阅读说明：本技术 一种红鳍东方鲀生物保鲜剂及其制备方法与应用 (Fugu rubripes biological preservative and preparation method and application thereof ) 是由 李金璐 罗永康 赵林征 李卫东 于 2020-07-09 设计创作，主要内容包括：本发明涉及一种红鳍东方鲀生物保鲜剂及其制备方法和应用,该方法包括以下步骤：步骤1),将冷冻鱼皮进行解冻,清洗后打浆,然后加水,在100～121℃下煮制；步骤2),降温至65～75℃,超声处理,然后加入复合蛋白酶进行酶解,即得。本发明提供的鱼皮酶解产物生物保鲜剂应用于镀冰衣的红鳍东方鲀中,红鳍东方鲀肉冻藏12个月后,产品品质保持较好的水平,感官评价保持新鲜红鳍东方鲀肉的94％以上,显著优于纯水镀冰衣的红鳍东方鲀肉。(The invention relates to a takifugu rubripes biological preservative and a preparation method and application thereof, wherein the method comprises the following steps: step 1), unfreezing frozen fish skin, cleaning, pulping, adding water, and cooking at 100-121 ℃; and 2), cooling to 65-75 ℃, carrying out ultrasonic treatment, and then adding compound protease for enzymolysis to obtain the product. The biological preservative for the fish skin enzymatic hydrolysate is applied to the takifugu rubripes plated with the ice coating, the quality of the takifugu rubripes meat is kept at a good level after being frozen and stored for 12 months, and the takifugu rubripes meat is kept more than 94% of the fresh takifugu rubripes meat through sensory evaluation and is obviously superior to the takifugu rubripes plated with the ice coating by pure water.)

1. A preparation method of a takifugu rubripes biological preservative is characterized by comprising the following steps:

step 1), unfreezing frozen fish skin, cleaning, pulping, adding water, and cooking at 100-121 ℃;

and 2), cooling to 65-75 ℃, carrying out ultrasonic treatment, and then adding compound protease for enzymolysis to obtain the product.

2. The method of claim 1, wherein the frozen skin is frozen tilapia skin.

3. The preparation method according to claim 1, wherein in the step 1), the thawing temperature is 10-12 ℃; and/or the amount of the added water is 3.5-4.5 times of the weight of the fish skin; and/or the cooking time is 60-120 min.

4. The method according to any one of claims 1 to 3, wherein in the step 2), the ultrasonic treatment is performed at a frequency of 40 to 60kH for a time of 15 to 25 min.

5. The preparation method according to any one of claims 1 to 4, wherein in the step 2), the compound protease is added in an amount of 0.1 to 0.3% by weight of the frozen fish skin; and/or the enzymolysis temperature is 50-60 ℃, and the time is 0.5-1.0 h.

6. The preparation method according to claim 5, wherein the compound protease is composed of alkaline protease, neutral protease and papain, and preferably, the mass ratio of the alkaline protease to the neutral protease to the papain is 1-2: 1: 1-2; and/or the alkaline protease is Alcalase 2.4L and is derived from bacillus licheniformis; the neutral protease is protease derived from bacillus subtilis.

7. The method of claim 5, further comprising the following steps after the enzymatic hydrolysis: cooling to room temperature, centrifuging for 3-8 min under the condition of 4000-5000 g, collecting supernatant, adjusting the protein content to 1.5-2%, and cooling to 0-4 ℃.

8. A takifugu rubripes biological preservative characterized in that the takifugu rubripes biological preservative obtained by the preparation method according to any one of claims 1 to 7 is used.

9. The use of the biological preservative obtained by the preparation method according to any one of claims 1 to 7 or the biological preservative according to claim 8 in the frozen coated ice storage and preservation of takifugu rubripes meat.

10. The application of the takifugu rubripes as claimed in claim 9, wherein the takifugu rubripes is cut off the artery at the back of the head of a fish body for bloodletting, then the viscera of the takifugu rubripes are removed, the takifugu rubripes is rinsed with water, drained and frozen at-35-45 ℃ for 3-5 hours, the frozen takifugu rubripes is immersed in the biological preservative for 10-15 s, the content of the ice coat is controlled to be 15-20%, and the takifugu rubripes plated with the ice coat is obtained; then the takifugu rubripes plated with the ice coat is put into a sealing bag and is frozen and stored at the temperature of-18 to-23 ℃ in a vacuum packaging mode.

Technical Field

The invention relates to the technical field of aquatic food preservation, in particular to a takifugu rubripes biological preservative and a preparation method and application thereof.

Background

Fugu rubripes belongs to the Osteichthyes, Fugu orders, Fugu suborder, Fugu families and the genus Fugu. The takifugu rubripes is popular with consumers due to the characteristics of high nutrition and high quality, and has great market potential. At present, the globefish resources in China are rich, with the market opening, the demand of the globefish in China is increased, the storage, transportation and preservation of the fresh globefish are very important, the control of the freshness of the globefish in the storage and transportation process has important significance for the development of the globefish storage and transportation industry in the future, and the further expansion and development of the industry are facilitated.

The frozen storage is used as a common aquatic product fresh-keeping mode, more than 90% of water in the aquatic product is frozen, and the enzyme activity and the microbial growth are almost completely inhibited, so that the aquatic product can be preserved for a long time. However, the aquatic products will have the phenomena of quality reduction, drying loss, protein denaturation, fat oxidation and the like in the process of frozen storage. The ice-plated clothes are used as an effective storage means for reducing the dry consumption and protecting aquatic products, and are widely applied to the freezing storage of the aquatic products. The plated ice clothes can effectively slow down the deterioration of the texture during the frozen storage period, but the simply plated ice clothes aquatic products usually have the phenomena of color change, protein oxidation, obvious quality reduction and the like along with the prolonging of the storage time. In addition, as people's health consciousness is gradually increased, people begin to pay attention to the problem of residual components of the preservative, so the development of the chemical preservation method is limited. The natural biological preservative is more popular because of the safety, health, good water solubility and small influence on the quality of aquatic products, and can keep the better flavor of the aquatic products. At present, no natural preservative for takifugu rubripes and no report of application of the natural preservative are available.

Disclosure of Invention

In order to solve the technical problems, the embodiment of the invention provides a takifugu rubripes biological preservative and a preparation method and application thereof. The invention provides a method for storing and preserving red-fin eastern globefish meat by freezing and coating an ice coating, which is based on a great deal of research, combines the characteristics of the red-fin eastern globefish, utilizes the fish skin as a by-product of processing as a raw material, and applies a biological enzymolysis technology to prepare fish skin enzymolysis product protein peptide with the functions of antioxidation and freeze resistance.

The invention provides a preparation method of a takifugu rubripes biological preservative, which comprises the following steps:

step 1), unfreezing frozen fish skin, cleaning, pulping, adding water, and cooking at 100-121 ℃;

and 2), cooling to 65-75 ℃, carrying out ultrasonic treatment, and then adding compound protease for enzymolysis to obtain the product.

According to some preferred embodiments of the invention, the frozen skin is frozen tilapia skin. The inventor takes specific fish skin as a raw material, and unexpectedly develops a fish skin protein peptide liquid preservative with good anti-freezing function on takifugu rubripes through a large number of experiments and a complete set of preparation method.

According to some preferred embodiments of the present invention, in the step 1), the thawing temperature is 10 to 12 ℃; and/or the amount of the added water is 3.5-4.5 times of the weight of the fish skin; and/or the cooking time is 60-120 min.

According to some preferred embodiments of the present invention, in the step 2), the frequency of the ultrasonic treatment is 40 to 60kH, and the time is 15 to 25 min.

According to some preferred embodiments of the present invention, in the step 2), the compound protease is added in an amount of 0.1 to 0.3% by weight of the frozen fish skin; and/or the enzymolysis temperature is 50-60 ℃, and the time is 0.5-1.0 h.

According to some preferred embodiments of the present invention, the compound protease is composed of alkaline protease, neutral protease and papain, and preferably, the mass ratio of the alkaline protease, the neutral protease and the papain is 1-2: 1: 1-2; and/or the alkaline protease is Alcalase 2.4L and is derived from bacillus licheniformis; the neutral protease is protease derived from bacillus subtilis. According to some preferred embodiments of the present invention, the enzymatic hydrolysis further comprises the following steps: cooling to room temperature, centrifuging for 3-8 min under the condition of 4000-5000 g, collecting supernatant, adjusting the protein content to 1.5-2%, and cooling to 0-4 ℃.

The invention also provides a takifugu rubripes biological preservative prepared by the preparation method

The invention further provides the application of the biological preservative obtained by the preparation method or the biological preservative in the frozen ice coating storage and preservation of the meat of the takifugu rubripes.

According to some preferred embodiments of the invention, fresh and live takifugu rubripes is subjected to blood bleeding by cutting off the artery behind the head of the fish body, then the viscera of the takifugu rubripes are removed, the takifugu rubripes is rinsed with water and drained, the takifugu rubripes is frozen at the temperature of-35-45 ℃ for 3-5 hours, the frozen takifugu rubripes is immersed in the biological preservative for 10-15 s, the content of ice coat is controlled to be 15-20%, and the takifugu rubripes plated with the ice coat is obtained; then the takifugu rubripes plated with the ice coat is put into a sealing bag and is frozen and stored at the temperature of-18 to-23 ℃ in a vacuum packaging mode.

The invention has the beneficial effects that: (1) the invention develops the natural anti-freezing preservative for the takifugu rubripes by utilizing the fish skin to carry out specific biological enzymolysis treatment; (2) pulping the fish skin, then treating at the temperature of 100-121 ℃, and directly performing enzymolysis by using protease, wherein the total usage amount of the protease is only 0.1-0.3% of the weight of the fish skin. No chemical substances are added in the enzymolysis process; (3) the developed product is safe, and the invention adopts a plurality of food-grade compound proteases (alkaline protease, neutral protease and papain), and obtains the fish skin protein peptide with specific functions, which is 100 percent of the fish skin protein peptide, through moderate enzymolysis under mild conditions; (4) the fish skin protein peptide developed by the invention has the advantages of simple production process, no need of separation and purification, low production cost and better anti-freezing function. (5) The fish skin protein peptide liquid developed by the invention is used for storage and fresh keeping of the takifugu rubripes, has a remarkable fresh-keeping effect, and the sensory quality of the product is kept above 94% after the product is stored for 12 months. (6) The protein peptide liquid developed by the invention can be widely used as a natural preservative for aquatic food.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications.

In the present invention, the instruments and the like used are conventional products which are purchased from regular vendors, not indicated by manufacturers. The process is conventional unless otherwise specified, and the starting materials are commercially available from the open literature. In the following examples: the alkaline protease is Alcalase 2.4L and is derived from Bacillus licheniformis; the neutral protease is protease derived from Bacillus subtilis.