CN113974097B - Method for quickly tenderizing euphausia superba meat - Google Patents

Method for quickly tenderizing euphausia superba meat Download PDF

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CN113974097B
CN113974097B CN202111175236.5A CN202111175236A CN113974097B CN 113974097 B CN113974097 B CN 113974097B CN 202111175236 A CN202111175236 A CN 202111175236A CN 113974097 B CN113974097 B CN 113974097B
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meat
euphausia superba
treatment
ultrasonic
lysine
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CN113974097A (en
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李冬梅
孙培梓
任响
张玉莹
林峻鑫
张彪
郭璇
刘佳欣
刘亚楠
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Dalian Polytechnic University
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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
    • A23L17/40—Shell-fish
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Marine Sciences & Fisheries (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for quickly tenderizing euphausia superba meat, which specifically comprises the following steps: and soaking the euphausia superba meat in a lysine solution, carrying out ultrasonic-assisted tenderization while treating by using terahertz waves, and finally obtaining the tenderized euphausia superba meat. The method disclosed by the invention has the advantages that the tenderization time can be shortened by combining terahertz wave-ultrasonic auxiliary treatment, the operation is simple, the efficiency is high, the method is safe and reliable, the use of a tenderizer is saved, the treatment cost is low, the components are safe and phosphorus-free, the health problem caused by adding phosphate can be avoided, the tenderization degree of the euphausia superba can be obviously improved, and the quality and the edible mouthfeel of the euphausia superba are improved.

Description

Method for quickly tenderizing euphausia superba meat
Technical Field
The invention belongs to the field of aquatic product processing, and particularly relates to a method for rapidly improving tenderness of euphausia superba.
Background
Euphausia superba is the largest monomeric organism on earth, and the amount of Euphausia superba is 1.25-7.25 hundred million tons, and the annual fishing amount is 0.15-1.00 hundred million tons. The whole antarctic krill contains 11.9-15.4% protein, 3% ash, 2% carbohydrate, 0.5-3.6% lipid and 77.9-83.1% water. Among these, krill proteins have a high nutritional value, and even their biological value is higher than other meat and milk proteins, which contain sufficient levels of all essential amino acids. However, since the composition ratio of various proteins of antarctic krill is different from that of common aquatic products, hardening phenomenon occurs in the process of cooking the products, the tenderness is seriously reduced, and even the eating quality is lost. Meanwhile, due to the autolytic enzyme characteristic of euphausia superba, the longer the processing time is, the worse the product quality is. So at present, the antarctic krill products in China still mainly comprise primary products such as dried shrimps, shrimp powder and the like used for feeds, but are rarely used as food products directly. Tenderness is one of the important factors affecting meat product nutrition, mouthfeel, flavor and digestion, and thus improving tenderness and mouthfeel of antarctic krill has an important impact.
The physical tenderization of the conventional tenderization improving method comprises a low-temperature hanging tenderization method, a mechanical rolling tenderization method, an ultrasonic tenderization method, a high-pressure tenderization method, an electric stimulation tenderization method and the like. Ultrasonic technology is one of the technologies used for tenderization of meat, the meat is treated by ultrasonic waves, the meat is forced to vibrate by the action of the ultrasonic waves, the muscle structure is destroyed, and lysosomes, connective tissues and myofibrillar structures are destroyed. Lysosomal destruction, a large amount of protease is released, myofibrillar proteins and collagen in the muscle are degraded, and meat is tenderized.
Biological tenderization is mainly enzymatic tenderization, which is divided into an activation endogenous enzymatic tenderization method and an exogenous enzymatic tenderization method.
Chemical tenderization includes adenosine phosphate tenderization, calcium ion tenderization, basic amino acid tenderization, and the like. At present, most of the phosphorus-containing modifier is used for improving the quality of aquatic products at home and abroad, and the composite phosphorus-free modifier such as sodium bicarbonate, sodium alginate and sodium citrate is also used for improving the quality. The former is strictly controlled by the addition amount of phosphate, and the additive effect generated by eating various aquatic products for a long time can also cause excessive phosphorus intake to influence the calcium-phosphorus balance of human body, so that the health is endangered; the latter requires a long treatment time due to a weak quality improvement effect, and requires a long time and a high cost in the industrial production process. The single tenderization has a plurality of defects, such as high production cost, uneven effect, long acting time and the like, so that a method for changing the traditional tenderization is needed.
Terahertz wave is specifically designated 10 11 ～10 13 The Hz frequency band has the wavelength ranging from 30 mu m to 3mm, and the water molecules, the water molecular groups, various microscopic particles, molecules and the like absorb terahertz waves and generate same-frequency resonance with self vibration waves, so that the water dissolving capacity is enhanced under the action of the same-frequency resonance waves. The invention uses terahertz waves to enhance the water dissolving capacity among tissues, the acoustic coupling effect of ultrasonic waves and the unique chemical property of lysine are combined, and the tenderization of euphausia superba meat is realized rapidly.
Disclosure of Invention
The invention aims to develop a tenderization method for euphausia superba, which is quick, efficient, low in cost, free of chemical residues, sanitary and safe, and capable of remarkably improving tenderness and mouthfeel.
In order to achieve the aim, the invention discloses a phosphorus-free rapid tenderization method applicable to euphausia superba meat, which adopts the following technical scheme:
(1) Taking euphausia superba meat, washing and draining, and soaking in 0.05-0.2mol/L lysine solution, wherein the ratio of euphausia superba meat to lysine solution is 0.5:1-2:1;
(2) Treating the lysine solution of the euphausia superba meat soaked in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.1-0.3THz, the power is 50-100mW, and the treatment time is 15-30min; then combining ultrasonic treatment for 2-7min, wherein the ultrasonic power is 200-700W;
(3) And fishing out and draining the euphausia superba meat to obtain the tenderized euphausia superba meat.
Preferably, the temperature of the lysine solution in step (1) is controlled to 4-10 ℃.
Preferably, the terahertz wave generator is placed at the bottom of the lysine solution.
Preferably, the source of ultrasonic waves is immersed at 2/3 of the lysine solution, and the generators of terahertz waves are located on both sides of the lysine solution, respectively.
Preferably, the method for rapidly tenderizing euphausia superba meat comprises the following steps:
(1) Taking euphausia superba meat, washing and draining, and soaking in 0.1mol/L lysine solution, wherein the dosage of euphausia superba meat is 100g, and the dosage of lysine solution is 143g;
(2) Treating the lysine solution of the euphausia superba meat soaked in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.3THz, the power is 80mW, and the treatment time is 20min; then combining ultrasonic treatment for 2min, wherein the ultrasonic power is 400W;
(3) And fishing out and draining the euphausia superba meat to obtain the tenderized euphausia superba meat.
The invention has the following beneficial effects:
(1) The terahertz wave-ultrasonic wave synergistic lysine tenderization technology provided by the invention improves the hardness of the meat of the euphausia superba product, effectively reduces the hardness of the meat of the euphausia superba by about 40% when using the terahertz wave-ultrasonic wave synergistic lysine, improves the hardness and meat hardening phenomenon, reduces the loss rate of the product, avoids the change of flavor substances, the loss of nutrient substances and the reduction of freshness, and maintains the special flavor, freshness and nutritional value of the euphausia superba while realizing the tenderization of the euphausia superba.
(2) The invention can not only not influence the color of the euphausia superba meat, but also improve the water retention capacity of the meat, reduce the cooking loss from 43.6% to 21.3%, and the processed meat has a tender taste, thereby promoting the application of euphausia superba in food.
(3) The method has the advantages of easy operation, simple method, short treatment time, single soaking by using the alkaline amino acid, long treatment time of 1-2 hours, inferior treatment effect as compared with cooperative treatment, and low cost, technical sanitation and safety, low cost and low energy consumption, and is easy to realize industrial production and application because the effect of the terahertz wave-ultrasonic wave cooperative lysine treatment is not achieved by single ultrasonic treatment.
Detailed Description
The following describes the embodiments of the present invention in further detail with reference to examples. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
The invention discloses a method for quickly tenderizing euphausia superba meat, which specifically comprises the following steps:
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.05-0.2mol/L lysine solution, wherein the temperature of the lysine solution is controlled to be 4-10 ℃, and the mass ratio of the euphausia superba meat to the lysine solution is 0.5:1-2:1.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.1-0.3THz, the power is 50-100mW, and the treatment time is 15-30min.
(3) Carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post-treatment for 2-7min; while ultrasonic treatment, terahertz waves are always being treated; the ultrasonic probe is immersed in the lysine solution at 2/3 of the height of the solution which is 1/3 of the height from the bottom of the container, and the terahertz wave sources are respectively positioned at two sides of the soaking solution; the ultrasonic power is 200-700W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 1
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.05mol/L lysine solution, controlling the temperature of the lysine solution to be 5 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 200g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.1THz, the power is 50mW, and the treatment time is 30min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the treatment is carried out for 7min, and the ultrasonic power is 200W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 2
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.1mol/L lysine solution, controlling the temperature of the lysine solution at 6 ℃, and controlling the dosage of euphausia superba to be 100g and 166g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.2THz, the power is 60mW, and the treatment time is 25min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz wave is always treated while the ultrasonic treatment is carried out, an ultrasonic source is immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the treatment is carried out for 6min, and the power of the ultrasonic treatment is 300W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 3
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.15mol/L lysine solution, controlling the temperature of the lysine solution to 7 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 143g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 70mW, and the treatment time is 20min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the treatment is carried out for 5min, and the ultrasonic power is 400W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 4
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.2mol/L lysine solution, controlling the temperature of the lysine solution to 8 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 125g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 80mW, and the treatment time is 15min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the treatment is carried out for 4min, and the ultrasonic power is 500W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 5
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.05mol/L lysine solution, controlling the temperature of the lysine solution to 9 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 111g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 90mW, and the treatment time is 20min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz wave is always treated while the ultrasonic treatment is carried out, an ultrasonic source is immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the ultrasonic power is 600W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 6
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.1mol/L lysine solution, controlling the temperature of the lysine solution to be 4 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 143g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 80mW, and the treatment time is 20min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the ultrasonic power is 400W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 7
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.15mol/L lysine solution, controlling the temperature of the lysine solution to 10 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 100g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.1THz, the power is 80mW, and the treatment time is 25min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the ultrasonic power is 500W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 8
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.2mol/L lysine solution, controlling the temperature of the lysine solution to 9 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 50g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 70mW, and the treatment time is 30min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the treatment is carried out for 4min, and the ultrasonic power is 500W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 9
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.05mol/L lysine solution, controlling the temperature of the lysine solution to be 4 ℃, wherein the euphausia superba meat is 100g, and the lysine content is 56g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.2THz, the power is 90mW, and the treatment time is 30min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz wave is always treated while the ultrasonic treatment is carried out, an ultrasonic source is immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the treatment is carried out for 4min, and the ultrasonic power is 600W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 10
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.1mol/L lysine solution, controlling the temperature of the lysine solution to 8 ℃, wherein the euphausia superba consumption is 100g, and the lysine consumption is 62.5g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.2THz, the power is 100mW, and the treatment time is 15min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the ultrasonic power is 700W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 11
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.15mol/L lysine solution, controlling the temperature of the lysine solution to 7 ℃, wherein the euphausia superba meat is 100g, and the lysine content is 71.4g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 100mW, and the treatment time is 15min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz waves are always treated while the ultrasonic treatment is carried out, the ultrasonic sources are immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the ultrasonic power is 700W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 12
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in 0.20mol/L lysine solution, controlling the temperature of the lysine solution to be 4 ℃, wherein the euphausia superba meat is 100g, and the lysine content is 84g.
(2) While lysine is used for soaking, terahertz wave treatment is used, a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 90mW, and the treatment time is 20min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the euphausia superba meat subjected to terahertz wave post treatment, wherein the terahertz wave is always treated while the ultrasonic treatment is carried out, an ultrasonic source is immersed in 2/3 of the lysine solution, and the terahertz wave sources are respectively positioned at two sides of the soaking solution, so that the ultrasonic power is 600W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 1
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in distilled water solution for 37min, controlling the temperature of the distilled water solution to be 4 ℃, controlling 100g of euphausia superba, and 143g of distilled water solution.
(2) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 2
(1) Taking euphausia superba, washing with clear water, draining, and then soaking in 0.2mol/L lysine solution for 37min. The lysine solution temperature was controlled at 4℃and Euphausia superba 100g and distilled water 143g.
(2) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 3
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in distilled water solution, controlling the temperature of the distilled water solution to be 4 ℃, controlling the temperature of the euphausia superba meat to be 100g, and controlling the temperature of the distilled water solution to be 143g.
(2) While soaking in distilled water, terahertz wave treatment is performed, wherein a terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.3THz, the power is 100mW, and the treatment time is 37min.
(3) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 4
(1) Taking euphausia superba meat, washing with clear water, draining, soaking in distilled water solution for 30min, controlling the temperature of the distilled water solution to be 4 ℃, controlling 100g of euphausia superba, and 143g of distilled water solution.
(2) While using distilled water to soak, using ultrasonic treatment, turning on an ultrasonic processor, wherein the ultrasonic processor is immersed in distilled water for 2/3 of the time, and the power of the ultrasonic processor is 700W. And carrying out ultrasonic treatment on the distilled water for 7min.
(3) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
The indexes of the cooking loss rate and hardness of the tenderized euphausia superba meat obtained in examples 1 to 12 and comparative examples 1 to 4 were measured, and the measurement results are shown in table 1:
(1) Measurement of the cooking loss Rate
The cooking loss rate was calculated by mass change before and after the sample was soaked and drained.
After the sample is soaked and drained, the sample is steamed in a constant-temperature water bath kettle at the temperature of 95 ℃ for 5 minutes, and the quality of the sample before steaming and the quality of the sample after steaming are recorded.
Figure BDA0003294784050000081
Wherein: m is m 0 For the mass (g), m of the sample before the digestion treatment 1 The mass (g) of the sample after the digestion treatment.
(2) Measurement of hardness
TPA (texture profile analysis) was selected to test the hardness of the sample, and the test probe was a P/50 aluminum circular probe.
After the sample is soaked and drained, the sample is steamed in a constant-temperature water bath kettle at 95 ℃ for 5min, the hardness of the euphausia superba meat is tested by using TPA (texture profile analysis), and the test probe is a P/50 aluminum round probe, so that the hardness value is obtained. The smaller the hardness number, the smaller the tenderness, and the tender meat.
TABLE 1 cooking loss rate of Euphausia superba
Figure BDA0003294784050000091
As can be seen from table 1, under the same cooking time, the cooking loss rate of the euphausia superba comparative example 1 is 42.2%, the hardness is 379.14g, the cooking loss rate of the comparative example 2 is 34.2%, the cooking loss rate of the comparative example 3 is 32.8%, the cooking loss rate of the comparative example 4 is 31.5%, the cooking loss rate after lysine soaking is reduced, the hardness is significantly lower than that of the comparative example 1, and the cooking loss rate and hardness of the euphausia superba meat after ultrasonic wave or terahertz wave treatment are also significantly lower than that of the comparative example 1, which means that the euphausia superba meat can be tenderized by the lysine soaking, ultrasonic wave treatment and terahertz wave treatment, but the effect is not significant, and the hardness is significantly reduced by 40% after the combination of the lysine soaking, ultrasonic wave treatment and terahertz wave treatment, and the cooking loss is also reduced from 43.6% to 21.3%. The effect achieved by terahertz wave-ultrasonic wave synergistic lysine tenderization is obviously higher than that achieved by single treatment, the mutual support of technical characteristics is achieved, and the technical effect after superposition and combination is more outstanding.
The retort loss rates and hardness of examples 1 to 12 were significantly reduced as compared to comparative example 1. Of these, example 12 had a hardness of 231.36g, but a cooking loss of 27.4%, indicating that excessive power and treatment time of the ultrasonic waves also affected tenderness. The hardness of example 8 was 245.16, but the cooking loss was 26.3%, indicating that both the power and the processing time of the terahertz wave affected the tenderness. In contrast, the cooking loss rate of example 6 was 21.3%, the hardness was 202.21g, and example 6 was the most preferred example from the viewpoints of cost, energy consumption and industrial production, and the cooking loss rate and hardness of each example after cooking were smaller than those of the comparative example, indicating that the embodiment of the present invention has less tenderness loss after cooking.
Therefore, the lysine combined with the terahertz wave-ultrasonic auxiliary treatment can obviously reduce the cooking loss rate and hardness in the cooking process of the euphausia superba. The loss rate of the product is greatly reduced, the phenomena of hardness and hardening of the meat quality and the reduction of freshness of the antarctic krill product are improved, and the unique flavor, freshness and nutritional value of the antarctic krill are maintained while tenderization of the antarctic krill is realized.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered by the scope of the claims of the present invention.

Claims (5)

1. A method for rapidly tenderizing euphausia superba meat, comprising the steps of:
(1) Taking euphausia superba meat, washing and draining, and soaking in 0.05-0.2mol/L lysine solution, wherein the mass ratio of euphausia superba meat to lysine solution is 0.5:1-2:1;
(2) Treating the lysine solution of the euphausia superba meat soaked in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.1-0.3THz, the power is 50-100mW, and the treatment time is 15-30min; then combining ultrasonic waves for 2-7min, wherein the ultrasonic power is 200-700W;
(3) And fishing out and draining the euphausia superba meat to obtain the tenderized euphausia superba meat.
2. The method for rapid tenderization of euphausia superba meat according to claim 1, wherein the temperature of the lysine solution in step (1) is controlled to be 4-10 ℃.
3. The method for rapid tenderization of euphausia superba meat of claim 1, wherein the terahertz wave generator is placed at the bottom of the lysine solution.
4. The method for rapid tenderization of euphausia superba meat of claim 1, wherein the source of ultrasonic waves is submerged at 2/3 of the lysine solution.
5. The method for rapid tenderization of euphausia superba meat of claim 1, comprising the steps of:
(1) Taking euphausia superba meat, washing and draining, and soaking in 0.1mol/L lysine solution, wherein the dosage of euphausia superba meat is 100g, and the dosage of lysine solution is 143g;
(2) Treating the lysine solution of the euphausia superba meat soaked in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.3THz, the power is 80mW, and the treatment time is 20min; then combining ultrasonic treatment for 2min, wherein the ultrasonic power is 400W;
(3) And fishing out and draining the euphausia superba meat to obtain the tenderized euphausia superba meat.
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