Tuna preservation method

A fresh-keeping method, tuna technology, applied in fish processing, chemical preservation of meat/fish, slaughtering, etc., can solve the problems of easy loss of water in fish muscle, long fresh-keeping time, poor taste, etc., and inhibit the reproduction of fungi , low residue of harmful chemicals, little change in meat quality and appearance

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the negative effects of various existing tuna preservation methods, such as chemical preservation leading to more chemical substances remaining, and freezing preservation with less negative effects will cause easy loss of fish muscle moisture and poor taste, etc., providing A tuna fresh-keeping method, the tuna fresh-keeping method of the present invention not only keeps fresh for a long time, but also has no chemical substance residue, and the most important thing is that the tuna's fleshy appearance is well preserved, its nutrition is complete, and its taste is better

Method used

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Examples

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Effect test

Embodiment 1

[0023] The tuna is kept fresh according to the following steps, and the specific steps are as follows:

[0024] (1) Cleaning: remove the viscera and gills of the freshly caught tuna, and repeatedly clean the surface and interior of the fish body with a cleaning solution. After washing, drain and set aside. The cleaning solution is CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.23%, and the mass concentration of HCl is 0.1%;

[0025] (2) Soaking: Put the tuna cleaned in step (1) into the soaking solution with a pH of 5.5, soak it at 34°C for 30 minutes, then remove the fish body and set aside. The soaking solution consists of the following components in mass concentration: Composition: lysozyme 0.1g / L, phytic acid 3g / L, polymeric phosphate: sodium pyrophosphate 3g / L, glycine 0.5g / L; when soaking, it is better to submerge the fish in the soaking solution;

[0026] (3) Storage: Put the tuna soaked in step (2) into binary ice with a particle size of 0....

Embodiment 2

[0028] The tuna is kept fresh according to the following steps, and the specific steps are as follows:

[0029] (1) Cleaning: remove the viscera and gills of the freshly caught tuna, and repeatedly clean the surface and interior of the fish body with a cleaning solution. After washing, drain and set aside. The cleaning solution is CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.2%, and the mass concentration of HCl is 0.08%;

[0030] (2) Soaking: Put the tuna cleaned in step (1) into the soaking solution with a pH of 6.5, soak at 30°C for 24 minutes, then fish out the fish body and set aside. The soaking solution consists of the following components in mass concentration: Composition: lysozyme 0.3g / L, phytic acid 2g / L, polymeric phosphate: sodium tripolyphosphate 2g / L, glycine 1g / L; when soaking, it is better to submerge the fish in the soaking solution;

[0031] (3) Storage: Put the tuna soaked in step (2) into binary ice with a particle size of 0....

Embodiment 3

[0033] A kind of fresh-keeping method of tuna, concrete steps are:

[0034] (1) Cleaning: remove the viscera and gills of the freshly caught tuna, and repeatedly clean the surface and interior of the fish body with a cleaning solution. After washing, drain and set aside. The cleaning solution is CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.3%, and the mass concentration of HCl is 0.05%;

[0035] (2) Soaking: Put the tuna cleaned in step (1) into the soaking solution with a pH of 6.2, soak at 40°C for 20 minutes, then remove the fish body and set aside. The soaking solution consists of the following components in mass concentration: Composition: lysozyme 0.13g / L, phytic acid 5g / L, polymeric phosphate: sodium pyrophosphate 1g / L, glycine 0.8g / L; when soaking, it is better to submerge the fish in the soaking solution;

[0036](3) Storage: Put the tuna soaked in step (2) into binary ice with a particle size of 0.5mm for storage. The binary ice is prep...

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Abstract

The invention relates to the technical field of aquatic product processing, and specifically relates to a tuna preservation method. The method specifically comprises the following steps of: firstly, removing internal organs and gills of the catched fresh tuna, and washing the surface and the inside of the tuna with cleaning fluid; then, soaking the tuna in a lysozyme-containing soak solution, of which pH is 5.5-6.5, for 20-30min; and finally, storing the soaked tuna in binary ice, wherein the binary ice is prepared by dissolving the following constituents by weight percent in water: 0.5-2% of foaming agent, 0.5-3% of organic acid, 6-15% of sodium chloride, 0.1-0.3% of surface active agent and 1-3% of vitamin E1. The method provided by the invention can effectively inhibit the reproduction of various bacteria in flesh of fish for long time, the flesh quality and the appearance of the preserved tuna change less, the residual quantity of harmful chemical substances is low, thus, the method can preserve the tuna for long time on the basis of guaranteeing the flesh quality of the tuna.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping method for tuna. Background technique [0002] At present, the fresh-keeping technologies of aquatic products include radiation preservation, modified atmosphere preservation, chemical preservation, low-temperature preservation and biological preservation, but few methods are applied to tuna preservation. Because radiation preservation and modified atmosphere preservation have a certain negative impact on the flavor and nutrition of aquatic products. The safety of chemical reagents in chemical preservation, the residue of antibiotics, the resistance of bacteria and the efficiency of preservation make this method face a big dilemma. Although cold storage in low temperature preservation can maintain the original nature, freshness and flavor of aquatic products to the greatest extent, its biggest disadvantage is that the preservation period is sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/16A22C25/14
Inventor 杨会成郑斌孟志娟周宇芳廖妙飞钟明杰孙保库
Owner ZHEJIANG MARINE DEV RES INST
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