CN108935635A - 一种南极磷虾保鲜液及其保鲜方法 - Google Patents
一种南极磷虾保鲜液及其保鲜方法 Download PDFInfo
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- 241000239366 Euphausiacea Species 0.000 title claims abstract description 32
- 239000007788 liquid Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004321 preservation Methods 0.000 title claims abstract description 10
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
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- 229940083982 sodium phytate Drugs 0.000 claims abstract description 17
- 108010024636 Glutathione Proteins 0.000 claims abstract description 16
- 229960003180 glutathione Drugs 0.000 claims abstract description 16
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- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- 229930182558 Sterol Natural products 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
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- 241000238557 Decapoda Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
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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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- 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
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- Food Science & Technology (AREA)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Abstract
本发明公开一种南极磷虾保鲜液及其保鲜方法,其特征在于,保鲜液成份由水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成;本发明可以保证南极磷虾在冻藏期间的细菌生长、pH值、丙二醛含量均正常,解决挥发性盐基氮含量增加以及感官品质下降的现象。
Description
技术领域
本发明属于食品保鲜技术领域,尤其涉及一种南极磷虾保鲜液及其保鲜方法。
背景技术
南极磷虾具有典型的高蛋白、低脂肪的特点,含量分别为16.31% 和1.3%。并且磷虾矿物质含量丰富,为2.76%,高于日本对虾(1.6%)、蛤蜊(2.2%)等多种海产品。且其蛋白水解产物中氨基酸种类丰富,含有18 种氨基酸,其中包含人体所需的8 种必需氨基酸。其中,谷氨酸含量最高,赖氨酸次之。磷虾脂类中,以极性脂含量最高,甘油三酯次之,分别为总脂肪的56%~81% 和12%~38%。甾醇在南极磷虾中较少(约占4%~7%),其中80%~100% 甾醇为胆固醇。南极磷虾不但营养物质丰富,还含有多种活性物质,如蛋白消化酶、类胞菌素氨基酸等。
南极磷虾营养丰富,但是捕捞后极易腐败变质。目前主要对捕捞后的南极磷虾进行冷冻处理,但冻藏期间南极磷虾品质仍然下降,如新鲜度降低,嫩度下降等,目前没有一种保鲜液或方法针对捕捞后的南极磷虾进行保鲜处理。
发明内容
本发明为了解决消音器在应用冶金炼铁领域时,高炉运行中产生空气中夹杂的铁渣废屑对于消音器损害很大,提出一种除渣式消音器。
为了实现上述目的,本发明采用的技术方案如下:
一种南极磷虾保鲜液,其特征在于,保鲜液成份由水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成。
进一步的,所述水溶性壳聚糖含量为0.1-5%,植酸钠的含量为0.01-0.5%,谷胱甘肽的含量为0.01-0.5%。
进一步的,所述水溶性壳聚糖含量为2.55%,植酸钠的含量为0.255%,谷胱甘肽的含量为0.255%。
一种南极磷虾保鲜方法,其特征在于:将水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍后冻藏。
进一步的,所述浸渍时间为5-60 min。
进一步的,所述冻藏时间为12个月。
与现有技术相比,本发明具有以下有益效果:
本发明可以保证南极磷虾在冻藏期间的细菌生长、pH值、丙二醛含量均正常,解决挥发性盐基氮含量增加以及感官品质下降的现象。
具体实施方式
下面结合实施例对本发明做进一步的说明:
一种南极磷虾保鲜液,其特征在于,保鲜液成份由水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成。
所述水溶性壳聚糖含量为0.1-5%,植酸钠的含量为0.01-0.5%,谷胱甘肽的含量为0.01-0.5%。
所述水溶性壳聚糖含量为2.55%,植酸钠的含量为0.255%,谷胱甘肽的含量为0.255%。
一种南极磷虾保鲜方法,其特征在于:将水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍后冻藏。
所述浸渍时间为5-60 min。
所述冻藏时间为12个月。
实施例1:
将水溶性壳聚糖的含量为1%、植酸钠的含量为0.1%、谷胱甘肽的含量为0.1%溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍一定30 min后冻藏12个月。
实施例2:
将水溶性壳聚糖的含量为0.1%、植酸钠的含量为0.01%、谷胱甘肽的含量为0.01%溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍一定5 min后冻藏12个月。
实施例3:
将水溶性壳聚糖的含量为5%、植酸钠的含量为0.5%、谷胱甘肽的含量为0.5%溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍一定60 min后冻藏12个月。
实施例4:
将水溶性壳聚糖的含量为2.55%、植酸钠的含量为0.255%、谷胱甘肽的含量为0.255%溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍一定32 min后冻藏12个月。
应用本发明,南极磷虾在12个月的冻藏期间,细菌生长得到显著抑制,pH值、丙二醛含量及挥发性盐基氮含量没有显著变化,感官品质没有显著下降。
以上所述,仅为本发明的具体实施方式,但发明的保护范围并不局限于此,任何熟悉本领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在发明的保护范围之内。
Claims (6)
1.一种南极磷虾保鲜液,其特征在于,保鲜液成份由水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成。
2.根据权利要求1所述的一种南极磷虾保鲜液,其特征在于:所述水溶性壳聚糖含量为0.1-5%,植酸钠的含量为0.01-0.5%,谷胱甘肽的含量为0.01-0.5%。
3.根据权利要求2所述的一种南极磷虾保鲜液,其特征在于:所述水溶性壳聚糖含量为2.55%,植酸钠的含量为0.255%,谷胱甘肽的含量为0.255%。
4.一种南极磷虾保鲜方法,其特征在于:将水溶性壳聚糖、植酸钠、谷胱甘肽溶于纯净水制成保鲜液,将南极磷虾在保鲜液中浸渍后冻藏。
5. 根据权利要求4所述的一种南极磷虾保鲜方法,其特征在于:所述浸渍时间为5-60min。
6.根据权利要求4所述的一种南极磷虾保鲜方法,其特征在于:所述冻藏时间为12个月。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103503970A (zh) * | 2013-10-18 | 2014-01-15 | 上海海洋大学 | 一种南极磷虾船上冷冻保鲜的方法 |
CN105028601A (zh) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | 一种虾类防黑变剂及其制备方法和在南极磷虾中的应用 |
CN107801764A (zh) * | 2017-11-01 | 2018-03-16 | 浙江海洋大学 | 一种程序降温南极磷虾的保鲜方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103503970A (zh) * | 2013-10-18 | 2014-01-15 | 上海海洋大学 | 一种南极磷虾船上冷冻保鲜的方法 |
CN105028601A (zh) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | 一种虾类防黑变剂及其制备方法和在南极磷虾中的应用 |
CN107801764A (zh) * | 2017-11-01 | 2018-03-16 | 浙江海洋大学 | 一种程序降温南极磷虾的保鲜方法 |
Non-Patent Citations (2)
Title |
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邸向乾,等: "保鲜剂及真空包装对南极磷虾冷藏保鲜效果研究", 《食品工业科技》 * |
韩诗蕾,等: "还原型谷胱甘肽复配保鲜剂对刀额新对虾品质的影响", 《现代食品科技》 * |
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