CN107624859B - Crayfish compound preservative and crayfish preservation treatment method - Google Patents
Crayfish compound preservative and crayfish preservation treatment method Download PDFInfo
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Abstract
The invention discloses a crayfish compound preservative and a crayfish preservation treatment method, wherein the crayfish compound preservative comprises the following components in parts by mass: 5-7% of phytic acid, 20-25% of citric acid, 7-8% of ascorbic acid, 0.2-0.3% of tea polyphenol, 14-17% of sodium chloride and 42.7-53.8% of trehalose. Through the synergistic effect of the components of phytic acid, citric acid, ascorbic acid, tea polyphenol, sodium chloride and trehalose, the growth of microorganisms and the increase of volatile basic nitrogen are effectively inhibited, the crayfish is inhibited from blackening in the storage process, the freshness of the crayfish is maintained, and the shelf life of the crayfish is prolonged.
Description
Technical Field
The invention relates to the technical field of shrimp preservation and storage, in particular to a crawfish compound preservative and a crawfish preservation treatment method.
Background
The crayfish is named as Procambarus clarkii in science, is an important freshwater shrimp resource in China, has fresh and tender meat, has the advantages of high protein, low fat and low heat, is a high-quality aquatic product favored by the market, and often has the phenomenon that the crayfish is short of supply and short of demand every season in consumption of the crayfish. Generally speaking, the consumption of crayfish is mainly fresh food, the crayfish is not fully processed, and the crayfish is easy to rot and deteriorate under the action of microorganisms and is difficult to store due to high moisture and protein content, so that the market and the production value of the crayfish are greatly limited.
At present, the method for refreshing crayfish proposed in China generally comprises the steps of cooking the crayfish, filling nitrogen in vacuum for packaging, and refrigerating, but not only can protein deformation, nutrient components are damaged and flavor components are lost in the cooking process, but also the cooked crayfish is difficult to taste, is not suitable for being processed by adopting the conventional cooking method, and is not in accordance with the habit of consuming crayfish by general consumers. For the antistaling agent aiming at other shrimps (such as Penaeus vannamei) in the market, the protein type, the meat structure and the putrefying bacteria of the crayfish are equal to the difference of the shrimps, so the antistaling agent is not suitable for the fresh-keeping treatment of the crayfish.
Disclosure of Invention
The invention mainly aims to provide a crayfish compound preservative and a crayfish preservation treatment method, and aims to keep the freshness of crayfish and prolong the shelf life of the crayfish.
In order to achieve the purpose, the crawfish compound preservative provided by the invention comprises the following components in percentage by mass: 5-7% of phytic acid, 20-25% of citric acid, 7-8% of ascorbic acid, 0.2-0.3% of tea polyphenol, 14-17% of sodium chloride and 42.7-53.8% of trehalose.
Preferably, the mass fractions of the phytic acid, the citric acid, the ascorbic acid, the tea polyphenol, the sodium chloride and the trehalose are 6%, 23.5%, 7.8%, 0.23%, 15.6% and 46.87%, respectively.
The invention also provides a crayfish fresh-keeping treatment method, which comprises the following steps:
preparing the crayfish compound preservative into a crayfish compound preservative solution, and carrying out pre-cooling treatment;
soaking crayfish in the precooled crayfish compound preservative solution and draining;
and (5) sealing and packaging the drained crayfishes and storing the crayfishes.
Preferably, the crawfish compound preservative is prepared into a crawfish compound preservative solution, and the pre-cooling treatment step comprises the following steps: the concentration of the crayfish composite preservative in the crayfish composite preservative solution is 0.12-0.13 g/mL, and the temperature range of the precooling treatment is 3-5 ℃.
Preferably, the step of soaking the crayfish in the precooled crayfish compound preservative solution and draining comprises the following steps: the material-liquid ratio of the crayfish to the crayfish compound preservative solution is 30 g: 100 mL-50 g: 100mL, and the soaking time is 10-15 min.
Preferably, the step of storing the drained crayfish after being sealed and packaged specifically comprises the following steps: and sealing the drained crayfishes by using packaging bags, and storing at a preset temperature.
Preferably, the packaging bag is a sterile polyethylene freshness protection bag.
Preferably, the preset temperature is 3-5 ℃; or the like, or, alternatively,
the preset temperature is-20 to-18 ℃.
According to the technical scheme, the composite preservative for the crayfishes is composed of the phytic acid, the citric acid, the tea polyphenol, the sodium chloride, the ascorbic acid and the trehalose as main active substances, the growth of microorganisms and the increase of volatile basic nitrogen are effectively inhibited through the synergistic effect of the components, the crayfishes are inhibited from blackening in the storage process, the freshness of the crayfishes is maintained, and the shelf life of the crayfishes is prolonged.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of a crawfish fresh-keeping processing method provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides a crayfish compound preservative which comprises the following components in parts by mass: 5-7% of phytic acid, 20-25% of citric acid, 7-8% of ascorbic acid, 0.2-0.3% of tea polyphenol, 14-17% of sodium chloride and 42.7-53.8% of trehalose.
According to the technical scheme, the composite preservative for the crayfishes is composed of the main active substances of phytic acid, citric acid, tea polyphenol, sodium chloride, ascorbic acid and trehalose, growth of microorganisms and increase of volatile basic nitrogen are effectively inhibited through the synergistic effect of the components, blackening of the crayfishes is inhibited, the freshness of the crayfishes is maintained, and the shelf life of the crayfishes is prolonged.
The phytic acid is an organic phosphoric acid compound extracted from plant seeds, has the capability of highly complexing metal ions, can inhibit oxidation and browning reactions, and also has certain bacteriostatic activity; the citric acid is used as a natural organic acid, has the effects of oxidation resistance and pH value adjustment, and also has certain bacteriostatic ability; the tea polyphenol is a polyphenol compound extracted from tea leaves, and has the functions of supplying hydrogen and inhibiting fat oxidative deterioration and broad-spectrum bacteriostatic activity; sodium chloride also has a certain bacteriostatic effect; the ascorbic acid has antioxidant activity, and can improve the flavor and taste of food; the trehalose has protective effect on protein in frozen state, can prevent protein denaturation, and can maintain taste and nutritional properties of crayfish meat.
The six components are matched for use, so that the crayfish compound preservative is non-toxic and harmless to human bodies, the safe use of crayfish compound preservative products can be guaranteed, the freshness of crayfish can be effectively maintained and the shelf life of crayfish products can be prolonged through the synergistic effect of the components. When the crayfish compound preservative is prepared, the solid components are weighed according to the preset proportion, and the phytic acid is added after the solid components are uniformly mixed, so that the crayfish compound preservative can be obtained. Meanwhile, the shelf life of the crayfish product can be prolonged to the greatest extent by further adjusting the proportion relation, and as a preferred embodiment of the invention, the mass fractions of the phytic acid, the citric acid, the ascorbic acid, the tea polyphenol, the sodium chloride and the trehalose in the crayfish compound preservative are respectively 6%, 23.5%, 7.8%, 0.23%, 15.6% and 46.87%.
The invention also provides a crayfish fresh-keeping treatment method, and figure 1 shows an embodiment of the crayfish fresh-keeping treatment method. Referring to fig. 1, the crayfish fresh-keeping processing method includes the following steps:
s10, preparing the crayfish compound preservative into a crayfish compound preservative solution, and carrying out pre-cooling treatment;
the crayfish compound preservative is the crayfish compound preservative and comprises the following components in parts by mass: 5-7% of phytic acid, 20-25% of citric acid, 7-8% of ascorbic acid, 0.2-0.3% of tea polyphenol, 14-17% of sodium chloride and 42.7-53.8% of trehalose. In a preferred embodiment of the present invention, in the crawfish composite antistaling agent, the mass fractions of the phytic acid, the citric acid, the ascorbic acid, the tea polyphenol, the sodium chloride and the trehalose are respectively 6%, 23.5%, 7.8%, 0.23%, 15.6% and 46.87%.
Alternatively, in step S10: the concentration of the crayfish composite preservative in the crayfish composite preservative solution is 0.12-0.13 g/mL, and the temperature range of the precooling treatment is 3-5 ℃. In the specific process of preparing the crayfish compound preservative into the crayfish compound preservative solution, the solid components in the crayfish compound preservative can be weighed, phytic acid (liquid) is added into the solid components, water is added into the phytic acid (liquid), and the crayfish compound preservative solution is obtained after the solid components and the phytic acid (liquid) are uniformly mixed, wherein the crayfish compound preservative is added into 100mL of water according to the proportion of 12-13 g of crayfish compound preservative. After the crayfish compound preservative is prepared into the crayfish compound preservative solution, the temperature of the crayfish compound preservative solution is reduced to 3-5 ℃, and the crayfish compound preservative solution can be used for conducting preservation treatment on crayfish.
Step S20, soaking the crayfish in the precooled crayfish compound preservative solution and draining;
alternatively, in step S20: the material-liquid ratio of the crayfish to the crayfish compound preservative solution is 30 g: 100 mL-50 g: 100mL, and the soaking time is 10-15 min. Selecting fresh and alive crayfish, soaking the fresh crayfish in a crayfish compound preservative solution at the temperature of 3-5 ℃ for 10-15 min, draining the crayfish, and packaging and storing, wherein 100mL of the crayfish compound preservative solution is added into every 30-50 g of crayfish. As a preferred embodiment of the invention, 100mL of the crawfish compound preservative solution is added for every 40g of crawfish.
And step S30, hermetically packaging the drained crayfishes and storing the crayfishes.
Optionally, step S30 specifically includes: and sealing the drained crayfishes by using packaging bags, and storing at a preset temperature. Draining crayfish, drying in the sun, removing water, sealing with a packaging bag, and storing at a preset temperature.
Wherein, the packaging bag is a sterile polyethylene freshness protection package. The freshness protection package is divided into Polyethylene (PE), polyvinyl chloride (PVC), polyvinylidene chloride (PVDC) and other types according to the manufacturing materials, wherein the PE and PVDC freshness protection package are relatively safe, the PE is mainly used for packaging fruits, vegetables and the like, and the PVDC is mainly used for packaging cooked foods, hams and the like; the PVC freshness protection package is widely used for the external packaging of foods, vegetables and the like, but has certain potential harm to human bodies (a small amount of residual vinyl chloride monomer in the product and the types and content of additives used in the product processing process). According to the technical scheme, the PE freshness protection package (subjected to sterilization treatment) is selected for packaging the crayfishes, so that the crayfishes are safe to use and good in freshness protection effect.
After the crayfish is sealed and packaged by the sterile PE freshness protection package, the freshness protection period of the crayfish can be prolonged by refrigeration or freezing preservation. In the embodiment of the invention, the preset temperature is 3-5 ℃; or the preset temperature is-20 to-18 ℃. And (3) refrigerating and storing the hermetically packaged crayfish at 3-5 ℃, or refrigerating and storing the crayfish at-20 to-18 ℃, wherein the storage period can be as long as 10 days.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Preparing a preservative solution: weighing 0.77g of phytic acid, 3g of citric acid, 1g of tea polyphenol, 0.03g of sodium chloride, 2g of ascorbic acid and 6g of trehalose, uniformly mixing the citric acid, the tea polyphenol, the sodium chloride, the ascorbic acid and the trehalose, adding the phytic acid, adding 100mL of water, uniformly mixing to obtain a crayfish compound preservative solution, and cooling to 3-5 ℃ for later use.
(2) And (3) fresh-keeping treatment of crayfishes: selecting 40g of fresh and alive crayfish, cleaning, soaking in the crayfish compound preservative solution at 4 ℃ for 12min, taking out, airing, sealing and packaging with a sterile polyethylene preservative bag, and storing at 3-5 ℃.
Example 2
(1) Preparing a preservative solution: weighing 0.64g of phytic acid, 2.56g of citric acid, 0.9g of tea polyphenol, 0.026g of sodium chloride, 1.8g of ascorbic acid and 6.88g of trehalose, uniformly mixing the citric acid, the tea polyphenol, the sodium chloride, the ascorbic acid and the trehalose, adding the phytic acid, adding 100mL of water, uniformly mixing to obtain a crayfish compound preservative solution, and cooling to 3-5 ℃ for later use.
(2) And (3) fresh-keeping treatment of crayfishes: selecting 40g of fresh and alive crayfish, cleaning, soaking in the crayfish compound preservative solution at 4 ℃ for 15min, taking out, airing, sealing and packaging by using a sterile polyethylene preservative bag, and storing at the temperature of-20 to-18 ℃.
Examples 3 to 6
Different from the embodiment 1, the addition amount of the components in the crayfish compound preservative is different, the formula of each group is shown in the table 1 in detail, and the rest is the same as the embodiment 1.
Table 1 shows the addition amount of each component in the crayfish compound antistaling agent in each embodiment
Comparative example
Selecting 40g of fresh and alive crayfish, cleaning, soaking in water at 3-5 ℃ for 12min, taking out, drying, hermetically packaging by using a sterile polyethylene freshness protection package, and storing at 3-5 ℃.
The sensory index, the microbiological index and the volatile basic nitrogen of the crayfish in each example and the comparative example are respectively measured, and the performance of the crayfish compound preservative provided by the invention is further illustrated by combining each example, the comparative example and the measurement result.
1. Determination of sensory index
Observing the crayfish at regular intervals, and carrying out sensory evaluation from the aspects of appearance, muscle tissue and smell, wherein a sensory evaluation group consists of 5 experienced evaluators, the evaluation standards are shown in a table 2, and the evaluation results are shown in a table 3, wherein when the total score is 15-18, the fresh crayfish belongs to the first-class freshness; when the total score is 9-14, the fresh shrimps belong to the second-level freshness; when the total score is below 9, the fresh shrimps are completely inedible.
TABLE 2 sensory index Scoring criteria for crayfish
TABLE 3 sensory index scores of crayfish in examples and comparative examples
| Days of refrigeration (d) | 1 | 3 | 5 | 8 | 10 |
| Example 1 | 18 | 16 | 13 | 11 | 9 |
| Example 2 | 18 | 15 | 12 | 10 | 8 |
| Example 3 | 18 | 15 | 12 | 10 | 7 |
| Example 4 | 18 | 16 | 12 | 11 | 8 |
| Example 5 | 18 | 15 | 13 | 10 | 8 |
| Example 6 | 18 | 16 | 13 | 11 | 9 |
| Comparative example | 17 | 12 | 7 | - | - |
As can be seen from Table 3, the sensory index score of the crayfish comparative example group not treated with the crayfish compound preservative reached the end point on the 5 th day of storage, while the sensory index score of the crayfish example group treated with the crayfish compound preservative reached the end point on the 10 th day of storage at the longest. The crayfish composite preservative provided by the invention is used for preserving crayfish, so that the crayfish can be effectively prevented from blackening in the storage process, the freshness of the crayfish can be maintained, and the shelf life of the crayfish can be prolonged, wherein in the embodiment 1 and the embodiment 6, the shelf life can be prolonged by 100% at most.
2. Microbiological indicator assay
Weighing 25g of shrimp meat with sterile gloves, cutting with sterile scissors, filling into a sterile homogenizing bag, adding 225mL of sterile physiological saline, homogenizing for 3min with a homogenizer, beating the thallus on the surface of the shrimp meat to prepare suspension liquid, and counting colonies with reference to GB 4789.2-2016. Wherein the total number of bacteria in aquatic product is less than 105(CFU/g) is first-grade freshness, and the total number of bacteria is less than or equal to 5 multiplied by 105(CFU/g) is secondary freshness, bacteriaThe total number reaches 106(CFU/g) can be used as a limit for determining the end of shelf life.
TABLE 4 Total bacteria count (CFU/g) of crayfish in each of examples and comparative examples
| Days of refrigeration (d) | 5 | 8 | 10 |
| Example 1 | - | 1×105 | 1.1×106 |
| Example 2 | - | 1.1×105 | 1.1×106 |
| Example 3 | - | 2.3×105 | 1.8×106 |
| Example 4 | - | 1.5×105 | 1.2×106 |
| Example 5 | - | 1.8×105 | 1.3×106 |
| Example 6 | - | 1.1×105 | 1.5×106 |
| Comparative example | 1.1×106 | - | - |
The results of measuring the microbiological indicator of crayfish during storage in each of the examples and comparative examples are shown in Table 4. As is clear from Table 4, the crayfish not treated with the antistaling agent in the comparative example had a total bacterial count of 1.1X 10 on day 56(CFU/g), the limit has been reached. In the embodiments 1 to 6, the crayfish treated by the crayfish compound antistaling agent has the total bacterial count of less than or equal to 5 multiplied by 10 on the 8 th day5(CFU/g) to reach secondary freshness; the total number of bacteria reached 10 at day 106(CFU/g), beyond the limit, the shelf life of the crayfish reaches the end. The crayfish composite preservative provided by the invention is used for preserving crayfish, so that the growth of microorganisms in the crayfish storage process can be effectively inhibited, and the shelf life of the crayfish is prolonged, wherein in the embodiment 1, the total number of bacteria in the crayfish storage process is kept to be the lowest, and the shelf life of the crayfish can be prolonged by 100% at most.
3. Volatile basic nitrogen determination
During the storage of crayfish, under the action of microorganism and enzyme, ammonia and amine generated by decomposition of protein can be distilled out in alkaline solution, and collected by absorption liquid, and its content can be determined by standard acid titration. According to GB 5009.228-2016, the content (TVB-N value) of volatile basic nitrogen of the crayfish is measured by a half-trace nitrogen determination method, and GB 2733-2015 is consulted, wherein the TVB-N value is more than or equal to 20mg/100g and is used as a judgment standard for the putrefaction and deterioration of the freshwater shrimps.
TABLE 5 volatile basic nitrogen content (mg/100g) of crayfish in each of the examples and comparative examples
| Days of refrigeration (d) | 5 | 8 | 10 |
| Example 1 | - | 16.8 | 20.3 |
| Example 2 | - | 17.0 | 20.5 |
| Example 3 | - | 17.3 | 20.8 |
| Example 4 | - | 17.2 | 20.6 |
| Example 5 | - | 17.0 | 20.3 |
| Example 6 | - | 16.9 | 20.4 |
| Comparative example | 20.2 | - | - |
The results of measuring the volatile basic nitrogen content of crayfish during storage in each of the examples and comparative examples are shown in table 5. As is clear from Table 5, in the crayfish of the comparative example which had not been treated with the antistaling agent, the content of volatile basic nitrogen at day 5 was 20.2mg/100g, exceeding the limit value of 20mg/100 g. In the embodiments 1 to 6, the content of volatile basic nitrogen of the crayfish treated by the crayfish compound preservative approaches the limit of the TVB-N value at the 8d, but is still lower than the limit value by 20mg/100g, so that the crayfish can be judged not to be rotten and deteriorated; the content of volatile basic nitrogen at day 10 reaches a minimum of 20.2mg/100g and exceeds 20mg/100g, indicating that crayfish has putrefactive properties. The crayfish composite preservative provided by the invention is used for carrying out preservation treatment on crayfish, so that the increase of volatile basic nitrogen in the crayfish storage process can be effectively reduced, and the shelf life of the crayfish is prolonged, wherein in the embodiment 1, the content of the volatile basic nitrogen in the crayfish storage process is kept to be minimum, and the shelf life of the crayfish can be prolonged by 100% at most.
In conclusion, the crayfish compound preservative provided by the invention is prepared by taking phytic acid, citric acid, tea polyphenol, sodium chloride, ascorbic acid and trehalose as main active substances, is non-toxic and harmless to a human body, and can effectively inhibit the growth of microorganisms and the increase of volatile basic nitrogen in the storage process of crayfish through the synergistic effect of the components, thereby inhibiting the blackening of crayfish, maintaining the freshness of crayfish and prolonging the shelf life of the crayfish. In addition, the crayfish compound preservative provided by the invention has the characteristics of simple preparation, low cost and safe use, and is beneficial to realizing continuous industrial production.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (6)
1. The crayfish compound preservative is characterized by comprising the following components in percentage by mass: 5-7% of phytic acid, 20-25% of citric acid, 7-8% of ascorbic acid, 0.2-0.3% of tea polyphenol, 14-17% of sodium chloride and 42.7-53.8% of trehalose; the preparation method of the crayfish compound preservative comprises the steps of uniformly mixing citric acid, ascorbic acid, tea polyphenol, sodium chloride and trehalose, and then adding phytic acid for mixing.
2. The crayfish compound preservative according to claim 1, wherein the phytic acid, the citric acid, the ascorbic acid, the tea polyphenol, the sodium chloride and the trehalose are respectively 6%, 23.5%, 7.8%, 0.23%, 15.6% and 46.87% in mass fraction.
3. A crayfish fresh-keeping treatment method is characterized by comprising the following steps:
preparing a crayfish compound preservative solution from the crayfish compound preservative according to claim 1 or 2, and carrying out pre-cooling treatment, wherein the concentration of the crayfish compound preservative in the crayfish compound preservative solution is 0.12-0.13 g/mL, and the temperature range of the pre-cooling treatment is 3-5 ℃;
soaking crayfish in a precooled crayfish compound preservative solution, and draining, wherein the material-liquid ratio of the crayfish to the crayfish compound preservative solution is 30 g: 100 mL-50 g: 100mL, and the soaking time is 10-15 min;
and (5) sealing and packaging the drained crayfishes and storing the crayfishes.
4. The crayfish freshness retaining processing method as claimed in claim 3, wherein the step of storing the drained crayfish after being hermetically packaged comprises: and sealing the drained crayfishes by using packaging bags, and storing at a preset temperature.
5. The crayfish freshness preserving process as claimed in claim 4 wherein the packaging bag is a sterile polyethylene freshness preserving bag.
6. The crayfish fresh-keeping treatment method as claimed in claim 4, wherein the preset temperature is 3-5 ℃; or the like, or, alternatively,
the preset temperature is-20 to-18 ℃.
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| CN109362861B (en) * | 2018-12-13 | 2021-01-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for cleaning crayfish by secondary ultrasonic wave |
| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
| CN110679870A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Conditioning processing method of shrimp meat of prawns |
| CN111742980A (en) * | 2020-07-23 | 2020-10-09 | 武汉轻工大学 | Biofilm inhibitor and preparation method and application thereof |
| CN113632824A (en) * | 2021-07-15 | 2021-11-12 | 河南容大食品科技有限公司 | Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes |
| CN115349547B (en) * | 2022-08-10 | 2023-09-26 | 江南大学 | Two-stage freezing and thawing method for fresh freshwater crayfish |
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| 复合生物保鲜剂在南美白对虾防黑变中的应用;谢晶 等;《农业工程学报》;20120331;第28卷(第05期);267-272 * |
| 羧甲基壳聚糖复配对虾保水保鲜剂的研制;解万翠等;《广东农业科学》;20161231;第43卷(第08期);119-123 * |
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