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Method for irradiating fish for retaining freshness

A fish meat and irradiation technology, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish by radiation/electrical treatment, food processing, etc., to achieve the effect of preventing mass reproduction, close quality, and good taste

Inactive Publication Date: 2014-03-26
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, the commercial application of irradiation fresh-keeping technology for aquatic products is still in the research and initial stage, and needs to be further developed and applied.

Method used

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  • Method for irradiating fish for retaining freshness

Examples

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Effect test

Embodiment 1

[0015] (1) Take the live fish, wash it, slaughter the fish at a temperature lower than 10°C, remove scales, internal organs, fish skin, and fish bones to obtain fish meat, and wash it with water for subsequent use;

[0016] (2) Under the condition that the temperature is lower than 10°C, vacuum pre-package the fish with food-grade packaging bags;

[0017] (3) Place the prepackaged fish meat under the irradiation line, adopt cobalt 60 irradiation sterilization treatment, and the irradiation dose is 1.5kGy;

[0018] (4) Immediately after the irradiation, the vacuum prepackaged fish meat was stored under ice temperature of 0°C.

Embodiment 2

[0020] (1) Take the live fish, wash it, slaughter the fish at a temperature lower than 13° C., remove the fish scales, internal organs, fish skin, and fish bones to obtain the fish meat, and wash it with water for subsequent use;

[0021] (2) Under the condition that the temperature is lower than 13°C, choose food-grade packaging bags to vacuum pre-package the fish;

[0022] (3) Put the prepackaged fish meat under the irradiation line, adopt cobalt 60 irradiation sterilization treatment, and the irradiation dose is 2.5kGy;

[0023] (4) Immediately after the irradiation, the vacuum prepackaged fish meat was stored under ice temperature of 1°C.

Embodiment 3

[0025] (1) Take the live fish, wash it, slaughter the fish at a temperature lower than 12°C, remove the fish scales, internal organs, fish skin, and fish bones to obtain the fish meat, and wash it with water for subsequent use;

[0026] (2) Under the condition that the temperature is lower than 12°C, vacuum pre-package the fish with food-grade packaging bags;

[0027] (3) Place the prepackaged fish meat under the irradiation line, adopt cobalt 60 irradiation sterilization treatment, and the irradiation dose is 2kGy;

[0028] (4) Immediately after the irradiation, the vacuum prepackaged fish meat was stored under ice temperature of 2°C.

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Abstract

The invention discloses a method for irradiating fish for retaining freshness. Fresh live fish is adopted as the raw material; pretreatment of the fish is performed at a low-temperature condition (the temperature lower than 15 DEG C); the fish is subjected to vacuum prepackaging through food grade packaging bags; Co 60 is adopted to irradiate the prepackaged fish with the irradiation amount of 0.5-3 kGy; thereafter, the prepackaged fish is preserved at a low-temperature condition with the temperature of 0-2 DEG C, so that the purpose of retaining freshness of fish is achieved. The method is an environment-friendly, energy-saving, and efficient technology for retaining freshness, has a low application cost, and conforms to the development tendency of modern fish retaining freshness technology.

Description

technical field [0001] The invention relates to a fresh-keeping method for fish meat, in particular to a fresh-keeping method for fish meat by irradiation. Background technique [0002] Fish food is difficult to preserve and is easily corrupted by various physical and chemical factors, microorganisms, etc. Studies have shown that bacterial activity above freezing temperatures is the main cause of fish spoilage. Under suitable environment, putrefactive microorganisms can reproduce in large numbers on the surface of fish meat, and form dominant spoilage bacteria in the interspecific competition, finally causing the spoilage of fish meat. Scientifically understand the growth and reproduction rules of fish dominant spoilage bacteria, explore the dynamic changes of spoilage bacteria communities, and take corresponding effective measures to inhibit the proliferation of spoilage bacteria during fresh-keeping and storage, so as to improve the quality of fish in the process of fishin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/06
CPCY02P60/85
Inventor 涂宗财马达王辉刘光宪沙小梅陈静
Owner NANCHANG UNIV
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