CN102389151B - Preparation method of biological preservative for Penaeus vannamei - Google Patents
Preparation method of biological preservative for Penaeus vannamei Download PDFInfo
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- CN102389151B CN102389151B CN 201110351421 CN201110351421A CN102389151B CN 102389151 B CN102389151 B CN 102389151B CN 201110351421 CN201110351421 CN 201110351421 CN 201110351421 A CN201110351421 A CN 201110351421A CN 102389151 B CN102389151 B CN 102389151B
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000002335 preservative effect Effects 0.000 title abstract description 13
- 241000238553 Litopenaeus vannamei Species 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 65
- 238000000034 method Methods 0.000 claims abstract description 17
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 14
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 14
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 14
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 14
- 102000016943 Muramidase Human genes 0.000 claims abstract description 13
- 108010014251 Muramidase Proteins 0.000 claims abstract description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 13
- 229960000274 lysozyme Drugs 0.000 claims abstract description 13
- 239000004325 lysozyme Substances 0.000 claims abstract description 13
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 13
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 10
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000467 phytic acid Substances 0.000 claims abstract description 10
- 229940068041 phytic acid Drugs 0.000 claims abstract description 10
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 10
- 241000927735 Penaeus Species 0.000 claims description 37
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- 241000238557 Decapoda Species 0.000 claims description 17
- 238000004321 preservation Methods 0.000 claims description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 11
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 2
- 238000001514 detection method Methods 0.000 abstract 1
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- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000010813 municipal solid waste Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 108010039918 Polylysine Proteins 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000011430 maximum method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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 of the bio-preservative for 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 at present in the world cultured area maximum, the country that output is the highest.Penaeus Vannmei is rich in protein, fat content is few, delicious meat, be subjected to 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, so that Penaeus Vannmei all is subject to great impact 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, and simultaneously its freshness is required also improving gradually, and therefore, it is particularly important to seek a kind of safe, green, efficient preservation method.
The preservation method that Penaeus Vannmei is commonly used is mainly the methods such as low-temperature preservation and chemical preservative, these two kinds of methods have certain limitation, low-temperature preservation mainly refers to be placed in the trash ice preserve, it is the maximum method of existing market and supermarket applications, but the method storage time only had about 4 days, and the time is shorter; The safety problem of chemical preservative has become people's maximum attention focus.And the bio-preservative with the characteristics such as safe, green, efficient, with low cost because it can keep the good organoleptic quality of Penaeus Vannmei, and can not cause food-safety problem when using, and more and more is subject to the focus of people's research.
" application of epsilon-polylysine on Penaeus Vannmei is fresh-keeping " (2010 of publishing an article in " Agriculture in Hunan science " 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." film and controlled atmosphere on the impact of Penaeus Vannmei quality " (2010 of publishing an article at " EI " such as Ling Pinghua, 26 (6): 368～374), the result shows: the Penaeus Vannmei after composite preservative is processed is stored in 85%CO
2/ 10%N
2/ 5%O
2Air-adjustable fresh-keeping bag in, can effectively keep preferably organoleptic quality, 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 in " food industry science and technology ", 26 (6): 159～162), the result obtains: glucose oxidase has good fresh keeping property, prawn keeps in 4 ℃ of lower refrigerations after using the antistaling agent impregnation process, 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; Although the maintenance index of fish freshness that cold storage can the long period, the physical and chemical index degradation, the nutrition leak aggravation, the loss of the nutrition that particularly brings in the course of defrosting is serious.Now the ice temperature fresh-keeping technology of increased popularity more and more obtains people's attention, but the temperature of icing warm process is difficult to accurately control, and there is certain temperature fluctuation in existing refrigerating equipment, and fresh-keeping very unfavorable to Penaeus Vannmei of the fluctuation of temperature.
And the present invention is directed to above deficiency, utilize bio-preservative to realize accurate ice temperature fresh-keeping technology in conjunction with ice cube, and can effectively reduce cost, Shelf-life, elimination chemical preservative potential safety hazard, slow down to greatest extent and reduce the black change of Penaeus Vannmei and putrid and deteriorated.
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 to greatest extent and reduce the black speed change degree of Penaeus Vannmei and the degree that is subjected to easily microbial infection.
Technical problem to be solved by this invention realizes by following technical measures:
Technological process of the present invention is as follows:
1. prepare the biological preservation agent solution; 2. the biological preservation agent solution for preparing is divided into two parts, portion is made ice cube with ice machine, and is a stand-by in addition; 3. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body, then the shrimp body and function aseptic water washing after the screening passed through the trash ice cooling down 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 by phytic acid, general sugared carbohydrate oxidase, lysozyme and four kinds in 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.
Take total plate count as response, the method by 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 make 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 by choosing phytic acid and glucose oxidase and the stronger lysozyme of biocidal property that has than the strong anti-oxidation ability, by making ice cube South America is realized bio-preservative and the warm synergy of ice in vain, can effectively slow down 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, below in conjunction with the specific embodiment, further set forth the present invention.
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, portion is made ice cube with ice machine with this liquid, be the rubble ice that contains complex biological preservative, another part is stand-by.
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 made 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, then the shrimp body and function aseptic water washing after the screening 2 minutes passed through the trash ice cooling down 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 by timing prawn body, select control group for replacing the antistaling agent ice cube with the pure water ice cube.Experimental result shows: the Penaeus Vannmei that utilizes this product antistaling agent to process, on indices, all be better than 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 the large-scale sales field such as supermarket possesses refrigerator,, just can realize simply icing temperature to store, and antistaling agent can be reused.Therefore with low cost, method of operating is simple, can widely popularize application.Need to control the component ratio of antistaling agent in the use, to guarantee effective fresh-keeping effect.
Claims (4)
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 by phytic acid, glucose oxidase, lysozyme and four kinds in water, and described four kinds of shared mass ratios of composition are respectively phytic acid: 0.05%～0.8%; Glucose oxidase: 0.1%～0.2%; Lysozyme: 0.01%～0.03%, all the other are water; Concrete preparation process is as follows:
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 a certain amount of lysozyme with assay balance, 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 make 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. the preparation method of a kind of bio-preservative for Penaeus Vannmei as claimed in claim 1, it is characterized in that: in the process for preparation of bio-preservative, phytic acid, glucose oxidase, the shared mass ratio of lysozyme are respectively 0.06%, 0.15%, 0.02% in the bio-preservative, all the other are water, and stir with agitator, mixing time is 10 minutes.
3. the preparation method of a kind of bio-preservative for Penaeus Vannmei as claimed in claim 1 is characterized in that: the antistaling agent solution for preparing, make ice cube with ice machine, and the ice cube volume is 1cm * 1cm * 1cm.
4. the preparation method of a kind of bio-preservative for Penaeus Vannmei as claimed in claim 1, it is characterized in that: when using antistaling agent, the Penaeus Vannmei and the antistaling agent ice cube that choose are put into the stainless steel drum according to the mass ratio of 1:3, and the shrimp body is fully surrounded by ice cube, then the stainless steel drum is positioned in 4 ℃ of refrigerators and preserves.
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| CN 201110351421 CN102389151B (en) | 2011-11-09 | 2011-11-09 | Preparation method of biological preservative for Penaeus vannamei |
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| CN 201110351421 CN102389151B (en) | 2011-11-09 | 2011-11-09 | Preparation method of biological preservative for Penaeus vannamei |
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| CN102389151A CN102389151A (en) | 2012-03-28 |
| CN102389151B true CN102389151B (en) | 2013-04-17 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380941B (en) * | 2013-07-18 | 2015-04-15 | 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 |
| 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 |
| 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 |
| 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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| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
| CN101731723A (en) * | 2010-01-14 | 2010-06-16 | 上海海洋大学 | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique |
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| CN102144801A (en) * | 2011-01-28 | 2011-08-10 | 上海海洋大学 | Freshness keeping method for preventing darkening of southern American white prawns |
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2011
- 2011-11-09 CN CN 201110351421 patent/CN102389151B/en not_active Expired - Fee Related
Patent Citations (4)
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| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
| CN102106589A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Lysozyme preservative and application thereof in preservation of aquatic products |
| CN101731723A (en) * | 2010-01-14 | 2010-06-16 | 上海海洋大学 | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique |
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