阅读说明：本技术 一种冷冻虾类品质控制方法及其应用 (Quality control method for frozen shrimps and application thereof ) 是由 张宾 齐贺 于 2019-09-26 设计创作，主要内容包括：本发明公开了一种冷冻虾类品质控制方法及其应用,旨在提供一种维持冷冻虾类肉质的控制方法及其应用。一种冷冻虾类品质控制方法步骤如下：准备保鲜剂,预处理保鲜剂,用保鲜剂处理虾。采用的上述方法容易操作,经过保鲜剂处理过的冷冻虾类在冻藏的阶段蛋白质不容易变性,且具备了一定的抗氧化能力,解冻后,虾肉还是富有弹性,品质上接近冻藏前的虾肉,烹饪食用时口感依然保持良好。(The invention discloses a quality control method of frozen shrimps and application thereof, and aims to provide a control method for maintaining the meat quality of the frozen shrimps and application thereof. A quality control method for frozen shrimps comprises the following steps: preparing a preservative, pretreating the preservative, and treating the shrimps with the preservative. The method is easy to operate, the protein of the frozen shrimps treated by the preservative is not easy to denature in the frozen storage stage, the frozen shrimps have certain antioxidant capacity, and after thawing, the shrimp meat is still elastic and close to the shrimp meat before frozen storage in quality, and the taste is still kept good when the shrimp meat is cooked and eaten.)

1. A quality control method for frozen shrimps is characterized by comprising the following steps: preparing a preservative, pretreating the preservative, and treating the shrimps with the preservative.

2. The method of claim 1, wherein the preservative comprises aloe vera gel solution at 0.55 ~ 1.10.10 wt%, tween 80 at 1.0 ~ 2.0.0 wt% (food grade), eugenol at 0.65 ~ 1.20.20 wt% (food grade), dextran at 0.5 ~ 2 wt%, and phosphorylated chitosan oligosaccharide at 1.0 ~ 1.6.6 wt%.

3. The method for controlling the quality of frozen shrimps according to claim 1, wherein said step of pretreating with an antistaling agent comprises mixing aloe gel solution, tween 80 and eugenol in the same container, and treating the mixture with ultrasonic waves at a power of 320 ~ 360w and a frequency of 25 ~ 30kHz for 8 ~ 16 min.

4. The method for controlling the quality of frozen shrimps as claimed in claim 1, wherein said step of treating shrimps with said antistaling agent comprises: and completely immersing the shelled shrimps in the preservative, draining after the shelled shrimps are treated by the preservative, and quickly freezing and storing in a refrigeration house.

5. The method for controlling the quality of frozen shrimps as claimed in claim 4, wherein the treatment time of the shrimp meat fully immersed in the antistaling agent is 5 ~ 10min, and the temperature of the antistaling agent is kept at 4 ℃.

6. The method for controlling the quality of frozen shrimps according to claim 4, wherein the drained shrimps are hermetically stored in a freezer at-23 ~ 12 ℃.

7. The application of the quality control method of the frozen shrimps is characterized in that the quality control method is used for freezing and storing aquatic products.

Technical Field

The invention belongs to the technical field of aquatic product preservation, and particularly relates to a quality control method for frozen shrimps and application thereof.

Background

During the frozen storage process of the frozen shrimp products, protein and lipid oxidation, protein denaturation, ice crystal physical damage and the like are continuously generated, and have strong promotion function mutually, so that the quality of the frozen shrimps is continuously reduced. It is difficult to effectively control protein denaturation and oxidation of protein and lipid in the frozen shrimp muscle.

The invention provides a seafood fresh-keeping method which is invented and created by China patent publication No. CN109845946A, published 2019, 06 and 07, and the application discloses a seafood fresh-keeping method. The preservation method of shellfish seafood comprises the following steps: fresh seafood is placed in a heat-preservation container filled with edible salt solution at the temperature of-2 ℃, and the heat-preservation container is placed in an environment at the temperature of-3-0 ℃. By adopting the seafood fresh-keeping method, the fresh-keeping time of the seafood can be prolonged to more than 15 days, the economic value of the seafood is improved, and the seafood fresh-keeping method has a great popularization value. The invention provides a preservation method capable of prolonging the storage life of fresh seafood, but does not provide a further improved scheme for freezing and storing the seafood, and only provides that the seafood is stored in salt solution at the temperature of less than 0 ℃.

Disclosure of Invention

The invention overcomes the defects that the protein in the muscle of the frozen shrimps is easy to denature and the protein, lipid and the like are easy to oxidize in the prior art, and provides a frozen shrimp quality control method for helping the frozen shrimp muscle to resist oxidation and inhibiting the frozen denaturation of the protein and application thereof.

In order to solve the technical problems, the invention is realized by the following technical scheme:

a quality control method for frozen shrimps comprises the following steps: preparing a preservative, pretreating the preservative, and treating the shrimps with the preservative. The method is easy to operate, the protein of the frozen shrimps treated by the preservative is not easy to denature in the frozen storage stage, the frozen shrimps have certain antioxidant capacity, and after thawing, the shrimp meat is still elastic and close to the shrimp meat before frozen storage in quality, and the taste is still kept good when the shrimp meat is cooked and eaten.

Preferably, the preservative comprises 0.55 ~ 1.10.10% of aloe gel solution, 1.0 ~ 2.0.0% of tween 80 (food grade), 0.65 ~ 1.20.20% of eugenol (food grade), 0.5 ~ 2% of glucan and 1.0 ~ 1.6.6% of phosphorylated chitosan oligosaccharide, wherein the aloe gel is used as a main substrate of the preservative and can play a role in blocking oxygen and dispersing antioxidant substances, the tween 80 is a commonly used emulsifier, is easily purchased and has an excellent effect, the eugenol in the preservative plays an antioxidant role, the five substances are cooperatively used on shrimp meat, inhibit protein freeze denaturation, keep the color of shrimp meat and guarantee the frozen storage quality of shrimp products, the phosphorus element content of the chitosan oligosaccharide is 0.8 ~ 1.6.6%, the degree of polymerization of 6 ~ 12, the phosphorus element content of the chitosan oligosaccharide is 1.2%, the phosphorylated chitosan oligosaccharide is 9.2%, and the chitosan oligosaccharide has the characteristics of no toxicity, biological polymerization degree of the chitosan oligosaccharide, biological polymerization and the like.

Preferably, the step of pretreating the preservative comprises the steps of mixing the aloe gel solution, the tween 80, the eugenol, the glucan and the chitosan in the same container, treating the mixed solution by using ultrasonic waves, wherein the ultrasonic waves generate a mechanical effect in the liquid, the liquid forms effective stirring and flowing, meanwhile, the ultrasonic vibration promotes the mutual permeation of molecules among different liquids, the treatment time is 8 ~ 16min, the ultrasonic power is 320 ~ 360w, the ultrasonic frequency is 25 ~ 30kHz, and the mixed solution (preservative) subjected to ultrasonic treatment is fully mixed, so that the preservative treatment of the prawn meat in the next step is facilitated, and the preservative effect is improved.

Preferably, the step of treating the shrimps with the preservative is as follows: the shrimp meat preservative is characterized in that the shrimp meat is completely immersed in the preservative, the preservative completely wraps the outside of the shrimp meat, the preservative acts on the whole surface of the shrimp meat, the preservative is drained to remove the preservative after the shrimp meat is treated by the preservative, the preservative is food-grade additives, but the preservative is not a component for people to eat, the redundant preservative is preferably removed, adverse effects such as reaction of residual additives and the like are avoided after draining, the shrimp meat is placed in a refrigeration house for quick freezing and storage, and the fresh shrimp meat needs to be placed in the quick-freezing refrigeration house after the shrimp meat is treated by the preservative, so that the original flavor of the shrimp meat is ensured.

Preferably, the time for treating the shrimp meat fully immersed by the preservative is 5 ~ 10min, and the temperature of the preservative is kept at 4 ℃, in the step, the time for treating the shrimp meat is controlled to be more than 5min, because the time is too short, the preservative cannot invade the surface layer of the shrimp meat and cannot form a protective layer for isolating the external air on the outer layer of the shrimp meat, if the time for treating the shrimp meat by the preservative exceeds 10min, the preservative can invade the inner layer of the shrimp meat, although the preservative is food-grade in composition and harmless to human bodies, the preservative is not an additive required by human bodies, and more preservatives have no more beneficial effect on the shrimp meat, the increase of the preservative components in the shrimp meat can reduce the fresh taste of the shrimp meat, so the preservative can be used for controlling the time of the preservative in the shrimp meat within 10min, the temperature for operating the preservative is controlled to be 4 ℃, because the higher temperature can influence the freshness of the shrimp meat, cause the preservative to be stale, even cause the deterioration because more preservative is useless.

Preferably, the drained shrimp meat is stored in a refrigeration house at-23 ~ -12 ℃ in a sealed mode, the shrimp meat is preferably stored in the refrigeration house in the sealed mode firstly before being frozen in the refrigeration house, a preservative film can be used for sealing, the loss of moisture of the shrimp meat, the loss of flavor and the reduction of product quality are avoided, the refrigeration house at-23 ~ -12 ℃ is selected as a conventional mode, and the shrimp meat is preferably stored in an environment at-18 ℃.

The quality control method is not only used for freezing the shrimps, but also suitable for freezing and storing various aquatic products, thereby excellently prolonging the freezing and storing period of the aquatic products, ensuring the quality of the aquatic products, avoiding the undesirable phenomena of oxidation of protein and lipid, denaturation of protein, physical damage of ice crystals and the like of the aquatic products in the freezing and storing process, and ensuring the economic value of the frozen and stored aquatic products.

Compared with the prior art, the invention has the beneficial effects that: the quality control method of the frozen shrimps has simple working procedures and easy operation, uses the safe and nontoxic aloe gel which can block oxygen and disperse antioxidant substances, inhibits the freezing denaturation of protein and ensures the quality of shrimp meat; the used Tween 80 is used as an emulsifier, has good effect, is nontoxic and harmless and has low price; the added eugenol has antioxidation effect, and is helpful for preventing shrimp meat from being oxidized in the process of freezing storage; under the synergistic effect of chitosan and glucan, the probability of shrimp meat being oxidized is reduced, and meanwhile, the breeding of bacteria is reduced; the invention adopts ultrasonic treatment of the preservative, so that the components in the preservative are uniformly dispersed, the preservation effect of the preservative is improved, and a layer of uniform protective film can be attached to the outer surface of the shrimp product.

Detailed Description