CN106973973A - The fluidisation ice forecooling method that a kind of perch is transported without ice - Google Patents
The fluidisation ice forecooling method that a kind of perch is transported without ice Download PDFInfo
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- CN106973973A CN106973973A CN201710252161.3A CN201710252161A CN106973973A CN 106973973 A CN106973973 A CN 106973973A CN 201710252161 A CN201710252161 A CN 201710252161A CN 106973973 A CN106973973 A CN 106973973A
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
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- 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)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses the fluidisation ice forecooling method that a kind of perch is transported without ice, 1) prepare saline solution；2）Produce fluidisation ice slurry；3）Buy fresh and alive perch；4）The fresh perch of select cleans up, and drains；5）Put into the bubble chamber for filling fluidisation ice, take out perch after fluidizing ice precooling at room temperature, put into time in the clean bubble chamber of no ice, perch is taken out after 8h and is immediately transferred into the clean bubble chamber for being covered with trash ice；6）The bubble chamber handled well is placed in 4 DEG C of refrigerators and stored；7）Regularly replace a vulcanization ice.The present invention can effectively control the temperature change of fish body, and with relatively low pH value, TBA values, effectively inhibit the degraded of perch musculature and protein, shelf life is 12d.The present invention can effectively control fish body temperature change in a short time, maintain perch freshness, play certain effect in perch is without ice transport, operating method is simple and easy to apply, with very big market application value.
Description
Technical field
The present invention relates to the preservation technology of Distribution of Aquatic Products process and fluidisation ice preservation technology, more particularly to perch is transported
Defeated, storage period fluidisation ice precooling freshness retaining method.
Background technology
Perch（Lateolabrax japonicus）Also known as flower perch, seven-star perch, four rib fishes etc., it is mainly distributed on China east
The coastal areas such as sea, the Bohai Sea, are to develop one of kind of sea-farming.Perch meat is solid delicate, delicious flavour, rich in albumen
The multiple nutritional components such as matter, unrighted acid and vitamin, occupy critical role in resident's ordinary meal structure.Traditional perch
Fish is generally based on the sale of live fish state, but transportation of live fish mode complex operation, and cost is high, while adding the economy of fishing ground master
Pressure, far from meeting the market requirement.In addition, perch is easy by microorganism decomposition, fat oxidation in the process of circulation after fishing for
With the influence of itself enzymolysis, occurs putrid and deteriorated, reduction nutritive value.Therefore, improve perch transportation quality into
For the subject matter of fish processing industry.
Iced storage method is that, at present using one of most common storage method, its fresh-keeping effect is obvious and easy to use.But in reality
In the transportation of border, trash ice iced storage not only increases cost of transportation, can also seal insufficient because pre- cold efficiency is low, in transport in circulation
Etc. reason, cause fish body temperature to raise, accelerate microbial reproduction speed, the sharp corner angle of trash ice also easily cause fish body machinery damage
Wound, reduces product freshness.It is a kind of new refrigerant to fluidize ice, is referred to by spherical particle ice crystal and the aqueous solution（Such as：Sea
Water, salt solution etc.）The two-phase mixtures system of composition, its ice pellets is tiny smooth and easy flowing, can fully submerge fish body, starvation,
Physical injury of the reduction to fish body simultaneously.Fluidisation ice ability of cold carrier is 1.8-4.3 times of common ice, system temperature 0 DEG C with
Under, can be by fish body fast cooling, so as to reach super cooling range.
In recent years, for as cooling medium aquatic products are carried out with fresh-keeping research to fluidize ice, forefathers did following work
Make：
High red rock etc. exists《Food Science》Publishing an article, " fluidisation ice precooling is ground with the analysis of Icetemperature Storage fresh cod fillet mass property
Study carefully ", research shows, fluidisation ice forecooling method can reduce the TVB-N at fresh cod fillet Icetemperature Storage initial stage to a certain extent
Value, extends fresh cod fillet from the neutral phase to the process of corrupt phase.Fluidisation ice combines the fresh cod fillet shelf life of group with ice temperature and reached
17 days, and with good edible quality.
Wang Qiang etc. exists《Modern food science and technology》Publish an article " the fresh-keeping influence to chilled Penaeus Vannmei quality of fluidisation ice ",
Research shows：- 4 DEG C of 12 d of storage, blank and the fresh-keeping shrimp body-sensing official quality decline of trash ice are serious, and fluidize the fresh-keeping shrimp outward appearance of ice,
Preferably, shrimp pH, TVB-N and TBA content rate of climb is less than control group for the elasticity of muscle, chewiness.Fluidize ice pellets in ice
Embedding effect and express delivery cooling effect passivation inhibit shrimp polyphenol oxidase activity, cause shrimp body blacking speed to be remarkably decreased,
Fluidisation ice Preservation Treatment can meet the requirement in iced prawns ocean, long-distance transportation and sale storage.
Guo Ruyue etc. exists《Food industry science and technology》Publishing an article, " the super cooling of fluidisation ice is to cultured large yellow croaker storage fresh-keeping effect
Influence ", by comparative study of flake ice, as a result fluidisation ice show to the precooling effect and storage effect of large yellow croaker, flows
Change ice precooling effect substantially, the time that 0 DEG C is cooled in advance shortens half compared with flake ice, significantly suppress TVB-N values, TMA-N values and
The increase of total plate count, shelf life is relative to extend 6d.
Height is sprouted etc.《Food Science》Publish an article " the fresh-keeping influence to stripped tuna protein function characteristic of fluidisation ice ", to pass
Broken ice of uniting is fresh-keeping to compare, and as a result shows：, can be by flesh of fish bulk temperature by 35 DEG C in fluidisation ice 8 min compared to broken ice
1.3 DEG C are reduced to, effectively suppresses the autoxidation of flesh of fish oxymyoglobin, maintain the effect of muscle original color, significantly keep
The texture and related protein functional characteristic of stripped tuna musculature, Shelf-life.
Sona etc. exists《Journal of Food Processing and Preservation》Publish an article " The
effects of two forms of ice on microbiological and physiochemical properties
of Barramundi(Lates calcarifer, Bloch) fillets ", with fluidisation ice and flake ice respectively to barramunda
The pre-vitrification treatment of different time sections is carried out, 20d is preserved at -20 DEG C afterwards, as a result shows, in storage period, fluidisation ice is pre-
Cold energy effectively suppresses the growth of fish body microorganism, with relatively low pH and TVB-N values, maintain the hardness of lung fish piece, chewiness and
Appearance luster.
Vanesa etc. exists《Food Chemistry》Publish an article " Inhibition of chemical changes
related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice ", using scad as research object, observation fluidisation ice chemistry change is imitated to its suppression
Really, as a result show, ice is fluidized during storing the chemistry such as the self-dissolving of scad nucleotides, fat splitting oxidation, non-enzymatic browning is become
Change has certain inhibitory action.
Hanne etc. exists《Food Science》Publish an article " Rested and stressed farmed atlantic
cod (Gadus morhua) chilled in ice or slurry and effects on quality " pass through simulation
Cod circulate from the process of circulation fished for market, it is found that fluidisation ice precooling can quickly reduce the temperature of fish body, effectively delays fat
The degradation rate of fat, protein.
U. Erikson etc. exists《Food Chemistry》Publish an article " Superchilling of rested
Atlantic salmon: Different chilling strategies and effects on fish and fillet
Quality " have studied pretreating effect of the fluidisation ice to fresh and alive atlantic salmon, it is found that the supercooling processing of fluidisation ice makes fish sample
Temperature remains at less than 0 DEG C in transit, effectively keeps the freshness of fish.
Fluidisation ice has refrigerant effect, and its precooling treatment can make fish body cool rapidly or even part microfreeze, in low temperature ring
Placed under border, temperature controllable change reduces the amount on the rocks in transport, improves aquatic products receiving rate in transport, saves manpower, thing
Power.Therefore, the temperature control effect probed into after fluidisation ice precooling during perch short-distance transport is significant.
The content of the invention
Rate of temperature fall of the invention for the transport presence of existing trash ice is slow, the mechanical obvious and cost of transportation height etc. that scratches is asked
Topic, precooling pre-treatment is carried out using ice is fluidized, and be can reach quick reduction center temperature of fish, is suppressed fish body biochemical reaction, micro- life
The purpose of thing proliferative speed, while the change of fish body temperature during transport can effectively be controlled by fluidizing ice temperature control function, is realized without ice
Transport, the purpose of increase aquatic products useful load, reduce cost, delay perch transport, the corrupt process of storage period to greatest extent,
Shelf-life.
Influence of the main research fluidisation ice precooling of the invention to the temperature control function and storage period quality comparison of perch, passes through
Sense organ, physics and chemistry（Temperature, salinity, texture, aberration, retention ability, ESEM（SEM）, pH, thiobarbituricacidα-（TBA）, poly- third
Alkene gel electrophoresis（SDS-PAGE））, total plate count（TVC）Deng indices change, its action effect is characterized, to provide one kind
Quickly, efficient and easy to operate perch circulation style, while effectively keeping perch freshness, realizes transportation economic interests
Maximize.
The technical problems to be solved by the invention are realized by following technical measures：
（1）Compound concentration is 3.0% ~ 3.5% saline solution；
（2）The salting liquid prepared is produced into fluidisation ice slurry with RE-1000W-SP types fluidisation ice maker；
（3）Fresh and alive perch is bought, selection fish sample figure is uniform, eyes are bright, heartily fresh and alive individual, is filled in 30min
Oxygen transports to laboratory；
（4）The fresh perch of select is randomly divided into three groups, is cleaned up with frozen water, drains 1 minute；
（5）The fluidisation ice prepared is laid in bubble chamber bottom, the perch drained away the water is placed on ice slurry according to layer ice sheet fish
On, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1, fluidisation ice will
Fish body is embedded completely, and starvation, control group carries out precooling treatment with trash ice；
（6）Packaged bubble chamber is placed at room temperature, and precooling is carried out to fish body, by temperature digital display record instrument probe insertion perch
Fish body center, the change of observed and recorded center temperature of fish；
（7）Perch is taken out after fluidizing ice precooling 4h, is removed fish body surface contaminant with frozen water, is immediately transferred into clean bubble chamber
In, packaged bubble chamber is stored in 4 DEG C of refrigerators, the central temperature change of observation perch；
（8）It will store and be taken out after 8h in 4 DEG C of refrigerators without perch in ice bubble chamber, and be transferred in 2min and be covered with the clean of trash ice
In net bubble chamber, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1；
（9）The bubble chamber handled well is placed in 4 DEG C of refrigerators and stored, routine observation ice slurry melting state is secondary per changing within 1-2 days
Ice.
The points for attention in preparation, precooling and transport about fluidizing ice, are comprised the following steps that：
（1）Compound concentration is 3.3% salting liquid, exemplified by preparing 10L, weighs 330g industrial salts and is added in 10L water, stir
2 minutes are mixed to being completely dissolved, it is ensured that container used is clean, free from admixture pollution；
（2）The salting liquid prepared is poured into the Plastic Drum that volume is 50L, be put into water pump, ice is fluidized using RE-1000W-SP
Mechanism takes fluidisation ice, and gained ice slurry is made up of 80% ice and 20% water, and fluidisation ice system temperature is at -1.6 ± 1 DEG C；
（3）Fresh and alive perch is bought, selection fish sample size is homogeneous, bright color, heartily fresh and alive individual, is transported in 30min
To laboratory；
（4）The fresh perch of select is randomly divided into three groups, and every group of 9 fishes are cleaned up with frozen water, drain 1min；
（5）The fluidisation ice prepared is laid in bubble chamber bottom, the perch of drip water purification point is placed on ice slurry according to layer ice sheet fish
On, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1, fluidisation ice will
Fish body is embedded completely, and starvation, control group carries out precooling treatment with trash ice；
（6）Packaged bubble chamber is placed at room temperature, and abundant precooling is carried out to fish body, by temperature digital display record instrument probe difference
The center of three groups of fish bodies is inserted, it is 1 min to set temperature acquisition time interval, three groups of fish body temperature of observation reduce as far as possible
Time, record the change of center temperature of fish；
（7）Experimental group perch is taken out after fluidizing ice precooling 4h, and fish body surface contaminant is washed off with frozen water, is immediately transferred into
In clean bubble chamber not on the rocks, packaged bubble chamber is stored in 4 DEG C of refrigerators, the central temperature change of observation perch；
（8）It will place and be taken out after 8h in 4 DEG C of refrigerators without perch in ice bubble chamber, and be immediately transferred into the clean bubble for being covered with trash ice
In foam case, placed according to layer ice sheet fish, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice
Fish volume ratio is 1:1；
（9）The bubble chamber finally handled well is placed in 4 DEG C of refrigerators and stored, routine observation ice slurry melting state changes secondary for every 1 day
Ice.
, wherein it is desired to it is noted that utilizing salt water modeling seawater salinity ice making in step 1, it is possible to resolve because of geographical environment limit
The brought inconvenient problem of seawater supply of system, in addition, in fluidisation ice salt solution ratio number can be to storage period fish body salt content
Influence is produced, brine strength can not exceed this in the optimal ice making rate state that 3.0%-3.5% is that RE-1000W-SP fluidizes ice maker
Scope, the fluidisation ice prepared will not produce harmful effect through analysis of experiments to the outward appearance and local flavor of fish body.When preparing salting liquid
Stir, it is fully dissolved, ice maker container notes fixed time cleaning, it is to avoid pollutant, which is brought into, infects perch in ice slurry, shadow
Ring its freshness.
The ice body temperature of ice, ice content are fluidized in step 2 and goes out ice rate and can be changed by external environment is influenceed, should be according to outer
Boundary environment temperature adjusts the water intaking valve and high-low pressure pressure gauge of RE-1000W-SP type ice machines, by taking 30 DEG C of summer as an example, adjust into
Water valve makes water flow velocity be 50 tons/h, and low-pressure meter is set to 8bar, and high pressure gauge is 9.2bar.Water velocity is too low to be easily caused ice slurry denseness
Increase, blocks pipeline, and gained ice slurry is made up of 80% ice and 20% water, and fluidisation ice system temperature is at -1.6 ± 1 DEG C.In ice-making process
Ensure that condensed water is in opening, check whether water pump has debris obstruction, in case the too high damage of temperature is set caused by water shortage
It is standby, ice making speed is influenceed, while regularly to observe the mesohalobic surplus of plastic containers, control liquid level of solution is not less than water pump dress
The top 5cm put, to keep stable water pressure.Extend the time 1min that switches off the pump after finishing ice-making, ice slurry punching will be remained in device
Go out, it is to avoid residual ice pellets corrosion pipeline.
Fresh and alive perch first rinses 1min before precooling with frozen water in step 4,5, removes the impurity of perch body surface institute band and micro-
It is biological.The liquid fluidisation ice prepared will be put into ready bubble chamber in time, air port be avoided, with perch according to 1:1 ratio is put
Put, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, fluidisation ice slurry will embed fish body completely,
Be conducive to completely cutting off extraneous oxygen, perch fully contacts with ice pellets, can fast cooling.
Actual production transportation environment is simulated in step 6, packaged bubble chamber is placed in and carries out precooling at room temperature, by digital display
Thermograph instrument probe inserts the center of fish body belly, and it is 1 min to set temperature acquisition time interval, determines fish body initial
Body temperature, fixed temperature Acquisition Instrument is wanted during observing the time that its center temperature is down to 0 DEG C, measure, it is to avoid influence device is steady
It is qualitative.
The precooling treatment time limited before perch transport is simulated in step 7, perch is taken out after fluidisation ice precooling 4h,
It is transferred in 2min in clean bubble chamber not on the rocks, packaged bubble chamber is stored in 4 DEG C of refrigerators, meets aquatic products
Transportation environment requirement, the central temperature change of observation perch.
Application in step 8 for the temperature control function after simulation fluidisation ice precooling in perch short-distance transport, will be without ice foam
Perch is placed in 4 DEG C of refrigerators and taken out after 8h in case, is transferred in the clean bubble chamber for be covered with trash ice and is preserved in 2min, presses
Placed according to layer ice sheet fish, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is
1:1.Fluidisation ice easily melts in storage, using trash ice storage simulation perch market sale, meets actual production requirement.
The melting state of ice slurry is regularly observed in step 9 daily, a vulcanization ice, the ice that emptying is melted is changed within every 1 day
Water, it is to avoid the impurity pollution perch such as thing biology, fish body metabolite and skin mucus for being carried in frozen water.
The fluidisation ice precooling pre-treatment that the present invention is used is used for perch short-distance transport process, can be effective within a certain period of time
The change of perch central temperature is controlled, delays fat oxidation, protein catabolic rate, preferably maintains musculature morphology, goods
The frame phase is 12d, and the purpose of no ice transport is realized while perch freshness is ensured, reduction ice amount saves cost of transportation.
Brief description of the drawings
Fig. 1 is the changing trend diagram of the perch central temperature after fluidizing ice and common trash ice precooling treatment；
Fig. 2 is the changing trend diagram of the perch sensory evaluation scores after fluidizing ice and common trash ice precooling treatment；
Fig. 3 is the changing trend diagram of the perch pH value after fluidizing ice and common trash ice precooling treatment；
Fig. 4 is the changing trend diagram of the perch salt angle value after fluidizing ice and common trash ice precooling treatment；
Fig. 5 is the changing trend diagram of the perch total plate count after fluidizing ice and common trash ice precooling treatment.
Embodiment
To make the present invention it is more readily appreciated that the invention will be further elucidated with reference to specific embodiments.
1. fluidize the preparation of ice：（1）Compound concentration is 3.3% salting liquid, exemplified by preparing 10L, weighs 330g industrial
Salt is added in 10L water, and stirring 2 minutes is to being completely dissolved, it is ensured that container used is clean, free from admixture pollution；（2）Prepare above-mentioned salt
Solution 40L, the solution after abundant dissolving is poured into the Plastic Drum that volume is 50L, is produced using RE-1000W-SP fluidisation ice makers
Fluidize ice；（3）The general supply of ice maker is plugged, condensed water is opened, checks that whether no-sundries block water pump, put water pump into Sheng
Have in the Plastic Drum of salt solution, regulating water inlet valve makes water flow velocity be 50 tons/h, low-pressure meter is set to 8bar, and high pressure gauge is 9.2bar, institute
Obtain ice slurry to be made up of 80% ice and 20% water, fluidisation ice system temperature is at -1.6 ± 2 DEG C.First pass hull closure is always opened after finishing ice-making
Close, extension switches off the pump and condensed water 1min, gone out ice slurry is remained in device, it is to avoid residual ice pellets corrosion pipeline.
2. the experiment preparation of perch：（1）Fresh and alive perch is purchased from Pudong New Area, Shanghai Lingang New City agriculture, industry and commerce supermarket,
Selection figure is uniform, bright color, heartily fresh and alive individual, is placed in the bubble chamber of oxygenation and transports experiment in 30 minutes back
Room.（2）Perch 1min is cleaned before precooling treatment with frozen water, the butterfish cleaned out is randomly divided into 3 groups, every group of 9 fishes.
3. test the processing of perch：（1）The fluidisation ice prepared is laid in bubble chamber bottom, the perch of drip water purification point is pressed
It is placed on according to layer ice sheet fish in ice slurry, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish
Volume ratio is 1:1, fluidisation ice will embed fish body, starvation completely, and perch, which is placed, is no more than 3 layers, it is to avoid to perch body
Table causes extruding.Butterfish will be fully sealed in fluidisation ice, ice slurry is fully contacted with fish body surface, be conducive to starvation, quickly
Reduce butterfish central temperature.
4. experimental design：（1）Experiment is divided into 3 groups, and experimental group fluidisation ice precooling 4h, rear simulation transports 8h without ice, finally
Preserved with trash ice to 21d（Slurry ice-No ice-Crush ice；SNI）；Control group trash ice carries out precooling, transport and store
Tibetan is handled（Crush ice；CK）;Ice is fluidized to perch in addition, setting in the precooling of fluidisation ice, transport and storage treatment group confirmatory experiment
The precooling freshness retaining effect of fish（Slurry ice；SI）.（2）Packaged bubble chamber is placed at room temperature, perch is carried out abundant
Precooling, the center that instrument probe inserts three groups of fish bodies respectively is recorded by temperature digital display, and it is 1 to set temperature acquisition time interval
Min, three groups of fish body temperature of observation reduce as far as possible the time, record the change of center temperature of fish.（3）Experimental group perch is through fluidisation
Taken out after ice precooling 4h, fish body surface contaminant is washed off with frozen water, is immediately transferred into clean bubble chamber not on the rocks, will
Packaged bubble chamber is stored in 4 DEG C of refrigerators, the central temperature change of observation perch.（4）Will be without perch in ice transport bubble chamber
Fish is placed in 4 DEG C of refrigerators and taken out after 8h, is immediately transferred into the clean bubble chamber for being covered with trash ice, is put according to layer ice sheet fish
Put, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1.（5）Will most
The bubble chamber post-processed is placed in 4 DEG C of refrigerators and stored, routine observation ice slurry melting state, changes within every 1 day time ice.（Tested
CK groups and SI groups persistently carry out precooling, transport with trash ice and fluidisation ice respectively under identical temperature environment and preserved in journey）
Storage period carried out sense organ, physics and chemistry every 4 days to chilled butterfish（Temperature, texture, aberration, pH value, salt angle value, scanning electricity
Mirror（SEM）, polyacrylate hydrogel electrophoresis（SDS-PAGE）, thiobarbituricacidα-（TBA）And VBN（TVB-N））With it is micro-
It is biological（Total plate count (TVC）, mark analysis, and by low-field nuclear magnetic resonance technological synthesis evaluate storage period perch quality.It is real
Result is tested to show：Compared with trash ice, fluidisation ice has faster precooling speed and lower reserve temperature, and fresh-keeping effect is obvious.
Test pH value, TBA values, sensory evaluation scores and total plate count that middle and later periods fluidisation ice continues precooling, transport and storage treatment group perch
Substantially less than control group, effectively maintains perch musculature morphology, delays the decomposition rate of protein, shelf life is compared with control group
Extend 6d.Show that ice processing is fluidized in preservation of fishery can effectively slow down the corrupt process of the flesh of fish, be a kind of efficient fresh-keeping
Mode.SNI groups perch in without ice transportation is in low-temperature condition all the time, shows that fluidisation ice, as " low-temperature receiver ", can be controlled effectively
The temperature change of fish body processed, compared with trash ice precooling treatment group, with relatively low pH value, TBA values, effectively inhibits perch muscle
The degraded of tissue and protein, shelf life is 12d.
Present invention demonstrates that fluidisation ice precooling pre-treatment has played certain effect in perch is without ice transport, in a short time can
Effectively control fish body temperature change, maintains perch freshness, and operating method is simple and easy to apply, increase aquatic products carrying capacity, saving manpower,
Material resources, be it is a kind of be a kind of method being worthy to be popularized in aquatic products short-distance transport in aquatic products.In addition, it is pre- also can will to fluidize ice
Refrigeration technique is combined the preservation process for aquatic products with controlled atmosphere, vacuum packaging etc., its advantage can be more preferably played, with wide
Application prospect.
Claims (6)
1. the fluidisation ice forecooling method that a kind of perch is transported without ice, it is characterised in that：Compound concentration is 3.3% salting liquid, is produced
Fluidize ice, simulation perch examination actual production environment packing processes fish sample, by subjective appreciation, temperature, pH value, salt angle value, texture,
Aberration, TBARS value（TBA）, ESEM (SEM), polyacrylate hydrogel electrophoresis（SDS-PAGE）And total plate count
（TVC）Butterfish quality is evaluated Deng index of fish freshness, temperature control and guarantor that fluidisation ice precooling treatment transports storage period in perch is demonstrated
The superiority of fresh effect；Concrete operation step is as follows：
（1）Compound concentration is 3.0% ~ 3.5% saline solution；
（2）The salting liquid prepared is produced into fluidisation ice slurry with RE-1000W-SP types fluidisation ice maker；
（3）Fresh and alive perch is bought, selection fish sample figure is uniform, eyes are bright, heartily fresh and alive individual, is filled in 30min
Oxygen transports to laboratory；
（4）The fresh perch of select is randomly divided into three groups, is cleaned up with frozen water, drains 1 minute；
（5）The fluidisation ice prepared is laid in bubble chamber bottom, the perch drained away the water is placed on ice slurry according to layer ice sheet fish
On, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1, fluidisation ice will
Fish body is embedded completely, and starvation, control group carries out precooling treatment with trash ice；
（6）Packaged bubble chamber is placed at room temperature, and precooling is carried out to fish body, by temperature digital display record instrument probe insertion perch
Fish body center, the change of observed and recorded center temperature of fish；
（7）Perch is taken out after fluidizing ice precooling 4h, is removed fish body surface contaminant with frozen water, is immediately transferred into clean bubble chamber
In, packaged bubble chamber is stored in 4 DEG C of refrigerators, the central temperature change of observation perch；
（8）It will store and be taken out after 8h in 4 DEG C of refrigerators without perch in ice bubble chamber, and be transferred in 2min and be covered with the clean of trash ice
In net bubble chamber, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1；
（9）The bubble chamber handled well is placed in 4 DEG C of refrigerators and stored, routine observation ice slurry melting state is secondary per changing within 1-2 days
Ice.
2. the fluidisation ice forecooling method that a kind of perch according to claim 1 is transported without ice, it is characterised in that：Prepare salinity
Concentration is 3.3% solution, is evenly stirred until dissolving, and fluidisation ice, gained ice slurry are produced using RE-1000W-SP types fluidisation ice maker
It is made up of 80% ice and 20% water, fluidisation ice system temperature is at -1.6 ± 1 DEG C.
3. the fluidisation ice forecooling method that a kind of perch according to claim 1 is transported without ice, it is characterised in that：Simulation is actual
Production and transport environment, packaged bubble chamber is placed in and carries out precooling at room temperature, by temperature digital display record instrument probe insertion fish body
The center of belly, it is 1 min to set temperature acquisition time interval, and three groups of perch central temperatures of observed and recorded are down to 0 DEG C
Time.
4. the fluidisation ice forecooling method that a kind of perch according to claim 1 is transported without ice, it is characterised in that：Experimental group perch
Fish is taken out after fluidizing ice precooling 4h, and fish body surface contaminant is washed off with frozen water, is immediately transferred into clean bubble not on the rocks
In foam case, packaged bubble chamber is stored in 4 DEG C of refrigerators, the central temperature change of observation perch；Trash ice and fluidisation ice are held
The fish sample of continuous precooling, transport and storage group is not processed, and is directly transferred to store in 4 DEG C of refrigerators.
5. the fluidisation ice forecooling method that a kind of perch according to claim 1 is transported without ice, it is characterised in that：It will be transported without ice
Perch is placed in 4 DEG C of refrigerators and taken out after 8h in defeated bubble chamber, is immediately transferred into the clean bubble chamber for being covered with trash ice, according to
Layer ice sheet fish is placed, and ice fish volume ratio is 1:1.
6. the fluidisation ice forecooling method that a kind of perch according to claim 1 is transported without ice, it is characterised in that will handle well
Bubble chamber be placed in 4 DEG C of refrigerators and preserve, routine observation ice slurry melting state changes an ice in every 1 day.
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| CN109275703A (en) * | 2018-09-25 | 2019-01-29 | 温州科技职业学院 | Fluidize the preservation method that ice pre-cooling combines biological ice temperature |
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| CN113519610A (en) * | 2021-07-20 | 2021-10-22 | 上海海洋大学 | Method for keeping large yellow croaker fresh |
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