CN106465744A - A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof - Google Patents
A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof Download PDFInfo
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- CN106465744A CN106465744A CN201610853911.8A CN201610853911A CN106465744A CN 106465744 A CN106465744 A CN 106465744A CN 201610853911 A CN201610853911 A CN 201610853911A CN 106465744 A CN106465744 A CN 106465744A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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Abstract
The present invention relates to a kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof, in fresh-keeping film liquid, each component is calculated by weight as：1 10 parts of fish scale gelatin, 1 10 parts of shitosan, 1 10 parts of plasticizer, 0.1 3 parts of cross-linking agent, 0.1 3 parts of antibacterial, 100 150 parts of distilled water, first shitosan is dissolved in plasticizer during preparation, then fish scale gelatin is dissolved in distilled water, add T-5398, add antibacterial after finally solution being mixed, obtain gelatin/chitosan composite fresh-keeping film liquid.Preparation process is simple of the present invention, easy to operate, material therefor is all nontoxic, and edible.The prepared fresh Tilapia Fillet of fresh-keeping film liquid opposite serves good fresh-keeping effect.
Description
Technical field
The present invention relates to a kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof, belong to packaging for foodstuff
Processing technique field.
Background technology
Nutritious in the flesh of fish, delicious flavour, favored by people.But the fresh flesh of fish in storage transport and was sold
It is susceptible to lipid oxidation in journey, breaks down proteins, microbial metabolism etc. changes, thus causing to oppress putrid and deteriorated, carries simultaneously
Come the wasting of resources and environmental pollution.The method oppressing fresh-keeping employing at present mainly has：Freezing, controlled atmosphere, low temperature, radiation, supertension,
Chemistry and biological preservation etc..In freeze preservation method, microbial metabolism, lipid oxidation change are relatively slow, can preferably extend meat
Shelf life, but the Chilled Meats nutrition of meat, local flavor, color and luster during enduring cold and thawing easily are affected.Biological preservation master
Shitosan to be used, tea polyphenols, plants essential oil, crude antistaling agent, sodium alginate, etc. anti-bacterial material process fillet.With guarantor
The development of fresh technology, the fresh-keeping technology that the material obtaining in itself from fish body is used for the flesh of fish becomes a kind of development trend.
Very abundant collagen is contained, collagen is a kind of functional protein in fish scale.It is reported that, protein has significantly
Antioxidant activity, because they with inhibitory activity oxygen, can remove the transition metal chelate of free radical and enzymatic oxidation, reduces peroxide
Compound enzyme, and eliminate specific oxidant, the residue of some aminoacid specifically sequentially makes collagen protein have antioxidation with it
Activity.Therefore, collagen protein can suppress the activity such as lipid oxidation and microbial metabolism in the flesh of fish, Jin Erke to a certain extent
Extend the shelf life of the flesh of fish.The aminoacid of constitutive protein matter has stronger absorbability and moisture holding capacity, and then can press down
In the system flesh of fish, the loss of moisture, makes the flesh of fish have preferable color and luster.Shitosan is a kind of natural material, has powerful anion
Absorption affinity is it is adaptable to reducing cholesterol and not having side effects.Soluble in weak acid solvent, contain ammonia in the solution after dissolving
Base, these amino are by suppressing antibacterial with reference to negatron.Additionally, the protein adsorption power of shitosan is stronger, can with protein very
Good combination.Its excellent biocompatibility, biodegradability make it be widely used in antimicrobial packaging.With fish scale
Gelatin adds shitosan, prepared fish scale gelatin base varnish for substrate, is coated in fresh Rofe carp fillets surface, to reach fresh-keeping effect
Really.
The main cause of Tilapia Fillet quality comparison is the amount reproduction of fillet surface microorganism and metabolism causes, by fish
Squama gelatin-based liniment is coated in the surface of Tilapia Fillet, it is to avoid the use of chemical preservative, so not only can preferably protect
Hold flavour nutrient and the color and luster of fresh Rofe carp fillets, also can be prevented effectively from the preservative of human body excess intake, be conducive to consuming
The health of person.
Content of the invention
The invention aims to solve the fresh Tilapia Fillet shelf-life short can be caused as antistaling agent using preservative
A kind of problem of quality decline, there is provided fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof, prepares
Fresh-keeping film liquid there is edibility and antibiotic property, shelf life extension 1-4 days of Tilapia Fillet can be made.
The present invention adopts the following technical scheme that：A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet, described preservative film
Liquid is with fish scale gelatin as base material, adds plasticizer, cross-linking agent and antibacterial, adds the edible film-coating of shitosan preparation, institute
State each component in fresh-keeping film liquid to be calculated by weight as：The fish scale gelatin of 1-10 part, the shitosan of 1-10 part, the plasticising of 1-10 part
Agent, the cross-linking agent of 0.1-3 part, the antibacterial of 0.1-3 part, the distilled water of 100-150 part.
Further, described fish scale gelatin is tilapia scale collagen.
Further, described plasticizer is one of glycerol and Sorbitol.
Further, described antibacterial is one of cinnamic aldehyde and Oleum Caryophylli.
Further, described cross-linking agent is T-5398.
For the preparation method of the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet, comprise the steps：
（1）The preparation of fish scale gelatin：Tilapia fish scale is carried out, is 1 by fish scale and water by w/v after deliming:The ratio of 10-14
Example is soaked, and heating in water bath, to 80-95 DEG C, is incubated 2-3.5h, removes fish scale waste residue, obtains fish scale collagen solution；By fish scale
Collagen solution centrifugal filtration obtains supernatant, uses filtering with microporous membrane impurity；Removed in solution by ion exchange again
Ion；Then solution is carried out being concentrated into the 8-15% of original solution；Finally dusted using spray dryer, prepared fish scale is bright
Glue；
（2）Take 1-10 part step by weight respectively（1）The fish scale gelatin of preparation, 1-10 part shitosan, 1-10 part plasticizer,
0.1-3 part cross-linking agent, the antibacterial of 0.1-3 part, distilled water 100-150 part；
（3）1-10 part shitosan is dissolved in 1-10 part plasticizer, is sufficiently stirred for, prepared shitosan plasticizer solution；
（4）1-10 part fish scale gelatin is dissolved in 100-150 part distilled water, after fully dissolving, with the lemon of 0.1-0.2mol/L
PH is adjusted to 6-6.5 by lemon acid solution, adds 0.1-3 part cross-linking agent, processes 5-20min in 30-80 DEG C of thermostat water bath, turns
Speed is 30-40r/min；
（5）By step（2）In shitosan plasticizer solution be poured slowly into step（3）In solution in be sufficiently mixed uniformly；
（6）In step（4）In add the antibacterial of 0.1-3 part, by solution left standstill after stirring, be obtained for fresh Rofe
The fresh-keeping fresh-keeping film liquid of fillet.
Further, described step（1）During middle centrifugal filtration, centrifuge speed is 4000-6000r/min, centrifugation time
For 10-15min.
Further, described step（1）Middle microporous filter membrane is teflon membrane filter, and aperture is 0.25-0.5 μm.
Further, described step（1）Intermediate ion when exchanging sequentially passes through solution by storng-acid cation exchange resin
Fill post the Filter column connected with weak-base anion-exchange resin.
The present invention preparation fresh-keeping film liquid processed 10 days after fresh Tilapia Fillet weight-loss ratio be 0.5-3%, preservative film
Fresh Tilapia Fillet sense organ after liquid is processed 7 days divides for 6-9（According to GB/T 22210-2008, when the apparent scoring of Fish is little
When 6, fillet are putrid and deteriorated, frowziness, now inedible and processing）, fresh-keeping film liquid process 10 days after fresh
In Tilapia Fillet, chromatic aberration is less, fresh-keeping film liquid process 7 days after fresh Tilapia Fillet in total number of bacteria be 5-6（With reference to GB
4789.2-2010, state health standards specify, when Log10 (total number of bacteria)≤4 is one-level freshness, 4<(antibacterial is total for Log10
Number)≤6 be two grades of freshnesses, Log10 (total number of bacteria)>6 is rotten meat, inedible）, after fresh-keeping film liquid is processed 10 days
TVB-N in fresh Tilapia Fillet（According to GB2733-2005）For 15mg/100g- 30 mg/100g.
Fish scale gelatin and shitosan have the good compatibility, and the interpolation of cross-linking agent makes it preferably be combined together.Shell
The biologic antibiosis of polysaccharide play an important role to the fresh-keeping of fresh tilapia.Glycerol, as plasticizer, increased fresh-keeping film liquid
Pliability, make fresh-keeping liquid preferably be coated on the surface of fresh Tilapia Fillet, its moisture pick-up properties preferably keeps in fillet
Moisture, cinnamic aldehyde has good bactericidal effect, can effectively suppress escherichia coli, bacillus subtilis, and Staphylococcus aureus, white
Color staphylococcuses etc..
The gelatin/chitosan composite fresh-keeping film liquid of the present invention is with tilapia fish scale gelatin as substrate, adds shitosan, plus
Enter a certain amount of plasticizer, cross-linking agent and antibacterial are obtained, and the raw material being used is all harmless.Wherein fish scale gelatin is profit
Extracted from fish scale with hot extraction, abundance is cheap, and gelatin has good nutritive value.Shitosan source is wide
General, there is excellent biological activity, microbic resolvability and the compatibility, and there is certain medical value.Glycerol is fine
Plasticizer, be widely used in the preparation of thin film.T-5398 can make to occur between protein peptide covalently cross-linked come
Modified protein peptide, modified protein peptide has more preferable plasticity, retentiveness, water solublity etc..
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further illustrated.
Instrument in the present invention is respectively adopted the digital display thermostat water bath of Changzhou Heng Long Instrument Ltd. manufacture；Upper Nereid
The FC104 electronic analytical balance that close Scientific Instruments Corporation manufactures；The PHS-25 type acidometer that Shanghai Lei Ci instrument plant manufactures；North
The TCP2-B full-automatic chromatism test instrument that Jing Aoyike photoelectric instrument company limited manufactures；Bo Dai biotechnology company manufactures
Full-automatic bacterial colony counting instrument (CFU-600)；The improvement type micro that Changzhou Pu Tian instrument manufacturing company limited manufactures determines nitrogen distillator.
The preparation of fish scale gelatin：Tilapia fish scale is carried out, is 1 by fish scale and water by w/v after deliming:10-14's
Ratio is soaked, and heating in water bath, to 80-95 DEG C, is incubated 2-3.5h, removes fish scale waste residue, obtains fish scale collagen solution；By fish
Squama collagen solution centrifugal filtration obtains supernatant, and during centrifugal filtration, centrifuge speed is 4000-6000r/min, during centrifugation
Between be 10-15min, use filtering with microporous membrane impurity, microporous filter membrane be teflon membrane filter, aperture be 0.25-0.5 μm；Again
Remove the ion in solution by ion exchange；Sequentially pass through during ion exchange by storng-acid cation exchange resin and alkalescence
Anion exchange resin fills post the Filter column connected, and then carries out being concentrated into the 8-15% of original solution by solution；Finally using spray
Mist drying machine is dusted, prepared fish scale gelatin.
Embodiment one：
A kind of preparation method of the fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet, comprises the steps：
Take 6 parts of fish scale gelatins, 1.5 parts of shitosans, 3 parts of glycerol, 0.3 part of T-5398,0.5 part of cinnamic aldehyde respectively, steam
100 parts of distilled water.
6 parts of fish scale gelatins are dissolved in 100 parts of water, after fully dissolving, with the citric acid solution of 0.2mol/L, pH are adjusted
Save as 6, add 0.3 part of T-5398,50 DEG C of thermostat water bath processes 10min.1.5 parts of shitosans are dissolved into
In 3 parts of glycerol, it is sufficiently stirred for, prepared shitosan glycerite.0.5 part of cinnamic aldehyde, system will be added after two kinds of solution mixing
The fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet must be used for.
With the standby fresh-keeping film liquid of this component and weight in grams numeral system, fresh Tilapia Fillet is carried out with Preservation Treatment, fresh-keeping film liquid
The weight-loss ratio of the fresh Tilapia Fillet after processing 10 days is 0.9%, and the fresh Tilapia Fillet sense organ after fresh-keeping film liquid is processed 7 days is 7
Point, fresh-keeping film liquid process 10 days after fresh Tilapia Fillet in chromatic aberration less, fresh-keeping film liquid process 7 days after fresh Rofe
In fillet, total number of bacteria is 5.4, fresh-keeping film liquid process 10 days after fresh Tilapia Fillet in TVB-N be 20mg/100g.
Embodiment two：
A kind of preparation method of the fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet, comprises the steps：
Take 6 parts of fish scale gelatins respectively, 1.5 parts of shitosans, 3.5 parts of glycerol, 0.3 part of T-5398,0.5 part of Oleum Caryophylli,
100 parts of distilled water.
6 parts of fish scale gelatins are dissolved in 100 parts of distilled water, after fully dissolving, will with the citric acid solution of 0.1mol/L
PH regulator is 6, adds 0.3 part of T-5398, processes 8min in 50 DEG C of thermostat water bath.Will be molten for 1.5 parts of shitosans
Solution, in 3.5 parts of glycerol, is sufficiently stirred for, prepared shitosan glycerite.0.5 part of Flos Caryophylli will be added after two kinds of solution mixing
Oil, is obtained the fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet.
With the standby fresh-keeping film liquid of this component and weight in grams numeral system, fresh Tilapia Fillet is carried out with Preservation Treatment, fresh-keeping film liquid
The weight-loss ratio of the fresh Tilapia Fillet after processing 10 days is 1%, and the fresh Tilapia Fillet sense organ after fresh-keeping film liquid is processed 7 days is 7
Point, fresh-keeping film liquid process 10 days after fresh Tilapia Fillet in chromatic aberration less, fresh-keeping film liquid process 7 days after fresh Rofe
In fillet, total number of bacteria is 5.5, and it is 21mg/100g that fresh-keeping film liquid processes TVB-N in the fresh Tilapia Fillet after giving birth to 10 days.
Embodiment three：
A kind of preparation method of the fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet, comprises the steps：
Take 6 parts of fish scale gelatins, 1.5 parts of shitosans, 3 parts of glycerol, 0.4 part of T-5398,0.6 part of cinnamic aldehyde respectively, steam
100 parts of distilled water.
6 parts of fish scale gelatins are dissolved in 100 parts of water, after fully dissolving, with the citric acid solution of 0.1mol/L, pH are adjusted
Save as 6, add 0.4 part of T-5398,50 DEG C of thermostat water bath processes 10min.1.5 parts of shitosans are dissolved into
In 3 parts of glycerol, it is sufficiently stirred for, prepared shitosan glycerite.0.6 part of cinnamic aldehyde, system will be added after two kinds of solution mixing
The fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet must be used for.
With the standby fresh-keeping film liquid of this component and weight in grams numeral system, fresh Tilapia Fillet is carried out with Preservation Treatment, fresh-keeping film liquid
The weight-loss ratio of the fresh Tilapia Fillet after processing 10 days is 0.9%, and the fresh Tilapia Fillet sense organ after fresh-keeping film liquid is processed 7 days is 7
Point, fresh-keeping film liquid process 10 days after fresh Tilapia Fillet in chromatic aberration less, fresh-keeping film liquid process 7 days after fresh Rofe
In fillet, total number of bacteria is 5.3, fresh-keeping film liquid process 10 days after fresh Tilapia Fillet in TVB-N be 19mg/100g.
Example IV：
Take 1 part of fish scale gelatin, 1 part of shitosan, 1 part of glycerol, 0.1 part of T-5398,0.1 part of cinnamic aldehyde, distillation respectively
100 parts of water.
1 part of fish scale gelatin is dissolved in 100 parts of water, after fully dissolving, pH regulator is 6, adds 0.1 part and turn glutamy
Amine enzyme, processes 10min in 50 DEG C of thermostat water bath, 1 part of shitosan is dissolved in 1 part of glycerol, is sufficiently stirred for, prepared shell
Polysaccharide glycerite, will add 0.1 part of cinnamic aldehyde, for fresh Tilapia Fillet fresh-keeping guarantor is obtained after two kinds of solution mixing
Fresh film liquid.
Embodiment five：
Take 10 parts of fish scale gelatins, 10 parts of shitosans, 10 parts of Sorbitol, 3 parts of T-5398s, 3 parts of Oleum Caryophylli, distillation respectively
150 parts of water.
10 parts of fish scale gelatins are dissolved in 150 parts of distilled water, after fully dissolving, using the citric acid solution of 0.1mol/L
PH regulator is 6, adds 3 parts of T-5398s, 80 DEG C of thermostat water bath processes 5min, 10 parts of shitosans are dissolved
To in 10 parts of Sorbitol, it is sufficiently stirred for, prepared shitosan sorbitol solution, 3 parts of Flos Caryophylli will be added after two kinds of solution mixing
Oil, is obtained the fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet.
Claims (9)
1. a kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet it is characterised in that：Described fresh-keeping film liquid is with fish scale gelatin
For base material, add plasticizer, cross-linking agent and antibacterial, add the edible film-coating of shitosan preparation, each in described fresh-keeping film liquid
Component is calculated by weight as：The fish scale gelatin of 1-10 part, the shitosan of 1-10 part, the plasticizer of 1-10 part, the friendship of 0.1-3 part
Connection agent, the antibacterial of 0.1-3 part, the distilled water of 100-150 part.
2. be used for as claimed in claim 1 the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Described fish scale gelatin
For tilapia scale collagen.
3. be used for as claimed in claim 1 the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Described plasticizer is
One of glycerol and Sorbitol.
4. be used for as claimed in claim 1 the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Described antibacterial is
One of cinnamic aldehyde and Oleum Caryophylli.
5. be used for as claimed in claim 1 the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Described cross-linking agent is
T-5398.
6. the fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet described in claim 1 preparation method it is characterised in that：Including
Following steps：
（1）The preparation of fish scale gelatin：Tilapia fish scale is carried out, is 1 by fish scale and water by w/v after deliming:The ratio of 10-14
Example is soaked, and heating in water bath, to 80-95 DEG C, is incubated 2-3.5h, removes fish scale waste residue, obtains fish scale collagen solution；By fish scale
Collagen solution centrifugal filtration obtains supernatant, uses filtering with microporous membrane impurity；Removed in solution by ion exchange again
Ion；Then solution is carried out being concentrated into the 8-15% of original solution；Finally dusted using spray dryer, prepared fish scale is bright
Glue；
（2）Take 1-10 part step by weight respectively（1）The fish scale gelatin of preparation, 1-10 part shitosan, 1-10 part plasticizer,
0.1-3 part cross-linking agent, the antibacterial of 0.1-3 part, distilled water 100-150 part；
（3）1-10 part shitosan is dissolved in 1-10 part plasticizer, is sufficiently stirred for, prepared shitosan plasticizer solution；
（4）1-10 part fish scale gelatin is dissolved in 100-150 part distilled water, after fully dissolving, with the lemon of 0.1-0.2mol/L
PH is adjusted to 6-6.5 by lemon acid solution, adds 0.1-3 part cross-linking agent, processes 5-20min in 30-80 DEG C of thermostat water bath, turns
Speed is 30-40r/min；
（5）By step（2）In shitosan plasticizer solution be poured slowly into step（3）In solution in be sufficiently mixed uniformly；
（6）In step（4）In add the antibacterial of 0.1-3 part, by solution left standstill after stirring, be obtained for fresh Rofe
The fresh-keeping fresh-keeping film liquid of fillet.
7. be used for as claimed in claim 6 the preparation method of the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Institute
State step（1）During middle centrifugal filtration, centrifuge speed is 4000-6000r/min, and centrifugation time is 10-15min.
8. be used for as claimed in claim 6 the preparation method of the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Institute
State step（1）Middle microporous filter membrane is teflon membrane filter, and aperture is 0.25-0.5 μm.
9. be used for as claimed in claim 6 the preparation method of the fresh-keeping fresh-keeping film liquid of fresh Tilapia Fillet it is characterised in that：Institute
State step（1）When intermediate ion exchanges, solution is sequentially passed through and tree is exchanged by storng-acid cation exchange resin and weakly-basic anion
Fat fills post the Filter column connected.
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| CN201610853911.8A CN106465744A (en) | 2016-09-27 | 2016-09-27 | A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof |
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| CN201610853911.8A CN106465744A (en) | 2016-09-27 | 2016-09-27 | A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof |
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| CN107125299A (en) * | 2017-06-02 | 2017-09-05 | 昆明理工大学 | A kind of composite preservative fresh-keeping for Tilapia Fillet and its application |
| CN107603238A (en) * | 2017-09-08 | 2018-01-19 | 宁波大学 | A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application |
| CN108522634A (en) * | 2018-05-08 | 2018-09-14 | 浙江海洋大学 | A kind of aquatic products composite fresh-keeping coating liquid and preparation method and application method |
| CN112352831A (en) * | 2020-11-13 | 2021-02-12 | 泉州师范学院 | Edible antibacterial composite membrane liquid based on waste fish scales as well as preparation method and application thereof |
| CN113826685A (en) * | 2021-09-17 | 2021-12-24 | 浙江工商大学 | Composite antistaling agent for prawn and its use |
| CN113951315A (en) * | 2021-11-17 | 2022-01-21 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125299A (en) * | 2017-06-02 | 2017-09-05 | 昆明理工大学 | A kind of composite preservative fresh-keeping for Tilapia Fillet and its application |
| CN107603238A (en) * | 2017-09-08 | 2018-01-19 | 宁波大学 | A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application |
| CN107603238B (en) * | 2017-09-08 | 2019-10-08 | 宁波大学 | A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application |
| CN108522634A (en) * | 2018-05-08 | 2018-09-14 | 浙江海洋大学 | A kind of aquatic products composite fresh-keeping coating liquid and preparation method and application method |
| CN112352831A (en) * | 2020-11-13 | 2021-02-12 | 泉州师范学院 | Edible antibacterial composite membrane liquid based on waste fish scales as well as preparation method and application thereof |
| CN113826685A (en) * | 2021-09-17 | 2021-12-24 | 浙江工商大学 | Composite antistaling agent for prawn and its use |
| CN113951315A (en) * | 2021-11-17 | 2022-01-21 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
| CN113951315B (en) * | 2021-11-17 | 2023-06-27 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
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