Method for preventing browning and resisting oxidation for dried fresh water fish products

A dry product and anti-browning technology, which is applied in the field of freshwater fish treatment, can solve the problems of browning of fish body, destruction of nutrient content of fish body, decline in product quality, etc.

Inactive Publication Date: 2008-01-02
窦伟东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All the above factors lead to browning and "oil burning" phenomenon of fish body. If no measures are taken, the nutritional content of fish body will be seriously damaged and the product quality will decline.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Mix 0.17-0.18 parts of tert-butyl hydroquinone (the best dosage is 0.175 parts) and 0.1 parts of sodium pyrophosphate with an appropriate amount of water, then spray on the surface of 1000 parts of dried fish, and let it dry naturally. It is enough to ensure that the surface of the dried fish can be sprayed when spraying.

[0007] In the process of the present invention, tertiary butyl hydroquinone is also called TBHQ, has high-efficiency and heat-resistant antioxidant, is the existing product in the market, can adopt the TBHQ that U.S. Youbao Company produces like.

[0008] Table Effect of acidic phosphate on the antioxidant effect of TBHQ

[0009] project

POV

acid value

coliform bacteria

the senses

TBHQ plus acid formula

Phosphate

5.55

0.067

30

Salty and dry meat

color of fish

luster, fresh smell

delicious

TBHQ

5.83

0.073

...

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PUM

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Abstract

The invention relates to a method for preventing browning reaction and oxidation for fresh water fish, which is characterized in that it comprises following steps: mixing p-tert. -butyl phenol 0.17-0.18 unit and p-tert. -butyl phenol 0.1 unit in proper amount of water, spraying the solution onto surface of dried fish, and dried fish is 1000 unit.

Description

technical field [0001] The invention relates to the technical field of freshwater fish treatment, in particular to an anti-browning and anti-oxidation method for dried freshwater fish products. Background technique [0002] Dried freshwater fish products will gradually deteriorate during the process of production, storage and sales. In addition to the destruction of microorganisms, the most important changes are the discoloration of the fish itself, the deterioration of oil, and the occurrence of unpleasant odors and Taste. The main reason for this is the automatic oxidation of fat. Due to the influence of light, temperature, salt, copper, iron and other metals and the myoglobin and hemoglobin of the fish body, the unsaturated fatty acids in the fish body are automatically oxidized to form ROOH hydroperoxide, and gradually accelerate the speed to form high molecular weight. Polymers increase the viscosity of lipids. At the same time, when the fat peroxide is decomposed, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 窦伟东
Owner 窦伟东
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