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Tilapia fillet antistaling agent and utilization method thereof

A tilapia fillet and antistaling agent technology, which is applied in the direction of preserving meat/fish with chemicals, can solve problems such as difficulty in ensuring food safety, and achieve the effects of safe use, food safety, and simple preparation

Inactive Publication Date: 2015-09-09
JIMEI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fresh-keeping treatment of tilapia fillets mostly adopts the method of soaking in preservatives, and preservatives usually contain chemical components such as compound phosphates and sulfites, which are difficult to ensure food safety

Method used

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  • Tilapia fillet antistaling agent and utilization method thereof
  • Tilapia fillet antistaling agent and utilization method thereof
  • Tilapia fillet antistaling agent and utilization method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Preparation of antistaling agent for tilapia fillets: take 5g and 10g of Asparagus oligosaccharides, prepare 0.5%, 1.0% Asparagus oligosaccharides aqueous solution, fully stir evenly, so that the powder is completely dissolved, and the color of the solution is uniform;

[0030] 2) Pre-cooling treatment with antistaling agent for tilapia fillets: pre-cool water, 0.5% asparagus oligosaccharide solution and 1.0% asparagus oligosaccharide solution to lower the temperature to 0-4°C;

[0031] 3) Fresh-keeping treatment of tilapia fillets: soak tilapia fillets in water, 0.5% and 1.0% asparagus oligosaccharide solutions respectively, the material-liquid ratio (w:v) of fish fillets to preservative is 1:3, soak The time is 30 minutes;

[0032] 4) Preservation of the finished product: soak the fish fillets in step 3), dry them at 4°C, pack them in fresh-keeping bags, and store them at 4°C.

Embodiment 2

[0034] 1) Preparation of antistaling agent for tilapia fillets: mix asparagus oligosaccharides, citric acid and tea polyphenols according to the following weight components: 45% asparagus oligosaccharides, 35% citric acid, and 20% tea polyphenols. Mix the above ingredients and prepare a 1.0% aqueous solution to obtain a compound preservative. Stir well to make the powder completely dissolve and the color of the solution is uniform;

[0035] 2) Pre-cooling treatment of tilapia fillet preservative: pre-cool water and compound preservative to lower the temperature to 4°C;

[0036] 3) Fresh-keeping treatment of tilapia fillets: Soak the tilapia fillets in water and compound preservative respectively, the material-liquid ratio (w:v) of the fish fillets to the preservative is 1:3, and the soaking time is 30 minutes;

[0037] 4) Preservation of the finished product: soak the fish fillets in step 3), dry them at 4°C, pack them in fresh-keeping bags, and store them at 4°C.

Embodiment 3

[0039] 1) Treat according to the steps in Example 1 to obtain 0.5% and 1.0% asparagus oligosaccharide group tilapia fillets respectively, set aside, take fresh tilapia fillets of the same size at the same time, put them in 4 ° C pre-cooled water for 30 minutes , take it out and dry it naturally in a 4°C freezer, then pack it in a fresh-keeping bag, store it at 4°C, and set it aside;

[0040] 2) Sensory evaluation: Observe the tilapia fillets refrigerated under 4°C storage conditions at regular intervals, and perform sensory evaluation from four aspects: color, smell, tissue shape, and muscle elasticity, and each sensory evaluation result is between 0 and 5. Between points, 5 points for a full score. The sensory evaluation panel consisted of 5 experienced evaluators.

[0041] The tilapia fillets without preservative treatment reached the sensory end point on the 6th day of storage, and the tilapia fillets treated with 0.5% or 1.0% asparagus oligosaccharides reached the sensory...

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Abstract

The invention discloses a tilapia fillet antistaling agent and a utilization method thereof and relates to tilapia preservation. The tilapia fillet antistaling agent is made from, by weight, 40%-60% of asparagus oligosaccharides, 20%-40% of citric acid and 10%-30% of tea polyphenols, and the total amount is 100%. The utilization method includes: 1), preparing the tilapia fillet antistaling agent into a water solution with mass percent ranging from 0.5% to 2%, and precooling to lower the temperature to 0-4DEG C to obtain the pre-cooled tilapia fillet antistaling agent; 2), soaking tilapia fillets into the pre-cooled tilapia fillet antistaling agent obtained in the step 1), and drying the tilapia fillets subjected to soaking prior to packaging and storing. The tilapia fillet antistaling agent prepared by adopting safe and natural food anti-corrosion and antioxidant components which are natural in source has the advantages of simplicity in preparation, low cost, safety in use and the like. The antistaling agent is capable of removing earthy smell of the tilapia fillets, keeping freshness of the tilapia fillets and prolonging shelf life of products, and a new method is provided for non-frozen preservation treatment of the tilapia fillets.

Description

technical field [0001] The invention relates to tilapia fresh-keeping, in particular to a tilapia fillet fresh-keeping agent which uses asparagus oligosaccharide as the main material and supplemented with citric acid and tea polyphenols and its application method. Background technique [0002] my country is a big tilapia breeding country with a large total farming volume. In 2013, the national total farming volume of tilapia was 1.677 million tons (Fishery Bureau of the Ministry of Agriculture. China Fisheries Yearbook [M]. Beijing: China Agricultural Press, 2014). Tilapia meat has a strong earthy smell and is not accepted by consumers, which affects the development of the industry. According to the study, the main components of the earthy smell of tilapia are geosmin and 2-methylisoborneol, etc. The formation of the earthy smell is related to its breeding environment, microorganisms and enzymes, and with the prolongation of storage time, the earthy smell It will become hea...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 刘光明曾斌昌曾润颖常亮曹敏杰张凌晶
Owner JIMEI UNIV
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