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Aquatic product sterilizing pre-treating and cold-preserving method

A fresh-keeping method and bacteria-reducing technology, which is applied in food preservation, meat/fish preservation with chemicals, meat/fish preservation through freezing/cooling, etc., can solve the problems that are rarely reported, and achieve quality maintenance and broad-spectrum sterilization , Mild effect

Active Publication Date: 2014-02-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the application of strongly acidic electrolyzed water to the sterilization and preservation of aquatic products, but there are few reports on the application of slightly acidic electrolyzed water to the sterilization and preservation of aquatic products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select slightly acidic electrolyzed water (pH=6.06, ACC=19.82mg / L, ORP=812mV) and Penaeus vannamei shrimp with a material-liquid ratio of 10:1, the rotor stirring speed is 2000rpm, soak for 2min and 10min, the number of E. coli colonies on the surface of shrimp From 6.6lg (cfu / ml) to 3.6lg (cfu / ml) and 0 respectively; and when the ratio of material to liquid and the rotating speed are the same, the number of E. Only from 6.6lg (cfu / ml) to 6.25lg (cfu / ml) and 5.92lg (cfu / ml) respectively. There was no significant difference in pH, color, hardness, and water distribution between the shrimp soaked in slightly acidic electrolyzed water and the untreated shrimp ( p >0.05), covered with ice made of slightly acidic electrolyzed water at 4°C for refrigeration, the shelf life can reach 15-20 days.

Embodiment 2

[0023] Select slightly acidic electrolyzed water (pH=6.06, ACC=19.82mg / L, ORP=812mV) and Penaeus vannamei shrimp at a material-to-liquid ratio of 20:1, soak for 2 minutes, and the rotor stirring speed is 500rpm and 2500rpm, the number of E. coli colonies on the surface of the shrimp From 6.6lg (cfu / ml) to 5.50lg (cfu / ml) and 3.08lg (cfu / ml) respectively, the pH, color, hardness and water distribution of the soaked shrimps were not significantly different from those of untreated shrimps ( p >0.05), covered with ice made of slightly acidic electrolyzed water at 4°C for refrigeration, the shelf life can reach 10-15 days.

Embodiment 3

[0025] Select slightly acidic electrolyzed water (pH=6.50, ACC=30.0mg / L, ORP=900mV) and Penaeus vannamei with a material-to-liquid ratio of 4:1, soak for 5 minutes under static conditions, and the number of E. coli colonies on the surface of the shrimp increased from 7.12lg (cfu / ml) drops to 3.60lg (cfu / ml), and the pH of peeled shrimp after soaking, color, hardness, moisture distribution have no significant difference with untreated peeled shrimp ( p >0.05).

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Abstract

The invention discloses an aquatic product sterilizing pre-treating and cold-preserving method. The method comprises the steps of: firstly, washing an aquatic product by cold water to remove dirt and impurities; secondly, soaking the washed aquatic product in sub-acid electrolysed water or stirring for sterilization; placing the sterilized aquatic product in a foam preservation box and covering the sterilized aquatic product with preservation ice; and finally sealing the box. By using the method, the spoilage caused by microorganism pollution can be effectively restrained and the shelf life of the aquatic product can be prolonged; the preservation ice can be used for lowering the temperature and slowing down a series of biochemical reactions of the aquatic product; the water formed by melted ice during storage and transportation can play a further sterilization role; the sub-acid electrolysed water has a broad spectrum and high-efficient sterilization effect and especially can be reduced to water after reacting with organic matters; compared with the current other sterilizing agents, the sub-acid electrolysed water is safe without residues and is friendly to human bodies and environments; and the sub-acid electrolysed water is moderate in reacting functions and hardly has influences to the quality of meat. The method is not only applicable to preservation of fresh foods such as fish, shrimps and shellfish, but also applicable to the preservation field of meat products.

Description

technical field [0001] The invention relates to a cold storage and fresh-keeping method for aquatic products, in particular to a pre-treatment and cold-keeping fresh-keeping method for bacteria reduction of aquatic products. Background technique [0002] Aquatic products occupy an important position in the food structure due to their low-fat, low-calorie, and high-protein characteristics. They are also an indispensable element in a reasonable dietary structure and are favored by consumers. [0003] However, due to its perishability, regionality, seasonality and other characteristics, aquatic products have a short shelf life, which greatly restricts their storage, market supply and product development. Therefore, the freezing and preservation of aquatic products has become an important link in fishery production to realize commercial value. [0004] In recent years, the fresh-keeping technologies applied to aquatic products mainly include low-temperature preservation, chemic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06A23B4/24A23L3/36A23L3/358
Inventor 叶章颖祁凡雨和劲松刘培峰朱松明
Owner ZHEJIANG UNIV
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