CN111317107A - Method for rapidly improving tenderness of fish meat of puffer fish - Google Patents
Method for rapidly improving tenderness of fish meat of puffer fish Download PDFInfo
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- CN111317107A CN111317107A CN202010336789.3A CN202010336789A CN111317107A CN 111317107 A CN111317107 A CN 111317107A CN 202010336789 A CN202010336789 A CN 202010336789A CN 111317107 A CN111317107 A CN 111317107A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
Abstract
The invention discloses a method for rapidly improving the tenderness of fish meat of globefish, which comprises the steps of cutting the fish meat of globefish into blocks, soaking the blocks in papain tenderizing solution, sealing and packaging the blocks, and carrying out ultrasonic treatment to obtain tenderized fish meat; the ultrasonic synergistic papain tenderization technology provided by the invention reduces the action temperature and time of papain, avoids flavor substance change, nutrient substance loss and freshness reduction caused by continuous high temperature, and maintains the special flavor, freshness and nutritive value of puffer fish meat while realizing short-time tenderization of fish meat; the tenderizing method adopted by the invention has high production efficiency and low energy consumption, can realize the high-efficiency tenderization of the fish meat of the globefish and the maintenance of flavor, nutrition and freshness, and has good production and application prospects.
Description
Technical Field
The invention relates to the field of improving the tenderness of fish food, in particular to a method for quickly improving the tenderness of fish meat of puffer fish.
Background
The puffer fish is rich in nutrition, delicious in taste, deeply loved by consumers, high in economic value, large in demand and huge in industrial development potential. With the banning of the operation of the puffer fish, the puffer fish industry is coming up with a brand new development opportunity. The connective tissue of fish meat of puffer fish is more abundant than that of other fishes, the content of collagen is high, so that the meat quality is hard, particularly in the dorsal region, the puffer fish is not suitable for direct processing and needs tenderization treatment. At present, most of muscle tenderization methods are directed to mammals such as cows, pigs and the like. Since the muscle fiber tissue of fish meat is different from that of mammals, the latter tenderizing method is not completely suitable for the tenderizing of the fish meat of puffer fish. Meanwhile, the special flavor substance rich in the puffer fish is an important reason for high value of the puffer fish, the retention of the flavor substance in the tenderizing process is very important for the sensory quality of the puffer fish, and the problem is not considered in the tenderizing method for the muscle tissue of the mammal.
Earlier researches find that the natural tenderization of endogenous enzyme at low temperature (4 ℃) can keep the flavor of the puffer fish, but because the content of the endogenous enzyme is limited and the endogenous enzyme is released slowly, and the enzyme activity is very low at low temperature, the tenderization speed is slow and the efficiency is low, the direct addition of the exogenous enzyme to promote the tenderization is a more effective method. The papain is an enzyme which can promote the degradation of myogenic protein and collagen at the same time, has good effect and low cost, can realize the tenderization of meat, but the action temperature is generally required to be about 50 ℃, and is not beneficial to the maintenance of the texture and flavor characteristics of fish meat. The ultrasonic wave is a new processing technology, and the cavitation effect and the mechanical effect of the ultrasonic wave can quickly destroy lysosomes, connective tissues and myofibril structures, accelerate the release of endogenous enzymes and promote the tenderization effect.
Disclosure of Invention
The invention aims to develop a rapid tenderization method aiming at the fish meat of the puffer fish, which has high efficiency, low energy consumption and low cost and can furthest keep the original flavor of the product, thereby realizing the high-efficiency tenderization and flavor maintenance of the fish meat of the puffer fish.
In order to achieve the aim, the invention provides a method for rapidly improving the tenderness of fish meat of puffer fish, which comprises the following steps:
s1, cutting the fish meat of the globefish into fish blocks with the length of 12cm and the width of 6cm, and standing at 20-25 ℃ until the central temperature is 20 ℃ and the fish meat is soft; the fish meat of the globefish can be fresh globefish fish meat or frozen globefish fish meat, and the frozen globefish fish meat is semi-thawed to be cuttable; the weight of the fish blocks is not more than 250 g;
s2, placing the fish blocks obtained in the step S1 in a packaging bag, adding papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish meat; the papain tendering solution is prepared by dissolving papain in water at 20 ℃, the mass concentration of the papain is 0.01-0.1%, and the enzyme activity of the papain is 10 ten thousand U/g; the dosage of the papain tenderizing solution is 200 ml;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃ for 10min at the ultrasonic power of 300-900W to obtain the ultrasonic fish meat;
s4, removing the package of the fish meat subjected to the ultrasonic treatment in the step S3, and cleaning to obtain tenderized puffer fish meat which can be directly used or frozen for standby; wherein the purpose of the washing is to remove residual enzyme solution and partial exuded loss material.
Preferably, the fish meat of the globefish in the step S1 can be fresh or frozen, the former can be directly cut, and the latter can be half-thawed to be cut;
preferably, the packaging bag of step S2 is made of transparent polyethylene, and has a thickness of 0.015 mm;
preferably, the ultrasonic generator used in the ultrasonic water bath in step S3 is a rod-type ultrasonic instrument; the temperature of the water bath in the ultrasonic process is controlled by a communicated low-temperature cooling circulating pump, and the temperature is kept at 20 ℃; the packaged fish meat is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the packaged fish meat.
The invention has the advantages that:
1. the invention adopts the ultrasonic action on the fish meat of the puffer fish to achieve the effect of breaking muscle tissue, enables the tenderizing enzyme solution to more quickly permeate the muscle tissue, promotes the enzyme to enhance the effect, quickly tenderizes the fish meat of the puffer fish, and obviously improves the production efficiency.
2. The ultrasonic synergistic papain tenderization technology provided by the invention reduces the action temperature and time of papain, avoids flavor substance change, nutrient substance loss and freshness reduction caused by continuous high temperature, and maintains the special flavor, freshness and nutritive value of puffer fish meat while realizing short-time tenderization of fish meat;
3. the technology of the invention is green and safe, has no pollution, high product acceptance, low energy consumption and simple operation, and is easy to realize industrial production and application.
Based on the double tenderization effect of the ultrasonic wave and the papain, the invention combines the papain soaking with the short-time ultrasonic wave, realizes the quick tenderization of the fish meat of the puffer fish at a lower temperature, simultaneously keeps the special flavor of the puffer fish, and provides a key tenderization technology for the development of the puffer fish refined products.
In conclusion, the tenderizing method adopted by the invention has high production efficiency and low energy consumption, can realize the high-efficiency tenderization of the fish meat of the puffer fish and the maintenance of flavor, nutrition and freshness, and has good production and application prospects.
Drawings
FIG. 1 is a shear force analysis diagram of a comparative example;
FIG. 2 is a shear force analysis diagram of the example;
FIG. 3 is a view showing the microstructure analysis of the fish meat tissue of comparative example 1;
FIG. 4 is a view showing the microstructure analysis of the fish meat tissue of comparative example 2;
FIG. 5 is a view showing the microstructure analysis of the fish meat tissue of comparative example 3;
FIG. 6 is a view showing the microstructure analysis of the fish meat tissue of comparative example 4;
FIG. 7 is a view showing the microstructure analysis of the fish meat tissue of comparative example 5;
FIG. 8 is a view of a microstructure analysis of a fish meat tissue of comparative example 6;
FIG. 9 is a view of a microstructure analysis of a fish meat tissue of comparative example 7;
FIG. 10 is a view of a microstructure analysis of a fish meat tissue of comparative example 8;
FIG. 11 is a view showing the microstructure analysis of the fish meat tissue of example 1;
FIG. 12 is a view showing the microstructure analysis of the fish meat tissue of example 2;
FIG. 13 is a view showing the microstructure analysis of the fish meat tissue of example 3;
FIG. 14 is a graph showing the analysis of the moisture distribution of comparative example 1, comparative example 2 and each example;
FIG. 15 is a plot of the bleed rate analysis of comparative example 1, comparative example 2 and each example;
FIG. 16 is a taste electronic tongue analysis chart of comparative example 1, comparative example 2 and each example;
FIG. 17 is a K value analysis chart of comparative example 1, comparative example 2 and each example.
Detailed Description
The following examples are provided to further illustrate the technical solution of the present invention and to help understanding the patent, but the embodiments of the present invention are not limited by the examples, and the scope of the present invention is determined by the claims.
The invention provides a method for tenderizing puffer fish meat based on ultrasonic synergy of endogenous enzymes, which comprises the following specific steps:
s1, slowly thawing raw fish of the globefish or directly cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at 20-25 ℃ until the central temperature is 20 ℃;
s2, preparing 200mL of 0.01-0.1% papain liquid tendering solution by taking food water at 20 ℃;
s3, placing the fish meat obtained in the step S1 in a packaging bag, adding S2 to prepare a papain tenderizing solution, removing air, and sealing and packaging;
s4, placing the packaged fish meat obtained in the step S3 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃, wherein the ultrasonic power is 300-900W, and the ultrasonic time is 10 min;
s5, removing the package of the fish meat obtained in the step S4 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
Preferably, the fish meat of the globefish in the step S1 can be fresh or frozen, the former is directly cut, the latter is half thawed to be cut, and the total weight of the fish meat blocks is not more than 250 g;
preferably, the papain obtained in step S2 is produced from zea mussel biotechnology limited, Jiangsu, with an enzyme activity of 10 ten thousand U/g;
preferably, the packaging bag of step S3 is made of transparent polyethylene, and has a thickness of 0.015 mm;
preferably, the ultrasonic generator in step S4 is a CX1500 rod ultrasonic instrument manufactured by sonic corporation, usa. The water bath temperature in the ultrasonic process is controlled by a DL-1005 low-temperature cooling circulating pump of the Unicom Wuxin company without tin, and the temperature is kept at 20 ℃. The fish is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the fish.
The papain used in each of the following examples was produced by Zebra mussel Biotech Ltd of Jiangsu, and had an enzyme activity of 10 ten thousand U/g.
Example 1:
a method for rapidly improving the tenderness of fish meat of puffer fish comprises the following steps:
s1, taking the fish of the puffer fish to slowly thaw, cutting into fish blocks with the length of 12cm and the width of 6cm, and placing at 20-25 ℃ until the central temperature is 20 ℃ and the fish meat is soft; wherein the total weight of the fish blocks is 224 g;
s2, placing the fish blocks with the central temperature of 20 ℃ in the step S1 into a packaging bag, adding 200ml of the papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish meat; the papain tenderization liquid is prepared by dissolving papain in water at 20 ℃, the concentration of the papain is 0.09 percent by mass, the packaging bag is made of transparent polyethylene, and the thickness of the packaging bag is 0.015 mm;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃ for 10min with the ultrasonic power of 400W to obtain the ultrasonic fish meat;
wherein the ultrasonic generating device used in the ultrasonic water bath is a CX1500 rod type ultrasonic instrument manufactured by Sonics corporation in America; the temperature of the water bath in the ultrasonic process is controlled by a DL-1005 cooling circulating pump of Unicom Wuxi Wooxin; the packaged fish meat is placed in the center of the bottom of the ultrasonic water bath, and an ultrasonic rod of the ultrasonic instrument is submerged in the water surface and is positioned in the center of 10cm above the fish meat.
S4, removing the package of the fish meat obtained in the step S3 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
The embodiment can also comprise the pretreatment steps of preparation of the papain tenderizing solution, washing of the puffer fish, meat taking and the like, wherein the preparation method of the papain tenderizing solution comprises the following steps: food water with the temperature of 20 ℃ is taken, and 200mL of papain tenderization solution with the mass fraction of 0.09% is prepared.
Example 2:
a method for rapidly improving the tenderness of fish meat of puffer fish comprises the following steps:
s1, taking the fish meat of the puffer fish to slowly thaw, cutting into fish blocks with the length of 12cm and the width of 6cm, and placing at 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish blocks is 241 g;
s2, preparing 200mL of papain liquid tenderization liquid with the mass fraction of 0.06% by taking food water at 20 ℃; wherein the papain is produced from Zebra mussel Biotechnology GmbH of Jiangsu, and the enzyme activity is 10 ten thousand U/g; putting the fish blocks with the central temperature of 20 ℃ obtained in the step S1 into a packaging bag, adding 200ml of the papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish meat; wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at the temperature of 20 ℃, wherein the ultrasonic power is 600W, and the ultrasonic time is 10min, so as to obtain the ultrasonic fish meat;
wherein the ultrasonic generating device is a CX1500 rod ultrasonic instrument manufactured by Sonics corporation in America; the temperature of the water bath in the ultrasonic process is controlled by a DL-1005 cooling circulating pump of Wuxin company without tin which is communicated with the water bath; the fish is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the fish;
s4, removing the package of the fish meat obtained in the step S3 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
Example 3:
a method for rapidly improving the tenderness of fish meat of puffer fish comprises the following steps:
s1, taking the raw material fish meat of the globefish to slowly thaw, cutting into fish blocks with the length of 12cm and the width of 6cm, and placing at 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish blocks is 235 g;
s2, preparing 200mL of papain liquid tenderization liquid with the mass fraction of 0.03% by taking food water at 20 ℃; wherein the papain is produced from Zebra mussel Biotechnology GmbH of Jiangsu, and the enzyme activity is 10 ten thousand U/g; putting the fish blocks with the central temperature of 20 ℃ obtained in the step S1 into a packaging bag, adding 200ml of the papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish meat; wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃ for 10min with the ultrasonic power of 800W to obtain the ultrasonic fish meat; wherein the ultrasonic generating device is a CX1500 rod ultrasonic instrument manufactured by Sonics corporation in America; the temperature of the water bath in the ultrasonic process is controlled by a DL-1005 cooling circulating pump of Wuxin company without tin which is communicated with the water bath; the fish is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the fish.
S5, removing the package of the fish meat obtained in the step S4 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
The embodiment can also comprise the pretreatment steps of washing the raw material of the globefish, taking meat and the like.
Comparative example 1:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing the fish of the puffer fish, cutting into fish blocks with the length of 12cm and the width of 6cm, and placing at 20-25 ℃ until the central temperature is 20 ℃; wherein the weight of the fish blocks is 230 g;
s2, placing the fish blocks obtained in the step S1 in a packaging bag, adding 200mL of water with the temperature of 20 ℃, removing air, and hermetically packaging to obtain packaged fish meat; wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s3, soaking the packaged fish meat obtained in the step S2 in water at 20 ℃ for 10min to obtain the fish meat subjected to ultrasonic treatment;
s4, removing the package of the fish meat obtained in the step S3 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
Comparative example 2:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 225 g;
s2, preparing 200mL of 0.09% papain solution tenderizing solution by taking food water at 50 ℃;
wherein the papain is produced from Zebra mussel Biotechnology GmbH of Jiangsu, and the enzyme activity is 10 ten thousand U/g;
s3, placing the fish blocks obtained in the step S1 in a packaging bag, adding S2 to prepare a papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s4, placing the packaged fish meat obtained in the step S3 in a water bath at 50 ℃ for 10 min;
s5, taking the fish meat obtained in the step S4, removing the package, cleaning to obtain the tenderized puffer fish meat which can be directly used or frozen for standby.
Comparative example 3:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 244 g;
s2, placing the fish meat blocks obtained in the step S1 in a packaging bag, adding 200mL of water with the temperature of 20 ℃, removing air, and hermetically packaging to obtain packaged fish meat;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃, wherein the ultrasonic power is 400W, and the ultrasonic time is 10 min;
wherein, the ultrasonic generating device is a CX1500 rod type ultrasonic instrument manufactured by Sonics corporation in America. The temperature of the water bath in the ultrasonic process is controlled by a DL-1005 cooling circulation pump of Wuxin company without tin which is communicated with the water bath. The fish is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the fish.
S4, removing the package of the fish meat obtained in the step S3 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
Comparative example 4:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 237 g;
s2, placing the fish meat blocks obtained in the step S1 in a packaging bag, adding 200mL of water with the temperature of 20 ℃, removing air, and hermetically packaging to obtain packaged fish meat;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at the temperature of 20 ℃, wherein the ultrasonic power is 600W, and the ultrasonic time is 10 min;
wherein, the ultrasonic generating device is a CX1500 rod type ultrasonic instrument manufactured by Sonics corporation in America. The temperature of the water bath in the ultrasonic process is controlled by a DL-1005 cooling circulation pump of Wuxin company without tin which is communicated with the water bath. The fish is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the fish.
S4, removing the package of the fish meat obtained in the step S3 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
Comparative example 5:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 228 g;
s2, placing the fish meat blocks obtained in the step S1 in a packaging bag, adding 200mL of water with the temperature of 20 ℃, removing air, and hermetically packaging to obtain packaged fish meat;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃, wherein the ultrasonic power is 800W, and the ultrasonic time is 10 min;
wherein, the ultrasonic generating device is a CX1500 rod type ultrasonic instrument manufactured by Sonics corporation in America. The temperature of the water bath in the ultrasonic process is controlled by a DL-1005 cooling circulation pump of Wuxin company without tin which is communicated with the water bath. The fish is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the fish.
S4, removing the package of the fish meat obtained in the step S3 after ultrasonic treatment, and cleaning to obtain the tenderized fish meat of the puffer fish, which can be directly used or frozen for standby.
Comparative example 6:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 233 g;
s2, preparing 200mL of 0.03% papain solution tenderizing solution by taking food water at 20 ℃;
wherein the papain is produced from Zebra mussel Biotechnology GmbH of Jiangsu, and the enzyme activity is 10 ten thousand U/g;
s3, placing the fish blocks obtained in the step S1 in a packaging bag, adding S2 to prepare a papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s4, placing the packaged fish meat obtained in the step S3 in a water bath at 20 ℃ for 10 min;
s5, taking the fish meat obtained in the step S4, removing the package, cleaning to obtain the tenderized puffer fish meat which can be directly used or frozen for standby.
Comparative example 7:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 238 g;
s2, preparing 200mL of 0.06% papain solution tenderizing solution by taking food water at 20 ℃;
wherein the papain is produced from Zebra mussel Biotechnology GmbH of Jiangsu, and the enzyme activity is 10 ten thousand U/g;
s3, placing the fish blocks obtained in the step S1 in a packaging bag, adding S2 to prepare a papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s4, placing the packaged fish meat obtained in the step S3 in a water bath at 20 ℃ for 10 min;
s5, taking the fish meat obtained in the step S4, removing the package, cleaning to obtain the tenderized puffer fish meat which can be directly used or frozen for standby.
Comparative example 8:
the method for preparing the fish meat sample of the puffer fish comprises the following steps:
s1, slowly thawing raw fish of the globefish, cutting the raw fish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; wherein the total weight of the puffer fish meat blocks is 246 g;
s2, preparing 200mL of 0.09% papain solution tenderizing solution by taking food water at 20 ℃;
wherein the papain is produced from Zebra mussel Biotechnology GmbH of Jiangsu, and the enzyme activity is 10 ten thousand U/g;
s3, placing the fish blocks obtained in the step S1 in a packaging bag, adding S2 to prepare a papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish;
wherein the packaging bag is made of transparent polyethylene and has a thickness of 0.015 mm;
s4, placing the packaged fish meat obtained in the step S3 in a water bath at 20 ℃ for 10 min;
s5, taking the fish meat obtained in the step S4, removing the package, cleaning to obtain the tenderized puffer fish meat which can be directly used or frozen for standby.
The tenderized puffer fish meat obtained in the examples of the present invention and the comparative examples were compared systematically in tenderness and other physicochemical properties, and the results are shown in FIGS. 1 to 17
In the graph 1, the shear force value of the comparative example 1 is highest and reaches 17885g, and the shear force value of the comparative example 2 is lowest and is 9947g, which is reduced by 44 percent compared with the comparative example 1, which shows that the papain with the mass fraction of 0.09 percent alone can be used for tenderizing the fish meat of the puffer fish at 50 ℃ for 10min, and can obviously tenderize the fish meat of the puffer fish. The shear force value of the puffer fish meat (comparative examples 3-5) which is tenderized by ultrasonic alone at 20 ℃ is reduced along with the increase of the ultrasonic power, wherein the shear force value of the comparative example 5 is 14033g which is reduced by 22 percent compared with the comparative example 1. The shear force value of the puffer fish meat (comparative examples 6-8) tenderized by papain alone at 20 ℃ is reduced along with the increase of the enzyme concentration, wherein the shear force value of the comparative example 8 is 15549g, which is 13% lower than that of the comparative example 1. The results show that the fish meat of the puffer fish can be tenderized by independently using the ultrasonic waves or the papain, and the tenderization effect of the papain can be improved by increasing the temperature.
In FIG. 2, the shear force value of example 1 was the highest, 10480 g; example 2 times, 10319; example 3 the experimental group had the lowest shear force value of 9171 g. Compared with comparative example 1, the shear force of the three materials is respectively reduced by 41 percent, 43 percent and 49 percent. Comparing fig. 1 and fig. 2, it can be seen that the combined use of ultrasound and papain is more effective than the use of the two alone, and the tenderization effect of the fish meat of the puffer fish can be remarkably improved.
In fig. 3, the muscle tissue of comparative example 1 is dense and has no voids, and the muscle hardness is high and the texture is hard. In fig. 4, the muscle tissue structure of comparative example 2 exhibited significant voids with significant fragmentation, indicating that the rejuvenation of puffer fish meat was significant using 0.09% papain alone for 10min at 50 ℃. In fig. 5 to 7, the muscle fibers of comparative examples 3, 4 and 5 are partially broken and fragmented, and the gap between the muscle fibers is significantly increased, which is most remarkable in comparative example 5. The results show that the ultrasonic wave can promote the tenderization of the fish meat of the puffer fish. In fig. 8 to 10, the muscle fibers of comparative examples 6, 7 and 8 were not significantly fragmented, but the gap between the muscle fibers was significantly increased, and the difference between the three was not significant. The results show that the papain can promote the tenderization of the fish meat of the globefish. In fig. 11 to 13, the muscle fiber structures of examples 1, 2 and 3 were loosely disordered, the fragmentation was severe, and the voids were large, particularly example 3. The results show that the ultrasonic synergistic papain obviously improves the tenderization effect of the fish meat of the puffer fish, and the action effect is better than that of the two methods when the two methods are used independently.
In fig. 14, the moisture distribution relaxation times T of comparative example 2, example 1, example 2 and example 3 are compared with comparative example 121And T22T are all shifted to the right by four22The peak area was significantly higher than in comparative example 1, indicating an increased proportion of free water in the fish meat tissue for each comparative example 2 and each example. The results show that the papain tenderization at 50 ℃ and the ultrasonic synergistic papain tenderization at 20 ℃ both obviously destroy muscle cells and accelerateMuscle fiber is broken, tissue fluid is exuded, bound water is converted into free water, and tenderness is improved.
Fig. 15 shows the lowest bleed rate of 4.87% for comparative example 1 and 9.65% for comparative example 2.
The leaching rates of example 1, example 2 and example 3 were lower than that of comparative example 2, 6.37%, 6.94% and 7.45%, respectively. The higher the loss rate, the more flavor and nutrient are lost and the greater the loss. The comparative example 2 and the examples 1, 2 and 3 all achieved good tenderization effects. Each example was carried out with sonication in conjunction with papain at 20 ℃ and comparative example 2 was carried out with papain at 50 ℃. The results show that the ultrasonic combined with the papain can reduce the working temperature of the enzyme, achieve good tenderization effect and reduce the loss rate caused by high temperature.
Fig. 16 is a bipartite graph of electronic tongue taste pattern multivariate data analysis of comparative example 1, comparative example 2 and example 1, example 2, example 3. The figure shows that the taste patterns of the three groups of examples are not greatly different from the taste pattern of the comparative example 1, samples in different groups are distributed in a staggered mode, obvious clustering distinction is not shown, and the combination of ultrasonic wave and natural tenderization does not cause drastic chemical change of the taste-presenting fresh substances of the puffer fish meat, and does not have obvious influence on the taste characteristics of the fish meat. The results show that the ultrasonic and papain combination can realize the tenderization of the fish meat of the puffer fish at the temperature of 20 ℃ and keep good special flavor. However, the flavor profile of comparative example 2 is far from comparative example 1, meaning that the flavor profile of comparative example 2 is significantly different from that of comparative example 1. The results show that the puffer fish meat which is well tenderized by the papain alone at 50 ℃ loses most of the special flavor substances.
In FIG. 17, the K value of comparative example 1 was the lowest and 18.82%, indicating that the freshness of the fish meat of the puffer fish was extremely high. Example 1, example 2 and example 3 show 38% > K > 30%, indicating that the freshness of the fish meat of the globefish is reduced after the tenderization by ultrasonic and papain combined at 20 ℃, but the freshness is still high. The K value of comparative example 2 was 53.38%, and the freshness decreased sharply at the edge of freshness, indicating that the freshness of the fish meat of the puffer fish tenderized by papain alone was low at 50 ℃.
By integrating the research results of various embodiments and comparative examples, the invention utilizes the ultrasonic and papain tenderization to obviously improve the tenderization efficiency of the fish meat of the puffer fish, and the tenderization effect is superior to that of single ultrasonic tenderization or single enzyme tenderization. The ultrasonic synergistic enzyme tenderization reduces the working temperature of the papain, reduces the tenderization loss rate, does not have adverse effect on the fish flavor characteristic mode of the puffer fish, and keeps higher freshness of the fish. Thus, the present invention has significant technical advantages.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (3)
1. A method for rapidly improving the tenderness of fish meat of puffer fish is characterized by comprising the following steps:
s1, cutting the fish meat of the globefish into fish blocks with the length of 12cm and the width of 6cm, and placing the fish blocks at the temperature of 20-25 ℃ until the central temperature is 20 ℃; the weight of the fish blocks is not more than 250 g;
s2, placing the fish blocks with the central temperature of 20 ℃ in the step S1 into a packaging bag, adding 200ml of papain tenderizing solution, removing air, and hermetically packaging to obtain packaged fish meat; the papain tendering solution is prepared by dissolving papain in water at 20 ℃, and the mass concentration of the papain in the papain tendering solution is 0.01-0.1%; the enzyme activity of the papain is 10 ten thousand U/g;
s3, placing the packaged fish meat obtained in the step S2 in an ultrasonic water bath, and carrying out ultrasonic treatment at 20 ℃, wherein the ultrasonic power is 300-900W, and the ultrasonic time is 10min, so that the ultrasonic fish meat is obtained;
and S4, removing the packages of the fish meat subjected to the ultrasonic treatment in the step S3, and cleaning to obtain the tenderized puffer fish meat.
2. The method as claimed in claim 1, wherein the bag of step S2 is made of transparent polyethylene and has a thickness of 0.015 mm.
3. The method for rapidly improving the tenderness of fish meat of puffer fish according to claim 1, wherein the ultrasonic generating device used in the ultrasonic water bath of step S3 is a rod-type ultrasonic instrument; the temperature of the water bath in the ultrasonic process is controlled by a communicated low-temperature cooling circulating pump, and the temperature is kept at 20 ℃; the packaged fish meat is placed in the center of the bottom of the ultrasonic water bath, and the ultrasonic rod is submerged in the water surface and is positioned in the center of 10cm above the packaged fish meat.
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Application publication date: 20200623 |