CN107836507A - A kind of method of prawn dominant spoilage organisms under suppression refrigerated condition - Google Patents

A kind of method of prawn dominant spoilage organisms under suppression refrigerated condition Download PDF

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Publication number
CN107836507A
CN107836507A CN201710890970.7A CN201710890970A CN107836507A CN 107836507 A CN107836507 A CN 107836507A CN 201710890970 A CN201710890970 A CN 201710890970A CN 107836507 A CN107836507 A CN 107836507A
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prawn
parts
spoilage organisms
bacteriostatic agent
suppressing
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宋茹
韦荣编
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Zhejiang Ocean University ZJOU
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Zhejiang Ocean University ZJOU
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    • 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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3553—Organic compounds containing phosphorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—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

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Abstract

The invention discloses a kind of method for suppressing prawn dominant spoilage organisms under refrigerated condition, this method includes bacteriostatic agent and prepares, pre-processes, antibacterial processing, concretely comprises the following steps：Formula ratio chitosan oligosaccharide, Tea Polyphenols, bamboo vinegar, phytic acid, cold storage protective agent, allicin, Flos Caryophylli extract, nisin, sodium ascorbate, sterilized water are mixed into bacteriostatic agent；Prawn after sudden death is put into subacidity electrolysis water, super-pressure immersion, prawn is immersed in bacteriostatic agent after draining and handled, is drained, with being refrigerated after sterile bag package encapsulation.Have the beneficial effect that：The inventive method fundamentally suppresses and killed dominant spoilage organisms, on prawn surface into layer protecting film, reduces the pollution of advantage corruption, reduces moisture loss, the activity of inhibitory enzyme, prevent from changing colour, can preferably keep the flavor of prawn；This method is safe and healthy, has no toxic side effect, low dosage, high efficiency.

Description

A kind of method of prawn dominant spoilage organisms under suppression refrigerated condition
Technical field
The present invention relates to aquatic product cold storage field, suppresses prawn dominant spoilage organisms under refrigerated condition more particularly, to a kind of Method.
Technical background
Prawn shell thin body fertilizer, fine and tender taste is soft, delicious and rich, can be cooked into plurality of dishes, and moderate, it is deep by Domestic and international consumer likes.Nutritionist points out that the protein content of Penaeus Vannmei is very high（20%）, it is fatty only to account for 0.7%, Carbohydrate and cholesterol level are all extremely low, also containing abundant calcium, magnesium, phosphorus, potassium, iron, zinc, iodine, selenium and vitamin A etc. into Divide, be the preferable food materials of rational diet, it is often edible that there is the effect of promoting longevity, the taste of beautifying face and moistering lotion, QI invigorating is positive, moreover it is possible to fine Cardiovascular system is protected on ground, is reduced serum cholesterol value, is prevented artery sclerosis, the disease such as effective preventing hypertension and miocardial infarction Disease, thus with the raising more and more welcomed by the people of quality of life.But after prawn death, blood circulation stops, by It cannot be supplied in time in oxygen, glycogen just carries out anaerobic degradation in the presence of enzyme, generates a large amount of pyruvic acid, makes the pH of muscle Value is reduced, while ATP is decomposed and given off energy and make contraction of muscle and gradually follow the string；After ATP is decomposed completely, protein A series of small molecule amino acid and nitrogenous intermediate product, muscle are degraded in the presence of each species specificity enzyme and gradually solves deadlock And soften；Then the microorganism of prawn inside and outside infection starts active, gradually to attacking inside shrimp body, produces various enzymes Protein, amino acid and nitrogenous intermediate product are further broken into NH3、H2S、TMA（Trimethylamine）, histamine, cadaverine and indoles etc. Small molecule spoilage product, emits bad smell, and makes shrimp tacky smelly, it is difficult to edible.In microorganism contained by usual aquatic products only Decomposition of the part to nutriment plays decisive action, and these microorganisms are referred to as specific spoilage organisms SSO (Specific Spoilage Organism) or dominant spoilage organisms, it is the most important reason for causing aquatic products corruption.
Prior art discloses coating antistaling agent knot as authorized the Chinese invention patent that public number is the B of CN 101731723 The method for closing ice-temperature technique preservation Penaeus Vannmei, this method are：1）Make Penaeus Vannmei shock inactivation with trash ice, washed with clear water Only, smearing processing is carried out after draining with coating antistaling agent；2）Penaeus Vannmei is subjected to Icetemperature Storage, reserve temperature is -2.2-0 ℃.This method causes the shelf life of Penaeus Vannmei than 1-2 times of the shelf life extension of 4 DEG C of refrigeration, but the 4- that its method uses Hexyl resorcin has a certain impact, while it can not have to aquatic products inside to pungent odour to the quality of prawn Evil bacterium carries out suppression killing.
The content of the invention
It is an object of the invention to provide a kind of good antimicrobial effect, thoroughly to suppress dominant spoilage organisms, nonhazardous material residual Stay, can keep prawn flavor suppress refrigerated condition under prawn dominant spoilage organisms method.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：One kind suppresses right under refrigerated condition The method of shrimp dominant spoilage organisms, including bacteriostatic agent are prepared, pre-processed, antibacterial processing, are concretely comprised the following steps：
It is prepared by bacteriostatic agent：Chitosan oligosaccharide 2.8-3.4 parts, Tea Polyphenols 0.03-0.05 parts, bamboo vinegar 1-2 parts, phytic acid are weighed by weight 0.05-0.08 parts, cold storage protective agent 0.3-0.5 parts, allicin 0.02-0.03 parts, Flos Caryophylli extract 0.5-0.8 parts, lactic acid chain Coccus element 0.01-0.013 parts, sodium ascorbate 0.03-0.04 parts, sterilized water 98-100 parts, stir i.e. at 5-15 DEG C Bacteriostatic agent is obtained, the bacteriostatic agent can effectively suppress or kill the dominant spoilage organisms in prawn, slow down the rising of TVB-N values, prevent prawn The oxidations such as middle unrighted acid cause quality deterioration, into layer protecting film, prevent microorganism pollution, reduce prawn moisture damage Lose, keep prawn quality, the activity of inhibitory enzyme, prevent prawn from changing colour, ensure good organoleptic quality, while the bacteriostatic agent is pacified Entirely, health, have no toxic side effect, low dosage, high efficiency, applicable pH range is wide, the quality of prawn product is influenceed small, can preferably protect Hold the flavor of prawn；
Pretreatment：Prawn after cleaning is died suddenly with trash ice, is then placed in subacidity electrolysis water, the superelevation under 300-400MPa Pressure immersion 4-7min, drains rear standby, and the super-pressure in the step causes hydrone and hypochlorous acid molecule to produce infiltration and filling Effect, it is more easy to enter dominant spoilage organisms cell interior, and then strengthens bactericidal effect, super-pressure can also destroys the cell of microorganism Wall, cell membrane, cellular prion protein, inhereditary material of microorganism etc. are influenceed, the effectively killing pair at the even lower temperature of normal temperature Harmful microorganism in shrimp, the enzymatic activity being passivated in prawn；
Antibacterial processing：Pretreated prawn is immersed in bacteriostatic agent and handles 20-30min, is drained, with sterile bag package encapsulation After be placed in 3-5 DEG C under conditions of refrigerate, this method can fundamentally suppress and kill dominant spoilage organisms, prawn surface into Layer protecting film, pollution of the microorganism to prawn is reduced, reduces moisture loss, prawn quality is kept, the activity of inhibitory enzyme, prevents Prawn changes colour, and can preferably keep the flavor of prawn, have broad application prospects.
Preferably, auxiliary agent is the mixture of glycine, potassium sorbate and Vc, its weight ratio is 1:0.5-0.8:0.2- 0.4, combination or bacteriostatic agent of the auxiliary agent to bacteriostatic agent and cell membrane, which enter cell interior, has booster action, so as to strengthen suppression The bacteriostasis property of microbial inoculum and antibacterial speed, the fungistatic effect of bacteriostatic agent is greatly improved, extend the shelf-life of prawn.
Preferably, the weight of D- sodium ascorbates and L-AA sodium ratio is 1 in sodium ascorbate:0.01-0.02, The sodium ascorbate that the D- sodium ascorbates and L-AA sodium mixed according to the above ratio obtains is to DPPH, super O2-·、· The clearance rate of OH free radicals is far above other ratios, and antioxidant effect is good, and protected protein is not easy to be oxidized during refrigeration It is rotten, while total plate count can be reduced, the color and freshness of prawn are protected, makes it have higher bioactivity and nutrition Value, improve the refrigerated shelf life of prawn.
Preferably, subacidity electrolysis water effective chlorine density is 1300-1500mg/L, oxidation-reduction potential 1000- 1200mV, pH 5.2-6.8, the effective chlorine composition HClO of slightly sour electrolysis water have the energy of stronger oxidisability and penetration cell film Power, it can effectively destroy the eucaryotic cell structure of microorganism, kill microorganism, subacidity electrolysis water and traditional chemical disinfection, sterilization Agent is very different, and the active component property that it contains is unstable, and after being contacted with light, organic matter etc., active ingredient can be progressively Decompose, sterilization rear oxidation reduction potential declines rapidly, decomposes quickly and is reduced to light water, has safety, noresidue, pollution-free The characteristics of.
Compared with prior art, the advantage of the invention is that：1）The inventive method fundamentally suppresses and killed advantage corruption Bacterium is lost, on prawn surface into layer protecting film, pollution of the reduction dominant spoilage organisms to prawn, while moisture loss is reduced, suppresses The activity of enzyme, prevents prawn from changing colour, and can preferably keep the flavor of prawn；2）Method safety, health, the nontoxic secondary work of the present invention With low dosage, high efficiency, applicable pH range is wide, the quality of prawn product is influenceed small；3）Method provided by the invention simply may be used OK, efficiency high, once can mass disposal prawn, the achievable interior bacteriostatic activity to product of longer storage time and fresh-keeping work With extending the stored refrigerated phase of prawn, have broad application prospects.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of method of prawn dominant spoilage organisms under suppression refrigerated condition, including bacteriostatic agent are prepared, pre-processed, antibacterial processing, tool Body step is：
1）It is prepared by bacteriostatic agent：Weigh by weight 3.3 parts of chitosan oligosaccharide, 0.03 part of Tea Polyphenols, 1.8 parts of bamboo vinegar, 0.06 part of phytic acid, 0.5 part of cold storage protective agent, 0.023 part of allicin, 0.8 part of Flos Caryophylli extract, 0.01 part of nisin, sodium ascorbate 0.04 part, 98 parts of sterilized water, stir at 15 DEG C and produce bacteriostatic agent, and the bacteriostatic agent effectively can suppress or kill in prawn Dominant spoilage organisms, slow down the rising of TVB-N values, prevent that the oxidation such as unrighted acid causes quality deterioration in prawn, into one layer of guarantor Cuticula, microorganism pollution is prevented, reduces prawn moisture loss, kept prawn quality, the activity of inhibitory enzyme, prevent prawn from changing colour, Ensure good organoleptic quality, while the bacteriostatic agent is safe and healthy, has no toxic side effect, low dosage, high efficiency, applicable pH range Extensively, the quality influence on prawn product is small, can preferably keep the flavor of prawn；
2）Pretreatment：Prawn after cleaning is died suddenly with trash ice, is then placed in subacidity electrolysis water, the super-pressure under 400MPa 4min is soaked, drains rear standby, the super-pressure in the step causes hydrone and hypochlorous acid molecule to produce infiltration and filling effect, It is more easy to enter dominant spoilage organisms cell interior, and then strengthens bactericidal effect, super-pressure can also destroys the cell membrane, thin of microorganism After birth, cellular prion protein, inhereditary material of microorganism etc. are influenceed, effectively killed at the even lower temperature of normal temperature in prawn Harmful microorganism, the enzymatic activity being passivated in prawn；
3）Antibacterial processing：Pretreated prawn is immersed in bacteriostatic agent and handles 30min, is drained, with sterile bag package encapsulation After be placed in 5 DEG C under conditions of refrigerate, this method can fundamentally suppress and kill dominant spoilage organisms, on prawn surface into one Layer diaphragm, reduces pollution of the microorganism to prawn, reduces moisture loss, keeps prawn quality, the activity of inhibitory enzyme, prevents pair Shrimp changes colour, and can preferably keep the flavor of prawn, have broad application prospects.
Above-mentioned auxiliary agent is the mixture of glycine, potassium sorbate and Vc, and its weight ratio is 1:0.5:0.4, the auxiliary agent is to suppression The combination of microbial inoculum and cell membrane or bacteriostatic agent, which enter cell interior, has booster action, so as to strengthen the bacteriostasis property of bacteriostatic agent With antibacterial speed, the fungistatic effect of bacteriostatic agent is greatly improved, extends the shelf-life of prawn.
The weight of D- sodium ascorbates and L-AA sodium ratio is 1 in above-mentioned sodium ascorbate:0.02, according to the above ratio The sodium ascorbate that the D- sodium ascorbates and L-AA sodium of mixing obtain is to DPPH, super O2-, OH free radicals Clearance rate is far above other ratios, and antioxidant effect is good, and protected protein is not easy to be oxidized and gone bad during refrigeration, while energy Total plate count is enough reduced, protects the color and freshness of prawn, makes it have higher bioactivity and nutritive value, raising pair The refrigerated shelf life of shrimp.
Above-mentioned subacidity electrolysis water effective chlorine density is 1300mg/L, oxidation-reduction potential 1200mV, pH 5.5, micro- The effective chlorine composition HClO of sour electrolysis water has stronger oxidisability and the ability of penetration cell film, can effectively destroy microorganism Eucaryotic cell structure, kill microorganism, subacidity electrolysis water is very different with traditional chemical disinfection, bactericide, and it contains Active component property it is unstable, after being contacted with light, organic matter etc., active ingredient can be decomposed progressively, sterilization rear oxidation reduction electricity Position is rapid to be declined, and is decomposed quickly and is reduced to light water, has safety, noresidue, free of contamination feature.
Embodiment 2：
A kind of method of prawn dominant spoilage organisms under suppression refrigerated condition, including bacteriostatic agent are prepared, pre-processed, antibacterial processing, tool Body step is：
2.8 parts of chitosan oligosaccharide, 0.05 part of Tea Polyphenols, 1.2 parts of bamboo vinegar, 0.08 part of phytic acid, cold storage protective agent are weighed by weight 0.35 part, 0.03 part of allicin, 0.5 part of Flos Caryophylli extract, 0.013 part of nisin, 0.031 part of sodium ascorbate, nothing 100 parts of bacterium water, stirs at 6 DEG C and produces bacteriostatic agent, and above-mentioned auxiliary agent is glycine, potassium sorbate and Vc, and its weight ratio is 1:0.8:0.2 mixture, the weight of D- sodium ascorbates and L-AA sodium ratio is 1 in sodium ascorbate: 0.02；
Prawn after cleaning is died suddenly with trash ice, is then placed in subacidity electrolysis water, super-pressure soaks 7min under 320MPa, Drain rear standby, above-mentioned subacidity electrolysis water effective chlorine density is 1500mg/L, oxidation-reduction potential 1000mV, pH 6.5；
Prawn after processing is immersed in bacteriostatic agent and handles 22min, is drained, with the bar that 5 DEG C are placed in after sterile bag package encapsulation Refrigerated under part, this method can fundamentally suppress and kill dominant spoilage organisms, on prawn surface into layer protecting film, reduce Pollution of the microorganism to prawn, moisture loss is reduced, keep prawn quality, the activity of inhibitory enzyme, prevent prawn from changing colour, can be preferably Holding prawn flavor, have broad application prospects.
Embodiment 3：
The method of prawn dominant spoilage organisms is under a kind of suppression refrigerated condition：3.1 parts of chitosan oligosaccharide, Tea Polyphenols are weighed by weight 0.04 part, 1.5 parts of bamboo vinegar, 0.06 part of phytic acid, 0.4 part of cold storage protective agent, 0.025 part of allicin, 0.7 part of Flos Caryophylli extract, 0.012 part of nisin, 0.035 part of sodium ascorbate, 99 parts of sterilized water, stir at 10 DEG C and produce bacteriostatic agent, Wherein auxiliary agent is the mixture of glycine, potassium sorbate and Vc, and its weight ratio is 1:0.6:0.3, D- is anti-bad in sodium ascorbate The weight of hematic acid sodium and L-AA sodium ratio is 1:0.015；Prawn after cleaning is died suddenly with trash ice, is then placed in effective chlorine In the subacidity electrolysis water that concentration is 1400mg/L, oxidation-reduction potential 1100mV, pH is 6.0, the super-pressure under 350MPa 5min is soaked, drains, then pretreated prawn is immersed in bacteriostatic agent and handles 25min, is packed after draining with sterile bag Refrigerated under conditions of being placed in 3-5 DEG C after sealing.
Embodiment 4：
The method of prawn dominant spoilage organisms is under a kind of suppression refrigerated condition：3.1 parts of chitosan oligosaccharide, Tea Polyphenols are weighed by weight 0.04 part, 1.5 parts of bamboo vinegar, 0.06 part of phytic acid, 0.4 part of cold storage protective agent, 0.025 part of allicin, 0.7 part of Flos Caryophylli extract, 0.012 part of nisin, 0.035 part of sodium ascorbate, 99 parts of sterilized water, stir at 10 DEG C and produce bacteriostatic agent, Wherein auxiliary agent is the mixture of glycine, potassium sorbate and Vc, and its weight ratio is 1:0.6:0.3, D- is anti-bad in sodium ascorbate The weight of hematic acid sodium and L-AA sodium ratio is 1:0.015；Prawn after cleaning is put into the amino acid injection-800 that concentration is 0.01 ‰ Died suddenly in ice water solution, be then placed in effective chlorine density be 1400mg/L, oxidation-reduction potential 1100mV, pH be 6.0 it is micro- In acidic electrolytic water, super-pressure soaks 5min under 350MPa, drains, then pretreated prawn is immersed in bacteriostatic agent 25min is handled, is refrigerated after draining with conditions of being placed in 3-5 DEG C after sterile bag package encapsulation, the addition of above-mentioned amino acid injection-800, Prawn can in frozen water can be made to die suddenly, once can large batch of processing prawn, while amino acid injection-800 frozen water can recycle, The waste of water resource is reduced, saves energy consumption, while the addition of amino acid injection-800 can suppress the activity of prawn, reduce prawn and dying suddenly Mutual injury between the consumption of energy in journey and prawn, ensure the integrality of prawn shrimp body.
Embodiment 5：
Suppress prawn dominant spoilage organisms performance indications under refrigerated condition to determine：
Test group is that the embodiment of the present invention refrigerates prawn, and control group is commercially available refrigeration prawn.
1. sense organ determines：
Evaluation group is formed by 10 food research persons, sensory evaluation scores are the average value of total score, respectively from smell, outward appearance and meat The aspect of tissue three carries out organoleptic indicator's evaluation, and gives a mark respectively, is then added the score value of three, draws total sensory evaluation scores, Total value represents that prawn is completely corrupt below 3 points；Less than 9 points show that prawn is corrupt, inedible；In 18 timesharing Represent extremely fresh.So sensory evaluation scores at 9 points to 18/, represent sample between shelf life, edible, sense organ is commented Valency index is as shown in table 1, and measurement result is as shown in table 2.
2. the measure of total number of bacteria：
In aseptic operating platform, 10g shrimp is weighed, by shrimp decaptitating, peels off, remove shrimp line, be subsequently placed in 100mL sterile salines In, stirred with sterilized agitator, operated by GB/T 4789.2-2008 method.In 30 DEG C of insulating box culture 48 Counted after ± 2h, each dilution factor do 3 it is parallel, blank test is done with the physiological saline of sterilizing, as a result represented with CFU/g, 1g Total number of bacteria in shrimp（CFU/g）≤105As one-level freshness ,≤5 × 105As two level freshness, when total number of bacteria is more than 106 When, indicate that shrimp is corrupt, reach the terminal of shelf life, it is inedible.The measurement result of total number of bacteria is as shown in table 3.
The sensory evaluation index of table 1
The results of sensory evaluation of table 2
The total number of bacteria result of table 3
As can be seen from Table 2, the subjective appreciation score for the refrigeration prawn that the embodiment of the present invention obtains is significantly better than control group, explanation Cold preserving method of the present invention can extend the refrigeration phase of prawn；As can be seen from Table 3, the refrigeration pair that the embodiment of the present invention obtains simultaneously The obvious garden burnet control group of total number of bacteria of shrimp, illustrates that cold preserving method of the present invention can suppress the growth of prawn dominant spoilage organisms, tool There is good antisepsis, while the changing rule of total number of bacteria is compared with sensory evaluation, it is basically identical.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention, Supplement or similar fashion replacement etc., should be included in the scope of the protection.

Claims (8)

1. a kind of method for suppressing prawn dominant spoilage organisms under refrigerated condition, including bacteriostatic agent are prepared, pre-processed, antibacterial processing, It is characterized in that：The composition of bacteriostatic agent and its parts by weight are in described bacteriostatic agent preparation process：Chitosan oligosaccharide 2.8-3.4 parts, tea Polyphenol 0.03-0.05 parts, bamboo vinegar 1-2 parts, phytic acid 0.05-0.08 parts, auxiliary agent 0.03-0.05 parts, allicin 0.02-0.03 Part, Flos Caryophylli extract 0.5-0.8 parts, nisin 0.01-0.013 parts, sodium ascorbate 0.03-0.04 parts, sterilized water 98-100 parts.
A kind of 2. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 1, it is characterised in that：Institute Auxiliary agent is the mixture of glycine, potassium sorbate and Vc in the bacteriostatic agent preparation process stated, and its weight ratio is 1:0.5-0.8: 0.2-0.4。
A kind of 3. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 1, it is characterised in that：Institute The weight of D- sodium ascorbates and L-AA sodium ratio is 1 in sodium ascorbate in the bacteriostatic agent preparation process stated:0.01- 0.02。
A kind of 4. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 1, it is characterised in that：Institute Preparation temperature is 5-15 DEG C in the bacteriostatic agent preparation process stated.
A kind of 5. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 1, it is characterised in that：Institute The pre-treatment step stated is：Prawn after cleaning is died suddenly with trash ice, is then placed in subacidity electrolysis water, super-pressure immersion, Drain rear standby.
A kind of 6. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 5, it is characterised in that：Institute Super-pressure is 300-400MPa in the pre-treatment step stated, and soaks 4-7min.
A kind of 7. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 5, it is characterised in that：Institute Effective chlorine density is 1300-1500mg/L, oxidation-reduction potential 1000- in subacidity electrolysis water in the pre-treatment step stated 1200mV, pH 5.2-6.8.
A kind of 8. method for suppressing prawn dominant spoilage organisms under refrigerated condition according to claim 1, it is characterised in that：Institute The antibacterial processing step stated is：Pretreated prawn is immersed in bacteriostatic agent and handles 20-30min, is drained, with sterile bag bag Refrigerated under conditions of being placed in 3-5 DEG C after dress sealing.
CN201710890970.7A 2017-09-27 2017-09-27 A kind of method of prawn dominant spoilage organisms under suppression refrigerated condition Pending CN107836507A (en)

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