CN104872271A - Fresh keeping method for chilled fresh cut grass carp - Google Patents
Fresh keeping method for chilled fresh cut grass carp Download PDFInfo
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- CN104872271A CN104872271A CN201510271971.4A CN201510271971A CN104872271A CN 104872271 A CN104872271 A CN 104872271A CN 201510271971 A CN201510271971 A CN 201510271971A CN 104872271 A CN104872271 A CN 104872271A
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- fresh
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- grass carp
- polylysine
- fillet
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Abstract
The invention discloses a fresh keeping method for chilled fresh cut grass carp and belongs to the technical field of fresh keeping. The fresh keeping method provided by the invention comprises the following steps: (1), bacteria reducing treatment: soaking fish slices for 5 min through a 3 g/l sodium hypochlorite solution according to the material-solution volume ratio of 1:5; washing for 30 S with sterile water and draining for 2 min so as to obtain bacteria-reduced fish slices; (2), adding epsilon-polylysine in the bacteria-reduced fish slices obtained in the step (1), wherein the mass ratio of the fish slices to epsilon-polylysine is 10:(1-10); (3), carrying out modified atmosphere packaging on the fish slices processed in the step (2) for storage by mixed gas comprising 50% of CO2 and 50% of N2. According to the fresh keeping method provided by the invention, the shelf life of the obtained product can reach 13-15 days, and is prolonged by 200% or above; the obtained chilled fresh cut fish meat products are normal in color and have an inherent flavor of fish meat, and muscle sections are glossy.
Description
Technical field
The invention belongs to technical field of aquatic product preservation, particularly the preservation method of a kind of cold fresh segmentation grass carp.
Background technology
Cold fresh segmentation processed fish meat products requires owing to meeting quick and easy, fresh consumption and presents good growth momentum, demonstrates huge market potential.Although inner wrapping product adaptation Modern Family demand, period of storage that fresh-water fishes are made after fresh and alive segmentation are long, in instant and sales process logistics system build the developing rapidly of complete, supermarket, freezing chain formation etc. for fresh-water fishes division processing product formation with occupy market and provide necessary condition, but, because freshwater fish is compared with cold fresh pork, cold fresh beef moisture is higher, freshness more easily declines, more easily putrid and deteriorated feature limits cold fresh fish partitioning products sales and marketing.Therefore, study the preservation technique of cold fresh segmentation processed fish meat products, slow down the speed that the cold fresh segmentation flesh of fish is putrid and deteriorated, the effective preservation method extending the shelf life of its product of exploitation becomes fresh-water fishes partitioning products and develops bottleneck problem urgently to be resolved hurrily, becomes fresh-water fishes division processing technique success, can its product market-oriented key technology of selling.
Patent application CN200810228213.4 " preservation method of fresh fish " provides a kind of preservation method of fresh fish, its step is as follows: clean the fresh fish of catching, fresh fish is immersed in ice slurry, the weight ratio that fish and ice are starched is 2:3 ~ 3.5, being dipped to center temperature of fish is-2 ~ 0 DEG C, in described ice slurry, the particle diameter of ice is less than 1MM, the weight concentration 20 ~ 25% of ice; Fresh fish after immersion is pulled out and drains, with-23 ~-25 DEG C of quick-frozens 8 ~ 12 minutes after packing with polybag split; Fresh fish after quick-frozen is stored in-2 ~ 0 DEG C of environment, the freshness date of fresh fish can be made to reach 15 ~ 20 days.Fish body nondiscolouring in this freshness date, after the cooking, taste is still delicious, meat not firmly, not rotten, there is the edibility characteristic of fresh fish completely.
Prior art is studied mainly for the preservation technique of whole piece fish, and the research for cold fresh segmentation or fresh-cut processed fish meat products is less; In the product shelf phase, prior art can not meet the requirement in market.
Summary of the invention
The object of the invention is to overcome the shortcoming that exists in above-mentioned prior art with not enough, the preservation method of a kind of cold fresh segmentation grass carp is provided.Method of the present invention, mainly based on the control of microorganism, develops cold fresh segmentation grass carp product preservation technique, shelf life extension more than 100%.
Object of the present invention is achieved through the following technical solutions: the preservation method of a kind of cold fresh segmentation grass carp, comprises the following steps:
(1) bacteria reducing process: adopt 3g/l liquor natrii hypochloritis to soak fillet 5min in material liquid volume is than 1:5, use aseptic water washing 30S, drain 2min, obtain the fillet of bacteria reducing;
(2) add epsilon-polylysine in the fillet of the bacteria reducing obtained to step (1), wherein the mass values of fillet and epsilon-polylysine is 10kg:1 ~ 10g;
(3) the fillet 50%CO after step (2) being processed
2+ 50%N
2mist carry out controlled atmospheric packing and seal up for safekeeping, realize the preservation of cold fresh segmentation grass carp.
Activity due to microorganism causes the extremely putrefactive main factor of cold fresh fish, and the preservation technique at present in conjunction with cryopreservation shows good fresh-keeping effect and demonstrates good application prospect.Therefore, this project, based on the control of microorganism, by distinct cold fresh segmentation processed fish meat products dominant spoilage organisms, selects the antistaling agent of good antimicrobial effect; Carry out antistaling agent to cold fresh segmentation processed fish meat products fresh-keeping effect research; Carry out the research of combined type preservation method, develop a set of preservation technique scheme being applicable to cold fresh segmentation processed fish meat products; Verify the validity of fresh-keeping scheme and determine the shelf life of each product, implementing fine segmentation processing and the marketization of fresh-cut processed fish meat products for fresh-water fishes and sell technical support and theoretical foundation are provided.
The present invention has following advantage and effect relative to prior art:
The shelf life of the preservation method acquisition product of cold fresh segmentation grass carp of the present invention reaches more than 13 days, shelf life extension more than 200%.Through the cold fresh partitioning products of the flesh of fish of the technology of the present invention exploitation, color and luster is normal, and muscle cross-sectional is rich in gloss, has the intrinsic smell of the flesh of fish.
Accompanying drawing explanation
Fig. 1 is the situation of change figure of VBN TVB-N value in the 7 day time of various antistaling agent process.
Fig. 2 is the situation of change figure of total plate count and VBN TVB-N value in the 19 day time of antistaling agent group process, and wherein: A is total plate count situation of change in 19 day time, B is the situation of change of VBN TVB-N value in 19 day time.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
The invention provides the preservation method of a kind of cold fresh segmentation grass carp, mainly comprise following screening step:
1) cold fresh partitioning products bacteria reducing metallization processes and optimization thereof
Choose 7 kinds of bacteria reducing agent: Ozone Water, ozone gas, clorox, hydrogen peroxide, citric acid, chlorine dioxide, ultraviolet, the bacteria reducing technique (time, concentration, solid-liquid ratio) of sieve optimization the best; Following bacteria reducing metallization processes is obtained through optimizing:
Adopt certain density liquor natrii hypochloritis to soak grass carp fish sirloin, use aseptic water washing 30S after a period of time, drain 2min, with the grass carp fish sirloin do not processed for control group.With antibacterial liquid concentration, solid-liquid ratio and soak time be experimental factor, with bacteria reducing rate for index, by carrying out Orthogonal Experiment and Design.
Result of study shows, the optimum condition of clorox bacteria reducing is that 3g/l liquor natrii hypochloritis soaks fish sirloin 5min in solid-liquid ratio 1:5, and the bacteria reducing rate of total plate count can reach 83%, and pseudomonad bacteria reducing rate is 81%;
After clorox process, after fresh-cut fish sirloin controlled atmospheric packing, when 4 DEG C of storages, shelf life can reach 11 days, comparatively contrasts storage time and extends 5d, shelf life extension 83%.
The initial mattress that clorox bacteria reducing process obviously can reduce grass carp fish sirloin falls the quantity of sum and dominant bacteria pseudomonad, and sense organ accepts good, and can refrigerate the shelf life of controlled atmosphere grass carp fish sirloin by significant prolongation.
2) cold fresh partitioning products controlled atmospheric packing gas ratio is optimized:
First group of (30%CO
2+ 10%O
2+ 60%N
2);
Second group of (40%CO
2+ 10%O
2+ 50%N
2);
3rd group of (50%CO
2+ 10%O
2+ 40%N
2);
4th group of (60%CO
2+ 10%O
2+ 30%N
2);
5th group of (70%CO
2+ 10%O
2+ 20%N
2);
6th group of (50%O
2+ 50%N
2);
7th group of (50%CO
2+ 50%O
2);
8th group of (50%CO
2+ 50%N
2).
Through control experiment display, 50%CO
2+ 50%N
2the controlled atmospheric packing effect of group is optimum.
3) the fresh-keeping effect research of different antistaling agent
Screened by 17 kinds of antistaling agents: 1,4-benzoquinone, formic acid, cinnamon oil, tannic acid, acetic acid, epsilon-polylysine, gallic acid, lactic acid, citric acid, thymol, calcium hydroxide, tripotassium phosphate, propionic acid, phytic acid, caprylic acid, glacial acetic acid, Eugenol.Sensory evaluation primary dcreening operation result shows, sensory effects best antistaling agent Wei ε ?polylysine and tripotassium phosphate, sense pipe acceptable antistaling agent is: phytic acid, tannic acid, gallic acid, citric acid.
Subjective appreciation is permitted comprehensively multifactorial, is very necessary index during fish freshness detects, and simple and easy to do, reliability is high, practical.Just screened by sense organ, the antistaling agent choosing sense organ more than 6 points carries out follow-up study, and primary dcreening operation the results are shown in Table 1.
Table 1 grass carp antistaling agent primary dcreening operation grade form
In table 1, control group is the fresh grass carp without antistaling agent process, and tangent plane is rich in gloss, and dense structure is complete, high resilience, has strong taste with sweet and sour flavor.Sensory evaluation scores is " good (10 points) ", and after most of organic acid process, all residual tart flavour, affects sense organ and the sense of taste, and oppresses color whiting after insurance immersion treatment, and tissue elasticity is deteriorated, and sense organ is difficult to accept.Mark more than 6 points be all in tolerance interval, the antistaling agent be within the scope of this has 6 kinds, wherein after epsilon-polylysine and tripotassium phosphate process, flesh of fish color is normal, and thick taste, organizes complete, sensory evaluation scores is 9.5 points (good), differs less with contrast.Through sense organ primary dcreening operation, more than 6 points antistaling agents of marking are respectively: gallic acid, citric acid, tannic acid, tripotassium phosphate, epsilon-polylysine, phytic acid.
The situation of change of preserving its VBN TVB-N value in 7 days processes after 6 kinds of antistaling agent process after above-mentioned screening is shown in Fig. 1.After epsilon-polylysine process, oppress the 7th day total plate count logarithm value be only 5.8, pseudomonad 6.0, logarithm value is all no more than 10
6cfu/ml; TVB-N value overall upward trend is mild, the 7th day <13mg/100g; Result display epsilon-polylysine is the fresh-keeping optimum antistaling agent of fish sirloin.
Epsilon-polylysine is to the qualitative effects of fresh-cut fish sirloin and shelf life research (controlled atmospheric packing), conclusion: with TVB-N value, sensory evaluation, microorganism for evaluation index, the shelf life of antistaling agent group is 15 days, control group is 7 days, Preservation Treatment shelf life extension 214%, product extends 8 days, sees Fig. 2.
Through screening and the optimization of above-mentioned bacteria reducing metallization processes, controlled atmospheric packing gas ratio and antistaling agent, obtain the preservation method of following cold fresh segmentation grass carp, mainly comprise the following steps:
(1) bacteria reducing process: adopt 3g/l liquor natrii hypochloritis to soak fillet 5min in material liquid volume is than 1:5, use aseptic water washing 30S, drain 2min, obtain the fillet of bacteria reducing;
(2) add epsilon-polylysine in the fillet of the bacteria reducing obtained to step (1), wherein the mass values of fillet and epsilon-polylysine is 10kg:1 ~ 10g;
(3) the fillet 50%CO after step (2) being processed
2+ 50%N
2mist carry out controlled atmospheric packing and seal up for safekeeping, realize the preservation of cold fresh segmentation grass carp.
The cold fresh of above-mentioned steps process splits the fresh-keeping of grass carp, and the shelf life of product reaches 13-15 days, shelf life extension more than 200%.The cold fresh partitioning products of the flesh of fish through this technological development, color and luster is normal, and muscle cross-sectional is rich in gloss, and have the intrinsic smell of the flesh of fish, shelf life reaches more than 13 days.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (1)
1. a preservation method for cold fresh segmentation grass carp, is characterized in that: comprise the following steps:
(1) bacteria reducing process: adopt 3g/l liquor natrii hypochloritis to soak fillet 5min in material liquid volume is than 1:5, use aseptic water washing 30S, drain 2min, obtain the fillet of bacteria reducing;
(2) add epsilon-polylysine in the fillet of the bacteria reducing obtained to step (1), wherein the mass values of fillet and epsilon-polylysine is 10kg:1 ~ 10g;
(3) the fillet 50%CO after step (2) being processed
2+ 50%N
2mist carry out controlled atmospheric packing and seal up for safekeeping, realize the preservation of cold fresh segmentation grass carp.
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|---|---|---|---|
| CN201510271971.4A CN104872271A (en) | 2015-05-25 | 2015-05-25 | Fresh keeping method for chilled fresh cut grass carp |
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|---|---|---|---|
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994578A (en) * | 2016-05-18 | 2016-10-12 | 青岛蓝色粮仓科技发展中心有限公司 | Compound preservation method for turbot |
| CN106665799A (en) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | Turbot fish preservative and preparation method thereof |
| CN107494697A (en) * | 2017-09-19 | 2017-12-22 | 潘见 | A kind of whole fish preservation method of grass carp |
| CN108112683A (en) * | 2018-01-18 | 2018-06-05 | 武汉轻工大学 | A kind of cold fresh fish bacteriostasis, preservation method and crisper |
| CN110892911A (en) * | 2019-12-26 | 2020-03-20 | 福建闽威实业股份有限公司 | Coating preservation method for weever |
| CN111418644A (en) * | 2020-05-19 | 2020-07-17 | 大连工业大学 | Non-freezing preservation method for fish blocks by combining bacteria-reducing pretreatment with modified atmosphere packaging |
| CN114431282A (en) * | 2022-01-27 | 2022-05-06 | 陕西科技大学 | Performance improvement method of myofibrillar protein |
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| CN103222500A (en) * | 2013-05-21 | 2013-07-31 | 扬州大学 | Composite preservative for freshwater fish and using method of composite preservative |
| CN103229822A (en) * | 2013-04-19 | 2013-08-07 | 浙江大学舟山海洋研究中心 | Composite preservation method of hairtail slices |
| CN103719231A (en) * | 2014-01-16 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Gentle type decontamination processing method for meat product |
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
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2015
- 2015-05-25 CN CN201510271971.4A patent/CN104872271A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103229822A (en) * | 2013-04-19 | 2013-08-07 | 浙江大学舟山海洋研究中心 | Composite preservation method of hairtail slices |
| CN103222500A (en) * | 2013-05-21 | 2013-07-31 | 扬州大学 | Composite preservative for freshwater fish and using method of composite preservative |
| CN103719231A (en) * | 2014-01-16 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Gentle type decontamination processing method for meat product |
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994578A (en) * | 2016-05-18 | 2016-10-12 | 青岛蓝色粮仓科技发展中心有限公司 | Compound preservation method for turbot |
| CN106665799A (en) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | Turbot fish preservative and preparation method thereof |
| CN106665799B (en) * | 2016-12-05 | 2020-08-11 | 浙江海洋大学 | Turbot preservative and preparation method thereof |
| CN107494697A (en) * | 2017-09-19 | 2017-12-22 | 潘见 | A kind of whole fish preservation method of grass carp |
| CN108112683A (en) * | 2018-01-18 | 2018-06-05 | 武汉轻工大学 | A kind of cold fresh fish bacteriostasis, preservation method and crisper |
| CN110892911A (en) * | 2019-12-26 | 2020-03-20 | 福建闽威实业股份有限公司 | Coating preservation method for weever |
| CN111418644A (en) * | 2020-05-19 | 2020-07-17 | 大连工业大学 | Non-freezing preservation method for fish blocks by combining bacteria-reducing pretreatment with modified atmosphere packaging |
| CN114431282A (en) * | 2022-01-27 | 2022-05-06 | 陕西科技大学 | Performance improvement method of myofibrillar protein |
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