CN110140754A - The air regulating fresh-keeping method of globe fish - Google Patents
The air regulating fresh-keeping method of globe fish Download PDFInfo
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- CN110140754A CN110140754A CN201910477824.0A CN201910477824A CN110140754A CN 110140754 A CN110140754 A CN 110140754A CN 201910477824 A CN201910477824 A CN 201910477824A CN 110140754 A CN110140754 A CN 110140754A
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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
- A23B4/06—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
- A23B4/068—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 with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention discloses the air regulating fresh-keeping methods of globe fish, including 1) choose sample；2) slaughter is cleaned；3) it drains away the water；4) it is packaged into bag；5) 40 ~ 60%CO2 of gas ratio range, 40%O2 and 0 ~ 20%N2 be set, and the weight (g) of gas volume (ml) and globe fish, through gas mixing, vacuumizes, inflates, seal four steps completion controlled atmospheric packings than being 2 ~ 4:1；6) refrigerator cold-storage.The present invention can effectively inhibit the growth and breeding of globe fish storage period microorganism, compared with air-packing group, the sensory evaluation scores of the globe fish of controlled atmospheric packing group are relatively high, physical and chemical index is substantially better than air group, storage quality maintains relatively high level, this method is safe and healthy, easy to operate simultaneously, widely public to receive.
Description
Technical field
The present invention relates to a kind of preservation method of globe fish, especially a kind of controlled atmosphere fresh-keeping for globe fish during refrigerating
Preservation method.
Background technique
Globe fish is traditional cuisines of China's Coastal Areas, is distributed widely in the East China Sea and the Yellow Sea, the Bohai Sea and the Yangtze river basin, is
One of " the Changjiang river three delicacies " fingerling.Globe fish delicious flavour, meat is fine and smooth, full of nutrition, is known as the good reputation of " king in fish ", relies
The amino acid contents such as propylhomoserin, glutamic acid are abundant, while rich in mineral matter elements such as potassium, calcium, zinc, and fat content is relatively low,
It is favored by people.Fresh globe fish is due to the nutrition contents such as moisture and protein height, and storage period is in the micro- life of external source
It is easily putrid and deteriorated under the action of object and endogenous enzymes, cause commercial value to decline rapidly.The common preservation technology of aquatic products at present
There are cryopreservation, controlled atmospheric packing, ultraviolet-sterilization, radiation sterilizing, ozone sterilization, ultrasonic wave, impulse electric field, bio-preservative, change
Antistaling agent etc. is learned, and controlled atmospheric packing is a kind of preservation technology highly-safe, easy to operate, can effectively inhibit aquatic products storage period
Between microorganism growth and breeding, reduce protein degradation and fat oxidation rate, so that Shelf-life, has been widely used
In preservation of fishery field.
Yang Zhen etc. publishes an article " influence of the controlled atmospheric packing to saury quality comparison in cold storage procedure " in " meat research "
(2017,31 (2): 28-32.), comparative study fresh-keeping effect of following six groups of gas ratios under the conditions of 4 DEG C: 100%N2；
20%CO2/80%N2；40%CO2/60%N2；60%CO2/40%N2；80%CO2/20% N2；100%CO2, the results showed that CO2Content is
The juice loss rate of saury is higher when 80% ~ 100%, organoleptic quality decline, and 40%CO2/60% N2Controlled atmospheric packing saury bacterium
The rate of change of the indexs such as sum, Volatile Base Nitrogen is fallen significantly lower than other each groups (P < 0.05), extends shelf life to 12
d。
The intelligent grade of tribute is published an article in " meat research ", and " black fin eats gas with various ratio controlled atmospheric packing after tuna thaws raw
Freshness variation " (2016,30 (03): 20-24.), the following three groups of gas ratios of comparative study are fresh-keeping under the conditions of 4 DEG C
Effect: 40%CO2/60%N2；60%CO2/40%N2；80%CO2/20%N2, the results showed that 60%CO2/40%N2The K of the black fin tuna of group
It is minimum to be worth climbing speed, without apparent tart flavour mouthfeel, sensory evaluation highest scoring.
Liu Meng etc. publishes an article in " meat research ", and " gas with various ratio is thawed to tuna controlled atmosphere and storage period is fresh-keeping
The influence of effect " (2017,31 (03): 12-17.), the following seven groups of gas ratios of comparative study are fresh-keeping under the conditions of 4 DEG C
Effect: 100%O2；20%O2/80%N2；60%O2/40%N2；40%O2/60%CO2；20%O2/60%CO2/20%N2；40%O2/40%CO2/
20%N2；Air, the results showed that controlled atmosphere thaws and storage is affected to the color of yellowfin tuna, properly increases O2Ratio can be with
The formation for effectively inhibiting metmyoglobin, shields to the a* of tuna and can inhibit the breeding of anaerobic bacteria.It is comprehensive each
Item physical and chemical index obtains 40%O2/60%CO2The indexs such as group tuna juice loss rate, pH value, total plate count are all in relatively low
Level, illustrating to thaw and store with the gas ratio can effective fresh-keeping tuna quality.
" technical study of low temperature controlled atmospheric packing extension tuna shelf life " is published an article in collecting the agricultural tax in kind after the summer harvest etc. in " the packaging world "
(2012 (06): 27-29.), comparative study fresh-keeping effect of following three groups of gas ratios under the conditions of 4 DEG C: 15%O2/50%
CO2/35%N2；5%O2/35%CO2/60%N2；Air, the results showed that 5%O2/35%CO2/60%N2Group TVB-N content is opposite
Lower, rancid degree is smaller and color keep is more preferable, may be due to low concentration O2Content inhibits bacterial reproduction to a certain extent,
The storage quality of tuna is preferably kept.
CO2It is the main antibacterial factor during aquatic products MAP is fresh-keeping, research shows that the CO of 25%~100% concentration range2Content
It can inhibit the growth and breeding of microorganism, but high concentration CO2Juice loss rate is easily led to increase, generate sour taste or metallic taste etc.
The problem of bad smell, and low concentration CO2Fungistatic effect it is not ideal enough； O2It is also one of the key component in controlled atmospheric packing,
It can promote aerobic bacteria and inhibit the growth of most of anaerobic bacterias, the O of high concentration2Easily aggravate the oxidative rancidity of aquatic products high in fat and good
The breeding of oxygen bacterium, low concentration O2The fungistatic effect to anaerobic bacteria can be then reduced, also has large effect for the color of fish of red flesh,
Therefore on the basis of summarizing forefathers' scientific achievement, the present invention has screened the gas component MAP1 and MAP2 of two groups of different proportions,
And being determined through experimentation optimal proportion group is MAP2, it was demonstrated that the component controlled atmospheric packing can effectively delay refrigeration globe fish quality bad
Speed change degree extends its shelf life.
Summary of the invention
The present invention provides a kind of air regulating fresh-keeping method of fresh-keeping globe fish, which can effectively inhibit to refrigerate in globe fish
Microorganism growth, protein degradation and fat oxidation rate, make the storage quality of globe fish maintain relatively high level.
Of the invention " air regulating fresh-keeping method of globe fish " include choose sample, slaughter is cleaned, is drained away the water, be packaged into bag,
Controlled atmospheric packing, refrigerator cold-storage, steps are as follows for characteristic manipulation:
1) it chooses sample: uniform size, body surface smooth, bright, the globe fish that weight is 250 ~ 300 g is chosen, by foam
Case oxygenation keeps fresh and alive state to be transported to laboratory；
2) slaughter is cleaned: globe fish abdomen being splitted rapidly bloodletting with sharp scissors；With finger by the fish gill after the fish gill is cut
It is removed together with internal organ, then trims remaining internal organ with scissors；Fish-skin is torn along globe fish upper abdomen hatching line；It is removed with scissors
The eyes of globe fish；The intraspinal remained blood of globe fish is squeezed out；Globe fish is cleaned up with ice water；
3) drain away the water: the clean disposable preservative film of experimental bench tiling, by slaughter and the globe fish rinsed well is placed in experiment
20 ~ 50min of naturally dry on platform；
4) it is packaged into bag: the above-mentioned globe fish handled well being randomly divided into three and is assembled into high resistance Vingon vacuum packaging
Bag, one group is used as control CK without controlled atmospheric packing, continues to employ for remaining two groups and carries out controlled atmospheric packing (MAP1, MAP2)；
5) controlled atmospheric packing: above-mentioned controlled atmospheric packing group (MAP1, MAP2) is moved at gas-control packing device, and gas ratio range 40 is arranged
~60%CO2、40%O2With 0 ~ 20%N2, gas volume (ml) and weight (g) ratio of globe fish are 2:1 ~ 4:1, through gas mixing, are taken out
Four vacuum, inflation, heat-sealing steps complete controlled atmospheric packing；
6) refrigerator cold-storage: packaged globe fish is stored in (4 ± 1) DEG C.
The controlled atmospheric packing bag that the present invention selects is high resistance Vingon vacuum packaging bag, is filled with gas in controlled atmospheric packing bag
Body volume (ml) and the weight (g) of globe fish are than being 3:1.
Gas ratio is 40%CO in controlled atmospheric packing bag2、40%O2And 20%N2。
Gas ratio is 60%CO in controlled atmospheric packing bag2、40%O2And 0%N2。
The present invention can effectively inhibit the growth and breeding of globe fish storage period microorganism, compared with air-packing group, controlled atmosphere
The sensory evaluation scores of the globe fish of packages groups are relatively high, and physical and chemical index is substantially better than air group, and storage quality remains relatively high
Level, while this method is safe and healthy, easy to operate, it is widely public to receive.
Detailed description of the invention
Fig. 1 is the variation of globe fish sensory evaluation scores under Different Package mode.
Fig. 2 is the variation of globe fish total plate count (TVC) under Different Package mode.
Fig. 3 is the variation of globe fish TVB-N content (TVB-N) under Different Package mode.
Fig. 4 is the variation of pH value under Different Package mode.
Fig. 5 is the variation of TBARS value (TBA) under Different Package mode.
Fig. 6 is the variation of globe fish juice loss rate (WL) under Different Package mode.
Fig. 7 is the variation of globe fish Magnetic resonance imaging (MRI) under Different Package mode.
Specific embodiment
For operating process and creation characteristic of the invention is described in detail, better understands and use convenient for user, under
Face is described in further details in conjunction with specific embodiment.
Embodiment 1: a kind of air regulating fresh-keeping method of fresh-keeping globe fish the following steps are included:
1. globe fish prepares
1) choose sample: choosing uniform size, body surface smooth, bright, weight is (280 ± 10) g globe fish, by bubble chamber
Oxygenation keeps fresh and alive state to be transported to laboratory；
2) slaughter is cleaned: globe fish abdomen being splitted rapidly bloodletting with sharp scissors；With finger by the fish gill after the fish gill is cut
It is removed together with internal organ, then trims remaining internal organ with scissors；Fish-skin is torn along globe fish upper abdomen hatching line；It is removed with scissors
The eyes of globe fish；The intraspinal remained blood of globe fish is squeezed out；Globe fish is cleaned up with ice water；
3) drain away the water: the clean disposable preservative film of experimental bench tiling, by slaughter and the globe fish rinsed well is placed in experiment
Naturally dry 30min on platform；It is packed into high resistance Vingon vacuum packaging bag；
4) it is packaged into bag: the above-mentioned globe fish handled well is fitted into high resistance Vingon vacuum packaging bag.2. controlled atmosphere packet
Dress
1) mixed gas is carried out using the PBI Densensor-MAP mix9000 gas proportioning device for being originated from Denmark, and air rate is set
Example is MAP1(40%CO2/40%O2/20%N2), the height of globe fish will be installed with the DQB-360W type gas-control packing device for being originated from Shanghai
Resistive Vingon vacuum packaging bag vacuumized, is inflated and hot-seal；
2) during above-mentioned controlled atmospheric packing, the parameter setting of gas proportioning device and gas-control packing device are as follows: fresh-keeping source gas pressure 5
kg/cm2, gas mixing precision < 1%, 8 kg/cm of power gas source2, fresh-keeping 5 kg/cm of pressure of mixed gas2；7 s are vacuumized, are filled
5 s of gas, 150 DEG C of hot-seal；
3) weight (g) for being filled with gas volume (ml) and globe fish is controlled during above-mentioned controlled atmospheric packing than being 3:1；
4) packaged globe fish is stored in (4 ± 1) DEG C.
3. index determining
Globe fish to be packed into high resistance Vingon vacuum packaging bag opening packaging passes through results of regular determination globe fish for control
Sensory evaluation scores, total plate count (TVC), TVB-N content (TVB-N), pH value, TBARS value (TBA), juice
Liquid loss late (WL), Magnetic resonance imaging (MRI) verify the fresh-keeping effect of the component controlled atmospheric packing.
Embodiment 2: a kind of air regulating fresh-keeping method of fresh-keeping globe fish the following steps are included:
1. globe fish prepares
1) choose sample: choosing uniform size, body surface smooth, bright, weight is (280 ± 10) g globe fish, by bubble chamber
Oxygenation keeps fresh and alive state to be transported to laboratory；
2) slaughter is cleaned: globe fish abdomen being splitted rapidly bloodletting with sharp scissors；With finger by the fish gill after the fish gill is cut
It is removed together with internal organ, then trims remaining internal organ with scissors；Fish-skin is torn along globe fish upper abdomen hatching line；It is removed with scissors
The eyes of globe fish；The intraspinal remained blood of globe fish is squeezed out；Globe fish is cleaned up with ice water；
3) drain away the water: the clean disposable preservative film of experimental bench tiling, by slaughter and the globe fish rinsed well is placed in experiment
Naturally dry 30min on platform；It is packed into high resistance Vingon vacuum packaging bag；
4) it is packaged into bag: the above-mentioned globe fish handled well is fitted into high resistance Vingon vacuum packaging bag.
2. controlled atmospheric packing
1) mixed gas is carried out using the PBI Densensor-MAP mix9000 gas proportioning device for being originated from Denmark, and air rate is set
Example is MAP2(60%CO2/40%O2/0%N2), the high resistant of globe fish will be installed with the DQB-360W type gas-control packing device for being originated from Shanghai
Property Vingon vacuum packaging bag vacuumized, is inflated and hot-seal；
2) during above-mentioned controlled atmospheric packing, the parameter setting of gas proportioning device and gas-control packing device are as follows: fresh-keeping source gas pressure 5
kg/cm2, gas mixing precision < 1%, 8 kg/cm of power gas source2, fresh-keeping 5 kg/cm of pressure of mixed gas2；7 s are vacuumized, are filled
5 s of gas, 150 DEG C of hot-seal；
3) weight (g) for being filled with gas volume (ml) and globe fish is controlled during above-mentioned controlled atmospheric packing than being 3:1；
4) packaged globe fish is stored in (4 ± 1) DEG C.
3. index determining
Globe fish to be packed into high resistance Vingon vacuum packaging bag opening packaging passes through results of regular determination globe fish for control
Sensory evaluation scores, total plate count (TVC), TVB-N content (TVB-N), pH value, TBARS value (TBA), juice
Liquid loss late (WL), Magnetic resonance imaging (MRI) verify the fresh-keeping effect of the component controlled atmospheric packing.
It the composite can be widely applied to enterprise's production and supermarket be sold globe fish, can effectively extend the shelf life of globe fish
Better quality is kept, while this method is easy to operate, it is safe and healthy, it is a kind of controlled atmosphere method of effective fresh-keeping globe fish.
Claims (6)
1. the air regulating fresh-keeping method of globe fish, it is characterised in that: including choosing sample, slaughter is cleaned, is drained away the water, is packaged into
The operating procedure of bag, controlled atmospheric packing, refrigerator cold-storage, feature is as follows:
1) it chooses sample: uniform size, body surface smooth, bright, the globe fish that weight is 250 ~ 300 g is chosen, by foam
Case oxygenation keeps fresh and alive state to be transported to laboratory；
2) slaughter is cleaned: globe fish abdomen being splitted rapidly bloodletting with sharp scissors；With finger by the fish gill after the fish gill is cut
It is removed together with internal organ, then trims remaining internal organ with scissors；Fish-skin is torn along globe fish upper abdomen hatching line；It is removed with scissors
The eyes of globe fish；The intraspinal remained blood of globe fish is squeezed out；Globe fish is cleaned up with ice water；
3) drain away the water: the clean disposable preservative film of experimental bench tiling, by slaughter and the globe fish rinsed well is placed in experiment
20 ~ 50min of naturally dry on platform；
4) it is packaged into bag: the above-mentioned globe fish handled well being randomly divided into three and is assembled into high resistance Vingon vacuum packaging
Bag, one group is used as control CK without controlled atmospheric packing, remaining two groups are continued to employ carry out controlled atmospheric packing；
5) controlled atmospheric packing: above-mentioned controlled atmospheric packing group is moved at gas-control packing device, and 40 ~ 60%CO of gas ratio range is arranged2、40%
O2With 0 ~ 20%N2, gas volume, unit ml；The weight ratio of the weight of globe fish, unit g, gas volume and globe fish is
2:1 ~ 4:1 through gas mixing, is vacuumized, inflates, is sealed four steps and complete controlled atmospheric packings；
6) refrigerator cold-storage: packaged globe fish is stored in 4 ± 1 DEG C.
2. the air regulating fresh-keeping method of globe fish according to claim 1, it is characterised in that:, gas is filled in controlled atmospheric packing bag
Body volume, unit ml；The weight ratio of the weight of globe fish, unit g, gas volume and globe fish is 3:1.
3. the air regulating fresh-keeping method of globe fish according to claim 1, it is characterised in that: gas ratio in controlled atmospheric packing bag
For 40%CO2、40%O2And 20%N2。
4. the air regulating fresh-keeping method of globe fish according to claim 1, it is characterised in that: gas ratio in controlled atmospheric packing bag
For 60%CO2、40%O2And 0%N2。
5. the air regulating fresh-keeping method of globe fish according to claim 1, it is characterised in that: controlled atmospheric packing bag is high resistance poly-
Vinylidene chloride vacuum packaging bag.
6. the air regulating fresh-keeping method of globe fish according to claim 1, it is characterised in that: by slaughter and the river rinsed well
Filefish is placed in naturally dry 30min on experimental bench.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910477824.0A CN110140754A (en) | 2019-06-03 | 2019-06-03 | The air regulating fresh-keeping method of globe fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910477824.0A CN110140754A (en) | 2019-06-03 | 2019-06-03 | The air regulating fresh-keeping method of globe fish |
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| Publication Number | Publication Date |
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| CN110140754A true CN110140754A (en) | 2019-08-20 |
Family
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| CN201910477824.0A Pending CN110140754A (en) | 2019-06-03 | 2019-06-03 | The air regulating fresh-keeping method of globe fish |
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| CN110583753A (en) * | 2019-10-15 | 2019-12-20 | 上海海洋大学 | Experimental research method for preservation of turbot |
| CN111066874A (en) * | 2020-01-14 | 2020-04-28 | 上海海洋大学 | Method for preserving globefish by combining composite coating with modified atmosphere packaging |
| CN113995009A (en) * | 2021-10-13 | 2022-02-01 | 贵州味特食品有限公司 | Preprocessing and storing method for special dishes |
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| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
| CN110583753A (en) * | 2019-10-15 | 2019-12-20 | 上海海洋大学 | Experimental research method for preservation of turbot |
| CN111066874A (en) * | 2020-01-14 | 2020-04-28 | 上海海洋大学 | Method for preserving globefish by combining composite coating with modified atmosphere packaging |
| CN113995009A (en) * | 2021-10-13 | 2022-02-01 | 贵州味特食品有限公司 | Preprocessing and storing method for special dishes |
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