CN103444838B - Fish preservative and preparation method thereof - Google Patents
Fish preservative and preparation method thereof Download PDFInfo
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- CN103444838B CN103444838B CN201310243512.6A CN201310243512A CN103444838B CN 103444838 B CN103444838 B CN 103444838B CN 201310243512 A CN201310243512 A CN 201310243512A CN 103444838 B CN103444838 B CN 103444838B
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Abstract
The invention discloses a fish preservative. The fish preservative consists of the the following components in percentage by weight: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pullulan, 0.2-0.5% of chitosan, 3-5% of disodium EDTA and the balance being purple perilla liquid. The fish preservative disclosed by the invention has good color protection, freshness preservation, water retention, deodorization and anti-corrosion functions, is capable of greatly prolonging the preservation time of fishes under the premise of ensuring the flavor and the mouth feel of the fishes and is high in food safety. The invention also discloses a preparation method of the fish preservative, mainly comprising the following steps: (1) preparing purple perilla liquid, namely putting perilla leaves into water to cook and filter so as to obtain filtrate which is the purple perilla liquid; (2) blending, namely uniformly mixing the trehalose, the sodium phytate, the pullulan, the chitosan, the disodium EDTA and the purple perilla liquid in a ratio to obtain the fish preservation. The preparation method disclosed by the invention is simple in processing step, low in production cost and easy to operate.
Description
Technical field
The present invention relates to preservation of fishery technical field, especially relate to a kind of fish antistaling agent and preparation method thereof.
Background technology
The institutional framework of fish is loose, and protein content is high, and fat is highly unsaturated, and water activity is very high, and in the processes such as storage, transportation and sale, often a large amount of propagation because of microorganism very easily occur corrupt.
Current fish, after catching, carry out live fish sale except being passed to destination by keep-alive shipping on a small quantity, major part all adopt chilled preservation, directly freezing, pickle or drying mode is carried out preservation.Adopt freezing, pickled or drying mode to carry out Storage to fish, fish freshness, local flavor and mouthfeel are all poor, consumer acceptance's degree is not high, chilled preservation refers in bubble chamber, one deck trash ice, one deck fish carry out freshness seal FCL packing, the fresh-keeping fish of this mode preservation mainly enters supermarket and sell as chilled fish in food market, but chilled preservation can not guarantee freshness, local flavor and the mouthfeel of fish for a long time, therefore can not transport for long-distance to fish, and the fish of chilled preservation can only carry out the sale of short-term, shelf life is short.Therefore, under the prerequisite that guarantees fish local flavor and mouthfeel, extending as far as possible its fresh keeping time is extremely necessary.
Application publication number CN102972508A, the Chinese patent of Shen Qing Publication day 2013.03.20 discloses a kind of composite preservative that is applied to marine fishes, the following material that this composite preservative contains weight content: 30～40 parts of sensitive plant extractive of general flavone, 35～45 parts of close fruit of medicinal cornel extractive of general flavone, 15～35 parts of orange extractive of general flavone.This composite preservative mainly utilizes antibacterial that each chromocor extract has, antioxidation activity, therefore can only play anticorrosion, oxidation resistant effect, and it is poor to the water conservation effect of fish body, poor water retention property namely, pH value meeting decline due to fish its muscle after death, cause the loss of moisture in fish protein sex change and tissue, therefore this composite preservative can not effectively keep the retentiveness of fish body, can cause the variation of fish volume morphing, quality and the mouthfeel of the impact flesh of fish, in addition, in this composite preservative, the extraction process of each component is very complicated, preparation cost is high, be unfavorable for practice.
Application publication number CN102860568A, the Chinese patent of Shen Qing Publication day 2013.01.09 discloses a kind of aquatic product fresh keeping agent, this antistaling agent is that weight components is soluble in water formulated: calgon, sodium phosphate trimer, sodium pyrophosphate three are than being 10:2:1, and three's gross weight accounts for 50 ~ 57% of antistaling agent gross weight, sodium alginate 15 ~ 20%, ascorbic acid 5 ~ 10%, glycerine 2 ~ 10%.This antistaling agent is usingd phosphate and as water-loss reducer, is improved the water-retaining property of aquatic products, reduce the loss of aquatic products moisture, but the phosphate content in this antistaling agent has 50% at least, excessive phosphate can make aquatic products produce offending metal astringent taste on the one hand, and make musculature become coarse, affect local flavor and the mouthfeel of aquatic products, on the other hand, the phosphatic aquatic products of the edible too much interpolation of consumer can cause blood clotting, and human body is worked the mischief.
Summary of the invention
The present invention is in order to solve existing the problems referred to above of fish antistaling agent of prior art, a kind of fish antistaling agent is provided, its have good protect look, fresh-keeping, water conservation, except raw meat and antiseptic property, under the prerequisite that guarantees fish local flavor and mouthfeel, can greatly extend the fresh keeping time of fish, edible safety is high simultaneously.
The present invention also provides a kind of preparation method of fish antistaling agent, and this preparation method's processing step is simple, and production cost is low, easy and simple to handle.
To achieve these goals, the present invention is by the following technical solutions:
A fish antistaling agent, is comprised of the component of following percentage by weight: trehalose 5 ~ 8%, and sodium phytate 0.1 ~ 0.5%, pulullan polysaccharide 5 ~ 10%, chitosan 0.2 ~ 0.5%, EDETATE SODIUM 3 ~ 5%, surplus is purple perilla water.In the present invention, the effect of each component is respectively: trehalose can be stablized the protein molecular structure in fish body, thereby keep elasticity and the protein of fish meat to be without prejudice, extend the preservation time of fish, in addition, trehalose can also improve the water-retaining property of fish body, and can keep intracellular moistening, prevents that cell from causing the loss of nutrient in cell because of dehydration, thereby can keep fish body in activated state to guarantee the freshness of fish, and can not have any impact to the local flavor of fish body; Sodium phytate and metal ion have extremely strong huge legendary turtle cooperation to use, there is stronger non-oxidizability and protect look, effectively prevent fish body generation xanthochromia and other change color, in addition, sodium phytate can also make the active principle such as trehalose, chitosan in the present invention infiltrate in fish body and come into force fast, equably, reaches fresh-keeping effect fast; Pulullan polysaccharide can improve viscosity and the adhesive force of antistaling agent, makes antistaling agent can be attached to equably smooth fish surface, and can in fish surface, form the uniform diaphragm of one deck after moisture evaporation, effectively prevents dehydration and the oxidation of fish body; Chitosan can be stablized the natural colouring matter in fish body, plays the effect of fixation, makes fish physical efficiency keep for a long time its original color and luster, and in addition, chitosan can also effectively suppress becoming sour of fish oil in fish body and goes bad and have certain bacteriostasis; After fish kills, by separating sugar reaction, generate lactic acid and ATP, produce H
+, reduce pH value, can accelerate fish meat protein sex change, the quality of the impact flesh of fish, in addition,, after fish kills, the enzyme of respectively organizing in fish body can also be had an effect, voluntarily digest and decompose fish body, further accelerating fish body is rotten, and the aqueous solution of EDETATE SODIUM is alkalescence, can neutralize the H of generation
+stablize the environment pH of fish body, thereby slow down the speed of fish meat protein sex change, extend the shelf-life of fish, in addition, EDETATE SODIUM can also with the water soluble complex of the multivalent ion chela synthesizing stables such as iron, copper, calcium, magnesium, can prevent fish body generation black surround or variable color, also can greatly reduce the vigor of respectively organizing enzyme in fish body, further slow down the rate of deterioration of fish body; Purple perilla water not only can effectively suppress microbial growth, also has the effect of raw meat removing toxic substances, can also tenderization oppress simultaneously, improves the mouthfeel of the flesh of fish.The equal safety non-toxic of each component in the present invention, edible safety is high, mutually collaborative between each component, have good protect look, fresh-keeping, water conservation, except raw meat and antiseptic property, can under the prerequisite that guarantees fish local flavor and mouthfeel, can greatly extend the fresh keeping time of fish.Using method of the present invention is also very simple, as long as take out and drain and can preserve under normal temperature condition after the fresh fishes of catching is soaked to 10 ~ 30min in fish antistaling agent of the present invention.
As preferably, described purple perilla water makes by the following method: perilla leaf is added to the water and carries out boiling, and the filtrate obtaining after filtration is purple perilla water.
As preferably, the mass ratio of perilla leaf and water is 1:3 ~ 5, and digestion time is 1 ~ 3h.
As preferably, after being smashed to pieces, perilla leaf carries out again boiling.
A preparation method for fish antistaling agent, comprises the following steps:
(1) purple perilla water preparation
Perilla leaf is added to the water and carries out boiling, and the filtrate obtaining after filtration is purple perilla water, stand-by.
(2) composite
The gross mass of fish antistaling agent of take is benchmark, by trehalose 5 ~ 8%, and sodium phytate 0.1 ~ 0.5%, pulullan polysaccharide 5 ~ 10%, chitosan 0.2 ~ 0.5%, EDETATE SODIUM 3 ~ 5%, surplus is that the ratio of purple perilla water mixes each component to obtain fish antistaling agent.Fish antistaling agent preparation method processing step of the present invention is simple, and production cost is low, easy and simple to handle.
As preferably, the mass ratio of perilla leaf and water is 1:3 ~ 5, and digestion time is 1 ~ 3h.
As preferably, after being smashed to pieces, perilla leaf carries out again boiling.After smashing to pieces, carry out again the stripping that boiling is conducive to active ingredient in perilla leaf.
Therefore, the beneficial effect that the present invention has is: the equal safety non-toxic of each component, and edible safety is high, mutually collaborative between each component, have good protect look, fresh-keeping, water conservation, except raw meat and antiseptic property, can under the prerequisite that guarantees fish local flavor and mouthfeel, can greatly extend the fresh keeping time of fish.
The specific embodiment
Below by the specific embodiment, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional.Method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) purple perilla water preparation
After perilla leaf is smashed to pieces, be added to the water and carry out boiling, the filtrate obtaining after filtration is purple perilla water, stand-by, and the mass ratio of perilla leaf and water is 1:3, and digestion time is 1h.
(2) composite
The gross mass of fish antistaling agent of take is benchmark, by the proportioning shown in table 1, takes trehalose, sodium phytate, pulullan polysaccharide, chitosan, EDETATE SODIUM and purple perilla water, finally each component taking is mixed and obtains fish antistaling agent.
Embodiment 2
(1) purple perilla water preparation
After perilla leaf is smashed to pieces, be added to the water and carry out boiling, the filtrate obtaining after filtration is purple perilla water, stand-by, and the mass ratio of perilla leaf and water is 1:4, and digestion time is 2h.
(2) composite
The gross mass of fish antistaling agent of take is benchmark, by the proportioning shown in table 1, takes trehalose, sodium phytate, pulullan polysaccharide, chitosan, EDETATE SODIUM and purple perilla water, finally each component taking is mixed and obtains fish antistaling agent.
Embodiment 3
(1) purple perilla water preparation
After perilla leaf is smashed to pieces, be added to the water and carry out boiling, the filtrate obtaining after filtration is purple perilla water, stand-by, and the mass ratio of perilla leaf and water is 1:5, and digestion time is 3h.
(2) composite
The gross mass of fish antistaling agent of take is benchmark, by the proportioning shown in table 1, takes trehalose, sodium phytate, pulullan polysaccharide, chitosan, EDETATE SODIUM and purple perilla water, finally each component taking is mixed and obtains fish antistaling agent.
Each component proportion in each embodiment fish antistaling agent of table 1
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Trehalose | 5% | 7% | 8% |
| Sodium phytate | 0.3% | 0.1% | 0.5% |
| Pulan is sugar the more | 6% | 5% | 10% |
| Chitosan | 0.3% | 0.5% | 0.2% |
| EDETATE SODIUM | 3% | 4% | 5% |
| Purple perilla water | 85.4% | 83.4% | 76.3% |
By concrete test, further illustrate beneficial effect of the present invention more below:
The fresh large yellow croaker that homogeneous is caught is soaked in resulting fish antistaling agent after 20min and takes out and drain in the various embodiments described above, under normal temperature (20 ± 5 ℃) condition, preserve, homogeneous is caught to the fresh large yellow croaker group as a comparison of carrying out chilled preservation simultaneously, what preserve, large yellow croaker was carried out to sensory evaluation in the 20th day, evaluation criterion is as shown in table 2, and the evaluation result obtaining is as shown in table 3.
Table 2 sensory evaluation standard
| Score value | Color and luster | Smell | Fish flesh elasticity |
| 5 | Color and luster is normal, and muscle tangent plane is glossy | Intrinsic smell, free from extraneous odour | Oppress solid high resilience, after finger presses, depression disappears immediately |
| 4 | Color and luster is normal, and muscle tangent plane is glossy | Intrinsic smell subtracts light, free from extraneous odour | Oppress solid flexiblely, after finger presses, depression is very fast disappears |
| 3 | Color and luster is dimer, and muscle tangent plane is gloss slightly | Intrinsic smell obviously subtracts light, slightly peculiar smell | More flexible, after finger presses, depression disappears slower |
| 2 | Color and luster is dimer, and muscle tangent plane is matt | Intrinsic smell disappears, and has stench taste | Elasticity slightly, after finger presses, depression disappears very slow |
| 1 | Color and luster is dim, and muscle tangent plane is matt | There are strong stench taste or ammonia odor | Nonelastic, after finger presses, depression does not disappear |
Table 3 is respectively organized the Analyses Methods for Sensory Evaluation Results of large yellow croaker on the 20th day
| Group | Color and luster | Smell | Fish flesh elasticity |
| Embodiment 1 | 5 | 4 | 4 |
| Embodiment 2 | 5 | 4 | 4 |
| Embodiment 3 | 5 | 4 | 4 |
| Contrast groups | 2 | 2 | 1 |
As can be seen from Table 3, adopt fish antistaling agent of the present invention to carry out fresh-keeping to large yellow croaker, holding time at normal temperatures at least reaches 20 days, illustrate that the present invention has good look, fresh-keeping, water conservation and the antiseptic property of protecting, can be in the fresh keeping time that guarantees greatly to extend under the prerequisite that fish color and luster, freshness and form are not destroyed fish.
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (2)
1. a fish antistaling agent, is characterized in that, the component of following percentage by weight, consists of: trehalose 5 ~ 8%, and sodium phytate 0.1 ~ 0.5%, pulullan polysaccharide 5 ~ 10%, chitosan 0.2 ~ 0.5%, EDETATE SODIUM 3 ~ 5%, surplus is purple perilla water,
Described fish antistaling agent makes by the following method:
(1) purple perilla water preparation
Perilla leaf is added to the water and carries out boiling, and the mass ratio of perilla leaf and water is 1:3 ~ 5, and digestion time is 1 ~ 3h, and the filtrate obtaining after filtration is purple perilla water, stand-by;
(2) composite
By said ratio, take after each component, each component is mixed and obtains fish antistaling agent.
2. a kind of fish antistaling agent according to claim 1, is characterized in that, in step (), after perilla leaf is smashed to pieces, carries out boiling again.
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| CN109953106B (en) * | 2019-05-05 | 2022-03-15 | 宁德市海扬食品有限公司 | Low-temperature preservation method for large yellow croakers |
| CN109845806A (en) * | 2019-05-05 | 2019-06-07 | 莱州环山农业有限公司 | A kind of freezing livestock meat is dispelled taste water-retaining agent and its application method |
| CN110100875A (en) * | 2019-06-12 | 2019-08-09 | 海南四达云通科技有限公司 | A kind of preservation method of pork preservative and pork |
| CN114885978A (en) * | 2022-03-24 | 2022-08-12 | 三都港海洋食品有限公司 | Efficient fresh-keeping fish processing technology |
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| JP2800002B2 (en) * | 1986-08-01 | 1998-09-21 | イハラケミカル工業株式会社 | Freshness keeping agent for fresh food |
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