CN115553329A - Method for improving water retention capacity of large yellow croaker during frozen storage - Google Patents
Method for improving water retention capacity of large yellow croaker during frozen storage Download PDFInfo
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- 238000003860 storage Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 29
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- 230000008014 freezing Effects 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000007598 dipping method Methods 0.000 claims abstract description 19
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
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- 238000009210 therapy by ultrasound Methods 0.000 claims description 19
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 10
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- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000006213 oxygenation reaction Methods 0.000 claims description 5
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
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- 230000003647 oxidation Effects 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 claims description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—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
- A23B4/015—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
- A23B4/14—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
- A23B4/24—Inorganic compounds
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- 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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- 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
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The method for improving the water holding capacity of the large yellow croaker during the frozen storage period comprises the steps of selecting and purchasing a sample, slaughtering and cleaning, draining water, packaging into a bag, setting a refrigerating fluid, starting multi-frequency ultrasonic auxiliary refrigerating equipment, setting an ultrasonic mode, three-frequency ultrasonic auxiliary dipping and refrigerating, and three-frequency ultrasonic auxiliary refrigerator freezing. According to the invention, three-frequency ultrasonic wave is used for assisting dipping and freezing to assist the frozen storage of the large yellow croaker, and ultrasonic wave is used for generating fine and uniformly distributed ice crystals under the conditions of freezing and frozen storage, so that the completeness of muscle tissues is kept, and the water holding capacity is improved. The method can effectively reduce the size of ice crystals in the large yellow croaker sample in the freezing storage process, improve the water holding capacity of the large yellow croaker sample in the freezing storage process and maintain the good freshness quality of the large yellow croaker. Three-frequency ultrasonic wave assisted dipping and freezing and three-frequency ultrasonic wave assisted freezing and storing of the large yellow croaker are large yellow croaker fresh-keeping technologies with great application potential.
Description
Technical Field
The invention belongs to the technical field of freezing preservation of aquatic products, and particularly relates to a method for freezing preservation of large yellow croakers, in particular to a method for improving water holding capacity of the large yellow croakers during freezing preservation by three-frequency ultrasonic-assisted dipping and freezing.
Background
The large yellow croaker (Larimichys crocea) belongs to Osteichthyes, perciformes, sciaenidae and yellow croaker (Larimichys), is commonly called yellow croaker, cucumber fish, golden dragon and the like, and is one of the traditional four-large marine products in China. The large yellow croaker is warm-humid nearshore migratory fish with cluster habit, and is mainly distributed in offshore waters such as the south of the east sea and the yellow sea in China.
As an important economic fish in coastal areas of China, the large yellow croaker is tender in meat quality, delicious in taste, high in nutritional value and economic value, and is well-known as a national fish, so that the large yellow croaker is well popular with consumers. The large yellow croaker has high protein content and low cholesterol content, and is rich in vitamins, minerals and trace elements. In particular, the large yellow croaker is rich in essential amino acids and unsaturated fatty acids which meet the requirements of human bodies, and has the effects of delaying senility, improving immunity, nourishing bodies and the like. In addition, the large yellow croaker has high medicinal value, and meat, swim bladder, bile and the like can be used as medicines, and have the effects of strengthening spleen and moistening lung, clearing heat and removing blood stasis, tonifying qi and stopping bleeding and the like, so the large yellow croaker is beneficial to human health. The traditional freezing and freezing method of the large yellow croaker can cause some adverse effects on products, such as water loss, protein denaturation, fat oxidation, water retention capacity reduction, flavor substance loss and other quality changes, and the quality of the food is reduced. The water retention capacity plays an important role in the quality reduction of the large yellow croaker during the frozen storage period. The size of the ice crystals is an important parameter during freezing. Generally, slow freezing results in the formation of large, unevenly distributed ice crystals, which can cause damage to muscle tissue. In contrast, rapid freezing produces fine and evenly distributed ice crystals, which help to maintain the integrity of the muscle tissue. Therefore, the formation of large ice crystals needs to be suppressed to improve the water holding capacity. The prior published documents do not disclose the improvement of water holding capacity by controlling the size of ice crystals.
Disclosure of Invention
The invention aims at least to provide a method for improving the water holding capacity of large yellow croakers during the frozen storage period so as to effectively slow down the quality reduction of the large yellow croakers during the frozen storage period.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the method for improving the water holding capacity of the large yellow croaker during the frozen storage period comprises the following specific steps:
1) Selecting and purchasing a sample: selecting and purchasing large yellow croaker with smooth surface and fresh state, and carrying out oxygenation and low temperature transportation to a laboratory through a foam box;
2) Killing and cleaning: knocking the head of the large yellow croaker to die, placing the large yellow croaker in fluidized ice for 10-20 min, removing internal organs, and cleaning the large yellow croaker by using a sterile NaCl solution with the concentration of 1%;
3) Draining water: placing the killed and cleaned large yellow croaker on an aseptic operating platform with the environmental temperature of 4 ℃ to naturally air-dry for 10 to 20 min;
4) Packaging into a bag: filling the treated large yellow croaker into a high-resistance polyvinylidene chloride vacuum packaging bag;
5) Setting refrigerating fluid: preparing a calcium chloride salt aqueous solution with the mass concentration of 29.3 percent, and putting the calcium chloride salt aqueous solution into an ultrasonic treatment tank;
6) Starting the multi-frequency ultrasonic auxiliary refrigeration equipment: selecting ultrasonic frequency and setting ultrasonic power; setting the temperature of refrigerating fluid at-25.0 +/-0.5 ℃; the multi-frequency ultrasonic auxiliary refrigeration equipment is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with 20kHz are a group; 2 28 kHz ultrasonic generators form a group; 2 40 kHz ultrasonic generators form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted between 100 and 300W;
7) Setting an ultrasonic wave mode: the ultrasonic intermittent mode is 30 s on/30 s off;
8) Three-frequency ultrasonic assisted dipping and freezing: when the temperature of the frozen liquid reaches-25.0 +/-0.5 ℃, putting the packaged large yellow croaker into an ultrasonic treatment tank, and simultaneously starting 3 groups of ultrasonic generators with 3 frequencies;
9) Freezing and storing in a refrigerator: when the geometric center temperature of the fish body reaches-18 ℃, all samples are immediately transferred to a refrigerator at-18 ℃ for freezing.
Optionally, in one embodiment, the ultrasonic power is set to 160W.
Optionally, in one embodiment, the ultrasonic power is set at 190W.
Preferably, in one embodiment, the ultrasonic power is set to 175W.
Preferably, in one embodiment, the refrigerator has 6 ultrasound generators, of which 220 kHz ultrasound generators are in one group; 2 28 kHz ultrasonic generators form a group; 2 40 kHz ultrasonic generators form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted between 100 to 300W.
Preferably, 3 groups of ultrasonic generators with 3 frequencies are simultaneously turned on during the frozen storage process, and the ultrasonic intermittent mode is 6 minutes on/6 minutes off.
According to the invention, three-frequency ultrasonic wave is used for assisting dipping and freezing to assist the frozen storage of the large yellow croaker, and ultrasonic wave is used for generating fine and uniformly distributed ice crystals under the conditions of freezing and frozen storage, so that the completeness of muscle tissues is kept, and the water holding capacity is improved. The method can effectively reduce the size of ice crystals in the large yellow croaker sample in the freezing storage process, improve the water holding capacity of the large yellow croaker sample in the freezing storage period, and maintain the good freshness quality of the large yellow croaker. Three-frequency ultrasonic wave assisted dipping and freezing and three-frequency ultrasonic wave assisted freezing and storing of the large yellow croaker are large yellow croaker fresh-keeping technologies with great application potential.
Detailed Description
To explain the operation flow and creation features of the present invention in more detail and to facilitate better understanding and operation for a user, the following detailed description is given in conjunction with the embodiments.
Example 1: experiment for hydraulic retention property of large yellow croaker by single-frequency ultrasonic assisted dipping and freezing with different powers
1) Selecting and purchasing samples: selecting and purchasing large yellow croaker with smooth surface and fresh state, and carrying out oxygenation and low temperature transportation to a laboratory through a foam box;
2) Killing and cleaning: knocking the head of the large yellow croaker to die, placing the large yellow croaker in fluidized ice for 10-20 min, removing internal organs, and cleaning the large yellow croaker by using a sterile NaCl solution with the concentration of 1%;
3) Draining water: placing the killed and cleaned large yellow croaker on an aseptic operating platform with the environmental temperature of 4 ℃ to naturally air-dry for 10 to 20 min;
4) Packaging into a bag: filling the treated large yellow croaker into a high-resistance polyvinylidene chloride vacuum packaging bag; dividing into 5 groups;
5) Setting refrigerating fluid: preparing a calcium chloride aqueous solution with mass concentration of 29.3 percent, and putting the calcium chloride aqueous solution into an ultrasonic treatment tank;
6) Starting the multi-frequency ultrasonic auxiliary refrigeration equipment: selecting ultrasonic frequency, and setting ultrasonic power (160W, 175W, 190W, 205W, 220W; corresponding to the 1 st group, the 2 nd group, the 3 rd group, the 4 th group and the 5 th group); setting the temperature of refrigerating fluid at-25.0 +/-0.5 ℃; the multi-frequency ultrasonic auxiliary refrigeration equipment is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with the frequency of 20kHz are a group; 2 28 kHz ultrasonic generators form a group; 2 ultrasonic generators with 40 kHz form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted within the range of 100 to 300W;
7) Setting an ultrasonic wave mode: the ultrasonic intermittent mode is 30 s on/30 s off;
8) Three-frequency ultrasonic assisted dipping and freezing: when the temperature of the frozen liquid reaches-25.0 +/-0.5 ℃, putting the packaged large yellow croaker into an ultrasonic treatment tank, and simultaneously starting 1 group of ultrasonic generators with the frequency of 28 kHz;
9) Freezing and storing in a refrigerator: when the geometric center temperature of the fish body reaches-18 ℃, all samples are immediately transferred to a refrigerator at-18 ℃ for freezing. The refrigerator is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with the frequency of 20kHz form a group; 2 28 kHz ultrasonic generators form a group; 2 40 kHz ultrasonic generators form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted between 100 and 300W; in the process of frozen storage, 3 groups of ultrasonic generators with 3 frequencies are simultaneously started, and the ultrasonic intermittent mode is 6 minutes on/6 minutes off;
10 Storage for 5 days to stabilize the temperature of the samples of each group, followed by measurement of each index.
Under the condition of single-frequency (28 kHz) ultrasonic waves, the change of indexes such as physicochemical properties and microstructure of the large yellow croaker is researched by selecting ultrasonic waves with different powers (160W, 175W, 190W, 205W and 220W) to assist the dipping and freezing process of the large yellow croaker and the freezing and storing process of the large yellow croaker. The results show that: the freezing rate of the large yellow croaker can be increased by ultrasonic treatment, and the freezing rate of the 175W ultrasonic treatment group is the highest. The ultrasonic-assisted freezing treatment reduces the quality loss of the large yellow croaker. Compared with other treatment groups, the thawing loss, the cooking loss, the water distribution condition and the texture of the large yellow croaker after the 175W ultrasonic-assisted freezing are all closest to those of fresh fish meat. The results of sem observations show that the ice crystals formed in the 175W sonicated samples were smaller and more uniform, helping to maintain the integrity of the muscle tissue. Therefore, single frequency ultrasound assisted dip freezing at 175W is more helpful to maintain the quality of the large yellow croaker sample than other ultrasound powers.
Example 2: influence of multi-frequency ultrasonic wave assisted dipping and freezing on water holding capacity of large yellow croaker
1) Selecting and purchasing samples: selecting and purchasing large yellow croaker with smooth surface and fresh state, and carrying out oxygenation and low temperature transportation to a laboratory through a foam box;
2) Killing and cleaning: knocking the head of the large yellow croaker to kill, putting the large yellow croaker in fluidized ice for 10 to 20 min, removing internal organs, and cleaning the large yellow croaker by using a sterile NaCl solution with the concentration of 1%;
3) Draining water: placing the killed and cleaned large yellow croaker on an aseptic operating platform with the environmental temperature of 4 ℃ to naturally air-dry for 10 to 20 min;
4) Packaging into a bag: filling the treated large yellow croaker into a high-resistance polyvinylidene chloride vacuum packaging bag; dividing into 3 groups;
5) Setting refrigerating fluid: preparing a calcium chloride aqueous solution with mass concentration of 29.3 percent, and putting the calcium chloride aqueous solution into an ultrasonic treatment tank;
6) Starting the multi-frequency ultrasonic auxiliary refrigeration equipment: selecting ultrasonic frequency and setting ultrasonic power (175W); setting the temperature of refrigerating fluid at-25.0 +/-0.5 ℃; the multi-frequency ultrasonic auxiliary refrigeration equipment is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with the frequency of 20kHz are a group; 2 28 kHz ultrasonic generators form a group; 2 40 kHz ultrasonic generators form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted within the range of 100 to 300W;
7) Setting an ultrasonic wave mode: the ultrasonic intermittent mode is 30 s on/30 s off;
8) Three-frequency ultrasonic assisted dipping and freezing: when the temperature of the frozen liquid reaches-25.0 +/-0.5 ℃, putting the packaged large yellow croaker into an ultrasonic treatment tank, and simultaneously starting an ultrasonic generator: single frequency (20 kHz), double frequency (20/28 kHz), and triple frequency (20/28/40 kHz), respectively; corresponding to group 1, group 2 and group 3;
9) Freezing and storing in a refrigerator: when the geometric center temperature of the fish body reaches-18 ℃, all samples are immediately transferred to a refrigerator at-18 ℃ for freezing. The refrigerator is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with the frequency of 20kHz form a group; 2 28 kHz ultrasonic generators form a group; 2 ultrasonic generators with 40 kHz form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted between 100 and 300W; in the process of frozen storage, 3 groups of ultrasonic generators with 3 frequencies are simultaneously started, and the ultrasonic intermittent mode is 6 minutes on/6 minutes off;
10 Store for 5 days to stabilize the temperature of each group of samples, and measure each index.
Under the condition that the power is 175W, single-frequency (20 kHz), double-frequency (20/28 kHz) and triple-frequency (20/28/40 kHz) ultrasonic-assisted dipping frozen large yellow croakers and large yellow croakers are adopted for frozen storage, and the changes of indexes such as freezing rate, physicochemical properties, volatile flavor compounds, myofibrillar proteins and microstructures in the large yellow croaker freezing process are researched. The results show that: the freezing rate of the large yellow croaker sample is increased along with the increase of the ultrasonic frequency, and the freezing rate of the three-frequency ultrasonic processing sample is the highest. Compared with a control group, the large yellow croaker after the three-frequency ultrasonic treatment has better texture characteristics, higher water holding capacity, lower water content which is difficult to flow, and lower thawing loss and cooking loss. The observation result of the optical microscope shows that the ice crystals formed in the sample subjected to the three-frequency ultrasonic treatment are finer, regular and uniformly distributed, the muscle fibers are most complete, the gaps are small, the arrangement is compact, and the damage to the frozen large yellow croaker sample is reduced. Therefore, the three-frequency ultrasonic-assisted dipping and freezing is more favorable for maintaining the quality of the large yellow croaker sample.
Example 3: experiment for influence of three-frequency ultrasonic-assisted dipping and freezing with different powers on water holding capacity of large yellow croaker
1) Selecting and purchasing samples: selecting and purchasing large yellow croaker with smooth body surface and fresh state, and carrying out oxygenation and low temperature transportation to a laboratory through a foam box;
2) Killing and cleaning: knocking the head of the large yellow croaker to kill, putting the large yellow croaker in fluidized ice for 10 to 20 min, removing internal organs, and cleaning the large yellow croaker by using a sterile NaCl solution with the concentration of 1%;
3) Draining water: placing the killed and cleaned large yellow croaker on an aseptic operating platform with the environmental temperature of 4 ℃ to naturally air-dry for 10 to 20 min;
4) Packaging into a bag: filling the treated large yellow croaker into a high-resistance polyvinylidene chloride vacuum packaging bag;
5) Setting refrigerating fluid: preparing a calcium chloride aqueous solution with mass concentration of 29.3 percent, and putting the calcium chloride aqueous solution into an ultrasonic treatment tank;
6) Starting the multi-frequency ultrasonic auxiliary refrigeration equipment: selecting ultrasonic frequency and setting ultrasonic power; setting the temperature of refrigerating fluid at-25.0 +/-0.5 ℃; the multi-frequency ultrasonic auxiliary refrigeration equipment is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with the frequency of 20kHz are a group; 2 28 kHz ultrasonic generators form a group; 2 40 kHz ultrasonic generators form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted within the range of 100 to 300W;
7) Setting an ultrasonic wave mode: the ultrasonic intermittent mode is 30 s on/30 s off; the working time of ultrasonic wave is 9 minutes;
8) Three-frequency ultrasonic assisted dipping and freezing: when the temperature of the frozen liquid reaches-25.0 +/-0.5 ℃, putting the packaged large yellow croaker into an ultrasonic treatment tank, and simultaneously starting 3 groups of ultrasonic generators with 3 frequencies (20/28/40 kHz);
9) Freezing and storing in a refrigerator: when the geometric center temperature of the fish body reaches-18 ℃, all samples are immediately transferred to a refrigerator at-18 ℃ for freezing. The refrigerator is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with 20kHz are in a group; 2 28 kHz ultrasonic generators form a group; 2 40 kHz ultrasonic generators form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted within the range of 100 to 300W; in the process of frozen storage, 3 groups of ultrasonic generators with 3 frequencies are simultaneously started, and the ultrasonic intermittent mode is 6 minutes on/6 minutes off;
10 Storage for 5 days to stabilize the temperature of each group of samples, and measurement of each index was performed.
Under the tri-frequency (20/28/40 kHz) ultrasonic condition, selecting ultrasonic waves with different powers (160W, 175W and 190W) to assist in dipping the frozen large yellow croaker and the large yellow croaker for frozen preservation, and researching the change of indexes such as physicochemical property, microstructure, sense organ and the like during the frozen preservation of the large yellow croaker. The results show that: 175 W ultrasonic treatment maintains relatively lower thawing loss, cooking loss, TVB-N, K value and higher water holding capacity of the large yellow croaker sample. During the whole freezing storage period, the TVB-N value of a 175W ultrasonic treatment sample is 9.74-12.84 mg N/100 g, and is lower than 13mg N/100 g, so that the first-grade freshness of the large yellow croaker can be maintained. Under the treatment, the large yellow croaker sample has better texture characteristics, and the problem of texture degradation of the sample can be effectively relieved. The low-field nuclear magnetic resonance results show that the moisture content of the large yellow croaker can be effectively maintained by 175W ultrasonic treatment, and the moisture migration is reduced. With the increase of the freezing storage time, the ice crystal size in the large yellow croaker sample is gradually increased, and compared with other treatment groups, the ice crystal size in the 175W ultrasonic treatment sample is smaller and uniformly distributed, so that the damage to muscle tissues is reduced. The combination of sensory evaluation results can show that the water holding capacity of the large yellow croaker can be effectively improved by the 175W ultrasonic treatment.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Those skilled in the art can modify or change the above-described embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which may be made by those skilled in the art without departing from the spirit and scope of the present invention as defined in the appended claims.
Claims (6)
1. The method for improving the water holding capacity of the large yellow croaker during the frozen storage period is characterized by comprising the following steps:
the method for delaying lipid oxidation of the large yellow croaker during the frozen storage period comprises the steps of selecting and purchasing a sample, killing and cleaning, draining water, packaging into a bag, setting a refrigerating fluid, starting multi-frequency ultrasonic auxiliary refrigerating equipment, setting an ultrasonic mode, three-frequency ultrasonic auxiliary dipping refrigeration and three-frequency ultrasonic auxiliary refrigerator freezing storage; the method comprises the following specific steps:
1) Selecting and purchasing samples: selecting and purchasing large yellow croaker with smooth surface and fresh state, and carrying out oxygenation and low temperature transportation to a laboratory through a foam box;
2) Killing and cleaning: knocking the head of the large yellow croaker to kill, putting the large yellow croaker in fluidized ice for 10 to 20 min, removing internal organs, and cleaning the large yellow croaker by using a sterile NaCl solution with the concentration of 1%;
3) Draining water: placing the killed and cleaned large yellow croaker on an aseptic operating platform with the ambient temperature of 4 ℃ and naturally airing for 10-20 min;
4) Packaging into a bag: filling the treated large yellow croaker into a high-resistance polyvinylidene chloride vacuum packaging bag;
5) Setting refrigerating fluid: preparing a calcium chloride salt aqueous solution with the mass concentration of 29.3 percent, and putting the calcium chloride salt aqueous solution into an ultrasonic treatment tank;
6) Starting the multi-frequency ultrasonic auxiliary refrigeration equipment: selecting ultrasonic frequency and setting ultrasonic power; setting the temperature of refrigerating fluid at-25.0 +/-0.5 ℃; the multi-frequency ultrasonic auxiliary refrigeration equipment is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with 20kHz are a group; 2 28 kHz ultrasonic generators form a group; 2 ultrasonic generators with 40 kHz form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted between 100 and 300W;
7) Setting an ultrasonic wave mode: the ultrasonic intermittent mode is 30 s on/30 s off; the working time of ultrasonic wave is 9 minutes;
8) Three-frequency ultrasonic assisted dipping and freezing: when the temperature of the frozen liquid reaches-25.0 +/-0.5 ℃, putting the packaged large yellow croaker into an ultrasonic treatment tank, and simultaneously starting 3 groups of ultrasonic generators with 3 frequencies;
9) Freezing and storing in a refrigerator: when the geometric center temperature of the fish body reaches-18 ℃, all samples are immediately transferred to a refrigerator at-18 ℃ for freezing.
2. The method for improving water holding capacity of large yellow croakers during frozen storage according to claim 1, wherein:
the ultrasonic power is set to 160W.
3. The method for improving water holding capacity of large yellow croaker during frozen storage according to claim 1, wherein:
the ultrasonic power is set to 190W.
4. The method for improving water holding capacity of large yellow croaker during frozen storage according to claim 1, wherein:
the ultrasonic power was set at 175W.
5. The method for improving water holding capacity of large yellow croaker during frozen storage according to claim 1, wherein:
the refrigerator is provided with 6 ultrasonic generators, wherein 2 ultrasonic generators with the frequency of 20kHz form a group; 2 28 kHz ultrasonic generators form a group; 2 ultrasonic generators with 40 kHz form a group; the power of the multi-frequency ultrasonic auxiliary refrigeration equipment can be adjusted between 100 to 300W.
6. The method for improving water holding capacity of large yellow croakers during frozen storage according to claim 1, wherein:
in the process of freezing and storing the refrigerator, 3 groups of ultrasonic generators with 3 frequencies are simultaneously started, and the ultrasonic intermittent mode is 6 minutes on/6 minutes off.
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| CN103168828A (en) * | 2013-03-26 | 2013-06-26 | 华南理工大学 | Method for improving the freezing speed and quality of litchi chinensis through variable-frequency ultrasonic enhancement |
| CN104643145A (en) * | 2015-03-24 | 2015-05-27 | 福建岳海水产食品有限公司 | Originally-taste quick-frozen large yellow croaker and preparation method thereof |
| CN104782739A (en) * | 2015-04-29 | 2015-07-22 | 上海海洋大学 | Method for soaking and freezing tuna by CaCl2 with low salt penetration amount |
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
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| CN103168828A (en) * | 2013-03-26 | 2013-06-26 | 华南理工大学 | Method for improving the freezing speed and quality of litchi chinensis through variable-frequency ultrasonic enhancement |
| CN104643145A (en) * | 2015-03-24 | 2015-05-27 | 福建岳海水产食品有限公司 | Originally-taste quick-frozen large yellow croaker and preparation method thereof |
| CN104782739A (en) * | 2015-04-29 | 2015-07-22 | 上海海洋大学 | Method for soaking and freezing tuna by CaCl2 with low salt penetration amount |
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
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