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A kind of fresh-keeping method of swimming crab

A fresh-keeping method and portunus technology, which is applied in the direction of meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., can solve problems such as not being able to meet swimming crab circulation, short storage period of refrigerated swimming crabs, and protein texture changes, etc., to achieve Reduce the loss of juice and flavor substances, maintain the inherent color, and prolong the shelf life

Active Publication Date: 2019-02-05
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen swimming crabs have a short storage period and rapid quality decline, which cannot meet the circulation of swimming crabs; while in the process of frozen storage, the myofibril protein of swimming crabs is easily denatured, the protein texture changes, the water retention rate decreases, and the juice loss after thawing is large

Method used

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  • A kind of fresh-keeping method of swimming crab
  • A kind of fresh-keeping method of swimming crab

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Embodiment 1

[0018] Embodiment 1, a kind of fresh-keeping method of swimming crab, carry out the following steps successively:

[0019] 1) Pre-treatment: wash the fished swimming crabs with clean sea water;

[0020] 2) The swimming crab obtained in step 1) is placed in a cold storage with a temperature of 0-4° C., encapsulated in a container containing 100% CO. 2 The pressure of CO2 in the airtight container is maintained at 140kPa

[0021] 3) the swimming crab of step 2) gained is carried out modified atmosphere packaging, and the gas ratio is 10%. 2 , 60%CO 2 and 30%N 2 ;

[0022] 4) Micro-frozen storage of the swimming crab obtained in step 3) under the condition of -3±1°C.

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Abstract

The invention relates to a fresh keeping method of swimming crabs. The fresh keeping method comprises the following steps of (1) performing pretreatment: thoroughly cleaning the fished swimming crabs with clean seawater; (2) placing the swimming crabs obtained in the step (1) in a 100% CO2 closed container in a freezer of which the temperature is 0-4 DEG C for treatment for 4-10 hours, wherein the CO2 pressure is 100-200kPa; (3) performing modified atmosphere packaging on the swimming crabs obtained in the step (2); and (4) placing the swimming crabs which are packed in the step (3) in the freezer with the condition that the temperature is between minus 4 DEG C and minus 2 DEG C for subfreezing storage. According to the fresh keeping method disclosed by the invention, a comprehensive fresh keeping method combining sourish equalization treatment, modified atmosphere packaging and the subfreezing storage is adopted, so that not only can the activities of aerobic microorganisms and various enzymes of the swimming crabs be restrained, but also protein denaturation caused by low temperature can be alleviated, and fresh and tender quality of the swimming crabs is maintained. Practice proves that when the fresh keeping method of the swimming crabs, disclosed by the invention, is adopted, the fresh keeping effect is good, the content of total volatile basic nitrogen in the swimming crabs can be notably reduced, crab meat can maintain high elasticity, and the fresh keeping period of the swimming crabs is prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, in particular to a fresh-keeping method for swimming crabs. Background technique [0002] The swimming crab is a crustacean. It has become one of the famous and excellent aquaculture species because of its fast growth, tender meat, delicious taste and high economic value. Like other fish, shrimp, shellfish and other aquatic products, swimming crabs are prone to spoilage, and their lipids are prone to rancidity because they are rich in unsaturated fatty acids. Deterioration, so that the crab meat browning, the taste has astringency and bad taste, and gradually loses its commercial value. [0003] At present, the most commonly used technologies for swimming crabs are cold storage and frozen storage. Frozen swimming crabs have a short storage period and rapid quality decline, which cannot meet the circulation of swimming crabs. During the freezing process, the myofibrilla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/16
Inventor 凌建刚俞静芬刘尊英尚海涛
Owner NINGBO ACAD OF AGRI SCI
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