CN113115810A - Fresh-keeping method for weever - Google Patents
Fresh-keeping method for weever Download PDFInfo
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- CN113115810A CN113115810A CN202110437711.5A CN202110437711A CN113115810A CN 113115810 A CN113115810 A CN 113115810A CN 202110437711 A CN202110437711 A CN 202110437711A CN 113115810 A CN113115810 A CN 113115810A
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- 238000000034 method Methods 0.000 title claims abstract description 22
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims abstract description 51
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- 241000353340 Helicolenus percoides Species 0.000 claims 1
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- 108010053775 Nisin Proteins 0.000 description 1
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- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 239000012466 permeate Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
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- 238000005070 sampling Methods 0.000 description 1
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Classifications
-
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
Abstract
The invention discloses a fresh-keeping method of weever, which comprises the following steps: (1) removing viscera of weever, dividing into two pieces, and washing; (2) setting ultrasonic parameters; (3) preparing a caffeic acid solution; (4) bagging the weever treated in the step (1), and treating by using the ultrasonic wave in the step (2); (5) injecting the weever treated in the step (4) into the caffeic acid solution in the step (3); (6) draining the weever treated in the step (5), filling the weever into a PE fresh-keeping bag, and refrigerating. The invention can well improve the water holding capacity of the sample; the overall quality of the samples in the US + CA combined treatment group was best. The US + CA treatment for 5min combined with the caffeic acid (2.0g/L) soaking for 5min) has good effect on keeping the fish quality. According to the total number of colonies and the TVB-N value and the analysis results of other indexes, the combined treatment can prolong the refrigeration shelf life of the sea bass.
Description
Technical Field
The invention belongs to the technical field of marine product processing, and particularly relates to a fresh-keeping method of weever.
Background
The sea bass is mainly distributed in yellow sea and Bohai sea areas, and also distributed in the Pacific ocean, Atlantic ocean and near shore water areas, wherein the Japanese sea, the Bohai sea and the yellow sea areas are main producing areas. The weever has compact meat quality and delicious taste, is rich in nutritional ingredients such as protein, unsaturated fatty acid, trace elements and the like, and is popular with consumers. The sea bass breeding is started in the 60 th of the 20 th century in China, the mass production is realized in the 70 th of the China, and the quantity of the sea water breeding reaches 18 ten thousand tons in the 2019. However, aquatic products are affected by microorganisms and endogenous enzymes during circulation, and are prone to putrefaction and deterioration, so that the quality of the aquatic products is deteriorated. Therefore, the quality of the products is guaranteed, the circulation shelf life of the products is prolonged, and the problem that the development of sea bass and other aquatic products is difficult is solved, and a simple and effective preservation method is needed to be found for guaranteeing the fresh taste and the quality safety of the sea bass.
The preservation technology applied to the weever aspect at present mainly comprises the technologies of low-temperature preservation treatment, chemical preservative, biological compound preservation, modified atmosphere preservation, ultrahigh pressure technology preservation and the like. The weever takes low-temperature preservation as a main way, but the quality deterioration is easily accelerated by the temperature fluctuation in the transportation process.
The existing literature retrieval finds that Zhao hong Qiang believes that the traditional low-temperature fresh-keeping method can prolong the shelf life, but is only suitable for short-term storage and fresh keeping; the Shehilaiwei and the like indicate that the harm of the chemical preservative is gradually shown in the research progress of the food preservative, and the natural preservative has larger development space and application; the Yanhai swallow considers that the preservation effect of a single preservation technology is poor, and the preservation trend of the weever is to be fully combined with a plurality of preservation methods so as to achieve a better preservation effect, efficiently maintain the nutritional quality of the product and maximize the economic benefit of the weever. Guoliping and the like preserve weever through the combination of 0.15 mass percent of chitosan and 1.50 mass percent of epsilon-polylysine and the ultrahigh pressure technology, and the finding shows that compared with the single ultrahigh pressure technology, the compound preservative has the best preservation effect on weever preserved and treated with the compound preservative, obviously inhibits the total number of bacterial colonies and slows down the decomposition rate of protein. Jujia et al found that the air-conditioned packaging adopted after the weever is treated by tea polyphenol can inhibit the bacterial reproduction and fat oxidation in the refrigeration process; if the tea polyphenol and the rosemary are combined with Nisin for composite fresh keeping, the refrigeration shelf life of the weever can be prolonged by 4-6 days. Yu and other researches find that the chitosan oligosaccharide coating assisted by ultrasonic is used for refrigerating and preserving the carp fillets, and the bacteriostatic ability of the coating is better than that of the coating treated separately.
Therefore, the development of a natural preservation mode is more important, and the composite preservative has more remarkable effect compared with a single preservative. Therefore, the invention adopts green and safe ultrasonic waves to combine with caffeic acid to pretreat the sea bass.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a fresh-keeping method for weever.
In order to achieve the purpose, the invention adopts the following technical scheme:
a fresh-keeping method for weever comprises the following steps:
(1) removing viscera of weever, dividing into two pieces, and washing;
(2) setting ultrasonic parameters;
(3) preparing a caffeic acid solution;
(4) bagging the weever treated in the step (1), and treating by using the ultrasonic wave in the step (2);
(5) injecting the weever treated in the step (4) into the caffeic acid solution in the step (3);
(6) draining the weever treated in the step (5), filling the weever into a PE fresh-keeping bag, and refrigerating.
As a preferred embodiment of the present invention, the medium used in the rinsing in the step (1) is sterile water.
As a preferred embodiment of the present invention, the ultrasonic parameters in the step (2) are 200kHz and 600W, and the processing time is 5 min.
As a preferred embodiment of the invention, the mass fraction of the caffeic acid in the step (3) is 2g/L, and the treatment time is 5 min.
In a preferred embodiment of the present invention, the refrigerating temperature in the step (6) is 4 ± 1 ℃.
Ultrasound (US) is a new processing technology. In recent years, the method has been used for sterilization of foods and improvement of meat tenderness because of its advantages such as greenness, convenience, and high safety. The fresh-cut Chinese cabbage is treated by ultrasonic, and the ultrasonic treatment not only can obviously reduce the total bacterial count of the Chinese cabbage, but also can retain or improve the physicochemical properties of the Chinese cabbage; li and other researches show that ultrasonic wave can obviously improve the water retention of goose meat and can also tenderize myofibril components and meat quality by breaking actin filaments.
Caffeic Acid (CA) is hydroxycinnamic acid naturally existing in human diet, widely exists in fruits such as blueberry, kiwi fruit and plum, has high biological activity and safety, and can be used for preventing or treating cardiovascular diseases, cancer or various inflammations. Caffeic acid has good reducibility, and can effectively remove oxides in vivo. Meanwhile, the high hydroxylation structure can also inhibit the growth of bacteria such as escherichia coli, staphylococcus aureus and the like. In addition, caffeic acid can interact with multi-subunit protein by establishing ionic bond and hydrogen bond, so as to change the activity of the protein and realize the antibacterial action. The existing research shows that the single ultrasonic treatment can not completely inhibit the propagation of harmful microorganisms in the fish body, when the ultrasonic treatment is combined with the preservative, the ultrasonic auxiliary treatment can promote the preservative to permeate into cells, so that the effect of the preservative is obviously improved, and the shelf life of the preservative is further prolonged. The Yu and other researches find that the ultrasonic-assisted chitosan oligosaccharide coating is used for refrigerating and refreshing carp fillets, and the bacteriostatic ability of the coating is better than that of the coating treated separately. Currently, few studies on ultrasonic and biological preservation treatment are available. Based on this, the invention adopts ultrasonic wave combined with caffeic acid to treat the sea bass.
The invention has the beneficial effects that:
compared with the control group, the US + CA group can inhibit the growth of microorganisms, slow the increase of the pH value, the TVB-N value and the TBA value and keep good texture characteristics. The water-retaining property of the fish meat is obviously improved by the US treatment, the CA treatment has a good effect of inhibiting the fat oxidation of the fish meat, and the water-retaining capacity of a sample can be well improved; the overall quality of the samples in the US + CA combined treatment group was best. Compared with the control group, the US + CA treatment (ultrasonic treatment (20kHz, 600W) for 5min combined with caffeic acid (2.0g/L) immersion for 5min) has better effect on keeping the fish quality. According to the total number of colonies and the TVB-N value and the analysis results of other indexes, the combined treatment can prolong the refrigeration shelf life of the sea bass.
Detailed Description
The following examples illustrate the invention in detail: the present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.
Example 1
(1) Removing viscera of weever, dividing into two pieces, and washing;
(2) setting ultrasonic parameters;
(3) preparing a caffeic acid solution;
(4) bagging the weever treated in the step (1), and treating by using the ultrasonic wave in the step (2);
(5) injecting the weever treated in the step (4) into the caffeic acid solution in the step (3);
(6) draining the weever treated in the step (5), filling the weever into a PE fresh-keeping bag, and refrigerating.
The medium used for washing in the step (1) is sterile water, the ultrasonic parameters in the step (2) are 200kHz and 600W, the treatment time is 5min, the mass fraction of caffeic acid in the step (3) is 2g/L, the treatment time is 5min, and the refrigeration temperature in the step (6) is 4 ℃.
Comparative example 1
(1) Removing viscera of weever, dividing into two pieces, and washing;
(2) draining the weever treated in the step (1), filling the weever into a PE fresh-keeping bag, and refrigerating.
The medium used for flushing in the step (1) is sterile water, and the refrigeration temperature in the step (2) is 4 ℃.
Comparative example 2
(1) Removing viscera of weever, dividing into two pieces, and washing;
(2) setting ultrasonic parameters;
(3) bagging the weever treated in the step (1), and treating by using the ultrasonic wave in the step (2);
(4) draining the weever treated in the step (3), filling the weever into a PE fresh-keeping bag, and refrigerating.
The medium used for flushing in the step (1) is sterile water, the ultrasonic parameters in the step (2) are 200kHz and 600W, the treatment time is 5min, and the refrigeration temperature in the step (4) is 4 ℃.
Comparative example 3
(1) Removing viscera of weever, dividing into two pieces, and washing;
(2) preparing a caffeic acid solution;
(3) injecting the weever treated in the step (1) into the caffeic acid solution in the step (2);
(4) draining the weever treated in the step (3), filling the weever into a PE fresh-keeping bag, and refrigerating.
The medium used for washing in the step (1) is sterile water, the mass fraction of the caffeic acid in the step (2) is 2g/L, the treatment time is 5min, and the refrigeration temperature in the step (4) is 4 ℃.
Detection example 1
The weever treated in the example 1 and the comparative examples 1 to 3 was refrigerated for 8 days, and samples were taken to evaluate the total number of bacteria in the weever meat and the sensory properties of the fish meat.
The sampling method comprises the following steps: after killing fresh and live weever, removing internal organs, cutting into two halves along the spine, taking the dorsal flesh, packaging with PE fresh-keeping bags with the average mass of 100 +/-5 g on one side, and storing in a refrigerator at 4 ℃ for later use.
The method for measuring the total number of bacteria comprises the following steps: plate pour count assay was used. Weighing 5g fish meat in a sterilized bag, adding 45ml of 0.85% sterile physiological saline, diluting with 10-fold gradient, and culturing in 3 appropriate dilutions, each dilution being 3 in parallel.
TABLE 1 Total number of colonies in Fish meat
| Sample (I) | Total number of colonies (lgCFU/g) | Whether it is qualified or not |
| Example 1 | 5.76 | Is that |
| Comparative example 1 | 6.69 | Whether or not |
| Comparative example 2 | 6.19 | Whether or not |
| Comparative example 3 | 5.99 | Is that |
According to the GB 18406.4-2001 agricultural product safety quality-pollution-free aquatic product safety requirement, the total number of bacteria in the microorganism index should be less than or equal to 106Perform a count/g, i.e.. ltoreq.6 (lgCFU/g), is acceptable. The total number of bacteria in the weever sample treated by the treatment method of the invention (example 1) did not exceed the safety standards during the whole 8-day storage period.
Sensory evaluation Method of fish meat sensory evaluation was performed on weever slices by Quality Index Method (QIM). The weever slices were scored by 6 sensory evaluators, and the sum of all the index scores was the QI value. The quality of the fillets is best when the QI value is 0, and the samples are gradually deteriorated when the QI value is increased. The specific scoring criteria are shown in table 2.
Table 2 QIM sensory evaluation table for weever
TABLE 3 sensory evaluation results
| Sample (I) | QI value |
| Example 1 | 5.60 |
| Comparative example 1 | 9.40 |
| Comparative example 2 | 6.70 |
| Comparative example 3 | 7.90 |
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (5)
1. A fresh-keeping method for weever is characterized by comprising the following steps:
(1) removing viscera of weever, dividing into two pieces, and washing;
(2) setting ultrasonic parameters;
(3) preparing a caffeic acid solution;
(4) bagging the weever treated in the step (1), and treating by using the ultrasonic wave in the step (2);
(5) injecting the weever treated in the step (4) into the caffeic acid solution in the step (3);
(6) draining the weever treated in the step (5), filling the weever into a PE fresh-keeping bag, and refrigerating.
2. The method for preserving weever according to claim 1, wherein the medium used in the rinsing in the step (1) is sterile water.
3. The method as claimed in claim 1, wherein the ultrasonic parameters in step (2) are 200kHz and 600W, and the treatment time is 5 min.
4. The method for preserving weever according to claim 1, wherein the mass fraction of the caffeic acid in the step (3) is 2g/L, and the treatment time is 5 min.
5. The method for preserving Japanese sea Perch as claimed in claim 1, wherein said refrigerating temperature in step (6) is 4 ± 1 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110437711.5A CN113115810A (en) | 2021-04-22 | 2021-04-22 | Fresh-keeping method for weever |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110437711.5A CN113115810A (en) | 2021-04-22 | 2021-04-22 | Fresh-keeping method for weever |
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| Publication Number | Publication Date |
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| CN113115810A true CN113115810A (en) | 2021-07-16 |
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| CN202110437711.5A Pending CN113115810A (en) | 2021-04-22 | 2021-04-22 | Fresh-keeping method for weever |
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| Country | Link |
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| CN (1) | CN113115810A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115530336A (en) * | 2022-08-31 | 2022-12-30 | 广东海洋大学 | Method for improving quality of horseshoe snail muscle after heating and application |
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2021
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| 唐森等: "壳聚糖－咖啡酸衍生物涂膜对鲈鱼的保鲜效果研究" * |
| 张海燕等: "鲈鱼保鲜加工技术研究现状" * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115530336A (en) * | 2022-08-31 | 2022-12-30 | 广东海洋大学 | Method for improving quality of horseshoe snail muscle after heating and application |
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