CN103222500A - Composite preservative for freshwater fish and using method of composite preservative - Google Patents
Composite preservative for freshwater fish and using method of composite preservative Download PDFInfo
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- CN103222500A CN103222500A CN2013101902944A CN201310190294A CN103222500A CN 103222500 A CN103222500 A CN 103222500A CN 2013101902944 A CN2013101902944 A CN 2013101902944A CN 201310190294 A CN201310190294 A CN 201310190294A CN 103222500 A CN103222500 A CN 103222500A
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Abstract
The invention relates to a composite preservative for freshwater fish and a using method of the composite preservative, belonging to the technical field of aquatic product preservation. The composite preservative is characterized in that the mass concentration of chitosan is 5 to 20g/L, the mass concentration of tea polyphenol is 1 to 5g/L and the mass concentration of nisin is 1 to 5g/L; and when the composite preservative is used, the freshwater fish is subjected to slaughtering and slicing, sterilization treatment, preservative dipping, drainage and package, and partial freezing storage. The natural composite preservative developed based on cold-tolerant putrefying flora of the freshwater fish has the characteristics of no toxicity, high antibacterial property, wide antibacterial spectrum and the like, is applicable to preservation of the freshwater fish, is simple in using method, low in production cost and high in industrialized degree, and can effectively prolong the preservation time of the freshwater fish, wherein the preservation time is 40 to 50 days.
Description
Technical field
The present invention relates to a kind of fresh-water fishes composite preservative and using method thereof, belong to the preservation of fishery technical field.
Background technology
China is world fishery big country, the fresh-water fishes aboundresources, and fresh-water fishes output ranked first in the world in continuous 20 years.Because moisture and unsaturated fatty acid content height in the fresh-water fishes, and fish body bacterium is various causes fresh-water fishes very easily putrid and deteriorated, especially in the corrupt rate of China fresh-water fishes up to 90%.Therefore, suitable, the long fresh-keeping period and particularly important of exploiting economy to the influence of fresh-water fishes edible quality less crude antistaling agent and antistaling process thereof.
At present, domesticly also disclose some and utilized the method for the fresh-keeping fresh-water fishes of antistaling agent, patent (publication number CN102369973A, open day on March 14th, 2012) " a kind of globe fish preservative composition and preparation method thereof " disclosed, patent (publication number CN102422869A, open day on April 25th, 2012) " a kind of globe fish preservative composition and preparation method thereof " disclosed, patent (publication number CN102369973A, open day on March 14th, 2012) " preservation method of a kind of globe fish " disclosed, patent (publication number CN101011077A, open day on August 8th, 2007) " edible fishes fresh-keeping soak liquid " disclosed, patent (publication number CN101223904A, open day on July 23rd, 2008) disclose " fresh-water fishes take off raw meat preservation method ", patent (publication number CN102113540A, open day on July 6th, 2011) " a kind of complex biological preservative of refrigerating hairtail and preparation method thereof that is used to " disclosed, patent (publication number CN102038268A, open day on May 4th, 2011) " inkfish antistaling agent " disclosed, patent (publication number CN102038029A, open day on May 4th, 2011) " hairtail antistaling agent " disclosed, paper " research of carp preservation technique " (Song Zhi, Meng Fengying. Food Science, 1995,16:45-47.), paper " CMC antibiotic property and fresh-keeping crucian Research on effect thereof " (Yang Wenge, Qiu Dihong, Sun Aifei etc. food science and technology, 2003,11:58-60.), paper " Tea Polyphenols is to the preservation of little frozen crucian carp " (Mao Linchun, Duan Daofu, Xu Yongquan etc. the Chinese food journal, 2006,6 (4): 106-109.), paper " the chitosan compound biological antistaling agent is to the influence of fish preservation quality " (Zhou Ran, Liu Yuan, Xie Jing etc. the refrigeration journal, 2011,32 (6): 64-67.), paper " the composite natral antistaling agent is to the research of how precious fish fresh-keeping effect " (Zhang Lu, Hou Hongman, Chen Li. food industry science and technology, 2010,11:332-334.) and paper " mechanism of CMC coating-film fresh-keeping refrigeration globe fish quality " (Zhang Qunli, Cui Linlin, Li Chunwei etc. Chinese aquatic products, 2012,10 (6): 68-69.) grade all utilizes antistaling agent to carry out fresh-keeping to fish, yet antistaling agent is of a great variety, the fresh-keeping mechanism difference of different antistaling agents, the flora of fungistatic effect and inhibition also there are differences, and there is substantial differences in fungistatic effect between therefore different antistaling agent combinations.
Patent (publication number CN101708014A, open day on May 19th, 2010) " the ice-temperature air adjusting preservation method of a kind of seawater fish " disclosed, patent (publication number CN101810211A, open day on August 25th, 2010) " preservation method of a kind of hairtail " disclosed, patent (publication number CN101744028A, open day on June 23rd, 2010) " bio-preservative is in conjunction with the method for the fresh-keeping hairtail of controlled atmospheric packing " disclosed, patent (publication number CN101779699A, open day on July 21st, 2010) " air regulating fresh-keeping method of hairtail " and patent (publication number CN10210637A are disclosed, open day on June 29th, 2011) disclose " a kind of cod preservation method " etc. all is preservation methods of developing at the seawater fish, and the seawater fish is different fully with the fresh-water fishes living environment, simultaneously it causes corrupt microorganism species also to have difference, so there are substantial differences in itself and fresh-water fishes antistaling process.
Summary of the invention
The object of the invention is to provide a kind of fresh-water fishes composite preservative and using method thereof, solve fresh-water fishes through traditional preservation method handle the back edible quality poor, have potential safety hazard and freshness date and technical barriers such as lack.
A kind of fresh-water fishes composite preservative, this composite preservative are the mixed aqueous solutions of shitosan, Tea Polyphenols and nisin, and wherein each composition quality concentration is shitosan 5～20g/L, Tea Polyphenols 1～5g/L and nisin 1～5g/L.
Fresh-water fishes preservation method of the present invention is through slaughtering section, bacteria reducing processing, antistaling agent dipping, draining packing and littlely freezing storage with fresh-water fishes.This method may further comprise the steps:
(1) slaughter section: by known technology fresh-water fishes are slaughtered bloodletting, be divided into fillet after cleaning, the fillet size is preferably 5cm * 3cm * 0.5cm;
(2) bacteria reducing processing: fillet are placed irradiation 10～30min under the uviol lamp, and uviol lamp power is 18W, and wavelength is 254nm, and the lamp surface strength is 40mW/cm
2The ultrasonic processing 5～15min of fillet behind the ultraviolet irradiation, ultrasonic power is 160W;
(3) antistaling agent dipping: place composite preservative to flood 5～25min the fillet after the bacteria reducing processing, each composition quality concentration is shitosan 5～20g/L, Tea Polyphenols 1～5g/L and nisin 1～5g/L in the composite preservative.
(4) draining packing: the fillet behind the antistaling agent dipping drain surface moisture, fillet are placed pallet and pack with preservative film by known technology of the package.
(5) littlely freeze storage: the fillet after will packing place-1 ℃～-5 ℃ littlely to freeze storage under the environment.
The present invention is by separate identifying cold-resistant putrefactivebacteria in the fresh-water fishes (see Table 1, table 2 and table 3) on a large scale, showing fresh-water fishes, little to freeze between preservation term initial bacterium mutually of a great variety, mainly be pseudomonas, corynebacterium, Al Kut Bordetella and staphylococcus, and based on gram-positive bacteria.Along with little passing of freezing the time, gram-positive bacteria reduces, and negative bacterium increases gradually.Little freezing the later stage, advantage spoilage organisms mainly are pseudomonas, acinetobacter, and especially pseudomonad quantity is more.Therefore, the present invention studies the fungistatic effect of multiple antistaling agent to these spoilage organisms, and the natural composite preservative of developing has a high biocidal property (Fig. 1～4) for fresh-water fishes are fresh-keeping.Simultaneously, the present invention is combined to form indivisible organic whole in conjunction with the fillet characteristic with bacteria reducing processing and little operations such as preservation and antistaling agent use of freezing.
Table 1 bighead is little freezes spoilage organisms bacterium phase change between preservation term
Annotate: "/" expression is not isolated, and following table together.
Table 2 crucian is little freezes spoilage organisms bacterium phase change between preservation term
Table 3 silver carp is little freezes spoilage organisms bacterium phase change between preservation term
Compared with prior art, fresh-water fishes preservation method of the present invention has the following advantages:
(1) develops natural composite preservative at the corrupt flora of fresh-water fishes among the present invention, have safety non-toxic, antibiotic property is strong and characteristics such as has a broad antifungal spectrum;
(2) the present invention adopts antistaling agent in conjunction with the preservation by partial technology, not only guarantees the fresh-water fishes edible quality, and can effectively prolong the fresh-water fishes freshness date.
Description of drawings
Fig. 1 composite fresh-keeping liquid soaks the influence to the fillet total number of bacteria.
Fig. 2 composite fresh-keeping liquid soaks the influence to fillet pseudomonad number.
Fig. 3 composite fresh-keeping liquid soaks the influence to fillet TVB-N value.
Fig. 4 composite fresh-keeping liquid soaks the influence to fillet TBARS value.
The variation of VBN content between Fig. 5 bighead sheet preservation term.
The specific embodiment
Embodiment 1
Bighead is slaughtered bloodletting, be divided into fillet after cleaning, the fillet size is 5cm * 3cm * 0.5cm; The bighead sheet is placed irradiation 15min under the uviol lamp, and uviol lamp power is 18W, and wavelength is 254nm, and the lamp surface strength is 40mW/cm
2The ultrasonic processing of fillet behind ultraviolet irradiation 20min, ultrasonic power is 160W; Place composite preservative to flood 10min fillet then, each composition quality concentration is shitosan 13g/L, Tea Polyphenols 3g/L and nisin 1g/L in the composite preservative; Drain bighead sheet surface moisture, the bighead sheet is placed pallet and pack with preservative film, place storage under-3 ℃ of environment, the VBN content is seen accompanying drawing 5 between bighead sheet freshness date, not add composite preservative is contrast, the result shows, processed group and control group to the TVB-N value to influence difference obvious.Control group TVB-N value is in rising trend always, and increases rapider.Control group is little freeze before the variation of 30d TVB-N value milder, fluctuation not quite, little later stage rate of climb of freezing accelerates.When freezing 30d, the TVB-N value of control group is 23.072mg/100g little, processed group be 7.092mg/100g.Processed group little freeze 50d after, the TVB-N value is 19.337mg/100g, still in GB regulation secondary freshness scope, the bighead freshness date that composite fresh-keeping liquid was handled is about 50d.
Silver carp is slaughtered section and bacteria reducing processing with embodiment 1, ultraviolet irradiation 10min wherein, ultrasonic processing 15min; Place composite preservative to flood 5min fillet, each composition quality concentration is shitosan 10g/L, Tea Polyphenols 5g/L and nisin 5g/L in the composite preservative; Drain silver carp sheet surface moisture, be placed in the pallet and with preservative film and pack, place storage under-2 ℃ of environment, freshness date reaches 40d.
Embodiment 3
Grass carp is slaughtered section and bacteria reducing processing with embodiment 1, ultraviolet irradiation 15min wherein, ultrasonic processing 5min; Place composite preservative to flood 15min fillet, each composition quality concentration is shitosan 12g/L, Tea Polyphenols 1g/L and nisin 1g/L in the composite preservative; Drain grass carp sheet surface moisture, be placed in the pallet and with preservative film and pack, place storage under-4 ℃ of environment, freshness date reaches 45d.
Embodiment 4
Crucian is slaughtered section and bacteria reducing processing with embodiment 1, ultraviolet irradiation 30min wherein, ultrasonic processing 5min; Place composite preservative to flood 25min fillet, each composition quality concentration is shitosan 8g/L, Tea Polyphenols 2g/L and nisin 4g/L in the composite preservative; Drain crucian sheet surface moisture, be placed in the pallet and with preservative film and pack, place storage under-5 ℃ of environment, freshness date reaches 50d.
Embodiment 5
Black carp is slaughtered section and bacteria reducing processing with embodiment 1, ultraviolet irradiation 20min wherein, ultrasonic processing 10min; Place composite preservative to flood 15min fillet, each composition quality concentration is shitosan 5g/L, Tea Polyphenols 4g/L and nisin 3g/L in the composite preservative; Drain black carp sheet surface moisture, be placed in the pallet and with preservative film and pack, place storage under-1 ℃ of environment, freshness date reaches 40d.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally; any person of ordinary skill in the field all can be according to the description of technical scheme of the present invention and preferred embodiment thereof; make various possible being equal to and change or replacement, but all these changes or replacement all should belong to the protection domain of claim of the present invention.
Claims (3)
1. fresh-water fishes composite preservative, it is characterized in that: this composite preservative is the mixed aqueous solution of shitosan, Tea Polyphenols and nisin, and wherein each composition quality concentration is shitosan 5～20g/L, Tea Polyphenols 1～5g/L and nisin 1～5g/L.
2. fresh-water fishes composite preservative using method, be with fresh-water fishes after slaughtering section, bacteria reducing processing, with the described composite preservative dipping of claim 1, draining is packed and is littlely frozen storage then.
3. method according to claim 2,, may further comprise the steps:
(1) slaughter section: by known technology fresh-water fishes are slaughtered bloodletting, be divided into fillet after cleaning, the fillet size is 5cm * 3cm * 0.5cm;
(2) bacteria reducing processing: fillet are placed irradiation 10～30min under the uviol lamp, and uviol lamp power is 18W, and wavelength is 254nm, and the lamp surface strength is 40mW/cm
2The ultrasonic processing 5～15min of fillet behind the ultraviolet irradiation, ultrasonic power is 160W;
(3) antistaling agent dipping: place composite preservative to flood 5～25min the fillet after the bacteria reducing processing;
(4) draining packing: the fillet behind the antistaling agent dipping drain surface moisture, fillet are placed pallet and pack with preservative film by known technology of the package.
(5) littlely freeze storage: the fillet after will packing place-1 ℃～-5 ℃ littlely to freeze storage under the environment.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN104012637A (en) * | 2014-07-01 | 2014-09-03 | 张进 | Fresh shrimp freezing method and fresh shrimp cryoprotective agent |
| CN104381419A (en) * | 2014-11-20 | 2015-03-04 | 洞头县水产科学技术研究所 | Biological preservative and preserving method thereof |
| CN104872271A (en) * | 2015-05-25 | 2015-09-02 | 武汉轻工大学 | Fresh keeping method for chilled fresh cut grass carp |
| CN105994578A (en) * | 2016-05-18 | 2016-10-12 | 青岛蓝色粮仓科技发展中心有限公司 | Compound preservation method for turbot |
| CN108077392A (en) * | 2017-12-04 | 2018-05-29 | 浙江海洋大学 | A kind of tuna freeze preservation method |
| CN109122807A (en) * | 2018-09-21 | 2019-01-04 | 浙江海洋大学 | A method of extending chilled hairtail shelf life using hurdle technology |
| CN109463663A (en) * | 2018-12-16 | 2019-03-15 | 杭州邦沃森生物科技有限公司 | Deodorant bighead piece preparation method based on ginger essential oil microemulsified slow-releasing |
| CN110150366A (en) * | 2019-05-09 | 2019-08-23 | 淮阴工学院 | A kind of micro- jelly biological preservation liquid of whitefish and preparation method thereof and preservation method |
| CN110200232A (en) * | 2019-06-28 | 2019-09-06 | 重庆三峡职业学院 | A kind of instant grilled fish technique of preservation by partial |
| CN111184059A (en) * | 2020-01-09 | 2020-05-22 | 佛山职业技术学院 | Natural preservative for grass carp fillets and use method thereof |
| CN112674153A (en) * | 2020-08-17 | 2021-04-20 | 江南大学 | Ultrasonic physical field assisted chitosan oligosaccharide dipping coating preservation method for fillet preservation |
| CN113854346A (en) * | 2021-09-26 | 2021-12-31 | 浙江兴业集团有限公司 | Composite natural antibacterial preservative and preparation method and application thereof |
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| CN101558781A (en) * | 2009-05-14 | 2009-10-21 | 浙江工商大学 | Composite biological antistaling agent for minced fillet product and method for using same |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN103734251B (en) * | 2013-12-09 | 2016-01-20 | 苏州市相城区新时代特种水产养殖场 | A kind of method for preserving aquatic products |
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN103976005B (en) * | 2014-05-06 | 2015-11-18 | 浙江工商大学 | A kind of composite fresh-keeping method of large yellow croaker |
| CN104012637A (en) * | 2014-07-01 | 2014-09-03 | 张进 | Fresh shrimp freezing method and fresh shrimp cryoprotective agent |
| CN104012637B (en) * | 2014-07-01 | 2015-09-02 | 张进 | The freezing method of a kind of fresh shrimp and fresh shrimp freezing protective agent |
| CN104381419A (en) * | 2014-11-20 | 2015-03-04 | 洞头县水产科学技术研究所 | Biological preservative and preserving method thereof |
| CN104872271A (en) * | 2015-05-25 | 2015-09-02 | 武汉轻工大学 | Fresh keeping method for chilled fresh cut grass carp |
| CN105994578A (en) * | 2016-05-18 | 2016-10-12 | 青岛蓝色粮仓科技发展中心有限公司 | Compound preservation method for turbot |
| CN108077392A (en) * | 2017-12-04 | 2018-05-29 | 浙江海洋大学 | A kind of tuna freeze preservation method |
| CN109122807A (en) * | 2018-09-21 | 2019-01-04 | 浙江海洋大学 | A method of extending chilled hairtail shelf life using hurdle technology |
| CN109463663A (en) * | 2018-12-16 | 2019-03-15 | 杭州邦沃森生物科技有限公司 | Deodorant bighead piece preparation method based on ginger essential oil microemulsified slow-releasing |
| CN109463663B (en) * | 2018-12-16 | 2022-05-03 | 杭州邦沃森生物科技有限公司 | Preparation method of deodorized bighead carp fillets based on sustained release of ginger essential oil microemulsion |
| CN110150366A (en) * | 2019-05-09 | 2019-08-23 | 淮阴工学院 | A kind of micro- jelly biological preservation liquid of whitefish and preparation method thereof and preservation method |
| CN110200232A (en) * | 2019-06-28 | 2019-09-06 | 重庆三峡职业学院 | A kind of instant grilled fish technique of preservation by partial |
| CN111184059A (en) * | 2020-01-09 | 2020-05-22 | 佛山职业技术学院 | Natural preservative for grass carp fillets and use method thereof |
| CN112674153A (en) * | 2020-08-17 | 2021-04-20 | 江南大学 | Ultrasonic physical field assisted chitosan oligosaccharide dipping coating preservation method for fillet preservation |
| CN113854346A (en) * | 2021-09-26 | 2021-12-31 | 浙江兴业集团有限公司 | Composite natural antibacterial preservative and preparation method and application thereof |
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Application publication date: 20130731 |