CN105875796A - 一种冷冻鲣鱼鱼块品质改良剂及其制备方法、应用 - Google Patents
一种冷冻鲣鱼鱼块品质改良剂及其制备方法、应用 Download PDFInfo
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- CN105875796A CN105875796A CN201610222987.0A CN201610222987A CN105875796A CN 105875796 A CN105875796 A CN 105875796A CN 201610222987 A CN201610222987 A CN 201610222987A CN 105875796 A CN105875796 A CN 105875796A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种冷冻鲣鱼鱼块品质改良剂,其由以下质量百分比的组分制成:0.01~0.03%迷迭香水提物,3~5%白糖,0.1~0.3%富马酸钠,3~5%海藻糖,0.03~0.05%赤藓糖醇,0.5~1%卡拉胶,0.03~0.05%金属硫蛋白,1~3%柠檬酸钠,3~5%甘油,余量为去离子水。本发明的冷冻鲣鱼鱼块品质改良剂,配伍合理科学,安全性好,各组分相互协同,能有效避免鱼块发生褐变、失色等现象,大大提高提高鲣鱼鱼块的冷冻品质。本发明还提供了一种冷冻鲣鱼鱼块品质改良剂制备方法,步骤简单,对设备和工艺无特殊要求,可操作性强,制备成本低,适合工业化大规模生产。
Description
技术领域
本发明涉及水产保鲜技术领域,尤其是涉及一种冷冻鲣鱼鱼块品质改良剂及其制备方法、应用。
背景技术
鲣鱼,俗称炸弹鱼,属鲈形总目、金枪鱼亚目、金枪鱼科、鲣属。鲣鱼是金枪鱼围网的主要捕捞对象,也是拖毛钓、流刺网的捕捞对象,同金枪鱼一样为大洋性重要经济鱼,可供鲜食或制成咸干品。
为便于运输保藏和加工,通常将鲣鱼分隔成鱼块进行冷冻保藏,但是由于鲣鱼肌肉中富含肌红蛋白,肉色鲜红,在冷冻过程中易失去体表原有的光泽和水分,鱼肉也极易发生氧化变色(褐变),从而会大大影响其口感风味和外观品质,降低商品价值。因此很有必要采取措施改善冷冻鲣鱼鱼块的品质以保证其商品价值。
发明内容
本发明是为了解决现有技术的鲣鱼鱼块在冷冻保藏中易失去体表原有的光泽和水分,鱼肉也极易发生氧化变色,会大大影响其口感风味和外观品质的问题,提供了一种配伍合理科学,安全性好,能有效避免鱼块发生褐变、失色等现象,提高冷冻品质的冷冻鲣鱼鱼块品质改良剂。
本发明还提供了一种冷冻鲣鱼鱼块品质改良剂制备方法,步骤简单,对设备和工艺无特殊要求,可操作性强,制备成本低,适合工业化大规模生产。
为了实现上述目的,本发明采用以下技术方案:
本发明的一种冷冻鲣鱼鱼块品质改良剂,所述冷冻鲣鱼鱼块品质改良剂由以下质量百分比的组分制成:0.01~0.03%迷迭香水提物,3~5%白糖,0.1~0.3%富马酸钠,3~5%海藻糖,0.03~0.05%赤藓糖醇,0.5~1%卡拉胶,0.03~0.05%金属硫蛋白,1~3%柠檬酸钠,3~5%甘油,余量为去离子水。本发明针对鲣鱼鱼块的生化特性设计一种冷冻鲣鱼鱼块品质改良剂,本发明在冷冻时能在鲣鱼鱼块表面形成一层均匀的冰衣,其中迷迭香水提物含有鼠尾草酸、鼠尾草酚、迷迭香酚、熊果酸、迷迭香酸等大量活性物质,能抑制鱼肉中的脂质过氧化而产生褐变,同时迷迭香水提物还具有抑菌效果,有利于延长保存期限,但迷迭香水提物的加入量必须严格把握,否则会影响鱼块的原有风味;白糖具有保鲜效果,同时能使鲣鱼鱼块在冷冻后依然能保持原有的光泽度呈,改善外观品质;富马酸钠一般作为防腐剂和酸味剂使用,但本发明中,发明人发现富马酸钠具有良好的保色作用,能使鱼块长时间保持原有的色泽(呈鲜红色),其原因可能是富马酸钠起到了抗氧化的作用;海藻糖由于具有高的玻璃态转变温度( Tg) ,包括较小的自由体积、受限制的分子流动性和在贮存中抵抗相分离和结晶的能力,比一般的糖类具有更优越的生化保护作用和稳定性,具有更为优异的抗冻性能,能与鱼肉中的盐溶性蛋白相互结合形成良好的网络结构,起到稳定细胞膜和蛋白质结构的作用,从而能极大地改善鱼肉质的保水性和组织状态,同时海藻糖还有利于本发明在鱼块表面形成均匀的冰衣;赤藓糖醇能有效减缓迷迭香水提物中活性成分的降解速率,起到保护作用;卡拉胶起到增粘的作用;金属硫蛋白具有很强的螯合效果,能彻底抑制鱼肉中的各种酶活,还具有很强的自由基清除能力,能明显抑制鱿鱼褐变及其中脂质发生腐败变质;柠檬酸钠能有效抑制鱼块在冷藏过程中脂肪发生自溶现象产生酸臭味;冷冻时由于水分先结晶,会造成本发明中各功效组分的浓度越来越浓,温度继续下降直至全部冻结,造成最初和最后结成的冰之间各功效组分的浓度不均匀,影响本发明的作用发挥,而甘油起到分散剂的作用,能使本发明中各功效组分能在冰衣中均匀分布。本发明配伍合理科学,安全性好,各组分相互协同,能有效避免鱼块发生褐变、失色等现象,大大提高提高鲣鱼鱼块的冷冻品质。
一种冷冻鲣鱼鱼块品质改良剂制备方法,具体步骤为:按上述质量百分比称取各组分后,先将迷迭香水提物、富马酸钠、赤藓糖醇、金属硫蛋白、柠檬酸钠及甘油加入去离子水中混合均匀,再加入海藻糖和卡拉胶,经反复搅拌、静置直至呈现均一、稳定的透明溶液即得冷冻鲣鱼鱼块品质改良剂。本发明先将易溶于水的组分溶于水中,由于海藻糖和卡拉胶在水中会凝结成团,导致水分子暂时不能进入凝团中心而彻底溶解,因此采用反复搅拌和静置的方式使其充分溶解,通过分步混合以保证各组分的分布均一性,且步骤简单,对设备和工艺无特殊要求,可操作性强,制备成本低,适合工业化大规模生产。
一种冷冻鲣鱼鱼块品质改良剂在冷藏鲣鱼鱼块时的应用。
因此,本发明具有如下有益效果:
(1)本发明针对鲣鱼鱼块的生化特性设计一种冷冻鲣鱼鱼块品质改良剂,配伍合理科学,安全性好,各组分相互协同,能有效避免鱼块发生褐变、失色等现象,大大提高提高鲣鱼鱼块的冷冻品质;
(2)本发明提供了一种冷冻鲣鱼鱼块品质改良剂制备方法,步骤简单,对设备和工艺无特殊要求,可操作性强,制备成本低,适合工业化大规模生产。
具体实施方式
下面通过具体实施方式对本发明做进一步的描述。
在本发明中,若非特指,所有百分比均为重量单位,所有设备和原料均可从市场购得或是本行业常用的,下述实施例中的方法,如无特别说明,均为本领域常规方法。
实施例1
按0.01%迷迭香水提物,3%白糖,0.1%富马酸钠,3%海藻糖,0.03%赤藓糖醇,0.5%卡拉胶,0.03%金属硫蛋白,1%柠檬酸钠,3%甘油,余量为去离子水的质量百分比配比称取各组分后,先将迷迭香水提物、富马酸钠、赤藓糖醇、金属硫蛋白、柠檬酸钠及甘油加入去离子水中混合均匀,再加入海藻糖和卡拉胶,经反复搅拌、静置直至呈现均一、稳定的透明溶液即得冷冻鲣鱼鱼块品质改良剂。
实施例2
按0.03%迷迭香水提物,5%白糖,0.3%富马酸钠,5%海藻糖,0.05%赤藓糖醇,1%卡拉胶,0.05%金属硫蛋白,3%柠檬酸钠,5%甘油,余量为去离子水的质量百分比配比称取各组分后,先将迷迭香水提物、富马酸钠、赤藓糖醇、金属硫蛋白、柠檬酸钠及甘油加入去离子水中混合均匀,再加入海藻糖和卡拉胶,经反复搅拌、静置直至呈现均一、稳定的透明溶液即得冷冻鲣鱼鱼块品质改良剂。
实施例3
按0.02%迷迭香水提物,4%白糖,0.2%富马酸钠,4%海藻糖,0.04%赤藓糖醇,0.7%卡拉胶,0.04%金属硫蛋白,2%柠檬酸钠,4%甘油,余量为去离子水的质量百分比配比称取各组分后,先将迷迭香水提物、富马酸钠、赤藓糖醇、金属硫蛋白、柠檬酸钠及甘油加入去离子水中混合均匀,再加入海藻糖和卡拉胶,经反复搅拌、静置直至呈现均一、稳定的透明溶液即得冷冻鲣鱼鱼块品质改良剂。
本发明的冷冻鲣鱼鱼块品质改良剂具体应用方法为:将洗净、沥干后的鲣鱼鱼块置于本发明中浸泡后捞出后直接进行冷冻冷藏(-18℃以下),在鱼块表面形成一层冰衣即可,解冻时将冷冻的鱼块直接置于水中,待冰衣充分溶化后用水洗净即可,鲣鱼鱼块与冷冻鲣鱼鱼块品质改良剂的质量比控制在1:5~10,浸泡温度为10~30℃。
本发明的冷冻鲣鱼鱼块品质改良剂处理鲣鱼鱼块后,冷冻保藏30d后,鱼块色泽正常,肌肉依然鲜红有光泽,经测定,鱼肉中高铁肌红蛋白的相对百分含量接近18.12%,接近鲜活的颜色,挥发性盐基氮的增加在24.6~25.1 mg/100 g的范围内,三甲胺增加在3.89~4.12 rag/100 g的范围内。由此可见,本发明的冷冻鲣鱼鱼块品质改良剂能显著改善冷冻鲣鱼的品质,并有助于提高保藏期限,适合大规模推广应用。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (3)
1.一种冷冻鲣鱼鱼块品质改良剂,其特征在于,所述冷冻鲣鱼鱼块品质改良剂由以下质量百分比的组分制成:0.01~0.03%迷迭香水提物,3~5%白糖,0.1~0.3%富马酸钠,3~5%海藻糖,0.03~0.05%赤藓糖醇,0.5~1%卡拉胶,0.03~0.05%金属硫蛋白,1~3%柠檬酸钠,3~5%甘油,余量为去离子水。
2.一种如权利要求1所述的冷冻鲣鱼鱼块品质改良剂制备方法,其特征在于,具体步骤为:按上述质量百分比称取各组分后,先将迷迭香水提物、富马酸钠、赤藓糖醇、金属硫蛋白、柠檬酸钠及甘油加入去离子水中混合均匀,再加入海藻糖和卡拉胶,经反复搅拌、静置直至呈现均一、稳定的透明溶液即得冷冻鲣鱼鱼块品质改良剂。
3.一种如权利要求1所述的冷冻鲣鱼鱼块品质改良剂在冷藏鲣鱼鱼块时的应用。
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