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Natural preservative for fresh fishes

A preservative and natural preservation technology, applied in the direction of preserving meat/fish with chemicals, can solve the problems not related to food and bamboo vinegar, extend the shelf life and improve the effect of antibacterial

Inactive Publication Date: 2014-03-05
徐鑫 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent CN101011077A discloses a fresh-keeping soaking solution for edible fish, CN102038268A discloses a cuttlefish preservative, CN102038029A discloses a hairtail preservative and CN103222500A discloses a freshwater fish composite preservative, all of which do not involve the use of food and bamboo vinegar

Method used

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  • Natural preservative for fresh fishes
  • Natural preservative for fresh fishes
  • Natural preservative for fresh fishes

Examples

Experimental program
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Effect test

Embodiment 1

[0014] A natural antistaling agent for fresh fish, which is composed of the following components by weight percentage:

[0015]

[0016] For fresh grass carp, kill it quickly, remove the tail and viscera, then clean and wash, immediately soak the fish in fresh fish preservative, soak for 30s, drain and put it into a sterile fresh-keeping bag, immediately Refrigerate at (4±1)°C.

[0017] Table 1 Changes in the total number of bacteria in grass carp during cold storage

[0018]

[0019] *The values ​​are logarithms of the total number of bacteria, ie lg (CFU / g).

[0020] Experiments have shown that after being soaked in this composite preservative, the total number of bacteria in the control group has exceeded the total number of bacteria stipulated in DB317-1998 4 per g, and the shelf life can be extended for about two days after being treated with fresh fish preservative, which shows that the preservative has a strong antibacterial effect.

Embodiment 2

[0022] A natural antistaling agent for fresh fish, which is composed of the following components by weight percentage:

[0023]

[0024] Fresh salmon, head and tail removed. Select the middle part of the back of the fish, divide it into fish pieces of uniform size, immediately soak the fish pieces in the preservative for 30s, drain them, put them into boiled sterile fresh-keeping bags, and place them immediately at (4±1)℃ Refrigerate.

[0025] Table 2 Bacterial changes of salmon during cold storage

[0026]

[0027] *The values ​​are logarithms of the total number of bacteria, ie lg (CFU / g).

[0028] Experiments have proved that salmon bacteria are easy to reproduce, and if stored at 4°C, the total number of bacteria will be close to 10 after one day. 4 per g, and the total number of bacteria was still less than 10 on the third day after being treated with the fresh fish preservative 4 per g, indicating that the preservative has a good antibacterial effect on salmon....

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PUM

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Abstract

The invention provides a natural preservative for fresh fishes. The composite preservative is characterized by comprising the following components in percentage by weight: 1.5% of oligomeric chitosan, 0.1% of tea polyphenol, 5% of food-grade bamboo vinegar, and the balance being water. The natural preservative can largely reduce the using amount of tea polyphenol and oligomeric chitosan, and has an important meaning on reducing the preservative cost, strengthening the fresh-keeping effect, and guaranteeing food safety.

Description

technical field [0001] The invention belongs to a fresh-keeping agent for fish, in particular to a natural fresh-keeping agent for fresh fish. Background technique [0002] As people are concerned about the toxicity of chemical preservatives, the development and application of natural substances in food preservation has been highly valued by the international community. In order to reduce the possibility of fresh fish being contaminated during storage, it is of great practical significance to develop natural composite preservatives for fresh fish to prolong the shelf life of fresh fish and improve food safety and economic value. Bamboo vinegar has good anti-oxidation and broad-spectrum antibacterial properties due to its various chemical components, and it has a certain inhibitory effect on bacteria, yeasts and molds. Japan, South Korea, Europe and other countries and regions have used bamboo vinegar in food as a natural antiseptic preservative. Patent CN101974401A disclos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 徐鑫崔宇
Owner 徐鑫
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