CN108684807A - A kind of aquatic products freezing auxiliary agent and its application method containing trehalose - Google Patents
A kind of aquatic products freezing auxiliary agent and its application method containing trehalose Download PDFInfo
- Publication number
- CN108684807A CN108684807A CN201810321696.6A CN201810321696A CN108684807A CN 108684807 A CN108684807 A CN 108684807A CN 201810321696 A CN201810321696 A CN 201810321696A CN 108684807 A CN108684807 A CN 108684807A
- Authority
- CN
- China
- Prior art keywords
- auxiliary agent
- trehalose
- aquatic products
- freezing
- freeze
- 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.)
- Pending
Links
- 239000012752 auxiliary agent Substances 0.000 title claims abstract description 76
- 238000007710 freezing Methods 0.000 title claims abstract description 66
- 230000008014 freezing Effects 0.000 title claims abstract description 66
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 title claims abstract description 41
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 title claims abstract description 41
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 54
- 241000238557 Decapoda Species 0.000 claims abstract description 45
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 26
- 229920000615 alginic acid Polymers 0.000 claims abstract description 26
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 26
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 26
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 210000003097 mucus Anatomy 0.000 claims abstract description 3
- 241000143060 Americamysis bahia Species 0.000 claims abstract 8
- 239000000047 product Substances 0.000 claims description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 239000000243 solution Substances 0.000 claims description 25
- 238000007792 addition Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 230000007774 longterm Effects 0.000 claims description 5
- 239000010813 municipal solid waste Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000014102 seafood Nutrition 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 241000256602 Isoptera Species 0.000 claims description 2
- 238000012869 ethanol precipitation Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 108010004131 poly(beta-D-mannuronate) lyase Proteins 0.000 claims description 2
- 238000006116 polymerization reaction Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 14
- 239000013505 freshwater Substances 0.000 abstract description 2
- 239000013535 sea water Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 24
- 230000000694 effects Effects 0.000 description 22
- 235000013305 food Nutrition 0.000 description 14
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 14
- 210000003205 muscle Anatomy 0.000 description 13
- 239000000654 additive Substances 0.000 description 12
- 230000000996 additive effect Effects 0.000 description 12
- 239000013078 crystal Substances 0.000 description 12
- 235000012149 noodles Nutrition 0.000 description 11
- 239000000523 sample Substances 0.000 description 10
- 241000238366 Cephalopoda Species 0.000 description 9
- 238000010411 cooking Methods 0.000 description 9
- 239000000835 fiber Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 9
- 235000014347 soups Nutrition 0.000 description 9
- 230000007423 decrease Effects 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 238000010257 thawing Methods 0.000 description 8
- 238000004925 denaturation Methods 0.000 description 7
- 230000036425 denaturation Effects 0.000 description 7
- 230000007775 late Effects 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- WZUVPPKBWHMQCE-UHFFFAOYSA-N Haematoxylin Chemical compound C12=CC(O)=C(O)C=C2CC2(O)C1C1=CC=C(O)C(O)=C1OC2 WZUVPPKBWHMQCE-UHFFFAOYSA-N 0.000 description 2
- 241001327110 Macrobrachium rosenbergii Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 2
- 229940106681 chloroacetic acid Drugs 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 102000001105 Phosphofructokinases Human genes 0.000 description 1
- 108010069341 Phosphofructokinases Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical class [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002390 cell membrane structure Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
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- 230000009615 deamination Effects 0.000 description 1
- 238000006481 deamination reaction Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- YQGOJNYOYNNSMM-UHFFFAOYSA-N eosin Chemical compound [Na+].OC(=O)C1=CC=CC=C1C1=C2C=C(Br)C(=O)C(Br)=C2OC2=C(Br)C(O)=C(Br)C=C21 YQGOJNYOYNNSMM-UHFFFAOYSA-N 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 230000005074 turgor pressure Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229960005486 vaccine Drugs 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23B4/06—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
- 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
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of aquatic products auxiliary agent containing trehalose, can be used for chilled aquatic products (including seawater fish and shrimp, fresh-water fishes shrimps), freeze ripe fishes and shrimps, freeze-drying peeled shrimp and minced fillet, shrimp meat, the configuration mode of the freezing auxiliary agent be:It is compounded using the trehalose and algin oligosaccharide of different proportion.Freezing fishes and shrimps appearance mucus will be needed to clean up, then according to the type of fishes and shrimps difference, the freezing auxiliary agent that different composition ratio are respectively adopted is impregnated or sprayed or mixed, then is refrigerated.
Description
Technical field
The present invention relates to a kind of aquatic products auxiliary agent containing trehalose can be used for chilled aquatic products (including seawater fish and shrimp, fresh-water fishes
Shrimps), freeze ripe fishes and shrimps, freeze-drying peeled shrimp and minced fillet, shrimp meat, belong to food engineering field.
Background technology
Deepfreeze is Long-term Cold Storage method widely used in aquatic products.But fish protein and shrimp albumen are refrigerating
Be easy to happen freeze denaturation in the process, meat deterioration and the functional of albumen caused to reduce, as meat is hardened, retentiveness declines,
Albumen solubility and gelling ability decline etc..In order to inhibit the freeze denaturation of aquatic products albumen, usually in the fishes and shrimps of refrigeration, meat gruel
The auxiliary agent of Freezing preservation is added in product.Industrial common auxiliary agent is the mixture of sucrose and sorbierite, although the two exists
Inhibit aquatic product protein denaturation aspect largely effective, but since sweet taste is heavier and heat is high, affects the taste and nutriture value of product
Value.Composite phosphate can effectively reduce product and thaw and cooking loss rate, have certain inhibiting effect, but meeting to albuminous degeneration
So that aquatic products bitter taste is occurred, and phosphorous aquatic products are used for a long time, severe patient can cause human body P elements unbalance.Therefore long-term
Since researcher still developing low sweet taste antifreeze low in calories, as lactitol, polydextrose, maltodextrin, sodium glutamate,
Protein hydrolysate, lecithin, sucrose ester etc..
Trehalose is a kind of safe natural carbohydrate, in many edible animals and plants of nature and microbial body all extensively
In the presence of as having the higher trehalose of content in mushroom, seaweed, beans, beer and yeast fermented food.Trehalose is to organism
With magical protective effect, cell can be stablized under the severe environmental conditions such as high temperature, high and cold, hyperosmosis and dry dehydration
Film and protein structure, and such as other carbohydrates of sucrose, glucose in nature, do not have this function.This is unique
Functional characteristic makes trehalose in addition to that can be used as pharmaceutical grade protein, enzyme, vaccine and the excellent activity protective agent of other biological product
In addition, it is also to maintain cell activity, the important component of moisturizing class cosmetics, more can be used as prevents food deterioration, keeps food new
Fresh flavor, the particular foodstuff dispensing for promoting food quality, have expanded function of the trehalose as natural edible sweet taste sugar significantly.Egg
The structural configuration of white matter is extremely sensitive to environmental condition, will appear irreversible denaturation in freeze-drying process, the formation of ice crystal, dense
The increase of degree can also cause protein denaturation, so it is necessary that the auxiliary agent of stabilization is played in addition.In addition, in storage period
Between, deamination, hydrolysis, oxidation etc. can all make the storage practice of protein be affected, these undesirable degradations must all lead to
Addition auxiliary agent is crossed to inhibit.There are studies have shown that lysozyme and phosphofructokinase in the case where adding trehalose, all improves
The stability of storage, and in dry dehydration process, when the addition of trehalose makes protein molecule maintain aqueous filling
Configuration.But the additive amount of trehalose must be suitable, compounds the type of other auxiliary agents and dosage has to pass through screening and verification, addition
Amount or auxiliary agent it is improper when, cannot completely replace water formed hydrogen bond or trehalose itself can form crystallization, cannot be with protein
Surface forms hydrogen bond.
Invention content
The present invention is intended to provide a kind of freezing auxiliary agent, is mainly used for using during aquatic product cold storage, wherein containing certain
The trehalose of amount.The concrete scheme of the present invention is as follows:
The configuration mode of the freezing auxiliary agent is:It is compounded using the trehalose and algin oligosaccharide of different proportion.Algin is few
Sugar extracts from sodium alginate enzymolysis product:Alginate lyase uses the CGMCC in patent ZL201110379770.8
The thermophilic salt termite bacterium of No.5336 are produced, and using 1.2% sodium alginate as substrate, enzyme bottom ratio 4.35U/mg digests 4h, can obtain
The algin oligosaccharide that average degree of polymerization is 9.84 obtains supernatant, freeze-drying using 60% ethanol precipitation.It will need to freeze
Fishes and shrimps appearance mucus cleans up, then according to the type of fishes and shrimps difference, be respectively adopted the freezing auxiliary agents of different composition ratio into
Row is impregnated or sprayed or mixing, then is refrigerated.
1. chilled aquatic product
Chilled aquatic products refers to that will cool to zero degree or so in the short time aboard ship or after disembarkation after the fishings such as fishes and shrimps, and transporting
Defeated and storing process is held in the temperature range.This freezing mode usually aquatic products are covered in layer with trash ice into
Row is fresh-keeping, is suitable for transporting the shorter aquatic products of distance.
This kind of aquatic products are carried out fresh-keeping by the way of freezing auxiliary agent spraying.
Trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 1~5% (g/L), then
Aqueous trehalose and algin oligosaccharide solution by volume 1:3~1:5 are uniformly mixed, and are diluted by 0.1~10% volume ratio,
It is sprayed on the aquatic products such as the fishes and shrimps just caught with nozzle after dilution, for transporting after then being covered with trash ice.
2. freezing aquatic product
Freeze it is fresh carried out generally by the way of quick-frozen fresh-keeping, in the shortest possible time, the temperature of aquatic products is reduced
To chill point hereinafter, with obtaining, the quick-frozen original natural quality of reservation aquatic products for capableing of very limits, and bacterium is killed,
Be conducive to long-term preservation.
It is carried out by the way of this kind of aquatic products are quick-frozen after freezing auxiliary agent spraying fresh-keeping.
Trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 5~8% (g/L), then
Aqueous trehalose and algin oligosaccharide solution by volume 1:5~1:8 are uniformly mixed, and are diluted by 1~10% volume ratio, dilute
It is sprayed on the aquatic products such as the fishes and shrimps just caught with nozzle after releasing, it, can long-term preservation then with quick-frozen rear transport is carried out.
3. freezing ripe aquatic product
Some aquatic products meats are not suitable for raw jelly, it is necessary to which best mouthfeel could be kept by carrying out ripe jelly.Ripe jelly is generally used for seafood,
It is freezed again after being cooked with brine.In order to ensure the quality and mouthfeel of aquatic products to greatest extent, protected during transport, storage
It is important link to demonstrate,prove absolute proper storage temperature, temperature fluctuation or storage is improper that seafood can be caused rotten.
This kind of aquatic products are carried out fresh-keeping by the way of it will freeze auxiliary agent addition and boil together in brine.
Trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 1~5% (g/L), then
Aqueous trehalose and algin oligosaccharide solution by volume 1:5~1:8 are uniformly mixed, and are added to by 1~10% volume ratio
In brine for the aquatic products that boils.It is freezed after seafood is cooked, then is transported and stored.
4. aquatic products is lyophilized
FD aquatic products have the advantages that the following aspects:(1) retain the original color of material, battalion to greatest extent
It supports.Vacuum freeze drying is temperature below material eutectic point and vacuumizes and carried out under state, thus be suitble to extremely temperature-sensitive with
And oxidizable dry materials, it is ensured that the property of material is constant.(2) skeleton is stablized, and rehydration, instant capacity are good.Because of object
Material has been sufficiently frozen before lyophilization, forms stable solid skeletal, physical aspect, chemistry in freeze-drying process and
Biological property etc. does not change substantially, it is dry after material it is porous in spongy, make product that there is good instant capacity and rehydration
Property, the fresh state before freeze-drying can be restored after water suction quickly.(3) Surface hardened layer phenomenon is avoided.Moisture is frozen when due to freeze-drying
Fall at ice crystal directly distillation, so the inorganic salts being dissolved in water are evenly distributed in material, it is dried to avoid other
In journey because inorganic salts to surface of material shift caused by Surface hardened layer phenomenon.(4) dry thorough, it is easy to preserve.After freeze-drying
Product moisture is typically only 2%~5%, and packaging is all made of vacuum or nitrogen-filled packaging, is kept in dark place, the room temperature lower shelf-life is reachable
3 years~5 years, the considerably longer than shelf-life of quick frozen product.
This kind of aquatic products use will freeze auxiliary agent and be sprayed at aquatic products surface, to be adsorbed to be lyophilized again after a certain period of time.
Trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 1~5% (g/L), then
Aqueous trehalose and algin oligosaccharide solution by volume 1:1~1:3 are uniformly mixed, and are diluted by 1~10% volume ratio, dilute
Freezing auxiliary agent after releasing uniformly is uniformly sprayed with nozzle to be freeze-dried behind aquatic products surface, 15~30min to be adsorbed.
5. frozen minced fillets, shrimp meat
Due to being rich in unsaturated fatty acid in minced fillet, shrimp meat, fatty oxygen is easy to happen in drying, storage
Change, minced fillet, shrimp meat flavor is made to be deteriorated;In frozen storage, destruction of the ice crystal turgor pressure to institutional framework and starch granules
Quality decline, viscoplasticity can be caused to decline, starch is easier to dissolve out;Minced fillet, shrimp meat are after cooked, and there are water inside and outside product
Divide gradient, outer layer moisture is high, center moisture is low, this is the weight of minced fillet, shrimp meat with toughness and chewiness mouthfeel
Reason is wanted, but in frozen storage, outer layer moisture gradually can internally be spread, Starch Fraction loses toughness, and re-heat can become later
It obtains soft rotten;Outer layer moisture also can dehydration, dehydrated regions lose transparent feel and white dot are presented, these positions can cause when re-heat
Half-cooked mouthfeel.Therefore the content for needing the increase unfreazable water in frozen storage, reduces ice crystal quantity, limits frozen storage
Middle water translocation.
This kind of aquatic products are stirred using will freeze auxiliary agent and be mixed in minced fillet, shrimp gruel, are then molded.
Trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 1~5% (g/L), then
Aqueous trehalose and algin oligosaccharide solution by volume 5:1~3:1 is uniformly mixed, and dilutes, adds by 1~10% volume ratio
It is added in minced fillet, shrimp gruel, is seasoned, stirs, is molded according still further to routine operation.
The beneficial effects of the invention are as follows:The aquatic products of various types of freezing/refrigeratings can be made to retain fresher, better
Mouthfeel, and it is safe and nontoxic.
Description of the drawings
Fig. 1 freezes influence of the additive dosage to freezing fish ball pull-off force.Abscissa is the additive amount for freezing auxiliary agent, indulges and sits
It is designated as the pull-off force of fish ball.
Influence of Fig. 2 number of freezing and thawing to freezing fish ball pull-off force.Abscissa is number of freezing and thawing, and ordinate is breaking for fish ball
Power.
Fig. 3 freezes influence of the auxiliary agent to fish face noodle soup clarity.Abscissa is the additive amount for freezing auxiliary agent, and ordinate is fish
The absorbance value of face noodle soup.
Fig. 4 freezes influence of the auxiliary agent to cooking loss rate and defrosting loss late.Abscissa is the additive amount for freezing auxiliary agent, is indulged
Coordinate is cooking loss rate and defrosting loss late.
Fig. 5 trimethylamine gas chromatograms
Specific implementation mode
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
The measurement of embodiment 1, fish ball pull-off force
The freezing auxiliary agent addition of Different adding amount is prepared into fish ball in minced fillet.First fish ball is put into after boiling 3min in boiling water
It pulls out, for testing after blotting surface moisture with filter paper immediately.Fish ball is fixed on Texture instrument A/SPR probes, is pulled up,
Until fish ball is broken, 10 parallel laboratory tests are done to each sample.Data processing, which uses, removes maximum value and minimum value, then asks flat
The mode of mean value.Texture instrument parameter setting is:Speed 2mm/s before test, test speed 3mm/s, speed 10mm/s, draws after test
Have an effect 5g, measuring distance 50mm.
As seen from Figure 1, with the increase (increasing to 4.0% from 0.5%) of freezing additive dosage, fish ball is broken
Power first rises, and when additive amount is 3.0%, pull-off force reaches maximum value 120g, and is not added with the fish ball pull-off force of freezing auxiliary agent only
For 90g, the former improves 33.33% compared with the latter, illustrates that fish ball can be improved by adding suitable freezing auxiliary agent in freezing fish ball
Quality.But when additive amount is excessive, to the intensified competition of moisture between trehalose and gluten network, make compared with juicy from gluten
It is separated in network, the optimum addition for destroying gluten network quality, therefore freezing auxiliary agent is 3.0%.
As shown in Figure 2, with the increase of number of freezing and thawing, the pull-off force of fish ball constantly declines, 3% freezing auxiliary agent of addition
Fish ball pull-off force is consistently greater than blank control group;Un-added fish ball pull-off force decrease speed is very fast, and multigelation 4 times is broken
Power reduces 30g, and the pull-off force for adding the fish ball of 3% freezing auxiliary agent only has dropped 9g, is broken than fresh un-added fish ball
Power is also a little better.It can be seen that the freezing auxiliary agent of addition 3% has apparent cryoprotection effect, Ke Yigai to fish ball
The freeze-thaw stability of kind freezing fish ball, keeps fish ball texture of the tendon.
The measurement of 2 fish face cooking loss of embodiment
The freezing auxiliary agent addition of Different adding amount is prepared into fish face in water, weighing 10g fishes face sample respectively, 80mL boils again
3min is boiled in water, pulls noodles out, takes the noodle soup after boiling, its absorbance is detected at 460nm wavelength, using distilled water as blank pair
According to indicating the cooking loss in the fish face with noodle soup absorbance.The absorbance of noodle soup is bigger, indicates that cooking loss is bigger, fish face product
Matter is poorer.
According to fig. 3 as can be seen that as the additive amount of freezing auxiliary agent increases (from 0.5%~4.0%), after boiling fish face
The absorbance value of noodle soup continuously decrease, when reaching 3.0%, compare, drop with un-added noodle soup 0.62 for minimum 0.35
Low 43.5%, after illustrating addition freezing auxiliary agent, inside fish face ice crystal growth is suppressed, cause to destroy flour structure and become
Small, the flour quantitative change dissolved out when cooking noodles is few, so noodle soup is more clarified.When additive amount continues growing, and micro- knot in fish face can be destroyed
Structure causes noodle soup to become cloudy.So suitable additive amount is 3%.
Embodiment 3
Select fresh and alive Macrobrachium rosenbergii in 0~4 DEG C, cleaning, decaptitating, tail, shell are chosen complete individuals peeled shrimp, drained, gauze is wiped
Moisture is removed, quality is claimed to be denoted as m0, impregnates 1h with freezing auxiliary agent at 4 DEG C, boiling (steam heats 5min) is then carried out, is cooled to room
It wipes moisture after temperature away, quality is claimed to be denoted as m1.- 20 DEG C of cold storage 6 weeks, sampling, thaw after gauze wipe moisture away, claim quality to be denoted as m2.
Calculate cooking loss rate and defrosting loss late.
Cooking loss rate/%=(m0-m1)/m0 × 100%
Defrosting loss late/%=(m2-m1)/m1 × 100%
Experiment is divided into following group:A blank control groups:Using distilled water immersion;B positive controls:Using 1.0g/
100mL sodium pyrophosphate solutions impregnate;
C-G is freezing auxiliary agent group:The freezing for being respectively adopted a concentration of 1.0%, 2.0%, 3.0%, 4.0%, 5.0% helps
Agent is impregnated.
Quality can be substantially reduced during heating for aquatic products, because of soluble nitrogen compound dissolution, fat separation and moisture
It is lost in, wherein influencing maximum to be water loss, that is, is dehydrated.Muscle heat shrinkable be discharged moisture, while water retention property also because
Protein receptor thermal denaturation and obviously weaken.Select influence of the freezing auxiliary agent immersion to Macrobrachium rosenbergii water retention property as shown in figure 4, A
Two loss lates of group (blank group) all highests, loss late reduces after being impregnated using freezing auxiliary agent, and the effect after preferred concentration is even
It can be better than the Water-saving effect of sodium pyrophosphate.
For ripe peeled shrimp after boiling in frozen storage, the formation of intracellular ice crystal can be such that musculature is squeezed, and destroy
Membrane structure, cell interior juice loss when causing to thaw.Loss late is substantially reduced after addition freezing auxiliary agent, it is seen that compounding
Freezing auxiliary agent can inhibit the mechanical damage that musculature freezes, and keep the combination water inside peeled shrimp muscle, prevent muscle moisture
It is lost in.
Embodiment 4
Food texture measurement can carry out accurate quantification point to the tenderness of food, hardness, brittleness, stickiness, elasticity, chewiness etc.
Analysis, increases the reliability and comparativity of numerical value, avoids subjective impact of the human factor to food quality evaluation result.Using physical property
Analyzer measures each group peeled shrimp TPA characteristics in embodiment 3, and 2 extruding location parameters, measurement site is shrimp body back Section 2 flesh
Meat selects P/0.5 cylinder probes, test rate 1.0mm/s, sample compression deformation quantity 30%.
The results show that with the extension of refrigeration time, deterioration all has occurred in the elasticity of peeled shrimp, chewiness.It is helped using freezing
Treated that peeled shrimp elasticity is significantly better than blank control group for agent or sodium pyrophosphate.Wherein a concentration of 2%~4% auxiliary agent processing effect
Fruit is better than sodium pyrophosphate, optimal with the treatment effect of 3% auxiliary agent.
Embodiment 5
The height of moisture directly affects the sense organ and mouthfeel of food.Moisture is higher in boiling peeled shrimp, but with
Refrigeration time extension, moisture is gradually reduced in peeled shrimp, and shrimp runs dry, sensory properties and taste bad.Using automatic
Moisture teller measures the moisture of each group peeled shrimp in embodiment 3.
It is handled without auxiliary agent, the peeled shrimp moisture after cold storage 6 weeks declines to a great extent, by freezing at auxiliary agent or sodium pyrophosphate
The decline degree of peeled shrimp after reason, moisture is obviously reduced, and moisture is only more slightly lower than new fresh shrimp, and (new fresh shrimp is
73%, treated is 68~70% for auxiliary agent), preferred compound auxiliary dosage is 3%, and effect is better than sodium pyrophosphate, and moisture contains
Amount is 70%.
Embodiment 6
Although some food moistures are not much different, its organoleptic quality and freshness differ greatly, so only
Food quality can not be reflected completely by measuring moisture, the reason is that there are larger differences in association intensity with non-aqueous ingredient for water
Not, the strong water of associating intensity is not easy to non-aqueous ingredient separation, causes free water content few, moisture is relatively low.Moisture is lived
Degree refer to the fugacity of water in food with it is synthermal under the conditions of pure water fugacity ratio, moisture in food can be characterized and be utilized by the microorganism
Degree, can also reflect the qualitative characteristics of food.Using water activity detecting instrument, the moisture of each group peeled shrimp in embodiment 3 is measured
Activity.
In entire frozen storage, the water activity of each group is all on a declining curve, but the peeled shrimp impregnated with freezing auxiliary agent
Water activity fall obviously becomes smaller, and the peeled shrimp water activity after 3%~5% concentration auxiliary agent impregnates is 0.964~0.965,
It is more slightly lower than the water activity 0.971 of new fresh shrimp, hence it is evident that better than the peeled shrimp water activity 0.940 after cold storage 6 weeks.Preferred compounding
Auxiliary dosage is 4%, and effect (water activity 0.965) is better than sodium pyrophosphate group (water activity 0.960).
Embodiment 7
Hematoxylin eosin staining is tested.Fresh band flesh of fish section is selected, 1h is impregnated with freezing auxiliary agent at 4 DEG C, is then steamed
(steam heat 10min) is boiled, -20 DEG C of cold storage 6 weeks is cooled to after room temperature, samples, muscle parts are fixed, using bush
The structure change situation of musculature is observed after essence-eosin stains.
Experiment is divided into following group:A blank control groups:Using distilled water immersion;B positive controls:Using 1.0g/
100mL sodium pyrophosphate solutions impregnate;C-G is freezing auxiliary agent group:Be respectively adopted a concentration of 1.0%, 2.0%, 3.0%, 4.0%,
5.0% freezing auxiliary agent impregnates.
In frozen storage, small ice crystal gradually decreases, disappears in structure of fish muscle, and big ice crystal gradually grows up, becomes
Greatly, whole ice crystal quantity is caused to reduce, this phenomenon is known as ice crystal and grows up.Ice crystal grow up to cold storage aquatic products qualitative effects compared with
Greatly, muscle muscle fibre crimp can be made, or even local fracture occurs, muscle cell is mechanically damaged, and protein becomes
Property, juice loss increases when defrosting, and final result is the decline of flavour of food products and nutritive value.The hairtail flesh of fish flesh of fresh boiling
Meat tissue structural integrity, the mystery of muscle fibre arrangement are only a small amount of between muscle fibre, compared with small gap.After cold storage 6 weeks, the blank group flesh of fish
Muscle fibre intermediate gap showed increased increases, and fiber is disconnected from each other, and serious distortion occurs for part, denaturation is even broken.Low concentration helps
Agent group (1.0%~3.0%) and sodium pyrophosphate group muscle fibre clearance space also significantly increase, but fiber alignment and integrated degree ratio
Blank group is slightly excellent.4.0%~5.0% freezing auxiliary agent group muscle fibre arrangement is still comparatively dense, and do not occur obviously squeezing, distortion it is existing
As.Illustrate that the compounding freezing auxiliary agent that additive amount is 4.0~5.0% can significantly inhibit the growth of muscle gap ice crystal, to protection
Muscle fibre arranges and integrality has good effect.
Embodiment 8 freezes inhibition of the auxiliary agent to aquatic products putrefactive odor, bad smell
Putrefactive odor beastly in aquatic products especially fish, bad smell main component be trimethylamine.Fresh fishes
And trimethylamine is not contained, it is to cause microbial spoilage to generate because preservation is improper in storage, and freshness is lower,
Trimethylamine content is higher.Fresh or live aquatic products carry out cold storage again after spraying certain freezing auxiliary agent, can obviously reduce the growth of microorganism,
Reduce the generation of trimethylamine.
New Fresh squid is handled in such a way that sprinkling freezing auxiliary agent adds trash ice.It is sprayed using the dosage of 10mL by every kilogram of squid
Spill the freezing auxiliary agent of trehalose and brown alga oligose compounding.One layer is covered with trash ice is very thin after sprinkling freezing auxiliary agent, then places one layer
Squid continues sprinkling freezing auxiliary agent, then covers ice sheet, this case squid is experimental group.Not spray freezing auxiliary agent, only with thin ice
One case squid of layer covering is as a contrast.Two casees squid is transported to harbour simultaneously, places 3~7 days in freezer, then takes respectively
Sample.
Squid sample takes about 200g, is rubbed with meat grinder, mixing.About 10g is weighed in centrifuge tube, 20mL5% tri- is added
Chloroacetic acid solution centrifuges 5min with homogenizer homogeneous 1min, and by supernatant liquid filtering, filter residue uses 15mL and 10mL5% tri- respectively again
Chloroacetic acid solution repeats extraction twice.Merge filtrate three times, 50mL is settled to 5% solution of trichloroacetic acid.Accurate draw carries
It takes liquid 5.0mL in 20mL ml headspace bottles, 5.0g sodium hydroxides is added in ice bath, seal rapidly, mixed on vortex blending instrument
It is even, it is put into automatic headspace sampling disk.Head space condition:40 DEG C of head space disk temperature, 40 DEG C of sample introduction needle temperature, equilibration time 40min.
Chromatographic condition:Quartz capillary chromatographic column DB-WAXetr:30m×0.32mm×0.5μm;Carrier gas:High pure nitrogen;Flow:
2.5mL/min;220 DEG C of injector temperature, temperature program:40 DEG C of holding 3min, rise to 220 DEG C with 30 DEG C/min rates, keep
1min;Detector temperature:220℃;Make-up gas flow:35mL/min;Hydrogen flowing quantity:40mL/min;Air mass flow:400mL/
min.As a result see Fig. 5.
After freezer is stored 3~7 days, trimethylamine content testing result see the table below in two parts of squid samples.
As can be seen from the above table, the squid sample of freezing auxiliary agent, the main component front three of volatile malodor are added to
The content increasing degree of amine is significantly lower than the sample for being not added with auxiliary agent, and after freezer preservation 7 days, trimethylamine content is about control sample
The 1/3 of product.Illustrate that the freezing auxiliary agent can play and inhibits microbial growth, the effect of reduction putrefactive odor, bad smell.
Claims (8)
1. a kind of aquatic products containing trehalose freeze auxiliary agent, it is characterized in that, the freezing auxiliary agent is by the trehalose of different proportion and brown
Phycocolloid oligosaccharides compounding composition.
2. freezing auxiliary agent as described in claim 1, it is characterized in that, the algin oligosaccharide described in the auxiliary agent extracts from alginic acid
Sodium enzymolysis product:Alginate lyase uses the thermophilic salt termite bacterium institutes of CGMCC No.5336 in patent ZL201110379770.8
Production, using 1.2% sodium alginate as substrate, enzyme bottom ratio 4.35U/mg, digest 4h, can obtain average degree of polymerization be 9.84 it is brown
Phycocolloid oligosaccharides is obtained supernatant, is lyophilized using 60% ethanol precipitation to obtain the final product.
3. a kind of application method of the aquatic products freezing auxiliary agent containing trehalose, it is characterized in that, it would be desirable to freeze fishes and shrimps appearance mucus
It cleans up, then according to the type of fishes and shrimps difference, the freezing auxiliary agent that different composition ratio are respectively adopted is impregnated or sprayed
Or mixing, then refrigerated.
4. method as claimed in claim 3, it is characterized in that, chilled aquatic products carried out in such a way that spraying freezes auxiliary agent it is fresh-keeping,
Trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 1~5%, then aqueous trehalose
With algin oligosaccharide solution by volume 1:3~1:5 are uniformly mixed, and are diluted by 0.1~10% volume ratio, nozzle is used after dilution
It is sprayed on the aquatic products such as the fishes and shrimps just caught, for transporting after then being covered with trash ice.
5. method as claimed in claim 3, it is characterized in that, it is carried out by the way of freezing aquatic products is quick-frozen after spraying freezes auxiliary agent
It is fresh-keeping, trehalose and algin oligosaccharide difference is soluble in water, it is configured to the solution of concentration volume ratio 5~8%, then trehalose
Solution and algin oligosaccharide solution by volume 1:5~1:8 are uniformly mixed, and are diluted by 1~10% volume ratio, with spray after dilution
Head is sprayed on the aquatic products such as the fishes and shrimps just caught, can long-term preservation then with quick-frozen rear transport is carried out.
6. method as claimed in claim 3, it is characterized in that, freeze boiled water production and is cooked together in brine using auxiliary agent addition will be freezed
The mode boiled carry out it is fresh-keeping, by trehalose and algin oligosaccharide difference it is soluble in water, be configured to the molten of concentration volume ratio 1~5%
Liquid, then aqueous trehalose and algin oligosaccharide solution by volume 1:5~1:8 are uniformly mixed, and add by 1~10% volume ratio
Enter into the brine for boiling aquatic products;It is freezed after seafood is cooked, then is transported and stored.
7. method as claimed in claim 3, it is characterized in that, freeze-drying aquatic products use will freeze auxiliary agent and be sprayed at aquatic products surface, wait for
Absorption is lyophilized again after a certain period of time;By trehalose and algin oligosaccharide difference it is soluble in water, be configured to concentration volume ratio 1~
5% solution, then aqueous trehalose and algin oligosaccharide solution by volume 1:1~1:3 are uniformly mixed, by 1~10%
Volume ratio dilutes, and the freezing auxiliary agent after dilution uniformly is uniformly sprayed with nozzle on aquatic products surface, and 15~30min to be adsorbed is laggard
Row freeze-drying.
8. method as claimed in claim 3, it is characterized in that, frozen minced fillets, shrimp gruel product use will freeze auxiliary agent and be mixed in fish
It is stirred in rotten, shrimp gruel, then carries out molding method;Trehalose and algin oligosaccharide difference is soluble in water, it is configured to concentration
The solution of volume ratio 1~5%, then aqueous trehalose and algin oligosaccharide solution by volume 5:1~3:1 is uniformly mixed, by 1
~10% volume ratio dilution, is added in minced fillet, shrimp gruel, is seasoned, stirs, is molded according still further to routine operation.
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Application publication date: 20181023 |