Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Cell freezing preservative solution

A technology for cryopreservation and cell preservation, which is applied in the field of cryopreservation and cell cryopreservation, and can solve problems such as cytoplasmic outflow, cell membrane and organelle destruction, and cell death.

Active Publication Date: 2014-04-02
DALIAN BOYUAN SCI & TECH CO LTD
View PDF3 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, which increases the concentration of electrolytes in the unfrozen solution, causing cell death. At the same time, as the temperature decreases, the water in the cells also freezes. ice and form ice crystals, resulting in the destruction of cell membranes and organelles, the outflow of cytoplasm, and the loss of original flavor and nutrition of aquatic products and livestock meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Cell freezing preservative solution
  • Cell freezing preservative solution
  • Cell freezing preservative solution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The composition of the preservation solution is (mass percentage): 13.5% edible salt, 4% ethanol (98% concentration), 2.8% chitin, 7.3% glycerin, 3.6% sucrose, 9.3% antifreeze protein AFPs, and the balance of water.

[0024] Part of the fresh pork samples were placed in the cell preservation solution at a temperature of -20°C, and the frozen freshness of the food was completed within 5 minutes, and they were stored together with another part of the fresh pork in a conventional refrigerator for one month.

[0025] Cut fresh-keeping frozen pork, frozen pork, and fresh pork samples into small pieces of 10mm′10mm′10mm, and thaw the frozen samples naturally at room temperature. The American TMS-PRO texture analyzer is used for detection (P / 0.5 cylindrical probe is selected, the test speed is 60mm / min, the deformation amount is 35%, and the interval between two pressing cycles is 5s).

[0026] The results show that (attached Figure 1~4 ), the hardness of fresh frozen pork (...

Embodiment 2

[0034] The composition of the preservation solution is (mass percentage): 18% edible salt, 7% ethanol (98% concentration), 5% chitin, 6% glycerin, 5% sucrose, 9% antifreeze protein AFPs, and the balance of water.

[0035] Adopt the method for embodiment 1 to carry out experiment to pork sample, experimental result is as follows:

[0036] Fresh frozen pork has a hardness of 1.835N, an elasticity of 0.823, a cohesion of 0.651, and a chewability of 0.981N. Conclusion: From the perspective of cohesion and elasticity, the results of fresh-keeping frozen pork are close to that of fresh pork, and better than frozen pork. Moreover, the fresh-keeping frozen pork has better resistance to chewing.

Embodiment 3

[0038] The composition of the preservation solution is (mass percentage): 15% edible salt, 5% ethanol (98% concentration), 3% chitin, 8% glycerin, 3% sucrose, 12% antifreeze protein AFPs, and the balance of water.

[0039] Adopt the method for embodiment 1 to carry out experiment to pork sample, experimental result is as follows:

[0040] Fresh frozen pork has a hardness of 1.813N, an elasticity of 0.810, a cohesion of 0.663 and a chewiness of 0.988N.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Hardnessaaaaaaaaaa
Hardnessaaaaaaaaaa
Hardnessaaaaaaaaaa
Login to View More

Abstract

The invention aims to provide a freezing preservative solution prepared by adopting natural components. The cell freezing preservative solution is prepared by the following raw materials in parts by weight: 10-18 percent of sodium chloride, 3-7 percent of ethanol, 2-6 percent of chitin, 5-8 percent of glycerol, 3-5 percent of cane sugar, 8-12 percent of antifreeze protein AFs and the balance of water. According to the cell freezing preservative solution, when various aquatic products and livestock meat foods are preserved at low temperature, breakage of cell walls caused by formation of ice crystals can be avoided, so that an aim of preserving the aquatic products and livestock meat foods is achieved. Moreover, the preservative solution is low in cost of raw materials and excellent in preservative effect.

Description

technical field [0001] The field of cell freezing and fresh-keeping related to the present invention particularly provides a kind of freezing and fresh-keeping mainly used for various aquatic products and livestock meat food. Background technique [0002] At present, the transportation and storage of aquatic products and livestock meat products at home and abroad mainly adopt low-temperature freezing methods. The rot and deterioration of aquatic products and livestock meat products caused by the existence of fish. [0003] However, in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, which increases the concentration of electrolytes in the unfrozen solution, causing cell death. At the same time, as the temperature decreases, the water in the cells also freeze Ice and ice crystals are formed, thereby causing damage to cell membranes and organelles, cytoplasmic outflow, and aquatic products and livestock meat lose the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/20
Inventor 张临新李富岭田思进
Owner DALIAN BOYUAN SCI & TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com