CN102783516B - Fresh pseudosciaena crocea ice temperature fresh keeping method - Google Patents
Fresh pseudosciaena crocea ice temperature fresh keeping method Download PDFInfo
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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 net cage culture technology, the quality of marine fish has had very large improvement, the nutritional labeling of the large yellow croaker of deep-water net cage culture and flesh quality almost approach wild large yellow croaker, but the later stage is still taked the mode of traditional freeze preservation, although freshness date is longer, but product thaws, large, the flesh quality variation of rear nutrition leak, can not meet the demand of the common people to the fresh or live aquatic products quality.
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, suppresses to greatest extent the harmful microbe activity and prolongs storage period, and 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, generally at ± 2 ℃, can not meet the requirement of ice temperature preservation in the market, and special-purpose ice temperature control equipment price costliness, operating cost is higher, and general enterprises is difficult to bear.
The existing ice temperature fresh-keeping method for large yellow croaker is all generally for the flesh of fish, finds no the ice temperature fresh-keeping method for fresh fish.
Chinese patent literature CN101695313 discloses a kind of ice temperature fresh-keeping method of cultured large yellow croaker, the premenstrual fillet that are treated to of large yellow croaker, fillet at 20 ℃ ± 5 ℃ temperature through the infiltration seasoning of flavouring (freezing point modifier), being dried to moisture content again under 15～20 ℃ of temperature conditions is 45～65%, then vacuum packaging, the refrigerations such as the refrigerator that the temperature that fillet can be preserved in the ice temperature is-1～-14 ℃ or refrigerator-freezer.The large yellow croaker of cultivation is through pre-treatment, seasoning, dry final vacuum packing like this, 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 cultivation,-1～-14 ℃ of refrigeration, can not freeze, the present invention is a kind of ice temperate zone that both can widen cultured large yellow croaker, the ice temperature fresh-keeping method that keeps again the states such as fresh fish freshness, local flavor and texture, the generation of freezing phenomenon of large yellow croaker when the method has been avoided in refrigerator or refrigerator-freezer cold storing and fresh-keeping, protect preferably
The original freshness of cultured large yellow croaker and local flavor have been arranged.
But this technical scheme still has the following disadvantages:
Though the raw material that 1, this technology adopts is cultured large yellow croaker, but after being fillet, pre-treatment just can carry out ice temperature fresh-keeping, and the freshness of fillet is compared with fresh fish with local flavor and is still had very large gap, and this technology has been covered the original local flavor of fresh fish greatly by the flavor enhancement seasoning of larger dose.
2, this technology reduces product moisture content by drying, suppresses the activity of microorganism, to keeping the freshness of fish.But it should be pointed out that bacillus category can not suppress its activity by the method that reduces moisture, and such microorganism is very common in large yellow croaker, if can not suppress its activity, will greatly shorten the shelf-life of fish.Simultaneously, dry run will affect freshness and the local flavor of fish greatly, and the fillet that obtain through this technology have approached ready-to-eat food, and the original texture of Pseudosciaena crocea meat and local flavor disappear totally substantially.
3, this technology is known as and the fillet freezing point of packaging bag meat can be able to be reduced to-14.6 ℃, but does not but provide as any digital proofs such as temperature lowering curve figure, and its technique effect can't be convincing.
4, the seasoning step of this technology is permeated seasoning 1.5～3 hours at 20 ℃ ± 5 ℃ temperature, does not meet the cold chain standard, easily causes growing of microorganism, 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, human body excess intake sorbierite has following risk: 1) power and water solution 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) osmotic nephrosis etc.Therefore, in this scheme, the fillet sorbitol content is too high, the long-term edible health that is unfavorable for.
Summary of the invention
The present invention is directed to above-mentioned the deficiencies in the 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 have retained to greatest extent fresh fish when reducing the fresh fish freezing point, activity time is shorter simultaneously, 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 comprised of following steps:
Pre-treatment: just fished for the fresh cultured large yellow croaker of disembarkation, cleaned standby seam;
The brine electrolysis sterilization: fresh cultured large yellow croaker is entered in the strong acid brine electrolysis and soaks 20 minutes, and 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: at 4 ℃ of temperature, will mix freezing point modifier and inject fish body inside by injector, time of penetration is 20min; Described mixing freezing point modifier is by sodium chloride, trehalose and edible alcohol form, the consumption of described sodium chloride is 1.5%～2.5% (w/w) of fish body gross weight, the consumption of trehalose used is 2%～3% (w/w) of fish body gross weight, and the consumption of edible alcohol used is 2%～3% (w/w) of fish body gross weight.
Vacuum packaging: by the above-mentioned raw material fish of adjusting through the freezing point package bag vacuum packing of packing into, vacuum is not less than 0.09Mpa;
The ice temperature is preserved: the fish products after above-mentioned vacuum packaging is put into to freezer and preserve, storage temperature is 0 ~-6 ℃ of left and right.
Further, in described mixing freezing point modifier, the consumption of sodium chloride is 2.04% (w/w) of fish body gross weight, and the consumption of glucose used is 2.54% (w/w) of fish body gross weight, and the consumption of sorbierite used is 2.58% (w/w) of fish body gross weight.
Further, described ice temperature storage temperature is-6 ℃.
The present invention compared with prior art has following advantage:
1, the object that present technique is implemented is fresh cultured large yellow croaker, and it has the larger market demand than seasoning fillet.With through the fillet of seasoning, compare, can not affect the original freshness of fish body and local flavor after the fish body carries out the ice temperature fresh-keeping process, can better reduce itself local flavor and freshness.
2, present technique is applied to the strong acid brine electrolysis in ice temperature fresh-keeping, having overcome tradition only depends on the dry fish body water content that reduces to carry out 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 to any destruction in sterilization process.
3, present technique has significantly accelerated by injecting method the process that compound freezing point modifier enters fish body inside, with traditional normal pressure infiltration, compares, and has saved a large amount of time, is easy to industrialization.
4, present technique, from the fresh fish body is fished for, until vacuum packaging is all operated at 4 ℃ ± 0.5 ℃ temperature, 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, present technique freezing point modifier usage and dosage used all meets GB 2760-2011 food security national standard, and additive therefor can not produce any harmful effect to the people.
The accompanying drawing explanation
Fig. 1 is large yellow croaker fresh fish ice temperature fresh-keeping method process chart of the present invention.
Fig. 2 is affect the as a result figure of sodium chloride of the present invention on large yellow croaker freezing point and sensory evaluation scores.
Fig. 3 is affect the as a result figure of sorbierite on large yellow croaker freezing point and sense organ.
Fig. 4 is affect the as a result figure of trehalose of the present invention on large yellow croaker freezing point and sensory evaluation scores.
Fig. 5 is affect the as a result figure of edible alcohol of the present invention on large yellow croaker freezing point and sensory evaluation scores.
The specific embodiment
At first the present invention carries out freezing test to the each several part of large yellow croaker, and by known in table 1, in-18 ℃ of gas quick-frozen processes, the freezing point of large yellow croaker back different parts muscle is basically identical, determines that thus the large yellow croaker freezing point is near-1.5 ℃.The time that the fish body is reduced to freezing point from room temperature is 46min～48min, and the time by the maximum ice crystal zone, at 85min～87min, arrives the time of-18 ℃ at 173min～176min, freezing process the no significant difference at each position of visible fish body.
Table 1 large yellow croaker body different parts freezing point and freezing process
Then, the inventor has done following research on moisture to the impact of large yellow croaker freezing process, result as shown in Table 2, in-18 ℃ of gas quick-frozen processes, freezing point during fish piece water content 100% is at-1.4 ℃, when moisture is reduced to 20%, freezing point is reduced to-3 ℃, illustrate that fish ice cube point and the water content of fish piece have positive correlation, reduction along with fish piece water content, freezing point is also in reduction gradually, but too low water content can cause the surface dehydration of fish piece to be shunk, and affect the mouthfeel in fish piece following process, too high water content can cause freezing point higher, time by zone of maximum ice crystal formation also can extend.
The impact of table 2 fish piece moisture on freezing process
Then, the inventor has carried out single factor research and has carried out Preliminary screening each component as freezing point modifier.
Fig. 2 is visible, and when sodium chloride concentration is 1%, the freezing point of fish piece is-1.9 ℃, and when sodium chloride concentration reaches 9%, freezing point is reduced to-5.5 ℃, illustrates that sodium chloride is larger on the freezing point impact of large yellow croaker fish piece.Sodium chloride is small-molecule substance, easily is diffused in fish body muscle cell, causes osmotic pressure in cell to increase, and therefore, along with the increase of sodium chloride addition, in fish muscle, unfreazable water content rises, therefore freezing point decreases.When sodium chloride concentration is 2.0%, the sensory evaluation scores of the flesh of fish reaches and is up to 6.0, and adds 1% sodium chloride, and the sensory evaluation scores of the flesh of fish is only 4.5.From the fish piece in appearance, 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 obvious saline taste, the organoleptic quality of the impact flesh of fish and further processing while continuing to increase.
Fig. 3 is visible, because sorbierite has more OH group, is the material that a kind of hydrophily is stronger, can a large amount of being converted in conjunction with water Free water, so there is 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 when the addition of sorbierite is 3.0%, the sensory evaluation scores of the flesh of fish is 8.0 to the maximum, less on the organoleptic quality impact 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 although the phenomenon of this unformed structure can slow down is larger on the organoleptic quality impact.But excessive sorbierite can cause health risk.
Fig. 4 is visible, increase along with the trehalose addition, the unfreazable water content of the flesh of fish increases gradually, simultaneously, trehalose belongs to the material of molecular weight, but penetrates into structure of fish muscle inside in the short time, therefore trehalose has the freezing point regulating action to large yellow croaker, when the trehalose addition is 2%, can make the freezing point of the flesh of fish be reduced to-2.0 ℃, regulate the freezing point successful, and subjective appreciation at the time reach and be 6.5 to the maximum.When the trehalose addition continues to increase to 2.5%, the freezing point of the flesh of fish is reduced to-2.3 ℃.When concentration continues to rise, trehalose can make the flesh of fish present certain sweet taste, and the sense organ value reduces gradually.
Fig. 5 is visible, edible alcohol has effect clearly to the adjusting of large yellow croaker freezing point, 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, 9% edible alcohol addition finally can make fish body freezing point be reduced to-6 ℃, but addition now can destroy the quality of fish body, make the fish body with certain alcohol smell, when the edible alcohol addition is 2.5%, sensory evaluation scores reaches maximum, is 6.5.
Finally, the inventor is by above-mentioned experiment of single factor, comprehensive subjective appreciation value and freezing point value, choose 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, the arithmetic mean value that predicated response value comprehensive grading index is freezing point and sensory evaluation
.utilize design-expert7.0 software to carry out successive Regression matching to experimental data, obtain the comprehensive grading value and to the multinomial regression model of secondary of sodium chloride, trehalose, edible alcohol addition be: 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<0.01) of model, can be for prediction.
From regression equation, sodium chloride, edible alcohol, trehalose three addition and comprehensive grading are not simple linear relationships, for further determining optimal processing parameter, the gained equation is carried out to successive Regression, delete not remarkable, then ask the single order local derviation, and to make it be 0, can obtain best freezing point modifier formula and be sodium chloride 2.04%, edible alcohol 2.58%, trehalose 2.54%(and be mass fraction), its comprehensive grading value is 5.74, through three parallel verified, this formula can make the large yellow croaker freezing point be down to-6.2 ℃.
Embodiment mono-
In freezing point modifier, the consumption of sodium chloride is 1.5% (w/w) of fish body gross weight, and the consumption of trehalose used is 2% (w/w) of fish body gross weight, and the consumption of edible alcohol used is 2% (w/w) of fish body gross weight.
Embodiment bis-
In freezing point modifier, the consumption of sodium chloride is 2.5% (w/w) of fish body gross weight, and the consumption of trehalose used is 3% (w/w) of fish body gross weight, and the consumption of edible alcohol used is 3% (w/w) of fish body gross weight.
Embodiment tri-
In freezing point modifier, the consumption of sodium chloride is 1.5% (w/w) of fish body gross weight, and the consumption of trehalose used is 3% (w/w) of fish body gross weight, and the consumption of edible alcohol used is 3% (w/w) of fish body gross weight.
Embodiment tetra-
In freezing point modifier, the consumption of sodium chloride is 2.04% (w/w) of fish body gross weight, and the consumption of trehalose used is 2.54% (w/w) of fish body gross weight, and the consumption of edible alcohol used is 2.58% (w/w) of fish body gross weight.
Claims (3)
1. a large yellow croaker fresh fish ice temperature fresh-keeping method is characterized in that being comprised of following steps:
Pre-treatment: just fished for the fresh cultured large yellow croaker of disembarkation, cleaned standby seam;
The brine electrolysis sterilization: fresh cultured large yellow croaker is entered in the strong acid brine electrolysis and soaks 20 minutes, and 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: at 4 ℃ of temperature, will mix freezing point modifier and inject fish body inside by injector, time of penetration is 20min; Described freezing point modifier is by sodium chloride; trehalose and edible alcohol form; the consumption of described sodium chloride is 1.5% ~ 2.5%(w/w of fish body gross weight), the consumption of described trehalose is 2% ~ 3%(w/w of fish body gross weight), the consumption of edible alcohol used is 2% ~ 3%(w/w of fish body gross weight);
Vacuum packaging: by the above-mentioned fish body of regulating through the freezing point injection package bag vacuum packing of packing into, vacuum is not less than 0.09MPa;
The ice temperature is preserved: the fish body after above-mentioned vacuum packaging is put into to freezer and preserve, storage temperature is at 0 ~-6 ℃.
2. large yellow croaker fresh fish ice temperature fresh-keeping method according to claim 1, it is characterized in that in described mixing freezing point modifier, the consumption of sodium chloride is the 2.04%(w/w of fish body gross weight), the consumption of described trehalose is the 2.54%(w/w of fish body gross weight), the consumption of edible alcohol used is the 2.58%(w/w of fish body gross weight).
3. large yellow croaker fresh fish ice temperature fresh-keeping method according to claim 1, is characterized in that described ice temperature storage temperature is-6 ℃.
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| CN102972502B (en) * | 2012-12-13 | 2014-05-21 | 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 |
| CN103462176B (en) * | 2013-08-01 | 2014-08-20 | 浙江海洋学院 | Ice-temperature injection machine |
| 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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| CN101664222B (en) * | 2009-09-10 | 2012-02-08 | 浙江工商大学 | Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function |
| CN101695313B (en) * | 2009-10-26 | 2012-03-28 | 宁波大学 | Ice temperature fresh-keeping method for bred large yellow croaker |
| CN101946820B (en) * | 2010-09-09 | 2013-01-23 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
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