CN109275702A - Antistaling agent for aquatic product bio ice temperature - Google Patents
Antistaling agent for aquatic product bio ice temperature Download PDFInfo
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- CN109275702A CN109275702A CN201811151902.XA CN201811151902A CN109275702A CN 109275702 A CN109275702 A CN 109275702A CN 201811151902 A CN201811151902 A CN 201811151902A CN 109275702 A CN109275702 A CN 109275702A
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- 241000251468 Actinopterygii Species 0.000 claims abstract description 40
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 40
- 238000005243 fluidization Methods 0.000 claims abstract description 25
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 25
- 239000000230 xanthan gum Substances 0.000 claims abstract description 25
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 25
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000003642 hunger Nutrition 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 230000037351 starvation Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000001925 catabolic effect Effects 0.000 abstract description 2
- 230000002906 microbiologic effect Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 62
- 239000000047 product Substances 0.000 description 25
- 239000000243 solution Substances 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 210000003205 muscle Anatomy 0.000 description 6
- 241000927735 Penaeus Species 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 241001596950 Larimichthys crocea Species 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 208000031636 Body Temperature Changes Diseases 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001647875 Pseudoxanthomonas Species 0.000 description 1
- 241000157468 Reinhardtius hippoglossoides Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001721 carbon Chemical class 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- -1 size Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 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
- A23B4/06—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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of antistaling agent for aquatic product bio ice temperature, contain Xanthan Gum in ingredient.The invention also discloses a kind of specific antistaling agents, including following component: Xanthan Gum, guar gum, sodium alginate.The present invention also provides a kind of combination antistaling agents, the method for combining the aquatic products such as the fresh-keeping fish of biological ice temperature using fluidisation ice pre-cooling, it can be used for the long short distance transportational process of fish, the organoleptic quality of fish can preferably be kept, inhibit the raising of its K value, pH value and microbiological indicator, delay the oxidation rate of the flesh of fish, the variation of effective control centre's temperature within a certain period of time, delay fat oxidation, protein catabolic rate, preferably maintain musculature morphology, shelf life can reach 20d or more, be especially suitable for the long-distance transport of the fish of high economic value.Low in cost simultaneously, easy to operate, fluidisation ice will not melt in transit, substantially reduce workload, can be applicable on a large scale.
Description
Technical field
The present invention relates to a kind of antistaling agents for aquatic product bio ice temperature, belong to technical field of aquatic product preservation.
Background technique
Xanthan Gum is also known as yellow glue, xanthan gum, xanthan gum, and Xanthan Gum is that one kind is sent out by pseudo xanthomonas
The monospore polysaccharides that ferment generates due to its macromolecular special construction and colloid property, and have multiple functions, can be used as emulsification
Agent, stabilizer, gelling thickener, size, film forming agent etc., are widely used in all fields of national economy.
In field of food, xanthan gum is mainly used for thickener, in addition, in field of food preservation, the research of xanthan gum and
It reports fewer.
Aquatic products such as fish, shrimp, crab etc. easily cause bacterial reproduction and putrid and deteriorated because it is rich in protein and moisture, such as
Its Volatile Base Nitrogen is greater than 30mg/100g when by the 10th~13 day after fresh turbot deepfreeze.To prevent aquatic products
Corruption, traditional method are to be freezed, and bacterium is made to be difficult to breed at low temperature, although avoiding corruption, the result of frost makes
The aquatic products human body changes colour, meat dries out, harden or gruel, delicate flavour are had a greatly reduced quality.For this purpose, people are devoted to research water all the time
The non-freezing process for antistaling method of product.Currently, mostly use antistaling agent immersion process greatly to preservation of fishery, and antistaling agent is substantially all
It is the chemical substances such as composite phosphate, sulphite, chlorine dioxide or sodium acetate, it is difficult to guarantee food safety.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of new aquatic product fresh keeping agents and preservation method.
The present invention passes through the study found that Xanthan Gum (xanthan gum) can be applied on preservation of fishery.
Aquatic product fresh keeping agent provided by the invention, which is characterized in that contain Xanthan Gum in ingredient.Specifically, this
Invention provides a kind of specific antistaling agent, including following component: Xanthan Gum, guar gum, sodium alginate.
Preferably, Xanthan Gum, guar gum, sodium alginate mass ratio be 1-10:1-3:1.
Further, in use, antistaling agent needs to configure solution use, divides in specific preparation proportion 100mL water
Not Jia Ru 1-10g:1-3g:1g Xanthan Gum, guar gum, sodium alginate.
Using antistaling agent of the invention, the preservation method that a kind of fluidisation ice pre-cooling combines biological ice temperature is also provided, including under
Column step:
(1) it by fresh aquatic products (fish) cleaned standby seam, is put into above-mentioned antistaling agent solution and impregnates 10-15min.
(2) after impregnating, aquatic products are put into storing at ice temperature in the equipment such as refrigerator or refrigerator-freezer, storing at ice temperature temperature is -2
~-5 DEG C；Maintain 30-70min.
(3) compound concentration is the saline solution of 2.5-4.5%, and prepared salting liquid is produced fluidisation ice with fluidisation ice maker
Slurry.
(4) the fluidisation ice slurry prepared is laid in bubble chamber bottom, the aquatic products that storing at ice temperature is finished are according to layer ice
Layer fish is placed in ice slurry, and bubble chamber bottommost ice thickness 2-5cm covers every layer of ice 2-3cm on fish body surface, and ice fish volume ratio is
0.5-1:1, fluidisation ice will embed fish body, starvation completely；The bubble chamber storing at ice temperature that will be handled well, storing at ice temperature temperature
It is -2~-5 DEG C.
Preferably, when step 3) compound concentration is the saline solution of 2.5-4.5%, antistaling agent provided by the invention is added.
The mass fraction that antistaling agent is added is 0.5-5%.
The beneficial effects of the present invention are:
In periodical " application study progress of the bio-preservative in preservation of fishery " text, bio-preservative is described
Present Research.Antistaling agent provided by the invention belongs to the scope of bio-preservative, it can reduce internal moisture volatilization, delay
Fat oxidation extends the shelf life of fish body with suppressing growth of microorganism, and safety is non-hazardous to human body, and fresh-keeping effect is significant.
The present invention also provides a kind of combination antistaling agents, combine the water such as the fresh-keeping fish of biological ice temperature using fluidisation ice pre-cooling
The method of product can be used for the long short distance transportational process of fish, can preferably keep the organoleptic quality of fish, inhibit its K value,
The raising of pH value and microbiological indicator delays the oxidation rate of the flesh of fish, within a certain period of time the variation of effective control centre's temperature,
Delay fat oxidation, protein catabolic rate, preferably maintenance musculature morphology, shelf life can reach 20d or more, especially suitable
Close the long-distance transport of the fish of high economic value.Low in cost simultaneously, easy to operate, fluidisation ice will not melt in transit,
Workload is substantially reduced, can be applicable on a large scale.
Specific embodiment
The fresh-keeping effect of 1 Xanthan Gum of embodiment is verified
The aquatic products that the present embodiment selects are Penaeus Vannmei, and fresh Penaeus Vannmei is cleaned up.
Antistaling agent is configured using two ways in experimental group:
Testing one group is the pure water solution for using Xanthan Gum, in the aqueous solution of Xanthan Gum in 100mL water
It is separately added into the Xanthan Gum of 3g.
Testing two groups is to be separately added into Xanthan Gum, guar gum, sodium alginate in specific preparation proportion 100mL water,
Ratio is 3g:1g:1g.
As the Penaeus Vannmei of control, aqueous solution is uniformly sprayed on to prawn surface.
Then it is packaged into bag, after being packaged into bag, vacuumized, inflated and hot-seal carries out controlled atmospheric packing with gas-control packing device.
Product after being packaged into bag refrigerates under conditions of 4 DEG C ± 1 DEG C.
When saving the 10th day, the Penaeus Vannmei total plate count as control is 9.21 × 107CFU/g, volatility alkali
Nitrogen (mg/100g) is 16.29, and the processed Penaeus Vannmei of antistaling agent, the total plate count of one group of experiment is 5.33 ×
104CFU/g；Volatile Base Nitrogen (mg/100g) is 10.35；The total plate count for testing two groups is 7.28 × 103CFU/g；Volatilization
Property alkali nitrogen (mg/100g) be 8.18.
Embodiment 2
Fluidisation ice pre-cooling provided in this embodiment combines the preservation method of biological ice temperature, including the following steps:
(1) it by fresh aquatic products (fish) cleaned standby seam, is put into antistaling agent solution and impregnates 10min.
(2) after impregnating, aquatic products are put into storing at ice temperature in the equipment such as refrigerator or refrigerator-freezer, storing at ice temperature temperature is -5
℃；Maintain 60min.
(3) saline solution that mass concentration is 4.5% is prepared, prepared salting liquid is produced into fluidisation ice with fluidisation ice maker
Slurry.
(4) the fluidisation ice slurry prepared is laid in bubble chamber bottom, the aquatic products that storing at ice temperature is finished are according to layer ice
Layer fish is placed in ice slurry, bubble chamber bottommost ice thickness 3cm, covers every layer of ice 3cm on fish body surface, and ice fish volume ratio is 1:1,
Fluidisation ice will embed fish body, starvation completely；The bubble chamber storing at ice temperature that will be handled well, storing at ice temperature temperature are -5 DEG C.
Antistaling agent provided in this embodiment is Xanthan Gum.
In step 1, by fresh aquatic products (fish) cleaned standby seam, it is put into antistaling agent solution and impregnates, antistaling agent solution
Mass fraction be 1%.
Embodiment 3
Fluidisation ice pre-cooling provided in this embodiment combines the preservation method of biological ice temperature, including the following steps:
(1) it by fresh aquatic products (fish) cleaned standby seam, is put into antistaling agent solution and impregnates 15min.
(2) after impregnating, aquatic products are put into storing at ice temperature in the equipment such as refrigerator or refrigerator-freezer, storing at ice temperature temperature is -3
℃；Maintain 40min.
(3) saline solution that mass concentration is 2.5% is prepared, prepared salting liquid is produced into fluidisation ice with fluidisation ice maker
Slurry.
(4) the fluidisation ice slurry prepared is laid in bubble chamber bottom, the aquatic products that storing at ice temperature is finished are according to layer ice
Layer fish is placed in ice slurry, bubble chamber bottommost ice thickness 5cm, covers every layer of ice 3cm on fish body surface, and ice fish volume ratio is 1:1,
Fluidisation ice will embed fish body, starvation completely；The bubble chamber storing at ice temperature that will be handled well, storing at ice temperature temperature are -2 DEG C.
When step 3) prepares the saline solution that mass concentration is 2.5%, antistaling agent is added, the mass fraction of antistaling agent is added
It is 3%.
In step 1, by fresh aquatic products (fish) cleaned standby seam, it is put into antistaling agent solution and impregnates, antistaling agent solution
Mass fraction be 4%.
Antistaling agent provided in this embodiment is Xanthan Gum.
The fresh-keeping experiment contrast of 4 Larimichthys crocea of embodiment
1, Experimental fish: fresh and alive Larimichthys crocea be purchased from Wenzhou City seafood wholesale market, select posture uniformly, bright color, essence
The full fresh and alive individual of mind.
2, experimental design: experiment is divided into 4 groups, and every group of fresh-keeping treating method is as follows:
First group: carrying out fresh-keeping storage according to the method that embodiment 2 provides.
Second group: carrying out fresh-keeping storage according to the method that embodiment 3 provides.
Third group: fresh-keeping storage is carried out according to the method that embodiment 2 provides, unlike first group, step 1) will be new
Fresh aquatic products (fish) cleaned standby seam, is put into antistaling agent solution and impregnates 10min, remove antistaling agent, be directly placed into ice water
10min is impregnated, the purpose of this control group is to verify the fresh-keeping effect of antistaling agent provided by the invention.
4th group: be pre-chilled with trash ice, transport and storage processing.
3, Experimental Evaluation
Storage period carried out sense palace, hardness, total bacteria count, volatility alkali to chilled Larimichthys crocea every 5 days since the 5th day
Total nitrogen (TVB-N), thiobarbituricacidα- (TBA) and total acidity detection.
3.1 subjective appreciation
The evaluation criteria that the present invention uses is as follows:
| Score value | Color | Smell | The elasticity of muscle |
| 5 | Normally, muscle cross-sectional is glossy | It is intrinsic fragrance, pure and fresh | Solid high resilience |
| 4 | Normally, muscle cross-sectional is glossy | It is intrinsic fragrance, more pure and fresh | It is solid flexible |
| 3 | Slightly dim, muscle cross-sectional is slightly glossy | Intrinsic fragrance, light, slightly peculiar smell | It is flexible |
| 2 | Dimer, muscle cross-sectional is matt | No intrinsic fragrance has fishy smell | It is slightly elastic |
| 1 | Dimness, not gloss | There is strong fishy smell | It is nonelastic |
Sensory evaluation validity check: it was measured with the 20th day of storage, concrete outcome is as follows:
| Project | First group | Second group | Third group | 4th group |
| Color | 5 | 5 | 4 | 2 |
| Smell | 4 | 4 | 3 | 1 |
| The elasticity of muscle | 4 | 5 | 3 | 1 |
The measurement of 3.2 total plate counts
Measuring method is operated with reference to GB/T4789.2-2010, takes the 25g flesh of fish under aseptic condition, is put in 225ml containing bead
Sterile saline in, mix well, the dilution of 1:10 be made, according to sample degree of spoilage, select appropriate dilution, often
A dilution is done three times in parallel, measures total plate count using inverted plate method, the total plate count measurement result in 4 fresh-keeping group:
| Project | First group | Second group | Third group | 4th group |
| It is measured in parallel 1 | 3.21×104CFU/g | 5.11×103CFU/g | 8.25×104CFU/g | 2.91×105CFU/g |
| It is measured in parallel 2 | 4.91×104CFU/g | 4.91×103CFU/g | 6.97×104CFU/g | 3.78×105CFU/g |
| It is measured in parallel 3 | 4.24×104CFU/g | 5.37×103CFU/g | 8.22×104CFU/g | 2.84×105CFU/g |
3.3 total volatile basic nitrogens (TVB-N) measurement
It is measured using Kang Wei ware method, weighs the 10g flesh of fish, rubbed and mix, be transferred in conical flask, 100ml distilled water is added,
Shaking sufficiently, is filtered after 30min, takes 1ml filtrate to be added to diffusion boat mistress with micropipettor, 1ml saturated carbon is added in the other side
Sour potassium solution, two liquid do not contact directly, will change by the uniform diffusion boat upper cover of water-soluble glue coating and screw.Diffusion boat is existed
It in the direction of the clock and is rotated in an anti-clockwise direction respectively on desktop, is sufficiently mixed sample liquid with lye, is placed in 37 DEG C of insulating boxs
2h uncovers, and is titrated with normal hydrochloric acid liquid (0.01mol/L), and terminal is in bluish violet.
Present invention demonstrates that fluidisation ice pre-cooling combination with ice-temperature has played extraordinary preservation in fish transport, in short-term
It is interior to can be effectively controlled fish body temperature change, seafood degree is maintained, operating method is simple and easy, increases aquatic products carrying capacity, saves
Human and material resources have broad application prospects.
Claims (7)
1. application of the Xanthan Gum on preservation of fishery.
2. a kind of aquatic product fresh keeping agent, which is characterized in that contain Xanthan Gum in ingredient.
3. a kind of aquatic product fresh keeping agent, including following component: Xanthan Gum, guar gum, sodium alginate.
4. aquatic product fresh keeping agent according to claim 3, which is characterized in that Xanthan Gum, guar gum, sodium alginate
Mass ratio be 1-10:1-3:1.
5. application of the aquatic product fresh keeping agent as claimed in claim 4 in biological storing at ice temperature.
6. the preservation method that a kind of fluidisation ice pre-cooling combines biological ice temperature, characterized in that it comprises the following steps:
(1) it by fresh aquatic products (fish) cleaned standby seam, is put into antistaling agent solution described in any of the above-described claim
Impregnate 10-15min；
(2) after impregnating, aquatic products are put into storing at ice temperature in the equipment such as refrigerator or refrigerator-freezer, storing at ice temperature temperature is -2~-5
℃；Maintain 30-70min；
(3) compound concentration is the saline solution of 2.5-4.5%, and prepared salting liquid is produced fluidisation ice slurry with fluidisation ice maker；
(4) the fluidisation ice slurry prepared is laid in bubble chamber bottom, the aquatic products that storing at ice temperature is finished are according to layer ice sheet fish
It is placed in ice slurry, bubble chamber bottommost ice thickness 2-5cm, covers every layer of ice 2-3cm on fish body surface, ice fish volume ratio is 0.5-
1:1, fluidisation ice will embed fish body, starvation completely；The bubble chamber storing at ice temperature that will be handled well, storing at ice temperature temperature are -2
~-5 DEG C.
7. preservation method according to claim 6, which is characterized in that step 3) compound concentration is that the salt of 2.5-4.5% is water-soluble
When liquid, antistaling agent is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811151902.XA CN109275702A (en) | 2018-09-29 | 2018-09-29 | Antistaling agent for aquatic product bio ice temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811151902.XA CN109275702A (en) | 2018-09-29 | 2018-09-29 | Antistaling agent for aquatic product bio ice temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109275702A true CN109275702A (en) | 2019-01-29 |
Family
ID=65182360
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811151902.XA Pending CN109275702A (en) | 2018-09-29 | 2018-09-29 | Antistaling agent for aquatic product bio ice temperature |
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|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400973A (en) * | 2020-11-06 | 2021-02-26 | 温州大学 | Aquatic product rapid freezing method based on electric field synergy |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4585659A (en) * | 1983-10-13 | 1986-04-29 | Hussey Edwin S | Process for preserving seafood |
| US5645880A (en) * | 1993-07-08 | 1997-07-08 | Mcardle; Blaise | Protein-polysaccharide complex composition and method of use |
| CN106857790A (en) * | 2017-04-18 | 2017-06-20 | 上海海洋大学 | A kind of method of the fluidisation ice preservation butterfish of bamboo vinegar liquid antistaling agent |
| CN107361120A (en) * | 2017-07-19 | 2017-11-21 | 海南职业技术学院 | Marine product hypnosis preservation method |
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|---|---|---|---|---|
| US4585659A (en) * | 1983-10-13 | 1986-04-29 | Hussey Edwin S | Process for preserving seafood |
| US5645880A (en) * | 1993-07-08 | 1997-07-08 | Mcardle; Blaise | Protein-polysaccharide complex composition and method of use |
| CN106857790A (en) * | 2017-04-18 | 2017-06-20 | 上海海洋大学 | A kind of method of the fluidisation ice preservation butterfish of bamboo vinegar liquid antistaling agent |
| CN107361120A (en) * | 2017-07-19 | 2017-11-21 | 海南职业技术学院 | Marine product hypnosis preservation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400973A (en) * | 2020-11-06 | 2021-02-26 | 温州大学 | Aquatic product rapid freezing method based on electric field synergy |
| CN112400973B (en) * | 2020-11-06 | 2023-06-27 | 温州大学 | Aquatic product rapid freezing method based on electric field cooperation |
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