CN107897329A - Reduce the refrigeration remaining method of aquatic products microorganism - Google Patents
Reduce the refrigeration remaining method of aquatic products microorganism Download PDFInfo
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- CN107897329A CN107897329A CN201710875636.4A CN201710875636A CN107897329A CN 107897329 A CN107897329 A CN 107897329A CN 201710875636 A CN201710875636 A CN 201710875636A CN 107897329 A CN107897329 A CN 107897329A
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- aquatic products
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000005057 refrigeration Methods 0.000 title abstract description 4
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- 238000005868 electrolysis reaction Methods 0.000 claims abstract description 51
- 238000003860 storage Methods 0.000 claims abstract description 41
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 24
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 24
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- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims abstract description 16
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
- 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
Landscapes
- 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)
- Inorganic Chemistry (AREA)
- Water Treatment By Electricity Or Magnetism (AREA)
Abstract
Reduce the refrigeration remaining method of aquatic products microorganism.The invention discloses the remaining method of cold storage aquatic products microorganism is reduced, comprise the following steps：1）Obtain subacidity electrolysis water；2）Chelating；3）It is prepared by fungicide；4）Cold storage is fresh-keeping.Have the beneficial effect that：The cheap environmental protection of present invention side's raw materials, method safety is easily-controllable, and fungicide is degradable, nontoxic pair material residual；The ferrous chelate compound of active peptides can remove the unnecessary free radical in aquatic products body, therefore have very strong oxidation resistance, can be used as antioxidant, fresh-keeping effect is notable；Slightly sour electrolysis water has stronger oxidisability and the ability of penetration cell film, the eucaryotic cell structure of microorganism more can be effectively destroyed under the auxiliary of ultrasonic wave, kills microorganism, fungicide can preserve retentiveness, tenderness, gelling and the nutritive value of aquatic products meat after long-term cold storage, therefore be a kind of safe and efficient reduction remaining method of cold storage aquatic products microorganism.
Description
Technical field
The present invention relates to aquatic product cold storage field, and the refrigeration remaining side of aquatic products microorganism is reduced more particularly, to one kind
Method.
Technical background
In recent years, frozen fish processing occupies leading position always with trade in China's processing of aquatic products industry.
2016, the total output of China's aquatic products was 67,000,000 tons, and wherein frozen aquatic products has just reached 8,570,000 tons.Meanwhile in all water
In product and its product, the processing ratio for freezing aquatic product is highest, part up to more than 40%.In addition, in product structure
On, either domestic or outlet aquatic product, China is still based on simple frozen product or primary processing frozen product, chilled water
Products export volume of trade accounts for more than the 34% of aquatic products total amount, causes frozen goods industry to become the weight of China's marine industry development
Want pillar industry.Therefore, the quality and safety of China's frozen fish is horizontal, will directly influence the health of the global people
And social stability, while also it is directly related to the trade and international fame in China.
For frozen fish, even if being also unable to control some thermophilic cold rotten micro- lifes of pathogenic and cause under cryogenic
Thing is grown and breeding.Growth, the breeding of these microorganisms not only result in the quality deterioration of aquatic products, and severe patient can also directly endanger
And the health and lives of eater, thus, ensure the sanitary standard of frozen fish, eliminate the security risk of pathogenic microorganisms,
A technical bottleneck problem always in aquatic products freezing industry development.Spot-check according to commodity inspection department of Zhejiang city, the field of circulation is cold
Freeze in aquatic product and its leisure product, microorganism Escherichia coli recall rate is up to 50%.Clearly for partial freeze aquatic products
For related industry, cause a disease and cause rotten microorganism have become serious security risk and it is in the urgent need to address the problem of,
Reduce it is particularly important that microorganism residual quantity in cold storage aquatic products just becomes.
At present, there are many methods on aquatic products cold storage technology, the prior art is as authorized public platform
The Chinese invention patent of 102405955 B of CN, discloses a kind of method of globe fish cold storage, and this method passes through in filefish
The method that fish fish block surface forms one layer of antifreeze ice clothing achievees the purpose that freezing, has simple and practicable, nontoxic secondary thing
The advantages of matter remains, but it is only to play certain suppression by denaturation of the effect of antifreeze to filefish fish protein to make
With, remaining microorganism in aquatic products can not be suppressed, also without antioxidation, therefore the preservation guarantor to aquatic products
It is limited to deposit effect, without promotional value.
The content of the invention
It is an object of the invention to provide a kind of Nantural non-toxic evil, reduction cold storage aquatic products that antibacterial antioxidant effect is excellent
The remaining method of product microorganism.
The present invention is directed to the problem of being mentioned in background technology, and the technical solution taken is：Reduce cold storage aquatic products microorganism
Remaining method, including：Prepared by acquisition subacidity electrolysis water, chelating, fungicide, cold storage is fresh-keeping, specifically includes following steps：
Obtain subacidity electrolysis water：Weigh pure grade sodium chloride 100-105 parts of analysis to be placed in container, add dissolved in purified water, amount
80-81 parts of the concentrated hydrochloric acid of 36-38% is taken, slowly injects in container, shakes up, it is 2-3 minutes static, it is settled to 1000 parts with pure water
Obtain electrolyte；It is electrolysed to no diaphragm type electrolysis water preparing instrument in bucket and adds 500-600 parts of electrolyte, is settled to pure water
10000 parts, shake up, operation instrument production electrolysis water, decomposition voltage 15-16V, electrolysis 2.5-3 it is small when after stop to obtain electrolysis water；
Electrolysis water is taken at a temperature of 3-4 DEG C, is stirred 15-25 minutes with 200-240r/min rotating speeds, then lucifuge is stored up at a temperature of 3-4 DEG C
Deposit；Obtained subacidity electrolysis water effective chlorine density up to 1350-1500mg/L, oxidation-reduction potential 1200-1300mV,
PH is 5.8-6.5；For the effective chlorine composition of slightly sour electrolysis water based on HCl0, HClO has stronger oxidisability and penetration cell film
Ability, can effectively destroy microorganism eucaryotic cell structure, kill microorganism；Subacidity electrolysis water and traditional chemical disinfection
Agent, fungicide are very different, and the active ingredient property that it contains is unstable, after being contacted with light, organic matter etc., active ingredient
Can progressively it decompose, sterilization rear oxidation reduction potential declines rapidly, decomposes quickly and is reduced to light water, discharges and environment is not appointed
What is polluted, and compared with traditional chemical disinfectant, has the characteristics that safety, noresidue, free of contamination；
Chelating：The active peptides solution that mass fraction is 5-6% is taken, it is 10- to add the 0.8-1 times of mass fraction measured under agitation
12% FeCI2Aqueous solution, pH is adjusted as 7-7.2 using hydrochloric acid and sodium hydroxide solution, the concussion synthesis 15- at a temperature of 20-22 DEG C
17 minutes, freeze and preserve after vacuum drying concentration, obtain active peptides ferrous chelate compound, the ferrous chelate compound of active peptides can be clear
Except the unnecessary free radical in aquatic products body, therefore there is very strong oxidation resistance, can be used as antioxidant, fresh-keeping effect
Fruit is notable；The amino acid sequence of active peptides is：SCASRCKSRCRARRCRARRCGKSYFGKRCICKCFRC；
It is prepared by fungicide：Weigh 2-4 parts of chitosan, 1.5-2 parts of carboxymethyl cellulose, 3-5 parts of biology enzyme, nisin 1-
2 parts, 5-8 parts of plant extracts, 5-6 parts of additive, 3-5 parts of active peptides ferrous chelate compound, 80-90 parts of distilled water is in 30-32
It is stand-by to obtain fungicide in 20-25 minutes for uniform stirring mixing at a temperature of DEG C；Nisin can suppress most of gram sun
Property bacterium, and have strong inhibitory action to the spore of bacillus, it can be hydrolyzed to amino acid after human body is entered；Biology enzyme
Have the function that anti-oxidant with killing microorganism；Additive can preserve the retentiveness, soft of aquatic products meat after long-term cold storage
Tender property, gelling and nutritive value；
Cold storage is fresh-keeping：Subacidity electrolysis water is placed in Ultrasound Instrument, aquatic products are placed in subacidity electrolysis water, supersonic frequency is
25-28kHz, ultrasonic power density are 0.35-0.40W/cm2, ultrasound immersion 4-5 minutes after take out, sprayed at once with antistaling agent
All surfaces externally and internallies of aquatic products 3-5 times, be subsequently placed in -18 ~ -20 DEG C it is quick-frozen, freeze to freeze at a temperature of pack is placed on -30 ~ -33 DEG C
Hide；The cavitation effect of ultrasonic wave accelerates the change of microbial cell film film potential and the increase of membrane permeability, effectively destroys micro-
The membrane structure of biology so that effective sterilization component in subacidity electrolysis water can be more rapidly introduced into microbial cell
Portion, destroys eucaryotic cell structure, is killed, effectively enhance bactericidal effect；Slightly sour electrolysis water nilas slowly discharges bactericidal activity thing
Matter, effectively extends it and sterilizes effective acting time, it can be achieved that the interior bacteriostatic activity to product of longer storage time and fresh-keeping work
With, therefore be a kind of safe and efficient reduction remaining method of cold storage aquatic products microorganism.
Preferably, plant extracts used is garlic P.E or pomegranate rind extract or cinnamomum cassia extract.
Preferably, additive used is sodium chloride or sucrose or D-sorbite or epsilon-polylysine.
Preferably, biology enzyme used is lysozyme or glucose oxidase or Lysozyme.
Compared with prior art, the advantage of the invention is that：1）The method of the present invention is easily-controllable safely, without phosphorus to wait the secondary material of poison residual
Stay, and cost of manufacture is cheap, it is environmentally friendly；2）The ferrous chelate compound of active peptides can be removed unnecessary in aquatic products body
Free radical, therefore there is very strong oxidation resistance, it can be used as antioxidant, fresh-keeping effect is notable；3）Slightly sour electrolysis
Water has stronger oxidisability and the ability of penetration cell film, and the thin of microorganism more can be effectively destroyed under the auxiliary of ultrasonic wave
Born of the same parents' structure, kill microorganism, and the active ingredient property that it contains is unstable, can progressively be decomposed after contact with light, organic matter etc. and also
Originally it was light water, safety and environmental protection, therefore be a kind of safe and efficient reduction remaining method of cold storage aquatic products microorganism.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
The remaining method of cold storage aquatic products microorganism is reduced, is comprised the following steps：
1）It is electrolysed to no diaphragm type electrolysis water preparing instrument in bucket and adds 500ml electrolyte, with pure water constant volume 10L, runs instrument
Produce electrolysis water, decomposition voltage 15-16V, electrolysis 2.5-3 it is small when after stop to obtain electrolyte；Electrolysis water is taken at a temperature of 3 DEG C,
Stirred 15 minutes with 200r/min rotating speeds, then lucifuge stores at a temperature of 3 DEG C；Slightly sour electrolysis water can effectively destroy microorganism
Eucaryotic cell structure, kill microorganism；2）The active peptides solution that mass fraction is 5% is taken, what 0.8 times of addition was measured under agitation contains
There is the FeCI of 10% mass fraction2Aqueous solution, adjusts pH as 7 using hydrochloric acid and sodium hydroxide solution, is shaken at a temperature of 20-22 DEG C
Synthesis 15 minutes, freezes after vacuum drying concentration and preserves, obtain active peptides ferrous chelate compound, which can be used as anti-oxidant
Agent uses, and fresh-keeping effect is notable；3）Weigh 2 parts of chitosan, 1.5 parts of carboxymethyl cellulose, 3 parts of lysozyme, nisin 1
Part, 5 parts of pomegranate rind extract, 5 parts of sucrose, 3 parts of active peptides ferrous chelate compound, 80 parts of distilled water uniformly stir at a temperature of 30 DEG C
Mix mixing 20 minutes fungicide it is stand-by；4）Subacidity electrolysis water is placed in Ultrasound Instrument, aquatic products are placed in subacidity electrolysis
Ultrasound immersion is taken out after 4-5 minutes in liquid, is sprayed all surfaces externally and internallies of aquatic products 3 times with antistaling agent at once, is subsequently placed in -18 DEG C
It is quick-frozen, freeze pack be placed on -30 ~ DEG C at a temperature of cold storage；The method can effectively suppress the harmful bacteria in aquatic products, have
Antioxidation, and the freshness of fishery product protein can be kept.
Embodiment 2：
The remaining method of cold storage aquatic products microorganism is reduced, is comprised the following steps：
1）Obtain subacidity electrolysis water：It is electrolysed to no diaphragm type electrolysis water preparing instrument in bucket and adds 600ml electrolyte, uses pure water
Constant volume 10L, shakes up, operation instrument production electrolysis water, decomposition voltage 16V, electrolysis 3 it is small when after stop to obtain electrolyte；Take electrolysis
Water is stirred 25 minutes, then lucifuge is stored at a temperature of 4 DEG C at a temperature of 4 DEG C with 240r/min rotating speeds；Slightly sour electrolysis water has
Imitating chlorine component has stronger oxidisability and the ability of penetration cell film, can effectively destroy the eucaryotic cell structure of microorganism, kill
Microorganism；
2）Chelating：Take the active peptides solution that mass fraction is 6%, add under agitation 1 times of amount containing 10% mass fraction
FeCI2Aqueous solution, pH is adjusted as 7.2 using hydrochloric acid and sodium hydroxide solution, and concussion synthesis 17 minutes at a temperature of 22 DEG C, vacuum is done
Freeze and preserve after dry concentration, obtain active peptides ferrous chelate compound；The ferrous chelate compound of active peptides can be removed in aquatic products body
Unnecessary free radical, therefore there is very strong oxidation resistance, can be used as antioxidant, fresh-keeping effect is notable；
3）It is prepared by fungicide：Weigh 4 parts of chitosan, 2 parts of carboxymethyl cellulose, 5 parts of Lysozyme, nisin 2
Part, 8 parts of cinnamomum cassia extract, 6 parts of sodium chloride, 5 parts of active peptides ferrous chelate compound, 90 parts of distilled water uniformly stir at a temperature of 32 DEG C
Mix mixing 25 minutes fungicide it is stand-by；The existing effect for killing harmful bacteria of fungicide, can also preserve water after long-term cold storage
The retentiveness of product meat, tenderness, gelling and nutritive value；
4）Cold storage is fresh-keeping：Subacidity electrolysis water is placed in Ultrasound Instrument, aquatic products are placed in subacidity electrolyte, supersonic frequency
For 28kHz, ultrasonic power density is 0.40W/cm2, ultrasound immersion is taken out after five minutes, at once with antistaling agent spray aquatic products institute
Have surfaces externally and internally 5 times, be subsequently placed in -20 DEG C it is quick-frozen, freeze cold storage at a temperature of pack is placed on -33 DEG C；Ultrasonic wave causes slightly sour
Property electrolysis water in effective sterilization component can more be rapidly introduced into inside microbial cell, destroy eucaryotic cell structure, killed,
Effectively enhance bactericidal effect；Fungicidal active substance is slowly discharged in slightly sour electrolysis water nilas, it is effective effectively to extend its sterilization
Action time is a kind of safe and efficient, it can be achieved that to the bacteriostatic activity and preservation of product in longer storage time
Reduce the remaining method of cold storage aquatic products microorganism.
Embodiment 3：
The remaining method of cold storage aquatic products microorganism is reduced, is comprised the following steps：
Obtain subacidity electrolysis water：Weigh the pure grade sodium chloride 100g of analysis to be placed in 1000ml volumetric flasks, add dissolved in purified water,
Measure 36% concentrated hydrochloric acid 80ml, slowly in injection capacity bottle, shake up, static 2 minutes, with pure water be settled to 1000ml obtain it is electric
Solve liquid；It is electrolysed to no diaphragm type electrolysis water preparing instrument in bucket and adds 500ml electrolyte, with pure water constant volume 10L, shaken up, is run
Instrument produce electrolysis water, decomposition voltage 15V, electrolysis 3 it is small when after stop to obtain electrolyte；Electrolysis water is taken at a temperature of 4 DEG C, with
220r/min rotating speeds stir 20 minutes, and then lucifuge stores at a temperature of 4 DEG C；Obtained subacidity electrolysis water effective chlorine density
Up to 1350-1500mg/L, redox point position 1200-1300mV, pH 5.8-6.5；The effective chlorine composition of slightly sour electrolysis water
Based on HCl0, HClO has stronger oxidisability and the ability of penetration cell film, can effectively destroy the cell knot of microorganism
Structure, kill microorganism；Subacidity electrolysis water is very different with traditional chemical disinfection, fungicide, its contain activity into
Point property is unstable, and after contact with light, organic matter etc., active ingredient can be decomposed progressively, sterilize rear oxidation reduction potential it is rapid under
Drop, decomposes and is reduced to light water quickly, and discharging does not have environment any pollution, compared with traditional chemical disinfectant, has peace
Entirely, noresidue, free of contamination feature；
Chelating：Take the active peptides solution that mass fraction is 6%, add under agitation 1 times of amount containing 10% mass fraction
FeCI2Aqueous solution, pH is adjusted as 7.0 using hydrochloric acid and sodium hydroxide solution, and concussion synthesis 15 minutes at a temperature of 20 DEG C, vacuum is done
Freeze and preserve after dry concentration, obtain active peptides ferrous chelate compound, the ferrous chelate compound of active peptides can be removed in aquatic products body
Unnecessary free radical, therefore there is very strong oxidation resistance, can be used as antioxidant, fresh-keeping effect is notable；
It is prepared by fungicide：Weigh 4 parts of chitosan, 2 parts of carboxymethyl cellulose, 4 parts of glucose oxidase, 2 parts of nisin,
6 parts of garlic P.E, 5 parts of epsilon-polylysine, 4 parts of active peptides ferrous chelate compound, 90 parts of distilled water are uniform at a temperature of 30 DEG C
Be stirred 20 minutes fungicide it is stand-by；Nisin can suppress most of gram-positive bacterias, and to gemma bar
The spore of bacterium has strong inhibitory action, it can be hydrolyzed to amino acid after human body is entered；Biology enzyme has anti-oxidant with killing
The effect of microorganism killing；Additive can preserve retentiveness, tenderness, gelling and the battalion of aquatic products meat after long-term cold storage
Support value；
Cold storage is fresh-keeping：Subacidity electrolysis water is placed in Ultrasound Instrument, aquatic products are placed in subacidity electrolyte, supersonic frequency is
26kHz, ultrasonic power density are 0.36W/cm2, ultrasound immersion 4 minutes after take out, at once with antistaling agent spray aquatic products own
Surfaces externally and internally 5 times, be subsequently placed in -20 DEG C it is quick-frozen, freeze cold storage at a temperature of pack is placed on -32 DEG C；The cavitation effect of ultrasonic wave
The change of microbial cell film film potential and the increase of membrane permeability are accelerated, the membrane structure of microorganism is effectively destroyed, makes
The effective sterilization component obtained in subacidity electrolysis water can be more rapidly introduced into inside microbial cell, destroy eucaryotic cell structure, will
It is killed, and effectively enhances bactericidal effect；Fungicidal active substance is slowly discharged in slightly sour electrolysis water nilas, it is effectively extended and kills
Bacterium effective acting time, it can be achieved that to the bacteriostatic activity and preservation of product in longer storage time, therefore be a kind of safety,
It is efficient to reduce the remaining method of cold storage aquatic products microorganism.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail in embodiment described above, it should be understood that the above is only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should all be included in the protection scope of the present invention.
Sequence table
<110>Zhejiang International Maritime College
<120>Reduce the remaining method of cold storage aquatic products microorganism
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 36
<212> PRT
<213>Artificial synthesized (Mytilus coruscus)
<400> 1
Ser Cys Ala Ser Arg Cys Lys Ser Arg Cys Arg Ala Arg Arg Cys Arg
1 5 10 15
Ala Arg Arg Cys Gly Lys Ser Tyr Phe Gly Lys Arg Cys Ile Cys Lys
20 25 30
Cys Phe Arg Cys
35
Claims (9)
1. the remaining method of cold storage aquatic products microorganism is reduced, including：Subacidity electrolysis water, chelating, fungicide is obtained to prepare, freeze
Hide fresh-keeping, it is characterised in that：The chelation step is：Active peptides solution is taken, adds FeCI under agitation2Aqueous solution, with
It is 7-7.2 that hydrochloric acid and sodium hydroxide solution, which adjust pH, concussion synthesis 15-17 minutes at a temperature of 20-22 DEG C, vacuum drying concentration
Freeze and preserve afterwards, obtain active peptides ferrous chelate compound.
2. the reduction remaining method of cold storage aquatic products microorganism according to claim 1, it is characterised in that：The acquisition
Subacidity electrolysis water step is：Weigh pure grade sodium chloride 100-105 parts of analysis to be placed in container, add dissolved in purified water, measure
80-81 parts of the concentrated hydrochloric acid of 36-38%, slowly injects in container, shakes up, 2-3 minutes static, and being settled to 1000 parts with pure water obtains
Electrolyte；It is electrolysed to no diaphragm type electrolysis water preparing instrument in bucket and adds 500-600 parts of electrolyte, 10000 is settled to pure water
Part, shake up, operation instrument production electrolysis water, decomposition voltage 15-16V, electrolysis 2.5-3 it is small when after stop to obtain electrolyte；Take electricity
Xie Shui is stirred 15-25 minutes, then lucifuge is stored at a temperature of 3-4 DEG C at a temperature of 3-4 DEG C with 200-240r/min rotating speeds
Subacidity electrolysis water.
3. the reduction remaining method of cold storage aquatic products microorganism according to claim 1, it is characterised in that：The chelating
Step is：The active peptides solution that mass fraction is 5-6% is taken, it is 10-12% to add the 0.8-1 times of mass fraction measured under agitation
FeCI2Aqueous solution, pH is adjusted as 7-7.2 using hydrochloric acid and sodium hydroxide solution, the concussion synthesis 15-17 at a temperature of 20-22 DEG C
Minute, freeze and preserve after vacuum drying concentration, obtain active peptides ferrous chelate compound.
4. the reduction remaining method of cold storage aquatic products microorganism according to claim 3, it is characterised in that：The chelating
The amino acid sequence of active peptides in step is：SCASRCKSRCRARRCRARRCGKSYFGKRCICKCFRC.
5. the reduction remaining method of cold storage aquatic products microorganism according to claim 1, it is characterised in that：The sterilization
Agent preparation process is：Weigh 2-4 parts of chitosan, 1.5-2 parts of carboxymethyl cellulose, 3-5 parts of biology enzyme, nisin 1-2
Part, 5-8 parts of plant extracts, 5-6 parts of additive, 3-5 parts of active peptides ferrous chelate compound, 80-90 parts of distilled water are at 30-32 DEG C
At a temperature of uniform stirring mixing 20-25 minutes fungicide.
6. the reduction remaining method of cold storage aquatic products microorganism according to claim 5, it is characterised in that：The sterilization
Plant extracts in agent preparation process is garlic P.E or pomegranate rind extract or cinnamomum cassia extract.
7. the reduction remaining method of cold storage aquatic products microorganism according to claim 5, it is characterised in that：The sterilization
Additive in agent preparation process is sodium chloride or sucrose or D-sorbite or epsilon-polylysine.
8. the reduction remaining method of cold storage aquatic products microorganism according to claim 5, it is characterised in that：The sterilization
Biology enzyme in agent preparation process is lysozyme or glucose oxidase or Lysozyme.
9. the reduction remaining method of cold storage aquatic products microorganism according to claim 1, it is characterised in that：The cold storage
Fresh-keeping step is：Subacidity electrolysis water is placed in Ultrasound Instrument, aquatic products are placed in subacidity electrolyte, supersonic frequency is
25-28kHz, ultrasonic power density are 0.35-0.40W/cm2, ultrasound immersion 4-5 minutes after take out, sprayed at once with antistaling agent
All surfaces externally and internallies of aquatic products 3-5 times, be subsequently placed in -18 ~ -20 DEG C it is quick-frozen, freeze to freeze at a temperature of pack is placed on -30 ~ -33 DEG C
Hide.
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| CN110754515A (en) * | 2019-09-10 | 2020-02-07 | 南昌大学 | Ultrasonic wave and electrolytic water synergistic thawing, sterilizing and deodorizing method for frozen duck wings |
| CN114304253A (en) * | 2021-11-25 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Fresh-keeping method for preventing and treating soft rot of agricultural products |
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| CN114304253A (en) * | 2021-11-25 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Fresh-keeping method for preventing and treating soft rot of agricultural products |
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