CN110623060A - Application of protease K in fresh-keeping of fresh fish products - Google Patents
Application of protease K in fresh-keeping of fresh fish products Download PDFInfo
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- CN110623060A CN110623060A CN201911049355.9A CN201911049355A CN110623060A CN 110623060 A CN110623060 A CN 110623060A CN 201911049355 A CN201911049355 A CN 201911049355A CN 110623060 A CN110623060 A CN 110623060A
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- proteinase
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- 108010067770 Endopeptidase K Proteins 0.000 title claims abstract description 29
- 235000013332 fish product Nutrition 0.000 title claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 25
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 238000005507 spraying Methods 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 9
- 230000002335 preservative effect Effects 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 5
- 210000001835 viscera Anatomy 0.000 claims description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000001514 detection method Methods 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 238000004321 preservation Methods 0.000 description 11
- 241000276707 Tilapia Species 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000007865 diluting Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 241000276701 Oreochromis mossambicus Species 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 108010022999 Serine Proteases Proteins 0.000 description 1
- 102000012479 Serine Proteases Human genes 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 108010037896 heparin-binding hemagglutinin Proteins 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005303 weighing 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- 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 an application of protease K in fresh-keeping of fresh fish products, which is characterized in that a chitosan solution with the mass fraction of 0.01 percent and the spraying amount of 12mL/100g (fish) of 0.02mg/mL-0.1mg/mL protease K is uniformly sprayed on the surface of fresh fish once, and the fresh fish is placed in a preservative film for sealing after being drained and is refrigerated in a refrigerator at the temperature of 4 ℃. Through detection, the fresh-keeping period of the fresh fish can be prolonged by 2 days by the treatment according to the method, the operation is simple and safe, the effect is obvious, and the freshness, the flavor and the texture of the fish can be better maintained.
Description
Technical Field
The invention belongs to the technical field of aquatic product preservation and preservation, and particularly relates to an application of proteinase K in preservation of fresh fish products.
Background
Aquatic products have high protein content, low fat content, high nutritional value and delicious taste, are deeply loved by vast consumers, about 10 hundred million people in the world rely on the aquatic products to absorb animal proteins required by life, and the aquatic products account for about 11 percent of family dietary structures in China. However, the components of the aquatic products are easy to decay due to the characteristics, and the conventional frozen storage can cause protein denaturation and juice loss, so that the commodity value of the aquatic products is greatly reduced, and therefore, the problem of preservation is urgently needed to be solved.
The traditional fillet preservation technology mainly comprises refrigeration preservation, modified atmosphere preservation, irradiation preservation, biological preservation and the like, wherein the refrigeration or modified atmosphere preservation has short shelf life and poor taste; the irradiation preservation is to kill the microorganism by X-ray, which has high cost and is not beneficial to operation; the biological fresh-keeping technology is to keep fresh by using natural extracts of plants and microorganisms such as lysozyme, rosemary, tea polyphenol, nisin and the like.
Proteinase K is a high-activity serine proteinase, has high safety, is increasingly applied to the fields of food, agriculture, medicine and the like, can be used for cosmetics and health care products, and is not discovered at present in the field of food preservation. In the earlier researches of the invention, protease K can hydrolyze proteins in the extracellular adhesins of the putrefying bacteria, reduce the content of adhesins, inhibit the adhesion of the putrefying bacteria to a host and delay the formation of a biological film on the surface of food by the putrefying bacteria. Therefore, it is expected that the freshness of the aquatic product can be maintained by proteinase K and the storage life can be prolonged.
Disclosure of Invention
The invention aims to provide application of protease K in fresh-keeping of fresh fish products, which can effectively prolong the fresh-keeping period of fresh fish and keep the freshness, flavor and texture of fish meat.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention claims an application of protease K in fresh-keeping of fresh fish products.
The application method comprises the steps of removing heads, tails and viscera of fresh fish killed by crushed ice, slicing, uniformly spraying a chitosan solution containing proteinase K once on the surface of the fresh fish, wherein the spraying amount is 12mL/100g (fish meat), draining, sealing and storing by using a preservative film, and refrigerating in a refrigerator at 4 ℃.
The content of the proteinase K in the chitosan solution containing the proteinase K is 0.02mg/mL-0.2mg/mL, and the mass concentration of the chitosan is 0.01%.
The innovation points of the invention are as follows:
the invention utilizes proteinase K to hydrolyze the adhesin outside the putrefying bacteria cells so as to prevent the putrefying bacteria from adhering to a host, thereby delaying the putrefying bacteria from forming a biological film on the surface of the fish fillet, thus keeping the freshness of the aquatic products and prolonging the storage period. Meanwhile, the proteinase K has the characteristic of proteolysis, so that the freshness, flavor and texture of the fish can be well maintained.
In addition, the invention utilizes the good film forming property of chitosan, and the chitosan is used as a carrier of proteinase K, thereby playing a role of good moisture retention and certain degree of bacteriostasis, and further enhancing the fresh-keeping effect.
Detailed Description
Taking fresh tilapia as an example, the method for delaying the putrefaction of fresh fish products by using proteinase K comprises the following steps:
(1) removing the head, the tail and the internal organs of fresh tilapia after the fresh tilapia is crushed into ice and killed, cutting the tilapia into fillets with uniform size, and draining the fillets for later use;
(2) diluting chitosan with 0.1% acetic acid solution to obtain 0.01% chitosan solution, and adding proteinase K to obtain final concentration of 0.02mg/mL-0.2 mg/mL.
(3) Uniformly spraying the chitosan solution containing the protease K prepared in the step (2) once on the surface of the tilapia fillets in the step (1), wherein the spraying amount is 12mL/100g (fish meat), draining, placing the fillets in a plate, sealing a preservative film, and refrigerating in a refrigerator at 4 ℃.
The invention is further illustrated by the following examples, which are intended to be illustrative only and not to limit the scope of the invention:
after the fresh tilapia mossambica is crushed into ice and killed, removing heads, tails and viscera, cutting the tilapia mossambica into fillets with uniform size, wherein each fillet is 25 +/-0.1 g in weight, draining the fillets, and randomly dividing the fillets into 15 parts.
Example 1
Uniformly spraying distilled water (the spraying amount is 3 mL/piece) on the surface of a prepared tilapia fillet, placing the fillet in a plate, sealing the preservative film, and refrigerating in a refrigerator at 4 ℃. Three groups were used in parallel as a control group.
Example 2
Diluting chitosan with 0.1% acetic acid solution to obtain 0.01% chitosan solution, spraying onto a prepared tilapia fillet (spraying amount is 3 mL/fillet), placing the fillet in a dish, sealing with preservative film, and refrigerating at 4 deg.C in a refrigerator. Three groups are in parallel.
Example 3
Diluting chitosan with 0.1% acetic acid solution to obtain 0.01% chitosan solution, adding proteinase K to make its final concentration in chitosan solution be 0.02mg/mL, uniformly spraying it on a prepared tilapia fillet (spraying amount is 3 mL/fillet), placing the fillet in a plate, sealing with preservative film, and refrigerating in refrigerator at 4 deg.C. Three groups are in parallel.
Example 4
Diluting chitosan with 0.1% acetic acid solution to obtain 0.01% chitosan solution, adding proteinase K to make its final concentration in chitosan solution be 0.1mg/mL, uniformly spraying it on a prepared tilapia fillet (spraying amount is 3 mL/fillet), placing the fillet in a plate, sealing with preservative film, and refrigerating in refrigerator at 4 deg.C. Three groups are in parallel.
Example 5
Diluting chitosan with 0.1% acetic acid solution to obtain 0.01% chitosan solution, adding proteinase K to make its final concentration in chitosan solution be 0.2mg/mL, uniformly spraying it on a prepared tilapia fillet (spraying amount is 3 mL/fillet), placing the fillet in a plate, sealing with preservative film, and refrigerating in refrigerator at 4 deg.C. Three groups are in parallel.
The Volatile Basic Nitrogen (TVBN) is one of the main chemical indexes for judging the freshness of fishes, the TVBN of first-grade fresh fishes is 5-10mg/100g, the TVBN of common fresh fishes is 15-25mg/100g, and when the TVBN index reaches 30-40mg/100g, the fishes begin to decay. The freshness determination is carried out by referring to a determination method of volatile basic nitrogen (GB 5009, 228-: weighing 10.0g (accurate to 0.001 g) of a sample which is refrigerated for a certain time, homogenizing by using a homogenizer, pouring into a digestion tube, adding 75mL of distilled water, soaking for 30min, adding 1.0g of magnesium oxide, immediately connecting an automatic Kjeldahl apparatus, setting the amount of added water and alkali to be 0mL, setting the amount of a boric acid receiving solution to be 30mL, adding 10 drops of a mixed indicator, setting the distillation time to be 180s, and titrating by using 0.1mol/mL or 0.01mol/mLHCl after the end. The end point is red and a reagent blank test is carried out, wherein the unit of TVBN is mg/100 g. The results are shown in Table 1.
TABLE 1 volatile basic nitrogen (TVBN mg/100 g) Change during Cold storage
As can be seen from Table 1: for the same batch of fillet samples, the TVBN of the proteinase K treated samples (examples 3, 4, 5) was significantly lower than the control (example 1) and the chitosan only treated sample (example 2) when stored for 1-5 d.
If 15mg/100g is taken as the end point of the ordinary freshness, the freshness date of the embodiment 1 and the embodiment 2 is 1 d; the freshness date of examples 3, 4 and 5 was 2 d. If 30mg/100g is taken as the shelf end point, the refreshing time of the embodiment 1 and the embodiment 2 is 2 d; the freshness date of examples 3, 4 and 5 was 4 d.
In conclusion, the shelf life of the fillets can be remarkably prolonged by adding the protease K, so that the storage period of the fresh fillets is prolonged by 2 d.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (4)
1. An application of protease K in fresh-keeping of fresh fish products.
2. Use according to claim 1, characterized in that: the application method comprises the steps of removing heads, tails and internal organs of fresh fish killed by crushed ice, slicing, uniformly spraying a chitosan solution containing proteinase K on the surface of the fresh fish, draining, sealing and storing by using a preservative film, and refrigerating in a refrigerator at 4 ℃.
3. Use according to claim 2, characterized in that: the content of the proteinase K in the chitosan solution containing the proteinase K is 0.02mg/mL-0.2mg/mL, and the mass concentration of the chitosan is 0.01%.
4. Use according to claim 2, characterized in that: the amount of the chitosan solution containing proteinase K sprayed was 12mL/100 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911049355.9A CN110623060A (en) | 2019-10-31 | 2019-10-31 | Application of protease K in fresh-keeping of fresh fish products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911049355.9A CN110623060A (en) | 2019-10-31 | 2019-10-31 | Application of protease K in fresh-keeping of fresh fish products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110623060A true CN110623060A (en) | 2019-12-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911049355.9A Pending CN110623060A (en) | 2019-10-31 | 2019-10-31 | Application of protease K in fresh-keeping of fresh fish products |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724616A (en) * | 2010-01-14 | 2010-06-09 | 哈尔滨工业大学 | Preparation of freezing-point active protease for tuna freezing preservation, and freezing preservation method |
| WO2018071506A1 (en) * | 2016-10-11 | 2018-04-19 | Sharklet Technologies, Inc | Composition for biofilm disruption, methods of manufacture thereof and articles comprising the same |
| CN109321555A (en) * | 2018-11-05 | 2019-02-12 | 福州大学 | A kind of serine protease and its application on loquat is fresh-keeping |
-
2019
- 2019-10-31 CN CN201911049355.9A patent/CN110623060A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724616A (en) * | 2010-01-14 | 2010-06-09 | 哈尔滨工业大学 | Preparation of freezing-point active protease for tuna freezing preservation, and freezing preservation method |
| WO2018071506A1 (en) * | 2016-10-11 | 2018-04-19 | Sharklet Technologies, Inc | Composition for biofilm disruption, methods of manufacture thereof and articles comprising the same |
| CN109321555A (en) * | 2018-11-05 | 2019-02-12 | 福州大学 | A kind of serine protease and its application on loquat is fresh-keeping |
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Application publication date: 20191231 |