Quality improvement method of freshwater fish

A technology for improving the quality of freshwater fish, applied in the field of food processing, can solve problems such as poor taste, restricting the healthy development of freshwater fish farming industry, soft meat, etc., to improve sensory indicators, prolong food shelf life, enhance chewiness and elasticity Effect

Inactive Publication Date: 2011-08-24
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the generally soft meat and poor taste of farmed freshwater fish, it has a negative impact on its consumption, processing and utilization, and also restricts the healthy development of the freshwater fish farming industry.

Method used

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  • Quality improvement method of freshwater fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Cut the silver carp into pieces after the "three removal" treatment, put them into retort bags for vacuum packaging, put them into an ultra-high pressure chamber, raise the pressure to 50MPa at room temperature, keep the pressure for 30 minutes, and then release the pressure to normal pressure. After taking out the fish meat and bathing it in boiling water for 15 minutes, carry out sensory evaluation scoring, chewiness and elasticity, and determination of amino nitrogen content. determined by titration.

Embodiment 2

[0018] Cut the grass carp into pieces after the "three removal" treatment, put them into retort bags for vacuum packaging, put them into an ultra-high pressure chamber, raise the pressure to 600MPa at room temperature, keep the pressure for 5 minutes, then release the pressure to normal pressure, take out After the fish meat was boiled in water for 15 minutes, sensory evaluation scoring, chewiness and elasticity, and amino nitrogen content were carried out on the fish meat. The sensory evaluation standards are shown in Table 1. The chewiness and elasticity were measured using a texture analyzer, and the amino nitrogen content was measured using potentiometric titration. method determination.

Embodiment 3

[0020] After the "three removal" treatment, the fish is cut into pieces, put into retort bags for vacuum packaging, put into an ultra-high pressure chamber, increase the pressure to 450MPa at room temperature, keep the pressure for 15 minutes, then release the pressure to normal pressure, and take it out After the fish meat was boiled in water for 15 minutes, sensory evaluation scoring, chewiness and elasticity, and amino nitrogen content were carried out on the fish meat. The sensory evaluation standards are shown in Table 1. The chewiness and elasticity were measured using a texture analyzer, and the amino nitrogen content was measured using potentiometric titration. method determination.

[0021] Fish meat quality improvement method of the present invention and the fish meat control data list without any treatment are as follows:

[0022] Table 1 Sensory evaluation criteria for freshwater fish

[0023]

[0024] Table 2 Effects of freshwater fish quality improvement tech...

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Abstract

The invention discloses a quality improvement method of freshwater fish, comprising the steps of: 1) carrying out treatment of three removing on the freshwater fish, and carrying out vacuum packaging after rinsing cleanly; 2) putting the vacuum-packaged freshwater fish into an ultrahigh-voltage container; and 3) pressurizing to 50-600MPa, maintaining the pressure for 5-30 minutes, then releasing the pressure to normal pressure, and taking out the freshwater fish. For the fish meat treated by the quality improvement method, the shelf life is prolonged, the sensory indexes such as flavor, color, taste and tissues and the like after cooking are superior to those of the fish meat without treatment, the chewiness and the elasticity are improved, and the content of amino nitrogen is increased. In the quality improvement technology of the freshwater fish meat, the quality of the freshwater fish can be obviously improved, and the quality improvement technology is applicable to freshwater fish such as oxtail fish, silver carp fish and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for improving the quality of freshwater fish. Background technique [0002] my country is extremely rich in freshwater fish resources. With the gradual development of aquaculture industry, the output of freshwater fish is increasing year by year. Freshwater fish such as bighead carp and silver carp are rich in nutrients, high in protein, low in fat and low in cholesterol, and contain eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), various amino acids and calcium, Beneficial trace elements such as magnesium, selenium, zinc, and iron are loved by people. However, because the cultured freshwater fish generally show soft meat and poor taste, it has a negative impact on its consumption, processing and utilization, and also restricts the healthy development of the freshwater fish farming industry. With the improvement of people's living standards, higher req...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00
Inventor 应铁进雒莎莎童彦刘长虹韩晓旭
Owner ZHEJIANG UNIV
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