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Tilapia mossambica fillet preservation method

A fresh-keeping method, tilapia technology, applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, food ingredients as anti-microbial preservation, etc., can solve the color deterioration of tilapia fillets and other problems, to achieve the effect of good fresh-keeping effect, simple operation process and low cost

Inactive Publication Date: 2018-12-28
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although slightly acidic electrolyzed water has efficient bactericidal properties, it can only reduce the number of initial bacteria on tilapia fillets, and as time goes by, the color of tilapia fillets will deteriorate. It can be seen that in order to make slightly acidic electrolyzed water It can exert the effect during the storage of fish fillets while maintaining the good color of tilapia fillets. It is necessary to further improve the existing slightly acidic electrolyzed water sterilization technology so that it can meet the needs of keeping tilapia fresh.

Method used

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  • Tilapia mossambica fillet preservation method
  • Tilapia mossambica fillet preservation method
  • Tilapia mossambica fillet preservation method

Examples

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Effect test

Embodiment 1

[0032] A method for preserving tilapia fillets, which includes the following steps:

[0033] (1) Electrolyze a hydrochloric acid solution with a mass fraction of 2% under the condition of an electrolysis current of 3A for 30 minutes to obtain electrolyzed water;

[0034] (2) Take the electrolyzed water prepared in step (1) and add a color retention agent composed of sodium erythorbate and potassium sorbate, so that the mass fraction of sodium erythorbate in the color retention agent in the weight of the electrolyzed water is 0.02%, sorbic acid The mass fraction of potassium in the weight of the electrolyzed water is 0.5% to obtain a fresh-keeping liquid, and then the fresh-keeping liquid is made into fresh-keeping ice;

[0035] (3) Cover the tilapia fillets with fresh-keeping ice in the foam box, and the mass ratio of the fillets to the fresh-keeping ice is 1:1, and then seal the foam box with tape, and store it in ice at 0~1℃. Change the ice every 24 hours to keep the tilapia fille...

Embodiment 2

[0038] A method for preserving tilapia fillets, which includes the following steps:

[0039] (1) Electrolyze a hydrochloric acid solution with a mass fraction of 3% under the condition of an electrolysis current of 4A for 30 minutes to obtain electrolyzed water;

[0040] (2) Take the electrolyzed water prepared in step (1) and add a color preserving agent composed of sodium erythorbate and potassium sorbate, so that the mass fraction of sodium erythorbate in the color preserving agent accounts for 0.03% of the weight of the electrolyzed water, and sorbic acid The mass fraction of potassium in the weight of the electrolyzed water is 0.5% to obtain the preservation liquid, and then the preservation liquid is made into preservation ice;

[0041] (3) Cover the tilapia fillets with fresh-keeping ice in the foam box, the mass ratio of the fillets to the fresh-keeping ice is 1:2, and then seal the foam box with tape, and store it in ice at 0~1℃. Change the ice every 22h to keep tilapia fil...

Embodiment 3

[0044] A method for preserving tilapia fillets, which includes the following steps:

[0045] (1) Electrolyze a hydrochloric acid solution with a mass fraction of 4% under the condition of an electrolysis current of 5A for 40 minutes to obtain electrolyzed water;

[0046] (2) Take the electrolyzed water prepared in step (1) and add a color retention agent composed of sodium erythorbate and potassium sorbate, so that the mass fraction of sodium erythorbate in the color retention agent in the weight of the electrolyzed water is 0.03%, sorbic acid The mass fraction of potassium in the weight of the electrolyzed water is 0.7% to obtain the fresh-keeping liquid, and then the fresh-keeping liquid is made into fresh-keeping ice;

[0047] (3) Cover the tilapia fillets with fresh-keeping ice in the foam box, and the mass ratio of the fillets to the fresh-keeping ice is 1:3, and then seal the foam box with tape, and store it in ice at 0~1℃. Change the ice every 20h to keep tilapia fillets fres...

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Abstract

The invention provides a tilapia mossambica fillet preservation method. The tilapia mossambica fillet preservation method comprises the following steps that 1, a hydrochloric acid solution is subjected to electrolysis to prepare electrolysis water; 2, a color fixative prepared from sodium erythorbate and sodium bicarbonate is added into the electrolysis water prepared in the step 1 to obtain a fresh-keeping agent, and then the fresh-keeping agent is made into fresh-keeping ices; 3, tilapia mossambica fillets are covered with the fresh-keeping ices in a foam box and then are sealed and saved, then iced storage is performed, tilapia mossambica fillet preservation can be achieved. By adopting the method, tilapia mossambica fillets can be effectively subjected to bacterium inhabitation and killing, meanwhile oxidization of myohemoglobin of the fillets can also inhibited, the original color and luster of the fillets can be kept, the shelf life of the tilapia mossambica fillets can be prolonged, and the tilapia mossambica fillets can be saved at the temperature for 15-20 days.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a method for keeping fresh tilapia fillets. Background technique [0002] Tilapia (Oreochromis mossambicus) is also known as African crucian carp, longevity fish, etc. It is characterized by mixed feeding habits, strong reproductive ability, strong disease resistance, and also has a very fast growth rate, good meat quality, and excellent fish nutrition. It is low-fat and high-protein, which meets the needs of the general public. Therefore, this fish is deeply loved by consumers. Tilapia is rich in nutrients and has a tender meat, which provides the necessary conditions for the growth and reproduction of microorganisms. Therefore, it is affected by microorganisms. Tilapia fillets are easy to spoil and deteriorate; in addition, a large amount of myoglobin contained in the red meat part of the fillets is easily oxidized by oxygen in the air, which makes the fillets dar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/06A23L5/41
CPCA23B4/06A23B4/24A23V2002/00A23L5/41A23V2200/10
Inventor 岑剑伟杨贤庆李来好黄卉魏涯于福田郝淑贤吴燕燕
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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