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Method for preserving penaeus uannamei by combining film preservative with atmosphere packaging

A film-coating preservative and modified atmosphere packaging technology, applied in the field of shrimp preservation and storage, can solve problems such as perishability and blackening, and achieve the effect of preventing shrimp blackening, preventing blackening and good film-forming properties

Inactive Publication Date: 2010-07-14
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The single modified atmosphere method has the advantage of prolonging the shelf life of shrimp, but the problem of blackening is still unsolved, and whitening shrimp is more prone to spoilage and blackening than other shrimps

Method used

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Embodiment Construction

[0010] The present invention will be further described below in conjunction with embodiment.

[0011] Dissolve 4-hexylresorcinol, citric acid, and ascorbic acid in water in turn, stir evenly, then add glacial acetic acid to mix evenly, and then add chitosan with a stir bar to dissolve to a uniform yellow liquid to obtain the coating preservative. 4-hexylresorcinol, citric acid, ascorbic acid, and chitosan account for the mass percentages of preservatives in the above-mentioned film preservatives and are respectively: 0.01%, 1.5%, 1.0% and 1.5%; glacial acetic acid accounts for the volume percentages of preservatives For: 1.0%; the rest is water. Apply the preservative to the surface of the shrimp with a brush, drain the excess preservative, and let it dry naturally for 20 minutes. Put about 100g of shrimp into a polyvinyl dichloride / polyethylene high-barrier composite packaging bag. The material of the above-mentioned packaging bag is tested with a gas permeability detector i...

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Abstract

The invention discloses a method for preserving penaeus uannamei by combining film preservative with atmosphere packaging. The film preservative comprises 0.005-0.015wt% of 4-hexylresorcinol, 1.0-2.0wt% of citric acid, 0.5-1.5wt% of ascorbic acid, 0.8-1.5wt% of chitosan, 0.8-1.2vol% of glacial acetic acid and the balance water. The gases filled in the atmosphere packaging contain 80-90vol% of CO2, 3-7vol% of O2 and 3-17vol% of N2. The method of the invention combines the preservative with the atmosphere packaging to prolong the shelf life of the refrigerated penaeus uannamei from 4 days to 14 days.

Description

technical field [0001] The invention relates to the field of fresh-keeping and storage of shrimp, in particular to a method for preserving Penaeus vannamei in combination with a film-coated fresh-keeping agent and modified atmosphere packaging. Background technique [0002] Penaeus vannamei is one of the rare aquatic products in my country. It is deeply loved by people because of its large meat content, delicious meat and rich nutrition. my country has become the country with the largest farming area and the highest output of Penaeus vannamei in the world. Penaeus vannamei contains a large number of microorganisms when it is caught, and it is extremely perishable after death and has a short shelf life. The polyphenol oxidase in the shrimp body can catalyze the color source substances such as tyrosine to form black substances, so it is extremely It is easy to turn black, and the blackened shrimp may not be inedible, but the price has dropped significantly. The disadvantage of...

Claims

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Application Information

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IPC IPC(8): A23L3/3418A23L3/3562A23L3/375
CPCY02A40/90
Inventor 谢晶凌萍华韩志
Owner SHANGHAI OCEAN UNIV
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