CN110506783B - Fresh-keeping solution of ginger essential oil of salmon and fresh-keeping method of salmon - Google Patents
Fresh-keeping solution of ginger essential oil of salmon and fresh-keeping method of salmon Download PDFInfo
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- CN110506783B CN110506783B CN201910784128.4A CN201910784128A CN110506783B CN 110506783 B CN110506783 B CN 110506783B CN 201910784128 A CN201910784128 A CN 201910784128A CN 110506783 B CN110506783 B CN 110506783B
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Images
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
- A23B4/10—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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fresh-keeping solution of ginger essential oil of salmon and a fresh-keeping method of the salmon, which comprise the following components in percentage by mass: 3 to 5 percent of ginger essential oil, 1 to 5 percent of sodium caseinate, 0.1 to 1.0 percent of plasticizer, 0.01 to 0.1 percent of emulsifier and the balance of water. The invention relates to a method for preserving salmon, which comprises the following steps: (1) Cutting fresh salmon sections into salmon slices with uniform size; (2) Soaking or coating salmon fillet in the fresh-keeping solution, and air drying. The fresh-keeping solution of ginger essential oil has an obvious fresh-keeping effect on salmon storage, can obviously delay the change of the taste and flavor of salmon, delay the change of hardness and color of salmon, and inhibit the increase of lipid peroxidation value, volatile basic nitrogen value and total bacterial colony number, thereby prolonging the fresh-keeping period.
Description
Technical Field
The invention relates to the technical field of application of bioactive functional substances in fresh keeping, in particular to a fresh keeping solution of ginger essential oil of salmon and a fresh keeping method of the salmon.
Background
Salmon is a migratory cold water fish widely distributed in high-altitude areas of northern hemisphere, is known as 'iced sea emperor', is one of world famous economic fish species, is delicious in meat quality, rich in nutritional value and deeply favored by consumers, but is easily affected by enzymes, microorganisms and oxygen in circulation links such as processing, transportation and sale after fishing due to the characteristics of high water content, fragile muscle tissues and the like, so that the salmon is susceptible to the action of the enzymes, the microorganisms and the oxygen to cause microbial breeding, fat oxidation rancidity, protein decomposition and other spoilage, and therefore the salmon needs to use high-requirement low-temperature fresh-keeping measures to prevent the spoilage of the salmon and prolong the shelf life of the salmon from a fishing sea to a dining table of the consumers. The high-requirement preservation measures increase the storage and transportation cost of the salmon and the price of the salmon, so that the method has important significance for researching a low-cost preservative preservation method for the salmon.
At present, domestic and foreign researches on the storage and preservation of salmon mainly focus on three major categories, namely physical preservation, chemical preservation and biological preservation. The low temperature of the physical fresh-keeping method increases the storage cost, so other fresh-keeping methods are combined to achieve the aims of fresh-keeping of the salmon and saving of the storage cost; although the chemical fresh-keeping effect is good, chemical substances can be remained in the food; the biological preservation technology is a novel preservation technology, and the preservation substance is extracted from plants or animals, so that the biological preservation technology has the advantages of safety, no toxicity and wide application prospect.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the fresh-keeping solution of the ginger essential oil of the salmon and the fresh-keeping method of the salmon.
Based on the aim, the fresh-keeping solution of the ginger essential oil of the salmon provided by the invention comprises the following components in percentage by mass:
3 to 5 percent of ginger essential oil, 1 to 5 percent of sodium caseinate, 0.1 to 1.0 percent of plasticizer, 0.01 to 0.1 percent of emulsifier and the balance of water.
In some embodiments of the present invention, the ginger essential oil comprises the following components by mass: 80 to 83 percent of terpene substances, 8.25 to 9.5 percent of alcohols, 7.5 to 8.5 percent of aldehydes, 0.8 to 1.0 percent of ketones, 0.4 to 0.9 percent of esters and 0.05 to 0.10 percent of alkanes.
In some embodiments of the invention, the terpene-based materials include the following:
levo-alpha-pinene, camphene, levo-beta-pinene, myrcene, dextro-terpadiene, beta-phellandrene, terpinolene, (E) -4,8-dimethyl-1,3,7, -triene, α -threone, perillene, α -cubebene, δ -elemene, cycloajoene, α -copoene, β -copoene, (1s, 5s) -2-methyl-5- ((R) -6-methylhept-5-en-2-yl) bicyclo [3.1.0] hex-2-ene, trans-bergamotene, 1-caryophyllene, levo- α -guswelene, γ -elemene, myrcene, (Z) - β -farnesene, 1-methyl-4- (6-methylhept-5-en-2-yl) cyclohexa-3532 zft 3532-diene, dextro-germacrene, α -zingiberene, β -bisabolene, (R) -1-methyl-4- (6-methylhept-5-en-2-yl) cyclohexa-3425 zft 25-diene, cis-3434muesquizaloene, 5-limonene, β -bergamotene, β -curcumene, α -7-curcumene, or cis-7-bergamotene.
In some embodiments of the invention, the alcohol comprises the following:
2-nonanol, linalool, 4-terpenol, terpineol, 2-arrowhead, citronellol, nerol, geraniol, (1S, 2R, 5R) -2-methyl-5- ((R) -6-methylhept-5-en-2-yl) bicyclo [3.1.0] hexan-2-ol, trans-nerolidol, elemi-nol, gingerol, or β -eucalyptol.
In some embodiments of the invention, the aldehydes comprise the following components:
d-citronellal, myrtenal, geranial or citral;
the ketone substance comprises the following components:
dexcamphor, methylheptenone, 2-nonanone or methylnonyl ketone;
the ester substances comprise bornyl levulinate;
the alkane substance comprises 7-cis-sesquisabinene hydrate.
In some embodiments of the invention, the plasticizer is selected from at least one of glycerol, propylene glycol, mannitol, sorbic acid, sucrose, and polyethylene glycol;
the emulsifier is at least one selected from tween-80, span-80, glyceryl monostearate, soybean phospholipid and sucrose fatty acid ester.
Based on the same inventive concept, the invention also provides a preparation method of the fresh-keeping solution of ginger essential oil, which comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Adding ginger essential oil into the emulsifier solution, and homogenizing to obtain ginger essential oil coarse emulsion;
carrying out ultrasonic treatment on the ginger essential oil crude emulsion to prepare ginger essential oil ultrasonic emulsion;
(2) Preparation of fresh-keeping solution of ginger essential oil
Dissolving sodium caseinate in water, and homogenizing to obtain sodium caseinate solution;
and adding a plasticizer and the ginger essential oil ultrasonic emulsion into the sodium caseinate solution to prepare the ginger essential oil fresh-keeping solution.
In some embodiments of the invention, in step (1), the mass concentration of the emulsifier solution is 0.05% to 0.15%;
the homogenization conditions are as follows: homogenizing at 8000-12000 rpm for 3-7 min;
the time of ultrasonic treatment is 3 min-7 min, and the temperature difference before and after ultrasonic treatment is controlled to be less than 10 ℃.
In some embodiments of the invention, in step (2), the conditions for homogenization are: homogenizing for 15-30 min at 8000-12000 rpm.
Based on the same inventive concept, the invention also provides a salmon preservation method, which comprises the following steps:
(1) Cutting fresh salmon sections into salmon slices with uniform size;
(2) Soaking or coating salmon fillet in the fresh-keeping solution, and air drying.
Compared with the prior art, the invention has the following beneficial effects:
the fresh-keeping solution of the ginger essential oil is prepared by combining the ginger essential oil with the sodium caseinate, the plasticizer, the emulsifier and the water, so that a good method is provided for fresh keeping of the salmon, the application range of the ginger essential oil is widened, and the fresh-keeping period of the salmon is prolonged by soaking or coating the salmon with the fresh-keeping solution of the ginger essential oil. The fresh-keeping solution of ginger essential oil has an obvious fresh-keeping effect on the storage of salmon, can obviously delay the change of the taste and the flavor of the salmon, delay the change of the hardness and the color of the salmon, and inhibit the increase of a lipid peroxidation value, a volatile basic nitrogen value and the total bacterial colony number, thereby prolonging the fresh-keeping period.
Drawings
FIG. 1 is a GC-MS (gas chromatography-Mass Spectrometry) volatile component chromatogram flow chart of a fresh ginger essential oil preservation solution;
FIG. 2 is a graph showing the trend of hardness change of salmon during storage;
FIG. 3 is a color change trend chart of salmon during storage;
FIG. 4 is a graph showing the trend of TBARS value changes during storage of salmon;
FIG. 5 is a graph showing the trend of the TVB-N value of salmon during storage;
FIG. 6 is a graph showing the trend of the total number of colonies of salmon during storage.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments and the accompanying drawings.
The ginger essential oil is a faint yellow transparent oily liquid which is extracted from ginger and is rich in ginger characteristic aroma components, the inventor analyzes volatile components of the ginger essential oil self-extracted by a steam distillation method, 56 volatile components are identified in total, all volatile aroma components of the ginger are rich, and the sensory effect is good; among the 56 compounds identified, terpenes, alcohols, aldehydes, ketones, esters and alkanes were included. Researches show that the ginger essential oil provided by the invention has antibacterial activity and oxidation resistance, and ginger can be directly applied to food materials as a seasoning, so that the inventor of the invention tries to preserve salmon by taking the ginger essential oil as a component of a preservation solution; meanwhile, the inventor of the invention researches and discovers that sodium caseinate can effectively delay the movement of water in food and can hinder the oxidation of oxygen and the like so as to preserve the food, so that the sodium caseinate is also used as a component of a preservation solution, and unexpectedly discovers that in the preparation process of the ginger essential oil preservation solution, as the ginger essential oil is processed by an ultrasonic cell disruption instrument, the particle size is reduced, and the ginger essential oil is embedded by the sodium caseinate and is subjected to nano microencapsulation, the volatilization of the ginger essential oil is effectively delayed, and the antibacterial stability of the ginger essential oil is enhanced. The fresh-keeping solution of ginger essential oil has an obvious fresh-keeping effect on salmon storage, can obviously delay the change of the taste and flavor of salmon, delay the change of hardness and color of salmon, and inhibit the increase of lipid peroxidation value, volatile basic nitrogen value and total bacterial colony number, thereby prolonging the fresh-keeping period.
Optionally, a plasticizer is further added into the fresh-keeping solution of ginger essential oil, wherein the plasticizer is selected from at least one of glycerol, propylene glycol, mannitol, sorbic acid, sucrose and polyethylene glycol; preferably, the plasticizer is glycerol; the addition of sodium caseinate can effectively delay the movement of water in food and can hinder the oxidation of oxygen and the like so as to keep food fresh, but the strong hydrophilicity of casein results in poor water resistance and mechanical properties, and the glycerol can enhance the toughness and water resistance of a sodium caseinate film.
The ginger essential oil is extracted by a steam distillation method, and the specific extraction steps are as follows:
crushing ginger powder into particles with the particle size of 160 meshes, placing the crushed ginger powder into a steam distillation device according to the liquid-material ratio of 20 (the ratio of distilled water to the ginger powder is 20mL).
The following examples refer to the following materials and reagents:
fresh salmon was purchased from the beijing dofu fresh flagship shop.
Strain: staphylococcus aureus (s.aureus); listeria monocytogenes (l.monocytogens); escherichia coli (e.coli); salmonella typhimurium (s.typhimurium); vibrio parahaemolyticus (v. Parahaemolyticus) was obtained from the institute of food technology, university of agriculture, north Hebei, microbiology laboratory.
Sodium caseinate (food grade) gannauzhou kory milk development ltd; glycerol (food grade) zhengzhou dingsheng food additive raw material mart; tween-80 (food grade) zhengzhou dingsheng food additive raw material mart; plate count agar, beijing Solay technologies, inc.; 2-thiobarbituric acid Tianjin Tianli chemical reagent Co., ltd; tianli chemical reagent Co., ltd, tianjin, trichloroacetic acid.
The following examples relate to the following instruments and equipment:
SW-CJ-1F superclean workbench Suzhou Antai air technology, inc.; CP114 electronic analytical balance Aohaus instruments (Changzhou) Inc.; texture Analyzer UK Stable Micro System Co; color difference analyzer british Stable Micro System company; constant temperature incubator Tianjin Tester instruments, inc.; HW-SY21-K electric heating thermostat water bath Beijing city Changfeng instruments and meters.
Example 1 fresh keeping solution of ginger essential oil for salmon
In this embodiment, the ratio of the ginger essential oil solution of salmon is: ginger essential oil 3%, sodium caseinate 2%, plasticizer (glycerin) 0.6%, emulsifier (Tween-80) 0.05%, and the balance of water.
The preparation method of the fresh-keeping solution of ginger essential oil of salmon in the embodiment comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Dissolving 0.1g of emulsifier Tween-80 in 100mL of distilled water, preparing 0.1% Tween-80 solution, adding 6g of ginger essential oil, homogenizing the mixed solution by using a high-pressure homogenizer at 10000rpm for 5min to uniformly disperse the ginger essential oil in a solution system to obtain ginger essential oil coarse emulsion;
using an ultrasonic cell disruptor, selecting a phi 6 type random amplitude transformer to insert into the ginger essential oil-containing coarse emulsion to carry out ultrasonic treatment on the ginger essential oil-containing coarse emulsion for 5min, and controlling the temperature difference of the emulsion before and after ultrasonic treatment to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion;
(2) Preparation of fresh-keeping solution of ginger essential oil
Dissolving 4g of sodium caseinate in 100mL of distilled water, and homogenizing by using a homogenizer to fully dissolve the sodium caseinate, wherein the rotation speed is 10000rpm, and the homogenizing time is 20min, so as to prepare a sodium caseinate solution;
adding 1.2g of glycerol as a plasticizer into the sodium caseinate solution, adding the ginger essential oil ultrasonic emulsion to obtain a ginger essential oil fresh-keeping solution with the concentration of 3%, sealing and placing in a refrigerator at 4 ℃ for later use.
Example 2 fresh keeping solution of ginger essential oil for salmon
In this embodiment, the ratio of the ginger essential oil solution of salmon is: 4% of ginger essential oil, 2% of sodium caseinate, 0.6% of plasticizer (glycerin), 0.05% of emulsifier (Tween-80) and the balance of water.
The preparation method of the fresh-keeping solution of ginger essential oil of salmon in the embodiment comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Dissolving 0.1g of emulsifier Tween-80 in 100mL of distilled water, preparing 0.1% Tween-80 solution, adding 8g of ginger essential oil, and homogenizing the mixed solution by using a high-pressure homogenizer at 10000rpm for 5min to uniformly disperse the ginger essential oil in a solution system to obtain ginger essential oil coarse emulsion;
using an ultrasonic cell disruption instrument, selecting a phi 6 type random amplitude transformer to be inserted into the crude emulsion containing the ginger essential oil to carry out ultrasonic treatment on the crude emulsion for 5min, and controlling the temperature difference of the emulsion before and after the ultrasonic treatment to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion;
(2) Preparing fresh-keeping solution of ginger essential oil
Dissolving 4g of sodium caseinate in 100mL of distilled water, and homogenizing by using a homogenizer to fully dissolve the sodium caseinate, wherein the rotation speed is 10000rpm, and the homogenizing time is 20min, so as to prepare a sodium caseinate solution;
adding 1.2g of glycerol as a plasticizer into the sodium caseinate solution, adding the ginger essential oil ultrasonic emulsion to obtain a ginger essential oil fresh-keeping solution with the concentration of 4%, sealing and placing in a refrigerator at 4 ℃ for later use.
Example 3 fresh keeping solution of ginger essential oil for salmon
In this embodiment, the ratio of the ginger essential oil solution of salmon is: 5% of ginger essential oil, 2% of sodium caseinate, 0.6% of plasticizer (glycerin), 0.05% of emulsifier (Tween-80) and the balance of water.
The preparation method of the fresh-keeping solution of ginger essential oil of salmon in the embodiment comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Dissolving 0.1g of emulsifier Tween-80 in 100mL of distilled water, preparing 0.1% Tween-80 solution, adding 10g of ginger essential oil, homogenizing the mixed solution by using a high-pressure homogenizer at 10000rpm for 5min to uniformly disperse the ginger essential oil in a solution system to obtain ginger essential oil coarse emulsion;
using an ultrasonic cell disruptor, selecting a phi 6 type random amplitude transformer to insert into the ginger essential oil-containing coarse emulsion to carry out ultrasonic treatment on the ginger essential oil-containing coarse emulsion for 5min, and controlling the temperature difference of the emulsion before and after ultrasonic treatment to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion;
(2) Preparing fresh-keeping solution of ginger essential oil
Dissolving 4g of sodium caseinate in 100mL of distilled water, and homogenizing by using a homogenizer to fully dissolve the sodium caseinate, wherein the rotation speed is 10000rpm, and the homogenizing time is 20min, so as to prepare a sodium caseinate solution;
adding 1.2g of glycerol as a plasticizer into the sodium caseinate solution, adding the ginger essential oil ultrasonic emulsion to obtain a ginger essential oil fresh-keeping solution with the concentration of 4%, sealing and placing in a refrigerator at 4 ℃ for later use.
Example 4 fresh keeping solution of ginger essential oil for salmon
In this embodiment, the ratio of the ginger essential oil solution of salmon is: 5% of ginger essential oil, 1% of sodium caseinate, 0.1% of plasticizer (propylene glycol), 0.1% of emulsifier (span-80) and the balance of water.
The preparation method of the fresh-keeping solution of ginger essential oil of salmon in the embodiment comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Dissolving 0.2g of emulsifier span-80 in 100mL of distilled water, preparing a span-80 solution with the concentration of 0.2%, adding 10g of ginger essential oil, and homogenizing the mixed solution by using a high-pressure homogenizer at the rotation speed of 8000rpm for 7min to uniformly disperse the ginger essential oil in a solution system to obtain a ginger essential oil coarse emulsion;
using an ultrasonic cell disruptor, selecting a phi 6 type random amplitude transformer to insert into the ginger essential oil-containing coarse emulsion to carry out ultrasonic treatment for 7min, and controlling the temperature difference of the emulsion before and after ultrasonic treatment to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion;
(2) Preparing fresh-keeping solution of ginger essential oil
Dissolving 2g of sodium caseinate in 100mL of distilled water, and homogenizing by using a homogenizer to fully dissolve the sodium caseinate, wherein the rotating speed is 8000rpm, and the homogenizing time is 30min, so as to prepare a sodium caseinate solution;
adding 0.2g of propylene glycol as a plasticizer into the sodium caseinate solution, adding the ginger essential oil ultrasonic emulsion to obtain a ginger essential oil fresh-keeping solution with the concentration of 5%, sealing and placing in a refrigerator at 4 ℃ for later use.
Example 5 fresh keeping solution of ginger essential oil for salmon
In this embodiment, the ratio of the ginger essential oil solution of salmon is: ginger essential oil 3%, sodium caseinate 5%, plasticizer (sucrose) 1.0%, emulsifier (glyceryl monostearate) 0.03%, and the balance of water.
The preparation method of the fresh-keeping solution of ginger essential oil of salmon in the embodiment comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Dissolving 0.06g of emulsifier glyceryl monostearate in 100mL of distilled water, preparing a 0.06% glyceryl monostearate solution, adding 6g of ginger essential oil, and homogenizing the mixed solution by using a high-pressure homogenizer at the rotating speed of 12000rpm for 3min to uniformly disperse the ginger essential oil in a solution system to obtain a ginger essential oil coarse emulsion;
using an ultrasonic cell disruption instrument, selecting a phi 6 type random amplitude transformer to be inserted into the crude emulsion containing the ginger essential oil to carry out ultrasonic treatment on the crude emulsion for 5min, and controlling the temperature difference of the emulsion before and after the ultrasonic treatment to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion;
(2) Preparing fresh-keeping solution of ginger essential oil
Dissolving 10g of sodium caseinate in 100mL of distilled water, and homogenizing by using a homogenizer to fully dissolve the sodium caseinate, wherein the rotating speed is 12000rpm, and the homogenizing time is 15min, so as to prepare a sodium caseinate solution;
adding 2g of sucrose into the sodium caseinate solution as a plasticizer, adding the ginger essential oil ultrasonic emulsion to obtain a ginger essential oil fresh-keeping solution with the concentration of 3%, sealing, and placing in a refrigerator at 4 ℃ for later use.
Example 6 fresh keeping solution of ginger essential oil for salmon
In this embodiment, the ratio of the ginger essential oil solution of salmon is: ginger essential oil 3%, sodium caseinate 5%, plasticizer (polyethylene glycol) 1.0%, emulsifier (sucrose fatty acid ester) 0.03%, and the balance of water.
The preparation method of the fresh-keeping solution of ginger essential oil of salmon in the embodiment comprises the following steps:
(1) Preparation of ginger essential oil emulsion
Dissolving 0.06g of emulsifier sucrose fatty acid ester in 100mL of distilled water to prepare a sucrose fatty acid ester solution with the concentration of 0.06%, adding 6g of ginger essential oil, and homogenizing the mixed solution by using a high-pressure homogenizer at the rotating speed of 12000rpm for 3min to uniformly disperse the ginger essential oil in a solution system to prepare a ginger essential oil coarse emulsion;
using an ultrasonic cell disruptor, selecting a phi 6 type random amplitude transformer to insert into the ginger essential oil-containing coarse emulsion to carry out ultrasonic treatment for 7min, and controlling the temperature difference of the emulsion before and after ultrasonic treatment to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion;
(2) Preparing fresh-keeping solution of ginger essential oil
Dissolving 10g of sodium caseinate in 100mL of distilled water, and homogenizing by using a homogenizer to fully dissolve the sodium caseinate, wherein the rotating speed is 12000rpm, and the homogenizing time is 15min, so as to prepare a sodium caseinate solution;
adding 2g of polyethylene glycol as a plasticizer into the sodium caseinate solution, adding the ginger essential oil ultrasonic emulsion to obtain a ginger essential oil fresh-keeping solution with the concentration of 3%, sealing, and placing in a refrigerator at 4 ℃ for later use.
Comparative example 1 sodium Casein solution
4g of sodium caseinate is dissolved in 100mL of distilled water, and the solution is homogenized by using a homogenizer to be fully dissolved, the rotating speed is 10000rpm, and the homogenization time is 20min, so that the sodium caseinate solution is prepared.
Test example 1 determination of volatile component of fresh ginger essential oil-retaining solution
Volatile components of the fresh keeping solutions of ginger essential oil prepared in examples 1-6 were determined by headspace solid phase microextraction (HS-SPME) in combination with gas chromatography and mass spectrometry (GC-MS).
1. Test method
(1) Aging of an extraction head: before the extraction heads are used, different extraction heads are aged for 80min at the temperature of 250 ℃ according to the specification to remove impurities until no interference and impurity peaks appear.
(2) Sample pretreatment: accurately sucking 8mL of fresh ginger essential oil solution into a 20mL headspace solid-phase micro-extraction bottle by a liquid-transferring gun, balancing for 10min in a 30 ℃ constant-temperature water bath, inserting an extraction head of the solid-phase micro-extraction bottle into the headspace of the sample extraction bottle through a bottle cap spacer, pushing out the adsorption head to expose the adsorption head in steam of the headspace of the extraction bottle for extraction for 20min, inserting the extraction head into a sample inlet of a gas chromatograph, and pushing out a fiber head for thermal desorption for 3min.
(3) GC conditions were as follows: HP-INNOWAX capillary column (60 m × 0.25mm × 0.25 μm); the carrier gas is He; the flow splitting ratio is 30; the temperature of a sample inlet is 250 ℃;
(4) Temperature rising procedure: the initial temperature is 50 ℃, the temperature is kept for 3min, the temperature is increased to 70 ℃ at the heating rate of 10 ℃/min, the temperature is increased to 80 ℃ at the heating rate of 2 ℃/min, the temperature is increased to 100 ℃ at the heating rate of 10 ℃/min, the temperature is kept for 5min, the temperature is increased to 120 ℃ at the heating rate of 5 ℃/min, the temperature is increased to 130 ℃ at the heating rate of 2 ℃/min, the temperature is kept for 2min, the temperature is increased to 135 ℃ at the heating rate of 1 ℃/min, the temperature is kept for 5min, and finally the temperature is increased to 230 ℃ at the heating rate of 10 ℃/min, and the temperature is kept for 3min.
(5) MS conditions: an electrospray ion source; ionization energy 70eV; the interface temperature is 250 ℃; the ion source temperature is 230 ℃; the scanning range m/z is 45-550.
(6) And (3) automatically retrieving and analyzing mass spectrum data of the components by adopting an NIST14 spectrum library in a gas chromatograph-mass spectrometer, checking and supplementing all retrieval results by referring to related standard spectrums and related documents, and calculating the relative percentage content of each component by adopting a chromatographic peak area normalization method.
2. Test results
The GC-MS chromatogram of the ginger essential oil preservative solution is shown in figure 1, and the main volatile components are shown in Table 1. GC-MS analysis is compared with a NIST14 spectrum library, substances with the similarity of 90% or more are selected for qualitative analysis, 56 volatile components are identified in total, and the volatile components are chemical components of the ginger essential oil and have good sense. Of the 56 compounds identified, the content of terpene compounds was 33 in total, accounting for 81.86% of the total peak area; 13 alcohols accounting for 8.64% of the total peak area; 4 aldehydes which account for 8.06 percent of the total peak area; 4 ketone substances accounting for 0.94 percent of the total peak area; 1 ester substance accounting for 0.44% of the total peak area; 1 alkane substance accounting for 0.06 percent of the total peak area. The terpene substances are the main volatile components of the ginger essential oil, and the high-content substance components are as follows: alpha-zingiberene (34.26%), beta-sesquiphellandrene (11.20%), beta-bisabolene (7.84%), alpha-curcumene (7.13%), beta-phellandrene (4.37%), alpha-farnesene (4.28%).
TABLE 1 volatile ingredients of fresh ginger essential oil preservation solution
Experimental example 2 characterization of bacteriostatic stability of fresh ginger essential oil preservation solution
1. Test method
The sizes of the inhibition zones of the fresh-keeping solutions containing 3%, 4% and 5% of ginger essential oil (examples 1-3) on the 0 th day and the 8 th day of preparation for 5 test strains (staphylococcus aureus, listeria monocytogenes, escherichia coli, salmonella typhimurium and vibrio parahaemolyticus) were respectively determined by a filter paper sheet method to characterize the inhibition stability.
2. Test results
The bacteriostatic stability of the fresh keeping solution of ginger essential oil is shown in table 2.
TABLE 2 bacteriostatic stability of fresh-keeping solution of ginger essential oil
The test example determines the bacteriostatic activity of fresh-keeping solutions of ginger essential oil (GEO-SC) with different concentrations (3%, 4%, 5% of ginger essential oil) on the 0 th day and the 8 th day of preparation, and explores the bacteriostatic stability of the fresh-keeping solutions of ginger essential oil by taking the size of a bacteriostatic zone as an evaluation index. As can be seen from Table 2, the fresh-keeping solution of ginger essential oil has stable bacteriostatic activity against common pathogenic bacteria in 5 aquatic products. The concentration of the ginger essential oil in the ginger essential oil preservation solution and the bacteriostatic activity show a certain dose-effect relationship, and the bacteriostatic circles of the 5 pathogenic bacteria show an increasing trend along with the increase of the concentration of the ginger essential oil in the ginger essential oil preservation solution. The antibacterial activity of the fresh-keeping solution of ginger essential oil to 5 pathogenic bacteria is respectively measured on the 0 th day and the 8 th day of the preparation of the fresh-keeping solution of ginger essential oil, and the results show that the antibacterial activity of the fresh-keeping solution of ginger essential oil to 5 pathogenic bacteria is not obviously different on the 0 th day and the 8 th day, and the fresh-keeping solution of ginger essential oil has good antibacterial stability, which is probably because the ginger essential oil is processed by an ultrasonic cell disruption instrument, has small particle size and is embedded by sodium caseinate to form nano microcapsule, so that the volatilization of the ginger essential oil is effectively delayed, and the antibacterial stability of the ginger essential oil is enhanced.
Test example 3 influence of fresh ginger essential oil fresh-keeping solution on fresh three-culture recreational storage period
1. Test method
1.1 different preservation methods for Salmon
Cutting purchased fresh salmon segments into salmon fillets with uniform sizes, randomly dividing the salmon fillets into 5 groups, and respectively carrying out different pre-treatments, specifically:
soaking the ginger essential oil fresh-keeping solution: the fresh-keeping solution of ginger essential oil prepared in example 3 was allowed to soak salmon fillets, air-dried for 1min, and then stored in a refrigerator at 4 ℃.
Fresh ginger essential oil preservation solution smearing group: the fresh-keeping solution of ginger essential oil prepared in example 3 was applied to salmon fillets, air-dried for 1min, and then stored in a refrigerator at 4 ℃.
Sodium caseinate solution soaking group: the salmon fillets were soaked in the sodium caseinate solution prepared in comparative example 1, air-dried for 1min, and then stored in a refrigerator at 4 ℃.
Sodium caseinate solution application group: the sodium caseinate solution prepared in comparative example 1 was smeared on salmon fillets, air-dried for 1min, and then stored in a refrigerator at 4 ℃.
Blank control group: salmon fillets were not treated at all.
And (3) placing the processed salmon fillet into a sterile culture dish, sealing by using a sealing film, and storing the sterile culture dish in a refrigerator at 4 ℃ for later use.
The evaluation of the preservation effect of the salmon treated by the fresh-keeping solution of the ginger essential oil is carried out by measuring 5 indexes of color, hardness, TBARS value, TBV-N value and total number of bacterial colonies, which is as follows:
1.2 determination of the color difference value during storage of Salmon
Referring to Shen Qiuxia (Shen Qiuxia, wang Xiaojun, lu Chaoting, etc., the method of vacuum-packed salmon fillet freshness evaluation [ J ] based on electronic nose technology, food and fermentation industry, 2018,44 (10): 241-247.) and others was slightly improved, and color measurement was performed on 5 groups of processed salmon (blank control group, sodium caseinate solution soaking group, sodium caseinate solution applying group, ginger essential oil fresh-keeping solution soaking group, ginger essential oil fresh-keeping solution applying group) stored for 0 day, 2 days, 4 days, 6 days, 8 days by using a colorimeter. Before measurement, the tested salmon meat of each group is minced and placed in a sterile culture dish, and is made into a round cake shape with the diameter of about 2cm, the brightness value, the red-green value and the blue-yellow value of a salmon test sample are measured by a color difference meter, and are compared with an initial value to calculate the total color difference value delta E.
1.3 determination of the hardness values of salmon during storage
Referring to Wang Yifan (Wang Yifan, song Xiaoyan, liu Baolin. Change in mechanical properties of salmon fillets during cold storage [ J ] food and fermentation industry 2016,42 (03): 212-216), and other methods, the hardness of 5 treated groups of salmon (blank control group, sodium caseinate solution-soaked group, sodium caseinate solution-applied group, ginger essential oil preservative solution-soaked group, ginger essential oil preservative solution-applied group) was measured by a texture analyzer after storage for 0 day, 2 days, 4 days, 6 days, and 8 days, and each group was tested for 5 samples, and the average value was taken as the test result.
1.4 determination of TBARS value during storage of Salmon
The TBARS values of 3 groups of treated salmon (a blank control group, a ginger essential oil preservative solution soaking group and a ginger essential oil preservative solution applying group) are measured in storage for 0 day, 2 days, 4 days, 6 days and 8 days by referring to Li Shengyan (Li Shengyan, li Xueying and Jin Chunqiu, and the like, the influence of the preservative on the quality change of the ice-stored salmon [ J ]. Henan agricultural science, 2017,46 (04): 128-133.), and the like.
1.5 determination of TVB-N value during storage of Salmon
With reference to the method of GB5009.228-2016, the TVB-N content of 3 groups of salmon (blank control group, ginger essential oil fresh-keeping solution soaking group and ginger essential oil fresh-keeping solution applying group) after being treated are stored for 0 day, 2 days, 4 days, 6 days and 8 days.
1.6 determination of the Total number of colonies during the storage of Salmon
With reference to the method of GB4789.2-2016, the total number of colonies was determined for 3 groups of salmon (blank control group, fresh ginger essential oil preservative solution-soaked group, fresh ginger essential oil preservative solution-coated group) after treatment, after storage for 0 day, 2 days, 4 days, 6 days, and 8 days.
2. Test results
2.1 Change in hardness of Salmon during storage
In the test example, salmon is treated in two modes of soaking and smearing, the test groups are a fresh-keeping solution soaking group containing ginger essential oil and a fresh-keeping solution smearing group containing ginger essential oil, salmon without any treatment is a control group, and the influence of a sodium caseinate solution smearing group and a soaking group, which are substances of a fresh-keeping solution composition without the addition of the ginger essential oil, on the hardness of the salmon during storage is measured. The hardness change of salmon treated with the fresh keeping solution of ginger essential oil during storage is shown in fig. 2.
The hardness of each group of salmon showed a tendency to decrease during storage in the test, which is probably the softening and decomposition of the muscle of the salmon by the combined action of the microorganisms and the enzymes. The salmon in the control group exhibited a lower hardness value during storage than the other experimental groups in the same period, reached the lowest value on day 8 of storage, and decreased by 25.56% compared to the initial hardness value, indicating that the salmon was difficult to store for a long period of time at 4 ℃.
The salmon soaked and smeared by the sodium caseinate solution shows higher hardness after being stored for 0-2 days, and the hardness is obviously reduced after being stored for 4-8 days, and the trend is similar to that of a control group. On the 8 th day of storage, the hardness value of the salmon soaked by the sodium caseinate solution is reduced by 23.55% compared with the initial hardness value, and the hardness value of the salmon smeared by the sodium caseinate solution is reduced by 24.20% compared with the initial hardness value.
The salmon soaked and smeared by the ginger essential oil fresh-keeping solution shows hardness values similar to those of a sodium caseinate solution soaking group and a sodium caseinate solution treating group after being stored for 0-2 days, the hardness values show a slow descending trend after being stored for 4-8 days, and the hardness values are higher than those of a control group, a sodium caseinate solution soaking group and a smearing group at the same period. On the 8 th day of storage, the hardness value of the salmon soaked in the fresh-keeping solution of ginger essential oil is reduced by 17.60% compared with the initial hardness value, and the hardness value of the salmon coated with the fresh-keeping solution of ginger essential oil is reduced by 19.50% compared with the initial hardness value. Therefore, the fresh-keeping solution of ginger essential oil has a function of delaying the change of the hardness value of the salmon, and the soaking treatment shows a better effect of delaying the change of the hardness value of the salmon than the smearing treatment, thereby being more beneficial to prolonging the storage period of the salmon at the temperature of 4 ℃.
2.2 color change during storage of Salmon
In the test example, salmon is treated in two modes of soaking and smearing, the test group comprises a ginger essential oil fresh-keeping solution soaking group and a ginger essential oil fresh-keeping solution smearing group, salmon without any treatment is a control group, and the influence of a sodium caseinate solution smearing group and a soaking group, which are substances formed by the fresh-keeping solution without the addition of the ginger essential oil, on the color of the salmon during storage is measured. The color change of salmon treated with the fresh keeping solution of ginger essential oil during storage is shown in fig. 3.
The total color difference values of the salmon groups in the test showed a tendency to increase with the increase of the storage time. The color of the fresh salmon in the control group is orange, the color is bright, the color gradually changes into light orange yellow and dark with the prolonging of the storage time, and the color of the salmon probably changes due to harmful substances generated by the action of microorganisms.
Since the sodium caseinate solution presents a highly transparent slight milky white color, and the ginger essential oil presents a bright yellow color, the initial color of the salmon treated by the sodium caseinate solution soaking treatment and smearing treatment and the ginger essential oil fresh-keeping solution soaking treatment and smearing treatment is slightly different from the color of the salmon of a control group which is not treated. On the 8 th day of storage, the salmon soaked and smeared by the sodium caseinate solution shows similar color difference value with the salmon in the control group, the salmon soaked and smeared by the ginger essential oil preservative solution has relatively smaller color difference value change compared with other treatment groups, and the salmon soaked and smeared by the ginger essential oil preservative solution has smaller color difference value change compared with the salmon smeared by the ginger essential oil, so that the color stability of the salmon during the storage at 4 ℃ is more facilitated by the soaking treatment of the ginger essential oil preservative solution.
2.3 Change in TBARS value during storage of Salmon
In the test example, salmon is treated in two modes of soaking and smearing, the test group comprises a ginger essential oil fresh-keeping solution soaking group and a ginger essential oil fresh-keeping solution smearing group, and salmon without any treatment is used as a control group, and the influence of the TBARS value of the salmon during storage is measured. The TBARS value change of salmon treated with the fresh keeping solution of ginger essential oil during storage is shown in fig. 4.
The TBARS value can accurately evaluate the fat oxidation degree of the salmon and is the result of the reaction of polyunsaturated fatty acid and thiobarbituric acid. The TBARS values for each group of salmon in the test increased with increasing storage time. The salmon has high unsaturated fatty acid content, and is oxidized and rancid in the low-temperature storage process to cause quality reduction. The salmon in the control group shows the highest TBARS value in the storage period, the TBARS value of the salmon in the control group slowly rises in 0-2 days of storage, the TBARS value rapidly rises in 2-8 days of storage, and reaches the maximum value in 8 days, and the salmon is seriously fatigued.
The TBARS value of the salmon subjected to soaking treatment and smearing treatment by the ginger essential oil preservation solution slowly rises in the storage period, compared with a salmon of a control group, the TBARS value of the salmon subjected to soaking treatment and smearing treatment by the ginger essential oil preservation solution slowly increases after being stored for 2-8 days, and the TBARS value of the salmon subjected to soaking treatment by the ginger essential oil preservation solution is smaller than that of the salmon subjected to smearing treatment by the ginger essential oil, so that the TBARS value of the salmon in the storage period at 4 ℃ is more favorably stabilized by the soaking treatment by the ginger essential oil preservation solution.
2.4 Change in TVB-N value during Salmon storage
In the test example, salmon is treated in two modes of soaking and smearing, the test groups are a ginger essential oil fresh-keeping solution soaking group and a ginger essential oil fresh-keeping solution smearing group, and salmon without any treatment is used as a control group, so that the influence of the TVB-N value of the salmon during storage is measured. The change in TVB-N values of salmon treated with the fresh keeping solution of ginger essential oil during storage is shown in fig. 5.
The TVB-N value is an important physicochemical index for evaluating the freshness of the aquatic product, and can reflect the amount of alkaline nitrogenous compounds such as ammonia and amines generated by the aquatic product. The salmon in the control group showed the highest TVB-N value during storage, the TVB-N value rapidly increased in 0-8 days of storage, and reached the maximum value in 8 days of storage, and the salmon was significantly deteriorated.
The TVB-N value of the salmon subjected to the soaking treatment and the coating treatment by the ginger essential oil fresh-keeping solution slowly rises in the storage period, compared with a salmon of a control group, the TVB-N value of the salmon subjected to the soaking treatment and the coating treatment by the ginger essential oil fresh-keeping solution slowly increases in the storage period of 2-8 days, and the TVB-N value of the salmon subjected to the soaking treatment by the ginger essential oil fresh-keeping solution is smaller than the TVB-N value of the salmon subjected to the coating treatment by the ginger essential oil, so that the TVB-N value of the salmon subjected to the soaking treatment by the ginger essential oil fresh-keeping solution is more favorable for the stability of the TVB-N value of the salmon in the storage period of 4 ℃.
2.5 Change in Total colony count value during Salmon storage
In the test example, salmon is treated in two modes of soaking and smearing, the test groups are a ginger essential oil fresh-keeping solution soaking group and a ginger essential oil fresh-keeping solution smearing group, and salmon without any treatment is a control group, so that the influence of the total number of bacterial colonies during the storage period of the salmon is measured. The change of the colony count of salmon treated with the fresh ginger essential oil preservation solution during storage is shown in fig. 6.
The total number of the colonies can objectively reflect the increasing number of microorganisms in the salmon and the degree of microbial contamination, and is an important index for judging the spoilage of the salmon. The initial total number of colonies in the control group of salmon was 3.34lg (CFU g-1), the total number of colonies rapidly increased during storage, reached 4.24lg (CFU g-1) during 2 days of storage, and slightly exceeded the maximum number of colonies eaten by salmon by 4.00lg (CFU g-1), at which time the control group of salmon had been rendered unfit for eating. The total number of colonies of the salmon in the control group reaches 6.15lg (CFU g-1) after the salmon is stored for 4 days, and exceeds the acceptable level limit value of the total number of fish colonies of 5.70lg (CFU g-1) in ICMSF food microorganism limit regulation, and the quality of the salmon in the control group is poor. The maximum value of 7.76lg (CFU g-1) was reached on day 8 of storage, which exceeded the maximum limit of 7.00lg (CFU g-1) for microorganisms in the marine fish, at which time the control salmon was not edible due to spoilage.
The total number of the salmon colonies soaked and smeared by the ginger essential oil fresh-keeping solution slowly rises in the storage period, and is lower than that of the salmon colonies in a control group. The initial colony count of the salmon in the soaked group on the 0 th day of storage is 3.06lg (CFU g-1), and the colony count of the salmon in the soaked group on the 4 th day of storage is 3.85lg (CFU g-1), so that the salmon in the soaked group has better quality in the 4 th day of storage and can be eaten raw. The total number of colonies in the soaked salmon group was 5.85lg (CFU × g-1) after 6 days of storage, slightly exceeding the acceptable level limit value of the total number of fish colonies. The total number of colonies of the salmon in the soaked group is 7.18lg (CFU g-1) after 8 days of storage, and the salmon in the soaked group is rotten and is not edible. The initial colony count of the salmon in the smearing group on the 0 th day of storage is 3.09lg (CFU g-1), and the colony count of the salmon in the smearing group on the 2 nd day of storage is 3.59lg (CFU g-1), so that the salmon in the smearing group has better quality and can be eaten raw within the 2 th day of storage. The total number of colonies was 6.10lg (CFU g-1) on 6 days of storage, slightly exceeding the acceptable level limit for the total number of fish colonies. The total number of colonies of the salmon in the smeared group is 7.25lg (CFU g-1) after the salmon is stored for 8 days, and the salmon in the smeared group is rotten and is not edible.
Therefore, the salmon without any treatment has a short storage period at 4 ℃, can be eaten raw within 2 days, and can be eaten after being processed within 4 days. The fresh-keeping solution of ginger essential oil can effectively delay the putrefaction and deterioration of salmon, the immersed salmon can be eaten raw within 4 days at 4 ℃, can be processed and eaten within 6 days, the salmon coated with ginger essential oil can be eaten raw within 2 days at 4 ℃, and can be processed and eaten within 6 days.
According to the fresh-keeping method, the fresh-keeping solution of the ginger essential oil is prepared by combining the ginger essential oil with the sodium caseinate, the plasticizer, the emulsifier and the water, so that a good method is provided for fresh keeping of the salmon, the application range of the ginger essential oil is widened, and the fresh-keeping period of the salmon is prolonged by soaking or coating the salmon in the fresh-keeping solution of the ginger essential oil. The fresh-keeping solution of ginger essential oil has an obvious fresh-keeping effect on the storage of salmon, can obviously delay the change of the taste and the flavor of the salmon, delay the change of the hardness and the color of the salmon, and inhibit the increase of a lipid peroxidation value, a volatile basic nitrogen value and the total bacterial colony number, thereby prolonging the fresh-keeping period.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the idea of the invention, also technical features in the above embodiments or in different embodiments may be combined and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity. Therefore, any omissions, modifications, equivalents, improvements, and the like that may be made without departing from the spirit or scope of the present invention are intended to be included within the scope of the present invention.
While the present invention has been described in conjunction with specific embodiments thereof, many alternatives, modifications, and variations of these embodiments will be apparent to those of ordinary skill in the art in light of the foregoing description. The embodiments of the invention are intended to embrace all such alternatives, modifications and variances that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements and the like that may be made without departing from the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (9)
1. The fresh-keeping solution for the ginger essential oil of the salmon is characterized by comprising the following components in percentage by mass:
4 to 5 percent of ginger essential oil, 1 to 5 percent of sodium caseinate, 0.1 to 1.0 percent of plasticizer, 0.01 to 0.1 percent of emulsifier and the balance of water;
the plasticizer is selected from one of glycerol, propylene glycol and polyethylene glycol;
the fresh-keeping solution of ginger essential oil is prepared by the following method:
adding ginger essential oil into the emulsifier solution, and homogenizing to obtain ginger essential oil coarse emulsion; carrying out ultrasonic treatment on the ginger essential oil coarse emulsion to prepare ginger essential oil ultrasonic emulsion; dissolving sodium caseinate in water, and homogenizing to obtain sodium caseinate solution; adding a plasticizer and the ginger essential oil ultrasonic emulsion into the sodium caseinate solution to prepare a ginger essential oil fresh-keeping solution; using an ultrasonic cell disruptor, inserting a phi 6 type random amplitude transformer into the ginger essential oil-containing crude emulsion, and performing ultrasonic treatment for 3-7min, wherein the temperature difference of the emulsion before and after ultrasonic treatment is controlled to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion; the ginger essential oil is processed by an ultrasonic cell disruption instrument, the particle size is reduced, and the ginger essential oil is embedded by sodium caseinate and is subjected to nano microencapsulation, so that the volatilization of the ginger essential oil is effectively delayed, and the antibacterial stability of the ginger essential oil is enhanced;
the ginger essential oil comprises the following components in percentage by mass: 80 to 83 percent of terpene substances, 8.25 to 9.5 percent of alcohols, 7.5 to 8.5 percent of aldehydes, 0.8 to 1.0 percent of ketones, 0.4 to 0.9 percent of esters and 0.05 to 0.10 percent of alkanes.
2. The fresh keeping solution of ginger essential oil as claimed in claim 1, wherein the terpene comprises the following components:
levo-alpha-pinene, camphene, levo-beta-pinene, myrcene, dextro-terpadiene, beta-phellandrene, terpinolene, (E) -4,8-dimethyl-1,3,7, -triene, α -threone, perillene, α -cubebene, δ -elemene, cycloajoene, α -copoene, β -copoene, (1s, 5s) -2-methyl-5- ((R) -6-methylhept-5-en-2-yl) bicyclo [3.1.0] hex-2-ene, trans-bergamotene, 1-caryophyllene, levo- α -guswelene, γ -elemene, myrcene, (Z) - β -farnesene, 1-methyl-4- (6-methylhept-5-en-2-yl) cyclohexa-3532 zft 3532-diene, dextro-germacrene, α -zingiberene, β -bisabolene, (R) -1-methyl-4- (6-methylhept-5-en-2-yl) cyclohexa-3425 zft 25-diene, cis-3434muesquizaloene, 5-limonene, β -bergamotene, β -curcumene, α -7-curcumene, or cis-7-bergamotene.
3. The fresh keeping solution of ginger essential oil as claimed in claim 1, wherein the alcohol comprises the following components:
2-nonanol, linalool, 4-terpenol, terpineol, 2-arrowhead alcohol, citronellol, nerol, geraniol, (1S, 2R, 5R) -2-methyl-5- ((R) -6-methylhept-5-en-2-yl) bicyclo [3.1.0] hexan-2-ol, trans-nerolidol, elenol, gingerol or beta-cineol.
4. The fresh keeping solution of ginger essential oil according to claim 1, wherein the aldehydes comprise the following components:
d-citronellal, myrtenal, geranial or citral;
the ketone substance comprises the following components:
dexcamphor, methylheptenone, 2-nonanone or methylnonyl ketone;
the ester substances comprise bornyl levulinate;
the alkane substance comprises 7-cis sesquisabinene hydrate.
5. The fresh keeping solution of ginger essential oil as claimed in claim 1, wherein the emulsifier is at least one selected from tween-80, span-80, glyceryl monostearate, soya lecithin and sucrose fatty acid ester.
6. The method for preparing the fresh keeping solution of ginger essential oil according to any one of claims 1 to 5, comprising the steps of:
(1) Preparation of ginger essential oil emulsion
Adding ginger essential oil into the emulsifier solution, and homogenizing to obtain ginger essential oil coarse emulsion;
carrying out ultrasonic treatment on the ginger essential oil coarse emulsion to prepare ginger essential oil ultrasonic emulsion;
(2) Preparing fresh-keeping solution of ginger essential oil
Dissolving sodium caseinate in water, and homogenizing to obtain sodium caseinate solution;
adding a plasticizer and the ginger essential oil ultrasonic emulsion into the sodium caseinate solution to prepare a ginger essential oil fresh-keeping solution;
using an ultrasonic cell disruptor, inserting a phi 6 type random amplitude transformer into the ginger essential oil-containing crude emulsion, and performing ultrasonic treatment for 3-7min, wherein the temperature difference of the emulsion before and after ultrasonic treatment is controlled to be less than 10 ℃ to prepare the ginger essential oil ultrasonic emulsion; the ginger essential oil is processed by an ultrasonic cell disruption instrument, the particle size is reduced, and the ginger essential oil is embedded by sodium caseinate and is subjected to nano microencapsulation, so that the volatilization of the ginger essential oil is effectively delayed, and the antibacterial stability of the ginger essential oil is enhanced;
the ginger essential oil comprises the following components in percentage by mass: 80 to 83 percent of terpene substances, 8.25 to 9.5 percent of alcohol substances, 7.5 to 8.5 percent of aldehyde substances, 0.8 to 1.0 percent of ketone substances, 0.4 to 0.9 percent of ester substances and 0.05 to 0.10 percent of alkane substances.
7. The method for preparing the fresh keeping solution of ginger essential oil according to claim 6, wherein in the step (1), the mass concentration of the emulsifier solution is 0.05-0.15%;
the homogenization conditions are as follows: homogenizing at 8000-12000 rpm for 3-7 min;
the time of ultrasonic treatment is 3 min-7 min, and the temperature difference before and after ultrasonic treatment is controlled to be less than 10 ℃.
8. The method for preparing fresh keeping solution of ginger essential oil according to claim 6, wherein in the step (2), the homogenization conditions are as follows: homogenizing for 15-30 min at 8000-12000 rpm.
9. A method for preserving salmon is characterized by comprising the following steps:
(1) Cutting fresh salmon sections into salmon slices with uniform size;
(2) Soaking or coating salmon fillets with the fresh ginger essential oil solution as defined in any one of claims 1 to 5, and air-drying.
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| CN102266084A (en) * | 2010-06-01 | 2011-12-07 | 浙江海洋学院 | Biological fresh-keeping method for improving shrimp fresh-keeping effect |
| CN105028600A (en) * | 2015-06-25 | 2015-11-11 | 上海海洋大学 | Modified atmosphere packaging method of fresh tuna fish for raw consumption |
| CN105360273A (en) * | 2015-11-23 | 2016-03-02 | 江南大学 | Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof |
| CN106279730A (en) * | 2016-08-08 | 2017-01-04 | 惠州学院 | A kind of raw meat preservative film and using method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266084A (en) * | 2010-06-01 | 2011-12-07 | 浙江海洋学院 | Biological fresh-keeping method for improving shrimp fresh-keeping effect |
| CN105028600A (en) * | 2015-06-25 | 2015-11-11 | 上海海洋大学 | Modified atmosphere packaging method of fresh tuna fish for raw consumption |
| CN105360273A (en) * | 2015-11-23 | 2016-03-02 | 江南大学 | Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof |
| CN106279730A (en) * | 2016-08-08 | 2017-01-04 | 惠州学院 | A kind of raw meat preservative film and using method thereof |
Non-Patent Citations (1)
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| 可食性抑菌膜特性及其在水产品保鲜中的应用;张平平等;《食品工业》;20160920;第37卷(第09期);222-226 * |
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