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Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative

A technology for biological preservatives and food preservatives, applied in the field of bioengineering to achieve the effects of inhibiting growth, improving development value and extending shelf life

Inactive Publication Date: 2012-07-04
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using a refrigeration method at around 4°C, although the structure of the fish balls can be maintained, the freshness period is generally only 3 to 5 days (days).

Method used

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  • Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative
  • Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative
  • Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative

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Experimental program
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Effect test

preparation example Construction

[0033] One, the preparation process of the biological preservative of the embodiment of the present invention and taking fish balls as an example to its performance research results are as follows:

[0034] 1 Materials and methods

[0035] 1.1 Materials and Instruments

[0036] Silver carp and accessories: purchased from Wal-Mart; Bacillus subtilis Y-6; Nisin: Zhejiang Yinxiang Bioengineering Co., Ltd., analytically pure; 2-thiobarbituric acid: Shanghai Zhuokang Biotechnology Co., Ltd. , analytically pure; nutrient agar medium, peptone and yeast extract: Hangzhou Microbial Reagent Co., Ltd., analytically pure; beef extract: Sinopharm Chemical Reagent Co., Ltd., analytically pure; BILON-8 homogenizer: Shanghai Bilang; CT3 texture Instrument: Brookfield Company of the United States; SPX Intelligent Biochemical Incubator: Ningbo Jiangnan Instrument Factory; Model 754 UV-Vis Spectrophotometer: Shanghai Jinghua Scientific Instrument Co., Ltd.

[0037] 1.2 Experimental method

[...

Embodiment 1

[0087] Choose freshwater fish or sea fish as the main ingredient, mince the fish meat, add appropriate amount of salt, starch, sugar, monosodium glutamate, water, etc., mash the fish into mud, add a biological preservative produced by Bacillus subtilis Y-6 with a mass fraction of 0.2% of the fish meat , stir well, extrude into small balls, put into boiling soup and cook to form, after cooling, pack the finished fish balls in PE fresh-keeping bags, and process them with pulsed strong light for 30s (frequency 1 time / 4s; the energy in the ultraviolet region accounts for about 28% of the total energy , of which UV-C band (220-280nm) 11%, UV-B band (280-320nm) 9%, UV-A band (320-400nm) 7%, single pulse intensity is 450mj / cm2) after placing Store at a temperature of 4°C. Using this method, the shelf life of the fish balls can reach more than 3 weeks.

Embodiment 2

[0089] Choose freshwater fish or sea fish as the main ingredient, mince the fish meat, add appropriate amount of salt, starch, sugar, monosodium glutamate, water, etc., mash the fish into mud, add a biological preservative produced by Bacillus subtilis Y-6 with a mass fraction of 0.3% of the fish meat , stir well, squeeze into small balls, put into boiling soup and cook to shape, after cooling, pack the finished fish balls in PE fresh-keeping bags, and irradiate for 24s at a frequency of 1 time / 4s; the energy in the ultraviolet region accounts for about 28% of the total energy, of which UV-C band (220-280nm) 11%, UV-B band (280-320nm) 9%, UV-A band (320-400nm) 7%, single pulse intensity is 450mj / cm2) and placed at 4°C Store at low temperature, adopt this method, the shelf life of fish balls is more than 3 weeks.

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Abstract

The invention discloses a biological preservative and a method for antisepsis and freshness retaining of foods by using the biological preservative. The biological preservative is antibacterial substance secretory expressed by bacillus subtilis Y-6 (preservation number is CGMCC No. 5451) secretion. When the biological preservative is used for the antisepsis and the freshness retaining of the foods, the additive amount of the biological preservative is 0.05-0.5% of fresh foods by mass, and the biological preservative can be combined with pulse hard light to perform sterilization treatment to packaged foods. The biological preservative can remarkably inhibit microbial growth, prolong the quality guarantee period of paste foods including fish balls and the like and enable the number of bacterial colonies to be reduced by 1.23 orders of magnitude, a total bile acid (TBA) value and a total volatile basic nitrogen (TVB-N) value rise slowly compared with a control group, the texture characteristics of the fish balls do not change remarkably, and the freshness retaining effect of the biological preservative is similar to the freshness retaining effect of nisin.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a biological preservative produced by Bacillus subtilis and a method for using the biological preservative in food preservation and preservation. Background technique [0002] With the rapid development of my country's quick-frozen food industry, the demand for products such as minced meat and surimi, which are popular among people, continues to increase. Surimi products are products with gel properties made of surimi as the main component, adding certain auxiliary materials such as salt, starch, sugar, deodorant, etc., and undergoing a series of processes such as crushing, molding, and gelation. Common surimi products on the market include simulated crab products, fish balls, fish cakes, fish noodles, fish steaks, fish sausages, shrimp balls, fish rolls, etc. These surimi products are convenient to eat, have high nutritional value and good taste, and are very...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571
Inventor 戚向阳袁勇军
Owner ZHEJIANG WANLI UNIV
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