CN116326632A - Method for preserving and fresh-keeping aquatic products by synergistic action of composite biological antibacterial agent and ice temperature technology - Google Patents
Method for preserving and fresh-keeping aquatic products by synergistic action of composite biological antibacterial agent and ice temperature technology Download PDFInfo
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- 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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for preserving and fresh-keeping of aquatic products, in particular to a method for preserving and fresh-keeping of aquatic products by cooperation of a composite biological antibacterial agent and an ice temperature technology. The method comprises the following steps: (1) treatment by an ice temperature technology: soaking the cleaned aquatic fishes into a natural fresh-keeping liquid added with a composite freezing point regulator, so that the freezing point of the fishes is reduced from-0.5 ℃ to-2.3 ℃; (2) the composite biological antibacterial agent cooperates with the ice temperature technical treatment: the aquatic fishes treated by the ice temperature technology are soaked for 8-15min at the temperature of-2.3-0 ℃ of an ice temperature warehouse by adding 2.2-3.5% of composite biological antibacterial agent. The invention uses the safe and reliable food-grade compound biological preservative and the ice temperature technology to synergistically improve the preservation and fresh-keeping of the aquatic products, thereby not only effectively prolonging the shelf life of the aquatic products, but also ensuring the quality of the aquatic products.
Description
Technical Field
The invention relates to a method for preserving and fresh-keeping of aquatic products, in particular to a method for preserving and fresh-keeping of aquatic products by cooperation of a composite biological antibacterial agent and an ice temperature technology.
Background
The aquatic products are easily affected by factors such as regionalism, climaticity and the like in the processes of storage, transaction and supply chain circulation, and the aquatic products are easy to be decomposed and spoiled. Spoilage of aquatic products is generally caused by three factors, autolytic enzymatic breakdown, fat oxidation and microbial growth; among them, microbial growth and metabolic activity are the main causes of spoilage of aquatic products. The fish meat is short in muscle fiber and rich in water, and is easy to spoil and deteriorate due to microorganism breeding in the storage process, so that huge loss is caused. Studies have shown that Shewanella, pseudomonas, aeromonas, vibrio, photobacterium, psychrophilic, bacillus, and some enterobacteria are specific spoilage bacteria in marine fish that can proliferate in large amounts in the fish body. Meanwhile, part of food-borne pathogenic bacteria pollute, especially listeria monocytogenes, salmonella of enterobacteriaceae, haemolytic escherichia coli, vibrio parahaemolyticus and the like, and bring serious threat to human health.
The method applied to the aquatic product preservation technology mainly comprises the traditional preservation technology and the modern preservation technology, wherein the traditional preservation technology comprises treatments such as pickling, drying, fermentation, smoking and the like. The modern fresh-keeping technology mainly comprises a high-new technology and the use of preservatives, low-temperature fresh-keeping, radiation fresh-keeping, ultrahigh-pressure fresh-keeping, ozone fresh-keeping modified atmosphere fresh-keeping and other novel fresh-keeping technologies and the like, and the application of the preservatives mainly comprises the use of chemical preservatives and natural preservatives.
Although the shelf life of the aquatic products can be prolonged better after the traditional preservation methods such as salting, smoking, drying, fermentation and the like are processed, the flavor, texture and even the whole characteristics of the aquatic products are changed greatly, so that the edible value of the aquatic products is reduced. The high and new technology fresh-keeping methods, such as low temperature fresh-keeping, jurisdictional emission fresh-keeping, air-conditioned fresh-keeping and other food fresh-keeping technologies, are all used for achieving the purpose of controlling the bacterial quantity in the aquatic products to prolong the shelf life by changing the storage conditions around the aquatic products. However, the high and new fresh-keeping technology has the common defects of high equipment requirement, high investment cost, high energy consumption and the like, and cannot be applied to all aquatic products.
At present, the low-temperature refrigeration fresh-keeping technology is the most main and direct effective technology for fresh keeping of aquatic products, and the mechanism is to achieve the aim of keeping the quality and the taste of the aquatic products and preserve the nutritive value by inhibiting the activities of microorganisms and autolyzed enzymes in the aquatic products and the progress of fat oxidation reaction. The low-temperature refrigeration technology also comprises refrigeration preservation, cold sea water cooling preservation, ice temperature preservation, micro-freezing preservation, freezing preservation and the like. Because the preservation method can not completely inhibit the activity of psychrophilic bacteria in aquatic products, the psychrophilic bacteria can grow fast to become dominant bacteria under the condition of low-temperature preservation. During the growth and reproduction of the psychrotolerant bacteria, a large amount of enzymes are generated, and substances such as protein, lipid and the like in the food are decomposed for self growth, so that the food is deteriorated and can not be eaten. Therefore, the addition of the preservative becomes one of important measures for preventing the spoilage of the aquatic products, and the chemical preservative is commonly used by merchants because of the characteristics of low cost, good preservation effect, convenient operation and the like. In recent years, food safety problems frequently occur in China, and potential safety hazards of chemical preservatives are also gradually valued by people.
The biological preservative is a biological substance which is obtained from a living body, is harmless to a human body and has a preservation effect. The preservation effect has the advantages of nature, safety, convenience and the like, and is gradually becoming an important research field of aquatic product preservation technology in recent years. The plant source biological preservative has various varieties and rich sources, is mainly divided into Chinese herbal medicines, plant essential oil, alkaloids, phenolic substances and plant polysaccharide, contains chemical substances with the anti-corrosion effects of inhibiting germs, spoilage bacteria and the like, wherein secondary metabolites (phenols in nature) account for a great proportion, and the common plant source preservative comprises garlic, clove, peppermint, cinnamon, star anise, tea polyphenol and the like. The animal-derived biological preservative is natural antibacterial active ingredients extracted from animal bodies or secretions thereof, has anti-corrosion effects in three aspects of oxidation resistance, film forming property and bacterial growth inhibition, and is commonly known as lysozyme, chitosan, derivatives thereof, propolis and the like. The microbial source biological preservative is generally derived from metabolites thereof, antibiotics, protease, bacteriocin, organic acids and the like produced by manual intervention, and the aim of preserving freshness is achieved by changing the pH value of the living environment of microorganisms in food to inhibit the reproduction of spoilage bacteria or competing for nutritional ingredients required by survival of the spoilage bacteria, wherein the microbial source biological preservative comprises thallus secondary metabolites, microbial thallus, antimicrobial peptides, lysozyme, glucose oxidase, nisin (Nisin), lactobacillus antimicrobial peptides, lysozyme and the like. However, due to the effect and characteristics of a single antimicrobial agent, none of the antimicrobial agents is capable of killing all harmful pathogenic microorganisms to achieve a preservative effect.
In addition, autolysis, fat oxidation, water retention reduction and the like of aquatic products are also important factors for reducing freshness and influencing quality. The ice temperature fresh-keeping technology not only absorbs the advantages of the freezing and refrigerating technology, but also overcomes the defects of the freezing and refrigerating technology. The mechanism of ice temperature comprises two aspects, namely, controlling the temperature of food in an ice temperature zone to maintain the living state of cells; secondly, when the freezing point of the food is higher, some organic or inorganic matters are artificially added to reduce the freezing point of the food and enlarge the ice temperature zone of the food. The preparation method has the advantages of not damaging the tissue cells of the fish, inhibiting the activity of part of harmful microorganisms and the activity of various enzymes, reducing the evaporation of water, delaying the oxidation of fat and the like. Under ice temperature storage conditions, microbial growth is hindered, but there is still a lot of psychrophilic bacteria to reproduce. Therefore, the fresh-keeping effect of the individual use of the ice temperature fresh-keeping technology on the aquatic products is limited.
Disclosure of Invention
The invention provides a method for preserving and fresh-keeping aquatic products by combining a food-grade biological preservative with a modern ice temperature technology, which aims at the problems of preserving and fresh-keeping of the aquatic products, and can effectively prolong the preservation period of the aquatic products, and is safe and reliable.
The invention is realized in the following way:
a method for preserving and fresh-keeping aquatic products by synergy of a composite biological antibacterial agent and an ice temperature technology comprises the following steps:
(1) And (3) treating by an ice temperature technology: soaking the cleaned aquatic fishes into a natural fresh-keeping liquid added with a composite freezing point regulator, so that the freezing point of the fishes is reduced from-0.5 ℃ to-2.3 ℃;
(2) The composite biological antibacterial agent cooperates with the ice temperature technical treatment: the aquatic fishes treated by the ice temperature technology are soaked for 8-15min at the ice temperature warehouse temperature of-2.3-0 ℃ by adding 2.2-3.5% (w/w) of composite biological antibacterial agent.
Further:
the composite biological antibacterial agent comprises: 9.8-11.2g/L of lactobacillus antibacterial peptide, 0.22-0.28g/L of Nisin, 0.22-0.28g/L of polylysine, 0.51-0.68g/L of tea polyphenol and 3.25-3.58g/L of chitosan.
The preparation of the composite biological antibacterial agent is as follows:
the method comprises the steps of metering lactobacillus antibacterial peptide, nisin, polylysine and tea polyphenol into sterile distilled water, adding chitosan after fully stirring and dissolving, dropwise adding food-grade citric acid and continuously stirring, and completely dissolving chitosan when the pH value is in the range of 4.5-5.0, so as to obtain a uniform and stable composite biological antibacterial agent solution.
The composite freezing point modifier comprises the following components in percentage by mass: sucrose 0.9-1.3%, vitamin C0.05-0.25%, glucose 0.2-0.4%, sorbitol 0.05-0.15%, edible salt 0.35-0.75%, and sterile distilled water for the rest.
The invention has the following advantages: the invention uses the safe and reliable food-grade compound biological preservative and the ice temperature technology to synergistically improve the preservation and fresh-keeping of the aquatic products, thereby not only effectively prolonging the shelf life of the aquatic products, but also ensuring the quality of the aquatic products. On one hand, the invention adopts the ice-temperature storage technology to inhibit the autolytic enzyme activity in the aquatic products, reduce the decomposition of protein, nucleic acid and fat, delay the chemical reactions of fat oxidation, browning and the like, reduce the evaporation of water, ensure that the fish meat maintains higher water holding rate, and inhibit the growth and the propagation of mesophilic bacteria. On the other hand, by combining the compound biological antibacterial agent, the specific psychrophilic spoilage bacteria in the aquatic products are inhibited by compounding the lactobacillus antibacterial peptide, nisin, polylysine and chitosan, so that a synergistic effect is achieved.
Drawings
The invention will be further described with reference to examples of embodiments with reference to the accompanying drawings.
FIG. 1 shows the effect of different preservation methods on the total number of colonies of aquatic products.
FIG. 2 shows the effect of different preservation methods on volatile basic nitrogen in aquatic products.
Detailed Description
1. Preparation of the composite biological antibacterial agent:
1) Lactic acid bacteria with antibacterial effect on fish refrigerated spoilage bacteria are directionally screened from traditional fermented foods such as pickled Chinese cabbage, cheese, etc., soil, fruits, vegetables, etc. The strain obtained by screening (such as Tang Wenjing, the fresh-keeping effect of the compound lactobacillus on the refrigerated sea bass blocks, 2016) is used as a strain, the lactobacillus antibacterial peptide is produced by a modern fermentation process, and the mass concentration of the prepared lactobacillus antibacterial peptide is 15.32g/L; or the application of a natural antibacterial peptide As-CATH4 such As CN201911310999.9 in food preservation and fresh-keeping is prepared by adopting a chemical synthesis method.
2) The method comprises the steps of metering lactobacillus antibacterial peptide, nisin, polylysine and tea polyphenol into sterile distilled water, adding chitosan after fully stirring and dissolving, dropwise adding food-grade citric acid and continuously stirring, and completely dissolving chitosan when the pH value is in the range of 4.5-5.0, so as to obtain a uniform and stable composite biological antibacterial agent solution. The composite biological antibacterial agent solution composition prepared by adopting the optimized test design is as follows: 9.8-11.2g/L of lactobacillus antibacterial peptide, 0.22-0.28g/L of Nisin, 0.22-0.28g/L of polylysine, 0.51-0.68g/L of tea polyphenol and 3.25-3.58g/L of chitosan.
2. Composite freezing point modifier combination for aquatic products: sucrose 0.9-1.3%, vitamin C0.05-0.25%, glucose 0.2-0.4%, sorbitol 0.05-0.15%, and edible salt 0.35-0.75%;
3. aquatic product fish treatment
(1) And (3) treating by an ice temperature technology: soaking the cleaned aquatic fishes into natural fresh-keeping liquid added with the composite freezing point modifier, and reducing the freezing point of the fishes from-0.5 ℃ to-2.3 ℃.
(2) The composite biological antibacterial agent cooperates with the ice temperature technical treatment: the fish treated by the ice temperature technology is soaked for 8-15min at the temperature of-2.3-0 ℃ in an ice temperature warehouse by adding 2.2-3.5% of the composite biological antibacterial agent, so that the fish body is attached with the composite biological antibacterial agent, and the effects of corrosion prevention and fresh keeping are achieved.
And (3) optimizing design:
(1) The optimal combination of the lactobacillus antibacterial peptide As-CATH4, ninsin, polylysine, tea polyphenol and chitosan with the aquatic fish compound biological antibacterial agent solution is obtained by adopting a uniform test design: 9.8g/L of lactobacillus antibacterial peptide, 0.25g/L of nisin, 0.27g/L of polylysine, 0.59g/L of tea polyphenol and 3.28g/L of chitosan;
(2) The optimal combination of the composite freezing point regulator for the aquatic products is obtained by processing the aquatic products by the fish ice temperature technology: 1.15% of sucrose, 0.15% of vitamin C, 0.29% of glucose, 0.11% of sorbitol and 0.55% of edible salt.
Test results:
(1) The total number of fish colonies treated by a blank group, only treatment by an ice temperature technology, only treatment by a composite biological antibacterial agent and synergistic treatment of the composite biological antibacterial agent and the ice temperature technology under the storage condition of 4 ℃ and volatile basic nitrogen are compared, and the comparison is shown in figures 1 and 2.
From fig. 1 and fig. 2, it can be seen that the synergistic effect of the composite biological antibacterial agent and the ice temperature technology of the invention on the inhibition effect of aquatic product colony and the guarantee effect of freshness quality of aquatic products are remarkable, that is, the preservative effect of the invention on aquatic products is remarkable, and the preservative period of aquatic products can be prolonged by 15-20 days under the same storage condition.
(2) The shelf life of the aquatic products treated with the blank group, the ice temperature technology alone, the composite biological antibacterial agent alone and the synergistic treatment of the composite biological antibacterial agent and the ice temperature technology are compared with each other as shown in the following table 1.
TABLE 1 Effect of different preservation methods on shelf-life of aquatic products
As can be seen from Table 1, the aquatic product treated by the composite biological antibacterial agent of the invention and the ice temperature technology can effectively prolong the shelf life of the aquatic product, and the quality and the freshness of the aquatic product are good within the shelf life.
In conclusion, the composite biological antibacterial peptide and the ice temperature technical means are used for cooperatively treating the aquatic products, and the shelf life of the aquatic products can be prolonged by 15-20 days under the same storage condition on the premise of ensuring the quality of the aquatic products.
While specific embodiments of the invention have been described above, it will be appreciated by those skilled in the art that the specific embodiments described are illustrative only and not intended to limit the scope of the invention, and that equivalent modifications and variations of the invention in light of the spirit of the invention will be covered by the claims of the present invention.
Claims (4)
1. The method for preserving and fresh-keeping of the aquatic products by the cooperation of the composite biological antibacterial agent and the ice temperature technology is characterized by comprising the following steps: the method comprises the following steps:
(1) And (3) treating by an ice temperature technology: soaking the cleaned aquatic fishes into a natural fresh-keeping liquid added with a composite freezing point regulator, so that the freezing point of the fishes is reduced from-0.5 ℃ to-2.3 ℃;
(2) The composite biological antibacterial agent cooperates with the ice temperature technical treatment: the aquatic fishes treated by the ice temperature technology are soaked for 8-15min at the temperature of-2.3-0 ℃ of an ice temperature warehouse by adding 2.2-3.5% of composite biological antibacterial agent.
2. The method for preserving and fresh-keeping aquatic products by the cooperation of the composite biological antibacterial agent and the ice temperature technology according to claim 1, which is characterized in that: the composite biological antibacterial agent comprises: 9.8-11.2g/L of lactobacillus antibacterial peptide, 0.22-0.28g/L of Nisin, 0.22-0.28g/L of polylysine, 0.51-0.68g/L of tea polyphenol and 3.25-3.58g/L of chitosan.
3. The method for preserving and fresh-keeping aquatic products by the cooperation of the composite biological antibacterial agent and the ice temperature technology according to claim 1, which is characterized in that: the preparation of the composite biological antibacterial agent is as follows:
the method comprises the steps of metering lactobacillus antibacterial peptide, nisin, polylysine and tea polyphenol into sterile distilled water, adding chitosan after fully stirring and dissolving, dropwise adding food-grade citric acid and continuously stirring, and completely dissolving chitosan when the pH value is in the range of 4.5-5.0, so as to obtain a uniform and stable composite biological antibacterial agent solution.
4. The method for preserving and fresh-keeping aquatic products by the cooperation of the composite biological antibacterial agent and the ice temperature technology according to claim 1, which is characterized in that: the composite freezing point modifier comprises the following components in percentage by mass: sucrose 0.9-1.3%, vitamin C0.05-0.25%, glucose 0.2-0.4%, sorbitol 0.05-0.15%, edible salt 0.35-0.75%, and sterile distilled water for the rest.
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| CN115804405A (en) * | 2022-12-20 | 2023-03-17 | 北海市万景海产有限公司 | Seafood micro-freezing preservative and preparation method thereof |
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