CN102524600A - Meat quality improver for grass carps and preparation method for meat quality improver - Google Patents

Abstract

The invention discloses a meat quality improver for grass carps and a preparation method for the meat quality improver. The meat quality improver is prepared from the following raw materials in part by weight: 5 to 10 parts of astragalus, 5 to 10 parts of Codonopsis pilosula, 10 to 15 parts of eucommia bark, 5 to 10 parts of lycopene, 1 to 5 parts of plumepoppy extract, 8 to 15 parts of phytase, 1 to 3 parts of cysteamine, 20 to 40 parts of lactosucrose and 20 to 40 parts of montmorillonite. The invention has the advantages that: active ingredients for improving the meat quality of freshwater fishes are scientifically matched; and the meat quality improver can remarkably improve the growth of cultured fishes and reduce the fat content of the fishes, and also improves the elasticity of muscle, chewiness, hardness and cohesion so as to ensure that the meat is fresh and delicious.

Description

A kind of grass carp meat quality improving agent and preparation method thereof

Technical field

The invention belongs to freshwater fish and use feed additive field, especially a kind of grass carp meat quality improving agent and preparation method thereof.

Background technology

China's aquatic resources are abundant, and the aquatic products annual production reaches 4,100 ten thousand tons, and wherein fresh-water fishes account for 1/2 of total amount, and aquatic products become people and absorb one of important source of animal protein.But the domestic water product cultivating is pursued fresh-water fishes output simply to meet the need of market, and constantly increases the output of propagating artificially for a long time.The manual work intensification degree of breeding fish is high, and fish looks for food, keeps away that evil is movable reduces, and in breeding process, the self-sow cycle of fish compelled the shortening.As in wild environment, grass carp was just put on the dining table after generally growing 3 years, and in present propagating artificially, the growth cycle of grass carp is compressed to 2 years.Therefore the material of the amino acid of fish body class, nucleotides, aliphatic acid and so on influence flesh of fish local flavor accumulates deficiency on the whole, thereby causes flesh of fish meat to loosen, contain that crude protein is few, body fat is many, fragrance is light, palatability is not good enough, oppresses quality and receives very big influence.Generally the descending and people's improving constantly its requirement of meat cultivates fresh water fishes; Formed huge contrast; Cause freshwater fish sluggish market and price low to a great extent, therefore, carried out the research of cultured freshwater fish meat improving technology; Having become the task of top priority for market provides the high-quality flesh of fish, also is to keep the prerequisite of China's culture fishery along high-quality and efficient direction sustained, rapid and sound development.

Only have in fish meal the bark of eucommia of interpolation and pine needle powder improve the flesh quality report at present, but the improvement of oppressing meat relate to several factors, like the formation of physicochemical property, histological characteristic and the flavor substance of oppressing etc.Single nutriment can only be in a certain respect or improve flesh quality aspect some; Therefore be necessary to do further deep research to influencing fresh-water fishes meat qualitative factor; The present invention passes through ultra micro powder such as the bark of eucommia, macleaya cordata extract, lycopene, phytase, cysteamine, lactosucrose and montmorillonite reasonable compatibility; Improve the grass carp flesh quality from metabolism and biochemical process many-side that meat changes, lay the foundation for keeping the efficient healthy aquaculture sustainable development of China grass carp.

Summary of the invention

The purpose of this invention is to provide a kind of grass carp meat quality improving agent and preparation method thereof.

A kind of meat modifier that is used for grass carp according to percentage by weight is:

5-10 parts of the Radixs Astragali;

5-10 parts of Radix Codonopsis;

10-15 parts of the barks of eucommia;

5-10 parts of lycopenes;

1-5 parts of macleaya cordata extracts;

8-15 parts of phytases;

1-3 parts of cysteamines;

20-40 parts of lactosucroses;

0-40 parts of montmorillonite 2s.

In the present invention, optimum weight ratio: 5 parts of the Radixs Astragali, 5 parts of Radix Codonopsis, 13 parts of the barks of eucommia, 2 parts of macleaya cordata extracts, 5 parts of lycopenes, 10 parts of phytases, 1 part of cysteamine, 29 parts of lactosucroses, 30 parts of montmorillonites.

A kind of preparation method of grass carp meat quality improving agent, its preparation process is:

(1) 5-10 parts of the Radixs Astragali, 5-10 parts of Radix Codonopsis, the bark of eucommia are handled through ultramicro grinding respectively for 10-15 parts, and average grain diameter is 30 μ m;

(2) with Radix Astragali ultra micro powder, Radix Codonopsis ultra micro powder, bark of eucommia ultra micro powder and 5-10 parts of the lycopenes, 1-5 parts of macleaya cordata extracts, 8-15 parts of the phytases that prepare in (1); 1-3 parts of cysteamines; 20-40 parts of lactosucroses; 0-40 parts of montmorillonite 2s mix and get final product.

Beneficial effect:

(1) the present invention is integrated use molecular biology, animal nutrition and natural product chemistry principle, to influencing on the many factor further investigations of the freshwater fish meat basis meat quality improving agent with characteristics such as high meat quality low fat rates of research and development.

(2) montmorillonite not only has stable to Chinese herbal ultra-fine powder and cysteamine and the control slow releasing function among the present invention, and can remove Chinese herbal ultra-fine powder and cysteamine causes the gastral bad reaction of fish.Macleaya cordata extract, lactosucrose and montmorillonite can be worked in coordination with and suppressed fish enteric pathogenic bacteria propagation, and the protection intestinal mucosa is of value to the digestion of feed nutrient, and the degraded of protein and tryptophan in the reduction intestines reduces enteron aisle heteroauxin output.

(3) each component mature production technology of the present invention, constant product quality, reasonable price, core technology advanced person and remarkable in economical benefits are present more satisfactory freshwater fish meat quality improving agents, have vast market prospect.

The specific embodiment

Be easy to understand and understand in order to make technological means of the present invention, creation characteristic, workflow, method for using reach purpose and effect,, further set forth the present invention below in conjunction with specific embodiment.

Embodiment 1

Meat modifier is to the influence of grass carp growth

Being control group not add meat modifier in the feed, is test group to add the various dose meat modifier, five groups altogether, and concrete feed formula such as table 1:

Table 1 test feed prescription

Feed ingredient	Proportion (%)
		Fish meal	15.0
Dregs of beans	20.0
		Rapeseed dregs	20.0
Wheat bran	18.0
		Corn flour	8.0
Inferior powder	12
		Soya-bean oil	3.0
Mineral salt mixture	1.0
		Vitamin mixtures	1.0
Choline Chloride	1.0
		Meat modifier	0.0;? 0.3;? 0.5;? 0.8;? 1.0

Meat modifier is to the influence of grass carp growth performance: visible by table 2, add that 1.0% meat modifier body is long to be increased and weightening finish significantly improving than control group.Compare with control group, the meat modifier that adds other dosage is respectively organized body, and long to increase difference not remarkable with body weight, but control group compares, and adds meat modifier and organize respectively that body is grown and body weight all has increase trend.Therefore adding meat modifier can improve the grass carp growth performance.

The different meat modifiers of table 2 add the influence (mean+SD) of level to the grass carp growth performance

Project	0.0	0.3	0.5	0.8	1.0
						Long increase (cm) of body	3.24±0.51 a	3.50±0.81 a	3. 68±1.03 a	3.75±1.17 a	5.19±0.95 b
Weightening finish (g)	17.70±3.25 a	25.11±6.64 a	29.66±6.07 b	30.91±0.11 b	33.32±9.35 b

Annotate: identical person representes that difference is not remarkable with line data shoulder motes letter, and the different table differential is different significantly

Instance 2 meat modifiers are to the influence of grass carp meat index

Being control group not add meat modifier in the feed, is test group to add the various dose meat modifier, three groups altogether, and concrete feed formula such as table 1.Meat modifier is to the influence of grass carp muscle nutrition composition: visible by table 3; Compare with control group; Adding meat modifier, respectively to organize the muscle nutrition component difference not remarkable, respectively organize crude protein increase trend is all arranged but add meat modifier, and crude fat all has minimizing trend.

The different meat modifiers of table 3 add the influence (mean+SD) of level to grass carp muscle nutrition composition

Composition	0.0	0.5	1.0
				Moisture	80.72±0.56	81.20±0.45	81.10±0.45
Crude protein	15.14±0.26	15.25±0.23	15.42±0.34
				Crude fat	1.56±0.32	1.49±0.21	1.46±0.27
Coarse ash	1.67±0.22	1.11±0.26	1.84±0.37

Meat modifier is to the influence of grass carp muscle fibre proterties: visible by table 4, compare with control group, and add each group of meat modifier and have significant difference aspect the elasticity of muscle, chewability, hardness and the coherency.Therefore adding meat modifier can improve the grass carp mouthfeel.

The different meat modifiers of table 4 add the influence (mean+SD) of level to grass carp muscle fibre proterties

Project	0.0	0.5	1.0
				Elasticity	2.07±0.03 a	2.51±0.05 b	2.81±0.07 b
Coherency	0.36±0.06 a	0.50±0.07 b	0.56±0.02 b
				Hardness	38.37±0.68 a	44.37±0.91 b	57.40±0.87 b
Chewability	31.58±3.92 a	49.15±4.20 b	71.13±5.37 b

More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.

Claims (3)

1. a meat modifier that is used for grass carp is characterized in that, according to percentage by weight is:

5-10 parts of the Radixs Astragali, 5-10 parts of Radix Codonopsis, 10-15 parts of the barks of eucommia, 5-10 parts of lycopenes, 1-5 parts of macleaya cordata extracts, 8-15 parts of phytases, 1-3 parts of cysteamines, 20-40 parts of lactosucroses, 0-40 parts of montmorillonite 2s.

2. a kind of meat modifier that is used for grass carp according to claim 1; It is characterized in that 5 parts of the Radixs Astragali, 5 parts of Radix Codonopsis, 13 parts of the barks of eucommia, 2 parts of macleaya cordata extracts, 5 parts of lycopenes, 10 parts of phytases, 1.5 parts of cysteamines, 33.5 parts of lactosucroses, 30 parts of montmorillonites.

3. the preparation method of a grass carp meat quality improving agent is characterized in that, preparation process is:

(1) 5-10 parts of the Radixs Astragali, 5-10 parts of Radix Codonopsis, the bark of eucommia are handled through ultramicro grinding respectively for 10-15 parts, and average grain diameter is 30 μ m;

(2) with Radix Astragali ultra micro powder, Radix Codonopsis ultra micro powder, bark of eucommia ultra micro powder and 5-10 parts of the lycopenes, 1-5 parts of macleaya cordata extracts, 8-15 parts of the phytases that prepare in (1); 1-3 parts of cysteamines; 20-40 parts of lactosucroses; 0-40 parts of montmorillonite 2s mix and get final product.