CN107347969A - A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method - Google Patents
A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method Download PDFInfo
- Publication number
- CN107347969A CN107347969A CN201610685781.1A CN201610685781A CN107347969A CN 107347969 A CN107347969 A CN 107347969A CN 201610685781 A CN201610685781 A CN 201610685781A CN 107347969 A CN107347969 A CN 107347969A
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- China
- Prior art keywords
- ice temperature
- minced fillet
- quality
- addition
- tea polyphenols
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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
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of composite preservative being applied in ice temperature minced fillet and the method using its progress minced fillet ice temperature fresh-keeping, it is related to a kind of composite preservative and carries out the method for minced fillet heat preserving antistaling using it.For the present Research of existing surimi product, antistaling agent of the invention is made up of Tea Polyphenols, 0.02% ~ 0.04% nisin and 0.01% ~ 0.02% lysozyme that mass ratio is 0.1% ~ 0.2%.Ice temperature fresh-keeping minced fillet in accordance with the following steps of the invention：Internal organ are removed in raw material fish decaptitating, and meat is adopted after cleaning, composite preservative is added after rinsing, refined filtration, dehydration.The composite preservative is made up of Tea Polyphenols, nisin and lysozyme, the addition of Tea Polyphenols is the 0.1% ~ 0.2% of quality of fish filling, the addition of nisin is the 0.02% ~ 0.04% of quality of fish filling, the addition of lysozyme is the 0.01% ~ 0.02% of quality of fish filling, then it is stirred, is molded, packs, carries out ice temperature fresh-keeping.
Description
Technical field
The invention belongs to food preservative technology field, and in particular to a kind of composite antistaling agent and utilize its carry out minced fillet ice temperature
Fresh-keeping application method.
Background technology
China's aquatic products aboundresources, total output rank first in the world, but processing capacity is less than 2%.Surimi product is good and cheap,
It is convenient and healthy, it is the aquatic products processing product of nutrient health.Because the moisture of the flesh of fish is high therefore easily putrid and deteriorated, if
Can not timely working process, protein, amino acid etc. are decomposed under the comprehensive function of microorganism and enzyme, can reduce minced fillet
Gel characteristic, and then have influence on the quality of surimi product.Therefore exploitation safety, the preservation of fishery that cost is low, of good preservation effect
Agent and preservation technology are most important to marine industry sustainable development.
The content of the invention
It is an object of the invention to provide a kind of composite preservative being applied in ice temperature minced fillet and its application method, to overcome
The deficiencies in the prior art.
The composite preservative of the present invention is by Tea Polyphenols of the mass ratio for 0.1% ~ 0.2%, 0.02% ~ 0.04% streptococcus lactis
Element and 0.01% ~ 0.02% lysozyme form.
The present invention is achieved by the following technical solutions：Internal organ are removed in raw material fish decaptitating, adopt meat after cleaning, rinsing, refined filtration,
Composite preservative is added after dehydration, the composite preservative is made up of Tea Polyphenols, nisin and lysozyme, Tea Polyphenols
Addition is the 0.1% ~ 0.2% of quality of fish filling, and the addition of nisin is the 0.02% ~ 0.04% of quality of fish filling, bacteriolyze
The addition of enzyme is the 0.01% ~ 0.02% of quality of fish filling, is then stirred, is molded, packs, and carries out ice temperature fresh-keeping.
The method of the present invention compared with prior art, has the following advantages that：
1st, Tea Polyphenols is added in minced fillet, compared with control group, Tea Polyphenols can significantly inhibit the oxidation of fat, and it is red to reduce high ferro flesh
Protein content, keep the good colour of minced fillet.Not only subjective appreciation is had no adverse effects, corruption can also be delayed.Experimental study
As a result show, Tea Polyphenols can effectively suppress fat and protein oxidation, prevent the generation of bad flavor, stable minced fillet color and luster, improve
Quality and shelf life.
, confirmed by orthogonal test, when Tea Polyphenols addition is 0.15%, nisin addition is 0.03%, molten
It is best to the fresh-keeping effect of minced fillet when bacterium enzyme addition is 0.01%.Long-term research shows：There is no a kind of preservation method to be
It is U.S. intact, it is necessary to using synthetical preservation technology, play its it is complementary and be multiplied effect could effectively the growth of retard microbial with
Other unfavorable factors, to obtain good fresh-keeping effect.
Embodiment
The invention will be further described with reference to embodiments
Embodiment one：Composite preservative be applied to ice temperate zone fish minced fillet in process be：
Internal organ are removed in raw material hairtail decaptitating, and meat is adopted after cleaning, and composite preservative, the composite fresh-keeping are added after rinsing, refined filtration, dehydration
Agent is made up of Tea Polyphenols, nisin and lysozyme, and the addition of Tea Polyphenols is the 0.15% of quality of fish filling, nisin
The addition of rhzomorph is the 0.03% of quality of fish filling, and the addition of lysozyme is the 0.02% of quality of fish filling, be then stirred, into
Type, packaging, carry out ice temperature fresh-keeping.
The evaluation criteria of TVB-N values is：One-level freshness≤15mg/100g, two level freshness≤20mg/100g, go bad meat ＞
20mg/100g.When storing the 20th day, minced fillet TVB-N values are 13mg/100g, and control group TVB-N values when storage was by 12 days exceed
20mg/100g。
Embodiment two：Composite preservative be applied to ice temperature sea robin minced fillet in process be：
Internal organ are removed in raw material sea robin decaptitating, and meat is adopted after cleaning, and composite preservative, the compound guarantor are added after rinsing, refined filtration, dehydration
Fresh dose is made up of Tea Polyphenols, nisin and lysozyme, and the addition of Tea Polyphenols is the 0.15% of quality of fish filling, lactic acid chain
The addition of coccus element is the 0.03% of quality of fish filling, and the addition of lysozyme is the 0.01% of quality of fish filling, be then stirred,
Shaping, packaging, carry out ice temperature fresh-keeping.
When storing the 20th day, minced fillet TVB-N values are 14mg/100g, and control group TVB-N values when storage was by 12 days exceed
20mg/100g。
Embodiment three：Another specific composite preservative be applied to ice temperature sea robin minced fillet in process be：
Internal organ are removed in raw material sea robin decaptitating, and meat is adopted after cleaning, and composite preservative, the compound guarantor are added after rinsing, refined filtration, dehydration
Fresh dose is made up of Tea Polyphenols, nisin and lysozyme, and the addition of Tea Polyphenols is the 0.15% of quality of fish filling, lactic acid chain
The addition of coccus element is the 0.03% of quality of fish filling, and the addition of lysozyme is the 0.02% of quality of fish filling, be then stirred,
Shaping, packaging, carry out ice temperature fresh-keeping.
The addition of the present embodiment and lysozyme unlike specific embodiment 1.When storing the 20th day, minced fillet TVB-N values
For 10mg/100g, control group when storage was by 12 days TVB-N values more than 20mg/100g.
Claims (2)
1. it is a kind of be applied to ice temperature minced fillet in crude antistaling agent, it is characterised in that the antistaling agent by mass ratio be 0.1% ~
0.2% Tea Polyphenols, 0.02% ~ 0.04% nisin and 0.01% ~ 0.02% lysozyme composition.
A kind of 2. method that minced fillet ice temperature fresh-keeping is carried out using crude antistaling agent, it is characterised in that methods described is：Raw material fish goes
Head removes internal organ, and meat is adopted after cleaning, composite preservative is added after rinsing, refined filtration, dehydration, the composite preservative is by Tea Polyphenols, breast
Acid streptococci element and lysozyme composition, the addition of Tea Polyphenols are the 0.1% ~ 0.2% of quality of fish filling, the addition of nisin
To measure as the 0.02% ~ 0.04% of quality of fish filling, the addition of lysozyme is the 0.01% ~ 0.02% of quality of fish filling, be then stirred,
Shaping, packaging, carry out ice temperature fresh-keeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685781.1A CN107347969A (en) | 2016-08-19 | 2016-08-19 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685781.1A CN107347969A (en) | 2016-08-19 | 2016-08-19 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107347969A true CN107347969A (en) | 2017-11-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610685781.1A Withdrawn CN107347969A (en) | 2016-08-19 | 2016-08-19 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
Country Status (1)
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| CN (1) | CN107347969A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1723803A (en) * | 2005-07-18 | 2006-01-25 | 南京雨润食品有限公司 | Natural membrane forming preservation agent used for crystal-like delicious meat |
| CN101558781A (en) * | 2009-05-14 | 2009-10-21 | 浙江工商大学 | Composite biological antistaling agent for minced fillet product and method for using same |
| CN101611842A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | Biological preservative farci flour product |
| WO2009031041A3 (en) * | 2007-09-04 | 2010-09-10 | Danisco A/S | Antimicrobial composition |
| CN102669250A (en) * | 2012-05-22 | 2012-09-19 | 东北农业大学 | Natural preserving agent applied to ice-temperature minced fillet and method for ice-temperature preserving of minced fillet utilizing same |
| CN105360274A (en) * | 2015-10-10 | 2016-03-02 | 广东石油化工学院 | Biological preservation method for iced chicken meat |
-
2016
- 2016-08-19 CN CN201610685781.1A patent/CN107347969A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1723803A (en) * | 2005-07-18 | 2006-01-25 | 南京雨润食品有限公司 | Natural membrane forming preservation agent used for crystal-like delicious meat |
| WO2009031041A3 (en) * | 2007-09-04 | 2010-09-10 | Danisco A/S | Antimicrobial composition |
| CN101558781A (en) * | 2009-05-14 | 2009-10-21 | 浙江工商大学 | Composite biological antistaling agent for minced fillet product and method for using same |
| CN101611842A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | Biological preservative farci flour product |
| CN102669250A (en) * | 2012-05-22 | 2012-09-19 | 东北农业大学 | Natural preserving agent applied to ice-temperature minced fillet and method for ice-temperature preserving of minced fillet utilizing same |
| CN105360274A (en) * | 2015-10-10 | 2016-03-02 | 广东石油化工学院 | Biological preservation method for iced chicken meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171117 |
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| WW01 | Invention patent application withdrawn after publication |