WO2022257244A1 - 一种延长冰鲜水产货架期的方法 - Google Patents

一种延长冰鲜水产货架期的方法 Download PDF

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WO2022257244A1
WO2022257244A1 PCT/CN2021/108318 CN2021108318W WO2022257244A1 WO 2022257244 A1 WO2022257244 A1 WO 2022257244A1 CN 2021108318 W CN2021108318 W CN 2021108318W WO 2022257244 A1 WO2022257244 A1 WO 2022257244A1
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parts
chilled
aquatic products
carboxymethyl chitosan
shelf life
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PCT/CN2021/108318
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English (en)
French (fr)
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邓尚贵
应晓国
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浙江海洋大学
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Priority to JP2022553189A priority Critical patent/JP7479724B2/ja
Priority to US17/741,451 priority patent/US20220386634A1/en
Publication of WO2022257244A1 publication Critical patent/WO2022257244A1/zh

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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
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; 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

Definitions

  • the invention relates to the field of food preservation, in particular to a method for extending the shelf life of chilled aquatic products.
  • Squid also known as squid or squid, cephalopods, belongs to the mollusk phylum Cephalopoda Squid suborder, is one of the underutilized marine organisms with great potential in the world's marine fishery resources, squid nutrition
  • the ingredients are very rich, containing about 17% protein and about 13% fat.
  • enzymes that degrade nutrients in the squid body.
  • the water content is high and the muscle tissue is delicate, which is especially suitable for the growth and reproduction of microorganisms, which can easily cause squid spoilage.
  • the production structure of squid has undergone dynamic changes, and the production of original economically important squid species, such as Argentine squid (Illex argentines) and North Pacific squid (Ommastrephes bartrami), has also shown a downward trend. Therefore, controlling the activity of enzymes and the growth and reproduction of microorganisms and ensuring the quality of squid will not only help to improve the utilization rate of squid resources, reduce economic losses, but also ensure the effective supply of squid.
  • the purpose of the present invention is to provide a method for extending the shelf life of chilled aquatic products to solve the problems in the above-mentioned prior art.
  • the compound immersion treatment can significantly slow down the degradation and oxidative denaturation of aquatic product proteins during refrigeration, better maintain the protein activity in aquatic products, and effectively slow down the deterioration of aquatic product quality.
  • the present invention provides the following scheme:
  • the invention provides a compound for extending the shelf life of chilled aquatic products, which comprises the following components in parts by weight: 15-20 parts of modified carboxymethyl chitosan, 5-12 parts of pectin, 2-5 parts of oleic acid, 1-3 parts of yeast selenium, 1-3 parts of natamycin and 2-6 parts of nisin.
  • the following components are included in parts by weight: 18-20 parts of modified carboxymethyl chitosan, 8-10 parts of pectin, 2-3 parts of oleic acid, 1-2 parts of yeast selenium, natamycin 1-2 parts and nisin 2-4 parts.
  • it comprises the following components by weight: 19 parts of modified carboxymethyl chitosan, 8.5 parts of pectin, 2.5 parts of oleic acid, 1.2 parts of yeast selenium, 1.5 parts of natamycin and 3.5 parts of nisin share.
  • the present invention also provides the preparation method of the compound for extending the shelf life of chilled aquatic products, comprising the following steps:
  • Step 1 preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine hydrochloride according to the mass ratio of 1:1-1.5, shake at room temperature for 2-3 hours, and obtain modified Carboxymethyl chitosan;
  • Step 2 According to the proportion of the complex, mix pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1, stir at high speed for 2-3h, and then add yeast selenium, natamycin and The nisin was stirred at a low speed for 30-60 min to obtain the complex.
  • the high speed is 5000-8000rpm, and the low speed is 300-500rpm.
  • the invention also provides a method for prolonging the shelf life of chilled aquatic products by using the compound, comprising the steps of sequentially treating the chilled products with mixed gas and soaking the chilled products with the compound.
  • it specifically includes the following steps: first, in a mixed gas composed of 55% CO 2 , 25% N 2 and 20% O 2 , treat the chilled product with a low-temperature plasma beam for 20-30 seconds; The chilled product was soaked and sonicated for 10-15 minutes, taken out and left to stand for 1-2 minutes, and stored in a refrigerator at 4°C.
  • the voltage of the low temperature plasma beam is 50-60 kV.
  • the chilled aquatic products are fish products.
  • the complex for extending the shelf life of chilled aquatic products prepared by the present invention includes modified carboxymethyl chitosan, pectin, oleic acid, yeast selenium, natamycin and nisin, wherein L-cysteine Amino acid-modified carboxymethyl chitosan has good film-forming properties; pectin forms a complex structure due to the staggered existence of a large number of main chains and branched chains, and when added to modified carboxymethyl chitosan, it presents a Very good cross-linking effect, and can enhance the ductility of the film; oleic acid can enhance the flexibility of the film, but also improve the waterproof performance, inhibit the water absorption outside the film or the volatilization of internal water; yeast selenium can not only provide selenium Elements, enhance nutritional elements, can also promote the activation of antioxidant enzymes in aquatic products, inhibit lipid peroxidation and improve antioxidant performance, which is beneficial to prolong the shelf life of aquatic products; natamycin and nis
  • the aquatic products are briefly treated with low-temperature plasma in a mixed gas composed of CO 2 , N 2 and O 2 , and the ultraviolet radiation generated by ionization induces DNA damage of microorganisms.
  • the synergistic effect of two kinds of plasma active substances causes the rapid death of microorganisms.
  • the increase of TVB-N value can be better controlled, and then the effect of sterilization, preservation and prolonged storage time can be achieved.
  • the film can not only be edible, but also enhance water retention and increase selenium Elements and improve antioxidant capacity, and at the same time inhibit the contamination of foreign bacteria and fungi in the environment during storage, realize double antibacterial protection before and after storage, prolong the fresh-keeping period for 3-5 days, and greatly retain the original quality of aquatic products have quality.
  • a compound for extending the shelf life of chilled aquatic products comprising the following components in parts by weight: 15 parts of modified carboxymethyl chitosan, 5 parts of pectin, 2 parts of oleic acid, 1 part of yeast selenium, and natamycin 1 part and 2 parts nisin.
  • the preparation method of the compound for extending the shelf life of chilled aquatic products includes the following steps:
  • Step 1 preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine hydrochloride at a mass ratio of 1:1, shake at room temperature for 2 hours, and obtain modified carboxymethyl chitosan glycans;
  • Step 2 According to the compound formula, pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1 were stirred at a high speed of 5000rpm for 2h, and then yeast selenium, natamycin and nisin were added Stir at 300 rpm for 30 min at a low speed to obtain the complex.
  • a compound for extending the shelf life of chilled aquatic products comprising the following components in parts by weight: 19 parts of modified carboxymethyl chitosan, 8.5 parts of pectin, 2.5 parts of oleic acid, 1.2 parts of yeast selenium, and natamycin 1.5 parts and nisin 3.5 parts.
  • the preparation method of the compound for extending the shelf life of chilled aquatic products includes the following steps:
  • Step 1 preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine hydrochloride according to the mass ratio of 1:1.2, and shake at room temperature for 2.5 hours to obtain modified carboxymethyl chitosan Chitosan;
  • Step 2 According to the compound formula, pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1 were stirred at a high speed of 6000rpm for 2.5h, and then yeast selenium, natamycin and lactobacillus were added Stir at low speed at 400 rpm for 45 min to obtain the complex.
  • a compound for extending the shelf life of chilled aquatic products comprising the following components in parts by weight: 20 parts of modified carboxymethyl chitosan, 12 parts of pectin, 5 parts of oleic acid, 3 parts of yeast selenium, and natamycin 3 parts and nisin 6 parts.
  • the preparation method of the compound for extending the shelf life of chilled aquatic products includes the following steps:
  • Step 1 preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine hydrochloride at a mass ratio of 1:1.5, shake at room temperature for 3 hours, and obtain modified carboxymethyl chitosan glycans;
  • Step 2 According to the compound formula, pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1 were stirred at a high speed of 8000rpm for 3h, and then yeast selenium, natamycin and nisin were added Stir at 500 rpm for 60 min at low speed to obtain the complex.
  • Example 2 The difference from Example 2 is that pectin is not added to the compound, and other steps are the same.
  • Example 2 The difference from Example 2 is that no oleic acid is added to the compound, and the other steps are the same.
  • Example 2 The difference from Example 2 is that yeast selenium is not added to the complex, and other steps are the same.
  • Example 2 The difference from Example 2 is that no natamycin and nisin are added to the compound, and other steps are the same.
  • the squid is peeled and viscera removed, and cut into squid slices about 3cm x 3cm x 1cm in length, width and height along the body axis.
  • the mixed gas of 55% CO 2 , 25% N 2 and 20% O 2 use Treat the chilled product with low-temperature plasma beam for 30s; then use the compound prepared in Example 1-3 and Comparative Example 1-4 to immerse and sonicate the chilled product for 10 min, take it out and let it stand for 1 min, and store it in a refrigerator at 4°C.
  • Example 2 the samples without low-temperature plasma treatment and without compound soaking treatment were used as control 1 and control 2 respectively, and the samples with 0.5% sodium sulfite chemical preservative and without any treatment were used as samples respectively.
  • control 3 and control 4 the total number of bacteria in the sample was measured on the 0th, 5th, 10th, and 15th day (refer to GB/T 4789.2 for the determination method) and TVB-N (refer to GB 2733-2015 for the determination method).
  • the compound and low-temperature plasma prepared in Examples 1-3 have a significant impact on the preservation of squid, and the squid treated by low-temperature plasma and compound can obviously inhibit the reduction of the total number of bacteria. Growth and improvement of freshness can extend the freshness period by 3-5 days.

Abstract

一种延长冰鲜水产货架期的复合物及方法。所述复合物包括以下重量份的组分：改性羧甲基壳聚糖15-20份、果胶5-12份、油酸2-5份、酵母硒1-3份、纳他霉素1-3份和乳酸链球菌素2-6份。利用所述复合物延长冰鲜水产货架期的方法，包括依次利用混合气体处理冰鲜产物和利用所述复合物浸泡处理冰鲜产物的步骤。

Description

一种延长冰鲜水产货架期的方法 技术领域
本发明涉及食品保藏领域，特别是涉及一种延长冰鲜水产货架期的方法。
背景技术
中国是世界上第一水产养殖大国、渔业生产大国和水产品贸易大国，水产品的产量和消费量巨大，2019年全国水产品总产量6480.36万吨，渔业总产值26406.50亿元，全国人均水产品占有量46.45千克(全国人口139538万人)。其中，鱿鱼目前是我国水产原料利用最广泛的品类之一。鱿鱼，又名柔鱼或者枪乌贼，头足类，属于软体动物门头足纲管鱿目开眼亚目，是世界海洋渔业资源中未充分利用且具有较大潜力的海洋生物之一，鱿鱼营养成分非常丰富，含有17％左右的蛋白质、13％左右的脂肪。但是，鱿鱼体内存在许多降解营养物质的酶，水分含量高、肌肉组织细嫩，特别适宜微生物的生长繁殖，极易引起鱿鱼的腐败变质。此外，鱿鱼的产量结构发生了动态变化，原有重要经济鱿鱼品种，如阿根廷鱿鱼(Illex argentines)和北太平洋鱿鱼(Ommastrephes bartrami)等的产量也出现了降低趋势。因此，控制酶的活动和微生物的生长繁殖，做好鱿鱼品质保障，不但有利于提高鱿鱼资源利用率、减少经济损失，还能保障鱿鱼的有效供给。
长期以来，人们多采用冷冻方式延长水产品的保藏期，虽然此法保存时间长，但是在冻结、储藏、解冻的过程中，对于水产品的肉质、风味、质地、持水性和营养等品质都发生很大变化；除了冷冻保藏，还有干燥、 盐腌制、熏制等，这些方法虽然能延长水产品的保藏期，对水产品品质影响较大，还可能存在不利于人体健康的化学成分。随着科学技术的进步以及消费者对食品品质要求的提高，为了改善水产品品质和保藏期，亟需一种安全、无害且能保持水产品原有品质的新的保藏方法。
发明内容
本发明的目的是提供一种延长冰鲜水产货架期的方法，以解决上述现有技术存在的问题，通过混合气体在低温等离子体条件下处理后，再用配制的延长冰鲜水产货架期的复合物浸泡处理，能显著减缓水产品蛋白质在冷藏期间的降解及氧化变性，较好地维持水产品中的蛋白质活性，有效减缓水产品品质的劣变。
为实现上述目的，本发明提供了如下方案：
本发明提供一种延长冰鲜水产货架期的复合物，包括以下重量份的组分：改性羧甲基壳聚糖15-20份、果胶5-12份、油酸2-5份、酵母硒1-3份、纳他霉素1-3份和乳酸链球菌素2-6份。
优选的是，包括以下重量份的组分：改性羧甲基壳聚糖18-20份、果胶8-10份、油酸2-3份、酵母硒1-2份、纳他霉素1-2份和乳酸链球菌素2-4份。
优选的是，包括以下重量份的组分：改性羧甲基壳聚糖19份、果胶8.5份、油酸2.5份、酵母硒1.2份、纳他霉素1.5份和乳酸链球菌素3.5份。
本发明还提供所述的延长冰鲜水产货架期的复合物的制备方法，包括以下步骤：
步骤1，改性羧甲基壳聚糖的制备：将羧甲基壳聚糖与L-半胱氨酸盐酸盐按照质量比1：1-1.5混合，室温震荡2-3h，得到改性羧甲基壳聚糖；
步骤2：按照所述复合物的配比，将果胶、油酸以及步骤1得到的改性羧甲基壳聚糖混合，高速搅拌2-3h，然后再加入酵母硒、纳他霉素和乳酸链球菌素低速搅拌30-60min，得到所述复合物。
优选的是，所述高速为5000-8000rpm，所述低速为300-500rpm。
本发明还提供利用所述的复合物延长冰鲜水产货架期的方法，包括依次利用混合气体处理冰鲜产物和利用所述复合物浸泡处理冰鲜产物的步骤。
优选的是，具体包括以下步骤：先在由55％CO 2、25％N 2和20％O 2组合的混合气体中，用低温等离子束处理冰鲜产物20-30s；然后再用所述复合物浸泡超声处理所述冰鲜产物10-15min，取出静置1-2min，放置4℃冰箱内储藏。
优选的是，低温等离子束的电压为50-60kV。
优选的是，所述冰鲜水产为鱼类产品。
本发明公开了以下技术效果：
本发明制备的延长冰鲜水产货架期的复合物，包括改性羧甲基壳聚糖、果胶、油酸、酵母硒、纳他霉素和乳酸链球菌素，其中，采用L-半胱氨酸改性的羧甲基壳聚糖，具有很好的成膜性；果胶因其大量主链和支链的交错存在形成复杂的结构，添加到改性羧甲基壳聚糖中呈现很好的交联作用，并且能增强成膜的延展性能；油酸能够增强成膜的柔软性，还能提高防水性能，抑制膜外侧的水分吸入或者内部水分的挥发；酵母硒不仅能提供硒元素，增强营养元素，还能促进水产品体内抗氧化酶活化，抑制脂质过氧 化反应以及提高抗氧化性能，利于水产品货架期延长；纳他霉素和乳酸链球菌素可以有效防止真菌和细菌侵入和感染。上述的复合物所用原料均为食品级原料，因此，在浸泡水产品后，不会影响水产品的食用。
本发明先在CO 2、N 2和O 2组成的混合气体中，用低温等离子体短暂处理水产品，由于离子化产生的紫外光辐射诱导微生物的DNA损伤，再加上低温等离子体产生的多种等离子体活性物质共同协同作用造成微生物快速死亡，相比不使用低温等离子体处理，能够较好地控制TVB-N值的增加，进而可实现杀菌保鲜、延长贮藏时间的效果。另外，混合气体低温等离子体处理后，还需要将水产品，用本发明制备的复合物浸泡，以在水产品表面形成一层膜，该膜不仅能食用，而且还能增强保水性，增加硒元素和提高抗氧化能力，同时还能抑制储藏期间环境中外来细菌和真菌的污染，实现储藏前和储藏后双重抑菌进行保护，可延长保鲜期3-5天，并且大大保留水产品的原有品质。
具体实施方式
现详细说明本发明的多种示例性实施方式，该详细说明不应认为是对本发明的限制，而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式，并非用于限制本发明。另外，对于本发明中的数值范围，应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围 内。
除非另有说明，否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料，但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入，用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时，以本说明书的内容为准。
在不背离本发明的范围或精神的情况下，可对本发明说明书的具体实施方式做多种改进和变化，这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见的。本申请说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等，均为开放性的用语，即意指包含但不限于。
实施例1
一种延长冰鲜水产货架期的复合物，包括以下重量份的组分：改性羧甲基壳聚糖15份、果胶5份、油酸2份、酵母硒1份、纳他霉素1份和乳酸链球菌素2份。
上述延长冰鲜水产货架期的复合物的制备方法，包括以下步骤：
步骤1，改性羧甲基壳聚糖的制备：将羧甲基壳聚糖与L-半胱氨酸盐酸盐按照质量比1：1混合，室温震荡2h，得到改性羧甲基壳聚糖；
步骤2：按照所述复合物配方，将果胶、油酸以及步骤1得到的改性羧甲基壳聚糖，5000rpm高速搅拌2h，然后再加入酵母硒、纳他霉素和乳 酸链球菌素300rpm低速搅拌30min，得到所述复合物。
实施例2
一种延长冰鲜水产货架期的复合物，包括以下重量份的组分：改性羧甲基壳聚糖19份、果胶8.5份、油酸2.5份、酵母硒1.2份、纳他霉素1.5份和乳酸链球菌素3.5份。
上述延长冰鲜水产货架期的复合物的制备方法，包括以下步骤：
步骤1，改性羧甲基壳聚糖的制备：将羧甲基壳聚糖与L-半胱氨酸盐酸盐按照质量比1：1.2混合，室温震荡2.5h，得到改性羧甲基壳聚糖；
步骤2：按照所述复合物配方，将果胶、油酸以及步骤1得到的改性羧甲基壳聚糖，6000rpm高速搅拌2.5h，然后再加入酵母硒、纳他霉素和乳酸链球菌素400rpm低速搅拌45min，得到所述复合物。
实施例3
一种延长冰鲜水产货架期的复合物，包括以下重量份的组分：改性羧甲基壳聚糖20份、果胶12份、油酸5份、酵母硒3份、纳他霉素3份和乳酸链球菌素6份。
上述延长冰鲜水产货架期的复合物的制备方法，包括以下步骤：
步骤1，改性羧甲基壳聚糖的制备：将羧甲基壳聚糖与L-半胱氨酸盐酸盐按照质量比1：1.5混合，室温震荡3h，得到改性羧甲基壳聚糖；
步骤2：按照所述复合物配方，将果胶、油酸以及步骤1得到的改性羧甲基壳聚糖，8000rpm高速搅拌3h，然后再加入酵母硒、纳他霉素和乳酸链球菌素500rpm低速搅拌60min，得到所述复合物。
对比例1
与实施例2不同之处在于，复合物中不添加果胶，其他步骤均相同。
对比例2
与实施例2不同之处在于，复合物中不添加油酸，其他步骤均相同。
对比例3
与实施例2不同之处在于，复合物中不添加酵母硒，其他步骤均相同。
对比例4
与实施例2不同之处在于，复合物中不添加纳他霉素和乳酸链球菌素，其他步骤均相同。
实验1：
1、材料
秘鲁鱿鱼(Dosidicus gigas)，约长300mm，重1000g，购于浙江舟山水产城，将新鲜鱿鱼样品置于装有冰块的保温箱内，30min内运回实验室备用。
2、鱿鱼保鲜方法
将鱿鱼去皮去内脏，沿体轴切成约长、宽、高为3cm×3cm×1cm的鱿鱼片，在55％CO 2、25％N 2和20％O 2组合的混合气体中，用低温等离子束处理冰鲜产物30s；然后再用实施例1-3以及对比例1-4制备的复合物浸泡超声处理所述冰鲜产物10min，取出静置1min，放置于4℃冰箱内储藏。同时，在实施例2的基础上，以不做低温等离子体处理和不做复合物浸泡处理的样品分别作为对照1和对照2，以0.5％亚硫酸钠化学保鲜剂和不做任何处理的样品分别作为对照3、对照4，在第0、5、10、15d分别测定样品的细菌总数(测定方法参照GB/T 4789.2)和TVB-N(测定方法参照 GB 2733-2015)。
表1不同样品细菌总数的测定结果
样品 0d 5d 10d 15d
实施例1 4.35 4.46 6.57 6.90
实施例2 4.35 4.40 6.50 6.89
实施例3 4.35 4.50 6.60 6.93
对比例1 4.35 4.56 6.70 7.35
对比例2 4.35 4.55 6.72 7.35
对比例3 4.35 4.55 6.70 7.37
对比例4 4.35 5.06 7.58 8.01
对照1 4.35 5.98 8.60 9.65
对照2 4.35 5.96 8.63 9.70
对照3 4.35 5.78 7.26 9.05
对照4 4.35 6.01 9.01 10.99
表2不同样品TVB-N的测定结果
样品 0d 5d 10d 15d
实施例1 5.40 8.80 19.60 31.69
实施例2 5.40 8.86 19.53 31.55
实施例3 5.40 8.81 19.62 31.60
对比例1 5.40 9.63 23.65 38.60
对比例2 5.40 9.68 24.02 38.67
对比例3 5.40 9.65 23.72 38.68
对比例4 5.40 10.02 24.22 38.77
对照1 5.40 20.01 30.56 35.56
对照2 5.40 20.08 30.68 35.36
对照3 5.40 18.31 38.68 60.02
对照4 5.40 47.03 40.12 -
从表1和表2中可以看出，实施例1-3制备的复合物和低温等离子体对鱿鱼保鲜存在明显的影响，通过低温等离子体和复合物处理后的鱿鱼，能够明显抑制细菌总数的增长以及提高保鲜度，可以延长保鲜期3-5天。
此外，还测定了保藏第15天时鱿鱼的色泽、气味、肌肉弹性，评定人员由20人组成，评分标准和评分结果如表3和表4所示。
表3鱿鱼感官评分标准
Figure PCTCN2021108318-appb-000001
表4鱿鱼感官评分结果
样品 色泽 气味 肌肉弹性
实施例1 5 4 5
实施例2 5 5 5
实施例3 5 5 4
对比例1 5 3 3
对比例2 4 3 3
对比例3 3 4 3
对比例4 4 2 3
对照1 4 4 3
对照2 3 3 4
对照3 3 3 2
对照4 2 2 1
从表4可以看出，采用本发明的保鲜方法，能够在15天内最大限度的保证鱿鱼的鲜度、质感和风味。
以上所述的实施例仅是对本发明的优选方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。

Claims (9)

  1. 一种延长冰鲜水产货架期的复合物，其特征在于，包括以下重量份的组分：改性羧甲基壳聚糖15-20份、果胶5-12份、油酸2-5份、酵母硒1-3份、纳他霉素1-3份和乳酸链球菌素2-6份。
  2. 如权利要求1所述的延长冰鲜水产货架期的复合物，其特征在于，包括以下重量份的组分：改性羧甲基壳聚糖18-20份、果胶8-10份、油酸2-3份、酵母硒1-2份、纳他霉素1-2份和乳酸链球菌素2-4份。
  3. 如权利要求2所述的延长冰鲜水产货架期的复合物，其特征在于，包括以下重量份的组分：改性羧甲基壳聚糖19份、果胶8.5份、油酸2.5份、酵母硒1.2份、纳他霉素1.5份和乳酸链球菌素3.5份。
  4. 如权利要求1-3任一项所述的延长冰鲜水产货架期的复合物的制备方法，其特征在于，包括以下步骤：
    步骤1，改性羧甲基壳聚糖的制备：将羧甲基壳聚糖与L-半胱氨酸盐酸盐按照质量比1：1-1.5混合，室温震荡2-3h，得到改性羧甲基壳聚糖；
    步骤2：按照所述复合物的配比，将果胶、油酸以及步骤1得到的改性羧甲基壳聚糖混合，高速搅拌2-3h，然后再加入酵母硒、纳他霉素和乳酸链球菌素低速搅拌30-60min，得到所述复合物。
  5. 如权利要求4所述的制备方法，其特征在于，所述高速为5000-8000rpm，所述低速为300-500rpm。
  6. 利用如权利要求1-3任一项所述的复合物延长冰鲜水产货架期的方法，其特征在于，包括依次利用混合气体处理冰鲜产物和利用所述复合物浸泡处理冰鲜产物的步骤。
  7. 如权利要求6所述的方法，其特征在于，具体包括以下步骤：先在 由55％CO 2、25％N 2和20％O 2组合的混合气体中，用低温等离子束处理冰鲜产物20-30s；然后再用所述复合物浸泡超声处理所述冰鲜产物10-15min，取出静置1-2min，放置4℃冰箱内储藏。
  8. 如权利要求7所述的方法，其特征在于，低温等离子束的电压为50-60kV。
  9. 如权利要求6所述的方法，其特征在于，所述冰鲜水产为鱼类产品。
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