CN102232608B - Shrimp preservative, method for preparing same and application thereof - Google Patents
Shrimp preservative, method for preparing same and application thereof Download PDFInfo
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- CN102232608B CN102232608B CN2010105149546A CN201010514954A CN102232608B CN 102232608 B CN102232608 B CN 102232608B CN 2010105149546 A CN2010105149546 A CN 2010105149546A CN 201010514954 A CN201010514954 A CN 201010514954A CN 102232608 B CN102232608 B CN 102232608B
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Abstract
The invention belongs to the preservation technique field in food processing, and particularly relates to a preservative for freshness keeping storage of shrimps. The preservative comprises the following components in percentage by weight: 0.05 to 0.2 percent of cinnamaldehyde, 0.01 to 0.1 percent of phytic acid, 0.1 to 1 percent of sodium alginate and the balance of water. The preservative is completely made of natural substances, is non-toxic and safe, does not generate any harmful substance, and has multiple effects of inhibiting the growth of microorganisms, inhibiting the browning of shrimp bodies, resisting oxidation, keep moisture and the like; the preservative has obvious freshness keeping effect, and the freshness keeping period of the shrimps can be prolonged by more than 70 percent; moreover, the preservative has the advantages of low equipment investment, low cost and the suitability for scaled production.
Description
Technical field
The invention belongs to the preservation technique field in the food processing, particularly a kind of antistaling agent and method for using that is used for the shrimps preservation and freshness.
Background technology
China is world aquatic products big country, and from 2000, oneself occupied export of farm produce volume first place in continuous 7 years the Export of Chinese Aquatic Products volume, becomes China's outlet emphasis commodity, and particularly in 2002, export amount surpasses Thailand first and leaps to the first in the world.In numerous aquatic products, shrimp is as a kind of delicious flavour, nutritious, aquatic products that economic worth is high, in living standards of the people increasingly high today, obtained liking of consumers in general.Shrimp has abundant and comprehensive nutritive materials, and protein content is high, and the amino acid A wide selection of colours and designs contains higher unrighted acid, and the necessary vitamin of multiple human body metabolism, has very high nutritive value.In international trade, shrimps are the fierce products of competition, and annual volume of trade is about more than 50 ten thousand tons, and the volume of trade is about 3,500,000,000 dollars.
As the general characteristic of aquatic products, shrimp is because its higher moisture and protein content, very easily fishing for, transports, receiving bacteria attack in processing and the storage and putrid and deteriorated.Simultaneously, have a large amount of polyphenol oxidase (PPO) in the prawn body, the DOPA class substance reaction in the Yi Yuti produces melanin, causes the black change of shrimp, causes the decline rapidly of quality, has had a strong impact on its exterior quality and commodity value.
From the world, domestic market prawn series products demands such as Hong Kong and Taiwan, Japan, Southeast Asia, the shrimp that freshness is good not only is in great demand, and price is high; The shrimp of freshness difference is on the contrary.Freshness is the topmost index of quality of shrimp, is the principal element of its price of decision.Therefore for the economic pursuit interests; Many fishermen adopt some harmful anticorrisive agents, the freshness that antistaling agent improves shrimp; The shrimp medicine that the most often uses at present is sulphite; Like publication number is that the Chinese invention patent of CN101002579A provides a kind of agent for preservation of shrimp, its by weight component be: 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 of which or its combination in any, surplus is a water.But, the words meeting grievous injury consumer's of sulphite improper use health.The harmful anticorrisive agent of excessive use also can bring huge risk to China's shrimp export trade.In June, 2007, U.S. food and Drugs Directorate were announced to suspend from aquatic products such as Chinese import catfish, dace, shrimp and common eels because find to contain the additive that bans use of from the aquatic products of the Chinese import of part.This decision makes nearly 2,000,000,000 yuan of Chinese shrimp products discharge loss.
But along with the attention of the whole world to food security, the shrimp quality safety becomes the bottleneck problem of China's shrimp aquaculture industry, not only has a strong impact on consumer's the confidence and the international image of China's aquatic products, more can cause direct economic loss to the aquatic products trade.Seek crude antistaling agent safely and efficiently, and how in the fresh-keeping processing of shrimp, to use, become the task of top priority.
Summary of the invention
The objective of the invention is to solve the fresh-keeping middle low problem of sulphite security of using of shrimps, from natural plant extracts, seek the crude antistaling agent safely and efficiently that substitutes sulphite, thereby improve eating and commodity value of shrimps.
For realizing goal of the invention of the present invention, the technical scheme of employing is following:
A kind of agent for preservation of shrimp, its composition comprises the component by following weight percent meter:
Cinnamic acid 0.05-0.2%;
Phytic acid 0.01-0.1%;
Sodium alginate 0.1-1%;
All the other are water.
The inventor is through deceiving the comparative study of change ability to various plants extract bacteriostatic activity and inhibition; Discovery is for shrimps; Cinnamic acid in the plant Chinese cassia tree has remarkable efficacy antibacterial and the black change of inhibition simultaneously, and therefore choosing cinnamic acid is main fresh-keeping composition, simultaneously auxiliary agent is chosen and formulation optimization; And combine to be coated with membrane technology, obtains a kind of natural compound agent for preservation of shrimp that had not only had the antibacterial while but also can suppress the black change of shrimp.Discovering, is main with cinnamic acid, is aided with phytic acid and sodium alginate, is controlled in the rational proportion, and the antistaling agent that obtains can make the shrimps freshness date prolong more than 70%.In the present invention's prescription: cinnamic acid concentration is low excessively, does not have fresh-keeping effect, and excessive concentration influences the transparency of solution; Sodium alginate is too high can to increase solution viscosity, is unfavorable for using; Phytic acid is too high can to reduce pH value of solution value, influence effect.Cinnamic acid among the present invention can extract acquisition from Chinese cassia tree, also can directly buy acquisition.Cinnamic acid, phytic acid and sodium alginate are food-grade.
The present invention also provides a kind of preparation method of above-mentioned agent for preservation of shrimp: at first that sodium alginate is soluble in water; Adding phytic acid then stirs; Become transparence and do not have finely ground particle substance to solution and exist, add cinnamic acid at last and stir, promptly get described agent for preservation of shrimp after mixing.
The present invention also provides the above-mentioned application of agent for preservation of shrimp in the shrimps preservation and freshness.
As preferred version, according to the application of agent for preservation of shrimp of the present invention in the shrimps preservation and freshness, wherein, described agent for preservation of shrimp adopts the mode that includes, but are not limited to soak, spray or be frozen into fresh-keeping ice to use.
As preferred version; According to the application of agent for preservation of shrimp of the present invention in the shrimps preservation and freshness; Wherein, Described being used for: getting with the bright shrimp of weight such as agent for preservation of shrimp and immerse in the antistaling agent, is 4 ℃ of following immersion treatment 5-15min in temperature, refrigerates in the crisper of packing into after picking up shrimp then and adding trash ice.
As preferred version, according to the application of agent for preservation of shrimp of the present invention in the shrimps preservation and freshness, wherein, described shrimps include, but are not limited to Penaeus Vannmei.
Advantage of the present invention:
Agent for preservation of shrimp of the present invention all adopts natural materials, and safety non-toxic and does not produce harmful material after the Food Contact.Cinnamic acid can suppress also report not of shrimps blackening, comprises that cinnamic acid suppresses brown stain in other food application does not all have.At present few about the report of cinnamic acid antisepsis, also do not have about the antibacterial of aquatic products aspect.What it was more is to be used as spices to use.
Cinnamic acid has bactericidal property and the good black effect that becomes of inhibition shrimp efficiently in the agent for preservation of shrimp of the present invention, and fresh-keeping effect is better than the antistaling agent of present use; Phytic acid has played synergistic function with cinnamic acid in system, also have good water retention property simultaneously; Sodium alginate has the effect of dispersion and film forming, has increased the action time and the effect of antistaling agent, and agent for preservation of shrimp of the present invention can make the shrimp freshness date can prolong more than 70%, and effect obviously is superior to common low-temp antistaling method.
Agent for preservation of shrimp of the present invention can adopt occupation modes such as immersion, spraying, and is easy to operate, and it is few to have equipment investment simultaneously, and the advantage that cost is low is applicable to the production of various scales.
Description of drawings
Fig. 1 is that different antistaling agents are to total number of bacteria influence in the Penaeus Vannmei storage.
Fig. 2 is that different antistaling agents are to TVB-N influence in the Penaeus Vannmei storage.
Fig. 3 is the influences of different antistaling agents to sense organ scoring in the Penaeus Vannmei storage.
The specific embodiment
Below in conjunction with embodiment, content of the present invention is described more specifically.Should be appreciated that enforcement of the present invention is not limited to following embodiment, all will fall into protection domain of the present invention any pro forma accommodation and/or the change that the present invention made.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is commonly used.Do not specialize if having, the method that embodiment adopts is this area current techique.
Embodiment 1
Get the raw materials ready by following percentage by weight:
Cinnamic acid 0.1%, phytic acid 0.05%, sodium alginate 0.5%, surplus is a water.
The agent for preservation of shrimp of present embodiment prepares process: at first that sodium alginate is soluble in water, add the phytic acid stirring and dissolving then, and make solution become transparence and do not have finely ground particle substance to exist.Promptly get agent for preservation of shrimp after adding the cinnamic acid stirring and evenly mixing again.
Get with the bright shrimp of weight such as antistaling agent and immerse in the antistaling agent, soak 10min in 4 ℃, pick up shrimp and add the trash ice crisper refrigeration of packing into.
Get the raw materials ready by following percentage by weight:
Cinnamic acid 0.2%, phytic acid 0.1%, sodium alginate 1%, surplus is a water.
The agent for preservation of shrimp of present embodiment prepares process: at first that sodium alginate is soluble in water, add the phytic acid stirring and dissolving then, and make solution become transparence and do not have finely ground particle substance to exist.Promptly get agent for preservation of shrimp after adding the cinnamic acid stirring and evenly mixing again.
Get with the bright shrimp of antistaling agent equivalent and immerse in the antistaling agent, soak 5min in 4 ℃, pick up shrimp and add the trash ice crisper refrigeration of packing into.
Get the raw materials ready by following percentage by weight:
Cinnamic acid 0.05%, phytic acid 0.01%, sodium alginate 0.1%, surplus is a water.
The agent for preservation of shrimp of present embodiment prepares process: at first that sodium alginate is soluble in water, add the phytic acid stirring and dissolving then, and make solution become transparence and do not have finely ground particle substance to exist.Promptly get agent for preservation of shrimp after adding the cinnamic acid stirring and evenly mixing again.
Get with the bright shrimp of antistaling agent equivalent and immerse in the antistaling agent, soak 15min in 4 ℃, pick up shrimp and add the trash ice crisper refrigeration of packing into.
Test Example 1: (different antistaling agents are to the contrast test of total number of bacteria, TVB-N and sense organ in the Penaeus Vannmei storage)
Method of testing: the mensuration of total number of bacteria is measured according to GB/T 4789.2-2008;
The mensuration of TVB-N is measured according to GB/T 5009. 44-2003;
Sensory evaluation is measured according to GB 2741-94.
Test material: Penaeus Vannmei is purchased the Huimin aquatic farm in Hangzhou,
Test is treated to: the 250g Penaeus Vannmei is respectively at embodiment 1 prepared agent for preservation of shrimp; Soak 10min in 0.1% cinnamic acid and 0.5% sodium sulfite; And with untreated Penaeus Vannmei as control group; Pick up back 4 ℃ of storages down, measure total number of bacteria, TVB-N and sense organ scoring at a distance from certain hour.The result is shown in Fig. 1-3.Can find out that according to Fig. 1-3 antistaling agent of the present invention has obviously reduced the increase of the total number of bacteria in the shrimps preservation and freshness process, compare agent for preservation of shrimp of the present invention with traditional antistaling agent and can make the storage period of shrimp prolong 70%.
The agent for preservation of shrimp that embodiment of the invention 1-3 makes through detecting, adopts the mode of spraying or fresh-keeping ice to use, and all can reach the fresh-keeping effect identical with immersion, gives unnecessary details no longer one by one here.
Although the inventor has done comparatively detailed elaboration to technical scheme of the present invention and has enumerated; Be to be understood that; For the those skilled in the art in this area, be obvious to the replacement scheme that the foregoing description modifies and/or flexible perhaps employing is equal to, all can not break away from the essence of spirit of the present invention; The term that occurs among the present invention is used for can not being construed as limiting the invention the elaboration of technical scheme of the present invention and understanding.
Claims (5)
1. an agent for preservation of shrimp is characterized in that, its composition comprises the component by following weight percent meter:
Cinnamic acid 0.05-0.2%;
Phytic acid 0.01-0.1%;
Sodium alginate 0.1-1%;
All the other are water,
The preparation method is: at first that sodium alginate is soluble in water, and add phytic acid then and stir, become transparence and do not have finely ground particle substance to solution and exist, add cinnamic acid at last and stir, promptly get described agent for preservation of shrimp after mixing.
2. the application of agent for preservation of shrimp as claimed in claim 1 in the shrimps preservation and freshness.
3. the application of agent for preservation of shrimp according to claim 2 in the shrimps preservation and freshness is characterized in that, described agent for preservation of shrimp adopts the mode of soaking to use.
4. the application of agent for preservation of shrimp according to claim 2 in the shrimps preservation and freshness; It is characterized in that; Described being used for: get with the bright shrimp of weight such as agent for preservation of shrimp and immerse in the agent for preservation of shrimp; In temperature is 4 ℃ of following immersion treatment 5-15min, refrigerates in the crisper of packing into after picking up shrimp then and adding trash ice.
5. according to the application of the arbitrary described agent for preservation of shrimp of claim 2-4 in the shrimps preservation and freshness, it is characterized in that described shrimps comprise Penaeus Vannmei.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103720004A (en) * | 2012-12-07 | 2014-04-16 | 天津天隆农业科技有限公司 | Novel method for synthetizing cinnamaldehyde and using cinnamaldehyde to compound preservative |
| CN104886225B (en) * | 2015-05-12 | 2018-04-20 | 渤海大学 | A kind of squid antistaling agent and its preservation method |
| CN105028602A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Film preservative, preparation method thereof, and application thereof in preservation of euphausia superba |
| CN105851199B (en) * | 2016-04-12 | 2021-01-15 | 浙江海洋学院 | Frozen penaeus vannamei boone quality improver and preparation method and application thereof |
| CN105875800B (en) * | 2016-04-12 | 2021-01-15 | 浙江海洋学院 | Frozen red shrimp quality improver and preparation method and application thereof |
| CN106417560A (en) * | 2016-10-21 | 2017-02-22 | 亚洲渔港供应链管理（大连）有限公司 | Shrimp refrigeration preservative and application thereof |
| CN106857787A (en) * | 2017-01-22 | 2017-06-20 | 舟山金星水产有限公司 | A kind of preparation technology for keeping phoenix tail prawns color vivid |
| CN107467168A (en) * | 2017-08-29 | 2017-12-15 | 福建省恒祥渔业有限公司 | A kind of method for preventing from freezing brown stain in full shrimp storage |
| CN107637650A (en) * | 2017-11-06 | 2018-01-30 | 明光市永言水产(集团)有限公司 | A kind of lobster antistaling agent and preparation method thereof |
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