CN112616726B - Fresh water fish living body micro-freezing fresh-keeping transportation method - Google Patents
Fresh water fish living body micro-freezing fresh-keeping transportation method Download PDFInfo
- Publication number
- CN112616726B CN112616726B CN202011465098.XA CN202011465098A CN112616726B CN 112616726 B CN112616726 B CN 112616726B CN 202011465098 A CN202011465098 A CN 202011465098A CN 112616726 B CN112616726 B CN 112616726B
- Authority
- CN
- China
- Prior art keywords
- fish
- freezing
- water
- fresh
- micro
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000007710 freezing Methods 0.000 title claims abstract description 86
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000013505 freshwater Substances 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 113
- 230000008014 freezing Effects 0.000 claims abstract description 38
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000003507 refrigerant Substances 0.000 claims abstract description 21
- 239000004677 Nylon Substances 0.000 claims abstract description 9
- 229920001778 nylon Polymers 0.000 claims abstract description 9
- 238000005086 pumping Methods 0.000 claims abstract description 7
- 238000005192 partition Methods 0.000 claims abstract description 4
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 7
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 5
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 claims description 5
- 229960003237 betaine Drugs 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 abstract description 4
- 241001609213 Carassius carassius Species 0.000 description 36
- 230000004083 survival effect Effects 0.000 description 21
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 18
- 239000001301 oxygen Substances 0.000 description 18
- 229910052760 oxygen Inorganic materials 0.000 description 18
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 16
- 238000007654 immersion Methods 0.000 description 15
- 230000004060 metabolic process Effects 0.000 description 15
- 239000000523 sample Substances 0.000 description 15
- 230000008859 change Effects 0.000 description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- JVMRPSJZNHXORP-UHFFFAOYSA-N ON=O.ON=O.ON=O.N Chemical compound ON=O.ON=O.ON=O.N JVMRPSJZNHXORP-UHFFFAOYSA-N 0.000 description 10
- 238000010411 cooking Methods 0.000 description 10
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 241000252211 Carassius Species 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 238000006213 oxygenation reaction Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 3
- 239000002207 metabolite Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/10—Culture of aquatic animals of fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
-
- 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
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Environmental Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Farming Of Fish And Shellfish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fresh water fish living body micro-freezing fresh-keeping transportation method. The method comprises the following specific steps: 1) pre-freezing treatment: the method comprises the following steps of (1) adopting a nylon vacuum packaging bag with the specification of 14-16 threads, putting fresh and live freshwater fish into the bag, and then quickly carrying out vacuum pumping operation by using a vacuum packaging machine; 2) micro-freezing treatment: putting the bag filled with the fish into the middle-lower layer of the food-grade secondary refrigerant to ensure that the fish is fully contacted with liquid, wherein the temperature of the food-grade secondary refrigerant is set to be-30 to-35 ℃, and the micro-freezing time is within 2 min; 3) unsealing: immediately removing the vacuum packaging bag after the micro-freezing is finished; 4) fresh-keeping transportation: uniformly spreading the fishes on a partition plate of a transport vehicle in an anhydrous state, and controlling the temperature of the transport vehicle to be 0-4 ℃; 5) rehydration: and (4) after the fish arrives at the transportation destination, putting the fish in the transport vehicle into a large water pool, and replacing the water body after 10-20 min. After the slight freezing preservation treatment, the fish can be kept alive at a higher rate after rehydration, the transportation time is longer, and the cost of the fresh-keeping transportation of the live fish is greatly reduced.
Description
Technical Field
The invention relates to the technical field of live fish transportation, in particular to a fresh water fish living body micro-freezing fresh-keeping transportation method.
Background
The fresh and live aquatic products have high safety and can best keep the original nutritive value. In recent years, aquatic product circulation is larger and larger in China, circulation distance is longer and longer, but the development of the sales market of aquatic products is restricted due to the fact that the keep-alive transportation technology is immature, so that the keep-alive logistics technology becomes a focus of attention in the field of cold-chain logistics.
Aquatic products in China are abundant in resources, and the transportation technology is rapidly developed, but normalization and scale are lacked; at present, fish transportation in China is limited by various conditions, and is mainly based on traditional water transportation. The transportation tool is simple and crude in water transportation, the transportation method is simple and easy, only middle-short distance transportation can be carried out, the requirements of all regions can not be met, the transportation cost is high, in addition, the loading density of fresh fishes in the transportation process is dozens of times higher than that of the fresh fishes under the common culture condition, on one hand, the fishes consume a large amount of dissolved oxygen in water, on the other hand, a large amount of metabolites are discharged from the water, the water quality is rapidly deteriorated in a very short time, and the fishes either die of oxygen deficiency or die of metabolite poisoning. Therefore, the traditional transportation of the fresh and live aquatic products needs a large amount of carrying water, is easily limited by various practical conditions, and has the advantages of small carrying capacity, short distance, high death rate and high transportation cost. The relatively laggard transportation technology not only seriously influences the survival rate of the fresh and live aquatic products, but also increases the market cost.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide a fresh water fish living body micro-freezing preservation transportation method which is large in carrying capacity and low in mortality rate, can transport live fish in a long distance and greatly reduces the preservation transportation cost of the live fish.
In order to solve the technical problem, the invention adopts the following technical scheme:
a fresh water fish living body micro-freezing fresh-keeping transportation method is characterized by comprising the following specific steps:
1) pre-freezing treatment: the method comprises the following steps of (1) adopting a nylon vacuum packaging bag with the specification of 14-16 threads, putting fresh and live freshwater fish into the bag, and then quickly carrying out vacuum pumping operation by using a vacuum packaging machine, wherein the vacuum degree of the vacuum packaging machine is-0.08 Mpa, and the vacuum pumping time is 20-40 s;
2) micro-freezing treatment: placing the bag filled with the fish into the middle-lower layer of the food-grade secondary refrigerant to ensure that the fish body is fully contacted with liquid, wherein the temperature of the food-grade secondary refrigerant is set to be-30 to-35 ℃, and the micro-freezing time is within 2 min;
3) unsealing: immediately removing the vacuum packaging bag after the micro-freezing is finished;
4) fresh-keeping transportation: uniformly spreading the fishes on a partition plate of a transport vehicle in an anhydrous state, and controlling the temperature of the transport vehicle to be 0-4 ℃;
5) rehydration: and (4) after the fish arrives at the transportation destination, putting the fish in the transport vehicle into a large water pool, and replacing the water body after 10-20 min.
The invention also relates to a liquid-impregnated frozen food-grade secondary refrigerant which is characterized by being prepared from the following raw materials in percentage by mass: 5-10% of ethanol, 10-20% of betaine, 10-15% of propylene glycol, 5-10% of sodium chloride and 40-50% of water.
The invention has the beneficial effects that: after the micro-freezing preservation treatment, the survival rate of the fish after rehydration is higher, the longest transportation time can reach 4 hours, the transportation time is longer, and the cost of the fresh-keeping transportation of the live fish is greatly reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the prior art descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a graph of a change trend of ammonia nitrogen content in water after crucian water is kept alive without water, which is provided by embodiment 2 of the invention;
fig. 2 is a graph showing the change trend of nitrite nitrogen in water quality after crucian carp is kept alive without water according to embodiment 2 of the present invention;
fig. 3 is a trend graph of water pH change after the crucian carp provided by embodiment 2 of the present invention has no water and is alive;
fig. 4 is a trend graph of water quality dissolved oxygen after the crucian carp provided by embodiment 2 of the present invention has no water and is alive;
fig. 5 is a trend graph of changes in water quality sulfides after the crucian carp is kept alive without water according to embodiment 2 of the present invention;
fig. 6 is a histogram of changes of cooking losses of crucian carp after being kept alive without water for 4 hours by liquid immersion partial freezing provided in embodiment 2 of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A fresh water fish living body micro-freezing fresh-keeping transportation method comprises the following specific steps:
1) pre-freezing treatment: the method comprises the following steps of (1) adopting a nylon vacuum packaging bag with the specification of 14-16 threads, putting fresh and live freshwater fish into the bag, and then quickly carrying out vacuum pumping operation by using a vacuum packaging machine, wherein the vacuum degree of the vacuum packaging machine is-0.08 Mpa, and the vacuum pumping time is 20-40 s;
2) micro-freezing treatment: putting the bag filled with the fish into the middle-lower layer of the food-grade secondary refrigerant to ensure that the fish is fully contacted with liquid, wherein the temperature of the food-grade secondary refrigerant is set to be-30 to-35 ℃, and the micro-freezing time is within 2 min;
3) unsealing: after the micro-freezing is finished, the vacuum packaging bag is immediately detached to facilitate the breathing of the fish;
4) fresh-keeping transportation: uniformly spreading the fishes on a partition plate of a transport vehicle in an anhydrous state, controlling the temperature of the transport vehicle at 0-4 ℃ so as to slow down the metabolic rate of the unfrozen fishes and prolong the keep-alive time; the transport vehicle can be subjected to interlayer modification, so that hierarchical isolated transport is realized, and mechanical damage caused by collision of fish bodies during transport is reduced as much as possible;
5) rehydration: after the fish arrives at the transportation destination, the fish in the transportation vehicle is placed in a large water pool, and water body replacement is carried out after 10-20min, so that excrement generated by water entering and rapid metabolism after the fish is lack of oxygen for a long time is removed.
Example 2
Taking crucian as an example
The crucian carp used in the test is purchased from a local pond in the valley region of Beijing, the same batch of crucian carp is healthy and has no damage, the average weight is 500 +/-250 g, water is added for transportation to a laboratory, the crucian carp is temporarily cultured in a 1000L culture pond of the laboratory, oxygen is filled by an oxygen pump, and the test is started after 30-60 min.
Vacuum packaging machine and apparatus
Immersion freezing equipment (Beijing Xutengyuan scientific and technological development Co., Ltd.); a P-400 vacuum packaging machine (Qingye flag ship store of Dongguan city, Guangdong province); DK-822 water bath (shanghai Jinghong experimental facilities limited); CT3-4500 texture analyzer (Brook field corporation); w-1 Portable multiparameter Water quality Analyzer (Older technologies, Inc.).
Detailed description of the experiment
1. Influence of micro-freezing time on survival rate of crucian in waterless keep-alive process
After the crucian carp is purchased, the crucian carp is stopped from eating and temporarily cultured in a laboratory culture pond for 30-60 min, and the air pump is used for oxygenation. After temporary culture, dividing the fish into five groups of 1min40s, 2min20s, 2min40s and 3min, wherein each group of 5 fish for test is respectively filled into 16-filament nylon vacuum packaging bags, vacuumizing and packaging are carried out by using a vacuum packaging machine, the vacuumizing time is 20-30 s, each fish is immediately placed into a secondary refrigerant pre-cooled to-30 ℃ after vacuumizing, after the corresponding time of micro freezing, the packaging bags are taken out and removed, the bag is placed for 30min without water, the fish is placed into a 20L bucket with water quantity of 1/3, activity is observed, and the survival rate is calculated.
The survival rate calculation method comprises the following steps: survival rate = (fish tail in living state after experiment ÷ experimental fish tail) × 100%
2. Influence of micro-freezing time on metabolism condition of crucian after water-free survival
After the crucian carp is bought back, the crucian carp is stopped to eat and temporarily cultured in a laboratory culture pond for 30-60 min, and an air pump is used for oxygenation. After temporary culture, dividing the crucian carp into six groups of 5s, 10s, 15s, 20s, 25s and 30s in a micro-freezing time, wherein each group of fish for test is 2, each group of fish is respectively put into a 16-filament nylon vacuum packaging bag, 2 fishes in one bag are subjected to vacuum packaging by a vacuum packaging machine, the vacuum packaging time is 20-30 s, each bag of fish is immediately put into a secondary refrigerant pre-cooled to-30 ℃ after being vacuumized, after the micro-freezing for corresponding time, the packaging bag is taken out and removed, the fish is put into a 20L bucket with water quantity of 1/3, after each group of crucian carp is put into water for 15min, a water sample is taken, a W-1 portable multi-parameter water quality analyzer is adopted to analyze the water quality condition, and the water quality change condition of each group is observed at the same time. And taking the water quality condition of the blank water sample without the crucian as a reference.
After the crucian carp is bought back, the crucian carp is stopped to eat and temporarily cultured in a laboratory culture pond for 30-60 min, and an air pump is used for oxygenation. Temporarily culturing, dividing the crucian carp into five groups of 5 fish for freezing for 1min40s, 2min20s, 2min40s and 3min, respectively, filling each group of 5 fish for test into 16-filament nylon vacuum packaging bags, vacuumizing and packaging by using a vacuum packaging machine for 20-30 s, immediately putting each fish into a secondary refrigerant pre-cooled to-30 ℃ after vacuumizing, taking out and removing the packaging bags after freezing for a corresponding time, standing for 30min without water, putting the fish into a 20L bucket with water quantity 1/3, taking a water sample after each group of crucian carp enters water for 15min, analyzing the water quality condition by using a W-1 portable multi-parameter water quality analyzer, and observing the water quality change condition of each group. And 5 un-frozen crucian carps are put into a bucket with the same water amount as the above for 15min to serve as a control.
3. Influence of liquid immersion and micro-freezing on metabolism condition of water-free keep-alive crucian after moderation
After the crucian carp is purchased, the crucian carp is stopped from eating and temporarily cultured in a laboratory culture pond for 30-60 min, and the air pump is used for oxygenation. Randomly selecting 4 test crucians after temporary culture, filling the test crucians into a 16-filament nylon vacuum packaging bag, vacuumizing and packaging the test crucians by using a vacuum packaging machine, wherein the vacuumizing time is 20-30 s, immediately putting the crucians into a secondary refrigerant pre-cooled to minus 30 ℃ after vacuumizing, slightly freezing for 1min for 40s, taking out and removing the packaging bag, placing the crucians in a 20L water bucket with water amount of 1/3 until the crucians recover activity. And (3) sampling water every 3min from the beginning of water inlet, and analyzing the water quality condition by adopting a W-1 portable multi-parameter water quality analyzer. And the water quality of the blank water sample is 0min when the crucian is not put in.
4. Influence of liquid immersion and micro-freezing on survival rate and water quality of crucian carp after being kept alive for 4 hours without water
Randomly selecting 10 test crucians after temporary culture, respectively filling each crucian into a 16-filament nylon vacuum packaging bag, vacuumizing and packaging by using a vacuum packaging machine, wherein the vacuumizing time is 20-30 s, immediately putting each crucian into a coolant pre-cooled to minus 30 ℃ after vacuumizing, slightly freezing for 2min, taking out and dismantling the packaging bag, standing for 4h without water, wherein the simulated transportation time is 3h, putting 5 crucians into a 20L water bucket with the water amount of 1/3, observing the activity of the crucians, calculating the survival rate, taking a water sample after entering water for 15min, analyzing the water quality condition, and comparing the water sample with the non-frozen crucian control group in the content 2.
5. Influence of liquid immersion and partial freezing on cooking loss and texture index of crucian after keeping crucian alive without water for 4 hours
The crucian carp was treated in the same manner as described in the above item 4, and 3 crucian carps that survived after entering water were randomly selected, and the dorsal muscles below the dorsal fin and above the lateral line of the crucian carp were carefully removed with a scalpel for measuring the muscle quality index. The fresh crucian which is not subjected to the keep-alive treatment is used as a control group.
6. Measurement of cooking loss ratio
Accurately weighing samples of crucian meat of the preserved group and the fresh group, placing the samples in a No. 4 self-sealing bag, putting the self-sealing bag into a water bath kettle at 75 ℃, carrying out water bath for 15min, taking out the samples, cooling the samples to room temperature, sucking surface juice with filter paper, weighing, calculating the cooking loss rate (%), paralleling each sample for three times, and taking an average value.
In the formula: x-loss of cooking (%) of the fish meat sample; w1 weight of fish sample before cooking, unit g; w2 weight of fish samples after cooking, unit g.
7. Determination of texture
Taking the back muscle of crucian carp, cutting into fish blocks of 1X 1cm, pressing downwards in a direction perpendicular to the trend of muscle fiber, and placing the sample at 4 ℃ before measurement. A P50 probe is adopted, the speed before the test is 1mm/s, the test speed is 1mm/s, the speed after the test is 1mm/s, the deformation amount is 30 percent, the trigger force is 5g, each group of samples are parallel for 5 times, and the average value is taken. Probe model number TA-AACC 36; the clamp model is TA-BT-KI.
8. Data processing
The experimental data are analyzed by statistical analysis software Excel2016 and SPSS 21.0 for difference significance, wherein P <0.05 represents the difference significance, and the analysis results are represented by mean values +/-standard deviation.
9. Results and analysis
Influence of the partial freezing time on the survival rate of the crucian in the anhydrous survival keeping process:
table 1 shows the survival rate of crucian during the water-free survival process after being slightly frozen for different time. The liquid immersion and micro-freezing within 2min has no great influence on the activity of the crucian, and the survival rate can reach 100 percent; however, the activity of the crucian can be influenced by more than 2min, the death of the crucian occurs, and the survival rate is only 60%; and 3min of partial freezing can cause more crucian carps to die, and the death can be caused by that the liquid is soaked for partial freezing for too long time and internal organs of the crucian carps are frostbitten. The liquid immersion micro-freezing time should be set to 2min or less.
TABLE 1 survival rate of crucian in absence of water under different slightly freezing time
| Time of partial freezing | 1min40s | 2min | 2min20s | 2min40s | 3min |
| Percent survival rate% | 100 | 100 | 60 | 60 | 40 |
Influence of the micro-freezing time on the metabolic condition of the crucian after the crucian is kept alive without water:
the water body is gradually turbid along with the prolonging of the time after the crucian carp enters the water, wherein the two groups of the micro-freezing time of 1min40s and 2min are most obvious. In addition, the longer the partial freezing time is, the longer the time required for the crucian to slowly recover the activity is, which is more beneficial to keep-alive transportation. As can be seen from the results in Table 2-1, compared with the blank water sample, the ammonia nitrogen content, pH value and dissolved oxygen change more significantly at different times of partial freezing after the rapid partial freezing of the liquid immersion, but the contents of nitrite nitrogen and sulfide do not have significant difference. From the change of the ammonia nitrogen content, the ammonia nitrogen content of the micro-freezing in a very short time basically has no obvious difference with a blank water sample, but the ammonia nitrogen content is increased along with the increase of the micro-freezing time. As can be seen from the change of the pH value, the pH value after quick slight freezing shows a trend of decreasing, which shows that the metabolism of the crucian is slightly accelerated after slight freezing, and CO 2 The discharge amount increased, and the higher pH values of 20s, 25s and 30s than in the first groups probably resulted from a slightly longer freezing time and a longer time required for the gradual recovery, so that the change was slower. From the change of the dissolved oxygen, the dissolved oxygen in the water after the micro-freezing is obviously reduced, which shows that the oxygen demand of the crucian carp is increased after the micro-freezing, and the metabolism is slightly accelerated. As can be seen from the results in table 2-2, the metabolic condition of crucian was not changed much and there was no significant difference in pH, nitrite nitrogen and sulfide content after the liquid immersion for a short period of time and the slight freezing compared to the control group. The change of the ammonia nitrogen content shows that the ammonia nitrogen content is reduced along with the prolonging of the micro-freezing time, and also shows that the longer the micro-freezing time is, the longer the time required by the slowing of the crucian carp is, and the ammonia nitrogen content generated by the metabolism of the crucian carp is lower because the crucian carp is not fully slowed.
TABLE 2-1 influence of different partial freezing time on metabolism of crucian after no-water survival
| Content of ammonia nitrogen/(mg/L) | pH | Dissolved oxygen/(mg/L) | Nitrite nitrogen/(mg/L) | sulfide/(mg/L) | |
| Blank water sample | 0.30±0.16 bc | 7.80±0.01 a | 7.56±1.65 a | 0.002±0.002 a | 0.000±0.000 a |
| 5s | 0.17±0.11 c | 7.67±0.01 cd | 6.72±0.08 ab | 0.000±0.000 a | 0.001±0.000 a |
| 10s | 0.17±0.06 c | 7.61±0.00 f | 5.71±0.13 b | 0.000±0.000 a | 0.001±0.001 a |
| 15s | 0.29±0.00 c | 7.62±0.00 ef | 6.08±0.34 ab | 0.000±0.000 a | 0.001±0.001 a |
| 20s | 0.49±0.01 ab | 7.65±0.02 de | 6.04±0.40 ab | 0.000±0.000 a | 0.000±0.000 a |
| 25s | 0.64±0.01 a | 7.71±0.01 b | 5.59±0.40 b | 0.000±0.000 a | 0.000±0.000 a |
| 30s | 0.50±0.07 a | 7.68±0.01 bc | 5.93±0.44 ab | 0.000±0.000 a | 0.000±0.000 a |
TABLE 2-2 influence of different partial freezing time on metabolism of crucian after no-water conservation
| Content of ammonia nitrogen/(mg/L) | pH | Dissolved oxygen/(mg/L) | Nitrite nitrogen/(mg/L) | sulfide/(mg/L) | |
| Directly put into water without freezing | 0.49±0.05 a | 7.72±0.08 a | 12.83±0.88 ab | 0.009±0.006 a | 0.008±0.001 a |
| 1min40s | 0.26±0.06 b | 7.71±0.03 a | 16.39±2.29 ab | 0.003±0.004 a | 0.008±0.008 a |
| 2min | 0.27±0.15 b | 7.85±0.23 a | 14.15±0.17 ab | 0.004±0.001 a | 0.014±0.002 a |
| 2min20s | 0.21±0.01 bc | 7.75±0.03 a | 14.92±2.97 ab | 0.003±0.004 a | 0.029±0.020 a |
| 2min40s | 0.22±0.00 bc | 7.78±0.01 a | 18.40±0.79 a | 0.002±0.003 a | 0.018±0.001 a |
| 3min | 0.06±0.00 c | 7.82±0.06 a | 10.79±4.36 b | 0.001±0.001 a | 0.013±0.007 a |
Influence of liquid immersion and micro-freezing on the metabolism condition of the water-free keep-alive crucian after moderation:
referring to fig. 1-5, the changes of water ammonia nitrogen content, nitrite nitrogen, pH, dissolved oxygen and sulfide in 24min after the crucian is slightly frozen for 1min and 40s to recover activity slowly are shown. The results show that after the crucian is slightly frozen for 1min and 40s to slowly recover the activity, the contents of nitrite nitrogen, sulfide and dissolved oxygen in water are not obviously different within 24min, the detected amounts of nitrite nitrogen and sulfide are low, and the dissolved oxygen content is basically maintained at a level and is not changed greatly. But the ammonia nitrogen content and the pH value in the water change obviously, and as can be seen from figure 1, compared with 0min, the ammonia nitrogen content in the water after the micro-freezing is obviously increased, and the ammonia nitrogen content in the water is continuously increased along with the prolonging of time, the content change is gentle from 3min to 12min, the ammonia nitrogen content is obviously increased after 12min, and the maximum value is reached at 21 min; as can be seen from FIG. 3, the pH value in the water continuously decreases with time, and the change tends to be flat after 9min, but the pH value decreases significantly after 18 min. The results show that after the short-time micro-freezing, the metabolism of the crucian with the slowly recovered activity is accelerated, the metabolic waste is continuously discharged, and the water quality and acidity are increased. Therefore, after the crucian subjected to liquid immersion and micro-freezing treatment is kept alive without water and enters water, water body replacement needs to be carried out for about 10-20min to remove excrement generated by water entering and rapid metabolism after the crucian is lack of oxygen for a long time.
Influence of liquid immersion and micro-freezing on survival rate, water quality, cooking loss and texture index of the crucian after being kept alive for 4 hours without water:
the survival rate of the crucian after entering water after the crucian is soaked in the liquid and kept alive for 2min in a micro-freezing way for 4h is 100%, which shows that the survival rate of the crucian in the transportation of keeping alive without water can be 100% by the micro-freezing way for 2min, and the longest time can be 4 h. In addition, the water quality after entering water for 15min is shown in table 3, compared with a control group, the pH, the dissolved oxygen content and the sulfide content are not significantly different, the ammonia nitrogen content is significantly lower than that of the control group (P < 0.05), the nitrite nitrogen content is significantly higher than that of the control group (P < 0.05), and after crucian enters water, the water body is rapidly turbid, which indicates that the crucian metabolism is slowed down due to stress reaction after the crucian enters water, and the retarded metabolism of the crucian is accelerated, so that harmful metabolites in the water body are increased, and the risk of death of the crucian is increased. Therefore, after the crucian carp soaked in the liquid and slightly frozen is transported to a destination without water, the water body of the crucian carp is changed after the crucian carp is put into water for 10-20min, so that excrement generated by the rapid metabolism of the crucian carp entering water after the crucian carp is lack of oxygen for a long time is removed.
TABLE 3 influence of micro-freezing for 2min on the metabolism of crucian after keeping alive for 4h without water
| Content of ammonia nitrogen/(mg/L) | pH | Dissolved oxygen/(mg/L) | Nitrite nitrogen/(mg/L) | sulfide/(mg/L) | |
| Directly put into water without freezing | 0.49±0.05 a | 7.72±0.08 a | 12.83±0.88 a | 0.009±0.006 b | 0.008±0.001 a |
| Slightly freezing for 2min and 5h | 0.29±0.03 b | 7.72±0.01 a | 13.05±0.64 a | 0.026±0.011 a | 0.012±0.009 a |
Fig. 6 and table 4 are the conditions of muscle cooking loss and texture index of crucian carp after being soaked in liquid and slightly frozen for 2min and kept alive for 4h without water, compared with fresh crucian carp. The cooking loss is one of important indexes reflecting the water retention of muscles, and the hardness, the cohesion, the elasticity, the adhesiveness and the chewiness are all important indexes of the quality of fish meat. The results show that compared with fresh crucian, the stewing loss and five texture indexes of the crucian which is subjected to liquid immersion and micro-freezing and completes the anhydrous keep-alive transportation for 4 hours have no significant difference, the micro-freezing within 2min has no great influence on the fish meat quality of the crucian, and the crucian treated by the liquid immersion and micro-freezing anhydrous keep-alive transportation can basically keep the meat quality as much as that of the fresh crucian.
TABLE 4 influence of liquid immersion and partial freezing on texture index of crucian after keeping alive for 4h without water
| Hardness per gram | Cohesion property | Elasticity/mm | Tackiness per gram | chewiness/mJ | |
| Fresh fish | 1529.2±568.5 a | 0.62±0.08 a | 2.27±0.16 a | 929.3±341.3 a | 20.62±7.32 a |
| Slightly freezing for 2min, standing for 4h | 1312.7±459.3 a | 0.53±0.05 a | 2.08±0.16 a | 704.6±289.1 a | 14.60±6.58 a |
Example 3
A liquid-impregnated frozen food-grade secondary refrigerant is prepared from the following raw materials in percentage by mass: 5-10% of ethanol, 10-20% of betaine, 10-15% of propylene glycol, 5-10% of sodium chloride and 40-50% of water.
Wherein, the ethanol, the betaine, the propylene glycol and the sodium chloride are all food grade, and the water is selected from one of deionized water and ultrapure water.
The freezing point of the cold-carrying agent of the secondary ethanol is obviously reduced, and the low viscosity of the secondary refrigerant can be kept; the sodium chloride can obviously reduce the freezing point of the secondary refrigerant, but has high corrosion to equipment, and the content of the sodium chloride is generally not more than 10 percent when high-strength stainless steel is adopted; the viscosity of the glycerol is high, the glycerol is easy to attach to the surface of a product, and the propylene glycol has lower viscosity and better freezing point reduction effect on the secondary refrigerant compared with the glycerol, so the glycerol is gradually replaced by the propylene glycol; betaine is a natural substance, has good moisture absorption and retention performance, and can be used as a component of liquid-impregnated freezing secondary refrigerant; when the contents of the propylene glycol and the sodium chloride are too high, the viscosity of the secondary refrigerant is obviously increased, and when the content of the ethanol is too high, potential safety hazards exist, the addition amount of certain components can be reduced through multi-component compounding of the multi-component secondary refrigerant, and the lower freezing point and viscosity are kept, so that the effect of reducing the content of the ethanol is achieved.
The liquid-impregnated frozen food-grade refrigerating medium has the advantages of low ethanol content, food-grade nontoxicity, excellent safety performance, low freezing point and good working stability at-30 ℃.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (1)
1. A fresh water fish living body micro-freezing fresh-keeping transportation method is characterized by comprising the following specific steps:
1) pre-freezing treatment: the method comprises the following steps of (1) putting fresh and alive freshwater fish into a nylon vacuum packaging bag with the specification of 14-16 threads, and then quickly performing vacuum pumping operation by using a vacuum packaging machine, wherein the vacuum degree of the vacuum packaging machine is-0.08 Mpa, and the vacuum pumping time is 20-40 s;
2) micro-freezing treatment: putting the bag filled with the fish into the middle-lower layer of the food-grade secondary refrigerant to ensure that the fish is fully contacted with liquid, wherein the temperature of the food-grade secondary refrigerant is set to be-30 to-35 ℃, and the micro-freezing time is within 2 min;
3) unsealing: immediately removing the vacuum packaging bag after the micro-freezing is finished;
4) fresh-keeping transportation: uniformly spreading the fishes on a partition plate of a transport vehicle in an anhydrous state, and controlling the temperature of the transport vehicle to be 0-4 ℃;
5) rehydration: after the fish arrives at the transportation destination, the fish in the transport vehicle is placed in a large water pool, and the water body is replaced after 10-20 min;
the secondary refrigerant is prepared from the following raw materials in percentage by mass: 5-10% of ethanol, 10-20% of betaine, 10-15% of propylene glycol, 5-10% of sodium chloride and 40-50% of water.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210597522.9A CN115067240B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
| CN202011465098.XA CN112616726B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011465098.XA CN112616726B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210597522.9A Division CN115067240B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112616726A CN112616726A (en) | 2021-04-09 |
| CN112616726B true CN112616726B (en) | 2022-09-02 |
Family
ID=75312580
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011465098.XA Active CN112616726B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
| CN202210597522.9A Active CN115067240B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210597522.9A Active CN115067240B (en) | 2020-12-14 | 2020-12-14 | Fresh water fish living body micro-freezing fresh-keeping transportation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN112616726B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2037478A1 (en) * | 1990-03-05 | 1991-09-06 | Richard Gregory | Diagnostic and treatment methods involving the cystic fibrosis transmembrane regulator |
| JP2007175699A (en) * | 2005-12-02 | 2007-07-12 | Chugoku Electric Manufacture Co Ltd | System for producing electrolytic seawater ice, apparatus for producing electrolytic seawater, ice-making apparatus, method for producing electrolytic seawater ice, and method for preserving fresh fish |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
| CN103385203A (en) * | 2012-05-09 | 2013-11-13 | 常州市汇华食品有限公司 | Method for improving quality of chilled fresh pork |
| CN103749643A (en) * | 2014-01-13 | 2014-04-30 | 王斌 | Method for Ice-free preservation with combination of air cooling and direct cooling |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10165039A (en) * | 1996-12-05 | 1998-06-23 | Jifas Corp:Kk | Method for preserving live fish and transporting method using the same |
| JP3939245B2 (en) * | 2002-12-26 | 2007-07-04 | 株式会社前川製作所 | Fish distribution method and package for live distribution |
| CN1781366A (en) * | 2004-06-10 | 2006-06-07 | 浙江工商大学 | Method for keeping mussel alive without water |
| JP2007061051A (en) * | 2005-09-01 | 2007-03-15 | Mayekawa Mfg Co Ltd | Freezing method and apparatus for live fish |
| CN102187891B (en) * | 2011-03-24 | 2013-04-03 | 中国农业大学 | Freshwater fish body fresh preservation agent, and preparation method and fresh preservation method thereof |
| JP5044036B1 (en) * | 2011-08-15 | 2012-10-10 | 株式会社極洋 | Method for producing frozen fish fillet that can be cooked in a frozen state, and frozen fish fillet that can be cooked in a frozen state produced by the method |
| CN102349467A (en) * | 2011-09-06 | 2012-02-15 | 山东商业职业技术学院 | Transport method for freshwater fish kept alive without water at ice temperature |
| CN102719229B (en) * | 2012-06-14 | 2014-07-30 | 中国水产科学研究院南海水产研究所 | Freezing liquid for direct immersion freezing of food |
| CN104335932A (en) * | 2013-08-08 | 2015-02-11 | 新沂市成明水产科技有限公司 | Culture method for plagiognathops microlepis |
| CN104920251A (en) * | 2014-12-26 | 2015-09-23 | 浙江省海洋水产研究所 | Paralichthys olivaceus transportation method capable of keeping paralichthys olivaceus alive without water |
| CN104745528B (en) * | 2015-03-13 | 2017-12-26 | 深圳韦拓生物科技有限公司 | A kind of method of egg mother cell or embryo freezing recovery and its resuscitation fluid used |
| BR102015007142A2 (en) * | 2015-03-30 | 2016-11-16 | Gdc Alimentos S A | canning process of freshwater fish |
| CN109691523A (en) * | 2017-10-20 | 2019-04-30 | 阿凡达农业有限公司 | A kind of quick preservation by partial technology of living body low temperature |
| CN109691506A (en) * | 2017-10-20 | 2019-04-30 | 阿凡达农业有限公司 | A kind of quick preservation by partial technology of fresh-water fishes low temperature |
| CN109691527A (en) * | 2017-10-20 | 2019-04-30 | 阿凡达农业有限公司 | A kind of quick preservation by partial technology of fresh water crab low temperature |
| CN109691515A (en) * | 2017-10-20 | 2019-04-30 | 阿凡达农业有限公司 | A kind of quick preservation by partial technology of long range fishing aquatic product low temperature |
| CN107950636B (en) * | 2017-12-01 | 2021-05-11 | 浙江大学 | Prawn survival keeping agent and method for prawn anhydrous survival keeping transportation by using same |
| CN109567067A (en) * | 2018-10-30 | 2019-04-05 | 浙江工业大学 | A kind of quality holding cooking processing method of the flesh of fish |
| CN109548714A (en) * | 2018-12-03 | 2019-04-02 | 上海海洋大学 | A kind of anhydrous transportation method of fish |
| CN109601602B (en) * | 2019-01-11 | 2022-04-19 | 中国水产科学研究院南海水产研究所 | Secondary refrigerant for quick freezing of liquid and preparation method thereof |
| CN110192534B (en) * | 2019-06-17 | 2020-07-24 | 中国农业大学 | Optimization method and system for temperature control interval of aquatic product waterless keep-alive transportation |
-
2020
- 2020-12-14 CN CN202011465098.XA patent/CN112616726B/en active Active
- 2020-12-14 CN CN202210597522.9A patent/CN115067240B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2037478A1 (en) * | 1990-03-05 | 1991-09-06 | Richard Gregory | Diagnostic and treatment methods involving the cystic fibrosis transmembrane regulator |
| JP2007175699A (en) * | 2005-12-02 | 2007-07-12 | Chugoku Electric Manufacture Co Ltd | System for producing electrolytic seawater ice, apparatus for producing electrolytic seawater, ice-making apparatus, method for producing electrolytic seawater ice, and method for preserving fresh fish |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
| CN103385203A (en) * | 2012-05-09 | 2013-11-13 | 常州市汇华食品有限公司 | Method for improving quality of chilled fresh pork |
| CN103749643A (en) * | 2014-01-13 | 2014-04-30 | 王斌 | Method for Ice-free preservation with combination of air cooling and direct cooling |
Non-Patent Citations (2)
| Title |
|---|
| 宰前预冷处理对大口黑鲈冰藏品质的影响;魏涯;《南方水产科学》;20191205;第15卷(第6期);第81-87页 * |
| 液体浸渍冷冻对鲟鱼贮藏过程中品质的影响;王增利等;《食品科学》;20161201;第38卷(第5期);第281-287页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112616726A (en) | 2021-04-09 |
| CN115067240A (en) | 2022-09-20 |
| CN115067240B (en) | 2023-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Skjervold et al. | Rigor in Atlantic salmon as affected by crowding stress prior to chilling before slaughter | |
| Bozkurt et al. | Relationships between seminal plasma composition and sperm quality parameters of the Salmo trutta macrostigma (Dumeril, 1858) semen: with emphasis on sperm motility | |
| Lim et al. | Pathology of the vitamin C deficiency syndrome in channel catfish (Ictalurus punctatus) | |
| Lahnsteiner et al. | Methanol as cryoprotectant and the suitability of 1.2 ml and 5 ml straws for cryopreservation of semen from salmonid fishes | |
| Sigurgisladottir et al. | Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) | |
| CN107212071B (en) | Freezing and thawing method of mutton | |
| Mitsumoto et al. | Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display | |
| Sadler et al. | Physiological stress responses to confinement in diploid and triploid Atlantic salmon | |
| CN112741078B (en) | Hexagrammos otakii sperm productive cryopreservation method | |
| Kim et al. | Reevaluation of the optimum dietary protein level for the maximum growth of juvenile Korean rockfish, Sebastes schlegeli (Hilgendorf) | |
| CN112616726B (en) | Fresh water fish living body micro-freezing fresh-keeping transportation method | |
| Popp et al. | The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure | |
| CN203302261U (en) | Processing line for matching with rapid-cooling and micro-freezing processing technology of fresh fish | |
| CN104621234A (en) | Frozen shelling white shrimp quality improver and application thereof | |
| CN111011761A (en) | Method for preparing smelly mandarin fish by adding minced fillet and assisted fermentation | |
| CN114304441A (en) | Organic trace element compound bag for fish and preparation method and application thereof | |
| JPWO2009019960A1 (en) | Fish processing method | |
| Denek et al. | Frozen rumen fluid as microbial inoculum in the two-stage in vitro digestibility assay of ruminant feeds | |
| Rungruangsak-Torrissen et al. | Different dietary levels of protein to lipid ratio affected digestive efficiency, skeletal growth, and muscle protein in rainbow trout families | |
| Bandeen et al. | Changes in the proximate composition of juvenile white suckers following re-feeding after a prolonged fast | |
| GEOVANNI et al. | Effect of different stocking densities on pre-slaughter stress based on respiratory parameters in Nile tilapia (Oreochromis niloticus) | |
| CHEN et al. | Texture analyses of two schizothoracinae fishes in Tibet autonomous region, China | |
| CN111328992A (en) | Method for processing yak meat through low-temperature fermentation | |
| Hunter-Beasley et al. | Ractopamine hydrochloride did not impact carcass traits, muscle fiber types, or sensory traits of long-fed yearling heifers | |
| CN113557999B (en) | Water-free alive-keeping transportation method for shrimps |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |