Low-temperature plasma activated ice preservation method for penaeus orientalis

Abstract

The invention discloses a low-temperature plasma activated ice preservation method for penaeus orientalis. The method comprises the following steps: preparing low-temperature plasma activated water, placing the activated water in a refrigerator at a temperature of -20 DEG C for activated ice preparation, then replacing common ice with low-temperature plasma activated ice, and adopting a storage mode that a layer of ice and a layer of penaeus orientalis are alternately placed to keep the penaeus oriental fresh. A fresh-keeping method of the invention has significant bactericidal and bacteriostatic effects, greatly reduces the total number of bacterium colonies, reduces the generation of total volatile basic nitrogen, and can effectively prolong the fresh-keeping period of the penaeus orientalis.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to a low-temperature plasma-activated ice preservation method for prawns. Background technique [0002] Prawns are rich in nutrients and high in water content. They are easily polluted by microorganisms during processing, storage, transportation and sales, resulting in spoilage. Therefore, people usually use ice to maintain its temperature in a low temperature environment around 0°C. Chilled food can inhibit the growth of microorganisms and the rate of biochemical reactions, while maintaining the original flavor and nutrition of food to the greatest extent. However, due to the restriction of chilling technology on the freshness period of aquatic products, food safety incidents of unreasonable use of chemical preservatives to preserve the quality of aquatic products have often occurred in recent years. The unreasonable use of chemical preservatives...

AI Technical Summary

Problems solved by technology

However, due to the limitation of chilling technology on the freshness period of aquatic products, food safety incidents have often occurred in recent years that unreasonable use of chemical preservatives has affected the quality of aquatic products.

The unreasonable use of chemical preservatives has made the safety and hygiene of aquatic products the focus of attention. Therefore, it is of great practical significance to develop a new environmentally friendly and safe aquatic product preservation technology.

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