CN107279257B - Method for prolonging fresh-keeping storage life of salmon - Google Patents

Method for prolonging fresh-keeping storage life of salmon Download PDF

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CN107279257B
CN107279257B CN201710749753.6A CN201710749753A CN107279257B CN 107279257 B CN107279257 B CN 107279257B CN 201710749753 A CN201710749753 A CN 201710749753A CN 107279257 B CN107279257 B CN 107279257B
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salmon
soaking
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meat
salmon meat
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CN107279257A (en
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孙永军
鞠文明
胡炜
唐晓波
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Shandong Homey Aquatic Development Co Ltd
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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
    • A23B4/14—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
    • A23B4/06—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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for prolonging the fresh-keeping storage life of salmon, which comprises the following steps: (I) pretreating fresh salmon; (II) soaking the salmon meat obtained in the step (I) in a first soaking solution consisting of sodium chloride, ethanol, sodium citrate, butyl hydroxy anisole and water, and wiping the surface of the salmon meat after soaking; (III) soaking the salmon meat obtained in the step (II) in a second soaking solution consisting of calcium chloride, citric acid, butyl hydroxy anisole and water, and wiping the surface of the salmon meat after soaking; (VI) freezing the salmon meat obtained in the step III, wrapping the salmon meat by using a preservative film, placing the salmon meat in a packaging box, placing crushed ice, and storing the salmon meat in a fresh-keeping cold storage. The method of the invention is to soak the treated salmon for two steps and then carry out fresh-keeping and cold storage, thus prolonging the storage time of the salmon, avoiding the taste loss caused by freezing and not influencing the quality of the stored salmon.

Description

Method for prolonging fresh-keeping storage life of salmon
Technical Field
The invention relates to storage of fish, in particular to a method for prolonging the fresh-keeping storage life of salmon.
Background
Salmon, commonly known as salmon, has compact and delicious meat quality, pink meat color and elasticity, and is commonly used as a material for tattooing fish fillets. Most salmon are marine-caught fish, and after marine catching, it often takes several days to reach the intended sales market. At present, the fresh-keeping of salmon is generally carried out by adopting a method of crushed ice refrigeration and fresh-keeping. Specifically, salmon is cooled to around 0 degrees celsius, and is mixed with crushed ice and preserved around 0 degrees celsius. The method can preserve salmon for about 7 days, which is difficult to meet the transportation requirement of sea salmon. If transported further away, the salmon will have to be frozen at a lower temperature, which will undoubtedly affect the taste of the salmon side. In addition, the long storage time of the salmon can increase the content of histamine and trimethylamine in the salmon, thereby affecting the quality of the salmon.
Disclosure of Invention
In order to overcome the defects that the conventional time for keeping the salmon fresh by using the crushed ice is short, and the eating taste and the quality of the salmon are influenced by freezing and storing, the invention aims to provide the method for prolonging the fresh-keeping storage life of the salmon, which has long storage time, is not influenced by the quality, and has good taste.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for improving the fresh-keeping storage life of salmon is characterized in that: which comprises the following steps:
(I) bleeding fresh salmon before stiffness, removing fish head and viscera, peeling fish skin, and cleaning with clear water;
(II) soaking the salmon meat obtained in the step (I) in a first soaking solution at the temperature of 3-5 ℃ for 20-40 minutes, wherein the first soaking solution comprises 0.3-0.5% of sodium chloride, 2-5% of ethanol, 1.2-2.0% of sodium citrate, 0.1-0.3% of butylated hydroxyanisole and the balance of water by weight, and wiping the surface of the salmon meat after soaking;
(III) soaking the salmon meat obtained in the step (II) in a second soaking solution at the temperature of 3-5 ℃ for 20-40 minutes, wherein the second soaking solution comprises 1.2-2.0% of calcium chloride, 0.5-1.0% of citric acid, 0.1-0.3% of butylated hydroxyanisole and the balance of water by weight, and wiping the surface of the salmon meat after soaking;
(VI) freezing the salmon meat obtained in the step III to 0 ℃, wrapping the salmon meat with a preservative film, placing the salmon meat in a packaging box, and placing crushed ice between the preservative film and the packaging box; and (4) storing the packaging box in a refrigeration house at 0 ℃.
In a preferred aspect of the invention, in step II, the salmon meat obtained in step I is soaked in a first soaking solution at 4 degrees centigrade for 35 minutes, wherein the first soaking solution comprises 0.36% by weight of sodium chloride, 3.6% by weight of ethanol, 1.8% by weight of sodium citrate, 0.24% by weight of butylated hydroxyanisole and the balance of water, and the surface of the salmon meat is wiped dry after soaking.
In a preferred aspect of the invention, in step III, the salmon meat obtained in step II is soaked in a second soaking solution at 4 degrees celsius for 35 minutes, the second soaking solution comprises 1.8% by weight of calcium chloride, 0.72% by weight of citric acid and 0.24% by weight of butylated hydroxyanisole, and the balance of water, and the surface of the salmon meat is wiped dry after soaking.
In a preferred aspect of the present invention, in step II or III, there is further included a step of bubbling nitrogen gas into the container and performing ultrasonication.
In a preferred aspect of the invention, in step II or III, the nitrogen bubbles have a diameter of 0.2 to 1 mm and are sparged at a rate of 1.2 to 2 liters per minute per liter of soak solution.
In a preferred aspect of the invention, in step II or III, the weight ratio of salmon meat to said first or second soaking solution is 1: 0.8-1.2.
In the method, the treated salmon is soaked in two steps, so that the fresh-keeping and cold-storage time of the salmon is prolonged to more than 2 weeks from 7 days, the storage time of the salmon is prolonged, the taste loss caused by freezing is avoided, and the quality of the stored salmon is not influenced. Through carrying out nitrogen gas blowing supersound, further promoted the storage effect.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
In this embodiment, a method for improving the fresh-keeping storage life of salmon comprises the following steps:
(I) bleeding fresh salmon before stiffness, removing fish head and viscera, peeling fish skin, and cleaning with clear water;
(II) soaking the salmon meat obtained in the step I in a first soaking solution at 4 ℃ for 35 minutes, wherein the first soaking solution comprises 0.36% of sodium chloride, 3.6% of ethanol, 1.8% of sodium citrate, 0.24% of butylated hydroxyanisole and the balance of water by weight, and wiping the surface of the salmon meat after soaking;
(III) soaking the salmon meat obtained in the step (II) in a second soaking solution at 4 ℃ for 35 minutes, wherein the second soaking solution comprises 1.8% of calcium chloride, 0.72% of citric acid and 0.24% of butyl hydroxy anisole by weight, and the balance of water, and wiping the surface of the salmon meat after soaking;
(VI) freezing the salmon meat obtained in the step III to 0 ℃, wrapping the salmon meat with a preservative film, placing the salmon meat in a packaging box, and placing crushed ice between the preservative film and the packaging box; and (4) storing the packaging box in a refrigeration house at 0 ℃.
Example 2
In this embodiment, a method for improving the fresh-keeping storage life of salmon comprises the following steps:
(I) bleeding fresh salmon before stiffness, removing fish head and viscera, peeling fish skin, and cleaning with clear water;
(II) soaking the salmon meat obtained in the step I in a first soaking solution at the temperature of 3 ℃ for 40 minutes, wherein the first soaking solution comprises 0.3% of sodium chloride, 5% of ethanol, 1.2% of sodium citrate and 0.3% of butylated hydroxyanisole by weight, and the balance of water, and wiping the surface of the salmon meat after soaking;
(III) soaking the salmon meat obtained in the step (II) in a second soaking solution at the temperature of 3 ℃ for 40 minutes, wherein the second soaking solution comprises 1.2% of calcium chloride, 1.0% of citric acid and 0.3% of butyl hydroxy anisole by weight, and the balance of water, and wiping the surface of the salmon meat after soaking;
(VI) freezing the salmon meat obtained in the step III to 0 ℃, wrapping the salmon meat with a preservative film, placing the salmon meat in a packaging box, and placing crushed ice between the preservative film and the packaging box; and (4) storing the packaging box in a refrigeration house at 0 ℃.
Example 3
In this embodiment, a method for improving the fresh-keeping storage life of salmon comprises the following steps:
(I) bleeding fresh salmon before stiffness, removing fish head and viscera, peeling fish skin, and cleaning with clear water;
(II) soaking the salmon meat obtained in the step I in a first soaking solution at 5 ℃ for 20 minutes, wherein the first soaking solution comprises 0.5% of sodium chloride, 2% of ethanol, 2.0% of sodium citrate and 0.1% of butylated hydroxyanisole by weight, and the balance of water, and wiping the surface of the salmon meat after soaking;
(III) soaking the salmon meat obtained in the step (II) in a second soaking solution at 5 ℃ for 20 minutes, wherein the second soaking solution comprises 2.0% of calcium chloride, 0.5% of citric acid and 0.1% of butylated hydroxyanisole by weight, and the balance of water, and wiping the surface of the salmon meat after soaking;
(VI) freezing the salmon meat obtained in the step III to 0 ℃, wrapping the salmon meat with a preservative film, placing the salmon meat in a packaging box, and placing crushed ice between the preservative film and the packaging box; and (4) storing the packaging box in a refrigeration house at 0 ℃.
Example 4
The method of this example is essentially the same as example 1 except that in steps II and III, a nitrogen bubbling step of 0.2 mm in diameter and an ultrasonic step of bubbling 1.2L of nitrogen per liter of soak solution per minute were further included.
Example 5
The method of this example is essentially the same as example 1, except that in steps II and III, a nitrogen bubbling step of bubbling nitrogen gas into the vessel at a nitrogen bubble diameter of 1 mm and a nitrogen bubbling speed of 2L per liter of soak per minute was included, and sonication was performed.
Comparative example 1
The process of this comparative example is essentially the same as example 1 except that step II is not performed.
Comparative example 2
The process of this comparative example is essentially the same as example 1 except that step III is not performed.
Comparative example 3
The process of this comparative example is essentially the same as example 1 except that steps II and III are not performed. That is, refrigeration is performed without performing additional processing steps. This method is the same as the general storage method in the prior art.
Comparative example 4
The method of this comparative example is essentially the same as example 1, except that in steps II and III, a nitrogen bubbling step is included, the diameter of the nitrogen bubbles being 1 mm, and the nitrogen bubbling rate being 2L per liter of soak per minute.
Comparative example 5
The process of this comparative example is essentially the same as example 1, except that in steps II and III, an ultrasonic step is also included.
Comparison of histamine content test of salmon in one or more groups
Salmon of examples 1 to 5 and comparative examples 1 to 5 were sampled after 7, 14 and 21 days of storage, respectively, and an equal weight of distilled water was added to homogenize and then centrifuged to obtain a supernatant. The histamine content in the flavored liquid was measured using HPLC and an internal standard method and the results are shown in table 1. Wherein histamine content is expressed as milligrams of histamine per kilogram of salmon.
Table 1: histamine content of salmon of examples 1-5 and comparative examples 1-3 after 7, 14 and 21 days of storage
Figure 103024DEST_PATH_IMAGE002
From the data in table 1 it can be seen that:
in the case of no treatment at all (comparative example 3), the histamine content after 7 days of storage already approaches the European standard for fresh fish meat products (100 mg/kg). At 14 days of sampling, histamine levels were far beyond the norm. At 21 days of sampling, salmon meat had actually spoiled significantly and was not edible.
Salmon (comparative example 2) which had undergone the first soaking step successfully had a 14 day storage time but failed when sampled at 21 days. The salmon (comparative example 1) which was subjected to the second soaking step successfully spent the preservation time of 21 days, but was almost out of compliance at the time of 21 days, and was difficult to use as a fillet for high-end catering.
The salmon of examples 1-3 still has excellent characteristics after 21 days of storage, which can easily pass even the stricter histamine standards of the american fish meat food, and can be used as a fillet for high-end catering. The applicant has surprisingly found that after nitrogen sparge-ultrasonic operation, it has better properties than nitrogen sparge alone or ultrasonic operation. After nitrogen bubbling-sonication, fish meat with very low histamine content was obtained.
Second, the trimethylamine content test of each group of salmon is compared
Salmon of examples 1 to 5 and comparative examples 1 to 5 were sampled after 7, 14 and 21 days of storage, respectively, and an equal weight of distilled water was added to homogenize and then centrifuged to obtain a supernatant. The analysis of the trimethylamine content was carried out by the LC-MS method, and the results are shown in Table 2. In the present test, the peak area of trimethylamine in the LC profile of each test group under the condition of the same amount of sample was recorded for comparison, wherein the peak area of trimethylamine in comparative example 3 was recorded as 100.
Table 2: the trimethylamine content of the salmon of examples 1 to 5 and comparative examples 1 to 5 after 7, 14 and 21 days of storage
Figure 551323DEST_PATH_IMAGE004
Similar effects can be seen from the above data. However, it was found that the trimethylamine level was the lowest for example 2, which is significantly better than example 1. In the case of ultrasound without nitrogen bubbling, the applicant also found that comparative example 5 had a higher trimethylamine content than ever.

Claims (5)

1. A method for improving the fresh-keeping storage life of salmon is characterized in that: which comprises the following steps:
(I) bleeding fresh salmon before stiffness, removing fish head and viscera, peeling fish skin, and cleaning with clear water;
(II) soaking the salmon meat obtained in the step (I) in a first soaking solution at the temperature of 3-5 ℃ for 20-40 minutes, wherein the first soaking solution comprises 0.3-0.5% of sodium chloride, 2-5% of ethanol, 1.2-2.0% of sodium citrate, 0.1-0.3% of butylated hydroxyanisole and the balance of water by weight, and wiping the surface of the salmon meat after soaking;
(III) soaking the salmon meat obtained in the step (II) in a second soaking solution at the temperature of 3-5 ℃ for 20-40 minutes, wherein the second soaking solution comprises 1.2-2.0% of calcium chloride, 0.5-1.0% of citric acid, 0.1-0.3% of butylated hydroxyanisole and the balance of water by weight, and wiping the surface of the salmon meat after soaking;
(VI) freezing the salmon meat obtained in the step III to 0 ℃, wrapping the salmon meat with a preservative film, placing the salmon meat in a packaging box, and placing crushed ice between the preservative film and the packaging box; storing the packaging box in a 0 ℃ refrigeration house; wherein,
in step II or III, a step of bubbling nitrogen gas into the container and performing ultrasonication is further included.
2. The method for prolonging the fresh-keeping storage life of salmon as claimed in claim 1, wherein: in step II, the salmon meat obtained in the step I is soaked in a first soaking solution at 4 ℃ for 35 minutes, wherein the first soaking solution comprises 0.36% of sodium chloride, 3.6% of ethanol, 1.8% of sodium citrate, 0.24% of butylated hydroxyanisole and the balance of water by weight, and the surface of the salmon meat is wiped dry after soaking.
3. The method for prolonging the fresh-keeping storage life of salmon as claimed in claim 1, wherein: in step III, the salmon meat obtained in step II is soaked in a second soaking solution at 4 ℃ for 35 minutes, wherein the second soaking solution comprises 1.8% of calcium chloride, 0.72% of citric acid and 0.24% of butyl hydroxy anisole by weight, and the balance is water, and the surface of the salmon meat is wiped dry after soaking.
4. The method for prolonging the fresh-keeping storage life of salmon as claimed in claim 1, wherein: in step II or III, the diameter of the nitrogen bubbles is 0.2-1 mm, and the nitrogen blowing speed is 1.2-2L per minute per liter of soak solution.
5. The method for prolonging the fresh-keeping storage life of salmon as claimed in claim 1, wherein: in step II or III, the weight ratio of salmon meat to the first or second soaking solution is 1: 0.8-1.2.
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CN107625075A (en) * 2017-11-08 2018-01-26 山东好当家海洋发展股份有限公司 A kind of method for salting of salmon
CN107897334B (en) * 2017-11-29 2021-04-30 荣成市飞创科技有限公司 Refrigeration preservation method for hairtail
CN108029742A (en) * 2017-12-04 2018-05-15 安徽富煌三珍食品集团有限公司 A kind of gadus freezing method and freezing gadus
CN107897630B (en) * 2017-12-11 2021-04-23 荣成海锐芯生物科技有限公司 Method for keeping fresh of conch
CN107897770B (en) * 2017-12-11 2021-04-27 荣成海锐芯生物科技有限公司 Preparation method of canned mussel food
CN109673976A (en) * 2018-12-29 2019-04-26 山东好当家海洋发展股份有限公司 A kind of processing method of mackerel food

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