CN114698676A - Preparation method and application of silver carp skin collagen-based antibacterial and antioxidant active coating - Google Patents
Preparation method and application of silver carp skin collagen-based antibacterial and antioxidant active coating Download PDFInfo
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- CN114698676A CN114698676A CN202210289256.3A CN202210289256A CN114698676A CN 114698676 A CN114698676 A CN 114698676A CN 202210289256 A CN202210289256 A CN 202210289256A CN 114698676 A CN114698676 A CN 114698676A
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 58
- 108010035532 Collagen Proteins 0.000 title claims abstract description 58
- 229920001436 collagen Polymers 0.000 title claims abstract description 58
- 239000011248 coating agent Substances 0.000 title claims abstract description 46
- 238000000576 coating method Methods 0.000 title claims abstract description 46
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 33
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 30
- 241000252234 Hypophthalmichthys nobilis Species 0.000 title claims abstract description 26
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 7
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims abstract description 30
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229940117916 cinnamic aldehyde Drugs 0.000 claims abstract description 30
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 29
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 12
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 12
- 239000011718 vitamin C Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 7
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229910021642 ultra pure water Inorganic materials 0.000 claims abstract description 5
- 239000012498 ultrapure water Substances 0.000 claims abstract description 5
- 238000009920 food preservation Methods 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 29
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- 239000003242 anti bacterial agent Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000004014 plasticizer Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 abstract description 20
- 230000000694 effects Effects 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
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- 238000003860 storage Methods 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 244000005700 microbiome Species 0.000 description 7
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- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 241000269319 Squalius cephalus Species 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 230000035755 proliferation Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- QUSNBJAOOMFDIB-UHFFFAOYSA-N Ethylamine Chemical compound CCN QUSNBJAOOMFDIB-UHFFFAOYSA-N 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 229940118019 malondialdehyde Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
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Images
Classifications
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- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention discloses a preparation method and application of a silver carp skin collagen-based antibacterial and antioxidant active coating. The silver carp skin collagen-based antibacterial and antioxidant active coating is prepared from the following raw materials: collagen, cinnamaldehyde, vitamin C, Tween 80, glycerol and ultrapure water; wherein, the weight ratio of cinnamaldehyde: vitamin C: the mass ratio of the collagen is (2-4): (2-1): 8. the silver carp skin collagen-based antibacterial antioxidant active coating prepared by the invention does not contain a reagent toxic to a human body, is high in safety, and has a good effect of coating and preserving grass carp meat slices. In addition, the process flow of the invention is simple, and the invention is easily applied to the field of aquatic food preservation.
Description
Technical Field
The invention belongs to the field of aquatic product preservation, and particularly relates to a preparation method and application of a silver carp skin collagen-based antibacterial and antioxidant active coating.
Background
Plastic is the most widely used packaging material, and provides an independent space for isolating food from the external environment. However, food packaged in plastic has a short shelf life due to its lack of antibacterial and antioxidant capabilities. In addition, the plastic packaging has low recovery rate, poor natural degradation capability and great damage to water and soil environment. Therefore, the search for a packaging material which has antibacterial and antioxidant activity and can be naturally degraded has great market prospect.
The collagen has strong film forming capacity and ultraviolet light blocking capacity, and is a non-toxic degradable natural biological macromolecule. The collagen has high safety and wide source, and can be used as a carrier of an active additive, so the collagen is an effective substitute of a plastic packaging material. Cinnamaldehyde is a green potent antimicrobial active that has been approved by the FDA in the united states for use in the food processing and preservation field. The method is widely applied to industries such as animal feed, essence and spice, chemical synthesis and the like. However, the cinnamaldehyde has strong hydrophobicity, and can improve the water solubility and the application range of the cinnamaldehyde when being prepared into the nano emulsion. The vitamin C is a nutrient essential to human body, has good antioxidant effect, and can be used in the field of food preservation.
The silver carp skin collagen, the cinnamaldehyde and the vitamin C are used as raw materials to prepare the active fresh-keeping coating with antibacterial and antioxidant activities, and the active fresh-keeping coating can effectively inhibit microbial proliferation and oxidative putrefaction reactions in aquatic products. In addition, the active coating has wide raw material source, can be biodegraded and has bright application prospect.
Disclosure of Invention
The invention aims to provide a collagen-based active coating which is simple in preparation process and has an antibacterial and antioxidant function aiming at the defects of the existing aquatic food fresh-keeping packaging technology, and the collagen-based active coating is used in the field of grass carp meat slice fresh keeping.
In order to achieve the purpose, the invention adopts the following technical scheme:
a silver carp skin collagen-based antibacterial and antioxidant active coating is prepared from the following raw materials: fish collagen, an antibacterial agent, an antioxidant, an emulsifier, a plasticizer and ultrapure water; wherein, the antibacterial agent: antioxidant: the mass ratio of the collagen is (2-4): (2-1): 8.
further, the fish collagen is chub skin collagen, the antibacterial agent is cinnamaldehyde, the antioxidant is vitamin C, the emulsifier is Tween 80, and the plasticizer is glycerol.
The preparation method of the silver carp skin collagen-based antibacterial and antioxidant active coating comprises the following steps:
(1) adding 50-100 mg of cinnamaldehyde into 10 mL of 2% (w/v) Tween 80 aqueous solution, and magnetically stirring at room temperature for 24 h to obtain cinnamaldehyde nanoemulsion;
(2) adding 0.2 g of freeze-dried silver carp skin collagen into the cinnamaldehyde nanoemulsion obtained in the step (1), stirring for 15 min at 45 ℃, adding 0.1 g of glycerol, and continuously stirring for 30min to obtain a cinnamaldehyde/collagen active coating solution;
(3) and (3) adding 25-50 mg of vitamin C into the cinnamaldehyde/collagen active coating solution obtained in the step (2), and stirring for 10 min at room temperature to obtain the silver carp skin collagen-based antibacterial and antioxidant coating solution.
The prepared chub skin collagen-based antibacterial and antioxidant active coating can be applied to the preservation of grass carp fillets, and the specific application method comprises the following steps: immersing fresh grass carp fillets in the collagen-based antibacterial and antioxidant active coating solution for 5 min to ensure that the surfaces of the grass carp fillets are fully contacted with the silver carp skin collagen-based antibacterial and antioxidant active coating solution, fishing out the grass carp fillets, and then placing the grass carp fillets in a refrigerator at 4 ℃.
The invention has the following remarkable advantages:
(1) the silver carp skin collagen-based antibacterial antioxidant active coating does not contain toxic reagents, and is high in safety;
(2) the silver carp skin collagen-based antibacterial and antioxidant active coating can obviously reduce the proliferation rate of microorganisms in the grass carp meat slices and the degree of lipid oxidation, so that the freshness of the fish meat in the whole preservation period is very high;
(3) the silver carp skin collagen-based antibacterial and antioxidant active coating disclosed by the invention is simple in preparation process flow and can be easily applied to the field of aquatic food preservation.
Drawings
FIG. 1 is a graph showing the time-dependent trend of the total number of colonies in the sliced grass carp meat at 4 ℃;
FIG. 2 is a graph showing the trend of the TBA value of fat oxidation of grass carp fillets at 4 ℃ over time;
FIG. 3 is a graph showing the change trend of TVB-N of grass carp fillets at 4 ℃ over time.
FIG. 4 is an electrophoresis (SDS-PAGE) of the highly salt-soluble protein of grass carp meat slices at 4 ℃. a, Water-Control group; b, GL-Control group; group c, GL-100CA-50 Vc; d, GL-50CA-25Vc group.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example 1
(1) Adding 100 mg of cinnamaldehyde into 10 mL of 2% (w/v) Tween 80 aqueous solution, and magnetically stirring at room temperature for 24 h to obtain cinnamaldehyde nanoemulsion.
(2) And (2) adding 0.2 g of freeze-dried silver carp skin collagen into the cinnamaldehyde nanoemulsion obtained in the step (1), stirring for 15 min at 45 ℃, then adding 0.1 g of glycerol, and continuously stirring for 30min to obtain a cinnamaldehyde/collagen active coating solution.
(3) And (3) adding 50 mg of vitamin C into the cinnamaldehyde/collagen active coating solution obtained in the step (2), and stirring for 10 min at room temperature to obtain the cinnamaldehyde/vitamin C/collagen active coating solution (GL-100 CA-50 Vc).
Example 2
(1) Adding 50 mg of cinnamaldehyde into 10 mL of 2% (w/v) Tween 80 aqueous solution, and magnetically stirring at room temperature for 24 h to obtain cinnamaldehyde nanoemulsion.
(2) And (2) adding 0.2 g of freeze-dried silver carp skin collagen into the cinnamaldehyde nanoemulsion obtained in the step (1), stirring for 15 min at 45 ℃, then adding 0.1 g of glycerol, and continuously stirring for 30min to obtain a cinnamaldehyde/collagen active coating solution.
(4) And (4) adding 25 mg of vitamin C into the cinnamaldehyde/collagen active coating solution obtained in the step (3), and stirring for 10 min at room temperature to obtain the cinnamaldehyde/vitamin C/collagen active coating solution (GL-50 CA-25 Vc).
Comparative example 1
Weighing 0.2 g of chub skin collagen, adding into 10 mL of ultrapure water, fully dissolving under the condition of magnetic stirring at 45 ℃, then adding 0.1 g of glycerol, and continuously stirring for 30min to obtain a collagen coating solution (GL-Control).
Fresh-keeping effect test of grass carp meat slice
Cutting grass carp meat into slices with the same quality and shape by a knife, and washing with 4 deg.C ultrapure water for 3 times to remove impurities and oil stains on the surface of the fish slice. The fillets are placed on a sterile net plate and placed in a refrigerator at 4 ℃ for half an hour, and the surface moisture is drained. The fish fillets are divided into groups and soaked in different active coating liquids for 5 min, and the surfaces of the fish fillets are fully contacted with the active coating liquids by continuously stirring in the soaking process. Finally, the fillets are fished out and placed on a sterile net plate and stored in a refrigerator at 4 ℃. During storage, sampling and analyzing are carried out at specific time points, and the change of indexes such as the number of fish fillet microorganisms, the TBA value of fat oxidation, TVB-N and the like along with time is mainly determined. Wherein, fresh grass carp fillets treated by collagen coating solution (GL-Control) are used as a Control group 1; fresh sliced grass carp that was not treated with coating solution (Water-Control) was used as a Control group 2.
As can be seen from FIG. 1, the total number of colonies (TVC) in the Water-Control group increased most rapidly (P.ltoreq.0.05), mainly because the fish samples were directly exposed to the environment and were not protected by antimicrobial actives, and thus were well suited for the propagation of microorganisms. By day 12, the TVC of the Water-Control group reached 7.46 log10 cfu·g−17.0 log exceeding the maximum allowable limit of fish products10 cfu·g−1. Compared with the prior art, the fish fillets are coated with the collagen-based protective layer on the surface, so that part of environmental microorganisms can be isolated, meanwhile, CA has strong bacteriostatic ability, the TVC of the fish fillets in GL-50CA-25Vc group and GL-100CA-50Vc group is increased very slowly 9 days before storage, and the TVC value is always smaller than that of GL-Control group (P is less than or equal to 0.05) in the whole storage process. In addition, it can be seen that as the CA content increases, there is a significant decrease in TVC (P.ltoreq.0.05). The collagen-based coating is added to effectively inhibit the proliferation of microorganisms, so that the effect of keeping the fish fresh for a long time is achieved.
The fish muscle is rich in long-chain polyunsaturated fatty acid which is beneficial to human health, but is easily oxidized to form malondialdehyde and other volatile matters, thereby shortening the fresh-keeping period of the fish meat. Fig. 2 is a graph of TBA of grass carp fillets over time. As can be seen from the figure, the initial TBA of the fish meat was 0.138 mg MDA kg-1. TBA in Water-Control group rapidly increased 6 days before storage to 0.605 mg. MDA. kg-1There is then a slight but not significant decrease in TBA values, possibly due to oxidation product volatilization. The GL-Control group has a similar change rule to the Water-Control group, and the TBA value is smaller when the fresh food is kept for 15 days, but the two changes are not greatly different. The TBA values of GL-50CA-25Vc group and GL-100CA-50Vc group do not change too much in the whole storage process, so that the fresh-keeping effect of fish meat is good.
TVB-N is an important reference index for judging whether fish flesh is rotten or not, and the main components of the TVB-N are ethylamine, trimethylamine, dimethylamine and ammonia. As can be seen from FIG. 3, the initial TVB-N of the grass carp fillet is 5.41 mg/100g, which indicates that the quality and freshness of the fish meat are good, the TVB-N of the Water-Control group rises more slowly in the early stage of storage, but the value of the TVB-N increases dramatically after 9 days, and the increase is obviously higher than that of the active coating preservation group (P is less than or equal to 0.05). At the end of storage, the TVB-N of the Water-Control group is as high as 21 mg/100g, which indicates that the quality of the fish meat is seriously deteriorated. The TVB-N of GL-Control group also rapidly increases after day 9, reaches 15.49 mg/100g at day 15, and is remarkably reduced (P is less than or equal to 0.05) compared with the Water-Control group, but exceeds the acceptable threshold of grass carp fresh-keeping by 15 mg/100 g. The TVB-N value of the fish meat is slightly changed in the storage process of the GL-50CA-25Vc group and the GL-100CA-50Vc group, so that the fish meat is not rotted, the freshness is high, and the preservation effect is good.
Protein is a main component of muscle tissue, and the degradation of the protein directly influences the quality of fish meat and is an important mark for the degradation of the fish meat. As can be seen from FIG. 4, the protein band of the Water-Control group did not change significantly in the 9 th day before storage, but the electropherogram at day 12 showed many new bands between 70-150 kDa and 15-40 kDa, indicating that the protein was degraded to some extent, which corresponds to the previous finding that TVB-N of the Water-Control group increased significantly after day 9. By day 15, fish meat in the Water-Control group had a large number of microorganisms, and thus significant degradation of proteins occurred, with 15-30 kDa small molecular weight proteins being almost completely degraded. Observing the electrophoresis pattern of GL-Control group can see some new bands, which shows that the protein is also degraded to a certain extent, but because of the barrier action of collagen coating, it can isolate partial microbe, so that the degradation degree of fish protein is much lower than that of Water-Control group. The electrophoresis strips of the GL-50CA-25Vc group and the GL-100CA-50Vc group have no great change in the whole storage process, which shows that the protein is hardly degraded by microorganism and the preservation effect of the grass carp fillets is good.
The above are only some embodiments of the present invention, and all the changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (6)
1. A silver carp skin collagen-based antibacterial and antioxidant active coating is characterized in that: the silver carp skin collagen-based antibacterial and antioxidant active coating is mainly prepared from the following raw materials: fish collagen, an antibacterial agent, an antioxidant, an emulsifier, a plasticizer and ultrapure water; wherein, the antibacterial agent: antioxidant: the mass ratio of the fish collagen is (2-4): (2-1): 8.
2. the silver carp skin collagen-based antibacterial and antioxidant active coating as claimed in claim 1, which is characterized in that: the fish collagen is silver carp skin collagen, the antibacterial agent is cinnamaldehyde, the antioxidant is vitamin C, the emulsifier is Tween 80, and the plasticizer is glycerol.
3. A method for preparing the silver carp skin collagen-based antibacterial and antioxidant active coating as claimed in claim 2, which is characterized in that: the method comprises the following steps:
(1) adding 50-100 mg of cinnamaldehyde into 10 mL of 2wt% Tween 80 aqueous solution, and magnetically stirring at room temperature for 24 h to obtain cinnamaldehyde nanoemulsion;
(2) adding 0.2 g of freeze-dried silver carp skin collagen into the cinnamaldehyde nanoemulsion obtained in the step (1), stirring for 15 min at 45 ℃, then adding 0.1 g of glycerol, and continuing stirring for 30min to obtain a cinnamaldehyde/collagen active coating solution;
(3) and (3) adding 25-50 mg of vitamin C into the cinnamaldehyde/collagen active coating solution obtained in the step (2), and stirring at room temperature for 10 min to obtain the silver carp skin collagen-based antibacterial antioxidant active coating solution.
4. The use of the silver carp skin collagen-based antibacterial and antioxidant active coating as claimed in claim 3 in aquatic food preservation.
5. Use according to claim 4, characterized in that: the aquatic food is fresh fish.
6. Use according to claim 5, characterized in that: soaking fresh fish meat in the silver carp skin collagen-based antibacterial and antioxidant active coating solution for 5 minutes, taking out, and storing in a refrigerator, wherein the temperature of the refrigerator is adjusted to 4 ℃.
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|---|---|---|---|---|
| CN101982378A (en) * | 2010-09-17 | 2011-03-02 | 集美大学 | Preparation method of anti-oxidation fish protein edible film |
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| CN109090207A (en) * | 2018-08-29 | 2018-12-28 | 华南理工大学 | A kind of edible film-coating antistaling agent and its preparation method and application |
| CN110885467A (en) * | 2019-11-25 | 2020-03-17 | 江苏大学 | Preparation method of gallic acid and ultrasonic-assisted tuna skin protein-sugar film |
| CN113349245A (en) * | 2021-05-08 | 2021-09-07 | 海南满家福健康科技有限公司 | Fish flesh preservation method |
-
2022
- 2022-03-23 CN CN202210289256.3A patent/CN114698676A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982378A (en) * | 2010-09-17 | 2011-03-02 | 集美大学 | Preparation method of anti-oxidation fish protein edible film |
| CN103725017A (en) * | 2013-12-25 | 2014-04-16 | 福州大学 | Fish collagen antibacterial film with slow release effect and preparation method thereof |
| US20170204136A1 (en) * | 2016-01-14 | 2017-07-20 | Amnivor Medicare Private Limited | Process for extraction of fish collagen and formulations of 3d matrices of collagen for biomedical and therapeutic applications thereof |
| CN106751925A (en) * | 2017-01-13 | 2017-05-31 | 福州大学 | A kind of edibility collagen activity composite membrane and preparation method thereof |
| CN109090207A (en) * | 2018-08-29 | 2018-12-28 | 华南理工大学 | A kind of edible film-coating antistaling agent and its preparation method and application |
| CN110885467A (en) * | 2019-11-25 | 2020-03-17 | 江苏大学 | Preparation method of gallic acid and ultrasonic-assisted tuna skin protein-sugar film |
| CN113349245A (en) * | 2021-05-08 | 2021-09-07 | 海南满家福健康科技有限公司 | Fish flesh preservation method |
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