CN112167317A - Aquatic product water-retaining preservative and freezing preservation method - Google Patents
Aquatic product water-retaining preservative and freezing preservation method Download PDFInfo
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- CN112167317A CN112167317A CN202010948764.9A CN202010948764A CN112167317A CN 112167317 A CN112167317 A CN 112167317A CN 202010948764 A CN202010948764 A CN 202010948764A CN 112167317 A CN112167317 A CN 112167317A
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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
- A23B4/06—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
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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
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The application discloses a water-retaining preservative for aquatic products and a freezing preservation method, and belongs to the technical field of aquatic product storage. The water-retaining preservative comprises the following raw materials in parts by weight: 4-9 parts of trehalose; 1-5 parts of xanthan gum; 0.6-1.2 parts of Mesona chinensis Benth extract; 3-7 parts of carboxymethyl chitosan; 1-2 parts of orange peel essential oil; 0.2-0.6 part of carnosol; 2-3 parts of gamma-terpinene. According to the application, the water-retaining preservative is used for treating the pretreated aquatic products and then freezing and storing the aquatic products, so that the water-retaining preservative can reduce mechanical damage to muscle tissues in the freezing process, the water-retaining property of the aquatic products is improved, the aquatic products have good sensory evaluation of color, texture, taste and the like, and the freezing and storing time is prolonged; meanwhile, the water-retaining preservative has good antibacterial and antioxidant properties, can slow down the putrefaction speed of protein and fatty acid in aquatic products, and prolongs the shelf life of the aquatic products.
Description
Technical Field
The application relates to the technical field of aquatic product storage, in particular to an aquatic product water-retention fresh-keeping agent and a freezing fresh-keeping method.
Background
Marine products in China are abundant in resources, fish, shrimp, crab and shellfish have large yield every year, the aquatic products are rich in nutrition, and the protein content of the aquatic products is several times to dozens of times of that of eggs and milk; it also contains rich mineral substances such as potassium, iodine, magnesium, phosphorus, etc., vitamin A, aminophylline, etc., and has soft meat quality, easy digestion, and is a good food for weak people and people who need to be recuperated after illness. However, the aquatic products are restricted by various factors such as fishing season, geographical conditions, climate and the like, and are easy to rot due to the massive proliferation of microorganisms in the processes of storage, transportation, sale and the like, so that the flavor and sensory quality of the aquatic products are changed, and the edible value and the commodity value of the aquatic products are reduced or lost.
At present, the common storage methods of aquatic products in the processes of storage, transportation, sale and the like comprise freezing, refrigeration, heating, pickling, air conditioning, canning and the like. Wherein, freezing and refrigeration can inhibit the growth of microorganisms and the action of enzymes, prolong the shelf life of aquatic products, improve the edible quality and become one of the most widely applied and effective aquatic product storage methods. However, the phenomenon of freeze drying loss and water loss due to thawing exists in low-temperature preservation, and proteins and fatty acids in the aquatic products are easy to denature and oxidize, so that the aquatic products lose the original delicate flavor and nutrition, the quality of the aquatic products is reduced, and economic loss is caused. Therefore, the aquatic product water-retention preservative and the freezing preservation method are provided, so that the quality of the frozen aquatic product is very necessary to be ensured.
Disclosure of Invention
To the improper problem of losing original delicate flavor and nutrition of water product storage in prior art, the purpose of this application is to provide an aquatic products water conservation antistaling agent, can effectively restrain the production of water product deterioration, furthest keeps the new freshness of water product.
The application aims at providing a freezing preservation method for aquatic products, which is simple, has good effect and is suitable for large-scale freezing storage of aquatic products.
The technical purpose of the application is realized by the following technical scheme:
an aquatic product water retention and fresh-keeping agent comprises the following raw materials in parts by weight:
4-9 parts of trehalose;
1-5 parts of xanthan gum
0.6-1.2 parts of Mesona chinensis Benth extract;
3-7 parts of carboxymethyl chitosan;
1-2 parts of orange peel essential oil;
0.2-0.6 part of carnosol;
2-3 parts of gamma-terpinene.
By adopting the technical scheme, the water-retaining and fresh-keeping agent adopts a complex formulation form of various water-retaining and fresh-keeping active substances such as saccharides, proteins, phenols and the like, on one hand, the formation of ice crystals in the freezing process of aquatic products can be effectively prevented, so that the function and the structure of myofibrillar protein in the meat quality of the aquatic products are changed, and the deterioration of the quality of the products is slowed down; on the other hand, the freshness, the taste and the nutritive value of aquatic products can be improved, the rancidity speed of protein and fat is slowed down, the growth of microorganisms is inhibited, and the shelf life is prolonged.
The trehalose is non-reducing disaccharide, is formed by two molecules of glucose through 1, 1-glycosidic bonds, contains a plurality of hydroxyl groups in a molecular structure, can form hydrogen bonds with water, and increases the water holding capacity of aquatic products. In addition, trehalose can be associated with Ca in muscle2 +、Mg2+Chelation forms a tightly combined three-dimensional network structure, and effectively prevents the loss of water in the muscle. In addition, after the trehalose enters the human body, the trehalose can be finally decomposed into monosaccharides such as glucose and the like under the action of enzyme, and the influence on the health of the human body can not be caused.
The xanthan gum and the mesona chinensis benth extract are used together, so that the aquatic products have good water retention and water activity, and the water loss of the frozen aquatic products is reduced, the gel capacity of the aquatic products is improved, the muscle fibers of the frozen aquatic products are arranged compactly and are free from distortion, and no large gap or hole is formed in the muscle.
The utility model provides a carboxymethyl chitosan contains a plurality of hydroxyls in the structure, can form the hydrogen bond with water, has good water retention, and carboxymethyl chitosan intermolecular cross-linking forms space network structure, forms the even edible membrane of one deck at the aquatic products surface, reduces the sublimation of muscle surface moisture. In addition, the carboxymethyl chitosan and the orange peel essential oil are used together, so that the water retention, oxidation resistance, antibacterial property and protein performance of aquatic products can be further enhanced.
The carnosol is an antioxidant, can effectively reduce the oxidation of fat in aquatic products, enables the aquatic products to have good sensory evaluation such as color and luster, texture and the like, and prolongs the shelf life.
The gamma-terpinene is an antibacterial and antioxidant functional factor, can inhibit the growth of gram-negative and gram-positive bacteria, reduce the growth speed of spoilage microorganisms, reduce the protein denaturation speed and the fatty acid spoilage speed, and obviously prolong the quality guarantee period of aquatic products.
Further, the aquatic product water-retaining preservative comprises the following raw materials in parts by weight:
4.5-8.5 parts of trehalose;
xanthan gum 1.5-4.5 parts
0.7-1.1 parts of Mesona chinensis Benth extract;
3.5-6.5 parts of carboxymethyl chitosan;
1.3-1.9 parts of orange peel essential oil;
0.3-0.5 part of carnosol;
2.1-2.7 parts of gamma-terpinene.
Further, the water-retaining and fresh-keeping agent also comprises 0.3-0.8 part of grape skin extract.
By adopting the technical scheme, the grape skin extract contains about 30% of grape polyphenol, the grape polyphenol can interfere the metabolism of microorganisms in modes of damaging cell membranes of putrefying microorganisms, coagulating protein, combining genetic substances and the like, and has wide antibacterial spectrum and strong antibacterial activity, so that the loss of fatty acid in aquatic products is slowed down, and the preservation period is prolonged.
Furthermore, the water-retaining and fresh-keeping agent also comprises 0.001-0.005 part of natamycin.
By adopting the technical scheme, the natamycin is white to milk white odorless tasteless crystalline powder prepared by controlled fermentation of streptomyces natalensis, and exists in an enol structure generally. It binds to fungal ergosterol and other sterol groups, blocking ergosterol biosynthesis, thereby distorting cell membranes, ultimately leading to leakage, causing cell death. The application adds natamycin into the water-retaining preservative, so that the growth of fungi can be effectively inhibited, the antibacterial action time is long, the quality guarantee period of aquatic products is greatly prolonged, and the natamycin is a safe, natural and healthy microbial preservative and cannot influence human health.
Further, the preparation method of the orange peel essential oil comprises the following steps:
adding fresh orange peel powder into a NaCl solution with the mass concentration of 1.2-1.8%, wherein the material-liquid ratio of the orange peel powder to the NaCl solution is 0.1-0.2 g/mL;
II, carrying out ultrasonic treatment on the obtained orange peel powder solution for 5-15min, wherein the ultrasonic power is 180-200W;
III, performing steam distillation on the orange peel solution subjected to ultrasonic treatment for 20-30 min;
and IV, freezing the solution obtained after the distillation fraction is condensed, and collecting the essential oil after the moisture is completely frozen to obtain the orange peel essential oil.
Through adopting above-mentioned technical scheme, this application will be fresh orange peel powder and NaCl mixture and carry out ultrasonic treatment and steam distillation, finally obtain colorless transparent, impurity is few, and aromatic strong orange peel essential oil. The orange peel essential oil is simple in preparation method, no organic substance is selected in the preparation process, the orange peel essential oil is safe and non-toxic, the prepared orange peel essential oil is high in oil product and yield, and contains a large amount of active substances, so that the water retention property, the antibacterial property and the oxidation resistance of aquatic products can be remarkably improved, and the color and the texture of the aquatic products are improved.
The invention also aims to provide a freezing and fresh-keeping method for aquatic products, which comprises the following steps:
a. pretreatment: selecting, cleaning and draining the aquatic products;
b. water-retention preservative treatment: spreading the pretreated aquatic product evenly, and then smearing the water-retaining preservative on the surface of the aquatic product; turning over the aquatic product, smearing the water-retaining preservative again, and standing for 10-20 min; the weight ratio of the water-retaining preservative to the aquatic product is 1: 50-70 parts of;
c. and (3) low-temperature dehydration: dehydrating the aquatic product treated by the water-retaining and antistaling agent at low temperature for 1-4h at 10-20 ℃;
d. packaging and freezing storage: and packaging the aquatic product dehydrated at low temperature, and freezing and storing the packaged aquatic product.
By adopting the technical scheme, the aquatic product is cleaned and drained firstly, then the water-retaining preservative is coated on the surface of the aquatic product, so that the water-retaining preservative forms a layer of protective film on the surface of the aquatic product or permeates into the muscle of the aquatic product, and finally, low-temperature dehydration, packaging and freezing are carried out. The water-retaining preservative can lock the water in the muscle of the aquatic product in the freezing process, can prevent the growth of spoilage microorganisms after being thawed, slows down the decay of protein and fatty acid, improves the quality of frozen aquatic products and prolongs the shelf life.
Further, in the step a, after the aquatic product is cleaned, the aquatic product is soaked in water with ozone for 1-2min, and the concentration of ozone in the water is 2-5 mg/L.
Through adopting above-mentioned technical scheme, this application adopts the mode that lets in ozone in aqueous, kills the microorganism on the aquatic products, reduces the speed that aquatic products rotten. Because ozone has strong oxidizing property, the fresh degree of aquatic products can also be influenced to the access time overlength, so this application has strictly controlled the time and the concentration of accessing ozone.
Further, in the step a, after the aquatic product is washed and drained, the aquatic product is washed and drained at the dosage of 1.55-4.78kGy60And (4) Co-gamma irradiation treatment.
By adopting the technical scheme, the application can also adopt60The Co-gamma irradiation mode kills the microorganisms on the aquatic products,60the gamma rays generated by the Co radioactive source irradiate the aquatic products to make organisms in the aquatic products generate physical or chemical reaction, inhibit metabolism or growth and development of the organisms and even make cell tissues die, thereby achieving the purposes of disinfection and sterilization, prolonging the storage time of the aquatic products and reducing loss. In addition, the first and second substrates are,60the color and taste of the aquatic products are reduced due to the overlarge Co-gamma irradiation dose, so that the irradiation dose is strictly limited, and the original sensory quality and texture characteristics of the products are maintained to a greater extent.
And further, in the step b, treating the aquatic product by using a water-retaining preservative under the environment of 2-8 ℃.
Through adopting above-mentioned technical scheme, this application is handled aquatic products under 2~8 ℃ of the environment, can make the fine performance effect of water-retaining antistaling agent on the one hand, and on the other hand under lower temperature, can guarantee the new freshness of aquatic products in the course of handling.
Further, in the step d, the freezing storage temperature is-20 to-30 ℃.
By adopting the technical scheme, the freezing storage temperature is set to be-20 to-30 ℃, and energy and resources can be saved on the premise of achieving the purpose of freezing storage.
In summary, the present application has the following beneficial effects:
1. the water-retaining preservative can reduce mechanical damage to muscle tissues in the freezing process, maintain the integrity of cells, improve the water-retaining property of aquatic products, enable the aquatic products to have good sensory evaluation of color, texture, taste and the like, and prolong the time of freezing storage;
2. the water-retaining preservative has good antibacterial and antioxidant properties, can slow down the putrefaction speed of protein and fatty acid in aquatic products, and prolongs the shelf life of the aquatic products.
3. The freezing preservation method is simple, good in effect and suitable for large-scale freezing storage of aquatic products.
Detailed Description
Trehalose of the present application was purchased from denna bio-technology limited;
the carboxymethyl chitosan of the present application is purchased from ocean science and technology ltd, auspicious elevation of Qingdao;
the xanthan gum of the present application is available from Yuan food additives, Inc. of Qingdao Hua;
natamycin of the present application was purchased from shanghai wangwang biotechnology limited;
the grape skin extract of the present application was purchased from xuzhou brocade biotechnology limited;
the gamma terpinenes of the present application are purchased from Shanghai Yankee Biotech Co., Ltd;
carnosol of the present application was purchased from south beijing senega biotechnology limited;
the Mesona chinensis extract is purchased from Shanxi Hao Chen Biotech limited;
the present application will be described in further detail with reference to examples.
Preparation example 1
A preparation method of orange peel essential oil comprises the following steps:
adding fresh orange peel powder into a NaCl solution with the mass concentration of 1.2%, wherein the material-liquid ratio of the orange peel powder to the NaCl solution is 0.1 g/mL;
II, carrying out ultrasonic treatment on the obtained orange peel powder solution for 15min, wherein the ultrasonic power is 180W;
III, performing steam distillation on the orange peel solution subjected to ultrasonic treatment for 20 min;
and IV, freezing the solution obtained after the distillation fraction is condensed, and collecting the essential oil after the moisture is completely frozen to obtain the orange peel essential oil.
Preparation example 2
A preparation method of orange peel essential oil comprises the following steps:
adding fresh orange peel powder into a NaCl solution with the mass concentration of 1.8%, wherein the material-liquid ratio of the orange peel powder to the NaCl solution is 0.2 g/mL;
II, carrying out ultrasonic treatment on the obtained orange peel powder solution for 5min, wherein the ultrasonic power is 200W;
III, performing steam distillation on the orange peel solution subjected to ultrasonic treatment for 30 min;
and IV, freezing the solution obtained after the distillation fraction is condensed, and collecting the essential oil after the moisture is completely frozen to obtain the orange peel essential oil.
Preparation example 3
A preparation method of orange peel essential oil comprises the following steps:
adding fresh orange peel powder into a NaCl solution with the mass concentration of 1.4%, wherein the material-liquid ratio of the orange peel powder to the NaCl solution is 0.14 g/mL;
II, carrying out ultrasonic treatment on the obtained orange peel powder solution for 8min, wherein the ultrasonic power is 195W;
III, performing steam distillation on the orange peel solution subjected to ultrasonic treatment for 26 min;
and IV, freezing the solution obtained after the distillation fraction is condensed, and collecting the essential oil after the moisture is completely frozen to obtain the orange peel essential oil.
Example 1
A freezing preservation method for aquatic products comprises the following steps:
a. pretreatment: selecting, cleaning and draining the weever;
b. water-retention preservative treatment: spreading 1010g of pretreated weever under the environment of 2 ℃, and then coating the water-retaining preservative on the surface of the weever; turning over the weever, smearing the water-retaining preservative again, and standing for 10 min;
the water-retaining preservative comprises the following raw materials in parts by weight: 4g of trehalose, 5g of xanthan gum, 0.6g of mesona extract, 7g of carboxymethyl chitosan, 1g of orange peel essential oil prepared in preparation example 1, 0.6g of carnosol and 2g of gamma-terpinene;
c. and (3) low-temperature dehydration: dehydrating the weever treated by the water-retaining and fresh-keeping agent at low temperature for 4 hours at the temperature of 10 ℃;
d. packaging and freezing storage: packaging the low-temperature dehydrated weever, and freezing and storing at-30 ℃.
Example 2
A freezing preservation method for aquatic products comprises the following steps:
a. pretreatment: selecting, cleaning and draining the weever;
b. water-retention preservative treatment: under the environment of 8 ℃, evenly spreading 1358g of pretreated weever, and then smearing the water-retaining preservative on the surface of the weever; turning over the weever, smearing the water-retaining preservative again, and standing for 20 min;
the water-retaining preservative comprises the following raw materials in parts by weight: 9g of trehalose, 1g of xanthan gum, 1.2g of mesona extract, 3g of carboxymethyl chitosan, 2g of orange peel essential oil prepared in preparation example 2, 0.2g of carnosol and 3g of gamma-terpinene;
c. and (3) low-temperature dehydration: dehydrating the weever treated by the water-retaining and fresh-keeping agent at low temperature for 1h at the temperature of 20 ℃;
d. packaging and freezing storage: packaging the low-temperature dehydrated weever, and freezing and storing at-20 ℃ after packaging.
Example 3
A freezing preservation method for aquatic products comprises the following steps:
a. pretreatment: selecting, cleaning and draining the weever;
b. water-retention preservative treatment: under the environment of 4 ℃, spreading 1158g of pretreated weever, and then coating the water-retaining preservative on the surface of the weever; turning over the weever, smearing the water-retaining preservative again, and standing for 15 min;
the water-retaining preservative comprises the following raw materials in parts by weight: 6g of trehalose, 3g of xanthan gum, 0.9g of mesona extract, 5g of carboxymethyl chitosan, 1.5g of orange peel essential oil prepared in preparation example 3, 0.4g of carnosol and 2.5g of gamma-terpinene;
c. and (3) low-temperature dehydration: dehydrating the weever treated by the water-retaining and fresh-keeping agent at low temperature for 2.5 hours at the temperature of 15 ℃;
d. packaging and freezing storage: packaging the low-temperature dehydrated weever, and freezing and storing at-25 ℃.
Example 4
A freezing preservation method for aquatic products comprises the following steps:
a. pretreatment: selecting, cleaning and draining the weever;
b. water-retention preservative treatment: evenly spreading 1149.5g of pretreated weever under the environment of 3 ℃, and then coating the water-retaining preservative on the surface of the weever; turning over the weever, smearing the water-retaining preservative again, and standing for 18 min;
the water-retaining preservative comprises the following raw materials in parts by weight: 4.5g of trehalose, 4.5g of xanthan gum, 0.7g of mesona extract, 6.5g of carboxymethyl chitosan, 1.3g of orange peel essential oil prepared in preparation example 1, 0.5g of carnosol, 2.1g of gamma-terpinene and 0.8g of grape peel extract;
c. and (3) low-temperature dehydration: dehydrating the weever treated by the water retention and preservative at low temperature for 2 hours at the temperature of 18 ℃;
d. packaging and freezing storage: packaging the low-temperature dehydrated weever, and freezing and storing at-22 ℃ after packaging.
Example 5
A freezing preservation method for aquatic products comprises the following steps:
a. pretreatment: selecting, cleaning and draining the weever;
b. water-retention preservative treatment: under the environment of 6 ℃, evenly spreading 1287g of pretreated weever, and then smearing the water-retaining preservative on the surface of the weever; turning over the weever, smearing the water-retaining preservative again, and standing for 13 min;
the water-retaining preservative comprises the following raw materials in parts by weight: 8.5g of trehalose, 1.5g of xanthan gum, 1.1g of mesona extract, 3.5g of carboxymethyl chitosan, 1.9g of orange peel essential oil prepared in preparation example 2, 0.3g of carnosol, 2.7g of gamma-terpinene and 0.3g of grape peel extract;
c. and (3) low-temperature dehydration: dehydrating the weever treated by the water-retaining and fresh-keeping agent at low temperature for 3h at the temperature of 12 ℃;
d. packaging and freezing storage: packaging the low-temperature dehydrated weever, and freezing and storing at-28 ℃.
Example 6
A method for freezing and refreshing aquatic products is different from the embodiment 4 in that: 0.8g of grape skin extract was replaced by 0.005g of natamycin.
Example 7
A method for freezing and preserving aquatic products is different from the embodiment 5 in that: 0.3g of grape skin extract was replaced by 0.001g of natamycin.
Example 8
A method for freezing and preserving aquatic products, which is different from the embodiment 3 in that: 0.5g of grape skin extract and 0.002g of natamycin are added into the water-retaining and fresh-keeping agent.
Example 9
A method for freezing and refreshing aquatic products is different from the embodiment 1 in that in the step a, after the weever is cleaned, the weever is soaked in water with ozone for 1min, and the concentration of the ozone in the water is 5 mg/L.
Example 10
A method for freezing and refreshing aquatic products is different from the embodiment 1 in that in the step a, after the weever is cleaned, the weever is soaked in water with ozone for 2min, and the concentration of the ozone in the water is 2 mg/L.
Example 11
A method for freezing and refreshing aquatic products is different from the embodiment 2 in that in the step a, weever is cleaned and drained and then is carried out at a dosage of 1.55kGy60And (4) Co-gamma irradiation treatment.
Example 12
A method for freezing and refreshing aquatic products is different from the embodiment 2 in that in the step a, weever is cleaned and drained and then is carried out at the dosage of 4.78kGy60And (4) Co-gamma irradiation treatment.
Comparative example 1
A method for freezing and refreshing aquatic products, which is different from the embodiment 3 in that the operation of the step b is not carried out.
Comparative example 2
The difference between the freezing preservation method of aquatic products and the embodiment 3 is that in the step b, the pretreated weever is placed in the existing water-retaining preservative which comprises 10g of sodium hexametaphosphate, 2.8g of sodium tripolyphosphate, 1.6g of sodium pyrophosphate, 2.8g of glycine and 2.8g of trisodium phosphate.
Performance testing
Thawing loss rate: the weever is treated according to the methods of the examples 1 to 12 and the comparative examples 1 to 2, 50 weever in each group are dehydrated at low temperature, and the mass of 50 weever is weighed as m1Then, freezing and storing the weever for 1 month, unfreezing the frozen and stored weever for 4 hours at room temperature, wiping off water, weighing the mass of 50 weever again, and recording as m2And calculating the thawing loss rate of 50 weever. Thawing loss rate/% = (m)1-m2）×100/m1；
Measuring the elasticity, TBA, TVB-N and TVC of the thawed weever after 4h according to the following methods:
elasticity: detecting by using a TA-XT2 texture analyzer, wherein the testing speed and the return speed are 1.0 mm/s, the trigger force is 5g, and the compression ratio is 40%;
thiobarbituric acid (TBA) values were determined with reference to the following references: chaijan M, Panpriat W, Nisoa M, Chemical determination and characterization of semi-dried titanium process by sub Drying and microwave Drying [ J ]. Drying Technology, 2017, 35(5): 642-;
the value of volatile basic nitrogen (TVB-N) is measured according to the method of GB 5009.228-2016 (determination of volatile basic nitrogen in food);
the total number of colonies (TVC) is determined according to the method of GB 4789.2-2016 food microbiology test-Total number of colonies determination;
the results are shown in Table 1.
In the aspect of thawing loss rate, as can be seen from table 1, 50 weever pieces stored by the methods of examples 1 to 12 of the present application have lower thawing loss rate after thawing than weever pieces treated by the common salt water-retention preservatives in the prior art, but the thawing loss rate is up to 18.7% in the comparative example 1 without the water-retention preservatives of the present application. Experimental results show that the water-retaining and fresh-keeping agent has a higher water-retaining effect on aquatic products.
In terms of elasticity, as can be seen from table 1, the weever stored by the method of examples 1 to 12 of the present application has good elasticity, which is higher than that of the weever treated by the water-retaining preservative commonly used in the prior art, but the elasticity of the thawed weever is very poor in comparative example 1 without the water-retaining preservative of the present application. Experimental results show that the water-retaining preservative furthest retains the taste of the frozen weever.
In terms of TBA and TVB-N, both reflect the degree of lipid oxidation and the degree of protein degradation, respectively. As can be seen from Table 1, the TBA and TVB-N values of the weever stored by the method of the embodiment 1-12 are lower than those of the weever treated by the water-retaining preservative commonly used in the prior art, and the TBA and TVB-N values are obviously improved in the comparative example 1 without the water-retaining preservative. Experimental results show that the water-retaining and fresh-keeping agent can retain fatty acid and protein in meat quality of aquatic products to the maximum extent, and ensures the nutritive value of the frozen aquatic products.
In terms of the total number of colonies, as can be seen from table 1, the TVC values of the weever stored by the methods of examples 1 to 12 of the present application are all lower than those of the weever treated by the water-retention preservative commonly used in the prior art, especially, the weever treated by the methods of examples 9 to 12 is sterilized before freezing the weever, so that the content of putrefactive microorganisms in the aquatic product is minimized, and the TVC value is as high as 8.67 lg CFU/g in the comparative example 1 without adding the water-retention preservative of the present application. Experimental result shows that the water-retaining and fresh-keeping agent has a good antibacterial effect, and the freshness of aquatic products is guaranteed.
The embodiments of the present invention are preferred embodiments of the present application, and the scope of protection of the present application is not limited by the embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (10)
1. An aquatic product water-retaining and fresh-keeping agent is characterized in that: the feed comprises the following raw materials in parts by weight:
4-9 parts of trehalose;
1-5 parts of xanthan gum;
0.6-1.2 parts of Mesona chinensis Benth extract;
3-7 parts of carboxymethyl chitosan;
1-2 parts of orange peel essential oil;
0.2-0.6 part of carnosol;
2-3 parts of gamma-terpinene.
2. The aquatic product water-retaining preservative according to claim 1, which is characterized in that: the feed comprises the following raw materials in parts by weight:
4.5-8.5 parts of trehalose;
1.5-4.5 parts of xanthan gum;
0.7-1.1 parts of Mesona chinensis Benth extract;
3.5-6.5 parts of carboxymethyl chitosan;
1.3-1.9 parts of orange peel essential oil;
0.3-0.5 part of carnosol;
2.1-2.7 parts of gamma-terpinene.
3. The aquatic product water-retaining preservative according to claim 1, which is characterized in that: the water-retaining preservative also comprises 0.3-0.8 part of grape skin extract.
4. The aquatic product water-retaining and fresh-keeping agent according to claim 1 or 3, characterized in that: the water-retaining preservative also comprises 0.001-0.005 part of natamycin.
5. The aquatic product water-retaining preservative according to claim 1 or 2, characterized in that: the preparation method of the orange peel essential oil comprises the following steps:
adding fresh orange peel powder into a NaCl solution with the mass concentration of 1.2-1.8%, wherein the material-liquid ratio of the orange peel powder to the NaCl solution is 0.1-0.2 g/mL;
II, carrying out ultrasonic treatment on the obtained orange peel powder solution for 5-15min, wherein the ultrasonic power is 180-200W;
III, performing steam distillation on the orange peel solution subjected to ultrasonic treatment for 20-30 min;
and IV, freezing the solution obtained after the distillation fraction is condensed, and collecting the essential oil after the moisture is completely frozen to obtain the orange peel essential oil.
6. A freezing preservation method for aquatic products is characterized in that: the method comprises the following steps:
a. pretreatment: selecting, cleaning and draining the aquatic products;
b. water-retention preservative treatment: spreading the pretreated aquatic product, and smearing the water-retaining preservative of any one of claims 1-5 on the surface of the aquatic product; turning over the aquatic product, smearing the water-retaining preservative again, and standing for 10-20 min; the weight ratio of the water-retaining preservative to the aquatic product is 1: 50-70 parts of;
c. and (3) low-temperature dehydration: dehydrating the aquatic product treated by the water-retaining and antistaling agent at low temperature for 1-4h at 10-20 ℃;
d. packaging and freezing storage: and packaging the aquatic product dehydrated at low temperature, and freezing and storing the packaged aquatic product.
7. The aquatic product freezing and fresh-keeping method according to claim 6, characterized in that: in the step a, after the aquatic product is cleaned, soaking the aquatic product in water with ozone for 1-2min, wherein the concentration of ozone in the water is 2-5 mg/L.
8. The aquatic product freezing and fresh-keeping method according to claim 6, characterized in that: in the step a, after the aquatic product is washed and drained, the aquatic product is washed and drained at the dosage of 1.55-4.78kGy60And (4) Co-gamma irradiation treatment.
9. The aquatic product freezing and fresh-keeping method according to claim 6, characterized in that: and in the step b, treating the aquatic product with a water-retaining preservative at the temperature of 2-8 ℃.
10. The aquatic product freezing and fresh-keeping method according to claim 6, characterized in that: in the step d, the freezing storage temperature is-20 to-30 ℃.
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| JP2023534338A (en) * | 2021-06-08 | 2023-08-09 | 浙江海洋大学 | How to extend the shelf life of chilled seafood |
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