LU503189B1 - Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles - Google Patents
Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles Download PDFInfo
- Publication number
- LU503189B1 LU503189B1 LU503189A LU503189A LU503189B1 LU 503189 B1 LU503189 B1 LU 503189B1 LU 503189 A LU503189 A LU 503189A LU 503189 A LU503189 A LU 503189A LU 503189 B1 LU503189 B1 LU 503189B1
- Authority
- LU
- Luxembourg
- Prior art keywords
- shelled turtles
- chinese soft
- slaughtered
- electrolyte water
- soft
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
- A23L3/325—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect by electrolysis
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention comprises the following steps: 1) remove the fat and internal organs of the slaughtered Chinese soft-shelled turtles, and wash the Chinese soft-shelled turtles; 2) select electrolyte water with pH of 4.0~6.5 to prepare electrolyte water containing preservative; then soak or spray the washed Chinese soft-shelled turtles with electrolyte water containing preservative; 3) drain the soaked Chinese soft-shelled turtles/sprayed Chinese soft-shelled turtles, and then carry out modified atmosphere packaging; and the mixed gas consists of the following components by volume: 30%~70%CO2 and 30%~70% N2; 4) refrigerate the modified atmosphere packaged Chinese soft-shelled turtles at 3-5oC. The method of the invention can prolong the storage shelf life of Chinese soft-shelled turtles and keep the quality, thereby reducing the waste of resources. The method of the invention can prolong the storage shelf life of Chinese soft-shelled turtles and keep the quality, thereby reducing the waste of resources.
Description
DESCRIPTION 0503189
Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles
The invention belongs to the field of food preservation, in particular to a low-temperature preservation method for Chinese soft-shelled turtles, in particular to a low-temperature preservation method for slaughtered Chinese soft-shelled turtles.
The meat of Chinese soft-shelled turtle is tender, delicious and has high nutritional value.
Chinese soft-shelled turtle has always been a precious aquatic product loved by people in China, and it is also a precious raw material of traditional nutritious health food. The domestic sales and exports of soft-shelled turtles in China are mostly fresh soft-shelled turtles, and the consumption structure is relatively simple, and the deep-processed products and related industrial chains have not yet formed. It can be seen that developing deep-processed soft-shelled turtle products which are convenient to store, transport and sell, and ensuring the stable quality and edible safety of the products in the process of production, transport and sale, is the urgent problem to realize the industrialization of turtle industry.
Due to the particularity of the living environment, aquatic products have a large number of microorganisms on the surface or digestive tract, which will grow and reproduce rapidly under certain conditions, thus accelerating the corruption and deterioration of aquatic products.
Therefore, scholars at home and abroad have done a lot of research on how to reduce microorganisms in aquatic products, and obtained certain research results. For example, bacteria reducing pretreatment of aquatic products can reduce the initial bacterial count of raw materials and ensure product safety. And the acidic electrolytic water is obtained by electrolyzing of water containing a certain amount of electrolyte through an electrolytic water generator. Acidic electrolyzed water has broad-spectrum sterilization characteristics, and it has no residue, no adverse reaction to human body, no irritation and no toxicity. Acid electrolyzed water has attracted much attention because of its low cost, simple equipment and high safety. Generally,
the pH range of acidic electrolytic water is 2.0~6.5, the oxidation-reduction potential TS 203189 500~1200mV, and the available chlorine concentration is 10-100mg/L.
At the same time, in order to slow down the process of corruption and prolong the shelf life, some preservatives or insurance methods will be used. Potassium sorbate is one of the few chemical preservatives allowed by the Additive Committee of the World Health Organization. It has three advantages of anti-corrosion, safety and stability, and is one of the chemical preservatives widely used at home and abroad. And potassium sorbate is an unsaturated fatty acid salt, which can normally participate in metabolism in the body and is basically harmless to human body. Potassium sorbate will not affect the original color, flavor and nutritional components of food. The national standard GB2760-2014 "Standards for the Use of Food
Additives" stipulates that the maximum dosage of sorbic acid and its potassium salt in fresh aquatic products is 1g/Kg (calculated as sorbic acid).
Modified atmosphere packaging (MAP) means that in the packaging process, the gas atmosphere in the product packaging bag is artificially changed into a mixed gas which can inhibit microbial reaction and chemical reaction and prolong the shelf life of food. And the modified atmosphere packaging can mechanically protect the fragile products, and maintain the texture, appearance, smell and flavor of the products so as to keep their freshness. The extension of shelf life makes it possible to change the transportation mode, which can greatly reduce the transportation cost. Aquatic products are characterized by high water content and high protein content. The presence of O» may lead to high lipid oxidation and rancidity of aquatic products, and promote the formation of low molecular weight aldehydes, ketones, alcohols and carboxylic acids. Therefore, modified atmosphere packaging generally avoids the use of oxygen and reduces the impact; Generally, the CO» (> 60%) content in modified atmosphere packaging is high.
The technical problem to be solved by the invention is to provide a low-temperature preservation method for slaughtered Chinese soft-shelled turtles, which can prolong the storage shelf life and keep the quality of Chinese soft-shelled turtles, thereby reducing the waste 5 203189 resources.
In order to solve the above technical problems, the invention provides the low-temperature preservation method for slaughtered Chinese soft-shelled turtles. The slaughtered Chinese soft-shelled turtles are immediately treated by the following steps: 1) Remove the fat and internal organs of the slaughtered Chinese soft-shelled turtles, and wash the Chinese soft-shelled turtles; 2) Select electrolyte water (acidic electrolytic water) with pH of 4.0~6.5, add preservative into the electrolyte water according to the ratio of 1-5g of the preservative per 100ml of electrolyte water, and uniformly mix to obtain electrolyte water containing preservative;
Soak the washed Chinese soft-shelled turtles obtained in step 1) in electrolyte water containing preservative for 15-30min, or spray the washed Chinese soft-shelled turtles obtained in step 1) with electrolyte water containing preservative; 3) Drain the soaked Chinese soft-shelled turtles/sprayed Chinese soft-shelled turtles obtained in step 2) (that is, until the surface no longer drips), then carry out the modified atmosphere packaging;
The modified atmosphere packaging is: put the drained Chinese soft-shelled turtles into a packaging bag, vacuumize, fill mixed gas, and seal (heat sealing),
The mixed gas consists of the following components by volume: 30%~70% CO; and 30%~70% No;
And the volume-weight ratio (V/W) of the mixed gas to the drained Chinese soft-shelled turtles is 2.5~3.5mL/1g (preferably 3mL/1g); 4) Refrigerate the modified atmosphere packaged Chinese soft-shelled turtles at 3-5°C (preferably 4°C).
As an improvement of the low-temperature preservation method for slaughtered Chinese soft-shelled turtles of the invention: the preservative is potassium sorbate.
As the further improvement of the low-temperature preservation method for slaughtered
Chinese soft-shelled turtles of the invention: the oxidation-reduction potential (ORP) of the electrolyte water with pH of 4.0~6.5 is 500~1000mV, and the available chlorine concentration 203189 (ACC) 1s 10-35mg/L.
As the further improvement of the low-temperature preservation method for slaughtered
Chinese soft-shelled turtles of the invention: in step 2), every lkg of the washed Chinese soft-shelled turtles is soaked or sprayed with 3~5L electrolyte water containing preservative.
As the further improvement of the low-temperature preservation method for slaughtered
Chinese soft-shelled turtles of the invention: the packaging bag in step 3) is a KPET/PE composite packaging bag (with high barrier property).
As the further improvement of the low-temperature preservation method for slaughtered
Chinese soft-shelled turtles of the invention: the electrolyte water (that is, acidic electrolytic water) with pH of 6.5, oxidation-reduction potential (ORP) of 810mV, available chlorine concentration (ACC) of 32.03mg/L;
Every 100ml of electrolyte water is mixed with 2g of potassium sorbate, thus the electrolyte water containing preservative is prepared.
Every lkg of the washed Chinese soft-shelled turtles is soaked or sprayed with 4L electrolyte water containing preservative;
And the mixed gas is composed of the following components by volume: 50% CO; and 50%
Na.
In the invention, the live Chinese soft-shelled turtles are bled at the neck to death, thus obtaining the slaughtered Chinese soft-shelled turtles, which is a conventional technique.
Electrolyte water with pH of 4.0~6.5 can be easily prepared by acidic electrolytic water. The modified atmosphere packaging in step 3) can realize the three working procedures of vacuumizing, filling gas and heat sealing by a multifunctional modified atmosphere packaging machine equipped with a vacuum pump.
In the process of the invention, the inventor found that if the acidity of electrolytic water is too strong, it will lead to the aggravation of the loss of the juice of Chinese soft-shelled turtles and affect the taste of the meat. Therefore, the pH range of electrolytic water selected in the invention is between 4.0 and 6.5 (the best pH is 6.5).
According to the invention, the Chinese soft-shelled turtles are soaked (sprayed) with the 203189 preservative prepared from potassium sorbate and electrolytic water, and the usage amount of potassium sorbate is less than the limit requirement of GB2760-2014 Food Additives Usage
Standard, thereby reducing the residual amount of potassium sorbate in products. According to the invention, the synergistic effect of the compound use of potassium sorbate and acidic electrolytic water (for anticorrosion) is realized, that is, the acidic electrolytic water provided by the invention ensures that potassium sorbate can obtain the best anticorrosion effect in this pH environment.
The modified atmosphere packaging with the best oxygen-free ratio (50% CO»/50% N2) selected by the invention can make the juice loss of Chinese soft-shelled turtles fall within the acceptable range of consumers, and effectively prolong the shelf life.
The combination of the above three factors not only effectively reduced the initial colony number of Chinese soft-shelled turtles, but also inhibited the growth and reproduction of spoilage microorganisms in the subsequent preservation process.
To sum up, in the invention, firstly spray or soak Chinese soft-shelled turtles with acidic electrolytic water added with preservative, then carry out modified atmosphere packaging, and finally store at a low temperature of 3~5°C (preferably 4°C). The method of the invention can achieve the purposes of prolonging the storage shelf life, maintaining the quality and reducing the waste of fresh aquatic products resources. The method of the invention is a medium and long term storage and preservation method of Chinese soft-shelled turtles, which has the advantages of low cost, convenient operation and wide popularization and application.
According to the invention, the initial colony number of raw materials can be effectively reduced by acid electrolytic water pretreatment, potassium sorbate achieves the purpose of low-dose and high-efficiency preservation, and the coordinated use of modified atmosphere packaging effectively inhibits the growth and reproduction of microorganisms, slows down the corruption process, and prolongs the shelf life of Chinese soft-shelled turtles. Under the storage temperature of 4°C, the shelf life of the product can reach more than 26 days, which ensures the stable quality and edible safety of the product in the process of production, transportation and sales.
Embodiment 1 Low-temperature preservation method for Chinese soft-shelled turtles, and carry out the following steps: 1) Take fresh Chinese soft-shelled turtles with an average weight of about 700g/per turtle.
Bleed them at the neck to death, remove fat and internal organs, and wash them clean for later use; This is a conventional technique. 2) Add 2g of potassium sorbate into 100ml of acidic electrolytic water (pH:6.5,
ORP=810mV, ACC=32.03mg/L) to form electrolyte water containing preservative, That is, the concentration of potassium sorbate is 2%.
Use the above electrolyte water containing preservative to soak Chinese soft-shelled turtles at room temperature (25°C) for 15min. Specifically, every 1kg of washed Chinese soft-shelled turtles (obtained in step 1) is mixed with 4L of electrolyte water containing preservative. 3) Drain the soaked Chinese soft-shelled turtles obtained in step 2), put them into a composite packaging bag of polyvinylidene chloride-polyester polyethylene (KPET/PE) for modified atmosphere packaging (50% CO»,/50% Nb»), mix the gases with a gas proportional mixer, and carry out modified atmosphere packaging with a multifunctional modified atmosphere packaging machine equipped with a vacuum pump through three procedures: vacuumizing, filling gas and heat sealing.
As follows:
And the dosage ratio of the gas to the materials (drained Chinese soft-shelled turtles) is 3mL/1g;
In the above-mentioned modified atmosphere packaging process, the vacuumizing time is 8~10s, the filling gas time is about 4~7s, and the sealing is carried out at 130~160°C. 4) Store the modified atmosphere packaged Chinese soft-shelled turtles at 4°C.
The initial colony number of the slaughtered Chinese soft-shelled turtles is 4.631gCFU/g, and the colony number decreased by 0.831gCFU/g after being treated with electrolyte water containing preservative. At 4°C, the shelf life can reach more than 26 days (on the 26th day, the 203189 colony number is 5.691gCFU/g; On the 28th day, the colony number is 6.16lgCFU/g).
Note: The domestic standard of microbial limit of raw food is less than or equal to 6.0lgCFU/g.
Comparative example 1: Cancel the step 2) of Embodiment 1, that is, directly carry out the modified atmosphere packaging in step 3) on the washed Chinese soft-shelled turtles obtained in step 1). The rest is the same as Embodiment 1.
The shelf life of storage at 4°C is only 15 days (at this time, the number of colonies is 5.971gCFU/g), but when they are stored at 4°C for 18 days, the number of colonies has increased to 6.531gCFU/g.
Comparative example 2: cancel the use of preservative (2g of potassium sorbate) in step 2) of Embodiment 1, that is, soak the washed Chinese soft-shelled turtles obtained in step 1) in acidic electrolytic water (pH:6.5, ORP=810mV, ACC=32.03mg/L). The rest is the same as
Embodiment 1.
The total number of initial colonies of the slaughtered Chinese soft-shelled turtles is 4 63lgCFU/g, and the number of colonies decreases to 3.851gCFU/g (that is, decrease by 0.78lgCFU/g) after being treated with electrolyte water (acidic electrolytic water). The shelf life of the Chinese soft-shelled turtles after storage at 4°C is 19 days (at this time, the number of colonies is 6.011gCFU/g), and when they are stored at 4°C for 20 days, the number of colonies decreases to 7.131gCFU/g.
According to the comparison between Embodiment 1 and Comparative examples 1 and 2, it can be known that the pretreatment of the electrolyte water containing preservative effectively reduces the initial colony number of raw materials, and the combination of potassium sorbate and modified atmosphere packaging effectively inhibits the growth and reproduction of microorganisms, thus achieving the purpose of prolonging the shelf life of Chinese soft-shelled turtles, and being more conducive to storage, transportation and sales.
Comparative example 3-1: the acidic electrolytic water in Embodiment 1 is changed from "pH:6.5, ORP=810mV, ACC=32.03mg/L" to "pH:5.5, ORP=760mV, ACC=16mg/L", and the rest is the same as in Embodiment 1.
The shelf life of storage at 4°C is only 22 days (at this time, the number of colonies TS 203189 5.781gCFU/g), but when they are stored at 4°C for 26 days (like the storage days in Embodiment 1), the number of colonies increases to 7.191gCFU/g.
Comparative example 3-2: the acidic electrolytic water in Embodiment 1 is changed from "pH:6.5, ORP=810mV, ACC=32.03mg/L" to "pH:4.0, ORP=630mV, ACC=10mg/L", and the rest is the same as in Embodiment 1.
The shelf life of storage at 4°C is only 21 days (at this time, the number of colonies is 5.831gCFU/g), but when they are stored at 4°C for 26 days (like the storage days in Embodiment 1), the number of colonies increases to 7.801gCFU/g.
Comparative example 4-1: the concentration of potassium sorbate in the Embodiment is changed from 2% to 1%; The rest is the same as Embodiment 1.
The shelf life of storage at 4°C is only 21 days (at this time, the number of colonies is 5.971gCFU/g), but when they are stored at 4°C for 26 days (like the storage days in Embodiment 1), the number of colonies increases to 7.131gCFU/g.
Comparative example 4-2: the concentration of potassium sorbate in the Embodiment is changed from 2% to 5%; The rest is the same as Embodiment 1.
The shelf life of storage at 4°C is only 28 days (at this time, the number of colonies is 6.011gCFU/g). With the increase of potassium sorbate dosage, the shelf life of Chinese soft-shelled turtles is only slightly prolonged, and the effect is not obvious. Compared with the 5% potassium sorbate, 2% potassium sorbate achieves the goal of low dose and high effect.
Comparative example 5: the gas used in modified atmosphere packaging in step 3) of
Embodiment from "50% CO,/50% N2" to "75% CO,/25% N3"; The rest is the same as
Embodiment 1.
The shelf life of storage at 4°C is only 25 days (at this time, the number of colonies is 5.891gCFU/g), but when they are stored at 4°C for 26 days (like the storage days in Embodiment 1), the number of colonies increases to 6.24lgCFU/g. With the increase of CO; concentration, a large amount of gas will be dissolved on the muscle surface of aquatic products, resulting in an increase in juice loss, a decrease in pH and a decrease in water holding capacity of protein.
Therefore, the color of Chinese soft-shelled turtle meat changes obviously, and the sensory acceptance of the product decreases due to the increased loss of Chinese soft-shelled turtle juice 203189 at the later stage of preservation, while the outflow of juice accelerates the growth of spoilage microorganisms.
Finally, it should be noted that the above list is only a few specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, but there are many variations. All modifications that can be directly derived or associated by those skilled in the field from the disclosure of the present invention should be regarded as the scope of protection of the present invention.
Claims (6)
1. A low-temperature preservation method for slaughtered Chinese soft-shelled turtles is characterized in that the slaughtered Chinese soft-shelled turtles are immediately treated by the following steps: 1) remove the fat and internal organs of the slaughtered Chinese soft-shelled turtles, and wash the Chinese soft-shelled turtles; 2) select electrolyte water with pH of 4.0~6.5, add preservative into the electrolyte water according to the ratio of 1-5g of the preservative per 100ml of electrolyte water, and uniformly mix to obtain electrolyte water containing preservative; soak the washed Chinese soft-shelled turtles obtained in step 1) in electrolyte water containing preservative for 15-30min, or spray the washed Chinese soft-shelled turtles obtained in step 1) with electrolyte water containing preservative; 3) drain the soaked Chinese soft-shelled turtles/sprayed Chinese soft-shelled turtles obtained in step 2), then carry out the modified atmosphere packaging; the modified atmosphere packaging is: put the drained Chinese soft-shelled turtles into a packaging bag, vacuumize, fill mixed gas, and seal, the mixed gas consists of the following components by volume: 30%~70% CO; and 30%~70% No; and the volume-weight ratio of the mixed gas to the drained Chinese soft-shelled turtles is
2.5~3.5mL/1g; 4) refrigerate the modified atmosphere packaged Chinese soft-shelled turtles at 3-5°C.
2. The low-temperature preservation method for slaughtered Chinese soft-shelled turtles according to claim 1 is characterized in that the preservative is potassium sorbate.
3. The low-temperature preservation method for slaughtered Chinese soft-shelled turtles according to claim 2 is characterized in that the oxidation-reduction potential of the electrolyte water with pH of 4.0~6.5 is 500~1000mV, and the available chlorine concentration is 10-35mg/L.
4. The low-temperature preservation method for slaughtered Chinese soft-shelled turtles 203189 according to claim 3 is characterized in that in step 2), every lkg of the washed Chinese soft-shelled turtles is soaked or sprayed with 3~5L electrolyte water containing preservative.
5. The low-temperature preservation method for slaughtered Chinese soft-shelled turtles according to ant claims 1~4 is characterized in that the packaging bag in step 3) is a KPET/PE composite packaging bag.
6. The low-temperature preservation method for slaughtered Chinese soft-shelled turtles according to claim 5 is characterized in that the electrolyte water with pH of 6.5, oxidation-reduction potential of 810mV, available chlorine concentration of 32.03mg/L; every 100ml of electrolyte water is mixed with 2g of potassium sorbate, thus the electrolyte water containing preservative is prepared. every lkg of the washed Chinese soft-shelled turtles is soaked or sprayed with 4L electrolyte water containing preservative; and the mixed gas is composed of the following components by volume: 50% CO; and 50%
Na.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU503189A LU503189B1 (en) | 2022-12-14 | 2022-12-14 | Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU503189A LU503189B1 (en) | 2022-12-14 | 2022-12-14 | Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU503189B1 true LU503189B1 (en) | 2023-06-14 |
Family
ID=86731542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU503189A LU503189B1 (en) | 2022-12-14 | 2022-12-14 | Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles |
Country Status (1)
| Country | Link |
|---|---|
| LU (1) | LU503189B1 (en) |
-
2022
- 2022-12-14 LU LU503189A patent/LU503189B1/en active IP Right Grant
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
| CN103621609B (en) | Preservation method of mackerels | |
| CN102835669B (en) | Fermentation type air-dried beef and production method of fermentation type air-dried beef | |
| ALM | Scandinavian anchovies and herring tidbits | |
| CN101690510A (en) | Air regulating ice-temperature fresh keeping method for fresh tilapia fillets | |
| CN109953105B (en) | Large yellow croaker quick-freezing preservation method | |
| CN106036667A (en) | Pickled peppers and making method thereof | |
| CN101690603B (en) | Air regulating ice-temperature fresh keeping method for fresh oyster | |
| CN110403000A (en) | A kind of preservation method of tuna plating water glaze | |
| Masoumi et al. | Investigating the effect of probiotics as natural preservatives on the microbial and physicochemical properties of yogurt‐marinated chicken fillets | |
| LU503189B1 (en) | Low-temperature Preservation Method for Slaughtered Chinese Soft-shelled Turtles | |
| CN103766473B (en) | A kind of control release type ethanol antistaling agent and its preparation method and application | |
| CN101779700A (en) | Compound preservative for western-style sausages | |
| US4241095A (en) | Method for preventing soy sauce from putrefaction | |
| KR101433896B1 (en) | Preparing Method of Kimchi with Improved Quality and Shelf-life Using Deep Ocean Water | |
| CN105028598A (en) | Method for irradiation quality guarantee of box-packed flavor livestock and poultry products | |
| RU2436416C1 (en) | Fish preserves production method | |
| CN101773272A (en) | Method for preserving penaeus uannamei by combining film preservative with atmosphere packaging | |
| CN107307068A (en) | A kind of preservation method of Fresh-cut Lettuce | |
| CN111387465B (en) | Method for improving acid quality of fish paste by using microbial leavening agent | |
| CN111374170A (en) | Anticorrosive bacteriostatic modifying agent for mackerel minced fillet and preparation method and application method thereof | |
| CN102934678A (en) | Chilled meat preservative and method for preserving chilled meat by using same | |
| CN112493305A (en) | Method for preserving fugu obscurus | |
| CN112088931A (en) | Fresh-keeping method for inhibiting shrimp blackening | |
| CN112602761B (en) | Bacteria reduction method for improving initial quality of meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20230614 |