Method for tuna deodorization, deacidification and flavor increasing

A kind of tuna, the technology of using tuna, applied in the fields of application, food preparation, food science, etc., can solve the problem of meat acidity, and achieve the effects of low sour taste in fish meat, improved muscle fiber quality, and increased elasticity

Inactive Publication Date: 2012-10-24
NINGBO UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the lactic acid content in tuna meat is very high, and the meat is very sour after heating. At present, there is no special technology for deacidification, and the only way to reduce the sourness is through canning.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Clean the commercially available fresh tuna and cut it into 50mm × 50mm × 10mm fish pieces; then immerse 10 kilograms of fish pieces in 15 liters of 1.0% by weight transglutaminase solution, at 15 Soak for 4 hours under the temperature condition of ℃, take out the fish pieces after soaking, and obtain the fish pieces with improved quality. After testing, the muscle hardness of the improved fish pieces is 207.11, the elasticity is 0.889, and the cohesion is 0.597; the sour taste is slightly lower.

Embodiment 2

[0013] It is basically the same as Example 1, except that the concentration of transglutaminase solution is 1.5%, the volume is 20 liters, the soaking temperature is 28°C, and the soaking time is 1.5 hours, and the quality of the fish block is improved. Improve the muscle hardness of the fish block to 212.36, the elasticity to 0.904, the cohesion to 0.654, and the sour taste is low.

Embodiment 3

[0015] It is basically the same as in Example 1, except that fresh tuna can be replaced by tuna of refrigerated and thawed fish, the concentration of transglutaminase solution is 1.2%, the volume is 17 liters, the soaking temperature is at 5°C, and the soaking time is 6.5 Hours, obtain quality improvement fish piece, after measuring the muscle hardness of this improvement fish piece 204.58, elasticity 0.869, cohesion 0.605, sour taste is also lower.

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PUM

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Abstract

A method for tuna deodorization, deacidification and flavor increasing. The method comprises washing and screening the tuna, and cutting the tuna into blocks; and immersing the fish bloks into a glutamine transaminase solution with a weight percent concentration of 1.0 to 1.5 % at a temperature of 4 to 28 DEG C for 1.5 to 6.5 hours to get the quality-improved fish blocks. Muscle fibers of the fish blocks are not bonded but separated after the tuna fish blocks with such size are immersed in the glutamine transaminase solution with the concentration, with a cohesive force among the muscle fibers being 0.5 to 0.7 and the hardness being less than 220, so that the fish is tenderized, quality of the muscle fibers is improved at the same time, with fish elasticity being more than 0.85, and acidity of the tuna fish is reduced meanwhile. The method for tuna deodorization, deacidification and flavor increasing enables that the muscle fibers of the fish blocks are not bonded but separated, the fish is tenderized, the quality of the muscle fibers is improved, the elasticity is increased, and the acidity of the tuna fish is reduced.

Description

technical field [0001] The invention relates to a technique for improving the quality of fish meat, in particular to a method for deodorizing and deacidifying tuna to increase flavor. Background technique [0002] Tuna belongs to Pereiformes (Pereiformes) Scombridae (Scombridae). It is mainly distributed in the Pacific Ocean, Atlantic Ocean, and Indian Ocean at low and mid-latitudes. Species with greater economic value include bluefin tuna, masu tuna, bigeye tuna, and yellowfin tuna , albacore tuna and skipjack tuna, among which bluefin tuna, masu tuna, bigeye tuna and yellow fin tuna can be used as raw materials for sashimi and sushi; albacore tuna and skipjack tuna are mainly used for canned tuna. High protein, low fat healthy food. As a high-grade fish product with raw food as the main consumption method, tuna has high requirements on the quality of fish meat. In order to maintain the high quality of tuna, the fish must be placed at -45~-55℃ from the sea to the human ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
Inventor 苏秀榕陈义芳徐嘉杰王求娟全晶晶郑平安孙静
Owner NINGBO UNIV
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