Method for thawing tuna by using CaCl2 static aqueous solution with low salt permeability

Abstract

The invention relates to a method for thawing tuna by using CaCl2 static aqueous solution with low salt permeability, which is characterized in that frozen tuna meat is quickly diced under an asepticcondition, and then the frozen tuna meat is immediately placed in CaCl2 brine with the concentration of 2-6% and the temperature of 10-30 DEG C for thawing. The fish blocks are completely soaked in brine, a control group is directly placed in purified water, and when the central temperature of the fish blocks is between 0 and 10 DEG C, the brine and the fish blocks are quickly taken out to measurethe salt permeability and various quality indexes. CaCl2 brine is placed in a constant temperature bath for 15-25 minutes, and a temperature fluctuation range is+ / -0.5 DEG C. The method for thawing tuna by using CaCl2 static aqueous solution with low salt permeability can improve the thawing quality of tuna and reduce the influence on the taste of fish meat in the thawing process of brine to a great extent, and has the advantages of low cost, simple and convenient operation and easy popularization and application.

Description

technical field [0001] The invention relates to a method for thawing tuna, in particular to a CaCl 2 Method for solution thawing tuna. Background technique [0002] Tuna is delicious and nutritious, has the characteristics of high protein and low fat, and has high economic value and food value. In order to maintain the freshness of tuna, tuna is generally stored at a low temperature of -55 ℃ after being caught. Tuna is in a completely frozen state during frozen storage, and the biochemical reactions in the cells basically stagnate, which has little effect on the freshness of tuna. Tuna must be thawed before processing or eating. The thawing process has a great impact on the color, texture and nutritional value of tuna. It is very important to find a suitable thawing method to maintain the quality of tuna. [0003] CaCl 2 The brine meets the requirements of food hygiene, and the eutectic point can reach -55°C. It is a commonly used refrigerant in brine freezing. At prese...

AI Technical Summary

Problems solved by technology

At present, research on tuna thawing methods focuses on air thawing, low-frequency thawing, microwave thawing and other commonly used thawing methods. There are relatively few studies on the optimization of salt water thawing process. The main reason is that salt water thawing may affect the taste and quality of aquatic products. Therefore, it is of great significance to further optimize the brine thawing process to study how to reduce the infiltration of salt while ensuring the quality of tuna during the thawing process.

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