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

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...

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.