CN104839312B - Preservation method on the ship of ocean pelagic fishes - Google Patents
Preservation method on the ship of ocean pelagic fishes Download PDFInfo
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- CN104839312B CN104839312B CN201510247347.0A CN201510247347A CN104839312B CN 104839312 B CN104839312 B CN 104839312B CN 201510247347 A CN201510247347 A CN 201510247347A CN 104839312 B CN104839312 B CN 104839312B
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Abstract
The invention discloses preservation method on a kind of ship of ocean pelagic fishes, comprise the following steps：1), pre-treatment：By the ocean after fishing, fish carries out with clean seawater the cleaning of fish body surface and the fish gill at the middle and upper levels；2), Mare Frigoris water fast cooling is handled：By the fish obtained by step 1) with 1g：The solid-liquid ratio of 0.9~1.1ml, which is put into 1 DEG C~0 DEG C of Mare Frigoris water, to be soaked, and is handled so as to fulfill the fast cooling of fish body；3), fast frozen：Fish obtained by step 2) is put into quick freezing 5h~7h in 22~24 DEG C of quick-frozen room；4), glazing cold storage：Fish obtained by step 3) soak to 50~70 seconds progress glazings in clean seawater, stored after in 21 DEG C~25 DEG C freezers.Preservation method on the ship of ocean pelagic fishes using the present invention, it is of good preservation effect, the ocean heavy histamine content of fish body at the middle and upper levels can be substantially reduced.
Description
Technical field
The invention belongs to field of food preservation, is related to preservation method on a kind of ship of ocean pelagic fishes, is specially profit
Quickly cooled down with Mare Frigoris water and quick-frozen integrated fresh-keeping.
Background technology
The ocean such as mackerel, stripped tuna pelagic fishes all the time all by it is believed that be not only delicious but also nourishing food materials,
It is very popular in life, but since the histidine content in their muscle is higher, after the acquisition, if do not adopted immediately
Appropriate processing method is taken, histidine is easy to that decarboxylic reaction generation histamine occurs under the action of endogenous and exogenous enzymes.Histamine
It is a kind of biogenic amine being widely present in animal and plant body, it is also one of active material of human body to be both, and the histamine in tissue is
It is present in inactive mating type in the particle of mast cell and basophilic granulocyte, with skin, tunica mucosa bronchiorum, intestinal mucosa
It is more with content in nervous system.When body is subject to physicochemical irritation or allergic reaction occurs, these cell degranulations can be caused,
Cause histamine release, with histamine receptor with reference to and produce biological effect.Slight nosotoxicosis can be produced when oral 8~40mg histamine
Shape, moderate intoxication symptom will be produced during more than 40mg, serious poisoning symptom will be produced more than 100mg.
With the intensification of economic globalization process, the quality security problem of aquatic products, which has become, influences the marine industry world
The restraining factors of competitiveness, have caused the highest attention of national governments.China is added after WHO, the internationalization impact in market
The aquatic products processing industry in China, " Green Technical Barriers " challenge of developed country is more acute.As aquatic products detect in Japan
Project brings up to 2600 by 800, these barrier sex investigations and test stone all by be Export of Chinese Aquatic Products obstacle.Europe
The beautiful content to histamine in Partial Food is made that limitation requirement, and U.S. FDA requires the histamine of import aquatic products must not exceed
50mg/kg；Histamine content must not exceed 100mg/kg in regulation mackerel section of European Union fish；Histamine must not exceed in China regulation mackerel
1000mg/kg, other fishs must not exceed 300mg/kg.Histamine is that poisoning thing occurs for the canned fish such as mackerel, stripped tuna product
The main reason for part, histamine excessive problem have seriously affected their outlet, restrict its commodity value.Therefore, studying one kind can
To implement and can effectively reduce the preservation technology of histamine generation on fishing boat for the ocean such as mackerel, stripped tuna pelagic fishes
Can product processing and foreign exchange earning have great importance.Method at present applied to preservation of fishery is varied, but
Since condition limits, can be widely applied for preservation method on fishing boat mainly includes ice preservation, cold sea water preservation and quick-frozen
It is fresh-keeping.
Ice preservation (Ice storage), ice preservation are a kind of preservation methods for being widely used in aquatic products.It is with
Ice is medium, the temperature of fish and shellfish is reduced to the melting point close to ice, and carry out preservation at such a temperature.The advantages of chilled, is into
The shortcomings that this is cheap, easy to carry, chilled maximum is that freshness date is short, it is impossible to efficiently controls the content of sample histamine.
Cold sea water preservation (Refrigerated sea water system) technology, refers to catches being immersed in temperature
In relatively low Mare Frigoris water, so as to reach the technology of fresh-keeping purpose.Cold sea water preservation is especially suitable for single varieties, catch height
The ocean pelagic fishes of concentration, are mainly used for fishing boat or cannery.The advantages of cold sea water preservation is promptly to reduce
The central temperature of fish body, shortcoming are that fish body is soaked in Mare Frigoris water, expand fish body because oozing salt water suction, the flesh of fish slightly saline taste, table
Face slightly changes colour, and fish meat protein is also easy to lose, and can rot ahead of time in intermediate links afterwards, is unfavorable for processing storage
Hide.Nicholas have studied the change of Australian madai (Petrus aerates) piece color and luster under the conditions of cold sea water preservation,
It was found that the temperature of Mare Frigoris water has critically important influence to the color and luster of sample.
In existing cold sea water preservation (Refrigerated sea water system) technology, the water temperature of Mare Frigoris water
- 1~0 DEG C is maintained at, fish, water ratio are about 7:3.When fish puts into Mare Frigoris water, meet quenching wink, that is, lethal, and suspend in water,
Therefore will not be subject to crushing.Freshness date is generally up to 7 days or so.
Cold storage preservation technology (Freezing storage), is that the central temperature of fish and shellfish is down to -15 DEG C using low temperature
Hereinafter, the moisture overwhelming majority of in-vivo tissue is freezed, the low-temp antistaling method then stored and circulated below -18 DEG C.
The advantages of cold storage is fresh-keeping is can to preserve sample for a long time, but is freezing fish body early period surface and the temperature difference at fish body center is big,
It can cause the activity of endogenous enzyme, it is impossible to the generation of the poisonous and harmful product such as histamine is efficiently controlled, and in freezing process
In can not quickly move through -1~-5 DEG C of this maximum ice crystals production bands, ice crystal in freezing process can be caused to grow up, so that sternly
It has impact on the mouthfeel of fabricated product again.Hong have studied different freezing method to bighead (Aristichthys mobiles) head
The influence of biogenic amine and quality, find first -40 DEG C of preservation methods for freezing 12h -18 DEG C of cold storage again are of good preservation effect, energy consumption compared with
It is small.
The content of the invention
The technical problem to be solved in the present invention is to provide preservation method on a kind of ship of ocean pelagic fishes, controls ocean
Histamine content of the pelagic fishes in storage is transported, so as to be protected on ship for the ocean such as mackerel, stripped tuna pelagic fishes
It is fresh that certain technical support is provided.
In order to solve the above technical problem, the present invention provides preservation method on a kind of ship of ocean pelagic fishes, including
Following steps：
1), pre-treatment：
By the ocean after fishing, fish (for fresh fish) carries out with clean seawater the cleaning of fish body surface and the fish gill at the middle and upper levels；
2), Mare Frigoris water fast cooling is handled：
By the fish obtained by step 1) with 1g：The solid-liquid ratio of 0.9~1.1ml, which is put into -1 DEG C~0 DEG C of Mare Frigoris water, to be soaked
Bubble, is handled, soaking time (Mare Frigoris water pre-coo time, i.e. during using Mare Frigoris water fast cooling so as to fulfill the fast cooling of fish body
Between) it is 22~26h；
3), fast frozen：
Fish obtained by step 2) is put into quick freezing 5h~7h in -22~-24 DEG C of quick-frozen room；
4), glazing cold storage：
Fish obtained by step 3) is soaked into 50~70 seconds (preferably 60 seconds) in clean seawater and carries out glazing, afterwards
Stored in -21 DEG C~-25 DEG C freezers.
Improvement as preservation method on the ship using ocean pelagic fishes of the present invention：
The temperature of Mare Frigoris water is -1 DEG C~0 DEG C in the step 2), solid-liquid ratio 1g:1ml.
Improved as the further of preservation method on the ship using ocean pelagic fishes of the present invention：
Soaking time is 24h in the step 2).
Improved as the further of preservation method on the ship using ocean pelagic fishes of the present invention：
The temperature for freezing (cold storage) in the step 4) is -23 DEG C.
In the present invention,
The reason for fish body surface and the fish gill are cleaned up fish fresh after fishing with clean seawater by step 1) be：Chub mackerel
Pelagic fishes are easy to rot for the ocean such as fish, stripped tuna, rot main include by the process of digestive ferment control and by microorganism control
The process of system, after fish body death, degraded, which can occur, for the protein in muscle makes structure of fish muscle soften, the fish under the action of microorganism
The harmful material such as histamine can be produced in vivo.Fish body surface and the fish gill etc. are all the main portions of bacteria breed, therefore
Clean fish body surface face and the fish gill can reduce the growth of bacterium to the greatest extent, so as to reduce the generation of histamine.
The purpose of step 2) is：The purpose quickly cooled down is the temperature for promptly reducing fish body, makes fish body surface and fish
The temperature difference at body center reduces, and since the thermal conductivity factor of Mare Frigoris water is more much larger than the thermal conductivity factor of air, fish body is cold
The speed that temperature declines in seawater reaches balance than fast many in atmosphere, when center temperature of fish is reached with the temperature of Mare Frigoris water
When, heat exchange between the two reaches dynamic equilibrium.
The temperature of Mare Frigoris water is set as 0 DEG C~-1 DEG C, can so cause sample in the freezing process in later stage quickly
Pass through -1 DEG C~-5 DEG C of zone of maximum ice crystal formation.
Seawater contains certain salt (as electrolyte) so that the freezing point of solution reduces, thus seawater is in lower temperature
Still the change of phase does not occur, on the other hand suitable salt content microorganism weaker to some tolerances can also play certain
Inhibitory action.
The quick-frozen of step 3) refers to use suitable freezing technology, is reduced to food temperature within the time as short as possible
Its temperature below freezing, makes the wholly or largely moisture contained by it be formed small with scattering and disappearing for food product heat
Ice crystal, farthest reduces vital movement and the aqueous water needed for Biochemical changes, farthest retaining food product is original
Natural quality, provide a good basis for low temperature cold storage.
The reason for glazing cold storage of step 4)：Fish temperature after quick-frozen is less than the freezing point of water, after soaking in water,
The water meeting glaciation on fish body surface, and then one layer of ice clothing is formed on fish body surface, the formation of ice clothing is for delaying sample oxidation
Become sour, stop that microorganism invasion etc. suffers from preferable effect.
The preservation method of Mare Frigoris water fast cooling processing of the present invention and quick-frozen set can not only make the central temperature of fish
Rapid decrease, it is suppressed that the activity of endogenous biological enzyme, and the sample after Mare Frigoris water precooling freeze early period can be rapidly
By -1 DEG C~-5 DEG C zone of maximum ice crystal formation, make the sample ice crystal after freezing tiny, it is non-for the saving and processing in sample later stage
Chang Youli.At present, using Mare Frigoris water, quickly cooling integrates the ocean pelagic fishes such as fresh-keeping mackerel, stripped tuna with quick-frozen on fishing boat
Method have not been reported.
Preservation method on the ship of ocean pelagic fishes using the present invention, it is of good preservation effect, it can substantially reduce in ocean
The histamine content of upper strata fish body weight.
Embodiment
The present invention is further illustrated below in conjunction with specific implementation case.
Embodiment 1, ocean pelagic fishes ship on preservation method (precooling of Mare Frigoris water with quick-frozen set fresh-keeping), with mackerel
For research object, follow the steps below successively：
1) picking individual is complete, uniform fresh mackerel, is cleaned fish body surface and the fish cheek with clean seawater dry
Only；
2) with 1g:Mackerel obtained by step 1) is added in -1 DEG C~0 DEG C of Mare Frigoris water by the solid-liquid ratio of 1ml to be soaked；
Handled so as to fulfill the fast cooling of fish body, soaking time 24h；
3) fast frozen：The fish that step 2) obtains is placed on pallet, then puts quick freezing in -23 DEG C of quick-frozen room into
6h；
4) fish obtained by step 3) soak to 60 seconds progress glazings in clean seawater, after in -23 DEG C of freezers
Storage.
Comparative example 1：(ice preservation)
Using mackerel as research object, carry out comparative example 1, follow the steps below successively：
1) picking individual is complete, uniform fresh mackerel, clean fish body surface and the fish gill with clean seawater and does
Only；
2) sample obtained by step 1) is fitted into container in the way of layer ice sheet fish, the temperature of control container local environment
For 0 DEG C~4 DEG C；
3) add ice in time, prevent fish body directly and air contact.
Comparative example 2 (cold sea water preservation)
Using mackerel as research object, carry out comparative example 2, follow the steps below successively：
1) picking individual is complete, uniform fresh mackerel, clean fish body surface and the fish gill with clean seawater and does
Only；
2) with 1g:The mackerel cleaned up obtained by step 1) is added in Mare Frigoris water by the solid-liquid ratio of 1ml；
3) temperature for controlling Mare Frigoris water is -1 DEG C~0 DEG C.
Comparative example 3 (cold storage is fresh-keeping)
Using mackerel as research object, carry out comparative example 3, follow the steps below successively：
1) picking individual is complete, uniform fresh mackerel, clean fish body surface and the fish gill with clean seawater and does
Only；
2) fish that step 1) obtains is cleaned up with clear water, puts -23 DEG C of quick-frozen quick-frozen 12h in room into；
3) sample obtained by step 2) is placed in the seawater of cleaning and soaks 1min and carry out glazing, after -23 DEG C of freezers
Cold storage.
The measure of histamine content is carried out after sample defrosting to different storage number of days.Measurement result is shown in Table 1.
Table 1
As can be drawn from Table 1, the shelf life of chilled sample (comparative example 1) is most short, histamine content highest, the 17th of storage the
It has reached 53.32mg/kg, and the limit of 50mg/kg is must not exceed beyond the histamine of the import aquatic products of U.S. FDA requirement
Amount；Cold sea water preservation (comparative example 2) although can suppress the generation of histamine, in Mare Frigoris water soak by fish body, causes to ooze salt suction
Water expands fish body, the flesh of fish slightly saline taste, and the processing to the sample later stage is very unfavorable；Sample (comparative example 3) group of direct cold storage
Amine content also than relatively low, but directly cold storage sample at the initial stage of freezing since fish body surface and the center temperature difference are big, it is impossible to quickly
Ground can destroy the original eucaryotic cell structure of sample by zone of maximum ice crystal formation, very unfavorable to the processing after the defrosting of sample.This
Invention causes the central temperature of the ocean such as mackerel, stripped tuna pelagic fishes using the preservation method of the precooling of Mare Frigoris water and quick-frozen set
It is rapid to decline, it is suppressed that the activity of endogenous biological enzyme, reduces the histamine content of sample, on the other hand, after Mare Frigoris water precooling
Sample can quickly move through -1 DEG C~-5 DEG C zone of maximum ice crystal formation, make the sample ice crystal after freezing tiny, after defrosting still
With good freshness and mouthfeel, it is of great significance to can product processing afterwards.And after the identical number of days of cold storage, the present invention
Histamine content it is minimum, well below all comparative examples.
It should be noted that listed above is only several specific embodiments of the invention.It is clear that the invention is not restricted to
Above example, can also there is many deformations.Those of ordinary skill in the art can directly export from present disclosure
Or all deformations associated, it is considered as protection scope of the present invention.
Claims (4)
1. preservation method on the ship of ocean pelagic fishes, it is characterized in that comprising the following steps：
1), pre-treatment：
By the ocean after fishing, fish carries out with clean seawater the cleaning of fish body surface and the fish gill at the middle and upper levels；
2), Mare Frigoris water fast cooling is handled：
By the fish obtained by step 1) with 1g：The solid-liquid ratio of 0.9~1.1ml, which is put into -1 DEG C~0 DEG C of Mare Frigoris water, to be soaked, from
And realize the fast cooling processing of fish body, soaking time is 22~26h；
3), fast frozen：
Fish obtained by step 2) is put into quick freezing 5h~7h in -22~-24 DEG C of quick-frozen room；
4), glazing cold storage：
Fish obtained by step 3) soak to 50~70 seconds progress glazings in clean seawater, it is cold after -21 DEG C~-25 DEG C
Stored in storehouse.
2. preservation method on the ship according to claim 1 using ocean pelagic fishes, it is characterized in that：
The temperature of Mare Frigoris water is -1 DEG C~0 DEG C in the step 2), solid-liquid ratio 1g:1ml.
3. preservation method on the ship according to claim 2 using ocean pelagic fishes, it is characterized in that：
Soaking time is 24h in the step 2).
4. preservation method on the ship according to claim 3 using ocean pelagic fishes, it is characterized in that：
The temperature freezed in the step 4) is -23 DEG C.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660816A (en) * | 2015-12-31 | 2016-06-15 | 浙江海洋学院 | Pneumatophorus japonicus on board cold sea water preservation method |
| CN106091541B (en) * | 2016-08-08 | 2018-10-26 | 姜少华 | Seawater instant freezer peculiar to vessel |
| CN106720179A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of quick cold wind dries the compounding method of fish |
| CN107912521B (en) * | 2017-11-14 | 2021-07-06 | 徐州工程学院 | Preservation method for marine products after capture |
| CN108910010A (en) | 2018-06-25 | 2018-11-30 | 浙江工业大学 | A kind of method of the green safe preservation aquatic products in sea |
| CN110100874B (en) * | 2019-06-12 | 2022-07-22 | 中国科学院理化技术研究所 | Fish freezing process |
| CN110692699A (en) * | 2019-08-28 | 2020-01-17 | 浙江工业大学 | Freezing and ice crystal nondestructive sensing method and device for ship-borne high-activation water treatment marine products |
| CN112167314B (en) * | 2020-09-10 | 2022-06-21 | 长沙沃霖农副产品开发有限公司 | Seafood fresh-keeping method |
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|---|---|---|---|---|
| CN1415250A (en) * | 2002-08-30 | 2003-05-07 | 赵日万 | Processed products by cooking freezing fresh clam with shell and its preparation method |
| CN101897355A (en) * | 2010-05-07 | 2010-12-01 | 广州中臣碧阳船舶科技有限公司 | Vertical plate processing technique based on large-scale long distance trawler |
| CN102009740A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method and device for keeping fresh aquatic products by cold accumulation on board |
| CN102405955A (en) * | 2011-11-09 | 2012-04-11 | 上海海洋大学 | Frozen storage method of globefish |
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2015
- 2015-05-14 CN CN201510247347.0A patent/CN104839312B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415250A (en) * | 2002-08-30 | 2003-05-07 | 赵日万 | Processed products by cooking freezing fresh clam with shell and its preparation method |
| CN101897355A (en) * | 2010-05-07 | 2010-12-01 | 广州中臣碧阳船舶科技有限公司 | Vertical plate processing technique based on large-scale long distance trawler |
| CN102009740A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method and device for keeping fresh aquatic products by cold accumulation on board |
| CN102405955A (en) * | 2011-11-09 | 2012-04-11 | 上海海洋大学 | Frozen storage method of globefish |
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