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Composite preservative for freshwater fish and using method of composite preservative

A composite fresh-keeping and fresh-water fish technology, which is applied in the direction of meat/fish preservation, application, food preservation, etc., can solve the problems of poor eating quality of fresh-water fish, hidden safety hazards, and short fresh-keeping period, and achieve strong antibacterial and prolonged Freshness period, broad antibacterial spectrum effect

Inactive Publication Date: 2013-07-31
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a composite preservative for freshwater fish and its use method, which can solve technical problems such as poor eating quality, potential safety hazards and short fresh-keeping period of freshwater fish after being processed by traditional fresh-keeping methods.

Method used

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  • Composite preservative for freshwater fish and using method of composite preservative
  • Composite preservative for freshwater fish and using method of composite preservative
  • Composite preservative for freshwater fish and using method of composite preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Slaughter the bighead carp and bleed, wash and divide into fish fillets, the size of the fish fillets is 5cm×3cm×0.5cm; put the bighead carp fillets under the ultraviolet lamp for 15min, the power of the ultraviolet lamp is 18W, the wavelength is 254nm, and the surface intensity of the lamp is 40mW / cm 2 The fish fillets after ultraviolet irradiation were ultrasonically treated for 20min, and the ultrasonic power was 160W; then the fish fillets were placed in the composite preservative and immersed for 10min, and the mass concentration of each component in the composite preservative was chitosan 13g / L, tea polyphenol 3g / L and nisin 1g / L; drain the surface water of bighead carp fillets, place bighead carp fillets in trays and wrap them with plastic wrap, and store them at -3°C. Content changes see attached Figure 5 , with no compound preservative as the control, the results showed that the treatment group and the control group had significant differences in the TVB-N v...

Embodiment 2

[0033] Silver carp slaughtered slices and bacteria-reducing treatment are the same as in Example 1, wherein ultraviolet irradiation is 10min, ultrasonic treatment is 15min; fish fillets are placed in a composite preservative and soaked for 5min, and the mass concentration of each component in the composite preservative is chitosan 10g / L , tea polyphenols 5g / L and nisin 5g / L; drain the surface water of silver carp fillets, put them in trays and wrap them with plastic wrap, store them at -2°C, and the freshness period can reach 40 days.

Embodiment 3

[0035] Grass carp slaughtered slices and bacteria-reducing treatment are the same as in Example 1, wherein 15 min of ultraviolet irradiation, 5 min of ultrasonic treatment; fish fillets are placed in the composite preservative and soaked for 15 min, and the mass concentration of each component in the composite preservative is chitosan 12g / L, Tea polyphenols 1g / L and nisin 1g / L; drain the surface water of grass carp fillets, put them in trays and wrap them with plastic wrap, store them at -4°C, and the freshness period can reach 45 days.

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Abstract

The invention relates to a composite preservative for freshwater fish and a using method of the composite preservative, belonging to the technical field of aquatic product preservation. The composite preservative is characterized in that the mass concentration of chitosan is 5 to 20g / L, the mass concentration of tea polyphenol is 1 to 5g / L and the mass concentration of nisin is 1 to 5g / L; and when the composite preservative is used, the freshwater fish is subjected to slaughtering and slicing, sterilization treatment, preservative dipping, drainage and package, and partial freezing storage. The natural composite preservative developed based on cold-tolerant putrefying flora of the freshwater fish has the characteristics of no toxicity, high antibacterial property, wide antibacterial spectrum and the like, is applicable to preservation of the freshwater fish, is simple in using method, low in production cost and high in industrialized degree, and can effectively prolong the preservation time of the freshwater fish, wherein the preservation time is 40 to 50 days.

Description

technical field [0001] The invention relates to a composite preservative for freshwater fish and a method for using the same, belonging to the technical field of preservation of aquatic products. Background technique [0002] my country is a big fishery country in the world, rich in freshwater fish resources, and the production of freshwater fish has ranked first in the world for 20 consecutive years. Due to the high content of water and unsaturated fatty acids in freshwater fish, and the large number of bacteria in the fish body, freshwater fish is very easy to spoil, especially in my country, the spoilage rate of freshwater fish is as high as 90%. Therefore, it is particularly important to develop natural preservatives and fresh-keeping processes that are economical and applicable, have a long fresh-keeping period and have little impact on the eating quality of freshwater fish. [0003] At present, some domestic methods for fresh-keeping freshwater fish using preservative...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/10A23B4/00A23B4/015A23B4/06
Inventor 方维明尹永祺葛庆丰杨振泉汪志君
Owner YANGZHOU UNIV
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