CN102389151A - Preparation method of biological preservative for Penaeus vannamei - Google Patents
Preparation method of biological preservative for Penaeus vannamei Download PDFInfo
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- CN102389151A CN102389151A CN2011103514215A CN201110351421A CN102389151A CN 102389151 A CN102389151 A CN 102389151A CN 2011103514215 A CN2011103514215 A CN 2011103514215A CN 201110351421 A CN201110351421 A CN 201110351421A CN 102389151 A CN102389151 A CN 102389151A
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Abstract
The invention discloses a preparation method of a biological preservative for Penaeus vannamei. The compound biological preservative contains the following ingredients in percentage by weight: 0.06% of phytic acid, 0.15% of glucose oxidase, 0.02% of lysozyme and the balance of water. The solution of the compound biological preservative is processed into ice cubes by using an ice-making machine, the volume of the ice cube is 1 cm*1 cm*1 cm, and the ice cubes made of the preservative solution are used for keeping Penaeus vannamei fresh. According to the sensory evaluation of Penaeus vannamei and the detections of pH, total volatile basic nitrogen (TVB-N), total plate count and trimethylamine indices, the biological preservative is proved to effectively prevent spoilage and deterioration of Penaeus vannamei and prevent browning due to oxidation. Compared with the cold-storage using pure-water ice cubes, the shelf life of Penaeus vannamei is increased by 7 to 8 days. The preparation of the preservative solution is simple and feasible, the storage using the ice cubes is well controlled within the ice-temperature range, and the method has a certain value for application and promotion.
Description
Technical field
The present invention relates to food and medicine biological way of keeping fresh field, relate in particular to the antistaling agent field that is suitable for Penaeus Vannmei, a kind of preparation method who is used for the bio-preservative of Penaeus Vannmei.
Background technology
Penaeus Vannmei (Penaeus Vanmamei) is a kind of biology that originates in waters, pacific rim, South America; Since being in China's introduction the nineties in 20th century; Its production scale constantly enlarges, and has become cultured area maximum in the world at present, the country that output is the highest.Penaeus Vannmei is rich in protein, and fat content is few, delicious meat; Receive very much consumer's welcome, still, Penaeus Vannmei belongs to perishable items; Fish for, transport, solution is black in processing and the storage becomes and putrid and deteriorated; Reach the unacceptable stage of consumer, thereby cause the great wasting of resources, make Penaeus Vannmei all receive great influence in production, circulation, sale etc.
At present, along with the raising of living standards of the people, the demand of fresh shrimps aquatic products constantly increases, simultaneously its freshness is required also improving gradually, therefore, seek a kind of safe, green, preservation method is particularly important efficiently.
The preservation method that Penaeus Vannmei is commonly used is mainly methods such as low-temperature preservation and chemical preservative; These two kinds of methods all have certain limitation; Low-temperature preservation mainly is meant to be placed in the trash ice and preserves; Be the maximum method of existing market and supermarket applications, but this method storage time only has about 4 days, the time is shorter; The safety problem of chemical preservative has become people's maximum attention focus.And the bio-preservative with characteristics such as safe, green, efficient, with low cost because of it can keep the good organoleptic quality of Penaeus Vannmei, and can not cause food-safety problem, the increasing focus that receives people's research when using.
" application of epsilon-polylysine on Penaeus Vannmei is fresh-keeping " (2010 of publishing an article in " Hunan agricultural sciences " such as Hou Weifeng; (9): 127～130; 143); The result thinks: under refrigerated storage temperature, epsilon-polylysine can effectively be controlled the putrid and deteriorated of Penaeus Vannmei, but anti-black change effect is not ideal enough.Ling Pinghua etc. publish an article on " EI ", and " film and controlled atmosphere to the influence of Penaeus Vannmei quality " (2010,26 (6): 368～374), the result shows: the Penaeus Vannmei after composite preservative is handled is stored in 85%CO
2/ 10%N
2/ 5%O
2Air-adjustable fresh-keeping bag in, can effectively keep organoleptic quality preferably, suppress the activity of PPO, the black change that has effectively slowed down Penaeus Vannmei, make 4 ± 1 ℃ of Penaeus Vannmeis shelf life extension more than 2 times.Horse Qinghe County etc. publish an article " glucose oxidase is used for the fresh-keeping experimental study of prawn " (2005 on " food industry science and technology "; 26 (6): 159～162); The result obtains: glucose oxidase has good fresh keeping property, prawn with the antistaling agent impregnation process after in 4 ℃ down refrigeration keep, its secondary freshness can reach 120h; Chilled storage under-18 ℃ of conditions, its secondary freshness can keep 12 months.
Cold preservation time is short, and is putrid and deteriorated fast; Though the maintenance index of fish freshness that cold storage can the long period, physical and chemical index seriously descends, the nutrition leak aggravation, and the loss of the nutrition that particularly brings in the course of defrosting is serious.The ice temperature fresh-keeping technology of increased popularity more and more obtains people's attention now, but the temperature of icing warm process is difficult to accurately control, and there is certain temperature fluctuation in existing refrigerating equipment, and the fluctuation of temperature is unfavorable to the fresh-keeping ten minutes of Penaeus Vannmei.
And the present invention is directed to above deficiency; Utilize bio-preservative to combine ice cube to realize accurate ice temperature fresh-keeping technology; And can effectively reduce cost, prolong shelf life, eliminate the chemical preservative potential safety hazard, slow down and reduce the black change of Penaeus Vannmei and putrid and deteriorated to greatest extent.
Summary of the invention
Penaeus Vannmei after fishing for is in storage; Various indexs such as total plate count; PH, VBN (TVB-N), subjective appreciation etc. have a series of variation; Because all there are certain limitation in preservation by low temperature and chemical preservative, the present invention wants the technical solution problem to be how to realize the effective ice temperature fresh-keeping of Penaeus Vannmei, slows down and reduce the black speed change degree of Penaeus Vannmei and the degree that receives microbial infection easily to greatest extent.
Technical problem to be solved by this invention realizes through following technical measures:
Technological process of the present invention is following:
1. prepare the biological preservation agent solution; 2. the biological preservation agent solution for preparing is divided into two parts, portion is processed ice cube with ice machine, and is a in addition for use; 3. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body, the shrimp body and function aseptic water washing after the screening is then through trash ice cooling cooling 5-10 minute; 4. cooled shrimp body is immersed in the biological preservation agent solution 1-3 minute; The ice cube that 5. will contain bio-preservative is put in the stainless steel drum, the shrimp body is pulled out be positioned in the drum, realizes one deck ice cube one deck shrimp, and the shrimp body is in the encirclement of ice cube; 6. get the ice cube that contains bio-preservative and be covered in the Penaeus Vannmei surface; 7. the stainless steel drum is positioned in 2～8 ℃ of refrigerators and preserves; 8. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
Above-mentioned antistaling agent solution is become to be grouped into for four kinds by phytic acid, general sugared carbohydrate oxidase, lysozyme and water, and they are respectively phytic acid by shared mass ratio: 0.05%～0.8%; Glucose oxidase: 0.1%～0.2%; Lysozyme: 0.01%～0.03%, all the other are water.
With the total plate count is response, and the method through response surface is optimized, and the shared mass ratio of above-mentioned antistaling agent is respectively: phytic acid: 0.06%; Glucose oxidase: 0.15%; Lysozyme: 0.02%, all the other are water.
Concrete operating procedure is:
1. measure a certain amount of mass percent and be 50% plant acid solution, add and be put in agitator in the distilled water and stir;
2. in whipping process, add a certain amount of glucose oxidase powder that takes by weighing and dissolve;
3. take by weighing with assay balance and get a certain amount of lysozyme, add in the aforesaid liquid and dissolve;
4. use agitator to stir 5～20 minutes;
5. pour the biological preservation agent solution for preparing into ice machine, use ice machine to process the cube ice cube;
When 6. using, Penaeus Vannmei and antistaling agent ice cube are put into the stainless steel drum according to certain mass ratio, the stainless steel drum is positioned in 2～8 ℃ of refrigerators preserves.
The present invention is through choosing phytic acid and glucose oxidase and the stronger lysozyme of biocidal property that has than the strong anti-oxidation ability; Through processing ice cube South America is realized bio-preservative and the warm synergy of ice in vain; Can slow down effectively black speed change degree that Penaeus Vannmei causes because of oxidation and because of bacterium cause putrid and deteriorated; With only compare with pure water ice cube cold preserving method, this antistaling agent can obviously prolong Penaeus Vannmei shelf life 7～8 days.
The specific embodiment
Understand for making the present invention be easier to understand,, further set forth the present invention below in conjunction with the specific embodiment.
Phytic acid, glucose oxidase, lysozyme are added in the distilled water with 0.06%, 0.15% and 0.02% mass ratio respectively; Stirred 10 minutes with agitator; Obtain colourless, contain the solution of bio-preservative uniformly, solution is divided into two parts, aly this liquid is processed ice cube with ice machine; Be the rubble ice that contains complex biological preservative, another part is for use.
The concrete preparation method of bio-preservative is: 1. measure a certain amount of mass percent and be 50% plant acid solution, add to be put on the agitator in the distilled water and stir; 2. in whipping process, add load weighted a certain amount of glucose oxidase powder, stir; 3. take by weighing with assay balance and get a certain amount of lysozyme, add in the aforesaid liquid and dissolve, stir.4. utilize ice machine that the biological preservation agent solution for preparing is processed the cubic ice cube, the ice cube volume is 1cm*1cm*1cm.According to said sequence, be mixed with phytic acid: 0.06%; Glucose oxidase: 0.15% and lysozyme: 0.02% antistaling agent ice cube.
The fresh-keeping step of ice cube is:
1. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body, the shrimp body and function aseptic water washing after the screening 2 minutes is then through trash ice cooling cooling 6 minutes; 2. the Penaeus Vannmei that chooses and the bio-preservative mass ratio according to 1: 3 was soaked 2 minutes; The ice cube that 3. will contain bio-preservative is put in the stainless steel drum, the shrimp body after soaking is pulled out be positioned in the drum, realizes one deck ice cube one deck shrimp; The shrimp body is in the encirclement of ice cube, and the drum size is diameter 19.5cm, height 24cm; Thickness is 3mm, and amount of storage is no more than 3/4 of drum volume; 4. get the ice cube that contains bio-preservative and be covered in the Penaeus Vannmei surface; 5. the stainless steel drum is positioned in 4 ℃ of refrigerators and preserves; 6. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in each 4 hours, and keeps the shrimp body to be in the encirclement of ice cube.
Carry out the mensuration of subjective appreciation, pH, VBN (TVB-N), total plate count and trimethylamine index through timing prawn body, select control group for pure water ice cube replacement antistaling agent ice cube.Experimental result shows: the Penaeus Vannmei that utilizes these article antistaling agent to handle, on each item index, all be superior to control group, and particularly can reduce the black reaction that becomes, obviously prolonged the Penaeus Vannmei shelf life 7-8 days.
The antistaling agent ice cube of the present invention preparation can be applied to the point-of-sale terminal that large-scale sales field such as supermarket possesses refrigerator,, just can realize icing temperature simply to store, and antistaling agent can be reused.Therefore with low cost, method of operating is simple, can widely popularize application.The component ratio that needs the control antistaling agent in the use is to guarantee effective fresh-keeping effect.
Claims (5)
1. preparation method who is used for the bio-preservative of Penaeus Vannmei, it is characterized in that: antistaling agent solution is become to be grouped into for four kinds by phytic acid, general sugared carbohydrate oxidase, lysozyme and water, and they are respectively phytic acid by shared mass ratio: 0.05%～0.8%; Glucose oxidase: 0.1%～0.2%; Lysozyme: 0.01%～0.03%, all the other are water; Concrete preparation process is following:
1. measure a certain amount of mass percent and be 50% plant acid solution, add and be put in agitator in the distilled water and stir;
2. in whipping process, add a certain amount of glucose oxidase powder that takes by weighing and dissolve;
3. take by weighing with assay balance and get a certain amount of lysozyme, add in the aforesaid liquid and dissolve;
4. use agitator to stir 5～20 minutes;
5. pour the biological preservation agent solution for preparing into ice machine, use ice machine to process the cube ice cube;
When 6. using, Penaeus Vannmei and antistaling agent ice cube are put into the stainless steel drum according to certain mass ratio, the stainless steel drum is positioned in 2～8 ℃ of refrigerators preserves.
2. a kind of preparation method who is used for the bio-preservative of Penaeus Vannmei as claimed in claim 1; It is characterized in that: in the process for preparation of bio-preservative; To be respectively be 0.05～0.1%, 0.1～0.18%, 0.05～0.02% for phytic acid, glucose oxidase, the shared mass ratio of lysozyme in the bio-preservative; All the other are water, and stir with agitator, and mixing time is 5～15 minutes.
3. a kind of preparation method who is used for the bio-preservative of Penaeus Vannmei as claimed in claim 1; It is characterized in that: in the process for preparation of bio-preservative; To be respectively be 0.06%, 0.15%, 0.02% for phytic acid, glucose oxidase, the shared mass ratio of lysozyme in the bio-preservative; All the other are water, and stir with agitator, and mixing time is 10 minutes.
4. a kind of preparation method who is used for the bio-preservative of Penaeus Vannmei as claimed in claim 1 is characterized in that: prepared preservative solution, process ice cube with ice machine, and the ice cube volume is 1cm*1cm*1cm.
5. a kind of preparation method who is used for the bio-preservative of Penaeus Vannmei as claimed in claim 1; It is characterized in that: when using antistaling agent; Penaeus Vannmei that chooses and antistaling agent ice cube are put into the stainless steel drum according to 1: 3 mass ratio; And the shrimp body is fully surrounded by ice cube, the stainless steel drum is positioned in 4 ℃ of refrigerators preserves then.
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| CN103380941A (en) * | 2013-07-18 | 2013-11-06 | 中国海洋大学 | Biological fresh-keeping agent for inhibiting blackening of Litopenaeus vannamei bodies |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104872270A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | Preservative for maritime iced preservation of shrimps and preparation method and application thereof |
| CN104872266A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | On-sea fresh-keeping method of caught sea shrimps |
| CN106665798A (en) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | Biological preservative for preserving shrimps and application thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380941A (en) * | 2013-07-18 | 2013-11-06 | 中国海洋大学 | Biological fresh-keeping agent for inhibiting blackening of Litopenaeus vannamei bodies |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104872270A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | Preservative for maritime iced preservation of shrimps and preparation method and application thereof |
| CN104872266A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | On-sea fresh-keeping method of caught sea shrimps |
| CN104872266B (en) * | 2014-12-26 | 2018-03-20 | 浙江省海洋水产研究所 | A kind of extra large shrimping sea preservation method |
| CN104872270B (en) * | 2014-12-26 | 2018-05-22 | 浙江省海洋水产研究所 | A kind of sea shrimping sea ice preservation antistaling agent and preparation method thereof, application |
| CN106665798A (en) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | Biological preservative for preserving shrimps and application thereof |
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