CN110521763A - A kind of seawater fish bio-preservative and its preparation and application - Google Patents
A kind of seawater fish bio-preservative and its preparation and application Download PDFInfo
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- CN110521763A CN110521763A CN201910667192.4A CN201910667192A CN110521763A CN 110521763 A CN110521763 A CN 110521763A CN 201910667192 A CN201910667192 A CN 201910667192A CN 110521763 A CN110521763 A CN 110521763A
- Authority
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- China
- Prior art keywords
- parts
- seawater fish
- acid
- preservative
- vitamin
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 108
- 239000013535 sea water Substances 0.000 title claims abstract description 105
- 239000003755 preservative agent Substances 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims description 24
- 235000019688 fish Nutrition 0.000 claims abstract description 109
- 150000003712 vitamin E derivatives Chemical class 0.000 claims abstract description 73
- 241000972773 Aulopiformes Species 0.000 claims abstract description 53
- 235000019515 salmon Nutrition 0.000 claims abstract description 53
- 108010010803 Gelatin Proteins 0.000 claims abstract description 40
- 239000008273 gelatin Substances 0.000 claims abstract description 40
- 229920000159 gelatin Polymers 0.000 claims abstract description 40
- 235000019322 gelatine Nutrition 0.000 claims abstract description 40
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 39
- 239000000419 plant extract Substances 0.000 claims abstract description 25
- 239000000052 vinegar Substances 0.000 claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 claims abstract description 20
- 108010039918 Polylysine Proteins 0.000 claims abstract description 19
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 19
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000002023 wood Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 62
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 50
- 239000007788 liquid Substances 0.000 claims description 48
- 239000000047 product Substances 0.000 claims description 43
- 238000000605 extraction Methods 0.000 claims description 42
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 41
- 239000000284 extract Substances 0.000 claims description 35
- 229930003427 Vitamin E Natural products 0.000 claims description 31
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 31
- 239000011709 vitamin E Substances 0.000 claims description 31
- 235000019165 vitamin E Nutrition 0.000 claims description 31
- 229940046009 vitamin E Drugs 0.000 claims description 31
- 239000002253 acid Substances 0.000 claims description 30
- 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
- KBIWNQVZKHSHTI-UHFFFAOYSA-N 4-n,4-n-dimethylbenzene-1,4-diamine;oxalic acid Chemical compound OC(=O)C(O)=O.CN(C)C1=CC=C(N)C=C1 KBIWNQVZKHSHTI-UHFFFAOYSA-N 0.000 claims description 28
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Natural products OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 28
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 239000000243 solution Substances 0.000 claims description 25
- 239000012043 crude product Substances 0.000 claims description 24
- 238000007654 immersion Methods 0.000 claims description 21
- 238000006243 chemical reaction Methods 0.000 claims description 20
- 235000019441 ethanol Nutrition 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 20
- 239000003054 catalyst Substances 0.000 claims description 17
- 238000010790 dilution Methods 0.000 claims description 17
- 239000012895 dilution Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 239000012141 concentrate Substances 0.000 claims description 14
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000001630 malic acid Substances 0.000 claims description 10
- 235000011090 malic acid Nutrition 0.000 claims description 10
- 238000005070 sampling Methods 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 244000179970 Monarda didyma Species 0.000 claims description 8
- 235000010672 Monarda didyma Nutrition 0.000 claims description 8
- 210000001835 viscera Anatomy 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 7
- 239000012498 ultrapure water Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000021511 Cinnamomum cassia Nutrition 0.000 claims description 5
- 239000012044 organic layer Substances 0.000 claims description 5
- 235000020748 rosemary extract Nutrition 0.000 claims description 5
- 240000002657 Thymus vulgaris Species 0.000 claims description 4
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 4
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 239000001585 thymus vulgaris Substances 0.000 claims description 4
- QHGNHLZPVBIIPX-UHFFFAOYSA-N tin(ii) oxide Chemical compound [Sn]=O QHGNHLZPVBIIPX-UHFFFAOYSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 244000178870 Lavandula angustifolia Species 0.000 claims description 3
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 3
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 239000001102 lavandula vera Substances 0.000 claims description 3
- 235000018219 lavender Nutrition 0.000 claims description 3
- -1 malic acid Modified vitamin E Chemical class 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 2
- 239000011790 ferrous sulphate Substances 0.000 claims description 2
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 2
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 claims description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 2
- 229910000360 iron(III) sulfate Inorganic materials 0.000 claims description 2
- 229940105902 mint extract Drugs 0.000 claims description 2
- 208000011580 syndromic disease Diseases 0.000 claims description 2
- XOLBLPGZBRYERU-UHFFFAOYSA-N tin dioxide Chemical compound O=[Sn]=O XOLBLPGZBRYERU-UHFFFAOYSA-N 0.000 claims description 2
- 229910001887 tin oxide Inorganic materials 0.000 claims description 2
- 239000011787 zinc oxide Substances 0.000 claims description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 2
- 229960001763 zinc sulfate Drugs 0.000 claims description 2
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 4
- 125000000896 monocarboxylic acid group Chemical group 0.000 claims 2
- 244000178231 Rosmarinus officinalis Species 0.000 claims 1
- 230000006837 decompression Effects 0.000 claims 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 16
- 241001122767 Theaceae Species 0.000 abstract description 15
- 239000003795 chemical substances by application Substances 0.000 abstract description 12
- 235000013332 fish product Nutrition 0.000 abstract description 9
- 239000003963 antioxidant agent Substances 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- 235000006708 antioxidants Nutrition 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 11
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 10
- 241000588724 Escherichia coli Species 0.000 description 8
- 244000005700 microbiome Species 0.000 description 8
- 239000000499 gel Substances 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 239000001361 adipic acid Substances 0.000 description 5
- 235000011037 adipic acid Nutrition 0.000 description 5
- 230000003385 bacteriostatic effect Effects 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 108010028690 Fish Proteins Proteins 0.000 description 4
- 241000628997 Flos Species 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 241000222122 Candida albicans Species 0.000 description 2
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 2
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 2
- 239000005770 Eugenol Substances 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 2
- CEEMRWKKNNEQDT-UHFFFAOYSA-N Rosmanol Natural products CC(C)c1cc2C(OC(=O)C)C3OC(=O)C4(CCCC(C)(C)C34)c2c(OC(=O)C)c1OC(=O)C CEEMRWKKNNEQDT-UHFFFAOYSA-N 0.000 description 2
- 241001529742 Rosmarinus Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 239000005844 Thymol Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 229940095731 candida albicans Drugs 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 229930016911 cinnamic acid Natural products 0.000 description 2
- 235000013985 cinnamic acid Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 229960002217 eugenol Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- LCAZOMIGFDQMNC-FORWCCJISA-N rosmanol Chemical compound C1CCC(C)(C)[C@@H]2[C@H]3[C@@H](O)C(C=C(C(=C4O)O)C(C)C)=C4[C@]21C(=O)O3 LCAZOMIGFDQMNC-FORWCCJISA-N 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 229960000790 thymol Drugs 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000194108 Bacillus licheniformis Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108091006629 SLC13A2 Proteins 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910021389 graphene Inorganic materials 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010792 warming 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
- A23B4/14—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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/70—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with two hydrocarbon radicals attached in position 2 and elements other than carbon and hydrogen in position 6
- C07D311/72—3,4-Dihydro derivatives having in position 2 at least one methyl radical and in position 6 one oxygen atom, e.g. tocopherols
-
- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention proposes a kind of seawater fish bio-preservatives, belong to technical field of aquatic product preservation.The seawater fish is prepared with bio-preservative by following raw material by weight: 10-20 parts of salmon skin gelatin, 3-7 parts of epsilon-polylysine, 5-12 parts of wood vinegar, is modified vitamin E 5-15 parts and 3-7 parts of tea polyphenols at 5-10 parts of plant extracts；The modified vitamin E has the structure as shown in formula I:
Description
Technical field
The present invention relates to technical field of aquatic product preservation, and in particular to a kind of seawater fish bio-preservative and its preparation
And application method.
Background technique
Fish are more easily putrid and deteriorated compared to other aquatic products, and main cause includes three aspects: one is the flesh of fish
Most muscle groups are divided by shallow bid loose connective tissue, and microorganism easily enters inside muscle with it and then fast-growth is numerous
It grows.The second is fish is after death, the microbial biomass and moisture at the positions such as its Bao, internal organ are more, are conducive to the breeding of microorganism, and wear
More fish helps and the big blood vessel on backbone side, inwardly spreads along each musculature, to accelerate the flesh of fish corrupt.The third is because the flesh of fish contains
Sugar is less, generates lactic acid also less, and the stiff time is short, the very fast self-dissolving stage for entering protein, microorganism also breeding rapidly therewith,
It is putrid and deteriorated to easily occur, lead to that shelf life is short, is difficult to store.For this purpose, phase should be taken in time to the aquatic products after fishery harvesting
The fresh-keeping measure answered, to extend its shelf life.
With the increasingly rise of green food, people increasingly emphasize the pure biological of food.It is protected in aquatic products such as fish
In fresh dose of screening, since it is directed to itself constituent or its metabolite of organism, have safe and non-toxic etc.
Advantage, and easily degrade, it causes secondary pollution smaller, therefore, carries out the fresh-keeping aquatic products that have become using bio-preservative and protect
The trend of fresh area research.Bio-preservative with different function is compound, form a kind of high efficiency composition antistaling agent.Fish
Class is that the bio-preservative combination with different function, different antimicrobial spectrums is cooperateed with according to fence theory with bio-preservative
It is fresh-keeping.Bio-preservatives a variety of in this way, which combine, can not only expand antimicrobial spectrum, can also enhance fungistatic effect by synergistic effect.
Summary of the invention
The present invention provides a kind of seawater fish bio-preservative and its preparation and application, it is intended that providing
A kind of seawater fish bio-preservative has good antibacterial, anti-oxidant, the elasticity and brittleness of raising seawater fish product,
The shelf life for extending product under refrigerated condition, has broad application prospects.
The present invention provides a kind of seawater fish bio-preservative, is prepared by weight by following raw material: salmon
10-20 parts of skin gelatin, 5-10 parts of plant extracts, 3-7 parts of epsilon-polylysine, 5-12 parts of wood vinegar, modified vitamin E 5-15
Part and tea polyphenols 3-7 parts；The modified vitamin E includes the modified vitamin E of ethanedioic acid, citric acid-modified vitamin E and apple
The modified vitamin E of acid；
The modified vitamin E has structure shown in formula I:
R=COOH, CH (OH) CH2COOH, C (OH) (COOH)2；
The plant extracts be selected from Herba Lysimachiae foenumgraeci extract, Rosmarinus officinalis extract, lemon extract, bergamot extract,
One of Flos Caryophylli extract, mint extract, cinnamomum cassia extract and thyme extract.
As further improvement of the invention, the modified vitamin E of the ethanedioic acid has the structure as shown in formula II:
The modified vitamin E of the ethanedioic acid is prepared by following methods: ethanedioic acid, catalyst and water is added in reactor,
Stirring is opened, temperature rises to 120 DEG C, vitamin E is slowly added to, after reacting 3-5h, every 30min, sampling detecting acid number, until acid value
No longer change, reaction terminates, and ethyl acetate is added, pours into reaction solution while hot, moves into separatory funnel together, uses saturated common salt
Water extracts 3 times, and total amount is the dosage of ethyl acetate, retains organic layer, and dry with anhydrous sodium sulfate, standing 30min, filtering,
Ethyl acetate is removed under reduced pressure, obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, 10 DEG C/h of rate of temperature fall, directly
To 0 DEG C, continue growing the grain 3-4h, filters, it is dry, obtain the modified vitamin E of ethanedioic acid；
The ratio between amount of substance of the ethanedioic acid, catalyst and vitamin E is (1.5-2): (0.01-0.03): 1；It is described
Ethyl acetate is identical with the additional amount of water, is 10-20 times of ethanedioic acid volume.
As further improvement of the invention, it is prepared by weight by following raw material: salmon skin gelatin 12-17
Part, 6-9 parts of plant extracts, 4-6 parts of epsilon-polylysine, 7-10 parts of wood vinegar, 7-12 parts of citric acid-modified vitamin E and tea
4-6 parts of polyphenol；
The citric acid-modified vitamin E has the structure as shown in formula III:
The citric acid-modified vitamin E is prepared by following methods: citric acid, catalyst and water is added in reactor,
Stirring is opened, temperature rises to 150 DEG C, vitamin E is slowly added to, after reacting 5-7h, every 30min, sampling detecting acid number, until acid value
No longer change, reaction terminates, and filtering obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, rate of temperature fall 10
DEG C/h, until 0 DEG C, continue growing the grain 3-4h, filters, it is dry, obtain citric acid-modified vitamin E；
The ratio between amount of substance of the citric acid, catalyst and vitamin E is (1.5-2): (0.01-0.03): 1；It is described
The additional amount of water is 15-20 times of citric acid quality.
As further improvement of the invention, be prepared by weight by following raw material: 15 parts of salmon skin gelatin is planted
7 parts of object extract, 5 parts of epsilon-polylysine, 8 parts of wood vinegar, 10 parts of malic acid-modified vitamin E and 5 parts of tea polyphenols；
The malic acid-modified vitamin E has the structure as shown in formula IV:
The malic acid-modified vitamin E is prepared by following methods: malic acid, catalyst and water is added in reactor,
Stirring is opened, temperature rises to 170 DEG C, vitamin E is slowly added to, after reacting 3-6h, every 30min, sampling detecting acid number, until acid value
No longer change, reaction terminates, and filtering obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, rate of temperature fall 10
DEG C/h, until 0 DEG C, continue growing the grain 2-3h, filters, it is dry, obtain malic acid-modified vitamin E；
The ratio between amount of substance of the malic acid, catalyst and vitamin E is (1.2-1.7): (0.01-0.03): 1；Institute
The additional amount for stating water is 15-20 times of malic acid quality.
As further improvement of the invention, the plant extracts is prepared by following methods: with 80% ethyl alcohol pair
Plant extracts, and solid-liquid ratio is 1:(5-10 when extraction), extraction temperature be 40 DEG C, extraction time 90min, then microwave adds
Heat extracts 25min to 40 DEG C, and after extraction, extracting solution is filtered with filter paper, is concentrated under reduced pressure after filtering, concentrate is placed in-
80 DEG C of refrigerator kind prefreezing 10min, then be placed in 10 DEG C of freeze dryers and 48h is lyophilized, obtain plant extracts；
The plant is selected from one of lavender, rosemary, lemon, bergamot, cloves, peppermint, cortex cinnamomi and thyme.
Improved as of the invention further, the catalyst be selected from ferric trichloride, ferric sulfate, ferrous sulfate, zinc sulfate,
One of copper sulphate, zinc oxide, tin oxide or stannous oxide.
The present invention further protects a kind of preparation method of above-mentioned seawater fish bio-preservative, makes according to the following steps
It is standby:
S1. prepared by salmon skin gelatin powder: taking the salmon skin frozen at -20 DEG C, thaws under 4 DEG C of refrigerated conditions
20h, then cleaned with water, shredding after cleaning and using NaOH solution solid-liquid ratio in 4 DEG C of immersion 1h, immersion again is 1:6；Use water
It rinses to neutrality, then impregnates 1h with acetum, solid-liquid ratio is 1:6 when immersion；It is rinsed with water to neutrality, then will shred later
Salmon skin extracts 3h under 60 DEG C of hot water, and solid-liquid ratio is 1:6 when extraction, is filtered after extraction with double gauze, filtrate is used
Rotary Evaporators are concentrated by evaporation；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 minutes, then is placed in 10 DEG C of freeze dryers
Freeze-drying 48 hours, obtains salmon skin gelatin；By salmon skin gelatin grind into powder, for use；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms molten
Then liquid adds epsilon-polylysine, plant extracts, wood vinegar, modified vitamin E and tea polyphenols, and is using magnetic at normal temperature
Power blender stirs 90min, obtains seawater fish bio-preservative.
As further improvement of the invention, the amount of the substance of the NaOH solution is (0.2-0.5) mol/L；The vinegar
The substance withdrawl syndrome of acid solution is (0.02-0.07) mol/L.
The present invention further protects a kind of application method of above-mentioned seawater fish bio-preservative, includes the following steps:
Fresh seawater fish decaptitating is truncated and is cleaned up after removing internal organ processing, stripping and slicing or section control length≤5cm of aquatic products,
Seawater fish is uniformly sprayed on seawater fish surface with bio-preservative dilution after draining, bag is then packaged into, is packaged into
Product after bag refrigerates under conditions of 4 DEG C ± 1 DEG C.
As further improvement of the invention, the seawater fish is by the seawater fish with bio-preservative dilution
It is formed with bio-preservative and deionized water 1:(20-50 by volume) mixed preparing.
The invention has the following beneficial effects:
Ethanedioic acid, citric acid, malic acid are introduced on vitamin E molecule by esterification, obtain one end by the present invention
For carboxyl or the combined vitamin e derivative of carboxy hydroxy, good water solubility is made it have, and preparation method is simple,
Yield is high, and good water solubility, raw material sources are wide, and ingredient is natural, while not destroying the molecular structure of vitamin E, still has good
Anti-oxidant and Antimicrobial preservative performance, and degradable, the not oxidized destruction of effective protection seawater fish of safety；
The active constituent contained in plant extracts of the present invention such as cinnamic acid, eugenol, rosmanol, Thymol, lemon
Lemon aldehyde etc. has significant bacteriostasis to seawater fish, is natural preservative, while improving the fragrance of seawater fish, inhibits it
Fishy smell；
Seawater fish bio-preservative of the present invention makes the gel structure of fish protein product uniform sequential, gel surface
More closely, uniform, improve the gel characteristic of fish product；Close albumen network structure improves the elasticity of seawater fish product
And brittleness, improve commodity value.Bio-preservative is effectively improved the elasticity and hardness of fish based article under refrigerated condition；It reduces
Whiteness degradation trend preferably guarantees the whiteness of product, keeps the good organoleptic quality of protein product；Significantly inhibit aquatic product protein matter
The growth of microorganism in product extends the shelf life of fish based article under refrigerated condition；Maintain pH value in reduced levels, prevent and
Delay fat oxidation and protein degradation, effectively keeps the freshness of seawater fish protein product；
Seawater fish method for preparing biologic antistaling agent of the present invention and application method are simple, and raw material sources are wide, and biology can drop
Solution, and it is safe and reliable, there is good antibacterial, anti-oxidant, the elasticity and brittleness of raising seawater fish product, extension refrigerated condition
The shelf life of lower product, has broad application prospects.
Detailed description of the invention
Fig. 1 is the liquid chromatogram of the modified vitamin E of ethanedioic acid of the present invention；
Fig. 2 is Escherichia coli and total plate count testing result figure in test case of the present invention；
Fig. 3 is solubility comparison diagram in test case 2 of the present invention；
Fig. 4 is antibacterial bacteriostatic effect comparison diagram in test case 3 of the present invention.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, the embodiment described is the embodiment of part of representative of the invention, rather than whole embodiments, this field are general
Other all embodiments obtained belong to protection of the invention to logical technical staff without making creative work
Range.
Embodiment 1
Raw material forms (parts by weight): 10 parts of salmon skin gelatin, 5 parts of Herba Lysimachiae foenumgraeci extract, 3 parts of epsilon-polylysine, the wooden vinegar
Modified 5 parts and 3 parts of tea polyphenols of the vitamin E of 5 parts of liquid, ethanedioic acid.
The modified vitamin E of ethanedioic acid is prepared by following methods: by 1.5mol ethanedioic acid, 0.01mol ferric trichloride and 820mL
Water is added in reactor, opens stirring, and temperature rises to 150 DEG C, is slowly added to 1mol vitamin E, after reacting 3h, every 30min, takes
Sample surveys acid value, until acid value no longer changes, reaction terminates, and 820mL ethyl acetate is added, pours into reaction solution, moves while hot together
Enter in separatory funnel, extracted 3 times with saturated salt solution, total amount is the dosage of ethyl acetate, retains organic layer, and use anhydrous slufuric acid
Sodium is dry, stands 30min, and filtering is removed under reduced pressure ethyl acetate, obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved,
Cooling, 10 DEG C/h of rate of temperature fall, until 0 DEG C, continue growing the grain 3h, filters, it is dry, obtain the modified vitamin E of ethanedioic acid.
The modified vitamin E of ethanedioic acid has the structure as shown in formula II:
Reaction equation is as follows:
It is the liquid chromatogram (acetonitrile: water=4:1) of the modified vitamin E of ethanedioic acid prepared by the present invention referring to attached drawing 1, from
It is found that the compound is sterling, in 24min or so appearance in map.
Plant extracts is prepared by following methods: being extracted with 80% ethyl alcohol to lavender, solid-liquid ratio when extraction
It is 40 DEG C for 1:5, extraction temperature, extraction time 90min, then microwave heating extracts 25min to 40 DEG C, after extraction,
Extracting solution is filtered with filter paper, is concentrated under reduced pressure after filtering, concentrate is placed in -80 DEG C of refrigerator kind prefreezing 10min, then be placed in 10
48h is lyophilized in DEG C freeze dryer, obtains Herba Lysimachiae foenumgraeci extract.
The preparation method of seawater fish bio-preservative, is prepared according to the following steps:
S1. prepared by salmon skin gelatin powder: taking the salmon skin frozen at -20 DEG C, thaws under 4 DEG C of refrigerated conditions
20h, then cleaned with water, it is shredded after cleaning and uses the NaOH solution of 0.2mol/L solid-liquid ratio in 4 DEG C of immersion 1h, immersion again
For 1:6；It is rinsed with water to neutrality, then impregnates 1h with the acetum of 0.05mol/L, solid-liquid ratio is 1:6 when immersion；Water is used later
It rinses to neutrality, then the salmon skin shredded is extracted into 3h under 60 DEG C of hot water, solid-liquid ratio is 1:6 when extraction, is used after extraction
Double gauze filtering, filtrate is concentrated by evaporation with Rotary Evaporators；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 to divide
Clock, then be placed in 10 DEG C of freeze dryers and be lyophilized 48 hours, obtain salmon skin gelatin；By salmon skin gelatin grind into powder, to
With；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms molten
Then liquid adds epsilon-polylysine, Herba Lysimachiae foenumgraeci extract, wood vinegar, modified vitamin E and tea polyphenols, and is using at normal temperature
Magnetic stirrer 90min obtains seawater fish bio-preservative.
The application method of seawater fish bio-preservative includes the following steps: to truncate fresh seawater fish decaptitating and remove
It is cleaned up after going internal organ to handle, stripping and slicing or section control length≤5cm of aquatic products, protect seawater fish biology after draining
Fresh dilution agent liquid is uniformly sprayed on seawater fish surface, is then packaged into bag, item of the product after being packaged into bag at 4 DEG C ± 1 DEG C
It is refrigerated under part.Seawater fish is by seawater fish bio-preservative and deionized water by body with bio-preservative dilution
Product is formed than 1:20 mixed preparing.
Embodiment 2
Raw material forms (parts by weight): 20 parts of salmon skin gelatin, 10 parts of Rosmarinus officinalis extract, 7 parts of epsilon-polylysine, the wooden vinegar
12 parts of liquid, 15 parts of citric acid-modified vitamin E and 7 parts of tea polyphenols.
The modified vitamin E of ethanedioic acid is prepared by following methods: by 2mol ethanedioic acid, 0.03mol ferric trichloride and 1640mL
Water is added in reactor, opens stirring, and temperature rises to 150 DEG C, is slowly added to 1mol vitamin E, after reacting 5h, every 30min, takes
Sample surveys acid value, until acid value no longer changes, reaction terminates, and 1640mL ethyl acetate is added, pours into reaction solution, moves while hot together
Enter in separatory funnel, extracted 3 times with saturated salt solution, total amount is the dosage of ethyl acetate, retains organic layer, and use anhydrous slufuric acid
Sodium is dry, stands 30min, and filtering is removed under reduced pressure ethyl acetate, obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved,
Cooling, 10 DEG C/h of rate of temperature fall, until 0 DEG C, continue growing the grain 4h, filters, it is dry, obtain the modified vitamin E of ethanedioic acid.
The modified vitamin E of ethanedioic acid has the structure as shown in formula II:
Plant extracts is prepared by following methods: being extracted with 80% ethyl alcohol to rosemary, solid-liquid ratio when extraction
It is 40 DEG C for 1:10, extraction temperature, extraction time 90min, then microwave heating extracts 25min to 40 DEG C, and extraction terminates
Afterwards, extracting solution is filtered with filter paper, is concentrated under reduced pressure after filtering, concentrate is placed in -80 DEG C of refrigerator kind prefreezing 10min, then set
48h is lyophilized in 10 DEG C of freeze dryers, obtains Rosmarinus officinalis extract.
The preparation method of seawater fish bio-preservative, is prepared according to the following steps:
S1. prepared by salmon skin gelatin powder: taking the salmon skin frozen at -20 DEG C, thaws under 4 DEG C of refrigerated conditions
20h, then cleaned with water, it is shredded after cleaning and uses the NaOH solution of 0.2mol/L solid-liquid ratio in 4 DEG C of immersion 1h, immersion again
For 1:6；It is rinsed with water to neutrality, then impregnates 1h with the acetum of 0.05mol/L, solid-liquid ratio is 1:6 when immersion；Water is used later
It rinses to neutrality, then the salmon skin shredded is extracted into 3h under 60 DEG C of hot water, solid-liquid ratio is 1:6 when extraction, is used after extraction
Double gauze filtering, filtrate is concentrated by evaporation with Rotary Evaporators；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 to divide
Clock, then be placed in 10 DEG C of freeze dryers and be lyophilized 48 hours, obtain salmon skin gelatin；By salmon skin gelatin grind into powder, to
With；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms molten
Then liquid adds epsilon-polylysine, Rosmarinus officinalis extract, wood vinegar, modified vitamin E and tea polyphenols, and is using at normal temperature
Magnetic stirrer 90min obtains seawater fish bio-preservative
The application method of seawater fish bio-preservative includes the following steps: to truncate fresh seawater fish decaptitating and remove
It is cleaned up after going internal organ to handle, stripping and slicing or section control length≤5cm of aquatic products, protect seawater fish biology after draining
Fresh dilution agent liquid is uniformly sprayed on seawater fish surface, is then packaged into bag, item of the product after being packaged into bag at 4 DEG C ± 1 DEG C
It is refrigerated under part.Seawater fish is by seawater fish bio-preservative and deionized water by body with bio-preservative dilution
Product is formed than 1:50 mixed preparing.
Embodiment 3
Raw material forms (parts by weight): 12 parts of salmon skin gelatin, 6 parts of bergamot extract, 4 parts of epsilon-polylysine, the wooden vinegar
7 parts of liquid, 7 parts of citric acid-modified vitamin E and 4 parts of tea polyphenols.
Citric acid-modified vitamin E is prepared by following methods: 2mol citric acid, 0.03mol catalyst and 1.5L water are added
Enter in reactor, open stirring, temperature rises to 150 DEG C, 1mol vitamin E is slowly added to, after reacting 5-7h, every 30min, sampling
Acid value is surveyed, until acid value no longer changes, reaction terminates, and filtering obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, drop
Temperature, 10 DEG C/h of rate of temperature fall, until 0 DEG C, continue growing the grain 3-4h, filters, it is dry, obtain citric acid-modified vitamin E.
Citric acid-modified vitamin E has the structure as shown in formula III:
Reaction equation is as follows:
Plant extracts is prepared by following methods: being extracted with 80% ethyl alcohol to bergamot, solid-liquid ratio when extraction
It is 40 DEG C for 1:6, extraction temperature, extraction time 90min, then microwave heating extracts 25min to 40 DEG C, after extraction,
Extracting solution is filtered with filter paper, is concentrated under reduced pressure after filtering, concentrate is placed in -80 DEG C of refrigerator kind prefreezing 10min, then be placed in 10
48h is lyophilized in DEG C freeze dryer, obtains bergamot extract.
The preparation method of seawater fish bio-preservative, is prepared according to the following steps:
S1. prepared by salmon skin gelatin powder: taking the salmon skin frozen at -20 DEG C, thaws under 4 DEG C of refrigerated conditions
20h, then cleaned with water, it is shredded after cleaning and uses the NaOH solution of 0.2mol/L solid-liquid ratio in 4 DEG C of immersion 1h, immersion again
For 1:6；It is rinsed with water to neutrality, then impregnates 1h with the acetum of 0.05mol/L, solid-liquid ratio is 1:6 when immersion；Water is used later
It rinses to neutrality, then the salmon skin shredded is extracted into 3h under 60 DEG C of hot water, solid-liquid ratio is 1:6 when extraction, is used after extraction
Double gauze filtering, filtrate is concentrated by evaporation with Rotary Evaporators；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 to divide
Clock, then be placed in 10 DEG C of freeze dryers and be lyophilized 48 hours, obtain salmon skin gelatin；By salmon skin gelatin grind into powder, to
With；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms molten
Then liquid adds epsilon-polylysine, bergamot extract, wood vinegar, modified vitamin E and tea polyphenols, and is using at normal temperature
Magnetic stirrer 90min obtains seawater fish bio-preservative
The application method of seawater fish bio-preservative includes the following steps: to truncate fresh seawater fish decaptitating and remove
It is cleaned up after going internal organ to handle, stripping and slicing or section control length≤5cm of aquatic products, protect seawater fish biology after draining
Fresh dilution agent liquid is uniformly sprayed on seawater fish surface, is then packaged into bag, item of the product after being packaged into bag at 4 DEG C ± 1 DEG C
It is refrigerated under part.Seawater fish is by seawater fish bio-preservative and deionized water by body with bio-preservative dilution
Product is formed than 1:25 mixed preparing.
Embodiment 4
Raw material forms (parts by weight): 17 parts of salmon skin gelatin, 9 parts of Flos Caryophylli extract, 6 parts of epsilon-polylysine, wood vinegar
10 parts, 12 parts of citric acid-modified vitamin E and 6 parts of tea polyphenols.
Citric acid-modified vitamin E is prepared by following methods: 2mol citric acid, 0.03mol catalyst and 1.5L water are added
Enter in reactor, open stirring, temperature rises to 150 DEG C, 1mol vitamin E is slowly added to, after reacting 5-7h, every 30min, sampling
Acid value is surveyed, until acid value no longer changes, reaction terminates, and filtering obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, drop
Temperature, 10 DEG C/h of rate of temperature fall, until 0 DEG C, continue growing the grain 3-4h, filters, it is dry, obtain citric acid-modified vitamin E.
Citric acid-modified vitamin E has the structure as shown in formula III:
Plant extracts is prepared by following methods: being extracted with 80% ethyl alcohol to lilac, solid-liquid ratio when extraction
It is 40 DEG C for 1:6, extraction temperature, extraction time 90min, then microwave heating extracts 25min to 40 DEG C, after extraction,
Extracting solution is filtered with filter paper, is concentrated under reduced pressure after filtering, concentrate is placed in -80 DEG C of refrigerator kind prefreezing 10min, then be placed in 10
48h is lyophilized in DEG C freeze dryer, obtains Flos Caryophylli extract.
The preparation method of seawater fish bio-preservative, is prepared according to the following steps:
S1. prepared by salmon skin gelatin powder: taking the salmon skin frozen at -20 DEG C, thaws under 4 DEG C of refrigerated conditions
20h, then cleaned with water, it is shredded after cleaning and uses the NaOH solution of 0.4mol/L solid-liquid ratio in 4 DEG C of immersion 1h, immersion again
For 1:6；It is rinsed with water to neutrality, then impregnates 1h with the acetum of 0.02mol/L, solid-liquid ratio is 1:6 when immersion；Water is used later
It rinses to neutrality, then the salmon skin shredded is extracted into 3h under 60 DEG C of hot water, solid-liquid ratio is 1:6 when extraction, is used after extraction
Double gauze filtering, filtrate is concentrated by evaporation with Rotary Evaporators；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 to divide
Clock, then be placed in 10 DEG C of freeze dryers and be lyophilized 48 hours, obtain salmon skin gelatin；By salmon skin gelatin grind into powder, to
With；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms molten
Then liquid adds epsilon-polylysine, Flos Caryophylli extract, wood vinegar, modified vitamin E and tea polyphenols, and is using magnetic at normal temperature
Power blender stirs 90min, obtains seawater fish bio-preservative
The application method of seawater fish bio-preservative includes the following steps: to truncate fresh seawater fish decaptitating and remove
It is cleaned up after going internal organ to handle, stripping and slicing or section control length≤5cm of aquatic products, protect seawater fish biology after draining
Fresh dilution agent liquid is uniformly sprayed on seawater fish surface, is then packaged into bag, item of the product after being packaged into bag at 4 DEG C ± 1 DEG C
It is refrigerated under part.Seawater fish is by seawater fish bio-preservative and deionized water by body with bio-preservative dilution
Product is formed than 1:40 mixed preparing.
Embodiment 5
Raw material forms (parts by weight): 15 parts of salmon skin gelatin, 7 parts of cinnamomum cassia extract, 5 parts of epsilon-polylysine, wood vinegar 8
Part, 10 parts of malic acid-modified vitamin E and 5 parts of tea polyphenols.
Malic acid-modified vitamin E is prepared by following methods: malic acid, catalyst and water being added in reactor, opens and stirs
It mixes, temperature rises to 170 DEG C, vitamin E is slowly added to, after reacting 5h, every 30min, sampling detecting acid number, until acid value no longer becomes
Change, reaction terminates, and filters, obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, 10 DEG C/h of rate of temperature fall, directly
To 0 DEG C, continue growing the grain 2h, filters, it is dry, obtain malic acid-modified vitamin E.
Malic acid-modified vitamin E has the structure as shown in formula IV:
Reaction equation is as follows:
Plant extracts is prepared by following methods: being extracted with 80% ethyl alcohol to cortex cinnamomi, solid-liquid ratio is when extraction
1:7, extraction temperature be 40 DEG C, extraction time 90min, and then microwave heating is extracted 25min, after extraction, mentioned to 40 DEG C
It takes liquid to be filtered with filter paper, is concentrated under reduced pressure after filtering, concentrate is placed in -80 DEG C of refrigerator kind prefreezing 10min, then be placed in 10 DEG C
48h is lyophilized in freeze dryer, obtains cinnamomum cassia extract.
The preparation method of seawater fish bio-preservative, is prepared according to the following steps:
S1. prepared by salmon skin gelatin powder: taking the salmon skin frozen at -20 DEG C, thaws under 4 DEG C of refrigerated conditions
20h, then cleaned with water, it is shredded after cleaning and uses the NaOH solution of 0.5mol/L solid-liquid ratio in 4 DEG C of immersion 1h, immersion again
For 1:6；It is rinsed with water to neutrality, then impregnates 1h with the acetum of 0.07mol/L, solid-liquid ratio is 1:6 when immersion；Water is used later
It rinses to neutrality, then the salmon skin shredded is extracted into 3h under 60 DEG C of hot water, solid-liquid ratio is 1:6 when extraction, is used after extraction
Double gauze filtering, filtrate is concentrated by evaporation with Rotary Evaporators；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 to divide
Clock, then be placed in 10 DEG C of freeze dryers and be lyophilized 48 hours, obtain salmon skin gelatin；By salmon skin gelatin grind into powder, to
With；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms molten
Then liquid adds epsilon-polylysine, cinnamomum cassia extract, wood vinegar, modified vitamin E and tea polyphenols, and is using magnetic at normal temperature
Power blender stirs 90min, obtains seawater fish bio-preservative
The application method of seawater fish bio-preservative includes the following steps: to truncate fresh seawater fish decaptitating and remove
It is cleaned up after going internal organ to handle, stripping and slicing or section control length≤5cm of aquatic products, protect seawater fish biology after draining
Fresh dilution agent liquid is uniformly sprayed on seawater fish surface, is then packaged into bag, item of the product after being packaged into bag at 4 DEG C ± 1 DEG C
It is refrigerated under part.Seawater fish is by seawater fish bio-preservative and deionized water by body with bio-preservative dilution
Product is formed than 1:35 mixed preparing.
Embodiment 6
The modified vitamin E of adipic acid is prepared by following methods: by 1.7mol adipic acid, 0.02mol ferric trichloride and
1000mL water is added in reactor, opens stirring, and temperature rises to 150 DEG C, is slowly added to 1mol vitamin E, after reacting 5h, every
30min, sampling detecting acid number, until acid value no longer changes, reaction terminates, and 1000mL ethyl acetate is added, pours into reaction solution while hot
In, it moving into separatory funnel, is extracted 3 times with saturated salt solution together, total amount is the dosage of ethyl acetate, retain organic layer, and
It is dry with anhydrous sodium sulfate, 30min is stood, filtering is removed under reduced pressure ethyl acetate, obtains crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, it is complete
After fully dissolved, cooling, 10 DEG C/h of rate of temperature fall, until 0 DEG C, continue growing the grain 4h, filters, it is dry, obtain the modified dimension life of adipic acid
Plain E.
Embodiment 7
The application is designed the modified vitamin E of ascorbic acid and is added ascorbic acid, ferric trichloride and water using same procedure
Enter reactor, be warming up to 150 DEG C, vitamin E is added, through detecting, which does not generate the target compound of design.
Comparative example 1
Fresh seawater fish are handled without seawater fish with bio-preservative, bag is entered using same procedure.It is packaged into bag
Product afterwards refrigerates under conditions of 4 DEG C ± 1 DEG C.
Comparative example 2
Fresh seawater fish are handled using common antistaling agent, bag is entered using same procedure.Product after being packaged into bag is 4
It is refrigerated under conditions of DEG C ± 1 DEG C.
Comparative example 3
Compared with Example 5, malic acid-modified vitamin E is replaced with usual vitamin E.
Comparative example 4
Compared with Example 5, it is not added with plant extracts.
Test case 1
After treated the seawater fish refrigeration of 1-5 of the embodiment of the present invention treated seawater fish and example 1 and 2 by contrast
It is tested within 15 days, the results are shown in Table 1.
1 content of microorganisms testing result table of table
| Group | Coliform (CFU/g) | Total plate count (CFU/g) |
| Embodiment 1 | (2.56±0.21)×102* | (7.14±0.15)×103* |
| Embodiment 2 | (4.38±0.23)×102* | (6.28±0.09)×103* |
| Embodiment 3 | (6.25±0.27)×102** | (4.69±0.22)×103** |
| Embodiment 4 | (4.29±0.41)×102* | (5.81±0.17)×103* |
| Embodiment 5 | (3.52±0.28)×102* | (5.27±0.27)×103** |
| Comparative example 1 | (4.21±0.33)×105 | (2.17±0.23)×106 |
| Comparative example 2 | (3.67±0.37)×104* | (1.46±0.11)×105* |
| Comparative example 3 | (7.29±0.31)×103* | (2.83±0.13)×104* |
| Comparative example 4 | (6.23±0.12)×103** | (4.82±0.32)×104* |
Note: * is p < 0.05, and * * is p < 0.01, compared with comparative example 1 (blank group).
From the content of microorganisms testing result of Fig. 2 and table 1 it is found that being sprayed on sea using the bio-preservative of embodiment 1-5
Water fish type products surface does not deal with compared to other microorganism antistaling agents or group, inhibits micro- life such as bacterium and Escherichia coli
The effect of the growth of object is more preferable, and the embodiment of the present invention 5 replaces malic acid-modified dimension compared with comparative example 3, using usual vitamin E
Raw element E, Escherichia coli and microbe colony sum greatly increase, it may be possible to usual vitamin E be it is oil-soluble, in antistaling agent
Middle dissolubility is not high, to be not so good as embodiment 5 in antibacterial bacteriostatic effect；The embodiment of the present invention 5 does not add compared with comparative example 4
Add the group of plant extracts, antibacterial bacteriostatic effect is greatly reduced, and plant extracts and modified vitamin E there can be obvious association
With the effect of synergy.With statistical difference.
Respectively by seawater fish with bio-preservative dilution to Gram-negative bacteria, gram-positive bacteria, Escherichia coli,
Salmonella and bacillus (bacillus subtilis, bacillus licheniformis and bacillus cereus) carry out the examination of Oxford cup inhibition zone
It tests, verifying bio-preservative has inhibiting effect to the growth and breeding of above-mentioned various bacterium.
It is determined by Oxford cup inhibition zone test, suppression of the seawater fish with bio-preservative dilution to Gram-negative bacteria
Bacterium loop diameter is 1.1cm, to the antibacterial circle diameter of gram-positive bacteria is 1.5cm, is to the antibacterial circle diameter of Escherichia coli
1.3cm, be 2.0cm to the antibacterial circle diameter of salmonella, be 3.1cm to the antibacterial circle diameter of bacillus.Therefore, fish
Class bio-preservative dilution has inhibiting effect to the growth and breeding of above-mentioned various bacterium, is sprayed on the table of seawater fish
Face can effectively prevent various pathogenic bacteria to grow in seawater fish product surface.
Test case 2
Modification vitamin E prepared by the embodiment of the present invention 1, embodiment 3, embodiment 5, embodiment 6 carries out solubility survey
It is fixed, as a result see Fig. 3.
As seen from the figure, the solubility of the modified vitamin E of the ethanedioic acid that prepared by the embodiment of the present invention 1,3,5 is 15.7g, lemon
The modified vitamin E of acid is 37.2g, and malic acid-modified vitamin E is 25.1g, and three is soluble easily in water, and prepared by embodiment 6
The solubility of the modified vitamin E of adipic acid be only 0.7g, belong to and be slightly soluble in water, in this application due to can not largely be dissolved in water
And generate lesser antibacterial bacteriostatic effect.
Test case 3
1, for trying strain: escherichia coli, staphylococcus aureus, Escherichia coli, bacillus subtilis, Candida albicans
Bacterium；
2, for reagent product: graphene oxide-copper silver nanoparticle compound ethanol solution of the preparation of embodiment 1, embodiment 3 are made
Standby Chinese medicine antibacterial anti-inflammatory medical fluid；
3, the preparation of culture medium:
LB liquid medium: peptone 10g, yeast powder 5g, NaCl 10g add pure water to 1000ml, adjust pH value and reach
7.0；
LB solid medium: beef extract 3g, peptone 10g, yeast powder 5g, NaC1 10g, 15~20g of agar add pure
Water adjusts pH value up to 7.0 autoclave sterilizations, makes culture medium to 1000mL.
Culture dish and test tube are wrapped with newspaper, prepare solid medium according to formula, high pressure is then put into together and goes out
It sterilizes in bacterium pot.Plate is made in the solid medium culture dish of falling people, liquid aglucon pours into test tube.
4, the preparation of bacteria suspension:
Staphylococcus aureus, Escherichia coli and Candida albicans are inoculated in LB solid culture respectively with plate setting-out method
It on base, seals with sealing film, sets for 37 DEG C and cultivate reactivated bacteria for 24 hours in biochemical cultivation case, after activation, with the same bacterium of oese picking
The bacterium fallen is inoculated in the test tube equipped with LB liquid medium, is subsequently placed in 37 DEG C of culture 48h in gas bath constant-temperature table and is used as
Experimental strain.
5, the experiment of drug fungistatic effect:
Modification vitamin E prepared by the embodiment of the present invention 1, embodiment 3, embodiment 5, embodiment 6 carries out bacteriostasis antibiosis
Ability measurement, is as a result shown in Fig. 4.
Note: * is p < 0.05, and * * is p < 0.01, compared to the blank group.
As shown in Figure 4, the modification vitamin E that prepared by the embodiment of the present invention 1,3,5 has preferable antibacterial, antibacterial effect
Fruit, wherein it is best with the bacteriostasis antibiosis effect of the malic acid-modified vitamin E of embodiment 5, and adipic acid prepared by embodiment 6 changes
Property vitamin E antibacterial bacteriostatic effect it is also obviously poor compared with modified vitamin E made from embodiment 1,3,5.
Compared with prior art, ethanedioic acid, citric acid, malic acid are introduced into vitamin E by esterification by the present invention
On molecule, the combined vitamin e derivative that one end is carboxyl or carboxy hydroxy is obtained, good water solubility is made it have,
And preparation method is simple, yield is high, and good water solubility, raw material sources are wide, and ingredient is natural, while not destroying the molecule knot of vitamin E
Structure, still with good anti-oxidant and Antimicrobial preservative performance, and safety is degradable, and effective protection seawater fish is not oxidized
It destroys；
The active constituent contained in plant extracts of the present invention such as cinnamic acid, eugenol, rosmanol, Thymol, lemon
Lemon aldehyde etc. has significant bacteriostasis to seawater fish, is natural preservative, while improving the fragrance of seawater fish, inhibits it
Fishy smell；
Seawater fish bio-preservative of the present invention makes the gel structure of fish protein product uniform sequential, gel surface
More closely, uniform, improve the gel characteristic of fish product；Close albumen network structure improves the elasticity of seawater fish product
And brittleness, improve commodity value.Bio-preservative is effectively improved the elasticity and hardness of fish based article under refrigerated condition；It reduces
Whiteness degradation trend preferably guarantees the whiteness of product, keeps the good organoleptic quality of protein product；Significantly inhibit aquatic product protein matter
The growth of microorganism in product extends the shelf life of fish based article under refrigerated condition；Maintain pH value in reduced levels, prevent and
Delay fat oxidation and protein degradation, effectively keeps the freshness of seawater fish protein product；
Seawater fish method for preparing biologic antistaling agent of the present invention and application method are simple, and raw material sources are wide, and biology can drop
Solution, and it is safe and reliable, there is good antibacterial, anti-oxidant, the elasticity and brittleness of raising seawater fish product, extension refrigerated condition
The shelf life of lower product, has broad application prospects.
Those skilled in the art is not under conditions of departing from the spirit and scope of the present invention that claims determine, also
Various modifications can be carried out to the above content.Therefore the scope of the present invention is not limited in above explanation, but by
The range of claims determines.
Claims (10)
1. a kind of seawater fish bio-preservative, which is characterized in that be prepared by weight by following raw material: salmon skin
10-20 parts of gelatin, 3-7 parts of epsilon-polylysine, 5-12 parts of wood vinegar, is modified vitamin E 5-15 parts at 5-10 parts of plant extracts
With 3-7 parts of tea polyphenols；The modified vitamin E includes the modified vitamin E of ethanedioic acid, citric acid-modified vitamin E and malic acid
Modified vitamin E；
The modified vitamin E is just like structure shown in formula I:
R=COOH, CH (OH) CH2COOH, C (OH) (COOH)2；
The plant extracts is selected from Herba Lysimachiae foenumgraeci extract, Rosmarinus officinalis extract, lemon extract, bergamot extract, cloves
One of extract, mint extract, cinnamomum cassia extract and thyme extract.
2. a kind of seawater fish bio-preservative according to claim 1, which is characterized in that the modified dimension life of the ethanedioic acid
Plain E has the structure as shown in formula II:
The modified vitamin E of the ethanedioic acid is prepared by following methods: ethanedioic acid, catalyst and water being added in reactor, opens and stirs
It mixes, temperature rises to 120 DEG C, vitamin E is slowly added to, after reacting 3-5h, every 30min, sampling detecting acid number, until acid value is no longer
Variation, reaction terminate, and ethyl acetate is added, pours into reaction solution while hot, move into separatory funnel, are extracted together with saturated salt solution
It taking 3 times, total amount is the dosage of ethyl acetate, retains organic layer, and dry with anhydrous sodium sulfate, stands 30min, filter, decompression
Ethyl acetate is removed, crude product is obtained；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, 10 DEG C/h of rate of temperature fall, until 0
DEG C, continue growing the grain 3-4h, filters, it is dry, obtain the modified vitamin E of ethanedioic acid；
The ratio between amount of substance of the ethanedioic acid, catalyst and vitamin E is (1.5-2): (0.01-0.03): 1；The acetic acid
Ethyl ester is identical with the additional amount of water, is 10-20 times of ethanedioic acid volume.
3. a kind of seawater fish bio-preservative according to claim 2, which is characterized in that by weight by following raw material
It is prepared: 12-17 parts of salmon skin gelatin, 6-9 parts of plant extracts, 4-6 parts of epsilon-polylysine, 7-10 parts of wood vinegar, lemon
Modified vitamin E 7-12 parts and tea polyphenols 4-6 parts of lemon acid；
The citric acid-modified vitamin E has the structure as shown in formula III:
The citric acid-modified vitamin E is prepared by following methods: citric acid, catalyst and water being added in reactor, opens and stirs
It mixes, temperature rises to 150 DEG C, vitamin E is slowly added to, after reacting 5-7h, every 30min, sampling detecting acid number, until acid value is no longer
Variation, reaction terminate, and filter, obtain crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, 10 DEG C/h of rate of temperature fall,
Until 0 DEG C, continue growing the grain 3-4h, filters, it is dry, obtain citric acid-modified vitamin E；
The ratio between amount of substance of the citric acid, catalyst and vitamin E is (1.5-2): (0.01-0.03): 1；The water
Additional amount is 15-20 times of citric acid quality.
4. a kind of seawater fish bio-preservative according to claim 3, which is characterized in that by weight by following raw material
It is prepared: 15 parts of salmon skin gelatin, 7 parts of plant extracts, 5 parts of epsilon-polylysine, 8 parts of wood vinegar, malic acid-modified dimension
E10 parts and 5 parts of tea polyphenols of raw element；
The malic acid-modified vitamin E has the structure as shown in formula IV:
The malic acid-modified vitamin E is prepared by following methods: malic acid, catalyst and water being added in reactor, opens and stirs
It mixes, temperature rises to 170 DEG C, vitamin E is slowly added to, after reacting 3-6h, every 30min, sampling detecting acid number, until acid value is no longer
Variation, reaction terminate, and filter, obtain crude product；Crude product is dissolved in 70 DEG C of ethyl alcohol, after being completely dissolved, cooling, 10 DEG C/h of rate of temperature fall,
Until 0 DEG C, continue growing the grain 2-3h, filters, it is dry, obtain malic acid-modified vitamin E；
The ratio between amount of substance of the malic acid, catalyst and vitamin E is (1.2-1.7): (0.01-0.03): 1；The water
Additional amount be 15-20 times of malic acid quality.
5. a kind of seawater fish bio-preservative according to claim 1, which is characterized in that the plant extracts by with
Lower section method is prepared: being extracted with 80% ethyl alcohol to plant, solid-liquid ratio is 1:(5-10 when extraction), extraction temperature 40
DEG C, extraction time 90min, then microwave heating is to 40 DEG C, extracts 25min, and after extraction, extracting solution is filtered with filter paper,
It is concentrated under reduced pressure after filtering, concentrate is placed in -80 DEG C of refrigerator kind prefreezing 10min, then be placed in 10 DEG C of freeze dryers and be lyophilized
48h obtains plant extracts；
The plant is selected from one of lavender, rosemary, lemon, bergamot, cloves, peppermint, cortex cinnamomi and thyme.
6. a kind of seawater fish bio-preservative according to any one of claim 2-4 claim, which is characterized in that institute
Catalyst is stated in ferric trichloride, ferric sulfate, ferrous sulfate, zinc sulfate, copper sulphate, zinc oxide, tin oxide or stannous oxide
One kind.
7. a kind of preparation method of the seawater fish bio-preservative as described in any one of claim 1-6 claim, special
Sign is, is prepared according to the following steps:
S1. prepared by salmon skin gelatin powder: the salmon skin frozen at -20 DEG C is taken, thaw 20h under 4 DEG C of refrigerated conditions,
It is cleaned again with water, shredding after cleaning and using NaOH solution solid-liquid ratio in 4 DEG C of immersion 1h, immersion again is 1:6；It is rinsed with water
1h is impregnated to neutrality, then with acetum, and solid-liquid ratio is 1:6 when immersion；It is rinsed with water later to neutrality, then literary by shred three
Fish-skin extracts 3h under 60 DEG C of hot water, and solid-liquid ratio is 1:6 when extraction, is filtered after extraction with double gauze, by filtrate rotation
Evaporimeter is concentrated by evaporation；Concentrate is finally placed in -80 DEG C of refrigerator kind prefreezings 10 minutes, then is placed in 10 DEG C of freeze dryers and is lyophilized
48 hours, obtain salmon skin gelatin；By salmon skin gelatin grind into powder, for use；
S2. the preparation of seawater fish bio-preservative: every 100ml ultrapure water dissolution 1.2g salmon skin gelatin forms solution,
Then epsilon-polylysine, plant extracts, wood vinegar, modified vitamin E and tea polyphenols are added, and are being stirred at normal temperature with magnetic force
Device stirring 90min is mixed, seawater fish bio-preservative is obtained.
8. preparation method according to claim 7, which is characterized in that the amount of the substance of the NaOH solution is (0.2-
0.5)mol/L；The substance withdrawl syndrome of the acetum is (0.02-0.07) mol/L.
9. a kind of application method of the seawater fish bio-preservative as described in any one of claim 1-6 claim, special
Sign is that including the following steps: to truncate fresh seawater fish decaptitating to remove after internal organ are handled cleans up, stripping and slicing or section, control
Seawater fish is uniformly sprayed on seawater fish surface with bio-preservative dilution after draining by length≤5cm of aquatic products processed,
Then it is packaged into bag, the product after being packaged into bag refrigerates under conditions of 4 DEG C ± 1 DEG C.
10. application method according to claim 9, which is characterized in that seawater fish bio-preservative dilution
It is to form the seawater fish with bio-preservative and deionized water 1:(20-50 by volume) mixed preparing.
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|---|---|---|---|---|
| CN110999897A (en) * | 2019-12-12 | 2020-04-14 | 北京自然博物馆 | Fish sample biological model in-vitro protective agent and preparation thereof |
| CN112674154A (en) * | 2020-12-10 | 2021-04-20 | 大连民族大学 | Bacteriostatic agent and preparation method and application thereof |
| CN115868475A (en) * | 2022-11-16 | 2023-03-31 | 江苏海洋大学 | Marine animal specimen preserving fluid and preparation method thereof |
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| WO2013181895A1 (en) * | 2012-06-08 | 2013-12-12 | 天津泰达酒店有限公司 | Red wine fish and method for preparing same |
| CN103609657A (en) * | 2013-11-04 | 2014-03-05 | 徐鑫 | Natural preservative for fresh fishes |
| CN103689062A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Hairtail refreshing agent, preparation method and using method thereof |
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| CN101700052A (en) * | 2009-10-29 | 2010-05-05 | 中国农业大学 | Edible film-coating freshness preservation agent used for megalobrama amblycephala and use method thereof |
| WO2013181895A1 (en) * | 2012-06-08 | 2013-12-12 | 天津泰达酒店有限公司 | Red wine fish and method for preparing same |
| CN103609657A (en) * | 2013-11-04 | 2014-03-05 | 徐鑫 | Natural preservative for fresh fishes |
| CN103689062A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Hairtail refreshing agent, preparation method and using method thereof |
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| CN110999897A (en) * | 2019-12-12 | 2020-04-14 | 北京自然博物馆 | Fish sample biological model in-vitro protective agent and preparation thereof |
| CN112674154A (en) * | 2020-12-10 | 2021-04-20 | 大连民族大学 | Bacteriostatic agent and preparation method and application thereof |
| CN115868475A (en) * | 2022-11-16 | 2023-03-31 | 江苏海洋大学 | Marine animal specimen preserving fluid and preparation method thereof |
| CN115868475B (en) * | 2022-11-16 | 2024-02-23 | 江苏海洋大学 | Marine animal specimen preservation solution and preparation method thereof |
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