CN111165562A - Penaeus vannamei anti-blackening compound preservative and using method thereof - Google Patents

Penaeus vannamei anti-blackening compound preservative and using method thereof Download PDF

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CN111165562A
CN111165562A CN202010018439.2A CN202010018439A CN111165562A CN 111165562 A CN111165562 A CN 111165562A CN 202010018439 A CN202010018439 A CN 202010018439A CN 111165562 A CN111165562 A CN 111165562A
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penaeus vannamei
solution
preservative
blackening
vannamei boone
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胡亚芹
周雅琪
陈士国
叶兴乾
陈健初
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Zhejiang University ZJU
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Zhejiang University ZJU
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention discloses a compound preservative for preventing penaeus vannamei boone from blackening and a using method thereof, belonging to the field of preservation and preservation of aquatic products, wherein the compound preservative is hypotaurine and chitosan, preferably a hypotaurine aqueous solution with the mass concentration of 0.1-20 g/L and a chitosan acetic acid solution with the mass percentage concentration of 0.2-2%. The hypotaurine has the double effects of resisting oxidation and blackening, the chitosan coating can isolate oxygen, the two substances are safe and efficient to use in a compounding way, the inhibition effect of the sodium metabisulfite serving as a traditional inhibitor can be achieved, the method is an ideal sulfite substitution method, and the method has wide market application prospect in the field of aquatic products, particularly in the preservation of the Penaeus vannamei Boone.

Description

Penaeus vannamei anti-blackening compound preservative and using method thereof
Technical Field
The invention relates to the technical field of aquatic product storage and preservation, in particular to a composite preservative for preventing blackening of penaeus vannamei boone and a using method thereof.
Background
Penaeus vannamei Boone, also called Litopenaeus vannamei Boone, Pacific white shrimp, is an important commercial prawn accounting for 80% of the world aquaculture shrimp production. The south American white prawn is thin in body and shell, delicious in meat quality and rich in nutrition, and the prawn meat is rich in protein, multiple essential amino acids and a large number of mineral elements and is deeply favored by consumers at home and abroad. Although it is highly acceptable and economical, the shrimp bodies contain more tyrosine, and once the shrimp bodies are killed by fishing, polyphenol oxidase oxidizes phenol into quinone, so that the quinone is combined with protein to generate melanin, and black spots are generated on the surfaces of the shrimps, thereby affecting the sensory quality of the shrimps. In the process of sale and transportation, if the temperature is not kept low, the marketability of the penaeus vannamei due to melanosis and putrefaction caused by microbial propagation can be greatly reduced, so that additives or new fresh-keeping technologies are required to be searched to avoid loss of market value.
The traditional method for inhibiting the blackening of the prawns mainly adopts a low-temperature and chemical preservative, and the most common chemical preservatives are sulfite, 4-hexylresorcinol and the like. Sulfite is inorganic salt, is easy to decompose to generate sulfur dioxide which is remained in food to cause allergic and asthmatic reactions of eaters, and is forbidden to be used in European and American countries; 4-hexylresorcinol, as an anti-blackening inhibitor which is relatively effective at present, is expensive and the potential harm to long-term contact persons or eaters is not clear. Therefore, the research on sulfite substitutes can solve the problem that the sulfur dioxide residue exceeds the standard, and the search for a natural, safe and efficient inhibitor for preventing the blackening of prawns has important significance for guaranteeing the food safety and improving the commercial benefit of prawns.
Disclosure of Invention
The invention aims to provide a natural, safe and effective compound preservative for inhibiting the blackening of penaeus vannamei boone, which solves the problems of the existing preservative and has double effects of resisting oxidation and blackening of the penaeus vannamei boone.
In order to achieve the purpose, the invention provides the following scheme:
the first technical scheme is as follows:
the invention provides a composite preservative for preventing penaeus vannamei boone from blackening, which comprises hypotaurine and chitosan.
As a further improvement of the invention, the solution comprises a taurine solution and a chitosan solution.
As a further improvement of the invention, the taurocholic acid solution is a 0.1-20 g/L taurocholic acid solution, and the chitosan solution is a 0.2-2% chitosan acetic acid solution.
As a further improvement of the invention, the taurine solution is a taurine aqueous solution with the mass concentration of 20g/L, and the chitosan solution is a chitosan acetic acid solution with the mass percentage concentration of 2%.
The second technical scheme is as follows:
the invention provides a using method of the composite preservative for resisting blackening of penaeus vannamei boone, which comprises the following steps:
1) preparing hypotaurine into an aqueous solution, and precooling at 4 ℃ to obtain a prawn preservative solution 1 at 4 ℃;
2) soaking the penaeus vannamei boone in the preservative solution 1 for the penaeus vannamei boone at 4 ℃ obtained in the step 1), and draining after soaking;
3) preparing chitosan into a solution, wherein the solvent is 1.0% (v/v) acetic acid aqueous solution, stirring at room temperature, and then precooling and standing at 4 ℃ to obtain a prawn preservative solution 2;
4) soaking the penaeus vannamei boone obtained in the step 2) into the prawn preservative solution 2 at 4 ℃ in the step 3), draining after soaking, storing the treated penaeus vannamei boone in a fresh-keeping bag, and storing in a refrigerator.
As a further improvement of the invention, the feed-to-liquid ratio of the penaeus vannamei boone to the preservative solution 1 for the penaeus vannamei boone at 4 ℃ is 1: 2, wherein the penaeus vannamei boone is calculated by mass, and the preservative solution 1 for the penaeus vannamei boone is calculated by volume at the temperature of 4 ℃.
As a further improvement of the invention, the feed-to-liquid ratio of the penaeus vannamei boone to the 4 ℃ prawn preservative solution 2 is 1: 2, wherein the penaeus vannamei boone is calculated by mass, and the preservative solution 2 for the penaeus vannamei boone is calculated by volume at the temperature of 4 ℃.
As a further improvement of the invention, the soaking condition in the step 2) is soaking for 30-60 min at 4 ℃.
As a further improvement of the invention, the soaking condition in the step 4) is soaking for 30-60 min at 4 ℃.
The invention discloses the following technical effects:
the preservative compounded by hypotaurine and chitosan is nontoxic and harmless to human bodies, and can ensure food safety; the hypotaurine used in the invention is a natural product widely existing in organisms, can be extracted from marine organisms such as mussels, oysters, clams, octopus, squids and the like, is an intermediate for metabolizing cystine into taurine in human bodies, plays an important role in animal sperm capacitation, movement and early embryo development, and is an additive necessary for sperm cryopreservation. The hypotaurine can neutralize hydroxyl free radicals generated by oxidation, avoid oxidative damage and have good oxidation resistance. The hypotaurine has a strong inhibition effect on polyphenol oxidase and shows a good preservative and fresh-keeping effect in grape juice, peaches and Chinese yams, so the hypotaurine is an ideal sulfite substitute. The chitosan has good biocompatibility, good film forming property and broad-spectrum antibacterial property, has wide sources and is convenient to obtain, so the chitosan is used as a film forming material. The hypotaurine is combined with the chitosan to carry out compound fresh-keeping on the penaeus vannamei boone, and the hypotaurine and the chitosan generate synergistic effect, so that the blackening of the penaeus vannamei boone can be remarkably slowed down, the quality of the penaeus vannamei boone is maintained, and the shelf life of the penaeus vannamei boone is prolonged. The method has the characteristics of simple use, safety and high efficiency, and provides a new method for the blackening resistance and fresh keeping of the penaeus vannamei boone.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The polyphenol oxidase solution adopted by the embodiment of the invention is extracted from the penaeus vannamei boone, and the extraction method comprises the following steps:
50g of the pulverized shrimp head chest was mixed with 150mL of 0.05M phosphate buffer (pH 7.2 containing 1.0M sodium chloride and 0.2% dodecyl polyglycol ether (Brij35)), continuously stirred at 4 ℃ for 30min, and centrifuged at 8000r/min for 30min using a refrigerated centrifuge. The supernatant was salted out with 40% solid ammonium sulfate and allowed to stand at 4 ℃ for 30 min. The precipitate was collected by centrifugation at 10000r/min for 30 min. It was dissolved in 0.05M phosphate buffer pH 7.2 and dialyzed at 4 ℃ and finally centrifuged at 3000r/min for 30min to obtain a crude enzyme solution.
The enzyme activity was determined as follows:
400. mu.L of the above crude enzyme solution, 200. mu.L of 50mmol/L levodopa (L-DOPA) and 2.4mL of phosphate buffer were added to a centrifuge tube. OD of the system per minute at 37 deg.C475The values were measured for 5min in total. The definition of enzyme activity is: the change of the absorbance value per minute per milliliter of enzyme solution is 0.001 unit of enzyme activity.
Detection method
The following methods were used in the examples described below.
The specific method for detecting the blackening of the shrimps comprises the following steps:
a 10 point scoring criterion was used. Five professional sensory evaluation personnel are asked to evaluate the blackening condition of the penaeus vannamei boone and score 0-10, wherein 0 score represents that the penaeus vannamei boone has no blackening condition, 2 score represents that the penaeus vannamei boone body has slight blackening, 4 score represents that the penaeus vannamei boone body has slight blackening, 6 score represents that the penaeus vannamei boone body has moderate blackening, 8 score represents that the penaeus vannamei boone body has severe blackening, and 10 score represents that the penaeus vannamei boone body has complete red blackening.
The specific method for detecting the content (TVB-N) value of the shrimp volatile basic nitrogen comprises the following steps:
referring to the national standard GB 5009.228-2016 medium-and-small-trace nitrogen determination method and slightly modifying, 2g of shrimp meat is put into a 50mL centrifuge tube, 30mL of trichloroacetic acid with the mass concentration of 20g/L is added, and after homogenization is carried out for 2min at 15000r/min, centrifugation is carried out for 10min at 7000r/min and 4 ℃; taking the supernatant, placing the supernatant in an environment at 4 ℃, and using trichloroacetic acid to fix the volume to 50 mL. 5mL of sample solution was taken from the sample solution in a digestion tube, and the TVB-N value was measured by a full-automatic Kjeldahl apparatus, three in each group. Wherein, the first grade freshness is TVB-N (mg/100g) of less than or equal to 25, and the second grade freshness is TVB-N (mg/100g) of less than or equal to 30.
The PPO is a abbreviation of polyphenol oxidase.
Example 1
Preparing hypotaurine into a hypotaurine water solution with the mass concentration of 1g/L, and precooling at 4 ℃ to obtain the prawn preservative solution 1 at 4 ℃.
Test for inhibition of polyphenol oxidase activity in shrimp: mixing 100 μ L of the hypotaurine solution with 100 μ L of PPO crude extract, and reacting at room temperature for 30 min. mu.L of 0.05M phosphate buffer pH6.0, 100. mu.L of deionized water and 600. mu.L of a solution of 15mM levodopa (L-DOPA) were added to initiate the reaction, and the change in absorbance at 475nm was recorded by an ultraviolet spectrophotometer after 3min of reaction at 37 ℃. The inhibitory rate of polyphenol oxidase activity in this example was 5.87%. During enzymatic browning, polyphenol oxidase catalyzes the enzymatic substrate levodopa (L-DOPA) to form dopaquinone, which then polymerizes to form a black material. The addition of hypotaurine at a mass concentration of 1g/L results in a decrease in the activity of polyphenol oxidase presumably due to the fact that hypotaurine reacts with quinones to form a sulfur-quinone complex, which hinders the progress of enzymatic reaction, and that hypotaurine acts as a strong reducing agent to reduce the formed quinones to phenols. Therefore, the inhibitory capacity of hypotaurine on the activity of polyphenol oxidase is probably the main reason for slowing down the blackening phenomenon caused by polyphenol oxidase in penaeus vannamei boone during refrigeration.
Prawn blackening test: preparing hypotaurine into a hypotaurine aqueous solution with the mass concentration of 1g/L, precooling at 4 ℃ to obtain a prawn preservative solution 1 at 4 ℃, fishing out the prawns after sudden death by ice water, soaking in the prawn preservative solution 1 at 4 ℃ for 30min, preparing chitosan into a solution with the mass percentage concentration of 0.2%, wherein the solvent is a 1.0% (v/v) acetic acid aqueous solution, stirring for 2h at room temperature, precooling at 4 ℃ and standing for 30min to obtain a prawn solution 2, fishing out and draining, soaking in the prawn preservative solution 2, soaking for 30min, fishing out and draining, packaging with a polyethylene food packaging bag, and storing at 4 ℃ for 10 days, wherein the prawn blackening is reduced by 14.29% through detection; the TVB-N value of the litopenaeus vannamei without being treated by the preservative reaches the secondary freshness on the 4 th day, the litopenaeus vannamei treated by the preservative reaches the secondary freshness on the 6 th day of storage, and the shelf life is prolonged by 50 percent; the blackening of the penaeus vannamei treated by the hypotaurine aqueous solution with the mass concentration of 1g/L is reduced by 10.82 percent, and the TVB-N value of the penaeus vannamei on day 5 reaches the secondary freshness; the blackening of the penaeus vannamei treated by the chitosan acetic acid solution with the mass percentage concentration of 0.2 percent is reduced by 8.75 percent, and the TVB-N value of the penaeus vannamei on day 4 reaches the secondary freshness. The compound treatment of the hypotaurine and the chitosan has a synergistic effect, and can better keep the penaeus vannamei boone fresh.
Example 2
Preparing hypotaurine into a hypotaurine water solution with the mass concentration of 5g/L, and precooling at 4 ℃ to obtain the prawn preservative solution 1 at 4 ℃.
Test for inhibition of polyphenol oxidase activity in shrimp: mu.L of the hypotaurine solution was mixed with 100. mu.L of the crude PPO extract, and reacted at room temperature for 30 min. mu.L of 0.05M phosphate buffer pH6.0, 100. mu.L of deionized water and 600. mu.L of a solution of 15mM levodopa (L-DOPA) were added to initiate the reaction, and the change in absorbance at 475nm was recorded by an ultraviolet spectrophotometer after 3min of reaction at 37 ℃. The inhibitory rate of polyphenol oxidase activity was 13.73%. It is demonstrated that addition of hypotaurine can inhibit the progress of enzymatic reaction by inhibiting the activity of polyphenol oxidase, and the hypotaurine has a higher mass concentration and a higher inhibition rate of polyphenol oxidase than example 1, and therefore, it is presumed that it has a better blackening preventing effect on penaeus vannamei.
Prawn blackening test: preparing hypotaurine into a hypotaurine aqueous solution with the mass concentration of 5g/L, precooling at 4 ℃ to obtain a prawn preservative solution 1 at 4 ℃, fishing out the prawns after sudden death by ice water, soaking in the prawn preservative solution 1 at 4 ℃ for 30min, fishing out and draining, preparing chitosan into a solution with the mass percentage concentration of 0.5%, wherein the solvent is 1.0% (v/v) acetic acid aqueous solution, stirring for 2h at room temperature, precooling and standing at 4 ℃ for 30min to obtain a prawn preservative solution 2, soaking the drained prawns into the prawn preservative solution 2 for 30min, fishing out and draining, packaging by using polyethylene food packaging bags, storing for 10 days at 4 ℃, and detecting that the prawn blackening is reduced by 24.28%; the TVB-N value of the litopenaeus vannamei without being treated by the preservative reaches the secondary freshness on the 4 th day, the litopenaeus vannamei treated by the preservative reaches the secondary freshness on the 7 th day, and the shelf life is prolonged by 75 percent; the blackening of the penaeus vannamei treated by the hypotaurine aqueous solution with the mass concentration of 5g/L is reduced by 15.37 percent, and the TVB-N value of the penaeus vannamei on day 6 reaches the secondary freshness; the blackening of the penaeus vannamei treated by the chitosan acetic acid solution with the mass percentage concentration of 0.5 percent is reduced by 13.25 percent, and the TVB-N value of the penaeus vannamei on the 5 th day reaches the secondary freshness. The compound treatment of the hypotaurine and the chitosan has a synergistic effect, and can better keep the penaeus vannamei boone fresh.
Example 3
Preparing hypotaurine into hypotaurine water solution with the mass concentration of 10 g/L.
Test for inhibition of polyphenol oxidase activity in shrimp: mu.L of the hypotaurine solution was mixed with 100. mu.L of the crude PPO extract, and reacted at room temperature for 30 min. mu.L of 0.05M phosphate buffer pH6.0, 100. mu.L of deionized water and 600. mu.L of a solution of 15mM levodopa (L-DOPA) were added to initiate the reaction, and the change in absorbance at 475nm was recorded by an ultraviolet spectrophotometer after 3min of reaction at 37 ℃. The inhibitory rate of the polyphenol oxidase activity of this example was 39.84%. It is demonstrated that addition of hypotaurine can inhibit the progress of enzymatic reaction by inhibiting the activity of polyphenol oxidase, and the hypotaurine has a higher mass concentration and a higher inhibition rate of polyphenol oxidase than example 2, and therefore, it is presumed that it has a better blackening preventing effect on penaeus vannamei.
Prawn blackening test: preparing hypotaurine into a hypotaurine aqueous solution with the mass concentration of 10g/L, precooling at 4 ℃ to obtain a prawn preservative solution 1 at 4 ℃, fishing out the prawns after sudden death by ice water, soaking in the prawn preservative solution 1 at 4 ℃ for 30min, fishing out and draining, preparing chitosan into a solution with the mass percentage concentration of 1.0%, wherein the solvent is 1.0% (v/v) acetic acid aqueous solution, stirring for 2h at room temperature, precooling and standing at 4 ℃ for 30min to obtain a prawn preservative solution 2, soaking the drained prawns into the prawn preservative solution 2 for 30min, fishing out and draining, packaging by using a polyethylene food packaging bag, storing for 10 days at 4 ℃, and detecting that the prawn blackening is reduced by 35.13%; the TVB-N value of the litopenaeus vannamei without being treated by the preservative reaches the secondary freshness on the 4 th day, the litopenaeus vannamei treated by the preservative reaches the secondary freshness on the 8 th day of storage, and the shelf life is prolonged by 100 percent; the blackening of the penaeus vannamei treated by the hypotaurine aqueous solution with the mass concentration of 10g/L is reduced by 23.53 percent, and the TVB-N value of the penaeus vannamei on day 6 reaches the secondary freshness; the blackening of the penaeus vannamei treated by the chitosan acetic acid solution with the mass percentage concentration of 1.0 percent is reduced by 20.43 percent, and the TVB-N value of the penaeus vannamei on day 6 reaches the secondary freshness. The compound treatment of the hypotaurine and the chitosan has a synergistic effect, and can better keep the penaeus vannamei boone fresh.
Example 4
Preparing hypotaurine into hypotaurine water solution with the mass concentration of 15 g/L.
Test for inhibition of polyphenol oxidase activity in shrimp: mu.L of the hypotaurine solution was mixed with 100. mu.L of the crude PPO extract, and reacted at room temperature for 30 min. mu.L of 0.05M phosphate buffer pH6.0, 100. mu.L of deionized water and 600. mu.L of a solution of 15mM levodopa (L-DOPA) were added to initiate the reaction, and the change in absorbance at 475nm was recorded by an ultraviolet spectrophotometer after 3min of reaction at 37 ℃. The inhibitory rate of polyphenol oxidase activity was 56.32%. It is demonstrated that addition of hypotaurine can inhibit the progress of enzymatic reaction by inhibiting the activity of polyphenol oxidase, and the hypotaurine has a higher mass concentration and a higher inhibition rate of polyphenol oxidase than example 3, and therefore, it is presumed that it has a better blackening preventing effect on penaeus vannamei.
Prawn blackening test: preparing hypotaurine into hypotaurine aqueous solution with the mass concentration of 15g/L, precooling at 4 ℃ to obtain prawn preservative solution 1 at 4 ℃, fishing out the prawns after sudden death by ice water, soaking in the prawn preservative solution 1 at 4 ℃ for 30min, fishing out and draining, preparing chitosan into solution with the mass percentage concentration of 1.5%, wherein the solvent is 1.0% (v/v) acetic acid aqueous solution, stirring for 2h at room temperature, precooling and standing at 4 ℃ for 30min to obtain prawn preservative solution 2, soaking the drained prawns into the prawn preservative solution 2 for 30min, fishing out and draining, packaging by polyethylene food packaging bags, storing for 10 days at 4 ℃, and detecting to reduce the blackening of the prawns by 49.74%; the TVB-N value of the litopenaeus vannamei without being treated by the preservative reaches the secondary freshness on the 4 th day, the litopenaeus vannamei treated by the preservative reaches the secondary freshness on the 9 th day of storage, and the shelf life is prolonged by 100 percent; the blackening of the penaeus vannamei treated by the hypotaurine aqueous solution with the mass concentration of 15g/L is reduced by 42.65 percent, and the TVB-N value of the penaeus vannamei on day 7 reaches the secondary freshness; the blackening of the penaeus vannamei treated by the chitosan acetic acid solution with the mass percentage concentration of 1.5 percent is reduced by 38.75 percent, and the TVB-N value of the penaeus vannamei on the 7 th day reaches the secondary freshness. The compound treatment of the hypotaurine and the chitosan has a synergistic effect, and can better keep the penaeus vannamei boone fresh.
Example 5
Preparing hypotaurine into a hypotaurine water solution with the mass concentration of 20 g/L.
Test for inhibition of polyphenol oxidase activity in shrimp: mu.L of the hypotaurine solution was mixed with 100. mu.L of the crude PPO extract, and reacted at room temperature for 30 min. mu.L of 0.05M phosphate buffer pH6.0, 100. mu.L of deionized water and 600. mu.L of a solution of 15mM levodopa (L-DOPA) were added to initiate the reaction, and the change in absorbance at 475nm was recorded by an ultraviolet spectrophotometer after 3min of reaction at 37 ℃. The inhibitory rate of polyphenol oxidase activity was 80.18%. It is demonstrated that addition of hypotaurine can inhibit the progress of enzymatic reaction by inhibiting the activity of polyphenol oxidase, and the hypotaurine has a higher mass concentration and a higher inhibition rate of polyphenol oxidase than example 4, and therefore, it is presumed that it has a better blackening preventing effect on penaeus vannamei.
Prawn blackening test: preparing hypotaurine into a hypotaurine aqueous solution with the mass concentration of 20g/L, precooling at 4 ℃ to obtain a prawn preservative solution 1 at 4 ℃, fishing out the prawns after sudden death by ice water, soaking in the prawn preservative solution 1 at 4 ℃ for 30min, fishing out and draining, preparing chitosan into a solution with the mass percentage concentration of 2.0%, wherein the solvent is 1.0% (v/v) acetic acid aqueous solution, stirring for 2h at room temperature, precooling at 4 ℃ and standing for 30min to obtain a prawn preservative solution 2, soaking the drained prawns into the prawn preservative solution 2 for 30min, fishing out and draining, packaging by using a polyethylene food packaging bag, storing for 10 days at 4 ℃, and detecting that the prawn blackening is reduced by 60.24%; the TVB-N value of the litopenaeus vannamei without being treated by the preservative reaches the secondary freshness on the 4 th day, the litopenaeus vannamei treated by the preservative reaches the secondary freshness on the 10 th day of storage, and the shelf life is prolonged by 100 percent; the blackening of the penaeus vannamei treated by the hypotaurine aqueous solution with the mass concentration of 20g/L is reduced by 53.45 percent, and the TVB-N value of the penaeus vannamei on day 8 reaches the secondary freshness; the blackening of the penaeus vannamei treated by the chitosan acetic acid solution with the mass percentage concentration of 2.0 percent is reduced by 45.83 percent, and the TVB-N value of the penaeus vannamei on day 8 reaches the secondary freshness. The compound treatment of the hypotaurine and the chitosan has a synergistic effect, and can better keep the penaeus vannamei boone fresh.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims (9)

1. The compound preservative for resisting blackening of the penaeus vannamei boone is characterized by comprising hypotaurine and chitosan.
2. The compound preservative for Penaeus vannamei Boone as claimed in claim 1, which comprises a solution of taurolidine acid and a solution of chitosan.
3. The compound preservative for resisting blackening of penaeus vannamei boone according to claim 2, characterized in that a taurinic acid solution is a hypotaurine aqueous solution with the mass concentration of 0.1-20 g/L, and a chitosan solution is a chitosan acetic acid solution with the mass percentage concentration of 0.2-2%.
4. The compound preservative for resisting blackening of penaeus vannamei boone according to claim 3, wherein the taurocholic acid solution is a hypotaurine aqueous solution with the mass concentration of 20g/L, and the chitosan solution is a chitosan acetic acid solution with the mass percentage concentration of 2%.
5. A use method of the compound preservative for the Penaeus vannamei Boone according to any one of claims 1 to 4, which is characterized by comprising the following steps:
1) preparing hypotaurine into an aqueous solution, and precooling at 4 ℃ to obtain a prawn preservative solution 1 at 4 ℃;
2) soaking the penaeus vannamei boone in the preservative solution 1 for the penaeus vannamei boone at 4 ℃ obtained in the step 1), and draining after soaking;
3) preparing chitosan into a solution, wherein the solvent is 1.0% (v/v) acetic acid aqueous solution, stirring at room temperature, and then precooling and standing at 4 ℃ to obtain a prawn preservative solution 2;
4) soaking the penaeus vannamei boone obtained in the step 2) into the prawn preservative solution 2 at 4 ℃ in the step 3), draining after soaking, storing the treated penaeus vannamei boone in a fresh-keeping bag, and storing in a refrigerator.
6. The use method of the compound preservative for the penaeus vannamei boone resistant to the blackening according to the claim 5, wherein the material-to-liquid ratio of the penaeus vannamei boone to the preservative solution 1 for the penaeus vannamei boone at the temperature of 4 ℃ is 1: 2, wherein the penaeus vannamei boone is calculated by mass, and the preservative solution 1 for the penaeus vannamei boone is calculated by volume at the temperature of 4 ℃.
7. The use method of the penaeus vannamei anti-blackening compound preservative according to claim 5, characterized in that the material-to-liquid ratio of the penaeus vannamei to the 4 ℃ prawn preservative solution 2 is 1: 2, wherein the penaeus vannamei boone is calculated by mass, and the preservative solution 2 for the penaeus vannamei boone is calculated by volume at the temperature of 4 ℃.
8. The use method of the compound preservative for resisting the blackening of the penaeus vannamei boone according to the claim 5, wherein the soaking condition in the step 2) is soaking for 30-60 min at 4 ℃.
9. The use method of the compound preservative for resisting the blackening of the penaeus vannamei boone according to the claim 5, wherein the soaking condition in the step 4) is soaking for 30-60 min at 4 ℃.
CN202010018439.2A 2020-01-08 2020-01-08 Penaeus vannamei anti-blackening compound preservative and using method thereof Pending CN111165562A (en)

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