CN111903747A - Temperature-changing storage method for improving delicate flavor of fish - Google Patents
Temperature-changing storage method for improving delicate flavor of fish Download PDFInfo
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- 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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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a variable-temperature storage method for improving the delicate flavor of fish, belonging to the technical field of processing and storage of aquatic products. The invention provides a variable-temperature storage method for improving the delicate flavor of fish, and by using the method to store the fish, the delicate flavor of the fish can be obviously improved; the content of inosinic acid (IMP) in the fish meat stored by the method can be as high as 7.88 mu mol/g, and the delicate flavor value of the fish meat stored by the method can be as high as 10.84.
Description
Technical Field
The invention relates to a variable-temperature storage method for improving the delicate flavor of fish, belonging to the technical field of processing and storage of aquatic products.
Background
The fish meat has the characteristics of rich nutrition and delicious taste, and is popular with consumers. However, due to the characteristics of regional distribution and seasonal variation, the fish meat can be stored, processed and transported on the dining table of people only after necessary processes.
During the storage process after slaughtering, a series of biochemical reactions of the fish meat occur, such as degradation and denaturation of protein, oxidation and rancidity of fatty acid, and rapid propagation of microorganisms, so that the quality of the fish meat is deteriorated. In order to prevent the fish meat from deteriorating in quality, people often store the fish meat by using a partial freezing preservation technology. The micro-freezing preservation technology can keep the fish meat temperature to be stored at the temperature (1-2 ℃) lower than the freezing point, at the moment, part of water in the fish body is frozen, the growth and the propagation of microorganisms and the activity of endogenous enzymes are inhibited to a certain extent, the reaction speed of biochemical reaction in the fish body in the storage stage is reduced, and the quality deterioration is delayed.
However, the micro-freezing preservation technology can also prevent the generation of flavor-developing small molecules in fish meat, for example, the fish meat rich nucleotide substance is degraded to generate flavor-developing nucleotide under the action of nuclease, and the fish meat rich protein is degraded to generate free amino acid under the action of related endogenous enzyme. Therefore, it is urgently required to find a method for storing fish meat which can improve the umami taste of fish meat.
Disclosure of Invention
[ problem ] to
The invention aims to provide a method for storing fish meat, which can improve the delicate flavor of the fish meat.
[ solution ]
In order to solve the technical problem, the invention provides a temperature-changing storage method for improving the delicate flavor of fish, which comprises the steps of storing the fish at the temperature of 8-15 ℃ for 4-24 h, and then continuously storing the fish at the temperature of 0-minus 5 ℃.
In one embodiment of the invention, the method comprises storing the fish meat at 10 ℃ for 12h and subsequently storing the fish meat at-3 ℃.
In one embodiment of the invention, the fish meat is turbot meat, mackerel meat, flounder meat, salmon meat or yellow croaker meat.
The invention also provides fish meat stored by using the method.
The invention also provides application of the method in storing fish or improving the delicate flavor of fish.
[ advantageous effects ]
The invention provides a variable-temperature storage method for improving the delicate flavor of fish, and by using the method to store the fish, the delicate flavor of the fish can be obviously improved; the content of inosinic acid (IMP) in the fish meat stored by the method can be as high as 7.88 mu mol/g, and the delicate flavor value of the fish meat stored by the method can be as high as 10.84.
Drawings
FIG. 1: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 2: the umami value of the fish meat stored for different time.
FIG. 3: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 4: the umami value of the fish meat stored for different time.
FIG. 5: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 6: the umami value of the fish meat stored for different time.
FIG. 7: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 8: the umami value of the fish meat stored for different time.
FIG. 9: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 10: the umami value of the fish meat stored for different time.
FIG. 11: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 12: the umami value of the fish meat stored for different time.
FIG. 13: inosinic acid (IMP) content in fish stored for different periods of time.
FIG. 14: the umami value of the fish meat stored for different time.
Detailed Description
The invention is further illustrated with reference to specific examples.
Turbots referred to in the following examples were purchased from the seafood market (xinchang market, da lian); the valve bags referred to in the following examples were purchased from walmart supermarkets.
The detection methods referred to in the following examples are as follows:
the content of inosinic acid (IMP), Adenosine Triphosphate (ATP), Adenosine Diphosphate (ADP), Adenosine Monophosphate (AMP), inosine (HxR) and hypoxanthine (Hx) in fish meat is detected as follows:
detecting the content of inosinic acid (IMP), Adenosine Triphosphate (ATP), Adenosine Diphosphate (ADP), Adenosine Monophosphate (AMP), inosine (HxR) and hypoxanthine (Hx) in the fish meat by adopting a high performance liquid chromatography-mass spectrometry combined instrument. Weighing 0.80 +/-0.10 g of fish, adding 3mL of 80% (v/v) acetonitrile aqueous solution into the fish, and homogenizing the fish for 1min at ice temperature by using a homogenizer to obtain homogenate; ultrasonically extracting the homogenate for 5min in ice bath, centrifuging (14400 Xg, 10min), and collecting supernatant; adding 2:1(v/v) chloroform-methanol solution into the collected supernatant, standing at 4 deg.C for 10min, centrifuging (9190 × g, 10min), and collecting supernatant again; concentrating and centrifuging the collected supernatant to dry, re-dissolving with ultrapure water, centrifuging (22400 Xg, 10min), and measuring the supernatant with high performance liquid chromatography mass spectrometer.
The measurement conditions were: separating the analyte by using a Waters Acquity UPLC BEH Amide chromatographic column (2.1mm multiplied by 150mm, 1.7 μm); mobile phase a was 10mM aqueous ammonium acetate solution containing 0.1% (v/v) acetic acid; the mobile phase B is 10mM ammonium acetate acetonitrile water solution containing 0.1% (v/v) acetic acid (the volume ratio of ammonium acetate to acetonitrile is 95: 5); gradient elution was used: 0-0.1 min, 90% of mobile phase B; 0.1-2 min, 90-30% of mobile phase B; 2-2.25 min, 30-10% of mobile phase B; 2.25-11.25 min, 10% of mobile phase B; 11.25-12 min, 10-90% of mobile phase B; 12-18 min, and 90% of mobile phase B; flow rate: 0.4 mL/min; column temperature: 45 ℃; sample introduction amount: 2 mu L of the solution; and performing mass spectrum detection by adopting an MRM scanning mode.
The mass spectrum detection conditions are as follows: air curtain gas (CUR): 20 psi; ionization Temperature (TEM): 600 ℃; atomizing gas (GS 1): 60 psi; auxiliary heating gas (GS 2): 60 psi; collision gas (CAD): the Medium. Positive ion mode: EP: 10V; spray voltage (IS): 4500V. Negative ion mode: EP: -10V; spray voltage (IS): 4500V. The MRM parameters of the target are shown in Table 1.
TABLE 1 MRM parameters of the targets
The freshness was calculated as follows:
example 1: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at normal temperature of 10 ℃ for 12h, and then continuously storing the fish blocks at low temperature of-3 ℃ until the 12 th day.
Randomly taking out partial stored fish blocks respectively at 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d and 12d of storage, detecting the content of inosinic acid (IMP) in fish meat (the detection result is shown in figure 1), and detecting the umami value of the fish meat by using an electronic tongue (the detection result is shown in figure 2). Randomly taking out partial stored fish blocks at 12d, and detecting the freshness of the fish meat.
As can be seen from fig. 1 to 2, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat changed dramatically and significantly (from 3.48 μmol/g and 7.00 to 6.27 μmol/g and 9.77) during the storage at normal temperature, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat increased slowly and then decreased slowly (from 6.27 μmol/g and 9.77 to 7.32 μmol/g and 10.78, and then from 7.32 μmol/g and 10.78 to 6.38 μmol/g and 10.32) during the storage at low temperature, and the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat remained high at 12d, at which time, the color and odor of the fish meat did not deteriorate significantly, and the freshness of the fish meat remained at 14.4%.
Example 2: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at normal temperature of 12 ℃ for 12h, and then continuously storing the fish blocks at low temperature of-3 ℃ until the 12 th day.
Randomly taking out partial stored fish blocks respectively at 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d and 12d of storage, detecting the content of inosinic acid (IMP) in fish meat (detection result is shown in figure 3), and detecting the umami value of the fish meat by using an electronic tongue (detection result is shown in figure 4). Randomly taking out partial stored fish blocks at 12d, and detecting the freshness of the fish meat.
As can be seen from fig. 3 to 4, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat changed dramatically and significantly during the storage at normal temperature (from 3.08 μmol/g and 6.75 to 6.57 μmol/g and 9.87), during the storage at low temperature, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat increased slowly and then decreased slowly (from 6.57 μmol/g and 9.87 to 7.88 μmol/g and 10.84, and then decreased slowly from 7.88 μmol/g and 10.84 to 6.79 μmol/g and 10.39), and when the storage was reached the 12d, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat remained at high levels, at which the color and odor of the fish meat did not significantly deteriorate, and the freshness of the fish meat remained at 15.8%.
Example 3: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at normal temperature of 12 ℃ for 10h, and then continuously storing the fish blocks at low temperature of-3 ℃ until 10 d.
Randomly taking out partial stored fish blocks at 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d and 10d respectively, detecting the content of inosinic acid (IMP) in the fish meat (the detection result is shown in figure 5), and detecting the umami value of the fish meat by using an electronic tongue (the detection result is shown in figure 6). Randomly taking out partial stored fish blocks at 10d, and detecting the freshness of the fish meat.
As can be seen from fig. 5 to 6, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat changed sharply and significantly (increased from 3.28 μmol/g and 6.77 to 5.99 μmol/g and 9.64) during the storage at normal temperature, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat increased slowly and then decreased slowly (increased from 5.99 μmol/g and 9.64 to 7.21 μmol/g and 10.83, and then decreased from 7.21 μmol/g and 10.83 to 6.76 μmol/g and 10.72) during the storage at low temperature, and the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat remained high at the 10 th day, at which the color and odor of the fish meat did not significantly deteriorate, and the freshness of the fish meat remained at 12.5%.
Comparative example 1: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at 25 deg.C for 24 hr, and further storing at-3 deg.C to 4 d.
Randomly taking out partial stored fish blocks respectively at 0h, 6h, 12h, 18h, 1d, 2d and 4d of storage, detecting the content of inosinic acid (IMP) in fish meat (see the detection result in figure 7), and detecting the umami value of the fish meat by using an electronic tongue (see the detection result in figure 8). Randomly taking out part of the stored fish blocks in the storage 4d, and detecting the freshness of the fish meat.
As can be seen from fig. 7 to 8, during the storage at normal temperature, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat increased significantly and then gradually decreased (first from 3.11 μmol/g and 6.87 to 6.46 μmol/g and 9.01, and then from 6.46 μmol/g and 9.01 to 1.21 μmol/g and 6.42), during the storage at low temperature, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat decreased gradually (first from 1.21 μmol/g and 6.42 to 0.28 μmol/g and 5.79), and when stored to the 4 th day, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat were not high and significantly lower than in examples 1 to 3, and the color of the fish meat surface turned yellow and had a slight off-flavor, and the freshness of the fish meat reached 75.4%, and putrefaction occurred.
Comparative example 2: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at 4 ℃ for 24h at normal temperature, and then continuously storing the fish blocks at-3 ℃ to 12 d.
Randomly taking out partial stored fish blocks respectively at 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d and 12d of storage, detecting the content of inosinic acid (IMP) in fish meat (detection result is shown in figure 9), and detecting the umami value of the fish meat by using an electronic tongue (detection result is shown in figure 10). Randomly taking out partial stored fish blocks at 12d, and detecting the freshness of the fish meat.
As can be seen from FIGS. 9 to 10, the inosinic acid (IMP) content and umami value of the fish meat gradually increased during the storage at normal temperature (from 2.98. mu. mol/g and 6.72 to 5.86. mu. mol/g and 8.42), the inosinic acid (IMP) content and umami value of the fish meat fluctuated at a low level during the storage at low temperature (fluctuation ranges: 5.72 to 5.94. mu. mol/g and 8.42 to 8.88), and the inosinic acid (IMP) content and umami value of the fish meat were not high and were significantly lower than those of examples 1 to 3 when stored up to 12d, at which time, the color and odor of the fish meat did not significantly deteriorate, and the freshness of the fish meat was maintained at 11.7%.
Comparative example 3: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at normal temperature of 10 ℃ for 12h, and then continuously storing the fish blocks at low temperature of-10 ℃ until the 12 th day.
Randomly taking out partial stored fish blocks respectively at 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d and 12d of storage, detecting the content of inosinic acid (IMP) in fish meat (detection result is shown in figure 11), and detecting the umami value of the fish meat by using an electronic tongue (detection result is shown in figure 12). Randomly taking out partial stored fish blocks at 12d, and detecting the freshness of the fish meat.
As can be seen from FIGS. 11 to 12, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat changed drastically and increased significantly (from 3.21. mu. mol/g and 6.84 to 6.33. mu. mol/g and 9.84) during the storage at normal temperature, during the low-temperature storage period, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat slowly increase and then slowly decrease (from 6.33 mu mol/g and 9.84 to 6.65 mu mol/g and 9.96, and then from 6.65 mu mol/g and 9.96 to 5.44 mu mol/g and 8.81), when the fish meat is stored to the 12 th day, the inosinic acid (IMP) content and the umami value of the fish meat in the fish meat are not high and are obviously lower than those of the examples 1-3, at the moment, the color and smell of the fish meat are not obviously deteriorated, the freshness of the fish meat is still kept at 11.2 percent, however, the fish meat has more ice crystals, which has great influence on the texture of the fish meat and reduces the sensory quality of the fish meat.
Comparative example 4: storage of fish meat
The method comprises the following specific steps:
the method comprises the following steps of (1) hitting the head of the turbot heavily to die, peeling, removing the head and viscera of the turbot, cleaning the turbot with flowing water, draining, and cutting the turbot into fish blocks with the thickness of 3-4 cm; putting the fish blocks into a self-sealing bag, and sealing; storing the fish blocks at-3 deg.C until 12 d.
Randomly taking out partial stored fish blocks respectively at 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d and 12d of storage, detecting the content of inosinic acid (IMP) in fish meat (detection result is shown in figure 13), and detecting the umami value of the fish meat by using an electronic tongue (detection result is shown in figure 14). Randomly taking out partial stored fish blocks at 12d, and detecting the freshness of the fish meat.
As can be seen from fig. 13 to 14, the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat increased slowly (from 2.55 μmol/g and 6.11 to 6.34 μmol/g and 8.67) during the low-temperature storage, and the inosinic acid (IMP) content in the fish meat and the umami value of the fish meat were not high and were significantly lower than those of examples 1 to 3 when stored up to 12d, and at this time, the color and odor of the fish meat did not significantly deteriorate, and the freshness of the fish meat was maintained at 9.8%.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (5)
1. A temperature-changing storage method for improving the delicate flavor of fish is characterized in that the fish is stored for 4-24 hours at the temperature of 8-15 ℃, and then the fish is stored continuously at the temperature of 0-5 ℃.
2. The temperature-variable storage method for improving the umami taste of fish according to claim 1, wherein the method comprises storing the fish at 10 ℃ for 18h, and then storing the fish at-3 ℃.
3. The temperature-varying storage method for improving the umami taste of fish meat according to claim 1 or 2, wherein the fish meat is turbot meat, mackerel meat, flounder meat, salmon meat or yellow croaker meat.
4. A fish meat stored by the method of any one of claims 1 to 3.
5. Use of the method of any one of claims 1 to 3 for storing fish meat or enhancing the umami taste of fish meat.
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| CN113180205A (en) * | 2021-04-30 | 2021-07-30 | 大连工业大学 | Fish meat pretreatment method for stabilizing inosinic acid |
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