CN102578204A - Method for preserving white fish - Google Patents
Method for preserving white fish Download PDFInfo
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- CN102578204A CN102578204A CN2012100420511A CN201210042051A CN102578204A CN 102578204 A CN102578204 A CN 102578204A CN 2012100420511 A CN2012100420511 A CN 2012100420511A CN 201210042051 A CN201210042051 A CN 201210042051A CN 102578204 A CN102578204 A CN 102578204A
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- whitefish
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- keeping
- flesh
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Abstract
The invention relates to a method for preserving white fish by removing the scales and the internal organs of the white fish, cleaning the whiter fish, cutting into sections, pretreating, preserving and storing at low temperature. The method comprises the following steps: (1) pickling the pretreated white fish with salt and garlic powder for 5-15min, cleaning the white fish, and soaking into a preservative for 20-40min; (2) subjecting the white fished treated in the step (1) to modified atmosphere packaging by using a modified atmosphere packaging machine; and (3) subjecting the packaged white fish to direct gamma irradiation by using a cobalt 60 irradiation source. The method is easy to operate and practical. Due to the adoption of the method, the freshness and the color of the meat of the white fish can be better kept, and the shelf life of the meat of the white fish can be prolonged. The preservative is convenient to use and is safe and environmentally-friendly.
Description
Technical field
The present invention relates to a kind of preservation of fishery method, relate in particular to the method that a kind of antistaling agent combines controlled atmospheric packing and irradiation comprehensive preservation whitefish.
Background technology
Whitefish (White fish) formal name used at school erythroculter ilishaeformis is to have one of fingerling of higher economic worth in China's Taihu Lake basin, is called as " Taihu Lake Triratna ".The whitefish delicious flavour, nutritive value is higher, and higher medical value is arranged, and has effects such as tonifying kidneys and nourishing brain.Present domestic aquatic products market constantly enlarges the demand of fresh whitefish; But because the long-distance transport whitefish need consume big cost; Fresh and alive whitefish after death is prone to reasons such as corruption; Therefore the marketing of restriction whitefish seeks a kind of green safety, and the preservation method of the fresh whitefish shelf life of ability significant prolongation seems very important.
China is fresh-water fishes productive consumption big country, the fresh-water fishes consumption mode many with fresh and alive be main, fresh-keeping processing many with freezing, refrigerate, pickle common.Fresh and alive fish often consume a large amount of manpower, material resources and financial resources in transportation; And the death rate is high always; It is the major issue of the traditional aquatic products industry development of restriction; Especially it is higher that the whitefish death rate is compared other fish, and refrigerating plays the effect that more obviously prolongs its shelf life to aquatic products.But along with expanding economy; Increasing consumer notes freshness, local flavor of aquatic products etc., especially frozen fresh water class aquatic products more when tending to select fresh and living aquatic products; Often course of defrosting is destroyed the nutrition and the local flavor of aquatic products easily; Therefore consumer's acceptance is not high, and for fresh-keeping effect better chemical anticorrisive agent fresh-keeping method, because the public's health perception is strengthened day by day in recent years; Also be rare making inquiries, so a kind of green of demand, safe and effective preservation technique are very important.
Many about the fresh-keeping research of whitefish at present is main to pickle dried product; Application number is the processing method that the patent documentation of CN200710067012.6 discloses a kind of erythroculter ilishaeformis fish; Handle through carrying out drying and dehydrating after erythroculter ilishaeformis is pickled, carry out the flavor enhancement immersion treatment again, further again heat drying; Vacuum packaging, shelf life of products can be more than 6 months.But added the food-grade raw materials of industry such as calgon, sodium phosphate trimer in this invention, wherein contained harmful elements such as micro-lead, fluorine.Except that above-mentioned report, do not see the preservation technique of relevant fresh whitefish, the preservation technique of therefore studying the bright whitefish freshness of a kind of effective assurance, the bright whitefish shelf life of prolongation is a problem that waits to solve.
Summary of the invention
To the problems referred to above that prior art exists, the applicant provides the method for a kind of fresh-keeping whitefish.Preservation method of the present invention is simple to operate, and method is practical, can better keep fresh, the color and luster of oppressing, and prolongs its shelf life, easy to use, safe, the environmental protection of antistaling agent.
Technical scheme of the present invention is following:
The method of a kind of fresh-keeping whitefish comprises whitefish scale internal organ, cleaning, segment preliminary treatment, and Preservation Treatment and low temperature are preserved, and the step of said Preservation Treatment is:
(1) pretreated whitefish is dry-salt with salt, garlic powder, salting period 5 ~ 15min cleans the back and uses antistaling agent to soak, and soak time is 20 ~ 40min;
(2) whitefish after step (1) processing is carried out controlled atmospheric packing with gas-control packing device;
(3) whitefish after step (2) packing is directly carried out the γ radiation treatment with cobalt-60 irradiation bomb.
Said salt, garlic powder account for 1.5 ~ 3.5%, 0.3 ~ 1.5% of flesh of fish quality respectively; Said antistaling agent is made up of catechin, citric acid, phytic acid, water; The mass ratio of the said water and the flesh of fish is 1:2.5 ~ 3; Said catechin accounts for 0.01 ~ 0.03% of flesh of fish quality, and said citric acid, phytic acid account for 0.2 ~ 0.6%, 0.1 ~ 0.3% of antistaling agent gross mass respectively.The gas that charges in the step (2) is by O
2, CO
2, N
2Form, volumetric concentration is respectively 0 ~ 10%O
2, 20 ~ 35%CO
2With 60 ~ 75%N
2Irradiation dose is 1 ~ 3kGy in the step (3).
Preferred version is: said salt, garlic powder account for 2%, 1.5% of flesh of fish quality respectively; Said antistaling agent is made up of catechin, citric acid, phytic acid, water, and the mass ratio of the said water and the flesh of fish is 1:3, and said catechin accounts for 0.02% of flesh of fish quality, and said citric acid, phytic acid account for 0.4%, 0.3% of antistaling agent gross mass respectively; The gas that charges in the step (2) is 0%O
2, 30%CO
2And 70%N
2γ irradiation in the step (3), its irradiation dose are 2kGy.
Said gas-control packing device is a box type gas-control packing device, and controlled atmospheric packing adopts polypropylene rigid packet pallet, and controlled atmospheric packing film adopts the high barrier polypropylene composite film, and said composite membrane oxygen transit dose is 7.98g/m
224h, steam penetrating capacity are 155.54 * 10
-6Cm
3/ m
2DPa.The temperature that said low temperature is preserved is 3 ℃ ± 1 ℃.Dry-salt spring and summer time 5 ~ 10min, autumn and winter 10 ~ 15min; Soak time 20 ~ 30min spring and summer, autumn and winter 30 ~ 40min.
Beneficial technical effects of the present invention is:
The effect that garlic powder in the antistaling agent of the present invention, catechin play is antibacterial, remove raw meat has antitumorly, suppresses the health-care efficacy of free radical; Citric acid, phytic acid play and regulate acidity, reduce pH value, antibacterial effect, can improve local flavor, protection color outward appearance; CO in the controlled atmospheric packing
2Play the effect of weak acidization, can suppress total plate count and increase fast; N
2Play the effect of filling, the aerobic spoilage organisms growth and breeding of inhibition; Irradiation plays obvious sterilization functions.Through the bright whitefish behind antistaling agent preliminary treatment, controlled atmospheric packing, the irradiation, shelf life can reach 25 days under 3 ℃ ± 1 ℃ refrigerated condition.
The specific embodiment
Embodiment:
(1) select the fresh and alive whitefish that meets food hygiene, no eqpidemic disease fish, decaptitating truncates removes fish maw internal layer peritonaeum behind the internal organ;
(2) the whitefish 10kg after will handling is dry-salt with salt 0.2kg, garlic powder 0.15kg, and the dry-salt time is 10min, cleans then;
(3) whitefish after will cleaning is soaked with antistaling agent, the consisting of of antistaling agent: water is 30kg, and catechin is 2g, and citric acid is 120.85g, and phytic acid is 90.64g, soak time 30min;
(4) controlled atmospheric packing: adopt the boxlike controlled atmospheric packing, gas-control packing device is provided with the parameter time 1s that bleeds, and inflationtime 1.5s, the gas that charges into are 30%CO
2And 70%N
2, heat-sealing time 1.5s takes out and fills at interval that 0.5s bleeds, inflate each once, 135 ℃ of heat-sealing temperatures; Controlled atmospheric packing adopts polypropylene rigid packet pallet, and controlled atmospheric packing film adopts high barrier polypropylene composite film KPP/PE, thickness 103 μ m, and its oxygen transit dose is 7.98g/m
224h, steam penetrating capacity are 155.54 * 10
-6Cm
3/ m
2DPa;
(5) irradiation: carry out the γ radiation treatment with cobalt-60 irradiation bomb, irradiation dose 2kGy;
(6) cryopreservation: under 3 ℃ ± 1 ℃, preserve.
Validity check:
The present invention is with the fresh-keeping effect of sensory evaluation, juice loss rate, total plate count (TVC), VBN (TVBN), pH value overall merit the inventive method.
The evaluation criterion of sensory evaluation adopts " ten the five-grade marking systems "; Three of smell, color and luster, elasticity that the subjective appreciation group that is made up of 5 people respectively handles the fresh whitefish in back to preservation method of the present invention are done evaluation, each subjective appreciation item full marks 5 minutes, accumulative total full marks 15 minutes; Make even for five times all; 12 ~ 15 are divided into top grade, and 9 ~ 12 are divided into good level, and 3 ~ 6 are divided into the difference level.
The assay method of juice loss rate: the initial fish section of weighing quality is A (g); After storage back a period of time, fish section juice in the controlled atmospheric packing box is drained, after with test paper residual juice being blotted; Weighing fish section quality B (g), the juice loss rate is calculated as: juice loss rate (%)=(A-B)/A.
The assay method of total plate count (TVC): operate with reference to GB/T4789.2-2010.Take by weighing the 25g flesh of fish under the aseptic condition, be put in 225mL and include in the SPSS of bead, fully mixing; Process the dilution of 1:10; Degree of spoilage is selected suitable dilution factor per sample, each dilution factor do three times parallel; Adopt the mensuration of falling plate method total plate count, the result representes with log cfu/g.
The assay method of VBN (TVBN): according to the microdiffusion principle, adopt Kang Wei ware method to measure, take by weighing the 10g flesh of fish; Rub mixing, be transferred in the conical flask, add 100mL distilled water; Jolting is abundant, filters behind the 30min, gets 1mL filtrating with micropipettor and is added to the diffusion boat mistress; Opposite side adds 1mL unsaturated carbonate potassium solution, and two liquid are directly contact, will pass through water-soluble glue and be coated with uniform diffusion boat loam cake and build and screw.Diffusion boat is rotated respectively on the table in the direction of the clock with counterclockwise, kind liquid is fully mixed with alkali lye, place 2h in 37 ℃ of insulating boxs, uncover, with salt standard acid solution (0.01mol/L) titration, terminal point is bluish violet.Do the reagent blank experiment simultaneously.The result calculates:
In the formula, VBN content (mg/100g) in X-flesh of fish; V
1-measure with flesh of fish appearance liquid consumption hydrochloric acid standard solution volume (mL); V
2-blank hydrochloric acid standard solution the volume (mL) that consumes; The actual concentrations of c-hydrochloric acid standard solution (mol/L); M-flesh of fish sampling quality (g), the result keeps three position effective digitals.
The assay method of pH value: get to rub and oppress 10g uniformly in conical flask, add 90mL distilled water, dipping 30min filters, and gets filtrating and directly measures with acidometer, three parallel averaging.
The bright whitefish of this instance is through antistaling agent, controlled atmospheric packing and radiation treatment, 3 ℃ of cryopreservations the 25th day, and sensory evaluation scores is 13.63 minutes; Be top grade; The juice loss rate is 2.4%, and total plate count (TVC) is 5.93 log cfu/g, and VBN (TVBN) is 14.06mg/100g; PH value is 6.76; Wherein total plate count does not surpass regulation 6 logcfu/gs of national standard to fresh fish secondary freshness, and VBN does not surpass the regulation of country to fresh fish food sanitation standard 20mg/100g, and the present invention has the shelf life effect that has more significantly prolonged bright whitefish.
The present invention not only is suitable for the fresh-keeping of whitefish, and the fish that also are suitable for other are fresh-keeping.
Claims (7)
1. the method for a fresh-keeping whitefish comprises whitefish scale internal organ, cleaning, segment preliminary treatment, and Preservation Treatment and low temperature are preserved, and it is characterized in that the step of said Preservation Treatment is:
(1) pretreated whitefish is dry-salt with salt, garlic powder, salting period 5 ~ 15min cleans the back and uses antistaling agent to soak, and soak time is 20 ~ 40min;
(2) whitefish after step (1) processing is carried out controlled atmospheric packing with gas-control packing device;
(3) whitefish after step (2) packing is directly carried out the γ radiation treatment with cobalt-60 irradiation bomb.
2. the method for a kind of fresh-keeping whitefish according to claim 1 is characterized in that said salt, garlic powder account for 1.5 ~ 3.5%, 0.3 ~ 1.5% of flesh of fish quality respectively; Said antistaling agent is made up of catechin, citric acid, phytic acid, water; The mass ratio of the said water and the flesh of fish is 1:2.5 ~ 3; Said catechin accounts for 0.01 ~ 0.03% of flesh of fish quality, and said citric acid, phytic acid account for 0.2 ~ 0.6%, 0.1 ~ 0.3% of antistaling agent gross mass respectively.
3. the method for a kind of fresh-keeping whitefish according to claim 1, the gas that it is characterized in that charging in the step (2) is by O
2, CO
2, N
2Form, volumetric concentration is respectively 0 ~ 10%O
2, 20 ~ 35%CO
2With 60 ~ 75%N
2
4. the method for a kind of fresh-keeping whitefish according to claim 1 is characterized in that irradiation dose is 1 ~ 3kGy in the step (3).
5. according to the method for the described a kind of fresh-keeping whitefish of claim 1 ~ 4, it is characterized in that said salt, garlic powder account for 2%, 1.5% of flesh of fish quality respectively; Said antistaling agent is made up of catechin, citric acid, phytic acid, water, and the mass ratio of the said water and the flesh of fish is 1:3, and said catechin accounts for 0.02% of flesh of fish quality, and said citric acid, phytic acid account for 0.4%, 0.3% of antistaling agent gross mass respectively; The gas that charges in the step (2) is 0%O
2, 30%CO
2And 70%N
2γ irradiation in the step (3), its irradiation dose are 2kGy.
6. the method for a kind of fresh-keeping whitefish according to claim 1; It is characterized in that gas-control packing device is a box type gas-control packing device described in the step (2); Controlled atmospheric packing adopts polypropylene rigid packet pallet; Controlled atmospheric packing film adopts the high barrier polypropylene composite film, and said composite membrane oxygen transit dose is 7.98g/m
224h, steam penetrating capacity are 155.54 * 10
-6Cm
3/ m
2DPa.
7. the method for a kind of fresh-keeping whitefish according to claim 1 is characterized in that the temperature that said low temperature is preserved is 3 ℃ ± 1 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210042051 CN102578204B (en) | 2012-02-23 | 2012-02-23 | Method for preserving white fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210042051 CN102578204B (en) | 2012-02-23 | 2012-02-23 | Method for preserving white fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102578204A true CN102578204A (en) | 2012-07-18 |
| CN102578204B CN102578204B (en) | 2013-07-24 |
Family
ID=46467886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210042051 Expired - Fee Related CN102578204B (en) | 2012-02-23 | 2012-02-23 | Method for preserving white fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578204B (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651734A (en) * | 2013-11-27 | 2014-03-26 | 南昌大学 | Method for irradiating fish for retaining freshness |
| CN103693295A (en) * | 2013-12-26 | 2014-04-02 | 周黑鸭食品有限公司 | Packaging method for prolonging expiration date of cooked marinated products |
| CN104095023A (en) * | 2014-06-12 | 2014-10-15 | 胡宏处 | Low-temperature processing and preserving method of loach flesh |
| CN105028598A (en) * | 2015-08-03 | 2015-11-11 | 扬州辐照中心 | Method for irradiation quality guarantee of box-packed flavor livestock and poultry products |
| CN106359543A (en) * | 2016-09-29 | 2017-02-01 | 上海市农业科学院 | Fresh-keeping method for prolonging shelf life of aquatic products through combination of electron beam irradiation and modified atmosphere packaging technology |
| CN106577982A (en) * | 2016-12-23 | 2017-04-26 | 浙江海洋大学 | Method for preserving shredded squid |
| CN106614147A (en) * | 2016-12-30 | 2017-05-10 | 浦北县龙腾食品有限公司 | Processing method of Guandong grass carp slices |
| CN106857788A (en) * | 2017-02-16 | 2017-06-20 | 佛山市恒南医药科技有限公司 | A kind of method of application rattan mother-in-law tea extraction compound keeping fresh aquatic products |
| CN106982914A (en) * | 2017-03-21 | 2017-07-28 | 舟山出入境检验检疫局综合技术服务中心 | A kind of irradiation fresh-keeping method for eating salmon piece raw |
| CN107094855A (en) * | 2017-03-21 | 2017-08-29 | 舟山出入境检验检疫局综合技术服务中心 | A kind of low dose irradiation preservation method of swimming crab |
| CN107319271A (en) * | 2017-08-16 | 2017-11-07 | 江门华大生物科技有限公司 | A kind of irradiation-induced degradation method of aquatic products antibiotic |
| CN107668168A (en) * | 2017-09-07 | 2018-02-09 | 江苏省农业科学院 | The preservation method of instant seasoning cray |
| CN107788092A (en) * | 2017-11-30 | 2018-03-13 | 陆滔 | The freezing method of fillet |
| CN107996676A (en) * | 2017-10-17 | 2018-05-08 | 江苏农牧科技职业学院 | A kind of preservation of fishery processing method |
| CN109548856A (en) * | 2018-12-31 | 2019-04-02 | 山东好当家海洋发展股份有限公司 | A method of using the fresh-keeping chrysanthemum flesh of fish of lactic acid bacteria |
| CN110150366A (en) * | 2019-05-09 | 2019-08-23 | 淮阴工学院 | A kind of micro- jelly biological preservation liquid of whitefish and preparation method thereof and preservation method |
| CN111084222A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Irradiation preservation method for western-style smoked and cooked ham |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651734A (en) * | 2013-11-27 | 2014-03-26 | 南昌大学 | Method for irradiating fish for retaining freshness |
| CN103693295A (en) * | 2013-12-26 | 2014-04-02 | 周黑鸭食品有限公司 | Packaging method for prolonging expiration date of cooked marinated products |
| CN103693295B (en) * | 2013-12-26 | 2015-11-25 | 湖北周黑鸭食品工业园有限公司 | A kind of packing method extending the ripe spiced and stewed food shelf-life |
| CN104095023A (en) * | 2014-06-12 | 2014-10-15 | 胡宏处 | Low-temperature processing and preserving method of loach flesh |
| CN105028598B (en) * | 2015-08-03 | 2018-09-04 | 扬州辐照中心 | A kind of box-packed flavor livestock and poultry product irradiation keeping method |
| CN105028598A (en) * | 2015-08-03 | 2015-11-11 | 扬州辐照中心 | Method for irradiation quality guarantee of box-packed flavor livestock and poultry products |
| CN106359543A (en) * | 2016-09-29 | 2017-02-01 | 上海市农业科学院 | Fresh-keeping method for prolonging shelf life of aquatic products through combination of electron beam irradiation and modified atmosphere packaging technology |
| CN106577982A (en) * | 2016-12-23 | 2017-04-26 | 浙江海洋大学 | Method for preserving shredded squid |
| CN106614147A (en) * | 2016-12-30 | 2017-05-10 | 浦北县龙腾食品有限公司 | Processing method of Guandong grass carp slices |
| CN106857788A (en) * | 2017-02-16 | 2017-06-20 | 佛山市恒南医药科技有限公司 | A kind of method of application rattan mother-in-law tea extraction compound keeping fresh aquatic products |
| CN107094855A (en) * | 2017-03-21 | 2017-08-29 | 舟山出入境检验检疫局综合技术服务中心 | A kind of low dose irradiation preservation method of swimming crab |
| CN106982914A (en) * | 2017-03-21 | 2017-07-28 | 舟山出入境检验检疫局综合技术服务中心 | A kind of irradiation fresh-keeping method for eating salmon piece raw |
| CN107319271A (en) * | 2017-08-16 | 2017-11-07 | 江门华大生物科技有限公司 | A kind of irradiation-induced degradation method of aquatic products antibiotic |
| CN107668168A (en) * | 2017-09-07 | 2018-02-09 | 江苏省农业科学院 | The preservation method of instant seasoning cray |
| CN107996676A (en) * | 2017-10-17 | 2018-05-08 | 江苏农牧科技职业学院 | A kind of preservation of fishery processing method |
| CN107788092A (en) * | 2017-11-30 | 2018-03-13 | 陆滔 | The freezing method of fillet |
| CN109548856A (en) * | 2018-12-31 | 2019-04-02 | 山东好当家海洋发展股份有限公司 | A method of using the fresh-keeping chrysanthemum flesh of fish of lactic acid bacteria |
| CN110150366A (en) * | 2019-05-09 | 2019-08-23 | 淮阴工学院 | A kind of micro- jelly biological preservation liquid of whitefish and preparation method thereof and preservation method |
| CN111084222A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Irradiation preservation method for western-style smoked and cooked ham |
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|---|---|
| CN102578204B (en) | 2013-07-24 |
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