CN107467164B - Cryogenic quick-freezing treating agent for penaeus chinensis and application thereof - Google Patents
Cryogenic quick-freezing treating agent for penaeus chinensis and application thereof Download PDFInfo
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- CN107467164B CN107467164B CN201710645954.1A CN201710645954A CN107467164B CN 107467164 B CN107467164 B CN 107467164B CN 201710645954 A CN201710645954 A CN 201710645954A CN 107467164 B CN107467164 B CN 107467164B
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- penaeus chinensis
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- shrimp
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- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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- WTDRDQBEARUVNC-LURJTMIESA-N L-DOPA Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-LURJTMIESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 239000002577 cryoprotective agent Substances 0.000 description 1
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- 239000005457 ice water Substances 0.000 description 1
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Classifications
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention discloses a cryogenic quick-freezing treating agent for penaeus chinensis, which consists of the following components in percentage by mass: 5-10% of glycerol, 1-3% of carnosol, 0.01-0.03% of transglutaminase, 1-3% of cysteine, 0.5-1% of betaine, 0.1-0.3% of arbutin, 0.1-0.3% of flavanone alcohol, 0.1-0.3% of cuminic acid, 0.5-1% of konjac mannan and the balance of water. The cryogenic quick-freezing treating agent for the penaeus chinensis, disclosed by the invention, is reasonable and scientific in formula and good in fresh-keeping and color-protecting effects, can prevent the head of the penaeus chinensis from falling off from the penaeus chinensis body, and can effectively inhibit blackening. The invention also discloses application of the imported whip shrimp deep-freezing treatment agent in deep-freezing of the imported whip shrimps, the imported whip shrimps are placed in the deep-freezing treatment agent to be soaked for at least 10min, then drained and subjected to liquid nitrogen deep-freezing, and the method is simple in steps and strong in operability.
Description
Technical Field
The invention relates to an additive, in particular to a cryogenic quick-freezing treating agent for penaeus chinensis and application thereof.
Background
The Chinese Hemicentripes sinensis (Solenocera crassirhizonis (H.Milne-Edwards)) belongs to the phylum Arthropoda, Crustacea, Malacostraca, Decapoda, Natanita, Solenoceridae, and Solenocera. Its common name is also red shrimp, annual crustacean, its appearance is similar to Chinese prawn and south America white prawn, its adult length can be up to 15cm, and is red, its shell is thin and smooth, its front 6 abdominal knots are darker in colour, and are red strip-shaped, and its tail knot side has no fixed thorn. The shrimp has unique advantages in shrimps caught in other coastal areas, is mainly distributed in the offshore field near the coastal area of Zhejiang, inhabits in sandy water areas of 20-60m near the east sea of China, is an important variety in the catching of the shrimps in the east sea of China, and the catching amount almost accounts for 1/5 of the total annual output. Since the shrimp fishing development in the last 80 th century, the shrimp is always an important object for dragging shrimps in Zhejiang and even the whole east sea and fishing with fixed nets in coastal areas, and the sales of the shrimps at home and abroad is kept stable.
However, the Chinese tube penaeus has high water content and soft muscle tissue, is easy to be invaded by bacteria and easy to decay and deteriorate, and meanwhile, the shrimp body contains a large amount of enzymes and tyrosine which are easy to oxidize to generate melanin, so that the shrimp body is blackened. At present, the Chinese tube penaeus is preserved mainly by adopting various preservation methods such as low-temperature preservation, chemical additive preservation, modified atmosphere preservation, radiation preservation and the like.
The low-temperature fresh keeping means that the temperature of the aquatic products is reduced to be close to the freezing point of the juice of the aquatic products, so that the activity of microorganisms is inhibited or slowed down, and the aquatic products can keep good freshness within a certain time. The preservation can be divided into ice preservation and freezing preservation according to the preservation temperature. The refrigeration and preservation takes ice as a medium, reduces the temperature of the fish, the shrimp and the shellfish to be close to the melting point of the ice, and preserves the fish, the shrimp and the shellfish at the temperature. The refrigeration and preservation are divided into ice storage and refrigerator refrigeration, under the temperature condition, the activities of enzymes and microorganisms in the shrimps are reduced, the original quality of the shrimps is maintained to the maximum extent, the freshness is changed very little, the unique flavor is guaranteed, but the preservation period is short; the freezing preservation refers to that shrimp products are quickly frozen to be about minus 30 ℃, most of water juice in the shrimp products is frozen, then the shrimp products are coated with ice and then are stored at the low temperature of minus 18 ℃ to minus 4 ℃, but the freezing mode belongs to low-temperature freezing, and the juice is easy to run off after thawing, so that the problems of loss of nutrient substances and flavor substances, meat quality aging and the like are caused.
The preservation of the chemical additives refers to a method for achieving preservation by mixing one or more chemical additives to prepare an inhibitor solution and treating aquatic products by soaking or spraying and other methods. Because of strict international management on food additives, a chemical additive preservative which has good preservation effect and low price and has harmless residues to human bodies after being used has not been found so far.
Modified atmosphere preservation is a preservation method for adjusting or controlling the gas composition in the environment where the aquatic products are located, but modified atmosphere preservation is inconvenient to operate, is not suitable for direct operation on a fishing boat, and is high in cost.
Radiation fresh-keeping is a mark for peacefully utilizing atomic energy after two war hours, and is a new technology and a new means which develop faster after inheriting the traditional fresh-keeping method. However, the safety of the irradiated food is not guaranteed, so that the acceptance of people is not high.
The liquid nitrogen quick freezing technology is a novel food freezing method, which is popular among consumers and enterprises with the advantages of ultra-speed freezing of food and maintaining high quality of food. But when the freezing speed is too fast or the freezing temperature is too low, the aquatic product can be broken at low temperature.
The application publication No. CN106562172A, the Chinese patent of application publication No. 2017.04.19 discloses a protectant composition for liquid nitrogen deep freezing of Penaeus monodon, wherein the cryoprotectant solution comprises sodium polyphosphate, sodium iso-VC, sodium citrate, sorbitol, bletilla striata extract and ice water. The protectant composition for liquid nitrogen deep-freezing of the spotted shrimp cannot inhibit the activity of phenol oxidase in the shrimp body, can generate melanin precipitation on the shrimp shell, namely form black spots (blackening), seriously affect the appearance and also restrict the commercial value of the shrimp, and in addition, the protectant composition cannot maintain the original characteristic color of the shrimp, the appearance color of the shrimp is dim after thawing, and the shrimp heads can fall off from the shrimp body.
Disclosure of Invention
The invention aims to solve the problems of the protective agent composition for deep freezing in the prior art, and provides the treating agent for deep freezing of the penaeus chinensis, which has the advantages of reasonable and scientific formula, good fresh-keeping and color-protecting effects, capability of preventing the heads of the penaeus chinensis from falling off from the bodies of the penaeus chinensis and capability of effectively inhibiting blackening.
The invention also provides the application of the cryogenic quick-freezing treating agent for the Chinese pizzled shrimps in the cryogenic quick-freezing of the Chinese pizzled shrimps, and the method has simple steps and strong operability.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention relates to a cryogenic quick-freezing treating agent for penaeus chinensis, which comprises the following components in percentage by mass: 5-10% of glycerol, 1-3% of carnosol, 0.01-0.03% of transglutaminase, 1-3% of cysteine, 0.5-1% of betaine, 0.1-0.3% of arbutin, 0.1-0.3% of flavanone alcohol, 0.1-0.3% of cuminic acid, 0.5-1% of konjac mannan and the balance of water. The invention provides a cryogenic quick-freezing treatment agent for penaeus chinensis, which can greatly improve the freezing quality of the penaeus chinensis, wherein glycerin can improve the dispersibility of each component, has the function of color protection, and is beneficial to maintaining the color of the penaeus chinensis; the carnosol has more excellent oxidation resistance than tea polyphenol, vitamin C, sodium citrate and the like, can rapidly capture oxygen in the shrimp body, avoids the oxidation of shrimp body tissues and pigments, and is beneficial to maintaining the color of the shrimp body for a long time; the glutamine transaminase catalyzes the cross-linking of protein molecules to ensure that the shrimp heads can be firmly bonded with the shrimp bodies, so that the separation of the shrimp heads and the shrimp bodies caused by tissue softening after thawing is avoided, and the completeness of the shrimp bodies is favorably maintained; cysteine can reduce the substrate which is catalyzed into quinone by phenol oxidase into phenol, and the substrate is oxidized, so that the blackening of the shrimp body is inhibited; the betaine is used for maintaining the osmotic pressure balance in the shrimp tissue cells and preventing the water loss in the cells when unfreezing; arbutin combines with phenol oxidase to compete with the binding site of substrate dopa, so that part of phenol oxidase can not combine with substrate, thereby slowing down the catalytic reaction of enzyme, accelerating the decomposition of melanin and inhibiting the catalytic activity (competitive inhibition) of phenol oxidase; the phenol oxidase is a copper-containing metalloenzyme, and the flavanonol can be combined with copper ions through chelation to destroy the active site of the enzyme, so that the activity of the phenol oxidase is reduced; the carbonyl group in the cuminic acid can be combined with affinity groups such as-OH and the like except the central part of the phenol oxidase to form steric hindrance at the active center of the phenol oxidase, so that the combination of the enzyme and a substrate is prevented, and the catalytic activity of the enzyme is reduced (non-competitive inhibition); the konjac mannan can increase the stability of the freezing treatment agent, meanwhile, the konjac mannan can enter a gap between a shrimp shell and a shrimp body tissue, the shrimp shell and the shrimp body tissue are bonded together after water absorption, the shrimp shell and the shrimp body tissue are prevented from being peeled off after unfreezing, in addition, the konjac mannan also has water retention property, but the content of the konjac mannan cannot be too high, and the freezing treatment agent is sticky and is inconvenient to soak due to too high content. The components of the freezing treatment agent are matched with each other, the fresh-keeping and color-protecting effects are good, the melanin precipitation (blackening) generated by the shrimp shell can be inhibited from multiple aspects such as oxidation resistance, reduction of phenol oxidase activity, acceleration of melanin decomposition, prevention of combination of phenol oxidase and a substrate and the like, the water loss rate of the penaeus chinensis is low when the penaeus chinensis is unfrozen, and the falling of the shrimp heads from the shrimp body can be avoided.
An application of a cryogenic quick-freezing treating agent for Chinese tube whip shrimps in cryogenic quick-freezing of the Chinese tube whip shrimps is disclosed, which comprises the following specific steps: soaking the Hemicentrotus sinensis in the deep-freezing treatment agent for at least 10min, draining, and performing liquid nitrogen deep-freezing. The method is simple in steps and strong in operability.
Preferably, the mass ratio of the Chinese penaeus orientalis to the freezing treatment agent is 1: 5 to 10.
Preferably, the temperature of the freezing treatment agent is 5-10 ℃.
Therefore, the invention has the following beneficial effects:
(1) the provided cryogenic quick-freezing treating agent for the Panasopanaeus sinensis is reasonable and scientific in formula, all components are matched with each other, the condition that the shell of the Panasopanaeus sinensis jointly inhibits melanin precipitation (blackening) from aspects such as oxidation resistance, reduction of activity of phenol oxidase, acceleration of melanin decomposition, prevention of combination of the phenol oxidase and a substrate and the like is achieved, the water loss rate of the Panasopanaeus sinensis during unfreezing is low, the head of the Panasopanaeus sinensis can be prevented from falling off from the body of the Penopanaeus sinensis, and the freezing quality of the Panasopa;
(2) the application of the cryogenic quick-freezing treating agent for the Chinese whip shrimps in cryogenic quick-freezing is provided, the method steps are simple, and the operability is strong.
Detailed Description
The invention is further described below by means of specific embodiments.
Example 1
Cleaning and draining the penaeus chinensis, soaking in a 5 ℃ subzero freezing treatment agent for at least 10min, draining, and carrying out liquid nitrogen subzero freezing, wherein the mass ratio of the penaeus chinensis to the freezing treatment agent is 1: 5, wherein the cryogenic quick-freezing treating agent for the penaeus chinensis sinensis consists of the following components in percentage by mass: 5% of glycerol, 1% of carnosol, 0.01% of transglutaminase, 1% of cysteine, 0.5% of betaine, 0.1% of arbutin, 0.1% of flavanone alcohol, 0.1% of cuminic acid, 0.5% of konjac mannan and the balance of water, and the liquid nitrogen deep-freezing and quick-freezing process comprises the following steps: reducing the environmental temperature in the liquid nitrogen cabinet to-30 deg.C within 3min, reducing to-65 deg.C within 4min, and continuously reducing to-90 deg.C within 3min, maintaining the environmental temperature of-90 deg.C, and quickly freezing the Hemerocallis sinensis to-40 deg.C
Example 2
Cleaning and draining the penaeus chinensis, soaking in a cryogenic quick-freezing treatment agent for at least 10min at the temperature of 10 ℃, draining, and carrying out liquid nitrogen cryogenic quick-freezing, wherein the mass ratio of the penaeus chinensis to the cryogenic quick-freezing treatment agent is 1: 10, wherein the cryogenic quick-freezing treating agent for the penaeus chinensis, which consists of the following components in percentage by mass: 10% of glycerol, 3% of carnosol, 0.03% of transglutaminase, 3% of cysteine, 1% of betaine, 0.3% of arbutin, 0.3% of flavanone alcohol, 0.3% of cuminic acid, 1% of konjac mannan and the balance of water, wherein the liquid nitrogen deep-freezing process comprises the following steps: reducing the ambient temperature in the liquid nitrogen cabinet to-20 deg.C within 3min, reducing to-60 deg.C within 4min, and further reducing to-80 deg.C within 3min, maintaining the ambient temperature of-80 deg.C, and further quickly freezing the Hemerocallis sinensis to the central temperature of-35 deg.C
Example 3
Cleaning and draining the penaeus chinensis, soaking in a cryogenic quick-freezing treatment agent for at least 10min at the temperature of 7 ℃, draining, and carrying out liquid nitrogen cryogenic quick freezing, wherein the mass ratio of the penaeus chinensis to the cryogenic quick-freezing treatment agent is 1: 7, wherein the cryogenic quick-freezing treating agent for the penaeus chinensis sinensis consists of the following components in percentage by mass: 7% of glycerol, 2% of carnosol, 0.02% of transglutaminase, 2% of cysteine, 0.7% of betaine, 0.2% of arbutin, 0.2% of flavanone alcohol, 0.2% of cuminic acid, 0.7% of konjac mannan and the balance of water, wherein the liquid nitrogen deep-freezing and quick-freezing process comprises the following steps: the environmental temperature in the liquid nitrogen cabinet is firstly reduced to-25 ℃ within 3min, then reduced to-63 ℃ within 4min, finally continuously reduced to-85 ℃ within 3min, and the environmental temperature of-85 ℃ is kept to continuously quickly freeze the Chinese tube whip shrimps to the central temperature of-38 ℃.
The first step is that the penaeus chinensis var chinensis in the embodiments 1 to 3 is plated with ice coating and then is preserved for 30D at the temperature of 18 ℃ below zero and then is unfrozen, the penaeus chinensis body is complete and bright in color, the shrimp heads and the penaeus chinensis body are tightly connected, and the original color is achieved.
(II) after plating ice coating on the penaeus chinensis, preserving the penaeus chinensis in the embodiment 1-3 at the temperature of 18 ℃ below zero for 30D, unfreezing, and determining the unfreezing water loss rate, wherein the calculation method of the unfreezing water loss rate comprises the following steps: thawing water loss (%) = (mass of immersed Chinese tube whip shrimp-mass of thawed Chinese tube whip shrimp)/mass of immersed Chinese tube whip shrimp x 100%. The results of calculation of the thawing water loss rate are shown in table 1.
TABLE 1 calculation results of thawing water loss rate of Panasopanaeus sinensis in examples 1 to 3
As can be seen from Table 1, the water loss rate of the Panaxopaeus sinensis treated by the cryogenic quick-freezing treatment agent for the Panaxopaeus sinensis is low after thawing, which shows that the water loss rate of the Panaxopaeus sinensis can be remarkably reduced by the method.
And (III) after plating ice coats on the Verbena sinensis in the examples 1 to 3, preserving the Verbena sinensis at the temperature of 18 ℃ below zero for 30D, unfreezing, and measuring volatile basic nitrogen (TVB-N), wherein the TVB-N of the Verbena sinensis is measured by a Kjeldahl apparatus by utilizing the principle of a half-trace nitrogen determination method. The TVB-N results are shown in Table 2.
TABLE 2 TVB-N content of Verbena sinensis in examples 1-3
As can be seen from Table 2, the content of TVB-N of the thawed Verbena sinensis treated by the cryogenic quick-freezing treatment agent for the Verbena sinensis is still low and belongs to a first-class freshness value (GB 2741-94 stipulates that the TVB-N is not more than 0.25mg/g, namely the first-class freshness value), which shows that the cryogenic quick-freezing treatment agent for the Verbena sinensis has a good fresh-keeping effect.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (2)
1. A cryogenic quick-freezing treating agent for Hemicentrotus sinensis is characterized by comprising the following components in percentage by mass: 5-10% of glycerol, 1-3% of carnosol, 0.01-0.03% of transglutaminase, 1-3% of cysteine, 0.5-1% of betaine, 0.1-0.3% of arbutin, 0.1-0.3% of flavanone alcohol, 0.1-0.3% of cuminic acid, 0.5-1% of konjac mannan and the balance of water; the specific application method of the cryogenic quick-freezing treating agent for the penaeus chinensis is as follows: soaking the penaeus chinensis in a cryogenic quick-freezing treatment agent for at least 10min, draining, and performing liquid nitrogen cryogenic quick freezing to obtain the penaeus chinensis, wherein the mass ratio of the penaeus chinensis to the freezing treatment agent is 1: 5 to 10.
2. The application of the Verbena sinensis cryogenic quick-freezing treatment agent in the cryogenic quick-freezing of the Verbena sinensis according to claim 1, wherein the temperature of the freezing treatment agent is 5-10 ℃.
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