CN106982916B - Composite antioxidant for inhibiting excessive oxidation of fatty fish lipid and pickling processing method - Google Patents
Composite antioxidant for inhibiting excessive oxidation of fatty fish lipid and pickling processing method Download PDFInfo
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- CN106982916B CN106982916B CN201710191075.6A CN201710191075A CN106982916B CN 106982916 B CN106982916 B CN 106982916B CN 201710191075 A CN201710191075 A CN 201710191075A CN 106982916 B CN106982916 B CN 106982916B
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 52
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 47
- 238000005554 pickling Methods 0.000 title claims abstract description 42
- 230000003647 oxidation Effects 0.000 title claims abstract description 27
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 27
- 150000002632 lipids Chemical class 0.000 title claims abstract description 16
- 235000020988 fatty fish Nutrition 0.000 title claims abstract description 15
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 239000002131 composite material Substances 0.000 title claims description 19
- 241000251468 Actinopterygii Species 0.000 claims abstract description 106
- 235000019688 fish Nutrition 0.000 claims abstract description 106
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 51
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims abstract description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 33
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 28
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 28
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 28
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 22
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 22
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 22
- 239000011425 bamboo Substances 0.000 claims abstract description 22
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims abstract description 21
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims abstract description 21
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims abstract description 21
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 19
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 19
- 239000011718 vitamin C Substances 0.000 claims abstract description 19
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 14
- 229930003944 flavone Natural products 0.000 claims abstract description 14
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 14
- 235000011949 flavones Nutrition 0.000 claims abstract description 14
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 230000001580 bacterial effect Effects 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 22
- 241001330002 Bambuseae Species 0.000 claims description 21
- 238000002791 soaking Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 20
- 229930003935 flavonoid Natural products 0.000 claims description 8
- 150000002215 flavonoids Chemical class 0.000 claims description 8
- 235000017173 flavonoids Nutrition 0.000 claims description 8
- 239000002504 physiological saline solution Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 241000589516 Pseudomonas Species 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 235000013332 fish product Nutrition 0.000 description 5
- 230000003859 lipid peroxidation Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 229940118019 malondialdehyde Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008373 pickled product Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- HOKKHZGPKSLGJE-GSVOUGTGSA-N N-Methyl-D-aspartic acid Chemical compound CN[C@@H](C(O)=O)CC(O)=O HOKKHZGPKSLGJE-GSVOUGTGSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- -1 diamine citrate Chemical class 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 1
- OQTQHQORDRKHFW-UHFFFAOYSA-L manganese(2+);sulfate;heptahydrate Chemical compound O.O.O.O.O.O.O.[Mn+2].[O-]S([O-])(=O)=O OQTQHQORDRKHFW-UHFFFAOYSA-L 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108010009004 proteose-peptone Proteins 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a compound antioxidant for inhibiting excessive oxidation of fatty fish lipid and a pickling processing method, which comprises the following components: the concentration of the lactobacillus plantarum bacterial liquid is 108‑1010The dosage of cfu/mL is as follows: 2.0-3.5% v/w; the dosage of the rosmarinic acid is as follows: 0.03-0.05% w/w; the dosage of the bamboo leaf flavone is 0.03-0.05% w/w; the dosage of the vitamin C is 0.01-0.02% w/w; the dosage of the components is the percentage of the weight of the fish to be treated. The method is beneficial to promoting proper fat oxidation of the fatty fish in the processes of pickling and low-temperature drying to generate the special flavor of the pickled dried fish, and the oxidation process is also in a stagnation state after the drying is finished, so that the further lipid excessive oxidation of the fatty fish pickled dried product is effectively inhibited, and the quality guarantee period of the product is prolonged.
Description
Technical Field
The invention belongs to the technical field of aquatic products, relates to a fish processing technology, and particularly relates to a compound antioxidant for inhibiting excessive oxidation of fatty fish lipid and a pickling processing method.
Background
The fish pickled product is one of the traditional aquatic product processed products, has unique flavor and mouthfeel, is long-term stored, and is always popular aquatic product food. However, during the pickling process of fatty fishes, oxidation of fat is very easy to occur, so that the quality of products is poor, and bad flavor and harmful substances are generated. Lipid oxidation is twofold in terms of product quality, with moderate lipid oxidation being an important route for marinating dried fish to form aldehydes, ketones, alcohols, lipids and other flavor compounds, and excessive lipid oxidation causing strong rancid flavors. At present, the main measure for preventing the oxidation of aquatic products is to add chemical antioxidants such as phenols, pyridines, aldehydes and ketones, etc., and with frequent occurrence of safety events of aquatic products, consumers begin to question the safety of the chemical antioxidants, so that the development of natural antioxidants is an urgent need in the aquatic product processing industry.
In order to effectively control the problem that the fatty fish is very easy to oxidize in the pickling process, the development of a novel compound antioxidant suitable for a fish pickling process and a use method thereof are urgently needed, so that the quality and safety of pickled and processed products of the fatty fish are improved, and the product development of the fatty fish is promoted.
Disclosure of Invention
The invention aims to provide a compound antioxidant for inhibiting excessive oxidation of fatty fish lipid and a using method thereof, which can effectively inhibit excessive oxidation of fat.
The invention also relates to a pickling processing method using the compound antioxidant, which is simple to operate, and the fatty fish pickled product produced by the method can effectively inhibit excessive oxidation of fat.
The above object of the present invention is achieved by the following technical solutions: a compound antioxidant for inhibiting excessive oxidation of fatty fish lipid comprises the following components: lactobacillus plantarum (Lactobacillus plantarum), rosmarinic acid, bamboo leaf flavonoid and vitamin C;
wherein: the concentration of the lactobacillus plantarum bacterial liquid is 108-1010The dosage of cfu/mL is as follows: 2.0-3.5% v/w; the dosage of the rosmarinic acid is as follows: 0.03-0.05% w/w; the dosage of the bamboo leaf flavone is 0.03-0.05% w/w; the dosage of the vitamin C is 0.01-0.02% w/w; the dosage of the components is the percentage of the weight of the fish to be treated.
The using method of the compound antioxidant comprises the steps of weighing the fish to be treated according to the mass percentage, dissolving the fish to be treated into physiological saline, and uniformly stirring the fish to form a compound antioxidant solution; soaking the pickled fish in a composite antioxidant solution at room temperature, wherein the volume mass ratio of the composite antioxidant solution to the fish is 1:1, and the soaking time is 1.5-2.5 hours.
The pickling processing method using the composite antioxidant comprises the following steps:
(1) pickling fish and rinsing;
(2) weighing Lactobacillus plantarum (Lactobacillus plantarum), rosmarinic acid, bamboo leaf flavonoid and vitamin C according to the mass percentage of fish to be treated respectively, dissolving in physiological saline, and stirring uniformly to obtain a compound antioxidant solution; soaking the rinsed fish in a composite antioxidant solution, wherein the volume mass ratio of the composite antioxidant solution to the fish is 1:1, the soaking time is 1.5-2.5 hours, and the soaking temperature is room temperature;
(3) and (3) low-temperature drying: and (3) putting the fish soaked with the antioxidant in a heat pump dryer, air-drying at a medium-low temperature of 28 +/-2 ℃ until the water content of the fish is 38-42%, and packaging and storing.
Pickling in the invention: putting the treated fish into a pickling tank, pickling with salt, wherein the amount of the salt is 10% of the mass of the fish, partially filling the fish into the fish belly, scattering the fish surface, adding saturated salt water until the fish body is submerged, pickling at 4 ℃ for 24-36h, and taking out.
Rinsing in the invention: rinsing the pickled fish with clear water for 2-3 times, washing off dirt generated in the pickling process, exuded impurities and salt on the surface of the fish, fishing out, and draining in a water leakage frame.
The packaging and storage in the invention are as follows: and (4) carrying out vacuum packaging on the fish dried at the low temperature, and then storing at the low temperature.
Compared with the prior art, the invention has the following advantages:
(1) the invention adopts edible fungus and plant extracts as the composite antioxidants, has better safety, and simultaneously, the composition of the components has the function of synergistically inhibiting the excessive oxidation of lipid. Because the lactobacillus plantarum has an antioxidant function; rosmarinic acid and unsaturated fatty acid are competitively combined with lipid peroxy to terminate the chain reaction of lipid peroxidation and reduce the lipid peroxidation rate; the bamboo leaf flavone is biological flavone with physiological activity extracted from bamboo leaves, has strong antioxidation function, can block the chain reaction of fat autoxidation, can chelate transition state metal ions, simultaneously acts as a primary antioxidant and a secondary antioxidant, and has good water solubility and stability. VC is a water-soluble strong antioxidant, which can reduce disulfide bonds (-S-S) to-SH, thereby improving the activity of related enzymes, playing the role of antioxidation, and simultaneously protecting other antioxidants. Therefore, after the lactobacillus plantarum, the rosmarinic acid, the bamboo leaf flavonoid and the VC are compounded according to a specific proportion, the oxidation resistance can be greatly improved, the lipid peroxidation of the pickled fish can be effectively inhibited, the obvious inhibiting effect on the generation of lipid peroxidation product Malondialdehyde (MDA) is achieved, meanwhile, nitrite in the pickled fish can be effectively removed, the synthesis of a strong carcinogen N-Nitrosamine (NMDA) is blocked, and the effect is obvious; the invention solves the problems that the lipid is extremely easy to be excessively oxidized in the process of pickling the fatty fish, bad flavor is easily generated, and oxidation products further form substances harmful to human bodies;
(2) the processing process of the method is favorable for promoting proper fat oxidation in the low-temperature drying process to generate the special flavor of the pickled dried fish, and the oxidation process is in a stagnation state after the drying is finished, so that the further lipid excessive oxidation of the pickled dried fish product is effectively inhibited, and the quality guarantee period of the product is prolonged.
(3) By adopting the method, the adopted compound antioxidant can also inhibit the growth of pseudomonas generating LOX enzyme, and the growth of the pseudomonas can be reduced by 50 percent, thereby slowing down the oxidation of unsaturated fatty acid in the salted dried fish by lipoxygenase.
(4) By adopting the method, the flavor of the pickled dry fish is improved, the phenomenon that the pickled dry fish has a rancid flavor is avoided, the process time can be shortened by rapid fermentation, and the nutritional value is improved.
(5) The operation method is simple, the production cost is low, the energy consumption is low, the environmental pollution is low, the product quality is stable, and the economic benefit of production enterprises can be improved.
Detailed Description
Example 1
(1) Raw material treatment: selecting fresh fish or frozen fish, and pretreating for later use.
(2) Pickling: putting the treated fish into a pickling tank, pickling with salt, wherein the amount of the salt is 10% of the mass of the fish, partially filling the fish into the fish belly, partially scattering the fish surface, adding saturated salt water until the fish body is submerged, pickling at 4 ℃ for 30 hours, and taking out.
(3) Rinsing: rinsing the pickled fish with clear water for 2 times, washing off dirt generated in the pickling process, exuded impurities and salt on the surface of the fish, fishing out and placing in a water leakage frame for draining.
(4) Soaking an antioxidant: soaking the rinsed fish in the composite antioxidant solution at room temperature, wherein the volume-mass ratio (L/Kg) of the liquid to the fish is 1:1, and the soaking time is 2 hours.
The composite antioxidant solution comprises the following components: lactobacillus plantarum (numbered as GIM1.140), rosmarinic acid, bamboo leaf flavonoid and vitamin C; the lactobacillus plantarum strain used can be purchased from Guangdong province microbial strain collection center or China microbial strain collection management center. The rosmarinic acid, bamboo leaf flavone and vitamin C are all selected from the materials of the ready-made products obtained from the market.
Wherein: the concentration of the lactobacillus plantarum bacterial liquid is 108-1010cfu/mL, obtainable by the following general preparation method:
activating the strain in MRS culture medium for three generations; the MRS culture medium comprises the following components: casein peptone 10.0 g, beef extract 10.0 g, yeast extract 5.0 g, glucose 5.0 g, sodium acetate 5.0 g, diamine citrate 2.0 g, Tween 801.0 g, dipotassium phosphate 2.0 g, magnesium sulfate heptahydrate 0.2 g, manganese sulfate heptahydrate 0.05 g, calcium carbonate 20.0 g, agar 20.0 g. After the amplification culture, the bacterial liquid is centrifuged at 3000rpm for 20min at a low speed, the supernatant is carefully removed, the bacterial cells are collected and resuspended in sterile physiological saline to a concentration of about 108-1010cfu/mL bacterial liquid.
Taking the concentration as 109The dosage of cfu/mL lactobacillus plantarum is as follows: 2.5% v/w (in ml/kg); the dosage of the rosmarinic acid is as follows: 0.04% w/w; the using amount of the bamboo leaf flavone is 0.04% w/w; the dosage of the vitamin C is 0.02% w/w. The dosage of each component is the percentage ratio (the specific unit is kg/kg) of the weight of the fish to be treated.
Preparing a compound antioxidant solution: weighing Lactobacillus plantarum (numbered as GIM1.140), rosmarinic acid, bamboo leaf flavone and vitamin C according to the weight percentage of the fish, dissolving in physiological saline, and stirring.
(5) And (3) low-temperature drying: and (3) putting the fish soaked with the antioxidant in a heat pump dryer, and air-drying at a medium-low temperature of 29 ℃ until the water content of the fish body is 40%.
(6) Packaging and storing: and (4) carrying out vacuum packaging on the fish dried at the low temperature, and then storing at the low temperature.
The cured dried fish product processed by the method effectively reduces the peroxide value (POV) and the thiobarbituric acid value (TBARS) content in the product, and in the processing process of the example 1, the POV value is only 1.13-2.18meq/Kg in the whole process; TBARS is 0.116mgMDA/Kg when being cured, reaches 0.683mgMDA/Kg at the initial stage of low-temperature drying, is reduced to 0.141mgMDA/Kg when being finished at the later stage of air drying, and has a POV value of 1.30meq/Kg, which reflects that the invention is beneficial to promoting proper fat oxidation in the low-temperature drying process to generate the special flavor of the cured fish, and the oxidation process is in a stagnation state after the drying is finished, thereby effectively inhibiting the further lipid excessive oxidation of the cured fish product and prolonging the shelf life of the product. In addition, about 1.6log cfu/g of Pseudomonas was observed, and growth of Pseudomonas was reduced by about 50%.
Example 2
(1) Raw material treatment: selecting fresh fish or frozen fish, and pretreating for later use.
(2) Pickling: putting the treated fish into a pickling tank, pickling with salt, wherein the amount of the salt is 10% of the mass of the fish, partially filling the fish into the fish belly, partially scattering the fish surface, adding saturated salt water until the fish body is submerged, pickling at 4 ℃ for 26 hours, and taking out.
(3) Rinsing: rinsing the pickled fish with clear water for 3 times, washing off dirt generated in the pickling process, exuded impurities and salt on the surface of the fish, fishing out and placing in a water leakage frame for draining.
(4) Soaking an antioxidant: and (3) soaking the rinsed fish in the composite antioxidant solution, wherein the volume-to-mass ratio of the liquid to the fish is 1:1, the soaking time is 1.5 hours, and the soaking temperature is room temperature.
The composite antioxidant solution comprises the following components: lactobacillus plantarum (numbered as GIM1.140), rosmarinic acid, bamboo leaf flavonoid and vitamin C; the lactobacillus plantarum strain used can be purchased from Guangdong province microbial strain collection center or China microbial strain collection management center. The rosmarinic acid, bamboo leaf flavone and vitamin C are all selected from the materials of the ready-made products obtained from the market.
Wherein: the concentration of the lactobacillus plantarum bacterial liquid is 108-1010cfu/mL, prepared as in example 1.
Taking the concentration as 108The dosage of cfu/mL lactobacillus plantarum is as follows: 2.0% v/w (in ml/kg); the dosage of the rosmarinic acid is as follows: 0.03% w/w; the using amount of the bamboo leaf flavone is 0.03% w/w; the vitamin C is 0.01% w/w. The dosage of each component is the percentage ratio (the specific unit is kg/kg) of the weight of the fish to be treated.
Preparing a compound antioxidant solution: weighing Lactobacillus plantarum (numbered as GIM1.140), rosmarinic acid, bamboo leaf flavone and vitamin C according to the weight percentage of the fish, dissolving in physiological saline, and stirring.
(5) And (3) low-temperature drying: and (3) putting the fish soaked with the antioxidant in a heat pump dryer, and air-drying at a medium-low temperature of 28 ℃ until the water content of the fish body is 38%.
(6) Packaging and storing: and (4) carrying out vacuum packaging on the fish dried at the low temperature, and then storing at the low temperature.
In the process of this example, the processed cured fish product was tested to have a POV value of 1.25meq/Kg, a TBARS of 0.135mgMDA/Kg, and a Pseudomonas of 1.5log cfu/g.
Example 3
(1) Raw material treatment: selecting fresh fish or frozen fish, and pretreating for later use.
(2) Pickling: putting the treated fish into a pickling tank, pickling with salt, wherein the amount of the salt is 10% of the mass of the fish, partially filling the fish into the fish belly, partially scattering the fish surface, adding saturated salt water until the fish body is submerged, pickling at 4 ℃ for 35 hours, and taking out.
(3) Rinsing: rinsing the pickled fish with clear water for 2 times, washing off dirt generated in the pickling process, exuded impurities and salt on the surface of the fish, fishing out and placing in a water leakage frame for draining.
(4) Soaking an antioxidant: and (3) soaking the rinsed fish in the composite antioxidant solution, wherein the volume mass ratio of the liquid to the fish is 1:1, the soaking time is 2.5 hours, and the soaking temperature is room temperature.
The composite antioxidant solution comprises the following components: lactobacillus plantarum (numbered as GIM1.140), rosmarinic acid, bamboo leaf flavonoid and vitamin C; the lactobacillus plantarum strain used can be purchased from Guangdong province microbial strain collection center or China microbial strain collection management center. The rosmarinic acid, bamboo leaf flavone and vitamin C are all selected from the materials of the ready-made products obtained from the market.
Wherein: the concentration of the lactobacillus plantarum bacterial liquid is 108-1010cfu/mL, prepared as in example 1.
Taking the concentration as 1010The dosage of cfu/mL lactobacillus plantarum is as follows: 3.5% v/w (in ml/kg); the dosage of the rosmarinic acid is as follows: 0.05% w/w; the dosage of the bamboo leaf flavone is 0.05% w/w; the dosage of the vitamin C is 0.02% w/w. The dosage of each component is the percentage ratio (the specific unit is kg/kg) of the weight of the fish to be treated.
Preparing a compound antioxidant solution: weighing Lactobacillus plantarum (numbered as GIM1.140), rosmarinic acid, bamboo leaf flavone and vitamin C according to the weight percentage of the fish, dissolving in physiological saline, and stirring.
(5) And (3) low-temperature drying: and (3) putting the fish soaked with the antioxidant in a heat pump dryer, and air-drying at a medium-low temperature of 30 ℃ until the water content of the fish body is 42%.
(6) Packaging and storing: and (4) carrying out vacuum packaging on the fish dried at the low temperature, and then storing at the low temperature.
In the process of this example, the processed cured fish product was tested to have a POV value of 1.65meq/Kg, a TBARS of 0.141mgMDA/Kg, and a Pseudomonas of 1.8log cfu/g.
The above embodiments are only used for illustrating the present invention, and the scope of the present invention is not limited to the above embodiments. The objectives of the present invention can be achieved by the ordinary skilled person in the art according to the disclosure of the present invention and the ranges of the parameters.
Claims (6)
1. A compound antioxidant for inhibiting excessive oxidation of fatty fish lipid is characterized in that: the composition consists of the following components: lactobacillus plantarum (Lactobacillus plantarum), rosmarinic acid, bamboo leaf flavonoid and vitamin C;
wherein: the concentration of the lactobacillus plantarum bacterial liquid is 108-1010The dosage of cfu/mL is as follows: 2.0-3.5% v/w; the dosage of the rosmarinic acid is as follows: 0.03-0.05% w/w; the dosage of the bamboo leaf flavone is 0.03-0.05% w/w; the dosage of the vitamin C is 0.01-0.02% w/w; the dosage of the components is the percentage of the weight of the fish to be treated.
2. The use method of the compound antioxidant as claimed in claim 1, wherein: respectively weighing the fish to be treated according to the mass percentage, dissolving the fish to be treated into physiological saline, and uniformly stirring the fish to form a composite antioxidant solution; soaking the pickled fish in a composite antioxidant solution at room temperature, wherein the volume mass ratio of the composite antioxidant solution to the fish is 1:1, and the soaking time is 1.5-2.5 hours.
3. A pickling method using the complex antioxidant of claim 1, characterized by comprising the steps of:
(1) pickling fish and rinsing;
(2) weighing Lactobacillus plantarum (Lactobacillus plantarum), rosmarinic acid, bamboo leaf flavonoid and vitamin C according to the mass percentage of fish to be treated respectively, dissolving in physiological saline, and stirring uniformly to obtain a compound antioxidant solution; soaking the rinsed fish in a composite antioxidant solution, wherein the volume mass ratio of the composite antioxidant solution to the fish is 1:1, the soaking time is 1.5-2.5 hours, and the soaking temperature is room temperature;
(3) and (3) low-temperature drying: and (3) putting the fish soaked with the antioxidant in a heat pump dryer, air-drying at a medium-low temperature of 28 +/-2 ℃ until the water content of the fish is 38-42%, and packaging and storing.
4. The pickling processing method according to claim 3, wherein the pickling comprises: putting the treated fish into a pickling tank, pickling with salt, wherein the amount of the salt is 10% of the mass of the fish, partially filling the fish into the fish belly, scattering the fish surface, adding saturated salt water until the fish body is submerged, pickling at 4 ℃ for 24-36h, and taking out.
5. The pickling process according to claim 3, wherein the rinsing step comprises: rinsing the pickled fish with clear water for 2-3 times, washing off dirt generated in the pickling process, exuded impurities and salt on the surface of the fish, fishing out, and draining in a water leakage frame.
6. The pickling process according to claim 3, wherein the packaging stores: and (4) carrying out vacuum packaging on the fish dried at the low temperature, and then storing at the low temperature.
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| CN104543046A (en) * | 2015-02-02 | 2015-04-29 | 吉首大学 | Giant salamander oil natural composite antioxidant |
| CN104642498A (en) * | 2015-02-10 | 2015-05-27 | 安徽省农业科学院水产研究所 | Natural composite anti-oxidant for restraining freshwater fish fat from oxidizing |
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| CN100586293C (en) * | 2005-11-25 | 2010-02-03 | 中国农业大学 | Antioxidant composition for preventing meat from being oxidated and method for using same |
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| CN104543046A (en) * | 2015-02-02 | 2015-04-29 | 吉首大学 | Giant salamander oil natural composite antioxidant |
| CN104642498A (en) * | 2015-02-10 | 2015-05-27 | 安徽省农业科学院水产研究所 | Natural composite anti-oxidant for restraining freshwater fish fat from oxidizing |
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