CN110089552A - A kind of channel catfish preservation method - Google Patents
A kind of channel catfish preservation method Download PDFInfo
- Publication number
- CN110089552A CN110089552A CN201910508727.3A CN201910508727A CN110089552A CN 110089552 A CN110089552 A CN 110089552A CN 201910508727 A CN201910508727 A CN 201910508727A CN 110089552 A CN110089552 A CN 110089552A
- Authority
- CN
- China
- Prior art keywords
- parts
- channel catfish
- fresh
- catfish
- channel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000252498 Ictalurus punctatus Species 0.000 title claims abstract description 133
- 238000000034 method Methods 0.000 title claims abstract description 52
- 238000004321 preservation Methods 0.000 title claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 46
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 238000005057 refrigeration Methods 0.000 claims abstract description 15
- 238000007654 immersion Methods 0.000 claims abstract description 14
- 239000000243 solution Substances 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- 235000009496 Juglans regia Nutrition 0.000 claims description 25
- 238000004140 cleaning Methods 0.000 claims description 25
- 235000020234 walnut Nutrition 0.000 claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 23
- 239000003814 drug Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 17
- 229940041514 candida albicans extract Drugs 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 15
- 239000012138 yeast extract Substances 0.000 claims description 15
- 229920001661 Chitosan Polymers 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 13
- 235000013824 polyphenols Nutrition 0.000 claims description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 13
- 210000001835 viscera Anatomy 0.000 claims description 13
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 12
- 229920002581 Glucomannan Polymers 0.000 claims description 12
- 229920002752 Konjac Polymers 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 229940046240 glucomannan Drugs 0.000 claims description 12
- 239000000252 konjac Substances 0.000 claims description 12
- 235000010485 konjac Nutrition 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 238000013459 approach Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 10
- MEYZYGMYMLNUHJ-UHFFFAOYSA-N tunicamycin Natural products CC(C)CCCCCCCCCC=CC(=O)NC1C(O)C(O)C(CC(O)C2OC(C(O)C2O)N3C=CC(=O)NC3=O)OC1OC4OC(CO)C(O)C(O)C4NC(=O)C MEYZYGMYMLNUHJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 5
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 5
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 5
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 235000001050 hortel pimenta Nutrition 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 4
- 244000269722 Thea sinensis Species 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 238000012360 testing method Methods 0.000 abstract description 19
- 230000004069 differentiation Effects 0.000 abstract description 2
- 241000758789 Juglans Species 0.000 description 21
- 241001122767 Theaceae Species 0.000 description 12
- 238000010257 thawing Methods 0.000 description 10
- 239000002994 raw material Substances 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 239000000052 vinegar Substances 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000010408 film Substances 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000010355 oscillation Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 101100054292 Arabidopsis thaliana ABCG36 gene Proteins 0.000 description 2
- 101100351526 Arabidopsis thaliana PEN3 gene Proteins 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/02—Inorganic compounds
- C11D7/04—Water-soluble compounds
- C11D7/10—Salts
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/26—Organic compounds containing oxygen
- C11D7/265—Carboxylic acids or salts thereof
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/26—Organic compounds containing oxygen
- C11D7/268—Carbohydrates or derivatives thereof
-
- 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
-
- C11D2111/12—
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Emergency Medicine (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to channel catfish technical field of preservation of fresh, in particular to a kind of channel catfish preservation method, the preservation method of the application is that fresh and alive channel catfish decladding is taken to take meat, channel catfish meat is put into solution A and is cleaned, then it places into fresh-keeping liquid and impregnates, it is wrapped after immersion with polybag, it places into refrigerator and refrigerates, it is irregularly sampled after refrigeration, freshness test is carried out to channel catfish with electronic nose, whether fresh quickly distinguish channel catfish meat, and separate storage, this method can effectively extend channel catfish shelf life, the secondary pollution of channel catfish is not will cause, channel catfish tissue will not be destroyed, it is easy to operate, sample treatment and expensive instrument are not needed, it can quickly realize the differentiation of channel catfish meat.
Description
[technical field]
The present invention relates to channel catfish technical field of preservation of fresh, in particular to a kind of channel catfish preservation method.
[background technique]
Channel catfish (Ictalurus punctatus), also known as ditch Nian belong to Silurformes, Channel-catfish section fish.Originate in the U.S.
Middle part basin, southern Canada and the Atlantic coast some areas are now one of main freshwater aquiculture kind in the U.S..Channel catfish
Channel-catfish has become one of the principal item of China's freshwater aquiculture, spot by development in more than 20 years in introduction China in 1984 at present
Point Cha Wei Channel-catfish is full of nutrition, be easy to microbial reproduction and cause it is putrid and deteriorated, to reduce or lose edible value and commodity valence
Value.Therefore, in the circulation process, fresh-keeping to play key effect.Currently, the preservation technology of channel catfish mainly has low temperature guarantor
Fresh, fresh chemically, high pressure be fresh-keeping, controlled atmosphere, radiation preservation etc., wherein fresh chemically technology because have it is easy, efficiently, it is economical
The features such as, it is used widely in production.But the food safety hazards as caused by chemical substance also increasingly by
Extensive concern both domestic and external.And preservation by low temperature, fresh chemically, high pressure are fresh-keeping, controlled atmosphere is due to complicated for operation, equipment requirement is high
Be not easy to popularize, therefore, how to accomplish channel catfish it is safe and nontoxic, conveniently, it is simply fresh-keeping, meanwhile, can be online to freshness
Being monitored is the fresh-keeping technical issues that need to address of current fish.
[summary of the invention]
In view of above content, it is necessary to a kind of channel catfish preservation method is provided, it can be safe and nontoxic, conveniently, simply
It is fresh-keeping, meanwhile, freshness can be monitored online.
In order to achieve the above objectives, the technical scheme adopted by the invention is that:
A kind of channel catfish preservation method, the method are as follows: take out internal organ after killing fresh and alive channel catfish, use
Channel catfish, is then put into the ice chest with ultraviolet lamp and saves by cleaning solution cleaning, after handling 3h-4h；By spot after defrosting
Cha Wei Channel-catfish, which is put into fresh-keeping liquid, impregnates 70min-80min, is put into -2 DEG C -0 DEG C of refrigerator and is refrigerated to channel catfish after immersion
After one tunic of surface knot, channel catfish is wrapped with polybag, is put into the refrigerator that temperature is -4 DEG C -0 DEG C and refrigerates, after refrigeration
Irregularly sampling, distinguishes sample with electronic nose analytic approach, fresh and corrupt channel catfish meat is separately stored.
Further, the cleaning solution comprise the following components in parts by weight 2 parts -5 parts sodium chloride, 10 parts -15 parts
Sucrose, 3 parts -7 parts of vinegar and 130 parts -150 parts of water.
Further, the fresh-keeping liquid comprises the following components in parts by weight: 7 parts -14 parts of tea polyphenols, 7 parts -10 parts
Rosemary, 12 parts -16 parts of chitosan, 16 parts -21 parts of yeast extract, 18 parts -21 parts of walnut extracting solution, 7 part -12
The konjac glucomannan, 10-15 parts of sodium bicarbonate and 170 parts -180 parts of water of part.
Further, the yeast extract the preparation method comprises the following steps: by saccharomycete according to 3%-5% inoculum concentration be inoculated with
In Chinese medicine culture solution, 48h-50h is cultivated in the shaking table that revolving speed is 300r/min-500r/min, in Ultrasonic Cell Disruptor after inactivation
Upper broken 15-20min, centrifugation collect supernatant to obtain the final product；The Chinese medicine culture solution is by as follows at being grouped as: 20g/L-25g/L's
Dehydrated potato powder, the beef extract of 10g/L-15g/L, the Chinese medicine extract of 2g/L-5g/L, 4g/L-8g/L sucrose, 0.5g/L-0.8g/
The NH of L4The NaCl of SO4 and 0.2g/L-0.5g/L, by culture solution constant volume to 1L；pH6.5-7.5.
Further, the Chinese herbal medicine extract is the preparation method comprises the following steps: by Rhizoma Gastrodiae, Radix Astragali, ganoderma lucidum and peppermint according to mass ratio
For 1: 2-4: 1-3: 2-3 mixing, 4-6 times of mixture quality of water infusion 4-5h is then added, filters to take filter after being cooled to room temperature
Liquid be concentrated to for stoste 1/20 to obtain the final product.
Further, the extracting method of the walnut extracting solution are as follows: dry walnut meat powder is broken into powder, then according to
Solid-liquid ratio is 1: 2-5 addition water, citric acid is added into water, pH value is adjusted to 3-5, be then placed in water-bath, is 70 in temperature
Heating water bath 5h-8h under the conditions of DEG C -80 DEG C；After being cooled to room temperature, mixeding liquid volume 3%-5% enzyme activity is added into mixed solution
Unit is the papain of 700U/g-1000U/g, and -28h for 24 hours is digested under conditions of 37-40 DEG C；Enzyme deactivation is boiled after enzymatic hydrolysis
Pulp centrifuged separation is extracted upper layer up to walnut extracting solution by 10-15min.
Further, the freshness of the electronic nose analytic approach distinguishes model are as follows: Y=0.731F1-8.647F2+
11.305F3- 1.99, in formula, Y is freshness predicted value, F1It is first principal component value, F2It is Second principal component, value, F3It is third
Principal component.
Further, when the Y value is 0.832, it is determined as fresh.
The invention has the following beneficial effects:
1, preservation method of the invention is to take out internal organ after killing fresh and alive channel catfish, is cleaned with cleaning solution, so
Channel catfish is put into the ice chest with ultraviolet lamp afterwards and is saved, after handling 3h-4h；Channel catfish is put into after defrosting fresh-keeping
It is impregnated in liquid, is put into refrigerator and is refrigerated after one tunic of channel catfish surface knot after immersion, by channel catfish polybag
It wraps, is put into the refrigerator that temperature is -4 DEG C -0 DEG C and refrigerates, irregularly sample after refrigeration, sample is carried out with electronic nose analytic approach
It distinguishes, fresh and corrupt channel catfish meat is separately stored, removes internal organs putrefactive portion in advance using this method is fresh-keeping
Position, then washes away the internal organ residue for being attached to channel catfish surface and mucus etc. with cleaning solution, and it is purple that band is directly placed into after cleaning
It being freezed in the ice chest of outer lamp, ultraviolet lamp can sterilize channel catfish when frost, while channel catfish is slowly freezed,
It is formed on its surface one layer of ice sheet, can further go out to be attached to the substance that surface easily causes corruption；Directly by spot after defrosting
Cha Wei Channel-catfish, which is put into fresh-keeping liquid, to be impregnated, and is enabled fresh-keeping liquid to be substantially adhered to channel catfish surface, is then placed in refrigeration
It is refrigerated in room, channel catfish surface will form thin film after refrigeration, can effectively completely cut off channel catfish meat and air, reinforce
Fresh-keeping effect.
2, in the present invention, cleaning solution is made of sodium chloride, sucrose, vinegar and water, uses cleaning solution after channel catfish slaughter
Cleaning can remove dirt attached thereto, which contains the rotten bacterium of a large amount of causes, and the sodium chloride in cleaning solution can play flat
The effect of weighing apparatus cell liquid, sucrose can increase cleaning fluid viscosity, be attached to cleaning fluid composition on channel catfish, and vinegar has suppression
Bacterium property and certain corrosivity can make flesh of fish surface form micropore, promote the infiltration of later period fresh-keeping liquid；In scheme, fresh-keeping liquid is by tea
Polyphenol, rosemary, chitosan, yeast extract, walnut extracting solution, konjac glucomannan, sodium bicarbonate and water form, tea in fresh-keeping liquid
Polyphenol has bacteriostasis, and rosemary powder plays outside bactericidal effect, moreover it is possible to play the role of balancing fresh-keeping liquid smell, sodium bicarbonate
It can play the role of balancing channel catfish meat cytoplasm and balance mouthfeel, chitosan can promote fresh-keeping liquid film forming, to will protect
Fresh ingredient is attached to channel catfish surface, and yeast extract polysaccharide component of its extracellular products after Chinese medicine culture has well
Bactericidal bacteriostasis, be a kind of crude antistaling agent, main component is walnut oil in walnut extracting solution, can be distributed on fresh-keeping liquid
Surface, fish are attached to the flesh of fish surface when being picked up, can effectively play the effect of isolation air, konjac glucomannan is in addition to can effectively form a film
Outside, the effect of balance antistaling agent mouthfeel is also acted as；Applicants have found that each composition proportion in antistaling agent are as follows: 7 parts -14 parts of tea
Polyphenol, 7 parts -10 parts of rosemary, 12 parts -16 parts of chitosan, 16 parts -21 parts of yeast extract, 18 parts -21 parts of core
Peach extracting solution, 7 parts -12 parts of konjac glucomannan, 10-15 parts of sodium bicarbonate and 170 parts -180 parts of water, can play channel catfish
Channel-catfish is fresh-keeping, not will cause channel catfish taint of odour also；Meanwhile applicant also uses electronic nose to carry out freshness survey to channel catfish
Examination, it is easy to operate to destroy channel catfish tissue, does not need sample treatment and expensive instrument, can quickly realize that spot is pitched
The differentiation of Wei Channel-catfish meat.
[Detailed description of the invention]
Fig. 1 is the electronic nose sensor response diagram of the embodiment of the present invention 1；In figure, abscissa is time, unit s；It is vertical to sit
It is designated as electronic nose output response intensity, no unit；
Fig. 2 is the predicted value and actual value dependency graph of the embodiment of the present invention；In figure, abscissa is prediction numerical value, unit
For nothing；Ordinate is measured value, no unit.
[specific embodiment]
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated, each
Feature is an example in a series of equivalent or similar characteristics.
Embodiment 1:
A kind of channel catfish preservation method, this method are as follows: will fresh and alive channel catfish kill after take out internal organ, with clear
Channel catfish, is then put into the ice chest with ultraviolet lamp and saves by washing lotion cleaning, after handling 3h；By channel catfish after defrosting
It is put into fresh-keeping liquid and impregnates 70min, refrigeration in -2 DEG C of refrigerator is put into after immersion, will after one tunic of channel catfish surface knot
Channel catfish is wrapped with polybag, is put into the refrigerator that temperature is -4 DEG C and is refrigerated, irregularly samples after refrigeration, with electronic nose point
Analysis method distinguishes sample, and fresh and corrupt channel catfish meat is separately stored.
In scheme cleaning solution the preparation method comprises the following steps: by weight for 2 parts of sodium chloride, 10 parts of sucrose, 3 parts of vinegar and
130 parts of water weighs each raw material, is then sufficiently mixed each raw material and obtains.
In scheme fresh-keeping liquid the preparation method comprises the following steps: press 7 parts of tea polyphenols, 7 parts of rosemary, 12 parts of chitosan, 16 parts
Yeast extract, 18 parts of walnut extracting solution, 7 parts of konjac glucomannan, 10 sodium bicarbonate and 170 parts of water weigh each original
Material, then sequentially adds tea polyphenols, rosemary powder powder, chitosan, yeast extract, konjac glucomannan, sodium bicarbonate in water,
And be uniformly mixed, walnut extracting solution is finally added, high speed oscillation emulsification is carried out and obtains.
Above-mentioned yeast extract the preparation method comprises the following steps: saccharomycete is seeded in Chinese medicine culture solution according to 3% inoculum concentration
In, 48h is cultivated in the shaking table that revolving speed is 300r/min, is crushed 15min after inactivation on Ultrasonic Cell Disruptor, supernatant is collected in centrifugation
Liquid to obtain the final product；The Chinese medicine culture solution is by as follows at being grouped as: the dehydrated potato powder of 20g/L, the beef extract of 10g/L, 2g/L Chinese medicine
Extracting solution, 4g/L sucrose, 0.5g/L NH4The NaCl of SO4 and 0.2g/L, by culture solution constant volume to 1L；pH6.5.Wherein, medium-height grass
Medicament extracting solution is the preparation method comprises the following steps: Rhizoma Gastrodiae, Radix Astragali, ganoderma lucidum and peppermint are mixed according to mass ratio for 1: 2: 1: 2, then addition mixing
4 times of amount of substance of water infusion 4h, be cooled to filter to take after room temperature filtrate be concentrated to for stoste 1/20 to obtain the final product.
The extracting method of above-mentioned walnut extracting solution are as follows: dry walnut meat powder is broken into powder, is then 1 according to solid-liquid ratio
: 2 are added water, and citric acid is added into water by pH value and is adjusted to 3, is then placed in water-bath, water-bath under the conditions of temperature is 70 DEG C
Heat 5h；After being cooled to room temperature, the Papain that 3% enzyme-activity unit of mixeding liquid volume is 700U/g is added into mixed solution
Enzyme digests for 24 hours under conditions of 37 DEG C；Enzyme deactivation 10min is boiled after enzymatic hydrolysis, by pulp centrifuged separation, extracts upper layer up to walnut
Extracting solution.
Embodiment 2:
A kind of channel catfish preservation method, this method are as follows: will fresh and alive channel catfish kill after take out internal organ, with clear
Channel catfish, is then put into the ice chest with ultraviolet lamp and saves by washing lotion cleaning, after handling 4h；By channel catfish after defrosting
It is put into fresh-keeping liquid and impregnates 80min, refrigeration in 0 DEG C of refrigerator is put into after immersion, will after one tunic of channel catfish surface knot
Channel catfish is wrapped with polybag, is put into the refrigerator that temperature is 0 DEG C and is refrigerated, irregularly samples after refrigeration, with electronic nose point
Analysis method distinguishes sample, and fresh and corrupt channel catfish meat is separately stored.
In scheme cleaning solution the preparation method comprises the following steps: by weight for 5 parts of sodium chloride, 15 parts of sucrose, 7 parts of vinegar and
150 parts of water weighs each raw material, is then sufficiently mixed each raw material and obtains.
In scheme fresh-keeping liquid the preparation method comprises the following steps: press 14 parts of tea polyphenols, 10 parts of rosemary, 16 parts of chitosan, 21
The yeast extract, 21 parts of walnut extracting solution, 12 parts of konjac glucomannan, 15 parts of sodium bicarbonate and 180 parts of water of part weigh
Then each raw material sequentially adds tea polyphenols, rosemary powder powder, chitosan, yeast extract, konjac glucomannan, sodium bicarbonate
It in water, and is uniformly mixed, finally adds walnut extracting solution, carry out high speed oscillation emulsification and obtain.
Above-mentioned yeast extract the preparation method comprises the following steps: saccharomycete is seeded in Chinese medicine culture solution according to 5% inoculum concentration
In, 50h is cultivated in the shaking table that revolving speed is 500r/min, is crushed 15-20min after inactivation on Ultrasonic Cell Disruptor, is centrifuged, in collection
Clear liquid to obtain the final product；The Chinese medicine culture solution is by as follows at being grouped as: the dehydrated potato powder of 25g/L, the beef extract of 15g/L, 2g/L-5g/L
Chinese medicine extract, 8g/L sucrose, 0.5g/L-0.8g/L NH4The NaCl of SO4 and 0.5g/L, by culture solution constant volume to 1L；
pH7.5.Wherein, the Chinese herbal medicine extract is the preparation method comprises the following steps: mixed for 1: 4: 3: 3 according to mass ratio by Rhizoma Gastrodiae, Radix Astragali, ganoderma lucidum and peppermint
Close, 6 times of mixture quality of water infusion 5h be then added, be cooled to filter to take after room temperature filtrate be concentrated to for stoste 1/20 i.e.
?.
The extracting method of above-mentioned walnut extracting solution are as follows: dry walnut meat powder is broken into powder, is then 1 according to solid-liquid ratio
: 5 are added water, and citric acid is added into water by pH value and is adjusted to 5, is then placed in water-bath, water-bath under the conditions of temperature is 80 DEG C
Heat 8h；After being cooled to room temperature, the Papain that 5% enzyme-activity unit of mixeding liquid volume is 1000U/g is added into mixed solution
Enzyme digests 28h under conditions of 40 DEG C；Enzyme deactivation 15min is boiled after enzymatic hydrolysis, by pulp centrifuged separation, extracts upper layer up to walnut
Extracting solution.
Embodiment 3:
A kind of channel catfish preservation method, this method are as follows: will fresh and alive channel catfish kill after take out internal organ, with clear
Channel catfish, is then put into the ice chest with ultraviolet lamp and saves by washing lotion cleaning, after handling 3.5h；By channel catfish after defrosting
Channel-catfish, which is put into fresh-keeping liquid, impregnates 75min, is put into -1 DEG C of refrigerator and is refrigerated after one tunic of channel catfish surface knot after immersion,
Channel catfish is wrapped with polybag, is put into the refrigerator that temperature is -2 DEG C and refrigerates, irregularly sampled after refrigeration, use electronic nose
Analytic approach distinguishes sample, and fresh and corrupt channel catfish meat is separately stored.
In scheme cleaning solution the preparation method comprises the following steps: by weight for 3 parts of sodium chloride, 13 parts of sucrose, 5 parts of vinegar and
140 parts of water weighs each raw material, is then sufficiently mixed each raw material and obtains.
In scheme fresh-keeping liquid the preparation method comprises the following steps: press 12 parts of tea polyphenols, 9 parts of rosemary, 14 parts of chitosan, 18 parts
Yeast extract, 19 parts of walnut extracting solution, 10 parts of konjac glucomannan, 12 parts of sodium bicarbonate and 175 parts water weigh it is each
Then tea polyphenols, rosemary powder powder, chitosan, yeast extract, konjac glucomannan, sodium bicarbonate are sequentially added water by raw material
In, and be uniformly mixed, walnut extracting solution is finally added, high speed oscillation emulsification is carried out and obtains.
Above-mentioned yeast extract the preparation method comprises the following steps: saccharomycete is seeded in Chinese medicine culture solution according to 4% inoculum concentration
In, 49h is cultivated in the shaking table that revolving speed is 400r/min, is crushed 17min after inactivation on Ultrasonic Cell Disruptor, supernatant is collected in centrifugation
Liquid to obtain the final product；The Chinese medicine culture solution is by as follows at being grouped as: the dehydrated potato powder of 22g/L, the beef extract of 13g/L, 3g/L Chinese medicine
Extracting solution, 5g/L sucrose, 0.7g/L NH4The NaCl of SO4 and 0.3g/L, by culture solution constant volume to 1L；pH7.0.Wherein, medium-height grass
Medicament extracting solution is the preparation method comprises the following steps: Rhizoma Gastrodiae, Radix Astragali, ganoderma lucidum and peppermint are mixed according to mass ratio for 1: 3: 2: 3, then addition mixing
5 times of amount of substance of water infusion 4.5h, be cooled to filter to take after room temperature filtrate be concentrated to for stoste 1/20 to obtain the final product.
The extracting method of above-mentioned walnut extracting solution are as follows: dry walnut meat powder is broken into powder, is then 1 according to solid-liquid ratio
: 4 are added water, and citric acid is added into water by pH value and is adjusted to 4, is then placed in water-bath, water-bath under the conditions of temperature is 75 DEG C
Heat 7h；After being cooled to room temperature, the Papain that 4% enzyme-activity unit of mixeding liquid volume is 900U/g is added into mixed solution
Enzyme digests 27h under conditions of 38 DEG C；Enzyme deactivation 12min is boiled after enzymatic hydrolysis, by pulp centrifuged separation, extracts upper layer up to walnut
Extracting solution.
The electronic nose analytic approach of embodiment 1-3 are as follows: 0-10d after fresh-keeping, every day detect a channel catfish sample,
Detect 3 groups of samples simultaneously daily；Whole channel catfish is placed in freshness protection package, is tamping, stands 30min under room temperature, is used
Electronic nose PEN3 system headspace absorption gas is tested and analyzed, and every group 3, sample parallel；Bring the numerical value measured into freshness
It distinguishes model to be calculated, judges whether channel catfish is fresh；
Wherein freshness distinguishes model are as follows: Y=0.731F1-8.647F2+11.305F3-1.99
In formula, Y indicates freshness predicted value；
F1 indicates first principal component value；
F2 indicates Second principal component, value；
F3 indicates third Principal component.
It is determined as when Y is 0.832 fresh.
Electronic nose freshness distinguishes building and the verification process of model:
1, electronic nose freshness distinguishes the building of model:
Any Preservation Treatment is not done, and (follow-on test only is tested to nearly river channel catfish meat sample under the conditions of -4 DEG C
10d), collected corresponding data being arranged, building freshness distinguishes model, specific as follows:
(1) prepared by electronic nose test sample: weighing the burning that channel catfish meat sample product 30g is placed in 30 clean drieds respectively
In cup, i.e., 30 samples are saved at room temperature after polyethylene preservative film sealed beaker.
(2) it electric nasus system detection method: accurately weighs the channel catfish meat that 5.00g is rubbed in step (1) and is placed in
It in 50mL beaker, is sealed with preservative film, 30min is stood under the conditions of -4 DEG C, carried out with electronic nose PEN3 system headspace absorption gas
It tests and analyzes, every group of 3, sample parallel acquisitions response (see Fig. 1)；Wherein, electronic nose condition test condition are as follows: sampling interval
1.0s；Scavenging period 100s, detection time 150s；The response preparation method are as follows: calculate each sensor number using electronic nose
According to the average value of signal-to-noise ratio maximum as snr threshold, when in 8 metal sensors built in electronic nose simultaneously again at least 5
When the signal-to-noise ratio of a sensor reaches snr threshold, electric nasus system exports result；At this point, knot of the electric nasus system to output
Fruit carries out PCM screening, counts R2Value and RMSE value (see Fig. 2)；The individual to differ greatly in removal sample establishes Fisher analysis
Model obtains freshness and distinguishes model.
2, electronic nose test model is verified:
When using the freshness of electronic nose test spot Cha Wei Channel-catfish meat, it is synchronous use chemical method test TVB-N value with
TVB-N value judges whether channel catfish meat fresh, Rule of judgment be determined as TVB-N value≤15mgN/100g it is new
It is fresh；
(1) sampling of chemical method: channel catfish is placed in 4 DEG C of constant temperature refrigerator and is stored；
(2) measurement of chemical method: every 2 samples are 1 group, altogether 10 groups of survey 10d, detect the TVB-N of meat daily.It is accurate to claim
The 3g meat and 10g MgO powder for taking rubbing are added in pipe, add distilled water 100mL, are passed through steam at once after being packed into instrument,
It is distilled, is distilled until the 25mL absorbing liquid equipped with boric acid becomes 50mL, addition is configured to by methyl red and methylene blue
Indicator solution, absorbing liquid Hydrochloric Standard Titration (0.010mol/L) terminal, carry out titration operation guidance reach home.Inspection
The value control of TVB-N can be judged as YES the meat of corruption more than it in≤15mg/100g when survey.
Test result:
Test result shows: in 10 days by a definite date, the test process of 30 channel catfish samples, utilizing point of electronic nose
The freshness of model analysis channel catfish is analysed, only 1 sample is judged to wrong, and accuracy rate is up to 96.67%.Thus illustrate, electronics
The accuracy rate of nose analytic approach test spot Cha Wei Channel-catfish freshness is higher, undamaged test may be implemented, test method is simply square
Just.
Control group 1:
The preservation method of this control group are as follows: internal organ are taken out after killing fresh and alive channel catfish, are cleaned with physiological saline,
Then channel catfish is put into the ice chest with ultraviolet lamp and is saved, after handling 3h；Channel catfish is put into after defrosting fresh-keeping
70min is impregnated in liquid, is put into -2 DEG C of refrigerator and is refrigerated after one tunic of channel catfish surface knot after immersion, by channel catfish
Channel-catfish is wrapped with polybag, is put into the refrigerator that temperature is -4 DEG C and is refrigerated, irregularly samples after refrigeration, with electronic nose analytic approach to sample
Product distinguish, and fresh and corrupt channel catfish meat is separately stored.Wherein, the formula of fresh-keeping liquid and embodiment 1 are complete
Unanimously.
Control group 2:
The preservation method of this control group are as follows: take out internal organ after killing fresh and alive channel catfish, cleaned with cleaning solution, so
Channel catfish is put into the ice chest with ultraviolet lamp afterwards and is saved, after handling 3h；Channel catfish is put into fresh-keeping liquid after defrosting
Middle immersion 70min is put into -2 DEG C of refrigerator after immersion and refrigerates after one tunic of channel catfish surface knot, by channel catfish
It is wrapped with polybag, is put into the refrigerator that temperature is -4 DEG C and refrigerates, irregularly sampled after refrigeration, with electronic nose analytic approach to sample
It distinguishes, fresh and corrupt channel catfish meat is separately stored.Wherein, the formula of cleaning solution and embodiment 1 complete one
It causes；Fresh-keeping liquid comprises the following components in parts by weight: 7 parts of tea polyphenols, 7 parts of rosemary, 12 parts of chitosan, 18 parts of core
Peach extracting solution, 7 parts of konjac glucomannan, 10 sodium bicarbonate and 170 parts of water.
Control group 3:
The preservation method of this control group are as follows: take out internal organ after killing fresh and alive channel catfish, cleaned with cleaning solution, so
Channel catfish is put into the ice chest with ultraviolet lamp afterwards and is saved, after handling 3h；Channel catfish is put into fresh-keeping liquid after defrosting
Middle immersion 70min is put into -2 DEG C of refrigerator after immersion and refrigerates after one tunic of channel catfish surface knot, by channel catfish
It is wrapped with polybag, is put into the refrigerator that temperature is -4 DEG C and refrigerates, irregularly sampled after refrigeration, with electronic nose analytic approach to sample
It distinguishes, fresh and corrupt channel catfish meat is separately stored.Wherein, the formula of cleaning solution and embodiment 1 complete one
It causes；Fresh-keeping liquid comprises the following components in parts by weight: 7 parts of tea polyphenols, 7 parts of rosemary, 12 parts of chitosan, 16 parts of ferment
Female bacterium extracting solution, 10 sodium bicarbonate and 170 parts of water.
Control group 4:
The preservation method of this control group are as follows: after killing fresh and alive channel catfish, remove internal organs, wash with water completely, so
It is directly placed into the refrigerator that temperature is -4 DEG C and refrigerates afterwards.
Control group 5:
The preservation method of this control group are as follows: take out internal organ after killing fresh and alive channel catfish, cleaned with cleaning solution, so
Channel catfish is put into the ice chest with ultraviolet lamp afterwards and is saved, after handling 3h；Channel catfish is put into fresh-keeping liquid after defrosting
Middle immersion 70min is put into -2 DEG C of refrigerator after immersion and refrigerates after one tunic of channel catfish surface knot, by channel catfish
It is wrapped with polybag, is put into the refrigerator that temperature is -4 DEG C and refrigerates, irregularly sampled after refrigeration, with point of chemical assay TVB-N
Analysis method detects sample.Wherein, solution A, fresh-keeping liquid are identical with embodiment 1.
Embodiment 1 and the test result of control group 1-5 are shown in Table 1:
1 freshness test result table of table
As seen from the above table, embodiment 1 is consistent with the test result of control group 5, and electronic nose test result and TVB-N test are tied
The 1-17d of fruit test is " fresh " using the electronic nose method measurement of the application, and still, the method for control group 5 measures spot
Point Cha Wei Channel-catfish meat freshness needs to destroy channel catfish meat tissue structure, and the electronic nose method of testing of embodiment 1 can be lossless
Wound detects channel catfish meat, not will cause meat waste；And the fresh-keeping duration of the channel catfish meat of embodiment 1
It is longer than control group 1-4, illustrates, the present processes can effectively extends the freshness date of channel catfish, and will not pitch to spot
Wei Channel-catfish meat damages；It is method that is a kind of not damaged and being monitored online to channel catfish meat freshness.
In conclusion the freshness date of channel catfish meat can be effectively improved using the preservation method of the application, will not pollute
Channel catfish meat, while can also conveniently accomplish to carry out channel catfish meat online lossless decomposition.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitation of the scope of the invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection model of the invention
It encloses.Therefore, protection scope of the present invention should be determined by the appended claims.
Claims (8)
1. a kind of channel catfish preservation method, which is characterized in that the method are as follows: taken after killing fresh and alive channel catfish
Internal organ out are cleaned with cleaning solution, and then channel catfish is put into the ice chest with ultraviolet lamp and is saved, after handling 3h-4h；It thaws
Channel catfish is put into fresh-keeping liquid afterwards and impregnates 70min-80min, is put into -2 DEG C -0 DEG C of refrigerator and is refrigerated to spot after immersion
After one tunic of the surface point Cha Wei Channel-catfish knot, channel catfish is wrapped with polybag, is put into cold in the refrigerator that temperature is -4 DEG C -0 DEG C
Hiding, irregularly samples after refrigeration, is distinguished with electronic nose analytic approach to sample, by fresh and corrupt channel catfish meat point
Open storage.
2. channel catfish preservation method according to claim 1, which is characterized in that the cleaning solution is by following parts by weight
At being grouped as 2 parts -5 parts of sodium chloride, 10 parts -15 parts of sucrose, 3 parts of -7 parts of vinegars and 130 parts -150 parts of water.
3. channel catfish preservation method according to claim 1, which is characterized in that the fresh-keeping liquid is by following parts by weight
At being grouped as: 7 parts -14 parts of tea polyphenols, 7 parts -10 parts of rosemary, 12 parts of -16 parts of chitosans, 16 parts -21 parts of ferment
Female bacterium extracting solution, 18 parts -21 parts of walnut extracting solution, 7 parts -12 parts of konjac glucomannan, 10-15 parts of sodium bicarbonate and 170 parts -
180 parts of water.
4. channel catfish preservation method according to claim 1, which is characterized in that the preparation of the yeast extract
Method are as follows: be seeded in saccharomycete in Chinese medicine culture solution according to the inoculum concentration of 3%-5%, revolving speed 300r/min-500r/min
Shaking table in cultivate 48h-50h, after inactivation on Ultrasonic Cell Disruptor be crushed 15-20min, centrifugation, collect supernatant to obtain the final product；It is described
Chinese medicine culture solution is by as follows at being grouped as: the dehydrated potato powder of 20g/L-25g/L, the beef extract of 10g/L-15g/L, 2g/L-5g/L
Chinese medicine extract, 4g/L-8g/L sucrose, 0.5g/L-0.8g/L NH4The NaCl of SO4 and 0.2g/L-0.5g/L will be cultivated
Liquid constant volume is to 1L；pH6.5-7.5.
5. channel catfish preservation method according to claim 4, which is characterized in that the Chinese herbal medicine extract preparation side
Method are as follows: Rhizoma Gastrodiae, Radix Astragali, ganoderma lucidum and peppermint are mixed according to mass ratio for 1: 2-4: 1-3: 2-3, mixture quality 4- is then added
6 times of water infusion 4-5h, be cooled to filter to take after room temperature filtrate be concentrated to for stoste 1/20 to obtain the final product.
6. channel catfish preservation method according to claim 1, which is characterized in that the extraction side of the walnut extracting solution
Method are as follows: dry walnut meat powder is broken into powder, is then 1: 2-5 addition water according to solid-liquid ratio, citric acid is added into water will
PH value is adjusted to 3-5, is then placed in water-bath, heating water bath 5h-8h under the conditions of temperature is 70 DEG C -80 DEG C；It is cooled to room temperature
Afterwards, the papain that mixeding liquid volume 3%-5% enzyme-activity unit is 700U/g-1000U/g is added into mixed solution,
- 28h for 24 hours is digested under conditions of 37-40 DEG C；It boils enzyme deactivation 10-15min after enzymatic hydrolysis, by pulp centrifuged separation, extracts upper layer to obtain the final product
Walnut extracting solution.
7. channel catfish preservation method according to claim 1, which is characterized in that the electronic nose analytic approach it is fresh
Degree distinguishes model are as follows: Y=0.731F1-8.647F2+11.305F3- 1.99, in formula, Y is freshness predicted value, F1It is first main
Signal component value, F2It is Second principal component, value, F3It is third Principal component.
8. channel catfish preservation method according to claim 7, which is characterized in that when the Y value is 0.832, determine
It is fresh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910508727.3A CN110089552A (en) | 2019-06-12 | 2019-06-12 | A kind of channel catfish preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910508727.3A CN110089552A (en) | 2019-06-12 | 2019-06-12 | A kind of channel catfish preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089552A true CN110089552A (en) | 2019-08-06 |
Family
ID=67450801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910508727.3A Pending CN110089552A (en) | 2019-06-12 | 2019-06-12 | A kind of channel catfish preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089552A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360273A (en) * | 2015-11-23 | 2016-03-02 | 江南大学 | Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof |
| CN107549582A (en) * | 2016-07-01 | 2018-01-09 | 北京林业大学 | A kind of walnut polypeptide compound as antiseptic |
| CN107549585A (en) * | 2016-07-01 | 2018-01-09 | 北京林业大学 | A kind of antiseptic and preparation method thereof |
| CN107873821A (en) * | 2017-11-06 | 2018-04-06 | 明光市永言水产(集团)有限公司 | Yi Zhong Channel-catfish fish antistaling agents and preparation method thereof |
| CN108077392A (en) * | 2017-12-04 | 2018-05-29 | 浙江海洋大学 | A kind of tuna freeze preservation method |
| CN108200947A (en) * | 2016-12-16 | 2018-06-26 | 营口富里实业有限公司 | A kind of plant source preservative |
| CN108244155A (en) * | 2018-01-11 | 2018-07-06 | 日照职业技术学院 | A kind of antiseptic and antibiotic packaging material prepared based on microbial method |
| CN108522648A (en) * | 2018-03-31 | 2018-09-14 | 荔浦县万家兴果蔬专业合作社 | A kind of fresh-keeping and preserving method of navel orange |
| CN108617761A (en) * | 2018-03-31 | 2018-10-09 | 荔浦县万家兴果蔬专业合作社 | A kind of fresh-keeping and preserving method of Ponkan |
| CN109221370A (en) * | 2018-09-02 | 2019-01-18 | 安徽广通生物科技有限责任公司 | A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping |
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
-
2019
- 2019-06-12 CN CN201910508727.3A patent/CN110089552A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360273A (en) * | 2015-11-23 | 2016-03-02 | 江南大学 | Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof |
| CN107549582A (en) * | 2016-07-01 | 2018-01-09 | 北京林业大学 | A kind of walnut polypeptide compound as antiseptic |
| CN107549585A (en) * | 2016-07-01 | 2018-01-09 | 北京林业大学 | A kind of antiseptic and preparation method thereof |
| CN108200947A (en) * | 2016-12-16 | 2018-06-26 | 营口富里实业有限公司 | A kind of plant source preservative |
| CN107873821A (en) * | 2017-11-06 | 2018-04-06 | 明光市永言水产(集团)有限公司 | Yi Zhong Channel-catfish fish antistaling agents and preparation method thereof |
| CN108077392A (en) * | 2017-12-04 | 2018-05-29 | 浙江海洋大学 | A kind of tuna freeze preservation method |
| CN108244155A (en) * | 2018-01-11 | 2018-07-06 | 日照职业技术学院 | A kind of antiseptic and antibiotic packaging material prepared based on microbial method |
| CN108522648A (en) * | 2018-03-31 | 2018-09-14 | 荔浦县万家兴果蔬专业合作社 | A kind of fresh-keeping and preserving method of navel orange |
| CN108617761A (en) * | 2018-03-31 | 2018-10-09 | 荔浦县万家兴果蔬专业合作社 | A kind of fresh-keeping and preserving method of Ponkan |
| CN109221370A (en) * | 2018-09-02 | 2019-01-18 | 安徽广通生物科技有限责任公司 | A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping |
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
Non-Patent Citations (5)
| Title |
|---|
| 张铁涛等: "电子鼻结合质构仪分析金鲳鱼贮藏过程中新鲜度变化", 《食品工业》 * |
| 欧阳杰等: "斑点叉尾下脚料鱼糜加工漂洗工艺研究", 《安徽农业科学》 * |
| 王晓龙等: "电子鼻-主成分分析-线性回归拟合法检测江平虾冷藏过程中的新鲜度", 《肉类研究》 * |
| 郭美娟等: "基于电子鼻技术判别南美白对虾鲜度模型的建立", 《食品与发酵工业》 * |
| 顾仁勇: "Nisin、溶菌酶用于斑点叉尾鱼片保鲜的研究", 《食品科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| He et al. | Effect of cellulase and Lactobacillus casei on ensiling characteristics, chemical composition, antioxidant activity, and digestibility of mulberry leaf silage | |
| Furmanski et al. | Influence of Chilling on Electrolyte Leakage and Internal Conductivity of Peach Fruits1 | |
| CN104542895B (en) | A kind of composite cold fresh-keeping agent for meat and preparation method thereof | |
| CN102960420A (en) | Coating preservation method of large yellow croaker | |
| CN106261461A (en) | A kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and the application in preservation of fishery thereof | |
| CN106720254A (en) | A kind of brown stain of fresh-cut potato inhibitor and its application method | |
| CN112106819A (en) | Fish skin protein peptide chitosan composite preservative solution, preservative film and preparation method | |
| Zhi et al. | Effects of hydrogen sulfide on storage quality, water mobility and cell wall metabolism of strawberry fruit | |
| CN105432766B (en) | A kind of quorum sensing inhibitor of aquatic products Pseudomonas fluorescens and preparation method thereof | |
| CN110089552A (en) | A kind of channel catfish preservation method | |
| CN110074171B (en) | Oyster preservation method | |
| CN111024690B (en) | Preparation method of intelligent label for indicating freshness of raw pork in real time | |
| CN106561790A (en) | Penaeus vannamei fresh-keeping agent and application method thereof | |
| CN108795782B (en) | Method for preventing and treating pear postharvest diseases and storing and refreshing pear fruits by using abnormal Weikeham bacteria | |
| CN115808416A (en) | Intelligent indication film capable of monitoring freshness of shrimps in real time | |
| CN110122544A (en) | A kind of golden pomfret preservation method | |
| CN109329823A (en) | A kind of fruit and vegetable jam and its processing technology rich in the anti-visual fatigue of anthocyanidin | |
| TWI414350B (en) | Extraction methods of biotin and the functional compounds from placenta of dicots | |
| CN104542940A (en) | Preservation method for freshly-cut root vegetables | |
| CN107865036A (en) | A kind of purslane antistaling agent, preparation method and applications | |
| CN114128747A (en) | Cold fresh beef preservation method based on compound plant essential oil preservation | |
| CN114047184A (en) | Preparation method and application of intelligent indication label for identifying freshness of meat | |
| CN107501228A (en) | A kind of lotus rhizome section polyphenol extract and its preparation method and application | |
| WO2019223409A1 (en) | Blueberry preservative, preparation method therefor and use thereof | |
| Szczawinski et al. | Effect of irradiation on antibotulinal efficacy of nitrite |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Gan Hui Inventor after: Zhu Yu Inventor after: Ma Huawei Inventor after: Lv Min Inventor after: Lu Xiaohua Inventor after: Mi Qiang Inventor after: Wei Kaili Inventor after: Chen Shifu Inventor after: Deng Xiaobo Inventor after: Wu Yigui Inventor before: Gan Hui Inventor before: Zhu Yu Inventor before: Ma Huawei Inventor before: Lv Min Inventor before: Lu Xiaohua Inventor before: Mi Qiang Inventor before: Wei Kaili Inventor before: Chen Shifu Inventor before: Deng Xiaobo Inventor before: Wu Yigui |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190806 |