CN101002579A - Agent for preservation of shrimp, and its application - Google Patents
Agent for preservation of shrimp, and its application Download PDFInfo
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- CN101002579A CN101002579A CN 200710066793 CN200710066793A CN101002579A CN 101002579 A CN101002579 A CN 101002579A CN 200710066793 CN200710066793 CN 200710066793 CN 200710066793 A CN200710066793 A CN 200710066793A CN 101002579 A CN101002579 A CN 101002579A
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- shrimp
- ice
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- agent
- sulphite
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Abstract
An antistaling agent for shrimps is prepared from sulfite and the disperser chosen from carboxymethyl cellulose sodium, glycerine, sodium alginate, carragreenin and tween-80. Its application method includes dissolving it in water, stirring, and freezing to become antistaling ice for shrimps.
Description
Technical field
The invention belongs to the preservation technique field of food processing, relate to a kind of be used for fresh-keeping antistaling agent of shrimps and application thereof.
Background technology
Shrimps belong to joint branch animal door, Crustachia, Decapoda, swimming suborder.Has fine and tender taste, flavour deliciousness, nutritious characteristics.Contained protein is than fish height, and contains higher vitamin A, and the economic worth height is subjected to consumers in general's welcome deeply.But extra large shrimp body is little, contains the moisture height, and musculature is soft, is subject to bacteria attack, and is easily corrupt rotten; Sea shrimp body contains a large amount of enzymes and tyrosine, and is easily oxidized and produce melanin, makes the blackening of shrimp body.Black change of shrimp and corruption all seriously influence its quality, have reduced edible and commodity value.
Sulphite is the widely used bleaching agent of food industry, anticorrisive agent and antioxidant, it is used for the preservation process of shrimps as antistaling agent, have very significantly antibacterial, corrosion-resistant effect, especially black the change being taken place easily for shrimps head and shrimp shell in storage has extremely strong inhibitory action.Active ingredient sodium pyrosulfite (the Na of shrimp med
2S
2O
5), be a kind of of sulphite, it is fresh-keeping to be widely used in shrimps by the fisherman at present.Because sodium pyrosulfite low price and fresh-keeping effect are remarkable, therefore select sodium pyrosulfite as antistaling agent in the fresh-keeping ice.
Sulphite has certain toxicity, can carry out reversible reaction with the sulfydryl of protein, and symptoms such as nausea,vomiting,diarrhea appear in the mucous membrane that stimulates digestion; The sulphite of excess intake can influence the absorption of human body to calcium, and destroys the B family vitamin; Long-term absorption then can cause damage to liver.The food that FDA (FDA) requires the sulphite use amount to be higher than 10mg/kg is indicated.Clear and definite regulation has also been done to the safe level of the sulphite in the varieties of food items by China's " food additives use standard ".SO
2If residue problem can not get solving timely, will probably become after the chloramphenicol incident, hinder the technology barriers of Chinese shrimp products even all product water outlets.Therefore must the strict consumption of controlling shrimp med in the shrimp preservation process.
The fisherman adopts layer method of ice sheet shrimp to come the preservation shrimp at present, i.e. one deck ice one deck shrimp, and then past shrimp surface sprinkles shrimp med, and the layer overlay trash ice is iced toward upper berth shrimp shop more always successively then.If sodium pyrosulfite can be dissolved in the water, make fresh-keeping ice then with special efficacy, can not only effectively solve the problem that sulphite exceeds standard, and for the fisherman has reduced by a procedure, the cheap price of shrimp med also can be saved considerable financial cost for the fisherman simultaneously.
Sodium pyrosulfite water-soluble fine, but directly metabisulfite solution is freezed to make ice cube, detecting the concentration of finding each position of ice cube has very big gap, and middle part concentration is high especially, edge concentration is extremely low, has formed a concentration gradient clearly.If such ice cube is broken into the trash ice shape, and it is fresh-keeping to be used for shrimps, the shrimp body fresh-keeping effect that will cause high concentration ice cube zone obviously but sulphite exceed standard (with SO
2The meter), though and low concentration ice cube zone sulphite (with SO
2Meter) do not exceed standard but fresh-keeping effect just can not get guaranteeing.
Therefore, in order to solve the problem of sodium pyrosulfite uneven distribution in the fresh-keeping ice of shrimps, thereby effectively control preservation process Prawn body SO
2Residual, press for and find a kind of desirable agent for preservation of shrimp.
Summary of the invention
The objective of the invention is to solve the problem of antistaling agent in the fresh-keeping ice of shrimps (comprising sulphite, bisulfites, pyrosulfite, low sulphite) uneven distribution, thus guarantee in preservation process, not occur fresh-keeping effect obviously but sulphite exceed standard (with SO
2Meter), sulphite does not exceed standard (with SO
2Count) but the unfavorable phenomenon of fresh-keeping effect improves eating and commodity value of shrimps.
The invention provides a kind of agent for preservation of shrimp, the component of this antistaling agent is by weight: with SO for this reason
2Count in 0.005～0.5% the sulfites and add sodium carboxymethylcellulose, or glycerine, or sodium alginate, or carragheen, or Tween-80 one or its any combination, surplus is a water.Described sulfites comprises: sulphite, bisulfites, one of pyrosulfite and low sulphite.
By weight, described sodium carboxymethylcellulose addition is 0.0005～0.5%, and the glycerine addition is 0.0005～0.1%, and the sodium alginate addition is 0.0005～0.5%, the carragheen addition is 0.0005～0.5%, and the Tween-80 addition is 0.0005～0.1%.
With being dissolved in the water after the accurate weighing of antistaling agent, stir, leave standstill, after treating to dissolve fully, make the ice of different shapes such as ice cube, Guan Bing, grain ice, flake ice, it is fresh-keeping to be used for shrimps after wherein ice cube, Guan Bingying smash, and it is fresh-keeping that grain is iced, flake ice can be directly used in shrimps.
The present invention is a dispersant with sodium carboxymethylcellulose, glycerine, sodium alginate, carragheen, Tween-80, and a kind of technical scheme that can effectively solve sodium pyrosulfite uneven distribution in the fresh-keeping ice of shrimp is provided.This antistaling agent is simple and practical, with low cost, and the fresh-keeping ice of the shrimp that is prepared from can be used for the preservation and freshness of various shrimps.
When detecting the dispersion effect of dispersant, the plastic containers back side that is frozen into ice cube is watered with running water, is deiced, ice cube is cut into 9 equal portions, put into glass container respectively and seal, wait ice-out after, the concentration of sampling and measuring sulphite is (with SO
2Meter).
This research with pyrosulfurous acid na concn, glycerol concentration, sodium alginate concentration in the water as experimental factor, and with unevenness and loss degree as evaluation index, design orthogonal experiment, carry out the analysis optimization scheme.Table 1 is the horizontal factor table, and table 2 is a test result analysis.
Table 1 horizontal factor table
| Level | A sodium pyrosulfite (mg/kg) | B glycerol concentration (%) | C sodium alginate (%) |
| 1 2 3 | 1000 3000 5000 | 0 0.03 0.07 | 0 0.03 0.07 |
Table 2 testing program and test result analysis
| Tested number | A | Empty row | B | C | Unevenness (%) | Loss degree (%) |
| 123456789 K1 K2 K3 k1 k2 k3 extreme difference R | 1 1 1 2 2 2 3 3 3 214.0 193.6 180.7 55.2 64.5 60.2 28.1 | 1 2 3 1 2 3 1 2 3 207.8 181.9 198.6 69.3 60.6 66.2 25.1 | 1 2 3 2 3 1 3 1 2 276.6 176.3 135.4 92.2 58.8 45.1 141.2 | 1 2 3 3 1 2 2 3 1 229.5 173 185.8 76.5 57.7 61.9 56.5 | 113.2 52.3 48.5 58.4 50.7 84.5 36.2 78.9 65.6 | 45.1 15.4 10.2 18.7 9.4 30.4 8.3 26.3 17.6 |
| The excellent scheme of factor primary and secondary | BCA A 3B 3C 2 | |||||
After analysis-by-synthesis, excellent scheme is A
3B
3C
2, i.e. pyrosulfurous acid na concn 5000mg/kg, glycerol concentration 0.07%, sodium alginate concentration 0.03%.
The present invention adopts sodium carboxymethylcellulose, glycerine, sodium alginate, carragheen, Tween-80 to solve sulphite problem of uneven distribution in the fresh-keeping ice of shrimp.Its mechanism is as follows:
Add sulphite in the water, during cooling, when water temperature is reduced to certain when a bit, pure water just begins to crystallize out, and the concentration of sulphite just becomes more and more denseer in the remaining aqueous solution, and temperature continues to descend until freeze all.At first and between the ice of forming at last, it is very inhomogeneous that the concentration of sulphite just seems so.Can stop separating out of sulphite with glycerine, sodium alginate, carragheen, Tween-80 as dispersant, thereby sulphite is evenly distributed in ice.
The specific embodiment
The sulfites consumption of following examples is all with SO
2Count within 0.005～0.5% the scope.
Embodiment 1
Get a certain amount of Penaeus Vannmei, after frozen water is freezed to death, with pyrosulfurous acid na concn 580mg/kg water, glycerol concentration 0.07%, the ice that the agent for preservation of shrimp of the present invention of sodium alginate concentration 0.03～0.5% is made is preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state.Preservation to the 7 talentes begin to occur black change, SO in the shrimp
2Residual is 28.9mg/kg.
Embodiment 2
Get a certain amount of red shrimp,, be preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state with concentration of sodium sulfite 560mg/kg water, the ice that the agent for preservation of shrimp of sodium alginate concentration 0.06% is made.Preservation to the 10 talentes begin to occur black change, SO in the shrimp
2Residual is 31.3mg/kg.
Embodiment 3
Get a certain amount of pond crayfish, after frozen water is freezed to death,, be preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state with concentration of sodium bisulphite 540mg/kg water, the ice that the agent for preservation of shrimp of the present invention of glycerol concentration 0.08% is made.Preservation to the 7 talentes begin to occur black change, SO in the shrimp
2Residual is 26.5mg/kg.
Embodiment 4
Get a certain amount of husky shrimp,, be preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state with Hydros concentration 580mg/kg water, the ice that the agent for preservation of shrimp of the present invention of sodium carboxymethylcellulose concentration 0.1% is made.Preservation to the 8 talentes begin to occur black change, SO in the shrimp
2Residual is 29.1mg/kg.
Embodiment 5
Get a certain amount of Penaeus Vannmei, after frozen water is freezed to death,, be preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state with pyrosulfurous acid na concn 580mg/kg water, the ice that the agent for preservation of shrimp of the present invention of carrageenan concentrations 0.2% is made.Preservation to the 8 talentes begin to occur black change, SO in the shrimp
2Residual is 28.0mg/kg.
Embodiment 6
Get a certain amount of red shrimp,, be preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state with concentration of sodium sulfite 580mg/kg water, the ice that the agent for preservation of shrimp of the present invention of Tween-80 concentration 0.08% is made.Preservation to the 7 talentes begin to occur black change, SO in the shrimp
2Residual is 29.9mg/kg.
Embodiment 7
Get a certain amount of pond crayfish, after frozen water is freezed to death, with pyrosulfurous acid na concn 560mg/kg water, glycerol concentration 0.07%, sodium alginate concentration 0.03～0.5%, the ice that the agent for preservation of shrimp of the present invention of sodium carboxymethylcellulose concentration 0.02～0.5% is made is preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state.Preservation to the 8 talentes begin to occur black change, SO in the shrimp
2Residual is 27.2mg/kg.
Embodiment 8
Get a certain amount of husky shrimp, with concentration of sodium bisulphite 560mg/kg water, glycerol concentration 0.08%, sodium alginate concentration 0.03～0.5%, the ice that the agent for preservation of shrimp of the present invention of Tween-80 concentration 0.03～0.1% is made is preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state.Preservation to the 7 talentes begin to occur black change, SO in the shrimp
2Residual is 28.3mg/kg.
Embodiment 9
Get a certain amount of Penaeus Vannmei, after frozen water is freezed to death, with pyrosulfurous acid na concn 580mg/kg water, carrageenan concentrations 0.08%, sodium alginate concentration 0.03～0.5%, Tween-80 concentration 0.03～0.1%, the ice that the agent for preservation of shrimp of the present invention of sodium carboxymethylcellulose concentration 0.03～0.5% is made is preserved in than the ratio that is 1: 2 in shrimp ice under 0 ℃～4 ℃ the state.Preservation to the 9 talentes begin to occur black change, SO in the shrimp
2Residual is 29.1mg/kg.
The embodiment that the present invention exemplifies is a preferred embodiments.Need to prove that in data area disclosed in this invention, fresh-keeping all having reached of the shrimps of this programme begins black the change more than 7 days, and SO in the shrimp
2The requirement of the safe level of the sulphite in residual meeting " food additives use standard ".
Claims (4)
1. agent for preservation of shrimp, it is characterized in that: component by weight is: with SO
2Count in 0.005～0.5% the sulfites and add sodium carboxymethylcellulose, or glycerine, or sodium alginate, or carragheen, or Tween-80 one or its any combination, surplus is a water.
2. by the described agent for preservation of shrimp of claim 1, it is characterized in that: described sulfites comprises: sulphite, bisulfites, pyrosulfite and low sulphite.
3. by the described agent for preservation of shrimp of claim 1, it is characterized in that: by weight, described sodium carboxymethylcellulose addition is 0.0005～0.5%, the glycerine addition is 0.0005～0.1%, the sodium alginate addition is 0.0005～0.5%, the carragheen addition is 0.0005～0.5%, and the Tween-80 addition is 0.0005～0.1%.
4. press the application of the described agent for preservation of shrimp of claim 1, it is characterized in that: will be dissolved in the water after the accurate weighing of antistaling agent, stir, leave standstill, after treating to dissolve fully, make the ice of different shapes such as ice cube, Guan Bing, grain ice, flake ice, it is fresh-keeping to be used for shrimps after wherein ice cube, Guan Bingying smash, and it is fresh-keeping that grain is iced, flake ice can be directly used in shrimps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710066793A CN101002579B (en) | 2007-01-22 | 2007-01-22 | Agent for preservation of shrimp, and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710066793A CN101002579B (en) | 2007-01-22 | 2007-01-22 | Agent for preservation of shrimp, and its application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101002579A true CN101002579A (en) | 2007-07-25 |
| CN101002579B CN101002579B (en) | 2010-05-26 |
Family
ID=38702139
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710066793A Active CN101002579B (en) | 2007-01-22 | 2007-01-22 | Agent for preservation of shrimp, and its application |
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|---|---|
| CN (1) | CN101002579B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438729B (en) * | 2008-12-18 | 2011-05-04 | 上海海洋大学 | Natural deicing fluid for freezing shrimp meat |
| CN101496535B (en) * | 2008-02-02 | 2011-05-25 | 广东海洋大学 | Water-soluble chitosan and shrimp antistaling agent prepared by ginger extract as well as using method |
| CN101524093B (en) * | 2008-03-04 | 2012-02-22 | 广西工学院 | Method for preserving shrimp processing leftovers |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| CN104872269A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | Red shrimp preservative and preparation method thereof |
| CN104886224A (en) * | 2014-12-26 | 2015-09-09 | 浙江省海洋水产研究所 | Preservation method of red shrimps |
| CN105875798A (en) * | 2016-04-12 | 2016-08-24 | 浙江海洋学院 | Frozen squid quality improver and preparation method and application thereof |
| CN105875796A (en) * | 2016-04-12 | 2016-08-24 | 浙江海洋学院 | Frozen skipjack block quality improver and preparation method and application thereof |
| CN106212632A (en) * | 2016-04-13 | 2016-12-14 | 浙江海洋学院 | A kind of method utilizing faintly acid electrolysis water fresh-keeping South America prawn |
| CN106343001A (en) * | 2016-08-31 | 2017-01-25 | 铜陵新梦想农牧科技有限公司 | Ice block suitable for quickly cooling aquatic products |
| CN106665796A (en) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | Multi-layer ice glazing method for frozen shrimp meat |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031790A (en) * | 1987-09-07 | 1989-03-22 | 丛良滋 | Method for preserving frozen marine products |
-
2007
- 2007-01-22 CN CN200710066793A patent/CN101002579B/en active Active
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496535B (en) * | 2008-02-02 | 2011-05-25 | 广东海洋大学 | Water-soluble chitosan and shrimp antistaling agent prepared by ginger extract as well as using method |
| CN101524093B (en) * | 2008-03-04 | 2012-02-22 | 广西工学院 | Method for preserving shrimp processing leftovers |
| CN101438729B (en) * | 2008-12-18 | 2011-05-04 | 上海海洋大学 | Natural deicing fluid for freezing shrimp meat |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN102388946B (en) * | 2011-11-09 | 2013-04-03 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN104886224B (en) * | 2014-12-26 | 2018-03-20 | 浙江省海洋水产研究所 | A kind of red shrimp preservation method |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| CN104872269A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | Red shrimp preservative and preparation method thereof |
| CN104886224A (en) * | 2014-12-26 | 2015-09-09 | 浙江省海洋水产研究所 | Preservation method of red shrimps |
| CN104872269B (en) * | 2014-12-26 | 2018-05-22 | 浙江省海洋水产研究所 | A kind of red shrimp antistaling agent and preparation method thereof |
| CN105875798A (en) * | 2016-04-12 | 2016-08-24 | 浙江海洋学院 | Frozen squid quality improver and preparation method and application thereof |
| CN105875796A (en) * | 2016-04-12 | 2016-08-24 | 浙江海洋学院 | Frozen skipjack block quality improver and preparation method and application thereof |
| CN105875796B (en) * | 2016-04-12 | 2021-02-09 | 浙江海洋学院 | Frozen skipjack fish block quality improver and preparation method and application thereof |
| CN106212632A (en) * | 2016-04-13 | 2016-12-14 | 浙江海洋学院 | A kind of method utilizing faintly acid electrolysis water fresh-keeping South America prawn |
| CN106343001A (en) * | 2016-08-31 | 2017-01-25 | 铜陵新梦想农牧科技有限公司 | Ice block suitable for quickly cooling aquatic products |
| CN106665796A (en) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | Multi-layer ice glazing method for frozen shrimp meat |
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