CN107302923A - A kind of aquatic product fresh keeping agent - Google Patents
A kind of aquatic product fresh keeping agent Download PDFInfo
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- CN107302923A CN107302923A CN201610243860.7A CN201610243860A CN107302923A CN 107302923 A CN107302923 A CN 107302923A CN 201610243860 A CN201610243860 A CN 201610243860A CN 107302923 A CN107302923 A CN 107302923A
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- Prior art keywords
- aquatic product
- fresh keeping
- antistaling agent
- fresh
- water
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Classifications
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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
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
Abstract
The present invention relates to a kind of aquatic product fresh keeping agent, the antistaling agent includes the following component in terms of weight/mass percentage composition：Antifreeze protein：0.035% 10%, trehalose：10% 25%, chitosan：1% 3.5%, phytic acid：1% 3.5%, sodium isoascorbate：0.5% 1%, surplus is water.After the antistaling agent of the fresh inkfish son for fishing for disembarkation, squid, red coat, Penaeus Vannmei by soaking the present invention, it is vacuum-packed and is freezed at a temperature of less than or equal to subzero 18 DEG C, after 34 months preserve, after thawing, it organizes still closely high resilience, and eyeball is full glossy, body surface color is vivid, there is not the phenomenon for shading or fading, smell also maintains pure and fresh marine alga smell, while the holding effect of moisture is more preferable.
Description
Technical field
The invention belongs to field of processing of aquatic products, specifically, it is related to a kind of aquatic product fresh keeping agent.
Background technology
With the improvement of people ' s living standards with food security, the popularization of nutrient knowledge, increasing family is yearned for can
Have safety, nutrition and fresh food.Now widely used freezing, cold storing and fresh-keeping technology, and controlled atmospheric packing skill
Art etc. can not or be only capable of limitedly playing preservation to food raw material, and such as most catches are at subzero 18 DEG C
Freezing logistics under the conditions of, the time up to 3-5 months is passed through from fishing for terminal.Fresh catches are by for a long time
Air-dry and temperature fluctuations, it is difficult to keep original freshness, occur that drying loss is serious, juice loss is serious, mouthfeel is thick
The phenomenon such as rough, there is very big difference compared with fresh catches in nutrition and mouthfeel.
There are water conservation preparation and inhibiting-bacteria preparation, or the synergy of the two using relatively broad preservation technology now.China
Patent of invention number 201310682680.5 disclose it is a kind of using chitosan, phytic acid, citric acid, raw garlic end, vinegar and
The fresh-keeping formula of yellow rice wine.This formula provide only the condition that can be suppressed growth of microorganism, without in view of catches
Disorganization in storage caused by ice crystal change caused by temperature change.China Patent No.
201310081187.8 disclose a kind of method for suppressing corrupt bacteria growing using nisin and citrus extracts.
First also without in view of the caused tissue damaged of ice crystal change and nutrition leak.In addition, nisin and mandarin orange
Tangerine extract is higher for cheap large catches cost, is not suitable for large-scale commercial applications and promotes the use of.China Patent No.
201310400496.7 disclose it is a kind of act synergistically on marine product using trehalose and Tea Polyphenols and play holding moisture with
The effect of color and luster, the patent do not account for suppress spoilage organisms grow and suppress ice-crystal growth two big factors, therefore also without
Method reaches the quality requirement of high-quality aquatic products.
Antifreeze protein is also known as ice structural protein (ISP Ice Structure Protein), be 1969 Dutch biologist Ah
What plucked instrument Gail Devers were found in the blood of South Pole fish, it causes the Fish Blood lived in cold water not freeze.Pass through
Research in recent years finds that ice structural protein can not only prevent ice-crystal growth, but also can suppress ice crystal recrystallization.
Ice structural protein is successfully applied in ice cream to improve its mouthfeel by Uniliver so that ice cream is tasted more
It is fine and smooth.In addition, the research personage of Japan has also successfully been applied it in frozen noodle and rice so that noodles and rice
Mouthfeel and quality when remaining to keep just cooking after freezing again.
Trehalose, also known as Radix Rhapontici seu Radix Echinopsis sugar, Qin Tang, are a kind of safe and reliable natural carbohydrates.Trehalose application is very wide
General, some can not thirst under the conditions of high temperature, high and cold and dry dehydration etc. and not freeze to death, exactly because they contain in vivo
Caused by having a substantial amounts of trehalose.In seafood and other meat products, one side trehalose can be in protein and water termination shape
Film is effectively protected into one layer, prevents protein at low temperatures from deforming, so as to keep the favorable elasticity of seafood.
The content of the invention
The present invention is for defect present in prior art there is provided a kind of antistaling agent, and the antistaling agent can suppress microorganism life
While long, it can make it that the water retention effect of aquatic products is more preferable, and the mouthfeel of fresh aquatic products can be kept.
To realize the purpose of the present invention, technical scheme is as follows：
A kind of aquatic product fresh keeping agent, the antistaling agent includes the following component in terms of weight/mass percentage composition：
Antifreeze protein：0.035%-10%；
Trehalose：10%-25%；
Chitosan：1%-3.5%；
Phytic acid：1%-3.5%；
Sodium isoascorbate：0.5%-1%；
Surplus is water.
In the preferred embodiment of the present invention, the antistaling agent includes the following component in terms of weight/mass percentage composition：
Antifreeze protein：1%-5%；
Trehalose：10%-25%；
Chitosan：1%-3.5%；
Phytic acid：1%-3.5%；
Sodium isoascorbate：0.5%-1%；
Surplus is water.
In the more preferred embodiment of the present invention, the antistaling agent includes the following component in terms of weight/mass percentage composition：
Antifreeze protein：1%；
Trehalose：10%；
Chitosan：1.5%；
Phytic acid：1.5%；
Sodium isoascorbate：0.8%；
Surplus is water.
In the preferred embodiment of the present invention, the antifreeze protein is I types, II types, type III antifreeze protein or freeze proof sugar
Albumen.
In the preferred embodiment of the present invention, invade finish the antistaling agent aquatic products should be vacuum-packed immediately and in less than
Or equal to subzero 18 DEG C at a temperature of snap frozen.
In the preferred embodiment of the present invention, the aquatic products are selected from inkfish son, red coat, squid, Penaeus Vannmei
Etc. fresh aquatic products.
Compared with prior art, the present invention has advantages below：
Fresh inkfish son, squid, red coat and the Penaeus Vannmei for fishing for disembarkation is by soaking after above antistaling agent, vacuum
Pack and freezed at a temperature of less than or equal to subzero 18 DEG C, after storage in 3-4 months, after thawing, it is organized still
So closely high resilience, eyeball is full glossy, and body surface color is vivid, the phenomenon for shading or fading does not occur, gas
Taste also maintains pure and fresh marine alga smell, while so that the holding effect of moisture is more preferable.On the whole, with fresh sample phase
Than quality and mouthfeel difference are very few.Without soak above antistaling agent fresh sample after same storage time,
It is organized, different degrees of deterioration all occur in eyeball plumpness and body surface color and luster.It is equal by adding antifreeze protein and trehalose
Fresh-keeping effect can be played in various degree, be mainly shown as that seafood thawing loss is few, mouthfeel is good, tissue elasticity good.
And antifreeze protein and trehalose can play a part of Synergistic, than any single kind effect in both additions more
It is prominent.
Embodiment
The specific implementation of the present invention is described further below in conjunction with example, but the implementation of the present invention and protection domain are not limited
In this.
Need exist for particularly pointing out, software fish such as squid, inkfish and octopus are directly soaked in antistaling agent solution 30-60 points
Clock；The hardware fish for having fish scale needs to scale, removes the gill, goes internal organ to be soaked in again in antistaling agent solution 30-60 minutes after handling；
Shell-fish such as shrimp need first to shell and then invaded again and steep in antistaling agent 30-60 minutes.
Embodiment 1
Experimental group：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：Type III is freeze proof
Albumen 1%, trehalose 10%, chitosan 1.5%, phytic acid 1.5%, sodium isoascorbate 0.8%, remaining is 4 DEG C of temperature
Water.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 4 DEG C, respectively by the freeze proof egg of 0.01KG type IIIs
In vain, to pour into water (remaining for 0.1KG trehaloses, 0.015KG chitosans, 0.015KG phytic acid and 0.008KG sodium isoascorbates
Amount) in, quick stirring is all dissolved until above-mentioned solid content.
Control group 1：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：Trehalose
10%, chitosan 1.5%, phytic acid 1.5%, sodium isoascorbate 0.8%, remaining is the water of 4 DEG C of temperature.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 4 DEG C, respectively by 0.1KG trehaloses, 0.015KG
Chitosan, 0.015KG phytic acid and 0.008KG sodium isoascorbates are poured into water (surplus), are quickly stirred until above-mentioned
Solid content all dissolves.
Control group 2：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：Type III resists
Jelly albumen 1%, chitosan 1.5%, phytic acid 1.5%, sodium isoascorbate 0.8%, remaining is the water of 4 DEG C of temperature.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 4 DEG C, respectively by the freeze proof egg of 0.01KG type IIIs
In vain, 0.015KG chitosans, 0.015KG phytic acid and 0.008KG sodium isoascorbates are poured into water (surplus), quickly
Stirring is all dissolved until above-mentioned solid content.
The fresh-keeping effect experiment of aquatic product fresh keeping agent obtained by experimental group and control group：
Experimental group：Fresh Penaeus Vannmei after peeling off is soaked in the antistaling agent of experimental group 30 minutes, and South America is right in vain
The mass volume ratio (g/ml) of shrimp and the antistaling agent is 1：1.The shrimp soaked is taken out and loads polybag and vacuumizes,
The flat board refrigerator for being subsequently placed in subzero 18 DEG C carries out 4-5 hour of freezing.Finally, in the freezer for depositing in subzero 18 DEG C
3 months sampling and testings.Firstth, after thawing, mouthfeel after color, tissue elasticity, smell and boiling is checked.Secondth, solve
Weigh A before jelly, and weigh B after moisture is blotted with blotting paper after defrosting, calculates juice loss rate (A-B)/A
Control group：Fresh Penaeus Vannmei after peeling off is soaked in the antistaling agent of control group 30 minutes, and South America is right in vain
The mass volume ratio (g/ml) of shrimp and the antistaling agent is 1：1.The shrimp soaked is taken out and loads polybag and vacuumizes,
The flat board refrigerator for being subsequently placed in subzero 18 DEG C carries out 4-5 hour of freezing.Finally, in the freezer for depositing in subzero 18 DEG C
3 months sampling and testings.Firstth, after thawing, mouthfeel after color, tissue elasticity, smell and boiling is checked.Secondth, solve
Weigh A before jelly, and weigh B after moisture is blotted with blotting paper after defrosting, calculates juice loss rate (A-B)/A
Result of the test 1 (organoleptic indicator)：Tissue elasticity is good after the shrimp of experimental group is thawed, and smell is pure and fresh, after water is boiled, mouth
Sense is full, close with fresh shrimp.After the shrimp of control group is thawed, water removal boil rear mouthfeel not as good as experimental group outside, other without substantially
Difference.
Result of the test 2 (physical and chemical index)：Juice loss rate after experimental group is thawed is 5.06%.After control group 1 thaws
Juice loss rate be 6.15%, the juice loss rate of control group 2 is 6.92%.
Embodiment 2
Experimental group：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：II types are freeze proof
Albumen 0.035%, trehalose 10%, chitosan 1%, phytic acid 1%, sodium isoascorbate 0.5%, remaining is 6 DEG C of temperature
Water.
The preparation method of the 1KG aquatic product fresh keeping agents is：It is respectively that 0.00035KG II types is freeze proof under conditions of 6 DEG C
It is (remaining that albumen, 0.1KG trehaloses, 0.01KG chitosans, 0.01KG phytic acid and 0.005KG sodium isoascorbates pour into water
Amount) in, quick stirring is all dissolved until above-mentioned solid content.
Control group 1：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：Trehalose
10%, chitosan 1%, phytic acid 1%, sodium isoascorbate 0.5%, remaining is the water of 6 DEG C of temperature.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 6 DEG C, respectively by 0.1KG trehaloses, 0.01KG
Chitosan, 0.01KG phytic acid and 0.005KG sodium isoascorbates are poured into water (surplus), are quickly stirred until above-mentioned
Solid content all dissolves.
Control group 2：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：II types resist
Jelly albumen 0.035%, chitosan 1%, phytic acid 1%, sodium isoascorbate 0.5%, remaining is the water of 6 DEG C of temperature.
The preparation method of the 1KG aquatic product fresh keeping agents is：It is respectively that 0.00035KG II types is freeze proof under conditions of 6 DEG C
Albumen, 0.01KG chitosans, 0.01KG phytic acid and 0.005KG sodium isoascorbates are poured into water (surplus), quickly
Stirring is all dissolved until above-mentioned solid content.
The fresh-keeping effect experiment of aquatic product fresh keeping agent obtained by experimental group and control group：
Experimental group：The red coat of removal scale, internal organ, the fish gill is soaked in the antistaling agent of experimental group 30 minutes, gold
The mass volume ratio (g/ml) of cobble and antistaling agent is 1：1.The red coat soaked is taken out and loads polybag and takes out true
Sky, the flat board refrigerator for being subsequently placed in subzero 18 DEG C carries out 4-5 hour of freezing.Finally, subzero 18 DEG C cold is deposited in
4 months sampling and testings in storehouse.Firstth, after thawing, whether observation eyes collapse, tissue elasticity, smell and boiling deutostoma
Sense.Secondth, weigh A before thawing, and weigh B after moisture is blotted with blotting paper after defrosting, calculates juice loss rate
(A-B)/A。
Control group：The red coat of removal scale, internal organ, the fish gill is soaked in the antistaling agent of control group 30 minutes, gold
The mass volume ratio (g/ml) of cobble and antistaling agent is 1：1.The red coat soaked is taken out and loads polybag and takes out true
Sky, the flat board refrigerator for being subsequently placed in subzero 18 DEG C carries out 4-5 hour of freezing.Finally, subzero 18 DEG C cold is deposited in
4 months sampling and testings in storehouse.Firstth, after thawing, whether observation eyes collapse, tissue elasticity, smell and boiling deutostoma
Sense.Secondth, weigh A before thawing, and weigh B after moisture is blotted with blotting paper after defrosting, calculates juice loss rate
(A-B)/A。
Result of the test 1 (organoleptic indicator)：Tissue elasticity is good after the red coat of experimental group is thawed, and eyeball is full.After water is boiled,
Mouthfeel is full, close with fresh red coat.After the red coat of control group 1 and 2 is thawed, water removal boils rear mouthfeel not as good as experiment
Group is outer, other no significant differences.
Result of the test 2 (physical and chemical index)：Juice loss rate after experimental group is thawed is 5.06%.After control group 1 thaws
Juice loss rate be 5.85%, the juice loss rate of control group 2 is 6.80%.
Embodiment 3
Experimental group：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：I types are freeze proof
Protein 10 %, trehalose 25%, chitosan 3.5%, phytic acid 3.5%, sodium isoascorbate 1%, remaining is 8 DEG C of temperature
Water.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 8 DEG C, respectively by 0.1KG I types antifreeze protein,
0.25KG trehaloses, 0.035KG chitosans, 0.035KG phytic acid and 0.01KG sodium isoascorbates pour into water (surplus)
In, quick stirring is all dissolved until above-mentioned solid content.
Control group 1：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：Trehalose
25%, chitosan 3.5%, phytic acid 3.5%, sodium isoascorbate 1%, remaining is the water of 8 DEG C of temperature.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 8 DEG C, respectively by 0.25KG trehaloses,
0.035KG chitosans, 0.035KG phytic acid and 0.01KG sodium isoascorbates are poured into water (surplus), quick stirring
Until above-mentioned solid content all dissolves.
Control group 2：A kind of aquatic product fresh keeping agent, the composition of the antistaling agent is (in terms of weight/mass percentage composition)：I types are freeze proof
Protein 10 %, chitosan 3.5%, phytic acid 3.5%, sodium isoascorbate 1%, remaining is the water of 8 DEG C of temperature.
The preparation method of the 1KG aquatic product fresh keeping agents is：Under conditions of 8 DEG C, respectively by 0.1KG I types antifreeze protein,
0.035KG chitosans, 0.035KG phytic acid and 0.01KG sodium isoascorbates are poured into water (surplus), quick stirring
Until above-mentioned solid content all dissolves.
The fresh-keeping effect experiment of aquatic product fresh keeping agent obtained by experimental group and control group
Experimental group：Fresh squid is soaked in the antistaling agent of experimental group 30 minutes, the mass body of squid and antistaling agent
Product is 1 than (g/ml)：1.The squid soaked is taken out and loads polybag and vacuumizes, subzero 18 DEG C are subsequently placed in
Flat board refrigerator carries out 4-5 hour of freezing.Finally, 4 months sampling and testings in subzero 18 DEG C of freezer are deposited in.
Control group：Fresh squid is soaked in the antistaling agent of control group 30 minutes, the mass body of squid and antistaling agent
Product is 1 than (g/ml)：1.Squid is taken out and loads polybag and vacuumizes, subzero 18 DEG C of flat board freezing is subsequently placed in
Machine carries out 4-5 hour of freezing.Finally, 4 months sampling and testings in subzero 18 DEG C of freezer are deposited in.
Result of the test 1 (organoleptic indicator)：Tissue elasticity is good after the squid of experimental group is thawed, appearance is bright, smell is pure and fresh,
Eyeball is full.After water is boiled, mouthfeel is full, close with new Fresh squid.After the squid of control group is thawed, the knot with experimental group
Fruit difference is little.
Experimental result 2 (physical and chemical index)：Juice loss rate after experimental group is thawed is 10.73%.After control group 1 thaws
Juice loss rate be 10.76%, the juice loss rate of control group 2 is 10.11%.
It can be seen from above-mentioned comparative test after the antistaling agent by soaking the present invention such as fresh Penaeus Vannmei, pass through
After storage in 3-4 months, after thawing, it organizes still closely high resilience, and eyeball is full glossy, and body surface color is fresh
It is bright, there is not the phenomenon for shading or fading, smell also maintains pure and fresh marine alga smell, while so that thaw after water
The juice loss rate of product reduces 13.5%-17.7%.On the whole, compared with fresh sample, quality and mouthfeel difference without
It is several.Fresh sample without immersion antistaling agent of the invention is after same storage time, and it is organized, eyeball is full
All there is different degrees of deterioration in degree and body surface color and luster.Verified by test of many times, antistaling agent of the invention be suitable to inkfish,
The aquatic products such as octopus it is fresh-keeping.
Those skilled in the art can be according to present disclosure and the art technology grasped to present invention
Replacement or modification are made, but these are replaced or modification is all not regarded as a departure from design of the invention, these are replaced or modification
In claimed interest field.
Claims (6)
1. a kind of aquatic product fresh keeping agent, it is characterised in that the antistaling agent includes the following group in terms of weight/mass percentage composition
Point：
Antifreeze protein：0.035%-10%；
Trehalose：10%-25%；
Chitosan：1%-3.5%；
Phytic acid：1%-3.5%；
Sodium isoascorbate：0.5%-1%；
Surplus is water.
2. aquatic product fresh keeping agent according to claim 1, it is characterised in that the antistaling agent is comprising following with matter
Measure the component of percentage composition meter：
Antifreeze protein：1%-5%；
Trehalose：10%-25%；
Chitosan：1%-3.5%；
Phytic acid：1%-3.5%；
Sodium isoascorbate：0.5%-1%；
Surplus is water.
3. aquatic product fresh keeping agent according to claim 1, it is characterised in that the antistaling agent is comprising following with matter
Measure the component of percentage composition meter：
Antifreeze protein：1%；
Trehalose：10%；
Chitosan：1.5%；
Phytic acid：1.5%；
Sodium isoascorbate：0.8%；
Surplus is water.
4. aquatic product fresh keeping agent according to claim 1, it is characterised in that the antifreeze protein is I types, II
Type, type III antifreeze protein or antifreeze glycoprotein.
5. aquatic product fresh keeping agent according to claim 1, it is characterised in that invade the aquatic products for finishing the antistaling agent
Product should be vacuum-packed and the snap frozen at a temperature of less than or equal to subzero 18 DEG C immediately.
6. the aquatic product fresh keeping agent according to claim any one of 1-5, it is characterised in that the aquatic products are selected from ink
The fresh aquatic products such as anchovies, red coat, squid, Penaeus Vannmei.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094499A (en) * | 2018-01-16 | 2018-06-01 | 舟山昌国海洋科技有限公司 | Edibility squid fresh-keeping liquid |
| CN108795392A (en) * | 2018-06-25 | 2018-11-13 | 浙江工业大学 | A kind of non-freezing solution for food fresh keeping |
| CN111436591A (en) * | 2020-04-30 | 2020-07-24 | 大连工业大学 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
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