CN110506782A - 一种水产品生物保鲜剂及其保鲜方法 - Google Patents
一种水产品生物保鲜剂及其保鲜方法 Download PDFInfo
- Publication number
- CN110506782A CN110506782A CN201910736010.4A CN201910736010A CN110506782A CN 110506782 A CN110506782 A CN 110506782A CN 201910736010 A CN201910736010 A CN 201910736010A CN 110506782 A CN110506782 A CN 110506782A
- Authority
- CN
- China
- Prior art keywords
- preservative
- aquatic product
- ice
- product bio
- antioxidant
- 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
- 239000003755 preservative agent Substances 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 230000002335 preservative effect Effects 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 23
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 230000003196 chaotropic effect Effects 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 238000012856 packing Methods 0.000 claims abstract description 8
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000013329 compounding Methods 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000006708 antioxidants Nutrition 0.000 claims description 18
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 18
- 235000010199 sorbic acid Nutrition 0.000 claims description 18
- 239000004334 sorbic acid Substances 0.000 claims description 18
- 229940075582 sorbic acid Drugs 0.000 claims description 18
- 235000011187 glycerol Nutrition 0.000 claims description 17
- 241001122767 Theaceae Species 0.000 claims description 13
- 239000002202 Polyethylene glycol Substances 0.000 claims description 11
- 229920001223 polyethylene glycol Polymers 0.000 claims description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 11
- 235000013824 polyphenols Nutrition 0.000 claims description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 10
- 108010053775 Nisin Proteins 0.000 claims description 10
- 239000004309 nisin Substances 0.000 claims description 10
- 235000010297 nisin Nutrition 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 229930003944 flavone Natural products 0.000 claims description 9
- 150000002213 flavones Chemical class 0.000 claims description 9
- 235000011949 flavones Nutrition 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 235000010298 natamycin Nutrition 0.000 claims description 7
- 239000004311 natamycin Substances 0.000 claims description 7
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 7
- 229960003255 natamycin Drugs 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000009932 biopreservation Methods 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 238000009826 distribution Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000010813 municipal solid waste Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims 1
- 235000005487 catechin Nutrition 0.000 claims 1
- 229950001002 cianidanol Drugs 0.000 claims 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 5
- 238000005457 optimization Methods 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 1
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000010309 melting process Methods 0.000 abstract 1
- 239000011241 protective layer Substances 0.000 abstract 1
- 238000013268 sustained release Methods 0.000 abstract 1
- 239000012730 sustained-release form Substances 0.000 abstract 1
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 17
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 17
- 229940030275 epigallocatechin gallate Drugs 0.000 description 17
- 102000016943 Muramidase Human genes 0.000 description 7
- 108010014251 Muramidase Proteins 0.000 description 7
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 7
- 235000010335 lysozyme Nutrition 0.000 description 7
- 239000004325 lysozyme Substances 0.000 description 7
- 229960000274 lysozyme Drugs 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 241000972773 Aulopiformes Species 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 4
- 235000019515 salmon Nutrition 0.000 description 4
- 206010061217 Infestation Diseases 0.000 description 3
- 241000231785 Megacephala Species 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- KGRVJHAUYBGFFP-UHFFFAOYSA-N 2,2'-Methylenebis(4-methyl-6-tert-butylphenol) Chemical compound CC(C)(C)C1=CC(C)=CC(CC=2C(=C(C=C(C)C=2)C(C)(C)C)O)=C1O KGRVJHAUYBGFFP-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 240000007833 Dracaena angustifolia Species 0.000 description 1
- 235000009262 Dracaena angustifolia Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 108010050846 oxymyoglobin Proteins 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 238000010257 thawing Methods 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
-
- 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
-
- 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
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/24—Inorganic compounds
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种水产品生物保鲜剂及其保鲜方法,属于食品保鲜领域。通过生物保鲜剂配方优化和包装方法两个方面进行改进。本发明的水产品生物保鲜剂由防腐剂、抗氧化剂、促溶剂和保水稳定剂等组成,组份间相辅相成既可以改善、提高防腐剂中壳聚糖溶解度差的问题以及在水产品表面形成保护层起到保水作用,还可以在持久抑制细菌和真菌繁殖的同时兼具抗氧化效应。另外,通过在水产品包装环节以抑菌功能冰替代普通冰屑,抑菌功能冰不仅可以对制冰用水进行消毒,而且在后期贮藏或贮运的缓慢融化过程中持续释放抑菌和抗氧化物质,为水产品防腐保鲜效果提供双重保障。本发明的生物保鲜方法操作简便,实际保鲜效果显著,方便实用。
Description
技术领域
本发明公开了一种水产品生物保鲜剂及其保鲜方法,属于食品保鲜领域。
背景技术
水产品捕捞宰杀相对集中,大量水产品都需要经过贮存贮运才能进入市场。但因其营养丰盛、水分含量高而易腐败和氧化变质影响肉品风味品质,严重制约水产品市场发展,因此开展水产品防腐保鲜研究显得尤为重要。另外,随着社会经济的发展,人们生活条件提高的同时越发关注和重视食品安全,要求既能起到防腐保鲜效果,而且还要健康安全。截止目前,一些绿色安全的防腐保鲜原料被挖掘,如壳聚糖、乳酸链球菌素、茶多酚、溶菌酶、乳酸钠等等。壳聚糖具有广谱抑菌效应,但其溶解度较差,影响了其应用范围。传统采用生物保鲜剂保鲜大都是通过浸泡、涂抹或者两者结合,但水产品大都需要经过较长时间贮藏以及较长距离远程运输,生物保鲜剂法实际保鲜效果受到制约,因此除优化生物保鲜剂配方外,还应改进包括包装方法在内的技术工艺。
发明内容
针对水产品极易腐败和氧化变质,以及不耐贮藏贮运等等问题,本发明的第一个目的是提供一种水产品生物保鲜剂;第二个目的是提供一种水产品生物保鲜剂的保鲜方法。
本发明解决其技术问题采用的技术方案是:
一种水产品生物保鲜剂,所述生物保鲜剂按100重量份计,防腐剂1~4份、抗氧化剂1~3份、促溶剂2~5份、保水稳定剂0.3~0.5,其余为水。
作为本申请的优选技术方案,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素复配组成;所述抗氧化剂由茶多酚、茶多酚棕榈酸酯、维生素C、竹叶黄酮复配组成;所述促溶剂由聚乙二醇、柠檬酸和山梨酸复配组成;所述保水稳定剂由山梨糖醇、丙三醇和果胶复配组成。
作为本申请的优选技术方案,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素按照质量比3.8:0.5:0.5:0.2的比例复配,所述抗氧化剂由茶多酚、维生素C、竹叶黄酮按照质量比2:2:1的比例复配;所述促溶剂由聚乙二醇、柠檬酸、山梨酸按照质量比1:1.5:0.5的比例复配;所述保水稳定剂由山梨糖醇、丙三醇、果胶按照质量比1:0.2:0.8的比例复配。
作为本申请的优选技术方案,按100重量份计,所述抑菌功能冰包括:稳定性二氧化氯0.003~0.005份、丙三醇0.3~0.5份、山梨酸0.3~0.5份、表没食子儿茶素没食子酸酯0.3~0.5份,其余为水,配制结束后在低于-30 ℃冷库或冰箱中制备。
一种水产品生物保鲜方法,主要包括以下步骤:
(1)原料处理:水产品验收合格后进行宰杀、去头、去皮、去内脏后分割切块,冲洗干净后沥干;
(2)保鲜处理:将沥干的水产品采用权利要求1所述的水产品生物保鲜剂进行涂抹,涂抹必须均匀厚实,且各空气接触面均要进行充分涂抹,或者采用15~30 s快速浸泡;
(3)包装处理:经权利要求1所述的水产品生物保鲜剂处理的水产品经3~5 min沥干后,首先装入无菌袋中密封或经紫外灭菌且密封性较强的保鲜自封袋中密封,置于0~4 ℃低温冷藏;接着装入泡沫箱中,并向泡沫箱中覆盖经碎冰机破碎的抑菌功能冰,密封后冷库中贮藏,并定期更换冰屑,或直接进入贮运环节分销。
有益效果
本发明的一种水产品生物保鲜剂及其保鲜方法,与现有技术相比,具有以下特点:
(1)生物保鲜剂以柠檬酸和山梨酸提供弱酸环境,壳聚糖和聚乙二醇在弱酸环境下呈现均相状态,而且聚乙二醇高亲水性,能够进一步改善壳聚糖溶解度差的问题,提升抑菌效果;
(2)泡沫箱加冰包装为传统包装方式,在包装环节中以抑菌功能冰替代普通冰,可以对制冰用水进行消毒,另外,其中复配的山梨酸和茶多酚具有抗氧化性,但山梨酸在水中的溶解度较低,添加丙三醇可以促进山梨酸溶解,实现多重物质抗氧化,而且在贮存贮运过程中缓慢融化可持续性释放抑菌物质和抗氧化物质,实现更好保鲜作用;
(3)生物保鲜剂和抑菌功能冰均采用无毒害的多种生物防腐剂和抗氧化剂复配而成,不仅防腐、抗氧化作用强,而且对消费者而言食用安全、放心、可靠。
具体实施方式
以下结合实施例对本发明做进一步详细说明。所用试剂或者仪器设备未注明生产厂商的,均视为可以通过市场购买的常规产品。
一种水产品生物保鲜方法,其关键点在于:
(1)生物保鲜剂配方优化与处理:所述生物保鲜剂,按100重量份计,所述生物保鲜剂包括:防腐剂1~4份、抗氧化剂1~3份、促溶剂2~5份、保水稳定剂0.3~0.5份,其余为水。保鲜方式采用涂抹法或者15~30s快速浸泡法;
作为优选,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
(2)包装方法改进:(a)传统包装中采用的大多是泡沫箱加冰覆盖法,密封后低温贮藏或贮运,本方法以抑菌功能冰并替代普通冰覆盖,抑菌功能冰取代普通冰不仅可以实现制冰用水的消毒,而且后期贮藏贮运过程中随着冰块的缓慢融化有效抑菌物质不断被释放,起到防腐与抗氧化作用。所述抑菌功能冰,按100重量份计,稳定性二氧化氯0.003~0.005份、丙三醇0.3~0.5份、山梨酸0.3~0.5份、表没食子儿茶素没食子酸酯(EGCG)0.3~0.5份,其余为水。(b)以无菌袋包装或经紫外灭菌且密封性较强的保鲜自封袋包装,由于未排除空气,尤其是氧气,可以与肌红蛋白结合形成氧合肌红蛋白成鲜红色,因此有利于较好保持肉色,尤其是红肉(如三文鱼),还可以起到隔绝二次细菌感染问题。
实施例1:
生物保鲜剂配方,按100重量份计,防腐剂1.5份、抗氧化剂1份、促溶剂2份、保水稳定剂0.5份,其余为水。抑菌功能冰配方:稳定型二氧化氯0.005份、丙三醇0.3份、山梨酸0.3份、表没食子儿茶素没食子酸酯(EGCG)0.5份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
三文鱼经检验合格后屠宰,去头、去皮、去内脏,冲洗沥干后,将分割肉切块,采用生物保鲜剂涂抹于分割肉各空气曝露面,切实保证涂抹均匀厚实,3~5min沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
实施例2:
生物保鲜剂配方,按100重量份计,防腐剂1份、抗氧化剂1.5份、促溶剂3份、保水稳定剂0.5份,其余为水。抑菌功能冰配方:稳定性二氧化氯0.003份、丙三醇0.3份、山梨酸0.3份、表没食子儿茶素没食子酸酯(EGCG)0.5份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
在水产品捕捞环节中,将捕捞的鲜活水产品(虾等),冲洗后放入生物保鲜液中15~30s快速浸泡,取出沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
经本发明的生物保鲜方法处理后,0~4 ℃下冷藏17 d,菌落总数值未超过2×104cfu/g水平,挥发性盐基氮(TVB-N)值最大上升幅度仅45%,维持在8.58 mg/100g-12.43 mg/100g之间,可以有效延长水产品储藏期。
实施例3:
生物保鲜剂配方,按100重量份计,防腐剂4份、抗氧化剂3份、促溶剂5份、保水稳定剂0.3份,其余为水。抑菌功能冰配方:稳定型二氧化氯0.004份、丙三醇0.5份、山梨酸0.5份、表没食子儿茶素没食子酸酯(EGCG)0.4份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
三文鱼经检验合格后屠宰,去头、去皮、去内脏,冲洗沥干后,将分割肉切块,采用生物保鲜剂涂抹于分割肉各空气曝露面,切实保证涂抹均匀厚实,3~5min沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
实施例4:
生物保鲜剂配方,按100重量份计,防腐剂2份、抗氧化剂2份、促溶剂2.5份、保水稳定剂0.4份,其余为水。抑菌功能冰配方:稳定型二氧化氯0.003份、丙三醇0.4份、山梨酸0.4份、表没食子儿茶素没食子酸酯(EGCG)0.5份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
三文鱼经检验合格后屠宰,去头、去皮、去内脏,冲洗沥干后,将分割肉切块,采用生物保鲜剂涂抹于分割肉各空气曝露面,切实保证涂抹均匀厚实,3~5min沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
本发明的保护内容不局限于以上实施例。在不背离发明构思的精神和范围下,本领域技术人员能够想到的变化和优点都被包括在本发明中,并且以所附的权利要求为保护范围。
Claims (5)
1.一种水产品生物保鲜剂,其特征在于,按100重量份计,包括:
防腐剂1~4份、抗氧化剂1~3份、促溶剂2~5份、保水稳定剂0.3~0.5,其余为水。
2.根据权利要求1所述的水产品生物保鲜剂,其特征在于,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素复配组成;所述抗氧化剂由茶多酚、茶多酚棕榈酸酯、维生素C、竹叶黄酮复配组成;所述促溶剂由聚乙二醇、柠檬酸和山梨酸复配组成;所述保水稳定剂由山梨糖醇、丙三醇和果胶复配组成。
3.根据权利要求1所述的水产品生物保鲜剂,其特征在于,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素按照质量比3.8:0.5:0.5:0.2的比例复配,所述抗氧化剂由茶多酚、维生素C、竹叶黄酮按照质量比2:2:1的比例复配;所述促溶剂由聚乙二醇、柠檬酸、山梨酸按照质量比1:1.5:0.5的比例复配;所述保水稳定剂由山梨糖醇、丙三醇、果胶按照质量比1:0.2:0.8的比例复配。
4.根据权利要求书1所述的水产品生物保鲜剂,其特征在于,按100重量份计,所述抑菌功能冰包括:稳定性二氧化氯0.003~0.005份、丙三醇0.3~0.5份、山梨酸0.3~0.5份、表没食子儿茶素没食子酸酯0.3~0.5份,其余为水,配制结束后在低于-30 ℃冷库或冰箱中制备。
5.一种水产品生物保鲜方法,其特征在于,主要包括以下步骤:
(1)原料处理:水产品验收合格后进行宰杀、去头、去皮、去内脏后分割切块,冲洗干净后沥干;
(2)保鲜处理:将沥干的水产品采用权利要求1所述的水产品生物保鲜剂进行涂抹,涂抹必须均匀厚实,且各空气接触面均要进行充分涂抹,或者采用15~30 s快速浸泡;
(3)包装处理:经权利要求1所述的水产品生物保鲜剂处理的水产品经3~5 min沥干后,首先装入无菌袋中密封或经紫外灭菌且密封性较强的保鲜自封袋中密封,置于0~4 ℃低温冷藏;接着装入泡沫箱中,并向泡沫箱中覆盖经碎冰机破碎的抑菌功能冰,密封后冷库中贮藏,并定期更换冰屑,或直接进入贮运环节分销。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910736010.4A CN110506782A (zh) | 2019-08-09 | 2019-08-09 | 一种水产品生物保鲜剂及其保鲜方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910736010.4A CN110506782A (zh) | 2019-08-09 | 2019-08-09 | 一种水产品生物保鲜剂及其保鲜方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110506782A true CN110506782A (zh) | 2019-11-29 |
Family
ID=68623965
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910736010.4A Pending CN110506782A (zh) | 2019-08-09 | 2019-08-09 | 一种水产品生物保鲜剂及其保鲜方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110506782A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112616904A (zh) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | 一种水产品加工贮藏方法 |
CN113973900A (zh) * | 2021-10-22 | 2022-01-28 | 集美大学 | 一种牛蛙冷冻保鲜的方法 |
CN115644346A (zh) * | 2022-11-08 | 2023-01-31 | 蚌埠学院 | 一种即食罐头食品的杀菌保鲜方法及其应用 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0739355A (ja) * | 1993-07-30 | 1995-02-10 | Asama Kasei Kk | 食品用保存剤 |
US20080171117A1 (en) * | 2004-02-26 | 2008-07-17 | Tasker Products Corp. | Methods for reducing microbial contamination in seafood processing |
CN101744350A (zh) * | 2010-01-14 | 2010-06-23 | 上海海洋大学 | 一种水产品生物保鲜剂及其制备方法 |
CN102423100A (zh) * | 2011-11-09 | 2012-04-25 | 上海海洋大学 | 一种结合冰块冷藏的南美白对虾冰温保鲜方法 |
CN104322649A (zh) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | 一种含复合生物保鲜剂的冰保鲜鲳鱼的方法 |
CN104509931A (zh) * | 2014-12-30 | 2015-04-15 | 青岛海芬海洋生物科技有限公司 | 一种添加茶多酚的防腐剂的组合物及制备方法 |
-
2019
- 2019-08-09 CN CN201910736010.4A patent/CN110506782A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0739355A (ja) * | 1993-07-30 | 1995-02-10 | Asama Kasei Kk | 食品用保存剤 |
US20080171117A1 (en) * | 2004-02-26 | 2008-07-17 | Tasker Products Corp. | Methods for reducing microbial contamination in seafood processing |
CN101744350A (zh) * | 2010-01-14 | 2010-06-23 | 上海海洋大学 | 一种水产品生物保鲜剂及其制备方法 |
CN102423100A (zh) * | 2011-11-09 | 2012-04-25 | 上海海洋大学 | 一种结合冰块冷藏的南美白对虾冰温保鲜方法 |
CN104322649A (zh) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | 一种含复合生物保鲜剂的冰保鲜鲳鱼的方法 |
CN104509931A (zh) * | 2014-12-30 | 2015-04-15 | 青岛海芬海洋生物科技有限公司 | 一种添加茶多酚的防腐剂的组合物及制备方法 |
Non-Patent Citations (1)
Title |
---|
刘瑞雪,高丽君,马丽: "《高分子材料》", 30 September 2018 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112616904A (zh) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | 一种水产品加工贮藏方法 |
CN113973900A (zh) * | 2021-10-22 | 2022-01-28 | 集美大学 | 一种牛蛙冷冻保鲜的方法 |
CN115644346A (zh) * | 2022-11-08 | 2023-01-31 | 蚌埠学院 | 一种即食罐头食品的杀菌保鲜方法及其应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105341137A (zh) | 一种鲜虾冷冻保鲜剂及鲜虾冷冻保鲜方法 | |
CN101507447B (zh) | 一种淡水鱼冷藏保鲜的方法 | |
CN110506782A (zh) | 一种水产品生物保鲜剂及其保鲜方法 | |
CN101779702B (zh) | 香椿低温冻藏保鲜及软包装加工方法 | |
CN104012637B (zh) | 一种鲜虾的冷冻方法及鲜虾冻存保护剂 | |
CN105432767A (zh) | 一种鲜虾的冷冻方法及鲜虾冷冻保护剂 | |
WO2015000330A1 (zh) | 一种荔枝防褐护色保鲜方法 | |
CA2206332A1 (en) | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork | |
US20210120831A1 (en) | Green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology | |
CN102405955B (zh) | 一种河豚鱼冻藏的方法 | |
CN106879719A (zh) | 鮟鱇鱼保鲜工艺 | |
CN103876202A (zh) | 一种生鲜板栗包装产品的加工方法 | |
CN102524904B (zh) | 一种提高鲜虾冷藏保鲜效果的保鲜剂及其保鲜方法 | |
CN107811030A (zh) | 一种蓝莓绿色精准防腐保鲜方法及其应用 | |
CN109953105B (zh) | 一种大黄鱼速冻保鲜方法 | |
CN106387015A (zh) | 鲍鱼冷藏保鲜的多酚复合涂膜液及其制备方法与使用方法 | |
CN102057978A (zh) | 一种贴体真空包装提高冷鲜鸡胸肉保鲜期的方法 | |
CN111357802A (zh) | 生鲜调理鸡肉制品的制备方法及其天然保水保鲜剂 | |
CN102138579A (zh) | 肉制品可食复合成膜保鲜剂 | |
CN112931607B (zh) | 一种适用桑葚短距离运输的综合保鲜方法 | |
He et al. | Freshness and shelf life of air packaged and modified atmosphere packaged fresh tilapia fillets during freezing-point storage | |
CN102615899A (zh) | 一种冷鲜肉抗菌包装膜及包装新方法 | |
Rajesh et al. | Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage | |
CN109832327B (zh) | 一种鲐鱼涂膜保鲜方法 | |
CN107549290A (zh) | 一种高白鲑的复合保鲜方法 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191129 |
|
WD01 | Invention patent application deemed withdrawn after publication |