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Low-histamine fish product processing method

A processing method and fish meat technology are applied in the processing field of low histamine fish meat products, and can solve problems such as poisoning, histamine poisoning, that is, allergic food poisoning, and histamine poisoning of consumers.

Inactive Publication Date: 2013-09-04
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Histamine is proteases (proteases mainly decarboxylases) produced by histidine in the body after biochemical processes (decomposition by some digestive enzymes) and contamination by exogenous microorganisms during storage or processing of aquatic products. The produced chemical substances that deteriorate product quality (sensory indicators) or have certain toxicity to the human body are the main substances that cause inflammation and allergic diseases in the human body. After patients are exposed to allergens, the level of histamine in serum and bronchoalveolar lavage fluid increases Because marine fish such as mackerel, herring, skipjack, sardines, saury, etc. will contain a certain amount of histamine components, so eating the above fish will cause serious histamine poisoning if the histamine content accumulates to a certain extent. Allergic food poisoning. At the same time, with the substantial increase of aquatic products in my country such as skipjack and mackerel fish products, histamine poisoning incidents in foreign countries also occur from time to time. Therefore, the quality and safety of aquatic products has become the main bottleneck restricting the export of aquatic products. Need to establish a low-histamine processing method for fish meat products to ensure food safety issues
[0003] The existing processing method of fish meat products is mainly to keep the raw materials harvested by fishing first by keeping them fresh on board the ship, then transport them into the raw material freezer, and then refrigerate (-18-25°C) or freeze them (-30°C or so) , and then thaw the frozen raw materials with clean water, remove the viscera of the raw fish, heat and sterilize them by steam (100°C), select the fish meat, add seasoning liquid to seal after canning, then sterilize and cool, and get the finished product after passing the inspection. Simple advantage, however, microorganisms (mainly including Bacillus, Clostridium, Klebsiella, Escherichia, Proteus, Pseudomonas, Saltinella) in the process Bacteria and Streptococcus, etc.) can secrete decarboxylase, which degrades fish tissue to produce histamine, which can easily lead to histamine poisoning in consumers

Method used

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  • Low-histamine fish product processing method

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specific Embodiment

[0022] A kind of processing method of low-histamine fish meat product of the present invention, such as figure 1 As shown, the specific steps are as follows:

[0023] (1) Sorting pretreatment: remove some incomplete or even rotten raw fish from the raw fish kept fresh on ice before being transported into the freezer;

[0024] (2) To control the temperature during the thawing process of the raw fish, use flowing water with a moderate flow rate for thawing, the water temperature in the thawing tank shall not exceed 15°C, and the processing time shall not exceed 45 minutes;

[0025] (3) Control of ambient temperature and air humidity in processing operations: control the indoor ambient temperature of the batching and canning processing workshop below 21°C, and control the relative humidity of the indoor air below 70%;

[0026] (4) The control and operation method of the ingredients in the processing process: the raw fish processed by the steam heating sterilizer is rapidly coole...

Embodiment 2

[0032] Same as Example 1, the difference is: the indoor ambient temperature of the processing workshop for batching and canning is controlled at 16° C., and the relative humidity of the indoor air is controlled at 40%. The steam sterilizer uses atmospheric pressure steam to treat the fish body to a central temperature of 75°C, and the treatment time is controlled at 30 minutes.

Embodiment 3

[0034] Same as Example 1, the difference is: the indoor ambient temperature of the processing workshop for batching and canning is controlled at 20°C, and the relative humidity of the indoor air is controlled at 70%. The steam sterilizer uses atmospheric pressure steam to treat the fish body center temperature to 80°C, and the treatment time is controlled at 20 minutes.

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Abstract

The invention discloses a low-histamine fish product processing method. The low-histamine fish product processing method comprises the following steps: selecting a fish with relatively high integrity and freshness as a frozen raw fish, and freezing the fish; thawing the frozen raw fish by ozone-containing flowing water with a certain flow velocity, wherein in the process of thawing, the temperature of water in a thawing tank does not exceed 15 DEG C and the processing time does not exceed 45 minutes; controlling the indoor ambient temperature of a processing workshop to be below 21 DEG C and the relative air humidity to be less than 70%; and sterilizing the raw fish, rapidly cooling the raw fish and taking fish meat, mixing the fish meat with a certain amount of flavoring liquid, and then canning the fish meat to obtain a finished product. The low-histamine fish product processing method has the advantages that: the growth and metabolism of a bacterial population with an activity of generating amino acid decarboxylase in the aquatic product canning process can be inhibited or eliminated better; and the generation of the amino acid decarboxylase is eliminated from a source so as to further control the generation of histamine.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing low-histamine fish meat products. Background technique [0002] Histamine is proteases (proteases mainly decarboxylases) produced by histidine in the body after biochemical processes (decomposition by some digestive enzymes) and contamination by exogenous microorganisms during storage or processing of aquatic products. The produced chemical substances that deteriorate product quality (sensory indicators) or have certain toxicity to the human body are the main substances that cause inflammation and allergic diseases in the human body. After patients are exposed to allergens, the level of histamine in serum and bronchoalveolar lavage fluid increases Because marine fish such as mackerel, herring, skipjack, sardines, saury, etc. will contain a certain amount of histamine components, so eating the above fish will cause serious histamine poisoning if the histamine c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06A23B4/07A23B4/24A23B4/005A23B4/20
Inventor 吴祖芳翁佩芳
Owner NINGBO UNIV
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