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Edible film-coating freshness preservation agent used for megalobrama amblycephala and use method thereof

A film-coating preservative, Wuchang fish technology, applied in the direction of preserving meat/fish with a coating protective layer, can solve the problems of short shelf life, rapid quality decline, etc., achieve simple use, maintain freshness, and extend shelf life Effect

Inactive Publication Date: 2010-05-05
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the cold storage process, the quality of Wuchang fish declines rapidly and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Preparation of edible coating film preservative: Weigh 15g of sodium alginate, dissolve it in a water bath at 70°C with 500ml of deionized water, and keep stirring until the solution becomes transparent and there are no small particles. When , the solution was taken out from the water bath and cooled at room temperature. Then add 100ml of glycerin and stir evenly to obtain solution 1; take another 300ml of water to dissolve 50g of ascorbic acid, and obtain solution 2 after the dissolution is complete; mix solutions 1 and 2, and replenish water to 1000ml to obtain the concentration of each component. Sodium alginate 15g / L, glycerin 100mL / L, ascorbic acid 50g / L edible film preservative.

[0037] (2) Coating treatment: remove the scales and internal organs of Wuchang fish, wash it, put it into the above-mentioned edible coating preservative and soak it for 1min, take it out and drain it for 1min, and then immerse it in 2wt% CaCl 2 After gelling in the aqueous solution...

Embodiment 2

[0040] (1) Preparation of edible coating film preservative: Weigh 15g of sodium alginate, dissolve it in a water bath at 70°C with 500ml of deionized water, and keep stirring until the solution becomes transparent and there are no small particles. When , the solution was taken out from the water bath and cooled at room temperature. Then add 100ml of glycerin and stir evenly to obtain solution 1; take another 300ml of water to dissolve 40g of ascorbic acid, and obtain solution 2 after the dissolution is complete; mix solutions 1 and 2, and replenish water to 1000ml to obtain the concentration of each component. Sodium alginate 15g / L, glycerin 100mL / L, ascorbic acid 40g / L edible coating preservative.

[0041] (2) Coating treatment: descale the Wuchang fish, remove the viscera, wash it, put it into the above-mentioned edible coating preservative and soak it for 2 minutes, take it out and drain it for 1 minute, and then immerse it in 3wt% CaCl 2 After gelling in the aqueous solut...

Embodiment 3

[0044] (1) Preparation of edible coating preservative: Weigh 14g of sodium alginate, dissolve it in a water bath at 70°C with 500ml of deionized water, and keep stirring until the solution becomes transparent and there are no small particles. When , the solution was taken out from the water bath and cooled at room temperature. Then add 95ml of glycerin and stir evenly to obtain solution 1; take another 300ml of water to dissolve 50g of ascorbic acid, and obtain solution 2 after the dissolution is complete; mix solutions 1 and 2, and replenish water to 1000ml to obtain the concentration of each component. Sodium alginate 14g / L, glycerin 95mL / L, ascorbic acid 50g / L edible film preservative.

[0045] (2) Coating treatment: remove the scales and internal organs of Wuchang fish, wash them, put them into the above-mentioned edible coating preservative and soak them for 2 minutes, take them out and drain them for 2 minutes, and then immerse them in 4wt% CaCl 2 After gelling in the a...

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Abstract

The invention discloses an edible film-coating freshness preservation agent used for megalobrama amblycephala, which belongs to the technical fields of the freshness preservation and the processing of aquatic products. The freshness preservation agent is a water solution prepared by dissolving the following components in water, wherein each component and the concentration thereof in the water solution are as follows: 14-16g / L of sodium alginate, 95-105g / L of glycerol and 40-60g / L of ascorbate. The invention also discloses a use method of the freshness preservation agent. After the film-coating freshness preservation agent is used for the film coating of the megalobrama amblycephala, a layer of film can be formed on the surface of the megalobrama amblycephala and acts as the functions of reducing bacterial pollution, prohibiting microbial growth, attenuating air oxidation and slowing down the lipid oxidation rate, and the effect of freshness preservation is obviously superior to that of an ordinary low-temperature preservation method. The use method of the film-coating freshness preservation agent is simple, the equipment investment is little, the operation site is small, and the film-coating freshness preservation agent can be suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and processing of aquatic products, and in particular relates to an edible film-coated fresh-keeping agent for Wuchang fish and a use method thereof. Background technique [0002] Freshwater fish is a very nutritious and ideal animal protein food. Fish meat has less connective tissue than livestock and poultry meat, and has a higher water content (nearly 80%). Therefore, fish meat is soft and tender with a good taste. However, due to the relatively high content of unsaturated fatty acids in its lipids, it is easier to be oxidized than livestock and poultry meat. Bacteria in fish are easy to multiply, which can easily cause protein and amino acid decomposition, and produce odorous substances. The change of flavor causes the spoilage of fish. The traditional consumption habit of freshwater fish in our country is mainly fresh water fish. However, in the situation of sharp increase in products...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 罗永康宋永令沈慧星
Owner CHINA AGRI UNIV
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