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Anti-freezing agent and use method thereof

An antifreeze, freezing method technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of reduced salt-soluble protein content, unsuitable for the pursuit of healthy diet, reduced gel strength and water retention, etc. Protein denaturation, excellent antifreeze effect, effect of reducing water loss

Pending Publication Date: 2020-09-11
广州市博仕奥生化技术研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term frozen storage of meat products will lead to a decline in its quality and taste. This is because the moisture in the meat is frozen into ice crystals, resulting in frozen denaturation of the protein and changes in a series of physical and chemical properties, including protein spatial structure and hydrophobicity. Changes in gel strength and water retention, reduction of salt-soluble protein content, reduction of ATPase activity, etc., thus affecting the quality and taste of meat
[0003] Antifreeze can effectively improve the damage caused by the freezing process to meat products. Although the traditional antifreeze in my country has a good antifreeze effect, it contains high sweetness and calories, which does not meet the modern people's pursuit of a healthy diet. Some antifreezes contain phosphate, too much phosphate intake by the human body will affect the absorption of calcium

Method used

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  • Anti-freezing agent and use method thereof
  • Anti-freezing agent and use method thereof
  • Anti-freezing agent and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention is further illustrated by the following examples. Apparently, the following examples are only some, not all, examples of the present invention. It should be understood that the embodiments of the present invention are only used to illustrate the technical effect of the present invention, and are not used to limit the protection scope of the present invention.

[0021] Embodiments 1-4 and Comparative Examples 1-6 provide an antifreeze, and its formulation composition is shown in Table 1.

[0022] The formula of table 1 antifreeze

[0023]

[0024] Effect verification:

[0025] The antifreeze of Examples 1-4 and Comparative Examples 1-6 of equal weight were respectively dissolved with 50 times the mass of water to prepare antifreeze solutions.

[0026] (1) Antifreeze effect on tilapia

[0027] The test is divided into 11 treatments: a blank ...

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Abstract

The invention discloses an anti-freezing agent and a use method thereof. The anti-freezing agent is prepared by compounding gamma-polyglutamic acid, glycerol, a carbonate and tea polyphenol in proportion provided by the invention. The anti-freezing agent has the advantages of low sweetness and low calorie, meets the requirements of healthy diet, has no adverse effect on human bodies, is convenientto use, has an excellent anti-freezing effect, and can effectively reduce water loss and protein denaturation of a meat product due to freezing-unfreezing processes, so that the taste and quality ofthe meat product can be kept equivalent to those of fresh meat after the meat product is cryopreserved for a long time.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to an antifreezing agent and a using method thereof. Background technique [0002] Frozen food is to use low temperature technology to reduce the temperature of food and keep it in a low temperature state to prevent food spoilage and prolong the storage period of food. It is one of the most widely used technologies in food preservation. However, long-term frozen storage of meat products will lead to a decline in its quality and taste. This is because the moisture in the meat is frozen into ice crystals, resulting in frozen denaturation of the protein and changes in a series of physical and chemical properties, including protein spatial structure and hydrophobicity. Changes in gel strength and water retention, reduction of salt-soluble protein content, reduction of ATPase activity, etc., thus affecting the quality and taste of meat. [0003] Antifreeze can effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 黄明媛付萍萍
Owner 广州市博仕奥生化技术研究有限公司
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