CN112931802A - Method for improving flavor of salted and cured fish - Google Patents
Method for improving flavor of salted and cured fish Download PDFInfo
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- CN112931802A CN112931802A CN202110128020.7A CN202110128020A CN112931802A CN 112931802 A CN112931802 A CN 112931802A CN 202110128020 A CN202110128020 A CN 202110128020A CN 112931802 A CN112931802 A CN 112931802A
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- salted
- fish
- cured fish
- plasma
- flavor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Abstract
The invention adopts dielectric barrier discharge plasma as a low-temperature plasma processing system, and air is introduced into the system through an air inlet of the DBD reactor by utilizing an air pump to serve as plasma working gas. The semi-dry salted and cured fish product to be treated is put in a container and is connected with the air outlet of the DBD reactor through an air duct, during the treatment process, nitrogen, oxygen and the like in the air can be ionized in a plasma treatment system to generate various particles containing nitrogen and oxygen, and the particles further react to generate NO2、O3The NO and other substances enter a container containing the semi-dry salted and cured fish through an air duct, and the oxidation characteristics of the substances are utilizedThe method can promote the proper oxidation of the lipid of the cured fish to generate various lipid oxidation products with special aromatic odor, thereby improving the flavor of the cured fish. In addition, because the substances also have strong sterilization capability, the treatment of the salted and cured fish can also obviously reduce the content of various microorganisms in the salted and cured fish product, thereby prolonging the shelf life of the salted and cured fish product.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a method for processing pickled aquatic products, and particularly relates to a method for improving the flavor of pickled fish, which is used for promoting the lipid oxidation of the pickled fish to generate various lipid oxidation products with special aromatic odor.
Background
The salting refers to a processing process of processing food raw materials by using salt and other salting materials to increase the flavor and improve the texture, which is beneficial to preservation, and is an aquatic product processing and preserving method with strong Chinese characteristics. The principle is as follows: in a high-concentration salt environment, water in the muscle cells of aquatic products permeates into a salt solution, and simultaneously, the salt in the solution diffuses into the muscle, so that the muscle is dehydrated and contracted to be tough. For microorganisms, dehydration leads to separation of the walls and the walls, which affects the normal physiological metabolic activity of the microorganisms, and the growth and the reproduction are inhibited, thereby prolonging the shelf life of aquatic products. In addition, under the action of protease, halophilic bacteria lipolytic enzyme and the like, protein and fat in the aquatic product are respectively decomposed into peptide, amino acid, volatile aldehyde substances and the like, so that the pickled aquatic product has special flavor. The traditional aquatic product is pickled by adopting a high-salt method (the salt content of the product is 15-20%), and the diffusion and permeation rates are improved by improving the salt concentration in the pickling liquid, so that the pickling process is accelerated, and the antibacterial effect is improved. However, the high salt can cause the color, the flavor and the taste of the pickled product to change to a certain degree, is unfavorable for human health, and does not meet the consumption requirements of current consumers on moderate salty taste and safe nutrition. In addition, the general process of the existing factory production of cured fish is to cure fresh fish bodies with high salt and then dry the fish bodies by a heat pump. Compared with the traditional production mode, the method lacks the step of solarization, the obtained cured fish product has limited fat oxidation degree, and the aromatic substances obtained by fat oxidation are obviously less, so the special aromatic flavor of the cured fish product is obviously weaker than that of the traditional mode.
Disclosure of Invention
The invention aims to overcome the defects that the traditional preserved fish product has poor flavor and high-salt pickling is unfavorable for human health, and provides a method for promoting the flavor of the preserved fish, which promotes the proper oxidation of lipid of the preserved fish to generate various lipid oxidation products with special aromatic odor.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for improving the flavor of salted and cured fish comprises the following steps:
1) pre-treating salted and cured fish;
2) plasma activated gas treatment: introducing the activated gas after the plasma treatment into a container for placing salted and cured fish for treatment;
3) and (3) finished product and packaging: detecting the salted and preserved fish products after the step 2), and refrigerating after vacuum packaging;
wherein, the flow rate of the activated gas after the plasma treatment in the step 2) is 8-12L/min, and the treatment time is 2-12 min.
Preferably, the pretreatment in step 1) comprises: cleaning fish sections, adding 3-10% of salt, mixing, pickling at 0-4 deg.C for 40-50 hr, and drying at 40-50 deg.C for 35-45 hr while controlling water content of pickled preserved fish at 45-50%.
Preferably, the treatment conditions of the activated gas in the step 2) are that the plasma treatment voltage is 18000-24000V, the current is 60-80mA, and the frequency is 8-10 kHz.
Preferably, the plasma reactor comprises a low temperature plasma reactor, preferably a dielectric barrier discharge.
Preferably, the number of times of the plasma treatment in step 2) is 1 to 3 times.
Preferably, after the first plasma treatment in step 2) is finished, the gas valve is closed and kept for 20-30min, and then the activated gas is continuously introduced for treatment for 5-10min, and the activated gas is treated for 2-5min for the third time.
The invention adopts Dielectric Barrier Discharge (DBD) plasma asAnd the low-temperature plasma processing system utilizes a gas pump to introduce air into the DBD reactor through a gas inlet of the DBD reactor to be used as a plasma working gas. The semi-dry salted and cured fish to be treated is stored in a container and is connected with the air outlet of the DBD reactor through an air duct. During plasma processing, nitrogen, oxygen, etc. in the air are ionized in the plasma processing system to form various nitrogen and oxygen containing particles, which further react to form NO2、O3And NO, etc. The generated substances enter a container containing the semi-dry salted fish through an air duct, and the oxidation characteristics of the substances are utilized to promote the proper oxidation of the lipid of the salted fish, so that various lipid oxidation products with special aromatic odor are generated, and the flavor of the salted fish is improved. In addition, because the substances also have strong sterilization capability, the treatment of the salted and cured fish can also obviously reduce the content of various microorganisms in the salted and cured fish product, thereby prolonging the shelf life of the salted and cured fish product.
Compared with the prior art, the invention has the following beneficial effects:
the method has the advantages that the low-temperature plasma is used for activating the air to treat the salted and cured fish, the production is continuous, the operation is simple, the flavor of the salted and cured fish can be effectively improved, the content of various microorganisms attached to the salted and cured fish can be effectively reduced, the quality guarantee period of products is prolonged, and the high-quality large-scale production of the salted and cured fish can be realized.
Drawings
FIG. 1 is a diagram showing the quantitative analysis of a typical lipid oxidation product in example 1 of the present invention;
FIG. 2 is a graph showing the detection of volatile aromatic substances in the product of example 1 of the present invention;
FIG. 3 is a colony detection chart of the product of example 1 of the present invention;
fig. 4 is a flow chart of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples, which are illustrative of the present invention and are not to be construed as being limited thereto.
Example 1
Referring to fig. 4, the present embodiment provides a method for improving the flavor of salted and cured fish, comprising the following steps:
1) pre-treating salted fish: cleaning fish sections, adding salt accounting for 5% of the weight of the fish sections, uniformly mixing, pickling at 4 ℃ for 48h, and then drying at 40 ℃ for 40h, wherein the water content of the pickled preserved fish is controlled to be 45-50%;
2) plasma treatment: introducing air into the DBD reactor by using an air pump, wherein the gas flow rate is 10L/min, starting a DBD plasma power supply, adjusting the voltage to 20000V, the current to 80mA and the frequency to 10kHz, simultaneously connecting an air outlet of the DBD reactor with a container containing salted and cured fish by using an air pipe, introducing the air after DBD plasma treatment into the container containing salted and cured fish, and performing plasma treatment for 3-12 min;
3) and (3) finished product and packaging: after the processing is finished, the container containing the salted and cured fish is sealed and placed for 30min at room temperature, and then the salted and cured fish product is taken out and subjected to the standard-making determination of typical fat oxidation products, volatile aromatic substances, microorganism content and the like; vacuum packaging and storing: vacuum packaging the cured fish product, and preserving at-18 deg.C.
FIG. 1 is a graph showing the analysis results of the contents of three typical fat oxidation products (MDA, HHE, HNE) in the cured fish product after one time of activated gas treatment for different periods of plasma treatment. As can be seen from FIG. 1, the MDA content of the product increases with the plasma treatment time within 0-6min, and decreases with further increase of the treatment time. Within the treatment time of 0-12min, the HNE content is obviously increased along with the prolonging of the treatment time, but the HHE content is not obviously changed. These data indicate that plasma-activated gas can promote lipid oxidation to produce MDA, HNE, etc.
FIG. 2 is a GC-IMS measurement of the volatile flavor of the cured fish products after plasma treatment with activated gas for various periods of time. The results show that the content of various lipid oxidation products (such as aldehydes, ketones, etc.) having a specific aromatic odor in the sample increases significantly with the increase of the treatment time. A11-A13: untreated controls; A21-A23: treating for 3 min; A31-A33: treating for 6 min; A41-A43: treating for 9 min; A51-A53: the treatment is carried out for 12 min. Each set of samples was replicated three times.
FIG. 3 shows the results of the detection of the contents of various microorganisms in the salted and preserved fish products treated with the activated gas for different periods of plasma treatment. The results show that the activated gas treatment significantly reduced the various microorganisms of the sample.
From the above results, the method of the present embodiment can promote the proper oxidation of the lipid of the marinated and vinegar-pickled fish, promote the production of various volatile aromatic substances in the marinated and vinegar-pickled fish product, thereby improving the flavor of the marinated and vinegar-pickled fish product and significantly reducing the content of various bacteria in the marinated and vinegar-pickled fish.
Example 2
The embodiment provides a method for improving the flavor of salted and cured fish, which comprises the following steps:
1) pre-treating salted fish: cleaning fish sections, adding 10% of salt by weight, uniformly mixing, pickling at 0 ℃ for 50h, and drying at 50 ℃ for 35h, wherein the water content of the pickled preserved fish is controlled to be 45-50%;
2) plasma treatment: and introducing air into the DBD reactor by using an air pump, wherein the gas flow rate is 8L/min, starting a DBD plasma power supply, adjusting the voltage to 24000V, the current to be 60mA and the frequency to be 8kHz, simultaneously connecting an air outlet of the DBD reactor with a container containing salted and cured fish by using an air pipe, and introducing the air after the DBD plasma treatment into the container containing the salted and cured fish for 6 min. After the first plasma treatment is finished, closing the air valve and keeping for 20-30 min; and then starting the plasma power supply and continuing to introduce the activated gas for 6min, and then closing the gas valve and keeping for 5-10 min.
3) And (3) finished product and packaging: after the treatment is finished, taking out the salted and cured fish product and measuring parameters such as fat oxidation, volatile aromatic substances, microorganism content and the like; vacuum packaging and storing: vacuum packaging the cured fish product, and preserving at-18 deg.C.
Example 3
The embodiment provides a method for improving the flavor of salted and cured fish, which comprises the following steps:
1) pre-treating salted fish: cleaning fish sections, adding 3% of salt by weight, mixing uniformly, pickling at 4 deg.C for 40h, and drying at 45 deg.C for 45h, wherein the water content of the pickled preserved fish is controlled to 45-50%;
2) plasma activated gas treatment: introducing air into the DBD reactor by using an air pump, wherein the gas flow rate is 12L/min, starting a DBD plasma power supply, adjusting the voltage to 15000V, the current to 75mA and the frequency to 9kHz, simultaneously connecting an air outlet of the DBD reactor with a container containing salted and cured fish by using an air pipe, introducing the air after the DBD plasma treatment into the container containing the salted and cured fish, and performing the plasma treatment for 12 min; after the first plasma treatment is finished, closing the air valve and keeping for 20-30 min; then starting the plasma power supply and continuously introducing the activated gas for 12min, and then closing the gas valve and keeping for 5-10 min; turning on the plasma power supply for the third time, continuously introducing activated gas for 12min, and then closing the gas valve and keeping for 2-5 min;
3) and (3) finished product and packaging: after the treatment is finished, taking out the salted and cured fish product and measuring parameters such as fat oxidation, volatile aromatic substances, microorganism content and the like; vacuum packaging and storing: vacuum packaging the cured fish product, and preserving at-18 deg.C.
The method has the advantages that the low-temperature plasma is used for activating the air to treat the salted and cured fish, the production is continuous, the operation is simple, the flavor of the salted and cured fish can be effectively improved, the content of various microorganisms attached to the salted and cured fish can be effectively reduced, the quality guarantee period of products is prolonged, and the high-quality large-scale production of the salted and cured fish can be realized.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (8)
1. A method for improving the flavor of salted and cured fish is characterized by comprising the following steps:
1) pre-treating salted and cured fish;
2) plasma activated gas treatment: introducing the activated gas after the plasma treatment into a container for placing salted and cured fish for treatment;
3) and (3) finished product and packaging: detecting the salted and preserved fish products after the step 2), and refrigerating after vacuum packaging;
wherein, the flow rate of the activated gas after the plasma treatment in the step 2) is 8-12L/min, and the treatment time is 2-12 min.
2. The method for improving the flavor of salted and cured fish as claimed in claim 1, wherein the pretreatment in step 1) comprises: cleaning fish sections, adding 3-10% of salt, mixing, pickling at 0-4 deg.C for 40-50 hr, and drying at 40-50 deg.C for 35-45 hr while controlling water content of pickled preserved fish at 45-50%.
3. The method as claimed in claim 1, wherein the activating gas is treated at 18000-24000V plasma treatment voltage, 60-80mA current and 8-10kHz frequency in step 2).
4. The method of enhancing the flavor of salted fish in accordance with claim 1, wherein the plasma reactor comprises a low temperature plasma reactor.
5. The method for enhancing the flavor of salted fish in claim 4, wherein the low temperature plasma reactor comprises dielectric barrier discharge, arc discharge or corona discharge.
6. The method for enhancing the flavor of salted fish in claim 1 wherein the low temperature plasma reactor comprises dielectric barrier discharge.
7. The method for improving the flavor of salted and cured fish of claim 1, wherein the number of plasma treatments in step 2) is 1-3.
8. The method as claimed in claim 7, wherein the gas valve is closed and kept for 20-30min after the first plasma treatment in step 2), and then the activated gas is introduced for 5-10min and the third activated gas is introduced for 2-5 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110128020.7A CN112931802A (en) | 2021-01-29 | 2021-01-29 | Method for improving flavor of salted and cured fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110128020.7A CN112931802A (en) | 2021-01-29 | 2021-01-29 | Method for improving flavor of salted and cured fish |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103369977A (en) * | 2010-12-20 | 2013-10-23 | 乔治洛德方法研究和开发液化空气有限公司 | Plasma generation of CO for modified atmosphere packaging |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN110771819A (en) * | 2019-11-20 | 2020-02-11 | 浙江工业大学 | Method for preparing salted and cured fish by ultrasonic-assisted low-temperature heating |
| CN110933833A (en) * | 2019-12-26 | 2020-03-27 | 华中科技大学 | Plasma activation oil treatment device |
| CN111066871A (en) * | 2019-12-26 | 2020-04-28 | 河南科技学院 | Continuous low-temperature plasma sterilization device for fish surface |
-
2021
- 2021-01-29 CN CN202110128020.7A patent/CN112931802A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103369977A (en) * | 2010-12-20 | 2013-10-23 | 乔治洛德方法研究和开发液化空气有限公司 | Plasma generation of CO for modified atmosphere packaging |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN110771819A (en) * | 2019-11-20 | 2020-02-11 | 浙江工业大学 | Method for preparing salted and cured fish by ultrasonic-assisted low-temperature heating |
| CN110933833A (en) * | 2019-12-26 | 2020-03-27 | 华中科技大学 | Plasma activation oil treatment device |
| CN111066871A (en) * | 2019-12-26 | 2020-04-28 | 河南科技学院 | Continuous low-temperature plasma sterilization device for fish surface |
Non-Patent Citations (2)
| Title |
|---|
| I. ALBERTOSA，等: "Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES * |
| PRADEEP PULIGUNDLA，等: "Microbial decontamination of Gwamegi (semidried Pacific saury) using corona discharge plasma jet, including physicochemical and sensory evaluation", JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY * |
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