CN103535838A - Preservative and method for preserving fresh prawns - Google Patents
Preservative and method for preserving fresh prawns Download PDFInfo
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- CN103535838A CN103535838A CN201310497993.3A CN201310497993A CN103535838A CN 103535838 A CN103535838 A CN 103535838A CN 201310497993 A CN201310497993 A CN 201310497993A CN 103535838 A CN103535838 A CN 103535838A
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- blueberry leaf
- citric acid
- leaf polyphenol
- antistaling agent
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- 241000238557 Decapoda Species 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000003755 preservative agent Substances 0.000 title abstract description 5
- 230000002335 preservative effect Effects 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 72
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 56
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 55
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 55
- 235000021014 blueberries Nutrition 0.000 claims abstract description 55
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 55
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 239000008367 deionised water Substances 0.000 claims abstract description 5
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 5
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 51
- 229920000856 Amylose Polymers 0.000 claims description 40
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 238000012545 processing Methods 0.000 claims description 11
- 238000005538 encapsulation Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 230000002745 absorbent Effects 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 239000011259 mixed solution Substances 0.000 abstract description 8
- 241000206609 Porphyra Species 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 238000004321 preservation Methods 0.000 description 6
- 241000927735 Penaeus Species 0.000 description 4
- 244000077233 Vaccinium uliginosum Species 0.000 description 4
- 239000010813 municipal solid waste Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241001147461 Bangiales Species 0.000 description 3
- 241000206572 Rhodophyta Species 0.000 description 3
- 206010042434 Sudden death Diseases 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- -1 polyphenol compound Chemical class 0.000 description 2
- 150000004053 quinones Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 241001442197 Bangiaceae Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010033040 Histones Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 244000077923 Vaccinium vitis idaea Species 0.000 description 1
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000002131 composite material Chemical group 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
Abstract
The invention belongs to the field of storage of aquatic products and particularly relates to a preservative and a method for preserving fresh prawns. The preservative is a mixed solution of blueberry leaf polyphenol, porphyra polysaccharide and citric acid, wherein the concentration of the blueberry leaf polyphenol is 2-8 mg/mL, the concentration of the porphyra polysaccharide is 2-10 mg/mL, the concentration of the citric acid is 0.002-0.02 mg/mL, and the rest is water. The blueberry leaf polyphenol and the porphyra polysaccharide are quickly mixed, and meanwhile, deionized water is added and is uniformly stirred, and then, a proper amount of citric acid is added, and then, the fresh prawns are preserved. According to the preservative provided by the invention, the blueberry leaf polyphenol and the porphyra polysaccharide are used for well preserving the fresh prawns without generating food safety problem, and meanwhile, no high cost is needed.
Description
Technical field
The invention belongs to aquatic products storage field, it is a kind of for the fresh-keeping antistaling agent of bright prawn and method being specifically related to.
Background technology
Penaeus Vannmei is delicious and be of high nutritive value and be loved by the people with it, but because of himself moisture and protein content high, histone enzymatic activity is stronger, self-dissolving is rapid, very easily putrid and deteriorated; And the contained tyrosine or derivatives thereof of Penaeus Vannmei is easily oxidized to quinones by tyrosinase catalysis, there is non-enzymatic oxidation reaction and generate macromolecular atrament in quinones substance, therefore Penaeus Vannmei very easily black change again, extends Penaeus Vannmei shelf life and prevents that its black change from having important effect for raising commodity value, increase economic benefit.
At present, preservation of fishery technology is mainly divided into physical fresh-keeping method and the large class of chemical fresh-keeping method two.Part physical fresh-keeping technology relative cost is higher.Chemical synthesis antistaling agent has good fresh-keeping effect, but excessive use and residue problem have also caused many safety problems.Therefore, safety, health, nontoxic natural biological freshness-preserving agent become the focus of research gradually.Current useful shitosan, Tea Polyphenols are to preservation of fishery, and shitosan has film forming, are not very applicable to the less prawn of individual relative.
Blueberry, claims again cowberry, blueberry, belongs to Ericaceae Vaccinium plant, is evergreen or machaka.Blueberry leaf can medicine-food two-purpose.In blueberry leaf, contain protein, cellulose, aliphatic acid, trace element, organic acid, amino acid, vitamin, carbohydrate and polyphenol compound, in blueberry leaf, polyphenol content about 10%.Before a lot of years, people are just used in the anticorrosion upper of rice, cake etc. with the juice of blueberry leaf as anticorrisive agent, and the rice that dyes system with blueberry leaf is commonly called as black meal.At present the research of blueberry leaf polyphenol is mainly concentrated in the biologically active such as anti-oxidant, anticancer, hypoglycemic, blueberry leaf polyphenol is used on aquatic products fresh-keeping and has no report.Antioxidation activity and the bacteriostatic activity of blueberry leaf polyphenol are more intense, simultaneously low than Tea Polyphenols cost.
Laver is the general designation of the former Rhodophyceae of Rhodophyta (Rhodophyta) (Protoflorideophy-ceae) Bangiales (Bangiales) Bangiales section (Bangiaceae) Porphyra (Porphyra).Laver is one of edible more general marine alga, has higher nutritive value, and in laver, polyoses content is very abundant simultaneously, can reach 20% left and right, and laver amylose has strong bacteriostatic activity.Laver and prawn are all grown in the seawater that chemical constituent is very complicated, have identical physiological environment.Laver is the raw algae in sea that people eat simultaneously, nontoxic to human body, can guarantee the safety of food, is beneficial to environmental protection.
Summary of the invention
The invention provides a kind ofly for the fresh-keeping antistaling agent of bright prawn and method, the method is to adopt blueberry leaf polyphenol and laver amylose to soak bright shrimp to extend bright shrimp shelf life, simple to operation, is convenient to promote and use.
Of the present invention for the fresh-keeping antistaling agent of bright prawn, described antistaling agent is comprised of blueberry leaf polyphenol, laver amylose, citric acid and deionized water, and wherein blueberry leaf polyphenol concentration is that 2-8mg/mL, laver amylose concentration are that 2-10mg/mL, citric acid concentration are 0.002-0.02mg/mL.
Further, described mixed solution, wherein blueberry leaf polyphenol concentration is that 2mg/mL, laver amylose concentration are that 2mg/mL, citric acid concentration are 0.002 mg/mL.
Further, described mixed solution, wherein blueberry leaf polyphenol concentration is that 5mg/mL, laver amylose concentration are that 6mg/mL, citric acid concentration are 0.01 mg/mL.
Further, described mixed solution, wherein blueberry leaf polyphenol concentration is that 8mg/mL, laver amylose concentration are that 10mg/mL, citric acid concentration are 0.02mg/mL.
Of the present invention a kind of for the fresh-keeping method of bright prawn, step is as follows:
1) prepare blueberry leaf polyphenol: take blueberry leaf powder 10g, blueberry leaf polyphenol is carried out to ultrasonic processing, ultrasonic processing time 15min, ultrasonic power 460W, concentration of alcohol 60%, solid-liquid ratio 1:30 (g/mL), after ultrasonic processing, carry out suction filtration, solution after suction filtration is concentrated with Rotary Evaporators, apply AB-8 type macroporous absorbent resin by concentrate purifying simultaneously, solution after purifying is concentrated, concentrate is placed in after the refrigerator precooling 8h of-80 ℃, take out and be positioned over freeze drying 24h in freeze drier.By Folin-Ciocalteus method, measure Determination of Polyphenols.
2) prepare laver amylose: completing steps 1), take laver 20g, adopt ultrasonic wave assisted extraction laver amylose, ultrasonicly send times 2 s, ultrasonic off time 2s, extract omnidistance time 55min, ultrasonic power 700 W, extract temperature 60 C, solid-liquid ratio 1:40 (g/mL), filter, carry out alcohol precipitation in 95% ethanol of concentrated, 5 times of volumes, alcohol precipitation time 6h, adopt 70 ℃ of processing 30min of trichloroacetic acid of 5% to remove the protein in polysaccharide, concentrated, be placed in the dry 24h of freeze drier.。Laver amylose is successfully prepared, and then by sulfuric acid-phynol method, measures polyoses content.In prepared laver extract, polyoses content is 60.12%.
3) prepare antistaling agent: ready blueberry leaf polyphenol solution and laver amylose solution are proportionally mixed, add appropriate deionized water simultaneously, stir, then add suitable citric acid, it is that 2-8mg/mL, laver amylose concentration are the antistaling agent that 2-10mg/mL, citric acid concentration are 0.001-0.02mg/mL that modulation forms blueberry leaf polyphenol concentration.
4) to bright prawn, carry out fresh-keeping: the prawn that will live dies suddenly with trash ice, prawn is immersed in the antistaling agent that step 3) prepares and processes 30-90min, drain and with sterile bag package encapsulation, be placed in 4 ℃ of refrigerators afterwards.
Beneficial effect of the present invention:
Utilize antistaling agent of the present invention bright prawn can be carried out good fresh-keeping, also can not produce edible safety problem, simultaneously also without higher cost.
The specific embodiment
Below by specific embodiment, describe in detail particular content of the present invention.
The invention provides a kind of for the fresh-keeping antistaling agent of bright prawn, this antistaling agent is the mixed solution of blueberry leaf polyphenol, laver amylose and citric acid, and in antistaling agent, blueberry leaf polyphenol concentration is that 2-8mg/mL, laver amylose concentration are that 2-10mg/mL, citric acid concentration are 0.001-0.02mg/mL.With antistaling agent, bright shrimp is soaked to certain hour, drain and with sterile bag package encapsulation, be placed on 4 ℃ of storages afterwards.
The invention provides a kind of for the fresh-keeping method of bright prawn simultaneously:
(1) prepare blueberry leaf polyphenol: take blueberry leaf powder 10g, blueberry leaf polyphenol is carried out to ultrasonic processing, ultrasonic processing time 15min, ultrasonic power 460W, concentration of alcohol 60%, solid-liquid ratio 1:30 (g/mL), then carry out suction filtration, after suction filtration, solution is concentrated with Rotary Evaporators, apply AB-8 type macroporous absorbent resin by concentrate purifying simultaneously, solution after purifying is concentrated, concentrate is placed in after the refrigerator precooling 8h of-80 ℃, takes out and be positioned over freeze drying 24h in freeze drier.The blueberry leaf polyphenol of preparing adopts Folin-Ciocalteus method to measure Determination of Polyphenols, take gallic acid as standard items.It is 74.16%(mass percent that experiment finally records polyphenol content in prepared leaf of Fructus vaccini vitis-idaeae extract).
(2) prepare laver amylose: completing steps 1), take laver 20g, adopt ultrasonic wave assisted extraction laver amylose, ultrasonicly send time 2.0s, ultrasonic off time 2s, extract omnidistance time 55min, ultrasonic power 700 W, extract temperature 60 C, solid-liquid ratio 1:40 (g/mL), filter, carry out alcohol precipitation in 95% ethanol of concentrated, 5 times of volumes, alcohol precipitation time 6h, adopt 70 ℃ of processing 30min of trichloroacetic acid of 5% to remove the protein in polysaccharide, concentrated, be placed in the dry 24h of freeze drier.Laver amylose is successfully prepared, and then by sulfuric acid-phynol method, measures polyoses content.In prepared laver extract, polyoses content is 60.12%(mass percent).
(3) prepare antistaling agent: ready blueberry leaf polyphenol solution and laver amylose solution are proportionally mixed, add suitable citric acid, it is that 2-8mg/mL, laver amylose concentration are the antistaling agent that 2-10mg/mL, citric acid concentration are 0.001-0.02mg/mL that modulation forms blueberry leaf polyphenol concentration simultaneously.
(4) to bright prawn, carry out fresh-keeping: bright prawn is immersed in the antistaling agent that step 4) prepares and processes 30-90min, drain and with sterile bag package encapsulation, be placed in 4 ℃ of refrigerators afterwards.
By VBN (TVB-N value), total plate count, evaluate blueberry leaf polyphenol, the preservation effect of laver amylose to prawn.VBN (TVB-N) is the important indicator of judgement shrimp degree of spoilage, and the shrimp after death nitrogen substance such as protein is resolved into the low-grade amine compounds such as volatile ammonia and trimethylamine under the effect of enzyme and microorganism, causes that quality declines.Press GB2741-94 regulation: TVB-N (mg/100g)≤25 for one-level freshness ,≤30 is secondary freshness.Putrid and deteriorated and the microorganism of aquatic products has very close relationship, and micro organism quantity can reflect the degree of spoilage of aquatic products.Press GB2741-94[83] regulation: extra large shrimp total number of bacteria (individual/g)≤10
5for one-level freshness; ≤ 5 * 10
5for secondary freshness; Total number of bacteria reaches 10
6-10
7shi Buneng is edible, is now judged to be shelf life terminal.
[embodiment 1]
The fresh and alive prawn of transporting laboratory back is adopted to trash ice sudden death, then the blueberry leaf polyphenol of 2mg/mL, 2mg/mL laver amylose, 0.002mg/mL citric acid mixed solution for prawn are soaked to 30min, drain and with being positioned over after sterile bag package encapsulation in 4 ℃ of refrigerators, store afterwards.By TVB-N value (VBN), total number of bacteria, evaluate blueberry leaf polyphenol, the preservation effect of laver amylose to prawn.The control group TVB-N value of the 2nd day is 15.79 mg/l00g, and within the scope of one-level freshness, the TVB-N value of the 4th day is 25.89 mg/l00g, surpasses one-level freshness, the 6th day TVB-N value, is 32.87 mg/l00g, surpasses secondary freshness.The initial total number of bacteria of prawn is about 10
2, since the total plate count rising of the 2nd day control group, obviously accelerate, by the 3rd day, just reached the one-level freshness upper limit, within the 4th day, just reach shelf terminal.Shrimp head, the black change of shrimp tail of the 4th day prawn are serious.The prawn TVB-N value of the 6th day that blueberry leaf polyphenol, laver amylose are processed is 24.95 mg/l00g, within the scope of one-level freshness.Within the 8th day, TVB-N value is 28.56 mg/l00g, and total number of bacteria is significantly lower than control group, and shelf life extends 3 days than control group.
[embodiment 2]
The fresh and alive prawn of transporting laboratory back is adopted to trash ice sudden death, then the blueberry leaf polyphenol of 5mg/mL, 6mg/mL laver amylose, 0.01mg/mL citric acid mixed solution for prawn are soaked to 60min, drain and with being positioned over after sterile bag package encapsulation in 4 ℃ of refrigerators, store afterwards.By VBN (TVB-N value), total number of bacteria, evaluate blueberry leaf polyphenol and the preservation effect of laver amylose to prawn.The control group TVB-N value of the 2nd day is 15.79 mg/l00g, and within the scope of one-level freshness, the TVB-N value of the 4th day is 25.89 mg/l00g, surpasses one-level freshness, the 6th day TVB-N value, is 32.87 mg/l00g, surpasses secondary freshness.The initial total number of bacteria of prawn is about 10
2, since the total plate count rising of the 2nd day control group, obviously accelerate, by the 3rd day, just reached the one-level freshness upper limit, within the 4th day, just reach shelf terminal.Shrimp head, the black change of shrimp tail of the 4th day prawn are serious.Blueberry leaf polyphenol, the laver amylose group TVB-N value of the 7th day are 20.31 mg/l00g, and within the scope of one-level freshness, the TVB-N value at the 8th day is 27.55 mg/l00g, within the scope of secondary freshness.Total plate count is significantly lower than control group, at the 6th day, still within the scope of one-level freshness, within the 8th day, approaches the secondary freshness upper limit.Within the 8th day, start to occur black change.Shelf life extends 3-4 days than control group.
[embodiment 3]
The fresh and alive prawn of transporting laboratory back is adopted to trash ice sudden death, then the purplish blue certain kind of berries leaf polyphenol of 8mg/mL, 10mg/mL laver amylose, 0.02mg/mL citric acid mixed solution for prawn are soaked to 90min, drain and with being positioned over after sterile bag package encapsulation in 4 ℃ of refrigerators, store afterwards.By evaluating blueberry leaf polyphenol and the preservation effect of laver amylose to prawn by VBN (TVB-N value), total number of bacteria.The control group TVB-N value of the 2nd day is 15.79 mg/l00g, and within the scope of one-level freshness, the TVB-N value of the 4th day is 25.89 mg/l00g, surpasses one-level freshness, the 6th day TVB-N value, is 32.87 mg/l00g, surpasses secondary freshness.The initial total number of bacteria of prawn is about 10
2, since the total plate count rising of the 2nd day control group, obviously accelerate, by the 3rd day, just reached the one-level freshness upper limit, within the 4th day, just reach shelf terminal.Shrimp head, the black change of shrimp tail of the 4th day prawn are serious.Blueberry leaf polyphenol, composite group of TVB-N value of the 7th day of laver amylose are 19.76 mg/l00g, and within the scope of one-level freshness, the TVB-N value at the 8th day is 26.31 mg/l00g, within the scope of secondary freshness.Total plate count is significantly lower than control group, and at the 6th day, still within the scope of one-level freshness, within the 8th day, still lower than the secondary freshness upper limit, shrimp head had a small amount of black change, and shelf life extends 4-5 days than control group.
In the present invention, adopting blueberry leaf polyphenol, is first because the content of its polyphenol is very high, and in general laver, polyphenol content is about 0.6%, and in blueberry leaf, polyphenol content can reach more than 10%; And by test, find that the fresh-keeping effect after the combination of blueberry leaf polyphenol and laver amylose wants better.Utilize antistaling agent of the present invention the aquatic products such as bright prawn can be carried out good fresh-keeping, also can not produce edible safety problem, simultaneously also without higher cost.
Claims (8)
1. for the fresh-keeping antistaling agent of bright prawn, it is characterized in that: described antistaling agent comprises blueberry leaf polyphenol, laver amylose, citric acid and deionized water.
2. antistaling agent according to claim 1, is characterized in that, wherein blueberry leaf polyphenol concentration is that 2-8mg/mL, laver amylose concentration are that 2-10mg/mL, citric acid concentration are 0.002-0.02mg/mL.
3. antistaling agent according to claim 2, is characterized in that: wherein blueberry leaf polyphenol concentration is that 2mg/mL, laver amylose concentration are that 2mg/mL, citric acid concentration are 0.002 mg/mL.
4. antistaling agent according to claim 2, is characterized in that: wherein blueberry leaf polyphenol concentration is that 5mg/mL, laver amylose concentration are that 6mg/mL, citric acid concentration are 0.01 mg/mL.
5. antistaling agent according to claim 2, is characterized in that: wherein blueberry leaf polyphenol concentration is that 8mg/mL, laver amylose concentration are that 10mg/mL, citric acid concentration are 0.02mg/mL.
6. for the fresh-keeping method of bright prawn, it is characterized in that, the step of described method is as follows:
1) preparation of blueberry leaf polyphenol: take blueberry leaf powder 10g, blueberry leaf polyphenol is carried out to ultrasonic processing, ultrasonic processing time 15min, ultrasonic power 460W, concentration of alcohol 60%, solid-liquid ratio 1 g:30mL, after ultrasonic processing, carry out suction filtration, solution after suction filtration is concentrated with Rotary Evaporators, apply AB-8 type macroporous absorbent resin by concentrate purifying simultaneously, solution after purifying is concentrated, concentrate is placed in after the refrigerator precooling 8h of-80 ℃, take out and be positioned over freeze drying 24h in freeze drier;
2) preparation of laver amylose: completing steps 1), take laver 20g, adopt ultrasonic wave assisted extraction laver amylose, the ultrasonic wave time of sending is 2.0s, hyperacoustic off time is 2s, extract the omnidistance time is that 55min, ultrasonic power are 700 W; Extract temperature 60 C, solid-liquid ratio is 1 g:40mL, filter, carry out alcohol precipitation in concentrated, 95% ethanol with 5 times of volumes, alcohol precipitation time 6h, adopt 70 ℃ of processing 30min of trichloroacetic acid of 5% to remove the protein in polysaccharide, concentrated, be placed in the dry 24h of freeze drier, laver amylose is successfully prepared;
3) prepare antistaling agent: ready blueberry leaf polyphenol solution and laver amylose solution are proportionally mixed, add appropriate deionized water simultaneously, stir, then add suitable citric acid, it is that 2-8mg/mL, laver amylose concentration are the antistaling agent that 2-10mg/mL, citric acid concentration are 0.001-0.02mg/mL that modulation forms blueberry leaf polyphenol concentration;
4) to bright prawn, carry out fresh-keeping: bright prawn is immersed in the antistaling agent that step 3) prepares and processes 30-90min, drain and with sterile bag package encapsulation, be placed in 4 ℃ of refrigerators afterwards.
7. method according to claim 6, is characterized in that, described step 1) also comprises the step of measuring polyphenol content by Folin-Ciocalteus method.
8. method according to claim 6, is characterized in that, described step 2) in also comprise the step of measuring polyoses content with sulfuric acid-phynol method.
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| CN107136197A (en) * | 2017-01-22 | 2017-09-08 | 舟山金星水产有限公司 | A kind of preparation technology for keeping Chinese lute shrimp color vivid |
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