Method for tuna deodorization, deacidification and flavor increasing

Abstract

A method for tuna deodorization, deacidification and flavor increasing. The method comprises washing and screening the tuna, and cutting the tuna into blocks; and immersing the fish bloks into a glutamine transaminase solution with a weight percent concentration of 1.0 to 1.5 % at a temperature of 4 to 28 DEG C for 1.5 to 6.5 hours to get the quality-improved fish blocks. Muscle fibers of the fish blocks are not bonded but separated after the tuna fish blocks with such size are immersed in the glutamine transaminase solution with the concentration, with a cohesive force among the muscle fibers being 0.5 to 0.7 and the hardness being less than 220, so that the fish is tenderized, quality of the muscle fibers is improved at the same time, with fish elasticity being more than 0.85, and acidity of the tuna fish is reduced meanwhile. The method for tuna deodorization, deacidification and flavor increasing enables that the muscle fibers of the fish blocks are not bonded but separated, the fish is tenderized, the quality of the muscle fibers is improved, the elasticity is increased, and the acidity of the tuna fish is reduced.

Description

technical field [0001] The invention relates to a technique for improving the quality of fish meat, in particular to a method for deodorizing and deacidifying tuna to increase flavor. Background technique [0002] Tuna belongs to Pereiformes (Pereiformes) Scombridae (Scombridae). It is mainly distributed in the Pacific Ocean, Atlantic Ocean, and Indian Ocean at low and mid-latitudes. Species with greater economic value include bluefin tuna, masu tuna, bigeye tuna, and yellowfin tuna , albacore tuna and skipjack tuna, among which bluefin tuna, masu tuna, bigeye tuna and yellow fin tuna can be used as raw materials for sashimi and sushi; albacore tuna and skipjack tuna are mainly used for canned tuna. High protein, low fat healthy food. As a high-grade fish product with raw food as the main consumption method, tuna has high requirements on the quality of fish meat. In order to maintain the high quality of tuna, the fish must be placed at -45~-55℃ from the sea to the human ta...

AI Technical Summary

Problems solved by technology

In addition, the lactic acid content in tuna meat is very high, and the meat is very sour after heating. At present, there is no special technology for deacidification, and the only way to reduce the sourness is through canning.