Fresh water fish cold-storage preservation method
A technology for freshwater fish and aqueous solution, which is applied in the direction of meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., to achieve the effect of expanding the application field, extending the storage period, and reducing the loss of juice
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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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