CN105104497A - Composite antistaling agent for tuna, preparation and application method - Google Patents
Composite antistaling agent for tuna, preparation and application method Download PDFInfo
- Publication number
- CN105104497A CN105104497A CN201410294282.0A CN201410294282A CN105104497A CN 105104497 A CN105104497 A CN 105104497A CN 201410294282 A CN201410294282 A CN 201410294282A CN 105104497 A CN105104497 A CN 105104497A
- Authority
- CN
- China
- Prior art keywords
- tuna
- propolis
- sodium
- composite
- composite preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a composite antistaling agent for tuna, and solves the problems that in the prior art the tuna antistaling agent has a single function, thereby influencing mouthfeel and color of the tuna and reducing edible quality of the tuna. The composite antistaling agent for tuna comprises the following components in percentage by mass: 5-10% of mycose, 0.03-0.05% of nisin, 0.05-0.1% of konjak mannan, 0.1-0.3% of sodium phytate, 2-3% of calcium chloride, 0.2-0.5% of chitosan, 3-5% of disodium EDTA, 0.3-0.5% of sodium D-isoascorbate, 0.3-0.5% of sodium citrate, and balance being a water extract of propolis. The composite antistaling agent has the advantages of reasonable compatibility, low cost, good color protection, fresh-keeping, water retention and anticorrosion performances, thereby substantially prolonging fresh-keeping time of tuna in the prerequisite of guarantee of edible quality of tuna. The invention also discloses a preparation method of the composite antistaling agent for tuna, and the preparation method has advantages of simple step, good operationality and low cost, and the method is suitable for industrial production.
Description
Technical field
The present invention relates to aquatic products technical field of preservation of fresh, especially relate to a kind of tuna composite preservative and preparation thereof, application process.
Background technology
Tuna is Osteichthyes, Perciformes, has the general name of several genus fish of cuirass in mackerel section fish.Tuna has very high nutritive value, and international nutrition class loading is recommended as one of large nutrition fish in the world three tuna.Although tuna is nutritious, but it is easily putrid and deteriorated, in addition, tuna is owing to being rich in myoglobins, thus yellowish pink scarlet, because its individuality is larger, often affect cooling velocity and the freezing speed of muscle, very easily cause muscle variable color, and most tuna to be made into raw fish edible, this just requires that the freshness of fish is very high, therefore seems particularly important to the preservation method of tuna.
The conventional preservation method of existing tuna has chilled method, preservation by partial method, freezes the method such as fresh-keeping method, controlled atmosphere method.Wherein chilled method needs to use a large amount of trash ices, and energy consumption is high, and the freshness date of tuna is short; The freshness date of preservation by partial is short, the easy brown stain of tuna; Although freeze fresh-keepingly can improve freshness date, mouthfeel and the freshness of tuna reduce greatly; Controlled atmosphere need use multiple gases, directly increases cost, and controlled atmospheric packing can not solve the problem of tuna generation brown stain; Antistaling agent fresh-keeping method due to its cost low, efficiently, the feature such as easy to operate, becomes the focus of the fresh-keeping research of tuna just gradually, has boundless application prospect.
Such as, Authorization Notice No. CN103053672B, authorized announcement date 2013.12.25, name is called in a kind of Chinese patent of tuna preservation method and discloses a kind of tuna antistaling agent (binary ice), be prepared from by the component of following percentage by weight is water-soluble: blowing agent 0.5-2%, organic acid 0.5-3%, sodium chloride 6-15%, surfactant 0.1-0.3%, vitamin e1-3%.The weak point of this antistaling agent is wherein containing organic acid, and containing a large amount of sodium chloride, a large amount of sodium chloride can make tuna dewater, and makes its meat aging, affect its mouthfeel, and organic acid can destroy the original local flavor of tuna, the quality of tuna is reduced greatly, in addition, the function singleness of this antistaling agent, the putrid and deteriorated of tuna can only be delayed, can not effectively suppress tuna ?become, the color and luster of tuna can be caused poor.
Summary of the invention
The present invention is the tuna antistaling agent function singleness in order to solve prior art, mouthfeel and the color and luster of tuna can be affected, reduce the problem of the edible quality of tuna, provide a kind of compatibility reasonable, cost is low, have and good protect look, fresh-keeping, water conservation and antiseptic property, under the prerequisite of guarantee fund marlin edible quality, greatly can extend the tuna composite preservative of tuna fresh keeping time.
The invention also discloses a kind of preparation method of tuna composite preservative, this preparation method's processing step is simple, and workable, cost is low, is applicable to suitability for industrialized production.
To achieve these goals, the present invention is by the following technical solutions:
A kind of tuna composite preservative, described composite preservative is made up of the component of following mass percent: 5 ~ 10% trehaloses, 0.03 ~ 0.05% nisin, 0.05 ~ 0.1% konjacmannan, 0.1 ~ 0.3% sodium phytate, 2 ~ 3% calcium chloride, 0.2 ~ 0.5% chitosan, 3 ~ 5%EDTA disodium, 0.3 ~ 0.5% sodium iso-vc, 0.3 ~ 0.5% natrium citricum, surplus is water extracts of propolis.The biochemical characteristic that the present invention is directed to tuna develops a kind of tuna composite preservative, wherein trehalose can stablize the protein molecular structure in fish body, thus keep the meat elasticity of tuna and protein to be without prejudice, the quality of guarantee fund marlin, in addition, trehalose can also improve the water-retaining property of tuna, and can keep intracellular moistening, prevent cell from causing the loss of nutrient in cell because of dehydration, thus tuna can be kept for a long time to be in activated state with the freshness of guarantee fund marlin, and can not have any impact to the local flavor of tuna; Nisin has bacteriostasis good very by force, and efficiently, safe, nontoxic; Konjacmannan can make composite preservative form the solution of thickness, is conducive to antistaling agent and is attached to tuna body surface and the stability maintaining antistaling agent, and konjacmannan can the body surface gloss of long sustaining tuna simultaneously, and have certain fresh-keeping effect; Sodium phytate and metal ion have extremely strong huge legendary turtle cooperation to use, there is stronger non-oxidizability and protect look, effectively can prevent tuna generation brown stain and the change of other colors, the active principle such as trehalose, chitosan in the present invention can also be made to infiltrate in fish body fast, equably come into force, reach effect fresh-keeping fast; Calcium chloride has the effect suppressing flesh of fish swelling, can improve the edible quality of tuna; Chitosan can stablize the natural colouring matter in fish body skin, plays the effect of fixation, makes fish physical efficiency keep its original color and luster for a long time, and in addition, chitosan can also effectively suppress becoming sour of fish oil in fish body go bad and have certain bacteriostasis; In addition, after fish kills, the enzyme in Fish tissue can also be had an effect, voluntarily digest and decompose fish body, going bad of further accelerating fish body, and the aqueous solution of EDETATE SODIUM is in alkalescence, can neutralize the H of generation
+stablize the environment pH of fish body, thus slow down the speed of tuna protein denaturation, extend the shelf-life of tuna, in addition, EDETATE SODIUM can also with the water soluble complex of the multivalent ion chela synthesizing stables such as iron, copper, calcium, magnesium, tuna generation brown stain or variable color can be prevented, also greatly can reduce the vigor of enzyme in Fish tissue, slow down the rate of deterioration of fish body further; Sodium iso-vc and natrium citricum both can prevent the brown stain of tuna by synergy, can suppress again the generation of histamine in tuna; Containing a large amount of flavone compounds in water extracts of propolis, there is scavenging free radicals and oxidation resistant effect, have good keeping fresh and protecting color effect, tuna can be made to keep scarlet, water extracts of propolis has very strong antibacterial, sterilizing ability and good antiseptic effect in addition.The equal safety non-toxic of each component of composite preservative of the present invention, edible safety is high, promoted to have and good protect look, fresh-keeping, water conservation and antiseptic property, under the prerequisite of guarantee fund marlin edible quality, greatly can extend the fresh keeping time of tuna by mutually collaborative between each component.
A preparation method for tuna composite preservative, comprises the following steps:
(1) propolis extract is prepared: 95% edible ethanol adding 3 ~ 5 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 80 ~ 85 DEG C of hot water, make into the propolis alcoholic solution of 40 ~ 50% ethanol final concentrations, after stirring 10 ~ 15min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate, reclaim ethanol after the first filtrate and the second filtrate being merged, being finally concentrated into relative density in 70 ~ 80 DEG C is 1.02 ~ 1.03 namely obtain water extracts of propolis.95% edible ethanol adding 3 ~ 5 times amount described in the present invention, 3 ~ 5 times amount here refer to quality multiple, and 95% in the edible ethanol of 95% refers to mass percentage.
(2) composite: after taking trehalose, nisin, konjacmannan, sodium phytate, calcium chloride, chitosan, EDETATE SODIUM, sodium iso-vc, natrium citricum and water extracts of propolis successively by said ratio, each component to be mixed.Can obtain composite preservative of the present invention by composite, processing step is simple, and workable, cost is low, is applicable to suitability for industrialized production.
An application process for tuna composite preservative, concrete steps are: the tuna after cleaning is placed in composite preservative, take out and drain, refrigerate after vacuum packaging in 0 ~ 5 DEG C under the vacuum condition of 5 ~ 10 DEG C after soaking 5 ~ 10min.
As preferably, the mass ratio of tuna and composite preservative is 1:5 ~ 10.
Therefore, the present invention has following beneficial effect:
(1) biochemical characteristic for tuna develops a kind of tuna composite preservative, the wherein equal safety non-toxic of each component, edible safety is high, promoted by mutually collaborative between each component, have and good protect look, fresh-keeping, water conservation and antiseptic property, under the prerequisite of guarantee fund marlin edible quality, greatly can extend the fresh keeping time of tuna;
(2) processing step prepared of composite preservative of the present invention is simple, and workable, cost is low, is applicable to suitability for industrialized production.
Detailed description of the invention
Below by detailed description of the invention, 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, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
A kind of tuna composite preservative, it is made up of the component of following mass percent: 5% trehalose, 0.03% nisin, 0.05% konjacmannan, 0.1% sodium phytate, 2% calcium chloride, 0.2% chitosan, 3%EDTA disodium, 0.3% sodium iso-vc, 0.3% natrium citricum, surplus is water extracts of propolis.
The preparation method of this tuna composite preservative is:
(1) propolis extract is prepared: 95% edible ethanol adding 3 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured in 80 DEG C of hot water while stirring, make into the propolis alcoholic solution of 40% ethanol final concentration, after stirring 10min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate, reclaim ethanol after the first filtrate and the second filtrate being merged, being finally concentrated into relative density in 70 DEG C is 1.02 namely obtain water extracts of propolis;
(2) composite: after taking trehalose, nisin, konjacmannan, sodium phytate, calcium chloride, chitosan, EDETATE SODIUM, sodium iso-vc, natrium citricum and water extracts of propolis successively by said ratio, each component to be mixed.
Embodiment 2
A kind of tuna composite preservative, it is made up of the component of following mass percent: 10% trehalose, 0.05% nisin, 0.1% konjacmannan, 0.3% sodium phytate, 3% calcium chloride, 0.5% chitosan, 5%EDTA disodium, 0.5% sodium iso-vc, 0.5% natrium citricum, surplus is water extracts of propolis.
The preparation method of this tuna composite preservative is:
(1) propolis extract is prepared: 95% edible ethanol adding 5 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured in 85 DEG C of hot water while stirring, make into the propolis alcoholic solution of 50% ethanol final concentration, after stirring 15min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate, reclaim ethanol after the first filtrate and the second filtrate being merged, being finally concentrated into relative density in 80 DEG C is 1.03 namely obtain water extracts of propolis;
(2) composite: after taking trehalose, nisin, konjacmannan, sodium phytate, calcium chloride, chitosan, EDETATE SODIUM, sodium iso-vc, natrium citricum and water extracts of propolis successively by said ratio, each component to be mixed.
Embodiment 3
A kind of tuna composite preservative, it is made up of the component of following mass percent: 7% trehalose, 0.04% nisin, 0.06% konjacmannan, 0.2% sodium phytate, 2.5% calcium chloride, 0.3% chitosan, 4%EDTA disodium, 0.4% sodium iso-vc, 0.4% natrium citricum, surplus is water extracts of propolis.
The preparation method of this tuna composite preservative is:
(1) propolis extract is prepared: 95% edible ethanol adding 4 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured in 82 DEG C of hot water while stirring, make into the propolis alcoholic solution of 45% ethanol final concentration, after stirring 12min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate, reclaim ethanol after the first filtrate and the second filtrate being merged, being finally concentrated into relative density in 75 DEG C is 1.025 namely obtain water extracts of propolis;
(2) composite: after taking trehalose, nisin, konjacmannan, sodium phytate, calcium chloride, chitosan, EDETATE SODIUM, sodium iso-vc, natrium citricum and water extracts of propolis successively by said ratio, each component to be mixed.
The embody rule method of tuna composite preservative of the present invention is: the tuna after cleaning is placed in composite preservative in mass ratio, takes out and drains, refrigerate after vacuum packaging in 0 ~ 5 DEG C under the vacuum condition of 5 ~ 10 DEG C after soaking 5 ~ 10min.
Antistaling agent of the present invention is utilized to carry out cold storing and fresh-keeping after 30 days to tuna, the body surface of tuna is still rich in gloss, oppress as before scarlet, the soft and high resilience of meat, free from extraneous odour, the freshness of fish body is good, freshness is close to fresh fish, and after measured, the histamine content≤25mg/100g(national standard of tuna is≤100mg/100g), TVB-N≤18mg/100g(national standard is≤25mg/100g), total plate count≤1.7*10
3cfu/g(national standard is 10
4cfu/g).
It can thus be appreciated that tuna composite preservative good refreshing effect of the present invention, greatly can extend tuna fresh keeping time and can keep the original edible quality of tuna, and security is good, be conducive to the economic benefit improving ship, be applicable to applying, there is boundless application prospect.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (4)
1. a tuna composite preservative, it is characterized in that, described composite preservative is made up of the component of following mass percent: 5 ~ 10% trehaloses, 0.03 ~ 0.05% nisin, 0.05 ~ 0.1% konjacmannan, 0.1 ~ 0.3% sodium phytate, 2 ~ 3% calcium chloride, 0.2 ~ 0.5% chitosan, 3 ~ 5%EDTA disodium, 0.3 ~ 0.5% sodium iso-vc, 0.3 ~ 0.5% natrium citricum, surplus is water extracts of propolis.
2. a preparation method for tuna composite preservative as claimed in claim 1, is characterized in that, comprise the following steps:
(1) propolis extract is prepared: 95% edible ethanol adding 3 ~ 5 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 80 ~ 85 DEG C of hot water, make into the propolis alcoholic solution of 40 ~ 50% ethanol final concentrations, after stirring 10 ~ 15min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate, reclaim ethanol after the first filtrate and the second filtrate being merged, being finally concentrated into relative density in 70 ~ 80 DEG C is 1.02 ~ 1.03 namely obtain water extracts of propolis;
(2) composite: after taking trehalose, nisin, konjacmannan, sodium phytate, calcium chloride, chitosan, EDETATE SODIUM, sodium iso-vc, natrium citricum and water extracts of propolis successively by said ratio, each component to be mixed.
3. the application process of a tuna composite preservative as claimed in claim 1, it is characterized in that, concrete steps are: the tuna after cleaning is placed in composite preservative, take out and drain, refrigerate after vacuum packaging in 0 ~ 5 DEG C under the vacuum condition of 5 ~ 10 DEG C after soaking 5 ~ 10min.
4. application process according to claim 3, is characterized in that, the mass ratio of tuna and composite preservative is 1:5 ~ 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410294282.0A CN105104497B (en) | 2014-06-27 | 2014-06-27 | A kind of tuna composite preservative and its preparation, application process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410294282.0A CN105104497B (en) | 2014-06-27 | 2014-06-27 | A kind of tuna composite preservative and its preparation, application process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105104497A true CN105104497A (en) | 2015-12-02 |
| CN105104497B CN105104497B (en) | 2017-10-20 |
Family
ID=54652837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410294282.0A Active CN105104497B (en) | 2014-06-27 | 2014-06-27 | A kind of tuna composite preservative and its preparation, application process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105104497B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019025A (en) * | 2017-05-27 | 2017-08-08 | 无锡中顺生物技术有限公司 | The ice fish antistaling agent that a kind of river crab uses |
| CN107927144A (en) * | 2017-11-06 | 2018-04-20 | 合肥民祯健康科技有限公司 | A kind of meat products anti-corrosive fresh-keeping compositional agent |
| CN110810495A (en) * | 2019-11-28 | 2020-02-21 | 浙江海洋大学 | Tuna preservative and ultralow temperature preservation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028018A (en) * | 2006-02-28 | 2007-09-05 | 嘉兴学院 | Method for preserving fruits and vegetables |
| CN101233919A (en) * | 2008-03-05 | 2008-08-06 | 浙江工商大学 | Method for preparing tuna food |
| CN103053672A (en) * | 2012-11-02 | 2013-04-24 | 浙江省海洋开发研究院 | Tuna preservation method |
| KR101287792B1 (en) * | 2011-01-06 | 2013-07-18 | 송영석 | Kimchi manufactur ing method using mackerel |
| CN103315039A (en) * | 2013-06-06 | 2013-09-25 | 中国水产科学研究院南海水产研究所 | Tune fishing vessel fresh-keeping method |
-
2014
- 2014-06-27 CN CN201410294282.0A patent/CN105104497B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028018A (en) * | 2006-02-28 | 2007-09-05 | 嘉兴学院 | Method for preserving fruits and vegetables |
| CN101233919A (en) * | 2008-03-05 | 2008-08-06 | 浙江工商大学 | Method for preparing tuna food |
| KR101287792B1 (en) * | 2011-01-06 | 2013-07-18 | 송영석 | Kimchi manufactur ing method using mackerel |
| CN103053672A (en) * | 2012-11-02 | 2013-04-24 | 浙江省海洋开发研究院 | Tuna preservation method |
| CN103315039A (en) * | 2013-06-06 | 2013-09-25 | 中国水产科学研究院南海水产研究所 | Tune fishing vessel fresh-keeping method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019025A (en) * | 2017-05-27 | 2017-08-08 | 无锡中顺生物技术有限公司 | The ice fish antistaling agent that a kind of river crab uses |
| CN107927144A (en) * | 2017-11-06 | 2018-04-20 | 合肥民祯健康科技有限公司 | A kind of meat products anti-corrosive fresh-keeping compositional agent |
| CN110810495A (en) * | 2019-11-28 | 2020-02-21 | 浙江海洋大学 | Tuna preservative and ultralow temperature preservation method |
| CN110810495B (en) * | 2019-11-28 | 2023-07-04 | 浙江海洋大学 | Tuna preservative and ultralow-temperature preservation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105104497B (en) | 2017-10-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105076349A (en) | Tuna fresh keeping method | |
| CN101558781B (en) | Composite biological antistaling agent for minced fillet product and method for using same | |
| CN104322650A (en) | Coating preservation method of pseudosciaena crocea | |
| CN101507447B (en) | Fresh water fish cold-storage preservation method | |
| CN103750348B (en) | A kind of processing method of low-salt ham | |
| CN103444838A (en) | Fish preservative and preparation method thereof | |
| CN104621631B (en) | A kind of processing method for freezing cold Portunus trituberculatus Miers | |
| CN105309950A (en) | Frozen minced fillet quality improver and preparation method and application thereof | |
| CN103392791A (en) | Composite strawberry preservative as well as preparation method and application method thereof | |
| CN103749645A (en) | Shrimp preservative and using method thereof | |
| CN102960426A (en) | Frozen-prepared sliced squid and processing method thereof | |
| CN102405955B (en) | Frozen storage method of globefish | |
| CN105104497A (en) | Composite antistaling agent for tuna, preparation and application method | |
| CN102524904B (en) | Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps | |
| CN106387015A (en) | Polyphenol compound coating liquid for refrigeration and preservation of abalones, preparation method thereof and use method thereof | |
| CN104543621A (en) | Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative | |
| CN106900834A (en) | A kind of preservation method of Luchuan pork | |
| CN104351310A (en) | Composite film forming preservative for large yellow croakers and preparation method for composite film forming preservative | |
| CN102366154B (en) | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method | |
| CN107771918A (en) | A kind of natural fresh-keeping agent of fruits | |
| CN106912545A (en) | One kind freezes shrimp antistaling agent | |
| CN109832327B (en) | Coating preservation method for mackerel | |
| CN107969488A (en) | A kind of fruits and vegetables composite preservative and its preparation and application method | |
| JP2003225047A (en) | Agent and method for retaining freshness of fresh fish and shellfish | |
| CN107410440B (en) | Aquatic product irradiation preservation method capable of reducing irradiation smell |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |