CN104705386B - A kind of fresh-keeping method for penaeus vannamei - Google Patents

A kind of fresh-keeping method for penaeus vannamei Download PDF

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Publication number
CN104705386B
CN104705386B CN201510090801.6A CN201510090801A CN104705386B CN 104705386 B CN104705386 B CN 104705386B CN 201510090801 A CN201510090801 A CN 201510090801A CN 104705386 B CN104705386 B CN 104705386B
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fresh
keeping
shrimp head
liquid
prawn
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CN104705386A (en
Inventor
刘唤明
孙力军
胡雪琼
王雅玲
雷晓凌
刘颖
徐德峰
洪鹏志
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Guangdong Hengxing Food Science and Technology Research and Development Co., Ltd.
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Guangdong Ocean University
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Abstract

The invention discloses a kind of fresh-keeping method for penaeus vannamei, including following key step:Fresh shrimp head enzymolysis is prepared into the enzymolysis liquid containing antibacterial peptide and anti-oxidation peptide;Then it is prepared into prawn fresh-keeping liquid with Tea Polyphenols toward addition lipopeptid in shrimp head enzymolysis liquid;Fresh Penaeus Vannmei is soaked into 15min~30min in prawn fresh-keeping liquid, then pulls draining 2min out;The Penaeus Vannmei of processing is encased in freshness protection package by more than, then inserts preservation in 0 DEG C~4 DEG C refrigerators.Shrimp head has not only been carried out higher value application by the present invention, and additionally provides a kind of biological fresh-keeping method of inexpensive Penaeus Vannmei, there is good application prospect.

Description

A kind of fresh-keeping method for penaeus vannamei
Technical field
The present invention relates to a kind of fresh-keeping method for penaeus vannamei, belongs to processing of aquatic products and the field of storage.
Background technology
Penaeus Vannmei originates in the pacific waters in South America, and early 1990s, which start to introduce in China, supports Grow, China has become cultured output highest country at present.Penaeus Vannmei is because of the thin body fertilizer of its shell, meat tenderness, delicious and valency The features such as lattice are moderate is welcome by consumer deeply, still, Penaeus Vannmei category perishable items, in fishing, transport, processing and storage During it is easily putrid and deteriorated.
Penaeus Vannmei is nutritious, and moisture is high, thus it is being caught, in transport, processing and storage Easy infection microorganism and cause putrid and deteriorated.It in addition, substantial amounts of polyphenol oxidase in shrimp body be present, can produce shrimp body surface face Bisphenol, and then be transformed into coloured quinones substance, and quinones substance has higher activity, easily with amino acid or egg White matter is combined into melanin, so as to cause the blacking of shrimp.
With the continuous development in epoch, requirement more and more higher of the people to Penaeus Vannmei quality, low temperature gas is relied solely on The preservation methods such as chemical preservative that reconcile can not meet the use of the needs of people, especially chemical preservative, defend safely Raw problem is into focus of concern.And bio-preservative caused by enzyme preparation and microbial metabolism is utilized, because it can be fine Ground bacteria growing inhibiting, keeps the good organoleptic quality of Penaeus Vannmei, and using when will not cause food-safety problem, in It is that application of the bio-preservative on Penaeus Vannmei is fresh-keeping turns into study hotspot in recent years.
The Penaeus Vannmei applied at present, which protects bio-preservative, mainly two types.One kind is natural bacteriostatic agent, mainly There are antibacterial peptide, Tea Polyphenols, chitosan, allicin, plants essential oil etc..Another kind of is natural, for preventing prawn Blacking, mainly there are glucose oxidase, Tea Polyphenols etc..Because the use cost of bio-preservative is high, so that current prawn Bio-preservative predominantly stay in the laboratory research stage, be seldom applied in actual production.Therefore, it is fresh-keeping in prawn The middle use cost for being badly in need of reducing crude antistaling agent, to promote application of the prawn bio-preservative in prawn is fresh-keeping.
The content of the invention
The purpose of the present invention is the fresh-keeping middle use cost for reducing crude antistaling agent in Penaeus Vannmei, to promote prawn Application of the bio-preservative in prawn is fresh-keeping.
In order to solve the above problems, the technical solution adopted in the present invention is as follows:A kind of fresh-keeping method for penaeus vannamei, Comprise the following steps:
(1)By fresh shrimp head and water with 1:It is beaten after the mixing of 1~2.5 ratio, it is then that the shrimp after mashing is even Then the pH regulations of slurries add protease and 1h~6h are digested in 50 DEG C~60 DEG C, enzymolysis heats up after terminating to 3.0~8.0 To 85 DEG C~95 DEG C insulation 10min, filter residue is removed finally by centrifuging, collects supernatant and to obtain shrimp head enzymolysis liquid standby With;
(2)To step(1)Antistaling agent is added in the shrimp head enzymolysis liquid being prepared, it is standby to be prepared into prawn fresh-keeping liquid;
(3)Fresh Penaeus Vannmei is put into step(2)15min~30min is soaked in the prawn fresh-keeping liquid of preparation;
(4)By step(3)In be immersed in the Penaeus Vannmei of prawn fresh-keeping liquid and pull out, load freshness protection package after draining 2min In, it is subsequently placed in 0 DEG C~4 DEG C Storage in refrigerator.
The step(1)The protease of middle addition be papain, pepsin, trypsase, acid protease and One kind in neutral proteinase.The step(1)The addition of middle protease accounts for the homogenate of shrimp head with the quality of the protease added Liquid mass percent meter, it is 0.01%~1%.
The step(2)The antistaling agent of middle addition is the mixture of lipopeptid and Tea Polyphenols.The step(2)Middle antistaling agent The quality of antistaling agent of the addition to add is accounted in terms of shrimp head enzymolysis liquid mass percent, is respectively:Lipopeptid 0.001%~0.2%, tea Polyphenol 0.001%~0.2%.
The step(3)The mass ratio of middle Penaeus Vannmei and prawn fresh-keeping liquid is 1:1~2.
The present invention compares with existing technology, has the following advantages:
(1)Reduce the production cost of bio-preservative.The present invention adds protease hydrolyzed and obtained using shrimp head as raw material Shrimp head enzymolysis liquid rich in antibacterial peptide and anti-oxidation peptide.Enzymolysis liquid be used directly to it is fresh-keeping, eliminate enzymolysis liquid is concentrated, spray it is dry The dry process that antibacterial peptide and anti-oxidation peptide finished product is made, so as to reduce the production cost of bio-preservative.
(2)By cooperateing with inhibitory effect, the dosage of bio-preservative is reduced.Lipopeptid and tea used in the present invention is more Phenol has good collaboration inhibitory effect, so that the dosage of the two substantially reduces.
(3)Pass through the dosage of the shrimp head zymolyte for being easier to be utilized by microorganism, further reduction antistaling agent.This hair The bright shrimp head zymolyte prepared in prawn preservation process, except small containing antibacterial peptide and anti-oxidation peptide, also more nutrition Peptide and other nutriments.For Penaeus Vannmei in preserving process if being contaminated by microorganism, microorganism preferentially utilizes shrimp head Nutriment in zymolyte, so that the Penaeus Vannmei of preservation is not contaminated actually by microorganism, this again may be used Further reduce the dosage of antistaling agent.
The invention provides a kind of fresh-keeping method for penaeus vannamei.Shrimp head has not only been carried out high-valued profit by the present invention With, and a kind of inexpensive Penaeus Vannmei biological fresh-keeping method is additionally provided, there is good application prospect.
Embodiment
For a better understanding of the present invention, below with regard to the ratio of shrimp head and water, protease species, antistaling agent dosage choosing Select in conjunction with the embodiments that the invention will be further described, but protection scope of the present invention not limited to this.
Embodiment 1:10 kilograms of fresh shrimp heads are mixed with 15 kg of water, and are beaten with beater.Beaten more than 100 grams of papains are added in slurries, and terminate to be incubated enzyme deactivation 10min after 90 DEG C in 55 DEG C of insulation 3 h of enzymolysis, enzymolysis, Cooling centrifuges 10min after 8000r/min, collects supernatant, it is standby to obtain shrimp head enzymolysis liquid.Into 20 kilograms of shrimp head enzymolysis liquids Add 0.5 gram of lipopeptid and 1 gram of Tea Polyphenols and mix, obtain prawn fresh-keeping liquid.15 kilograms are added into above prawn fresh-keeping liquid Fresh Penaeus Vannmei, soak 20min;Then the Penaeus Vannmei in prawn fresh-keeping liquid is pulled out, loads after draining 2min and protect Fresh bag, it is placed in preservation in 0 DEG C~4 DEG C refrigerators.
Embodiment 2:10 kilograms of fresh shrimp heads are mixed with 20 kg of water, and are beaten with beater.Beaten more than 150 grams of neutral proteinases are added in slurries, and terminate to be incubated enzyme deactivation 10min after 95 DEG C in 50 DEG C of insulation 4 h of enzymolysis, enzymolysis, Cooling centrifuges 10min after 8000r/min, collects supernatant, it is standby to obtain shrimp head enzymolysis liquid.Into 20 kilograms of shrimp head enzymolysis liquids Add 1 gram of lipopeptid and 1.5 grams of Tea Polyphenols and mix, obtain prawn fresh-keeping liquid.18 kilograms are added into above prawn fresh-keeping liquid Fresh Penaeus Vannmei, soak 20min;Then the Penaeus Vannmei in prawn fresh-keeping liquid is pulled out, loads after draining 2min and protect Fresh bag, it is placed in preservation in 0 DEG C~4 DEG C refrigerators.

Claims (5)

  1. A kind of 1. fresh-keeping method for penaeus vannamei, it is characterised in that:The preservation method comprises the following steps:
    (1)By fresh shrimp head and water with 1:It is beaten after the mixing of 1~2.5 ratio, then by the shrimp head homogenate after mashing PH regulations to 3.0~8.0, then add protease and 1h~6h digested in 50 DEG C~60 DEG C, enzymolysis is warming up to 85 after terminating DEG C~95 DEG C of insulation 10min, filter residue is removed finally by centrifuging, collects supernatant and to obtain shrimp head enzymolysis liquid standby;
    (2)To step(1)Lipopeptid and Tea Polyphenols this 2 kinds of antistaling agents are added in the shrimp head enzymolysis liquid being prepared, are prepared into prawn Fresh-keeping liquid is standby;
    (3)Fresh Penaeus Vannmei is put into step(2)15min~30min is soaked in the prawn fresh-keeping liquid of preparation;
    (4)By step(3)In be immersed in the Penaeus Vannmei of prawn fresh-keeping liquid and pull out, be fitted into after draining 2min in freshness protection package, so After be placed in 0 DEG C~4 DEG C Storage in refrigerator.
  2. A kind of 2. fresh-keeping method for penaeus vannamei according to claim 1, it is characterised in that:The step(1)In plus The protease entered is one kind in papain, pepsin, trypsase, acid protease and neutral proteinase.
  3. A kind of 3. fresh-keeping method for penaeus vannamei according to claim 1, it is characterised in that:The step(1)Middle egg The quality of protease of the addition of white enzyme to add is accounted in terms of shrimp head homogenate mass percent, is 0.01%~1%.
  4. A kind of 4. fresh-keeping method for penaeus vannamei according to claim 1, it is characterised in that:The step(2)Middle guarantor The quality of antistaling agent of fresh dose of the addition to add is accounted in terms of shrimp head enzymolysis liquid mass percent, is respectively:Lipopeptid 0.001%~ 0.2%, Tea Polyphenols 0.001%~0.2%.
  5. A kind of 5. fresh-keeping method for penaeus vannamei according to claim 1, it is characterised in that:The step(3)It is Central-South The mass ratio of penaeus vannamei and prawn fresh-keeping liquid is 1:1~2.
CN201510090801.6A 2015-02-28 2015-02-28 A kind of fresh-keeping method for penaeus vannamei Active CN104705386B (en)

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Publication number Priority date Publication date Assignee Title
CN105851200A (en) * 2016-04-22 2016-08-17 浙江大学宁波理工学院 Natural biological preserving agent for aquatic products and preparation method and application thereof
CN106172699A (en) * 2016-06-29 2016-12-07 浙江海洋大学 A kind of freezing shrimp meat quality assurance agent and its preparation method and application
CN107397152A (en) * 2016-08-22 2017-11-28 浙江兴业集团有限公司 The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid
CN107811026B (en) * 2017-10-30 2020-12-25 浙江天和水产股份有限公司 Shrimp meat biological preservative and application thereof
CN108184977A (en) * 2017-12-15 2018-06-22 浙江海洋大学 A kind of preparation of fresh-keeping ice and its application method
CN108077397A (en) * 2017-12-15 2018-05-29 浙江海洋大学 A kind of agent for preservation of shrimp and its preparation, application method
CN108308261A (en) * 2018-01-15 2018-07-24 浙江天和水产股份有限公司 A kind of preparation method and applications of shrimp antifreeze

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CN1653966A (en) * 2005-03-08 2005-08-17 祝义才 Natural anticorrosion fresh-keeping composite prescription for beef ham slices
CN102144801A (en) * 2011-01-28 2011-08-10 上海海洋大学 Freshness keeping method for preventing darkening of southern American white prawns
CN102239899A (en) * 2011-04-27 2011-11-16 中国农业大学 Fishskin zymolyte preservative as well as preparation method and preservation method thereof

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Publication number Priority date Publication date Assignee Title
CN1653966A (en) * 2005-03-08 2005-08-17 祝义才 Natural anticorrosion fresh-keeping composite prescription for beef ham slices
CN102144801A (en) * 2011-01-28 2011-08-10 上海海洋大学 Freshness keeping method for preventing darkening of southern American white prawns
CN102239899A (en) * 2011-04-27 2011-11-16 中国农业大学 Fishskin zymolyte preservative as well as preparation method and preservation method thereof

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