CN110122549A - 一种生鲜鱼片冷藏保鲜剂及制备方法 - Google Patents
一种生鲜鱼片冷藏保鲜剂及制备方法 Download PDFInfo
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000012854 Litsea cubeba Nutrition 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 29
- 239000005720 sucrose Substances 0.000 claims abstract description 29
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 241001081179 Litsea Species 0.000 claims 5
- 240000002262 Litsea cubeba Species 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 241000881711 Acipenser sturio Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 240000003731 Piper cubeba Species 0.000 description 2
- 235000002711 Piper cubeba Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000001577 Lindera glauca Nutrition 0.000 description 1
- 244000245109 Lindera glauca Species 0.000 description 1
- 241000633855 Litsea pungens Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 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 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
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- 235000010233 benzoic acid Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 238000005260 corrosion Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
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- 238000005461 lubrication Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明公开了一种生鲜鱼片冷藏保鲜剂及制备方法，是以下述重量组份制成：山苍子油0.06～0.5份、蔗糖脂肪酸酯0.1～0.3份、水95～110份。本发明所述生鲜鱼片冷藏保鲜剂是天然保鲜剂，具有保鲜效果好、使用安全性高、制备简单和成本低的特点。
Description
技术领域
本发明涉及水产品保鲜领域，尤其涉及一种生鲜鱼片冷藏保鲜剂及制备方法。
背景技术
淡水鱼类因其组织结构疏松、蛋白质含量高、脂肪高度不饱和等特点，在加工、运输及贮藏等过程中受到微生物的污染后，其肉质容易被氧化，引起鱼体腐败变质，货架期缩短，逐渐失去营养价值和商品价值。微生物是引发鱼体腐败变质的主要原因。鱼种、生活水域和贮藏条件不同，腐败菌组成复杂且变化大，因此控制腐败微生物的生长在食品保鲜中尤为重要。但目前常用的保鲜剂主要为化学合成物质，如苯甲酸等，存在一定毒副作用。
发明内容
本发明的目的是提供一种生鲜鱼片冷藏保鲜剂，本发明所述生鲜鱼片冷藏保鲜剂是天然保鲜剂，具有保鲜效果好、使用安全性高、制备简单和成本低的特点。
本发明是这样实现的：一种生鲜鱼片冷藏保鲜剂，是以下述重量组份制成：
山苍子油 0.06～0.5份、 蔗糖脂肪酸酯 0.1～0.3份、
水 95～110份。
前述的生鲜鱼片冷藏保鲜剂，是以下述重量组份制成：
山苍子油 0.1～0.3份、 蔗糖脂肪酸酯 0.15～0.25份、
水 98～105份。
前述的生鲜鱼片冷藏保鲜剂，是以下述重量组份制成：
山苍子油 0.2份、 蔗糖脂肪酸酯 0.2份、
水 100份。
前述的生鲜鱼片冷藏保鲜剂的制备方法：将山苍子油、蔗糖脂肪酸酯和水混合后，在75～85℃下加热15～25min，即得。
前述的生鲜鱼片冷藏保鲜剂的制备方法中，将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
山苍子(拉丁学名：Litsea cubeba (Lour.) Pers.)，别名山胡椒、木姜子，广布于我国长江以南，广西、广东、福建、江西、江苏、浙江、湖南、云南、贵州、四川等省。山苍子油是山苍子次级代谢产物，其主要成分为萜烯类化合物及其含氧衍生物，具有较好的抗菌抗氧化活性，对金黄色葡萄球菌、大肠杆菌、枯草杆菌和沙门氏菌等均具有抑制活性，对猪肉、对虾等具有较好的保鲜效果。
蔗糖脂肪酸酯，一种非离子表面活性剂，是由蔗糖和脂肪酸经酯化反应生成的单质或混合物。具有表面活性，能降低表面张力，有良好的乳化、分散增溶、润滑、渗透、起泡、黏度调节、防止老化、抗菌等性能。蔗糖脂肪酸酯用于肉制品、鱼糜制品，可改善水分含量及制品的口感。蔗糖脂肪酸酯添加到咖啡、植物蛋白饮料中可有效抑制耐热芽孢杆菌的生长，在罐头中添加蔗糖脂肪酸酯亦可起到防腐的作用。
与现有技术相比，将生鲜鱼片浸泡本发明保鲜剂后，生鲜鱼片表面能够形成一层均匀薄膜，隔绝了生鲜鱼片与空气的接触，提升了生鲜鱼片的抗氧化和抗菌能力，延长了生鲜鱼片的保质期。同时，本发明的主要成分为山苍子油，其为天然植物油，其食用后无毒副作用，安全性高，且本发明的制备的原料成分简单，及制作的复杂性低，进而成本也低。
为了证明本发明有益效果，本发明进行了如下实验研究，以下为本发明实验研究的结果：
实验例1.
取山苍子油0.1份、蔗糖脂肪酸酯0.2份及纯净水100份混合均匀后，置于80℃水浴20min，即可制得生鲜鱼片保鲜剂Ⅰ；
取山苍子油0.3份、蔗糖脂肪酸酯0.2份及纯净水100份混合均匀后，置于80℃水浴20min，即可制得生鲜鱼片保鲜剂Ⅱ；
将鲟鱼清洗干净，去头，去内脏，去骨，去皮，切片后分成三份。第一份置于保鲜剂Ⅰ中浸泡30min后沥干，装入保鲜盒中4℃冷藏；第二份置于保鲜剂Ⅱ中浸泡30min后沥干，装入保鲜盒中4℃冷藏；第三份直接装入保鲜盒中4℃冷藏。
贮藏中鲟鱼片的pH、TVB-N变化趋势如图1和图2所示；由图1和图2 可知，贮藏过程中，本发明的生鲜鱼片保鲜剂能有效控制的鱼片pH值和TVB-N值增加，有效防止生鲜鱼片腐败变质。说明由山苍子油和蔗糖脂肪酸酯制成的混合制剂具有良好的防腐保鲜效果。
附图说明
图1是不同处理组鲟鱼片pH变化情况；
图2是不同处理组鲟鱼片TVB-N变化情况。
具体实施方式
实施例1。
原料：山苍子油0.3g、蔗糖脂肪酸酯0.2g，水100g。
工艺：将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
实施例2。
原料：山苍子油0.2g、蔗糖脂肪酸酯0.2g，水100g。
工艺：将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
实施例3。
原料：山苍子油0.1g、蔗糖脂肪酸酯0.1g，水100g。
工艺：将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
实施例4。
原料：山苍子油0.06g、蔗糖脂肪酸酯0.1g，水98g。
工艺：将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
实施例5。
原料：山苍子油0.5g、蔗糖脂肪酸酯0.3g，水105g。
工艺：将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
Claims (5)
1.一种生鲜鱼片冷藏保鲜剂，其特征在于：是以下述重量组份制成：
山苍子油 0.06～0.5份、 蔗糖脂肪酸酯 0.1～0.3份、
水 95～110份。
2.根据权利要求1所述的生鲜鱼片冷藏保鲜剂，其特征在于：是以下述重量组份制成：
山苍子油 0.1～0.3份、 蔗糖脂肪酸酯 0.15～0.25份、
水 98～105份。
3.根据权利要求2所述的生鲜鱼片冷藏保鲜剂，其特征在于：是以下述重量组份制成：
山苍子油 0.2份、 蔗糖脂肪酸酯 0.2份、
水 100份。
4.一种如权利要求1-3任一项所述的生鲜鱼片冷藏保鲜剂的制备方法，其特征在于：将山苍子油、蔗糖脂肪酸酯和水混合后，在75～85℃下加热15～25min，即得。
5.根据权利要求4所述的生鲜鱼片冷藏保鲜剂的制备方法，其特征在于：将山苍子油、蔗糖脂肪酸酯和水混合后，在80℃下加热20min，即得。
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Cited By (2)
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| CN111194767A (zh) * | 2020-02-10 | 2020-05-26 | 浙江工商大学 | 一种山苍子精油纳米乳 |
| CN111280240A (zh) * | 2020-02-10 | 2020-06-16 | 浙江工商大学 | 山苍子精油纳米乳的制备方法及其在三文鱼保鲜中的应用 |
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| CN105724552A (zh) * | 2016-03-18 | 2016-07-06 | 张静 | 一种微囊型天然防腐剂的制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194767A (zh) * | 2020-02-10 | 2020-05-26 | 浙江工商大学 | 一种山苍子精油纳米乳 |
| CN111280240A (zh) * | 2020-02-10 | 2020-06-16 | 浙江工商大学 | 山苍子精油纳米乳的制备方法及其在三文鱼保鲜中的应用 |
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