CN1965706A - Application of chitosan oligosaccharide in processing of individual quick frozen fish fillet - Google Patents
Application of chitosan oligosaccharide in processing of individual quick frozen fish fillet Download PDFInfo
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- CN1965706A CN1965706A CNA2005101255070A CN200510125507A CN1965706A CN 1965706 A CN1965706 A CN 1965706A CN A2005101255070 A CNA2005101255070 A CN A2005101255070A CN 200510125507 A CN200510125507 A CN 200510125507A CN 1965706 A CN1965706 A CN 1965706A
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- chitosan oligosaccharide
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- fish fillet
- frozen fish
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Abstract
The invention relates to a Chitosan oligosaccharide solution and the application in fillets to improve quality, wherein the invention uses Chitosan oligosaccharide whose molecule weight is lower than 3000Da as antistaling agent. Said antistaling agent is added at 0.1-10%. The Chitosan oligosaccharide can effectively restrain the growth of microbe to stop the decomposition or delay putrefaction of protein, and use enzyme restrainer and oxidation resistance component to inactivate the enzyme and stop color change, use filming process to reduce the contact with air to release the oxidization and hold water. The invention can improve the quality of fillets.
Description
The technical field food processing industry
The background technology aquatic products storage, transportation, processing handle and sales process in variable color, spoiled easily, even putrid and deteriorated, thereby reduce or lose edibility.Traditional fish preservation method is freezing preservation, cold storing and fresh-keeping or room temperature are placed and often can't be reached the required storage life in transportation and the sales process, and freeze preservation is at the storage quality that has to a certain degree kept fish, but can not keep its original fresh state, shape, color and luster and smell etc. after freezing.About fresh-keeping existing both at home and abroad research and the bibliographical information of fish, the seafood freshing method is divided into physics method and chemical method two big classes usually.The physics method is effective still to belong to low temperature preservation, and chemical method is to handle by adding anticorrisive agent and antioxidant.Fresh chemically trends towards using Nantural non-toxic, Compositional type multifunctional green antistaling agent product safe and reliable, easy to use.The function fresh-keeping agent of being added is mainly represented with vitamin C.The present invention's chitosan oligosaccharide is that the functional additive of processing of aquatic products has more advantage, is beneficial to the preservation of aquatic products, improves the edibility of aquatic products.Existing crude antistaling agent has Tea Polyphenols, is the polyhydroxy phenol type organic that extracts from tealeaves, and its main component is catechin and derivative thereof.Konjacmannan is applied to the fresh-keeping of fresh sardine.Other has phytic acid, is six phosphates of inositol.Shitosan is a kind of natural polymer, is characterized in that neutral environment does not dissolve, and is dissolved in the acid solution of PH＜5, molecular weight＞10
6Da also is usually used in the fresh-keeping of food.Do not see that through inquiry and retrieval relevant chitosan oligosaccharide is applied to the application of single frozen aquatic products processing.
Summary of the invention the present invention relates to utilize chitosan oligosaccharide to prepare a kind of chitosan oligosaccharide solution that obtains, and it is applied to improve in single frozen fish fillet the method for its quality and effect.The present invention selects that the chitosan oligosaccharide (Chitosan oligosaccharide) of molecular weight＜3000Da is fresh-keeping as single frozen fish fillet for use, water conservation and antioxidizing antistaling agent.The chitosan oligosaccharide formal name used at school is β-1,4-oligomerization-gucosamine, and its design feature is to contain a large amount of-NH in the molecule
3With-existence of polar group by force such as OH, be dissolved in neutral aqueous solution.Chitosan oligosaccharide is a kind of bioactive natural product of regulating physiological function that has, have effects such as moisture-absorbing moisture-keeping, antibacterial bacteriostatic, being widely used at aspects such as health food, biological medicine, cosmetics, is a kind of oligosaccharides that confirms to have extensive BA through medical research.Nineteen ninety, U.S. FDA was decided to be that to can be used as normal food edible.This antistaling agent makes an addition to 0.1-10% concentration has following characteristics in the processing of single frozen fish fillet:
1, oligosaccharides has active-NH
3With-OH, have the ability that is adsorbed with harmful substances.
2, oligosaccharides itself has very strong non-oxidizability and biocidal property, and single frozen fish fillet is played anticorrosion, antibiotic and fresh-keeping effect.
3, oligosaccharides is bred by effective inhibition microbial growth and is stoped bacterium to the decomposition of albumen or delay corruption, comes the activity of inactive enzyme to become the generation of reaction to stop look by enzyme inhibitor and antioxidant content.Handle to reduce and the contacting to delay the oxidative rancidity of lipid of air by film forming, prevent antistaling agent and water loss simultaneously, its keeping fresh and protecting color effect is more abundant.
4, the oligosaccharides neutral water dissolves, and does not influence and destroy original local flavor of food.
5, preparation has characteristics easy to use, that dosage is low, is a kind of antistaling agent that improves single frozen fish fillet quality and local flavor, is suitable for being applied to the processing of aquatic products industry.
The specific embodiment is that example illustrates this working of an invention method with the work sheet frozen fish fillet
Single frozen fish is carried out in preparation carries out following processing:
1, live fish bloodletting gill root before the live fish is cut off the larynx root, be advisable to visible fish heart, rapidly fish put into pond or bloodletting bucket, allow the fish bloodletting of freely moving about, water temperature is at 20 ℃ to 25 ℃, and the bloodletting time is controlled at be advisable in 20 to 30 minutes (non-live fish is since 2 operations).
2, scale and strike off fish scale with Scaler, wait the fish raw material to be processed should cooling on the rocks, the frozen water temperature be advisable below 10 ℃, and the barbel after the bloodletting was processed in 4 hours.
3, cut open sheet by the back crosscut to abdominal cavity bottom, pass the fish body, truncation is carefully taken off the full wafer flesh of fish to afterbody.
4, the peeling fish-skin is regulated blade and is controlled the peeling of the peeling degree of depth down.
5, finishing manual reject that belly black film, fish skirt, residual fish-skin, blood are selected, ecchymosis, variable color meat, fish-bone, parasite and other exotic.
6, soaking fillet should be soaked in fully in the phosphate solution and to be advisable in 20-25 minute.The phosphate solution temperature is advisable at 3-8 ℃.The phosphate solution preparation: 3% phosphate: 2% salt: 2% chitosan oligosaccharide (molecular weight＜3000Da, solubilized during PH7): 93% water mixes.
7, singly freeze and adopt that tunnel type is anxious to be frozen the machine list and freeze, freeze-off time 40 minutes, freezing the product central temperature should be below-18 ℃, and the frozen fish fillet color is pure white, surfacing, smooth, shape is complete.
8, weigh, the packing list frozen fish fillet takes by weighing five kilograms of net weight, with fillet fitly pack into tying behind the bellows pocket, joint sealing.
9, the refrigeration finished product should in time leave the interior stacking refrigeration of low-temperature cold-storage (18 ℃ or following) in.
Claims (2)
1, chitosan oligosaccharide is applied to the antistaling agent of single frozen fish fillet.
2, the neutral water soluble compounds that is molecular weight＜3000Da according to the described chitosan oligosaccharide that is used for the antistaling agent of single frozen fish fillet of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101255070A CN1965706A (en) | 2005-11-16 | 2005-11-16 | Application of chitosan oligosaccharide in processing of individual quick frozen fish fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101255070A CN1965706A (en) | 2005-11-16 | 2005-11-16 | Application of chitosan oligosaccharide in processing of individual quick frozen fish fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1965706A true CN1965706A (en) | 2007-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005101255070A Pending CN1965706A (en) | 2005-11-16 | 2005-11-16 | Application of chitosan oligosaccharide in processing of individual quick frozen fish fillet |
Country Status (1)
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| CN (1) | CN1965706A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983570A (en) * | 2010-11-30 | 2011-03-09 | 长沙理工大学 | Green production method of chilled fillets |
| CN103767044A (en) * | 2012-10-18 | 2014-05-07 | 周建成 | Food mildew resisting method |
| CN105725092A (en) * | 2016-02-26 | 2016-07-06 | 江凯 | Composition for improving quality of meat product |
| CN109619137A (en) * | 2018-12-24 | 2019-04-16 | 杭州师范大学 | A kind of sea-buckthorn mousse cake and preparation method thereof |
| CN114403205A (en) * | 2021-12-27 | 2022-04-29 | 杭州中博细胞科技有限公司 | Cryogenic cell freezing and fresh-keeping liquid |
-
2005
- 2005-11-16 CN CNA2005101255070A patent/CN1965706A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983570A (en) * | 2010-11-30 | 2011-03-09 | 长沙理工大学 | Green production method of chilled fillets |
| CN101983570B (en) * | 2010-11-30 | 2012-07-04 | 长沙理工大学 | Green production method of chilled fillets |
| CN103767044A (en) * | 2012-10-18 | 2014-05-07 | 周建成 | Food mildew resisting method |
| CN105725092A (en) * | 2016-02-26 | 2016-07-06 | 江凯 | Composition for improving quality of meat product |
| CN109619137A (en) * | 2018-12-24 | 2019-04-16 | 杭州师范大学 | A kind of sea-buckthorn mousse cake and preparation method thereof |
| CN114403205A (en) * | 2021-12-27 | 2022-04-29 | 杭州中博细胞科技有限公司 | Cryogenic cell freezing and fresh-keeping liquid |
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