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Processing method for reducing histamine in canned mackerel

A processing method and canning technology, which is applied in the processing field of reducing histamine in canned mackerel, can solve problems such as the difficulty of eliminating histamine, and achieve the effects of low cost, reducing histamine, and easy large-scale production

Active Publication Date: 2014-02-26
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, since processing methods such as ultrasound, microwave, and heating have no effect on histamine (Zhao Zhonghui, et al. Research on the Effects of Different Processing on Biogenic Amines. Food Industry Science and Technology, 2011,32(7):88-90), so during processing Histamine is hard to get rid of

Method used

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  • Processing method for reducing histamine in canned mackerel
  • Processing method for reducing histamine in canned mackerel
  • Processing method for reducing histamine in canned mackerel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the influence of glucose Maillard reaction time on histamine standard substance

[0038] (1) Preparation of glucose solution and histamine standard solution. Prepared with 2m mol / L NaHCO 3 Glucose solution of 1.2 mol / L, and histamine standard solution with a concentration of 200 μg / mL was prepared with histamine dihydrochloride standard.

[0039] (2) The establishment of the Maillard reaction system. Glucose solution and histamine standard solution were mixed uniformly according to the volume ratio of 1:1, the final concentration of glucose solution was 0.6mol / L, the final concentration of histamine standard solution was 100 μg / mL, and the mixed solution was frozen and then freeze-dried.

[0040] (3) Maillard reaction of glucose and histamine standards. The freeze-dried samples were placed in a 60°C incubator for 0, 0.5, 1, 2, 3, 4, 5, and 6 hours, and the 100 μg / mL histamine standard solution was used as a control to detect the Maillard reaction after di...

Embodiment 2

[0041] Embodiment 2: adopt salt sugar water treatment (2.0% salt and 1.0% fructose) to reduce the processing method of histamine in canned mackerel, comprise the following steps:

[0042] (1) Thawing: Spray and thaw the frozen mackerel with clean water until the fish body temperature is 0°C;

[0043] (2) Pre-treatment: remove the head, tail and internal organs of the fish after thawing, and wash the blood stains, black film and gills in the abdominal cavity with clean water;

[0044] (3) Slicing and cleaning: the fish body is evenly cut into 2.0cm fish pieces, and washed repeatedly with clear water for 3 times to remove residual blood stains;

[0045] (4) Soaking: Soak the fish pieces in salt-sugar water (2.0% salt and 1.0% fructose) for 20 minutes, the soaking solution needs to be replaced each time, and the temperature is controlled below 10°C;

[0046] (5) Canning and cooking: before filling, the empty cans are sprayed and rinsed with 85°C hot water. During the canning pro...

Embodiment 3

[0053] Embodiment 3: adopt the processing method of salt sugar water treatment (3% salt and 2.0% glucose) to reduce the histamine in canned mackerel, comprise the following steps:

[0054] (1) Thawing: Spray and thaw the frozen mackerel with clean water until the fish body temperature is 4°C;

[0055] (2) Pre-treatment: remove the head, tail and internal organs of the fish after thawing, and wash the blood stains, black film and gills in the abdominal cavity with clean water;

[0056] (3) Cutting and cleaning: the fish body is evenly cut into 1.5cm fish pieces, and washed repeatedly with clear water for 5 times to remove residual blood stains;

[0057] (4) Soaking: Soak the fish pieces in salt-sugar water (3% salt and 2.0% glucose) for 15 minutes, the soaking solution needs to be replaced each time, and the temperature is controlled below 10°C;

[0058] (5) Canning and cooking: before filling, the empty cans are sprayed and rinsed with 80°C hot water. During the canning proce...

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Abstract

Relating to a processing method for canned mackerel, the invention specifically provides a processing method for reducing histamine in canned mackerel. The processing method for reducing histamine in canned mackerel is characterized by simple and reasonable process, strong operability, and easy realization of large scale production. The method includes: using clear water to perform spray thawing on frozen mackerel; removing the head, the tail and the viscera from the thawed fish, cleaning bloodstains, black films and dirt in gills inside the abdominal cavity by clear water; cutting the fish body into fish blocks, washing them, and removing the remaining bloodstains; putting the fish blocks into salt sugar water to undergo soaking; canning the soaked fish blocks, then performing boiling in boiling water; cooling the boiled can to room temperature and draining water in the can; adding boiled salt sugar water into the cooled can, and keeping the headspace height at 0.8-1.0cm; adding a can cover, then conducting heat exhaust, and carrying out sealing while hot; employing high temperature and high pressure steam to conduct sterilization; performing cooling after sterilization; and wiping the moisture on the can surface, and carrying out casing and warehousing.

Description

technical field [0001] The invention relates to a processing method of canned mackerel, in particular to a processing method for reducing histamine in canned mackerel. Background technique [0002] As a biogenic amine, histamine is produced by the degradation of free histidine under the action of microbial histidine decarboxylase. It widely exists in various organisms and foods, mainly aquatic products, especially scombroid fish ( Shalaby, AR. Significance of biogenic amines to food safety and human health. Food Research International, 1996, 29(7):675-690). Histamine is one of the important mediators of inflammatory response and immune injury, and plays an important role in regulating the response to inflammatory response. However, when the human body ingests excessive histamine, it will cause allergic reactions such as headache, nausea, palpitations, blood pressure changes, respiratory disturbances, etc., and even life-threatening (Hungerford JM. Scombroid poisoning: a rev...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/325A23L5/20A23L17/00
CPCA23L5/21A23L5/276A23L17/00A23V2002/00A23V2300/38
Inventor 刘光明胡家伟曹敏杰
Owner JIMEI UNIV
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