CN109329383A - A kind of Scioenops ocellatus preservation method - Google Patents
A kind of Scioenops ocellatus preservation method Download PDFInfo
- Publication number
- CN109329383A CN109329383A CN201811409512.8A CN201811409512A CN109329383A CN 109329383 A CN109329383 A CN 109329383A CN 201811409512 A CN201811409512 A CN 201811409512A CN 109329383 A CN109329383 A CN 109329383A
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- scioenops ocellatus
- ocellatus
- scioenops
- preservation method
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- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004321 preservation Methods 0.000 title claims abstract description 28
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 239000003755 preservative agent Substances 0.000 claims abstract description 18
- 230000002335 preservative effect Effects 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- 229940068041 phytic acid Drugs 0.000 claims abstract description 8
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 8
- 239000000467 phytic acid Substances 0.000 claims abstract description 8
- 239000000341 volatile oil Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 7
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 6
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 9
- 230000008859 change Effects 0.000 description 5
- 241001290266 Sciaenops ocellatus Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000754779 Brycinus imberi Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000269799 Perca fluviatilis Species 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000003313 weakening effect Effects 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to technical field of aquatic product preservation, more particularly to a kind of Scioenops ocellatus preservation method, including pre-process, clean drain, impregnate drain and pack storage and etc., wherein in impregnating draining step, the Scioenops ocellatus drained through over cleaning is immersed in composite preservative, the ingredient of the composite preservative includes phytic acid, the sodium isoascorbate of 0.3%-0.5% and the tea tree ethereal oil of 0.2%-0.8% that percent by volume is 0.05%-0.15%, remaining is distilled water.Scioenops ocellatus preservation method provided by the invention, simple and easy, fresh-keeping effect highly significant can be obviously prolonged the shelf life of Scioenops ocellatus in the case where guaranteed quality.
Description
Technical field
The present invention relates to technical field of aquatic product preservation, and in particular to a kind of Scioenops ocellatus preservation method.
Background technique
Scioenops ocellatus, scientific name sciaenops ocellatus (Sciaenops ocellatus) is Perciformes, and Sciaenidae intends stone
First fish category, English are commonly called as Hong Guyu (red drum), and also known as red aunt fish, straits perch, spot tail fish, most significant feature is tail base portion
There is a black round spot above side line.Scioenops ocellatus migration habit is obvious, for wide warm eurysaline fishes, is mainly distributed on South Atlantic Ocean
With the Gulf of Mexico stretch of coastal water.Most of marine product of eating raw common at present is owned by high-protein high-fat, such as salmon, indigo plant
Fin tuna, raw oyster etc..With the change of public diet structure, people via it is simply having adequate food and clothing to auxotype develop, to high protein,
Low fat, the demand of delicious marine product can be increasing, therefore Scioenops ocellatus will have very big market development space.
But still less for the research of Scioenops ocellatus preservation technology at present, developing one kind not only can guarantee product quality, but also
The preservation method that Scioenops ocellatus shelf life can significantly be extended is a project to be resolved, is had a very important significance and valence
Value.
Summary of the invention
The purpose of the present invention is to provide one kind not only can guarantee product quality, but also can significantly extend Scioenops ocellatus shelf life
Preservation method.
Refrigeration, controlled atmospheric packing and antistaling agent can respectively or combination is for the fresh-keeping of aquatic products, but for different aquatic products
Fresh-keeping effect is different, and the ingredient of gas and ratio, the ingredient of antistaling agent in refrigerated storage temperature, controlled atmospheric packing bag, with when dense
Degree etc. also has the different composite mode of different influences, especially preservation technology to different aquatic products different aquatic products qualities
Qualitative effects be even more it is difficult to predict.The present invention is based on experimental studies, have developed a kind of American Red that can reach goal of the invention
Fish preservation method and its preferred embodiment.Wherein:
Present invention firstly provides a kind of Scioenops ocellatus preservation methods included the following steps:
Pretreatment: internal organ will be removed to fresh-keeping Scioenops ocellatus, remove the fish gill；
Cleaning drains: will be cleaned by pretreated Scioenops ocellatus with clear water, and drained under room temperature environment；
Immersion drains: the Scioenops ocellatus drained through over cleaning impregnated in composite preservative, the composite preservative
Ingredient includes phytic acid, the sodium isoascorbate of 0.3%-0.5% and the tea of 0.2%-0.8% that percent by volume is 0.05%-0.15%
Essential oil is set, remaining is distilled water, will be drained under room temperature environment by the Scioenops ocellatus impregnated；
Packaging storage: the Scioenops ocellatus drained by immersion is packed, is stored within the temperature range of being placed in 0-4 DEG C.
Preferably, the ingredient of the composite preservative includes the different anti-bad of the phytic acid, 0.46% that percent by volume is 0.10%
Hematic acid sodium and 0.35% tea tree ethereal oil, remaining is distilled water.
Preferably, described pair, which carries out packaging by the Scioenops ocellatus that immersion drains, is carried out with CO2And N2For the controlled atmosphere of ingredient
Packaging, wherein CO2Percent by volume be 50%-70%, N2Percent by volume be 30%-50%.
It is further preferred that CO2Percent by volume be 70%, N2Percent by volume be 30%.
Preferably, in the immersion draining step, the mass ratio of Scioenops ocellatus and composite preservative is 1:1.
Preferably, in the immersion draining step, soaking time is 30 seconds.
Preferably, in the cleaning draining step, Draining time is 2-3 minutes.
Preferably, in the immersion draining step, Draining time is 2-5 minutes.
Preferably, the packaging storage step is packed using 16 nylon bags of long 30cm, wide 20cm.
Scioenops ocellatus preservation method provided by the invention, simple and easy, fresh-keeping effect highly significant can guarantee product
The shelf life of Scioenops ocellatus is obviously prolonged in the case where quality.
Specific embodiment
Below by taking specific embodiment as an example, the embodiment that the present invention will be described in detail.
Embodiment 1
A kind of Scioenops ocellatus preservation method, comprising the following steps:
Internal organ will be carried out to fresh-keeping Scioenops ocellatus, the fish gill is gone to pre-process；
It will be rinsed well, be drained under room temperature environment, Draining time was with 2-3 minutes with clear water by pretreated Scioenops ocellatus
Preferably；
It include that percent by volume is by the ingredient of composite preservative in composite preservative is immersed in by the Scioenops ocellatus drained
The tea tree ethereal oil of the phytic acid of 0.05%-0.15%, the sodium isoascorbate of 0.3%-0.5% and 0.2%-0.8%, remaining is distilled water.
The mass ratio of Scioenops ocellatus and composite preservative is advisable with 1:1, and soaking time was advisable with 30 seconds.
It will be drained under room temperature environment by the Scioenops ocellatus impregnated, Draining time was advisable with 2-5 minutes；
Scioenops ocellatus after impregnating and draining is packed, is stored within the temperature range of being placed in 0-4 DEG C.It is preferable to use length
16 nylon bags pack of 30cm, wide 20cm.
Embodiment 2
A kind of Scioenops ocellatus preservation method, comprising the following steps:
Internal organ will be carried out to fresh-keeping Scioenops ocellatus, the fish gill is gone to pre-process；
It will be rinsed well, be drained under room temperature environment, Draining time was with 2-3 minutes with clear water by pretreated Scioenops ocellatus
Preferably；
It include that percent by volume is by the ingredient of composite preservative in composite preservative is immersed in by the Scioenops ocellatus drained
0.1% phytic acid, 0.46% sodium isoascorbate and 0.35% tea tree ethereal oil, remaining is distilled water.Scioenops ocellatus and compound guarantor
Fresh dose of mass ratio is advisable with 1:1, and soaking time was advisable with 30 seconds.
It will be drained under room temperature environment by the Scioenops ocellatus impregnated, Draining time was advisable with 2-5 minutes；
Scioenops ocellatus after impregnating and draining is carried out with CO2And N2For the controlled atmospheric packing of ingredient, wherein CO2Percent by volume
For 50%-70%, N2Percent by volume be 30%-50%, stored within the temperature range of being placed in 0-4 DEG C.
Under the action of microbial activities and endogenous enzymes, the protein of Scioenops ocellatus, which can decompose, generates peptide and amino acid etc.,
Amino acid can also be degraded into more small molecule quality substance, and wherein ammonia and amine substance in alkalinity and have volatility, be collectively referred to as
Volatile Base Nitrogen (TVB-N), by comparing total plate count, whiteness, pH value, water activity, the data of TVB-N and sensory evaluation
With chart it can be found that the correlation of the data trend of the VB-N of T Scioenops ocellatus and other each indexs is most close, in TVB-N value
The trend of liter is consistent with total plate count, the variation degree of whiteness and trend, with water activity, pH value in the main change for storing latter stage
Change is consistent, and being indicated above TVB-N can be used as the important indicator for judging Scioenops ocellatus quality comparison.It is herein with TVB-N for finger
Mark illustrates the fresh-keeping effect of each embodiment.
Experiment shows:
The 0th day, the 2nd day, the 4th day, the 6th day, the 8th day and the 10th day TVB-N summation is in 63.03-83.10mg/ in embodiment 1
Between 100g, show to have used the Scioenops ocellatus preservation method of aforementioned composite preservative that there is good fresh-keeping effect, wherein multiple
Close antistaling agent optimal compound scheme be phytic acid 0.10%(percent by volume), sodium isoascorbate 0.46%(percent by volume),
Tea tree ethereal oil 0.35%(percent by volume), remaining is distilled water, the 0th day, the 2nd day, the 4th day, the 6th day, the 8th day TVB-N
Summation is 50.49mg/100g, is better than predicted value 54.33mg/100g, the 0th day, the 2nd day, the 4th day, the 6th day, the 8th day and the
10 days TVB-N summations are 63.03mg/100g.
The 0th day, the 2nd day, the 4th day, the 6th day, the 8th day and the 10th day TVB-N summation is in 61.98- in embodiment 2
Between 65.49mg/100g, show the guarantor for having used the Scioenops ocellatus preservation method of aforementioned composite preservative and combination controlled atmospheric packing
Fresh effect has more relative advantage, especially under suitable controlled atmosphere ratio, wherein working as CO2Ratio be 70%, N2Ratio be
When 30%, TVB-N summation is 61.98mg/100g, and effect is best.
The composite fresh-keeping for will further resulting best proportion composite preservative be optimized being combined with best proportion controlled atmospheric packing
Method compared with traditional air-packing cold storing and fresh-keeping technology, it can be found that:
The Scioenops ocellatus handled through composite fresh-keeping method of the present invention inhibits bacterium significant effect, can reduce the corrupt speed of the flesh of fish,
The rate of change for weakening whiteness, pH value, water activity and TVB-N, effectively maintains the physics such as fish meat toughness and chewability and refers to
Mark, and the sense organ value of product in identical storage time is enhanced compared with traditional preservation technology, with the Cold Chain Logistics time
Extension, traditional technology processing Scioenops ocellatus there is phenomena such as musculature is loose, mucus is muddy, the generation of putrefactive odor, and
Still there is preferable sensory evaluation at the 16th day by the Scioenops ocellatus that composite fresh-keeping method of the present invention is handled.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (9)
1. a kind of Scioenops ocellatus preservation method, which comprises the following steps:
Pretreatment: internal organ will be removed to fresh-keeping Scioenops ocellatus, remove the fish gill；
Cleaning drains: will be cleaned by pretreated Scioenops ocellatus with clear water, and drained under room temperature environment；
Immersion drains: the Scioenops ocellatus drained through over cleaning impregnated in composite preservative, the composite preservative
Ingredient includes phytic acid, the sodium isoascorbate of 0.3%-0.5% and the tea of 0.2%-0.8% that percent by volume is 0.05%-0.15%
Essential oil is set, remaining is distilled water, will be drained under room temperature environment by the Scioenops ocellatus impregnated；
Packaging storage: the Scioenops ocellatus drained by immersion is packed, is stored within the temperature range of being placed in 0-4 DEG C.
2. Scioenops ocellatus preservation method according to claim 1, it is characterised in that:
The ingredient of the composite preservative include percent by volume be 0.10% phytic acid, 0.46% sodium isoascorbate and
0.35% tea tree ethereal oil, remaining is distilled water.
3. Scioenops ocellatus preservation method according to claim 1 or 2, it is characterised in that:
Described pair, which carries out packaging by the Scioenops ocellatus that immersion drains, is carried out with CO2And N2For the controlled atmospheric packing of ingredient, wherein
CO2Percent by volume be 50%-70%, N2Percent by volume be 30%-50%.
4. Scioenops ocellatus preservation method according to claim 3, it is characterised in that:
CO2Percent by volume be 70%, N2Percent by volume be 30%.
5. Scioenops ocellatus preservation method according to claim 1, it is characterised in that:
In the immersion draining step, the mass ratio of Scioenops ocellatus and composite preservative is 1:1.
6. Scioenops ocellatus preservation method according to claim 5, it is characterised in that:
In the immersion draining step, soaking time is 30 seconds.
7. Scioenops ocellatus preservation method according to claim 1, it is characterised in that:
In the cleaning draining step, Draining time is 2-3 minutes.
8. Scioenops ocellatus preservation method according to claim 1, it is characterised in that:
In the immersion draining step, Draining time is 2-5 minutes.
9. Scioenops ocellatus preservation method according to claim 1, it is characterised in that:
The packaging storage step is packed using 16 nylon bags of long 30cm, wide 20cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811409512.8A CN109329383A (en) | 2018-11-23 | 2018-11-23 | A kind of Scioenops ocellatus preservation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811409512.8A CN109329383A (en) | 2018-11-23 | 2018-11-23 | A kind of Scioenops ocellatus preservation method |
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| CN109329383A true CN109329383A (en) | 2019-02-15 |
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| CN201811409512.8A Pending CN109329383A (en) | 2018-11-23 | 2018-11-23 | A kind of Scioenops ocellatus preservation method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744028A (en) * | 2010-01-14 | 2010-06-23 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN102960424A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Biological refreshing method of sciaenops ocellatus |
-
2018
- 2018-11-23 CN CN201811409512.8A patent/CN109329383A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744028A (en) * | 2010-01-14 | 2010-06-23 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN102960424A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Biological refreshing method of sciaenops ocellatus |
Non-Patent Citations (3)
| Title |
|---|
| 李婷婷;励建荣;赵崴;: "壳聚糖涂膜对冷藏美国红鱼品质的影响" * |
| 邵兴锋;曹保英;王鸿飞;程塞;: "茶树精油的生物活性及其在对虾保鲜中的应用" * |
| 黄文博;谢晶;: "美国红鱼保鲜技术的研究进展" * |
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