CN102487992A

CN102487992A - Method and special reagent for keeping color of muscles of tuna

Info

Publication number: CN102487992A
Application number: CN2011103982357A
Authority: CN
Inventors: 夏松养; 杨金生; 尚艳丽
Original assignee: Putuo School of Science and Technology of ZJOU
Current assignee: Putuo School of Science and Technology of ZJOU
Priority date: 2011-12-05
Filing date: 2011-12-05
Publication date: 2012-06-13
Anticipated expiration: 2031-12-05
Also published as: CN102487992B

Abstract

The invention discloses a special reagent for keeping the color of muscles of tuna, which comprises the components in parts by weight: 1-2 parts of K2HPO4, 0.1-0.4 parts of NaOH and 1-2 parts of NADH. The invention also provides a method for keeping the color of the muscles of the tuna, which comprises the following steps: cutting into blocks, keeping the color and cleaning the blocks. A mixed solution formed by the K2HPO4, NaOH and NADH is adopted, wherein the NADH is a coenzyme of MetMb reductase; Fe3<+> is efficiently reduced into Fe2<+> by the MetMb reductase under an alkaline condition; and the tuna meat is prevented from changing color under an effect of Fe3+ sediment and the bright red color of the tuna meat is ensured. The special reagent and the method provided by the invention have the advantages that the fresh color of the tuna meat is kept for a long time, the original ecological structure of the tuna meat is ensured, the operation is simple, the practicability is high, and the special reagent and the method are environmentally-friendly and nontoxic.

Description

The color-retention method of tuna muscle and special agent

Technical field

The invention belongs to food processing storage technique field, relate to the preservation method of aquatic products, particularly relate to the color-retention method and the special agent of tuna muscle.

Background technology

The tuna class, meat flavour is delicious, and is nutritious, has red muscle type meat, moves in free of contamination abysmal area in addition throughout the year, is regarded as green, safety, pollution-free food, thereby is recommended as one of the world three big nutrition fish by international NI.

According to FAO's statistics, world ocean property fishery total output is 8,500,000 tons at present, and wherein tuna output surpasses 6,000,000 tons, accounts for the high sea fishery total output more than 70%, is one of important operation fingerling of world's deep-sea fishing.The tuna catch accounts for world's total catch about 4%, but the volume of trade accounts for world's aquatic products volume of trade more than 10%, and wherein bright, freezing tuna accounts for 7%.Because tuna is rich in myoglobins, therefore yellowish pink scarlet, because of its individuality is bigger, tend to influence the cooling velocity and the freezing speed of muscle, very easily cause the muscle variable color, thereby cold preserving method is very important.

Preservation method for tuna muscle: Liu Yuan, Wang Xichang etc. are cut into fillet with tuna, are positioned over to contain in rebasing melamine alms bowl basin (12 ± 2) ℃ condition of trash ice, and the fresh-keeping of tuna studied.Research shows, ices bright method can keep the yellowfin tuna sheet preferably in 0～4h quality.Scarlet, the fragrant odour of color and luster in 0～1h, flavour are delicious, are in desirable edible state, and color and luster is by bright deepening in 1～4h, and flavor with sweet and sour flavor and delicate flavour are with juice loss, and quality progressively descends.It is no longer fresh to surpass 4 h tunas, loses intrinsic mouthfeel, color and luster.Sieve Yin Dynasty carries out preservation by partial to the tuna fillet behind 3～5cm under 1 ℃～-3 ℃ condition, generally can keep 8～10 days, and the color and luster and the local flavor of the flesh of fish are constant, can do raw fish and use.

Because preservation technique is low at present, often has some factories to utilize highly purified CO gas to smoke the flesh of fish, with the generation of effective this phenomenon of prevention.Handle the tuna after thawing with carbon monoxide; Make muscle present beautiful cerise; Even better than untreated color, but this processing can not prolong the freshness date of meat, and the flesh of fish still can go bad as time goes by; And carbon monoxide can endanger healthy, very dangerous.Still there is not the material that adopts bio-preservative to prolong tuna cold storage shelf life in the above-mentioned research.Therefore develop and a kind ofly should guarantee product quality, prolong tuna cold storage shelf life again, harmless complex biological preservative is the problem that waits to solve.

Summary of the invention

The purpose of this invention is to provide a kind of fresh color that can keep tuna for a long time, guarantee its ecosystem structure, simple to operate, practical, the color-retention method and the special agent of the tuna muscle of environment-protecting asepsis.

Guarantor's look special agent of tuna muscle of the present invention, it contains by weight:

1 part to 2 parts K ₂HPO ₄, 0.1 part to 0.4 part of NaOH, 1 part to 2 parts NADH.

Also contain 100 parts to 300 parts water by weight.

The present invention also provides the color-retention method of tuna muscle, and it comprises the steps:

1. stripping and slicing step: choose the tuna that drains through cleaning, tuna fish body muscle is cut into the square cube meat of 5cm to 10cm;

2. protect the look step: cube meat is placed in the solution of guarantor's look special agent of tuna muscle, heating-up temperature is 20 ℃～30 ℃, stirs 2 minutes to 5 minutes;

3. rinsing step: will use pure water rinsing through the cube meat that 2. step is handled.NADH is the coenzyme of MetMb reductase among the present invention, the MetMb reductase under alkali condition effectively with Fe ³⁺Be reduced into Fe ²⁺State guarantees that tuna can be because of Fe ³⁺Deposition and variable color, guarantee fund marlin yellowish pink scarlet.

Guarantor's look special agent of tuna muscle contains 1 part to 2 parts K by weight ₂HPO ₄, 0.1 part to 0.4 part of NaOH, 1 part to 2 parts NADH.

The preparation steps of the solution of guarantor's look special agent of tuna muscle is for getting 1 part to 2 parts K of parts by weight ₂HPO ₄Dissolve the back respectively with 0.1 part to 0.4 part NaOH and mix constant volume, regulate pH to 7.1 after 7.5, add 1 part to 2 parts NADH.Constant volume is regulated pH to 7.1 to about 7.5, can make the effect of NADH comparatively strong.

3. described cube meat low temperature cold storage after vacuum packaging of handling through step; The temperature of described low temperature cold storage is-18 ℃ to-55 ℃.

Compared with prior art, the invention has the advantages that:

The present invention has used 1 part to 2 parts K ₂HPO ₄, 0.1 part to 0.4 part of NaOH, 1 part to the 2 portions mixed liquor that NADH forms, NADH is the coenzyme of MetMb reductase, the MetMb reductase under alkali condition effectively with Fe ³⁺Be reduced into Fe ²⁺State guarantees that tuna can be because of Fe ³⁺Deposition and variable color, guarantee fund marlin yellowish pink scarlet.The present invention has the fresh color that can keep tuna for a long time, guarantees its ecosystem structure, and is simple to operate, practical, the advantage of environment-protecting asepsis.

The specific embodiment

Below in conjunction with attaching embodiment the present invention is described in further detail.

Embodiment 1: guarantor's look special agent of tuna muscle, and it contains by weight:

1.2 part K ₂HPO ₄, 0.4 part of NaOH, 2 parts of NADH.Also contain 200 parts of water by weight.

Adopt the color-retention method of the tuna muscle of mentioned reagent, it comprises the steps:

2. protect the look step: cube meat is placed in the solution of guarantor's look special agent of tuna muscle, stirred 2 minutes to 5 minutes;

The preparation steps of the solution of guarantor's look special agent of tuna muscle is for getting 1.2 parts of K of parts by weight ₂HPO ₄, 0.4 part of NaOH, 2 parts of NADH.After adding 200 parts of water adjustings of parts by weight pH to 7.3, add 2 parts of NADH.Constant volume is regulated pH to 7.1 to about 7.5, can make the effect of NADH comparatively strong.

Embodiment 2: the object of the invention provides a kind of muscle color-retention method of tuna; This method is handled fresh tuna with alkaline solution, water flush away alkaline solution then, this technology can keep for a long time tuna fresh color, guarantee its ecosystem structure; Simple to operate, practical.

The present invention adopts following technical scheme:

At first handle tuna with alkaline solution.In processing procedure, tuna is immersed in the alkaline solution, perhaps spray at its surface alkalinty aqueous solution.

The preparation method of alkaline solution:

Measure 0.4mol/L K ₂HPO ₄3～6mL, 0.4mol/LNaOH 2～5mL, thin up regulate pH 7.0～7.5 to 50mL, add NADH 0.3mM～0.5mM again, and heating-up temperature is 20 ℃～30 ℃.Fully stir and got final product in 2～5 minutes.

NADH is the coenzyme of MetMb reductase among the present invention, the MetMb reductase under alkali condition effectively with Fe ³⁺Be reduced into Fe ²⁺State guarantees that tuna can be because of Fe ³⁺Deposition and variable color, guarantee fund marlin yellowish pink scarlet.

The present invention program's technological process is following:

Tuna cleans, drain → get muscle of back is cut into 5～10cm, uses the alkaline solution pre-treatment, pure water rinsing → vacuum packaging → cold storage under different temperatures → mensuration of color and luster

Technology point is following:

Get muscle: because tuna is very big, muscle is cut into 5～10cm, makes things convenient for cold storage.

The preparation of alkaline solution: measure 0.4mol/L K ₂HPO ₄5mL, 0.4mol/LNaOH4mL, thin up be to 50mL, and regulating pH value is 7.3, adds 0.43mMNADH, 25 ℃ of temperature, immersion or sprayed 3 minutes.

Cold storage: respectively at-18 ℃ ,-25 ℃ ,-55 ℃, cold storage under three temperature is whenever measured once at a distance from sampling in 30 days.

The mensuration of color and luster: adopt CIE-LAB system measurement a* value:, utilize the color of colour difference meter bounce technique working sample with the muscle of back chopping.

Although combined preferred embodiment the present invention has been described; Right its is not in order to limit the present invention; Any those skilled in the art; Under the situation that does not break away from the spirit and scope of the present invention, can implement the displacement and the modification of various changes, coordinate to the theme of listing here, so protection scope of the present invention is as the criterion when looking the scope thereof that is proposed.

Claims

1. guarantor's look special agent of tuna muscle is characterized in that: contain by weight:

2. guarantor's look special agent of tuna muscle according to claim 2 is characterized in that: also contain 100 parts to 300 parts water by weight.

3. the color-retention method of tuna muscle is characterized in that comprising the steps:

1. stripping and slicing step: choose the tuna that drains through cleaning, described tuna fish body muscle is cut into the square cube meat of 5cm to 10cm;

2. protect the look step: described cube meat is placed in the solution of guarantor's look special agent of tuna muscle, heating-up temperature is 20 ℃～30 ℃, stirs 2 minutes to 5 minutes;

3. rinsing step: will use pure water rinsing through the cube meat that 2. step is handled.

4. the color-retention method of tuna muscle according to claim 3 is characterized in that: guarantor's look special agent of described tuna muscle contains 1 part to 2 parts K by weight ₂HPO ₄, 0.1 part to 0.4 part of NaOH, 1 part to 2 parts NADH.

5. the color-retention method of tuna muscle according to claim 4 is characterized in that: the preparation steps of the solution of guarantor's look special agent of described tuna muscle is for getting 1 part to 2 parts K of parts by weight ₂HPO ₄Dissolve the back respectively with 0.1 part to 0.4 part NaOH and mix constant volume, regulate pH to 7.1 after 7.5, add 1 part to 2 parts NADH.

6. the color-retention method of tuna muscle according to claim 5 is characterized in that: described cube meat low temperature cold storage after vacuum packaging of 3. handling through step; The temperature of described low temperature cold storage is-18 ℃ to-55 ℃.