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Fresh frozen shrimp antifreeze agent

An antifreeze, shrimp technology, applied in the field of aquatic product quality safety and control, can solve the problems of high sweetness and calorie, non-conformity, low calorie, etc., achieve low sweetness and calorie, safe and efficient use, and reduce color change. dark effect

Inactive Publication Date: 2015-05-20
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Phosphorus-free antifreezes sold in the market are mainly mixtures of sucrose and sorbitol. Although this compound antifreeze has been proven to have a good antifreeze effect on aquatic products, it is not suitable for its high sweetness and calories. In line with the consumption trend of "low sweetness, low calorie"

Method used

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  • Fresh frozen shrimp antifreeze agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The aqueous solution system of the frozen shrimp antifreeze of the present embodiment includes the following mass concentration components: low acyl gellan gum 0.18%; trehalose 2.0%; sodium lactate 2.0%; sodium citrate 1.2%; sodium ascorbate 0.5%, wherein The molecular weight of low acyl gellan gum is 0.8×10 5 Da.

[0015] When preparing, just weigh the above components and dissolve them in deionized water. Use the configuration solution to soak the shrimps for 8-12 hours, then perform quick-freezing to prepare frozen shrimps, and observe the color of the shrimps after deep-frozen storage at -23~-12°C for 6 months No change, the loss of shrimp juice does not increase when thawing and heating, and maintains the original flavor and taste.

[0016] Table 1 Effect of adding antifreeze agent on thawing loss rate of frozen shrimp

[0017]

Embodiment 2

[0019] The aqueous solution system of the frozen shrimp antifreeze agent of the present embodiment includes the components of the following mass concentrations: 0.15% low acyl gellan gum; 2.2% trehalose; 1.5% sodium lactate; 1.4% sodium citrate; 0.4% sodium ascorbate, wherein The molecular weight of low acyl gellan gum is 1.0×10 5 Da.

[0020] When preparing, weigh the above components and dissolve them in deionized water. Use the configuration solution to soak the shrimps for 8-12 hours, then perform quick freezing to prepare frozen shrimps, and observe the color of the shrimps after deep-frozen storage at -23~-12°C for one year. The loss of shrimp juice did not increase significantly during thawing and heating, and the original flavor and taste were maintained.

[0021] Table 2 Effect of adding antifreeze agent on thawing loss rate of frozen shrimp

[0022]

Embodiment 3

[0024] The aqueous solution system of the frozen shrimp antifreeze of the present embodiment includes the following mass concentration components: low acyl gellan gum 0.25%; trehalose 1.8%; sodium lactate 2.5%; sodium citrate 1.0%; sodium ascorbate 0.6%, wherein The molecular weight of low acyl gellan gum is 0.5×10 5 Da.

[0025] When preparing, just weigh the above components and dissolve them in deionized water. Use the configuration solution to soak the shrimps for 8 to 12 hours, then perform quick freezing to prepare frozen shrimps, and observe the color of the shrimps after deep freezing at -23 to -12°C for two years. No change, the loss of shrimp juice did not increase significantly when thawing and heating, and the original flavor and taste were maintained.

[0026] Table 3 Effect of adding antifreeze agent on thawing loss rate of frozen shrimp

[0027]

[0028]

[0029] Each component of the antifreeze agent of the present invention is described in detail below...

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Abstract

The invention discloses a fresh frozen shrimp antifreeze agent. A water solution system of the fresh frozen shrimp antifreeze agent is characterized by comprising the following components in percentage by weight: 0.09%-0.28% of low-acyl gellan gum, 1.5%-2.5% of trehalose, 1.0%-3.0% of sodium lactate, 0.8%-1.6% of sodium citrate and 0.2%-0.8% of sodium ascorbate, wherein the molecular weight of the low-acyl gellan gum is 0.5*10<5>Da to 1*10<5>Da. Compared with a traditional phosphate antifreeze agent, the antifreeze agent disclosed by the invention is relatively safe and efficient to use; the freezing denaturation of shrimp protein and color deepening in the frozen storage process can be effectively weakened; the moisture and the original flavor of the shrimp are kept; and compared with a non-phosphorus antifreeze agent, the antifreeze agent disclosed by the invention is relatively low in sweetness and heat, conforms to the consumption trends of low sweetness and low heat, can be applied to a long-term storage process of the frozen shrimp instead of the phosphate antifreeze agent, and can also be applied to frozen storage of other aquatic products.

Description

technical field [0001] The invention belongs to the technical field of aquatic product quality safety and control, and in particular relates to an antifreeze agent for frozen shrimp. Background technique [0002] Litopenaeus vannamei (Litopenaeus vannamei), whose scientific name is Litopenaeus vannamei, is popular in domestic and foreign markets for its thin shell and fat body, tender meat and high nutritional value. Deep freezing preservation (-23~-12°C) can freeze more than 90% of the water in the shrimp meat, and the enzyme activity and microbial growth are almost completely inhibited, so that it can be preserved for a long time. However, the concentration of solutes and the formation of ice crystals during deep freezing will change the quality of frozen shrimp meat. As the frozen storage time prolongs, the frozen denaturation of shrimp meat protein, such as water holding capacity, tenderness, gelatinization and nutritional value, will deteriorate. In addition, when tha...

Claims

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Application Information

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IPC IPC(8): A23L3/375
CPCA23L3/375A23V2002/00A23V2250/636
Inventor 张宾史周荣易福冬邓尚贵
Owner ZHEJIANG OCEAN UNIV
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