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Special combined treatment method for improving long-term refrigeration quality of snakehead meat

A technology of combined processing and black fish meat, applied in the preservation of meat/fish with chemicals, preservation of meat/fish by radiation/electrical treatment, preservation of food ingredients as antimicrobials, etc., can solve problems such as increased protein and decreased water holding capacity , to achieve the effect of outstanding technical effect

Active Publication Date: 2021-07-13
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, lipid oxidation products can also induce protein oxidation reactions, increasing the cross-linking between proteins and resulting in a decrease in the water holding capacity of meat

Method used

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  • Special combined treatment method for improving long-term refrigeration quality of snakehead meat
  • Special combined treatment method for improving long-term refrigeration quality of snakehead meat
  • Special combined treatment method for improving long-term refrigeration quality of snakehead meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1. Experimental operation of joint treatment of black fish meat cold storage quality improvement

[0040] 1.3.1 Raw material handling

[0041] The fresh black fish was slaughtered, the head and viscera were removed, the back muscles were washed and chopped, and divided into 4 groups: control group, carnosine group, ultra-high pressure group, and ultra-high pressure + carnosine group. 20g of fish in each group was divided into vacuum bags. The control group and the ultra-high pressure group were added with 8mL of PBS buffer solution before vacuum packaging. The high-pressure group is then subjected to ultra-high pressure (pressure 300Mpa, holding time 900s) treatment. Each group was refrigerated at 4°C after treatment, and random samples were taken every 3 days.

[0042] 1.3.2 Optimization of carnosine concentration

[0043] Add 0, 10, 15, 20, 25, and 30 mmol / L carnosine solutions into the vacuum bags filled with fish meat and place them in a refrigerator at 4...

Embodiment 2

[0060] Embodiment 2, black fish meat refrigerated quality improvement joint treatment test data

[0061] 2.2 Effects of carnosine combined with ultra-high pressure treatment on lipid oxidation of black carp meat during storage period

[0062] MDA is malondialdehyde produced in the process of lipid oxidation, which is used to detect the degree of lipid oxidation in fish meat during refrigeration. like figure 2 As shown, the MDA value of the control group increased continuously with the prolongation of the cold storage time, and the MDA value rose from the initial 0.22 mg / kg to 0.956 mg / kg on the 9th day. The MDA value of the CAR group was always lower than that of the control group during the cold storage period, and was significantly lower than that of the control group on the third day (p<0.05). Carnosine inhibits lipid oxidation by scavenging reactive oxygen species and chelating metal ions. The value of the CAR group increased significantly (p<0.05) in the late cold sto...

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Abstract

The invention discloses a special combined treatment method for improving long-term refrigeration quality of snakehead meat, and the method comprises the following steps: respectively weighing fresh snakehead meat and a carnosine solution according to a weight ratio of (15-25): (5-12), simultaneously filling into a vacuum bag, carrying out vacuum packaging, and keeping the pressure in a pressure environment of 200-400 Mpa for 500-1500 seconds; wherein after the treated snakehead meat is refrigerated, the unsaturated fat oxidation index, the protein oxidation index, the total bacterial count index, the volatile basic nitrogen content index, the protein structure index and the like are very excellent.

Description

technical field [0001] The invention relates to the technical field related to food, in particular to a method for improving the long-term storage quality of black fish meat by combining carnosine with ultra-high pressure treatment. Background technique [0002] Snakefish is a common freshwater economic fish in my country. Snakehead meat is rich in nutritional value, rich in calcium, iron and other trace elements needed by the human body. It has good medicinal value and can promote wound healing. With the improvement of people's living standards, especially the development of fresh supermarkets in my country and the formation of sales cold chains, consumers' demand for cold fresh fish is increasing, and their requirements for freshness, safety and quality are also increasing. high. However, black fish is rich in unsaturated fatty acids, which are prone to oxidation during refrigeration. Fat oxidation not only causes changes in meat flavor and discoloration, but is also the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/06A23B4/16A23B4/015
CPCA23B4/20A23B4/06A23B4/16A23B4/015A23V2002/00A23V2200/02A23V2200/10A23V2250/55A23V2300/46Y02E60/14
Inventor 李鹏鹏诸永志王道营徐为民卞欢闫征孙冲张牧焓孙良格
Owner JIANGSU ACAD OF AGRI SCI
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