CN101828589A - Preservative for grass carp fillets and use method - Google Patents

Preservative for grass carp fillets and use method Download PDF

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Publication number
CN101828589A
CN101828589A CN201010173576A CN201010173576A CN101828589A CN 101828589 A CN101828589 A CN 101828589A CN 201010173576 A CN201010173576 A CN 201010173576A CN 201010173576 A CN201010173576 A CN 201010173576A CN 101828589 A CN101828589 A CN 101828589A
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China
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grass carp
preservative
carp fillets
film
fillet
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CN201010173576A
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Chinese (zh)
Inventor
罗永康
张丽娜
沈慧星
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中国农业大学
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Publication of CN101828589A publication Critical patent/CN101828589A/en

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Abstract

The invention discloses a preservative for grass carp fillets and a use method, belonging to the technical field of aquatic product freshness retaining and processing. The preservative is a mixed aqueous solution comprising the following components in concentration by mass-volume percent: 1.3-1.7 percent of chitosan, 0.9-1.1 percent of acetic acid and 0.4-0.6 percent of tea polyphenol. The use method of the preservative comprises the following steps of: soaking grass carp fillets in the preservative for 2-3min, taking out and trickling for 1min and then drying the grass carp fillets at 4 DEG C so as to form a thin freshness retaining film; then putting the grass carp fillets coated with the thin freshness retaining film into a freshness retaining bag and tying the opening of the bag; and storing the grass carp fillets in a refrigerator at 4 DEG C. Compared with an ordinary refrigeration method, the preservative can better keep the freshness, the water and the flavor of the grass carp fillets and prolong the shelf life of the grass carp fillets for 8-10 days; the operation process of coating the film is simple; and the preservative has high cost performance, wherein the cost of per ton of preservatives for the grass carp fillets is lower than 90 yuan.

Description

A kind of antistaling agent of grass carp fillet and using method
Technical field
The invention belongs to preservation of fishery and processing technique field, be specifically related to a kind of antistaling agent and using method of grass carp fillet.
Background technology
China is fresh water fishery big country, and China's freshwater product output was 2097.3 ten thousand tons in 2008, accounted for 46.9% of total output.Grass carp is as one of China " four large Chinese carps ", and its cultured output, consumption figure and the output value all occupy position first of the fresh-water fishes, and grass carp surpasses silver carp since 2007 becomes Chinese first freshwater aquiculture fingerling, the existing primary raw material that has become China's animal foodstuff.Fresh-water fishes are very abundant, significant to the health desirable food of a kind of nutrition.Connective tissue lacks than livestock and poultry meat in the flesh of fish, water content higher again (nearly 80%), and therefore, the flesh of fish is soft delicate, and mouthfeel is good.But because structure of fish muscle delicacy, water content height, the enzyme effect is vigorous, epidermal mucus is many, slaughters back fish body multiple variation takes place under enzyme and bacterial action, cause freshness decline, quality variation, even cause food-safety problem.Therefore, carry out the research to the fresh-water fishes preservation technique, the quality of loss after the minimizing fishery harvesting and raising fishery products becomes the problem that each side is paid close attention to day by day.The thick thorn of grass carp meat is few, and content of Chinese idle muscle protein height, fat content are low, and its albumen is rich in the amino acid of various needed by human, is the ideal source of human high-quality protein.Therefore how prolong the shelf life of grass carp sheets by various preservation techniques, reduce its mass loss and become important topic in the fresh-keeping processing of grass carp fillet.
The sixties in 20th century, China developed the preservation techniques such as refrigerated sea water, iced storage and cold storage of marine catches, the seventies Application and Development quick-freezing fresh-keeping technique of aquatic products, and further developed little freezing and the controlled atmosphere preservation technique eighties, then developed the ice temperature fresh-keeping technology nineties, relevant scholar has been developed the ice-temperature air adjusting preservation technique since 2000.The edible film application study in fish cold storage starting from the seventies later stage.What systematically this is studied the earliest is the Davis school of California, USA university, 1978, the Master's thesis of this school Ijichi is studied with the algin coating in chilled storage red porgy of gold and silverside, think add corn-syrup solids, cellulose gum is respond well, but its effect is not better than icing clothing yet.Edible film-coating agent is in recent years carried out fresh-keeping just having caused widely at home and abroad to food and is paid attention to, this preservative film is as plastics with the natural material that has no side effect such as sodium alginate, shitosan, or in these plasticses, add some biological anti-oxidants, make it on the material surface, form the film that one deck has the strong clear transparent of certain mechanical tensile strength and retentiveness, film and food can eat together, needn't before edible film be removed.Chinese scholars has been carried out more research (Chen Lijiao, EI, 2003,19 (4): 209-211 to filming of different materials; Wang Siwei, Dalian aquatic product Academy journal, 2006,21 (2): 145-148; Wang Xiujuan, Food Science, 2007,28 (7): 519-522; Yu Jianliang, meat industry, 2007,12:27-30; The model essay religion, EI, 2009,25 (2): 294-297; Kyung W Kim, et al.Food Chemistry, 2007,101:308-313; Chidanandaiah, et al.Journal of Muscle Foods, 2009,20:275-292; Fei Lu, et al.J.Sci.FoodAgric, 2009,89:848-854; Wen jiao Fan, et al.FoodChemistry, 2009,115:66-70; Wen jiao Fan, et al.Food Chemistry, 2008,108:148-153; Siaka Dembele, Chinese Marine University, 2009; Seyed Mahdi Ojagh, etal.Food Chemistry, 2010,120,193-198), and obtained a lot of achievements, such as: employings such as Chen Lijiao: sodium alginate (3%) is fresh-keeping to large yellow croaker as being coated with film component; The compound new prawn of tool setting volume of filming of employings such as Wang Siwei carries out fresh-keeping; The people is also arranged with Nisin (0.05%), Tea Polyphenols (0.04%), the proportioning of shitosan (0.6%) is to the mutton coating-film fresh-keeping and refrigerate under (3 ± 1 ℃) condition; The film component that is coated with of employings such as model essay religion is Tea Polyphenols (0.1%), silver carp is carried out fresh-keeping, little then freezing (3 ℃); Also having applied for some relevant patents, is CN101011179A as publication number; CN101011180A; CN1965706A; Patent of invention with CN101133754A.
Application on fruit, cooling meat and aquatic products has more research for plastics at present, obtained certain achievement in research, applied for certain patent, yet there is different merits and demerits in the film that various single edibility materials are become, and different class coating material compositions is applied to the kinds of materials fresh-keeping effect and also can has bigger difference.So far do not appear in the newspapers about the patent that in the edible film-coating agent, adds the fresh-keeping grass carp fillet of antioxidant.The grass carp sheet is in cold storage procedure, and quality descends fast, and shelf life is short.Develop a kind of comparatively ideal edible composite film, improve the organoleptic quality of grass carp fillet, the preceding development to promotion grass carp sheet industry of shelf that prolongs the grass carp sheet has important impetus.
Summary of the invention
The object of the present invention is to provide a kind of antistaling agent of grass carp fillet, this antistaling agent is an environmentally safe, food is had no adverse effects, human body is not had the comparatively ideal edible film-coating of harm, this filming can keep the original local flavor and the nutritional labeling of grass carp sheet, can suppress the growth of total number of bacteria in the grass carp sheet again, keep lower VBN value, delay fat oxidation in the grass carp lamellar body, improve the aesthetic quality of grass carp sheet, prolong its shelf life to a certain extent, and fresh-keeping effect obviously is better than common low temperature conservation method for Chinese.
Another object of the present invention is to provide the using method of above-mentioned grass carp fillet antistaling agent.
A kind of antistaling agent of grass carp fillet, this antistaling agent are the mixed aqueous solution of shitosan, acetic acid and Tea Polyphenols, and wherein, the concentration of each component in mixed aqueous solution is as follows: the quality concentration of volume percent of shitosan is 1.3-1.7%; The concentration of volume percent of acetic acid is 0.9-1.1%; The quality concentration of volume percent of Tea Polyphenols is 0.4-0.6%.
The using method of above-mentioned grass carp fillet antistaling agent, carry out according to following operating procedure: (1) scales grass carp, remove internal organ, decaptitate behind the tail, clean section, put into above-mentioned antistaling agent and flood 2-3min, after taking-up drains 1min, air-dry one deck antistaling film that promptly forms under 4 ℃ of conditions, this antistaling film edible of promptly filming on fillet surfaces; (2) the grass carp fillet that will be covered with antistaling film are put into freshness protection package, and tying is preserved in 4 ℃ refrigerator.
The breeding that the compelx coating that uses this antistaling agent to form on grass carp fillet top layer can suppress microorganism effectively stops the decomposition of bacterium to albumen, and fat oxidation in the grass carp sheet that slowed down has effectively been kept the quality of grass carp sheet, prolongs its storage period.This edible film-coating can improve grass carp sheet storage quality, makes grass carp sheet storage period in 0-4 ℃ environment reach nearly 20 days.
Beneficial effect of the present invention: (1) adds nontoxic, the free from extraneous odour of antistaling agent of natural, after being used for the grass carp fillet and filming, can form a skim on its surface, effectively reduce germ contamination, stop growth of microorganism, weaken air oxidation, lipid oxidation speed slows down, with common cold preserving method mutually specific energy keep freshness, moisture and the local flavor of fillet better, prolonged its shelf life 8-10 days; (2) operating procedure of filming is simple, and equipment investment is few, and operation field is little, applicable to industrial batch process; (3) this antistaling agent has good cost performance, and the cost of grass carp fillet antistaling agent per ton is less than 90 yuan.
The specific embodiment
The present invention is with the pH value, VBN (TVB-N), and total plate count (TVC), thiobarbituricacid value (TBA) has been estimated the fresh-keeping effect of antistaling agent of the present invention for index comprehensive.
The assay method of VBN (TVB-N):
The flesh of fish that takes by weighing the 10.00g rubbing places beaker (or triangular flask), and adding distil water 100mL stirs (or vibration frequently) with mixer, filters filtrate for later use behind the dipping 30min;
Using micro-kjeldahl determination device to carry out TVB-N measures, drip the conical flask that mixes indicator solution and place the condenser pipe lower end filling 10mL absorption liquid and 5-6, and the condenser pipe lower end is inserted under the liquid level of absorption liquid, and accurately draw the above-mentioned filtrate of 5ml in digest tube, add 5ml magnesia suspension (10g/L), lid is tight rapidly, feed steam, distill, distillation 5min promptly stops, absorption liquid hydrochloric acid standard titration solution (0.010mol/L) or the titration of sulfuric acid standard titration solution, terminal point is to bluish violet.Do the reagent blank test simultaneously.Use the content of VBN in the following formula calculation sample:
X1=[(V1-V2)*m*14*100]/[M*0.05]
In the formula: the content of VBN in the X1------sample, mg/100g
V1------measures with sample liquid and consumes hydrochloric acid standard solution volume, ml
The V2------reagent blank consumes hydrochloric acid standard solution volume, ml
The molar concentration of M-------hydrochloric acid standard solution, mol/L
The milligram number of 1 milliliter of suitable nitrogen of 14-------1mol/L hydrochloric acid standard solution
The m-----sample quality, g
Mix indicator solution: 0.2wt% methyl red ethanolic solution and 0.1wt% methylene blue solution, face the time spent mixed in equal amounts;
Absorption liquid is the BAS of 20g/L.
The assay method of thiobarbituricacid (TBA value) is:
The 4g flesh of fish is dissolved in 20mL thiobarbituricacid solution (0.375% thiobarbituricacid, 15% trichloroacetic acid and 0.25N HCL), 10000rmp homogeneous (making beating) 1min, mixture boiling water heating 10min, flowing water cooling 5min, the centrifugal 20min of mixture 3600g (normal temperature) gets supernatant, and 532nm measures absorbance.Calibration curve is made y=0.0147x-0.00000005R2=0.9996 by MDA (MDA) content (Y) and thiobarbituric acid reaction thing (TBARS) light absorption value (X).
Wherein, the computing formula of TBA value: X1=(a*V)/m
In the formula: thiobarbituricacid value in the X1------sample, mg MDA/kg
The MDA content that a------is found by calibration curve, μ g/ml
V------sample solution volume, ml
The m-----sample quality, g
The assay method of total plate count (TVC):
Press the GB4789.2-1984 operation.The musculature 25g of sterile working clip fish places the 225mL sterile saline, makes 1: 10 even dilution.Select three suitable dilution factors, each dilution factor is made two parallel samples, measures total plate count with the method that nutrient agar is dull and stereotyped.
Embodiment 1
(1) preparation of antistaling agent: take by weighing the 15g shitosan, with the 500ml deionized water in 70 ℃ water-bath, the stirring that does not stop, treat that shitosan dissolves fully after, solution is taken out from water-bath, be cooled to room temperature, add 10ml acetic acid then, stir, obtain solution 1; The Tea Polyphenols that takes by weighing 5g again places 100ml water to stir and makes its dissolving, obtain solution 2, and with solution 1 and 2 mixings, moisturizing is the antistaling agent of 1.5% shitosan+1.0% acetic acid+0.5% Tea Polyphenols to 1000ml.
(2) processing of filming: grass carp is scaled, remove internal organ, behind the tail of decaptitating, clean section, the antistaling agent of putting into step (1) floods 3min, takes out and drains 1min, puts into to place 4 ℃ of biochemical incubators to make its natural air drying promptly form one deck antistaling film on the fillet surface on the brandreth.
(3) storage: the grass carp fillet that will be covered with antistaling film are put into freshness protection package, tying, be placed in 4 ℃ the refrigerator and preserve, preserve after 19 days, the grass carp fillet also have higher food with being worth, and its pH value is 6.84, and the TBA value is 0.45mg/kg, VBN (TVB-N) content is 14.25mg/100g, and microbial count is 6.81logcfu/g.
Embodiment 2
(1) preparation of antistaling agent: take by weighing the 13g shitosan, with the 500ml deionized water in 70 ℃ water-bath, the stirring that does not stop, treat that shitosan dissolves fully after, solution is taken out from water-bath, be cooled to room temperature, add 10ml acetic acid then, stir, obtain solution 1; The Tea Polyphenols that takes by weighing 4g again is placed on to stir in the 100ml water and makes its dissolving, obtains solution 2; With solution 1 and 2 mixings, moisturizing is the antistaling agent of 1.3% shitosan+1.0% acetic acid+0.4% Tea Polyphenols to 1000ml.
(2) processing of filming: grass carp is scaled, remove internal organ, behind the tail of decaptitating, clean section, the antistaling agent of putting into step (1) floods 3min, takes out and drains 1min, puts into to place 4 ℃ of biochemical incubators to make its natural air drying promptly form one deck antistaling film on the fillet surface on the brandreth.
(3) storage: the grass carp fillet of filming are put into freshness protection package, tying, be placed in 4 ℃ the refrigerator and preserve, preserve after 19 days, the grass carp fillet also have higher food with being worth, and its pH value is 6.84, and the TBA value is 0.47mg/kg, VBN (TVB-N) content is 14.65mg/100g, and microbial count is 6.93logcfu/g.
Embodiment 3
(1) preparation of antistaling agent: take by weighing the 17g shitosan, with the 500ml deionized water in 70 ℃ water-bath, the stirring that does not stop, treat that shitosan dissolves fully after, solution is taken out from water-bath, be cooled to room temperature, add 10ml acetic acid then, stir, obtain solution 1; The Tea Polyphenols that takes by weighing 6g again is placed on to stir in the 100ml water and makes its dissolving, obtains solution 2; With solution 1 and 2 mixings, moisturizing is the antistaling agent of 1.7% shitosan+1.0% acetic acid+0.6% Tea Polyphenols to 1000ml.
(2) processing of filming: grass carp is scaled, remove internal organ, behind the tail of decaptitating, clean section, the antistaling agent of putting into step (1) floods 3min, takes out and drains 1min, puts into to place 4 ℃ of biochemical incubators to make its natural air drying promptly form thin film on the fillet surface on the brandreth.
(3) storage: the grass carp fillet of filming are put into freshness protection package, tying, be placed in 4 ℃ the refrigerator and preserve, preserve after 19 days, the grass carp fillet also have higher food with being worth, and its pH value is 6.84, and the TBA value is 0.42mg/kg, VBN (TVB-N) content is 14.45mg/100g, and microbial count is 6.98logcfu/g.
List of references
Chen Lijiao, Zheng Mingfeng. large yellow croaker sodium alginate coating-film fresh-keeping effect research [J]. EI, 2003,19 (4): 209-211.
Wang Siwei, the east of passing away. the fresh-keeping effect [J] of the compound new prawn of tool setting volume of filming. Dalian aquatic product Academy journal, 2006,21 (2): 145-148.
Wang Xiujuan, Zhang Kunsheng etc. the research of the fresh-keeping shrimp of chitosan coating [J]. Food Science, 2007,28 (7): 519-522.
Yu Jianliang, Li Kaixiong, the ratio optimization research [J] of scholar's Lu tinkling of pieces of jade .Nisin, Tea Polyphenols, shitosan composite fresh-keeping chilled mutton. meat industry, 2007,12:27-30.
The model essay religion, Sun Junxiu, Chen Yun river, Jia Hongfeng, Qiu Jian etc. Tea Polyphenols is to the little influence [J] of freezing cold storing and fresh-keeping of silver carp. EI, 2009,25 (2): 294-297.
Kyung?W.Kim,R.L.Thomas.Antioxidative?activity?of?chitosans?with?varyingmolecular?weights.Food?Chemistry,2007,101:308-313.
Chidanandaiah,Keshri?R?C,Sanyal?M?K.Effect?of?Sodium?Alaginate?Coating?WithPreservatives?on?the?Quality?of Meat Patties?During?Refrigerated(4℃)
Storage[J].Journal?ofMuscle?Foods,2009,20:275-292.
Fei?L,Dong?h?L,Xing?Q?Y,et?al.Alginate-calcium?coating?incorporating?nisin?AndEDTA?maintains?the?quality?of?fresh?northern?snakehead(Channaargus)filletsstoredat?4℃[J].J.Sci.Food?Agric,2009;89:848-854.
Fan?W?J,Sun?J?X,Chen?Y?C.Effects?of?chitosan?coating?on?quality?and?shelf?life?ofsilver?carp?during?frozen?storage[J].Food?Chemistry,2009,115:66-70.
Fan?W?J,Chi?Y?L,Zhang?S.The?use?of?a?tea?polyphenol?dip?to?extend?the?shelf?lifeof?silver?carp(Hypophthalmicthys?molitrix)during?storage?in?ice[J].Food?Chemistry,2008,108:148-153.
Siaka?Dembele.Effect?of?green?teapolyphenol?on?the?quality?of?carp?and?catfishduring?storage.[M].Chinese?Marine?University,2009
Seyed?Mahdi?Ojagh,Masoud?Rezaei,Seyed?Hadi?Razavi,et?al.Effect?of?chitosancoatings?enriched?with?cinnamon?oil?on?the?quality?of?refrigerated?rainbow?trout.Food?Chemistry,2010,120,193-198。

Claims (2)

1. the antistaling agent of grass carp fillet is characterized in that, this antistaling agent is the mixed aqueous solution of shitosan, acetic acid and Tea Polyphenols, and wherein, the concentration of each component in mixed aqueous solution is as follows: the quality concentration of volume percent of shitosan is 1.3-1.7%; The concentration of volume percent of acetic acid is 0.9-1.1%; The quality concentration of volume percent of Tea Polyphenols is 0.4-0.6%.
2. the using method of the antistaling agent of the described grass carp fillet of claim 1 is characterized in that, carries out according to following operating procedure:
(1) grass carp is scaled, remove internal organ, behind the tail of decaptitating, clean section, put into above-mentioned antistaling agent and flood 2-3min, after taking-up drains 1min, air-dry promptly at fillet surface formation one deck antistaling film under 4 ℃ of conditions;
(2) the grass carp fillet that will be covered with antistaling film are put into freshness protection package, and tying is preserved in 4 ℃ refrigerator.
CN201010173576A 2010-05-13 2010-05-13 Preservative for grass carp fillets and use method CN101828589A (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
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
CN102960420A (en) * 2012-12-11 2013-03-13 浙江海洋学院 Coating preservation method of large yellow croaker
CN103704778A (en) * 2013-12-11 2014-04-09 荣成冠辰水产有限公司 Preparation method for vinegared pneumatophorus japonicus fish fillet food
CN105145787A (en) * 2015-06-30 2015-12-16 渤海大学 Natural composite antioxidant and antioxidant method thereof for inhibiting marine fish lipid oxidation
CN105360273A (en) * 2015-11-23 2016-03-02 江南大学 Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof
CN105494597A (en) * 2015-12-07 2016-04-20 集美大学 Method for preserving decapterus maruadsi by tea polyphenol
CN105994578A (en) * 2016-05-18 2016-10-12 青岛蓝色粮仓科技发展中心有限公司 Compound preservation method for turbot
CN106359537A (en) * 2016-09-23 2017-02-01 莫丽婷 Sashimi preservative
CN107173425A (en) * 2017-05-10 2017-09-19 华中农业大学 A kind of fresh fish fillet composite antistaling agent and application
CN107279670A (en) * 2017-07-01 2017-10-24 安徽省农业科学院农产品加工研究所 The preparation method and its fresh-keeping liquid of a kind of instant smelly mandarin fish
CN107518055A (en) * 2017-08-04 2017-12-29 巢湖美维食品有限公司 A kind of fish quick-freezing fresh-keeping method
CN108157486A (en) * 2017-12-27 2018-06-15 沈阳农业大学 A kind of preparation method and application of lactobionic acid composite coating preservative

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101983570B (en) * 2010-11-30 2012-07-04 长沙理工大学 Green production method of chilled fillets
CN101983570A (en) * 2010-11-30 2011-03-09 长沙理工大学 Green production method of chilled fillets
CN102960420A (en) * 2012-12-11 2013-03-13 浙江海洋学院 Coating preservation method of large yellow croaker
CN103704778A (en) * 2013-12-11 2014-04-09 荣成冠辰水产有限公司 Preparation method for vinegared pneumatophorus japonicus fish fillet food
CN105145787B (en) * 2015-06-30 2018-12-07 渤海大学 Natural composite antioxidant and its anti-oxidation method for inhibiting fish lipid oxidation
CN105145787A (en) * 2015-06-30 2015-12-16 渤海大学 Natural composite antioxidant and antioxidant method thereof for inhibiting marine fish lipid oxidation
CN105360273A (en) * 2015-11-23 2016-03-02 江南大学 Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof
CN105494597A (en) * 2015-12-07 2016-04-20 集美大学 Method for preserving decapterus maruadsi by tea polyphenol
CN105994578A (en) * 2016-05-18 2016-10-12 青岛蓝色粮仓科技发展中心有限公司 Compound preservation method for turbot
CN106359537A (en) * 2016-09-23 2017-02-01 莫丽婷 Sashimi preservative
CN107173425A (en) * 2017-05-10 2017-09-19 华中农业大学 A kind of fresh fish fillet composite antistaling agent and application
CN107173425B (en) * 2017-05-10 2020-08-18 华中农业大学 Fresh fish fillet compound preservative and application thereof
CN107279670A (en) * 2017-07-01 2017-10-24 安徽省农业科学院农产品加工研究所 The preparation method and its fresh-keeping liquid of a kind of instant smelly mandarin fish
CN107279670B (en) * 2017-07-01 2020-03-17 安徽省农业科学院农产品加工研究所 Preparation method and fresh-keeping liquid of instant smelly mandarin fish
CN107518055A (en) * 2017-08-04 2017-12-29 巢湖美维食品有限公司 A kind of fish quick-freezing fresh-keeping method
CN108157486A (en) * 2017-12-27 2018-06-15 沈阳农业大学 A kind of preparation method and application of lactobionic acid composite coating preservative

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