A kind of fresh-keeping treatment method for catfish surimi

A treatment method, surimi technology, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with a coating protection layer, preserving meat/fish through freezing/cooling, etc., can solve the problem of incomplete removal of fishy smell, Poor catfish preservation effect, affecting the quality of surimi, etc., to improve sensory acceptance, easy to operate the production process, and inhibit growth and reproduction
CN104605401BActive Publication Date: 2017-10-03SHANXI AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHANXI AGRI UNIV
Publication Date
2017-10-03

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Abstract

Belonging to the technical field of fish flesh quality improvement, the invention provides a catfish surimi fishy smell removal fresh-keeping treatment method to solve the problems that fishy smell cannot be completely removed from existing catfish surimi, the fishy smell removal treatment seriously affects the surimi quality, the fresh-keeping effect is poor and the fresh-keeping period is short. The method includes: raw material treatment; rinsing: taking a mixed solution of 0.5% sodium bicarbonate and 0.25% tetrasodium pyrophosphate as the first rinsing solution, adjusting the pH to 6.5 with phosphoric acid, standing the surimi in the first rinsing solution for 80-100s, then performing stirring for 25-35s, repeating standing and stirring one time, and then performing standing for 5-8min, filtering the surimi, subjecting the precipitate to second rinsing with 0.3% sodium chloride by the method same to the first rinsing; and fresh keeping: adding 0.5% fish bone peptide, stirring the mixture evenly, then carrying out packaging with a pallet preservative film. The treated surimi has high myofibrillar protein content and moisture content, and significantly reduced fat content, and the fish flesh quality is effectively improved. After rinsing treatment, trimethylamine can be completely removed so as to achieve the fishy smell removal effect.
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Description

technical field

[0001] The invention belongs to the technical field of improving fish meat quality, and in particular relates to a treatment method for deodorizing and fresh-keeping catfish surimi. Background technique

[0002] my country is one of the countries with the largest freshwater aquaculture water surface in the world, and the output of freshwater aquatic products ranks first in the world. In recent years, due to the zero-growth policy of marine fishing and the implementation of the ban on fishing, the production of marine fish in my country has tended to be stable, while the production of freshwater fish has shown a continuous and rapid growth trend. For the processing and utilization of freshwater fish, processing surimi products is an excellent way.

[0003] Catfish has less bones and more meat, so it is an excellent raw material for the production of freshwater surimi. Leatherbeard catfish (Clarias gariepinus) is a common freshwater fish with high breeding de...

Claims

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