CN106615074B - A kind of composite biological preservative for squid and preservation method thereof - Google Patents
A kind of composite biological preservative for squid and preservation method thereof Download PDFInfo
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- CN106615074B CN106615074B CN201611227143.1A CN201611227143A CN106615074B CN 106615074 B CN106615074 B CN 106615074B CN 201611227143 A CN201611227143 A CN 201611227143A CN 106615074 B CN106615074 B CN 106615074B
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
- A23B7/085—Preserving with sugars in a solution of sugar
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A compound biological preservative for squids and a preservation method thereof are disclosed, the compound biological preservative comprises a first squid preservative and a second squid preservative which are matched for use to preserve the squids, and the first squid preservative is composed of flounder leftover zymolyte; the second squid preservative comprises laminarin, pine bark polyphenol extract and resveratrol. Cleaning fresh squid, cutting into bags, cutting into slices, soaking the squid in the first preservative and the second preservative respectively, taking out the squid, draining, naturally drying at 4 ℃, putting the squid slices after air drying into a fresh-keeping bag, sealing, and preserving at 0 ℃. The advantages are that: the preservative also has antibacterial and antioxidant effects, reduces formaldehyde in the squids, prolongs the shelf life of the squids, has a synergistic effect on the quality maintenance of the squids, and has no significant influence on the color of the squids.
Description
Technical Field
The invention belongs to the field of aquatic product preservation, and relates to a composite biological preservative for squids and a preservation method thereof.
Background
Squid, marine mollusk, cephalopoda, and tender in meat quality. The squid has low fat content, mainly contains phospholipid, and is highly unsaturated fat. The squid has high protein content, contains rich amino acids, and has very large proportion of essential amino acids. Meanwhile, the beverage also contains a large amount of taurine, calcium, phosphorus, iron and other elements, and very abundant selenium, iodine, manganese, copper and other trace elements. The Loligo chinensis Gray has effects of regulating blood lipid, lowering blood pressure, resisting inflammation, resisting oxidation, and protecting nerve cell.
The squid is easy to decay and deteriorate due to the tissue structure and the physicochemical characteristics of the squid, so that the quality of the product is influenced, and the commodity value is reduced. Therefore, how to prolong the preservation period of the squid fish meat and improve the sanitary safety of the squid fish meat becomes a very important link in the whole squid industry chain, and the squid preservation method is always a hot topic discussed by experts in the aquatic industry and aquatic product processing enterprises.
For a long time, people mostly adopt a freezing method to prolong the storage period of squid meat, although the squid can be stored for a long time, in the processes of freezing, storing and unfreezing, because ice crystals are formed and moisture in muscle tissues is recrystallized, proteins are subjected to freezing denaturation, the quality and nutrition of the squid meat are greatly changed compared with those of fresh squid meat, and the energy consumption is very high; besides the freezing method, the shelf life of the fresh squid can be greatly prolonged by adding the chemical preservative, but the preservative is excessively used, so that the harm to the health of a human body is large.
Disclosure of Invention
The invention aims to solve the problem of low preservation safety of squid meat chemical preservatives, and provides a compound biological preservative for squids and a preservation method thereof with good water retention, bacteriostasis, sterilization and antioxidation effects, which can improve the edible and commodity values of the squids.
The technical solution of the invention is as follows:
a composite biological preservative for squids comprises a first squid preservative and a second squid preservative, wherein the first squid preservative and the second squid preservative are matched for use to preserve the squids, and the effective component of the first squid preservative is a flounder leftover zymolyte; the effective components of the squid preservative II are laminarin, pine bark polyphenol extract and resveratrol.
Further, the mass concentration of the flounder leftover enzymolysis liquid in the first squid preservative is 7.5-15%; the second squid preservative comprises 0.1-1.0 mass percent of laminarin, 0.01-0.2 mass percent of pine bark polyphenol extract, 0.01-0.2 mass percent of resveratrol and the balance of water.
A squid preservation method comprises the following specific steps:
(1) preparation of sole leftover zymolyte
Steaming and boiling the leftovers of the flatfish under high pressure, drying, mixing the leftovers of the flatfish with water according to the mass-volume ratio of 1:5(g/mL), homogenizing to obtain mixed slurry of the leftovers of the flatfish, adjusting the temperature to 40 ℃ and the pH value to 7.0-8.0 by using sodium hydroxide, adding pancreatin for enzymolysis, adding pancreatin accounting for 0.5-1.0% of the total mass of the leftovers of the flatfish, hydrolyzing for 4 hours, inactivating enzyme, centrifuging, taking supernatant, concentrating, and freeze-drying to obtain the zymolyte of the leftovers of the flatfish;
(2) preparation of laminarin
Taking kelp powder as a raw material, and extracting laminarin with the assistance of ultrasonic waves;
(3) preparation of pine bark polyphenol extract
Taking Korean pine bark, crushing by using a universal pounder, sieving by using a 30-mesh sieve, adding an ethanol solution with the volume concentration of 60% according to the feed-liquid ratio of the Korean pine bark to the ethanol solution of 1:30(g/mL), carrying out ultrasonic-assisted extraction at 50 ℃, extracting for 20min under the condition of the ultrasonic power of 200W, filtering, evaporating by using a rotary evaporator at 55 ℃ to obtain a concentrated solution, enriching pine bark polyphenol by using AB-8 type macroporous resin, carrying out gradient elution by using ethanol, concentrating, carrying out vacuum freeze-drying to obtain Korean pine bark polyphenol freeze-dried powder, and placing at 4 ℃ for later use;
(4) preparation of squid preservative I
Adding water into the flounder leftover zymolyte to prepare a solution with the mass concentration of 7.5-15% as a first squid preservative;
(5) preparing squid preservative II
Adding resveratrol, laminarin and a pine bark polyphenol extract into deionized water, and uniformly stirring to prepare a squid preservative II, wherein the laminarin mass percentage concentration is 0.1-1.0%, the pine bark polyphenol extract mass percentage concentration is 0.01-0.2%, and the resveratrol mass percentage concentration is 0.01-0.2%;
(6) fresh-keeping treatment of squid
Cleaning fresh squids, cutting into bags, cutting into slices, uniformly soaking the squid slices in a first squid preservative agent and a second squid preservative agent at 0 ℃ for 30-60 min respectively, fishing out the squid, draining for 1-2 min, naturally drying at 4 ℃, putting the dried squid meat slices into a freshness protection package, sealing, and storing at 0 ℃.
Further, the temperature during high-pressure cooking is 121 ℃ and the time is 15 min.
Furthermore, the drying temperature after high-pressure cooking is 80 ℃, and the drying time is 2 hours.
Furthermore, the leftovers of the flounder are the fish head, the fish bone and the fish skin of the flounder.
Further, when the kelp powder is used for extracting the laminarin, the kelp is cleaned by deionized water, dried for 30min at 105 ℃, and the dried kelp is ground into kelp powder; extracting laminarin under the assistance of ultrasonic waves according to the feed-liquid ratio of the kelp powder to deionized water of 1:30(g/mL), filtering, evaporating at 55 ℃ by adopting a rotary evaporator, concentrating the volume of the collected supernatant to 1/5 of the original volume, then uniformly mixing the concentrated solution and absolute ethyl alcohol according to the volume ratio of 1: 4-1: 6, and standing overnight at 4 ℃; centrifuging at 6000 rpm for 15min, collecting precipitate, and oven drying at 55 deg.C to constant weight to obtain laminarin.
Further, when the centrifugation is carried out in the step (1), the centrifugal force is 5000g, and the centrifugation time is 15 min.
Further, in the ultrasonic extraction in the step (2), the ultrasonic emission time is 2s, the ultrasonic gap time is 2s, the whole extraction time is 50min, the ultrasonic power is 600W, and the extraction temperature is 60 ℃.
The invention has the beneficial effects that:
(1) the leftovers of the flounder are easy to obtain, low in price and high in protein content, and are hydrolyzed into short-chain micromolecule polypeptide, so that more amino groups can be released, and formaldehyde in the squid can be removed; pancreatin is a mixture of trypsin, chymotrypsin, elastase, pancreatic amylase and pancreatic lipase, and various enzymes act on different reaction sites of the leftovers of the flounder to release more amino to capture formaldehyde. Meanwhile, the enzymolysis liquid of the flounder leftovers has a certain water retention effect.
(2) The resveratrol can inhibit TMAOase activity, reduce formaldehyde formation in the squid and maintain the quality of squid protein; the kelp and the squid grow in seawater with complex chemical components, have the same physiological environment, and have better antibacterial and antioxidant effects by using laminarin, pine bark polyphenol extract and resveratrol in a composite way, so that the preservation time of the squid can be prolonged.
(3) The compound biological preservative not only inhibits the generation of formaldehyde in the squids, but also eliminates the formaldehyde generated in the squids, has the functions of bacteriostasis and antioxidation, has the synergistic effect on the quality maintenance of the squids, and has no obvious influence on the color and luster of the squid products.
(4) The squid preservative has simple preparation method, few process steps and convenient use, and the aim of preserving can be achieved only by soaking the squid meat slices with the squid preservative at low temperature.
Detailed Description
Example 1
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of the flatfish (fish head, bones and skin) at high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mixing mass ratio of the leftovers to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 7.0 by using sodium hydroxide, adding pancreatin accounting for 0.5 percent of the total mass of the leftovers of the flatfish, hydrolyzing for 4h, inactivating enzyme, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, and freeze-drying to obtain a leftovers of the flatfish proteolysis product;
(2) preparation of laminarin
Cleaning kelp with deionized water, drying at 105 ℃ for 30min, grinding the dried kelp into kelp powder, extracting laminarin with the assistance of ultrasonic waves, wherein the ultrasonic wave emission time is 2.0s, the ultrasonic wave gap time is 2s, the whole extraction process time is 50min, the ultrasonic power is 600W, the extraction temperature is 60 ℃, the material-liquid ratio is 1:30(g/mL), filtering, evaporating at 55 ℃ by adopting a rotary evaporator, concentrating the volume of the collected supernatant to 1/5 of the original volume, uniformly mixing the concentrated solution with absolute ethyl alcohol according to the volume ratio of 1:5, and standing overnight at 4 ℃; centrifuging at 6000 rpm for 15min, collecting precipitate, and oven drying at 55 deg.C to constant weight to obtain laminarin;
(3) preparation of pine bark polyphenol extract
Crushing 50g of Korean pine bark by using a universal pounder, sieving by using a 30-mesh sieve, placing the crushed Korean pine bark in a 2000mL beaker, adding 60% ethanol in volume concentration according to a feed-liquid ratio of 1:30(g/mL), carrying out ultrasonic-assisted extraction, extracting for 20min at 50 ℃ and 200W of ultrasonic power, filtering, evaporating at 55 ℃ by using a rotary evaporator to obtain a concentrated solution, enriching pine bark polyphenol by using AB-8 type macroporous resin, carrying out gradient elution by using ethanol, concentrating, freeze-drying by using a vacuum freeze-dryer to obtain Korean pine bark polyphenol freeze-dried powder, and placing the obtained Korean pine bark polyphenol freeze-dried powder in a refrigerator at 4 ℃ for later use;
(4) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 7.5 percent as a first preservative;
(5) preparation of antistaling agent 2
Adding resveratrol, laminarin and pine bark polyphenol extract into deionized water, and stirring uniformly to obtain laminarin with the mass percentage concentration of 0.1%, pine bark polyphenol extract with the mass percentage concentration of 0.01% and resveratrol with the mass percentage concentration of 0.01%; (6) fresh-keeping treatment of squid
Cleaning fresh Loligo chinensis Gray, cutting into pieces, soaking in the first preservative and the second preservative at 0 deg.C for 30min, draining for 1min, naturally air drying at 4 deg.C, placing the dried sliced Loligo chinensis Gray in a fresh-keeping bag, sealing, and storing at 0 deg.C.
Example 2
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of the flatfish (fish head, bones and skin) at high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mixing mass ratio of the leftovers to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 7.5 by using sodium hydroxide, adding pancreatin accounting for 0.7 percent of the total mass of the leftovers of the flatfish, hydrolyzing for 4h, inactivating enzyme, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, and freeze-drying to obtain a leftovers proteolysis product of the flatfish;
(2) preparation of laminarin
Cleaning kelp with deionized water, drying at 105 ℃ for 30min, grinding the dried kelp into kelp powder, extracting laminarin with the assistance of ultrasonic waves, wherein the ultrasonic wave is emitted for 2.0s, the interval time of the ultrasonic waves is 2s, the whole extraction process time is 50min, the ultrasonic power is 600W, the extraction temperature is 60 ℃, the material-liquid ratio is 1:30(g/mL), filtering, evaporating at 55 ℃ by adopting a rotary evaporator, concentrating the volume of the collected supernatant to 1/5 of the original volume, uniformly mixing the concentrated solution with absolute ethyl alcohol according to the volume ratio of 1:4, and standing at 4 ℃; centrifuging at 6000 rpm for 15min, collecting precipitate, and oven drying at 55 deg.C to constant weight to obtain laminarin;
(3) preparation of pine bark polyphenol extract
Crushing 50g of Korean pine bark by using a universal pounder, sieving by using a 30-mesh sieve, placing the crushed Korean pine bark into a 2000mL beaker, adding 60% ethanol in volume concentration according to a feed-liquid ratio of 1:30(g/mL), carrying out ultrasonic-assisted extraction, extracting for 20min at 50 ℃ and 200W of ultrasonic power, filtering, evaporating at 55 ℃ by using a rotary evaporator to obtain a concentrated solution, enriching pine bark polyphenol by using AB-8 type macroporous resin, carrying out gradient elution by using ethanol, concentrating, carrying out vacuum freeze-drying by using a vacuum freeze-drying machine to obtain Korean pine bark polyphenol freeze-dried powder, and placing the powder in a refrigerator at 4 ℃ for later use;
(4) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 10.0 percent as a first preservative;
(5) preparation of antistaling agent 2
Adding resveratrol, laminarin and pine bark polyphenol extract into deionized water, and stirring uniformly to obtain laminarin with a mass percentage concentration of 0.5%, pine bark polyphenol extract with a mass percentage concentration of 0.1% and resveratrol with a mass percentage concentration of 0.1%;
(6) fresh-keeping treatment of squid
Cleaning fresh squid, cutting into bags, cutting into slices, soaking the squid in the first preservative and the second preservative at 0 ℃ for 45min, taking out the squid, draining for 1.5min, placing the squid at 4 ℃ for natural air drying, placing the squid slices after air drying into a fresh-keeping bag, sealing, and placing the squid slices in an environment at 0 ℃.
Example 3
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of the flatfish (fish head, bones and skin) at high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mixing mass ratio of the leftovers to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 8.0 by using sodium hydroxide, adding pancreatin accounting for 1.0 percent of the total mass of the leftovers of the flatfish, hydrolyzing for 4h, inactivating enzyme, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, and freeze-drying to obtain a leftovers of the flatfish proteolysis product;
(2) preparation of laminarin
Cleaning kelp with deionized water, drying at 105 ℃ for 30min, grinding the dried kelp into kelp powder, extracting laminarin with the assistance of ultrasonic waves, wherein the ultrasonic wave emission time is 2.0s, the ultrasonic wave gap time is 2s, the whole extraction process time is 50min, the ultrasonic power is 600W, the extraction temperature is 60 ℃, the material-liquid ratio is 1:30(g/mL), filtering, concentrating the volume of the collected supernatant to 1/5 of the original volume by adopting rotary evaporation at 55 ℃, uniformly mixing the concentrated solution and absolute ethyl alcohol according to the volume ratio of 1:6, and standing overnight at 4 ℃; centrifuging at 6000 rpm for 15min, collecting precipitate, and oven drying at 55 deg.C to constant weight to obtain laminarin; (3) preparation of pine bark polyphenol extract
Crushing 50g of Korean pine bark by using a universal pounder, sieving by using a 30-mesh sieve, placing the crushed Korean pine bark in a 2000mL beaker, adding 60% ethanol in volume concentration according to a feed-liquid ratio of 1:30(g/mL), carrying out ultrasonic-assisted extraction, extracting for 20min at 50 ℃ and 200W of ultrasonic power, filtering, evaporating at 55 ℃ by using a rotary evaporator to obtain a concentrated solution, enriching pine bark polyphenol by using AB-8 type macroporous resin, carrying out gradient elution by using ethanol, concentrating, freeze-drying by using a vacuum freeze-dryer to obtain Korean pine bark polyphenol freeze-dried powder, and placing the obtained Korean pine bark polyphenol freeze-dried powder in a refrigerator at 4 ℃ for later use;
(4) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 15.0 percent as a first preservative;
(5) preparation of antistaling agent 2
Adding resveratrol, laminarin and pine bark polyphenol extract into deionized water, and stirring uniformly to obtain laminarin with a mass percentage concentration of 1.0%, pine bark polyphenol extract with a mass percentage concentration of 0.2% and resveratrol with a mass percentage concentration of 0.2%;
(6) fresh-keeping treatment of squid
Cleaning fresh squid, cutting into bags, cutting into slices, soaking the squid in the first preservative and the second preservative at 0 ℃ for 60min, taking out the squid, draining for 2min, naturally drying at 4 ℃, putting the squid slices after air drying into a fresh-keeping bag, sealing, and preserving at 0 ℃.
Comparative example 1
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of flatfish (fish head, bones and skin) under high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mixing mass ratio of the leftovers of the flatfish to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 7.5 by using sodium hydroxide, adding pancreatin accounting for 0.7 percent of the total mass of the leftovers of the flatfish, hydrolyzing for 4h, inactivating enzyme, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, and freeze-drying to obtain a proteolysis product of the leftovers of the flatfish;
(2) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 10.0 percent as a first preservative;
(3) fresh-keeping treatment of squid
Cleaning fresh Loligo chinensis Gray, cutting into pieces, soaking in 0 deg.C antistaling agent for 45min, draining for 1.5min, naturally air drying at 4 deg.C, placing the air-dried Loligo chinensis Gray slices in fresh-keeping bag, sealing, and storing at 0 deg.C.
Comparative example 2
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of the flatfish (fish head, bones and skin) at high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mass ratio of the leftovers to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 7.5 by using sodium hydroxide, adding pancreatin accounting for 0.7 percent of the total mass of the leftovers of the flatfish, inactivating enzymes, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, freezing and drying to obtain a leftovers of the flatfish proteolysis product;
(2) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 10.0 percent as a first preservative;
(3) preparation of antistaling agent 2
Adding resveratrol into deionized water, and stirring to obtain resveratrol with percentage concentration of 0.1%;
(4) fresh-keeping treatment of squid
Cleaning fresh squid, cutting into bags, cutting into slices, soaking the squid in the first preservative and the second preservative at 0 deg.C for 45min, draining the squid for 1.5min, naturally air drying at 4 deg.C, placing the dried squid slices in fresh-keeping bags, sealing, and storing at 0 deg.C.
Comparative example 3
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of the flatfish (fish head, bones and skin) at high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mixing mass ratio of the leftovers to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 7.5 by using sodium hydroxide, adding pancreatin accounting for 0.7 percent of the total mass of the leftovers of the flatfish, hydrolyzing for 4h, inactivating enzyme, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, and freeze-drying to obtain a leftovers proteolysis product of the flatfish;
(2) preparation of pine bark polyphenol extract
Crushing 50g of Korean pine bark by using a universal pounder, sieving by using a 30-mesh sieve, placing the crushed Korean pine bark in a 2000mL beaker, adding 60% ethanol in volume concentration according to a feed-liquid ratio of 1:30(g/mL), carrying out ultrasonic-assisted extraction, extracting for 20min at 50 ℃ and 200W of ultrasonic power, filtering, evaporating at 55 ℃ by using a rotary evaporator to obtain a concentrated solution, enriching pine bark polyphenol by using AB-8 type macroporous resin, carrying out gradient elution by using ethanol, concentrating, freeze-drying by using a vacuum freeze-dryer to obtain Korean pine bark polyphenol freeze-dried powder, and placing the obtained Korean pine bark polyphenol freeze-dried powder in a refrigerator at 4 ℃ for later use;
(3) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 10.0 percent as a first preservative;
(4) preparation of antistaling agent 2
Adding resveratrol and cortex Pini polyphenol extract into deionized water, stirring to obtain cortex Pini polyphenol extract with percentage concentration of 0.1% and resveratrol with percentage concentration of 0.1%;
(5) fresh-keeping treatment of squid
Cleaning fresh squid, cutting into bags, cutting into slices, soaking the squid in the first preservative and the second preservative at 0 deg.C for 45min, draining the squid for 1.5min, naturally air drying at 4 deg.C, placing the dried squid slices in fresh-keeping bags, sealing, and storing at 0 deg.C.
Comparative example 4
(1) Preparation of sole leftover zymolyte
Steaming and boiling leftovers of the flatfish (fish head, bones and skin) at high pressure (121 ℃, 15min), drying (80 ℃, 2h), mixing with water (the mixing mass ratio of the leftovers to the water is 1:5(g/mL)), homogenizing, adjusting the temperature to 40 ℃, adjusting the pH to 7.5 by using sodium hydroxide, adding pancreatin accounting for 0.7 percent of the total mass of the leftovers of the flatfish, hydrolyzing for 4h, inactivating enzyme, centrifuging (5000 Xg, 15min), taking supernatant, concentrating, and freeze-drying to obtain a leftovers proteolysis product of the flatfish;
(2) preparation of laminarin
Cleaning kelp with deionized water, drying at 105 ℃ for 30min, grinding the dried kelp into kelp powder, extracting laminarin with the assistance of ultrasonic waves, wherein the ultrasonic wave is emitted for 2.0s, the interval time of the ultrasonic waves is 2s, the whole extraction process time is 50min, the ultrasonic power is 600W, the extraction temperature is 60 ℃, the material-liquid ratio is 1:30(g/mL), filtering, evaporating at 55 ℃ by adopting a rotary evaporator, concentrating the volume of the collected supernatant to 1/5 of the original volume, uniformly mixing the concentrated solution with absolute ethyl alcohol according to the volume ratio of 1:4, and standing at 4 ℃; centrifuging at 6000 rpm for 15min, collecting precipitate, and oven drying at 55 deg.C to constant weight to obtain laminarin;
(3) preparation of antistaling agent
Taking the leftovers of the flounder zymolyte and water to be uniformly mixed to prepare a solution with the mass concentration of 10.0 percent as a first preservative;
(4) preparation of antistaling agent 2
Adding resveratrol and laminarin extract into deionized water, stirring to obtain laminarin with a mass percent concentration of 0.5% and resveratrol with a mass percent concentration of 0.1%;
(5) fresh-keeping treatment of squid
Cleaning fresh Loligo chinensis Gray, cutting into pieces, soaking in the first preservative and the second preservative at 0 deg.C for 45min, draining for 1.5min, naturally air drying at 4 deg.C, placing the dried sliced Loligo chinensis Gray into fresh-keeping bag, sealing, and storing at 0 deg.C.
Fresh-keeping effect
And (3) replacing the preservative with sterile water in the control group, putting the treated squid into a PE (polyethylene) preservative bag, storing in a refrigerator at 0 ℃, and determining the preservation effect by measuring TVB-N, the total number of colonies and the content of formaldehyde, wherein the preservation effect is shown in tables 1, 2 and 3.
TABLE 1 Change in volatile basic nitrogen (TVB-N) content during squid storage (mg/100g)
TABLE 2 Change in colony count during squid storage (lgCFU/g)
TABLE 3 Change in Formaldehyde content (mg/kg) during storage of Loligo chinensis Gray
The squid treated by the preservative disclosed by the invention has the advantages that the TVB-N, the total bacterial count and the formaldehyde content are lower than those of a control group, the shelf life of the squid is prolonged, the preservation effect of the mixed application of laminarin, Korean pine bark polyphenol extract and resveratrol on the squid is better than that of the squid when the extracts are used alone, and the laminarin, Korean pine bark polyphenol extract and resveratrol have synergistic effect, wherein the squid preservation effect of the embodiment 2 and the embodiment 3 is the best. The formaldehyde content of the comparative example 1 and the comparative example 2 is obviously lower than that of the control, which shows that the leftovers of the flounder and the resveratrol have the effect of removing formaldehyde in the squid, the formaldehyde content of the comparative example 3, the comparative example 4 and the examples 1-3 is obviously lower than that of the comparative example 1 and the comparative example 2, which shows that the laminarin, the polyphenol extract of the bark of the Korean pine, the leftovers of the flounder and the resveratrol have interaction, and the effect of removing formaldehyde is better than that of the leftovers of the flounder and the resveratrol which are used independently.
The above description is only exemplary of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
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| CN108094499A (en) * | 2018-01-16 | 2018-06-01 | 舟山昌国海洋科技有限公司 | Edibility squid fresh-keeping liquid |
| CN108835223B (en) * | 2018-05-23 | 2021-11-16 | 渤海大学 | Composite biological preservative for red snapper and preservation method thereof |
| CN110477086B (en) * | 2019-09-10 | 2023-10-13 | 渤海大学 | Loligo chinensis Gray biogenic amine inhibitor, preparation method and storage method for inhibiting squid biogenic amine |
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