CN103518823B - The method of the fresh-keeping fish liver of a kind of fluidisation ice - Google Patents
The method of the fresh-keeping fish liver of a kind of fluidisation ice Download PDFInfo
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Abstract
A method for the fresh-keeping fish liver of fluidisation ice, is characterized in that step is: 1) pre-treatment: the fresh Yi Cheng angler of just having fished for disembarkation, cleaned standby seam, 2) liver is got: caught in sea after the bloodletting of fresh Yi Cheng angler gets fish liver, immerse in fluidisation ice, the ratio of fluidisation ice and fish liver is in 20L:8kg ~ 40L:15kg until central temperature reaches-1.6 DEG C ~ 0 DEG C, compared with prior art, the invention has the advantages that: with fluidisation ice pre-treated fish liver, effectively can delay the growth and breeding of putrefactive microorganisms, the alkali compounds quantity such as Ammonia are increased slow down, Shi get angler fish liver freshness keeps good, fluidisation ice forecooling method can prolong long new fresh angler liver to a certain extent from the neutral phase to the process of corrupt phase, this research can be the processing of Xin Xian angler fish liver, storage, way far away transport provides technical basis, the economic worth improving Xin Xian angler is significant.
Description
Technical field
The present invention relates to a kind of food preservative technology field, be specifically related to the method for the fresh-keeping fish liver of a kind of fluidisation ice.
Background technology
The pre-refrigeration technique of fluidisation ice is that nineteen ninety Chapman is by the precooling research on the ship of finback of fluidisation ice for the report the earliest that aquatic products mouth is processed.After this there is the research report by the storage of fluidisation ice prawn, pomfret porgy, sea bass, turbot etc.Result of study shows, because product temperature can control, below 0 DEG C, therefore to extend the product shelf phase by fluidisation ice, therefore obtains gratifying microorganism, chemistry, organoleptic attribute, thus obtains the aquatic products of high-quality safety.At present, fluidisation ice is widely used in precooling and raw-material storing in the handling of catch on ship (precooling, execution, storage etc.), land aquatic product manufactory production line in the national fishery field such as the U.S., Britain, Australia, Canada.
Fluidisation ice is a kind of aqueous solution containing suspension ice crystals, when temperature is identical with flow, ice content 5% ~ 20% fluidisation ice, ability of cold carrier is 1.8 ~ 4.3 times of chilled water ability of cold carrier.The pre-cold working of fluidisation ice can make fish body or fillet body temperature decline rapidly from outside to inside, the microorganism killing part body surface also can suppress the breeding of dead microorganism, slow down the biochemical reaction in fish body, reduce the consumption of fish endotrophic material, keep freshness and edible quality, the processing characteristics of fish to greatest extent.In developed country, the advanced ice making equipment unit such as fluidisation ice maker, ice pulp grinder in fishing boat application and all commonplace in the application of land, and for the links of processing of aquatic products.More well-known ice machine manufacturer is had in states such as Canada, Iceland.Icetemperature Storage aquatic products is placed on 0 DEG C to carry out the method for preservation down to the temperature band between chill point, in China, ice temperature fresh-keeping technology is still in conceptual phase at present, research report mostly is for fruits and vegetables, beef, pork and the research paper carried out, short for current home ice fresh fish freshness date, inland city resident has not easily bought the present situation of fresh fish product, in " refrigeration journal " the 2nd phase in 2010, research in " experimental study of the precooling of fluidisation ice and the fresh cod fillet of Icetemperature Storage " that high red rock etc. are delivered shows, the technical method that the precooling of fluidisation ice combines with Icetemperature Storage, be specially: by the fish caught through slaughtering and remove the gill in Mare Frigoris water, remove internal organ, the process such as rinsing, tentatively reduce fish temperature, and remove the microorganism on fish surface to a certain extent, prevent fresh fish corrupt, enter the fluidisation ice precooling stage again, center temperature of fish is made to drop to-2 DEG C ~ 0 DEG C fast, further kill harmful bacterium, suppress biochemical reaction, to keep the freshness of fish, send into the ice temperature storehouse storage of-4 DEG C ~ 0 DEG C afterwards or enter the links such as the transport of ice temperature, the sale of ice temperature.The pre-refrigeration technique of fluidisation ice and Icetemperature Storage complex technique achieve fresh fish and are in all the time in same temperature band to temperature storing, transport, selling from pretreatment.Gratifying organoleptic attribute is obtained in fresh cod fillet processing, as matter structure, smell, fragrance etc., and the TVN value at fresh cod fillet Icetemperature Storage initial stage can be reduced to a certain extent, and extend fresh cod from the neutral phase to the process of corrupt phase, but this technology must be the precooling of fluidisation ice to combine with Icetemperature Storage technology and just can reach this technique effect, and also there is the problem of technical elements in present stage popularization fluidisation ice precooling and Icetemperature Storage complex technique: one, ice temperature cold chain technology and equipment are still unsound, the product quality management of ice temperature chain with can traceability still not very clear, especially there are no quality-monitoring communication product easy to use, two, present stage promotes and adopts the fresh fish of complex technique processing to be difficult to generally be accepted by consumer, domestic consumer's eating live fish, and adopt this complex technique to produce fresh fish, need to remove in advance internal organ, the cheek etc. that fish body contains a large amount of bacterium, with Shelf-life, there are distance this and mass consumption custom.
In recent years, along with marine fishery resources change ， angler catch year by year rising ， angler (Lophiuslitulon) Shu Monkfish Angler order, have another name called ugly mother-in-law, Pi Pa Fish etc., become one of China's main exit aquatic products, its value highlights.Angler is nutritious, delicious flavour, is usually made into as the forms such as dry fillet, biltong bar are sold.But the large internal organ proportion of angler body microcephaly is large, and the leftover bits and pieces ratio in process is more than 60%, and wherein liver accounts for leftover bits and pieces proportion up to 11%.Angler heparin has the title of " seabed foie gras ", has high nutrition and edibility, and also has higher medical value, has clearing heat and detoxicating, also has the effects such as ILA peptide.Completely not through fast frozen fresh liver culinary art after excellent taste, superior angler liver quality finer and smoother (shallow crocus color and luster, vascular distribution is tiny).All be confined in freezing roughing aspect in China angler hepatomegaly, and there is a lot of watery blood in quick-frozen final vacuum packaging product, affect mouthfeel, therefore, urgently need to study the impact that this monotechnics of fluidisation ice pre-refrigeration technique change for the organoleptic quality of fresh fishes liver, for the processing of new fresh angler fish liver, storage, way far away are transported and provided technical basis, the economic worth improving new fresh angler is significant.
Summary of the invention
Technical problem to be solved by this invention is to provide the method for the fresh-keeping fish liver of a kind of fluidisation ice, has the features such as preparation technology is simple, easy to operate.
The present invention solves the problems of the technologies described above adopted technical scheme: the method for the fresh-keeping fish liver of a kind of fluidisation ice, it is characterized in that step is:
1) pre-treatment: the Xin Xian angler of just having fished for disembarkation, cleaned standby seam;
2) liver is got: caught in sea after the bloodletting of Xin Xian angler gets fish liver, immerse in fluidisation ice, the ratio of described fluidisation ice and fish liver is in 20L:8kg ~ 40L:15kg until central temperature reaches-1.6 DEG C ~ 0 DEG C.
As preferably, the ratio of described fluidisation ice and fish liver is 30L:10.2kg.
As preferably, described central temperature is-1.6 DEG C.
Because the temperature of fluidisation ice can change along with the change of concentration of salt solution, the temperature of fluidisation ice equals the change of concentration of salt solution and changes, the temperature of fluidisation ice equals the freezing point of salting liquid, higher its of salt concentration solidifies fixed lower, otherwise, the concentration of salinity is lower solidify fixed higher, when seafood products fresh-keeping and cold storage, its change procedure is just the opposite, input due to seafood products has dissolved ice, the concentration of ice declines thereupon, salting liquid also thins out (concentration decline), in this case the temperature of fluidisation ice rises, the salinity of described fluidisation ice is 2 ~ 5%, the concentration of fluidisation ice is 10 ~ 30%, for ensureing the refrigerated storage temperature of fluidisation ice, and measure according to principle of heat balance, as preferably, the salinity of described fluidisation ice is 2.3%, the concentration of fluidisation ice is 23%.
Compared with prior art, the invention has the advantages that: catch Xin Xian angler fish liver for experimental subjects with sea herein, with fluidisation ice pre-treated fish liver, effectively can delay the growth and breeding of putrefactive microorganisms, the alkali compounds quantity such as Ammonia are increased slow down, Shi get angler fish liver freshness keeps good, fluidisation ice forecooling method can prolong long new fresh angler liver to a certain extent from the neutral phase to the process of corrupt phase, this research can be the processing of Xin Xian angler fish liver, storage, way far away transport provides technical basis, the economic worth improving Xin Xian angler is significant.
Accompanying drawing explanation
The PCA analysis chart of fluidisation ice forecooling method (A group) volatile flavor in figure 1 Shi angler liver storage;
The PCA analysis chart of fluidisation ice process (B group) volatile flavor is not used in figure 2 Shi angler liver storage;
Fluidisation ice forecooling method (A group) and the firmness change figure not using fluidisation ice process (B group) in figure 3 angler liver storage;
Fluidisation ice forecooling method (A group) and the Flexible change figure not using fluidisation ice process (B group) in figure 4 angler liver storage;
Fluidisation ice forecooling method (A group) and the cohesiveness variation diagram not using fluidisation ice process (B group) in figure 5 angler liver storage;
Fluidisation ice forecooling method (A group) and the chewability variation diagram not using fluidisation ice process (B group) in figure 6 angler liver storage.
Detailed description of the invention
Below in conjunction with accompanying drawing embodiment, the present invention is described in further detail.
1. material and instrument
1.1 main material
Xin Xian angler fish liver
1.2 key instrument
UV-2102PC type ultraviolet-visible spectrophotometer, UNICO(Shanghai) Instruments Co., Ltd.;
TMS-PRO texture analyser, FTC company of the U.S.;
Electronic Nose PEN3, German AIRENSE company;
Fluidisation ice preparing instrument;
Dimethyl sulfoxide (DMSO) (DMSO) purchased from American AMRESCO company.
2. experimental technique
2.1 materials and pretreatment
Compare fluidisation ice forecooling method (A group) and do not use fluidisation ice process (B group) producing the impact on later stage Icetemperature Storage in Xin Xian angler liver technique.Xin Xian angler is trapped in Zhoushan areas.Iced storage after fish liver is got in bloodletting aboard ship.Within second day, transport to laboratory processing process.
All experiment fish Liver Channel are crossed and are weighed, divide two groups immediately after classification, the A group fluidisation ice precooling treatment prepared in advance, the preservation of B group control group direct ice temperature.A group is immersed in fluidisation ice (Bing Yu the ratio 30L:10.2kg of angler liver) in until central temperature reaches-1.6 DEG C.Experiment fish liver polystyrene foam (EPS) incubator is cased, 10, every case (average weight 66.5 ± 6.4g), often organize 5 casees, transport aquatic products laboratory freezer (Ku Wen (-1.5 ± 0.5) DEG C) storage to the same day.In Oceanography Institute Of Zhejiang's aquatic products laboratory, every day carries out the analyses such as an organoleptic examination, fish liver matter structure and Electronic Nose.
The ice machine preparation that experiment is produced by Nantong Refrigeration Technique Co., Ltd with the fluidisation ice being used for precooling medium.Ice concentration is determined as 23% according to principle of heat balance, and salinity is 2.3%.
2.2 physical and chemical indexs measure
2.2.1 cooking loss rate
A, B two groups of samples weighings (Y1).After being boiled by appropriate water rise with electromagnetic oven, put into by fish liver after pot boils 5min and pull out, cool to room temperature, uses blotting paper suck dry moisture, and then weigh (Y2).Cooking loss rate adopts following formula to calculate:
CL=(Y1-Y2)/Y1×100%
CL in formula-cooking loss rate, %; Sample quality before Y1-boiling, g; Sample quality after Y2-boiling, g.
2.2.3pH pH-value determination pH
Get fish liver 10.0g, shred and be placed in beaker, add distilled water 90.0mL, high speed homogenization 1.0min, 4 DEG C are soaked 20min, Filter paper filtering, and PHS-25 type acidometer measures filtrate pH value.
2.2.4TVBN pH-value determination pH
TVBN adopts Micro-kjoldahl method to measure, and improves a little.Accurately take 10.00g fish liver, add 100.0mL, 0.60mol/L perchloric acid solution, 4 DEG C of homogeneous 1.0min, Filter paper filtering.Accurate absorption filtrate 5.0mL, adds 1 phenolphthalein respectively and shows agent, 2 silicone oil, 5.0mL, 0.80mol/L NaOH solution, and mixed liquor injects semimicro and determines nitrogen device reative cell, capping plug water seal.Steam fully heats 6.0min, and 0.01mol/L HCl solution titration boric acid (0.50mol/L) absorbing liquid is to bluish violet.
2.2.5TMA pH-value determination pH
Adopt picric acid front three amine salt colorimetric method for determining.Accurately take 10.00g fish liver, add 70.0mL distilled water, 4 DEG C of homogeneous 1.0min, add 10.0mL, 40% trichloroacetic acid, vibration 5min, Filter paper filtering.Accurate absorption 5.0mL filtrate, in band Sai Bisai pipe, adds 1.0mL, 10% formalin, 10.0mL toluene (anhydrous sodium sulfate dehydration), 10.0mL, 7.2mol/L solution of potassium carbonate successively, and capping plug concussion 1min, leaves standstill 20min.Accurate absorption (after dehydration) upper liquid 5.0mL, add 5.0mL, 0.02% picric acid-toluene solution, 410nm place measures light absorption value.
2.2.6 Electronic Nose analysis
Accurate Cheng Liang angler liver 5.0 ± 0.2g, proceeds to after shredding in smell collecting bottle, seals.Electronic Nose location parameter: 1. collecting bottle equilibrium temperature 25 DEG C, time 20min; 2. system preparation time 30min; 3. sampling time interval 1.0s, sample determination time 60s, sensor scavenging period 60s; 4. gas production mode is automatic dilution, transducer room flow 300ml/min.The Winmuster data vector program utilizing PEN3 electric nasus system to carry, carries out multivariate statistical analysis to collection volatile flavor information.Concrete employing principal component analysis (Principal-Component-Analysis, PCA)
2.2.7 matter structure is analyzed
TMS-PRO food texture measurement Ce is adopted to Ding the hardness of angler liver sample, elasticity, cohesiveness and chewability.TPA Characteristics Detection parameter: 1. measurement site is the tissue at 3.0cm place, distance Yu Gan center; 2. the flat cylinder probe P/50 of diameter 50mm is selected; 3. test speed 1.0mm/s, sample compression deformation quantity 30%.
3 results and analysis
Moisture is the chemical constituent that in meat, content is the highest and very important; the edible quality such as color and luster, matter structure, local flavor of its content and distribution and meat or meat products has direct relation; the cooking loss rate of A group fish liver along with the prolongation variation tendency of preservation time relatively less than normal than B group, illustrate that fluidisation ice Yu Chu Li angler liver edible quality has protective effect.
It is generally acknowledged, fish body (fish liver) pH≤6.5 are fresh fish, and pH6.5 ~ 6.8 are for organizing slightly degraded and edible, and pH6.8 ~ 7.0 are critical value, and pH >=7.0 are corrupt serious.Different disposal group Zhong ， angler liver pH changes as shown in table 1.After fresh fish liver pH value about 6.30, B group storage 5d, pH reaches critical value, and fish hepatomalacia is serious, color blackening and occur obvious peculiar smell; After A group storage 7d, fish liver pH reaches edible critical value equally.Duration of storage fish liver body endogenous enzyme activity strengthens, and adds the growth and breeding of specific putrefactive microorganisms, and decomposition of protein generates the alkali compounds such as Ammonia, causes pH value obviously to raise.Because fluidisation ice pretreatment (A group) has delayed the growth and breeding of putrefactive microorganisms, the alkali compounds quantity such as Ammonia are increased and slows down, therefore A group pH increasess slowly.
TVBN is judged the important indicator of aquatic products degree of spoilage by being widely used as.As shown in table 1, Xin Xian angler liver TVBN value is 2.71mg/100g(fish liver).Fluidisation ice pretreatment (A group) effectively inhibits the breeding of endogenous enzyme activity and relevant putrefactive microorganisms, thus shows the increase of TVBN value slowly, and 7d Shi angler liver sample freshness keeps good.And reach 37.25mg/100g(standard limitation 30mg/100g, GB/T18108 after B group storage 5d).
Xin Xian angler liver TMA content is about 1.20mg/100g(fish liver); In B group storage 7d process, sample TMA advances the speed comparatively fast (table 1).In A group storage 7d process, sample TMA content is not all more than 5.0mg/100g, and freshness keeps good.
As shown in Fig. 1 ~ 2, A group storage group: PC1 and PC2 contribution rate of accumulative total is that the distribution of 86.84%, PCA analysis result is more concentrated, distinguishes effect relatively poor; B group storage sample: PC1 contribution rate 93.09%, PC1 and PC2 contribution rate of accumulative total is 94.51%, and therefore original higher dimensional matrix data message can reflect by its principal component analysis preferably.A group is substantially identical with B group storage group volatile flavor material variation tendency, namely sample odour component along PC1 axially right, along PC2 axle first upwards, backward under, upwards distribute again.In addition, in conjunction with TVBN situation of change, the fish body corrupt time: B group storage 5d and A group storage 7d.Analyze template by Electronic Nose PCA, can find the flex point of sample odoring substance marked change, appear at B group storage 5d and A group storage 7d equally, the two variation tendency has higher synchronism.Illustrate that the process of A group can shelf life time of the Chang angler liver of Yan.
， angler liver hardness, elasticity, cohesiveness and chewability are all on a declining curve with storage time, temperature variations each storage group hardness as illustrated in figures 3-6, and B group incipient stage (0 ~ 5d) firmness change is relatively slow, and decreased later speed is obviously accelerated.A group hardness, all the time higher than B group, mainly due to fish hepatic tissue endogenous enzymes, ATP enzyme etc., also keeps greater activity under B group treatment conditions, cause fribrillin to be hydrolyzed serious, add the breeding of fish liver surface microorganism, accelerate the self-dissolving of fish liver and corrupt process.Elasticity reflection sample is by the recovery extent after distortion removal during External Force Acting.In angler liver storage, B group incipient stage (0 ~ 5d) Flexible change is relatively slow, and decreased later speed is obviously accelerated.A group elasticity, all the time higher than B group, may effectively suppress endogenous enzymes degradation capability with the pretreatment of fluidisation ice, actomyosin sex change is few, adhesion is more relevant between muscle.
The opposing of cohesiveness reflection sample is impaired and compact siro spinning technology makes it keep complete character, is pulled in cohesive force together by sample.Chewability chews into energy needed for the state of swallowing, i.e. said bite for simulating fish liver.B group incipient stage (0 ~ 5d) cohesiveness is relative with chewability change slowly, and decreased later speed is obviously accelerated.A group cohesiveness and chewability, all the time higher than B group, constantly may decline due to adhesion between B Zu angler liver cell, so that tissue becomes loose; On the other hand, the effect of sample protein matter low temperature denaturing is serious, causes and exposes more non-polar hydrophobic groups, thus cause the decline of coherency and chewability.
In sum, this fluidisation ice forecooling method can reduce the TVBN value at Xin Xian angler liver Icetemperature Storage initial stage to a certain extent.If consider the hygienic requirements of fluidisation ice aborning, such as, change in time or sterilization, the TVN value and TVC value that record can be reduced.Matter structure data show, during the angler liver Icetemperature Storage that fluidisation ice precooling treatment is crossed, organoleptic attribute and control group also exist larger difference.It is not very large that the texture characteristic of A group changes in time.But control group extends with storage time, hardness, elasticity, cohesiveness and chewability have reduction in various degree.Electronic Nose PCA analyzes and draws, A group freshness date is obviously than B group long fresh-keeping period.Fluidisation ice forecooling method can prolong long new fresh angler liver to a certain extent from the neutral phase to the process of corrupt phase.The precooling of fluidisation ice and Icetemperature Storage technology Xin Xian angler liver obtain gratifying organoleptic attribute, such as matter structure, smell, fragrance etc. in processing.Can accept limit from organoleptic attribute to judge, Xin Xian angler liver shelf life reaches 7.Can inference, if be equipped with suitable ice temperature cold chain with the Xin Xian angler liver that this method is processed, the demand of long-distance transport can be met, and there is good edible quality.
Claims (6)
1., by a method for the fresh-keeping fish liver of fluidisation ice, it is characterized in that step is:
1) pre-treatment: the Xin Xian angler of just having fished for disembarkation, cleaned standby seam;
2) liver is got: caught in sea after the bloodletting of Xin Xian angler gets fish liver, immerse in fluidisation ice, the ratio of described fluidisation ice and fish liver is in 30L:10.2kg until central temperature reaches-1.6 DEG C ~ 0 DEG C.
2. the method for the fresh-keeping fish liver of fluidisation ice according to claim 1, is characterized in that described central temperature is-1.6 DEG C.
3. the method for the fresh-keeping fish liver of fluidisation ice according to claim 1, is characterized in that the concentration of described fluidisation ice is 10 ~ 30%.
4. the method for the fresh-keeping fish liver of fluidisation ice according to claim 3, is characterized in that the concentration of described fluidisation ice is 23%.
5. the method for the fresh-keeping fish liver of fluidisation ice according to claim 1, is characterized in that the salinity of described fluidisation ice is 2 ~ 5%.
6. the method for the fresh-keeping fish liver of fluidisation ice according to claim 5, is characterized in that the salinity of described fluidisation ice is 2.3%.
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| CN103815003B (en) * | 2014-02-13 | 2016-03-09 | 浙江海洋学院 | The method that mussel is fresh-keeping and alive-keeping |
| CN106879719A (en) * | 2017-01-22 | 2017-06-23 | 舟山金星水产有限公司 | Angler antistaling process |
| CN107549290B (en) * | 2017-08-15 | 2021-04-16 | 上海海洋大学 | Composite fresh-keeping method for coregonus peled |
| CN110100874B (en) * | 2019-06-12 | 2022-07-22 | 中国科学院理化技术研究所 | Fish freezing process |
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