CN111296548B - Fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating - Google Patents
Fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- 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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- 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
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Abstract
The invention discloses a preservation method for moderately curing fresh water whole fish and combining bioactive coating, which comprises the steps of killing fresh water live fish, cleaning with ice water, draining, mixing 3-4% of cooking wine, 1-2% of ginger and onion sections, beating sauce, uniformly distributing 2-3% of salt on the inner side and the outer side of the fish body, and curing at a low temperature of 10 ℃ for 30-40min; and washing the fish body with ice water to remove pickling materials and exudates, draining the fish body, immersing the fish body in the composite preservative solution for vacuum permeation film coating treatment, immersing the fish body under the vacuum pressure of 5-10 kPa for 5-15 min, recovering normal pressure within a few seconds and immersing the fish body for 5-10 min, taking out the fish body after the completion of the immersion, draining the residual film coating preservative solution, draining the fish body into a film under a low-temperature air blast environment, vacuum packaging the fish body with a preservative bag, and refrigerating the fish body. The combined fresh-keeping technology adopted by the method is simple and effective, the quality of the fish meat is kept good during the storage period, and the refrigerating shelf life of the whole fish is greatly prolonged.
Description
Technical Field
The invention belongs to the technical field of fresh-keeping of freshwater fish, and particularly relates to a fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating.
Background
The freshwater fish resource and consumption of China are large, the freshwater fish culture annual output of China is continuously increased in the last 10 years, and the freshwater fish culture output of China exceeds 2540 ten thousand tons in 2018. With the continuous improvement of the living standard and health consciousness of people, freshwater fish is popular with consumers as a low-cost food rich in high-quality protein. Along with the transition of consumption concepts, the demand of fresh and conditioned freshwater fish products which are convenient, healthy and safe is increasingly prominent. However, freshwater fish is rich in nutrition and high in moisture content, and after slaughtering, phenomena such as texture softening, lipid oxidation and fishy smell aggravation still occur easily even under a refrigerating condition, and finally, the freshwater fish is spoiled and loses edible value. Therefore, the development of a practical and effective fresh-keeping processing technology plays an important role in improving the industrial scale of fresh freshwater fish products in China, enriching freshwater fish processing means and promoting the economic efficiency and income of fishery.
The edible film coating fresh-keeping technology is a green and environment-friendly food fresh-keeping technology. The chitosan is a natural polymer with the content inferior to that of cellulose in nature, has the advantages of antibacterial property, film forming property, degradability and the like, and is a food film coating fresh-keeping base material widely researched and applied at present. At present, researchers at home and abroad apply chitosan-based coating preservation technology to preservation practices of various fish meat, and initially confirm the effectiveness of the technology. However, comparative researches show that the preservation effect of the chitosan-based coating preservation technology on the fish slices is generally better than that of the whole fish preservation. Research shows that chitosan solution has high viscosity and large molecular weight, and chitosan is often only accumulated on the surface layer of fish fillets after conventional film coating (such as dipping, spraying, brushing and the like). For refrigerated whole fish, spoilage is the result of both external (microbial attack, surface fish oxidation) and internal (endogenous enzymes) interactions. Earlier studies in the research room also find that the film-coated fresh-keeping whole fish is easy to have the phenomena of texture softening, juice loss, fishy smell aggravation and the like during the storage period.
The curing is a traditional food processing method and is also a necessary previous processing step before the fish meat cooking processing. The salting can utilize osmosis to moderately dehydrate the fish meat, improve the texture characteristics of the fish meat and improve the salty and fresh flavor of the fish meat. Meanwhile, at the initial stage of pickling, the growth of microorganisms can be obviously inhibited due to the action of osmotic pressure, the initial flora structure of the fish meat is influenced, and a certain effect is achieved on the freshness preservation of the fish meat. The compound cooking wine, the green onion and the ginger can effectively cover fishy smell in the pickling process, and endow the whole fish with better flavor. By means of the traditional food cooking method, the fish meat is moderately cured before being subjected to fresh-keeping treatment, so that the bitterness and the fishy smell of the fish meat can be removed, the flavor of the fish meat can be improved, the fresh-keeping effect can be enhanced, and a new idea is provided for fresh-keeping processing of whole fish.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a preservation method for moderately curing fresh water whole fish and combining bioactive coating.
In order to solve the technical problems, the invention provides the following technical scheme: a fresh-keeping method for moderately curing fresh water whole fish and combining biological active coating film comprises the steps of mixing cooking wine accounting for 3-4% of the weight of the cleaned fish, ginger accounting for 1-2% of the weight of the cleaned fish and onion segments accounting for 1-2% of the weight of the cleaned fish, pulping, uniformly smearing salt accounting for 2-3% of the weight of the fish on the inner side and the outer side of the fish body, curing at a low temperature of 8-10 ℃ for 30-40min, flushing with ice water, and removing curing materials and exudates to obtain cured whole fish; stirring chitosan to dissolve in 1% acetic acid solution, adding edible glycerol and deionized water during the dissolving period, filtering insoluble particles after the dissolving is finished to obtain a clarified chitosan solution, slowly and uniformly adding sodium tripolyphosphate aqueous solution into the clarified chitosan solution, stirring to obtain a crude nano chitosan solution, and shearing and homogenizing at a high speed for 20-30 min to obtain a nano chitosan solution; dissolving tea polyphenol in distilled water by ultrasonic, and uniformly mixing a nano chitosan solution and a tea polyphenol solution to obtain a composite coating fresh-keeping solution, wherein the nano chitosan in the composite coating fresh-keeping solution accounts for 1-1.5% of the composite coating fresh-keeping solution in percentage by mass, and the tea polyphenol accounts for 0.2-0.4% of the composite coating fresh-keeping solution in percentage by mass; vacuum dipping and film coating the salted whole fish in a composite film coating fresh-keeping solution, immersing the fish body in the fresh-keeping solution during dipping, fishing out the soaked fish body, draining the residual fresh-keeping solution, draining in a low-temperature air-blast environment, vacuum packaging the whole fish with a fresh-keeping bag, and refrigerating.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: and adding edible glycerol as a plasticizer, wherein the mass ratio of the edible glycerol to the chitosan is 1:2-4.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: slowly and uniformly adding the sodium tripolyphosphate aqueous solution into the clarified chitosan solution, wherein the mass ratio of the sodium tripolyphosphate to the chitosan is 1:5-6.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: the chitosan is stirred and dissolved in 1% acetic acid solution, wherein the chitosan and the acetic acid solution are prepared by the following steps of: l is 15-25:1.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: the nano chitosan in the composite coating preservation solution accounts for 1.2 to 1.5 mass percent of the composite coating preservation solution, and the tea polyphenol accounts for 0.2 to 0.32 mass percent of the composite coating preservation solution.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: the vacuum dipping and film coating treatment of the salted whole fish in the composite film coating fresh-keeping solution means that the salted whole fish is dipped for 5 to 15 minutes under the vacuum pressure of 5 to 10kPa, then the normal pressure is recovered within 2 to 5 seconds, and then the dipping is carried out for 5 to 10 minutes.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: the molecular weight of the chitosan is 200-300 kDa, and the deacetylation degree is 75-85%.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: and (3) homogenizing for 20-30 min by high-speed shearing to obtain the nano chitosan solution, wherein the homogenizing rotating speed is 25000rpm.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: the processing method of the clean fish comprises the steps of killing, descaling, gill removing and viscera removing fresh freshwater fish, and then cleaning with ice water.
As a preferable scheme of the preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating, the invention comprises the following steps: the freshwater whole fish comprises small individual freshwater fish such as carp, bream, crucian, and the like.
The invention has the beneficial effects that:
(1) The invention provides a preservation method for moderately curing fresh water whole fish and combining bioactive coating films, which aims to solve the problem that chitosan and fish internal putrefying factors are low in effective contact efficiency, nano chitosan is prepared by using a chitosan-based coating film, the permeability of nano chitosan in fish tissues is increased by using the size effect of nano particles combined with the auxiliary effect of vacuum permeation, tea polyphenol active factors are compounded in a coating solution, the antibacterial, antioxidant and enzyme activity inhibiting effects of the coating solution are synergistically improved, and the stability of fish meat texture and flavor is increased by combining moderate curing steps before preservation treatment. According to the invention, the tea polyphenol and the nano chitosan solution are compounded to prepare the composite film preservative, and the technologies of light curing technology, vacuum permeation, film coating technology, vacuum packaging and the like are combined to obviously inhibit the growth of fish microorganisms, lipid oxidation and protein decomposition, so that the film coating preservation effect is greatly improved, the organoleptic qualities of the whole fish such as color, texture and flavor are still similar to those of fresh fish just killed when the fish is refrigerated for 1 week, the freshness of the fish is still at an organoleptically acceptable level when the fish is cooled for 9-12 days, and the refrigerating shelf life of the fresh water whole fish is greatly prolonged.
(2) The invention integrally improves the quality stability of the fish during the cold storage period through two-section processing of curing, removing fishy smell and coating and preserving. The method is simple and effective, is convenient for actual production operation, is suitable for industrial large-scale production, and has great significance in promoting the actual application of a film coating fresh-keeping technology and improving the industrial scale of fresh and conditioned fish products in China. The method is simple, easy to operate and low in cost, and is favorable for commercial application.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
FIG. 1 shows the variation of K values during refrigeration of fish meat of groups 1 to 5 according to the present invention.
FIG. 2 shows the variation of TBARS values during the refrigerating period of fish meat of the groups 1 to 5 according to the present invention.
FIG. 3 shows the change of TVB-N values during the refrigeration of fish meat of groups 1 to 5 according to the invention
FIG. 4 is a graph showing the variation of the nano chitosan particle size with the mass ratio of chitosan/TPP in the practice of the present invention.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
The embodiment provides a fresh-keeping method of fresh water whole fish, which comprises the following steps:
(1) Slaughtering: live carps (average 1 kg/strip) were slaughtered and "three-removed" (scales, gills and viscera) were cleaned with ice water.
(2) And (3) packaging: and (5) placing the drained whole fish in a fresh-keeping bag independently, and vacuum packaging.
(3) And (3) storage: the fish meat is placed in a refrigerator for storage at 4 ℃.
Sensory analysis results show that the carp without any preservation treatment has firewood meat quality at the 3 rd day of refrigeration, the fishy smell is increased at the 6 th day, and the overall sensory quality of the fish meat is obviously reduced.
Example 2
The embodiment provides a fresh-keeping method of fresh water whole fish, which comprises the following steps:
(1) Slaughtering: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining.
(2) Pickling: taking cooking wine accounting for 3 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, flushing with ice water, and draining.
(3) And (3) packaging and refrigerating: and (5) placing the drained whole fish in a fresh-keeping bag for vacuum packaging, and storing in a refrigerator at the temperature of 4 ℃.
Sensory evaluation results show that the sensory texture, fishy smell degree and eating quality of the fish meat subjected to moderate curing treatment are still close to those of fresh fish immediately after slaughtering when the fish meat is refrigerated for 3 days; by the time of storage on day 6, the fish had a fishy smell and the freshness was still at an organoleptically acceptable level.
Example 3
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 80g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 4L of 1% (v/v) acetic acid solution, 2L of deionized water is added, 20g of glycerol is added, and magnetic stirring is carried out for 4h under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L 15g/L sodium tripolyphosphate aqueous solution into chitosan solution, stirring, and homogenizing at high speed for 20min (25000 rpm) to obtain the final product (average particle diameter of chitosan nanoparticle about 0.16 μm).
(3) Adding 1L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 8L of nano chitosan-tea polyphenol composite coating solution (chitosan content 1% and tea polyphenol content 0.2%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 3 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, flushing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), immersing for 5min under the vacuum pressure of 5kPa, and then recovering normal pressure within 2 seconds and immersing for 10min again.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Sensory evaluation results show that the sensory texture, fishy smell degree and eating quality of the fish meat which is preserved by the combination of the humidity curing and the vacuum permeation composite coating are still close to the quality of the fresh fish when the fish meat is freshly slaughtered on the 6 th day of cold storage; when the fish is stored for 9 to 12 days, the fishy smell of the whole fish is not obvious, and the freshness is still at an acceptable level for sense organs.
Example 4
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 150g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, 2L of deionized water is added, 50g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L 30g/L sodium tripolyphosphate aqueous solution into chitosan solution, stirring, and homogenizing at high speed for 30min (25000 rpm) to obtain nanometer chitosan solution (average particle diameter of chitosan nanoparticle about 0.15 μm).
(3) Adding 1L 24g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L nano chitosan-tea polyphenol composite coating solution (chitosan content 1.5% and tea polyphenol content 0.24%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 3 percent of the total weight of the fish, 1.5 percent of ginger and 1.5 percent of onion sections, homogenizing and pulping, taking salt accounting for 3 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), immersing for 10min under the vacuum pressure of 8kPa, and then recovering normal pressure within 3 seconds and immersing for 5min again.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Sensory evaluation results show that the sensory texture, fishy smell degree and eating quality of the fish meat which is preserved by the combination of the humidity curing and the vacuum permeation composite coating are still close to the quality of the fresh fish when the fish meat is freshly slaughtered on the 6 th day of cold storage; when the fish is stored for 9 to 12 days, the fishy smell of the whole fish is not obvious, and the freshness is still at an acceptable level for sense organs.
Example 5
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 120g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, then 1L of deionized water is added, 60g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L of 20g/L sodium tripolyphosphate aqueous solution into the chitosan solution, continuously stirring, and shearing and homogenizing the solution at high speed for 30min (25000 rpm) after uniformly mixing to obtain a standby nano chitosan solution (the average particle size of the chitosan nanoparticles is about 0.12 mu m).
(3) And (3) adding 2L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L of nano chitosan-tea polyphenol composite coating solution (the chitosan content is 1.2% and the tea polyphenol content is 0.32%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 4 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2.5 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), immersing for 5min under the vacuum pressure of 10kPa, and then recovering normal pressure within 4 seconds and immersing for 10min again.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Sensory evaluation results show that the sensory texture, fishy smell degree and eating quality of the fish meat which is preserved by the combination of the humidity curing and the vacuum permeation composite coating are still close to the quality of the fresh fish when the fish meat is freshly slaughtered on the 6 th day of cold storage; when the fish is stored for 9 to 12 days, the fishy smell of the whole fish is not obvious, and the freshness is still at an acceptable level for sense organs.
The sensory evaluation criteria of the present invention are shown in table 1 below.
TABLE 1
The sensory evaluation of the color of the fish meat of each example during cooling in examples 1-5 of the present invention was varied as shown in Table 2.
TABLE 2
| Storage time (Tian) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| 0 | 5 | 5 | 5 | 5 | 5 |
| 3 | 4.21 | 4.46 | 4.66 | 4.67 | 4.74 |
| 6 | 3.13 | 3.85 | 4.06 | 4.12 | 4.18 |
| 9 | 2.47 | 3.16 | 3.62 | 3.44 | 3.5 |
| 12 | -- | 3.07 | 3.29 | 2.96 | 3.11 |
The sensory evaluation of the smell of the fish meat of each example during cooling in examples 1 to 5 of the present invention was varied as shown in Table 3.
TABLE 3 Table 3
| Storage time (Tian) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| 0 | 5 | 5 | 5 | 5 | 5 |
| 3 | 3.86 | 4.17 | 4.58 | 4.63 | 4.66 |
| 6 | The fishy smell is increased | 3.45 | 4.17 | 3.98 | 4.23 |
| 9 | Having bad smell | 2.92 | 3.41 | 3.68 | 3.45 |
| 12 | Malodor | 2.04 | 2.76 | 2.93 | 3.11 |
The sensory evaluation of the texture of the fish meat during cooling in examples 1 to 5 according to the invention was varied as shown in Table 4.
TABLE 4 Table 4
| Storage time (Tian) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| 0 | 5 | 5 | 5 | 5 | 4.8 |
| 3 | 3.67 | 4.3 | 4.66 | 4.63 | 4.75 |
| 6 | 3.12 | 3.5 | 4.28 | 4.37 | 4.13 |
| 9 | 2.44 | 3.26 | 3.74 | 3.81 | 3.67 |
| 12 | -- | 2.66 | 3.15 | 3.23 | 3.48 |
The fish meat of each example received a sensory change during refrigeration, see table 5.
TABLE 5
| Storage time (Tian) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| 0 | 5 | 5 | 5 | 5 | 4.8 |
| 3 | 3.87 | 4.1 | 4.57 | 4.63 | 4.75 |
| 6 | 2.69 | 3.56 | 4.02 | 3.97 | 4.13 |
| 9 | 1.81 | 3.03 | 3.64 | 3.51 | 3.59 |
| 12 | -- | 2.43 | 2.93 | 3.16 | 2.94 |
As shown in tables 2-5, the sensory evaluation indexes of the fish meats of examples 3-5 are significantly higher than those of the control group and the moderate curing group during storage, indicating the positive effect of moderate curing combined with vacuum permeation film preservation on the preservation of the sensory quality of fresh whole fish.
The total number of colonies in fish during refrigeration for each example is shown in Table 6.
TABLE 6
| Storage time (Tian) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| 0 | 3.76 | 3.76 | 3.76 | 3.76 | 3.76 |
| 3 | 4.98 | 4.31 | 4.08 | 3.96 | 3.83 |
| 6 | 6.71 | 5.11 | 4.53 | 4.61 | 4.41 |
| 9 | 7.82 | 6.3 | 5.0 | 5.11 | 4.97 |
| 12 | 8.6 | 7.11 | 5.52 | 5.5 | 5.48 |
The values are all log of the total number of colonies, namely log10cfu/g
The changes in the psychrophilic bacteria count in the fish flesh of each example during refrigeration are shown in Table 7.
TABLE 7
The values are all log of the total number of colonies, namely log10cfu/g
As can be seen from tables 6 and 7, the total number of colonies and the number of psychrophilic bacteria in example 1 are significantly higher (P < 0.05) than those in other example groups in the whole refrigerating process, and the total number of colonies and the number of psychrophilic bacteria in example 2 are significantly higher than those in examples 3 to 5, which indicates that the combination treatment group of pickling and film-coating fresh-keeping has a good antibacterial effect.
As shown in fig. 1, the initial K value of the samples in each example group was about 9%, and after 3 days of storage, the K values of examples 1, 2, 3, 4 and 5 reached 19.5, 15.8, 13.2, 11.5 and 10.9, respectively, all met the minimum K value requirement (20%) for the fresh samples, and as the storage time increased, the K value of each fish meat group continued to increase, and the K value in example 1 was significantly (p < 0.05) higher than that in the other treatment groups until the end of storage, wherein the inhibition effect of the treatment of examples 3, 4 and 5 on the K value was significant. As shown in fig. 2, the TBARS values of the samples of each example group generally showed an increasing trend during storage, and example 1 was significantly (p < 0.05) higher than the other treatment groups, and the inhibition effect on lipid oxidation of examples 3, 4 and 5, which combined the pickling and film-coating preservation treatment, was significant. As shown in fig. 3, the TVB-N value of each example sample gradually increases with the storage time, and after 7 days of storage, the TVB-N value of example 1 is significantly higher (p < 0.05) than that of each other group, which indicates that both curing and film preservation can effectively inhibit the increase of TVB-N value, but the combined treatment effect of both is more significant.
Example 6
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 120g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, then 1L of deionized water is added, 60g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L of 20g/L sodium tripolyphosphate aqueous solution into the chitosan solution, continuously stirring, and carrying out high-speed shearing and homogenizing for 30min (25000 rpm) after uniformly mixing to obtain a standby nano chitosan solution (the average particle size of the chitosan nano particles is about 0.12 mu m through detection).
(3) And (3) adding 2L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L of nano chitosan-tea polyphenol composite coating solution (the chitosan content is 1.2% and the tea polyphenol content is 0.32%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining. Taking cooking wine accounting for 4 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2.5 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), immersing for 30min under the vacuum pressure of 20kPa, and then recovering normal pressure within 3 seconds and immersing for 30min again.
(6) And (3) packaging and refrigerating: taking out the whole fish, draining off the redundant fresh-keeping liquid, and draining off the fresh-keeping liquid for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Sensory evaluation results show that the indexes such as lipid oxidation, volatile basic nitrogen, total number of bacterial colonies and the like are not significantly different from those of the example 5 during the storage period of the fish meat when the vacuum soaking treatment time is increased, the color and luster of the fish skin are affected by long-time soaking, the overall sensory quality of the whole fish is affected, and meanwhile, the film coating treatment efficiency is reduced.
Example 7
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 120g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, then 1L of deionized water is added, 60g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L of 20g/L sodium tripolyphosphate aqueous solution into the chitosan solution, continuously stirring, and shearing and homogenizing the solution at high speed for 30min (25000 rpm) after uniformly mixing to obtain a standby nano chitosan solution (the average particle size of the chitosan nanoparticles is about 0.12 mu m).
(3) And (3) adding 2L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L of nano chitosan-tea polyphenol composite coating solution (the chitosan content is 1.2% and the tea polyphenol content is 0.32%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 4 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2.5 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), and immersing for 15min under the vacuum pressure of 10 kPa.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Example 8
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 120g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, then 1L of deionized water is added, 60g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L of 20g/L sodium tripolyphosphate aqueous solution into the chitosan solution, continuously stirring, and shearing and homogenizing the solution at high speed for 30min (25000 rpm) after uniformly mixing to obtain a standby nano chitosan solution (the average particle size of the chitosan nanoparticles is about 0.12 mu m).
(3) And (3) adding 2L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L of nano chitosan-tea polyphenol composite coating solution (the chitosan content is 1.2% and the tea polyphenol content is 0.32%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 4 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2.5 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 30min at a low temperature of 10 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carps into the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), and immersing for 30min at normal pressure.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Example 9
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 120g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, then 1L of deionized water is added, 60g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L of 20g/L sodium tripolyphosphate aqueous solution into the chitosan solution, continuously stirring, and shearing and homogenizing the solution at high speed for 30min (25000 rpm) after uniformly mixing to obtain a standby nano chitosan solution (the average particle size of the chitosan nanoparticles is about 0.12 mu m).
(3) And (3) adding 2L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L of nano chitosan-tea polyphenol composite coating solution (the chitosan content is 1.2% and the tea polyphenol content is 0.32%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 4 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2.5 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 15 minutes at a low temperature of 5 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), immersing for 5min under the vacuum pressure of 10kPa, and then recovering normal pressure within 4 seconds and immersing for 10min again.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Example 10
The embodiment provides a preservation method of moderate curing and bioactive coating of fresh freshwater whole fish, comprising the following steps:
(1) And (3) preparation of a film coating fresh-keeping liquid: 120g of chitosan (molecular weight 20-30 ten thousand, deacetylation degree 85%) is weighed and dissolved in 6L of 1% (v/v) acetic acid solution, then 1L of deionized water is added, 60g of glycerol is added, and magnetic stirring is carried out for 4 hours under room temperature environment until the chitosan is completely dissolved, and the solution is centrifuged to obtain a clear chitosan solution.
(2) Slowly adding 1L of 20g/L sodium tripolyphosphate aqueous solution into the chitosan solution, continuously stirring, and shearing and homogenizing the solution at high speed for 30min (25000 rpm) after uniformly mixing to obtain a standby nano chitosan solution (the average particle size of the chitosan nanoparticles is about 0.12 mu m).
(3) And (3) adding 2L of 16g/L tea polyphenol water solution into the nano chitosan solution prepared in the step (2), and stirring and uniformly mixing to obtain about 10L of nano chitosan-tea polyphenol composite coating solution (the chitosan content is 1.2% and the tea polyphenol content is 0.32%).
(4) Slaughtering and curing fresh fish: killing fresh carp (average 1 kg/strip), cleaning with ice water, and draining; taking cooking wine accounting for 4 percent of the total weight of the fish, 1 percent of ginger and 1 percent of onion section, homogenizing and pulping, taking salt accounting for 2.5 percent of the total weight of the fish, uniformly coating the slurry and the salt on the inner side and the outer side of the carp, pickling for 10 minutes at the low temperature of 0 ℃, washing with ice water, and draining for later use.
(5) And (3) film coating treatment: immersing the salted and drained carp in the nano chitosan-tea polyphenol composite coating solution prepared in the step (3), immersing for 5min under the vacuum pressure of 10kPa, and then recovering normal pressure within 4 seconds and immersing for 10min again.
(6) And (3) packaging and refrigerating: taking out the whole fish after the film coating treatment, draining off redundant fresh-keeping liquid, and draining for 30min in a low-temperature blasting environment at 4 ℃. The fish were individually vacuum packed in a fresh-keeping bag and stored in a refrigerator at 4 ℃.
Example 11
Based on the example 5, the chitosan content in the prepared nano chitosan-tea polyphenol composite coating solution is 2.2%, the tea polyphenol content is 0.42%, and other conditions are unchanged.
Examples 7 to 11 the changes in the number of psychrophilic bacteria in the fish meat of each example during refrigeration are shown in Table 8.
TABLE 8
| Storage time (Tian) | Example 7 | Example 8 | Example 9 | Example 10 | Example 11 |
| 0 | 3.26 | 3.26 | 3.26 | 3.26 | 3.26 |
| 3 | 3.82 | 3.98 | 3.76 | 3.69 | 3.71 |
| 6 | 4.73 | 4.96 | 4.57 | 4.61 | 4.82 |
| 9 | 5.48 | 5.76 | 5.28 | 5.37 | 5.29 |
| 12 | 5.82 | 6.21 | 5.93 | 5.68 | 5.72 |
The values are all log of the total number of colonies, namely log10cfu/g
As can be seen from Table 8, the pickling treatment time and temperature and the film coating treatment mode are different in fresh-keeping effect, and the invention prefers specific pickling conditions and combines high-pressure dipping conditions to realize better permeation of nano chitosan, so that the technical effect is better. The invention utilizes the nano chitosan to increase the permeability through the particle size reduction, improves the inhibition of microorganisms and enzymes, combines natural tea polyphenol, and preferably improves the antibacterial, antioxidant and enzyme activity inhibiting capabilities of the film coating solution under the cooperation of specific pickling conditions and high-pressure soaking conditions.
Meanwhile, the inventor can find that when the chitosan content is higher, the fresh-keeping effect is reduced, and the solution system is uneven and the nano chitosan is not easy to prepare because the nano chitosan-tea polyphenol composite film coating solution with the chitosan content of 2% and the tea polyphenol content of 0.2-0.4% is likely to have larger solution viscosity when the chitosan concentration is higher and large crosslinked particles easily appear in the mixed solution when the sodium tripolyphosphate aqueous solution is added dropwise. The inventor further researches and discovers that the mass ratio of chitosan/TPP is closely related to the particle size of chitosan nanoparticles, and the particle size of the nanoparticles shows a U-shaped change trend (shown in figure 4) in the process of reducing the mass ratio from 12:1 to 3:1, wherein the particle size is minimum in the range of 0.1-0.2 mu m when the ratio is 5:1-6:1, and the proper pickling of fresh water whole fish has the best fresh-keeping effect combined with bioactive coating film.
The invention provides a preservation method for moderately curing fresh water whole fish and combining bioactive coating films, which aims to solve the problem that chitosan and fish internal putrefying factors are low in effective contact efficiency, nano chitosan is prepared by using a chitosan-based coating film, the permeability of nano chitosan in fish tissues is increased by using the size effect of nano particles combined with the auxiliary effect of vacuum permeation, tea polyphenol active factors are compounded in a coating solution, the antibacterial, antioxidant and enzyme activity inhibiting effects of the coating solution are synergistically improved, and the stability of fish meat texture and flavor is increased by combining moderate curing steps before preservation treatment. According to the invention, the tea polyphenol and the nano chitosan solution are compounded to prepare the composite film preservative, and the technologies of light curing technology, vacuum permeation, film coating technology, vacuum packaging and the like are combined to obviously inhibit the growth of fish microorganisms, lipid oxidation and protein decomposition, so that the film coating preservation effect is greatly improved, the organoleptic qualities of the whole fish such as color, texture and flavor are still similar to those of fresh fish just killed when the fish is refrigerated for 1 week, the freshness of the fish is still at an organoleptically acceptable level when the fish is cooled for 9-12 days, and the refrigerating shelf life of the fresh water whole fish is greatly prolonged. According to the invention, the nano chitosan is utilized to increase the permeability through particle size reduction, so that the inhibition of microorganisms and enzymes is improved, the natural substance tea polyphenol is combined, the antibacterial, antioxidant and enzyme activity inhibiting capabilities of a film coating solution are synergistically improved under the preferential specific pickling condition and high-pressure soaking condition, and when the method is not in the condition range of the invention, the proper pickling of fresh water whole fish is combined with the poor fresh-keeping effect of a bioactive film coating.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (8)
1. A preservation method for moderately curing fresh freshwater whole fish and combining bioactive coating is characterized by comprising the following steps of: comprising the steps of (a) a step of,
mixing and pulping cooking wine accounting for 3-4% of the weight of the cleaned fish, ginger accounting for 1-2% and onion segments accounting for 1-2%, uniformly smearing salt accounting for 2-3% of the weight of the fish on the inner side and the outer side of the fish body, pickling for 30-40min at a low temperature of 8-10 ℃, flushing with ice water, and removing pickling materials and exudates to obtain pickled whole fish;
stirring chitosan to dissolve in 1% acetic acid solution, adding edible glycerol and deionized water during the dissolving, filtering insoluble particles after the dissolving is finished to obtain a clarified chitosan solution, slowly and uniformly adding a sodium tripolyphosphate aqueous solution into the clarified chitosan solution, stirring to obtain a crude nano chitosan solution, and carrying out high-speed shearing and homogenization for 20-30 min to obtain a nano chitosan solution, wherein the mass ratio of the sodium tripolyphosphate to the chitosan is 1:5-6;
dissolving tea polyphenol in distilled water by ultrasonic, and uniformly mixing a nano chitosan solution and a tea polyphenol solution to obtain a composite coating fresh-keeping solution, wherein the nano chitosan in the composite coating fresh-keeping solution accounts for 1-1.5% of the composite coating fresh-keeping solution in percentage by mass, and the tea polyphenol accounts for 0.2-0.4% of the composite coating fresh-keeping solution in percentage by mass;
immersing the salted whole fish for 5-15 min under the vacuum pressure of 5-10 kPa, recovering the normal pressure within 2-5 s, immersing for 5-10 min, immersing the fish body in the fresh-keeping liquid during immersing, fishing out and draining the redundant fresh-keeping liquid after immersing, draining in a low-temperature air blast environment, and vacuum packaging the whole fish by using a fresh-keeping bag and refrigerating.
2. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: and adding edible glycerol as a plasticizer, wherein the mass ratio of the edible glycerol to the chitosan is 1:2-4.
3. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: the chitosan is stirred and dissolved in 1% acetic acid solution, wherein the chitosan and the acetic acid solution are prepared by the following steps of: l is 15-25:1.
4. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: the nano chitosan in the composite coating preservation solution accounts for 1.2-1.5% of the composite coating preservation solution in mass percent, and the tea polyphenol accounts for 0.2-0.32% of the composite coating preservation solution in mass percent.
5. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: the molecular weight of the chitosan is 200-300 kDa, and the deacetylation degree is 75-85%.
6. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: and homogenizing for 20-30 min by high-speed shearing to obtain a nano chitosan solution, wherein the homogenizing rotating speed is 25000rpm.
7. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: the processing method of the clean fish comprises the steps of killing, descaling, gill removing and viscera removing fresh freshwater fish, and then cleaning with ice water.
8. The preservation method for moderately curing and combining bioactive film coating of fresh freshwater whole fish according to claim 1, wherein the preservation method comprises the following steps: the freshwater whole fish is selected from carp, bream and crucian carp.
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