Fresh water fish cold-storage preservation method

A technology for freshwater fish and aqueous solution, which is applied in the preservation of meat/fish, food preservation, preservation of meat/fish with chemicals, etc., to achieve the effects of expanding application fields, less freezing damage to fish body, and simple processing equipment

Inactive Publication Date: 2009-08-19
四川烹饪高等专科学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In recent years, as a pure natural food antioxidant, tea polyphenols have been widely used in the production of oils, cakes, meat products, beverages, etc., and achieved good results, b

Method used

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  • Fresh water fish cold-storage preservation method
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  • Fresh water fish cold-storage preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Get one tail of silver carp, dissect, clean, wash, and prepare tea polyphenols (wherein catechin is 75%, water-soluble tea polyphenols is 90% of total tea polyphenols, fat-soluble tea polyphenols is 10% of the total tea polyphenols) content of 0.1%, acetic acid content of 1% in an aqueous solution soaked 1.5h, drained, sealed with plastic wrap, and then stored at a temperature of -2 ° C, the shelf life can reach 41 days.

[0027] In the storage process, the present invention combined it with the silver carp (control sample) that had not been soaked in the aqueous solution of tea polyphenol acetic acid, and measured the change of the total number of bacteria, the change of pH value, the change of thiobab The change of tauric acid (TBA value) and the change of volatile basic nitrogen (TVB-N value) are shown in the attached figure.

[0028] from figure 1 It can be seen that in the first 7 days of the cold storage process, the total number of bacteria in the treated sample...

Embodiment 2

[0035] Get one tail of silver carp, dissect, clean, wash, and prepare tea polyphenols (wherein catechin is 60%, water-soluble tea polyphenols is 60% of total tea polyphenols, fat-soluble tea polyphenols is 40% of the total tea polyphenols) content of 0.35%, acetic acid content of 2% in an aqueous solution soaked 3h, drained, sealed with plastic wrap, and then stored at -1 ° C temperature, the shelf life can reach 41 days.

Embodiment 3

[0037] Take a grass carp, dissect, clean and wash it, and then prepare the tea polyphenols (40% of the catechins, 60% of the total tea polyphenols of the water-soluble tea polyphenols, and 60% of the total tea polyphenols of the fat-soluble tea polyphenols). Soak in an aqueous solution with 0.6% tea polyphenols content and 0.5% acetic acid content for 6 hours, seal it with a plastic wrap after draining, and store it at a temperature of -6°C. The shelf life can reach 49 days.

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Abstract

The invention discloses a method for cold preservation and refreshment of freshwater fish, which comprises the following steps that: killed, cleaned and washed freshwater fish is soaked into a tea polyphenol acetic acid aqueous solution for 1.5 to 6 hours, drained and subjected to cold preservation and refreshment at the temperature of between 1 DEG C below zero and 8 DEG C below zero, wherein the tea polyphenol acetic acid aqueous solution contains the following materials in weight by percentage: 0.05 to 1.0 percent of tea polyphenol and 0.05 to 5.0 percent of acetic acid. The method not only has small freezing injury on the body of the freshwater fish, but also can further inhibit the propagation of body bacteria, retard the oxidation of fats, and increase the preserving effect on the basis of micro-freezing, and the storage period of the freshwater fish can reach 37 to 57 days. The method not only can be used for keeping freshwater fish products fresh, but also can be used in micro-freezing cold preservation technology for seawater fish and other meat products.

Description

technical field [0001] The invention belongs to the technical field of cold storage and preservation of freshwater fish, and in particular relates to pretreatment of freshwater fish by using tea polyphenols to soak acetic acid aqueous solution before micro-freezing and cold storage, so as to further improve the effect of anticorrosion and preservation of fish body and prolong the shelf life of freshwater fish. technical background [0002] In recent years, with the improvement of people's health awareness, aquatic products have been favored by more and more people. Although the nutritional value of marine fish in aquatic products is relatively high, the aquatic products consumed in vast inland areas are still dominated by freshwater fish. [0003] At present, freshwater fish are mainly transported and sold in a fresh-water way, which not only has a high cost, but also has a limited time to keep fresh. The direct sale of live animals is gradually restricted, and the sale of ...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/06A23B4/20
Inventor 陈云川孙俊秀范文教贾洪峰
Owner 四川烹饪高等专科学校
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