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Preparation method of low-histamine coryphaena hippurus fillets

A technology of histamine and fish fillets, applied in chemical preservation of meat/fish, food science, application, etc., to achieve food safety, simple preparation method, and increase calcium content

Inactive Publication Date: 2018-03-30
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the above-mentioned technical problems, the present invention provides a preparation method of low-histamine mahi-mahi fillets, which solves the problem of histamine control in the processing of seafood frozen products, has simple process, low cost, and is suitable for industrial production

Method used

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  • Preparation method of low-histamine coryphaena hippurus fillets

Examples

Experimental program
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Effect test

Embodiment 1

[0035]After washing and drying the shells, calcining at 1000°C for 1 hour, cooling, crushing balls and grinding them into powder to obtain calcined shell powder. Add 2wt% calcined shell powder and 0.2wt% lecithin into sterile water at 0-4°C, and mix uniformly to obtain the histamine treatment agent. Add 2wt% lignin, 1wt% soluble chitosan and 0.2wt% lysozyme to sterile water at 0-4°C, and mix evenly to obtain a tetracycline adsorbent. Using histamine treatments and tetracycline adsorbents, mahi-mahi fillets were treated as follows:

[0036] 1) Pretreatment: Sorting the chilled dolphin mahi-mahi, and selecting fresh and complete fish as raw fish for freezing treatment to obtain frozen raw fish;

[0037] 2) Thawing: in a 15°C thawing tank, thaw the frozen raw fish with flowing sterile water for 30 minutes;

[0038] 3) Cleaning: clean the thawed raw fish with histamine treatment agent for 10 minutes;

[0039] 4) Slicing: at a temperature below 15°C, remove the fins, skin, cente...

Embodiment 2

[0043] The preparation of calcined shell powder is the same as in Example 1. Add 1wt% calcined shell powder and 0.6wt% lecithin into sterile water at 0-4 DEG C, and mix uniformly to obtain the histamine treatment agent. Add 1wt% lignin, 1.2wt% soluble chitosan and 0.4wt% lysozyme to sterile water at 0-4°C, and mix evenly to obtain a tetracycline adsorbent. Using histamine treatments and tetracycline adsorbents, mahi-mahi fillets were treated as follows:

[0044] 1) Pretreatment: Sorting the chilled dolphin mahi-mahi, and selecting fresh and complete fish as raw fish for freezing treatment to obtain frozen raw fish;

[0045] 2) Thawing: In a thawing tank at 15°C, thaw the frozen raw fish with flowing sterile water for 45 minutes;

[0046] 3) Cleaning: clean the thawed raw fish with histamine treatment agent for 15 minutes;

[0047] 4) Slicing: at a temperature below 15°C, remove the fins, skin, center bone, and black coat of the cleaned raw fish, and perform deburring, trimm...

Embodiment 3

[0051] The preparation of calcined shell powder is the same as in Example 1. Add 5wt% calcined shell powder and 0.3wt% lecithin into sterile water at 0-4°C, and mix uniformly to obtain the histamine treatment agent. Add 0.5wt% lignin, 0.8wt% soluble chitosan and 0.3wt% lysozyme to sterile water at 0-4°C, and mix evenly to obtain a tetracycline adsorbent. Using histamine treatments and tetracycline adsorbents, mahi-mahi fillets were treated as follows:

[0052] 1) Pretreatment: Sorting the chilled dolphin mahi-mahi, and selecting fresh and complete fish as raw fish for freezing treatment to obtain frozen raw fish;

[0053] 2) Thawing: in a thawing tank at 15°C, thaw the frozen raw fish with flowing sterile water for 40 minutes;

[0054] 3) Cleaning: clean the thawed raw fish with a histamine treatment agent for 13 minutes;

[0055] 4) Slicing: at a temperature below 15°C, remove the fins, skin, center bone, and black coat of the cleaned raw fish, and perform deburring, trimm...

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Abstract

The invention relates to the field of food, and discloses a preparation method of low-histamine coryphaena hippurus fillets. The preparation method comprises pretreatment, thawing, cleaning, slicing,secondary cleaning and freezing. In the cleaning step, a histamine treating agent is adopted, and the histamine treating agent is prepared from calcined shell powder, lecithin and sterile water. In the secondary cleaning step, a tetracycline adsorbent is adopted, and the tetracycline adsorbent is prepared from a sterile aqueous solution containing lignin, soluble chitosan and lysozyme. The preparation method can not only adsorb and remove histamine, but also kill histamine-producing microorganisms, inhibit the biological activity of the histamine-producing microorganisms, and remarkably reducehistamine content; and meanwhile, the preparation method can also remove tetracycline substances remaining in a culturing process. Raw materials are easy to obtain, and the preparation method is simple, uses no organic solvent, requires no additional penetrant or dispersant, increases calcium content of the product while reducing the histamine content, and enriches the nutrient components of theproduct.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a preparation method of low-histamine mahi-mahi fillets. Background technique [0002] Dolphinidae, belonging to the class Osteichthyes of the class Osteichthyes (class Pisces_ of the class Pisces_), the family of Perciformes of the order Perciformes, the body is elongated and sideways. The forehead becomes more prominent with age. Mouth large, terminal. Small eyes, blunt kiss. Belonging to oceanic predators, most of them hunt migratory fish in groups on the surface of the water, such as mackerel, flying fish and other fish, and often prey on squid. Mahi-mahi swims fast and has delicious meat, which is a commonly used cooking ingredient. [0003] However, red-fleshed fish with green skin and red meat such as dolphinidae are prone to produce histamine if they are not properly controlled after death. Every year, fish products are prohibited from being exported due to histamine...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L5/20A23L17/10
CPCA23L5/273A23B4/20A23L17/10A23V2002/00A23V2250/1578
Inventor 余辉胡兴娟庄黛娜滕跃张杰
Owner ZHEJIANG OCEAN UNIV
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