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Antifreeze agent for fresh frozen shrimp

A technology of antifreeze and shrimp, which is applied in the field of quality safety and control of aquatic products, can solve problems such as hidden safety hazards, high sweetness and heat, excessive phosphorus content, etc., to reduce mechanical damage, increase non-freezing water content, and improve Effect of Glass Transition Temperature

Inactive Publication Date: 2016-01-06
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sugars are widely used as antifreeze denaturants in aquatic products, mainly a mixture of sucrose and sorbitol, but sugar antifreezes have disadvantages such as high sweetness and high calories
The use of compound phosphate as antifreeze has the problem of excessive phosphorus content, which has certain safety hazards

Method used

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  • Antifreeze agent for fresh frozen shrimp
  • Antifreeze agent for fresh frozen shrimp
  • Antifreeze agent for fresh frozen shrimp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Indian gum and whey protein isolate are mixed at a weight ratio of 1:0.5, then dissolved in distilled water, stirred magnetically for 2 hours, and the pH of the system is adjusted to 6.5, and the resulting solution is frozen at -40°C for 24 hours, then freeze-dried for 24 hours, and ground into pink. The obtained powder was reacted at a temperature of 60°C and a relative humidity of 70% for 4 days; a saccharification product of gum ghatti and whey protein isolate was obtained;

[0013] (2) Weigh 50 g of the saccharification reaction product of gum ghatti and whey protein isolate, slowly add a certain amount of distilled water to dissolve, then adjust the pH value to 7.5, temperature at 80°C, and magnetically stir for 20 minutes. After the solution was cooled to room temperature, 10 g of erythritol was added, magnetically stirred for 20 min, and degassed in vacuum at 0.08 MPa for 60 min.

[0014] (3) Fresh shrimps are suddenly killed in ice temperature, remove the h...

Embodiment 2

[0018] (1) Mix psyllium gum and sunflower meal protein isolate at a weight ratio of 1:1, then dissolve in distilled water, stir magnetically for 2.5 hours, adjust the pH of the system to 7.0, and freeze the resulting solution at -50°C for 36 hours, then freeze-dry for 27 hours , ground into powder. The obtained powder was reacted at a temperature of 65°C and a relative humidity of 75% for 6 days; a saccharification product of psyllium seed gum and sunflower meal protein isolate was obtained;

[0019] (2) Weigh 80 g of the saccharification reaction product of psyllium seed gum and sunflower meal protein isolate, slowly add a certain amount of distilled water to dissolve, then adjust the pH value to 8.0, temperature at 85°C, and magnetically stir for 25 minutes. After the solution was cooled to room temperature, 30 g of erythritol was added, magnetically stirred for 25 min, and degassed at 0.095 MPa for 40 min.

[0020] (3) Fresh shrimps are suddenly killed in ice temperature, ...

Embodiment 3

[0024] (1) Inulin and myofibrillar protein were mixed at a weight ratio of 1:1.5, then dissolved in distilled water, stirred magnetically for 3 hours, and the pH value of the system was adjusted to 7.5, and the resulting solution was frozen at -60°C for 30 hours, then freeze-dried for 48 hours, and ground into pink. The obtained powder was reacted at a temperature of 70°C and a relative humidity of 80% for 8 days; the saccharification product of inulin and myofibrillar protein was obtained;

[0025] (2) Weigh 100 g of the saccharification reaction product of inulin and myofibrillar protein, slowly add a certain amount of distilled water to dissolve, then adjust the pH value to 8.5, temperature at 90° C., and magnetically stir for 30 minutes. After the solution was cooled to room temperature, 50 g of erythritol was added, magnetically stirred for 30 min, and degassed in vacuum at 0.01 MPa for 30 min.

[0026] (3) Fresh shrimps are suddenly killed in ice temperature, remove the...

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Abstract

The invention discloses an antifreeze agent for fresh frozen shrimp. The antifreeze agent is characterized in that an aqueous solution system contains the following components according to mass concentration: 5-10% of edible colloid and protein saccharified reactant and 1-5% of erythritol. The antifreeze agent disclosed by the invention has the characteristics of being low in calorie, low in sweetness, free from phosphorus and the like, and can reduce the water losing effect of the fresh frozen shrimp after unfreezing. The antifreeze agent can be used for the long-time frozen storage of the fresh frozen shrimp, and can also be used for other antifreeze agents for freezing denaturation of protein of other aquatic products.

Description

technical field [0001] The invention belongs to the technical field of quality safety and control of aquatic products, and in particular relates to an antifreeze agent for inhibiting protein denaturation during frozen storage of frozen shrimp. Background technique [0002] In recent years, China's shrimp farming industry has developed rapidly, and the production of fresh shrimp has increased rapidly. With the improvement of people's living standards, the demand for shrimps at home and abroad is gradually increasing. Shrimp is delicious and has high nutritional value. However, the live shrimp fishing season is concentrated, and the shrimp has high moisture content and rich polyphenol oxidase content, which is prone to corruption symptoms such as browning and unsaturated fatty acid oxidation. Freezing is one of the important methods of shrimp preservation at present. However, shrimps are prone to freeze denaturation during freezing and freezing, resulting in reduced water h...

Claims

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Application Information

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IPC IPC(8): A23L3/375
CPCA23L3/375
Inventor 石启龙赵亚张平平
Owner SHANDONG UNIV OF TECH
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