A method for extending the shelf life of chilled aquatic products

A shelf-life, chilled technology, applied in the preservation of food ingredients as anti-microbial, preservation of meat/fish by coating a protective layer, preservation of meat/fish by radiation/electrical treatment, etc., can solve unfavorable chemical components, aquatic products The problem of great influence on quality, etc., can enhance the ductility, prevent the invasion and infection of fungi and bacteria, and enhance the softness.

Active Publication Date: 2022-07-29
ZHEJIANG OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, people have used freezing to prolong the storage period of aquatic products. Although this method has a long storage time, the quality of meat, flavor, texture, water holding capacity and nutrition of aquatic products are affected during the process of freezing, storage and thawing. Great changes have taken place; in addition to frozen storage, there are also drying, salting, smoking, etc. Although these methods can prolong the storage period of aquatic products, they have a greater impact on the quality of aquatic products, and there may be chemical components that are not conducive to human health

Method used

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  • A method for extending the shelf life of chilled aquatic products
  • A method for extending the shelf life of chilled aquatic products
  • A method for extending the shelf life of chilled aquatic products

Examples

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Embodiment 1

[0026] A compound for extending the shelf life of chilled aquatic products, comprising the following components by weight: 15 parts of modified carboxymethyl chitosan, 5 parts of pectin, 2 parts of oleic acid, 1 part of yeast selenium, and natamycin 1 part and 2 parts nisin.

[0027] The above-mentioned preparation method of the compound for prolonging the shelf life of chilled aquatic products, comprises the following steps:

[0028] Step 1, preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine ​​hydrochloride in a mass ratio of 1:1, and shake at room temperature for 2 hours to obtain modified carboxymethyl chitosan Glycans;

[0029] Step 2: According to the compound formula, pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1 are stirred at a high speed of 5000rpm for 2h, and then yeast selenium, natamycin and nisin are added The compound was obtained by stirring at a low speed of 300 rpm for 30 min.

Embodiment 2

[0031] A compound for extending the shelf life of chilled aquatic products, comprising the following components in parts by weight: 19 parts of modified carboxymethyl chitosan, 8.5 parts of pectin, 2.5 parts of oleic acid, 1.2 parts of yeast selenium, and natamycin 1.5 parts and 3.5 parts nisin.

[0032] The above-mentioned preparation method of the compound for prolonging the shelf life of chilled aquatic products, comprises the following steps:

[0033] Step 1, preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine ​​hydrochloride in a mass ratio of 1:1.2, and shake at room temperature for 2.5 hours to obtain modified carboxymethyl chitosan Chitosan;

[0034] Step 2: According to the compound formula, pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1 are stirred at a high speed of 6000rpm for 2.5h, and then yeast selenium, natamycin and nisin are added. The compound was obtained by stirring at a low speed of 40...

Embodiment 3

[0036] A compound for extending the shelf life of chilled aquatic products, comprising the following components by weight: 20 parts of modified carboxymethyl chitosan, 12 parts of pectin, 5 parts of oleic acid, 3 parts of yeast selenium, and natamycin 3 servings and 6 servings of nisin.

[0037] The above-mentioned preparation method of the compound for prolonging the shelf life of chilled aquatic products, comprises the following steps:

[0038]Step 1, preparation of modified carboxymethyl chitosan: mix carboxymethyl chitosan and L-cysteine ​​hydrochloride in a mass ratio of 1:1.5, and shake at room temperature for 3 hours to obtain modified carboxymethyl chitosan Glycans;

[0039] Step 2: According to the compound formula, pectin, oleic acid and the modified carboxymethyl chitosan obtained in step 1 are stirred at a high speed of 8000rpm for 3h, and then yeast selenium, natamycin and nisin are added The compound was obtained by stirring at a low speed of 500 rpm for 60 min...

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Abstract

The invention discloses a method for extending the shelf life of chilled aquatic products, and belongs to the field of food preservation. A compound for extending the shelf life of chilled aquatic products includes the following components by weight: 15-20 parts of modified carboxymethyl chitosan, 5-12 parts of pectin, 2-5 parts of oleic acid, and 1- parts of yeast selenium 3 servings, 1-3 servings of natamycin, and 2-6 servings of nisin. The method for extending the shelf life of chilled aquatic products by using the compound comprises the steps of sequentially treating the chilled product with a mixed gas and soaking the chilled product with the compound. Treating aquatic products by the method of the invention can significantly slow down the degradation and oxidative denaturation of aquatic product proteins during refrigeration, better maintain protein activity in aquatic products, and effectively slow down the deterioration of aquatic product quality.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a method for extending the shelf life of chilled aquatic products. Background technique [0002] China is the world's largest aquaculture country, a major fishery producer and a major trader of aquatic products. The output and consumption of aquatic products are huge. In 2019, the total output of aquatic products in the country was 64.8036 million tons, and the total fishery output value was 2.64065 trillion yuan. The national per capita aquatic products Possession of 46.45 kilograms (national population of 1,395,380,000). Among them, squid is currently one of the most widely used categories of aquatic raw materials in my country. Squid, also known as soft fish or calamari, cephalopod, belongs to the suborder cephalopods of the mollusk phylum Cephalopoda, and is one of the underutilized and potential marine organisms in the world's marine fishery resources. The ingredients are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10A23B4/015A23B4/16
CPCA23B4/10A23B4/015A23B4/16A23V2002/00A23V2200/22A23V2200/10A23V2200/02A23V2300/12A23V2250/511A23V2250/5072A23V2250/188A23V2250/1626A23V2250/55
Inventor 邓尚贵应晓国周小敏
Owner ZHEJIANG OCEAN UNIV
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