CN110122545A - A kind of prawn preservation method - Google Patents
A kind of prawn preservation method Download PDFInfo
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- CN110122545A CN110122545A CN201910508726.9A CN201910508726A CN110122545A CN 110122545 A CN110122545 A CN 110122545A CN 201910508726 A CN201910508726 A CN 201910508726A CN 110122545 A CN110122545 A CN 110122545A
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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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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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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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
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- G01N33/12—Meat; fish
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Abstract
The present invention relates to prawn technical field of preservation of fresh, in particular to a kind of prawn preservation method, the preservation method of the application is to take fresh and alive prawn to be directly placed into solution A to clean, it is then placed in antistaling agent and impregnates, it is put into refrigerator and refrigerates after immersion, it is irregularly sampled after refrigeration, sample is distinguished with electronic nose analytic approach, corrupt shrimp is avoided to pollute fresh shrimp fresh and corrupt separately store to shrimp, this method can effectively extend prawn shelf life, the secondary pollution of prawn is not will cause, prawn overall structure will not be destroyed, it is easy to operate, sample treatment and expensive instrument are not needed, it can quickly realize the differentiation of prawn freshness.
Description
[technical field]
The present invention relates to prawn technical field of preservation of fresh, in particular to a kind of prawn preservation method.
[background technique]
Shrimps are due to itself distinctive biology and biochemical characteristic, on the one hand because its nutrition abundant is as delicious
Food and like by consumer, on the other hand again because its easily blacking due to seriously restrict its commodity value.Therefore, based on pair
Preservation technology of the corrupt mechanism of shrimp to study prawn extends its shelf life, increases economic benefit for raising shrimp products quality,
Meeting the needs of the majority of consumers has important role, currently, the fresh-keeping research of domestic prawn is the storage of cold storage and controlled atmosphere
Both modes, however both modes have complicated for operation, the technological deficiency that freshness date is not grown；General freshness date is 7d left
It is right；Although at present there are also antistaling agent be applied to prawn it is fresh-keeping on, since its proportion is unreasonable, often there is the shelf-life
Short, the phenomenon that prawn is likely to result in secondary pollution, most exquisite freshness when being eaten due to fresh prawns, addition other biological is fresh-keeping
Agent is likely to result in its doping antistaling agent and mouthfeel is bad；The index of prawn freshness determination is TVB-N, is usually required to material
Broken measurement is carried out, if using chemical determination in the preservation process of prawn, it will the institutional framework for destroying prawn measured
Journey trouble, and prawn can be also damaged, it is unfavorable for fresh-keeping monitoring.And prawn is usually that band shell is fresh-keeping, and containing in shell can largely cause
Rotten microorganism easily causes shrimp corrupt, moreover, conventional antistaling agent can not penetrate shrimp shell infiltration if temperature control is improper
It is carried out to shrimp fresh-keeping.Therefore, it is necessary to be improved to prawn preservation method, simply and easily prawn can be carried out fresh-keeping
With not damaged monitoring, while the preservation method will not also destroy prawn mouthfeel.
[summary of the invention]
In view of above content, it is necessary to a kind of prawn preservation method is provided, can simply and easily carry out prawn it is fresh-keeping and
Not damaged monitoring, while the preservation method will not also destroy prawn mouthfeel.
In order to achieve the above objectives, the technical scheme adopted by the invention is that:
It is further: to take fresh and alive prawn to be directly placed into solution A and cleaned, be then placed in antistaling agent and impregnate 30min-
40min is put into the refrigerator that temperature is -5 DEG C~-1 DEG C after immersion and refrigerates, irregularly samples after refrigeration, with electronic nose analytic approach
Sample is distinguished, it will be fresh and corrupt shrimp is separately stored.
Further, the solution A comprises the following components in parts by weight 2 parts -5 parts of sodium chloride, 3 parts -5 parts of green tea
Water, 5 parts -7 parts of plum juice and 160 parts -180 parts of water.
Further, the antistaling agent comprises the following components in parts by weight: 7 parts -14 parts of tea polyphenols, 5 parts -9 parts
Rosemary powder, 9 parts -14 parts of chitosan, 15 parts -20 parts of tea seed extracting solution, 7 parts -13 parts of guava extract, 3 part -5
The vinegar and 170 parts -190 parts of water of part.
Further, the extracting method of the tea seed extract are as follows: tea seed is dried into rear decladding, uses volume basis after crushing
The ethanol solution that number is 75%-80% cleans, and filtering is put into extraction kettle after drying and carries out CO2Supercritical extract；Extraction pressure
Power is 30-35MPa, and extraction temperature is 40-45 DEG C of temperature, extraction time 2-3h, and extract, which enters knockout drum and obtains tea seed, to be mentioned
Take object.
Further, the extracting method of guava extract are as follows: after smashing pericarp to pieces and percentage by volume is 75%-80%
Ethanol water with solid-liquid ratio be 1: 4-6 mixing, be put under the conditions of being protected from light in refluxing extraction device and carry out refluxing extraction, extract
Shi Changwei 3h-4h；Filtrate is filtered to take after extraction to be dried to obtain pericarp extract；Smash pulp and fruit seed to pieces rear and body together
The glycerin solution that product percentage is 30%-40% is 1: 3-7 mixing with solid-liquid ratio, and refluxing extraction is put under the conditions of being protected from light
Carry out refluxing extraction in device, when extraction a length of 3h-4h；Filtrate is filtered to take after extraction to be dried to obtain pulp extract；By fruit
Meat extract and pericarp extract are mixed to get guava extract.
Further, the freshness of the electronic nose analytic approach distinguishes model are as follows: Y=0.475F1-6.881F2+
18.207F3- 0.804, in formula, Y is freshness predicted value, F1It is first principal component value, F2It is Second principal component, value, F3It is third
Principal component.
Further, it is determined as when the Y value is 0.806 fresh.
Further, the prawn is Penaeus Vannmei.
The invention has the following beneficial effects:
Preservation method of the invention is to take fresh and alive prawn to be directly placed into solution A to be cleaned, be then placed in antistaling agent
It impregnates, is put into refrigerator and refrigerates after immersion, irregularly sampled after refrigeration, sample is distinguished with electronic nose analytic approach, it will be new
Fresh and corrupt separately store to shrimp avoids corrupt shrimp from polluting fresh shrimp；In scheme, solution A is by sodium chloride, green tea
Water, plum juice and water form, and plum juice has certain acidity in solution A, can soften shrimp shell, penetrate into shrimp, and convenient pair
Shrimp is cleaned；Meanwhile the sodium chloride in solution A can play the role of statocyte liquid, the theophylline in green tea water has antibacterial
Property, it can be brought by plum juice across shrimp shell after being mixed with plum juice；But if will be immersed in solution A to shrimp will affect
To shrimp mouthfeel, because the taste of smoked plum and green tea is not small, inventor is only cleaned with solution A to shrimp；Side
In case, antistaling agent is made of tea polyphenols, rosemary powder, chitosan, tea seed extracting solution, guava extract, vinegar and water, fresh-keeping
Vinegar plays the role of softening shrimp shell in agent, and tea polyphenols have bacteriostasis, and rosemary powder plays outside bactericidal effect, moreover it is possible to play
The effect of antistaling agent smell is balanced, chitosan, which effectively to form a film to shrimp surface, is attached to shrimp surface for antistaling agent；Tea
Contain a large amount of tea seed essential oil in seed extracting solution, grease can also be formed on shrimp surface outside bactericidal effect by having, and effectively isolation is empty
Bacterium in gas contains polyphenol in guava extract, plays bacteriostasis, meanwhile, balance prawn mouthfeel can also be played
Effect；Meanwhile applicant also use electronic nose to prawn carry out freshness test, will not destroy prawn tissue it is easy to operate, be not required to
Sample treatment and expensive instrument are wanted, can quickly realize the differentiation of prawn freshness.
[Detailed description of the invention]
Fig. 1 is the electronic nose sensor response diagram of the embodiment of the present invention 1；In figure, abscissa is time, unit s；It is vertical to sit
It is designated as electronic nose output response intensity, no unit；
Fig. 2 is the predicted value and actual value dependency graph of the embodiment of the present invention；In figure, abscissa is prediction numerical value, unit
For nothing；Ordinate is measured value, no unit.
[specific embodiment]
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated, each
Feature is an example in a series of equivalent or similar characteristics.
Embodiment 1:
A kind of prawn preservation method, this method are as follows: take fresh and alive prawn to be directly placed into solution A and cleaned, is then placed in
30min is impregnated in antistaling agent, is put into the refrigerator that temperature is -5 DEG C and is refrigerated after immersion, irregularly samples after refrigeration, use electronic nose
Analytic approach distinguishes sample, will be fresh and corrupt separately store to shrimp.
In scheme solution A the preparation method comprises the following steps: by weight for 2 parts sodium chloride, 3 parts of green tea water, 5 parts of plum juice
Water with 160 parts weighs each raw material, is then sufficiently mixed each raw material and obtains.
Green tea water the preparation method comprises the following steps: taking green tea and boiling water according to solid-liquid ratio 1: 3 (the i.e. tealeaves of 1g and 3ml in solution A
Water, and so on) mixing impregnate 30min after, filtering, take filtrate up to green tea water.
Plum juice the preparation method comprises the following steps: with water according to mass ratio being to mix juicing, mistake at 1: 1 after smoked plum is enucleated in solution A
Leaching filtrate to obtain the final product.
In scheme antistaling agent the preparation method comprises the following steps: by weight for 7 parts tea polyphenols, 5 parts of rosemary powder, 9 parts of shell
Glycan, 15 parts of tea seed extracting solution, 7 parts of guava extract, 3 parts of vinegar and 170 parts of water weigh each raw material, then will
Tea polyphenols, rosemary powder powder, chitosan, guava extract, vinegar are sequentially added in water, and are uniformly mixed, and are finally added again
Enter tea seed extracting solution, carries out high speed oscillation emulsification and obtain.
The extracting method of tea seed extract in antistaling agent are as follows: tea seed is dried into rear decladding, is with percentage by volume after crushing
75% ethanol solution cleaning, filtering are put into extraction kettle after drying and carry out CO2Supercritical extract；Extracting pressure is
30MPa, extraction temperature are 40 DEG C of temperature, and extraction time 2h, extract enters knockout drum and obtains tea seed extract.
The extracting method of guava extract in antistaling agent are as follows: pericarp is smashed to pieces to the ethyl alcohol for being afterwards 75% with percentage by volume
Aqueous solution is being protected from light item with solid-liquid ratio (i.e. the ethanol solution of 4ml is added in the guava pericarp of 1g, the and so on) mixing that is 1: 4
Be put under part in refluxing extraction device and carry out refluxing extraction, when extraction a length of 3h；Filtrate is filtered to take after extraction to be dried to obtain fruit
Bark extract；Smashing pulp and fruit seed to pieces be afterwards 30% with percentage by volume glycerin solution together with solid-liquid ratio is 1: 3
(i.e. the glycerin solution of 3ml is added in the guava pulp of 1g, and so on) mixing, refluxing extraction device is put under the conditions of being protected from light
Middle carry out refluxing extraction, when extraction a length of 3h；Filtrate is filtered to take after extraction to be dried to obtain pulp extract；Pulp is extracted
Object and pericarp extract are mixed to get guava extract.
Embodiment 2:
A kind of prawn preservation method, this method are as follows: take fresh and alive prawn to be directly placed into solution A and cleaned, is then placed in
40min is impregnated in antistaling agent, is put into the refrigerator that temperature is -1 DEG C and is refrigerated after immersion, irregularly samples after refrigeration, use electronic nose
Analytic approach distinguishes sample, will be fresh and corrupt separately store to shrimp.
In scheme solution A the preparation method comprises the following steps: by weight for 5 parts sodium chloride, 5 parts of green tea water, 7 parts of plum juice
Water with 180 parts weighs each raw material, is then sufficiently mixed each raw material and obtains.
Green tea water the preparation method comprises the following steps: taking green tea and boiling water according to solid-liquid ratio 1: 4 (the i.e. tealeaves of 1g and 4ml in solution A
Water, and so on) mixing impregnate 40min after, filtering, take filtrate up to green tea water.
Plum juice the preparation method comprises the following steps: with water according to mass ratio being to mix juicing, mistake at 1: 2 after smoked plum is enucleated in solution A
Leaching filtrate to obtain the final product.
Antistaling agent the preparation method comprises the following steps: being by weight 14 parts of tea polyphenols, 9 parts of rosemary powder, 14 parts in scheme
Chitosan, 20 parts of tea seed extracting solution, 13 parts of guava extract, 5 parts of vinegar and 190 parts of water weigh each raw material, so
Tea polyphenols, rosemary powder powder, chitosan, guava extract, vinegar are sequentially added in water, and be uniformly mixed afterwards, finally
Tea seed extracting solution is added, high speed oscillation emulsification is carried out and obtains.
The extracting method of tea seed extract in antistaling agent are as follows: tea seed is dried into rear decladding, is with percentage by volume after crushing
80% ethanol solution cleaning, filtering are put into extraction kettle after drying and carry out CO2Supercritical extract；Extracting pressure is
35MPa, extraction temperature are temperature 45 C, extraction time 3h, and extract enters knockout drum and obtains tea seed extract.
The extracting method of guava extract in antistaling agent are as follows: pericarp is smashed to pieces to the ethyl alcohol for being afterwards 80% with percentage by volume
Aqueous solution is being protected from light item with solid-liquid ratio (i.e. the ethanol solution of 6ml is added in the guava pericarp of 1g, the and so on) mixing that is 1: 6
Be put under part in refluxing extraction device and carry out refluxing extraction, when extraction a length of 4h；Filtrate is filtered to take after extraction to be dried to obtain fruit
Bark extract；Smashing pulp and fruit seed to pieces be afterwards 40% with percentage by volume glycerin solution together with solid-liquid ratio is 1: 7
Mixing (i.e. the glycerin solution of 7ml is added in the guava pulp of 1g, and so on), refluxing extraction device is put under the conditions of being protected from light
Middle carry out refluxing extraction, when extraction a length of 4h；Filtrate is filtered to take after extraction to be dried to obtain pulp extract；Pulp is extracted
Object and pericarp extract are mixed to get guava extract.
Embodiment 3:
A kind of prawn preservation method, this method are as follows: take fresh and alive prawn to be directly placed into solution A and cleaned, is then placed in
35min is impregnated in antistaling agent, is put into the refrigerator that temperature is -2 DEG C and is refrigerated after immersion, irregularly samples after refrigeration, use electronic nose
Analytic approach distinguishes sample, will be fresh and corrupt separately store to shrimp.
In scheme solution A the preparation method comprises the following steps: by weight for 3 parts sodium chloride, 4 parts of green tea water, 6 parts of plum juice
Water with 170 parts weighs each raw material, is then sufficiently mixed each raw material and obtains.
In scheme antistaling agent the preparation method comprises the following steps: by weight for 8 parts tea polyphenols, 8 parts of rosemary powder, 12 parts of shell
Glycan, 17 parts of tea seed extracting solution, 8 parts of guava extract, 4 parts of vinegar and 180 parts of water weigh each raw material, then will
Tea polyphenols, rosemary powder powder, chitosan, guava extract, vinegar are sequentially added in water, and are uniformly mixed, and are finally added again
Enter tea seed extracting solution, carries out high speed oscillation emulsification and obtain.
The extracting method of tea seed extract in antistaling agent are as follows: tea seed is dried into rear decladding, is with percentage by volume after crushing
78% ethanol solution cleaning, filtering are put into extraction kettle after drying and carry out CO2Supercritical extract；Extracting pressure is
32MPa, extraction temperature are 42 DEG C of temperature, and extraction time 2.5h, extract enters knockout drum and obtains tea seed extract.
The extracting method of guava extract in antistaling agent are as follows: pericarp is smashed to pieces to the ethyl alcohol for being afterwards 78% with percentage by volume
Aqueous solution is 1: 5 mixing (i.e. the ethanol solution of 5ml is added in the guava pericarp of 1g, and so on) with solid-liquid ratio, is being protected from light item
Be put under part in refluxing extraction device and carry out refluxing extraction, when extraction a length of 3.5h；Filtrate is filtered to take after extraction to be dried to obtain
Pericarp extract；Smashing pulp and fruit seed to pieces be afterwards 35% with percentage by volume glycerin solution together with solid-liquid ratio is 1:
5 mixing (i.e. the glycerin solution of 5ml is added in the guava pulp of 1g, and so on), refluxing extraction is put under the conditions of being protected from light
Carry out refluxing extraction in device, when extraction a length of 3.5h；Filtrate is filtered to take after extraction to be dried to obtain pulp extract；By pulp
Extract and pericarp extract are mixed to get guava extract.
In embodiment 1-3, prawn used is Penaeus Vannmei；The electronic nose analytic approach of embodiment 1-3 are as follows: the after fresh-keeping
0-10d detects a band shell prawn every day, detects 3 groups of samples simultaneously daily；When detection, the band that head is not much different is chosen
Shell prawn 1 is only placed in 50mL beaker, is sealed with preservative film, stands 30min under room temperature, with electronic nose PEN3 system head space
Adsorbed gas is tested and analyzed, and every group 3, sample parallel；The numerical value measured is brought into freshness differentiation model to calculate,
Judge whether fresh to shrimp；
Wherein freshness distinguishes model are as follows: Y=0.475F1-6.881F2+18.207F3-0.804
In formula, Y indicates freshness predicted value；
F1 indicates first principal component value；
F2 indicates Second principal component, value；
F3 indicates third Principal component.
It is determined as when Y is 0.806 fresh.
Electronic nose freshness distinguishes building and the verification process of model:
1, electronic nose freshness distinguishes the building of model:
Any Preservation Treatment is not done, and (follow-on test 10d) only is tested to Penaeus Vannmei meat sample under the conditions of -4 DEG C,
Collected corresponding data is arranged, building freshness distinguishes model, specific as follows:
(1) prepared by electronic nose test sample: being placed in the beaker of 30 clean drieds, i.e. 30 samples, uses to shrimp 30g
After polyethylene preservative film sealed beaker, 30min is stood under the conditions of -4 DEG C.
(2) electric nasus system detection method: accurately weigh that 5.00g in step (1) rubs is placed in 50mL beaker to shrimp
In, it is sealed with preservative film, 30min is stood under the conditions of -4 DEG C, tested and analyzed with electronic nose PEN3 system headspace absorption gas,
Every group of 3, sample parallel acquisitions response (see Fig. 1)；Wherein, electronic nose condition test condition are as follows: sampling interval 1.0s；Cleaning
Time 100s, detection time 150s；The response preparation method are as follows: calculate each sensing data signal-to-noise ratio pole using electronic nose
The average value being worth greatly is as snr threshold, when again at least five sensor simultaneously in 8 metal sensors built in electronic nose
When signal-to-noise ratio reaches snr threshold, electric nasus system exports result；At this point, electric nasus system carries out PCM to the result of output
Screening counts R2Value and RMSE value (see Fig. 2)；The individual to differ greatly in removal sample, establishes Fisher analysis model and obtains
Freshness distinguishes model.
2, electronic nose test model is verified:
It is synchronous to use chemical method test TVB-N value with TVB-N value when using the freshness of electronic nose test prawn meat
Whether fresh to shrimp to judge, Rule of judgment is to be determined as TVB-N value≤15mgN/100g fresh；
(1) it the sampling of chemical method: is stored being smashed to pieces in the constant temperature refrigerator for be placed in 4 DEG C after prawn decladding；
(2) measurement of chemical method: every 2 samples are 1 group, altogether 10 groups of survey 10d, detect the TVB-N of meat daily.It is accurate to claim
The 3g meat and 10g MgO powder for taking rubbing are added in pipe, add distilled water 100mL, are passed through steam at once after being packed into instrument,
It is distilled, is distilled until the 25mL absorbing liquid equipped with boric acid becomes 50mL, addition is configured to by methyl red and methylene blue
Indicator solution, absorbing liquid Hydrochloric Standard Titration (0.010mol/L) terminal, carry out titration operation guidance reach home.Inspection
The value control of TVB-N can be judged as YES the meat of corruption more than it in≤15mg/100g when survey.
Test result:
Test result shows: in 10 days by a definite date, the test process of 30 shrimp samples, utilizing the analysis model of electronic nose
The freshness of prawn is analyzed, only 1 sample is judged to wrong, and accuracy rate is up to 96.67%.Thus illustrate, the test of electronic nose analytic approach
The accuracy rate of prawn freshness is higher, and undamaged test may be implemented, and test method is simple and convenient.
Control group 1:
The preservation method of this control group are as follows: take fresh and alive prawn to be directly placed into physiological saline and cleaned, be then placed in guarantor
30min is impregnated in fresh dose, is put into the refrigerator that temperature is -5 DEG C and refrigerates after immersion, irregularly sample after refrigeration, with electronic nose point
Analysis method distinguishes sample, will be fresh and corrupt separately store to shrimp.Wherein, the formula of antistaling agent and embodiment 1 are complete
It is complete consistent.
Control group 2:
The preservation method of this control group are as follows: take fresh and alive prawn decladding to take meat, shrimp will be put into solution A and be cleaned, then
It is put into antistaling agent and impregnates 20min, wrapped after immersion with polybag, be put into the refrigerator that temperature is -4 DEG C and refrigerate, after refrigeration not
Periodically sampling, detects sample with electronic nose analytic approach.Wherein, the formula of solution A and embodiment 1 are completely the same；It is fresh-keeping
Agent comprises the following components in parts by weight: 7 parts of tea polyphenols, 5 parts of rosemary powder, 9 parts of chitosan, 7 parts of guava mention
Take object, 3 parts of vinegar and 170 parts of water.
Control group 3:
The preservation method of this control group are as follows: take fresh and alive prawn decladding to take meat, shrimp will be put into solution A and be cleaned, then
It is put into antistaling agent and impregnates 20min, wrapped after immersion with polybag, be put into the refrigerator that temperature is -4 DEG C and refrigerate, after refrigeration not
Periodically sampling, detects sample with electronic nose analytic approach.Wherein, the formula of solution A and embodiment 1 are completely the same；It is fresh-keeping
Agent comprises the following components in parts by weight: 7 parts of tea polyphenols, 5 parts of rosemary powder, 9 parts of chitosan, 15 parts of tea seed are extracted
Liquid, 3 parts of vinegar and 170 parts of water
Control group 4:
The preservation method of this control group are as follows: take fresh and alive prawn to be directly placed into the refrigerator that temperature is -4 DEG C and refrigerate.
Control group 5:
The preservation method of this control group are as follows: take fresh and alive prawn to be directly placed into solution A and cleaned, be then placed in antistaling agent
Middle immersion 30min is put into the refrigerator that temperature is -5 DEG C after immersion and refrigerates, irregularly samples after refrigeration, with chemical assay TVB-N
Analytic approach sample is detected.Wherein, solution A, antistaling agent are identical with embodiment 1.
Embodiment 1 and the test result of control group 1-4 are shown in Table 1:
1 freshness test result table of table
As seen from the above table, embodiment 1 is consistent with the test result of control group 5, and electronic nose test result and TVB-N test are tied
The 1-17d of fruit test is " fresh " using the electronic nose method measurement of the application, still, the method measurement pair of control group 5
Shrimp freshness needs to smash to pieces prawn decladding, and the electronic nose method of testing of embodiment 1 can examine prawn with undamaged
It surveys, does not have to decladding also, can guarantee the integrality of shrimp matter；Embodiment 1 will be longer than control group 1-4 to the fresh-keeping duration of shrimp, say
Bright, the present processes can effectively extend the freshness date of prawn, and will not damage to prawn；It is a kind of not damaged and can be
The method that line is monitored prawn freshness.
In conclusion the freshness date of prawn can be effectively improved using the preservation method of the application, prawn " string not will cause
Taste ", while can also conveniently accomplish the online lossless decomposition of prawn.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitation of the scope of the invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection model of the invention
It encloses.Therefore, protection scope of the present invention should be determined by the appended claims.
Claims (8)
1. a kind of prawn preservation method, which is characterized in that the method are as follows: take fresh and alive prawn to be directly placed into solution A and carry out clearly
It washes, is then placed in antistaling agent and impregnates 30min-40min, be put into the refrigerator that temperature is -5 DEG C~-1 DEG C and refrigerate after immersion, it is cold
It irregularly samples behind hiding, sample is distinguished with electronic nose analytic approach, it will be fresh and corrupt shrimp is separately stored.
2. prawn preservation method according to claim 1, which is characterized in that the solution A by following parts by weight ingredient
Sodium chloride, 3 parts -5 parts of green tea water, 5 parts -7 parts of plum juice and 160 parts -180 parts of the water of 2 parts -5 parts of composition.
3. prawn preservation method according to claim 1, which is characterized in that the antistaling agent by following parts by weight ingredient
Composition: 7 parts -14 parts of tea polyphenols, 5 parts -9 parts of rosemary powder, 9 parts -14 parts of chitosan, 15 parts -20 parts of tea seed are extracted
Liquid, 7 parts -13 parts of guava extract, 3 parts -5 parts of vinegar and 170 parts -190 parts of water.
4. prawn preservation method according to claim 1, which is characterized in that the extracting method of the tea seed extract are as follows:
Tea seed is dried into rear decladding, is cleaned after crushing with the ethanol solution that percentage by volume is 75%-80%, filters, is put into after drying
CO is carried out in extraction kettle2Supercritical extract；Extracting pressure is 30-35MPa, and extraction temperature is 40-45 DEG C of temperature, extraction time
For 2-3h, extract enters knockout drum and obtains tea seed extract.
5. prawn preservation method according to claim 1, which is characterized in that the extracting method of guava extract are as follows: will
The ethanol water that it is afterwards 75%-80% with percentage by volume that pericarp, which is smashed to pieces, is 1: 4-6 to mix with solid-liquid ratio, under the conditions of being protected from light
Be put into refluxing extraction device and carry out refluxing extraction, when extraction a length of 3h-4h；Filtrate is filtered to take after extraction to be dried to obtain pericarp
Extract；Smashing pulp and fruit seed to pieces be afterwards 30%-40% with percentage by volume glycerin solution together with solid-liquid ratio is 1
: 3-7 mixing is put into refluxing extraction device under the conditions of being protected from light and carries out refluxing extraction, when extraction a length of 3h-4h；It is filtered after extraction
Filtrate is taken to be dried to obtain pulp extract；Pulp extract and pericarp extract are mixed to get guava extract.
6. according to prawn preservation method according to claim 5, which is characterized in that the solid-liquid ratio is the matter of solid material
The ratio between the volume of amount and liquid solvent.
7. prawn preservation method according to claim 1, which is characterized in that the freshness of the electronic nose analytic approach is distinguished
Model are as follows: Y=0.475F1-6.881F2+18.207F3- 0.804, in formula, Y is freshness predicted value, F1It is first principal component
Value, F2It is Second principal component, value, F3It is third Principal component.
8. prawn preservation method according to claim 7, which is characterized in that the Y value is determined as fresh when being 0.806.
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