CN117256662A - Efficient freshness retaining method for aquatic products - Google Patents
Efficient freshness retaining method for aquatic products Download PDFInfo
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- CN117256662A CN117256662A CN202311302813.1A CN202311302813A CN117256662A CN 117256662 A CN117256662 A CN 117256662A CN 202311302813 A CN202311302813 A CN 202311302813A CN 117256662 A CN117256662 A CN 117256662A
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- 230000002401 inhibitory effect Effects 0.000 claims abstract description 11
- 108010004889 Heat-Shock Proteins Proteins 0.000 claims abstract description 10
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
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- 238000005057 refrigeration Methods 0.000 claims description 4
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
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- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 claims description 3
- 239000003344 environmental pollutant Substances 0.000 claims description 3
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- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- 230000004060 metabolic process Effects 0.000 abstract description 14
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 10
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- 102100032510 Heat shock protein HSP 90-beta Human genes 0.000 abstract description 6
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- 239000001384 succinic acid Substances 0.000 abstract description 5
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for keeping the freshness of aquatic products efficiently, which takes the aquatic products as processing objects and takes the color, texture and freshness as indexes. Preserving the level of muscle umami substances (umami proteins, umami amino acids, umami nucleotides and succinic acid) by environmental factors such as temperature, pH and the like, improving the level of muscle umami substances by carrageenan, agar, natural plant extracts and natural biological activators, inhibiting proteases B, B +L and D, calpain, collagenase, 90kD heat shock protein (HSP 90) and ankyrin in endogenous enzymes, and inhibiting proteases B, B +L and D, calpain; the meat metabolism is acted, and after the activity of muscle tissues is inhibited, the meat metabolism level is reduced, so that the freshness of the aquatic products is maintained; and then, an efficient freshness retaining method is established, and the high freshness level of the aquatic product is ensured.
Description
Technical Field
The invention relates to the field of efficient freshness preservation of aquatic products, in particular to a method for efficiently preserving freshness of aquatic products.
Background
The aquatic product has delicious meat quality, rich nutrition, rich protein, unsaturated fatty acid and microelements, and high economic value.
However, the existing aquatic product has some defects in the preservation process, and needs to be improved, firstly, the quality of the aquatic product is easy to deteriorate due to the fact that the aquatic product is living in water and the content of the meat is high. Under normal temperature, the quality guarantee period of the aquatic product is short, and usually only a few days; therefore, the improvement is made by the inventor, and the efficient freshness retaining method for the aquatic products is provided.
Disclosure of Invention
The invention aims at: the method aims at solving the problems of the prior art. In order to achieve the above object, the present invention provides the following technical solutions: an efficient freshness keeping method for aquatic products comprises the following steps: s1, putting an aquatic product into an environment factor refrigeration environment with the temperature of 1-3 ℃ and the pH of 5-7 for treatment so as to ensure that the level of the muscle flavor enhancer is maintained, wherein the muscle flavor enhancer comprises flavor protein, flavor amino acid, flavor nucleotide and amber;
s2, adding proper amounts of carrageenan, agar or natural plant extracts and natural biological activators into the treated aquatic products so as to improve the muscle freshness level;
s3, performing inhibition treatment on the aquatic product through endogenous enzymes, 90kD heat shock protein (HSP 90) and ankyrin to inhibit meat metabolism level, wherein the endogenous enzymes comprise protease B, B +L and D, calpain and collagenase.
As the preferable technical scheme of the invention, S1 is to put the cut aquatic products into an environment with proper temperature and pH environmental factors for treatment; the method comprises the following specific steps:
s11, preparing a constant-temperature water bath or constant-pH environment, and a constant-temperature water bath machine or a pH regulator; placing the treated water product into a constant temperature water bath and a pH regulator;
s12, setting and controlling the temperature and the pH value to ensure that the fresh flavor of the aquatic product is maintained; the temperature is set to be 1-3 ℃ and the pH value is set to be 5-7;
s13, setting the temperature to be 1-3 ℃ at a proper temperature, setting the pH value to be 5-7, and carrying out environmental treatment for a certain time which is 30-60 minutes so as to ensure that the level of the muscle delicate flavor (delicate protein, delicate flavor amino acid, delicate flavor nucleotide and succinic acid) is maintained;
and S14, after the treatment is finished, taking the aquatic product out of the environment, and carrying out the next steps of adding a natural biological activator and inhibiting endogenous enzymes.
As a preferred technical scheme of the invention, the specific steps of S14, adding a natural biological activator and inhibiting endogenous enzyme treatment comprise:
s141, adding a proper amount of carrageenan, agar or natural plant extract into aquatic product tissues; endogenous enzymes include those to which proteases B, B +l and D, calpain are added; these enzymes act on the metabolism of meat, and after the activity of muscle tissue is inhibited, the metabolism level of meat is reduced, so that the freshness of the aquatic products is maintained;
s142, treating with a sodium benzoate and potassium sorbate chemical inhibitor; treatment with a physical inhibitor of freezing or heating; treatment with antibiotics, antiviral substance biostatics.
As a preferable technical scheme of the invention, the specific steps of S2 treatment comprise:
s21, dissolving carrageenan or agar in water, and injecting the carrageenan or agar into water products by using a syringe; grinding natural plant extract into powder, soaking in warm water to obtain solution, and injecting into fish meat;
s22, before the solution is injected, ensuring that the aquatic product has enough space to contain the solution; during injection, a certain speed and pressure are kept, so that the solution fully enters the muscle tissue;
s23, putting the aquatic products into a refrigerator for freezing so as to accelerate the freshness retaining effect; and the condition of the aquatic products is observed at regular intervals for 2-3 times/day.
As a preferable technical scheme of the invention, the temperature of the S21 and warm water soaking process is kept at 20-26 ℃, and the natural plant extract is ground into powder and then dried, wherein the drying temperature is 50-65 ℃.
As a preferred technical scheme of the invention, S3, the specific steps of inhibiting the meat quality metabolism level of the aquatic product are carried out through endogenous enzymes, 90kD heat shock protein (HSP 90) and ankyrin:
s31, extracting endogenous enzymes, HSP90 and Ank purified proteins by using an alkaline method or an enzymatic method: purifying the extracted protein, and removing impurities to obtain pure protein;
s32, activating protein: activating the purified protein to make the aquatic product have biological activation function; the activation mode comprises heating or enzyme adding;
s33, injecting the activated protein into the aquatic product; and (5) putting the processed water product into a refrigerator for freezing.
As a preferred embodiment of the present invention, S31 specifically performs a specific step of purifying the extracted protein:
s311, acidifying the extracting solution to pH3-4, and then rapidly adding an ammonium sulfate saturated salt solution; proteins precipitate in a very short time, and ammonium sulfate removes salt-sensitive proteins;
s312, centrifuging the acid precipitate, and discarding the supernatant; washing the precipitate with a low ionic strength buffer to remove residual salts; the low ionic strength buffer was (0.1M Tris-HCl, pH 7.4);
s313, dialyzing the washing solution to a buffer solution with low ionic strength so as to remove salts and pollutants; passing the dialysate through a gel filter (10% Sephadex G-25) to remove macromolecular contaminants;
s314, performing chromatographic purification, ion exchange, gel filtration or affinity purification on the dialysis filtrate; selecting chromatographic packing according to the characteristics of the target protein and the purification requirement;
s315, dehydrating the purified protein by using a buffer solution with low ionic strength, and concentrating to the required concentration.
As a preferred embodiment of the present invention, S32, the specific steps of activating the purified protein are as follows: s321, treating the purified protein with a disulfide bond reducing agent, wherein the treatment is performed in a buffer solution with low ionic strength;
s322, after disulfide bond reduction, the protein forms new disulfide bond through oxidation process to restore the original structure and function;
s323, by binding the protein to a ligand or signal molecule, altering its stability or exposing a new functional domain;
s324, a ligand or a signal molecule is a small molecule compound, and is a macromolecular antibody or other protein which can generate new biological activity through a signal transduction pathway after being combined.
As a preferred technical scheme of the invention, the S32 and the activation mode heating and activating comprise heating the purified protein, and keeping the purified protein at a high temperature for 35-45 minutes to denature the protein; after heating, the protein can recover the original structure and function through the renaturation process; by gradually lowering the temperature.
As a preferred technical scheme of the invention, S32, the activation mode and enzyme activation comprise the steps of treating purified protein and enzyme together, mixing the protein and the enzyme, and then carrying out a series of treatment steps; enzymes cleave proteins, exposing new functional domains or changing their folding status; proteins that are cleaved by enzymes will recover their original structure and function through spontaneous or engineered renaturation processes.
Compared with the prior art, the invention has the beneficial effects that: the aquatic products are placed in an environment factor refrigeration environment with the temperature of 1-3 ℃ and the pH value of 5-7 for treatment so as to ensure that the level of the muscle flavor substances is maintained, wherein the muscle flavor substances comprise flavor proteins, flavor amino acids, flavor nucleotides and amber; adding proper amounts of carrageenan, agar or natural plant extracts and natural biological activators to the treated aquatic products to increase the muscle freshness level; the aquatic products are treated with endogenous enzymes, 90kD heat shock protein (HSP 90) and ankyrin to inhibit the level of meat metabolism, so as to ensure that the level of muscle umami (umami protein, umami amino acid, umami nucleotide, succinic acid) is maintained.
Drawings
Fig. 1 is a flow chart of a structure provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. It will be apparent that the described embodiments are some, but not all, embodiments of the invention.
Thus, the following detailed description of the embodiments of the invention is not intended to limit the scope of the invention, as claimed, but is merely representative of some embodiments of the invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making any inventive effort are within the scope of the present invention, and it should be noted that, under the condition of no conflict, the embodiments of the present invention and features and technical solutions of the embodiments may be combined with each other, and it should be noted that: like reference numerals and letters refer to like items in the following figures, and thus once an item is defined in one figure, no further definition or explanation of that figure is required in the following figures.
Example 1: referring to FIG. 1, an efficient freshness keeping method for aquatic products is disclosed, wherein the aquatic products are placed in a refrigerating environment with an environmental factor between 1-3 ℃ and pH5-7 for treatment, so as to ensure that the freshness of the muscle is maintained at a level, wherein the freshness of the muscle comprises freshness proteins, freshness amino acids, freshness nucleotides and amber; adding carrageenan, agar or natural plant extract and natural biological activator into the treated aquatic product, wherein the adding amount is carrageenan 1.3-2.1 μmol/mg, agar 2.3-3.7 μmol/mg or natural plant extract 1.5-2.6 μmol/mg and natural biological activator 1-2 μmol/mg, and improving the muscle freshness level; aquatic products are treated to inhibit meat metabolism by endogenous enzymes, including proteases B, B +l and D, calpain, collagenase, 90kD heat shock protein (HSP 90) and ankyrin. Placing the cut aquatic product into an environment with proper temperature and pH environmental factors for treatment; preparing a constant-temperature water bath or constant-pH environment, and a constant-temperature water bath machine or a pH regulator; placing the treated water product into a constant temperature water bath and a pH regulator; setting and controlling the temperature and the pH value to ensure that the fresh flavor of the aquatic product is maintained; the temperature is set to be 1-3 ℃ and the pH value is set to be 5-7; setting the temperature at 1-3deg.C, setting the pH value at 5-7, and processing for 30-60 min to ensure that the freshness protein, the flavor amino acid, the flavor nucleotide and the succinic acid in the muscle flavor are maintained at the same level; after the treatment is finished, the aquatic product is taken out from the environment, and then the natural biological activator is added and endogenous enzyme is inhibited for treatment.
The specific process of adding natural biological activator and inhibiting endogenous enzyme is as follows: the natural biological activator comprises proper amount of carrageenan, agar or natural plant extract, and is added into aquatic product tissue; endogenous enzymes include proteases B, B +l and D, calpain; the enzymes act to reduce meat metabolism, so that after the activity of muscle tissues is inhibited, the meat metabolism level is reduced, thereby maintaining the freshness of the aquatic products; treating with sodium benzoate and potassium sorbate chemical inhibitor; treatment with a physical inhibitor of freezing or heating; treatment with antibiotics, antiviral substance biostatics. The specific steps of the treatment include: dissolving carrageenan or agar in water, and injecting the water product by using a syringe; grinding natural plant extract into powder, soaking in warm water to obtain solution, and injecting into fish meat; before the solution is injected, ensuring that the aquatic products have enough space to contain the solution; during injection, a certain speed and pressure are kept, so that the solution fully enters the muscle tissue; freezing the aquatic products in a refrigerator to accelerate the freshness keeping effect; and the condition of the aquatic products is observed at regular intervals for 2-3 times/day. The temperature of the soaking process in warm water is kept at 20-26 ℃, and the natural plant extract is ground into powder and then dried at 50-65 ℃.
Example 2: an efficient freshness keeping method for aquatic products comprises the specific steps of inhibiting the meat metabolism level of the aquatic products through endogenous enzymes, 90kD heat shock protein (HSP 90) and Ank proteins, wherein the endogenous enzymes, the HSP90 and Ank purified proteins are extracted by an alkaline method or an enzymatic method: purifying the extracted protein, and removing impurities to obtain pure protein; activating the purified protein to make the aquatic product have biological activation function; the activation mode comprises heating or enzyme adding; injecting the activated protein into the aquatic product; and (5) putting the processed water product into a refrigerator for freezing. Specifically, the extracted protein is purified by the following steps: acidifying the extract to pH3-4, and rapidly adding saturated ammonium sulfate salt solution; proteins precipitate in a very short time, and ammonium sulfate removes salt-sensitive proteins; centrifuging the acid precipitate, and discarding the supernatant; washing the precipitate with a low ionic strength buffer to remove residual salts; the low ionic strength buffer was (0.1M Tris-HCl, pH 7.4); dialyzing the wash solution to a low ionic strength buffer to remove salts and contaminants; passing the dialysate through a gel filter (10% Sephadex G-25) to remove macromolecular contaminants; subjecting the dialysis filtrate to chromatographic purification, ion exchange, gel filtration or affinity purification; selecting chromatographic packing according to the characteristics of the target protein and the purification requirement; the purified protein is dehydrated with a low ionic strength buffer and concentrated to the desired concentration.
The specific steps of activating the purified protein are as follows: the purified protein is treated with a disulfide bond reducing agent, desirably in a low ionic strength buffer; after disulfide bond reduction, the protein can form new disulfide bond through oxidation process to restore its original structure and function; by binding the protein to a ligand or signal molecule, altering its stability or exposing a new functional domain; the ligand or signal molecule is a small molecule compound, and is a macromolecular antibody or other protein which can generate new biological activity through a signal transduction pathway after being combined with the protein. Activation means heat activation comprises heat treatment of the purified protein, requiring maintenance at elevated temperature for 35-45 minutes to denature the protein; after heating, the protein can recover the original structure and function through the renaturation process; by gradually lowering the temperature.
Activation by enzyme activation comprises treating purified protein with enzyme by mixing the protein with enzyme, and then performing a series of treatment steps; enzymes cleave proteins, exposing new functional domains or changing their folding status; proteins that are cleaved by enzymes will recover their original structure and function through spontaneous or engineered renaturation processes.
Example 3: an efficient freshness keeping method for aquatic products comprises the steps of putting cut aquatic products into an environment with proper temperature and pH environmental factors for treatment; the method comprises the following specific steps: preparing a constant-temperature water bath or constant-pH environment, and a constant-temperature water bath machine or a pH regulator; placing the treated water product into a constant temperature water bath and a pH regulator; setting and controlling the temperature and the pH value to ensure that the fresh flavor of the aquatic product is maintained; the temperature is set to be 1-3 ℃ and the pH value is set to be 5-7; setting the temperature at 1-3deg.C, setting the pH value at 5-7, and processing for 30-60 min to ensure that the freshness protein, the flavor amino acid, the flavor nucleotide and the succinic acid in the muscle flavor are maintained at the same level; after the treatment is finished, the aquatic product is taken out from the environment, and then the natural biological activator is added and endogenous enzyme is inhibited for treatment. The specific steps of adding natural biological activator and inhibiting endogenous enzyme treatment include: the natural biological activator comprises proper amount of carrageenan, agar or natural plant extract, and is added into aquatic product tissue; endogenous enzymes include those to which proteases B, B +l and D, calpain are added; these enzymes act on the metabolism of meat, and after the activity of muscle tissue is inhibited, the metabolism level of meat is reduced, so that the freshness of the aquatic products is maintained; treating with sodium benzoate and potassium sorbate chemical inhibitor; treatment with a physical inhibitor of freezing or heating; treatment with antibiotics, antiviral substance biostatics.
Dissolving carrageenan or agar in water, and injecting the water product by using a syringe; grinding natural plant extract into powder, soaking in warm water to obtain solution, and injecting into fish meat; before the solution is injected, ensuring that the aquatic products have enough space to contain the solution; during injection, a certain speed and pressure are kept, so that the solution fully enters the muscle tissue; freezing the aquatic products in a refrigerator to accelerate the freshness keeping effect; and the condition of the aquatic products is observed at regular intervals for 2-3 times/day. The temperature of the soaking process in warm water is kept at 20-26 ℃, and the natural plant extract is ground into powder and then dried at 50-65 ℃.
The specific steps of inhibiting the meat quality metabolism level of the aquatic product are carried out by endogenous enzymes, 90kD heat shock protein and ankyrin: endogenous enzymes, HSP90 and Ank purified proteins were extracted using alkaline or enzymatic methods: purifying the extracted protein, and removing impurities to obtain pure protein; activating the purified protein to make the aquatic product have biological activation function; the activation mode comprises heating or enzyme adding; injecting the activated protein into the aquatic product; freezing the treated water product in a refrigerator; acidifying the extract to pH3-4, and rapidly adding saturated ammonium sulfate salt solution; proteins precipitate in a very short time, and ammonium sulfate removes salt-sensitive proteins; centrifuging the acid precipitate, and discarding the supernatant; washing the precipitate with a low ionic strength buffer to remove residual salts; s313, dialyzing the washing solution to a buffer solution with low ionic strength so as to remove salts and pollutants; passing the dialysate through a gel filter (10% Sephadex G-25) to remove macromolecular contaminants;
subjecting the dialysis filtrate to chromatographic purification, ion exchange, gel filtration or affinity purification; selecting chromatographic packing according to the characteristics of the target protein and the purification requirement; the purified protein is dehydrated with a low ionic strength buffer and concentrated to the desired concentration. The specific steps of activating the purified protein are as follows: the purified protein is treated with a disulfide bond reducing agent, requiring treatment in a low ionic strength buffer;
after disulfide bond reduction, the protein can form new disulfide bond through oxidation process to restore its original structure and function; by binding the protein to a ligand or signal molecule, altering its stability or exposing a new functional domain; the ligand or signal molecule is a small molecule compound, and is a macromolecular antibody or other protein which can generate new biological activity through a signal transduction pathway after being combined with the protein. Activation means heat activation comprises heat treatment of the purified protein, requiring maintenance at elevated temperature for 35-45 minutes to denature the protein; after heating, the protein can recover the original structure and function through the renaturation process; by gradually lowering the temperature. Activation by enzyme activation comprises treating purified protein with enzyme by mixing the protein with enzyme, and then performing a series of treatment steps; enzymes cleave proteins, exposing new functional domains or changing their folding status; proteins that are cleaved by enzymes will recover their original structure and function through spontaneous or engineered renaturation processes.
The specific process of the high-efficiency freshness retaining test of the aquatic product comprises the following steps: step one: preparing tools and materials; step two: fishing and treating the aquatic products the fresh aquatic products are caught from the water. Removing fish scales, viscera and other unnecessary parts. The fish is washed and wiped dry with clean cloth or paper towel. Several diagonal cuts are cut on both sides of the fish body to facilitate cooling and to maintain freshness. Step three: the fish freshness was tested and the fish weight was weighed using an electronic scale and its original weight was recorded. A piece of fish meat was cut out from one side of the fish, and the weight thereof was weighed by an electronic scale and recorded. The weight of each piece of fish meat was calculated. And (5) placing the fish meat back on the fish body, and wrapping the fish meat with the preservative film. The wrapped fish is put back into the original container. Step four: the aquatic products are tested under different temperature and humidity conditions, and the freshness and taste changes of the aquatic products are observed.
A control group; the aquatic products are directly put into a refrigerator for freezing and refrigerating.
Experimental group: placing the aquatic products into an environment factor refrigeration environment with the temperature of 1-3 ℃ and the pH value of 5-7 for treatment; adding carrageenan, agar or natural plant extract and natural biological activator into the treated aquatic product, wherein the addition amount is 1.3-2.1 mu mol/mg of carrageenan, 2.3-3.7 mu mol/mg of agar or 1.5-2.6 mu mol/mg of natural plant extract and 1-2 mu mol/mg of natural biological activator; placing the treated water product into a constant temperature water bath and a pH regulator; setting and controlling the temperature and the pH value, wherein the temperature is set to be 1-3 ℃, the pH value is set to be 5-7, and the environment is treated for a certain time, and the time is 30-60 minutes;
after the experimental group and the control group are subjected to comparison, the freshness of the aquatic products treated by the method is obviously higher than that of the aquatic products of the control group, so that the preservation freshness of the aquatic products can be effectively improved.
The above embodiments are only for illustrating the present invention and not for limiting the technical solutions described in the present invention, and although the present invention has been described in detail in the present specification with reference to the above embodiments, the present invention is not limited to the above specific embodiments, and thus any modifications or equivalent substitutions are made to the present invention; all such modifications and variations are intended to be included herein within the scope of this invention and the appended claims.
Claims (10)
1. The method for efficiently maintaining the freshness of the aquatic products is characterized by comprising the following steps of:
s1, placing the aquatic products at a temperature of 1-3 ℃; an environmental factor refrigeration environment with pH value between 5 and 7, and maintaining the activity of the muscle flavor; the muscle flavor comprises flavor proteins, flavor amino acids, flavor nucleotides and amber;
s2, adding proper amounts of carrageenan, agar or natural plant extracts and natural biological activators into the treated aquatic products;
s3, uniformly smearing endogenous enzymes, 90kD heat shock proteins and ankyrin on the meat surface of the aquatic product, wherein the endogenous enzymes comprise protease B, B +L and D, calpain and collagenase.
2. The method for keeping the freshness of the aquatic products at high efficiency according to claim 1, wherein the specific steps of S1 are that the cut aquatic products are put into a temperature and pH environment factor environment for treatment:
s11, preparing a constant-temperature water bath or constant-pH environment; placing the treated water product into a constant temperature water bath and a pH regulator;
s12, setting and controlling the temperature and the pH value to ensure that the fresh flavor of the aquatic product is maintained; the temperature is set to be 1-3 ℃ and the pH value is set to be 5-7;
s13, setting the temperature to be 1-3 ℃ at a proper temperature, setting the pH value to be 5-7, and carrying out environmental treatment for a certain time, wherein the time is 30-60 minutes;
and S14, after the treatment is finished, taking the aquatic product out of the environment, and adding a natural biological activator and inhibiting endogenous enzymes to the taken aquatic product.
3. The method for maintaining the high-efficiency freshness of the aquatic products according to claim 2, wherein the specific steps of S14, adding a natural biological activator and inhibiting endogenous enzyme treatment comprise:
s141, adding a proper amount of carrageenan, agar or natural plant extract into aquatic product tissues; endogenous enzymes include those to which proteases B, B +l and D, calpain are added;
s142, adding a sodium benzoate and potassium sorbate chemical inhibitor; and subjected to freezing treatment.
4. The method for maintaining the high-efficiency freshness of the aquatic products according to claim 3, wherein the specific step of S2 treatment comprises the following steps:
s21, dissolving carrageenan or agar in water, and injecting the carrageenan or agar into water products by using a syringe; grinding natural plant extract into powder, soaking in warm water to obtain solution, and injecting into fish meat;
s22, before the solution is injected, ensuring that the aquatic product has enough space to contain the solution; allowing the solution to fully enter the muscle tissue during injection;
s23, putting the aquatic products into a refrigerator for freezing, and observing the condition of the aquatic products for 2-3 times per day periodically.
5. The method for keeping the freshness of aquatic products at a high efficiency according to claim 4, wherein the temperature of the soaking process of S21 and warm water is kept at 20-26 ℃, and the natural plant extract is dried after being ground into powder, and the drying temperature is 50-65 ℃.
6. The method for maintaining the high-efficiency freshness of the aquatic product according to claim 5, wherein the specific steps of uniformly smearing the endogenous enzyme, the 90kD heat shock protein and the ankyrin on the surface of the meat quality of the aquatic product are as follows:
s31, extracting endogenous enzymes, 90kD heat shock proteins and ankyrin purified proteins by using an alkaline method or an enzymatic method: purifying the extracted protein, and removing impurities to obtain pure protein;
s32, activating protein: activating the purified protein to make the aquatic product have biological activation function; the activation mode comprises heating or enzyme adding;
s33, injecting the activated protein into the aquatic product; and (5) putting the processed water product into a refrigerator for freezing.
7. The method for maintaining high-efficiency freshness of aquatic products according to claim 6, wherein the step S31 comprises the specific steps of purifying the extracted protein:
s311, acidifying the extracting solution to pH3-4, and then rapidly adding an ammonium sulfate saturated salt solution; proteins precipitate in a very short time, and ammonium sulfate removes salt-sensitive proteins;
s312, centrifuging the acid precipitate, and discarding the supernatant; washing the precipitate with a low ionic strength buffer to remove residual salts; the buffer with low ionic strength is 0.1M Tris-HCl, pH7.4;
s313, dialyzing the washing solution to a buffer solution with low ionic strength so as to remove salts and pollutants; passing the dialysate through a gel filter 10% Sephadex G-25 to remove macromolecular contaminants;
s314, performing chromatographic purification, ion exchange, gel filtration or affinity purification on the dialysis filtrate;
s315, dehydrating and concentrating the purified protein by using a buffer solution with low ionic strength.
8. The method for maintaining the high-efficiency freshness of aquatic products according to claim 7, wherein the step of activating the purified protein is as follows:
s321, mixing the purified protein and a disulfide bond reducing agent together, and adding a buffer solution with low ionic strength when mixing;
s322, the protein forms new disulfide bonds in the oxidation process; the protein is conjugated to a ligand or signal molecule to form a macromolecular antibody.
9. The method for maintaining high-efficiency freshness of aquatic products according to claim 8, wherein the step of S32, the activation means comprises heating the purified protein for 35-45 minutes to denature the protein; after heating, the protein can restore its original structure and function through renaturation process.
10. The method for maintaining high-efficiency freshness of aquatic products according to claim 9, wherein the step of activating the purified protein with the enzyme by means of S32 and the enzyme comprises mixing the purified protein with the enzyme.
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