Shipboard fresh-keeping method for ocean pelagic fishes

A fresh-keeping method, middle and upper layer technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of endogenous enzyme activity, ice crystal growth, large temperature difference, etc., and achieve good fresh-keeping effect and reduce histamine content. Effect

Inactive Publication Date: 2015-08-19
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of frozen preservation is that it can preserve samples for a long time, but the temperature difference between the surface of the fish body and the center of the fish body is large in the early stage of freezing, which will lead to the activity of endogenous enzymes and cannot effectively contro

Method used

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  • Shipboard fresh-keeping method for ocean pelagic fishes

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Embodiment 1

[0034] Embodiment 1, the fresh-keeping method (cold seawater precooling and quick-frozen collection fresh-keeping) of marine pelagic fish on board, take mackerel as research object, carry out following steps successively:

[0035] 1) Select fresh mackerel with complete individuals and uniform size, and clean the surface and gills of the fish with clean sea water;

[0036] 2) Add the mackerel obtained in step 1) into cold seawater at -1°C to 0°C with a solid-to-liquid ratio of 1g:1ml for soaking; thereby realizing rapid cooling of the fish body, the soaking time is 24 hours;

[0037] 3) Quick-freezing treatment: put the fish obtained in step 2) on a tray, and then put it into a quick-freezing chamber at -23°C for quick freezing for 6 hours;

[0038] 4) Soak the fish obtained in step 3) in clean seawater for 60 seconds to coat them with ice, and then store them in a freezer at -23°C.

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Abstract

The invention discloses a shipboard fresh-keeping method for ocean pelagic fishes. The shipboard fresh-keeping method comprises the following steps of (1) pre-treatment: cleaning the fish body surfaces and the gills of the fished ocean pelagic fishes by clean seawater; (2) quick temperature lowering by cold seawater: feeding the fishes obtained in step (1) into cold seawater with temperature of -1 to 0 DEG C in a material and liquid ratio of 1g to (0.9 to 1.1ml), and soaking, so as to quickly lower the temperature of the fish bodies; (3) quick freezing: feeding the fishes obtained in step (2) into a quick freezing room with temperature of -22 to -24 DEG C, and quickly freezing for 5 to 7 hours; (4) coating the fishes with ice glaze and refrigerating: soaking the fishes obtained in step (3) into clean seawater, soaking for 50 to 70 seconds, coating the fishes with ice glaze, and refrigerating and storing in a cold storage with temperature of -21 to -25 DEG C. The shipboard fresh-keeping method for the ocean pelagic fishes has the advantages that the fresh-keeping effect is good, and the contents of histamine in the ocean pelagic fishes are greatly reduced.

Description

technical field [0001] The invention belongs to the field of food preservation, and relates to an on-board freshness preservation method for marine pelagic fish, specifically utilizing cold sea water for rapid cooling and quick freezing for integrated freshness preservation. Background technique [0002] Pelagic fishes such as mackerel and skipjack have always been considered as delicious and nutritious ingredients, and are deeply loved by people in daily life. However, due to the high content of histidine in their muscles, after capture , Histidine is easily decarboxylated by endogenous and exogenous enzymes to generate histamine if appropriate treatment methods are not taken immediately. Histamine is a biogenic amine that widely exists in animals and plants. It is also one of the active substances in the human body. Histamine in tissues exists in the granules of mast cells and basophils in an inactive form. , with more content in the skin, bronchial mucosa, intestinal muc...

Claims

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Application Information

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IPC IPC(8): A23B4/06
Inventor 戴志远郑振霄徐雪野周聃冯俊丽金仁耀
Owner ZHEJIANG GONGSHANG UNIVERSITY
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