CN110122544A - A kind of golden pomfret preservation method - Google Patents
A kind of golden pomfret preservation method Download PDFInfo
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- CN110122544A CN110122544A CN201910508709.5A CN201910508709A CN110122544A CN 110122544 A CN110122544 A CN 110122544A CN 201910508709 A CN201910508709 A CN 201910508709A CN 110122544 A CN110122544 A CN 110122544A
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- golden pomfret
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- pomfret
- golden
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- 241000630524 Taractes rubescens Species 0.000 title claims abstract description 127
- 238000000034 method Methods 0.000 title claims abstract description 57
- 238000004321 preservation Methods 0.000 title claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 238000004140 cleaning Methods 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 238000005057 refrigeration Methods 0.000 claims abstract description 14
- 210000001835 viscera Anatomy 0.000 claims abstract description 14
- 238000013459 approach Methods 0.000 claims abstract description 13
- 239000003755 preservative agent Substances 0.000 claims abstract description 13
- 230000002335 preservative effect Effects 0.000 claims abstract description 13
- 238000010257 thawing Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 44
- 235000009467 Carica papaya Nutrition 0.000 claims description 40
- 238000000605 extraction Methods 0.000 claims description 28
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 27
- 244000062241 Kaempferia galanga Species 0.000 claims description 27
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- 238000000874 microwave-assisted extraction Methods 0.000 claims description 21
- 235000006264 Asimina triloba Nutrition 0.000 claims description 19
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- 239000000843 powder Substances 0.000 claims description 19
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- 244000178231 Rosmarinus officinalis Species 0.000 claims description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 13
- 235000013824 polyphenols Nutrition 0.000 claims description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
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- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 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
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
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- XYNPYHXGMWJBLV-VXPJTDKGSA-N Tomatidine Chemical compound O([C@@H]1[C@@H]([C@]2(CC[C@@H]3[C@@]4(C)CC[C@H](O)C[C@@H]4CC[C@H]3[C@@H]2C1)C)[C@@H]1C)[C@@]11CC[C@H](C)CN1 XYNPYHXGMWJBLV-VXPJTDKGSA-N 0.000 description 1
- 241000719209 Trachinotus ovatus Species 0.000 description 1
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- QXMNTPFFZFYQAI-IMDKZJJXSA-N beta-sitosterol 3-O-beta-D-glucopyranoside Natural products CC[C@H](CC[C@@H](C)[C@H]1CC[C@H]2[C@@H]3CC=C4C[C@H](CC[C@]4(C)[C@H]3CC[C@]12C)O[C@@H]5C[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)C(C)C QXMNTPFFZFYQAI-IMDKZJJXSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- NPJICTMALKLTFW-OFUAXYCQSA-N daucosterol Chemical compound O([C@@H]1CC2=CC[C@H]3[C@@H]4CC[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@H](C)CC[C@@H](CC)C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NPJICTMALKLTFW-OFUAXYCQSA-N 0.000 description 1
- QDFKFNAHVGPRBL-UHFFFAOYSA-N daucosterol Natural products CCC(CCC(C)C1CCC2C1CCC3C2(C)CC=C4CC(CCC34C)OC5OC(CO)C(O)C(O)C5O)C(C)C QDFKFNAHVGPRBL-UHFFFAOYSA-N 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
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- 235000015110 jellies Nutrition 0.000 description 1
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- 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
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 229940100243 oleanolic acid Drugs 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
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- PWRIIDWSQYQFQD-UHFFFAOYSA-N sisunine Natural products CC1CCC2(NC1)OC3CC4C5CCC6CC(CCC6(C)C5CCC4(C)C3C2C)OC7OC(CO)C(OC8OC(CO)C(O)C(OC9OC(CO)C(O)C(O)C9OC%10OC(CO)C(O)C(O)C%10O)C8O)C(O)C7O PWRIIDWSQYQFQD-UHFFFAOYSA-N 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- XYNPYHXGMWJBLV-OFMODGJOSA-N tomatidine Natural products O[C@@H]1C[C@H]2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]5[C@@H](C)[C@]6(O[C@H]5C4)NC[C@@H](C)CC6)CC3)CC2)CC1 XYNPYHXGMWJBLV-OFMODGJOSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
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- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Immunology (AREA)
- Pathology (AREA)
- General Physics & Mathematics (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Analytical Chemistry (AREA)
- Physics & Mathematics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to golden pomfret technical field of preservation of fresh, in particular to a kind of golden pomfret preservation method, after the preservation method of the application kills fresh and alive golden pomfret, it removes internal organs, it is cleaned in cleaning solution, golden pomfret is put into ice chest after cleaning and is freezed, golden pomfret is put into fresh-keeping liquid immediately after defrosting and is impregnated, then fish body being wrapped with preservative film and being put into refrigerator refrigerate, it is irregularly sampled after refrigeration, sample is distinguished with electronic nose analytic approach, judge whether golden pomfret is fresh, fresh and corrupt golden pomfret is separately stored, this method can effectively extend golden pomfret shelf life, the secondary pollution of golden pomfret is not will cause, golden pomfret 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 golden pomfret meat.
Description
[technical field]
The present invention relates to golden pomfret technical field of preservation of fresh, in particular to a kind of golden pomfret preservation method.
[background technique]
The oval Chang Ajigasawa of golden pomfret (Trachinotus ovatus) scientific name, the yellow cured silvery pomfret of local title, golden silvery pomfret belong to bony fish
Guiding principle, Perciformes, fin section, silvery pomfret fin category.The fish body is flat-sided, oval, and anal fin and the second dorsal fin are slightly equal, is all significantly than abdomen
It is long.Flat-sided, caudal peduncle is thin, and body drapes over one's shoulders small cycloid scale, is not easy to peel off.The flesh of fish is white, delicate, tasty, and is rich in a variety of nutrition
Ingredient and unsaturated fatty acid, for one of coastal rare marine products economic fish in south.Currently, golden pomfret is with frozen product long range
Based on transportation and sale, refrigeration fresh goods is less.However, freezing golden pomfret appointed condition requires height, it is complicated for operation, and refrigerating only needs ice
Box just can reach, and will not require lower preservation temperature, protect although being applied to golden pomfret refrigeration there are also fresh-keeping liquid at present
On fresh, still, since its proportion is unreasonable, often occur that the shelf-life is short, golden pomfret is likely to result in the secondary pollution of " taint of odour "
Phenomenon；The index of golden pomfret freshness determination is TVB-N, usually requires to carry out material broken measurement, if in golden pomfret
Chemical determination is used in preservation process, it will destroy the institutional framework of golden pomfret, continuous mode trouble, and can also damage golden silvery pomfret
Fish is unfavorable for fresh-keeping monitoring.Therefore, it is necessary to improved to golden pomfret preservation method, can simply and easily to golden pomfret into
The fresh-keeping and not damaged monitoring of row, while the preservation method will not also destroy golden pomfret mouthfeel.
[summary of the invention]
In view of above content, it is necessary to provide a kind of golden pomfret preservation method, can simply and easily be carried out to golden pomfret
Fresh-keeping and not damaged monitoring, while the preservation method will not also destroy golden pomfret mouthfeel.
In order to achieve the above objectives, the technical scheme adopted by the invention is that:
A kind of golden pomfret preservation method, the method are as follows: after killing fresh and alive golden pomfret, remove internal organs, in cleaning solution
Golden pomfret is put into ice chest after cleaning and freezes 2h-3h under conditions of -10 DEG C~-5 DEG C by middle cleaning, immediately will be golden after defrosting
Butterfish, which is put into fresh-keeping liquid, impregnates 50min-60min, then wraps fish body with preservative film and is put into -4 DEG C -0 DEG C of refrigerator and refrigerates,
It irregularly samples after refrigeration, sample is distinguished with electronic nose analytic approach, fresh and corrupt golden pomfret is separately stored.
Further, the cleaning solution comprises the following components in parts by weight: 2 parts -5 parts of sodium chloride, 8 parts -15 parts
Trehalose, 10 parts -15 parts of tomato juice and 150 parts -170 parts of water.
Further, the fresh-keeping liquid comprises the following components in parts by weight: 7 parts -14 parts of tea polyphenols, 9 parts -15 parts
Rosemary powder, 12 parts -16 parts of chitosan, 11 parts -16 parts of papaya extractives, 13 parts -17 parts of galangal rhizome extract, 3 parts -
The water of 5 parts of sodium chloride and 120-150 part.
Further, the extracting method of the papaya extractives are as follows: after smashing fresh pawpaw meat to pieces, be added isometric
Water is sufficiently stirred, and is then extracted again with isometric ethyl acetate, carries out reduced pressure drying after extraction 3 times, removes second
Acetoacetic ester phase, water phase is filtered, and is concentrated, is dried to obtain pawpaw meat extract；It crushes after pawpaw seeds are dried, is then added
7-9 times of mass ratio, the ethanol water that percentage by volume is 70%-80% carry out refluxing extraction, filter to take filtrate and rotated
Evaporation and concentration flings to ethyl alcohol, is dried to obtain Semen Chaenomelis extract；Pawpaw meat extract and Semen Chaenomelis extract are mixed to get wood
Melon extract.
Further, the extracting method of the galangal rhizome extract are as follows: be ground into the galangal that moisture content is 2%-5%
Powder is added the water of 2-4 times of mass parts, is put into microblogging extractor and carries out Microwave Extraction；The Microwave Extraction power is 300w-
400w, extraction time 30s-40s stand 5min-7min after extraction；Then carry out Microwave Extraction is repeated, extracting power is
400w-500w, extraction time 20s-30s；It is directly added into after Microwave Extraction and 1-3 times of mass parts of mixture, percentage by volume
For the ethanol solution of 75%-80%, 3h-4h is extracted under the conditions of temperature is 40-50 DEG C, it is dry to filter off the concentration of filtrate rotary evaporation
The dry extract for obtaining galangal.
Further, the freshness of the electronic nose analytic approach distinguishes model are as follows: Y=0.679F1+10.753F2-
30.164F3- 1.06, in formula, Y is freshness predicted value, F1It is first principal component value, F2It is Second principal component, value, F3It is third
Principal component.
The invention has the following beneficial effects:
1, preservation method of the invention is after killing fresh and alive golden pomfret, to remove internal organs, clean in cleaning solution, is cleaned
Golden pomfret is put into ice chest afterwards and is freezed, golden pomfret is put into fresh-keeping liquid immediately after defrosting and impregnates, is then wrapped with preservative film
Fish body, which is put into refrigerator, to be refrigerated, and is irregularly sampled after refrigeration, is distinguished with electronic nose analytic approach to sample, judges that golden pomfret is
It is no fresh, fresh and corrupt golden pomfret is separately stored, removes internal organs putrefactive position in advance using this method is fresh-keeping, so
The internal organ residue for being attached to golden pomfret surface and mucus etc. are washed away with cleaning solution afterwards, is directly placed into ice chest and freezes after cleaning, ice
Golden pomfret is numb with cold when jelly, and surface forms one layer of ice sheet, can further go out to be attached to the substance that surface easily causes corruption；It thaws
Directly golden pomfret is put into fresh-keeping liquid afterwards and is impregnated, enables fresh-keeping liquid to be substantially adhered to golden pomfret surface, is then placed in
It is refrigerated in refrigerating chamber, golden pomfret surface will form thin film after refrigeration, can effectively completely cut off golden pomfret meat and air, reinforce fresh-keeping
Effect.
2, in the present invention, cleaning solution is made of sodium chloride, trehalose, tomato juice and water, uses cleaning solution after golden pomfret 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
It weighs the effect of cell liquid, tomatidine and choline rich in tomato juice have stronger biocidal property, can inhibit golden pomfret body
Interior microorganism growth, trehalose can show to form one layer of sugared film isolation air and golden pomfret meat in golden pomfret meat；But if
Golden pomfret meat, which is immersed in tomato juice in cleaning solution, will affect golden pomfret meat mouthfeel, and therefore, inventor is only with cleaning solution to golden silvery pomfret
The flesh of fish is cleaned；In scheme, fresh-keeping liquid is by tea polyphenols, rosemary powder, chitosan, papaya extractives, galangal rhizome extract, chlorine
Change sodium and water composition, tea polyphenols have bacteriostasis in fresh-keeping liquid, and rosemary powder plays outside bactericidal effect, moreover it is possible to play balance and protect
The effect of fresh liquid smell, sodium chloride can play the role of balancing golden pomfret meat cytoplasm and balance mouthfeel；Contain in papaya extractives
There are oleanolic acid, cupreol, daucosterol and catechin, there is broad-spectrum antibacterial effect, microorganism in golden pomfret body can be inhibited,
But papaya extractives addition excessively will affect fresh-keeping liquid film forming, fresh-keeping ingredient cannot be attached to golden pomfret surface, and galangal mentions
Take object that there is bacteriostasis, but its addition excessively will cause golden pomfret flavescence, influence flesh quality, applicants have found that protecting
Each composition proportion in fresh liquid are as follows: 7 parts -14 parts of tea polyphenols, 9 parts -15 parts of rosemary powder, 12 parts -16 parts of chitosan, 11
- 16 parts of papaya extractives of part, 13 parts -17 parts of galangal rhizome extract, 3 parts of -5 parts of sodium chloride and 120-150 parts of water,
It is fresh-keeping to play the role of golden pomfret, not will cause the discoloration of golden pomfret meat, taint of odour also；Meanwhile applicant also uses electronic nose pair
Golden pomfret carries out freshness test, and it is easy to operate to destroy golden pomfret tissue, does not need sample treatment and expensive instrument, can be quickly
Realization golden pomfret meat differentiation.
[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 golden pomfret preservation method, this method are as follows: after killing fresh and alive golden pomfret, remove internal organs, in cleaning solution
Golden pomfret, is put into ice chest after cleaning and freezes 2h under conditions of -10 DEG C, be immediately put into golden pomfret after defrosting fresh-keeping by cleaning
50min is impregnated in liquid, then fish body is wrapped with preservative film and is put into -4 DEG C of refrigerator and refrigerate, and is irregularly sampled after refrigeration, electricity consumption
Sub- nose analytic approach distinguishes sample, and fresh and corrupt golden pomfret is separately stored.
Wherein, cleaning solution comprises the following components in parts by weight: 2 parts of sodium chloride, 8 parts of trehalose, 10 parts of tomato
Juice and 150 parts of water.
Above-mentioned tomato juice the preparation method comprises the following steps: fresh tomato is entirely shredded, band seed is mixed with water according to 1: 3, after juicing
Tomato juice is obtained by filtration.
The present embodiment cleaning solution the preparation method comprises the following steps: by weight be 2 parts of sodium chloride, 8 parts of trehalose, 10 parts of kind
Tomato juice and 150 parts of water weigh each raw material, are then sufficiently mixed each raw material and obtain.
Wherein, fresh-keeping liquid comprises the following components in parts by weight: 7 parts of tea polyphenols, 9 parts of rosemary powder, 12 parts of shell
Glycan, 11 parts of papaya extractives, 13 parts of galangal rhizome extract, 3 parts of sodium chloride and 120 water.
In scheme fresh-keeping liquid the preparation method comprises the following steps: by weight for 7 parts tea polyphenols, 9 parts of rosemary powder, 12 parts of shell
Glycan, 11 parts of papaya extractives, 13 parts of galangal rhizome extract, 3 parts of sodium chloride and 120 parts of water weigh each raw material, so
Each raw material is mixed afterwards, high speed is carried out and vibrates to obtain fresh-keeping liquid.
The extracting method of above-mentioned papaya extractives are as follows: after smashing fresh pawpaw meat to pieces, isometric water is added, sufficiently stirs
It mixes, is then extracted again with isometric ethyl acetate, carry out reduced pressure drying after extraction 3 times, remove ethyl acetate phase,
Water phase is filtered, is concentrated, is dried to obtain pawpaw meat extract；It is crushed after pawpaw seeds are dried, 7 times of quality is then added
Than the ethanol water that percentage by volume is 70% carries out refluxing extraction, filters to take filtrate progress rotary evaporation concentration and flings to second
Alcohol is dried to obtain Semen Chaenomelis extract；Pawpaw meat extract and Semen Chaenomelis extract are mixed to get papaya extractives
The extracting method of above-mentioned galangal rhizome extract are as follows: the galangal that moisture content is 2% is ground into powder, is added 2 times
The water of mass parts is put into microblogging extractor and carries out Microwave Extraction；The Microwave Extraction power be 300w, extraction time 30s,
5min is stood after extraction；Then carry out Microwave Extraction is repeated, extraction power is 400w, extraction time 20s；After Microwave Extraction
It is directly added into and is extracted under the conditions of temperature is 40 DEG C with 1 times of mass parts of mixture, the ethanol solution that percentage by volume is 75%
3h filters off filtrate rotary evaporation and is concentrated and dried to obtain the extract of galangal.
Embodiment 2:
A kind of golden pomfret preservation method, this method are as follows: after killing fresh and alive golden pomfret, remove internal organs, in cleaning solution
Golden pomfret, is put into ice chest after cleaning and freezes 3h under conditions of -5 DEG C, be immediately put into golden pomfret after defrosting fresh-keeping by cleaning
60min is impregnated in liquid, then fish body is wrapped with preservative film and is put into 0 DEG C of refrigerator and refrigerate, and is irregularly sampled after refrigeration, is used electronics
Nose analytic approach distinguishes sample, and fresh and corrupt golden pomfret is separately stored.
Wherein, cleaning solution comprises the following components in parts by weight: 5 parts of sodium chloride, 15 parts of trehalose, 15 parts of tomato
Juice and 170 parts of water.
Above-mentioned tomato juice the preparation method comprises the following steps: fresh tomato is entirely shredded, band seed is mixed with water according to 1: 3, after juicing
Tomato juice is obtained by filtration.
The present embodiment cleaning solution the preparation method comprises the following steps: being by weight 5 parts of sodium chloride, 15 parts of trehalose, 15 parts
Tomato juice and 170 parts of water weigh each raw material, are then sufficiently mixed each raw material and obtain.
Wherein, fresh-keeping liquid comprises the following components in parts by weight: 14 parts of tea polyphenols, 15 parts of rosemary powder, 16 parts
Chitosan, 16 parts of papaya extractives, 17 parts of galangal rhizome extract, 5 parts of sodium chloride and 150 parts of water.
In scheme fresh-keeping liquid the preparation method comprises the following steps: by weight be 14 parts of tea polyphenols, 9 parts -15 parts of rosemary powder, 16
The chitosan, 16 parts of papaya extractives, 17 parts of galangal rhizome extract, 5 parts of sodium chloride and 150 parts of water of part weigh each original
Material, then mixes each raw material, carries out high speed and vibrates to obtain fresh-keeping liquid.
The extracting method of above-mentioned papaya extractives are as follows: after smashing fresh pawpaw meat to pieces, isometric water is added, sufficiently stirs
It mixes, is then extracted again with isometric ethyl acetate, carry out reduced pressure drying after extraction 3 times, remove ethyl acetate phase,
Water phase is filtered, is concentrated, is dried to obtain pawpaw meat extract；It is crushed after pawpaw seeds are dried, 9 times of quality is then added
Than the ethanol water that percentage by volume is 80% carries out refluxing extraction, filters to take filtrate progress rotary evaporation concentration and flings to second
Alcohol is dried to obtain Semen Chaenomelis extract；Pawpaw meat extract and Semen Chaenomelis extract are mixed to get papaya extractives
The extracting method of above-mentioned galangal rhizome extract are as follows: the galangal that moisture content is 3% is ground into powder, is added 3 times
The water of mass parts is put into microblogging extractor and carries out Microwave Extraction；The Microwave Extraction power be 350w, extraction time 35s,
6min is stood after extraction；n；Then carry out Microwave Extraction is repeated, extraction power is 450w, extraction time 25s；Microwave Extraction
After be directly added into 2 times of mass parts of mixture, percentage by volume be 78% ethanol solution, temperature be 45 DEG C under the conditions of extract
3.5h filters off filtrate rotary evaporation and is concentrated and dried to obtain the extract of galangal.
Embodiment 3:
A kind of golden pomfret preservation method, this method are as follows: after killing fresh and alive golden pomfret, remove internal organs, in cleaning solution
Golden pomfret, is put into ice chest after cleaning and freezes 2.5h under conditions of -18 DEG C, golden pomfret is put into guarantor immediately after defrosting by cleaning
55min is impregnated in fresh liquid, then fish body is wrapped with preservative film and is put into -2 DEG C of refrigerator and refrigerate, and is irregularly sampled, is used after refrigeration
Electronic nose analytic approach distinguishes sample, and fresh and corrupt golden pomfret is separately stored.
Wherein, cleaning solution comprises the following components in parts by weight: 4 parts of sodium chloride, 10 parts of trehalose, 12 parts of tomato
Juice and 160 parts of water.
Above-mentioned tomato juice the preparation method comprises the following steps: fresh tomato is entirely shredded, band seed is mixed with water according to 1: 3, after juicing
Tomato juice is obtained by filtration.
The present embodiment cleaning solution the preparation method comprises the following steps: by weight be 3 parts of sodium chloride, 9 parts of trehalose, 12 parts of kind
Tomato juice and 160 parts of water weigh each raw material, are then sufficiently mixed each raw material and obtain.
Wherein, fresh-keeping liquid comprises the following components in parts by weight: 12 parts of tea polyphenols, 11 parts of rosemary powder, 14 parts
Chitosan, 13 parts of papaya extractives, 15 parts of galangal rhizome extract, 4 parts of sodium chloride and 140 parts of water.
Fresh-keeping liquid the preparation method comprises the following steps: being by weight 8 parts of tea polyphenols, 10 parts of rosemary powder, 15 parts in scheme
Chitosan, 14 parts of papaya extractives, 14 parts of galangal rhizome extract, 4 parts of sodium chloride and 140 parts of water weigh each raw material,
Then each raw material is mixed, carries out high speed and vibrates to obtain fresh-keeping liquid.
The extracting method of above-mentioned papaya extractives are as follows: after smashing fresh pawpaw meat to pieces, isometric water is added, sufficiently stirs
It mixes, is then extracted again with isometric ethyl acetate, carry out reduced pressure drying after extraction 3 times, remove ethyl acetate phase,
Water phase is filtered, is concentrated, is dried to obtain pawpaw meat extract；It is crushed after pawpaw seeds are dried, 8 times of quality is then added
Than the ethanol water that percentage by volume is 75% carries out refluxing extraction, filters to take filtrate progress rotary evaporation concentration and flings to second
Alcohol is dried to obtain Semen Chaenomelis extract；Pawpaw meat extract and Semen Chaenomelis extract are mixed to get papaya extractives
The extracting method of above-mentioned galangal rhizome extract are as follows: the galangal that moisture content is 5% is ground into powder, is added 4 times
The water of mass parts is put into microblogging extractor and carries out Microwave Extraction；The Microwave Extraction power be 400w, extraction time 40s,
7min is stood after extraction and then repeats carry out Microwave Extraction, and extraction power is 500w, extraction time 30s；After Microwave Extraction
It is directly added into and is extracted under the conditions of temperature is 50 DEG C with 3 times of mass parts of mixture, the ethanol solution that percentage by volume is 80%
4h filters off filtrate rotary evaporation and is concentrated and dried to obtain the extract of galangal.
The electronic nose analytic approach of embodiment 1-3 are as follows: 0-10d after fresh-keeping, every day detect a golden pomfret meat sample product, often
It detects 3 groups of samples simultaneously；When detection, whole golden pomfret is placed in freshness protection package, is tamping, stand 30min under room temperature, used
Electronic nose PEN3 system tests and analyzes the gas in freshness protection package, and every group 3, sample parallel；The numerical value measured is brought into newly
Freshness is distinguished model and is calculated, and judges whether golden pomfret meat is fresh；
Wherein freshness distinguishes model are as follows: Y=0.679F1+10.753F2-30.164F3-1.06
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 0.841 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 10d) only is tested to golden pomfret meat sample under the conditions of -4 DEG C, will be adopted
The corresponding data collected is arranged, and building freshness distinguishes model, specific as follows:
(1) prepared by electronic nose test sample: weighing the beaker that golden pomfret meat sample product 30g is placed in 30 clean drieds respectively
In, 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 golden pomfret meat that 5.00g is rubbed in step (1) and is placed in 50mL burning
It in cup, is sealed with preservative film, 30min is stood under the conditions of -4 DEG C, carry out detection point with electronic nose PEN3 system headspace absorption gas
Analysis, every group of 3, sample parallel acquisitions response (see Fig. 1)；Wherein, electronic nose condition test condition are as follows: sampling interval 1.0s；Clearly
Wash time 100s, detection time 150s；The response preparation method are as follows: calculate each sensing data signal-to-noise ratio using electronic nose
The average value of maximum is as snr threshold, when at least five sensor again simultaneously in 8 metal sensors built in electronic nose
Signal-to-noise ratio when reaching snr threshold, electric nasus system exports result；At this point, electric nasus system carries out the result of output
PCM screening, counts R2Value and RMSE value (see Fig. 2)；The individual to differ greatly in removal sample, establishes Fisher analysis model and obtains
Model is distinguished to freshness.
2, electronic nose test model is verified:
It is synchronous to use chemical method test TVB-N value with TVB-N when using the freshness of electronic nose test golden pomfret meat
Value judges whether golden pomfret meat is fresh, and Rule of judgment is to be determined as TVB-N value≤15mgN/100g fresh；
(1) sampling of chemical method:: golden pomfret 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 golden pomfret samples, utilizing the analysis mould of electronic nose
The freshness of type analysis golden pomfret, no sample are judged to wrong, and accuracy rate is up to 100%.Thus illustrate, electronic nose analytic approach test gold
The accuracy rate of butterfish freshness is higher, and undamaged test may be implemented, and test method is simple and convenient.
Control group 1:
The preservation method of this control group are as follows: after killing fresh and alive golden pomfret, removes internal organs, cleaned in physiological saline,
Golden pomfret is put into ice chest after cleaning and freezes 2h under conditions of -10 DEG C, golden pomfret is put into fresh-keeping liquid immediately after defrosting
50min is impregnated, then fish body is wrapped with preservative film and is put into -4 DEG C of refrigerator and refrigerate, is irregularly sampled after refrigeration, uses electronic nose
Analytic approach distinguishes sample, and fresh and corrupt golden pomfret is separately stored.Wherein, the formula of fresh-keeping liquid and embodiment 1
It is completely the same.
Control group 2:
The preservation method of this control group are as follows: after killing fresh and alive golden pomfret, remove internal organs, cleaned in cleaning solution, clearly
Golden pomfret is put into ice chest after washing and freezes 2h under conditions of -10 DEG C, golden pomfret is put into fresh-keeping liquid immediately after defrosting and soaks
50min is steeped, then fish body is wrapped with preservative film and is put into -4 DEG C of refrigerator and refrigerate, is irregularly sampled after refrigeration, with electronic nose point
Analysis method distinguishes sample, and fresh and corrupt golden pomfret is separately stored.Wherein, the formula of cleaning solution and embodiment 1 are complete
It is complete consistent；Fresh-keeping liquid comprises the following components in parts by weight: 7 parts of tea polyphenols, 9 parts of rosemary powder, 12 parts of chitosan, 13
The galangal rhizome extract, 3 parts of sodium chloride and 120 parts of water of part.
Control group 3:
The preservation method of this control group are as follows: after killing fresh and alive golden pomfret, remove internal organs, cleaned in cleaning solution, clearly
Golden pomfret is put into ice chest after washing and freezes 2h under conditions of -10 DEG C, golden pomfret is put into fresh-keeping liquid immediately after defrosting and soaks
50min is steeped, then fish body is wrapped with preservative film and is put into -4 DEG C of refrigerator and refrigerate, is irregularly sampled after refrigeration, with electronic nose point
Analysis method distinguishes sample, and fresh and corrupt golden pomfret is separately stored.Wherein, the formula of cleaning solution and embodiment 1 are complete
It is complete consistent；Fresh-keeping liquid comprises the following components in parts by weight: 7 parts of tea polyphenols, 9 parts of rosemary powder, 12 parts of chitosan, 11
The papaya extractives, 3 parts of sodium chloride and 120 parts of water of part.
Control group 4:
The preservation method of this control group are as follows: after killing fresh and alive golden pomfret, remove internal organs, wash with water completely, then
It is directly placed into the refrigerator that temperature is -4 DEG C and refrigerates.
Control group 5:
The preservation method of this control group are as follows: after killing fresh and alive golden pomfret, remove internal organs, cleaned in cleaning solution, clearly
Golden pomfret is put into ice chest after washing and freezes 2h under conditions of -10 DEG C, golden pomfret is put into fresh-keeping liquid immediately after defrosting and soaks
50min is steeped, then fish body is wrapped with preservative film and is put into -4 DEG C of refrigerator and refrigerate, is irregularly sampled after refrigeration, uses chemical assay
The analytic approach of TVB-N detects sample.Wherein, cleaning solution, 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 gold
Silvery pomfret fish freshness needs to destroy golden pomfret meat tissue structure, and the electronic nose method of testing of embodiment 1 can be with undamaged to gold
Butterfish meat is detected, and golden pomfret posture will not be destroyed；The fresh-keeping duration of the golden pomfret meat of embodiment 1 will be longer than control group 1-4,
Illustrate, the present processes can effectively extend the freshness date of golden pomfret, and will not damage to golden pomfret meat；It is a kind of lossless
Wound and the method that golden pomfret meat freshness can be monitored online.
In conclusion the freshness date of golden pomfret meat can be effectively improved using the preservation method of the application, golden silvery pomfret will not be polluted
The flesh of fish, while can also conveniently accomplish to carry out golden pomfret 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 (7)
1. a kind of golden pomfret preservation method, which is characterized in that the method are as follows: after killing fresh and alive golden pomfret, remove internal organs,
It is cleaned in cleaning solution, golden pomfret is put into ice chest after cleaning and freezes 2h-3h under conditions of -10 DEG C~-5 DEG C, after defrosting
Golden pomfret is put into fresh-keeping liquid immediately and impregnates 50min-60min, then wraps the ice that fish body is put into -4 DEG C -0 DEG C with preservative film
It refrigerates in case, is irregularly sampled after refrigeration, sample is distinguished with electronic nose analytic approach, by fresh and corrupt golden pomfret point
Open storage.
2. golden pomfret preservation method according to claim 1, which is characterized in that the cleaning solution by following parts by weight at
It is grouped as: 2 parts -5 parts of sodium chloride, 8 parts -15 parts of trehalose, 10 parts -15 parts of tomato juice and 150 parts -170 parts of water.
3. golden pomfret preservation method according to claim 1, which is characterized in that the fresh-keeping liquid by following parts by weight at
It is grouped as: 7 parts -14 parts of tea polyphenols, 9 parts -15 parts of rosemary powder, 12 parts -16 parts of chitosan, 11 parts -16 parts of pawpaw
Extract, 13 parts -17 parts of galangal rhizome extract, 3 parts -5 parts of sodium chloride and 120-150 parts of water.
4. golden pomfret preservation method according to claim 1, which is characterized in that the extracting method of the papaya extractives
Are as follows: after smashing fresh pawpaw meat to pieces, isometric water is added, is sufficiently stirred, is then extracted again with isometric ethyl acetate
It takes, carries out reduced pressure drying after extraction 3 times, remove ethyl acetate phase, water phase is filtered, is concentrated, is dried to obtain pawpaw
Meat extract；It is crushed after pawpaw seeds are dried, 7-9 times of mass ratio is then added, percentage by volume is the ethanol water of 70%-80%
Solution carries out refluxing extraction, filters to take filtrate progress rotary evaporation concentration and flings to ethyl alcohol, is dried to obtain Semen Chaenomelis extract；It will be wooden
Melon meat extract and Semen Chaenomelis extract are mixed to get papaya extractives.
5. golden pomfret preservation method according to claim 1, which is characterized in that the extracting method of the galangal rhizome extract
Are as follows: the galangal that moisture content is 2%-5% is ground into powder, the water of 2-4 times of mass parts is added, be put into microblogging extractor into
Row Microwave Extraction；The Microwave Extraction power is 300w-400w, and extraction time 30s-40s stands 5min-7min after extraction；
Then carry out Microwave Extraction is repeated, extraction power is 400w-500w, extraction time 20s-30s；Directly add after Microwave Extraction
Enter with 1-3 times of mass parts of mixture, percentage by volume be 75%-80% ethanol solution, temperature be 40-50 DEG C under the conditions of soak
3h-4h is mentioned, filtrate rotary evaporation is filtered off and is concentrated and dried to obtain the extract of galangal.
6. golden pomfret preservation method according to claim 1, which is characterized in that the freshness area of the electronic nose analytic approach
Sub-model are as follows: Y=0.679F1+10.753F2-30.164F3- 1.06, in formula, Y is freshness predicted value, F1It is first principal component
Value, F2It is Second principal component, value, F3It is third Principal component.
7. golden pomfret preservation method according to claim 1, which is characterized in that when the Y value is 0.841, be determined as new
It is fresh.
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