CN111903747A - Temperature-changing storage method for improving delicate flavor of fish - Google Patents

Abstract

The invention relates to a temperature-changing storage method for improving the freshness of fish, belonging to the technical field of aquatic product processing and storage. The invention provides a temperature-changed storage method for improving the umami taste of fish meat. By using this method to store fish meat, the umami taste of fish meat can be significantly improved; in the fish meat stored by this method, the content of inosinic acid (IMP) can be as high as 7.88 μmol /g, and the umami value of the fish stored by this method can be as high as 10.84.

Description

A temperature-changing storage method for improving the umami of fish

technical field

The invention relates to a temperature-changing storage method for improving the umami of fish, and belongs to the technical field of aquatic product processing and storage.

Background technique

Fish is nutritious and delicious, and is loved by consumers. However, due to the characteristics of regional distribution and seasonal changes, fish must go through the necessary processes of storage, processing, and transportation before it can appear on people's tables.

In the process of post-mortem storage, a series of biochemical reactions will occur in fish meat, such as protein degradation and denaturation, fatty acid oxidation and rancidity, and rapid microbial reproduction, resulting in quality deterioration of fish meat. In order to prevent the quality of fish from deteriorating, people often use micro-freezing technology to store fish. The micro-freezing technology will keep the fish meat temperature below freezing point (1-2 ℃) for storage. At this time, part of the water in the fish will be frozen, which will inhibit the growth and reproduction of microorganisms and the activity of endogenous enzymes to a certain extent, and reduce the storage stage. The reaction speed of biochemical reactions in fish, delaying the deterioration of quality.

However, the micro-freezing technology can also prevent the production of small taste molecules in fish meat. For example, the nucleotides rich in fish meat are degraded under the action of nucleases to generate taste nucleotides, and the protein rich in fish meat is related to the Under the action of the original enzyme, it is degraded to generate free amino acids. Therefore, there is an urgent need to find a method for storing fish which can improve the umami of fish.

SUMMARY OF THE INVENTION

[technical problem]

The technical problem to be solved by the present invention is to provide a method for storing fish meat which can improve the umami taste of fish meat.

[Technical solutions]

In order to solve the technical problem of the present invention, the present invention provides a temperature-changing storage method for improving the umami of fish. Continue to store.

In an embodiment of the present invention, the method is to first store the fish meat at 10°C for 12 hours, and then continue to store the fish meat at -3°C.

In one embodiment of the present invention, the fish meat is turbot meat, mackerel meat, flounder meat, salmon meat or yellow croaker meat.

The present invention also provides a kind of fish meat, which has been stored using the above method.

The present invention also provides the application of the above method in storing fish meat or improving the umami taste of fish meat.

[Beneficial effect]

The invention provides a temperature-changing storage method for improving the umami of fish meat. By using this method to store fish meat, the umami taste of fish meat can be significantly improved; in the fish meat stored by the method, the content of inosinic acid (IMP) can be as high as 7.88 μmol /g, and the umami value of the fish stored by this method can be as high as 10.84.

Description of drawings

Figure 1: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 2: Umami values of fish stored for different times.

Figure 3: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 4: Umami values of fish stored for different times.

Figure 5: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 6: Umami values of fish stored for different times.

Figure 7: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 8: Umami values of fish stored for different times.

Figure 9: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 10: Umami values of fish stored for different times.

Figure 11: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 12: Umami values of fish stored for different times.

Figure 13: Inosinic acid (IMP) content in fish meat stored for different times.

Figure 14: Umami values of fish stored for different times.

Detailed ways

The present invention will be further elaborated below in conjunction with specific embodiments.

The turbot involved in the following examples was purchased from Seafood Market (New Changxing Market, Dalian); the ziplock bags involved in the following examples were purchased from Wal-Mart supermarket.

The detection methods involved in the following examples are as follows:

The detection methods of inosinic acid (IMP), adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine (HxR) and hypoxanthine (Hx) in fish meat are as follows:

Determination of inosinic acid (IMP), adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine (HxR) and hypoxanthine in fish meat by high performance liquid chromatography-mass spectrometry Purine (Hx) content. Weigh 0.80 ± 0.10 g of fish meat, add 3 mL of 80% (v/v) acetonitrile aqueous solution to the fish meat, and use a homogenizer to homogenize the fish meat at ice temperature for 1 min to obtain a homogenate solution; place the homogenate solution in an ice bath After ultrasonic extraction for 5 min, centrifuge (14400 × g, 10 min) to collect the supernatant; after adding 2:1 (v/v) chloroform-methanol solution to the collected supernatant, let stand at 4°C for 10 min, Centrifuge (9190×g, 10min), collect the supernatant again; after the supernatant collected again is concentrated and centrifuged to dryness, redissolve with ultrapure water, centrifuge (22400×g, 10min), take the supernatant for High performance liquid chromatography mass spectrometry was used for determination.

The measurement conditions are: use Waters Acquity UPLC BEH Amide column (2.1mm×150mm, 1.7μm) to separate the analyte; mobile phase A is 10mM ammonium acetate aqueous solution containing 0.1% (v/v) acetic acid; mobile phase B is 10mM Aqueous solution of ammonium acetate and acetonitrile containing 0.1% (v/v) acetic acid (volume ratio of ammonium acetate and acetonitrile is 95:5); gradient elution: 0-0.1 min, 90% mobile phase B; 0.1-2 min, 90- 30% mobile phase B; 2～2.25min, 30～10% mobile phase B; 2.25～11.25min, 10% mobile phase B; 11.25～12min, 10～90% mobile phase B; 12～18min, 90% mobile phase B; Flow rate: 0.4 mL/min; Column temperature: 45°C; Injection volume: 2 μL; MRM scanning mode was used for mass spectrometry detection.

Mass spectrometry detection conditions are: curtain gas (CUR): 20 psi; ionization temperature (TEM): 600° C.; atomization gas (GS1): 60 psi; auxiliary heating gas (GS2): 60 psi; collision gas (CAD): Medium. Positive ion mode: EP: 10V; Spray voltage (IS): 4500V. Negative ion mode: EP: -10V; Spray voltage (IS): -4500V. The MRM parameters of the targets are shown in Table 1.

Table 1 MRM parameters of the target

The formula for calculating freshness is as follows:

Example 1: Storage of fish meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were stored at room temperature at 10°C for 12h, and then stored at -3°C until the 12th day.

At the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, some of the stored fish were randomly taken out to detect the inosinic acid (IMP) content in the fish (see Figure 1 for the test results). , and use the electronic tongue to detect the umami value of fish (see Figure 2 for the detection results). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 1 and 2 that during storage at room temperature, the content of inosinic acid (IMP) in fish meat and the umami value of fish meat changed dramatically and increased significantly (from 3.48 μmol/g and 7.00 to 6.27 μmol/g and 9.77). , during low-temperature storage, the inosinic acid (IMP) content in fish meat and the umami value of fish meat first slowly increased and then decreased slowly (first from 6.27 μmol/g and 9.77 to 7.32 μmol/g and 10.78, and then from 7.32 μmol/g /g and 10.78 slowly decreased to 6.38μmol/g and 10.32), when the storage to the 12th day, the content of inosinic acid (IMP) in the fish and the umami value of the fish remained at a high level. At this time, the color of the fish was similar to the The smell did not deteriorate significantly, and the freshness of the fish remained at 14.4%.

Example 2: Storage of fish meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were first stored at room temperature at 12°C for 12h, and then kept at -3°C until the 12th day.

On the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, part of the stored fish was randomly taken out, and the content of inosinic acid (IMP) in the fish was detected (see Figure 3 for the test results). , and the electronic tongue was used to detect the umami value of fish (see Figure 4 for the detection results). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 3 to 4 that during storage at room temperature, the content of inosinic acid (IMP) in fish meat and the umami value of fish meat changed drastically and increased significantly (from 3.08 μmol/g and 6.75 to 6.57 μmol/g and 9.87). , during low-temperature storage, the inosinic acid (IMP) content in fish meat and the umami value of fish meat first slowly increased and then slowly decreased (from 6.57 μmol/g and 9.87 to 7.88 μmol/g and 10.84, and then from 7.88 μmol/g /g and 10.84 slowly decreased to 6.79μmol/g and 10.39), and on the 12th day of storage, the inosinic acid (IMP) content in the fish and the umami value of the fish remained at a high level. At this time, the color of the fish was similar to that of the fish. The smell did not deteriorate significantly, and the freshness of the fish remained at 15.8%.

Example 3: Storage of fish meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were first stored at room temperature at 12°C for 10h, and then kept at -3°C until the 10th day.

On the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, and 10d of storage, part of the stored fish was randomly taken out, and the inosinic acid (IMP) content in the fish was detected (see Figure 5 for the test results), and , using the electronic tongue to detect the umami value of fish (see Figure 6 for the test results). On the 10th day of storage, some of the stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 5 to 6 that during storage at room temperature, the content of inosinic acid (IMP) in fish meat and the umami value of fish meat changed drastically, and increased significantly (from 3.28 μmol/g and 6.77 to 5.99 μmol/g and 9.64). , during low temperature storage, the inosinic acid (IMP) content in fish meat and the umami value of fish meat first slowly increased and then slowly decreased (first from 5.99 μmol/g and 9.64 to 7.21 μmol/g and 10.83, and then from 7.21 μmol/g /g and 10.83 slowly decreased to 6.76μmol/g and 10.72), when the storage to the 10th day, the inosinic acid (IMP) content in the fish and the umami value of the fish remained at a high level. At this time, the color of the fish was similar to that of the fish. The smell did not deteriorate significantly, and the freshness of the fish remained at 12.5%.

Comparative Example 1: Storage of Fish Meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were stored at room temperature at 25°C for 24h, and then stored at -3°C until the fourth day.

At the 0h, 6h, 12h, 18h, 1d, 2d, and 4d of storage, some of the stored fish were randomly taken out to detect the inosinic acid (IMP) content in the fish (see Figure 7 for the test results), and the electronic tongue was used to detect the fish. umami value (see Figure 8 for the test results). On the 4th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 7-8 that during storage at room temperature, the content of inosinic acid (IMP) in fish meat and the umami value of fish meat first increased significantly and then gradually decreased (from 3.11 μmol/g and 6.87 to 6.46 μmol/g and 6.46 μmol/g at first). 9.01, and then decreased from 6.46 μmol/g and 9.01 to 1.21 μmol/g and 6.42), during low-temperature storage, the inosinic acid (IMP) content in fish meat and the umami value of fish meat gradually decreased (first from 1.21 μmol/g ) and 6.42 decreased to 0.28 μmol/g and 5.79), when stored on the 4th day, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat were not high, which were significantly lower than those in Examples 1 to 3, and the surface of the fish meat was not high. The color of the fish turns yellow, there is a slight odor, the freshness of the fish reaches 75.4%, and there is corruption.

Comparative Example 2: Storage of Fish Meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were stored at room temperature at 4°C for 24h, and then stored at -3°C until the 12th day.

On the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, part of the stored fish was randomly taken out, and the inosinic acid (IMP) content in the fish was detected (see Figure 9 for the test results). , and use the electronic tongue to detect the umami value of fish (see Figure 10 for the detection results). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 9-10 that the inosinic acid (IMP) content in fish meat and the umami value of fish meat gradually increased (from 2.98 μmol/g and 6.72 to 5.86 μmol/g and 8.42) during storage at room temperature. During storage, the inosinic acid (IMP) content in fish meat and the umami value of fish meat fluctuated at lower levels (fluctuation range: 5.72-5.94 μmol/g and 8.42-8.88). The inosinic acid (IMP) content and the umami value of the fish were not high, significantly lower than those of Examples 1-3. At this time, the color and smell of the fish did not deteriorate significantly, and the freshness of the fish remained at 11.7%.

Comparative Example 3: Storage of Fish Meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were first stored at room temperature at 10°C for 12h, and then stored at -10°C until the 12th day.

At the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, some of the stored fish pieces were randomly taken out, and the content of inosinic acid (IMP) in the fish was detected (see Figure 11 for the test results) , and use the electronic tongue to detect the umami value of fish (see Figure 12 for the detection results). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 11-12 that during the storage period at room temperature, the content of inosinic acid (IMP) in fish meat and the umami value of fish meat changed drastically and increased significantly (from 3.21 μmol/g and 6.84 to 6.33 μmol/g and 9.84). , during low-temperature storage, the inosinic acid (IMP) content in fish meat and the umami value of fish meat first slowly increased and then slowly decreased (first from 6.33 μmol/g and 9.84 to 6.65 μmol/g and 9.96, and then from 6.65 μmol/g /g and 9.96 decreased to 5.44 μmol/g and 8.81), when stored on the 12th day, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat were not high, which were significantly lower than those in Examples 1-3. , the color and smell of the fish did not deteriorate significantly, and the freshness of the fish remained at 11.2%, but there were more ice crystals in the fish, which had a greater impact on the texture of the fish and reduced the sensory quality of the fish.

Comparative Example 4: Storage of Fish Meat

Specific steps are as follows:

Hit the turbot on the head to death, peel the skin, remove the fish head and internal organs, wash with running water, drain, and cut into fish pieces with a thickness of 3-4 cm; put the fish pieces in a ziplock bag and seal; The fish pieces were cryopreserved at -3°C until the 12th day.

At 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, part of the stored fish was randomly taken out, and the inosinic acid (IMP) content in the fish was detected (see Figure 13 for the test results) , and use the electronic tongue to detect the umami value of fish (see Figure 14 for the detection results). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish.

It can be seen from Figures 13-14 that the inosinic acid (IMP) content in fish meat and the umami value of fish meat increased slowly (from 2.55 μmol/g and 6.11 to 6.34 μmol/g and 8.67) during low-temperature storage. On the 12th day, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat were not high, which were significantly lower than those of Examples 1 to 3. At this time, the color and smell of the fish meat did not deteriorate significantly, and the freshness of the fish meat did not deteriorate. remains at 9.8%.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims (5)

1. A temperature-changing storage method for improving the umami of fish, characterized in that the method is to store the fish at 8～15 ℃ for 4～24h first, and then continue to store the fish at 0～-5 ℃. 2 . The temperature-changing storage method for improving the umami of fish meat as claimed in claim 1 , wherein the method is to first store the fish meat at 10° C. for 18 hours, and then continue to store the fish meat at -3° C. 3 . 3. a kind of temperature-changing storage method improving the umami of fish meat as claimed in claim 1 or 2, is characterized in that, described fish meat is turbot meat, mackerel meat, flounder meat, salmon meat or yellow croaker meat. 4. A kind of fish meat, it is characterized in that, described fish meat is stored using the method described in any one of claim 1-3. 5. The application of the method of any one of claims 1-3 in storing fish meat or enhancing the umami taste of fish meat.

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