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Air regulating ice-temperature fresh keeping method for fresh tilapia fillets

A technology of tilapia fillet and fresh-keeping method, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling, etc., which can solve problems such as juice loss, protein denaturation and texture damage, and large temperature fluctuations , to achieve the effect of reducing the formation of water mist, inhibiting growth and proliferation, and prolonging the shelf life

Inactive Publication Date: 2010-04-07
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen storage is preserved at a temperature below -18°C. The storage time is relatively long, but the energy consumption of frozen storage is relatively high, and freezing will cause protein denaturation and texture damage, which will affect the quality of aquatic products. Loss, adversely affecting the flavor of the product
Refrigeration and ice storage keep fresh for a relatively short time, generally no more than one week, but refrigeration is stored at a temperature range of 0-4°C, and the original umami taste of aquatic products will be reduced during the storage process; while ice storage requires constant addition of ice to maintain The low temperature of the fresh-keeping system, during this period, the temperature fluctuates greatly, the operation is cumbersome, and the product quality is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] (1) Live tilapia is processed into fish fillets after bloodletting, sectioning, skinning, shaping and cleaning. The temperature of the cleaning water should be controlled below 15°C.

[0020] (2) Disinfect and sterilize the cleaned fresh fish fillets with ozone water with an ozone concentration of 1mg / L for 10 minutes. The temperature of the ozone water is controlled below 5°C, then remove and rinse with clean water below 5°C, and drain. ;The temperature of fish fillets is controlled below 5°C before packaging, which can effectively prevent or reduce the formation of water mist.

[0021] (3) Put the drained fish fillets into the commercially available nine-layer high-barrier modified atmosphere packaging bag specially used for aquatic products (the inner layer of the packaging bag is provided with an anti-fog film), and each bag contains 400-500g of fish fillets. The modified atmosphere packaging machine is filled with 60% CO by volume 2 and 40%N 2 The mixed gas is p...

example 2

[0024] (1) Live tilapia is processed into fish fillets after bloodletting, sectioning, skinning, shaping and cleaning. The temperature of the cleaning water should be controlled below 15°C.

[0025] (2) Disinfect and sterilize the cleaned fresh fish fillets with ozone water with an ozone concentration of 3mg / L for 6 minutes, control the temperature of the ozone water below 5°C, then remove and rinse with clean water below 5°C, drain ;The temperature of fish fillets is controlled below 5°C before packaging, which can effectively prevent or reduce the formation of water mist.

[0026] (3) Put the drained fish fillets into a seven-layer high-barrier modified atmosphere packaging bag (the inner layer of the packaging bag is provided with an anti-fog film), and fill each bag with 400-500g of fish fillets, and fill it with a volume percentage of 50% by a modified atmosphere packaging machine. %CO 2 and 50%N 2 The mixed gas is packaged, and the amount of gas per gram of tilapia fl...

example 3

[0029] (1) Live tilapia is processed into fish fillets after bloodletting, sectioning, skinning, shaping and cleaning. The temperature of the cleaning water should be controlled below 15°C.

[0030] (2) Disinfect and sterilize the cleaned fresh fish fillets with ozone water with an ozone concentration of 5mg / L for 5 minutes. ;The temperature of fish fillets is controlled below 5°C before packaging, which can effectively prevent or reduce the formation of water mist.

[0031] (3) Pack the drained fish fillets into a polypropylene tray box, and fill it with a volume ratio of 80% CO2 with a modified atmosphere packaging machine. 2 and 20%N 2 The mixed gas is sealed with five layers of high-barrier composite film (the inner layer is provided with an anti-fog film); each box contains 300-500g of fish fillets, and the amount of gas per gram of tilapia meat is 4mL.

[0032] (4) The above-mentioned packaged fresh tilapia fillets are stored at 0-2°C, and the shelf life can reach mor...

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PUM

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Abstract

The invention discloses an air regulating ice-temperature fresh keeping method for fresh tilapia fillets, which comprises the following steps of: sterilizing the fresh tilapia fillets for 5 to 10 minutes by using ozone water of which water temperature is below 5 DEG C and ozone concentration is 1 to 5 mg / L, fishing out the sterilized fresh tilapia fillets, rinsing the fresh tilapia fillets by using clear water at the temperature of below 5 DEG C, draining the fresh tilapia fillets, then filling the fresh tilapia fillets into an air regulating packing bag or a box, charging mixed gas of 50 to 80 percent of CO2 and 20 to 50 percent of N2 into the bag or the box to be sealed by an air regulating packing machine, charging 2 to 4mL of gas for each gram of tilapia meat, and storing the packed product at the temperature of between 0.8 DEG C under zero and 2 DEG C. The method of the invention can obviously prolong the shelf life of the fresh tilapia fillets to 15 to 20 days, ensure edible safety of the product, and keep good quality of the product.

Description

technical field [0001] The invention relates to a method for preserving freshness of aquatic products, in particular to a method for preserving freshness of fresh tilapia fillets at controlled atmosphere and ice temperature, and belongs to the technical field of food preservation. Background technique [0002] Tilapia mossambica Peters, commonly known as African crucian carp, belongs to Perciformes, Wrasses, Cichlidae, and Tilapia. It is a warm-water fish native to the tropics and subtropics. It has strong fecundity. , fast growth, coarse food resistance, strong disease resistance and other advantages. It is not only one of the important aquaculture species in my country's freshwater aquaculture industry, but also the most prominent bulk trade product in China's freshwater fish aquaculture products, and it is also a current global aquaculture species. Tilapia has tender meat, delicious meat, less bone spurs, and rich in various unsaturated fatty acids. It is recognized as a...

Claims

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Application Information

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IPC IPC(8): A23B4/24A23B4/06A23B4/16
Inventor 李来好杨贤庆马海霞刁石强岑剑伟陈胜军吴燕燕郝淑贤
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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