sodium caseinate, 0.05-0.1% of sodium polyacrylate and the balance of deionized water. The frozen red shrimp quality improver has reasonable and scientific formula, good use safety and synergistic effect of the components, has the effects of resisting freezing, inhibiting fading, black change, head and breast shell shedding and the like of the frozen red shrimps, and can greatly improve the freezing quality of the frozen red shrimps. The invention also provides a preparation method of the frozen red shrimp quality improver, which has the advantages of simple process steps, no special requirements on equipment, strong operability, low preparation cost and suitability for large-scale production and application.
Description
Technical Field
The invention relates to the technical field of aquatic product preservation, in particular to a frozen red shrimp quality improver and a preparation method and application thereof.
Background
The red shrimp, Latin is named Solenocera Melantho, is widely distributed in the east sea, south of the yellow sea and south of China, is a dominant variety of offshore resources in Zhejiang, and has high yield especially in the middle and north of Zhejiang. The shrimp shell has natural pink shrimp shell, tender and soft meat quality, delicious taste, rich protein and various nutrient substances, high food therapy value and capability of enhancing the immunity of a human body, so that the shrimp shell is greatly worried by consumers regardless of the appearance and the meat quality.
At present, a conventional preservation mode of red shrimps is low-temperature freezing preservation, the low-temperature freezing preservation has the advantage of long preservation time, due to the fact that the influence of freezing preservation temperature is large, the shrimp meat protein of the frozen red shrimps is prone to freezing denaturation, the tenderness, water retention, gelling property, nutritional value and the like of the shrimp meat can be deteriorated after unfreezing, and due to the fact that the head and the chest carapace of the red shrimps are large, the head and the chest carapace of the red shrimps are prone to falling off (namely, the phenomenon of head breakage) after freezing preservation, and in addition, the color of the shrimp shells is prone to fading and whitening during freezing, and the appearance quality is greatly reduced.
Disclosure of Invention
The invention aims to solve the problems of the existing red shrimp freezing preservation technology and provides a frozen red shrimp quality improver which has the advantages of reasonable and scientific formula, good use safety, frost resistance, red shrimp fading, black change, cephalosporium shedding and the like, and can greatly improve the freezing quality.
The invention also provides a preparation method of the frozen red shrimp quality improver, which has the advantages of simple process steps, no special requirements on equipment, strong operability, low preparation cost and suitability for large-scale production and application.
In order to achieve the purpose, the invention adopts the following technical scheme:
the frozen red shrimp quality improver is prepared from the following components in percentage by mass: 5-10% of nano vermiculite powder, 3-5% of trehalose, 0.05-0.1% of carrageenan, 0.1-0.3% of sodium fumarate, 5-10% of white sugar, 0.3-0.5% of phytic acid, 15-20% of potato powder, 0.1-0.3% of sodium caseinate, 0.05-0.1% of sodium polyacrylate and the balance of deionized water. The invention designs a frozen red shrimp quality modifier aiming at the freezing characteristic of red shrimps, wherein trehalose has higher biochemical protection effect and stability and better freezing resistance compared with common saccharides due to high glass transition temperature (Tg) including smaller free volume, limited molecular mobility and the capability of resisting phase separation and crystallization in storage, can be combined with salt-soluble protein in shrimp meat to form a good network structure, plays a role in stabilizing cell membranes and protein structures, and thus can greatly improve the water retention and the tissue state of the shrimp meat; the potato powder is easy to agglomerate and settle in water, the carrageenan can play a role in dispersion and stabilization, the agglomeration and settlement of the potato powder are effectively avoided, all functional components in the shrimp shell can be always kept uniform and stable in water, and the carrageenan also plays a role in thickening and is beneficial to being uniformly adhered to the surface of a smooth shrimp shell; sodium fumarate is generally used as a preservative and an acidulant, but in the invention, the inventor finds that the sodium fumarate has good color retention effect and can keep the original color of the red shrimps for a long time, and the reason probably is that the sodium fumarate is decomposed in preference to pigments in the red shrimps to play a role in preventing oxidation browning; the phytic acid has a strong chelating effect, can thoroughly inhibit the activity of tyrosinase, and has an obvious effect of inhibiting blackening; the potato powder has strong water absorption capacity and water retention property, can slow down the infiltration speed of deionized water into shrimp bodies, and effectively reduces the generation of internal ice crystals of the shrimp bodies during freezing; the sodium caseinate has excellent oxygen barrier property, can form ice coating to form the effect of hole sealing by cooperating with sodium polyacrylate, no pore or gap exists between the potato powder on the surface of the shrimp body during freezing, thereby ensuring that the shrimp body is completely isolated from the outside, effectively inhibiting the natural oxidation of red shrimp lipid and the blackening caused by oxygen, reducing the loss of flavor substances and nutrient substances during freezing, and in addition, the sodium polyacrylate can strengthen the connection tissue between the head and the tail of the red shrimp, so that the head breaking phenomenon of the red shrimp is not easy to occur during thawing. The frozen red shrimp quality improver has reasonable and scientific formula, good use safety and synergistic effect of the components, has the effects of resisting freezing, inhibiting fading, black change, head and breast shell shedding and the like of the frozen red shrimps, and can greatly improve the freezing quality of the frozen red shrimps.
A preparation method of a frozen red shrimp quality improver comprises the following specific steps: weighing the components according to the mass percentage, adding sodium fumarate, white sugar, phytic acid, sodium caseinate and sodium polyacrylate into deionized water, uniformly stirring, adding trehalose and carrageenan, repeatedly stirring, standing until a uniform and stable transparent solution state is formed, adding potato powder, uniformly stirring, adding nano vermiculite powder, and uniformly dispersing to obtain the frozen red shrimp quality improver. The method comprises the following steps of firstly dissolving water-soluble components in water, and fully dissolving the water molecules temporarily but not entering into the center of a cluster because trehalose and carrageenan can be coagulated into the cluster in the water, so that the potato powder is added after the carrageenan is dissolved to avoid potato cluster formation, and finally adding the easily-agglomerated nano vermiculite powder to uniformly disperse the potato powder. The method has the advantages of simple process steps, no special requirements on equipment, strong operability and low preparation cost, and is suitable for large-scale production and application.
An application of a frozen red shrimp quality improver in the frozen preservation of red shrimps.
Therefore, the invention has the following beneficial effects:
(1) the frozen red shrimp quality improver is designed aiming at the freezing characteristics of the red shrimps, has reasonable and scientific formula, good use safety and synergistic effect of all components, has the effects of resisting freezing, inhibiting fading, black change, head and chest nail falling and the like of the red shrimps, and can greatly improve the freezing quality of the frozen red shrimps;
(2) the preparation method of the frozen red shrimp quality improver is simple in process steps, free of special requirements for equipment, strong in operability, low in preparation cost and suitable for large-scale production and application, and the obtained frozen red shrimp quality improver is stable and uniform.
Detailed Description
The invention is further described below by means of specific embodiments.
In the present invention, all percentages are by weight unless otherwise specified, all equipment and materials are commercially available or commonly used in the industry, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
Weighing the components according to the mass percentage ratio of 5% of nano vermiculite powder, 3% of trehalose, 0.05% of carrageenan, 0.1% of sodium fumarate, 5% of white sugar, 0.3% of phytic acid, 15% of potato powder, 0.1% of sodium caseinate, 0.05% of sodium polyacrylate and the balance of deionized water, firstly adding the sodium fumarate, the white sugar, the phytic acid, the sodium caseinate and the sodium polyacrylate into the deionized water, uniformly stirring, then adding the trehalose and the carrageenan, repeatedly stirring, standing until a uniform and stable transparent solution state is formed, adding the potato powder, uniformly stirring, finally adding the nano vermiculite powder, uniformly dispersing, and thus obtaining the frozen red shrimp quality modifier.
Example 2
Weighing the components according to the mass percentage ratio of 10% of nano vermiculite powder, 5% of trehalose, 0.1% of carrageenan, 0.3% of sodium fumarate, 10% of white sugar, 0.5% of phytic acid, 20% of potato powder, 0.3% of sodium caseinate, 0.1% of sodium polyacrylate and the balance of deionized water, firstly adding the sodium fumarate, the white sugar, the phytic acid, the sodium caseinate and the sodium polyacrylate into the deionized water, uniformly stirring, then adding the trehalose and the carrageenan, repeatedly stirring, standing until a uniform and stable transparent solution state is formed, adding the potato powder, uniformly stirring, finally adding the nano vermiculite powder, uniformly dispersing, and thus obtaining the frozen red shrimp quality modifier.
Example 3
Weighing the components according to the mass percentage ratio of 8% of nano vermiculite powder, 4% of trehalose, 0.07% of carrageenan, 0.2% of sodium fumarate, 7% of white sugar, 0.4% of phytic acid, 18% of potato powder, 0.2% of sodium caseinate, 0.07% of sodium polyacrylate and the balance of deionized water, firstly adding the sodium fumarate, the white sugar, the phytic acid, the sodium caseinate and the sodium polyacrylate into the deionized water, uniformly stirring, then adding the trehalose and the carrageenan, repeatedly stirring, standing until a uniform and stable transparent solution state is formed, adding the potato powder, uniformly stirring, finally adding the nano vermiculite powder, uniformly dispersing, and thus obtaining the frozen red shrimp quality modifier.
The frozen red shrimp quality improver is in a semitransparent jelly shape, and the specific application method comprises the following steps: the method comprises the steps of soaking the red shrimps in the method, taking out the red shrimps, directly freezing and refrigerating the red shrimps, forming a layer of ice coat on the surfaces of the shrimps, directly placing the frozen shrimps in water during thawing, and cleaning the frozen shrimps with water after the ice coat is fully dissolved, wherein the mass ratio of the red shrimps to the frozen red shrimp quality improver is controlled to be 1: 5-10, and the soaking temperature is 10-30 ℃.
The red shrimps treated by the frozen red shrimp quality improver are thawed after being frozen and preserved for 30 days, the red shrimps basically do not have black change, the shrimp bodies are bright and pink, the elasticity is good, the caput beetles do not fall off (head breaking phenomenon), the smell is normal, the volatile basic nitrogen is about 23mg/100g, and the thawing loss rate is as low as below 1.63%. Therefore, the frozen red shrimp quality improver has various effects of good freezing resistance, fresh keeping, prevention of head breakage during thawing and the like, can greatly improve the quality of frozen red shrimps, and is worthy of popularization and application.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (3)
1. The frozen red shrimp quality improver is characterized by being prepared from the following components in percentage by mass: 5-10% of nano vermiculite powder, 3-5% of trehalose, 0.05-0.1% of carrageenan, 0.1-0.3% of sodium fumarate, 5-10% of white sugar, 0.3-0.5% of phytic acid, 15-20% of potato powder, 0.1-0.3% of sodium caseinate, 0.05-0.1% of sodium polyacrylate and the balance of deionized water.
2. The preparation method of the frozen red shrimp quality improver as claimed in claim 1, characterized by comprising the following steps: weighing the components according to the mass percentage, adding sodium fumarate, white sugar, phytic acid, sodium caseinate and sodium polyacrylate into deionized water, uniformly stirring, adding trehalose and carrageenan, repeatedly stirring, standing until a uniform and stable transparent solution state is formed, adding potato powder, uniformly stirring, adding nano vermiculite powder, and uniformly dispersing to obtain the frozen red shrimp quality improver.
3. Use of a frozen red shrimp quality improver as claimed in claim 1 in the frozen preservation of red shrimp.
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| CN106615039B (en) * | 2016-12-28 | 2019-12-13 | 广东环球水产食品有限公司 | Production method of frozen shelled shrimps |
| CN106616547B (en) * | 2016-12-28 | 2020-03-24 | 广东环球水产食品有限公司 | Production method of frozen tilapia fillets |
| CN106577979B (en) * | 2016-12-28 | 2019-12-13 | 广东环球水产食品有限公司 | Production method of frozen squid |
| CN106615024A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Method for freeze drying of aquatic products and antifreezing agent |
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| CN1021540C (en) * | 1988-07-30 | 1993-07-14 | 袁介琪 | Preparing method for fresh-keeping agent of fish prawns meat and poultry foods |
| CN102232608B (en) * | 2010-10-22 | 2012-11-14 | 浙江省农业科学院 | Shrimp preservative, method for preparing same and application thereof |
| CN104996540A (en) * | 2014-05-12 | 2015-10-28 | 浙江海洋学院 | Fresh keeping method for shrimp meat |
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