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A biological fresh-keeping method for improving shrimp fresh-keeping effect

A technology for biological preservation and shrimp, which is applied in food preservation, food science, food preparation, etc., can solve the problems of high water and protein content, difficulty in maintaining appearance color, high content of phenolase in the body, etc., and achieve protein degradation speed reduction, Effects of improving appearance and taste and prolonging shelf life

Inactive Publication Date: 2011-12-07
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Shrimp is an aquatic product that is more and more popular with consumers. Domestic shrimp production is increasing year by year, but shrimp has high moisture and protein content (containing about 77% moisture and 20% protein), small size, Short post-mortem rigor period and high phenolase content in the body, these characteristics make it very easy to spoil and deteriorate, and it is difficult to maintain its appearance and color

Method used

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  • A biological fresh-keeping method for improving shrimp fresh-keeping effect
  • A biological fresh-keeping method for improving shrimp fresh-keeping effect
  • A biological fresh-keeping method for improving shrimp fresh-keeping effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Prepare the biological preservative first: dissolve 6g NaAlg in 200mL distilled water, slightly heat to aid dissolution, then place the film solution on a constant temperature magnetic stirrer and stir to cool to room temperature.

[0029] Shrimp samples were randomly immersed in NaAlg biological preservative for (3-5) min, and then stored at 0-4°C. After the treatment, the blackening time of the shrimp was greatly delayed, and the fresh-keeping effect of the shrimp was improved.

Embodiment 2

[0031] Preparation of composite antibacterial film: Dissolve 6g NaAlg in 200mL distilled water, slightly heat to aid dissolution, and then put the film solution on a constant temperature magnetic stirrer and stir evenly. Then add 3g of stearic acid and heat to dissolve in a 70°C constant temperature water bath. After complete dissolution, add 1.0g of glycerin and continue to stir and cool, and finally add 2.5g of tea polyphenols to adjust the pH value to 5-5.5, and continue to stir for 30 minutes to form a colloidal solution, which is the film-forming solution. The prepared film-forming solution is poured onto a clean glass plate by casting method, and dried at an appropriate temperature to obtain a composite antibacterial film.

[0032] Under the condition that the relative humidity is less than 50%, the Penaeus vannamei shrimp is coated with a composite antibacterial film, and then stored under the condition of 0-4°C.

[0033]The results showed that the appearance and color...

Embodiment 3

[0036] The composite antibacterial film prepared in Example 2 is used to coat the shelled shrimps, and then store them at 0-4°C.

[0037] The results showed that the water loss rate of thawing and heating of the fresh-keeping shrimps was significantly reduced, and the weight loss of the shrimps was reduced, indicating that the composite antibacterial film treatment can improve the water-holding capacity of the shrimps and significantly improve the appearance and taste of the shrimps.

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Abstract

The invention relates to a biological fresh-keeping method for improving the fresh-keeping effect of shrimps. The shrimps are soaked in the biological fresh-keeping agent prepared by sodium alginate with a concentration of 20-30g / L for 3-5 minutes, and taken out under the condition of 0-4°C. Preservation; or use tea polyphenols, sodium alginate and stearic acid as raw materials to make a film-forming solution, and then make a composite antibacterial film by pouring film and drying, and then coat the shrimps, and then the film-coated Shrimp should be stored at 0-4°C. The invention is simple and easy to implement, has good fresh-keeping effect, can effectively inhibit the growth of microorganisms in the shrimp body, slow down various chemical and biological changes in the shrimp body, and reduce the protein degradation speed; effectively slow down the spoilage speed of the shrimp and prolong the fresh-keeping period of the shrimp 4 to 6 days, and at the same time can improve the water holding capacity of the shrimp, and improve its appearance and taste; and the raw materials used are all green edible products, with low cost and harmless to human body.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping in food processing, and in particular relates to a biological fresh-keeping method for improving the fresh-keeping effect of shrimps. Background technique [0002] The output of my country's aquatic products has remained at around 45 million tons for several years, accounting for about one-third of the world's total fishery output, ranking first in the world for 15 consecutive years. Shrimp, as an aquatic product with delicious taste, rich nutrition and high economic value, has been warmly welcomed by consumers as people's living standards are getting higher and higher today. It has the characteristics of high protein content and low fat content, and has been Become an (indispensable) important component of a reasonable dietary structure. Shrimp products are in high demand in the world market, especially in some economically developed countries. In international trade, shrimp is a highly c...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L3/36A23L3/3544A23L17/40
Inventor 谢超霍建聪
Owner ZHEJIANG OCEAN UNIV
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