Application method of ozone ice in aquatic product processing and physical distribution

An application method and technology of aquatic products, applied in the fields of application, food preservation, food science, etc., can solve the problems of reducing the number of primitive bacteria in aquatic products and inconsistent conclusions

Inactive Publication Date: 2013-05-29
江苏戚伍水产发展股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ozone water has a strong oxidizing ability, and its treatment can reduce the number of primitive bacteria in aquatic products, but resear

Method used

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  • Application method of ozone ice in aquatic product processing and physical distribution
  • Application method of ozone ice in aquatic product processing and physical distribution
  • Application method of ozone ice in aquatic product processing and physical distribution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1p

[0015] Embodiment 1 pH measurement

[0016] The muscle sample was crushed with a tissue masher, 3g was weighed in a conical flask, and 30 mL of neutral saline was added to make a 1:10 extraction solution, stirred by magnetic force for 15 min, and then measured with a precision digital display pH acidity meter . The rise of the pH value means that the aquatic product enters the autolysis stage under the action of microorganisms, and the nucleic acid substances leak out, which makes the freshness begin to decline. Therefore, the later the pH starts to rise, the slower the freshness of aquatic products will decrease.

[0017] From figure 2 It can be seen from the figure that when the giant macrobrach was stored in ordinary ice, the pH dropped first, and then began to rise after 7 days of storage, indicating that the freshness decreased significantly after 7 days. The pH of Macrobrachium refrigerated with ozone ice began to rise on the 11d and 13d, respectively, 4d and 6d late...

Embodiment 2

[0018] Embodiment 2 Moisture determination

[0019] The effect of ozone ice on the water content of Macrobrachium prawn was investigated by using a rapid moisture analyzer.

[0020] Depend on image 3 It can be seen from the figure that during the storage period of Macrobrachium prawns, the changes in the water content of the prawn muscles in the ozone ice (5mg / kg), ozone ice (15mg / kg) and blank groups all showed a slight decline, and the trend of change was basically the same. , indicating that the use of ozone ice to preserve Macrobrachium has little effect on the water content of the muscle, and there is no water loss or excess water that affects the quality of Macrobrachium.

Embodiment 3

[0021] Example 3 Variation of Volatile Basic Nitrogen (TVB-N)

[0022] Volatile basic nitrogen refers to the alkaline nitrogen-containing substances such as ammonia and amines produced by the decomposition of protein due to the action of enzymes and bacteria during the spoilage process of aquatic products. In the processing and logistics of Macrobrachium prawns, volatile basic nitrogen (TVB-N) is an important indicator reflecting the change of freshness. The slower the rate of its rise, the better the effect of maintaining its freshness. The titration method in the national standard was used for determination.

[0023] Shrimp refrigeration process from Figure 4 It can be seen that the volatile base nitrogen of the ozone ice (5mg / kg), ozone ice (15mg / kg) and blank groups all increased with the extension of the storage time. Volatile basic nitrogen ≤ 20mg / 100g stipulated in national health standards is the limit value, and the blank group is stored for 8 days to reach this li...

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Abstract

The invention relates to an application method of ozone ice in a storage process in aquatic product processing and physical distribution. The application method is simple to operate, good in effect, suitable for storage and preservation of aquatic products in a mechanical refrigeration house or a mobile mechanically refrigerated vehicle and suitable for fresh aquatic products including fishes, shrimps and crabs or semi-finished products which are prepared from fresh aquatic products including fishes, shrimps and crabs.

Description

technical field [0001] The invention relates to the application of ozone ice in the process of aquatic product processing and storage in logistics. Background technique [0002] The molecular formula for ozone is O 3 , is oxygen (O 2 ) allotrope. Ozone is unstable and easily decomposed into oxygen. Its half-life in water mainly depends on water quality and temperature. When the water temperature drops to 0 ℃, ozone becomes quite stable. Ozone has a strong oxidizing ability, and it can react with inorganic substances such as Fe, M n 、H 2 S, thiocyanide, cyanide, chlorine, etc. can react with olefinic compounds, aromatic compounds, nucleoproteins (amino acids) and organic ammonia, and have strong sterilization, disinfection, deodorization, decolorization and The effect of degrading organic matter. [0003] Ozone sterilization or antibacterial effect is usually a comprehensive result of physical, chemical and biological aspects. Its mechanism of action can be summarized ...

Claims

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Application Information

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IPC IPC(8): A23B7/055A23B7/159A23L3/375A23L3/3598
Inventor 戚国祥许正宏史劲松
Owner 江苏戚伍水产发展股份有限公司
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