CN107712019A - 延长冷冻水产品优质货架期的方法 - Google Patents
延长冷冻水产品优质货架期的方法 Download PDFInfo
- Publication number
- CN107712019A CN107712019A CN201710875623.7A CN201710875623A CN107712019A CN 107712019 A CN107712019 A CN 107712019A CN 201710875623 A CN201710875623 A CN 201710875623A CN 107712019 A CN107712019 A CN 107712019A
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- China
- Prior art keywords
- antistaling agent
- aquatic products
- shelf life
- parts
- frozen fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
- A23B4/06—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
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- 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
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- C—CHEMISTRY; METALLURGY
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- C07K—PEPTIDES
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- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/43504—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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- 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
Abstract
本发明公开了延长冷冻水产品优质货架期的方法,包括以下步骤:1)水解;2)提纯;3)复配保鲜剂;4)冷冻处理,通过水解厚壳贻贝粉,经由提纯制备功能性多肽,搭配其他组分配备保鲜剂,将水产品经保鲜剂浸泡后进行速冻,最后进行深度冷冻保藏。有益效果为:原材料来源于植物与动物提取物,对人体无害,并且进入人体后在酶的作用下易分解为氨基酸等小分子物质;抑菌效果显著,对革兰氏阳性菌等有害菌具有显著的杀灭效果,超声处理也起到了杀菌作用;保鲜剂的有效成分能够延缓水产品蛋白质的腐败变质,快速冷冻与超低温冷藏也可有效降低蛋白质的变性强度,因此是一种高效、安全、实用的延长冷冻水产品优质货架期的方法。
Description
技术领域
本发明涉及水产品冷冻保鲜领域,尤其是涉及一种延长冷冻水产品优质货架期的方法。
技术背景
对于冷冻水产品来讲,即便在低温条件下也无法控制一些嗜冷的致病和致腐微生物生长与繁殖,这些微生物的生长、繁殖不仅会造成水产品的品质劣变,严重者还会直接危及食用者的健康和生命,因而,保证冷冻水产品的卫生标准、消除致病微生物的安全隐患,一直是水产冷冻行业发展中的一个技术瓶颈问题。据浙江某市商检部门抽查,流通领域冷冻水产制品及其休闲制品中,微生物大肠杆菌检出率高达50%。显然,对于部分冷冻水产品和相关产业而言,致病和致腐微生物已经成为了严重的安全隐患和迫切需要解决的问题。目前,导致冷冻水产品中致病和致腐微生物残留的原因较多,具体如水产品生存环境的特殊性,以及产品捕捞、流通、加工、储运及销售环节污染等。此外,国内关于冷冻水产品中嗜冷微生物的安全控制技术也较为匮乏,导致了长期以来国内相当部分企业主要采用添加化学防腐剂方式加以控制,该方法效果较好,但易出现过量与超范围使用化学防腐剂。同时,相对滞后的水产品安全标准和控制技术体系,也显著影响了我国冷冻水产品加工产业的进一步发展。
另一方面,冷冻加工与贮藏虽对水产品起到了较好的保鲜效果,但需要重点指出的是,深度冻藏时水产品中的溶质浓缩及冰晶形成,由于机械损伤作用会使冷冻水产品品质发生改变。随着冻藏时间延长,造成水产品蛋白冷冻变性,如持水性、柔嫩性、胶凝性及营养价值等产生劣变。进而,当解冻和加热时,水产品中汁液流失增多,且出现肉质变硬、易碎,口感粗糙,外观色泽变暗现象。因此及,发展优质、廉价、高效、安全的保鲜剂,研究与应用高效率的冷藏方法,以在保证水产品品质的前提下延长冷冻水产品的货架期,是当前水产业应当重视的一大问题。
目前,关于水产品的冷藏技术技术有很多方法,现有技术如授权公众号为
CN 103168825 B的中国发明专利,公开了一种水产品减菌化前处理及冷藏保鲜方法,该方法通过将水产品浸泡于微酸性电解水,然后置于泡沫保温箱中进行覆冰保鲜以达到抑菌保鲜的效果,具有操作简单、成本低廉的优点,但是其仅仅通过一种杀菌剂对水产品进行抑菌处理,然后置于冰点保存,并不能有效的杀灭水产品中的有害微生物,在冰点温度处保存,其保存期限非常短暂,水产品易于变质,因此不具有应用意义。
发明内容
本发明的目的在于提供一种高效的、安全的延长冷冻水产品优质货架期的方法。
本发明针对背景技术中提到的问题,采取的技术方案为:延长冷冻水产品优质货架期的方法,包括:水解、提纯、复配保鲜剂、冷冻处理,具体包括以下步骤:
水解:称取厚壳贻贝粉35-40份、蒸馏水500-600份混合均匀,以氢氧化钠溶液调节pH为8.4-8.8,加入底物质量1.5-1.8%的碱性蛋白酶,在60-65℃温度下酶解45-60分钟,然后在90-95℃温度下灭酶10-15分钟,置于离心机下在4000-4500r/min转速下离心10-15分钟,静止取上清液即得酶解液;将厚壳贻贝粉酶解为多肽及小分子,为进一步提纯做准备;
提纯:在酶解液中加入4-5倍的冷无水乙醇充分混合,将乙醇溶液在6000-6300r/min转速下离心10-12分钟得到沉淀,将沉淀溶解于8-10倍蒸馏水中得粗提液待用;选用葡萄糖凝胶对酶解液进行凝胶层析,先将葡萄糖凝胶用蒸馏水浸泡45-48小时使其充分溶胀并除去漂浮凝胶颗粒,应用已知分子量为3.354kDa的标准品乳酸菌肽和5.8kDa的胰岛素来获取洗脱时间与分子量的关系,将预处理后的粗提液上柱,收集分子量为3-6kDa的组分得到功能性多肽溶液,功能性多肽的氨基酸序列为:SCASRCKSRCRARRCRARRCGSRYFGKRCICKCFRC;将纯化的多肽溶液在真空度0.1-0.2kPa,温度为65-70℃条件下进行真空浓缩干燥,即得功能性多肽固体;通过纯化,功能性多肽的含量大大提高,不仅增强了终产物保鲜剂的保鲜效果,还能节约成本与工效;功能性多肽通过干扰细胞膜的正常功能,造成细胞内外失衡,使细胞自溶、养分与机体流失从而导致致病菌和腐败菌细胞死亡;
复配保鲜剂:称取功能性多肽1.5-1.8份、壳聚糖3-5份、甲壳素3-5份、ε-聚赖氨酸0.8-1份、乳酸链球菌素0.8-1份、有机酸4-6份、生物酶1-2份、植物提取物5-8份、蒸馏水75-85份,在4-6℃下均匀混合15-20分钟即得保鲜剂;保鲜剂不仅能抑制革兰氏阳性菌等有害微生物的生长繁殖,防止水产品腐败变质,还能降低水产品蛋白质在低温下的变质速率,保持其口感、持水性、柔嫩性与营养价值;
冷冻处理:将浸没有水产品的保鲜剂置于超声仪内,调节超声频率为30-35kHz,超声功率密度为0.45-0.50W/cm2,超声浸泡4-5分钟后将水产品与保鲜剂取出,将水产品迅速置于速冻机中于-18~-20℃温度下速冻10-15分钟,取出后迅速置于保鲜剂溶液浸泡4-6秒后取出,水产品表面会镀结一层冰壳,然后将水产品置于-45~-60℃温度下深度冷藏;超声波的空化效应加速了微生物细胞膜膜电位改变和膜通透性的增加,有效破坏了微生物的细胞膜结构,使得保鲜剂中的有效成分能更加快速地进入微生物细胞内部,破坏细胞结构,将其杀死,有效增强了杀菌效果;保鲜剂镀冰壳缓慢释放杀菌与保鲜活性物质,有效延长了有效作用时间;在速冻条件下,冰晶分布接近于水产品体内原有液态水的分布情况,使其冰晶呈针状结晶体均匀排布,数量多,冰晶小,可有效降低蛋白质的变性强度,进而延长冷冻水产品优质货架期。
作为优选,所用的有机酸为柠檬酸或乳酸或抗坏血酸或丙酸。
作为优选,所用的生物酶为溶菌酶或异淀粉酶或纤维素酶或葡萄糖氧化酶或细胞壁溶解酶或谷氨酰胺转氨酶。
作为优选,所用的植物提取物为牛至提取物或石榴皮提取物或大蒜提取物或茶多酚或肉桂提取物。
与现有技术相比,本发明的优点在于:1)原材料来源于植物与动物提取物,对人体无害,并且进入人体后在酶的作用下易分解为氨基酸等小分子物质;2)抑菌效果显著,对革兰氏阳性菌等有害菌具有显著的杀灭效果,超声处理也起到了杀菌作用;3)保鲜剂的有效成分能够延缓水产品蛋白质的腐败变质,快速冷冻与超低温冷藏也可有效降低蛋白质的变性强度,因此是一种高效、安全、实用的延长冷冻水产品优质货架期的方法。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
延长冷冻水产品优质货架期的方法,具体包括以下步骤:
1)称取厚壳贻贝粉35份、蒸馏水500份混合均匀,调节pH为8.4,加入0.525份碱性蛋白酶,在60℃下酶解45分钟,然后灭酶,在4000r/min转速下离心10分钟,静止取上清液即得酶解液;将厚壳贻贝粉酶解为多肽及小分子,为进一步提纯做准备;2)在酶解液中加入4倍的冷无水乙醇充分混合,将乙醇溶液在6000r/min转速下离心10分钟得到沉淀,将沉淀溶解于8倍蒸馏水中得粗提液;选用葡萄糖凝胶对酶解液进行凝胶层析收集分子量为3-6kDa的组分得到功能性多肽溶液,将纯化的多肽溶液在真空度0.1kPa,温度为65℃条件下进行真空浓缩干燥,即得功能性多肽固体;功能性多肽通过干扰细胞膜的正常功能,造成细胞内外失衡,使细胞自溶、养分与机体流失从而导致致病菌和腐败菌细胞死亡;3)称取功能性多肽1.5份、壳聚糖3份、甲壳素3份、ε-聚赖氨酸0.8份、乳酸链球菌素0.8份、乳酸4份、异淀粉酶1份、茶多酚5份、蒸馏水75份,在4℃下均匀混合15分钟即得保鲜剂;保鲜剂能抑制革兰氏阳性菌等有害微生物的生长繁殖,防止水产品腐败变质;4)在超声条件下将水产品浸泡在保鲜剂溶液中4分钟后取出,将水产品迅速置于速冻机中于-18℃温度下速冻10分钟,取出后迅速置于保鲜剂溶液浸泡4秒后取出;水产品表面会镀结一层冰壳,然后将水产品置于-45℃温度下深度冷藏;保鲜剂镀冰壳缓慢释放杀菌与保鲜活性物质,有效延长了有效作用时间。
实施例2:
延长冷冻水产品优质货架期的方法,具体包括以下步骤:
1)称取厚壳贻贝粉40份、蒸馏水600份混合均匀,以氢氧化钠溶液调节pH为8.8,加入底0.72份的碱性蛋白酶,在65℃温度下酶解60分钟,然后使酶灭活,将酶解液置于离心机下离心,静止后取上清液即得酶解液;将厚壳贻贝粉酶解为多肽及小分子,为进一步提纯做准备;
2)在酶解液中加入5倍的冷无水乙醇充分混合,将乙醇溶液在6300r/min转速下离心12分钟得到沉淀,将沉淀溶解于10倍蒸馏水中得粗提液待用;选用葡萄糖凝胶对酶解液进行凝胶层析,收集分子量为3-6kDa的组分得到功能性多肽溶液,将纯化的多肽溶液在真空度0.2kPa,温度为70℃条件下进行真空浓缩干燥,即得功能性多肽固体;
3)称取功能性多肽1.8份、壳聚糖5份、甲壳素5份、ε-聚赖氨酸1份、乳酸链球菌素1份、抗坏血酸6份、谷氨酰胺转氨酶2份、大蒜提取物8份、蒸馏水85份,在6℃下均匀混合20分钟即得保鲜剂;保鲜剂不仅能抑制革兰氏阳性菌等有害微生物的生长繁殖,防止水产品腐败变质,还能降低水产品蛋白质在低温下的变质速率,保持其口感、持水性、柔嫩性与营养价值;
4)将水产品在保鲜剂溶液中超声浸5分钟后取出,迅速置于速冻机中于-20℃温度下速冻15分钟,取出后迅速置于保鲜剂溶液浸泡6秒后取出,水产品表面会镀结一层冰壳,然后将水产品置于-60℃温度下深度冷藏;在速冻条件下,冰晶分布接近于水产品体内原有液态水的分布情况,使其冰晶呈针状结晶体均匀排布,数量多,冰晶小,可有效降低蛋白质的变性强度,进而延长冷冻水产品优质货架期。
实施例3:
延长冷冻水产品优质货架期的方法,具体包括以下步骤:
水解:称取厚壳贻贝粉40份、蒸馏水500份混合均匀,以氢氧化钠溶液调节pH为8.6,加入0.6份的碱性蛋白酶,在60℃温度下酶解50分钟,然后在90℃温度下灭酶10分钟,置于离心机下在4000r/min转速下离心10分钟,静止取上清液即得酶解液;将厚壳贻贝粉酶解为多肽及小分子,为进一步提纯做准备;
提纯:在酶解液中加入5倍的冷无水乙醇充分混合,将乙醇溶液在6000r/min转速下离心10分钟得到沉淀,将沉淀溶解于10倍蒸馏水中得粗提液待用;选用葡萄糖凝胶对酶解液进行凝胶层析,先将葡萄糖凝胶用蒸馏水浸泡48小时使其充分溶胀并除去漂浮凝胶颗粒,应用已知分子量为3.354kDa的标准品乳酸菌肽和5.8kDa的胰岛素来获取洗脱时间与分子量的关系,将预处理后的粗提液上柱,收集分子量为3-6kDa的组分得到功能性多肽溶液,将纯化的多肽溶液在真空度0.1kPa,温度为65℃条件下进行真空浓缩干燥,即得功能性多肽固体;通过纯化,功能性多肽的含量大大提高,不仅增强了终产物保鲜剂的保鲜效果,还能节约成本与工效;功能性多肽通过干扰细胞膜的正常功能,造成细胞内外失衡,使细胞自溶、养分与机体流失从而导致致病菌和腐败菌细胞死亡;
复配保鲜剂:称取功能性多肽1.8份、壳聚糖4份、甲壳素4份、ε-聚赖氨酸0.8份、乳酸链球菌素1份、乳酸2份、抗坏血酸3份、溶菌酶2份、肉桂提取物6份、蒸馏水80份,在4℃下均匀混合15分钟即得保鲜剂;保鲜剂不仅能抑制革兰氏阳性菌等有害微生物的生长繁殖,防止水产品腐败变质,还能降低水产品蛋白质在低温下的变质速率,保持其口感、持水性、柔嫩性与营养价值;
冷冻处理:将浸没有水产品的保鲜剂置于超声仪内,调节超声频率为32kHz,超声功率密度为0.46W/cm2,超声浸泡4分钟后将水产品与保鲜剂取出,将水产品迅速置于速冻机中于-20℃温度下速冻12分钟,取出后迅速置于保鲜剂溶液浸泡5秒后取出,水产品表面会镀结一层冰壳,然后将水产品置于-60℃温度下深度冷藏;超声波的“空化效应”加速了微生物细胞膜膜电位改变和膜通透性的增加,有效破坏了微生物的细胞膜结构,使得保鲜剂中的有效成分能更加快速地进入微生物细胞内部,破坏细胞结构,将其杀死,有效增强了杀菌效果;保鲜剂镀冰壳缓慢释放杀菌与保鲜活性物质,有效延长了有效作用时间;在速冻条件下,冰晶分布接近于水产品体内原有液态水的分布情况,使其冰晶呈针状结晶体均匀排布,数量多,冰晶小,可有效降低蛋白质的变性强度,进而延长冷冻水产品优质货架期。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
序列表
<110> 浙江国际海运职业技术学院
<120> 延长冷冻水产品优质货架期的方法
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<170> SIPOSequenceListing 1.0
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<212> PRT
<213> 人工合成(Mytilus coruscus)
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Ala Arg Arg Cys Gly Ser Arg Tyr Phe Gly Lys Arg Cys Ile Cys Lys
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Claims (9)
1.延长冷冻水产品优质货架期的方法,包括以下步骤:水解、提纯、复配保鲜剂、冷冻处理,其特征在于:所述的冷冻处理步骤为:将浸没有水产品的保鲜剂置于超声仪内,超声浸泡后将水产品与保鲜剂取出,将水产品迅速置于速冻机中于-18~-20℃温度下速冻10-15分钟,取出后迅速置于保鲜剂溶液浸泡4-6秒后取出,水产品表面会镀结一层冰壳,然后将水产品置于-45~-60℃温度下深度冷藏。
2.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的水解步骤为:称取厚壳贻贝粉35-40份、蒸馏水500-600份混合均匀,以氢氧化钠溶液调节pH为8.4-8.8,加入底物质量1.5-1.8%的碱性蛋白酶,在60-65℃温度下酶解45-60分钟,然后在90-95℃温度下灭酶10-15分钟,置于离心机下在4000-4500r/min转速下离心10-15分钟,静止取上清液即得酶解液。
3.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的提纯步骤为:在酶解液中加入4-5倍的冷无水乙醇充分混合,将乙醇溶液在6000-6300r/min转速下离心10-12分钟得到沉淀,将沉淀溶解于8-10倍蒸馏水中得粗提液待用;将葡萄糖凝胶用蒸馏水浸泡45-48小时使其充分溶胀并除去漂浮凝胶颗粒,应用乳酸菌肽和胰岛素来获取洗脱时间与分子量的关系,将预处理后的粗提液上柱,收集分子量为3-6kDa的组分得到功能性多肽溶液,将纯化的多肽溶液在真空度0.1-0.2kPa,温度为65-70℃条件下进行真空浓缩干燥,即得功能性多肽固体。
4.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的提纯步骤中的功能性多肽的氨基酸序列为:SCASRCKSRCRARRCRARRCGSRYFGKRCICKCFRC。
5.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的复配保鲜剂步骤为:称取功能性多肽1.5-1.8份、壳聚糖3-5份、甲壳素3-5份、ε-聚赖氨酸0.8-1份、乳酸链球菌素0.8-1份、有机酸4-6份、生物酶1-2份、植物提取物5-8份、蒸馏水75-85份,在4-6℃下均匀混合15-20分钟即得保鲜剂。
6.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的复配保鲜剂步骤中的有机酸为柠檬酸或乳酸或抗坏血酸或丙酸。
7.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的复配保鲜剂步骤中的生物酶为溶菌酶或异淀粉酶或纤维素酶或葡萄糖氧化酶或细胞壁溶解酶或谷氨酰胺转氨酶。
8.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的复配保鲜剂步骤中的植物提取物为牛至提取物或石榴皮提取物或大蒜提取物或茶多酚或肉桂提取物。
9.根据权利要求1所述的延长冷冻水产品优质货架期的方法,其特征在于:所述的冷冻处理步骤为:将浸没有水产品的保鲜剂置于超声仪内,调节超声频率为30-35kHz,超声功率密度为0.45-0.50W/cm2,超声浸泡4-5分钟后将水产品与保鲜剂取出,将水产品迅速置于速冻机中于-18~-20℃温度下速冻10-15分钟,取出后迅速置于保鲜剂溶液浸泡4-6秒后取出,水产品表面会镀结一层冰壳,然后将水产品置于-45~-60℃温度下深度冷藏。
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