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CN-121986830-A - Cold sterilization and browning resistance method for raw water product based on polypeptide-polyphenol cooperation medium-high pressure

CN121986830ACN 121986830 ACN121986830 ACN 121986830ACN-121986830-A

Abstract

The invention relates to the field of non-thermal processing of aquatic products, in particular to a method for cold sterilization and browning resistance of a raw water product based on polypeptide-polyphenol cooperation with medium and high pressure. According to the invention, physical pressure is utilized to cause sublethal damage to bacterial cell membranes and induce the conformational expansion of polyphenol oxidase (PPO), so that polypeptide components are promoted to efficiently permeate into thalli for sterilization, and the polyphenol components are accurately embedded into enzyme active centers to inhibit browning. The method of the invention obviously prolongs the shelf life of the raw water product and keeps the fresh, tender and compact raw food texture on the premise of avoiding heat damage and high-pressure discoloration.

Inventors

  • JIANG ZHONGQUAN
  • PENG DI

Assignees

  • 中国水产科学研究院东海水产研究所

Dates

Publication Date
20260508
Application Date
20260210

Claims (7)

  1. 1. The method for cold sterilization and browning resistance of the raw water product based on polypeptide-polyphenol cooperation medium-high pressure is characterized by comprising the following steps of: (a) Pretreatment of raw materials Selecting an aquatic product raw material meeting the raw food or instant standard, wherein the aquatic product is one or a combination of fish, shellfish or crustacean aquatic products, removing non-edible parts, cleaning with sterile water at 0-4 ℃, and draining off surface water for later use; (b) Preparation of natural composite active liquid The natural compound active liquid comprises natural antibacterial polypeptide and natural polyphenol: The concentration of the natural antibacterial polypeptide is 10-500 mg/L; the concentration of the natural polyphenol is 50-1500 mg/L; the solvent is food grade sterile water or citric acid-sodium citrate buffer solution, and the pH is 5.5-6.8; wherein the natural antibacterial polypeptide is an aquatic source antibacterial polypeptide and is selected from one or more than two of grouper antibacterial peptide Epinecidin-1, fish source antibacterial peptide or chitosan derivative peptide; The natural polyphenol is selected from one or more than two of epigallocatechin gallate, gallic acid or derivatives thereof; (c) Pulsed vacuum infiltration treatment Immersing the aquatic product treated in the step (a) into the natural composite active liquid prepared in the step (b), and treating the aquatic product by adopting a pulse vacuum permeation mode, wherein the vacuum degree of the pulse vacuum treatment is-0.06 to-0.09 MPa, the vacuum holding time is 1-5 min, and the pulse times are 2-5 times; (d) Medium-high pressure co-processing Sealing and packaging the aquatic product treated in the step C), and carrying out medium-high pressure treatment at the temperature of 10-25 ℃, wherein the pressure of the medium-high pressure treatment is 300-450 MPa, and the treatment time is 2-8 min; (e) Cooling and storage And after the medium-high pressure treatment is finished, rapidly cooling the aquatic product to 0-4 ℃ and refrigerating and storing the aquatic product.
  2. 2. The method for cold sterilization and browning resistance of a raw water product based on high pressure in polypeptide-polyphenol synergy of claim 1, wherein the concentration of natural antimicrobial polypeptide in the natural composite active liquid is 30 mg/L.
  3. 3. The method for cold sterilization and browning resistance of a raw water product based on high pressure in polypeptide-polyphenol synergy of claim 1, wherein the concentration of natural polyphenol in the natural composite active liquid is 100 mg/L.
  4. 4. The method for cold sterilization and browning resistance of a raw water product based on polypeptide-polyphenol synergy medium-high pressure according to claim 1, wherein the natural compound active liquid is prepared by dissolving Epinephelus antibacterial peptide Epinecidin-1 and epigallocatechin gallate EGCG in a citric acid-sodium citrate buffer solution with pH of 5.5, wherein the concentration of Epinecidin-1 is 300 mg/L and the concentration of EGCG is 1000 mg/L.
  5. 5. The method for cold sterilization and browning resistance of a raw water product based on polypeptide-polyphenol cooperation medium-high pressure according to claim 1, wherein the natural composite active liquid further comprises 20-1500 mg/L epsilon-polylysine.
  6. 6. The method for cold sterilization and browning resistance of a raw water product based on high pressure in polypeptide-polyphenol synergy according to claim 1, wherein the pulsed vacuum treatment in step (c) is vacuum-pumping to-0.085 MPa for 4 minutes, followed by rapid return to normal pressure for 4 minutes, and repeating the above "vacuum-normal pressure" cycle for 3 times.
  7. 7. The method for cold sterilization and browning resistance of raw water products based on polypeptide-polyphenol cooperation medium and high pressure is characterized in that the pressure of the medium and high pressure treatment in the step (d) is 350 MPa of crustacean or 400 to MPa of fish, the initial temperature in a bin is set to be 10 to 15 ℃, the temperature of a pressure transmitting medium is regulated in real time through a temperature control and cooling circulation system of ultrahigh pressure equipment, the maximum material core temperature in the pressure maintaining process is ensured to be not more than 25 ℃ so as to maintain the natural texture of the raw water products, the pressure maintaining time is 5 to 8 minutes, the pressure increasing rate is 200 MPa/min, and the pressure releasing time is less than 3 seconds.

Description

Cold sterilization and browning resistance method for raw water product based on polypeptide-polyphenol cooperation medium-high pressure Technical Field The invention relates to the field of non-thermal processing of aquatic products, in particular to a cold sterilization and browning resistance method for a raw water product based on the synergistic medium-high pressure treatment of natural antibacterial polypeptide and natural polyphenol, which is suitable for safe processing and quality maintenance of raw-grade and high-end instant water products. Background With the upgrading of consumption, high-end aquatic products such as raw salmon, instant shelled shrimp, instant shellfish and the like are favored in the market because the nutrition of the high-end aquatic products is kept complete and the flavor of the high-end aquatic products is fresh. However, such products present multiple technical challenges during processing and storage. First, microbial safety risks are prominent. The raw water product often carries microorganisms such as pseudomonas, vibrio, enterobacteriaceae and the like, and part of strains have certain tolerance to low temperature and pressure treatment. The microorganisms are easy to be in a sublethal state by single refrigeration or single medium-high pressure treatment, and the risks of repair and reactivation exist. Second, the problem of enzymatic browning (blackening) is serious. Polyphenol oxidase (polyphenol oxidase, PPO) widely exists in aquatic product tissues, is easy to activate in the cutting, processing or storage process, causes browning reaction, and obviously affects the color and luster and commodity value of raw water products. Again, the quality retention requirements are extremely high. High-end raw water products are highly sensitive to texture, color and flavor. The existing high-temperature sterilization or high-dose chemical preservative treatment is easy to cause protein denaturation and taste degradation, and is difficult to be accepted by high-end markets. The medium-high pressure treatment (High Pressure Processing, HPP) is used as a non-thermal processing technology, which can destroy the microbial structure and inhibit the enzyme activity to a certain extent, but the microorganism is difficult to be completely inactivated in the range of 300-450 MPa, and the long-term inhibition effect on enzymatic browning is limited. The prior art mostly adopts broad-spectrum bacteriostats or single polyphenol substances to cooperate with high pressure, and has the problems of insufficient bacteriostasis pertinence, unstable anti-browning effect, disputed safety and the like. Therefore, a new non-thermal processing method capable of simultaneously realizing cold sterilization and browning resistance under the medium pressure condition and maintaining the quality of raw water products is needed. Disclosure of Invention The invention aims to provide a method for cold sterilization and browning resistance of a raw water product based on polypeptide-polyphenol cooperation with medium and high pressure. In order to achieve the above object, according to a first aspect of the present invention, there is provided a method for cold sterilization and anti-browning of raw water products based on high pressure in polypeptide-polyphenol cooperation, comprising the steps of: (a) Pretreatment of raw materials Selecting an aquatic product raw material meeting the raw food or instant standard, wherein the aquatic product is one or a combination of fish, shellfish or crustacean aquatic products, removing non-edible parts, cleaning the aquatic product with sterile water for 3 times at 0-4 ℃, and draining off surface water for later use; (b) Preparation of natural composite active liquid Preparing a natural composite active liquid, wherein the natural composite active liquid comprises natural antibacterial polypeptide and natural polyphenol, and the natural antibacterial polypeptide comprises the following components in percentage by weight: The concentration of the natural antibacterial polypeptide is 10-500 mg/L; the concentration of the natural polyphenol is 50-1500 mg/L; the solvent is food grade sterile water or citric acid-sodium citrate buffer solution, and the pH is 5.5-6.8; Wherein the natural antibacterial polypeptide is aquatic source antibacterial polypeptide, and is selected from one or more than two of Epinecidin-1, fish source antibacterial peptide or chitosan derived peptide, preferably Epinecidin-1; the natural polyphenols are selected from one or more of epigallocatechin gallate, gallic acid or its derivatives, preferably epigallocatechin gallate (EGCG); (c) Pulsed vacuum infiltration treatment Immersing the aquatic product treated in the step (a) into the natural composite active liquid prepared in the step (b) (the feed-liquid ratio is 1:2 (g/mL)), and treating by adopting a pulse vacuum permeation mode, wherein the vacuum degree of the pulse vacuum treatment is-0.06