CN108713585A - 一种淡水鱼复合保鲜剂及其制备方法与应用 - Google Patents
一种淡水鱼复合保鲜剂及其制备方法与应用 Download PDFInfo
- Publication number
- CN108713585A CN108713585A CN201810439061.6A CN201810439061A CN108713585A CN 108713585 A CN108713585 A CN 108713585A CN 201810439061 A CN201810439061 A CN 201810439061A CN 108713585 A CN108713585 A CN 108713585A
- Authority
- CN
- China
- Prior art keywords
- fresh
- water
- water fishes
- crude extract
- composite preservative
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 75
- 239000013505 freshwater Substances 0.000 title claims abstract description 66
- 230000002335 preservative effect Effects 0.000 title claims abstract description 31
- 239000003755 preservative agent Substances 0.000 title claims abstract description 30
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 30
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims abstract description 64
- 239000000287 crude extract Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 37
- 239000005844 Thymol Substances 0.000 claims abstract description 32
- 229960000790 thymol Drugs 0.000 claims abstract description 32
- 108010062877 Bacteriocins Proteins 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 33
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 30
- 239000006228 supernatant Substances 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000012530 fluid Substances 0.000 claims description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 229920001817 Agar Polymers 0.000 claims description 17
- 239000008272 agar Substances 0.000 claims description 17
- 239000008103 glucose Substances 0.000 claims description 16
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 12
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 11
- 238000011218 seed culture Methods 0.000 claims description 11
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 9
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 9
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 9
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 8
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 8
- 229920000053 polysorbate 80 Polymers 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000001632 sodium acetate Substances 0.000 claims description 8
- 235000017281 sodium acetate Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 7
- 239000002609 medium Substances 0.000 claims description 7
- 235000019733 Fish meal Nutrition 0.000 claims description 6
- 239000007836 KH2PO4 Substances 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 239000004467 fishmeal Substances 0.000 claims description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 claims description 5
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 235000020429 malt syrup Nutrition 0.000 claims description 5
- 229910052603 melanterite Inorganic materials 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000011067 sorbitan monolaureate Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 210000000056 organ Anatomy 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims 1
- 229910000366 copper(II) sulfate Inorganic materials 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 8
- 238000001228 spectrum Methods 0.000 abstract description 6
- 239000011174 green composite Substances 0.000 abstract description 5
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 230000000843 anti-fungal effect Effects 0.000 abstract description 3
- 229940121375 antifungal agent Drugs 0.000 abstract description 3
- 230000003115 biocidal effect Effects 0.000 abstract description 3
- 235000013332 fish product Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 229910052927 chalcanthite Inorganic materials 0.000 description 5
- 230000007613 environmental effect Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000008223 sterile water Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010019477 S-adenosyl-L-methionine-dependent N-methyltransferase Proteins 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 229910052928 kieserite Inorganic materials 0.000 description 2
- 108010000785 non-ribosomal peptide synthase Proteins 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 241000283725 Bos Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 101000979117 Curvularia clavata Nonribosomal peptide synthetase Proteins 0.000 description 1
- 206010020466 Hunger Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010028921 Lipopeptides Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 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 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/195—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria
- C07K14/32—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria from Bacillus (G)
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/195—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria
- C07K14/335—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria from Lactobacillus (G)
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Biophysics (AREA)
- General Chemical & Material Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Gastroenterology & Hepatology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及了一种淡水鱼复合保鲜剂及保鲜方法。所述复合保鲜剂包括细菌素粗提物、抗菌脂肽粗提物、百里酚和水。本发明针对淡水鱼中的主要腐败菌群而研制的绿色复合保鲜剂,具有无毒、抗菌谱广和抗菌性强等特点,适用于淡水鱼防腐保鲜,使用方法简单,生产成本低,可有效延长淡水鱼货架期达9 d,提高了冷藏保鲜鱼品质和贮藏稳定性,具有广阔的应用前景。
Description
技术领域
本发明涉及水产品保鲜技术领域,涉及一种淡水鱼复合保鲜剂及其制备方法与在淡水鱼保鲜中的应用。
背景技术
淡水鱼营养价值高,其中富含有钙、铁、维生素、必需氨基酸、多不饱和脂肪酸等营养成分,而深受大众消费者的喜爱,然而由于淡水鱼中蛋白质和水分含量高,含有多种不饱和脂肪酸及内源酶,使得淡水鱼容易腐败,在我国淡水鱼腐败率高达90%。淡水鱼的腐败主要受来自自身和环境中的微生物,以及本身的酶和脂肪氧化等因素的影响,其中微生物是造成腐败的主要因素。因此,研究鱼类腐败菌的生长,探究细菌群落动态变化并采取相应的能够有效抑制微生物生长的保鲜方法,对水产品捕捞、加工、贮藏、运输和销售过程中提高水产品品质和延长货架期至关重要。
我国市场上淡水鱼保鲜主要有冷冻保鲜、气调保鲜、化学防腐保鲜及辐照保鲜等方法,但以上方法存在蛋白质变性、营养成分流失和化学药品残留等问题,因而高效、安全、无毒的生物保鲜技术受到了人们广泛关注,已成为食品保鲜领域的研究热点。目前生物保鲜剂在水产品中应用最广泛的有壳聚糖、茶多酚、乳酸链球菌素、生物酶等。抗菌脂肽(lipopeptide)是指一类由芽孢杆菌(Bacillus sp.)通过非核糖体肽合成酶(non-ribosomal peptide synthetases,NRPSs)合成的具有高效抑菌活性的脂肽类次级代谢产物,其结构中包含一个含有7~10个氨基酸和1个短链脂肪酸(C9~C13)组成的环型脂肽,具有抗菌性强、抗菌谱广、安全无毒、稳定性好等特性,因而抗菌脂肽作为一种新型、高效、广谱的生物源天然食品防腐剂,在食品加工中具有潜在的应用前景。但是目前,抗菌脂肽在淡水鱼产品保鲜方面的应用研究报道甚少,对于其是否能够应用于淡水鱼保鲜以及如何保鲜方面的研究尚未见报道。
发明内容
技术问题
本发明目的是针对目前水产品化学保鲜剂残留量高的问题,提供一种以安全、无毒、高效、广谱的抗菌肽为基础的一种淡水鱼复合保鲜剂及其制备方法与应用。
为解决上述技术问题,本发明现提供如下技术方案:
一种淡水鱼复合保鲜剂,包括细菌素粗提物、抗菌脂肽粗提物、百里酚和水。
进一步地,所述的淡水鱼复合保鲜剂,包括以下质量浓度组成的组分:细菌素粗提物0.4%-0.6%,抗菌脂肽粗提物1%-2%,百里酚1%-2%,余量为水。
进一步地,所述的淡水鱼复合保鲜剂,所述细菌素粗提物的制备方法包括以下步骤:
(1)将植物乳杆菌(Laaobacillusplantaram)163接种到种子培养基,培养培养20h-24h作为作为种子液;
(2)将种子液以2%的接种量接入发酵培养基中,发酵培养45-50h;
(3)将发酵培养后的发酵液离心除去菌体,得到发酵上清液;在4℃下,将发酵上清液与乙酸乙酯按照1:1比例(体积比)过夜萃取,然后旋蒸去除乙酸乙酯即得植物乳杆菌细菌素粗提物。
更进一步地,所述细菌素粗提物的制备方法步骤(1)中种子培养基为MRS液体培养基。
更进一步地,所述细菌素粗提物的制备方法步骤(2)中所述发酵培养基的组成为麦芽糖浆50-65g,玉米干粉15-35g,乙酸钠6-10g,柠檬酸氢二铵4-7g,吐温-80 1.0-1.8g,调节pH至4.8。
进一步地,所述的淡水鱼复合保鲜剂,所述抗菌脂肽粗提物的制备方法包括以下步骤:(1)将淀粉液化芽孢杆菌(Bacillus amyloliquefaciens)ES-2-4接种于PAD琼脂培养基中,37℃培养18-24h活化菌种,然后再将活化后的菌种接种于BPY培养基中,37℃,180rpm下培养18-24h制成种子液;
(2)以3-4%种子液接种于Landy发酵培养基中,在33℃180rpm下发酵36h后取出;
(3)将发酵后的发酵液离心除去菌体,用HCI将上清液调节pH至2-4,然后轻微搅动或静止于4℃环境下12-15h,最后9000rpm离心收集沉淀,加入60%-70%的乙醇抽提,再用NaOH中和,10000rpm下离心10min取上清液,获得抗菌脂肽粗提物。
更进一步地,所述抗菌脂肽粗提物的制备方法步骤(1)中PAD琼脂培养基包括马铃薯200g、葡萄糖20g、琼脂15~20g和蒸馏水1000ml;BPY培养基包括牛肉膏5g,酵母膏5g,氯化钠5g,鱼粉蛋白胨10g,葡萄糖10g和水1000mL。
更进一步地,所述抗菌脂肽粗提物的制备方法步骤(2)中Landy发酵培养基包括葡萄糖42.0g,谷氨酸钠14.0g,MgSO4·7H2O0.5g,KCl 0.5g,KH2PO4 1g,FeSO4·7H2O 0.15mg,MnSO4·7H2O 5mg,CuSO4·5H2O 0.16mg和水1000mL。
进一步地,所述的淡水鱼复合保鲜剂的制备方法,先将百里酚制备成百里酚保鲜液,然后将百里酚保鲜液、细菌素粗提物、抗菌脂肽粗提物和水混合后配制达到各组分质量浓度要求;其中百里酚保鲜液制备方法为取一定量的百里酚溶解在质量浓度为0.5%-0.8%的司班-20的无菌水溶液中,超声乳化后得到百里酚保鲜液。
以上所述的淡水鱼复合保鲜剂在淡水鱼保鲜中的应用,包括以下步骤:
(1)将鲜活淡水鱼处死后去除不需要的部位和器官,然后用无菌水冲洗后在10℃以下环境中沥干或将鱼按照储藏要求切割后再使用无菌水冲洗,并在10℃以下环境中沥干;
(2)将沥干后的淡水鱼浸入权利要求1或2所述的淡水鱼复合保鲜剂中,浸泡10-20min;
(3)将浸泡后的淡水鱼在10℃以下环境中沥干,并于4℃环境下贮藏。
有益效果
本发明的主要优点如下:
1.本发明的抗菌脂肽具有安全无毒、抗菌性强、且抗菌谱广,与细菌素、百里酚协同使用时,其对淡水鱼的抗菌防腐效果比单一组成分制成的保鲜剂的防腐效果有显著的增强,能扩大其抑菌谱,有效地抑制了淡水鱼贮藏过程中主要优势腐败菌菌落数、TVB-N、TBA、和感官评价等指标的增长,有效延长淡水鱼的货架期。
2.本发明一种淡水鱼绿色复合保鲜剂,既不影响淡水鱼感官品质,又避免了化学残留影响人们身体健康的危险。
具体实施方式:
以下实施例中所采用的植物乳杆菌(Laaobacillusplantaram)163从贵州来源的发酵食品中分离得到,淀粉液化芽孢杆菌(Bacillus amyloliquefaciens)ES-2-4从中药植物黄芩中分离得到,该两种菌株都是申请人报告过的现有菌株。
实例1是空白参照,是无菌水处理的样品,实例2是抗菌脂肽粗提物的处理组,实例3、4和5是抗菌脂肽粗提物、细菌素粗提物和百里酚三种保鲜剂的混合物的处理组。
实施例1(空白参照)
处理A:将鲜活鲫鱼敲头致死,去头、去尾、去内脏,用无菌水冲洗15-20S,在10℃以下环境中沥干;
处理B:将草鱼切片处理,切成20g/片,长9cm,宽4cm,厚0.5cm的草鱼鱼片,用无菌水冲洗15-20S,在10℃以下环境中沥干。
将上述预处理的淡水鱼鱼体放置在无菌水中,鱼体全部浸没在无菌水中,浸泡15min。将浸泡处理后的鱼体在10℃以下环境中沥干,置于无菌托盘中,贮藏在4℃环境条件下。
实施例2(对照)
抗菌脂肽粗提物的制备:Bacillus amyloliquefaciens ES-2-4接种于试管斜面PAD琼脂培养基(马铃薯(去皮)200g、葡萄糖20g、琼脂15~20g、蒸馏水1000ml,自然pH)上,37℃培养箱中培养24h活化菌种,再将活化后的菌种接种于装有种子培养基BPY培养基(牛肉膏5g,酵母膏5g,氯化钠5g,鱼粉蛋白胨10g,葡萄糖10g,水1000mL。115℃灭菌20min)的三角瓶中,37℃180rpm下培养24h制成种子液。种子液以4%浓度接种于Landy发酵培养基(葡萄糖42.0g,谷氨酸钠14.0g,MgSO4·7H2O0.5g,KCl 0.5g,KH2PO4 1g,FeSO4·7H2O 0.15mg,MnSO4·7H2O 5mg,CuSO4·5H2O 0.16mg,水1000mL。115℃高压灭菌20min)中,在33℃,180rpm下发酵36h后取出,9000rpm下离心15min除去菌体,用HCI将上清液调节pH至2,然后轻微搅动或静止于4℃环境下12h,最后9000rpm离心收集沉淀,加入60%的乙醇抽提,再用NaOH中和,10000rpm下离心10min取上清液,获得抗菌脂肽粗提物的浓缩储备液。
处理A:将鲜活鲫鱼敲头致死,去头、去尾、去内脏,用无菌水冲洗15-20S,在10℃以下环境中沥干;
处理B:将草鱼切片处理,切成20g/片,长9cm,宽4cm,厚0.5cm的草鱼鱼片,用无菌水冲洗15-20S,在10℃以下环境中沥干。
将上述抗菌脂肽用无菌水制成质量浓度为1%的保鲜液,将上述预处理的淡水鱼鱼体放置在抗菌脂肽保鲜液水中,鱼体全部浸没在保鲜液中,浸泡15min。将浸泡处理后的鱼体在10℃以下环境中沥干,置于无菌托盘中,贮藏在4℃环境条件下。
实施例3
1.一种淡水鱼绿色复合保鲜剂制备,依次进行以下步骤。
(1)细菌素粗提物的制备:将植物乳杆菌163接种到种子培养基(MRS液体培养基:蛋白胨10.0g,牛肉膏10.0g,酵母粉5.0g,K2HPO4 2.0g,柠檬酸二铵2.0g,乙酸钠5.0g,葡萄糖20.0g,吐温-80 1mL,MgSO4·H2O 0.58g,MnSO4·4H2O 0.25g,蒸馏水1000mL,调节pH至6.2~6.4,琼脂18.0~20.0g,115℃灭菌20min。),培养24h作为种子液,以2%的接种量接入改良的发酵培养基(麦芽糖浆55g,玉米干粉20g,乙酸钠8g,柠檬酸氢二铵6g,吐温-801.3g。调节pH至4.8)中,发酵48h后,5000r/min离心30分钟,发酵液5000r/min离心30分钟除去菌体,得到发酵上清液。在4℃下,将发酵上清液与乙酸乙酯按照(体积比)1:1比例过夜萃取,然后旋蒸去除乙酸乙酯即得植物乳杆菌细菌素粗提物。
(2)抗菌脂肽粗提物的制备:Bacillus amyloliquefaciens ES-2-4接种于试管斜面PAD琼脂培养基(马铃薯(去皮)200g、葡萄糖20g、琼脂15~20g、蒸馏水1000ml,自然pH)上,37℃培养箱中培养24h活化菌种,再将活化后的菌种接种于装有种子培养基BPY培养基(牛肉膏5g,酵母膏5g,氯化钠5g,鱼粉蛋白胨10g,葡萄糖10g,水1000mL。115℃灭菌20min)的三角瓶中,37℃180rpm下培养24h制成种子液。种子液以4%浓度接种于Landy发酵培养基(葡萄糖42.0g,谷氨酸钠14.0g,MgSO4·7H2O0.5g,KCl 0.5g,KH2PO4 1g,FeSO4·7H2O0.15mg,MnSO4·7H2O 5mg,CuSO4·5H2O 0.16mg,水1000mL。115℃高压灭菌20min)中,在33℃,180rpm下发酵36h后取出,9000rpm下离心15min除去菌体,用HCI将上清液调节pH至2,然后轻微搅动或静止于4℃环境下12h,最后9000rpm离心收集沉淀,加入60%的乙醇抽提,再用NaOH中和,10000rpm下离心10min取上清液,获得抗菌脂肽粗提物的浓缩储备液。
(3)百里酚保鲜液的制备:取一定量的百里酚溶解在司班-20的质量浓度为0.5%的无菌水溶液中,超声乳化30min制得均匀的百里酚保鲜液。
将上述三种保鲜液混合,最后用水使各组分的浓度达到:各成分质量浓度为细菌素粗提物0.4%,抗菌脂肽粗提物1%,百里酚1%,其余的为水。
2.样品的保鲜处理
处理A:将鲜活鲫鱼敲头致死,去头、去尾、去内脏,用无菌水冲洗15-20S,在10℃以下环境中沥干;
处理B:将草鱼切片处理,切成20g/片,长9cm,宽4cm,厚0.5cm的草鱼鱼片,用无菌水冲洗15-20S,在10℃以下环境中沥干。
将上述预处理的淡水鱼鱼体放置在保鲜液中,鱼体全部浸没在保鲜液中,浸泡15min。将浸泡处理后的鱼体在10℃以下环境中沥干,置于无菌托盘中,贮藏在4℃环境条件下。
实施例4
1.一种淡水鱼绿色复合保鲜剂制备,依次进行以下步骤。
(1)细菌素粗提物的制备:将植物乳杆菌163接种到种子培养基(MRS液体培养基:蛋白胨10.0g,牛肉膏10.0g,酵母粉5.0g,K2HPO4 2.0g,柠檬酸二铵2.0g,乙酸钠5.0g,葡萄糖20.0g,吐温-80 1mL,MgSO4·H2O 0.58g,MnSO4·4H2O 0.25g,蒸馏水1000mL,调节pH至6.2~6.4,琼脂18.0~20.0g,115℃灭菌20min。),培养24h作为种子液,以2%的接种量接入改良的发酵培养基A(麦芽糖浆55g,玉米干粉20g,乙酸钠8g,柠檬酸氢二铵6g,吐温-801.3g。调节pH至4.8)中,发酵48h后,5000r/min离心30分钟,发酵液5000r/min离心30分钟除去菌体,得到发酵上清液。在4℃下,将发酵上清液与乙酸乙酯按照1:1比例过夜萃取,然后旋蒸去除乙酸乙酯即得植物乳杆菌细菌素粗提物。
(2)抗菌脂肽粗提物的制备:Bacillus amyloliquefaciens ES-2-4接种于试管斜面PAD琼脂培养基(马铃薯(去皮)200g、葡萄糖20g、琼脂15~20g、蒸馏水1000ml,自然pH)上,37℃培养箱中培养24h活化菌种,再将活化后的菌种接种于装有种子培养基BPY培养基(牛肉膏5g,酵母膏5g,氯化钠5g,鱼粉蛋白胨10g,葡萄糖10g,水1000mL。115℃灭菌20min)的三角瓶中,37℃180rpm/min下培养24h制成种子液。种子液以4%浓度接种于Landy发酵培养基(葡萄糖42.0g,谷氨酸钠14.0g,MgSO4·7H2O0.5g,KCl 0.5g,KH2PO41g,FeSO4·7H2O0.15mg,MnSO4·7H2O 5mg,CuSO4·5H2O 0.16mg,水1000mL。115℃高压灭菌20min)中,在33℃180rpm/min下发酵36h后取出,9000rpm下离心15min除去菌体,用HCI将上清液调节pH至2,然后轻微搅动或静止于4℃环境下12h,最后9000rpm离心收集沉淀,加入60%的乙醇抽提,再用NaOH中和,10000rpm下离心10min取上清液,获得抗菌脂肽粗提物的浓缩储备液。
(3)百里酚保鲜液的制备:取一定量的百里酚溶解在0.5%的司班-20的无菌水溶液中,超声乳化30min制得均匀的百里酚保鲜液。
将上述三种保鲜液混合,最后用水使各组分的浓度达到:各成分质量浓度为细菌素粗提物0.5%,抗菌脂肽粗提物1.5%,百里酚1.5%,其余的为水。
2.样品的保鲜处理
处理A:将鲜活鲫鱼敲头致死,去头、去尾、去内脏,用无菌水冲洗15-20S,在10℃以下环境中沥干;
处理B:将草鱼切片处理,切成20g/片,长9cm,宽4cm,厚0.5cm的草鱼鱼片,用无菌水冲洗15-20S,在10℃以下环境中沥干。
将上述预处理的淡水鱼鱼体放置在保鲜液中,鱼体全部浸没在保鲜液中,浸泡15min。将浸泡处理后的鱼体在10℃以下环境中沥干,置于无菌托盘中,贮藏在4℃环境条件下。
实施例5
1.一种淡水鱼绿色复合保鲜剂制备,依次进行以下步骤。
(1)细菌素粗提物的制备:将植物乳杆菌163接种到种子培养基(MRS液体培养基:蛋白胨10.0g,牛肉膏10.0g,酵母粉5.0g,K2HPO4 2.0g,柠檬酸二铵2.0g,乙酸钠5.0g,葡萄糖20.0g,吐温-80 1mL,MgSO4·H2O 0.58g,MnSO4·4H2O 0.25g,蒸馏水1000mL,调节pH至6.2~6.4,琼脂18.0~20.0g,115℃灭菌20min。),培养24h作为种子液,以2%的接种量接入改良的发酵培养基A(麦芽糖浆55g,玉米干粉20g,乙酸钠8g,柠檬酸氢二铵6g,吐温-801.3g。调节pH至4.8)中,发酵48h后,5000r/min离心30分钟,发酵液5000r/min离心30分钟除去菌体,得到发酵上清液。在4℃下,将发酵上清液与乙酸乙酯按照1:1比例过夜萃取,然后旋蒸去除乙酸乙酯即得植物乳杆菌细菌素粗提物。
(2)抗菌脂肽粗提物的制备:Bacillus amyloliquefaciens ES-2-4接种于试管斜面PAD琼脂培养基(马铃薯(去皮)200g、葡萄糖20g、琼脂15~20g、蒸馏水1000ml,自然pH)上,37℃培养箱中培养24h活化菌种,再将活化后的菌种接种于装有种子培养基BPY培养基(牛肉膏5g,酵母膏5g,氯化钠5g,鱼粉蛋白胨10g,葡萄糖10g,水1000mL。115℃灭菌20min)的三角瓶中,37℃180rpm/min下培养24h制成种子液。种子液以4%浓度接种于Landy发酵培养基(葡萄糖42.0g,谷氨酸钠14.0g,MgSO4·7H2O0.5g,KCl 0.5g,KH2PO4 1g,FeSO4·7H2O0.15mg,MnSO4·7H2O 5mg,CuSO4·5H2O 0.16mg,水1000mL。115℃高压灭菌20min)中,在33℃180rpm/min下发酵36h后取出,9000rpm下离心15min除去菌体,用HCI将上清液调节pH至2,然后轻微搅动或静止于4℃环境下12h,最后9000rpm离心收集沉淀,加入60%的乙醇抽提,再用NaOH中和,10000rpm下离心10min取上清液,获得抗菌脂肽粗提物的浓缩储备液。
(3)百里酚保鲜液的制备:取一定量的百里酚溶解在0.5%的司班-20的无菌水溶液中,超声乳化30min制得均匀的百里酚保鲜液。
将上述三种保鲜液混合,最后用水使各组分的浓度达到:各成分质量浓度为细菌素粗提物0.6%,抗菌脂肽粗提物2%,百里酚2%,其余的为水。
2.样品的保鲜处理
处理A:将鲜活鲫鱼敲头致死,去头、去尾、去内脏,用无菌水冲洗15-20S,在10℃以下环境中沥干;
处理B:将草鱼切片处理,切成20g/片,长9cm,宽4cm,厚0.5cm的草鱼鱼片,用无菌水冲洗15-20S,在10℃以下环境中沥干。
将上述预处理的淡水鱼鱼体放置在保鲜液中,鱼体全部浸没在保鲜液中,浸泡15min。将浸泡处理后的鱼体在10℃以下环境中沥干,置于无菌托盘中,贮藏在4℃环境条件下。食品安全国家标准动物性水产制品GB10136-2015中规定,即食性动物水产品菌落数要小于105CFU/g,而鲫鱼、草鱼等淡水鱼在菌落数超过106CFU/g时,鱼体发臭不可食用,因此确定菌落数达到106CFU/g时为产品货架期,GB2733-2005鲜、冻动物性水产品卫生标准中规定淡水鱼中TVB-N含量小于20mg/100g。
感官评价标准如下:
表1淡水鱼的感官评价标准
表2 4℃贮藏条件下各实施例淡水鱼感官变化
表3 4℃贮藏条件下各实施例淡水鱼菌落总数变化
表4 4℃贮藏条件下各实施例鲫鱼优势腐败菌菌落总数变化
表5 4℃贮藏条件下各实施例淡水鱼TVB-N的变化
表6 4℃贮藏条件下各实施例淡水鱼TBA的变化
由此可见,抗菌脂肽单独作用时,也能有效抑制淡水鱼贮藏过程中菌落总数、TVB-N和TBA的增长,同时本发明利用细菌素、抗菌脂肽和百里酚有效抑制了淡水鱼贮藏过程优势腐败菌菌落总数的增长,减缓了微生物对蛋白质的降解活动,从而有效抑制了淡水鱼贮藏过程中TVB-N的增长,延缓异味的产生,从而有效延长淡水鱼的货架期。
Claims (10)
1.一种淡水鱼复合保鲜剂,其特征在于,包括细菌素粗提物、抗菌脂肽粗提物、百里酚和水。
2.根据权利要求1所述的淡水鱼复合保鲜剂,其特征在于,包括以下以质量百分比计的组分:
细菌素粗提物0.4%-0.6%,抗菌脂肽粗提物1%-2%,百里酚1%-2%,余量为水;所有组分的质量百分比之和为100%。
3.根据权利要求1或2所述的淡水鱼复合保鲜剂,其特征在于,所述细菌素粗提物的制备方法包括以下步骤:
(1)将植物乳杆菌(Laaobacillusplantaram)163接种到种子培养基,培养20 h-24 h作为种子液;
(2)将种子液以2%的接种量接入发酵培养基中,发酵培养45-50 h;
(3)将发酵培养后的发酵液离心除去菌体,得到发酵上清液;在4℃下,将发酵上清液与乙酸乙酯按照1:1的体积比过夜萃取,然后旋蒸去除乙酸乙酯即得植物乳杆菌细菌素粗提物。
4.根据权利要求3所述的淡水鱼复合保鲜剂,其特征在于,所述细菌素粗提物的制备方法步骤(1)中种子培养基为MRS液体培养基。
5.根据权利要求3所述的淡水鱼复合保鲜剂,其特征在于,所述细菌素粗提物的制备方法步骤(2)中所述发酵培养基的组成为麦芽糖浆50-65 g,玉米干粉15-35g,乙酸钠6-10 g,柠檬酸氢二铵4-7 g,吐温-80 1.0-1.8 g,调节pH至 4.8。
6.根据权利要求1或2所述的淡水鱼复合保鲜剂,其特征在于,所述抗菌脂肽粗提物的制备方法包括以下步骤:
(1)将淀粉液化芽孢杆菌(Bacillus amyloliquefaciens) ES-2-4接种于PAD琼脂培养基中,37℃培养18-24h活化菌种,然后再将活化后的菌种接种于BPY培养基中,37℃,180rpm下培养18-24 h制成种子液;
(2)以3-4%种子液接种于Landy发酵培养基中,在33℃ 180 rpm下发酵36 h后取出;
(3)将发酵后的发酵液离心除去菌体,用HCI将上清液调节pH至2-4,然后轻微搅动或静止于4℃环境下12 -15 h,最后9000 rpm离心收集沉淀,加入60%-70%的乙醇抽提,再用NaOH中和,10000 rpm下离心10 min取上清液,获得抗菌脂肽粗提物。
7.根据权利要求6所述的淡水鱼复合保鲜剂,其特征在于,所述抗菌脂肽粗提物的制备方法步骤(1)中PAD琼脂培养基包括马铃薯200g 、葡萄糖20g、琼脂15~20g和蒸馏水1000ml;BPY培养基包括牛肉膏5 g,酵母膏5 g,氯化钠5 g,鱼粉蛋白胨10 g,葡萄糖10 g和水1000 mL。
8.根据权利要求6所述的淡水鱼复合保鲜剂,其特征在于,所述抗菌脂肽粗提物的制备方法步骤(2)中Landy发酵培养基包括葡萄糖42.0 g,谷氨酸钠14.0 g,MgSO4·7H2O0.5 g,KCl 0.5 g ,KH2PO4 1 g,FeSO4·7H2O 0.15 mg,MnSO4·7H2O 5 mg,CuSO4·5H2O 0.16 mg和水1000 mL。
9.权利要求1或2所述的淡水鱼复合保鲜剂的制备方法,其特征在于,先将百里酚制备成百里酚保鲜液,然后将百里酚保鲜液、细菌素粗提物、抗菌脂肽粗提物和水混合后配制达到各组分质量浓度要求;其中百里酚保鲜液制备方法为取百里酚溶解在质量浓度为0.5%-0.8%的司班-20的无菌水溶液中,超声乳化后得到百里酚保鲜液。
10.权利要求1或2所述的淡水鱼复合保鲜剂在淡水鱼保鲜中的应用,其特征在于,包括以下步骤:
(1)将鲜活淡水鱼处死后去除不需要的部位和器官,然后用无菌水冲洗后在10℃以下环境中沥干或将鱼按照储藏要求切割后再使用无菌水冲洗,并在10℃以下环境中沥干;
(2)将沥干后的淡水鱼浸入权利要求1或2所述的淡水鱼复合保鲜剂中,浸泡10-20min;
(3)将浸泡后的淡水鱼在10℃以下环境中沥干,并于4℃环境下贮藏。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711162587 | 2017-11-21 | ||
CN2017111625876 | 2017-11-21 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108713585A true CN108713585A (zh) | 2018-10-30 |
Family
ID=63899593
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810439061.6A Pending CN108713585A (zh) | 2017-11-21 | 2018-05-09 | 一种淡水鱼复合保鲜剂及其制备方法与应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108713585A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109924386A (zh) * | 2019-03-19 | 2019-06-25 | 浙江工商大学 | 一种生物复合保鲜剂、其制备方法及其在鲟鱼鱼子酱中的应用 |
CN111134265A (zh) * | 2020-02-19 | 2020-05-12 | 厦门市阿利阿多生物科技有限公司 | 一种抑菌防霉的保鲜剂及含有此保鲜剂的保鲜介质 |
CN112136874A (zh) * | 2020-09-01 | 2020-12-29 | 浙江大学舟山海洋研究中心 | 一种虾蟹贮藏保鲜用改性原儿茶酸脂质体及其制备方法和应用 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105613707A (zh) * | 2016-01-19 | 2016-06-01 | 福州大学 | 枯草芽孢杆菌生物保鲜剂及在大黄鱼保鲜中的应用 |
CN106070586A (zh) * | 2016-06-17 | 2016-11-09 | 句容万山红遍生物科技有限公司 | 一种复配生物保鲜剂及其应用 |
-
2018
- 2018-05-09 CN CN201810439061.6A patent/CN108713585A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105613707A (zh) * | 2016-01-19 | 2016-06-01 | 福州大学 | 枯草芽孢杆菌生物保鲜剂及在大黄鱼保鲜中的应用 |
CN106070586A (zh) * | 2016-06-17 | 2016-11-09 | 句容万山红遍生物科技有限公司 | 一种复配生物保鲜剂及其应用 |
Non-Patent Citations (5)
Title |
---|
唐春红: "《天然防腐剂与抗氧化剂》", 30 May 2010 * |
彭珊珊等: "《食品添加剂》", 31 January 2009 * |
曾维伟等: "植物乳杆菌 163 产抗菌物质的发酵条件优化", 《食品工业科技》 * |
李秀秀等: "鲫鱼贮藏过程中微生物菌相PCR-DGGE分析及其防腐保鲜", 《食品科学》 * |
赵君峰: "淀粉液化芽孢杆菌ES-2-4基因组改组提高脂肽产量及其突变菌株差异蛋白组学分析", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109924386A (zh) * | 2019-03-19 | 2019-06-25 | 浙江工商大学 | 一种生物复合保鲜剂、其制备方法及其在鲟鱼鱼子酱中的应用 |
CN109924386B (zh) * | 2019-03-19 | 2022-01-14 | 浙江工商大学 | 一种生物复合保鲜剂、其制备方法及其在鲟鱼鱼子酱中的应用 |
CN111134265A (zh) * | 2020-02-19 | 2020-05-12 | 厦门市阿利阿多生物科技有限公司 | 一种抑菌防霉的保鲜剂及含有此保鲜剂的保鲜介质 |
CN112136874A (zh) * | 2020-09-01 | 2020-12-29 | 浙江大学舟山海洋研究中心 | 一种虾蟹贮藏保鲜用改性原儿茶酸脂质体及其制备方法和应用 |
CN112136874B (zh) * | 2020-09-01 | 2022-11-01 | 浙江大学舟山海洋研究中心 | 一种虾蟹贮藏保鲜用改性原儿茶酸脂质体及其制备方法和应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102894349B (zh) | 一种冬虫夏草菌株用于生产虫草发酵肉品的方法 | |
EP3405044B1 (en) | Food biopreservative composition and uses thereof | |
CN107410469B (zh) | 一种芒果核精油的提取方法及其在火龙果保鲜的应用 | |
CN108713585A (zh) | 一种淡水鱼复合保鲜剂及其制备方法与应用 | |
CN104970086B (zh) | 生物保鲜剂及其制备方法和应用 | |
KR102187522B1 (ko) | 양돈 혈액 발효물의 제조 방법과 그 발효물을 이용한 양계 사료 조성물 | |
CN1695458A (zh) | 枯草芽孢杆菌抗菌肽的用途及制剂 | |
CN105613707A (zh) | 枯草芽孢杆菌生物保鲜剂及在大黄鱼保鲜中的应用 | |
CN107712019A (zh) | 延长冷冻水产品优质货架期的方法 | |
CN107348326A (zh) | 一种无腥味带鱼鱼肉的用途 | |
EP1933635A1 (fr) | Facteur d'appetence fermente et depourvu de proteines animales pour animaux | |
CN1802937A (zh) | 果蔬微生物活菌防腐保鲜剂及生产方法 | |
Perveen et al. | Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms | |
CN105961568A (zh) | 一种利用超高压技术保鲜鲳鱼的方法 | |
CN104988183A (zh) | 糙皮侧耳发酵液的制备方法及该发酵液在降解黄曲霉毒素b1中的应用 | |
CN108157493A (zh) | 一种基于含ε-聚赖氨酸发酵液的复合生物防腐保鲜剂 | |
Abu-Hassan et al. | Quality and microbial analysis of local salted-fermented paste product (Terkin) | |
JP2022172763A (ja) | 菌根菌 子嚢菌白色木材腐朽菌醗酵及び醗酵産生物質食糧、加工食品、飲料、茶、生薬、家畜飼料製造及び当該菌醗酵による生理活性物質抽出法及び当該菌産生物質製造法。 | |
Rahmani | Food hazards and quality control in table olive processing with a special reference to functional compounds | |
Lawalata et al. | The potential of lactic acid bacteria to improve the quality and number of carnocine during fermentation process of Bakasang as a functional food | |
US20230329287A1 (en) | Food biopreservative composition and uses thereof | |
CN107494697A (zh) | 一种草鱼的整鱼保鲜方法 | |
Van Niekerk et al. | Influence of growth stage at harvest on fermentative characteristics of Panicum maximum silage | |
BASTON et al. | Calcium lactate influence on some non-pathogenic microorganisms | |
KR101277437B1 (ko) | 발효 항균성 스피룰리나 및 그 생산방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181030 |