CN102160569A - Quality improvement method of freshwater fish - Google Patents
Quality improvement method of freshwater fish Download PDFInfo
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- CN102160569A CN102160569A CN 201110045996 CN201110045996A CN102160569A CN 102160569 A CN102160569 A CN 102160569A CN 201110045996 CN201110045996 CN 201110045996 CN 201110045996 A CN201110045996 A CN 201110045996A CN 102160569 A CN102160569 A CN 102160569A
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- Prior art keywords
- fish
- fresh
- freshwater fish
- quality improvement
- water fishes
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 42
- 239000013505 freshwater Substances 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 abstract description 10
- 235000013372 meat Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 241000252234 Hypophthalmichthys nobilis Species 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000012545 processing Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000994 depressogenic effect Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000755266 Kathetostoma giganteum Species 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a quality improvement method of freshwater fish, comprising the steps of: 1) carrying out treatment of three removing on the freshwater fish, and carrying out vacuum packaging after rinsing cleanly; 2) putting the vacuum-packaged freshwater fish into an ultrahigh-voltage container; and 3) pressurizing to 50-600MPa, maintaining the pressure for 5-30 minutes, then releasing the pressure to normal pressure, and taking out the freshwater fish. For the fish meat treated by the quality improvement method, the shelf life is prolonged, the sensory indexes such as flavor, color, taste and tissues and the like after cooking are superior to those of the fish meat without treatment, the chewiness and the elasticity are improved, and the content of amino nitrogen is increased. In the quality improvement technology of the freshwater fish meat, the quality of the freshwater fish can be obviously improved, and the quality improvement technology is applicable to freshwater fish such as oxtail fish, silver carp fish and the like.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to the quality-improving method of a kind of fresh-water fishes.
Background technology
The fresh-water fishes resource of China is very abundant, and along with culture fishery progressively develops, fresh-water fishes output is the trend that rises year by year.Freshwater fish such as flathead, silver carp contains rich nutrient contents, high protein, low fat, low cholesterol, contain healthy trace elements with household such as eicosapentaenoic acid (EPA), DHA (DHA), each seed amino acid and calcium, magnesium, selenium, zinc, iron, by people are liked.But show generally that meat is soft, mouthfeel is relatively poor owing to cultivate fresh water fishes, its edible consumption and processing and utilization have been caused adverse influence, also restricted the sound development of freshwater fish culturing industry.Along with the raising of people's living standard, aspects such as fresh-water fishes meat, mouthfeel have been proposed requirement higher.
Super-pressure (claims high static pressure again, HHP) handles the conformation that can influence protein in the meat, cause protein denaturation, gathering or gelation.Super-pressure can destroy in the protein molecule and intermolecular non-covalent bond, and makes it to form new adhesion, and then influences the structure of protein in the meat.Traditional heat treatment is by destroying the matter structure that hydrogen bond changes meat, and super-pressure then changes meat matter structure by destroying protein hydrophobic force and electrostatic attraction.Can develop the food of the matter structure that makes new advances with ultra high pressure treatment food, the matter structure deterioration of avoiding heat treatment to cause perhaps obtains local flavor, color and nutritional labeling and all loses very little product, meat products is after ultra high pressure treatment, elasticity and chewiness improve, and juice loss reduces, and local flavor increases.Moreover, because the great potential aspect sterilization and prolongation food shelf life, it can also substitute heat treatment and be used for food preservation.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, the quality-improving method of a kind of fresh-water fishes is provided.
The step of the quality-improving method of fresh-water fishes is as follows:
1) fresh-water fishes is carried out " three go " and handle, carry out vacuum packaging after rinsing is clean;
2) fresh-water fishes after the vacuum packaging are put into ultrahigh pressure vessel;
3) be pressurized to 50 ~ 600MPa, pressurize is unloaded to normal pressure after 5 minutes ~ 30 minutes, takes out fresh-water fishes.
Described moulding pressure is preferably 450MPa, and the dwell time is preferably 15 minutes.The described ultrahigh pressure vessel used liquid that boosts is water.
The beneficial effect that the present invention compared with prior art has:
1) superhigh pressure technique of the present invention only acts on non-covalent bond, the assurance covalent bond is excellent, avoided traditional hot-working destruction to food nutrient composition, farthest kept the original nutritional labeling of the flesh of fish, organoleptic indicators such as smell, color and luster, flavour, matter structure make moderate progress, chewiness and elasticity strengthen, and amino nitrogen content rises, and give the flesh of fish new mouthfeel.
2) superhigh pressure technique of the present invention can also be killed microorganism in the fresh-water fishes, make endogenous enzymes inactivation in the meat, thereby plays the effect that prolongs the food shelf life.
3) the present invention has short, characteristic of low energy consumption of simple to operate, processing time, is applicable to fresh-water fishes such as flathead, silver carp.
The specific embodiment
Further specify the present invention by the following examples.
Embodiment 1
Silver carp is carried out " three go " handle the back stripping and slicing, divide the retort pouch of packing into to carry out vacuum packaging, put into the super-pressure cavity volume, under normal temperature, boost to 50MPa, pressurize 30 minutes, unload then and be depressed into normal pressure, taking-up will be oppressed boiling water bath after 15 minutes, and the flesh of fish is carried out the mensuration of subjective appreciation marking, chewiness and elasticity, amino nitrogen content, and the subjective appreciation standard sees table 1 for details, matter structure instrument is adopted in chewiness and elasticity measurement, and amino nitrogen content adopts potentiometric determination.
Embodiment 2
Grass carp is carried out " three go " handle the back stripping and slicing, divide the retort pouch of packing into to carry out vacuum packaging, put into the super-pressure cavity volume, under normal temperature, boost to 600MPa, pressurize 5 minutes, unload then and be depressed into normal pressure, taking-up will be oppressed boiling water bath after 15 minutes, and the flesh of fish is carried out the mensuration of subjective appreciation marking, chewiness and elasticity, amino nitrogen content, and the subjective appreciation standard sees table 1 for details, matter structure instrument is adopted in chewiness and elasticity measurement, and amino nitrogen content adopts potentiometric determination.
Embodiment 3
Fish is carried out " three go " handle the back stripping and slicing, divide the retort pouch of packing into to carry out vacuum packaging, put into the super-pressure cavity volume, under normal temperature, boost to 450MPa, pressurize 15 minutes, unload then and be depressed into normal pressure, taking-up will be oppressed boiling water bath after 15 minutes, and the flesh of fish is carried out the mensuration of subjective appreciation marking, chewiness and elasticity, amino nitrogen content, and the subjective appreciation standard sees table 1 for details, matter structure instrument is adopted in chewiness and elasticity measurement, and amino nitrogen content adopts potentiometric determination.
Flesh quality modification method of the present invention be listed as follows without the flesh of fish contrasting data of any processing:
Table 1 fresh-water fishes subjective appreciation standard
The quality-improving technology of table 2 fresh-water fishes is to bighead organoleptic indicator's influence
| Smell | Color and luster | Flavour | The matter structure | |
| Comparative Examples | 0.42 | 1.12 | 1.07 | 1.65 |
| Embodiment 1 | 0.50 | 0.97 | 1.03 | 1.36 |
| Embodiment 2 | 0.43 | 1.05 | 0.88 | 1.15 |
| Embodiment 3 | 0.47 | 0.95 | 0.74 | 1.01 |
The quality-improving technology of table 3 fresh-water fishes is to bighead chewiness and flexible influence
| ? | Chewiness | Elasticity |
| Comparative Examples | 52.70 | 0.3805 |
| Embodiment 1 | 89.27 | 0.505 |
| Embodiment 2 | 146.02 | 0.504 |
| Embodiment 3 | 183.75 | 0.486 |
The quality-improving technology of table 4 fresh-water fishes is to the influence of bighead amino nitrogen content
| ? | Amino nitrogen content (mg/g) |
| Comparative Examples | 0.604 |
| Embodiment 1 | 0.613 |
| Embodiment 2 | 0.655 |
| Embodiment 3 | 0.714 |
Claims (3)
1. the quality-improving method of fresh-water fishes is characterized in that its step is as follows:
1) fresh-water fishes is carried out " three go " and handle, carry out vacuum packaging after rinsing is clean;
2) fresh-water fishes after the vacuum packaging are put into ultrahigh pressure vessel;
3) be pressurized to 50 ~ 600MPa, pressurize is unloaded to normal pressure after 5 minutes ~ 30 minutes, takes out fresh-water fishes.
2. the quality-improving method of a kind of fresh-water fishes according to claim 1 is characterized in that described moulding pressure is 450MPa, and the dwell time is 15 minutes.
3. the quality-improving method of a kind of fresh-water fishes according to claim 1 is characterized in that the described ultrahigh pressure vessel used liquid that boosts is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110045996 CN102160569A (en) | 2011-02-25 | 2011-02-25 | Quality improvement method of freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110045996 CN102160569A (en) | 2011-02-25 | 2011-02-25 | Quality improvement method of freshwater fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102160569A true CN102160569A (en) | 2011-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110045996 Pending CN102160569A (en) | 2011-02-25 | 2011-02-25 | Quality improvement method of freshwater fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102160569A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815437A (en) * | 2014-02-25 | 2014-05-28 | 浙江万里学院 | Cultured large yellow croaker superhigh pressure degreasing preservation method |
| CN104663851A (en) * | 2015-03-12 | 2015-06-03 | 上海海洋大学 | High hydrostatic pressure preservation method for marine product |
| CN106343400A (en) * | 2015-07-13 | 2017-01-25 | 湖北省农业科学院农产品加工与核农技术研究所 | Pickle-flavored freshwater fish pre-preparing and regulating processing method |
| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002577A (en) * | 2006-11-16 | 2007-07-25 | 天津市华泰森淼生物工程技术有限公司 | Novel method for preserving and processing sea cuumber |
| CN101301094A (en) * | 2007-05-11 | 2008-11-12 | 丹东海沃水产有限公司 | Preparation of ultra-high pressure original taste and flavor instant sea shellfish |
| CN101301096A (en) * | 2007-05-11 | 2008-11-12 | 丹东海沃水产有限公司 | Preparation of ultra-high pressure clean nutritional instant nettlefish |
| CN101731717A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh pressure sterilization fresh-keeping method for shrimps |
-
2011
- 2011-02-25 CN CN 201110045996 patent/CN102160569A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002577A (en) * | 2006-11-16 | 2007-07-25 | 天津市华泰森淼生物工程技术有限公司 | Novel method for preserving and processing sea cuumber |
| CN101301094A (en) * | 2007-05-11 | 2008-11-12 | 丹东海沃水产有限公司 | Preparation of ultra-high pressure original taste and flavor instant sea shellfish |
| CN101301096A (en) * | 2007-05-11 | 2008-11-12 | 丹东海沃水产有限公司 | Preparation of ultra-high pressure clean nutritional instant nettlefish |
| CN101731717A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh pressure sterilization fresh-keeping method for shrimps |
Non-Patent Citations (1)
| Title |
|---|
| 《渔业现代化》 20071231 邵懿等 超高压技术在水产品加工中的应用 58-60 1-3 第34卷, 第04期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815437A (en) * | 2014-02-25 | 2014-05-28 | 浙江万里学院 | Cultured large yellow croaker superhigh pressure degreasing preservation method |
| CN103815437B (en) * | 2014-02-25 | 2015-02-04 | 浙江万里学院 | Cultured large yellow croaker superhigh pressure degreasing preservation method |
| CN104663851A (en) * | 2015-03-12 | 2015-06-03 | 上海海洋大学 | High hydrostatic pressure preservation method for marine product |
| CN106343400A (en) * | 2015-07-13 | 2017-01-25 | 湖北省农业科学院农产品加工与核农技术研究所 | Pickle-flavored freshwater fish pre-preparing and regulating processing method |
| CN106343400B (en) * | 2015-07-13 | 2019-11-15 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of prefabricated cooking processing method of sauerkraut flavor freshwater fish |
| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
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Application publication date: 20110824 |