Method and special reagent for keeping color of muscles of tuna

Abstract

The invention discloses a special reagent for keeping the color of muscles of tuna, which comprises the components in parts by weight: 1-2 parts of K2HPO4, 0.1-0.4 parts of NaOH and 1-2 parts of NADH. The invention also provides a method for keeping the color of the muscles of the tuna, which comprises the following steps: cutting into blocks, keeping the color and cleaning the blocks. A mixed solution formed by the K2HPO4, NaOH and NADH is adopted, wherein the NADH is a coenzyme of MetMb reductase; Fe3<+> is efficiently reduced into Fe2<+> by the MetMb reductase under an alkaline condition; and the tuna meat is prevented from changing color under an effect of Fe3+ sediment and the bright red color of the tuna meat is ensured. The special reagent and the method provided by the invention have the advantages that the fresh color of the tuna meat is kept for a long time, the original ecological structure of the tuna meat is ensured, the operation is simple, the practicability is high, and the special reagent and the method are environmentally-friendly and nontoxic.

Description

technical field [0001] The invention belongs to the technical field of food processing and storage, and relates to a fresh-keeping method for aquatic products, in particular to a color-preserving method and a special reagent for tuna muscle. Background technique [0002] Tuna fish is delicious, nutritious, and has red muscle meat. In addition, it lives in the deep sea area without pollution all the year round. It is regarded as a green, safe, and pollution-free food. Therefore, it is recommended by the International Nutrition Society as the world's three most nutritious fish. one. [0003] According to the statistics of the Food and Agriculture Organization of the United Nations, the total output of oceanic fisheries in the world is 8.5 million tons, of which the output of tuna exceeds 6 million tons, accounting for more than 70% of the total output of high seas fisheries. The tuna catch accounts for about 4% of the world's total catch, but the trade volume accounts for mor...

AI Technical Summary

Problems solved by technology

Treating thawed tuna flesh with carbon monoxide gives the muscle a beautiful bright red color, even better than untreated tuna flesh, but this treatment does not extend the shelf life of the meat, the fish will still deteriorate over time, and Carbon monoxide is harmful to health and is very dangerous

In the above studies, there is no material that uses biological preservatives to prolong the shelf life of frozen tuna