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Method for determining best ice temperature cold induction mode of fish flesh

A cold induction, fish meat technology, applied in the direction of preservation of meat/fish by freezing/cooling, investigation stage/state change, etc., to achieve the effect of maintaining freshness, prolonging storage time, and increasing taste

Active Publication Date: 2014-05-28
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The ice temperature method of the above-mentioned aquatic products is to directly store fresh samples in the ice temperature range, but there is no report about the ice temperature after cold induction to maintain the freshness of fish meat and increase the taste of fish meat, and there is no effective determination The method of the optimal ice temperature and cold induction mode of fish meat has not yet been reported

Method used

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  • Method for determining best ice temperature cold induction mode of fish flesh
  • Method for determining best ice temperature cold induction mode of fish flesh
  • Method for determining best ice temperature cold induction mode of fish flesh

Examples

Experimental program
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Effect test

Embodiment 1

[0050] 1 Materials and methods

[0051] 1.1 Materials

[0052] Tilapia: Purchased from the Guzong Road Vegetable Market in Lingang New City, Shanghai, weighing 500-600g / tail, oxygenated and quickly transported back to the laboratory after purchase.

[0053] 1.2 Reagents and equipment

[0054] Reagents: Standards include Adenosine Triphosphate (ATP) and its compounds Adenosine Diphosphate (ADP), Adenosine Monophosphate (AMP), Inosine Monophosphate (IMP), Inosine ( Inosine, HxR), hypoxanthine (Hypoxanthine, Hx), ATP, ADP, IMP, Hx standard products were produced by Sigma Company, AMP standard products were produced by Japan TCI Company, HxR standard products were produced by German Dr. Ehrenstorfer Company. Methanol is HPLC grade (Sinopharm Group Chemical Reagent Co., Ltd.); Phosphate HPLC grade (Shanghai Anpu Scientific Instrument Company); experimental water is ultrapure water; perchloric acid (PCA), potassium hydroxide, sodium hydroxide, phosphoric acid , sulfosalicylic aci...

Embodiment 2

[0113] 1 Materials and methods

[0114] 1.1 Materials and equipment

[0115] Tilapia: In August 2012, tilapia was purchased from the Guzong Road Vegetable Market in Lingang New Town, Shanghai, with a weight of 500-600g / tail. After purchase, it was oxygenated and quickly transported back to the laboratory. Store the live fish in a preservation box for 1~2 hours to prevent them from struggling, then beat the live fish to death, slice them into fish fillets, put them in fresh-keeping bags and place them in a cold environment; adenosine triphosphate (ATP), diphosphate Adenosine (ADP), inosinic acid (IMP), hypoxanthine (Hx): Sigma Company; adenosine monophosphate (AMP): Japan TCI Company; inosine (HxR): German Dr.Ehrenstorfer Company; dihydrogen phosphate Potassium, potassium dihydrogen phosphate: Shanghai Anpu Scientific Instrument Co., Ltd., chromatographically pure; ultrapure water, perchloric acid (PCA), potassium hydroxide, sodium hydroxide, phosphoric acid, sulfosalicylic ac...

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Abstract

The invention provides a method for maintaining the fish flesh freshness maintaining and the fish flesh taste increasing through ice temperature cold induction. The freshness maintaining and taste increasing method comprises the following steps: 1, assaying the ice point of fish flesh; 2, determining the lethal temperature of fish; 3, treatment before live fish cold induction: temporarily rearing live fish in water having a temperature 3-5DEG C higher than the lethal temperature for above 1h, killing the fish in an environment having a temperature 3-5DEG C higher than the lethal temperature, removing internal organs, and allowing the fish to be complete, or segmenting or slicing; and 4, cold induction: cooling the fish flesh to an ice temperature range, and storing at a temperature in the ice temperature range for a period of time. The invention also provides a method for determining the best ice temperature cold induction mode of the fish flesh. The best cold induction mode is determined through assaying the freshness index K value and the taste component based on the freshness maintaining and taste increasing method, and evaluating the freshness and the taste of the fish flesh undergoing different cold induction modes. The methods allow fresh and delicious fish flesh to be obtained, provide references for the fish flesh storing and processing mode selection, and are of great guiding significances to the improvement of the fish selling quality, especially the maintenance of the freshness of processed aquatic products.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for determining the best ice temperature and cold induction method for fish meat. Background technique [0002] Tilapias, also known as African crucian carp, belongs to the genus Tilapia of the family Cichlidae of the order Perciformes. Because of its omnivorous, adaptable, high reproductive rate, fast growth, Strong disease resistance has become the main cultured fish in the world, and has also become an important freshwater culture object in my country. Because tilapia has relatively high requirements on water temperature, and the living temperature range is 15°C to 35°C, the breeding scale is relatively large in areas with high temperatures such as Guangdong in my country. Tilapia is a freshwater farmed fish cultivated by key scientific research in the world's aquaculture industry, and is known as one of the main sources of animal protein in the future. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06G01N25/04
Inventor 万金庆宋立尧邹磊张丹丹庞文燕陈青云姚志勇卞华曹晓程赵彦峰
Owner SHANGHAI OCEAN UNIV