Composite biological preservative for red snappers and preservation method of red snappers

Abstract

The invention belongs to the field of preservation of aquatic products, and relates to a composite biological preservative for red snappers and a preservation method of the red snappers. The compositebiological preservative is used for preserving fresh red snappers; the composite biological preservative comprises a preservative 1 and a preservative 2 having antibacterial and antioxidative effects, wherein the preservative 2 is capable of forming a composite nanofiber membrane on the surface of the red snappers; the preservative 1 and the preservative 2 are adopted in sequence to preserve freshness of the red snappers; the preservative 1 comprises mulberry leaf extract, mangosteen fruit skin extract, calcium chloride and chitosan oligosaccharide; the preservative 2 comprises lysozyme, chitosan and sodium alginate; and the composite biological preservative is capable of controlling the total number of colonies of the red snappers being lower than 6.0 lg CFU / g within 30 days and the volatile base nitrogen content being lower than 30 mg / 100g.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of aquatic products, and relates to a composite biological preservative for red sea bream and a fresh-keeping method thereof. Background technique [0002] Red snapper, also known as Hongjiaji, is bright red in color. It is an offshore warm-temperate coral reef fish. The fish meat is delicious and nutritious. It is a high-quality source of protein and fat. The fish contains a variety of inorganic salts, vitamins and trace elements It has rich nutritional value and good health function, and it is also one of the famous and precious fishes well-known at home and abroad. [0003] As a general characteristic of aquatic products, due to its high water and protein content, red sea bream has soft muscle tissue, strong cathepsin activity, short post-mortem stiffness period, fast autolysis, and is very easy to fish, transport, and process. And during the storage process, it is attacked by bacteria and spoiled...

AI Technical Summary

Problems solved by technology

[0003] As a general characteristic of aquatic products, due to its high water and protein content, red sea bream has soft muscle tissue, strong cathepsin activity, short post-mortem stiffness period, fast autolysis, and is very easy to fish, transport, and process. And during the storage process, it is attacked by bacteria and spoiled, resulting in short shelf life and difficult to preserve

[0004] In the existing technology, after the red sea bream is cultivated and the finished products are caught, the products have the following processing and preservation sales channels: (1) a small amount is transported to the destination for sale by means of keeping alive; In the box, a layer of crushed ice and a layer of fish are fresh-keeping and sealed in the whole box. The freshness is ok for 3 to 4 days, but the quality is difficult to guarantee after the expiration date; (3) Frozen storage, although red sea bream can be stored for a long time, However, in the process of freezing, storing and thawing, due to the formation of ice crystals and the recrystallization of water in the muscle tissue, the protein will be frozen and denatured, and the quality and nutrition of the fish will be greatly changed compared with fresh fish, and the energy consumption will be very high. high