CN102783516A - Fresh pseudosciaena crocea ice temperature fresh keeping method - Google Patents
Fresh pseudosciaena crocea ice temperature fresh keeping method Download PDFInfo
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- CN102783516A CN102783516A CN2012102882286A CN201210288228A CN102783516A CN 102783516 A CN102783516 A CN 102783516A CN 2012102882286 A CN2012102882286 A CN 2012102882286A CN 201210288228 A CN201210288228 A CN 201210288228A CN 102783516 A CN102783516 A CN 102783516A
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Abstract
The invention relates to a fresh pseudosciaena crocea ice temperature fresh keeping method. According to the fresh pseudosciaena crocea ice temperature fresh keeping method provided by the invention, the water electrolysis sterilization technology is utilized for being combined with the ice point temperature regulating technology, the freshness, the flavor and the texture of the fresh pseudosciaena crocea are remained to the maximum degree while the ice point of the fresh pseudosciaena crocea is reduced, meanwhile, the work procedure time is short, in addition, the whole process of the work procedure conforms to the cold chain requirements, and the method has the industrialized large-scale production conditions.
Description
Technical field
The present invention relates to large yellow croaker fresh fish ice temperature fresh-keeping method.
Background technology
Continuous maturation and popularization along with the deep water mesh cage cultural technique; The quality of marine fish has had very big improvement; Almost near wild large yellow croaker, the later stage is still taked the mode of traditional freeze preservation, though freshness date is longer for nutritional labeling of the large yellow croaker that deep water mesh cage is cultured and flesh quality; Nutrition leak big, flesh quality variation in back can not satisfy the demand of the common people to the fresh or live aquatic products quality but product thaws.
The clear beautiful doctor in mountain root compares with traditional refrigeration fresh-keeping technique in the ice temperature fresh-keeping technology that propose the seventies in last century, can not destroy cell, and it is movable and prolong storage period to suppress harmful microbe to greatest extent, is beneficial to the storage to large yellow croaker.
The ice temperate zone of large yellow croaker is narrower, and generally at ± 0.5 ℃, but the control accuracy of temperature control device can not satisfy the requirement of the warm preservation of ice generally at ± 2 ℃ in the market, and special-purpose ice temperature control equipment price is expensive, and operating cost is higher, and general enterprise is difficult to bear.
Existing ice temperature fresh-keeping method to large yellow croaker generally all is to the flesh of fish, does not find to have the ice temperature fresh-keeping method to fresh fish.
Chinese patent document CN101695313 discloses a kind of ice temperature fresh-keeping method of cultured large yellow croaker; Large yellow croaker is fillet through pre-treatment; Fillet under 20 ℃ ± 5 ℃ temperature through the infiltration seasoning of flavouring (freezing point modifier); Under 15～20 ℃ of temperature conditions, being dried to moisture content again is 45～65%, vacuum-packed then, and making fillet can be-1～-14 ℃ refrigerations such as refrigerator or refrigerator-freezer in the temperature that the ice temperature is preserved.The large yellow croaker of culturing like this is through pre-treatment, seasoning, dry final vacuum packing; Make the fillet freezing point of packaging bag meat can be reduced to-14.6 ℃, widened the ice temperate zone of the large yellow croaker of culturing, can not freeze-1～-14 ℃ of refrigeration; The present invention is a kind of ice temperate zone that both can widen cultured large yellow croaker; The generation of freezing phenomenon of large yellow croaker when ice temperature fresh-keeping method that keeps states such as fresh fish freshness, local flavor and texture again, this method have been avoided in refrigerator or refrigerator-freezer cold storing and fresh-keeping is protected preferably
Original freshness of cultured large yellow croaker and local flavor have been arranged.
But still there is following deficiency in this technical scheme:
Though 1, the raw material of this technology employing is a cultured large yellow croaker; But through pre-treatment is just can carry out ice temperature fresh-keeping behind the fillet; And the freshness of fillet is compared with fresh fish with local flavor and is still had very big gap; And should technology pass through heavy dose of flavor enhancement seasoning, covered the original local flavor of fresh fish greatly.
2, this technology reduces product moisture content through drying, suppresses the activity of microorganism, in the hope of keeping the freshness of fish.But should be pointed out that bacillus category can not suppress its activity through the method that reduces moisture, and such microorganism is very common in large yellow croaker, if can not suppress the shelf-life that its activity will shorten fish greatly.Simultaneously, dry run will influence freshness and the local flavor of fish greatly, and the fillet that obtain through this technology are near ready-to-eat food, and large yellow croaker oppresses original texture and local flavor disappears totally basically.
3, this technology is known as and can the fillet freezing point of packaging bag meat can be reduced to-14.6 ℃, but does not but provide like any digital proofs such as temperature lowering curve figure, and its technique effect can't be convincing.
4, this technological seasoning step is permeated seasoning 1.5～3 hours under 20 ℃ ± 5 ℃ temperature, does not meet the cold chain standard, causes growing of microorganism easily, and simultaneously, time of penetration is long, is unfavorable for suitability for industrialized production.
5, this technology adopts sorbierite as one of flavor enhancement (freezing point modifier) component, and existing research shows that human body excess intake sorbierite has following risk: 1) power and water is separated the matter disorder; (2) shiver with cold, heating; (3) dysuria; (4) thrombophlebitis; (5) allergy causes fash, nettle rash, expiratory dyspnea, anaphylactic shock; (6) dizzy, eye-blurred; (7) height ooze cause thirsty; (8) permeability ephrosis etc.Therefore, the fillet sorbitol content is too high in this scheme, the long-term edible health that is unfavorable for.
Summary of the invention
The present invention is directed to the deficiency of above-mentioned prior art; A kind of large yellow croaker fresh fish ice temperature fresh-keeping method is provided; The freshness, local flavor and the texture that when reducing the fresh fish freezing point, have kept fresh fish to greatest extent; Simultaneously activity time is shorter, and operation whole process meets the cold chain requirement, possesses the condition that large-scale industrialization is produced.
Concrete technical scheme of the present invention is:
A kind of large yellow croaker fresh fish ice temperature fresh-keeping method is characterized in that being made up of following steps:
Pre-treatment: just fished for the fresh cultured large yellow croaker of disembarkation, cleaned standby seam;
The brine electrolysis sterilization: with soaking 20 minutes in the fresh cultured large yellow croaker entering strong acid brine electrolysis, wherein, the parameter of strong acid brine electrolysis is pH value 2.7, oxidation-reduction potential 1145mV, effective chlorine density value 45mg/L;
The injection of fish body freezing point is regulated: under 4 ℃ of temperature, will mix freezing point modifier and inject fish body inside through injector, time of penetration is 20min; Said mixing freezing point modifier is by sodium chloride; Trehalose and edible alcohol are formed; Said amount of sodium chloride is 1.5%～2.5% (w/w) of fish body gross weight; The consumption of used trehalose is 2%～3% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 2%～3% (w/w) of fish body gross weight.
Vacuum-packed: with the packaging bag vacuum packaging of packing into of the above-mentioned raw material fish of adjusting through freezing point, vacuum is not less than 0.09Mpa;
The ice temperature is preserved: the fish products after the above-mentioned vacuum packaging is put into freezer preserve, storage temperature is about 0 ~-6 ℃.
Further, in the said mixing freezing point modifier, amount of sodium chloride is 2.04% (w/w) of fish body gross weight, and the consumption of used glucose is 2.54% (w/w) of fish body gross weight, and the consumption of used sorbierite is 2.58% (w/w) of fish body gross weight.
Further, said ice temperature storage temperature is-6 ℃.
The present invention compared with prior art has following advantage:
1, the object implemented of present technique is fresh cultured large yellow croaker, and it has the bigger market demand than seasoning fillet.With compare through the fillet of seasoning, after the fish body carries out the ice temperature fresh-keeping process, can not influence original freshness of fish body and local flavor, can better reduce itself local flavor and freshness.
2, present technique is applied to the strong acid brine electrolysis in the ice temperature fresh-keeping; Having overcome tradition only depends on the dry fish body water content that reduces to come antibacterial method; Present technique to the killing rate of large yellow croaker body surface common bacteria more than 98%, safe and reliable, and fish body quality is not produced any destruction in the sterilization process.
3, present technique has significantly been accelerated the process that compound freezing point modifier gets into fish body inside through injecting method, compares with traditional normal pressure infiltration, has saved great amount of time, is easy to industrialization.
4, present technique is fished for beginning from the fresh fish body, until vacuum packaging, all under 4 ℃ ± 0.5 ℃ temperature, operates, and meets the cold chain standard, is difficult for causing growing of microorganism, and simultaneously, time of penetration is short, is beneficial to suitability for industrialized production.
5, the used freezing point modifier usage and dosage of present technique all meets GB 2760-2011 food security national standard, and additive therefor can not produce any harmful effect to the people.
Description of drawings
Fig. 1 is a large yellow croaker fresh fish ice temperature fresh-keeping method process chart of the present invention.
Fig. 2 is influence the as a result figure of sodium chloride of the present invention to large yellow croaker freezing point and sensory evaluation scores.
Fig. 3 is influence the as a result figure of sorbierite to large yellow croaker freezing point and sense organ.
Fig. 4 is influence the as a result figure of trehalose of the present invention to large yellow croaker freezing point and sensory evaluation scores.
Fig. 5 is influence the as a result figure of edible alcohol of the present invention to large yellow croaker freezing point and sensory evaluation scores.
The specific embodiment
The present invention at first carries out freezing test to the each several part of large yellow croaker, and by knowing in the table 1, in-18 ℃ of gas quick-frozen processes, the freezing point basically identical of large yellow croaker back different parts muscle confirms that thus the large yellow croaker freezing point is near-1.5 ℃.The fish body is 46min～48min from the time that room temperature is reduced to freezing point, and the time through the maximum ice crystal zone is at 85min～87min, and the time that arrives-18 ℃ is at 173min～176min, the freezing process and the no significant difference at visible each position of fish body.
Table 1 large yellow croaker body different parts freezing point and freezing process
Then, the inventor has done following research to moisture to the influence of large yellow croaker freezing process, and the result can be known by table 2; In-18 ℃ of gas quick-frozen processes, the freezing point during fish piece water content 100% is at-1.4 ℃, when moisture is reduced to 20%; Freezing point then is reduced to-3 ℃, explains that the fish ice cube point and the water content of fish piece have positive correlation, along with the reduction of fish piece water content; Freezing point is also in gradually reduction, but low excessively water content can cause the surface dehydration of fish piece to be shunk, and influences the mouthfeel in the fish piece following process; Too high water content then can cause freezing point higher, and the time through zone of maximum ice crystal formation also can prolong.
Table 2 fish piece moisture is to the influence of freezing process
Then, the inventor is to having carried out single factor research and having carried out Preliminary screening as each component of freezing point modifier.
Fig. 2 is visible, and sodium chloride concentration is 1% o'clock, and the freezing point of fish piece is-1.9 ℃, and when sodium chloride concentration reached 9%, freezing point was reduced to-5.5 ℃, explains that sodium chloride is bigger to the freezing point influence of large yellow croaker fish piece.Sodium chloride is small-molecule substance, is diffused into easily in the fish body muscle cell, causes osmotic pressure increase in the cell, therefore along with the increase of sodium chloride addition, can not freeze water content in the fish muscle and rise, so freezing point decreases.When sodium chloride concentration was 2.0%, the sensory evaluation scores of the flesh of fish reached and is up to 6.0, and adds 1% sodium chloride, and the sensory evaluation scores of the flesh of fish is merely 4.5.See in appearance from the fish piece, add a certain amount of sodium chloride and play oxidation resistant effect, can alleviate flesh of fish jaundice, but sodium chloride concentration can make the flesh of fish be tangible saline taste, the organoleptic quality of the influence flesh of fish and further processing when continuing to increase.
Fig. 3 is visible, because sorbierite has more OH group, is the stronger material of a kind of hydrophily, can Free water a large amount of be converted into combination water, so have the effect of obvious reduction fish ice cube point, be a kind of comparatively ideal freezing point modifier.9% sorbierite can make the freezing point of the large yellow croaker fish piece of fish body be reduced to-3.0 ℃, and the sweet taste of sorbierite is lower than sucrose and glucose, and the addition of sorbierite is that the sensory evaluation scores of 3.0% o'clock flesh of fish is 8.0 to the maximum, and is less to the organoleptic quality influence of fish piece.When sorbierite adds concentration continuation rising, can form a kind of pasty state, the material of thickness, the formation of ice crystal though the phenomenon of this unformed structure can slow down is bigger to the organoleptic quality influence.But excessive sorbierite can cause health risk.
Fig. 4 is visible, and along with the increase of trehalose addition, the water content that can not freeze of the flesh of fish increases gradually; Simultaneously, trehalose belongs to the less material of molecular weight, but penetrates into structure of fish muscle inside in the short time; So trehalose has the freezing point regulating action to large yellow croaker; The trehalose addition is the freezing point of the flesh of fish was reduced to-2.0 ℃ at 2% o'clock, and it is obvious to regulate the freezing point effect, and subjective appreciation at the time reach and be 6.5 to the maximum.When the trehalose addition continued to increase to 2.5%, the freezing point of the flesh of fish was reduced to-2.3 ℃.When concentration continued to rise, trehalose can make the flesh of fish present certain sweet taste, and the sense organ value reduces gradually.
Fig. 5 is visible, and edible alcohol has effect clearly to the adjusting of large yellow croaker freezing point, and 1.5% addition both can make the freezing point of the flesh of fish be reduced to-2.0 ℃; And along with the increasing of addition, freezing point continues to descend, and 9% edible alcohol addition finally can make fish body freezing point be reduced to-6 ℃; But the addition of this moment can destroy the quality of fish body, makes the fish body have certain alcohol flavor, and the edible alcohol addition is 2.5% o'clock; Sensory evaluation scores reaches maximum, is 6.5.
At last; The inventor is through above-mentioned experiment of single factor; Comprehensive subjective appreciation value and freezing point value are chosen sodium chloride 1.5%～2.5% (w/w), edible alcohol 2%～3% (w/w); Trehalose 1.5%～2.5 (w/w) % carries out Box-Behnken curved surface response experiment, and predicated response value comprehensive grading index is the arithmetic mean value
of freezing point and sensory evaluation.Utilize design-expert7.0 software that experimental data is progressively returned and match, obtain the comprehensive grading value and be the multinomial regression model of secondary of sodium chloride, trehalose, edible alcohol addition: comprehensive grading=-52.35417+14.61667* sodium chloride+16.48333* edible alcohol+17.55833* trehalose+0.30000* sodium chloride * edible alcohol-0.100000* sodium chloride * trehalose-0.60000* edible alcohol * trehalose-3.71667* sodium chloride
2-3.01667* edible alcohol
2-3.11667* trehalose
2, the whole conspicuousness (P of model<0.01), can be used for prediction.
Can know that by regression equation sodium chloride, edible alcohol, trehalose three addition and comprehensive grading are not simple linear relationships, for further confirming optimal processing parameter; The gained equation is progressively returned; Deletion significantly is not asked the single order local derviation then, and to make it be 0; Can get best freezing point modifier prescription is sodium chloride 2.04%, edible alcohol 2.58%, trehalose 2.54% (being mass fraction); Its comprehensive grading value is 5.74, and through three parallel verified, this prescription can make the large yellow croaker freezing point reduce to-6.2 ℃.
Embodiment one
In the freezing point modifier, amount of sodium chloride is 1.5% (w/w) of fish body gross weight, and the consumption of used trehalose is 2% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 2% (w/w) of fish body gross weight.
Embodiment two
In the freezing point modifier, amount of sodium chloride is 2.5% (w/w) of fish body gross weight, and the consumption of used trehalose is 3% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 3% (w/w) of fish body gross weight.
Embodiment three
In the freezing point modifier, amount of sodium chloride is 1.5% (w/w) of fish body gross weight, and the consumption of used trehalose is 3% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 3% (w/w) of fish body gross weight.
Embodiment four
In the freezing point modifier, amount of sodium chloride is 2.04% (w/w) of fish body gross weight, and the consumption of used trehalose is 2.54% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 2.58% (w/w) of fish body gross weight.
Claims (4)
1. large yellow croaker fresh fish ice temperature fresh-keeping method is characterized in that being made up of following steps:
Pre-treatment: just fished for the fresh cultured large yellow croaker of disembarkation, cleaned standby seam;
The brine electrolysis sterilization: with soaking 20 minutes in the fresh cultured large yellow croaker entering strong acid brine electrolysis, wherein, the parameter of strong acid brine electrolysis is pH value 2.7, oxidation-reduction potential 1145mV, effective chlorine density value 45mg/L;
The injection of fish body freezing point is regulated: under 4 ℃ of temperature, will mix freezing point modifier and inject fish body inside through injector, time of penetration is 20min; Said mixing freezing point modifier is by sodium chloride; Trehalose and edible alcohol are formed; Said amount of sodium chloride is 1.5%～2.5% (w/w) of fish body gross weight; The consumption of used trehalose is 2%～3% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 2%～3% (w/w) of fish body gross weight.
2. vacuum-packed: with the packaging bag vacuum packaging of packing into of the above-mentioned raw material fish of adjusting through freezing point, vacuum is not less than 0.09Mpa;
The ice temperature is preserved: the fish products after the above-mentioned vacuum packaging is put into freezer preserve, storage temperature is about 0 ~-6 ℃.
3. large yellow croaker fresh fish ice temperature fresh-keeping method according to claim 1; It is characterized in that in the said mixing freezing point modifier; Amount of sodium chloride is 2.04% (w/w) of fish body gross weight; The consumption of used trehalose is 2.54% (w/w) of fish body gross weight, and the consumption of used edible alcohol is 2.58% (w/w) of fish body gross weight.
4. large yellow croaker fresh fish ice temperature fresh-keeping method according to claim 1 is characterized in that said ice temperature storage temperature is-6 ℃.
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Cited By (6)
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| CN102960826A (en) * | 2012-12-17 | 2013-03-13 | 江南大学 | Method for preventing shrimps from becoming black |
| CN102972502A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for weever ice-temperature fresh-keeping and usage thereof |
| CN103462176A (en) * | 2013-08-01 | 2013-12-25 | 浙江海洋学院 | Ice-temperature injection machine |
| CN103518824A (en) * | 2013-10-15 | 2014-01-22 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| CN103815001A (en) * | 2014-03-18 | 2014-05-28 | 上海海洋大学 | Method for preserving pomfret with electrolytic water ice |
| CN105638846A (en) * | 2016-01-27 | 2016-06-08 | 浙江大学 | Method for reducing ice crystal formation in partially frozen storage fish products |
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| CN101664222A (en) * | 2009-09-10 | 2010-03-10 | 浙江工商大学 | Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function |
| CN101695313A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Ice temperature fresh-keeping method for bred large yellow croaker |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972502A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for weever ice-temperature fresh-keeping and usage thereof |
| CN102960826A (en) * | 2012-12-17 | 2013-03-13 | 江南大学 | Method for preventing shrimps from becoming black |
| CN103462176A (en) * | 2013-08-01 | 2013-12-25 | 浙江海洋学院 | Ice-temperature injection machine |
| CN103518824A (en) * | 2013-10-15 | 2014-01-22 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| CN103518824B (en) * | 2013-10-15 | 2015-05-06 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| CN103815001A (en) * | 2014-03-18 | 2014-05-28 | 上海海洋大学 | Method for preserving pomfret with electrolytic water ice |
| CN105638846A (en) * | 2016-01-27 | 2016-06-08 | 浙江大学 | Method for reducing ice crystal formation in partially frozen storage fish products |
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