CN114403198A - Method for preserving globefish - Google Patents

Method for preserving globefish Download PDF

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Publication number
CN114403198A
CN114403198A CN202210148620.4A CN202210148620A CN114403198A CN 114403198 A CN114403198 A CN 114403198A CN 202210148620 A CN202210148620 A CN 202210148620A CN 114403198 A CN114403198 A CN 114403198A
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China
Prior art keywords
puffer fish
globefish
modified atmosphere
gas
atmosphere packaging
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Pending
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CN202210148620.4A
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Chinese (zh)
Inventor
刘大勇
谢晶
徐逍
陈明
蓝蔚青
张巧云
沈海鹏
从建华
吴爱军
杨岚兰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhongyang Yutianxia Food Shanghai Co ltd
Jiangsu Zhongyang Ecological Fish Co ltd
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Zhongyang Yutianxia Food Shanghai Co ltd
Jiangsu Zhongyang Ecological Fish Co ltd
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Priority to CN202210148620.4A priority Critical patent/CN114403198A/en
Publication of CN114403198A publication Critical patent/CN114403198A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/02—Washing or descaling fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/14—Beheading, eviscerating, or cleaning fish
    • A22C25/145—Eviscerating fish
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for preserving globefish, which comprises 1) purchasing samples; 2) slaughtering and cleaning; 3) draining off water; 4) packaging into bags; 5) setting the gas proportion range to be 40-60% CO2、40%O2And 35 to 55% N2The ratio of the volume (ml) of the gas to the weight (g) of the puffer fish is 2: 1-4: 1, and modified atmosphere packaging is completed through four steps of gas mixing, vacuumizing, inflating and heat sealing; 6) and (5) refrigerating by using a refrigerator. The method can effectively inhibit the growth and reproduction of microorganisms during the storage period of the puffer fish, compared with the air packaging group, the puffer fish in the controlled atmosphere packaging group has relatively higher sensory score, obviously better physicochemical indexes than the air group, relatively higher level of storage quality maintenance, and meanwhile, the method is safe, healthy, simple and convenient to operate and widely used by the publicAnd (6) receiving.

Description

Method for preserving globefish
Technical Field
The invention relates to a fresh-keeping method of puffer fish, in particular to a modified atmosphere fresh-keeping method for preserving puffer fish during refrigeration.
Background
The globefish is a traditional food in coastal areas of China, is widely distributed in the east sea, the yellow sea, the Bohai sea and the Yangtze river basin, and is one fish species of three delicacies in the Yangtze river. The globefish has delicious taste, fine and smooth meat quality and rich nutrition, is popular in the king of fish, has rich amino acid contents such as lysine, glutamic acid and the like, is rich in mineral elements such as potassium, calcium, zinc and the like, has relatively low fat content, and is popular with people. Fresh puffer fish is extremely easy to decay and deteriorate under the action of exogenous microorganisms and endogenous enzymes during storage due to high content of nutrients such as moisture, protein and the like, so that the commercial value is rapidly reduced. The prior preservation technologies commonly used for aquatic products comprise low-temperature storage, modified atmosphere packaging, ultraviolet sterilization, irradiation sterilization, ozone sterilization, ultrasonic waves, a pulsed electric field, a biological preservative, a chemical preservative and the like, and the modified atmosphere packaging is a preservation technology with high safety and simple operation, can effectively inhibit the growth and the propagation of microorganisms during the storage period of the aquatic products, and can reduce the rates of protein degradation and fat oxidation, thereby prolonging the shelf life and being widely applied to the field of aquatic product preservation.
The influence of modified atmosphere packaging on the quality change of saury in the refrigeration process is published in meat research by Yang Sha et al (2017, 31(2): 28-32), and the fresh-keeping effect of the following six groups of gas proportions at 4 ℃ is contrastingly researched: 100%N2；20%CO2/80%N2；40%CO2/60%N2；60%CO2/40%N2；80%CO2/20% N2；100%CO2The results show that CO is present2When the content is 80-100%, the juice loss rate of the saury is high, the sensory quality is reduced, and 40% CO2/60% N2The change rate of indexes such as the total number of colonies, volatile basic nitrogen and the like of the air-conditioned packed saury is obviously lower than that of other groups (P)<0.05), the shelf life is prolonged to 12 d.
Gonghui et al published article "freshness change of modified atmosphere packaging of tuna eaten raw on black fin after unfreezing in different gas ratios" (2016, 30(03): 20-24.) in meat research, and compared the following three groups of gas ratios at 4 ℃ for fresh-keeping effect: 40% CO2/60%N2；60%CO2/40%N2；80%CO2/20%N2The results show 60% CO2/40%N2The K value of the tuna with black fins is lowest in rising rate, no obvious sour taste is produced, and the sensory evaluation score is highest.
Liu Meng et al published article "influence of different gas ratios on preservation effect of tuna during modified atmosphere thawing and storage" (2017, 31(03): 12-17.) in meat research, compared with the following seven groups of gas ratios at 4 ℃ for preservation effect: 100% O2；20%O2/80%N2；60%O2/40%N2；40%O2/60%CO2；20%O2/60%CO2/20%N2；40%O2/40%CO2/20%N2(ii) a The results show that the air-conditioned thawing and storage have great influence on the color of the tuna finns, and the O content is properly increased2The ratio can effectively inhibit the formation of the methemoglobin, protect a of the tuna and inhibit the reproduction of anaerobic bacteria. The 40 percent O is obtained by combining various physical and chemical indexes2/60%CO2Indexes such as loss rate of tuna juice, pH value, total bacterial count and the like are all at relatively low levels, which indicates that the quality of tuna can be effectively preserved by unfreezing and storing according to the gas proportion.
Low-temperature modified atmosphere package published by Xianag et al in packaging worldThe process research for prolonging the shelf life of tuna (2012 (06): 27-29.) contrasts and researches the fresh-keeping effect of the following three groups of gas proportions at 4 ℃: 15% O2/50%CO2/35%N2；5%O2/35%CO2/60%N2(ii) a Air, results show 5% O2/35%CO2/60%N2Group volatile basic nitrogen content is relatively low, rancidity is less and color retention is better, possibly due to low O concentration2The content inhibits the bacterial reproduction to a certain extent, and the storage quality of the tuna is better maintained.
CO2Is a main bacteriostatic factor in the preservation of aquatic product MAP, and researches show that the concentration range of CO is 25 to 100 percent2The content of CO can inhibit the growth and reproduction of microorganisms, but the concentration of CO is high2Easily causes the problems of high juice loss rate, bad odor such as sour smell or metallic smell, and low concentration CO2The bacteriostatic effect is not ideal enough; o is2Is also one of the key components in the modified atmosphere package, can promote aerobic bacteria and inhibit the growth of most anaerobic bacteria, and has high concentration of O2Easily aggravate the oxidation rancidity of high-fat aquatic products and the reproduction of aerobic bacteria, and has low concentration of O2The bacteriostatic effect on anaerobic bacteria can be reduced, and the color of the red-meat fish is greatly influenced, so that on the basis of summarizing the prior scientific achievements, two groups of gas components (MAP 1 and MAP 2) with different proportions are screened, and the optimal proportion of the gas components is determined to be MAP2 through experiments, so that the modified atmosphere packaging of the components can effectively delay the quality deterioration speed of the refrigerated globefish and prolong the shelf life of the refrigerated globefish.
Disclosure of Invention
The invention provides a method for preserving globefish, which can effectively inhibit the growth of microorganisms, the degradation of protein and the oxidation rate of fat in the refrigerated globefish and maintain the storage quality of the globefish at a relatively high level.
The invention relates to a method for preserving globefish, which comprises the steps of selecting samples, killing, cleaning, draining, packaging into bags, modified atmosphere packaging and refrigerating in a refrigerator, and is characterized by comprising the following operation steps:
1) selecting and purchasing samples: selecting puffer fish with uniform size, smooth body surface, bright color and weight of 250-300 g, oxygenating by a foam box to keep fresh and alive, and transporting to a laboratory;
2) killing and cleaning: rapidly cutting open the abdomen of the puffer fish with sharp scissors to bleed blood; cutting off the gill, removing the gill and the viscera together with fingers, and trimming the residual viscera with scissors; tearing off the skin of the puffer along the upper abdominal part cutting line of the puffer fish; removing the eyes of the puffer fish with scissors; squeezing out residual blood in the vertebral column of the globefish; cleaning the globefish with ice water;
3) draining water: laying a clean disposable preservative film on a laboratory table, placing the killed and washed globefish on the laboratory table, and naturally airing for 20-50 min;
4) packaging into a bag: dividing the treated globefish into three groups at random, packaging into high-resistance polyvinylidene chloride vacuum packaging bags, wherein one group is not subjected to modified atmosphere packaging as a control CK, and the other two groups are left for modified atmosphere packaging (MAP 1, MAP 2);
5) modified atmosphere packaging: transferring the modified atmosphere package (MAP 1, MAP 2) group to a modified atmosphere packaging machine, and setting the gas proportion range to be 40-60% CO2、5%O2And 35 to 55% N2The ratio of the volume (ml) of the gas to the weight (g) of the puffer fish is 2-4: 1, and modified atmosphere packaging is completed through four steps of gas blending, vacuumizing, inflating and heat sealing;
6) refrigerating by a refrigerator: storing the packaged globefish at 4 + -1 deg.C.
The atmosphere-controlled packaging bag selected by the invention is a high-resistance polyvinylidene chloride vacuum packaging bag, and the ratio of the volume (ml) of gas filled in the atmosphere-controlled packaging bag to the weight (g) of the puffer fish is 3: 1.
The gas proportion in the modified atmosphere packaging bag is 40 percent CO2、5%O2And 55% N2。
The gas proportion in the modified atmosphere packaging bag is 60 percent CO2、5%O2And 35% N2。
The method can effectively inhibit the growth and the propagation of microorganisms during the storage period of the puffer fish, compared with the air packaging group, the puffer fish in the controlled atmosphere packaging group has relatively higher sensory score, obviously better physicochemical indexes than the air group, relatively higher level of storage quality maintenance, and meanwhile, the method is safe, healthy, simple and convenient to operate and widely accepted by the public.
Drawings
Figure 1 is a graph of the sensory score of puffer fish in different packaging formats.
FIG. 2 shows the variation of total colony count (TVC) of puffer fish in different packaging modes.
FIG. 3 shows the variation of the content of volatile basic nitrogen (TVB-N) in puffer fish in different packaging modes.
FIG. 4 is a graph showing pH changes in different packaging methods.
FIG. 5 shows the change in thiobarbituric acid number (TBA) for different packaging formats.
Fig. 6 shows the change of puffer fish juice loss rate (WL) for different packaging modes.
Figure 7 shows the variation of Magnetic Resonance Imaging (MRI) of puffer fish in different packaging modes.
Detailed Description
To explain the operation flow and creation features of the present invention in more detail for the user to understand and use better, the following detailed description is given with reference to the embodiments.
Example 1: a method for preserving puffer fish comprises the following steps:
1. puffer fish preparation
1) Selecting and purchasing samples: selecting puffer fish with uniform size, smooth body surface, bright color and weight (280 + -10 g), oxygenating with a foam box to keep fresh and alive, and transporting to a laboratory;
2) killing and cleaning: rapidly cutting open the abdomen of the puffer fish with sharp scissors to bleed blood; cutting off the gill, removing the gill and the viscera together with fingers, and trimming the residual viscera with scissors; tearing off the skin of the puffer along the upper abdominal part cutting line of the puffer fish; removing the eyes of the puffer fish with scissors; squeezing out residual blood in the vertebral column of the globefish; cleaning the globefish with ice water;
3) draining water: spreading clean disposable preservative film on a laboratory table, placing the killed and washed globefish on the laboratory table, and naturally airing for 30 min; filling into a high-resistance polyvinylidene chloride vacuum packaging bag;
4) packaging into a bag: and (3) filling the processed globefish into a high-resistance polyvinylidene chloride vacuum packaging bag.
2. Modified atmosphere package
1) Mixing gas with PBI Densensor-MAP mix9000 gas proportioner from Denmark, and setting gas mixing ratio to MAP1 (40% CO)2/5%O2/55%N2) Vacuumizing, inflating and heat sealing the high-resistance polyvinylidene chloride vacuum packaging bag filled with the puffer fish by using a DQB-360W type modified atmosphere packaging machine from Shanghai;
2) in the modified atmosphere packaging process, the parameters of the gas proportioning device and the modified atmosphere packaging machine are set as follows: fresh-keeping gas source pressure 5 kg/cm2The gas mixing precision is less than 1 percent, and the power gas source is 8 kg/cm2The mixed gas fresh-keeping pressure is 5 kg/cm2(ii) a Vacuumizing for 7 s, inflating for 5 s, and performing heat sealing for 150 ℃;
3) controlling the ratio of the filled gas volume (ml) to the puffer fish weight (g) to be 3:1 in the modified atmosphere packaging process;
4) storing the packaged globefish at 4 + -1 deg.C.
3. Index measurement
By taking puffer fish filled into a high-resistance polyvinylidene chloride vacuum packaging bag and packaged in an open mode as a contrast, the freshness retaining effect of the modified atmosphere packaging component is verified by periodically measuring the sensory score, the total bacterial colony number (TVC), the volatile basic nitrogen content (TVB-N), the pH value, the thiobarbituric acid value (TBA), the juice loss rate (WL) and Magnetic Resonance Imaging (MRI) of the puffer fish.
Example 2: a method for preserving puffer fish comprises the following steps:
1. puffer fish preparation
1) Selecting and purchasing samples: selecting puffer fish with uniform size, smooth body surface, bright color and weight (280 + -10 g), oxygenating with a foam box to keep fresh and alive, and transporting to a laboratory;
2) killing and cleaning: rapidly cutting open the abdomen of the puffer fish with sharp scissors to bleed blood; cutting off the gill, removing the gill and the viscera together with fingers, and trimming the residual viscera with scissors; tearing off the skin of the puffer along the upper abdominal part cutting line of the puffer fish; removing the eyes of the puffer fish with scissors; squeezing out residual blood in the vertebral column of the globefish; cleaning the globefish with ice water;
3) draining water: spreading clean disposable preservative film on a laboratory table, placing the killed and washed globefish on the laboratory table, and naturally airing for 30 min; filling into a high-resistance polyvinylidene chloride vacuum packaging bag;
4) packaging into a bag: and (3) filling the processed globefish into a high-resistance polyvinylidene chloride vacuum packaging bag.
2. Modified atmosphere package
1) Mixing gas with PBI Densensor-MAP mix9000 gas proportioner from Denmark, and setting gas mixing ratio to MAP2 (60% CO)2/5%O2/35%N2) Vacuumizing, inflating and heat sealing the high-resistance polyvinylidene chloride vacuum packaging bag filled with the puffer fish by using a DQB-360W type modified atmosphere packaging machine from Shanghai;
2) in the modified atmosphere packaging process, the parameters of the gas proportioning device and the modified atmosphere packaging machine are set as follows: fresh-keeping gas source pressure 5 kg/cm2The gas mixing precision is less than 1 percent, and the power gas source is 8 kg/cm2The mixed gas fresh-keeping pressure is 5 kg/cm2(ii) a Vacuumizing for 7 s, inflating for 5 s, and performing heat sealing for 150 ℃;
3) controlling the ratio of the filled gas volume (ml) to the puffer fish weight (g) to be 3:1 in the modified atmosphere packaging process;
4) storing the packaged globefish at 4 + -1 deg.C.
3. Index measurement
By taking puffer fish filled into a high-resistance polyvinylidene chloride vacuum packaging bag and packaged in an open mode as a contrast, the freshness retaining effect of the modified atmosphere packaging component is verified by periodically measuring the sensory score, the total bacterial colony number (TVC), the volatile basic nitrogen content (TVB-N), the pH value, the thiobarbituric acid value (TBA), the juice loss rate (WL) and Magnetic Resonance Imaging (MRI) of the puffer fish.
The method can be widely applied to enterprise production and supermarket retail globefish, can effectively prolong the shelf life of the globefish and keep good quality, is simple to operate, is safe and healthy, and is an effective modified atmosphere preservation method for preserving the globefish.

Claims (6)

1. A method for preserving globefish is characterized in that: comprises the steps of selecting and purchasing samples, killing and cleaning, draining water, packaging and bagging, modified atmosphere packaging and refrigerator refrigeration, and is characterized by comprising the following operation steps:
1) selecting and purchasing samples: selecting puffer fish with uniform size, smooth body surface, bright color and weight of 250-300 g, oxygenating by a foam box to keep fresh and alive, and transporting to a laboratory;
2) killing and cleaning: rapidly cutting open the abdomen of the puffer fish with sharp scissors to bleed blood; cutting off the gill, removing the gill and the viscera together with fingers, and trimming the residual viscera with scissors; tearing off the skin of the puffer along the upper abdominal part cutting line of the puffer fish; removing the eyes of the puffer fish with scissors; squeezing out residual blood in the vertebral column of the globefish; cleaning the globefish with ice water;
3) draining water: laying a clean disposable preservative film on a laboratory table, placing the killed and washed globefish on the laboratory table, and naturally airing for 20-50 min;
4) packaging into a bag: dividing the treated puffer fish into three groups at random, filling the three groups into high-resistance polyvinylidene chloride vacuum packaging bags, wherein one group is not subjected to controlled atmosphere packaging and is used as a control CK, and the other two groups are left for controlled atmosphere packaging;
5) modified atmosphere packaging: transferring the modified atmosphere packaging group to a modified atmosphere packaging machine, and setting the gas proportion range to be 40-60% CO2、5%O2And 35 to 55% N2Gas volume in ml; the weight of the puffer fish is g, the weight ratio of the gas volume to the puffer fish is 2: 1-4: 1, and modified atmosphere packaging is completed through four steps of gas mixing, vacuumizing, inflating and heat sealing;
6) refrigerating by a refrigerator: storing the packaged globefish at 4 + -1 deg.C.
2. A method of preserving puffer fish according to claim 1, wherein: the volume of gas filled in the modified atmosphere packaging bag is ml; the weight of the puffer fish is g, and the ratio of the gas volume to the weight of the puffer fish is 3: 1.
3. A method of preserving puffer fish according to claim 1, wherein: the gas proportion in the modified atmosphere packaging bag is 40 percent CO2、5%O2And 55% N2。
4. A method of preserving puffer fish according to claim 1, wherein: the gas proportion in the modified atmosphere packaging bag is 60 percent CO2、5%O2And 35% N2。
5. A method of preserving puffer fish according to claim 1, wherein: the modified atmosphere packaging bag is a high-resistance polyvinylidene chloride vacuum packaging bag.
6. A method of preserving puffer fish according to claim 1, wherein: the killed and washed globefish is placed on a laboratory bench and naturally aired for 30 min.
CN202210148620.4A 2022-02-18 2022-02-18 Method for preserving globefish Pending CN114403198A (en)

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Application Number Priority Date Filing Date Title
CN202210148620.4A CN114403198A (en) 2022-02-18 2022-02-18 Method for preserving globefish

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