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Penaeus vannamei fresh-keeping agent and application method thereof

A technology of penaeus white shrimp and preservative, which is applied in the application, preservation of meat/fish with chemicals, and food ingredients as antimicrobial preservation, etc. It can solve the problems of unresolved blackening, decreased freshness, and poor taste. To achieve the effect of safe use, blackening suppression and low cost

Inactive Publication Date: 2017-04-19
THIRD INST OF OCEANOGRAPHY STATE OCEANIC ADMINISTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen preservation of Penaeus vannamei is the main product form of Penaeus vannamei. Although the freezing treatment inhibits the growth of microorganisms and prolongs the spoilage of Penaeus vannamei, the problem of blackening has not been solved, and the freshness of the prawns decreases and the juice loses after thawing. , poor taste, etc.

Method used

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  • Penaeus vannamei fresh-keeping agent and application method thereof
  • Penaeus vannamei fresh-keeping agent and application method thereof
  • Penaeus vannamei fresh-keeping agent and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Asparagus oligosaccharides are used to preserve the freshness of Penaeus vannamei, and the specific steps are as follows:

[0030] 1) Preparation of antistaling agent for Penaeus vannamei: Take 5g, 10g, 15g of asparagus oligosaccharides, prepare 0.5%, 1.0%, 1.5% asparagus oligosaccharide aqueous solutions, stir well, and completely dissolve the powder;

[0031] 2) Pre-cooling treatment of the preservative for Penaeus vannamei: pre-cool the blank control (water), 0.5%, 1.0% and 1.5% asparagus oligosaccharide solutions, and lower the temperature to 3-5°C;

[0032] 3) Fresh-keeping treatment of Penaeus vannamei: Take water, 0.5%, 1.0% and 1.5% asparagus oligosaccharide solution to soak Penaeus vannamei respectively, and the ratio of solid to liquid (w:v) of Penaeus vannamei to preservative is 1g:( 2~4)mL, soaking time is 15min;

[0033] 4) Preservation of the finished product: soak the vannamei shrimp in step 3), dry at 3-5°C, pack in polyethylene sealed bags, and store a...

Embodiment 2

[0035] The specific steps of the fresh-keeping treatment of Penaeus vannamei by compound preservative are as follows:

[0036] 1) Preparation of Penaeus vannamei preservative: Asparagus oligosaccharides, tea polyphenols and 4-hexylresorcinol are mixed according to the following weight components (asparagus oligosaccharides 82%, tea polyphenols 17%, 4 - Hexylresorcinol 1%). Mix the above ingredients and prepare a 1.0% aqueous solution to obtain a compound preservative, and stir well to completely dissolve the powder;

[0037] 2) Pre-cooling treatment of Penaeus vannamei preservatives: Pre-cooling with water and compound preservatives to reduce the temperature to 3-5°C;

[0038] 3) Fresh-keeping treatment of Penaeus vannamei: soak Penaeus vannamei separately in water and compound preservative, the ratio of solid to liquid (w:v) between shrimp and preservative is 1g:(2-4)mL, soaking time is 15min;

[0039] 4) Preservation of the finished product: soak the prawns in step 3), dry...

Embodiment 3

[0041] Evaluation of fresh-keeping effect of asparagus oligosaccharides:

[0042] 1) According to the steps in Example 1, 0.5%, 1.0% and 1.5% asparagus oligosaccharide preservatives were respectively obtained, which were used as the test group for later use. At the same time, fresh Penaeus vannamei were taken and placed in 3-5°C pre-cooled water Soak for 15 minutes, take them out and dry them in a 3-5°C freezer, then pack them in polyethylene sealed bags, store them at 3-5°C, and use them as a control group for later use;

[0043] 2) Sensory evaluation: Observe the Penaeus vannamei refrigerated at 3-5°C at regular intervals, and perform sensory evaluation from three aspects: meat texture, body surface color and smell, and each time the score is between 0 and 9 9 is a full score, and below 6 is considered unacceptable. The sensory evaluation panel consisted of 5 experienced evaluators.

[0044] Penaeus vannamei without preservative treatment reached the sensory end point on t...

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Abstract

The invention discloses a Penaeus vannamei fresh-keeping agent, which is composed of the ingredients (by weight): 60-90% of Gracilaria lemaneiformis oligosaccharides, 5-20% of tea polyphenol and 1-2% of 4-hexylresorcinol. An application method of the Penaeus vannamei fresh-keeping agent comprises the following steps: 1) preparing an aqueous solution with mass concentration of 0.5-1.5% from a Penaeus vannamei fresh-keeping agent, and precooling at 3-5 DEG C to obtain a Penaeus vannamei fresh-keeping agent solution of 3-5 DEG C; and 2) immersing the Penaeus vannamei in the Penaeus vannamei fresh-keeping agent solution of 3-5 DEG C, airing after immersing, packaging with a polyethylene sealing bag, and storing. The fresh-keeping agent can inhibit blackening of Penaeus vannamei, can keep freshness of Penaeus vannamei and prolong shelf life of the product, is simple to prepare, is low-cost, and is safe to use. The invention provides a novel method for non-refrigerating fresh-keeping treatment of Penaeus vannamei.

Description

technical field [0001] The invention relates to the field of fresh-keeping and storage of shrimps, in particular to a fresh-keeping agent for Penaeus vannamei and a using method thereof. Background technique [0002] Penaeus vannamei was first discovered in the waters of the Pacific Ocean and is one of the most productive shrimps in the world today. In 2014, the aquaculture output of Penaeus vannamei in my country reached 1.5669 million tons, which has become one of the important exports of aquatic products in my country. The current development of the shrimp industry is facing severe challenges and opportunities. Penaeus vannamei is rich in water, which makes it easy to spoil and deteriorate. At the same time, Penaeus vannamei is prone to blackening during storage and is not accepted by consumers, which affects the development of this industry. Studies have shown that the blackening of Penaeus vannamei is mainly due to the presence of polyphenol oxidase in the cephalothora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/048A23V2200/10A23V2250/214A23V2250/2132A23V2250/28
Inventor 产竹华刘光明张凌晶高海东曾润颖
Owner THIRD INST OF OCEANOGRAPHY STATE OCEANIC ADMINISTATION
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