CN102266084A - Biological fresh-keeping method for improving shrimp fresh-keeping effect - Google Patents
Biological fresh-keeping method for improving shrimp fresh-keeping effect Download PDFInfo
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- CN102266084A CN102266084A CN2010101895186A CN201010189518A CN102266084A CN 102266084 A CN102266084 A CN 102266084A CN 2010101895186 A CN2010101895186 A CN 2010101895186A CN 201010189518 A CN201010189518 A CN 201010189518A CN 102266084 A CN102266084 A CN 102266084A
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Abstract
The invention relates to a biological fresh-keeping method for improving the shrimp fresh-keeping effect. The method comprises the processes of: dipping shrimps in a biological antistaling agent prepared from sodium alginate with a concentration of 20-30g/L for 3-5min, taking out the shrimps and preserving them at a temperature of 0-4DEG C; or preparing a film-forming with the raw materials of tea polyphenol, sodium alginate and eleaostearic acid, then conducting film casting and drying so as to prepare a compound antibacterial film which can be applied to the shrimps for a film coating treatment, and then preserving the coated shrimps at a temperature of 0-4DEG C. Being simple and practicable, the method of the invention can reach good fresh-keeping effect, inhibit the growth of microorganisms in the shrimps effectively, slower various chemical and biological changes within the shrimps, and slow down protein degradation. Able to effectively slower shrimp rot and extend the fresh-keeping period by 4-6d, the method of the invention can also improve the water holding capacity of peeled shrimps and improve their appearances and mouthfeel. In addition, the method employs the raw materials that are all green and edible products, thus having low cost and no harm to the human body.
Description
Technical field
The invention belongs to the preservation technique field of food processing, relate in particular to a kind of biological fresh-keeping method that is used to improve the shrimps fresh-keeping effect.
Background technology
China's output of aquatic products in the past few years continues to remain on about in the of 4,500 ten thousand tons, accounts for about 1/3rd of world's fishery total output, ranks first in the world in continuous 15 years.Shrimp is as a kind of delicious flavour, nutritious, aquatic products that economic worth is high, in living standards of the people more and more higher today, obtained consumers in general's warm welcome, it has protein content height, characteristics that fat content is low, has become the important component of (indispensable) in the rational diet structure.In world markets, particularly in some developed countries, the demand of shrimps product is very high.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.International, domestic market prawn series products demand such as from Hong Kong and Taiwan, Japan, Southeast Asia, the shrimp that freshness is good not only is in great demand, and the price height; 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.Compare with some other aquatic products with the fowl poultry kind animal, the characteristics of shrimps are: (1) is as easy as rolling off a log putrid and deteriorated, generally very fast death after shrimps are fished for.The cephalothorax enzymatic activity of shrimp is very strong, and microbe species is many, because shrimp moisture height is nutritious, and the growth and breeding of the putrefactive microorganisms that just very suits, if untimely processing, the very fast blackening of shrimp body, putrid and deteriorated; (2) shrimps fish for or mostly be greatly harvest time the high temperature season that microorganism is easy to growth and breeding, and it is big to work the amount of catching, and rises to catch and disperses or away from collection and processing stand; (3) product has diversity.So the freshness date that how to prolong shrimps receives aquatic science man and researcher's concern.
That shrimp after death can roughly be divided into is after death stiff, self-dissolving and putrid and deteriorated 3 stages.In the incipient stage, the circulation of shrimp body inner blood stops, the supply of oxygen also stops immediately in the body, because shrimp belongs to no vertebra aquatic livestock, high energy phosphate compound in its muscle is not a phosphocreatine, but phosphoarginine, so the product of glycogen process glycolysis approach is a pyruvic acid in the shrimp body, pyruvic acid is accumulated in vivo, and muscle pH value descends; Simultaneously, the ATP decomposition in the muscle gives off energy, and shrimp body temperature is risen, and causes protein acidity to be solidified and contraction of muscle, and muscle is followed the string and hardening.
Muscle is softening gradually and separate firmly after ATP has decomposed in the body, enters the self-dissolving stage, and at this time protein resolves into the nitrogenous thing of a series of intermediate product and amino acid and solubility under the effect of enzyme in vivo.Simultaneously, shrimp body decompositions interior and the various microorganisms that body surface is infected with are also active gradually, produced various enzymes, under the effect of these enzymes, the composition of shrimp further is decomposed, produce corrupt analyte, give off a peculiar smell, simultaneously, the shrimp body colour changes, body surface tarnishes, and presents " corruption " state, can't bear edible.
Be accompanied by the appearance of body surface blackspot in the process that shrimps go bad, i.e. " browning phenomenon ", this is the result of a series of biochemical reactions of polyphenol oxidase (PPO) catalysis of existence in the shrimp body.Polyphenol oxidase in the shrimp body mainly is present in cephalothorax and foot, and this kind of enzyme is still keeping activity at freezing, iced storage with during thawing.Under the condition that aerobic exists, polyphenol oxidase is oxidized to colourless bis-phenol with the leuco-compounds list phenol on shrimps surface, and then bisphenol compound is transformed into coloured letones.Awake class has very high activity, very easily generates melanin with amino acid or combined with protein.
The preservation technique of shrimps is exactly that means such as Applied Physics, chemistry, biology are handled it, thereby keeps or keep as far as possible its original freshness.Reach this purpose, can take some measures and make enzymatic inactivation, make microorganism deactivatedly, and make various chemical reaction velocities slack-off even stop or the like.The preservation technique that is applied to shrimps at present has preservation by low temperature, fresh chemically, radiation preservation, controlled atmosphere, biological preservation etc.As the patent No. 200710066793.7 agent for preservation of shrimp and application thereof, a kind of agent for preservation of shrimp that comprises dispersant is disclosed, prescription with sulfites in conjunction with certain amount of dispersant: sodium carboxymethylcellulose, glycerine, sodium alginate, carragheen and Tween-80 one or its any combination, antistaling agent is water-soluble, stir, make the fresh-keeping ice of different shape then, it is fresh-keeping to be used for shrimps.Though the fresh-keeping effect of this method is pretty good, this is to utilize fresh chemically, and sulfites is healthy influential to the people's.
More than in these methods, use the most extensively with preservation by low temperature.Preservation by low temperature is divided into freeze preservation and cold storing and fresh-keeping again.The former is to about-30 ℃ with shrimps product snap frozen, carry out under-18 ℃～-4 ℃ low temperature, preserving again after glazing is handled, under this temperature, the growth of microorganism of shrimp body is suppressed, therefore various enzyme reactions in the shrimp body and the chemical reaction state that seizes up can suppress the putrid and deteriorated of shrimp.But the shortcoming that adopts this method is the protein of shrimp itself under freezing conditions also some sex change can take place, the moisture forfeiture of volatilizing easily in the muscle of this external refrigerating process Prawn, and this outward appearance and mouthfeel to the back shrimp of thawing has been brought harmful effect.Cold storing and fresh-keeping is shrimp to be put under 0～4 ℃ of condition preserve, and two kinds of iced storage and refrigerator cold-storages are arranged usually.Under this temperature conditions, shrimp body endoenzyme and activation of microorganism reduce, and the original character of shrimp is farthest kept, and freshness changes very for a short time, and its unique local flavor is guaranteed.Yet the disadvantage of cold storing and fresh-keeping is exactly that freshness date is short, is unfavorable for long-distance transportation.
Biological preservation is to utilize that having of Nantural non-toxic is antibiotic, the material of non-oxidizability, perhaps adopts the quality that can improve shrimp and carries out fresh-keeping to the preservation technique that environment and human body do not have harm to food.The former often is meant the antibacterial material that some are natural or extract in the animals and plants, as nisin, Bifidobacterium, shitosan, essential oil etc.; The latter comprises zymotechnic, edible film technology etc.The biological way of keeping fresh biggest advantage is exactly environmentally safe, food is had no adverse effects and human body is not had harm, therefore more and more be concerned about today of foodsafety people, biologic fresh-keeping method has boundless prospect, Food Science men also begin actively to expand the range of application of biological preservation, make great efforts to improve the effect of biological fresh-keeping method.
Shrimps are more and more to be subjected to the aquatic products that the consumer welcomes, domestic shrimp output is high year by year, but shrimps moisture and protein content height (containing have an appointment 77% moisture, 20% protein), small, phenolase content height in short, the body of stiff phase after death, these characteristics cause it very easily putrid and deteriorated, and are difficult to keep its appearance luster.When selling at the long-distance transportation shrimps or in the big supermarket; be difficult to it is carried out keep-alive; because at present people more are ready to select the bright preservation shrimp of the reasonable ice of meat taste, thus how under 0～4 ℃ cryogenic conditions, to prolong shrimps freshness date, to keep its organoleptic quality be the big problem that present waterman author widely pays close attention to.
Summary of the invention
The state of the art that the present invention is very easily putrid and deteriorated according to shrimps, technical problem to be solved provides the biological fresh-keeping method that prolongs the freshness date of shrimps under a kind of cryogenic conditions and keep its outward appearance mouthfeel, its method is simple, and the raw material that is adopted is green edible, and is harmless.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of biological fresh-keeping method that improves the shrimps fresh-keeping effect, it is characterized in that shrimps be impregnated in concentration is in the bio-preservative of 20-30g/L sodium alginate preparation 3-5 minute, takes out and preserves under 0-4 ℃ condition; Perhaps adopting with Tea Polyphenols, sodium alginate and stearic acid is that raw material is made into film forming solution, makes the composite bactericidal film through watering film oven dry again, and to the shrimps processing of filming, the shrimps after will filming are then preserved under 0-4 ℃ condition.
Preferably, also comprise glycerine in the described film forming solution, each component concentrations is:
Sodium alginate 20-30g/L,
Glycerol concentration 0.4-0.6%,
Tea Polyphenols 10-16g/L,
Stearic acid 10-18g/L,
Wherein glycerol concentration is a mass percent concentration.
Preferably, the pH value of described film forming solution is 5-5.5.Make the composite bactericidal film that makes have good performance.
At last, described composite bactericidal film deposit with service condition be that relative humidity is less than 50%.The performance of film constantly descends along with the rising of humidity, and when envionmental humidity surpassed 50%, the each side character of film all had significant decline, so just can make the mechanical performance of film and barrier property obtain performance under this condition.
Described shrimps comprise bright shrimp or peeled shrimp.
Compared with prior art, the invention has the advantages that: adopt composite bactericidal film prawn and peeled shrimp thereof to carry out coating-film fresh-keeping and obtained good effect, the composite bactericidal film can suppress shrimp body microbial growth effectively, interior various chemistry of the shrimp body that slows down and biological the variation reduce its protein degradation speed; Effectively slow down shrimps corrupt speed, prolong shrimp freshness date 4～6 days, can also improve the peeled shrimp retention ability simultaneously, improve its outward appearance and mouthfeel; Also can adopt sodium alginate soln dipping shrimps, can improve the fresh-keeping effect of shrimp greatly equally.The present invention is simple, good refreshing effect, and the raw material that adopts is green edible product, and cost is low, and is harmless, not only can be applicable to the fresh-keeping of shrimps, also can be applicable to the fresh-keeping of other aquatic products.
Description of drawings
The variation diagram of Fig. 1 prawn duration of storage total number of bacteria;
The variation diagram of Fig. 2 prawn duration of storage TVB-N value;
The variation diagram of Fig. 3 prawn duration of storage pH value;
The variation diagram of Fig. 4 prawn duration of storage sense organ scoring.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
First preparation bio-preservative: 6gNaAlg is dissolved in 200mL distilled water, and little heating hydrotropy is placed on film liquid subsequently to stir on the constant temperature blender with magnetic force and is cooled to room temperature.
The shrimp sample is put into NaAlg bio-preservative dipping (3-5) min at random, preserve under 0-4 ℃ condition then, after treatment, the blackening time of shrimp delays greatly, has improved the fresh-keeping effect of shrimp.
Preparation composite bactericidal film: 6gNaAlg is dissolved in 200mL distilled water, and little heating hydrotropy is placed on film liquid on the constant temperature blender with magnetic force subsequently and stirs.Add 3g stearic acid heating for dissolving in 70 ℃ of waters bath with thermostatic control then.The dissolving back adds 1.0g glycerine continuation stirring and cooling fully, adds the 2.5g Tea Polyphenols at last, regulates pH value 5-5.5, continues stirring and makes agglutination solution in 30 minutes, is film forming solution.The film forming solution for preparing is poured on the clean glass plate with The tape casting, dry down in proper temperature, promptly make the composite bactericidal film.
Relative humidity less than the condition below 50% under,, under 0-4 ℃ condition, preserve then the processing of filming of South America prawn with the composite bactericidal film.
Result's demonstration was filmed back 6 days, the appearance luster of shrimp does not all change, illustrating films can improve the exterior quality of shrimp, delay the shrimp body the black time that becomes takes place, the composite bactericidal film can suppress shrimp body microbial growth effectively, interior various chemistry of the shrimp body that slows down and biological the variation reduce its protein degradation speed; From total number of bacteria, TVB-N value, composite membrane has been given full play to its mechanical protection, the resistance of resistance oxygen is wet and continue antibiotic effect.From the sense organ score value, the composite bactericidal film freshness date that makes shrimp of filming prolongs 4～6 days.
Accompanying drawing 1-4 is seen in concrete contrast.
Adopt composite bactericidal film that embodiment 2 makes to the peeled shrimp processing of filming, under 0-4 ℃ condition, preserve then.
The result shows, through the peeled shrimp of coating-film fresh-keeping, thaws and heat percentage of water loss and significantly reduce, and reduced the weightlessness of peeled shrimp, and the retention ability of composite bactericidal film processing can raising peeled shrimp is described, the outward appearance and the mouthfeel of peeled shrimp improved significantly.
Claims (4)
1. biological fresh-keeping method that improves the shrimps fresh-keeping effect is characterized in that: shrimps be impregnated in concentration be in the bio-preservative of 20-30g/L sodium alginate preparation 3-5 minute, take out and preserve under 0-4 ℃ condition; Perhaps adopting with Tea Polyphenols, sodium alginate and stearic acid is that raw material is made into film forming solution, makes the composite bactericidal film through watering film oven dry again, and to the shrimps processing of filming, the shrimps after will filming are then preserved under 0-4 ℃ condition;
Also comprise glycerine in the described film forming solution, each component concentrations is:
Sodium alginate 20-30g/L,
Glycerine 0.4-0.6%,
Tea Polyphenols 10-16g/L,
Stearic acid 10-18g/L,
Wherein glycerol concentration is a mass percent concentration.
2. method according to claim 1 is characterized in that the pH value of described film forming solution is 5-5.5.
3. method according to claim 1, it is characterized in that described composite bactericidal film deposit with service condition be that relative humidity is less than 50%.
4. method according to claim 1 is characterized in that described shrimps comprise bright shrimp or peeled shrimp.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108077397A (en) * | 2017-12-15 | 2018-05-29 | 浙江海洋大学 | A kind of agent for preservation of shrimp and its preparation, application method |
| CN108450539A (en) * | 2018-04-04 | 2018-08-28 | 浙江海洋大学 | A method of extending the fresh-keeping shelf life of shrimps |
| CN108617753A (en) * | 2018-04-04 | 2018-10-09 | 浙江海洋大学 | A method of control shrimps blacking |
| CN110506783A (en) * | 2019-08-23 | 2019-11-29 | 河北农业大学 | Fresh-keeping solution of ginger essential oil of salmon and fresh-keeping method of salmon |
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Patent Citations (1)
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| CN101703093A (en) * | 2009-11-24 | 2010-05-12 | 青岛科谷生物制品研发有限公司 | Method for preparing novel ocean lysozyme antibiotic preservative coated film |
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| 《中国优秀硕士学位论文全文数据库 农业科技辑》 20070215 王四维 复合型抗菌膜保鲜鲜虾的研究和应用 D052-105 1-4 , 第2期 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108077397A (en) * | 2017-12-15 | 2018-05-29 | 浙江海洋大学 | A kind of agent for preservation of shrimp and its preparation, application method |
| CN108450539A (en) * | 2018-04-04 | 2018-08-28 | 浙江海洋大学 | A method of extending the fresh-keeping shelf life of shrimps |
| CN108617753A (en) * | 2018-04-04 | 2018-10-09 | 浙江海洋大学 | A method of control shrimps blacking |
| CN110506783A (en) * | 2019-08-23 | 2019-11-29 | 河北农业大学 | Fresh-keeping solution of ginger essential oil of salmon and fresh-keeping method of salmon |
| CN110506783B (en) * | 2019-08-23 | 2023-02-21 | 河北农业大学 | Fresh-keeping solution of ginger essential oil of salmon and fresh-keeping method of salmon |
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Application publication date: 20111207 |