CN112616903A - 一种生食虹鳟鱼片保鲜剂的制备方法 - Google Patents
一种生食虹鳟鱼片保鲜剂的制备方法 Download PDFInfo
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Abstract
本发明公开了一种生食虹鳟鱼片保鲜剂的制备方法,可以改善虹鳟鱼肉品质,满足消费者对生食鱼片的需求。所述保鲜剂由以下质量百分比的组分组成:4‑8%海藻糖,3‑5%氯化钠,柠檬汁适量,余量为电解水。本发明的保鲜剂均为天然物质,用量少,能使生食虹鳟鱼片保持原有的口感和风味,集保鲜与防腐一体,有效延缓鱼肉细菌总数和硫代巴比妥酸值的增加,保持生食虹鳟鱼片的新鲜度。该方法工艺步骤简单,可操作性强、成本低,经济效益高。
Description
技术领域
本发明属于水产保鲜领域,特别涉及一种生食虹鳟鱼片保鲜剂的制备方法。
背景技术
虹鳟鱼,又称彩虹鳟,是一种冷水优质鱼类,肉质嫩滑、味道鲜美,无腥味。虹鳟鱼营养价值高,含有丰富的不饱和脂肪酸和氨基酸及人体大脑发育所必需的营养成分。此外,虹鳟鱼还含有对人体新陈代谢起重要作用的微量元素,堪称“鱼品之王”。随着人们对食物营养的深入认识及生活水平的不断提高,生食鱼片逐渐进入人们的生活,并受到人们的喜爱。
鱼类在离开水体后极易在微生物和内源酶的作用下发生一系列生化反应,虹鳟鱼不饱和脂肪酸含量较高,更易发生氧化,所以生食虹鳟鱼片主要是现切现吃,不能久存。近年来生食鱼片也出现加工制品,为食用者提供了方便。目前虹鳟鱼的保鲜方法主要有:冻藏、气体保藏、化学保鲜等。冻藏可以在较低温环境下抑制微生物的繁殖,降低酶活性,延长货架期。但是,冻藏会导致鱼体蛋白质发生变性,解冻过程的汁液损失将会降低鱼肉的营养。气体保藏需要使用二氧化碳、氮气等气体,虽然使鱼体腐败细菌被抑制,但是会增加成本。化学保鲜法的安全性易引起了人们的担忧。
公告号为CN 102860568 A的中国发明专利,公开了一种水产品保鲜剂。该保鲜剂有含磷物质主要为六偏酸钠、三聚磷酸钠、焦磷酸钠三者,且保鲜剂占重量的50-75%,虽然可以达到减少细菌污染、减弱空气氧化、减少水分流失的目的,但过量的含磷物质会使水产品产生金属涩味,使鱼肉组织变得粗糙,影响产品质量且食用过多的含磷酸盐的水产品会对人体产生伤害。公告号为CN 103891865 A的中国发明专利,公开了一种气调包装生鱼片低温保鲜方法,该方法为将生鱼片放入装有40-90%二氧化碳、0-50%氮气、5-15%氧气的包装容器中,而后将其放入0-2℃环境中保藏。此方法可以延长或阻止微生物的生长繁殖,将生鱼片保质期延长至10-14天。但是由于气调处理需要填充多种气体,对包装的密闭性要求较高,增加了成本,而且气调保藏并不能解决生鱼片随时间延长出现的褐变问题。
电解水是在电场作用下,氯化钠水溶液电解出的水溶性酸性电解水,具有安全无害、杀菌效果显著、操作简单、环境友好的特点。电解水可以有效杀灭鱼片表面滋生细菌,抑制微生物的生长。将酸性电解水与天然生物保鲜剂结合,无疑是一种较佳的生食鱼片保鲜方法。
发明内容
本发明目的是提供一种生食虹鳟鱼片保鲜剂的制备方法,本发明将酸性电解水与天然的保鲜剂相结合,提供一种能够有效抑制微生物生长,保持生食鱼片新鲜度和口感,延长生食鱼片货架期的方法。同时采用天然保鲜剂处理水产品,减少化学合成试剂对人体健康造成的不良影响。
本发明的目的通过以下技术方案实现:
(1)将鲜活的虹鳟鱼电晕杀死,去头尾,去内脏后切成厚薄均一的片状。
(2)保鲜剂复配酸性电解水,具体为:酸性电解水pH为2.8-3.0,有效氯浓度(ACC)为35mg/L。所述保鲜剂成份及其百分比为海藻糖4-8%,氯化钠3-5%,柠檬汁适量,余量为电解水。
(3)将切好的虹鳟鱼片在电解水保鲜剂中浸泡3min,具体为:浸泡过程不需要搅拌处理,浸泡温度为25℃左右,浸泡时间为3min,料液比为1∶10。
(4)浸泡结束后沥干虹鳟鱼片表面水分,分装于塑封袋中,具体为:浸泡结束后将虹鳟鱼片摆放在滤纸上,晾干后分装于塑封袋中。
(5)将处理后的生食虹鳟鱼片于4℃环境下低温保存,具体为:分装后的生食虹鳟鱼片放置于(4±1)℃冰箱保存。
与现有技术相比,本发明具有以下优点和有益效果:
(1)酸性电解水具有绿色安全、高效保鲜、成本较低等优点,且酸性电解水处理水产品可以达到杀菌、钝化酶的效果,延长生食鱼片的保鲜时间。
(2)选择海藻糖、氯化钠、柠檬汁为保鲜剂。海藻糖可以在表面形成保护膜,有效保护鱼类肌原纤维蛋白及水分。海藻糖可以减慢氧气的扩散,阻碍产品蛋白质及脂质氧化,且海藻糖的微甜性质也提高了海鲜的口感风味。氯化钠可以在鱼类冷藏过程中起到防腐、保鲜的效果。柠檬汁中富含充足的Vc,可以延缓脂肪氧化,同时还可以使鱼肉保持较好的风味。这三种物质均为天然产品,对人体健康没有危害。
(3)改变传统以水为溶剂的保鲜剂,而采用酸性电解水为保鲜剂,简化操作过程,一步到位,适宜于工业化生产,有效提高经济效益。
(4)保鲜剂使用量少,且成分安全可靠,可以与食品共同食用。
(5)该种方法可以使虹鳟鱼片在4℃保藏过程中,较长时间的保持其原有的色、香、味、质地等品质,且能将延缓其变质时间,满足消费者日益增加的需求,有利于生食鱼片行业的发展。
附图说明
图为生食虹鳟鱼片冷藏过程质构的变化
具体实施方案
下面结合实施例对本发明的技术方案进行清楚、详细的描述,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施案例。
实施例1
一种生食虹鳟鱼片保鲜剂的制备方法包括以下步骤:
a.将鲜活的虹鳟鱼电晕杀死,去头尾,去内脏后切成厚薄均一的片状。
b.保鲜剂复配酸性电解水。其中酸性电解水pH为2.8-3.0,有效氯浓度(ACC)为35mg/L。保鲜剂成份及其百分比为海藻糖4%,氯化钠3%,柠檬汁适量,余量为电解水。
c.将切好的虹鳟鱼片在电解水保鲜剂中浸泡3min,具体为:浸泡过程不需要搅拌处理,浸泡温度为25℃左右,浸泡时间为3min,料液比为1∶10。
d.浸泡结束后沥干生食虹鳟鱼片表面水分,分装于塑封袋中,具体为:浸泡结束后将生食虹鳟鱼片摆放在滤纸上,晾干后分装于塑封袋中。
e.将处理后的虹鳟鱼片于4℃环境下低温保存,具体为:分装后的虹鳟鱼放置于(4±1)℃冰箱保存。
实施例2
一种生食虹鳟鱼片保鲜剂的制备方法包括以下步骤:
a.将鲜活的虹鳟鱼电晕杀死,去头尾,去内脏后切成厚薄均一的片状。
b.保鲜剂复配酸性电解水。其中酸性电解水pH为2.8-3.0,有效氯浓度(ACC)为35mg/L。保鲜剂成份及其百分比为海藻糖6%,氯化钠4%,柠檬汁适量,余量为电解水。
c.将切好的虹鳟鱼片在电解水保鲜剂中浸泡3min,具体为:浸泡过程不需要搅拌处理,浸泡温度为25℃左右,浸泡时间为3min,料液比为1∶10。
d.浸泡结束后沥干虹鳟鱼片表面水分,分装于塑封袋中,具体为:浸泡结束后将虹鳟鱼片摆放在滤纸上,晾干后分装于塑封袋中。
e.将处理后的生食虹鳟鱼片于4℃环境下低温保存,具体为:分装后的生食虹鳟鱼片放置于(4±1)℃冰箱保存。
实施例3
一种生食虹鳟鱼片保鲜剂的制备方法包括以下步骤:
a.将鲜活的虹鳟鱼电晕杀死,去头尾,去内脏后切成厚薄均一的片状。
b.保鲜剂复配酸性电解水。其中酸性电解水pH为2.8-3.0,有效氯浓度(ACC)为35mg/L。保鲜剂成份及其百分比为海藻糖8%,氯化钠5%,柠檬汁适量,余量为电解水。
c.将切好的虹鳟鱼片在电解水保鲜剂中浸泡3min,具体为:浸泡过程不需要搅拌处理,浸泡温度为25℃左右,浸泡时间为3min,料液比为1∶10。
d.浸泡结束后沥干虹鳟鱼片表面水分,分装于塑封袋中,具体为:浸泡结束后将虹鳟鱼片摆放在滤纸上,晾干后分装于塑封袋中。
e.将处理后的生食虹鳟鱼片于4℃环境下低温保存,具体为:分装后的生食虹鳟鱼片放置于(4±1)℃冰箱保存。
生食虹鳟鱼片按照实施例1-3保鲜处理,分别记作DB1、DB2、DB3。CK组指没有任何处理的鱼片,D组指将鱼片仅仅经过电解水处理,测定不同方式处理生食虹鳟鱼片冷藏过程色差、TBA值、质构的变化,结果如下:
1.色差及TBA值
表1为不同处理生食虹鳟鱼片冷藏过程色差及TBA值的变化。色泽是食品可接受性的重要参数,也是消费者决定是否购买的关键性因素。水产品在贮藏过程中,由于脂肪氧化、蛋白质变性、酶的作用,将导致其色泽发生改变。如表1所示,L*值表示亮度,随着保藏时间的延长,虹鳟鱼片亮度发生了下降。这可能与脂肪氧化有关,鱼肉组织中所含铜、铁等会催化氧化,同时氧化产物会与鱼肉组织中氨类化合物发生褐变,从而导致鱼肉组织亮度的下降。但是DB1、DB2、DB3处理组虹鳟鱼片亮度始终显著高于其他处理(p<0.05),说明保鲜剂复配电解水有利于改善鱼肉组织的色泽。
ΔE*值表示色差值,ΔE*越大,与标准板的色泽差别越大。保藏9天后,保鲜剂复配电解水处理组鱼片褐变度始终低于CK组和D组。其中DB2处理组随时间延长,ΔE*值始终显著低于其他处理组(p<0.05),说明效果最好,鱼肉品质下降最慢。
TBA指硫代巴比妥酸值,水产品中不饱和脂肪酸氧化产物会与TBA反应,产生稳定的红色物质,在波长532nm处有最大吸收峰。TBA值可以反应水产品的脂肪氧化程度。水产品脂肪氧化会使营养价值和风味下降,影响贮藏期。第0天,所有处理值TBA值均低于CK组,且电解水处理组及保鲜剂复配电解水处理组无显著性差异(p>0.05)。保藏9天后,TBA值发生显著上升,电解水处理组TBA值最大,达到2.162mgMDA/kg,表明鱼肉已接近腐败。可能是因为酸性电解水对肌肉纤维蛋白有破坏作用,加速了脂肪酸的氧化进程。保鲜剂复配电解水处理组鱼肉第9天后TBA值显著低于其他处理,说明保鲜剂复配电解水可以减缓鱼肉组织的脂肪氧化,较长时间的维持鱼肉较好的品质。
表1 生食虹鳟鱼片冷藏过程色差及TBA值的变化
2.质构
图为不同方式处理生食虹鳟鱼片冷藏过程质构的变化。鱼死后在酶和微生物的作用下肌肉蛋白会分解,使鱼肉出现松弛现象,咀嚼性也会发生下降。由图可知,鱼肉硬度和咀嚼性随着保藏时间的延长而下降,保藏3天后鱼肉硬度最高。且保鲜剂复配电解水处理组鱼肉保藏3、6、9天后硬度都显著高于CK组和D组(p<0.05)。咀嚼性是指将固体食物咀嚼至可吞咽状态所需要做的功。随咀嚼性的下降,鱼肉变得松软,口感会变差。与CK组和D组相比,DB1组、DB2组、DB3组处理对生食虹鳟鱼片质地(硬度和咀嚼性)变化存在显著抑制作用(p<0.05)。保鲜剂复配电解水可以通过抑制鱼体表面腐败菌的生长,进而维持鱼肉肌肉纤维蛋白和胶原蛋白的稳定性,对鱼肉组织起到保持硬度、延缓软化的作用,其中DB2组效果最为显著。
Claims (6)
1.一种生食虹鳟鱼片保鲜剂的制备方法,其特征在于,包括以下步骤:
(1)将鲜活的虹鳟鱼电晕杀死,去头尾,去内脏后切成厚薄均一的片状;
(2)保鲜剂复配酸性电解水;
(3)将切好的虹鳟鱼片在电解水保鲜剂中浸泡3min;
(4)浸泡结束后沥干虹鳟鱼片表面水分,分装于塑封袋中;
(5)将处理后的生食虹鳟鱼片于4℃环境下低温保存。
2.根据权利要求1所述的一种生食虹鳟鱼片保鲜剂的制备方法,其特征在于步骤(1)所述将鲜活的虹鳟鱼电晕杀死,去头尾,去内脏后切成厚薄均一的片状,具体为:将虹鳟鱼按纹路切成厚度1-2cm的鱼片。
3.根据权利要求1所述的一种生食虹鳟鱼片保鲜剂的制备方法,其特征在于步骤(2)所述保鲜剂复配酸性电解水,具体为:酸性电解水pH为2.8-3.0,有效氯浓度(ACC)为35mg/L。所述保鲜剂成份及其百分比为海藻糖4-8%,氯化钠3-5%,柠檬汁适量,余量为电解水。
4.根据权利要求1所述的一种生食虹鳟鱼片保鲜剂的制备方法,其特征在于步骤(3)所述将切好的虹鳟鱼片在电解水保鲜剂中浸泡3min,具体为:浸泡过程不需要搅拌处理,浸泡温度为25℃左右,浸泡时间为3min,料液比为1∶10。
5.根据权利要求1所述的一种生食虹鳟鱼片保鲜剂的制备方法,其特征在于步骤(4)所述浸泡结束后沥干虹鳟鱼片表面水分,分装于塑封袋中,具体为:浸泡结束后将虹鳟鱼片摆放在滤纸上,晾干后分装于塑封袋中。
6.根据权利要求1所述的一种生食虹鳟鱼片保鲜剂的制备方法,其特征在于步骤(5)将处理后的生食虹鳟鱼片于4℃环境下低温保存,具体为:分装后的生食虹鳟鱼片放置于(4±1)℃冰箱保存。
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CN104543621A (zh) * | 2014-12-18 | 2015-04-29 | 渤海大学 | 一种白鲢鱼鱼肉的脱腥保鲜剂及其使用方法 |
CN105767122A (zh) * | 2016-03-18 | 2016-07-20 | 天津商业大学 | 一种超冰温贮藏虹鳟鱼的方法 |
CN107912521A (zh) * | 2017-11-14 | 2018-04-17 | 徐州工程学院 | 一种海产品捕获后的保鲜方法 |
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CN104543621A (zh) * | 2014-12-18 | 2015-04-29 | 渤海大学 | 一种白鲢鱼鱼肉的脱腥保鲜剂及其使用方法 |
CN105767122A (zh) * | 2016-03-18 | 2016-07-20 | 天津商业大学 | 一种超冰温贮藏虹鳟鱼的方法 |
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