CN110720506A - Frozen large yellow croaker quality guarantee method and application thereof - Google Patents
Frozen large yellow croaker quality guarantee method and application thereof Download PDFInfo
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- CN110720506A CN110720506A CN201910926126.4A CN201910926126A CN110720506A CN 110720506 A CN110720506 A CN 110720506A CN 201910926126 A CN201910926126 A CN 201910926126A CN 110720506 A CN110720506 A CN 110720506A
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims abstract description 43
- 239000003755 preservative agent Substances 0.000 claims abstract description 30
- 230000002335 preservative effect Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 13
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 claims abstract description 12
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 claims abstract description 12
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 claims abstract description 12
- 229940026509 theaflavin Drugs 0.000 claims abstract description 12
- 235000014620 theaflavin Nutrition 0.000 claims abstract description 12
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims abstract description 11
- 235000001785 ferulic acid Nutrition 0.000 claims abstract description 11
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims abstract description 11
- 229940114124 ferulic acid Drugs 0.000 claims abstract description 11
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims abstract description 11
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940109529 pomegranate extract Drugs 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 78
- 239000000843 powder Substances 0.000 claims description 33
- 235000021190 leftovers Nutrition 0.000 claims description 25
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 25
- 229920001184 polypeptide Polymers 0.000 claims description 23
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 23
- 239000004365 Protease Substances 0.000 claims description 21
- 239000006228 supernatant Substances 0.000 claims description 21
- 239000011259 mixed solution Substances 0.000 claims description 19
- 108091005804 Peptidases Proteins 0.000 claims description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 16
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- 238000001816 cooling Methods 0.000 claims description 13
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- 230000002255 enzymatic effect Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 230000000415 inactivating effect Effects 0.000 claims description 7
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 claims description 7
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 230000007774 longterm Effects 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 102000004142 Trypsin Human genes 0.000 claims description 5
- 108090000631 Trypsin Proteins 0.000 claims description 5
- 108010007119 flavourzyme Proteins 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 239000012588 trypsin Substances 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 21
- 238000004321 preservation Methods 0.000 abstract description 15
- 241000251468 Actinopterygii Species 0.000 abstract description 13
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
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- 230000003385 bacteriostatic effect Effects 0.000 abstract description 5
- 241000219991 Lythraceae Species 0.000 abstract description 4
- 235000014360 Punica granatum Nutrition 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
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- 235000014102 seafood Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 7
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- 238000010521 absorption reaction Methods 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000003761 preservation solution Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 4
- 239000004327 boric acid Substances 0.000 description 4
- 238000009837 dry grinding Methods 0.000 description 4
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 4
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- 238000003756 stirring Methods 0.000 description 4
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
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- 238000007654 immersion Methods 0.000 description 3
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
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- 235000020279 black tea Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
Abstract
The invention belongs to the technical field of seafood preservation. The invention discloses a quality guarantee method for frozen large yellow croakers, which comprises the steps of preparation of a fresh-keeping solution, pretreatment, fresh-keeping treatment and storage, wherein the adopted fresh-keeping solution is prepared by mixing theaflavin, pomegranate extract, ferulic acid, sodium alginate, a biological fresh-keeping agent and water; the invention also discloses an application of the quality guarantee method of the frozen large yellow croaker, and the quality guarantee method is applied to long-time storage of the frozen large yellow croaker. According to the invention, the tea yellow color, the pomegranate polyphenol, the ferulic acid and the biological preservative have very good synergistic effect on the antioxidant activity, the antibacterial activity and the bacteriostatic activity of the four, so that the frozen storage quality of the large yellow croaker is ensured; the surface color of the large yellow croaker is yellow, the use of theaflavin does not affect the appearance of the product, but enhances the color of the fish body, ensures the frozen storage quality of the product, and in addition, sodium alginate has good film forming property, so that the fresh-keeping liquid is easier to adhere to form a film, and the efficiency and effect of the fresh-keeping treatment are improved.
Description
Technical Field
The invention relates to the technical field of seafood preservation, in particular to a quality guarantee method for frozen large yellow croakers and application thereof.
Background
The large yellow croaker is an important economic fish in Zhejiang, and the activity of the endogenous enzyme of the large yellow croaker is strong, so that some proteins and unsaturated fatty acids in the fish are easy to be oxidized, thereby delaying the reproduction of fish microorganisms and inhibiting the activity of the endogenous enzyme of the fish. Although partial enzyme activity in the fish meat can be passivated by low-temperature frozen storage, the phenomenon of fish meat quality deterioration still commonly occurs in the long-term frozen storage process.
Disclosure of Invention
In order to solve the problems, the invention provides a frozen large yellow croaker quality guarantee method which can delay the propagation of microorganisms in the large yellow croaker, inhibit the activity of endogenous enzymes in the large yellow croaker and guarantee the frozen preservation quality of the large yellow croaker;
the invention also discloses an application of the quality guarantee method for the frozen large yellow croaker.
A quality guarantee method for frozen large yellow croakers comprises the following steps:
a) preparing a fresh-keeping solution: preparing a fresh-keeping solution from 0.25-0.45 wt% of theaflavin, 0.15-0.30 wt% of pomegranate extract, 0.10-0.30 wt% of ferulic acid, 3-5 wt% of sodium alginate, 5-8 wt% of a biological fresh-keeping agent and the balance of water;
b) pretreatment: leaching fresh large yellow croaker with water;
c) fresh-keeping treatment: immersing the washed fresh large yellow croaker in a fresh-keeping solution, taking out the large yellow croaker for freezing treatment at the temperature of minus 35 ℃ and below, taking out the large yellow croaker for immersing treatment in the fresh-keeping solution, taking out the large yellow croaker for freezing treatment at the temperature of minus 35 ℃ and below, and finally taking out the large yellow croaker for immersing treatment in the fresh-keeping solution;
d) and (3) storage: storing the treated large yellow croaker at-18 deg.C or below for a long period.
In the treatment method, firstly, the preservation solution which is mainly composed of theaflavin, pomegranate extract, ferulic acid and a biological preservative is adopted, and secondly, the preservation solution is subjected to multiple times of immersion and freezing treatment during the treatment of the preservation solution, so that the preservation solution can form uniform and firm ice coats on the surfaces of the large yellow croakers; the theaflavin is a golden yellow pigment existing in yellow tea and black tea, is a product of tea fermentation, has good antioxidant activity, and can enhance the body color of the large yellow croaker body and ensure the frozen storage quality because the surface color of the large yellow croaker is yellow and the appearance of the large yellow croaker is not affected by the use of the theaflavin; the pomegranate extract contains abundant pomegranate polyphenols, and also has strong antioxidant activity; ferulic acid has the functions of eliminating free radicals and promoting the generation of enzymes for eliminating the free radicals, and also has strong antioxidant activity; the biological preservative is prepared from large yellow croaker leftovers through enzymolysis and Maillard reaction purification, has safe and reliable sources, can improve the use of large yellow croaker processing waste, reduces waste, and has good antibacterial and bacteriostatic functions; the theaflavin, the pomegranate extract, the ferulic acid and the biological preservative take effect synergistically, so that the effects of antioxidation, antibiosis and bacteriostasis can be better achieved, the activity of endogenous enzymes in the fish meat of the large yellow croaker is reduced, the oxidation change of proteins and unsaturated fatty acids in the fish meat is slowed down, the propagation of microorganisms in the fish meat is slowed down, and the process of deterioration of the fish meat quality of the large yellow croaker is greatly slowed down in the process of freezing and storing.
Preferably, the pomegranate polyphenol content in the pomegranate extract is 40-50 wt%.
Preferably, in the step c), the fresh-keeping treatment is specifically that the washed fresh large yellow croaker is immersed in the fresh-keeping solution for 30-50 minutes, then taken out and frozen at-35 ℃ and below for 8-10 hours, then taken out and immersed in the fresh-keeping solution for 8-15 seconds, taken out and frozen again at-35 ℃ and below for 1-2 hours, and finally taken out and immersed in the fresh-keeping solution for 5-15 seconds.
Preferably, the biological preservative is prepared from large yellow croaker leftovers through enzymolysis, purification and Maillard reaction.
Preferably, the preparation method of the biological preservative is as follows,
firstly, adding water into large yellow croaker leftovers, crushing to obtain homogenate, drying the homogenate to obtain homogenate powder, then drying and crushing the homogenate powder to obtain homogenate micro powder, adding the homogenate micro powder into water, uniformly mixing, and standing to obtain a mixed solution;
secondly, adding protease which accounts for 0.5-2.0 wt% of the weight of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis treatment, and then inactivating enzyme to obtain an enzymolysis solution;
thirdly, cooling the enzymatic hydrolysate, centrifuging and taking supernatant, adding trichloroacetic acid solution into the supernatant, standing, centrifuging and taking the supernatant as polypeptide solution;
and fourthly, adding maltose into the polypeptide solution, uniformly mixing, reacting for 2.5-4 hours in a heating and pressurizing environment, and cooling to obtain the biological preservative.
Preferably, the first step is to increase the large yellow croaker leftovers by 2-2.5 times of water by weight, grind the large yellow croaker leftovers to prepare homogenate, dry the homogenate to prepare homogenate powder, dry grind the homogenate powder, grind and grind the homogenate powder, screen the homogenate powder by a 200-250 mesh sieve to prepare homogenate micro powder, add the homogenate micro powder into 3-4 times of water by weight, mix the homogenate micro powder uniformly and stir the mixture for 1-1.5 hours to prepare the mixed solution.
Preferably, step two, specifically, adding protease with the weight of 0.5-2.0 wt% of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis at 45-60 ℃ for 3-6 hours, and then inactivating the enzyme to obtain the enzymatic hydrolysate.
Preferably, the protease is a mixture of trypsin, flavourzyme and papain in a weight ratio of 1: (1.5-2): (0.8-1.1).
Preferably, in the third step, the enzymatic hydrolysate is cooled and then centrifuged, the supernatant is taken, an isometric trichloroacetic acid solution with the mass content of 15% is added into the supernatant, the supernatant is taken as the polypeptide solution after the centrifugation after the standing for 30 to 60 minutes.
Preferably, step four, specifically, adding maltose accounting for 2-5 wt% of the polypeptide solution into the polypeptide solution, uniformly mixing, reacting at 76-84 ℃ under 1.2-1.4 atm for 2.5-4 hours, and cooling to obtain the biological preservative.
In the preparation process of the biological preservative, the leftovers of the large yellow croaker are firstly added with water and crushed, then the leftovers of the large yellow croaker are dried and ground in a dry grinding way, so that the components of the leftovers of the large yellow croaker in the obtained mixed solution can be distributed more uniformly as much as possible, the particles are finer, the subsequent enzymolysis process is facilitated, the enzymolysis adopts compound protease, the enzymolysis efficiency can be improved, and the efficient and stable operation of the enzymolysis process can be ensured; then, purifying the polypeptide after enzymolysis to remove inactive or low-activity components and improve the purity of the active peptide; and then, Maillard reaction is carried out on the purified active peptide, so that the fishy smell of the large yellow croaker leftovers can be removed, and the antibacterial and antioxidant activity of the product can be improved, so that the fresh-keeping effect is better.
An application of frozen large yellow croaker in long-term storage is disclosed.
Therefore, the invention has the following beneficial effects: according to the invention, the tea yellow color, the pomegranate polyphenol, the ferulic acid and the biological preservative have very good synergistic effect on the antioxidant activity, the antibacterial activity and the bacteriostatic activity of the four, so that the frozen storage quality of the large yellow croaker is ensured; the surface color of the large yellow croaker is yellow, the use of theaflavin does not affect the appearance of the product, but enhances the color of the fish body, ensures the frozen storage quality of the product, and in addition, sodium alginate has good film forming property, so that the fresh-keeping liquid is easier to adhere to form a film, and the efficiency and effect of the fresh-keeping treatment are improved.
Detailed Description
The technical solution of the present invention will be further described with reference to the following embodiments.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the present invention, all the equipments and materials are commercially available or commonly used in the industry, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
A quality guarantee method for frozen large yellow croakers comprises the following steps:
a) preparing a fresh-keeping solution: preparing a fresh-keeping solution from 0.25 wt% of theaflavin, 0.15 wt% of pomegranate extract, 0.10 wt% of ferulic acid, 3 wt% of sodium alginate, 5wt% of a biological fresh-keeping agent and 91.5 wt% of water according to the following weight percentage;
b) pretreatment: leaching fresh large yellow croaker with water;
c) fresh-keeping treatment: the fresh-keeping treatment specifically comprises the steps of immersing the washed fresh large yellow croaker in a fresh-keeping solution for 30 minutes, taking out the large yellow croaker to be frozen at the temperature of minus 35 ℃ for 8 hours, taking out the large yellow croaker to be immersed in the fresh-keeping solution for 8 seconds, taking out the large yellow croaker to be frozen at the temperature of minus 35 ℃ for 1 hour, and finally taking out the large yellow croaker to be immersed in the fresh-keeping solution for 5 seconds;
d) and (3) storage: storing the treated large yellow croaker at-18 deg.C for a long period.
The biological preservative in the preservative solution is prepared from large yellow croaker leftovers by the following method:
firstly, adding water with the weight of 2 times of the large yellow croaker leftovers into the large yellow croaker leftovers, crushing the large yellow croaker leftovers to prepare homogenate, drying the homogenate to prepare homogenate powder, then carrying out dry grinding and crushing on the homogenate powder, sieving the homogenate powder by a 200-mesh sieve to prepare homogenate micropowder, adding the homogenate micropowder into water with the weight of 3 times of the homogenate micropowder, uniformly mixing the homogenate micropowder and stirring the mixture for 1 hour to prepare mixed solution;
secondly, adding protease which is 0.5 wt% of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis for 3 hours at 45 ℃, and then inactivating the enzyme to obtain an enzymatic hydrolysate; the protease is prepared from trypsin, flavourzyme and papain in a weight ratio of 1: 1.5: 0.7 of a compound protease;
thirdly, cooling the enzymatic hydrolysate, centrifuging and taking supernatant, adding trichloroacetic acid solution with the same volume and the mass content of 15% into the supernatant, standing for 30 minutes, centrifuging and taking the supernatant as polypeptide solution;
fourthly, adding maltose accounting for 2 wt% of the weight of the polypeptide solution into the polypeptide solution, uniformly mixing, reacting for 2.5 hours at the temperature of 76 ℃ and under the pressure of 1.2atm, and cooling to obtain the biological preservative.
An application of frozen large yellow croaker in long-term storage is disclosed.
Example 2
A quality guarantee method for frozen large yellow croakers comprises the following steps:
a) preparing a fresh-keeping solution: preparing a fresh-keeping solution from 0.45wt% of theaflavin, 0.30wt% of pomegranate extract, 0.30wt% of ferulic acid, 5wt% of sodium alginate, 8wt% of biological fresh-keeping agent and 85.95 wt% of water;
b) pretreatment: leaching fresh large yellow croaker with water;
c) fresh-keeping treatment: the fresh-keeping treatment specifically comprises the steps of immersing the washed fresh large yellow croaker in a fresh-keeping solution for 50 minutes, taking out the large yellow croaker to be frozen at the temperature of minus 38 ℃ for 10 hours, taking out the large yellow croaker to be immersed in the fresh-keeping solution for 15 seconds, taking out the large yellow croaker to be frozen at the temperature of minus 38 ℃ for 2 hours, and finally taking out the large yellow croaker to be immersed in the fresh-keeping solution for 15 seconds;
d) and (3) storage: storing the treated large yellow croaker at-20 deg.C for a long period.
The biological preservative in the preservative solution is prepared from large yellow croaker leftovers by the following method:
firstly, adding water 2.5 times the weight of the large yellow croaker leftovers into the large yellow croaker leftovers, crushing the large yellow croaker leftovers to prepare homogenate, drying the homogenate to prepare homogenate powder, then carrying out dry grinding and crushing on the homogenate powder, sieving the homogenate powder by a 250-mesh sieve to prepare homogenate micropowder, adding the homogenate micropowder into water 4 times the weight of the homogenate micropowder, uniformly mixing the homogenate micropowder and stirring the mixture for 1.5 hours to prepare mixed liquid;
secondly, adding protease which accounts for 2.0wt% of the weight of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis for 6 hours at 60 ℃, and then inactivating the enzyme to obtain an enzymolysis solution; the protease is prepared from trypsin, flavourzyme and papain in a weight ratio of 1: 2.5: 1.1 of a complex protease;
thirdly, cooling the enzymatic hydrolysate, centrifuging and taking supernatant, adding trichloroacetic acid solution with the same volume and the mass content of 15% into the supernatant, standing for 60 minutes, centrifuging and taking the supernatant as polypeptide solution;
fourthly, adding maltose accounting for 5wt% of the weight of the polypeptide solution into the polypeptide solution, uniformly mixing, reacting for 4 hours at the temperature of 84 ℃ and under the pressure of 1.4atm, and cooling to obtain the biological preservative.
An application of frozen large yellow croaker in long-term storage is disclosed.
Example 3
A quality guarantee method for frozen large yellow croakers comprises the following steps:
a) preparing a fresh-keeping solution: preparing a fresh-keeping solution from 0.35 wt% of theaflavin, 0.25 wt% of pomegranate extract, 0.20 wt% of ferulic acid, 4 wt% of sodium alginate, 6.5 wt% of a biological fresh-keeping agent and 88.7 wt% of water according to the following weight percentage;
b) pretreatment: leaching fresh large yellow croaker with water;
c) fresh-keeping treatment: the fresh-keeping treatment specifically comprises the steps of immersing the washed fresh large yellow croaker in a fresh-keeping solution for 40 minutes, taking out the large yellow croaker to be frozen at the temperature of minus 35 ℃ for 9 hours, taking out the large yellow croaker to be immersed in the fresh-keeping solution for 10 seconds, taking out the large yellow croaker to be frozen at the temperature of minus 35 ℃ for 1.5 hours, and finally taking out the large yellow croaker to be immersed in the fresh-keeping solution for 10 seconds;
d) and (3) storage: storing the treated large yellow croaker at-18 deg.C for a long period.
The biological preservative in the preservative solution is prepared from large yellow croaker leftovers by the following method:
firstly, adding water 2.3 times the weight of the large yellow croaker leftovers into the large yellow croaker leftovers, crushing the large yellow croaker leftovers to prepare homogenate, drying the homogenate to prepare homogenate powder, then carrying out dry grinding and crushing on the homogenate powder, sieving the homogenate powder by a 230-mesh sieve to prepare homogenate micro powder, adding the homogenate micro powder into water 3.5 times the weight of the homogenate micro powder, mixing the homogenate micro powder uniformly, and stirring the mixture for 1.2 hours to prepare mixed liquid;
secondly, adding protease which accounts for 1.5 wt% of the weight of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis for 4.5 hours at 55 ℃, and then inactivating enzyme to obtain an enzymolysis solution; the protease is prepared from trypsin, flavourzyme and papain in a weight ratio of 1: 1.8: 0.9 of a compound protease;
thirdly, cooling the enzymatic hydrolysate, centrifuging and taking supernatant, adding trichloroacetic acid solution with the same volume and the mass content of 15% into the supernatant, standing for 45 minutes, centrifuging and taking the supernatant as polypeptide solution;
fourthly, adding maltose accounting for 3.5 wt% of the weight of the polypeptide solution into the polypeptide solution, uniformly mixing, reacting for 3 hours at the temperature of 80 ℃ and under the pressure of 1.3atm, and cooling to obtain the biological preservative.
An application of frozen large yellow croaker in long-term storage is disclosed.
Comparative example 1
In comparative example 1, the remaining conditions were exactly the same as in example 3 except that the fresh large yellow croaker after washing was immersed in the preservative solution for 40 minutes, then taken out and frozen at-35 ℃ for 9 hours, and then taken out and immersed in the preservative solution for 10 seconds, in step c).
Comparative example 2
In comparative example 2, the remaining conditions were exactly the same as those in example 3 except that the fresh-keeping agent was not added to the fresh-keeping liquid.
Comparative example 3
In comparative example 3, the remaining conditions were exactly the same as those in example 3 except that the preparation process of the biological fresh-keeping agent was carried out without the fourth treatment and the polypeptide solution obtained in the third step was used as the biological fresh-keeping agent.
And (3) fresh-keeping effect detection:
the fresh-keeping effect of the frozen large yellow croaker quality guarantee method is characterized by measuring TVBN, wherein the TVBN is measured according to the 'measurement of volatile basic nitrogen in SCT3032-2007 aquatic products'.
Performing TVBN test on the large yellow croakers of the above examples 1 to 3, comparative examples 1 to 3 and the large yellow croakers which are not subjected to special treatment and conventional refrigeration (namely, are directly frozen and refrigerated at-18 ℃) (as a blank group 1), wherein the large yellow croakers of the examples 1 to 3, comparative examples 1 to 3 and blank group 2 are respectively selected for detection at the beginning of refrigeration, at 1 month of refrigeration, at 3 months of refrigeration, at 5 months of refrigeration and at 7 months of refrigeration;
adding 45M L perchloric acid solution (0.6M) into minced fish meat 5.00g + -0.05, homogenizing, centrifuging at 4000r/min for 10min, and filtering to obtain filtrate. Draw 10m L boric acid absorbent solution into the flask and add 2 drops of the mix indicator. Accurately sucking 5m L sample filtrate, injecting into a nitrogen determination reactor, adding 2 drops of phenolphthalein indicator (10g/L) and 5m L sodium hydroxide solution (30g/L), quickly covering a plug and sealing with water. And (3) introducing steam, and placing the boric acid absorption liquid below a distillation condensation pipe of the nitrogen determination device to enable the lower end of the boric acid absorption liquid to be inserted below the liquid level of the boric acid absorption liquid. After 5min of distillation, the end of the condenser was removed from the surface of the absorption solution and the solution at the end of the condenser was washed into the flask with a small amount of water. The absorption solution was titrated with a standard solution of hydrochloric acid (0.01M) to a bluish purple color as an end point. A blank test was also conducted by substituting 5.0M L perchloric acid solution (0.6M) for the sample filtrate.
The formula for calculating TVBN is as follows:
X＝[((V1-V2)×C×14)/(m×5/50)]×100＝(V1-V2)×28；
in the formula:
x is the content of volatile basic nitrogen in the sample, mg/100 g;
V1-determining the volume of the hydrochloric acid standard solution consumed by the sample solution, m L;
V2reagent blank consumes hydrochloric acid standard solution volume, m L;
c is the actual concentration of the hydrochloric acid standard solution, mol/L;
14 mass of nitrogen equivalent to 1.00m L hydrochloric acid standard titration solution [ c (hcl) 1.0mol/L ], mg;
m-mass of sample, g.
The calculation results retain three significant digits.
The result of the preservation effect is as follows:
the TVBN test results of examples 1-3, comparative examples 1-3 and blank group 1 large yellow croaker are shown in the following table:
as can be known from the test results in the table above, the preservation treatment of the frozen large yellow croaker by the quality assurance method of the invention can inhibit the large yellow croaker from going bad in the preservation process, so that the large yellow croaker can keep fresh for a long time.
Compared with the comparative example 1, the embodiment 3 shows that the preservation solution can form more uniform, compact and effective ice clothes on the surface of the large yellow croaker by adopting multiple times of immersion and freezing treatment, so that a better preservation effect is achieved; compared with the comparative example 2, the biological preservative prepared in the invention can provide antibacterial and bacteriostatic effects and improve the preservation effect of the preservative solution; as can be seen from comparison between example 3 and comparative example 3, the polypeptide solution can be treated by the Maillard reaction to improve the bacteriostatic and antibacterial effects of the biological preservative; compared with the blank group 1 in the embodiment 3, the quality guarantee method for the frozen large yellow croaker can greatly improve the quality of the frozen large yellow croaker compared with the conventional quick-freezing and refrigerating treatment process; compared with the blank group 1, the comparison example 1 shows that although the preservation effect of the frozen large yellow croaker is adversely affected by single immersion and freezing treatment compared with the guarantee method in the invention, the method in the comparison example 1 still has excellent preservation effect compared with the preservation method in the blank group 1; compared with the comparative example 2 and the blank group 1, the method has the advantages that although the biological preservative is not added into the preservative solution, the preservation effect is greatly reduced, but the method is still superior to the conventional preservation method in the blank group 1; as can be seen from comparison of comparative example 3 with blank 1, the added polypeptide solution is not treated by Maillard reaction, but the preservation effect is still better than that of the conventional preservation effect in blank 1.
It will be understood that modifications and variations can be made by persons skilled in the art in light of the above teachings and all such modifications and variations are intended to be included within the scope of the invention as defined in the appended claims.
Claims (10)
1. A quality guarantee method for frozen large yellow croakers is characterized by comprising the following steps:
a) preparing a fresh-keeping solution: preparing a fresh-keeping solution from 0.25-0.45 wt% of theaflavin, 0.15-0.30 wt% of pomegranate extract, 0.10-0.30 wt% of ferulic acid, 3-5 wt% of sodium alginate, 5-8 wt% of a biological fresh-keeping agent and the balance of water;
b) pretreatment: leaching fresh large yellow croaker with water;
c) fresh-keeping treatment: immersing the washed fresh large yellow croaker in a fresh-keeping solution, taking out the large yellow croaker for freezing treatment at the temperature of minus 35 ℃ and below, taking out the large yellow croaker for immersing treatment in the fresh-keeping solution, taking out the large yellow croaker for freezing treatment at the temperature of minus 35 ℃ and below, and finally taking out the large yellow croaker for immersing treatment in the fresh-keeping solution;
d) and (3) storage: storing the treated large yellow croaker at-18 deg.C or below for a long period.
2. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 1, wherein:
in the step c), the fresh-keeping treatment is specifically that the washed fresh large yellow croaker is immersed in the fresh-keeping liquid for 30-50 minutes, then taken out and frozen at-35 ℃ and below for 8-10 hours, then taken out and immersed in the fresh-keeping liquid for 8-15 seconds, taken out and frozen again at-35 ℃ and below for 1-2 hours, and finally taken out and immersed in the fresh-keeping liquid for 5-15 seconds.
3. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 1, wherein:
the biological preservative is prepared from large yellow croaker leftovers through enzymolysis, purification and Maillard reaction.
4. The method for guaranteeing the quality of frozen large yellow croaker according to any one of claims 1 or 3, wherein:
the preparation method of the biological preservative comprises the following steps,
firstly, adding water into large yellow croaker leftovers, crushing to obtain homogenate, drying the homogenate to obtain homogenate powder, then drying and crushing the homogenate powder to obtain homogenate micro powder, adding the homogenate micro powder into water, uniformly mixing, and standing to obtain a mixed solution;
secondly, adding protease which accounts for 0.5-2.0 wt% of the weight of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis treatment, and then inactivating enzyme to obtain an enzymolysis solution;
thirdly, cooling the enzymatic hydrolysate, centrifuging and taking supernatant, adding trichloroacetic acid solution into the supernatant, standing, centrifuging and taking the supernatant as polypeptide solution;
and fourthly, adding maltose into the polypeptide solution, uniformly mixing, reacting for 2.5-4 hours in a heating and pressurizing environment, and cooling to obtain the biological preservative.
5. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 4, wherein:
the first step is specifically that the large yellow croaker leftovers are added with water in an amount which is 2-2.5 times the weight of the large yellow croaker leftovers and are crushed to prepare homogenate, the homogenate is dried to prepare homogenate powder, the homogenate powder is dry-ground and crushed and is sieved by a 200-250-mesh sieve to prepare homogenate micro powder, and the homogenate micro powder is added into water in an amount which is 3-4 times the weight of the homogenate micro powder to be uniformly mixed and is stirred for 1-1.5 hours to prepare mixed liquid.
6. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 4, wherein:
and step two, adding protease accounting for 0.5-2.0 wt% of the mixed solution into the mixed solution, uniformly mixing, performing enzymolysis for 3-6 hours at 45-60 ℃, and then inactivating the enzyme to obtain an enzymolysis solution.
7. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 6, wherein:
the protease is prepared from trypsin, flavourzyme and papain in a weight ratio of 1: (1.5-2.5): (0.7-1.1).
8. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 4, wherein:
and step three, specifically, cooling the enzymatic hydrolysate, centrifuging, taking supernatant, adding an isovolumetric trichloroacetic acid solution with the mass content of 15% into the supernatant, standing for 30-60 minutes, centrifuging, and taking the supernatant as a polypeptide solution.
9. The method for guaranteeing the quality of the frozen large yellow croaker according to claim 4, wherein:
and step four, specifically, adding maltose accounting for 2-5 wt% of the polypeptide solution into the polypeptide solution, uniformly mixing, reacting for 2.5-4 hours at 76-84 ℃ under the pressure of 1.2-1.4 atm, and cooling to obtain the biological preservative.
10. The application of the method for guaranteeing the quality of the frozen large yellow croaker according to any one of claims 1 to 9, wherein the method comprises the following steps:
it can be used for long-term storage of frozen Pseudosciaena crocea.
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