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Method for improving frozen storage quality of frozen aquatic products

A technology for aquatic products and quality, applied in food preservation, food science, applications, etc., can solve the problems of being unable to inhibit the reproduction and growth of harmful microorganisms, only having a fresh-keeping effect, and having no sterilization function, etc., to delay spoilage and reduce the content of harmful microorganisms Low, the effect of protecting protein denaturation

Inactive Publication Date: 2018-03-23
ZHEJIANG INT MARITIME COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improves the purity and shelf life of froled seafood products while reducing their weight loss due to excessive swelling (deformation). By adding certain chemical agents like calcium salts into this liquid formulation, these compound particles help keep other molecules inside them without losing part of its effectiveness overall. These technical results aim to provide effective ways to enhance storage stability and safety of frosted food items such as fish fillets, crab shellfish, tuna, sausage, etc., especially those containing glucose oxidase activity.

Problems solved by technology

In order to prevent damage caused by bacteria or fungi during processing and transport processes on seafood crops, current practice involves storing them under refrigerator conditions (Cold Freeze Storage) until useable levels. Additionally, some techniques involve adding antioxyants like citric acid to protect against decomposition from enzymases and reducing biological reactivity rates within the food materials themselves. These measures aimed towards increasing their storability and usefulness without compromising taste integrity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The method for improving the frozen storage quality of frozen aquatic products specifically includes the following steps:

[0018] 1) Take 100 parts of fresh thick-shelled mussel meat, rinse and dehydrate at 3000r / min for 10 minutes, chop and mix into minced meat, add isopropanol to extract and degrease at a solid-to-liquid ratio of 1:6, and filter with a solid-to-liquid ratio of 1: 4 Carry out secondary extraction, suction filter, dry naturally for 48 hours, and then crush and pass through a 20-mesh sieve to obtain defatted mussel powder; after degreasing and removing impurities, make meat powder to prepare for protein enzymatic hydrolysis; 2) Weigh the defatted mussel powder Dissolve 20 parts of thick-shelled mussel powder in 500 parts of distilled water, adjust the temperature to 48°C, add 0.3 parts of compound protease, the pH value is 6.8, enzymatically hydrolyze for 1.5 hours, then raise the temperature to 90°C to inactivate the enzyme activity for 10 minutes , ce...

Embodiment 2

[0020] The method for improving the frozen storage quality of frozen aquatic products specifically includes the following steps:

[0021] 1) Take fresh mussel meat, rinse and dehydrate at 3500r / min for 15 minutes, chop and mix into minced meat, add isopropanol to extract and degrease at a solid-to-liquid ratio of 1:7, and filter with a solid-to-liquid ratio of 1:4.5 Carry out secondary extraction, suction filter, dry naturally for 72 hours, and then crush through a 30-mesh sieve to obtain defatted mussel powder; after degreasing and removing impurities, make meat powder to prepare for protein enzymatic hydrolysis;

[0022] 2) Weigh 25 parts of defatted mussel powder, dissolve it in 600 parts of distilled water, adjust the temperature to 52°C, add 0.625 parts of compound protease, adjust the pH value to 7.2, enzymolyze it in a constant temperature water bath for 2 hours, and then adjust the temperature Rise to 95°C to inactivate the enzyme activity for 15 minutes, centrifuge at...

Embodiment 3

[0026] The method for improving the frozen storage quality of frozen aquatic products specifically includes the following steps:

[0027] Preparation of defatted thick-shell mussel powder: take fresh thick-shell mussels and wash them with water, collect 200 parts of meat, rinse and dehydrate at 3200r / min for 12 minutes, chop and mix into minced meat, add isopropanol at a solid-to-liquid ratio of 1:6 Extraction and degreasing, after suction filtration, carry out secondary extraction according to the solid-to-liquid ratio of 1:4, after suction filtration, dry naturally for 48 hours, then pulverize and pass through a 20-mesh sieve to obtain defatted mussel powder; after degreasing and removing impurities, it is made into meat powder. Prepare for protein enzymatic digestion;

[0028] Compound protease hydrolysis: Weigh 25 parts of defatted mussel powder, dissolve in 500 parts of distilled water, adjust the temperature to 50°C, add 0.5 parts of compound protease, and use hydrochlor...

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Abstract

The invention discloses a method for improving frozen storage quality of frozen aquatic products. The method comprises the following steps: (1) preparing degreased mytilus coruscus powder; (2) addingcompound proteinase for hydrolization; (3) performing refining; and (4) performing freezing fresh keeping. The method has the beneficial effects that the raw materials for the method are selected fromnatural substances or substances easy to degrade, so that toxic substances are not remained; based on three measures of a bacteriostat, superhigh pressure and ultralow temperature freezing, the content of harmful microorganisms in the meat quality of the aquatic products is very low, so that the condition that the aquatic products are putrid and deteriorated due to the microorganisms is effectively delayed; and through combined use of active polypeptides, a fresh keeping agent and quick freezing, the deteriorating speed of protein in the aquatic products can be effectively reduced to the lowest; after the aquatic products are subjected to frozen storage for a long term, the mouth feel, the water retention property, the tender taste, the gelation property and the nutrient value of the meatquality of the aquatic products can also be preserved; and the method is capable of improving the frozen storage quality of the frozen aquatic products efficiently and safely.

Description

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Claims

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Application Information

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Owner ZHEJIANG INT MARITIME COLLEGE
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