CN108835223B - Composite biological preservative for red snapper and preservation method thereof - Google Patents
Composite biological preservative for red snapper and preservation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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Abstract
The invention belongs to the field of aquatic product preservation, and relates to a composite biological preservative for red snapper and a preservation method thereof. The compound biological preservative is used for preserving the red porgy, and comprises a first preservative and a second preservative which have bacteriostatic and antioxidant effects, wherein the second preservative can form a compound nanofiber membrane on the surface of the red porgy, and the first preservative and the second preservative are sequentially adopted to preserve the red porgy when preservation is carried out; the preservative I comprises a mulberry leaf extract, a mangosteen shell extract, calcium chloride and chitosan oligosaccharide; the second preservative comprises lysozyme, chitosan and sodium alginate; the composite biological preservative can control the total number of colonies of the red sea bream to be lower than 6.0lgCFU/g in 30 days, and the content of volatile basic nitrogen to be lower than 30mg/100 g.
Description
Technical Field
The invention belongs to the field of aquatic product preservation, and relates to a composite biological preservative for red snapper and a preservation method thereof.
Background
The red sea bream is also named red and lucky, has bright red body color, is offshore warm-natured coral reef fish, has delicious taste and rich nutrition, is a high-quality protein source and fat source, contains various inorganic salts, vitamins, trace elements and the like in the fish body, has rich nutritional value and good health care function, and is also one of famous and precious fishes running well in the world.
As a general characteristic of aquatic products, the red sea bream has the disadvantages of short shelf life and difficult preservation due to the fact that the red sea bream has high water content and protein content, soft muscle tissue, strong tissue protease activity, short post-mortem stiffness period and quick autolysis, and is easily corroded and deteriorated by bacteria in the processes of catching, transporting, processing and storing.
In the prior art, after the genuine porgy is bred and the finished product is caught, the product has the following processing, preservation and sale channels: (1) a small amount of the products are transported to a destination for sale in a keep-alive mode; (2) fresh ice preservation is adopted, namely, a layer of crushed ice and a layer of fish are preserved and sealed in a whole foam box for packaging, the freshness can be maintained for 3-4 days, and the quality is difficult to guarantee after the freshness exceeds the deadline; (3) in the frozen storage, although the red sea bream can be preserved for a long time, in the processes of freezing, storing and unfreezing, due to the formation of ice crystals and the recrystallization of water in muscle tissues, the protein is subjected to freezing denaturation, the quality and the nutrition of fish meat are greatly changed compared with those of fresh fish meat, and the energy consumption is very high.
Disclosure of Invention
Aiming at the technical problems, the invention provides a composite biological preservative for red snapper and a preservation method thereof. The composite biological preservative has good water retention, bacteriostasis, sterilization and antioxidation effects, and can improve the edible and commercial values of the red porgy.
The invention is realized by the following technical scheme:
a composite biological preservative for red snapper is used for preserving the red snapper, and comprises a first preservative and a second preservative which have bacteriostatic and antioxidant effects, wherein the second preservative can form a composite nanofiber film on the surface of the red snapper, and the first preservative and the second preservative are sequentially adopted for preserving the red snapper during preservation; the preservative I comprises a mulberry leaf extract, a mangosteen shell extract, calcium chloride and chitosan oligosaccharide; the second preservative comprises lysozyme, chitosan and sodium alginate;
the composite biological preservative can control the total number of colonies of the red sea bream to be lower than 6.0lgCFU/g in 30 days, and the content of volatile basic nitrogen to be lower than 30mg/100 g.
Further, in the first preservative, the percentage of each component is as follows: the mass percentage concentration of the mulberry leaf extract is 0.05-0.3%, the mass percentage concentration of the mangosteen shell extract is 0.05-0.3%, the mass percentage concentration of calcium chloride is 0.01-0.1%, the mass percentage concentration of chitosan oligosaccharide is 0.05-0.2%, and the balance is water; in the second preservative, the percentage of each component is as follows: the mass percent concentration of the lysozyme is 0.05-0.2%, the mass percent concentration of the chitosan is 1.0-2.0%, the mass percent concentration of the sodium alginate is 0.1-0.5%, and the balance is water.
A preparation method of a composite antistaling agent for red sea bream is used for preparing the composite biological antistaling agent, and comprises the following steps:
preparing the mangosteen shell extract: pulverizing dried cortex Bambusae, sieving to obtain cortex Bambusae powder, ultrasonic extracting with ethanol solution, collecting extractive solution, vacuum concentrating, adsorbing with macroporous resin, eluting with ethanol, vacuum concentrating the eluate, and freeze drying to obtain cortex Bambusae extract;
preparing a mulberry leaf extract: pulverizing dried folium Mori, sieving to obtain folium Mori powder, ultrasonic extracting folium Mori powder with ethanol solution, vacuum concentrating the extractive solution, adsorbing with macroporous resin, eluting with ethanol, vacuum concentrating the eluate, and freeze drying to obtain folium Mori extract;
preparing a first preservative: dissolving the mulberry leaf extract, the chitosan oligosaccharide, the mangosteen shell extract and calcium chloride with deionized water, and uniformly stirring to obtain a first preservative; wherein, the mass percentage concentration of the mulberry leaf extract is 0.05-0.3%, the mass percentage concentration of the chitosan oligosaccharide is 0.05-0.2%, the mass percentage concentration of the mangosteen shell extract is 0.05-0.3%, the mass percentage concentration of the calcium chloride is 0.01-0.1%, and the balance is water;
preparing a second preservative: dissolving sodium alginate in deionized water, stirring with a magnetic stirrer, dissolving chitosan in acetic acid, stirring with the magnetic stirrer, adding the dissolved lysozyme solution into the chitosan solution, finally adding the sodium alginate solution, and uniformly mixing to obtain a second preservative; in the second preservative, the mass percent concentration of chitosan is 1.0-2.0%, the mass percent concentration of lysozyme is 0.05-0.2%, the mass percent concentration of sodium alginate is 0.1-0.5%, and the balance is water.
A method for keeping fresh of genuine porgy by adopting the compound preservative comprises the steps of carrying out freezing and sudden death on fresh and alive genuine porgy, cleaning the genuine porgy by double-distilled water, removing gills, scales and internal organs, soaking the drained genuine porgy in the preservative I and the preservative II for 20-30 min in sequence, taking out the genuine porgy and draining the genuine porgy, packaging the draining agent by adopting a cooking bag, and storing the draining agent in a refrigerator at 0 ℃; the total number of colonies of the red sea bream is lower than 6.0lgCFU/g in 30 days, and the TVB-N content is lower than 30mg/100 g.
The invention has the beneficial technical effects that:
(1) the chitosan oligosaccharide is water-soluble oligosaccharide with the polymerization degree of 2-20, which is formed by connecting glucosamine through beta-1, 4-glycosidic bond, has the advantages of good water solubility, strong functionality, high biological activity and the like, also has the antibacterial effect, is a natural preservative, is an active substance extracted from marine organisms, grows in the same complex marine environment with the red snapper, and is more beneficial to the preservation of the red snapper;
(2) the folium Mori contains active ingredients such as alkaloid, flavone, polysaccharide and polyphenol. The mangosteen shell extract contains xanthone, tannin, procyanidin, and other polyphenols. The mulberry leaf extract and the mangosteen shell extract are used in a composite way, so that the fat oxidation resistance is enhanced, and the polyphenol composition of the mulberry leaf extract and the mangosteen shell extract is different, so that the mulberry leaf extract and the mangosteen shell extract have a synergistic fresh-keeping effect. The chitosan oligosaccharide is from marine animals, the mulberry leaf extract and the mangosteen shell extract are from land plants, and the antibacterial spectrum is widened by the cooperation of the three;
(3) the lysozyme (lysozyme) in the natural preservative adopted by the invention is also called muramidase (muramidase), is an alkaline enzyme capable of hydrolyzing mucopolysaccharide in pathogenic bacteria, and has the effects of resisting bacteria, diminishing inflammation, resisting viruses and the like. Utilizing the complexation reaction between sodium alginate and chitosan to convert the sodium alginate-chitosan from a random coil structure into a nanofiber structure, adding lysozyme into the preservative, immersing the red sea bream into the second preservative to form a layer of composite nanofiber membrane on the surface of the red sea bream, wherein the composite nanofiber membrane can isolate oxygen and prevent water from losing, and the lysozyme is wrapped between the sodium alginate and the chitosan to slowly release the lysozyme, so that the release time of the lysozyme can be prolonged, the preservation period of the preservative on the red sea bream is prolonged, the total number of colonies of the red sea bream in 30 days can be controlled to be lower than 6.0 gCFU/g, and the content of volatile basic nitrogen TVB-N is lower than 30mg/100 g;
(4) the preservative is made of food-derived materials, and is green and safe;
(5) the red porgy composite preservative has the advantages of easily available raw materials, low price, simple preparation method, few process steps and convenient use, can achieve the purpose of preservation only by soaking the red porgy treated by the preservative at low temperature, and has good preservation effect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
On the contrary, the invention is intended to cover alternatives, modifications, equivalents and alternatives which may be included within the spirit and scope of the invention as defined by the appended claims. Furthermore, in the following detailed description of the present invention, certain specific details are set forth in order to provide a better understanding of the present invention. It will be apparent to one skilled in the art that the present invention may be practiced without these specific details.
Comparative example 1:
(1) preparing the mangosteen shell extract:
pulverizing dried rhizoma Dioscoreae Septemlobae shell, and sieving with 40 mesh sieve. 10g of mangosteen shell powder, ultrasonic extraction with an ethanol solution, ultrasonic frequency of 4kHz, ultrasonic power of 100W, extraction time of 30min, collection of an extract, vacuum concentration of the extract at 40 ℃, adsorption with macroporous resin, elution with 70% ethanol, vacuum concentration of the eluate at 40 ℃, and freeze drying to obtain the mangosteen shell extract.
(2) Preparing a preservative:
dissolving the mangosteen shell extract and calcium chloride in deionized water, and stirring uniformly, wherein the mass percent concentration of the mangosteen shell extract is 0.15%, and the mass percent concentration of the calcium chloride is 0.05%.
(3) Fresh-keeping treatment of red porgy:
freezing and rapidly dying fresh and alive Pagrosomus major, cleaning with double distilled water, removing gill, scales and viscera, soaking drained Pagrosomus major in the antistaling agent for 30min, taking out, draining, and packaging with retort pouch in a refrigerator at 0 deg.C. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
Comparative example 2:
(1) preparing a mulberry leaf extract:
pulverizing dried folium Mori, sieving with 40 mesh sieve, pulverizing folium Mori into powder 10g, extracting with ethanol at volume fraction of 60% under ultrasonic power of 160W at 50 deg.C for 20min, vacuum concentrating the extractive solution at 50 deg.C, adsorbing with macroporous resin, eluting with 70% ethanol, vacuum concentrating the eluate at 50 deg.C, and freeze drying to obtain folium Mori extract.
(2) Preparing a preservative:
dissolving folium Mori extract and calcium chloride with deionized water, and stirring to obtain folium Mori extract with mass concentration of 0.15% and calcium chloride with mass concentration of 0.05%.
(3) Fresh-keeping treatment of red porgy:
freezing and rapidly dying fresh and alive Pagrosomus major, cleaning with double distilled water, removing gill, scales and viscera, soaking drained Pagrosomus major in the antistaling agent for 30min, taking out, draining, and packaging with retort pouch in a refrigerator at 0 deg.C. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
Comparative example 3:
(1) preparing the mangosteen shell extract:
drying the mangosteen shell, crushing, sieving by a 40-mesh sieve, carrying out ultrasonic extraction on 10g of mangosteen shell powder by using an ethanol solution, carrying out ultrasonic frequency of 4kHz and ultrasonic power of 100W, extracting for 30min, collecting an extract, carrying out vacuum concentration on the extract at 40 ℃, adsorbing by using macroporous resin, eluting by using 80% ethanol, carrying out vacuum concentration on the eluate at 40 ℃, and carrying out freeze drying to obtain the mangosteen shell extract.
(2) Preparing a mulberry leaf extract:
pulverizing dried folium Mori, sieving with 40 mesh sieve, pulverizing folium Mori into powder 10g, extracting with ethanol at volume fraction of 60% under ultrasonic power of 160W at 50 deg.C for 20min, vacuum concentrating the extractive solution at 50 deg.C, adsorbing with macroporous resin, eluting with 70% ethanol, vacuum concentrating the eluate at 50 deg.C, and freeze drying to obtain folium Mori extract.
(3) Preparing a preservative:
dissolving folium Mori extract, mangosteen shell extract and calcium chloride with deionized water, stirring well, wherein the mass percent concentration of folium Mori extract is 0.15%, the mass percent concentration of mangosteen shell extract is 0.15%, and the mass percent concentration of calcium chloride is 0.05%, and using as antistaling agent.
(4) And (3) squid preservation treatment:
freezing and rapidly dying fresh and alive Pagrosomus major, cleaning with double distilled water, removing gills, scales and viscera, soaking the drained Pagrosomus major in the preservative for 30min, taking out, draining, and packaging with a cooking bag in a refrigerator at 0 deg.C for storage. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
Comparative example 4:
(1) preparing the mangosteen shell extract:
drying the mangosteen shell, crushing, sieving by a 40-mesh sieve, carrying out ultrasonic extraction on 10g of mangosteen shell powder by using an ethanol solution, carrying out ultrasonic frequency of 4kHz and ultrasonic power of 100W, extracting for 30min, collecting an extract, carrying out vacuum concentration on the extract at 40 ℃, adsorbing by using macroporous resin, eluting by using 80% ethanol, carrying out vacuum concentration on the eluate at 40 ℃, and carrying out freeze drying to obtain the mangosteen shell extract.
(2) Preparing a mulberry leaf extract:
pulverizing dried folium Mori, sieving with 40 mesh sieve, pulverizing folium Mori into powder 10g, extracting with ethanol at volume fraction of 60% under ultrasonic power of 160W at 50 deg.C for 20min, vacuum concentrating the extractive solution at 50 deg.C, adsorbing with macroporous resin, eluting with 70% ethanol, vacuum concentrating the eluate at 50 deg.C, and freeze drying to obtain folium Mori extract.
(3) Preparing a preservative:
dissolving folium Mori extract, chitosan oligosaccharide, cortex Garciniae extract and calcium chloride with deionized water, stirring well, wherein the mass percent concentration of folium Mori extract is 0.15%, the mass percent concentration of chitosan oligosaccharide is 0.1%, the mass percent concentration of cortex Garciniae extract is 0.15%, and the mass percent concentration of calcium chloride is 0.05%.
(4) Fresh-keeping treatment of red porgy:
freezing fresh Pagrosomus major, cleaning with double distilled water, removing cheek, scales and viscera, soaking the drained Pagrosomus major in the preservative for 30min, taking out, draining, and packaging with steaming bag in 0 deg.C refrigerator. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
Example 1:
(1) preparing the mangosteen shell extract:
drying the mangosteen shell, crushing, sieving by a 40-mesh sieve, carrying out ultrasonic extraction on 10g of mangosteen shell powder by using an ethanol solution, carrying out ultrasonic frequency of 4kHz and ultrasonic power of 100W, extracting for 30min, collecting an extract, carrying out vacuum concentration on the extract at 40 ℃, adsorbing by using macroporous resin, eluting by using 80% ethanol, carrying out vacuum concentration on the eluate at 40 ℃, and carrying out freeze drying to obtain the mangosteen shell extract.
(2) Preparing a mulberry leaf extract:
pulverizing dried folium Mori, sieving with 40 mesh sieve, pulverizing folium Mori into powder 10g, extracting with ethanol at volume fraction of 60% under ultrasonic power of 160W at 50 deg.C for 20min, vacuum concentrating the extractive solution at 50 deg.C, adsorbing with macroporous resin, eluting with 70% ethanol, vacuum concentrating the eluate at 50 deg.C, and freeze drying to obtain folium Mori extract.
(3) Preparing a first preservative:
dissolving mulberry leaf extract, chitosan oligosaccharide, mangosteen shell extract and calcium chloride in deionized water, and uniformly stirring, wherein the mass percentage concentration of the mulberry leaf extract is 0.05%, the mass percentage concentration of the chitosan oligosaccharide is 0.05%, the mass percentage concentration of the mangosteen shell extract is 0.05%, the mass percentage concentration of the calcium chloride is 0.01%, and the balance of water is used as a first preservative.
(4) Preparing a second preservative:
dissolving sodium alginate in deionized water, and stirring with a magnetic stirrer; dissolving chitosan with acetic acid, and stirring with a magnetic stirrer; adding the dissolved lytic enzyme solution into the chitosan solution, and mixing with the sodium alginate solution; the mass percent concentration of chitosan in the mixed solution is 1.0%, lysozyme is prepared into a solution with the mass percent concentration of 0.05%, the mass percent concentration of sodium alginate is 0.1%, and the balance is water, and the mixed solution is used as a second preservative.
(5) Fresh-keeping treatment of red porgy:
and (2) after sudden death of fresh and alive red sea breams by adopting crushed ice, cleaning the red sea breams by using double distilled water, removing gills, scales and internal organs, respectively soaking the drained red sea breams in the first preservative and the second preservative for 20min, taking out the red sea breams, draining the red sea breams, and packaging the red sea breams in a refrigerator at 0 ℃ by adopting a cooking bag for storage. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
Example 2:
(1) preparing the mangosteen shell extract:
drying the mangosteen shell, crushing, sieving by a 40-mesh sieve, carrying out ultrasonic extraction on 10g of mangosteen shell powder by using an ethanol solution, carrying out ultrasonic frequency of 4kHz and ultrasonic power of 100W, extracting for 30min, collecting an extract, carrying out vacuum concentration on the extract at 40 ℃, adsorbing by using macroporous resin, eluting by using 80% ethanol, carrying out vacuum concentration on the eluate at 40 ℃, and carrying out freeze drying to obtain the mangosteen shell extract.
(2) Preparing a mulberry leaf extract:
pulverizing dried folium Mori, sieving with 40 mesh sieve, pulverizing folium Mori into powder 10g, extracting with ethanol at volume fraction of 60% under ultrasonic power of 160W at 50 deg.C for 20min, vacuum concentrating the extractive solution at 50 deg.C, adsorbing with macroporous resin, eluting with 70% ethanol, vacuum concentrating the eluate at 50 deg.C, and freeze drying to obtain folium Mori extract.
(3) Preparing a first preservative:
dissolving the mulberry leaf extract, the chitosan oligosaccharide, the mangosteen shell extract and calcium chloride by using deionized water, and uniformly stirring, wherein the mass concentration of the mulberry leaf extract is 0.15%, the mass concentration of the chitosan oligosaccharide is 0.1%, the mass concentration of the mangosteen shell extract is 0.15%, the mass concentration of the calcium chloride is 0.05%, and the balance of water is used as a first preservative.
(4) Preparing a second preservative:
dissolving sodium alginate in deionized water, and stirring with a magnetic stirrer; dissolving chitosan with acetic acid, and stirring with a magnetic stirrer; adding the dissolved lytic enzyme solution into the chitosan solution, and mixing with the sodium alginate solution; the mass percentage concentration of chitosan in the mixed solution is 1.5%, lysozyme is prepared into a solution with the mass concentration of 0.1%, the mass percentage concentration of sodium alginate is 0.3%, and the balance of water is used as a second preservative.
(5) Fresh-keeping treatment of red porgy:
and (2) after sudden death of fresh and alive red sea breams by adopting crushed ice, cleaning the red sea breams by using double distilled water, removing gills, scales and internal organs, respectively soaking the drained red sea breams in the first preservative and the second preservative for 25min, taking out the red sea breams, draining, and packaging the red sea breams in a refrigerator at 0 ℃ by adopting a cooking bag for storage. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
Example 3:
(1) preparing the mangosteen shell extract:
drying the mangosteen shell, crushing, sieving by a 40-mesh sieve, carrying out ultrasonic extraction on 10g of mangosteen shell powder by using an ethanol solution, carrying out ultrasonic frequency of 4kHz and ultrasonic power of 100W, extracting for 30min, collecting an extract, carrying out vacuum concentration on the extract at 40 ℃, adsorbing by using macroporous resin, eluting by using 80% ethanol, carrying out vacuum concentration on the eluate at 40 ℃, and carrying out freeze drying to obtain the mangosteen shell extract.
(2) Preparing a mulberry leaf extract:
pulverizing dried folium Mori, sieving with 40 mesh sieve, pulverizing folium Mori into powder 10g, extracting with ethanol at volume fraction of 60% under ultrasonic power of 160W at 50 deg.C for 20min, vacuum concentrating the extractive solution at 50 deg.C, adsorbing with macroporous resin, eluting with 70% ethanol, vacuum concentrating the eluate at 50 deg.C, and freeze drying to obtain folium Mori extract.
(3) Preparing a first preservative:
dissolving the mulberry leaf extract, the chitosan oligosaccharide, the mangosteen shell extract and calcium chloride by using deionized water, and uniformly stirring, wherein the mass concentration of the mulberry leaf extract is 0.3%, the mass concentration of the chitosan oligosaccharide is 0.2%, the mass concentration of the mangosteen shell extract is 0.3%, the mass concentration of the calcium chloride is 0.1%, and the balance of water is used as a first preservative.
(4) Preparing a second preservative:
dissolving sodium alginate in deionized water, and stirring with a magnetic stirrer; dissolving chitosan with acetic acid, and stirring with a magnetic stirrer; adding the dissolved lytic enzyme solution into the chitosan solution, and mixing with the sodium alginate solution; the mass percentage concentration of chitosan in the mixed solution is 2.0%, lysozyme is prepared into a solution with the mass concentration of 0.2%, the mass percentage concentration of sodium alginate is 0.5%, and the balance is water, and the mixed solution is used as a second preservative.
(5) Fresh-keeping treatment of red porgy:
and (2) after sudden death of fresh and alive red sea breams by adopting crushed ice, cleaning the red sea breams by using double distilled water, removing gills, scales and internal organs, respectively soaking the drained red sea breams in the first preservative and the second preservative for 30min, taking out the red sea breams, draining, and packaging the red sea breams in a refrigerator at 0 ℃ by adopting a cooking bag for storage. Samples were taken on days 0, 5, 10, 15, 20, 25, and 30 to determine the total number of colonies and the change in volatile basic nitrogen (TVB-N).
According to the national aquatic product sanitation standard, the total number of colonies is lower than 6.0lgCFU/g, the content of volatile basic nitrogen is lower than 30mg/100g, and the analysis of tables 1 and 2 shows that the total number of colonies and the TVB-N content of the red snapper treated by the compound preservative are lower than those of a control group, the control group can be eaten within 5 days, and the shelf life of the red snapper is prolonged by the compound preservative.
The total number of the colonies in the comparative example 1 is lower than that in the comparative example 2, which shows that the bacteriostatic effect of the mangosteen husk is better than that of the mulberry leaf extract, the total number of the colonies in the comparative example 3 is far lower than that in the comparative examples 1 and 2, which shows that the fresh-keeping effect of the mangosteen husk extract and the mulberry leaf extract on the red sea bream is far better than that of the red sea bream when the extracts are mixed, and the two have synergistic effect.
Comparative example 4 the total number of colonies is lower than comparative examples 1, 2 and 3, which shows that the chitosan oligosaccharide has strong bacteriostatic effect.
The total number of colonies and TVB-N of examples 2 and 3 were lower than that of example 1, indicating that the bacteriostatic effect of the preservative is related to the concentration of the preservative. The effect of keeping the red sea bream fresh in examples 2 and 3 was the best, and the freshness was within the range of 30 days. The composite use of several preservatives broadens the antibacterial spectrum and enhances the preservation effect on the red sea bream. Meanwhile, the composite use of chitosan and sodium alginate prolongs the fresh-keeping effect of preservatives such as lysozyme and the like.
TABLE 1 Change in colony count during storage of Pagrosomus major (lgCFU/g)
| Storage time (sky) | Control group (without preservative) | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Example 1 | Example 2 | Example 3 |
| 0 | 2.15 | 2.15 | 2.15 | 2.15 | 2.15 | 2.15 | 2.15 | 2.15 |
| 5 | 5.25 | 4.06 | 4.65 | 3.48 | 2.94 | 3.25 | 2.75 | 2.47 |
| 10 | 6.85 | 6.15 | 6.35 | 5.15 | 3.98 | 4.18 | 3.65 | 3.02 |
| 15 | 8.25 | 6.69 | 7.65 | 5.62 | 4.85 | 5.16 | 4.52 | 3.75 |
| 20 | 9.15 | 7.84 | 8.74 | 6.55 | 5.35 | 5.98 | 4.95 | 4.45 |
| 25 | 11.76 | 8.72 | 9.82 | 6.78 | 6.15 | 6.25 | 5.45 | 4.85 |
| 30 | 12.52 | 9.88 | 10.84 | 7.23 | 6.85 | 7.12 | 5.84 | 5.24 |
TABLE 2 Change in volatile basic nitrogen (TVB-N) content during Red porgy storage (mg/100 g)
| Storage time (sky) | Control group (without preservative) | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Example 1 | Example 2 | Example 3 |
| 0 | 3.78 | 3.78 | 3.78 | 3.78 | 3.78 | 3.78 | 3.78 | 3.78 |
| 5 | 16.45 | 11.25 | 12.95 | 8.78 | 7.98 | 7.65 | 6.25 | 5.42 |
| 10 | 27.56 | 19.58 | 22.52 | 16.46 | 12.46 | 15.58 | 11.52 | 9.86 |
| 15 | 35.45 | 25.75 | 27.58 | 23.54 | 18.54 | 19.85 | 16.52 | 14.89 |
| 20 | 41.56 | 32.54 | 36.54 | 28.56 | 23.35 | 24.45 | 19.95 | 17.85 |
| 25 | 50.58 | 38.15 | 40.58 | 30.45 | 28.04 | 30.45 | 24.54 | 19.54 |
| 30 | 60.95 | 45.48 | 47.54 | 34.85 | 29.54 | 32.56 | 27.54 | 24.58 |
Claims (2)
1. The composite biological preservative for the red snapper is characterized by being used for preserving the red snapper, and comprising a first preservative and a second preservative which have bacteriostatic and antioxidant effects, wherein the second preservative can form a composite nanofiber membrane on the surface of the red snapper, and the first preservative and the second preservative are sequentially adopted for preserving the red snapper during preservation; the preservative I comprises a mulberry leaf extract, a mangosteen shell extract, calcium chloride and chitosan oligosaccharide; the second preservative comprises lysozyme, chitosan and sodium alginate;
the composite biological preservative can control the total number of colonies of the red sea bream to be lower than 6.0lgCFU/g in 30 days, and the content of volatile basic nitrogen to be lower than 30mg/100 g;
in the first preservative, the percentage of each component is as follows: the mass percentage concentration of the mulberry leaf extract is 0.05-0.3%, the mass percentage concentration of the mangosteen shell extract is 0.05-0.3%, the mass percentage concentration of calcium chloride is 0.01-0.1%, the mass percentage concentration of chitosan oligosaccharide is 0.05-0.2%, and the balance is water; in the second preservative, the percentage of each component is as follows: the mass percent concentration of the lysozyme is 0.05-0.2%, the mass percent concentration of the chitosan is 1.0-2.0%, the mass percent concentration of the sodium alginate is 0.1-0.5%, and the balance is water.
2. A preparation method of a composite antistaling agent for red sea bream, which is used for preparing the composite biological antistaling agent of claim 1, and is characterized by comprising the following steps:
preparing the mangosteen shell extract: pulverizing dried cortex Bambusae, sieving to obtain cortex Bambusae powder, ultrasonic extracting with ethanol solution, collecting extractive solution, vacuum concentrating, adsorbing with macroporous resin, eluting with ethanol, vacuum concentrating the eluate, and freeze drying to obtain cortex Bambusae extract;
preparing a mulberry leaf extract: pulverizing dried folium Mori, sieving to obtain folium Mori powder, ultrasonic extracting folium Mori powder with ethanol solution, vacuum concentrating the extractive solution, adsorbing with macroporous resin, eluting with ethanol, vacuum concentrating the eluate, and freeze drying to obtain folium Mori extract;
preparing a first preservative: dissolving the mulberry leaf extract, the chitosan oligosaccharide, the mangosteen shell extract and calcium chloride with deionized water, and uniformly stirring to obtain a first preservative; wherein, the mass percentage concentration of the mulberry leaf extract is 0.05-0.3%, the mass percentage concentration of the chitosan oligosaccharide is 0.05-0.2%, the mass percentage concentration of the mangosteen shell extract is 0.05-0.3%, the mass percentage concentration of the calcium chloride is 0.01-0.1%, and the balance is water;
preparing a second preservative: dissolving sodium alginate in deionized water, stirring with a magnetic stirrer, dissolving chitosan in acetic acid, stirring with the magnetic stirrer, adding the dissolved lysozyme solution into the chitosan solution, finally adding the sodium alginate solution, and uniformly mixing to obtain a second preservative; in the second preservative, the mass percent concentration of chitosan is 1.0-2.0%, the mass percent concentration of lysozyme is 0.05-0.2%, the mass percent concentration of sodium alginate is 0.1-0.5%, and the balance is water.
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| CN109717239A (en) * | 2018-12-17 | 2019-05-07 | 浙江省农业科学院 | A kind of processing method for the cured fish that salts down, salt down cured fish plastics and its application |
| CN109601613A (en) * | 2019-02-15 | 2019-04-12 | 江苏莱顿博瑞生物科技有限公司 | A kind of antistaling agent and preparation method thereof for Fresh-cut Apples |
| CN110063360B (en) * | 2019-04-18 | 2021-11-16 | 浙江工商大学 | Biological composite preservative, preparation method thereof and application thereof in sturgeon minced fillet products |
| CN110236080A (en) * | 2019-06-11 | 2019-09-17 | 大连工业大学 | A method of fillet product is prepared based on frozen fish |
| CN110999955A (en) * | 2019-12-19 | 2020-04-14 | 西南大学 | Preparation method and application of mulberry leaf polyphenol compound preservative |
| CN113261585B (en) * | 2021-06-08 | 2022-07-29 | 浙江海洋大学 | Method for prolonging shelf life of chilled fresh water product |
| CN114403212A (en) * | 2022-02-10 | 2022-04-29 | 广西东鸣现代农业发展有限公司 | Tomato preservative and preparation method thereof |
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