Fresh-keeping method for globefish

A fresh-keeping method and technology of puffer fish, which are applied in the directions of preserving meat/fish with chemicals, preserving meat/fish with a coating protection layer, and preserving meat/fish through freezing/cooling, etc., which can solve the problem of short shelf life and prolongation of puffer fish Shelf life and other issues, to achieve the effect of extending shelf life, inhibiting fat oxidation and thinning

Inactive Publication Date: 2012-04-25
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During the storage process of puffer fish, its total number of colonies, pH, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA), and sensory color difference will have a series of changes. The technical problem to be solved is to avoid the shortcomings such as short shelf life and poor sensory properties in the traditional fresh-keeping methods to the greatest extent. By carrying out biological preservative treatment to puffer fish, the total number of colonies, pH, volatile basic nitrogen (TVB-N) , thiobarbituric acid (TBA), trimethylamine (TMA) and other indicators are evaluated in order to prolong the shelf life of puffer fish, thus providing certain technical support for the preservation of puffer fish

Method used

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  • Fresh-keeping method for globefish

Examples

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specific Embodiment 1

[0026] ①Collect adult puffer fish of uniform size and health (about 500 grams each), transport them back alive, and use oxygenation to keep them alive during transportation;

[0027] ② After live slaughter, remove the head and viscera, divide into pieces, and rinse with sterile water;

[0028] ③ Add carboxymethyl chitosan and lysozyme at a ratio of 1.0% and 0.05% respectively to the acidic electrolyzed water, stir evenly with a glass rod until the solution is transparent without precipitation.

[0029] ④ Add the divided puffer fish into the prepared preservative at a mass ratio of 1:1, soak for 1 minute and take it out.

[0030] ⑤ Drain off excess preservative under sterile conditions, and control the draining time within 5-10 minutes.

[0031] ⑥Put the processed puffer fish into a sterile fresh-keeping bag, store in a refrigerator at 4°C, and conduct pH, volatile basic nitrogen (TVB-N), total bacterial count, thiobarbituric acid (TBA) ) and trimethylamine (TMA) indicators, ...

specific Embodiment 2

[0032] ①Collect adult puffer fish of uniform size and health (about 500 grams each), transport them back alive, and use oxygenation to keep them alive during transportation;

[0033] ② After live slaughter, remove the head and viscera, divide into pieces, and rinse with sterile water;

[0034] ③ Add carboxymethyl chitosan and lysozyme at a ratio of 1.0% and 0.05% respectively to the acidic electrolyzed water, stir evenly with a glass rod until the solution is transparent without precipitation.

[0035] ④ Add the divided puffer fish into the prepared preservative at a mass ratio of 2:3, soak for 2 minutes and take it out.

[0036] ⑤Under sterile conditions, use sterile air at a temperature of 4°C and a wind speed of 1-2 m / s to dry.

[0037] ⑥Put the processed puffer fish into a sterile fresh-keeping bag, store in a refrigerator at 4±1°C, and test its pH, volatile basic nitrogen (TVB-N), total number of colonies, and thiobarbituric acid (TBA) and trimethylamine (TMA) indicator...

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Abstract

The invention discloses a fresh-keeping method for globefish by using an antistaling agent, comprising the following steps: (1) preparing a biological antistaling agent solution; (2) collecting healthy globefish having uniform size, keeping the globefish alive and carrying back; (3) killing when the globefish is alive, removing head and viscera, cutting into pieces, and washing with sterile water; (4) immersing the processed globefish in the antistaling agent solution; and (5) placing the globefish in a 4 DEG C refrigerator for storing. The antistaling agent comprises 0.8-1.2 wt% of carboxymethyl chitosan, 0.03-0.07 wt% of lysozyme, and the balance consisting of acidic electrolyzed water. The spoilage of globefish caused by fat oxidation and bacteria can be well inhibited, and the shelf life of the globefish can be prolonged to 6 day compared with storage of the globefish at a temperature of 4 DEG C.

Description

technical field [0001] The invention relates to the technical field of food and drug processing, in particular to the field of biological antistaling agents, and in particular to a fresh-keeping method for puffer fish. Background technique [0002] Puffer fish, also known as puffer fish, is a kind of fish whose internal organs contain tetrodotoxin, and there are hundreds of species. Although the tetrodotoxin in puffer fish is very toxic, its meat is delicious, delicate and delicious, with high nutritional value and endless aftertaste. There are more than 40 species of puffer fish produced in my country, and China has become a major producer and marketer of puffer fish in the world. However, puffer fish is a perishable food, which is extremely susceptible to bacterial attack and spoilage during fishing, transportation, processing and storage, thereby causing a huge waste of resources and making puffer fish greatly affected in production, circulation and sales. Impact. [0...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/22A23B4/09
Inventor 谢晶马妍王金锋唐义宝
Owner SHANGHAI OCEAN UNIV
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