CN105166009A - Method for prolonging cold storage preservation period of tilapia fillets by means of chitosan with composite molecular weights - Google Patents
Method for prolonging cold storage preservation period of tilapia fillets by means of chitosan with composite molecular weights Download PDFInfo
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- CN105166009A CN105166009A CN201510649899.4A CN201510649899A CN105166009A CN 105166009 A CN105166009 A CN 105166009A CN 201510649899 A CN201510649899 A CN 201510649899A CN 105166009 A CN105166009 A CN 105166009A
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Abstract
The invention relates to a method for prolonging the cold storage preservation period of tilapia fillets by means of chitosan with the composite molecular weights, and belongs to the technical field of aquatic product preservation and food processing application. The preparation method comprises the steps that the tilapia fillets are firstly sterilized in ozone water with the temperature of 0 DEG C-10 DEG C, coated with chitosan-acetic acid solutions which are composited according to a certain proportion and have the different molecular weights and then put in an environment with the temperature of 0 DEG C-10 DEG C for cold storage, and finally the cold storage preservation period of the tilapia fillets is comprehensively determined and evaluated. The method has the advantage that the role of the chitosan with the different molecular weights in preservation is fully played, and therefore the cold storage preservation period of the tilapia fillets is prolonged. The method can be applied to the fields of aquatic product preservation, food processing and the like and is easy to operate, low in production cost and good in effect.
Description
Technical field
The present invention relates to a kind of method adopting compound molecule amount shitosan to extend Tilapia Fillet refrigerated shelf life, be specifically related to a kind of shitosan of different molecular weight that adopts and carry out compound, then coating problems is carried out on Tilapia Fillet surface, thus improve the refrigerated shelf life of Tilapia Fillet, belong to that aquatic products is fresh-keeping, food processing applied technical field.
Background technology
Tilapia mossambica, also known as African crucian, Fu Shou fish, belongs to tropical fish, because of its delicious meat, delicacy, without spinelet, containing abundant protein, unrighted acid etc., is loved by the people; Again because its feeding habits are mixed, reproduction speed is fast, the features such as premunition is strong, and the main cultured fishes that become international.Have the good reputation of " plain boiled pork salmon ", " fish of 21 century ".The water activity of Tilapia mossambica own is high, nutritious, very easily putrid and deteriorated.Best maintenance is obtained in order to make the delicious local flavor of Tilapia mossambica, usually cold storing and fresh-keeping is carried out at 0-4 DEG C, but due to the moisture of Tilapia mossambica and protein content higher, its cold storing and fresh-keeping phase is very short, and the cold storing and fresh-keeping phase how extending Tilapia mossambica has become the focus of a research.Be still by adding anticorrisive agent the important channel extending the Tilapia mossambica cold storing and fresh-keeping phase, although the anticorrisive agent fresh-keeping effect of chemical synthesis is pretty good, it does not meet the requirement of people to food sanitation safe, and therefore its application is greatly limited.Safety, biological preservative that is efficient and low cost meet the green health idea that new century people now praise highly.
Biological preservation utilizes the material of Nantural non-toxic, non-oxidizability or adopt can improve food quality and carry out fresh-keeping without the preservation technique endangered to food to environment and human body.Shitosan is the product of chitin after de-acetyl process extracted from shrimp shell and crab shell, because having the antibiotic property of good film forming, moisture retention, wetability, biocompatibility and wide spectrum, and be easy to biodegradation, have no side effect, good compatibility is had to human body, the a large amount of immune globulin antibody of body synthesis secretion can be promoted, regulate and improve body immunity; Adsorbent endotoxin, harmful pigment and radiation element; Heavy metal ion harmful in chelating body, as lead, mercury, cadmium, excretes with metabolin; Regulate pH value of human body, strengthen quality and the quantity of immunocompetent cell, activation normal somatic cell; Promote the hormonal secretion of men and women; The formation of anti-lipid peroxidation thing, delays senility; Inhibition cancer cell shifts; Strengthening liver function, the functions such as adjusting blood lipid, blood sugar, blood pressure, so be widely used in field of food industry.As food additives, shitosan also meets natural, nontoxic, tasteless, efficient requirement.Existing document adopts shitosan to improve the relevant report of fish freshness date, but be all the shitosan based on unimodal molecular weight or the preservative additive in conjunction with other thus reach the effect extending the Tilapia mossambica shelf-life, the method for Tilapia Fillet shelf-life being improved for employing compound molecule amount shitosan and have not been reported.
Chinese invention " preservation method of a kind of perch ", application number 201510162094.7 discloses the fresh-keeping liquid of a kind of shitosan, eugenol, potassium sorbate and sterilized water preparation; Chinese invention " preservation method of a kind of globe fish ", application number 201110351369.3 discloses the method for the fresh-keeping globe fish of a kind of CMC antistaling agent; Chinese invention " a kind of chitosan fruit/vegetable preservative and its production and use ", application number 201310661833.8 discloses a kind of chitosan fruit/vegetable preservative, but these are all adopt the shitosan of unimodal molecular weight to reach fresh-keeping effect to food.
Summary of the invention
The object of this invention is to provide a kind of New Cut Flower Fresh Keeping to extend the method for Tilapia Fillet cold storing and fresh-keeping phase, freshness date due to Tilapia Fillet is directly connected to the shelf life of food security and commodity, the words that freshness date is longer, more be conducive to its storage and shipping, therefore, the freshness date extending Tilapia Fillet, for guarantee food security, promotes that the accumulating of commodity is of great significance with circulation tool.
For realizing the object of foregoing invention, the technical scheme that the present invention takes is as follows:
Adopt compound molecule amount shitosan to extend a method for Tilapia Fillet refrigerated shelf life, comprise the steps:
(1) fresh Tilapia Fillet is carried out slicing treatment, be then placed in the cold Ozone Water sterilization 1-10min that temperature is 0 ~ 10 DEG C, for subsequent use;
(2) be that the shitosan of 2 ~ 5kDa and 180 ~ 230kDa is made into the chitosan-acetic acid solution that concentration is two kinds of molecular weight of 0.5 ~ 10g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 1 ~ 5%, then by the chitosan-acetic acid solution of two kinds of molecular weight according to 10 ~ 90% ratio row mix, be cooled to 0 ~ 10 DEG C, for subsequent use;
(3) the Tilapia Fillet taking-up in step (1) is filtered dry to surface anhydrous, is then placed in the chitosan-acetic acid solution in step (2) and soaks 0.5 ~ 10min;
(4) be filtered dry to surface anhydrous by the Tilapia Fillet taking-up in step (3), then vacuum packaging is carried out in the packaging bag of putting into sterilization, the environment being then placed in 0 ~ 10 DEG C refrigerates.
Two kinds of molecular weight chitosans are adopted to carry out fresh-keeping to Tilapia Fillet, this is because macromolecule shitosan easily forms thin film at foodstuff surface, hinder moisture evaporation and germ intrusion, food therein is made to form a kind of environment of hypoxia-hypercapania concentration, reduce respiration, decrease the consumption of Substance Transformation and respiratory substrate in food; Small-molecular-weight shitosan has stronger penetration, amino in the chitosan molecule of infiltration food therein and hydroxyl can be combined with food cells film, can be combined with germ cell membrane primary tissue again, the growth of block cell wall, thus regulate the Physiology and biochemistry effect in food storage process, the food and extend preservation and freshness time.
The invention has the beneficial effects as follows:
1. adopt compound molecule amount shitosan to extend the method for Tilapia Fillet refrigerated shelf life, can overcome the shortcoming adopting the fresh-keeping Tilapia mossambica of chemical preservative and the security risk that exists and unimodal molecular weight shitosan fresh-keeping effect difference, the film-formation result of the antibacterial effect and macromolecule shitosan that give full play to small-molecular-weight shitosan meets the requirement of prolongation aquatic products Tilapia mossambica refrigerated shelf life;
2. can prepare the Tilapia Fillet with different freshness date, to adapt to the different demands in market by the shitosan controlling to add different molecular weight and different proportion;
3. the method is simple to operate, and production cost is low, effective, meets the fresh-keeping demand of aquatic products Tilapia Fillet green safety.
Detailed description of the invention
Be described in further details the present invention below by example, these examples are only used for the present invention is described, do not limit the scope of the invention;
Embodiment 1
Fresh Tilapia Fillet is carried out slicing treatment, is then sterilization 5min in the Ozone Water of 4 DEG C as temperature, and taking-up is filtered dry for subsequent use; Be that the shitosan of 4kDa and 200kDa is made into the acetum that concentration is 1g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 1%, then by both according to 40% ratio row mix, be cooled to 4 DEG C; By insert through the Tilapia Fillet of ozone treatment keep 5min in the chitosan-acetic acid solution of mixing after take out and be filtered dry, then vacuum packaging is carried out in the packaging bag of putting into sterilization, is then placed in the environment of 4 DEG C and refrigerates.By measuring the indices of Tilapia Fillet, (shelf-life of one-level freshness is respectively 1 day, 2 days and 1.5 days with the Tilapia Fillet of the shitosan process without said method process, 4kDa and 200kDa, shelf-life of secondary freshness be respectively 3 days, 5 days with 4 days) compare, the extended shelf-life of its one-level freshness was by 3 days, and the index extended shelf-life of secondary freshness was by 7 days.
Embodiment 2
Fresh Tilapia Fillet is carried out slicing treatment, is then sterilization 8min in the Ozone Water of 0 DEG C as temperature, and taking-up is filtered dry for subsequent use; Be that the shitosan of 2kDa and 230kDa is made into the acetum that concentration is 0.5g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 1%, then by both according to 50% ratio row mix, be cooled to 4 DEG C; By insert through the Tilapia Fillet of ozone treatment keep 5min in the chitosan-acetic acid solution of mixing after take out and be filtered dry, then carry out vacuum packaging in the packaging bag putting it into sterilization, be then placed in the environment of 5 DEG C and refrigerate.By measuring the indices of Tilapia Fillet, (shelf-life of one-level freshness is respectively 1 day, 2.5 days and 1.5 days with the Tilapia Fillet of the shitosan process without said method process, 2kDa and 230kDa, shelf-life of secondary freshness be respectively 3 days, 6 days with 3.5 days) compare, the extended shelf-life of its one-level freshness was by 4 days, and the index extended shelf-life of secondary freshness was by 8 days.
Embodiment 3
Fresh Tilapia Fillet is carried out slicing treatment, is then sterilization 10min in the Ozone Water of 2 DEG C as temperature, and taking-up is filtered dry for subsequent use; Be that the shitosan of 5kDa and 180kDa is made into the acetum that concentration is 1g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 3%, then by both according to 60% ratio row mix, be cooled to 0 DEG C; By insert through the Tilapia Fillet of ozone treatment keep 5min in the chitosan-acetic acid solution of mixing after take out and be filtered dry, then carry out vacuum packaging in the packaging bag putting it into sterilization, be then placed in the environment of 4 DEG C and refrigerate.By measuring the indices of Tilapia Fillet, (shelf-life of one-level freshness is respectively 1 day, 2 days and 1.5 days with the Tilapia Fillet of the shitosan process without said method process, 5kDa and 180kDa, shelf-life of secondary freshness be respectively 3 days, 4.5 days with 4 days) compare, the extended shelf-life of its one-level freshness was by 3 days, and the index extended shelf-life of secondary freshness was by 6.5 days.
Embodiment 4
Fresh Tilapia Fillet is carried out slicing treatment, is then sterilization 3min in the Ozone Water of 7 DEG C as temperature, and taking-up is filtered dry for subsequent use; Be that the shitosan of 3kDa and 210kDa is made into the acetum that concentration is 5g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 2%, then by both according to 70% ratio row mix, be cooled to 6 DEG C; By insert through the Tilapia Fillet of ozone treatment keep 2min in the chitosan-acetic acid solution of mixing after take out and be filtered dry, then carry out vacuum packaging in the packaging bag putting it into sterilization, be then placed in the environment of 8 DEG C and refrigerate.By measuring the indices of Tilapia Fillet, (shelf-life of one-level freshness is respectively 1 day, 2 days and 1.5 days with the Tilapia Fillet of the shitosan process without said method process, 3kDa and 210kDa, shelf-life of secondary freshness be respectively 3 days, 4 days with 3.5 days) compare, the extended shelf-life of its one-level freshness was by 3 days, and the index extended shelf-life of secondary freshness was by 6 days.
Embodiment 5
Fresh Tilapia Fillet is carried out slicing treatment, is then sterilization 1min in the Ozone Water of 10 DEG C as temperature, and taking-up is filtered dry for subsequent use; Be that the shitosan of 5kDa and 190kDa is made into the acetum that concentration is 8g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 3%, then by both according to 90% ratio row mix, be cooled to 10 DEG C; By insert through the Tilapia Fillet of ozone treatment keep 8min in the chitosan-acetic acid solution of mixing after take out and be filtered dry, then carry out vacuum packaging in the packaging bag putting it into sterilization, be then placed in the environment of 3 DEG C and refrigerate.By measuring the indices of Tilapia Fillet, (shelf-life of one-level freshness is respectively 1 day, 2 days and 1.5 days with the Tilapia Fillet of the shitosan process without said method process, 5kDa and 190kDa, shelf-life of secondary freshness be respectively 3 days, 4.5 days with 4 days) compare, the extended shelf-life of its one-level freshness was by 4 days, and the index extended shelf-life of secondary freshness was by 6.5 days.
Claims (1)
1. adopt compound molecule amount shitosan to extend a method for Tilapia Fillet refrigerated shelf life, it is characterized in that: comprise the steps:
(1) fresh Tilapia Fillet is carried out slicing treatment, be then placed in the cold Ozone Water sterilization 1-10min that temperature is 0 ~ 10 DEG C, for subsequent use;
(2) be that the shitosan of 2 ~ 5kDa and 180 ~ 230kDa is made into the chitosan-acetic acid solution that concentration is two kinds of molecular weight of 0.5 ~ 10g/L by viscosity-average molecular weight, the concentration of solvent acetic acid is 1 ~ 5%, then by the chitosan-acetic acid solution of two kinds of molecular weight according to 10 ~ 90% ratio row mix, be cooled to 0 ~ 10 DEG C, for subsequent use;
(3) the Tilapia Fillet taking-up in step (1) is filtered dry to surface anhydrous, is then placed in the chitosan-acetic acid solution in step (2) and soaks 0.5 ~ 10min;
(4) be filtered dry to surface anhydrous by the Tilapia Fillet taking-up in step (3), then vacuum packaging is carried out in the packaging bag of putting into sterilization, the environment being then placed in 0 ~ 10 DEG C refrigerates.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236080A (en) * | 2019-06-11 | 2019-09-17 | 大连工业大学 | A method of fillet product is prepared based on frozen fish |
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| CN1543819A (en) * | 2003-09-15 | 2004-11-10 | 陈西广 | Method for manufacturing carboxymethyl glycosaminoglycan film-forming agent for fresh-keeping of winter jujube |
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN104824118A (en) * | 2015-04-08 | 2015-08-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Perch fresh-keeping method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1543819A (en) * | 2003-09-15 | 2004-11-10 | 陈西广 | Method for manufacturing carboxymethyl glycosaminoglycan film-forming agent for fresh-keeping of winter jujube |
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN104824118A (en) * | 2015-04-08 | 2015-08-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Perch fresh-keeping method |
Non-Patent Citations (3)
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| 刁石强等: ""冻罗非鱼片加工技术工艺研究"", 《制冷》 * |
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| 陈晓眠等: "壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较"", 《现代食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236080A (en) * | 2019-06-11 | 2019-09-17 | 大连工业大学 | A method of fillet product is prepared based on frozen fish |
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