CN102423100B - Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration - Google Patents
Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration Download PDFInfo
- Publication number
- CN102423100B CN102423100B CN2011103513890A CN201110351389A CN102423100B CN 102423100 B CN102423100 B CN 102423100B CN 2011103513890 A CN2011103513890 A CN 2011103513890A CN 201110351389 A CN201110351389 A CN 201110351389A CN 102423100 B CN102423100 B CN 102423100B
- Authority
- CN
- China
- Prior art keywords
- ice
- ice cube
- penaeus vannmei
- fresh keeping
- preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses a Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration. The method comprises the following steps: 1, preparing a biological fresh keeping agent solution, and dividing it into two parts; 2, preparing ice cubes from one part of the biological fresh keeping agent solution by an ice making machine; 3, flushing screened Penaeus Vannamei bodies by sterile water, cooling the Penaeus Vannamei bodies by crushed ice for 5-10min, and immersing the cooled Penaeus Vannamei bodies in the biological fresh keeping agent solution for 1-3min; 4, putting the ice cubes containing the biological fresh keeping agent in a stainless steel cylinder to realize a case that the Penaeus Vannamei bodies are surrounded by the ice cubes; 5, covering Penaeus Vannamei surfaces with a small amount of the crushed ice to fully cover Penaeus Vannamei by the ice cubes; 6, storing the stainless steel cylinder in a 2-8DEG C refrigerator; and 7, timely supplying the ice cubes containing the biological fresh keeping agent during the storage. Compared with the storage which is carried out only under pure water ice cube refrigeration conditions, the fresh keeping agent allows the shelf life of Penaeus Vannamei to be obviously prolonged by 7-8 days. The fresh keeping method of the invention, which is simple and easy to carry out, can accurately realize the ice temperature control and has a good fresh keeping effect, has a very good application value.
Description
Technical field
The present invention relates to food and medicine biological way of keeping fresh field, relate in particular to and be applicable to the fresh-keeping field of Penaeus Vannmei, a kind of ice temperature fresh-keeping method in conjunction with ice cube refrigeration 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 cultured area maximum in the world, the country that output is the highest.Penaeus Vannmei is rich in protein, fat content is few, delicious meat, be subject to very much consumer's welcome, still, Penaeus Vannmei belongs to perishable items, fishing for, transport, solution is black in processing and storage becomes and putrid and deteriorated, reach the unacceptable stage of consumer, thereby cause the great wasting of resources, make Penaeus Vannmei all be 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 its freshness is required also improving gradually simultaneously, therefore, seeks a kind of safe, green, efficient preservation method particularly important.
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 trash ice and preserves, it is the method that existing market and supermarket applications are maximum, but the method storage time only had about 4 days, and the time is shorter; The safety problem of chemical preservative, 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 organoleptic quality that Penaeus Vannmei is good, and can not cause food-safety problem while using, more and more be 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), result is thought: 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 on " EI " such as Ling Pinghua, 26 (6): 368～374), 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 organoleptic quality preferably, suppress the activity of PPO, effectively slowed down the black change of Penaeus Vannmei, make 4 ± 1 ℃ of Penaeus Vannmeis shelf life extension more than 2 times.Horse Qinghe County etc. publishes 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), result obtains: glucose oxidase has good fresh keeping property, refrigeration maintenance under 4 ℃ after the antistaling agent impregnation process for prawn, its secondary freshness can reach 120h, chilled storage under-18 ℃ of conditions, its secondary freshness can keep 12 months.
Cold preservation time is short, 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 particularly brought in 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 ice temperature 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 costs, 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 are as total plate count, pH, VBN (TVB-N), subjective appreciation etc. have a series of variation, because preservation by low temperature and chemical preservative all have some limitations, 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 easily is subject to 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 prepared is divided into to two parts, portion is made ice cube with ice machine, a stand-by in addition; 3. buy fresh and alive Penaeus Vannmei, reject substandard products, retain healthy, uniform shrimp body, the shrimp body aseptic water washing after screening, then pass through trash ice cooling down 5-10 minute; 4. cooled shrimp body is immersed in to 1-3 minute in the biological preservation agent solution; The ice cube that 5. will contain bio-preservative is put in the stainless steel drum, and the shrimp body is pulled out and is positioned in drum, realizes one deck ice cube one deck shrimp, in the encirclement of shrimp body in 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, supplements 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, 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, and 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. prepare the biological preservation agent solution, be divided into two parts;
2. a biological preservation agent solution is made ice cube with ice machine, a stand-by in addition;
3. buy fresh and alive Penaeus Vannmei, reject substandard products, retain healthy, uniform shrimp body;
4. the shrimp body aseptic water washing after screening, then used trash ice cooling 5～10 minutes, and 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, and the shrimp body is pulled out and is positioned in drum, realizes one deck ice cube one deck shrimp, in the encirclement of shrimp body in ice cube;
6. the trash ice that takes a morsel is covered in the Penaeus Vannmei surface, and Penaeus Vannmei is fully covered by ice cube;
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, supplements the ice cube that contains bio-preservative in good time.
The present invention has than the phytic acid of strong anti-oxidation ability and glucose oxidase and the stronger lysozyme of biocidal property by choosing, by making ice cube, South America is realized to bio-preservative and the synergy of ice temperature 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 with pure water ice cube cold preserving method, compare, this antistaling agent can obviously extend 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 distilled water with 0.06%, 0.15% and 0.02% mass ratio respectively, with agitator, stir 10 minutes, obtain solution colourless, that contain bio-preservative uniformly, solution is divided into to two parts, portion is made ice cube with ice machine by this liquid, be the rubble ice that contains complex biological preservative, another part stand-by.
The concrete preparation method of bio-preservative is: 1. measure the plant acid solution that a certain amount of mass percent is 50%, add in distilled water and be put on agitator and stir; 2. in whipping process, add load weighted a certain amount of glucose oxidase powder, stir; 3. take and get a certain amount of lysozyme with assay balance, add in aforesaid liquid and dissolved, stir.4. utilize ice machine that the biological preservation agent solution prepared is made to 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, retain healthy, uniform shrimp body, the shrimp body after screening is used aseptic water washing 2 minutes, then passes through the trash ice cooling down 6 minutes; 2. by the Penaeus Vannmei that chooses and bio-preservative, the mass ratio according to 1: 3 is soaked 2 minutes; The ice cube that 3. will contain bio-preservative is put in the stainless steel drum, and the shrimp body after soaking is pulled out and is positioned in drum, realizes one deck ice cube one deck shrimp, in the encirclement of shrimp body in ice cube, 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, within each 4 hours, supplements the ice cube that contains bio-preservative, and keeps in the encirclement of shrimp body in 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 the pure water ice cube, replacing the antistaling agent ice cube.Experimental result shows: the Penaeus Vannmei that utilizes this product antistaling agent to process, all be better than control group on indices, and particularly can reduce the black reaction that becomes, obviously extend Penaeus Vannmei shelf life 7-8 days.
The present invention can be applied to the point-of-sale terminal that the large-scale sales field such as supermarket possesses refrigerator, does not need to purchase expensive ice incubator, just can realize simply ice temperature storage, 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 use, to guarantee effective fresh-keeping effect.
Claims (5)
1. the Penaeus Vannmei ice temperature fresh-keeping method in conjunction with ice cube refrigeration, is characterized in that: prepare bio-preservative, prepare ice cube, process the shrimp body, the preservation of ice temperature; By subjective appreciation, pH, VBN, total plate count and the test and appraisal of trimethylamine index, verified the superiority of the ice temperature method of Penaeus Vannmei; Concrete operation step is as follows:
1. prepare the biological preservation agent solution, be divided into two parts; In the process for preparation of bio-preservative, bio-preservative is comprised of phytic acid, glucose oxidase, lysozyme and water, wherein phytic acid, glucose oxidase, the shared mass ratio of lysozyme are respectively 0.06%, 0.15%, 0.02%, all the other are water, ratio in strict accordance with each antistaling agent in operating process is added, and stir with agitator, mixing time is 10 minutes;
2. a biological preservation agent solution is made ice cube with ice machine, a stand-by in addition;
3. buy fresh and alive Penaeus Vannmei, reject substandard products, retain healthy, uniform shrimp body;
4. the shrimp body aseptic water washing after screening, then used trash ice cooling 5～10 minutes, and cooled shrimp body is immersed in the biological preservation agent solution 1～3 minute;
5. the antistaling agent solution prepared, make ice cube with ice machine, and the ice cube volume is 1cm*1cm*1cm; The ice cube that will contain bio-preservative is put in the stainless steel drum, and the shrimp body is pulled out and is positioned in drum, realizes one deck ice cube one deck shrimp, in the encirclement of shrimp body in ice cube;
6. the ice cube taken a morsel containing bio-preservative is covered in the Penaeus Vannmei surface, and Penaeus Vannmei is fully covered by ice cube;
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, supplements the ice cube that contains bio-preservative in good time.
2. a kind of Penaeus Vannmei ice temperature fresh-keeping method in conjunction with ice cube refrigeration as claimed in claim 1, it is characterized in that: the ice cube that contains bio-preservative that will prepare is put in the stainless steel drum, 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.
3. a kind of Penaeus Vannmei ice temperature fresh-keeping method in conjunction with ice cube refrigeration as claimed in claim 1, it is characterized in that: Penaeus Vannmei is after transporting back, with sterilized water, rinsed 2 minutes, then the mass ratio according to shrimp body and ice cube 1:3 soaks 2 minutes in antistaling agent solution.
4. a kind of Penaeus Vannmei ice temperature fresh-keeping method in conjunction with ice cube refrigeration as claimed in claim 1, is characterized in that: the stainless steel drum is positioned in 4 ℃ of refrigerators and preserves.
5. a kind of Penaeus Vannmei ice temperature fresh-keeping method in conjunction with ice cube refrigeration as claimed in claim 1, it is characterized in that: duration of storage notes observing the thawing degree of ice cube, supplemented the ice cube that contains bio-preservative every 4 hours, and keep in the encirclement of shrimp body in ice cube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103513890A CN102423100B (en) | 2011-11-09 | 2011-11-09 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103513890A CN102423100B (en) | 2011-11-09 | 2011-11-09 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102423100A CN102423100A (en) | 2012-04-25 |
| CN102423100B true CN102423100B (en) | 2013-12-11 |
Family
ID=45957202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103513890A Active CN102423100B (en) | 2011-11-09 | 2011-11-09 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102423100B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053666B (en) * | 2013-01-08 | 2014-05-28 | 上海海洋大学 | Method for determining best ice temperature cold induction mode of fish flesh |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| 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 |
| CN104814114A (en) * | 2015-05-29 | 2015-08-05 | 黄琳 | Fresh-keeping method of prawn |
| CN107334031A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of plasma-activated ice keeping fresh aquatic products |
| CN110506782A (en) * | 2019-08-09 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | A kind of aquatic product bio-preservative and its preservation method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
| CN101300993B (en) * | 2008-06-06 | 2010-07-14 | 浙江省农业科学院 | Fresh-keeping method for seafood |
| CN101991177A (en) * | 2010-10-14 | 2011-03-30 | 福建新华东食品有限公司 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
-
2011
- 2011-11-09 CN CN2011103513890A patent/CN102423100B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN102423100A (en) | 2012-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423100B (en) | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration | |
| CN102388946B (en) | Puffer fish preserving ice-temperature method | |
| CN101810345B (en) | Pickling method of multi-flavor marinated eggs | |
| CN100551279C (en) | A kind of prawn quality-improving soak with antifreezing function | |
| CN102144801B (en) | Freshness keeping method for preventing darkening of southern American white prawns | |
| CN101731723B (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
| CN102389151B (en) | Preparation method of biological preservative for Penaeus vannamei | |
| CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
| CN101731721A (en) | Complex biological preservative for prawns and preparation method thereof | |
| CN101773159A (en) | Sanhua plum fruit storing and fresh keeping method | |
| CN102422869A (en) | Fresh-keeping method for globefish | |
| CN106577984A (en) | Fresh-keeping water glaze for frozen aquatic product and making method thereof | |
| CN101869320B (en) | Refrigerated prepared instant sharkskin and preparation method thereof | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN108522640B (en) | Fresh-cut avocado preservation method based on envelope and liquid nitrogen quick freezing | |
| CN102268146B (en) | Biological freshness-keeping film for shrimps, and preparation method thereof | |
| CN103053668A (en) | Method for preserving seawater fishes through super cooling seawater | |
| CN102266084A (en) | Biological fresh-keeping method for improving shrimp fresh-keeping effect | |
| CN103005520B (en) | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme | |
| CN103005519A (en) | Salting process of freshwater fish | |
| CN112535264A (en) | Processing method of cooked frozen mullets | |
| KR101017519B1 (en) | High quality fruit product freeze and cold-air drying method and method thereof | |
| CN105285060A (en) | Fresh keeping method of swimming crabs | |
| CN109548852A (en) | A method of the fresh-keeping butterfish of ice containing phytic acid | |
| CN108935626A (en) | The preservation by partial technique of beche-de-mer products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |