CN109566718B - Hairtail coating micro-freezing preservation method - Google Patents
Hairtail coating micro-freezing preservation method Download PDFInfo
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- CN109566718B CN109566718B CN201811636195.3A CN201811636195A CN109566718B CN 109566718 B CN109566718 B CN 109566718B CN 201811636195 A CN201811636195 A CN 201811636195A CN 109566718 B CN109566718 B CN 109566718B
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- hairtail
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- water
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Images
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
Abstract
The invention discloses a hairtail coating micro-freezing preservation method, which comprises the following steps: (1) pre-treating; (2) reducing bacteria; (3) surface dehydration; (4) dip coating; (5) cooling and drying in vacuum; (6) quick freezing at low temperature; (7) and (5) freezing and refrigerating slightly. The hairtail is preserved by combining the coating and the partial freezing preservation technologies, the steps are simple, the operability is strong, the loss rate of juice when the hairtail is thawed can be reduced, the physical and chemical properties and the sensory quality of the hairtail are well maintained, and the shelf life of storage, transportation and sale of the hairtail in a partial freezing state can be obviously prolonged.
Description
Technical Field
The invention relates to the technical field of aquatic product preservation, in particular to a hairtail film coating micro-freezing preservation method.
Background
Hairtail (Trichiurus haumela) belongs to the class of finfish, the order of Perciformes, the family of hairtail, the genus of hairtail, and is one of four economic fishes in China, with the most abundance in the Western Pacific ocean and the Indian ocean, and the highest yield in the east ocean, visible in various provinces along the coast in China. The hairtail body contains rich high-quality protein, the fat content is higher than that of common fishes and is mostly unsaturated fatty acid, and the scale and silvery white grease layer contains 6-thioguanine and rich trace elements, so that the hairtail is popular with people. The hairtail is dead immediately after being captured, and is easy to decay and deteriorate under the action of microorganisms and endogenous enzymes during storage and transportation, so that the quality of the hairtail is influenced.
At present, hairtails are mainly stored, transported and sold in an ice storage mode, and the preservation period is short; the common low-temperature freezing storage method can keep the quality of the hairtail for a long time, but can easily cause the protein denaturation of the hairtail and damage the muscle tissue structure, thereby influencing the quality and the taste of the product; the temperature area required by the micro-freezing preservation is between the refrigeration and the freezing, the shelf life of the micro-freezing preservation is shorter than that of a frozen product, but the ice crystals generated in the hairtail body under the micro-freezing condition are less, the damage to cells is small, and the flavor and the freshness of the hairtail can be well maintained in a certain storage period.
The current common micro-freezing methods for hairtail include three kinds of micro-freezing of ice-salt mixture, low-temperature saline water and cold air (cooling). The ice salt mixture is slightly frozen, namely when salt is doped into crushed ice, the salt is dissolved in the ice to generate heat absorption, so that the temperature of the ice is reduced, and the hairtail is placed in the ice, but friction is generated between the crushed ice and the hairtail, and the hairtail can scratch the surface of the hairtail body to influence the appearance; the low-temperature salt micro-freezing is to place the hairtail in low-temperature brine to reduce the central temperature of the hairtail to be below a freezing point, but the salt content of the hairtail meat is increased, meanwhile, the hairtail soaked in brine for a long time is expanded due to salt seepage and water absorption, a large amount of protein is lost, the surface gradually loses color and luster, and the hairtail is dephosphorized after being rubbed with each other; the blowing cold air (cooling) is to blow air cooled by a refrigerator to the hairtail to reduce the central temperature of the hairtail to be below a freezing point, and then to preserve the hairtail at the temperature of minus 3 ℃, the blowing cold air is slightly frozen to well keep the flavor of the hairtail, but the surface of the hairtail is easy to dry, so that hard skin and shrinkage on the surface of the hairtail and partial falling of scales are caused, and the appearance quality is influenced. Therefore, the existing optimized micro-freezing fresh-keeping process is needed, and the shelf life of the aquatic product is prolonged while the freshness of the aquatic product is kept.
The influence of the micro-freezing preservation method on the quality and the tissue structure of the hairtail (food science, Anyue, etc., 2016, Vol.37, No.18) in the prior art discloses a micro-freezing preservation method for the hairtail, which comprises the steps of removing the head, the tail and the internal organs of the fresh hairtail, cleaning the fresh hairtail by running water at low temperature, carrying out vacuum packaging, and then placing the hairtail in a condition of-3 ℃ for preservation and storage. The micro-freezing preservation method has the following defects: (1) the temperature gradient inside and outside the hairtail is larger by storage, ice crystals are formed on the surface part of the hairtail firstly, the diameter of the ice crystals is the smallest, the ice crystals are formed behind the central part of the hairtail, and the formed ice crystals are the largest, so that the small ice crystals are melted and recrystallized in the micro-freezing process, the size and the distribution of the ice crystals are changed, the damage to fibers and cells of muscle tissues of the hairtail is further aggravated, and the loss rate of the juice of the thawed muscle is increased; (2) freezing the organism cells in the hairtail after the slight freezing, so that the solution concentration of the adjacent unfrozen area of the cells is increased, the enzyme concentration in unit volume is increased, and the decomposition of organic substances in the organism is accelerated, thereby increasing the juice loss rate; (3) after vacuum packaging, the food is slightly frozen, and the freezing speed is slow due to the isolation effect of the packaging bag.
Disclosure of Invention
The hairtail coating micro-freezing preservation method is simple in steps and strong in operability, can reduce the loss rate of juice when the hairtail is unfrozen, better maintains the physical and chemical properties and sensory quality of the hairtail, and can remarkably prolong the shelf life of storage and transportation and sale of the hairtail in a micro-freezing state.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention relates to a hairtail coating micro-freezing preservation method, which comprises the following steps:
(1) pretreatment: removing head, tail and viscera of hairtail, cutting into long sections to obtain hairtail sections, cleaning with low-temperature flowing water containing sodium chloride, and draining. The hairtail sections are cleaned by the low-temperature flowing water containing sodium chloride, the sodium chloride is convenient for bleeding and washing off the blood water in the hairtail, the low-temperature flowing water can prevent the hairtail meat from going bad, and simultaneously, the dirt is not easy to re-attach to the surface of the hairtail to cause repeated pollution.
(2) And (3) bacteria reduction: and (2) soaking the hairtail sections in the step (1) in ozone water containing calcium chloride, fishing out the hairtail sections after soaking, draining, and continuously introducing nitrogen into the ozone water during soaking. The invention carries out the bacteria reduction treatment on the hairtail section to reduce the bacteria on the body surface of the hairtail so as to improve the shelf life of the hairtail, the ozone in the ozone water has the function of killing the bacteria and is harmless to the human body, however, when the hairtail is soaked in the ozone water, the muscle absorbs water and swells, the muscle structure of the hairtail is influenced, in order to solve the technical problem, the calcium chloride is added into the ozone water, calcium ions in the calcium chloride can lead the muscle of the hairtail to be gelatinized so as to inhibit the swelling of the muscle of the hairtail, in order to improve the sterilization effect, the nitrogen is continuously introduced into the ozone water, the nitrogen forms a plurality of small bubbles in the ozone water so as to increase the contact area, so that the ozone is fully contacted with the hairtail so as to exert the sterilization effect of the ozone to the maximum extent, in addition, the ozone water is stirred by introducing nitrogen, so that the damage to the body surface of the hairtail can be reduced, and the silver phosphorus falling off from the body surface of the hairtail is reduced.
(3) Surface dehydration: and (3) dehydrating the hairtail sections with cold air, wherein the temperature of the cold air is 0-5 ℃, the wind speed is 1-2 m/s, and the dehydration time is 5-10 min. The hairtail section is dehydrated by cold air before dipping and coating, so that the surface layer of the hairtail section is in a micro-dehydration state, the microstructure of the surface of the hairtail section is changed, the fresh-keeping coating liquid is easier to permeate to the surface of the hairtail and is attached to the smooth surface of the hairtail, meanwhile, the moisture on the surface of the hairtail can be forcibly evaporated by cold air dehydration, partial latent heat of the hairtail is removed, and the subsequent cooling speed is improved.
(4) Dip coating: and (4) soaking the hairtail sections in the step (3) in a fresh-keeping coating liquid.
(5) And (3) vacuum cooling and drying: and (3) placing the hairtail sections in a vacuum precooler, vacuumizing, depressurizing and cooling, wherein the cooling temperature is 0-2 ℃, and cooling until the central temperature of the hairtail sections is 0-2 ℃. According to the invention, a vacuum cooling mode is adopted for film formation, the boiling point of water is reduced by reducing the pressure, the heat of the hairtail is taken away by means of water evaporation on the body surface and in the tissue of the hairtail, the cooling speed of the hairtail is high and the cooling is uniform in a vacuum state, the propagation of bacteria can be inhibited, meanwhile, the coating liquid is more easily permeated into cell gaps of the hairtail and tightly combined with the hairtail in the vacuum state and is not easy to sag, so that more uniform coating is realized, and the problems that the fresh-keeping coating liquid is not uniformly distributed on the surface of the hairtail (not tightly combined and sagging is generated) due to gravity, and the formed protective film is thin on the upper part and thick on the lower part, so that the fresh-keeping effect is influenced, are effectively solved; meanwhile, the temperature of the hairtail section is reduced through vacuum cooling, and the hairtail section is prevented from cracking due to overlarge temperature difference during low-temperature quick freezing.
(6) Quick freezing at low temperature: the hairtail section is quickly frozen at the temperature of minus 30 to minus 40 ℃ so as to reduce the central temperature of the hairtail section to minus 2 to minus 3 ℃. The freezing point temperature of the hairtail is-1.9 ℃, the hairtail quickly passes through the maximum ice crystal generation zone through low-temperature quick freezing, so that a large amount of fine ice crystals which are uniformly distributed are formed inside and outside hairtail cells, the damage of the large ice crystals to the integrity of the hairtail cells is reduced, the loss rate of juice of the hairtail after unfreezing is reduced, and the ice crystals formed by the low-temperature quick freezing are more stable; the low-temperature quick-freezing temperature cannot be too low, otherwise hairtail cracking can be caused due to large temperature difference, and uniform and inconsistent ice crystals are avoided being formed.
(7) Freezing and refrigerating slightly: putting the hairtail sections into a transparent packaging bag, vacuumizing, sealing, and storing at-3 ℃. The packaging bag is vacuum-packed, is easy to transport and store, and adopts the micro-freezing preservation at the temperature of minus 3 ℃ to ensure that the internal water of the hairtail forms fine ice crystals, thereby being beneficial to keeping the physicochemical property and the sensory quality of the hairtail.
Preferably, in the step (1), the length of the hairtail section is 10-20 cm, the temperature of low-temperature flowing water is 0-5 ℃, and the mass percentage of sodium chloride in the low-temperature flowing water is 3-5%. The sodium chloride content must not be too high, otherwise the hairtail flavour is affected.
Preferably, in the step (2), the temperature of the ozone water is 5-10 ℃, the soaking time is 10-15 min, the concentration of ozone in the ozone water is 2.5-3 mg/L, and the mass percentage content of calcium chloride in the ozone water is 0.1-0.15%. The oxygen content in the oxygen water cannot be too high, and the ozone concentration is too high, so that the shape and color of the hairtail are damaged; the content of calcium chloride cannot be too high, and the hairtail has bitter taste of metal due to too high content.
Preferably, in the step (4), the fresh-keeping coating liquid is prepared from the following components in percentage by mass: 0.3-0.5% of modified konjac glucomannan, 1-1.5% of soybean lecithin, 0.1-0.2% of maltodextrin, 0.01-0.015% of sodium polyacrylate, 0.15-0.2% of trehalose, 0.01-0.02% of lysozyme, 0.01-0.02% of nisin, 0.03-0.05% of a bamboo leaf extract, 0.1-0.3% of sodium lactate and the balance of water. The modified konjac glucomannan is used as a film forming agent, has good film forming property, thickening property, reversibility, antibacterial property and stability in hot water and acid and alkali, but has low solubility, poor cohesiveness and rheological property and is difficult to uniformly adhere to the surface of hairtail, so that the water solubility, cohesiveness and rheological property of the modified konjac glucomannan are greatly improved by adopting the modified konjac glucomannan, and the modified konjac glucomannan can be uniformly adhered to the surface of hairtail; the lysozyme and the nisin have good safety and are mutually synergistic to increase the antibacterial spectrum, but the nisin is easy to agglomerate in water, so the maltodextrin is added into the preservative film, and can be used as a carrier of the nisin, so that the solubility of the nisin can be improved, and the nisin can be uniformly dispersed in the preservative film coating liquid; the sodium polyacrylate plays a role in tackifying, enables the fresh-keeping coating liquid to have good wettability, and can be uniformly attached to the surface of the hairtail to form a compact coating; the trehalose is used as an auxiliary film-forming agent in the invention, but has the main functions of leading free hydroxyl groups to be combined with water through the molecules of the trehalose entering the hairtail body, leading the trehalose to expand per se, slowing down the generation rate of ice crystals during micro-freezing, increasing the distance between components of a muscle tissue structure, enlarging a water-containing area, preventing the water loss in muscles and utilizing a formed three-dimensional space to stabilize a structure, thereby preventing the protein denaturation of the hairtail and reducing the loss rate of juice of the thawed hairtail; the hydrophilic group of the soybean phospholipid can keep the surface of the hairtail wet and improve the glossiness of the hairtail; the bamboo leaf extract has strong oxidation resistance, can prevent the oxidation of lipid in the hairtail, and is beneficial to improving the shelf life of the hairtail; the sodium lactate can reduce the water activity of the hairtail so as to inhibit the growth and reproduction of bacteria, and meanwhile, lactate ions of the sodium lactate have an antibacterial function group and have an inhibiting effect on salmonella and staphylococcus aureus. The fresh-keeping coating liquid designed by the invention has the advantages of uniform adhesion, good film forming property, less loss of juice after the hairtail is unfrozen, good surface color and luster, capability of keeping the original freshness of the hairtail to the maximum extent and good fresh-keeping effect.
Preferably, the modified konjac glucomannan is prepared by the following method:
(a) and (3) purification: dissolving konjac glucomannan in water, centrifuging to obtain supernatant, adding 95% ethanol solution into the supernatant, wherein the volume ratio of the supernatant to the ethanol solution is 1: (1-2), carrying out centrifugal separation after ultrasonic oscillation to obtain a centrifugal substance, and drying to obtain the purified konjac glucomannan. The konjac glucomannan contains impurities such as starch, free reducing sugar, amino acid and the like, and the impurities are removed through purification so as to ensure the subsequent modification effect.
(b) Modification: dissolving sodium dihydrogen phosphate in water, adjusting the pH value to 3.8-4.0 by using hydrochloric acid, adding purified konjac glucomannan under a stirring state, uniformly stirring, filtering, drying a filtrate at 50-55 ℃ until the water content is 10-15%, adding urea, uniformly mixing, carrying out solid-phase esterification modification for 6-8 min under microwave radiation, washing a product after reaction by using an ethanol solution with the volume fraction of 60%, drying, and crushing. In the invention, sodium dihydrogen phosphate is adopted to carry out esterification modification on konjac glucomannan, hydroxyl in konjac glucomannan molecules and hydrogen atoms of hydroxyl in sodium dihydrogen phosphate are combined to form water for dehydration, and the rest parts are combined to form ester, so that compared with the konjac glucomannan, the modified konjac glucomannan has greatly improved water solubility, cohesiveness and rheological property, and can be better attached to the body surface of hairtail; the urea plays a catalytic role, can promote glucose residues in konjac glucomannan molecules to open hydrogen bonds and dissociate hydroxyl groups, and is beneficial to the esterification reaction, so that the reaction efficiency and the reaction speed between the konjac glucomannan and the sodium dihydrogen phosphate are improved.
Preferably, the mass ratio of konjac glucomannan, sodium dihydrogen phosphate and urea is 100: (30-35): (5.5-6), the microwave power is 700-800W, and the reaction temperature is 60-65 ℃.
Preferably, the bamboo leaf extract is prepared by the following method: crushing bamboo leaves, adding an ethanol solution with the volume fraction of 60%, wherein the material-liquid ratio is 1: (8-10), heating to 40-80 ℃, extracting for 0.5-1 h with the assistance of ultrasonic waves with the frequency of 100-150 kHz, leaching for 1-2 h, filtering, collecting trapped fluid after nanofiltration of filtrate, performing countercurrent extraction on the trapped fluid with ethanol, and performing film concentration on an extraction phase to obtain a bamboo leaf extract.
Preferably, the temperature of the fresh-keeping coating liquid is 0-5 ℃.
Preferably, in the step (5), the vacuum cooling pressure is 200 to 250 Pa. The vacuum cooling pressure is controlled to be 200-250 Pa comprehensively considering that the pressure is too high, the cooling speed is diffuse, the pressure is too low, the water is evaporated too fast, a plurality of holes are formed in the body surface of the hairtail, and silver scales fall off.
Therefore, the invention has the following beneficial effects: the hairtail is preserved by combining the coating and the partial freezing preservation technologies, the steps are simple, the operability is strong, the loss rate of juice when the hairtail is thawed can be reduced, the physical and chemical properties and sensory quality of the hairtail are well maintained, and the shelf life of storage, transportation and sale of the hairtail in a partial freezing state can be obviously prolonged.
Drawings
Fig. 1 is a graph comparing sensory evaluation results.
FIG. 2 is a graph comparing pH measurement results.
FIG. 3 is a graph comparing TVB-N value measurement results.
FIG. 4 is a graph comparing the results of juice loss rate measurements.
Detailed Description
The invention is further described below by means of specific embodiments.
Example 1
(1) Pretreatment: removing heads, tails and viscera of hairtails, cutting the hairtails into long sections to obtain hairtail sections with the length of 10cm, cleaning the hairtail sections by using low-temperature flowing water containing sodium chloride, draining, wherein the temperature of the low-temperature flowing water is 0 ℃, and the mass percentage of the sodium chloride in the low-temperature flowing water is 3-5%;
(2) and (3) bacteria reduction: soaking the hairtail sections obtained in the step (1) in ozone water containing calcium chloride, fishing out and draining after soaking, continuously introducing nitrogen into the ozone water during soaking, wherein the temperature of the ozone water is 5 ℃, the soaking time is 10min, the concentration of ozone in the ozone water is 2.5mg/L, and the mass percentage content of the calcium chloride in the ozone water is 0.1%;
(3) surface dehydration: dehydrating the hairtail section with cold air at 0 deg.C and 1m/s for 5 min;
(4) dip coating: and (3) soaking the hairtail sections in the step (3) in a fresh-keeping coating liquid at 0 ℃, wherein the fresh-keeping coating liquid is prepared from the following components in percentage by mass: 0.3% of modified konjac glucomannan, 1% of soybean lecithin, 0.1% of maltodextrin, 0.01% of sodium polyacrylate, 0.15% of trehalose, 0.01% of lysozyme, 0.01% of nisin, 0.03% of bamboo leaf extract, 0.1% of sodium lactate and the balance of water;
the modified konjac glucomannan in the fresh-keeping coating liquid is prepared by the following method:
(a) and (3) purification: dissolving konjac glucomannan in water, centrifuging to obtain supernatant, adding 95% ethanol solution into the supernatant, wherein the volume ratio of the supernatant to the ethanol solution is 1: 1, performing centrifugal separation after ultrasonic oscillation to obtain a centrifugal substance, and drying to obtain purified konjac glucomannan;
(b) modification: dissolving sodium dihydrogen phosphate in water, adjusting pH to 3.8 with hydrochloric acid, adding purified konjac glucomannan under stirring, uniformly stirring, filtering, drying the filtrate at 50 ℃ until the water content is 10%, adding urea, uniformly mixing, performing solid-phase esterification modification under microwave radiation for 6min, washing the product after reaction with an ethanol solution with a volume fraction of 60%, drying, and crushing, wherein the mass ratio of konjac glucomannan, sodium dihydrogen phosphate to urea is 100: 30: 5.5, the microwave power is 700W, and the reaction temperature is 60 ℃;
the bamboo leaf extract in the fresh-keeping coating liquid is prepared by the following method: crushing bamboo leaves, adding an ethanol solution with the volume fraction of 60%, wherein the material-liquid ratio is 1: 8, heating to 40 ℃, extracting for 0.5h under the assistance of ultrasonic waves with the frequency of 100kHz, leaching for 1h, filtering, collecting trapped fluid after nanofiltration of filtrate, performing countercurrent extraction on the trapped fluid by using ethanol, and performing film concentration on an extraction phase to obtain a bamboo leaf extract;
(5) and (3) vacuum cooling and drying: placing the hairtail sections in a vacuum precooler, vacuumizing, depressurizing and cooling, wherein the vacuum cooling pressure is 200Pa, the cooling temperature is 0 ℃, and cooling is carried out until the central temperature of the hairtail sections is 0 ℃;
(6) quick freezing at low temperature: rapidly freezing the hairtail section at a temperature of between 30 ℃ below zero and 40 ℃ below zero to reduce the central temperature of the hairtail section to 2 ℃ below zero;
(7) freezing and refrigerating slightly: putting the hairtail sections into a transparent packaging bag, vacuumizing, sealing, and storing at-3 ℃.
Example 2
(1) Pretreatment: removing heads, tails and viscera of hairtails, cutting the hairtails into long sections to obtain hairtail sections with the length of 15cm, cleaning the hairtail sections by using low-temperature flowing water containing sodium chloride, draining, wherein the temperature of the low-temperature flowing water is 3 ℃, and the mass percentage of the sodium chloride in the low-temperature flowing water is 3.5%;
(2) and (3) bacteria reduction: soaking the hairtail sections obtained in the step (1) in ozone water containing calcium chloride, fishing out and draining after soaking, continuously introducing nitrogen into the ozone water during soaking, wherein the temperature of the ozone water is 7 ℃, the soaking time is 12min, the concentration of ozone in the ozone water is 2.8mg/L, and the mass percentage content of the calcium chloride in the ozone water is 0.12%;
(3) surface dehydration: dehydrating the hairtail section with cold air at 3 deg.C and 1.5m/s for 7 min;
(4) dip coating: and (3) soaking the hairtail sections in the step (3) in a fresh-keeping coating liquid at the temperature of 3 ℃, wherein the fresh-keeping coating liquid is prepared from the following components in percentage by mass: 0.4% of modified konjac glucomannan, 1.2% of soybean lecithin, 0.15% of maltodextrin, 0.012% of sodium polyacrylate, 0.18% of trehalose, 0.015% of lysozyme, 0.015% of nisin, 0.04% of bamboo leaf extract, 0.2% of sodium lactate and the balance of water;
the modified konjac glucomannan in the fresh-keeping coating liquid is prepared by the following method:
(a) and (3) purification: dissolving konjac glucomannan in water, centrifuging to obtain supernatant, adding 95% ethanol solution into the supernatant, wherein the volume ratio of the supernatant to the ethanol solution is 1: 1.5, performing centrifugal separation after ultrasonic oscillation to obtain a centrifugal substance, and drying to obtain purified konjac glucomannan;
(b) modification: dissolving sodium dihydrogen phosphate in water, adjusting pH to 3.9 with hydrochloric acid, adding purified konjac glucomannan under stirring, uniformly stirring, filtering, drying the filtrate at 52 ℃ until the water content is 12%, adding urea, uniformly mixing, performing solid-phase esterification modification for 7min under microwave radiation, washing the reaction product with an ethanol solution with a volume fraction of 60%, drying, and pulverizing, wherein the mass ratio of konjac glucomannan, sodium dihydrogen phosphate to urea is 100: 32: 5.8, the microwave power is 750W, and the reaction temperature is 62 ℃;
the bamboo leaf extract in the fresh-keeping coating liquid is prepared by the following method: crushing bamboo leaves, adding an ethanol solution with the volume fraction of 60%, wherein the material-liquid ratio is 1: 9, heating to 60 ℃, extracting for 0.8h under the assistance of ultrasonic waves with the frequency of 120kHz, leaching for 1.5h, filtering, collecting trapped fluid after nanofiltration of filtrate, performing countercurrent extraction on the trapped fluid by using ethanol, and performing thin film concentration on an extraction phase to obtain a bamboo leaf extract;
(5) and (3) vacuum cooling and drying: placing the hairtail sections in a vacuum precooler, vacuumizing, depressurizing and cooling, wherein the vacuum cooling pressure is 220Pa, the cooling temperature is 1.5 ℃, and cooling is carried out until the central temperature of the hairtail sections is 1 ℃;
(6) quick freezing at low temperature: rapidly freezing the hairtail section at-35 deg.C to reduce the central temperature of the hairtail section to-2.5 deg.C;
(7) freezing and refrigerating slightly: putting the hairtail sections into a transparent packaging bag, vacuumizing, sealing, and storing at-3 ℃.
Example 3
(1) Pretreatment: removing heads, tails and viscera of hairtails, cutting the hairtails into long sections to obtain hairtail sections with the length of 20cm, cleaning the hairtail sections by using low-temperature flowing water containing sodium chloride, draining, wherein the temperature of the low-temperature flowing water is 5 ℃, and the mass percentage of the sodium chloride in the low-temperature flowing water is 3-5%;
(2) and (3) bacteria reduction: soaking the hairtail sections obtained in the step (1) in ozone water containing calcium chloride, fishing out and draining after soaking, continuously introducing nitrogen into the ozone water during soaking, wherein the temperature of the ozone water is 10 ℃, the soaking time is 15min, the concentration of ozone in the ozone water is 3mg/L, and the mass percentage content of the calcium chloride in the ozone water is 0.15%;
(3) surface dehydration: dehydrating the hairtail section with cold air at 5 deg.C and 2m/s for 10 min;
(4) dip coating: and (3) soaking the hairtail sections in the step (3) in a fresh-keeping coating liquid at 0-5 ℃, wherein the fresh-keeping coating liquid is prepared from the following components in percentage by mass: 0.5% of modified konjac glucomannan, 1.5% of soybean lecithin, 0.2% of maltodextrin, 0.015% of sodium polyacrylate, 0.2% of trehalose, 0.02% of lysozyme, 0.02% of nisin, 0.05% of a bamboo leaf extract, 0.3% of sodium lactate and the balance of water;
the modified konjac glucomannan in the fresh-keeping coating liquid is prepared by the following method:
(a) and (3) purification: dissolving konjac glucomannan in water, centrifuging to obtain supernatant, adding 95% ethanol solution into the supernatant, wherein the volume ratio of the supernatant to the ethanol solution is 1: 2, carrying out centrifugal separation after ultrasonic oscillation to obtain a centrifugal substance, and drying to obtain purified konjac glucomannan;
(b) modification: dissolving sodium dihydrogen phosphate in water, adjusting pH to 4.0 with hydrochloric acid, adding purified konjac glucomannan under stirring, uniformly stirring, filtering, drying the filtrate at 55 ℃ until the water content is 15%, adding urea, uniformly mixing, performing solid-phase esterification modification under microwave radiation for 8min, washing the reaction product with an ethanol solution with a volume fraction of 60%, drying, and crushing, wherein the mass ratio of konjac glucomannan to sodium dihydrogen phosphate to urea is 100: 35: 6, the microwave power is 800W, and the reaction temperature is 65 ℃;
the bamboo leaf extract in the fresh-keeping coating liquid is prepared by the following method: crushing bamboo leaves, adding an ethanol solution with the volume fraction of 60%, wherein the material-liquid ratio is 1: heating to 80 ℃, extracting for 1h under the assistance of ultrasonic waves with the frequency of 150kHz, leaching for 2h, filtering, collecting trapped fluid after nanofiltration of filtrate, performing countercurrent extraction on the trapped fluid by using ethanol, and performing thin film concentration on an extraction phase to obtain a bamboo leaf extract;
(5) and (3) vacuum cooling and drying: placing the hairtail sections in a vacuum precooler, vacuumizing, depressurizing and cooling, wherein the vacuum cooling pressure is 250Pa, the cooling temperature is 2 ℃, and cooling is carried out until the central temperature of the hairtail sections is 2 ℃;
(6) quick freezing at low temperature: rapidly freezing the hairtail section at-40 ℃ to reduce the central temperature of the hairtail section to-3 ℃;
(7) freezing and refrigerating slightly: putting the hairtail sections into a transparent packaging bag, vacuumizing, sealing, and storing at-3 ℃.
Sensory evaluation, pH value measurement, and TVB-N value measurement
Taking a plurality of fresh Navicaulis anachorea, evenly dividing the fresh Navicaulis anachorea into A, B, C, D groups, wherein the method of the embodiment 1, the embodiment 2 and the embodiment 3 is respectively adopted for storing the A, B, C groups of the Navicaulis anachorea, the group D of the Navicaulis anachorea is cleaned by clear water after internal organs and head and tail are removed, drained, cut into sections, stored under the condition of 4 ℃ after vacuum packaging, stored for 20 days, sampled every 2 days, and subjected to sensory evaluation on the samples, and the pH value and the TVB-N value are measured, and the specific measurement standard and method are as follows:
(1) the sensory evaluation takes hairtail color, smell and muscle tissue form as weights, 10 trained sensory evaluation personnel are invited to evaluate, the color weight is 0.3, the smell weight is 0.4, the muscle tissue form weight is 0.3, 7-10 points are divided into first-level freshness, 4-7 points are divided into second-level freshness, and 4 points are divided into stale. The scoring items and criteria are referenced in table 1.
TABLE 1 hairtail sensory evaluation criteria
(2) The pH value is measured according to GB/T9695-2008 'pH measurement of meat and meat products'.
(3) The TVB-N value is measured according to a half-trace nitrogen determination method in GB/T5009.44-2003 analytical method for meat and meat product hygiene standards.
The sensory evaluation results are shown in fig. 1. As can be seen from FIG. 1, the sensory scores of the hairtails in all groups decreased with the increase of the storage time, but the sensory score of A, B, C group was significantly higher than that of D group, and after 10 days, the sensory score of D group decreased rapidly, and after 20 days, the sensory score of A, B, C group was still in the state of second-grade freshness, which indicates that the method of the present invention can significantly prolong the shelf life of the hairtails.
The results of the pH measurements are shown in FIG. 2. As can be seen from FIG. 2, the pH values of the four groups of hairtails tend to decrease and then increase along with the extension of the storage time, but the pH value of the group D rapidly increases after 4D, which shows that the protein in the hairtails is rapidly decomposed under the action of bacteria to generate alkaline substances, so that the freshness is deteriorated, while the pH value of the group A, B, C starts to rapidly increase after 16D, and is only about 7.25 at 20D, which shows that the method can effectively inhibit the propagation and growth of the bacteria.
The TVB-N value measurement results are shown in FIG. 3. As can be seen from FIG. 3, the TVB-N value of the hairtail group D is increased at a rate significantly higher than that of A, B, C during storage, whereas that of A, B, C is close, and at 20D, the TVB-N value of A, B, C hairtail group is increased to about 1.2, which shows that the method of the present invention can effectively slow the oxidative degradation of fat in hairtail and prolong the shelf life of hairtail.
(II) determination of sap loss rate
Taking a plurality of fresh Tincaeus naviculus from east China sea, evenly dividing the Tincaeus naviculus into E, F, G, H groups, wherein the method of the embodiment 1, the embodiment 2 and the embodiment 3 is respectively adopted for storing the E, F, G groups of the Tincaeus hyculus, the internal organs and the heads and the tails of the Tincaeus hyculus are removed, the H groups of the Tincaeus hyculus are cleaned by clear water, drained, cut into sections, vacuum-packaged, stored at the temperature of 18 ℃ below zero, stored for 20 days, sampled every 2 days, and the juice loss rate is measured.
The juice loss rate was determined as follows: taking out the packaging bag, completely thawing the hairtail at room temperature (25 ℃), wiping off the water outside the packaging bag, weighing and recording the total weight w1Taking apart the bag, pouring out the juice, sucking the juice in the bag and on the hairtail, weighing the total weight of the bag and the hairtail as w2Separately weighing the bags by weight w3The sap loss rate was calculated according to the following formula: juice loss rate (w)1-w2)/(w1-w3)*100％。
The results of the juice loss measurement are shown in FIG. 4. As can be seen from FIG. 4, the juice loss rate of E, F, G, H four groups of hairtails is rising with the storage time, but the juice loss rate of H group of hairtails is obviously higher than that of E, F, G group, which shows that the method of the present invention can generate tiny and uniform small ice crystals in cells, and the structural damage to the cell tissues of hairtails is small, thereby effectively reducing the juice loss rate of hairtails.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (7)
1. A hairtail coating micro-freezing preservation method is characterized by comprising the following steps:
(1) pretreatment: removing heads, tails and internal organs of hairtails, cutting the hairtails into long sections to obtain hairtail sections, cleaning the hairtail sections with low-temperature flowing water containing sodium chloride, and draining;
(2) and (3) bacteria reduction: soaking the hairtail sections obtained in the step (1) in ozone water containing calcium chloride, fishing out and draining after soaking, continuously introducing nitrogen into the ozone water during soaking, wherein the temperature of the ozone water is 5-10 ℃, the soaking time is 10-15 min, the concentration of ozone in the ozone water is 2.5-3 mg/L, and the mass percentage content of the calcium chloride in the ozone water is 0.1-0.15%;
(3) surface dehydration: dehydrating the hairtail sections with cold air, wherein the temperature of the cold air is 0-5 ℃, the wind speed is 1-2 m/s, and the dehydration time is 5-10 min;
(4) dip coating: and (4) soaking the hairtail sections in the step (3) in a fresh-keeping coating liquid, wherein the fresh-keeping coating liquid is prepared from the following components in percentage by mass: 0.3-0.5% of modified konjac glucomannan, 1-1.5% of soybean lecithin, 0.1-0.2% of maltodextrin, 0.01-0.015% of sodium polyacrylate, 0.15-0.2% of trehalose, 0.01-0.02% of lysozyme, 0.01-0.02% of nisin, 0.03-0.05% of a bamboo leaf extract, 0.1-0.3% of sodium lactate and the balance of water;
(5) and (3) vacuum cooling and drying: placing the hairtail sections in a vacuum precooler, vacuumizing, depressurizing and cooling, wherein the cooling temperature is 0-2 ℃, and cooling until the central temperature of the hairtail sections is 0-2 ℃;
(6) quick freezing at low temperature: rapidly freezing the hairtail sections at the temperature of minus 30 to minus 40 ℃ to reduce the central temperature of the hairtail sections to minus 2 to minus 3 ℃;
(7) freezing and refrigerating slightly: putting the hairtail sections into a transparent packaging bag, vacuumizing, sealing, and storing at-3 ℃.
2. The hairtail coating and micro-freezing preservation method according to claim 1, wherein in the step (1), the hairtail section is 10-20 cm long, the temperature of low-temperature flowing water is 0-5 ℃, and the mass percentage of sodium chloride in the low-temperature flowing water is 3-5%.
3. The hairtail coating micro-freezing preservation method according to claim 1, wherein the modified konjac glucomannan is prepared by the following method:
(a) and (3) purification: dissolving konjac glucomannan in water, centrifuging to obtain supernatant, adding 95% ethanol solution into the supernatant, wherein the volume ratio of the supernatant to the ethanol solution is 1: (1-2), performing centrifugal separation after ultrasonic oscillation to obtain a centrifugal substance, and drying to obtain purified konjac glucomannan;
(b) modification: dissolving sodium dihydrogen phosphate in water, adjusting the pH value to 3.8-4.0 by using hydrochloric acid, adding purified konjac glucomannan under a stirring state, uniformly stirring, filtering, drying a filtrate at 50-55 ℃ until the water content is 10-15%, adding urea, uniformly mixing, carrying out solid-phase esterification modification for 6-8 min under microwave radiation, washing a product after reaction by using an ethanol solution with the volume fraction of 60%, drying, and crushing.
4. The hairtail coating micro-freezing preservation method according to claim 3, wherein the mass ratio of konjac glucomannan, sodium dihydrogen phosphate and urea is 100: (30-35): (5.5-6), the microwave power is 700-800W, and the reaction temperature is 60-65 ℃.
5. The hairtail coating micro-freezing preservation method according to claim 1, wherein the bamboo leaf extract is prepared by the following method: crushing bamboo leaves, adding an ethanol solution with the volume fraction of 60%, wherein the material-liquid ratio is 1: (8-10), heating to 40-80 ℃, extracting for 0.5-1 h with the assistance of ultrasonic waves with the frequency of 100-150 kHz, leaching for 1-2 h, filtering, collecting trapped fluid after nanofiltration of filtrate, performing countercurrent extraction on the trapped fluid with ethanol, and performing film concentration on an extraction phase to obtain a bamboo leaf extract.
6. The hairtail coating micro-freezing preservation method according to claim 1, wherein the temperature of the preservation coating liquid is 0-5 ℃.
7. The hairtail coating micro-freezing preservation method according to claim 1, wherein in the step (5), the vacuum cooling pressure is 200-250 Pa.
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| CN110800798B (en) * | 2019-11-29 | 2023-03-03 | 浙江省海洋水产研究所 | Coating preservation method for swimming crabs |
| CN111802443A (en) * | 2020-08-19 | 2020-10-23 | 福建农林大学 | Film coating controlled atmosphere preservation method for whole large yellow croaker |
| CN112167314B (en) * | 2020-09-10 | 2022-06-21 | 长沙沃霖农副产品开发有限公司 | Seafood fresh-keeping method |
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