CN113854472A - Compound fishy smell removing process for freshwater fish - Google Patents
Compound fishy smell removing process for freshwater fish Download PDFInfo
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- CN113854472A CN113854472A CN202111137360.2A CN202111137360A CN113854472A CN 113854472 A CN113854472 A CN 113854472A CN 202111137360 A CN202111137360 A CN 202111137360A CN 113854472 A CN113854472 A CN 113854472A
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Abstract
The invention relates to a fishy smell removing technology of fish, and discloses a fishy smell removing process of fresh water fish, which can effectively reduce the surface fishy smell of the fish body, and comprises the following steps: (1) fully covering the pretreated fresh freshwater fish body surface with coffee grounds, standing and/or kneading for 10-15min, washing until no coffee grounds are left on the fish body surface, and draining; (2) immersing the fish body in sodium carbonate or sodium bicarbonate solution, soaking for 10-15min at 4-room temperature, and washing the fish body. After the fishy smell of different kinds of freshwater fishes is removed, the removal rate of the aldehyde alcohol volatile substances is more than 50 percent, the effect is obvious, and the completeness of the fish body can be ensured. Wherein the removal rate of aldehyde alcohol volatile substances of the tilapia reaches nearly 90 percent. The process treatment process is simple and convenient to operate and low in cost; the method improves the recycling of waste and ensures the food safety, and the freshwater fish treated by the method not only improves the edible quality, but also provides technical support for improving the flavor of the freshwater fish and developing high-quality processed products.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, relates to a fishy smell removing technology of fish, and particularly relates to a fishy smell removing technology of freshwater fish.
Background
A large number of freshwater fishes relates to 7 main large number of freshwater fish varieties such as green, grass, silver carp, bighead carp, common carp, crucian carp, bream and the like, is an important component of food safety in China, is one of main animal protein sources, and provides high-quality, low-cost and sufficient protein for the national people. However, in the utilization and product development of freshwater fish, the problem of fishy smell of fish bodies is mainly faced and urgently needed to be solved. The fishy smell of the fish is aggravated due to improper culture environment and improper storage and transportation modes, so that the sale is limited, and great economic loss is caused.
On one hand, the water environment for the fish to live in can influence the activity of the fish, so that the sludge with fishy smell is adsorbed on the surface of the fish body, or the organic matter with fishy smell is left in the fish body under the action of respiration. The main organic compounds with earthy flavor adsorbed by fish are Geosmin (Geosmin) and dimethyl isoborneol (or called dimethyl isoborneol,2-Mib) generated by actinomycetes and planktonic algae during activity. On the other hand, the action of microorganisms and enzymes and autoxidation of unsaturated fatty acids in fish bodies is another major source of fishy smell and this is also the major cause of the eventual spoilage of most fish.
In the research field of reducing food odor, the main research objects of many scientific researches and patents are deodorization and deodorization of soybean and beef and mutton, such as CN202011518379.7, CN202110190828.8 and CN 202011533358.2. The fishy smell removal research in the aquatic product field is also biased to four Chinese carps, and from the development condition of aquatic product processed products, the fresh water processed products only account for 12% of the total fresh water products, the development space is extremely large, the simple and effective fishy smell removal technology can be researched, the acceptability of consumers to the fresh water fishes can be improved, and the technical support is provided for the development of high-quality products of the fresh water fishes.
The fishy smell of fresh water fish is influenced by the culture environment on one hand, and on the other hand, the fat oxidation during slaughtering and storage can also cause the generation of peculiar smell. At present, the fishy smell removing technology of fish can be divided into four categories of physical, chemical, biological and composite methods, and an adsorbent is commonly used as active carbon in a physical adsorption method, so that the operation is simple and convenient, but the situation that the adsorbent is not completely removed is easily caused; the chemical deodorization process is most worried by consumers about chemical organic substance residues, the biological method is still in the starting stage at present, the effectiveness and the mechanism are not verified, and the composite method is to effectively combine different processes so as to make up for the deficiencies of the different processes and seek a synergistic deodorization effect. Early freshwater fish deodorization research focuses on salting salt and deodorization liquid, such as CN 201110217487.5; in recent years, methods for removing fishy smell by chemical and biological treatment have been developed, for example, CN202110040460.7 proposed by people of Shaoyan et al utilizes chemical fishy smell removing method to compound sweet wine yeast and trehalose to form fishy smell removing liquid, and the improvement of fishy smell removing effect depends on two fishy smell removing substances; the uncut jade adopts multiple types of composite deodorization treatment (CN201710294814.4), which comprises the steps of cyclodextrin physical adsorption, deodorization liquid soaking, mulberry fruit wine yeast fermentation, acid extraction, enzymolysis dialysis and the like, but the treatment process is complicated and takes long time (more than 10 h). In summary, most of the prior research on fish deodorization is deodorization treatment of minced fillet or fillet, and no deodorization technology for the whole fish exists.
Therefore, it is necessary to develop a whole fish fishy smell removing technology, which can effectively reduce the fishy smell on the surface of the freshwater fish, so as to make up for the blank in the prior art.
Disclosure of Invention
The invention aims to provide a compound fishy smell removing process for freshwater fish, which can effectively reduce the fishy smell on the surface of the fish,
in order to achieve the purpose, the technical scheme of the invention is as follows: a composite fishy smell removing process for freshwater fish comprises the following steps:
(1) fully covering the pretreated fresh freshwater fish body surface with coffee grounds, standing and/or kneading for 10-15min, washing until no coffee grounds are left on the fish body surface, and draining;
(2) immersing the fish body in sodium carbonate solution, soaking for 10-15min at 4-room temperature, and washing the fish body.
Through the treatment, the freshwater fish without fishy smell can be obtained, and the fishy smell of the skin of the fish body can be effectively reduced.
The freshwater fish comprises tilapia, crucian, weever, silver carp, bream, bighead carp, carp and grass carp.
Preferably, the freshwater fish is tilapia.
In the step (1), the pretreatment steps of the fresh freshwater fish are as follows: removing scales, internal organs and gills of the killed fresh freshwater fish, cleaning black membranes in the abdomen, washing blood water in the abdomen and on the body surface, and sucking residual water on the surface of the fish body. The pretreated fresh freshwater fish is a whole fish.
In the step (1), the coffee residue powder is dried to have a particle size of 60-80 meshes (60-80 meshes are screened, and preferably 60 meshes are screened); the amount of the coffee grounds is 1-10% of the weight of the fish body. The coffee grounds are brewed.
In the step (2), the pH value of the sodium carbonate or sodium bicarbonate solution is 9-11.5, and the concentration is 1-7 g/L. Preferably, the pH is 10 to 11.5.
In the step (2), the fish body is washed by running water. The washing time is 20-40 s. After rinsing, the surface water was blotted dry.
In the step (1), the step (1) can be static or kneading, or static and kneading, or static after kneading, or alternatively.
In particular to a compound fishy smell removing process for freshwater fish, which can effectively reduce the surface fishy smell of the fish body.
After the treatment, the fishy smell on the surface of the fish body is obviously reduced, and the fishy smell removing effect is obvious.
The invention takes the whole fish as the fishy smell removing object, adopts the composite fishy smell removing process combining the physical adsorption of the coffee powder and the soaking in the edible alkali liquor, has low raw material price, simple and convenient operation, short time consumption, only 30min and low cost. In addition, the fishy smell removing treatment is mainly performed on the fish skin, so that fishy smell substances on the surface of the fish body can be obviously reduced, the fishy smell removing effect is obvious, but the fishy smell removing treatment has no influence on nutrient substances such as the flavor of fish meat, crude fat of crude protein and the like, the integrity of the fish body is kept, the loss of the nutrient components of the fish meat is avoided, the pretreatment process of processing the fish into fillets or surimi is omitted, the operation is simple and convenient, the time consumption is short, no chemical substance is introduced in the fishy smell removing process, and the safety is good.
The processed coffee powder has a porous structure, can adsorb peculiar smell substances on the body surface of freshwater fish, reduces fishy smell, is easy to clean in body surface operation, and avoids the problem that the edible taste is influenced by residual adsorbent;
the foreign flavor substances combined in the protein are separated from the angle of changing the pH value of the edible alkali, so that the potential food safety problem caused by chemical substance residues in the conventional chemical deodorization method is avoided;
according to the invention, two deodorization processes of a physical method and a chemical method are combined, and the advantages are combined to generate a synergistic effect, so that deodorization efficiency is improved, a better deodorization effect is obtained, and a high-quality freshwater fish raw material is provided; the process can effectively reduce the main fishy smell component, namely the aldol volatile substances, and after the freshwater fishes of different types are subjected to fishy smell removal treatment, the removal rate of the aldol volatile substances is more than 50 percent, the fishy smell removal effect is obvious, wherein the removal rate of the aldol volatile substances of the tilapia is as high as nearly 90 percent.
Compared with the prior deodorization technology, the invention is characterized in that: by combining the physical process and the chemical process, the superior fishy smell removing treatment effect of the freshwater fish is realized, and the problem of low fishy smell removing effect of a single fishy smell removing method is solved. The composite fishy smell removing process is simple and safe to operate and low in cost, the fishy smell removing advantages of the two technologies can be fully exerted by combining the two technologies, the removing rate of the aldol volatile substances can reach 50% -80%, the fishy smell removing effect is remarkable, and the integrity of the fish body is guaranteed. In addition, the coffee powder is used as the adsorbent, so that the recycling of waste is improved, the food safety is guaranteed through edible alkali chemical treatment, the edible quality of the freshwater fish is improved, and meanwhile, technical support is provided for improving the flavor of the freshwater fish and developing high-quality freshwater fish processed products. The used raw materials for removing fishy smell are safe and edible, can be applied to industrial production and family cooking, and have wide application range and application objects.
Drawings
FIG. 1 is a comparison of total ion current chromatograms of tilapia mossambica in example 1 before and after fishy smell removal treatment and before and after fishy smell removal treatment.
FIG. 2 shows the results of the measurement of the contents of the aldol-based volatile substances in tilapia, weever and crucian treated in examples 1, 3 and 4, compared with the skin of the fish which had been pretreated only without deodorization.
Fig. 3 shows the detection results of skin aldol volatile substances of tilapia treated by two different composite deodorization manners of example 1 and comparative example 1, as well as tilapia pretreated without deodorization.
Detailed Description
The following detailed description of specific embodiments and preferred embodiments of the present invention is provided in conjunction with the accompanying drawings, and it is to be understood that the embodiments are for the purpose of better explaining the invention and are not intended to limit the invention.
EXAMPLE 1 treatment of Tilapia mossambica (1)
The method comprises the following steps: pretreatment of raw materials
Killing fresh tilapia, removing scales, internal organs and gills, cleaning black membranes in the abdomen, washing blood in the abdomen and on the body surface, and sucking residual water on the surface of the tilapia with hand paper for later use;
step two: coffee grounds adsorption
And (3) collecting the brewed coffee grounds, drying the coffee grounds in an oven to form coffee powder, sieving the coffee powder by a 60-mesh sieve, and adding the coffee powder into the sieved coffee powder according to the mass of the fish body treated in the step one, wherein the adding amount of the coffee powder is 7% of the mass of the fish body.
Adding coffee powder, placing the fish body in a self-sealing bag to fully cover the coffee powder on the surface of the fish body, kneading for 10min, washing with running water until no coffee powder remains on the surface of the fish body, and draining;
step three: soaking in alkali solution
Dietary alkali (Na)2CO3) Preparing 2g/L alkali liquor by distilled water according to w: v, and keeping the pH value of the solution at about 10. Then putting the tilapia cleaned and drained in the step two into a self-sealing bag, adding alkali liquor to ensure that the tilapia is immersed for 10min at 4 ℃; finally, flushing the fish body with running water for 30s, and drying the surface water by using hand paper, thus obtaining the deodorized tilapia.
The tilapia body surface obtained by the process is basically free of fishy smell, has a certain coffee fragrance, is slightly darker in fish body color, basically does not affect quality, and is almost free of fishy smell and coffee smell residue after being cooked. The coffee type does not affect the adsorption effect.
The crude fat and crude protein before and after the treatment were also substantially unchanged.
The comparison of total ion current chromatograms before and after the tilapia smell removal treatment is shown in figure 1, and compared with the tilapia subjected to pretreatment only, the total number of peaks in the chromatogram is obviously reduced after the tilapia smell removal treatment, and the abundance of most peaks is also reduced.
Example 2 treatment of Tilapia mossambica (2)
The method comprises the following steps: the raw material is pretreated by tilapia, and the method is the same as the example 1.
Step two: the procedure of coffee adsorption, operation and treatment was the same as in example 1, and kneading was replaced by leaving to stand for 10 min.
Step three: soaking in alkaline solution at room temperature, and the rest is the same as example 1.
The tilapia body surface obtained by the process has almost no fishy smell, the body surface color is basically consistent with that of the tilapia body surface which is not treated, the quality is not influenced, and the tilapia body surface has almost no fishy smell after being cooked and has no coffee smell influence. The crude fat and crude protein of tilapia before and after treatment are basically unchanged.
Examples 1 and 2 show that after adding coffee powder, both kneading and standing work well for adsorption, but the kneading work is more thorough for adsorbing fishy substances.
Example 3 treatment of weever
The method comprises the following steps: the raw material is weever, and the pretreatment method of the raw material is the same as that of the example 1.
Step two: coffee is adsorbed, the addition amount of coffee powder is 7% of the mass of the fish body, and the operation procedure and the processing method are the same as those of example 1.
Step three: soaking in alkali solution to obtain dietary alkali (Na)2CO3) 2g/L of alkali liquor is prepared by distilled water according to w: v, the pH of the solution is kept at about 10, and the operation steps and the treatment method are the same as those of the example 1.
The weever obtained by the process has little fishy smell on the surface, slightly coffee fragrance, no alkali smell, consistent color of the surface of the weever with that of the fish which is not processed, and little fishy smell after being cooked. The crude fat and crude protein of the weever before and after the treatment are basically unchanged.
Example 4 treatment of crucian carp
The method comprises the following steps: the raw material is crucian, and the pretreatment method of the raw material is the same as that of the example 1.
Step two: coffee is adsorbed, the addition amount of coffee powder is 7% of the mass of the fish body, and the operation procedure and the processing method are the same as those of example 1.
Step three: soaking in alkali solution to obtain dietary alkali (Na)2CO3) 2g/L of alkali liquor is prepared by distilled water according to w: v, the pH of the solution is kept at about 10, and the operation steps and the treatment method are the same as those of the example 1.
The crucian body surface obtained by the process has almost no fishy smell, slightly coffee fragrance, no alkali smell, consistent color of the fish body surface with that of the untreated crucian, and almost no fishy smell after being cooked.
Example 5 treatment of Tilapia mossambica (3)
The method comprises the following steps: pretreatment of the feedstock, as in example 1;
step two: coffee grounds adsorption
And (3) collecting the brewed coffee grounds, drying the coffee grounds in an oven to form coffee powder, sieving the coffee powder by a 60-mesh sieve, and adding the coffee powder into the sieved coffee powder according to the mass of the fish body treated in the step one, wherein the adding amount of the coffee powder is 3% of the mass of the fish body.
Adding coffee powder, placing the fish body in a self-sealing bag to fully cover the coffee powder on the surface of the fish body, kneading for 30min, washing with running water until no coffee powder remains on the surface of the fish body, and draining;
step three: soaking in alkali solution to obtain dietary alkali (Na)2CO3) 2g/L of alkali liquor is prepared by distilled water according to w: v, the pH of the solution is kept at about 10, and the operation steps and the treatment method are the same as those of the example 1.
The tilapia body surface obtained by the process has no fishy smell, the residual coffee has slightly heavy fragrance, the color of the fish body surface is deepened under the influence of the color of the coffee, the fish body surface is slightly damaged due to long kneading time, and the tilapia body surface has no fishy smell after being cooked.
Comparative example 1
The method comprises the following steps: the raw material is pretreated by tilapia, and the method is the same as the example 1.
Step two: coffee was adsorbed as in example 1.
Step three: soaking in acid solution
Diluting citric acid with distilled water to prepare a solution with the pH value of 3, then putting the tilapia cleaned and drained in the step two into a self-sealing bag, adding acid liquor to ensure that the tilapia is immersed, and soaking at the room temperature of 4 ℃ for 10 min; finally, the fish body is washed by running water for 30s, and the surface moisture is absorbed by hand paper.
The body surface of the treated tilapia is slightly fishy, and the color of the surface of the tilapia is consistent with that of the tilapia which is not treated.
EXAMPLE 6 determination of volatile gas Components
The fishy smell of freshwater fish is a special smell generated by the interaction of various organic components. The volatile gas components of the experimental and comparative samples were tested using a headspace-solid phase microextraction-gas chromatography-mass spectrometry technique (HS-SPME-GC-MS). A sample (2.00. + -. 0.01 g) was placed in a 20mL headspace bottle, 3mL of 0.18g/mL saline and 10. mu.L of a 2,4, 6-trimethylpyridine solution (100ppm, methanol as a solvent) were added, and the mixture was stirred with a micro stirrer. Inserting a divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) solid phase micro-extraction head into a headspace bottle by a sample injection handle, properly adjusting the position of the extraction head in the headspace bottle, and extracting the headspace bottle in a water bath at 60 ℃ for 60min according to the pre-experimental result, wherein the stirring speed is the medium-low speed (about 1200r/min) of the magnetic stirrer. After extraction is finished, the extraction needle is rapidly drawn out and inserted into the sample inlet, and the extraction needle is drawn out after thermal desorption for 10 min.
Gas chromatography conditions: a chromatographic column: HP-5MS elastic capillary column (30 m.times.250 μm.times.0.25 μm); temperature programming: the initial temperature of the column is 30 ℃, the column is kept for 2min, the temperature is increased to 60 ℃ at 5 ℃ and min < -1 >, the temperature is continuously increased to 250 ℃ at 5 ℃ and min < -1 >, and the column is kept for 5 min; flow rate of carrier gas (He) is 1.4mL min-1; the temperature of a sample inlet is 250 ℃; the desorption temperature is 250 ℃; the desorption time is 10 min; injecting sample in a non-flow splitting mode.
Mass spectrometry conditions: the transmission line temperature is 280 ℃; the ion source temperature is 230 ℃; the temperature of the quadrupole rods is 150 ℃; electron energy 70 eV; the mass scanning range m/z is 40-400.
The volatile components were confirmed qualitatively by NIST17 mass spectral database and the concentration of the substance was calculated by the peak area ratio of the standard to the volatile substance.
The tilapia, weever and crucian treated in examples 1, 3 and 4 were tested, and the results of the volatile contents are shown in fig. 2, compared with the skin which had been only pretreated without deodorization.
The results show that compared with the group without deodorization treatment, the tilapia has 89.53% less furfural alcohol volatile matter, 71.51% less crucian and 51.45% less weever.
The body surface fishy smell intensities of different types of freshwater fishes are different, the tilapia skin aldol volatile substances are the highest in the three types of freshwater fishes, the fishy smell removing difficulty is higher, and after the method is adopted, the tilapia fishy smell removing effect is the best, and the removal rate of aldol substances is nearly 90%. The concentration of volatile compounds on the surface of the weever is lower, the deodorization treatment reduces the aldol substances by more than 50 percent, the deodorization efficiency is slightly lower than that of the other two types mentioned in the table, but the total amount of the aldol substances after deodorization is minimum.
The tilapia treated in example 1 and comparative example 1, and tilapia pretreated only without fishy smell were examined for their skin aldol-type volatile substances, and the results are shown in fig. 3.
The result shows that the adsorption of the coffee powder is combined with the alkali treatment, so that the skin aldehyde alcohol volatile substances of the tilapia are reduced by 89.53%; after the adsorption of the coffee powder and the acid treatment, the aldehyde alcohol volatile substances of the tilapia skin are reduced by 75.98%, and the residual quantity is large, so that the fishy smell cannot be removed.
Therefore, according to the method, after the coffee powder is physically adsorbed, the treatment is carried out under the alkaline condition, the aldol volatile substances on the surface of the fish body can be effectively removed, and the fishy smell on the surface of the fish body is reduced.
The invention provides a compound fishy smell removing process for fresh water fish, which can effectively reduce the surface fishy smell of fish bodies, the compound process of coffee adsorption and alkali liquor fishy smell removal can improve the fishy smell removing efficiency, does not cause loss of nutrient components of fish meat, omits the pretreatment process of processing fish into fillets or minced fillet, is simple and convenient to operate and short in time consumption, does not introduce chemical substances in the fishy smell removing process, and does not have hidden edible hazards.
Claims (8)
1. A compound fishy smell removing process for freshwater fish is characterized by comprising the following steps:
(1) fully covering the pretreated fresh freshwater fish body surface with coffee grounds, standing and/or kneading for 10-15min, washing until no coffee grounds are left on the fish body surface, and draining;
(2) immersing the fish body in sodium carbonate or sodium bicarbonate solution, soaking for 10-15min at 4-room temperature, and washing the fish body.
2. The process of claim 1, wherein the freshwater fish comprises tilapia, crucian, weever, silver carp, bream, bighead carp, carp and grass carp.
3. The composite fishy smell removing process for the freshwater fish of claim 1, wherein in the step (1), the coffee grounds are dried and have a particle size of 60-80 meshes.
4. The compound fishy smell removing process for the freshwater fish of claim 1, wherein in the step (1), the amount of the coffee grounds is 1-10% of the mass of the fish body.
5. The composite fishy smell removing process for the freshwater fish of claim 1, wherein in the step (2), the pH value of the sodium carbonate or sodium bicarbonate solution is 9-11.5, and the concentration is 1-7 g/L.
6. The composite fishy smell removing process for the freshwater fish of claim 1, wherein in the step (2), the pH value of the sodium carbonate or sodium bicarbonate solution is 10-11.5.
7. The compound fishy smell removing process of the freshwater fish of claim 1, wherein in the step (1), the pretreatment step of the fresh freshwater fish comprises the following steps: removing scales, internal organs and gills of the killed fresh freshwater fish, cleaning black membranes in the abdomen, washing blood water in the abdomen and on the body surface, and sucking residual water on the surface of the fish body.
8. The composite fishy smell removing process for the freshwater fish of claim 1, wherein in the step (1), the pretreated fresh freshwater fish is whole fish.
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