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Modified atmosphere packaging method of fresh tuna fish for raw consumption

A technology of modified atmosphere preservation and tuna, which is applied in the direction of preserving meat/fish with liquid, preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling, etc. It can solve the problems of extending shelf life, juice loss rate, and color protection Insufficient effect and other problems, to achieve the effect of extending shelf life, inhibiting growth and reproduction, and maintaining sensory color

Inactive Publication Date: 2015-11-11
SHANGHAI OCEAN UNIV
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AI Technical Summary

Problems solved by technology

[0005] However, the modified atmosphere packaging in the above reports still has problems such as serious juice loss rate and poor color protection effect. Therefore, the present invention aims at the deficiencies of the above research, and chooses biological antioxidant spraying combined with modified atmosphere packaging to keep tuna fresh. Good maintenance of sensory quality of tuna can prolong its shelf life

Method used

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  • Modified atmosphere packaging method of fresh tuna fish for raw consumption
  • Modified atmosphere packaging method of fresh tuna fish for raw consumption
  • Modified atmosphere packaging method of fresh tuna fish for raw consumption

Examples

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Embodiment 1

[0035] 1. Bio-antioxidant preparation

[0036] 1) Preparation of 20% ethanol solution: Measure 50ml of ethanol with a graduated cylinder and dilute to 250ml with sterile water.

[0037] 2) Preparation of 2% ginger essential oil solution: Take the preparation of 100ml as an example, measure 2ml of ginger essential oil with a pipette gun, use the above 20% ethanol solution to make up to 100ml, mix well and pour into the clean spray bottle prepared in advance. Store in a refrigerator at 4°C until use.

[0038] 2. tuna preparation

[0039] 1) Select and purchase tuna pieces with bright color and no muscle congestion, transport them back to the laboratory under the condition of heat preservation in foam boxes, thaw the vacuum-packed tuna in the refrigerator at 4°C for 6 hours, and cut into pieces of 70g each.

[0040] 2) Put the cut tuna on a clean plastic wrap, spray the tuna block with the above-mentioned spray bottle containing ginger essential oil solution, press the button...

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Abstract

The invention discloses a modified atmosphere packaging method of fresh tuna fishes for raw consumption, particularly relates to a method for prolonging the shelf life of the tuna fish for raw consumption by combination of a biological antioxidant and modified atmosphere packaging, wherein the biological antioxidant is 1-3% of ginger essential oil, and 5-15% of O2, 50-70% of CO2 and 20-35% of N2 are contained in each modified atmosphere packaging bag. According to the modified atmosphere packaging method of the fresh tuna fish for raw consumption, provided by the invention, through measurement of the color difference, rate of juice leakage, percentage composition of metmyoglobin, K value, aerobic bacterial count and the thiobarbituric acid value (TBA) of the of tuna fish, the quality of the tuna fish is better maintained by combining the biological antioxidant with modified atmosphere packaging, specifically the change in color of the tuna fish can be effectively slowed down, the shelf life is obviously prolonged by 7-8 days, and in addition, the used biological antioxidant has a certain healthcare function on the human body, so that the method is simple and easy to implement, obvious in the preservation effect, high in feasibility and has a certain promotional value.

Description

technical field [0001] The invention relates to a modified atmosphere preservation method for fresh-keeping raw tuna, in particular to a modified atmosphere preservation method for refrigerating raw tuna after thawing. Background technique [0002] Tuna is a highly warm-water migratory fish. It is rich in high-quality protein and can provide essential amino acids for the human body. At the same time, the content of unsaturated fatty acids DHA and EPA in tuna is high, which can replenish DHA and EPA for the human body in time, and has high nutritional value. Tuna is produced in the deep sea. Its meat is delicate, delicious, and pollution-free. It is a typical high-protein and low-fat food and is praised by many consumers as a modern healthy food. Compared with other fresh products, tuna is extremely perishable. With the improvement of living standards, the demand for tuna consumption continues to rise. In order to meet the market's consumption demand for tuna, it is necessary...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/20A23B4/30
Inventor 谢晶雷志方王金锋刘爱芳邓添吴行印
Owner SHANGHAI OCEAN UNIV
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