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Compound microemulsion fresh-keeping agent for fish as well as preparation method and application of compound microemulsion fresh-keeping agent

A technology of microemulsion and preservative, applied in application, preservation of food ingredients as antimicrobial, preservation of meat/fish with chemicals, etc., to achieve good texture and color, slow down the deterioration of texture and color, and overcome poor dispersion.

Inactive Publication Date: 2019-01-04
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And each biological preservative has its own advantages, but currently there is no single preservative that can effectively inhibit all enzymes, microorganisms and oxidation in aquatic products, and can be used safely in all foods

Method used

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  • Compound microemulsion fresh-keeping agent for fish as well as preparation method and application of compound microemulsion fresh-keeping agent
  • Compound microemulsion fresh-keeping agent for fish as well as preparation method and application of compound microemulsion fresh-keeping agent
  • Compound microemulsion fresh-keeping agent for fish as well as preparation method and application of compound microemulsion fresh-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation of fish compound microemulsion type preservative comprises the following steps:

[0036] S1. Prepare the dispersed phase: at 25°C, add polyoxyethylene sorbitan laurate and food-grade absolute ethanol to the thyme essential oil, and stir at 60 r / min until completely mixed to obtain the dispersed phase;

[0037] S2. Preparation of continuous phase: at 25°C, stir acetic acid and water at 60r / min until completely mixed, add chitosan, catechin and succinic acid in turn, and stir at 60r / min until completely mixed to obtain a continuous phase ;

[0038] S3. Mixing: adding the dispersed phase and glycerin to the continuous phase prepared in step S2 in sequence, stirring at 60 rpm for 10 min to obtain a mixed phase;

[0039] S4, homogenization: homogenize the 20MPa mixed phase obtained in step S3 to obtain a fish composite microemulsion preservative;

[0040] The fish compound microemulsion type preservative is composed of the following components by weig...

Embodiment 2

[0046] A kind of preparation of fish compound microemulsion type preservative comprises the following steps:

[0047] S1. Prepare the dispersed phase: at 5°C, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to the thyme essential oil, and stir at 120r / min until completely mixed to obtain the dispersed phase;

[0048] S2. Preparation of continuous phase: at 5°C, stir acetic acid and water at 120r / min until completely mixed, add chitosan, catechin and succinic acid in turn, and stir at 120r / min until completely mixed to obtain a continuous phase ;

[0049] S3. Mixing: add the dispersed phase and glycerin to the continuous phase prepared in step S2 in sequence, and stir at 120 rpm for 5 minutes to obtain the mixed phase;

[0050] S4, homogenization: homogenize the 30MPa mixed phase obtained in step S3 to obtain a fish composite microemulsion preservative;

[0051] The fish compound microemulsion preservative is composed of the following components by wei...

Embodiment 3

[0057] A kind of preparation of fish compound microemulsion type preservative comprises the following steps:

[0058] S1. Prepare the dispersed phase: add sorbitan monolaurate and food-grade absolute ethanol to the thyme essential oil at 10°C, and stir at 100 r / min until completely mixed to obtain the dispersed phase;

[0059] S2. Preparation of continuous phase: at 10°C, stir acetic acid and water at 100r / min until completely mixed, then add chitosan, catechin and succinic acid in sequence, and stir at 100r / min until completely mixed to obtain a continuous phase ;

[0060] S3. Mixing: add the dispersed phase and glycerin to the continuous phase prepared in step S2 in sequence, and stir at 100 rpm for 8 minutes to obtain the mixed phase;

[0061] S4, homogenization: homogenize the 50MPa mixed phase obtained in step S3 to obtain a fish composite microemulsion preservative;

[0062] The fish compound microemulsion preservative is composed of the following components by weight ...

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PUM

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Abstract

The invention discloses a compound microemulsion fresh-keeping agent for a fish as well as a preparation method of the compound microemulsion fresh-keeping agent. The compound microemulsion fresh-keeping agent for the fish, which is prepared by dispersion phase preparation, continuous phase preparation, mixing and homogenization, comprises the following ingredients by weight percentage: 6-12% of asurfactant, 0.2-0.5% of food grade absolute ethyl alcohol, 1-2% of chitosan, 0.5-2% of succinic acid, 1-3% of catechuic acid, 1-2% of acetic acid, 0.5-1.5% of glycerol, 0.5-1.5% of thyme essential oil and 75.5-89.3% of water. The compound microemulsion fresh-keeping agent for the fish prepared by the invention is used for fresh keeping of the fish, can inhibit activity change of fish endogenous protease, a protein degradation process caused by a microbial spoilage effect and color deterioration due to fish lipid oxidization, slows down fish texture and color deterioration, and improves the storage stability of a fish product.

Description

technical field [0001] The invention belongs to the technical field of fish preservation, and relates to a fish composite microemulsion type preservative, a preparation method thereof and an application in fish preservation. Background technique [0002] my country is rich in fishery resources and is one of the countries with the largest edible fish farming area in the world. Fish is tender, delicious and nutritious, and it is a high-quality protein resource recognized by the World Health Organization. In 2016, my country's freshwater fish farming output reached 29.5 million tons. Fresh products are an important product form of fish processing. In recent years, with the development of cold chain technology and the transformation of national consumption patterns, the sales of fresh fish and meat products have increased year by year. Because fish is perishable, it is often stored in a non-frozen low-temperature preservation method. The storage method of non-freezing and lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2200/02A23V2250/082A23V2250/511A23V2250/022A23V2250/6406
Inventor 葛黎红房吉伟蔺小雨董秀萍范馨茹
Owner DALIAN POLYTECHNIC UNIVERSITY
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