Application Of Consumption Level Of Wood Vinegar In The Preservation Of Sea Cucumber

Sea cucumber as a rare aquatic products,with its high nutritional,loved by people.However,because of its high protein and high moisture characteristics make it easy to rotten,affect storage shelf life,and its unique autolyzed features,even directly affect the circulation of sea transport links.Thus seeking an effective sea cucumber preservation technology is necessary.Use the natural plant waste to product wood vinegar as a sea cucumber antistaling agent,for the development of aquatic product green has certain research value.Therefore,this study to fishing harvest fresh sea cucumber as the research object,first of all,a handful of different degree of refined wood vinegar liquid composition was analyzed,and determine the consumption level of wood vinegar liquid as antistaling agent was added to the sea cucumber samples.Different concentration of consumption level wood vinegar liquid was carried out on the sea cucumber for storage experiment,to observe the quality change of sea cucumber during storage,to determine the optimal level of wood vinegar liquid.Separate identification of sea cucumber corruption,then determined wood vinegar liquid and different preservative inhibition of sea cucumber corruption,and by bacteriostatic test to determine the amount of added preservatives,and wood vinegar liquid and preservative distribution,determination of bacteriostatic effect.Finally,the compound with preservatives added to the sea cucumber for storage experiment research,and through the determination of the quality indicators,research on the effect of preservation of fresh sea cucumber.The experimental results showed that:1.Three refined degree of a handful of wood vinegar liquid with the increase of refined degree,colour and smoky were shallow,stimulating acidity and p H value were increased.By GC-MS analysis,three kinds of refined degree of wood vinegar liquid main volatile components were phenols,acids and aldehydes,ketones,and given priority to with phenol,relative content more than 50%.Detect the public 21 kinds of organic matter,accounts for more than 80% of the peak area.Three kinds of wood vinegar liquid of all kinds of relative differences between total volatile substances.As refined degree increases,the relativecontents of phenolic substances and organic acids were reduced,and the relative contents of aldehyde material increase significantly.2.Wood vinegar liquid configuration of four kinds of concentration of 0.5%,1.5%,2.5%and 3.5%,using them to soak the sea cucumber,found that they can inhibit the increase of the content of TVB–N,but the concentration of 1.5%,2.5% and 3.5% of wood vinegar liquid handling would cause the sea cucumber rigor mortis,p H decreased significantly,the loss of water and soluble protein.And three kinds of wood vinegar liquid concentration(0.1%,0.3%and 0.5%),dealing with sea cucumber,sea cucumber treated by 0.3% and 0.5% of wood vinegar liquid quality was better than that of 0.1% in treatment group.The p H of 0.5% of wood vinegar liquid treatment group have better maintain the effect,and can significantly inhibit the generation of TVB-N,the effect was better than that of 0.1% and 0.3% wood vinegar liquid treatment group.Electronic nose technology can be distinguish different storage period of 0.1% wood vinegar liquid processing group of sea cucumber.By GC-MS analysis found that the main volatile substances of the sea cucumber was 2-Methy-5-(1-meth-ylethenyl)-cyclohexanol,(Z)-5-Octen-1-ol and 1-Octanol.Compared with control group,wood vinegar liquid(0.1%,0.3% and 0.5%)processing in the volatile substances detected pentene were 2-Methyl-2-cyclopentene-1-one,2-Methoxyphenol and 3-Methyl-4-methoxy-ph-enol,and this three kinds of material were components of wood vinegar liquid.Comprehensi-ve analysis of each index was determined that at a concentration of food grade pit wood vinegar had a certain role in preservation of sea cucumber,and delayed corruption.3.Sea cucumber by colonial morphology observation,supplemented by PCR technology to identify were the result of Bacillus sp and Serratia sp.Through single corruption antibacterial factor and antibacterial factor control experiment results showed that a high concentration of wood vinegar liquid and ε-polylysine have good inhibitory effect for two kinds of bacteria,and Nisin have good inhibitory effect on Bacillus sp.Determine the concentration of 0.5% of wood vinegar liquid,500 mg/L ε-polylysine and compound with300 mg/L of Nisin,antibacterial rate was as high as 95%.4.Storage test found that there were no significant difference on the sensory quality of compound preservative treatment compare with 0.5%.Sea cucumber quality and structure characteristics(hardness,chewiness,resilience and flexibility)and the maintain of moisture content were better than the 0.5%.Inhibition of TVB-N was better than 0.5%.But the p H andsoluble protein of treated by compound fresh liquid than 0.5% wood vinegar processing sea had increased.Analyzed by electronic nose the results indicated the distinguish effect was better,and stored 15-18 d scent change tended to be slow.By GC-MS analysis,the results for compound with fresh liquid handling the main volatile stil was alcohols during storage.The relative content of alcohols in 90.94%-96.23% range,In addition,a small amount of hydrocar-bons,carbonyl and phenolic and nitrogen compounds and other substances were detected.The 2-Methy-5-(1-methylethenyl)-cyclohexanol and 1-Octanol of storage time were on the decline,while the(Z)-5-Octen-1-ol and 1-Nonanol were on the rise.