Frozen aquatic product quality assurance agent and preparation method and application thereof

Abstract

The invention relates to a frozen aquatic product quality assurance agent. The frozen aquatic product quality assurance agent is prepared from, by mass, xylooligosaccharide 3-5%, carrageenan oligosaccharide 2.5-4%, trehalose 1-2%, agar powder 0.5-1.5%, alkaline phosphate 0.2-0.3% and the balance water. In addition, the invention further relates to a preparation method of the frozen aquatic product quality assurance agent and application of the preparation method in frozen aquatic products. Compared with the prior art, the frozen aquatic product quality assurance agent can effectively prevent freezing preservation from affecting the water retaining properties, tenderness, gelling properties and nutritional values of the aquatic products, can form a dense protective layer on the surfaces of the aquatic products and effectively prevent the aquatic products from being oxidized and being subjected to external microbial infection, keeps the good quality of the aquatic products during frozen storage and makes the aquatic products obtain good economic values.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a quality assurance agent for frozen aquatic products and its preparation method and application. Background technique [0002] Aquatic products are delicious, nutritious, rich in n-3 unsaturated fatty acids and other active substances that have curative effects on cardiovascular diseases, so they are more and more popular among people. The water content in the muscles of fish and shrimp and other aquatic products is about 70%, and its tissues are fragile, with less natural immune substances, unsaturated fatty acids are easily oxidized, and the content of soluble protein is high. corruption. [0003] Cryopreservation is a common preservation method for aquatic products. During cryopreservation, more than 90% of the water in aquatic products such as fish and shrimp can be frozen, and the enzyme activity and microbial growth are almost completely inhibited, so t...

AI Technical Summary

Problems solved by technology

Sucrose is a commonly used quality assurance agent for frozen aquatic products. Its principle of action is that under the action of sugar heat energy, it entangles with each other to form a three-dimensional network, and combines with salt-soluble proteins in muscles to form a good network structure. As a quality assurance agent, sucrose can Obtain good antifreeze effect, but because of its high sweetness and calories, it does not meet modern people's diet trend of "low sweetness, low calories"