CN107771912A - Food fresh-keeping treatment method - Google Patents
Food fresh-keeping treatment method Download PDFInfo
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- CN107771912A CN107771912A CN201710532723.XA CN201710532723A CN107771912A CN 107771912 A CN107771912 A CN 107771912A CN 201710532723 A CN201710532723 A CN 201710532723A CN 107771912 A CN107771912 A CN 107771912A
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- food
- chlorine dioxide
- aqueous solution
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- water
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- 235000013305 food Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title description 3
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 116
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 58
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 58
- 244000005700 microbiome Species 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 238000003672 processing method Methods 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 101710169336 5'-deoxyadenosine deaminase Proteins 0.000 claims abstract description 10
- 102000055025 Adenosine deaminases Human genes 0.000 claims abstract description 10
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 241000186781 Listeria Species 0.000 claims abstract description 4
- 241000607142 Salmonella Species 0.000 claims abstract description 4
- 241000191967 Staphylococcus aureus Species 0.000 claims abstract description 4
- 239000007864 aqueous solution Substances 0.000 claims description 33
- 230000001925 catabolic effect Effects 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims description 8
- 239000003899 bactericide agent Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 210000002429 large intestine Anatomy 0.000 claims 1
- 241000588724 Escherichia coli Species 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 230000000593 degrading effect Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 20
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 102100036664 Adenosine deaminase Human genes 0.000 description 13
- 241000238557 Decapoda Species 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- 238000002835 absorbance Methods 0.000 description 12
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 12
- 239000012530 fluid Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 238000001514 detection method Methods 0.000 description 9
- 229930010555 Inosine Natural products 0.000 description 8
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 8
- 229960003786 inosine Drugs 0.000 description 8
- 239000007853 buffer solution Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 6
- 229960005305 adenosine Drugs 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 239000005018 casein Substances 0.000 description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
- 235000021240 caseins Nutrition 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- MQUQNUAYKLCRME-INIZCTEOSA-N N-tosyl-L-phenylalanyl chloromethyl ketone Chemical compound C1=CC(C)=CC=C1S(=O)(=O)N[C@H](C(=O)CCl)CC1=CC=CC=C1 MQUQNUAYKLCRME-INIZCTEOSA-N 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 235000019833 protease Nutrition 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241000191940 Staphylococcus Species 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- UATJOMSPNYCXIX-UHFFFAOYSA-N Trinitrobenzene Chemical compound [O-][N+](=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1 UATJOMSPNYCXIX-UHFFFAOYSA-N 0.000 description 2
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 2
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000003149 assay kit Methods 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 238000005868 electrolysis reaction Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 229940116269 uric acid Drugs 0.000 description 2
- BZBMCJVNCJFKEN-QRPNPIFTSA-N (2s)-2-amino-3-phenylpropanoic acid;1,3-dichloropropan-2-one Chemical compound ClCC(=O)CCl.OC(=O)[C@@H](N)CC1=CC=CC=C1 BZBMCJVNCJFKEN-QRPNPIFTSA-N 0.000 description 1
- NTDFJPCHHGBHCO-UHFFFAOYSA-N 7,9-dihydro-3H-purine-2,6,8-trione Chemical compound OC1=NC(O)=C2NC(O)=NC2=N1.N1C(=O)NC(=O)C2=C1NC(=O)N2 NTDFJPCHHGBHCO-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- NHYCGSASNAIGLD-UHFFFAOYSA-N Chlorine monoxide Chemical compound Cl[O] NHYCGSASNAIGLD-UHFFFAOYSA-N 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- RJQXTJLFIWVMTO-TYNCELHUSA-N Methicillin Chemical compound COC1=CC=CC(OC)=C1C(=O)N[C@@H]1C(=O)N2[C@@H](C(O)=O)C(C)(C)S[C@@H]21 RJQXTJLFIWVMTO-TYNCELHUSA-N 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 101710180319 Protease 1 Proteins 0.000 description 1
- 101710137710 Thioesterase 1/protease 1/lysophospholipase L1 Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 229960003085 meticillin Drugs 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 210000001616 monocyte Anatomy 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
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
- A23B4/14—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
- A23B4/24—Inorganic compounds
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing method for keeping food fresh comprises the following steps: providing an aqueous chlorine dioxide solution comprising water and chlorine dioxide dispersed in the water, and a food product selected from meat or aquatic products in the presence of a microorganism selected from escherichia coli, staphylococcus aureus, listeria, salmonella, or any combination thereof or a degrading enzyme selected from adenosine deaminase or protease; and a treatment step of bringing the food into contact with the aqueous chlorine dioxide solution to kill the microorganisms or inhibit the decomposition of the food by the decomposing enzyme with the chlorine dioxide, thereby preventing the food from being spoiled.
Description
Technical field
The present invention relates to a kind of processing method of food fresh keeping, more particularly to a kind of food using aqueous solution of chlorine dioxide
The fresh-keeping processing method of product.
Background technology
As concern of the people to health improves constantly, got over for the quality requirement of the food such as fresh meat and aquatic products
Come higher, therefore the freshness of food and security are extremely the problem of attracting attention, and are protected so how to lift food in long-term
The freshness and security left have turned into subject under discussion that is studied extensively and inquiring into.Addling for general fresh meat and aquatic products is main
It is the presence because the catabolic enzyme of microorganism and food itself.Fresh meat and aquatic products are fresh-keeping at present mainly uses freezing mode,
And the freezing mode is to suppress microbial reproduction by low temperature or kill microorganism, but the freezing mode is for suppressing microorganism
The ineffective of microorganism is killed in breeding, and the catabolic enzyme that can not suppress food itself decomposes the food, cause the food in
Still can rapidly it be addled under preservation so that the freshness of the food also rapidly declines.
The content of the invention
It is an object of the invention to provide it is a kind of be able to maintain that food in storage when freshness food fresh keeping processing
Method.
The processing method of food fresh keeping of the present invention, is comprised the steps of：There is provided step, there is provided aqueous solution of chlorine dioxide and deposit
In the food for having microorganism or catabolic enzyme, the aqueous solution of chlorine dioxide includes water and the chlorine dioxide being scattered in the water, the food
Product are selected from meat or aquatic products, and the microorganism is selected from Escherichia coli, staphylococcus aureus, Listeria, salmonella, or
Above-mentioned any combination, the catabolic enzyme are selected from adenosine deaminase or protease；And processing step, by the food and the chlorine dioxide
The aqueous solution contacts, and makes the Chlorine Dioxide In Killing microorganism or suppress the catabolic enzyme to decompose the food, to prevent the spoilage.
The processing method of food fresh keeping of the present invention is also comprising one the packaging step after the processing step, the packaging step
It is that the food through the processing step and bactericide are placed in a packing container and seal the packing container.
In the processing method of food fresh keeping of the present invention, the bactericide is aqueous solution of chlorine dioxide.
The processing method of the food fresh keeping of the present invention is also comprising one the freezing step after the packaging step.
The beneficial effects of the present invention are：, can by the Strong oxdiative characteristic of the chlorine dioxide in the aqueous solution of chlorine dioxide
The food is set effectively to delay going bad caused by the presence of the microbial growth or the catabolic enzyme and addle, it is aobvious so as to reach
Write the freshness date for extending the food.
It will be described in detail below with regard to present invention.
The meat is such as, but not limited to fresh poultry meat.The fresh poultry meat is such as, but not limited to beef, pork or chicken etc..Should
Aquatic products is such as, but not limited to shrimp, fish or crab etc..The pork is such as, but not limited to three layers of meat.The chicken is such as, but not limited to pigeon breast
Meat.The shrimp is such as, but not limited to Thailand shrimp.
The food has no special mode with the mode that the aqueous solution of chlorine dioxide contacts, such as the food is soaked in into this
The food is rinsed in aqueous solution of chlorine dioxide, with the aqueous solution of chlorine dioxide, or the aqueous solution of chlorine dioxide is sprayed to the food
Product are first-class.The food is with the time that the aqueous solution of chlorine dioxide contacts according to the microorganism on the food and the quantity of the catabolic enzyme
It is adjusted.The usage amount of the aqueous solution of chlorine dioxide is adjusted according to the microorganism on the food and the quantity of the catabolic enzyme
It is whole.Chlorine dioxide concentration in the aqueous solution of chlorine dioxide is adjusted according to the microorganism on the food and the quantity of the catabolic enzyme
It is whole.In the aqueous solution of chlorine dioxide, the concentration range of the chlorine dioxide is 5ppm to 200ppm.The food and the chlorine dioxide
The temperature control of aqueous solution contact is at 12 DEG C to 32 DEG C.
The processing method of food fresh keeping of the present invention is also comprising one the packaging step after the processing step.The packaging step
It is that the food through the processing step and bactericide are placed in a packing container and seal the packing container.The packing container is simultaneously
It is without particular limitation, as long as the packing container that will not be corroded by the bactericide all may be used.The bactericide can use general known kill
Microbial inoculum, such as aqueous solution of chlorine dioxide, ozone, hydrogen peroxide or through acid water caused by electrolysis etc..This is through acid caused by electrolysis
Water is such as, but not limited to hypochloric acid water solution.The aqueous solution of chlorine dioxide is as described above.When the bactericide is the chlorine dioxide water
During solution, the concentration range of the chlorine dioxide is 5ppm to 200ppm.
The processing method of food fresh keeping of the present invention is also comprising one the freezing step after the packaging step.The freezing step
It is not particularly limited, Refrigeration Technique used by conventional frozen food can be used.
Embodiment
The present invention will be described further with regard to following examples, however, it should be noted that the embodiment is only to illustrate
With, and it is not necessarily to be construed as the limitation that the present invention is implemented.
Embodiment 1
Thailand's shrimp (kind that 9 to 10 tails/jin is lived：The long-armed prawn of fresh water；Sex：It is female；Size：15 centimetres) insert with one
In the pond of the individual aqueous solution of chlorine dioxide (chlorine dioxide concentration 100ppm) for being equipped with 1 liter, make the Thailand shrimp with this two
The chlorine monoxid aqueous solution contacts, and is contacted 1 hour in about 28 DEG C.Then, take out the Thailand shrimp and be placed into one and be equipped with 1 liter
In the crisper of aqueous solution of chlorine dioxide (chlorine dioxide concentration 100ppm), then, -20 DEG C of refrigerating preserving cabinet (factory is inserted
Board：U.S.'s richness and refrigerator；Model：FFU2065FW stored in).Pot-life is 2 years.
Embodiment 2
By one piece of Fresh Grade Breast (kind：Broiler chicken；Sex：It is female；Weight：300 grams) insert with a dioxy for being equipped with 1.5 liters
In the box for changing chlorine water solution (chlorine dioxide concentration 20ppm), the Fresh Grade Breast is set to be contacted with the aqueous solution of chlorine dioxide, and in
About 18 DEG C contact 1 hour.Then, take out the Fresh Grade Breast and be placed into the aqueous solution of chlorine dioxide for being equipped with a 1.5 liters (titanium dioxide
Cl concn is 20ppm) crisper in, then, insert -10 DEG C of refrigerating preserving cabinet (label：U.S.'s richness and refrigerator；Model：
FFU2065FW stored in).Pot-life is 2 years.
Embodiment 3
By three layers of meat (kind：Pig；Sex：It is public；Weight：600 grams) insert be equipped with one 2 liters chlorine dioxide it is water-soluble
In the box of liquid (chlorine dioxide concentration 10ppm), three layers of meat are made to be contacted with the aqueous solution of chlorine dioxide, and connect in about 18 DEG C
Touch 1 hour.Then, three layers of meat are taken out to be placed into an aqueous solution of chlorine dioxide for being equipped with 2 liters (chlorine dioxide concentration is
In crisper 10ppm), then, -6 DEG C of refrigerating preserving cabinet (label is inserted：U.S.'s richness and refrigerator；Model：
FFU2065FW stored in).Pot-life is 2 years.
Embodiment 4
By fillet (kind：Madai；Sex：It is female；Weight：250 grams) insert be equipped with one 1 liter chlorine dioxide it is water-soluble
In the box of liquid (chlorine dioxide concentration 10ppm), the fillet are made to be contacted with the aqueous solution of chlorine dioxide, and in 15 DEG C of contacts
0.5 hour.Then, the fillet are taken out to be placed into an aqueous solution of chlorine dioxide for being equipped with 1 liter (chlorine dioxide concentration is
In crisper 10ppm), then, -25 DEG C of refrigerating preserving cabinet (label is inserted：U.S.'s richness and refrigerator；Model：
FFU2065FW stored in).Pot-life is 2 years.
Assessment item
Protease 1. (protease) Activity determination：Detected using the proteinase activity of Thermo Scientific companies
Set group (pierce protease assay kit) carries out the Activity determination of protease.The set group includes succinylated casein
(succinylated casein), methanol solution [2,4,6-trinitrobenzene containing 2,4,6- TNBs
Sulfonic acid in methanol, 5% (w/v)], the trypsase (tosyl-L- that is handled as standard items through TPCK
Phenylalanine chloromethyl ketone-treated trypsin), and BupHTMBorate buffer solution
(borate buffer).The detection method for convenience of description, illustrated below with embodiment 1, remaining embodiment is also according to this
Mode is detected.The Thailand shrimp after aqueous solution of chlorine dioxide is handled of embodiment 1 is obtained into homogenizing fluid after homogenization,
Take about 100mg homogenizing fluid to carry out centrifugal treating, then, take out supernatant liquid, form testing sample X.By testing sample X
After reacting 20 minutes at room temperature in the presence of borate buffer solution with the succinylated casein, addition contains 2,4,6-
The methanol solution of TNB, and react 20 minutes at room temperature.Then, measured using light splitting luminance meter in 450nm's
Absorbance A (OD450).On the other hand, the Thailand shrimp before not yet being contacted in embodiment 1 with chlorine dioxide is obtained after homogenization
Obtain homogenizing fluid.Take about 100mg homogenizing fluid to carry out centrifugal treating, then, take out supernatant liquid, form testing sample Y.Should
After testing sample Y reacts 20 minutes at room temperature with succinylated casein in the presence of borate buffer solution, addition contains
There is the methanol solution of 2,4,6- TNBs, and react 20 minutes at room temperature.Then, using light splitting luminance meter measure in
450nm absorbance B (OD450).The trypsase that several concentration knowns are handled through TPCK respectively with succinylated casein
After reacting 20 minutes at room temperature in the presence of borate buffer solution, the methanol for containing 2,4,6- TNBs is added
Solution, and react 20 minutes at room temperature.Then, the absorbance C (OD in 450nm are measured using light splitting luminance meter450).Then,
The concentration (μ g/mL) of the TPCK trypsase handled and the absorbance C are mapped, and obtains a standard curve and is somebody's turn to do
The equation of standard curve.Using party's formula, the absorbance A, and absorbance B, calculate testing sample X and this is to be measured
Proteinase activity in sample Y.
2. the Activity determination of adenosine deaminase (adenosine deaminase, abbreviation ADA)：Utilize BioVision, Inc
Activity of adenosine deaminase detection set group [adenosine deaminase assay kit (colorimetric)] carry out adenosine
The Activity determination of deaminase.The set group is included as the adenosine (adenosine) of ADA matrix (ADA substrate), as mark
Inosine (inosine), buffer solution, ADA developers (ADA developer) and the ADA transforming agents (ADA of quasi- product
convertor).The detection method for convenience of description, illustrated below with embodiment 1, remaining embodiment is also according to which
Detected.The Thailand shrimp after aqueous solution of chlorine dioxide is handled of embodiment 1 is obtained into homogenizing fluid after homogenization.Take about
100mg homogenizing fluid carries out centrifugal treating, then, takes out supernatant liquid, forms testing sample X.By testing sample X with being somebody's turn to do
Adenosine produces inosine in 5 minutes in the presence of the buffer solution in 37 DEG C of isothermal reactions, then, adds ADA developer and ADA
Convertor, and in 37 DEG C of isothermal reactions 30 minutes.Then, using light splitting luminance meter measure uric acid (uric acid) in
293nm absorbance A (OD293).On the other hand, by the Thailand shrimp before not yet being contacted in embodiment 1 with chlorine dioxide through homogeneous at
A homogenizing fluid is obtained after reason.Take about 100mg homogenizing fluid to carry out centrifugal treating, then, take out supernatant liquid, test sample is treated in formation
Product Y.Testing sample Y and the adenosine are produced into inosine in 5 minutes in the presence of the buffer solution in 37 DEG C of isothermal reactions, then,
ADA developer and ADA convertor are added, and in 37 DEG C of isothermal reactions 30 minutes.Then, light splitting luminance meter amount is utilized
Uric acid is surveyed in 293nm absorbance B (OD293).The inosine of several concentration knowns is added into ADA developer and ADA
Convertor, and in 37 DEG C of isothermal reactions 30 minutes.Then, uric acid is measured in 293nm absorbance C using light splitting luminance meter
(OD293).Then, the concentration (μ g/mL) of the inosine and the absorbance C are mapped, and obtains a standard curve and the mark
The equation of directrix curve.Using party's formula, the absorbance A, and absorbance B, calculate testing sample X and this treats test sample
Inosine concentration caused by the reaction of product Y and the adenosine, and calculate testing sample X by the inosine concentration of acquisition and this treats test sample
Activity of adenosine deaminase in product Y.
3. press down (anti-) bacterium effect detection：Sample handling processes for convenience of description, illustrated below with embodiment 1, remaining
Embodiment is also handled according to which.By the Thailand shrimp after aqueous solution of chlorine dioxide is handled of embodiment 1 through homogeneous at
Homogenizing fluid is obtained after reason.Take about 100mg homogenizing fluid to carry out centrifugal treating, then, take out supernatant liquid, form testing sample
X.On the other hand, the Thailand shrimp before not yet being contacted in embodiment 1 with chlorine dioxide is obtained into homogenizing fluid after homogenization.Take about
100mg homogenizing fluid carries out centrifugal treating, then, takes out supernatant liquid, forms testing sample Y.By testing sample X with being somebody's turn to do
Testing sample Y is according to U.S.Pharmacopeia 34NF 29Microbiological Tests/<51>Antimicrobial
Effectiveness Testing methods are detected to Escherichia coli, coli-group, staphylococcus aureus, Methicillin-resistant Staphylococcus
Suppression (anti-) bacterium effect of color staphylococcus, increasing property of monocyte Listeria and salmonella.
4. the pot-life tests：The each two moon utilizes proteinase activity detection method, adenosine deaminase detection method and suppression (anti-)
Bacterium effect detection method, active situation, the active situation of adenosine deaminase and the clump count of protease are detected respectively, it is fresh-keeping to assess
Effect and time limit, and detection is measured three times every time, and continue detection to 24 months.
Table 1
In summary, the present invention can be such that the food effectively delays because the microorganism grows by the aqueous solution of chlorine dioxide
Rotten caused by raw or the catabolic enzyme presence and addle, so as to reach the freshness date for significantly extending the food, so really
The purpose of the present invention can be reached.
Claims (4)
1. a kind of processing method of food fresh keeping, it is characterised in that comprise the steps of：
There is provided step, there is provided aqueous solution of chlorine dioxide and the food that there are microorganism or catabolic enzyme, the aqueous solution of chlorine dioxide
Comprising water and the chlorine dioxide being scattered in the water, the food is selected from meat or aquatic products, and the microorganism is selected from large intestine
Bacillus, staphylococcus aureus, Listeria, salmonella, or above-mentioned any combination, the catabolic enzyme are selected from adenosine deaminase
Or protease；And
Processing step, the food is contacted with the aqueous solution of chlorine dioxide, make the Chlorine Dioxide In Killing microorganism or suppress to be somebody's turn to do
Catabolic enzyme decomposes the food, to prevent the spoilage.
2. the processing method of food fresh keeping according to claim 1, it is characterised in that：Also comprising one in the processing step
Packaging step afterwards, the packaging step are that the food through the processing step is placed in a packing container and sealed with bactericide
The packing container.
3. the processing method of food fresh keeping according to claim 2, it is characterised in that：The bactericide is that chlorine dioxide is water-soluble
Liquid.
4. the processing method of food fresh keeping according to claim 2, it is characterised in that：Also comprising one in the packaging step
Freezing step afterwards.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW105127228 | 2016-08-25 | ||
| TW105127228 | 2016-08-25 |
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|---|---|---|---|
| CN201710532723.XA Pending CN107771912A (en) | 2016-08-25 | 2017-07-03 | Food fresh-keeping treatment method |
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| CN (1) | CN107771912A (en) |
| TW (1) | TWI660675B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101300993A (en) * | 2008-06-06 | 2008-11-12 | 浙江省农业科学院 | Fresh-keeping method for seafood |
| TW201102012A (en) * | 2009-07-06 | 2011-01-16 | Univ Nat Yunlin Sci & Tech | A method of fresh-keeping and disinfection |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6120731A (en) * | 1999-02-18 | 2000-09-19 | Alcide Corporation | Frozen chlorine dioxide-containing composition and methods related thereto |
| US20020086903A1 (en) * | 2000-10-30 | 2002-07-04 | Giambrone Charles J. | Synergistic biocidal oxidant |
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2017
- 2017-06-08 TW TW106119049A patent/TWI660675B/en active
- 2017-07-03 CN CN201710532723.XA patent/CN107771912A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101300993A (en) * | 2008-06-06 | 2008-11-12 | 浙江省农业科学院 | Fresh-keeping method for seafood |
| TW201102012A (en) * | 2009-07-06 | 2011-01-16 | Univ Nat Yunlin Sci & Tech | A method of fresh-keeping and disinfection |
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| TWI660675B (en) | 2019-06-01 |
| TW201806486A (en) | 2018-03-01 |
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