Method for degrading nitrite in salted fish through enzymic method

A nitrite, enzymatic degradation technology, applied in the field of enzymatic degradation of nitrite in salted fish, to achieve the effect of guaranteed quality, strong flavor and high food safety

Active Publication Date: 2014-04-30
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nitrite reductase is an oxidoreductase. The reaction process requires the participation of electron transporters and is inhibited by oxygen. Therefore, at present, n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Clean the fresh or frozen fish, inject 7-8% salt water into the fish body until the salt water seeps out, then stack the fish injected with salt water criss-cross in the marinating container, and finally put them in the marinating container Add 7-8% salt water to the container until all the stacked fish bodies are submerged. When marinating, the temperature is controlled below 10°C, and the marinating time is determined according to the size of the fish. Generally, the marinating time is about 20 hours for fish below 500g, and about 40 hours for fish larger than 500g. After marinating with salt, take it out and rinse with clean water 3 times, drain;

[0020] (2) Add nitrite reductase to the marinated fish, the amount of nitrite reductase added is 1.2g reductase per Kg fish, and the enzyme activity of nitrite reductase is 4000U / g;

[0021] The specific process is:

[0022] First, dissolve the nitrite reductase weighed according to the mass of the fish in water to m...

Embodiment 2

[0025] (1) Clean the fresh or frozen fish. The weight of the fish is more than 500g. After salting with common method, take it out, rinse it with water for 4 times, and drain it;

[0026] (2) Add nitrite reductase to the marinated fish. The amount of nitrite reductase added is 1.6g of nitrite reductase per Kg of fish, and the enzyme activity of nitrite reductase is 4500U / g;

[0027] The specific process is:

[0028] First, dissolve the nitrite reductase weighed according to the mass of the fish in water to make an enzyme solution. The mass volume ratio of nitrite reductase to water is 8:1g / L. Use the injection method to inject the enzyme solution into the fish body , the injection volume of the enzyme solution is 180mL, and the fish injected with the enzyme solution is soaked in the remaining enzyme solution for 5 hours, and the temperature is controlled at 31°C during immersion;

[0029] (3) Place the fish treated with the enzyme solution on a drying rack to air-dry for 2 ho...

Embodiment 3

[0031] (1) Clean the fresh fish or frozen fish, put the fish bodies criss-crossed and smeared with salt in the pickling container, and determine the pickling time according to the size of the fish. Generally, the pickling time is about 20 hours for fish under 500g , for fish larger than 500g, the marinating time is about 48 hours; the temperature during marinating is controlled below 10°C. After marinating with salt, take it out and rinse with clean water 3 times, drain;

[0032] (2) Add nitrite reductase to the marinated fish, the amount of nitrite reductase added is 0.8g reductase per Kg fish, and the enzyme activity of nitrite reductase is 3500U / g;

[0033] The specific process is:

[0034] First, dissolve the nitrite reductase weighed according to the mass of the fish in water to make an enzyme solution. The mass volume ratio of nitrite reductase to water is 4:1g / L. The injection method is adopted, and the weight of the fish body is 500g. The amount of enzyme liquid inje...

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PUM

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Abstract

The invention discloses a method for degrading nitrite in salted fish through an enzymic method. The method comprises the following steps: (1) washing fresh fish or frozen fish, salting the fish with salt, taking out the fish, rinsing with clean water, and draining; (2) adding nitrite reductase into the salted fish, wherein the addition amount of the nitrite reductase is 0.8-1.6g per kg of fish, and the enzymatic activity of the nitrite reductase is 3,500-4,500U/g; (3) airing the fish treated with an enzyme solution on a drying rack for 1-2 hours, putting the fish in a low-temperature heat pump dryer or cold-air drying equipment at the temperature of 28-35 DEG C, and airing the fish until the moisture content of the fish body is 35-45 percent. According to the method, the content of the nitrite generated in the process of processing the salted fish can be effectively reduced, the taste and quality of the salted fish products are kept, and the safety of the salted fish products is guaranteed.

Description

technical field [0001] The invention relates to a method for enzymatically degrading nitrite in salted fish, and belongs to the technical field of application of biotechnology in marine food. Background technique [0002] Salted fish is a representative of traditional salted products with a long history of processing and eating. Nitrite produced during the pickling process of traditional salted fish can be further converted into nitrosamine compounds. Nitrosamine compounds are highly carcinogenic and can corrode the esophagus to induce esophageal cancer, liver cancer, gastric cancer and other cancers. With the development of biotechnology, enzyme preparations are widely used in food processing, which can improve the flavor and quality of products in a targeted manner, and reduce the occurrence of adverse and unsafe factors. In order to effectively reduce the production of nitrite during the pickling process of traditional salted fish, and then form harmful substances to pr...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
CPCA23L5/27A23L17/10A23V2002/00A23V2300/10
Inventor 吴燕燕李来好杨贤庆王雅楠邓建朝黄卉胡晓岑剑伟郝淑贤杨少玲戚勃马海霞林婉玲魏涯周婉君
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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