CN109527067A - A method of using the fresh-keeping butterfish of pulullan polysaccharide - Google Patents
A method of using the fresh-keeping butterfish of pulullan polysaccharide Download PDFInfo
- Publication number
- CN109527067A CN109527067A CN201811652090.7A CN201811652090A CN109527067A CN 109527067 A CN109527067 A CN 109527067A CN 201811652090 A CN201811652090 A CN 201811652090A CN 109527067 A CN109527067 A CN 109527067A
- Authority
- CN
- China
- Prior art keywords
- pulullan polysaccharide
- butterfish
- treatment fluid
- fresh
- keeping
- 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
- 150000004676 glycans Chemical class 0.000 title claims abstract description 84
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 84
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 84
- 241001274979 Selenotoca multifasciata Species 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000011282 treatment Methods 0.000 claims abstract description 49
- 239000012530 fluid Substances 0.000 claims abstract description 46
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims abstract description 9
- 239000000872 buffer Substances 0.000 claims abstract description 8
- 210000003238 esophagus Anatomy 0.000 claims abstract description 8
- 210000003097 mucus Anatomy 0.000 claims abstract description 8
- 239000012299 nitrogen atmosphere Substances 0.000 claims abstract description 8
- BHZOKUMUHVTPBX-UHFFFAOYSA-M sodium acetic acid acetate Chemical compound [Na+].CC(O)=O.CC([O-])=O BHZOKUMUHVTPBX-UHFFFAOYSA-M 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 28
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 22
- 229910052799 carbon Inorganic materials 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims description 14
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 9
- -1 0.25-0.75wt.% Chemical class 0.000 claims description 6
- 239000001530 fumaric acid Substances 0.000 claims description 5
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 239000012298 atmosphere Substances 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 description 24
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 12
- 238000012360 testing method Methods 0.000 description 10
- 229960001340 histamine Drugs 0.000 description 7
- 239000003610 charcoal Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 description 2
- 241000630524 Taractes rubescens Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 241000223678 Aureobasidium pullulans Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 125000001295 dansyl group Chemical group [H]C1=C([H])C(N(C([H])([H])[H])C([H])([H])[H])=C2C([H])=C([H])C([H])=C(C2=C1[H])S(*)(=O)=O 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods using the fresh-keeping butterfish of pulullan polysaccharide, it is the following steps are included: butterfish is removed the cheek, internal organ and the mucus for removing surface by (1), and fish head lower part is splitted and exposes esophagus, is eluted in aqueous citric acid solution, then cleans and drains with clear water；(2) butterfish that step 1 obtains is impregnated in pulullan polysaccharide treatment fluid, then pulls out, and the pH of the pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer；(3) butterfish that step 2 obtains is kept under the conditions of nitrogen atmosphere, is subsequently vacuumed out preservation.The process offers extended the shelf life of marine fishery fish, have broad application prospects.
Description
Technical field
The present invention relates to the conventional method for saving fish, especially a kind of methods using the fresh-keeping butterfish of pulullan polysaccharide.
Background technique
Pulullan polysaccharide is a kind of extracellular water solubility by the generated similar glucan of Aureobasidium pullulans fermentation, xanthan gum
Cement polysaccharide, it is the special microbial polysaccharide of one kind by R.Bauer discovery in 1938.The polysaccharide is it is reported that may be used as grass
The antistaling agent of the freshwater fishes such as fish, and since it has the characteristics that film forming, gas permeability and plasticity, there is good room temperature
Fresh-keeping characteristic.However in " Food Science " 02 phase 272-275 of volume 33 in 2012, " pulullan polysaccharide is in the grass carp flesh of fish is fresh-keeping
Application " in a text, pulullan polysaccharide is merely capable of extending the normal temperature storage time of grass carp fish block less than 12 hours, still difficult
To meet the needs of actual market sale.In addition to this, people it is commonly found that the simply immersing low concentration pulullan polysaccharide side
Method is limited for the fresh-keeping effect of the marine fishes such as butterfish.During market sale, it is desirable to obtain a kind of processing simplicity, guarantee the quality
Phase is longer, widely applicable, to flesh of fish fresh-keeping effect better method.
Summary of the invention
In order to overcome the shortcomings of that existing butterfish fresh-keeping effect is undesirable, the object of the present invention is to provide a kind of shelf-lifves
The long method using the fresh-keeping butterfish of pulullan polysaccharide.
One aspect of the present invention provides a kind of method using the fresh-keeping butterfish of pulullan polysaccharide, it is characterised in that: institute
The method stated the following steps are included:
(1) butterfish is removed into the cheek, internal organ and the mucus for removing surface, and fish head lower part is splitted and exposes esophagus, in 2-6
Degree Celsius 0.5-1.5 wt.% aqueous citric acid solution in elute 5-10 minutes, then clean and drain with clear water；
(2) butterfish for obtaining step 1 is impregnated 30-60 minutes in 2-6 degrees Celsius of pulullan polysaccharide treatment fluid, and solid-liquid ratio is
1:2-5 is then pulled out, the pulullan polysaccharide treatment fluid by weight, the pulullan polysaccharide including 0.25-0.75wt.%,
Remaining is water, and the pH of the pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer to 4.7-5.3；
(3) butterfish for obtaining step 2 is kept for 5-10 minutes under the conditions of nitrogen atmosphere, and the air pressure of nitrogen is 5-20 atmosphere
Pressure, is subsequently vacuumed out preservation.
In currently preferred aspect, in step 1, butterfish is removed into the cheek, internal organ and the mucus for removing surface, and
Fish head lower part is splitted and exposes esophagus, elutes 7 minutes in the aqueous citric acid solution of 4 degrees Celsius of 1.2 wt.%, then with
Clear water is cleaned and is drained.
In currently preferred aspect, in step 2, the butterfish that step 1 is obtained is at 4 degrees Celsius of pulullan polysaccharide
Reason liquid in impregnate 45 minutes, solid-liquid ratio 1:4 is then pulled out, the pulullan polysaccharide treatment fluid by weight, including
The pulullan polysaccharide of 0.50wt.%, remaining is water, and the pH of the pulullan polysaccharide treatment fluid passes through sodium acetate-acetic acid buffer
It adjusts to 5.0；
In currently preferred aspect, in step 3, the butterfish that step 2 is obtained is kept for 7 minutes under the conditions of nitrogen atmosphere,
The air pressure of nitrogen is 12 atmospheric pressure, is subsequently vacuumed out preservation.
It further include 10-15wt.% in the pulullan polysaccharide treatment fluid in step 2 in currently preferred aspect
Active carbon particle and 0.5-0.8wt.% sodium chloride.
It in step 2, in the pulullan polysaccharide treatment fluid further include the work of 12wt.% in currently preferred aspect
The sodium chloride of property charcoal particle and 0.64wt.%.
It further include 0.06- in the pulullan polysaccharide treatment fluid in step 2 in currently preferred aspect
The malic acid of 0.12wt.% or the fumaric acid of 0.02-0.06wt.%.
In currently preferred aspect, in step 2, the pulullan polysaccharide treatment fluid by weight, including
The pulullan polysaccharide of 0.50wt.%, the active carbon particle of 12wt.%, the sodium chloride of 0.64wt.% and the fumaric acid of 0.04wt.%.
In currently preferred aspect, in step 2, the active carbon particle diameter is 2-5mm.
In currently preferred aspect, in step 2, the pulullan polysaccharide treatment fluid come in the following way into
Row preparation: it after all components and water are mixed, is mixed in ultrasound and under being slowly stirred, the treatment fluid is then stood into 8-
12 hours.
In currently preferred aspect, in step 3, by the work in the pulullan polysaccharide treatment fluid in butterfish and step 2
Property charcoal particle instrument, which vacuumizes, to be saved.
The method of the invention realizes the efficient fresh-keepings of marine fishery fish, provide the longer shelf of marine fishery fish
Phase has broad application prospects.
Specific embodiment
Unless additionally illustrate, pulullan polysaccharide in the present invention is fought chemical products Co., Ltd purchased from Zhengzhou ten thousand.Activity
Charcoal particle is purchased from Hong Chang water-purifying material factory, is that the column-shaped active carbon that diameter is 4mm passes through the small of the diameter 4mm obtained after cutting
Section active carbon.
Unless additionally illustrating, the butterfish used in various embodiments of the present invention is purchased from local seafood market, puts down
Equal 2-3 jins of weight.It is about 10 kilograms of fish to be tested that total weight is chosen in each embodiment.
Unless additionally illustrating, in step 2, the pulullan polysaccharide treatment fluid is made in the following way
It is standby: after all components and water are mixed, to be mixed in ultrasound and under being slowly stirred, the treatment fluid is then stood 9 hours.
Before the use, treatment fluid is shaken up and carries out using, it is ensured that the active carbon for having content similar in the treatment fluid taken out every time
Grain.
Embodiment 1
In the present embodiment, a method of using the fresh-keeping butterfish of pulullan polysaccharide comprising following steps:
(1) butterfish is removed into the cheek, internal organ and the mucus for removing surface, and fish head lower part is splitted and exposes esophagus, taken the photograph 4
It is eluted in the aqueous citric acid solution of 1.2 wt.% of family name's degree 7 minutes, then cleans and drain with clear water；
(2) butterfish for obtaining step 1 is impregnated 45 minutes, solid-liquid ratio 1:4 in 4 degrees Celsius of pulullan polysaccharide treatment fluid,
Then to pull out, by weight, the pulullan polysaccharide including 0.50wt.%, remaining is water to the pulullan polysaccharide treatment fluid, and
And the pH of the pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer to 5.0；
(3) butterfish for obtaining step 2 is kept for 7 minutes under the conditions of nitrogen atmosphere, and the air pressure of nitrogen is 12 atmospheric pressure, then
Vacuumize preservation.Treated, and the flesh of fish is stored under 4 degrees Celsius of refrigerated condition.
Embodiment 2
In the present embodiment, a method of using the fresh-keeping butterfish of pulullan polysaccharide comprising following steps:
(1) butterfish is removed into the cheek, internal organ and the mucus for removing surface, and fish head lower part is splitted and exposes esophagus, taken the photograph 6
It is eluted in the aqueous citric acid solution of the 0.5wt.% of family name's degree 10 minutes, then cleans and drain with clear water；
(2) butterfish for obtaining step 1 is impregnated 30 minutes, solid-liquid ratio 1:5 in 6 degrees Celsius of pulullan polysaccharide treatment fluid,
Then to pull out, by weight, the pulullan polysaccharide including 0.75wt.%, remaining is water to the pulullan polysaccharide treatment fluid, and
And the pH of the pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer to 5.3；
(3) butterfish for obtaining step 2 is kept for 10 minutes under the conditions of nitrogen atmosphere, and the air pressure of nitrogen is 5 atmospheric pressure, then
Vacuumize preservation.Treated, and the flesh of fish is stored under 4 degrees Celsius of refrigerated condition.
Embodiment 3
In the present embodiment, a method of using the fresh-keeping butterfish of pulullan polysaccharide comprising following steps:
(1) butterfish is removed into the cheek, internal organ and the mucus for removing surface, and fish head lower part is splitted and exposes esophagus, taken the photograph 2
It is eluted in the aqueous citric acid solution of 1.5 wt.% of family name's degree 5 minutes, then cleans and drain with clear water；
(2) butterfish for obtaining step 1 is impregnated 60 minutes, solid-liquid ratio 1:2 in 2 degrees Celsius of pulullan polysaccharide treatment fluid,
Then to pull out, by weight, the pulullan polysaccharide including 0.25wt.%, remaining is water to the pulullan polysaccharide treatment fluid, and
And the pH of the pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer to 4.7；
(3) butterfish for obtaining step 2 is kept for 5 minutes under the conditions of nitrogen atmosphere, and the air pressure of nitrogen is 20 atmospheric pressure, then
Vacuumize preservation.Treated, and the flesh of fish is stored under 4 degrees Celsius of refrigerated condition.
Embodiment 4
The difference with embodiment 1 is in the present embodiment, in step 2, further includes in the pulullan polysaccharide treatment fluid
The active carbon particle of 12wt.% and the sodium chloride of 0.64wt.%.
Embodiment 5
The difference with embodiment 1 is in the present embodiment, and in step 2, the pulullan polysaccharide treatment fluid is by weight
Meter, the richness of the active carbon particle of pulullan polysaccharide, 12wt.%, the sodium chloride of 0.64wt.% and 0.04wt.% including 0.50wt.%
Horse acid.
Embodiment 6
The difference with embodiment 1 is in the present embodiment, and in step 2, the pulullan polysaccharide treatment fluid is by weight
Meter, the apple of the active carbon particle of pulullan polysaccharide, 12wt.%, the sodium chloride of 0.64wt.% and 0.08wt.% including 0.50wt.%
Tartaric acid.In step 3, the active carbon particle in the pulullan polysaccharide treatment fluid in butterfish and step 2 is vacuumized into progress together
It saves.
Embodiment 7
The difference with embodiment 1 is in the present embodiment, and in step 2, the pulullan polysaccharide treatment fluid is by weight
Meter, the fumaric acid of pulullan polysaccharide and 0.04wt.% including 0.50wt.%.In step 3, by the Pu Lu in butterfish and step 2
Active carbon particle in blue polysaccharide treatment fluid vacuumizes together to be saved.
Comparative example 1
In this comparative example, the processing of step 1-2 is not carried out to raw material fish, after the nitrogen pressurization steps for only executing step 3
It vacuumizes and stores at 4 deg. celsius.
Comparative example 2
It is in this comparative example with the difference of embodiment 7, the active carbon particle used is not the active carbon particle of step 2, and
It is with the fresh activity charcoal particle of clear water immersion 12 hours.
Comparative example 3
It is in this comparative example with the difference of embodiment 1, does not execute step 3, directly carries out vacuumizing stored refrigerated.
One, histamine content measurement test
In this test, the flesh of fish for measuring embodiment 1-7 and comparative example 1-3 respectively is horizontal in the histamine content of Storage period.
Unless additionally illustrating, the content of histamine measures as follows: the musculature of mackerel uses
Blender mixes, and extracts by perchloric acid solution, and dansyl Cl it is derivative after using high performance liquid chromatograph come into
Row measurement.Specifically, which sees General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in institute in 2008
The professional standard snt 2209-2008 of publication " imports and exports the detection method high performance liquid chromatography of hazard biological amine in aquatic products
Method " in.
After the above analysis, the histamine content of each test group embodiment is listed in table 1.
Table 1: the histamine content of each test group embodiment.
It can be appreciated that comparative example 1 reached 33.42mg/100g at the 12nd day from the data of table 1, state is had exceeded
Family loses the value eaten as the flesh of fish for the histamine standard max of edible fishes.After using method of the invention,
Histamine content is greatly reduced in 12 days Storage periods.It is worth noting that, embodiment 4-5 and 6-7 have reached better effect.
It is similar with embodiment 4-5 that the test effect of comparative example 2 is inferior to embodiment 6-7, this, which shows active carbon is added merely to play, mentions
Rise the technical effect of fresh-keeping effect.
Two, the measurement test of Volatile Base Nitrogen
In this test, also its Volatile Base Nitrogen is measured.
Specifically, fat and 10 grams of the flesh of fish after fish-bone will be removed to be placed in conical flask, adds 100mL distilled water, places
It shakes in an oscillator, impregnates 30min, filter and be placed in spare in refrigerator.It more than absorption sample solution 5.0mL and sets
In the digest tube of KDN-2C azotometer, magnesium oxide suspension 5mL is added, is placed at KDN-2C azotometer escape pipe, distillation 5
Minute or so.Volatile Base Nitrogen is absorbed using boric acid absorbing liquid, and uses the HCl standard solution of 0.01mol/L
It is titrated, while doing reagent blank test.Specific experiment means referring to the instrument shop instruction.
After the above analysis, the TVB-N content of each test group is listed in table 2.
Table 2: the TVB-N content of each test group.
It can be seen that, comparative example 1 only just had been over 15mg/100g at the 6th day from table 2.And at the 12nd day
When considerably beyond 30mg/100g, lose edible value.The butterfish holding time of embodiment 1-3 extends to 12 days or more, implements
Example 4-5 also has good preservation effect to be promoted., it is surprising that embodiment 6-7 realizes very good fresh-keeping effect.
In conclusion the active carbon for being impregnated with pulullan polysaccharide and butterfish are stored together during storage, so that silvery pomfret
Fish realizes better preservation effect.The effect is not observed on normal activated carbon.It at the same time can be with from comparative example 3
See, if without using nitrogen pressurized treatments, the treatment effect of Pulan polysaccharide is also declined.With comparative example 1 in conjunction with next
It sees, the simple nitrogen pressurized treatments that carry out not will lead to the holding time extension of butterfish, this shows nitrogen pressure process to general Shandong
The film forming of blue polysaccharide produces positive influence.
In addition to this it is also observed, in embodiment 6(malic acid experimental group) in, vacuumize active carbon particle and silvery pomfret in packaging
The region of the skin contact of fish, the skin of butterfish keep complete substantially.But in embodiment 7(fumaric acid experimental group) in, butterfish
Skin be squeezed in this case, there is fraction of spot formula and fall off.This release refrigeration after, embodiment 7
Butterfish product has poor product appearance.
Claims (10)
1. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide, it is characterised in that: the method the following steps are included:
(1) butterfish is removed into the cheek, internal organ and the mucus for removing surface, and fish head lower part is splitted and exposes esophagus, in 2-6
Degree Celsius 0.5-1.5 wt.% aqueous citric acid solution in elute 5-10 minutes, then clean and drain with clear water；
(2) butterfish for obtaining step 1 is impregnated 30-60 minutes in 2-6 degrees Celsius of pulullan polysaccharide treatment fluid, and solid-liquid ratio is
1:2-5 is then pulled out, the pulullan polysaccharide treatment fluid by weight, the pulullan polysaccharide including 0.25-0.75wt.%,
Remaining is water, and the pH of the pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer to 4.7-5.3；
(3) butterfish for obtaining step 2 is kept for 5-10 minutes under the conditions of nitrogen atmosphere, and the air pressure of nitrogen is 5-20 atmosphere
Pressure, is subsequently vacuumed out preservation.
2. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 1
In, butterfish is removed into the cheek, internal organ and the mucus for removing surface, and fish head lower part is splitted and exposes esophagus, at 4 degrees Celsius
1.2 wt.% aqueous citric acid solution in elute 7 minutes, then clean and drain with clear water.
3. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 2
In, the butterfish that step 1 is obtained impregnates 45 minutes, solid-liquid ratio 1:4 in 4 degrees Celsius of pulullan polysaccharide treatment fluid, then
It pulls out, by weight, the pulullan polysaccharide including 0.50wt.%, remaining is water to the pulullan polysaccharide treatment fluid, and should
The pH of pulullan polysaccharide treatment fluid is adjusted by sodium acetate-acetic acid buffer to 5.0.
4. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 3
In, the butterfish that step 2 is obtained is kept for 7 minutes under the conditions of nitrogen atmosphere, and the air pressure of nitrogen is 12 atmospheric pressure, is then taken out true
Sky saves.
5. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 2
In, it further include the active carbon particle of 10-15wt.% and the sodium chloride of 0.5-0.8wt.% in the pulullan polysaccharide treatment fluid.
6. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 2
In, it further include the active carbon particle of 12wt.% and the sodium chloride of 0.64wt.% in the pulullan polysaccharide treatment fluid.
7. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 2
In, it further include malic acid or the rich horse of 0.02-0.06wt.% of 0.06-0.12wt.% in the pulullan polysaccharide treatment fluid
Acid.
8. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 2
In, the pulullan polysaccharide treatment fluid by weight, the active carbon of pulullan polysaccharide, 12wt.% including 0.50wt.%
The fumaric acid of grain, the sodium chloride of 0.64wt.% and 0.04wt.%.
9. a kind of method using the fresh-keeping butterfish of pulullan polysaccharide according to claim 1, it is characterised in that: in step 2
In, the pulullan polysaccharide treatment fluid is prepared in the following way: after all components and water are mixed, super
It sound and is mixed under being slowly stirred, the treatment fluid is then stood 8-12 hours.
10. using the method for the fresh-keeping butterfish of pulullan polysaccharide according to any one of claim 5-9, it is characterised in that:
In step 3, the active carbon particle instrument in the pulullan polysaccharide treatment fluid in butterfish and step 2 is vacuumized and is saved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811652090.7A CN109527067A (en) | 2018-12-31 | 2018-12-31 | A method of using the fresh-keeping butterfish of pulullan polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811652090.7A CN109527067A (en) | 2018-12-31 | 2018-12-31 | A method of using the fresh-keeping butterfish of pulullan polysaccharide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527067A true CN109527067A (en) | 2019-03-29 |
Family
ID=65831784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811652090.7A Pending CN109527067A (en) | 2018-12-31 | 2018-12-31 | A method of using the fresh-keeping butterfish of pulullan polysaccharide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109527067A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122544A (en) * | 2019-06-12 | 2019-08-16 | 广西壮族自治区水产科学研究院 | A kind of golden pomfret preservation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077859A (en) * | 2010-12-06 | 2011-06-01 | 江南大学 | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases |
| CN103416468A (en) * | 2013-06-19 | 2013-12-04 | 浙江省海洋开发研究院 | Preservation method of fish |
| CN103444838A (en) * | 2013-06-19 | 2013-12-18 | 浙江省海洋开发研究院 | Fish preservative and preparation method thereof |
| CN107094860A (en) * | 2017-06-16 | 2017-08-29 | 遵义医学院 | A kind of fish product antistaling agent and preparation method thereof |
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
-
2018
- 2018-12-31 CN CN201811652090.7A patent/CN109527067A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077859A (en) * | 2010-12-06 | 2011-06-01 | 江南大学 | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases |
| CN103416468A (en) * | 2013-06-19 | 2013-12-04 | 浙江省海洋开发研究院 | Preservation method of fish |
| CN103444838A (en) * | 2013-06-19 | 2013-12-18 | 浙江省海洋开发研究院 | Fish preservative and preparation method thereof |
| CN107094860A (en) * | 2017-06-16 | 2017-08-29 | 遵义医学院 | A kind of fish product antistaling agent and preparation method thereof |
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122544A (en) * | 2019-06-12 | 2019-08-16 | 广西壮族自治区水产科学研究院 | A kind of golden pomfret preservation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Noordiana et al. | Formaldehyde content and quality characteristics of selected fish and seafood from wet markets. | |
| CN106490512B (en) | A kind of production method of instant leisure fish | |
| CN108835223B (en) | Composite biological preservative for red snapper and preservation method thereof | |
| CN103960745A (en) | Method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei | |
| CN107173425A (en) | A kind of fresh fish fillet composite antistaling agent and application | |
| JP2009524427A (en) | Meat processing composition containing sugar and salt | |
| CN103284182A (en) | Manufacturing method for pickling old gooses with low nitrite | |
| CN109527067A (en) | A method of using the fresh-keeping butterfish of pulullan polysaccharide | |
| CN107361120A (en) | Marine product hypnosis preservation method | |
| CN101828749A (en) | Modified atmosphere production method for edible jellyfish | |
| Nurhayati et al. | Utilization Of Chitosan As A Natural Preservative Against Catfish | |
| CN100515214C (en) | Method for preserving fruits and vegetables | |
| CN107811225A (en) | The preparation method of tomato flavor health care bacon | |
| CN107549290A (en) | A kind of composite fresh-keeping method of pelyad | |
| CN106804690A (en) | Angler keeps the preparation technology of delicate flavour | |
| CN109362864A (en) | A kind of chitosan coating liquid and preparation method thereof and the application in scallop column is fresh-keeping | |
| CN110122546A (en) | A kind of low-temperature air-drying method of orange rock-fiss | |
| CN107136197A (en) | A kind of preparation technology for keeping Chinese lute shrimp color vivid | |
| de Lima et al. | Application of CO 2 in Perna perna mussel: evaluation of absorption mechanism during soluble gas stabilization (SGS) process | |
| CN107242279B (en) | Method for protecting yellow throat from brittleness | |
| JP2020103123A (en) | Agent for suppressing reduction of crab miso flavor after freezing/thawing | |
| WO2022151515A1 (en) | Method for preparing dried scallops | |
| JP2676375B2 (en) | How to grow mushrooms | |
| CN111296548B (en) | Fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating | |
| KR20020023358A (en) | Marine products manufacture method to add green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |