CN108432866A - A kind of anti-oxidant compositions inhibiting mackerel fat oxidation - Google Patents
A kind of anti-oxidant compositions inhibiting mackerel fat oxidation Download PDFInfo
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- CN108432866A CN108432866A CN201810284166.9A CN201810284166A CN108432866A CN 108432866 A CN108432866 A CN 108432866A CN 201810284166 A CN201810284166 A CN 201810284166A CN 108432866 A CN108432866 A CN 108432866A
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- mackerel
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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
- A23B4/14—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
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- Wood Science & Technology (AREA)
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- Fats And Perfumes (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a kind of anti-oxidant compositions inhibiting mackerel fat oxidation, belong to antioxidant field, and the antioxidant is made of natural tocopherol, dihydromyricetin and ascorbyl palmitate, and the mass ratio of three kinds of ingredients is 1：1.5：1.The present invention also provides the application methods of above-mentioned anti-oxidant compositions, and the anti-oxidant compositions, which are dissolved in water, forms aqueous solution, and mackerel meat to be protected is impregnated in the aqueous solution of the anti-oxidant compositions, is rinsed later；The dosage of antioxidant is 0.02-the 0.03% of flesh of fish weight.
Description
Technical field：
The invention belongs to antioxidant field, a kind of particularly anti-oxidant compositions inhibiting fat oxidation.
Background technology：
Mackerel (Pneumatophorus japonicas), mackerel section, chub mackerel category.Mackerel is distributed in each marine site in China, wherein
To the east of marine products amount it is most, with big little yellow croaker, falling sharply with fish resource, mackerel become the main economic fish in China it
One.Since mackerel is rich in polyunsaturated fatty acid, it is particularly easy to that oxidative rancidity occurs during saving and processing, generates foul smell
And putrefactive odor.This is because the typical free radical chain reactions occurred between unsaturated fatty acid and oxygen, by different
Oxidative pathway decomposes a large amount of volatile compound, this is chilled storage process Mesichthyes and the rancid main original of fish products
Cause.It solves the problems, such as that this simplest method is addition antioxidant, can effectively slow down the oxidation of fat.Its mechanism of action can
To be divided into：(1) antioxidant itself is capable of providing hydrogen atom, to block the chain reaction of grease autoxidation；(2) antioxidant
The oxygen in environment is consumed by autoxidation；(3) antioxidant delays to aoxidize by the activity of inhibition oxidizing ferment.It is anti-oxidant
The type of agent is varied, is divided into synthetized oxidation preventive agent and natural by its source.Common synthesis both at home and abroad at present
Antioxidant has tert-butylhydroquinone (TBHQ), and oxidation resistance is strong, to thermostabilization；Dibutyl hydroxy toluene (BHT), price
It is low；Butylated hydroxy anisole (BHA) to thermostabilization, and has stronger antimicrbial power.But in recent years, as people are to artificial synthesized
The safety of antioxidant generates query, and many countries are used for being limited.Natural is because with nontoxic secondary work
With becoming research hotspot the features such as, high security.
Invention content：
The present invention proposes a kind of anti-oxidant compositions inhibiting mackerel fat oxidation, and selection raw material is natural anti-oxidation
Agent, it is safe and non-toxic, it is safe, health will not be damaged.
The present invention is achieved by the following technical solution:
It is a kind of inhibit mackerel fat oxidation anti-oxidant compositions, the antioxidant by natural tocopherol, dihydro
The mass ratio of myricetin and ascorbyl palmitate composition, three kinds of ingredients is 1:1.5:1.
The natural tocopherol, also known as natural VE (Vitami n E) are a kind of liposoluble vitamins, are being eaten
Exist in oil, water fruits and vegetables and grain；
The dihydromyricetin is the extract of vitis spp vine tea, is the main active flavonoids in vine tea
Compound has and removes a variety of peculiar effects such as free radical, anti-oxidant, antithrombotic, antitumor, anti-inflammatory；
The ascorbyl palmitate is a kind of nontoxic multifunctional and nutritional antioxidant fresh-keeping agent, has antioxygen
Change and nutrition reinforcing function；
The present invention also provides the application methods of above-mentioned anti-oxidant compositions, and the anti-oxidant compositions are dissolved in water shape
At aqueous solution, mackerel meat to be protected is impregnated in the aqueous solution of the anti-oxidant compositions, is rinsed later；It is anti-oxidant
The dosage of agent is 0.02-the 0.03% of flesh of fish weight.
Compared with the prior art, the invention has the advantages that：
(1) natural composite antioxidant of the invention is by natural tocopherol, dihydromyricetin and ascorbyl palmitate
Three kinds of pure natural substances compound, and the effect than single antioxidant or other combinations is more preferable.
(2) dosage of the invention is the 0.02-0.03% of fish body weight, easy to operate.
(3) anti-oxidant compositions provided by the invention can inhibit flesh of fish fat oxidation and rancid, extend storage time and
It has no toxic side effect to people.
Specific implementation mode
Here is specific embodiments of the present invention, is further described to the present invention.
By taking mackerel as an example, the concrete operation step of natural composite antioxidant screening of the present invention and compounding is as follows：
The comparison of the different antioxidants of embodiment 1：
Not add the flesh of fish of any antioxidant as blank, to add citric acid, natural tocopherol, gallic acid respectively
Propyl ester, ascorbyl palmitate, dihydromyricetin, phytic acid, tomatin, rosemary, Radix Glycyrrhizae oxide, phytic acid, carrotene,
The flesh of fish of 12 kinds of antioxidants such as bamboo extractive is reference, and above-mentioned each laboratory sample is sampled after 60 DEG C of accelerated oxidation 12h
Carry out peroxide value detection.1 is the results are shown in Table, find preferable to mackerel antioxidant effect and has significant change rule to resist with concentration
Oxidant includes tocopherol, propylgallate, dihydromyricetin, ascorbic acid palm ester, Radix Glycyrrhizae oxide, phytic acid, the leaf of bamboo
Extract etc..
The single antioxidant action of table 1 is horizontal (meq/Kg) to mackerel muscle fat peroxide value
| 0.01% | 0.02% | 0.03% | 0.04% | |
| Citric acid | 9.07 | 10.18 | 9.52 | 9.09 |
| Tocopherol | 5.82 | 5.88 | 4.19 | 3.91 |
| Propylgallate | 6.83 | 3.16 | 0.33 | 1.49 |
| Dihydromyricetin | 5.63 | 4.73 | 2.42 | 3.43 |
| Ascorbic acid palm ester | 7.30 | 0.69 | 0.41 | 1.15 |
| Tomatin | 16.69 | 18.33 | 29.42 | 17.22 |
| Rosemary | 12.50 | 15.05 | 16.63 | 23.91 |
| Radix Glycyrrhizae oxide | 14.56 | 10.15 | 11.11 | 2.34 |
| Phytic acid | 10.58 | 13.81 | 1.67 | 8.38 |
| Carrotene | 41.47 | 22.75 | 19.76 | 29.70 |
| Bamboo extractive | 23.50 | 14.18 | 8.51 | 8.18 |
For above-mentioned seven kinds of antioxidants, combination of two, for 24 hours by 60 DEG C of accelerated oxidations, sampling analysis peroxidating are distinguished
Value finds natural tocopherol, dihydromyricetin, ascorbyl palmitate three to inhibiting fat oxidation to have facilitation.
The compound and verification of 2 natural composite antioxidant of embodiment：
Mackerel back of the body abdominal muscles are cut into the fillet of 5cm × 5cm × 0.3cm or so, ascorbic acid on aseptic operating platform
Palmitate is purchased from the Nanjing bio tech ltd Song Guan, and natural tocopherol is purchased from the limited public affairs of Zhengzhou best food additives
Department, dihydromyricetin are purchased from Tianfeng Biological Science ＆ Technology Co., Ltd., Xi'an.Three kinds of ingredients are 1 according to mass ratio:1.5:1 weighs, will
The anti-oxidant compositions are dissolved in water and form aqueous solution, and the cleaned fish block of stripping and slicing is immediately placed in various concentration antioxidant
10min, accelerated oxidation after rinsing are impregnated in solution.Using Schall Oven Methods, by the fish block after anti-oxidant dipping rinsing
It is placed in simultaneously in 60 ± 1 DEG C of insulating box and carries out accelerated oxidation sampling progress peroxide value detection afterwards for 24 hours.
Using peroxide value as response, natural tocopherol VE (A), dihydromyricetin (B), ascorbyl palmitate are selected
(C) it is response factor, testing program is compounded using 8.0 Software for Design response surface optimization antioxidants of Design Expert.Root
Optimal antioxidant formula is determined using Schall baking oven stabilities according to testing program.Pass through mathematics model analysis antioxygen
The response surface that agent influences storage mackerel muscle peroxide value obtains optimal antioxidant compounding parameter, i.e. natural tocopherol
For 0.022%, dihydromyricetin 0.031%, ascorbyl palmitate 0.021%, with this condition, peroxide value is pre-
Measured value is 22.86meq/kg.Under above-mentioned optimum preparation condition, 3 groups of parallel laboratory tests are carried out, obtaining average peroxide value is
22.05meq/kg, the relative error with theoretical expectation values is 3.54%, illustrates the antioxidant group obtained by response surface optimization
Close has antioxidant effect to mackerel muscle fat.
Claims (2)
1. it is a kind of inhibit mackerel fat oxidation anti-oxidant compositions, the antioxidant by natural tocopherol, dihydro poplar
The mass ratio of syphilis and ascorbyl palmitate composition, three kinds of ingredients is natural tocopherol：Dihydromyricetin：Ascorbic acid palm fibre
Glycerin monostearate=1：1.5：1.
2. the application method of anti-oxidant compositions described in claim 1, it is characterised in that the anti-oxidant compositions are molten
Aqueous solution is formed in water, mackerel meat to be protected is impregnated in the aqueous solution of the anti-oxidant compositions, is rinsed later；
The dosage of antioxidant is 0.02-the 0.03% of flesh of fish weight.
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| CN201810284166.9A CN108432866A (en) | 2018-04-02 | 2018-04-02 | A kind of anti-oxidant compositions inhibiting mackerel fat oxidation |
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| CN201810284166.9A CN108432866A (en) | 2018-04-02 | 2018-04-02 | A kind of anti-oxidant compositions inhibiting mackerel fat oxidation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720607A (en) * | 2019-10-10 | 2020-01-24 | 浙江海洋大学 | Method for cooking mackerel fillet at low temperature in vacuum |
| CN115612555A (en) * | 2022-09-01 | 2023-01-17 | 天津春发生物科技集团有限公司 | Composite natural antioxidant for food oil |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63208506A (en) * | 1987-02-24 | 1988-08-30 | Nonogawa Shoji:Kk | Cosmetic |
| CN103843869A (en) * | 2014-03-13 | 2014-06-11 | 浙江大学 | Method for antioxidant preservation of packaged ham |
| CN107318951A (en) * | 2017-08-07 | 2017-11-07 | 江苏省农业科学院 | A kind of preservation method of Yu Tiao Li Channel-catfish fillet |
-
2018
- 2018-04-02 CN CN201810284166.9A patent/CN108432866A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63208506A (en) * | 1987-02-24 | 1988-08-30 | Nonogawa Shoji:Kk | Cosmetic |
| CN103843869A (en) * | 2014-03-13 | 2014-06-11 | 浙江大学 | Method for antioxidant preservation of packaged ham |
| CN107318951A (en) * | 2017-08-07 | 2017-11-07 | 江苏省农业科学院 | A kind of preservation method of Yu Tiao Li Channel-catfish fillet |
Non-Patent Citations (1)
| Title |
|---|
| 王清连等: "《食品化学》", 30 September 1996, 河南科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720607A (en) * | 2019-10-10 | 2020-01-24 | 浙江海洋大学 | Method for cooking mackerel fillet at low temperature in vacuum |
| CN110720607B (en) * | 2019-10-10 | 2022-07-22 | 浙江海洋大学 | Method for cooking mackerel fillet at low temperature in vacuum |
| CN115612555A (en) * | 2022-09-01 | 2023-01-17 | 天津春发生物科技集团有限公司 | Composite natural antioxidant for food oil |
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Application publication date: 20180824 |