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A biological method for controlling excessive lipid oxidation in salted and dried fish processing

A process and lipid oxidation technology, applied in multi-step food processing, bacteria used in food preparation, food drying, etc., can solve the problems of difficult to control product quality and safety, single product flavor, shortened production cycle, etc. Effects of excessive lipid oxidation, improved nutritional value, and low production cost

Active Publication Date: 2018-08-21
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

[0003] Traditional fermented aquatic products generally adopt high-salt fermentation, and the quality and safety of the product is difficult to control. The product produced by single-bacteria fermentation has a single flavor, and the continuous metabolism of the strain will lead to the accumulation of harmful substances such as nitrite, which can be improved by directional inoculation and mixed fermentation technology. The production process of traditional fermented products, inoculating a variety of probiotics such as lactic acid bacteria and staphylococci isolated from traditional fermented products into the product can shorten the production cycle of the product, give it a special flavor and improve safety
The antioxidant activity of probiotics such as lactic acid bacteria has been widely verified. At present, researchers at home and abroad have isolated many strains of probiotics with antioxidant activity from pickles, yogurt and pickled products, but they have not been applied to salted and dried fish. In the production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The biological method provided by the present embodiment controls the method for excessive lipid oxidation in the processing process of salted and dried fish, comprising the following steps:

[0032] (1) Raw material processing: select fresh fish, remove the head and viscera, rinse with running water and remove individuals with large differences, and drain;

[0033] (2) Preparation of biological starter: Lactobacillus casei (No. NBRC15883), Leuconostocmesenteroides (No. GIM1.357) and Staphylococcus xylosus were used as fermentation strains. Three generations of activation in the medium (MRS medium composition is: 10.0 grams of casein peptone, 10.0 grams of beef extract, 5.0 grams of yeast extract, 5.0 grams of glucose, 5.0 grams of sodium acetate, 2.0 grams of diamine citrate, 1.0 grams of Tween 80 , 2.0 grams of dipotassium hydrogen phosphate, 0.2 grams of magnesium sulfate heptahydrate, 0.05 grams of manganese sulfate heptahydrate, 20.0 grams of calcium carbonate, and...

Embodiment 2

[0043] The biological method provided by the present embodiment controls the method for excessive lipid oxidation in the processing process of salted and dried fish, comprising the following steps:

[0044] (1) Raw material processing: after natural thawing of frozen fish, remove the head and viscera, rinse with running water and remove the individuals with large differences, and drain;

[0045](2) Preparation of biological starter: Lactobacillus casei, Leuconostocmesenteroides and Staphylococcus xylosus were used as fermentation strains. The strains were respectively activated in MSA medium for three generations, expanded and collected by centrifugation Bacteria were resuspended with sterile saline to prepare 10 8 ~10 9 The fermentation agent of cfu / mL, strain source and specific activation culture process are the same as embodiment 1;

[0046] (3) Inoculation: Inoculate and ferment the fish body with a 6% inoculum amount (V / W) mixed starter, the ratio of the mixed starter ...

Embodiment 3

[0053] (1) Raw material processing: select fresh fish, remove the head and viscera, rinse with running water and remove individuals with large differences, drain and cut into pieces;

[0054] (2) Preparation of biological starter: Lactobacillus casei, Leuconostocmesenteroides, and Staphylococcus xylosus were used as fermentation strains, and the strains were activated in MRS medium for three generations, expanded and collected by centrifugation Bacteria were resuspended with sterile saline to prepare 10 8 ~10 9 cfu / mL starter;

[0055] (3) Inoculation: Inoculate and ferment the fish body with a 7% inoculum (V / W) mixed starter, the ratio of the mixed starter is: Lactobacillus casei: Leuconostoc enterococci: Glucoccus xylosus = 1.5 :1:1, the block fish is inoculated by soaking method, and the soaking time is 40~60min;

[0056] (4) Fermentation and pickling: Put the fish body inoculated with the starter criss-cross into the pickling tank, add 7% salt water until the fish body ...

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Abstract

The invention discloses a biological method for controlling excessive lipid oxidation in the processing process of salted and dried fish, which comprises the following steps: (1) raw material processing; (2) preparation of biological fermentation agent; (3) inoculation; (4) fermentation and pickling (5) Supplementary inoculation and fermentation; (6) Drying, packaging and storage. The salted and dried fish product produced by the method can effectively control excessive fat oxidation in the product processing process, has low oxidation index parameters, good product quality, and high safety and edible properties.

Description

technical field [0001] The invention belongs to the technical field of seafood, and in particular relates to a biological method for controlling excessive lipid oxidation in the processing process of salted and dried fish. Background technique [0002] As one of the traditional aquatic product processing products in my country, salted and dried fish is favored by consumers due to its unique flavor. However, traditional salted and dried fish is mainly salted and sun-dried in high-concentration salt water for a long time, so there is a problem in product production. Problems such as long cycles, high salinity and excessive lipid oxidation. Lipid oxidation has two sides to product quality. Moderate lipid oxidation is an important way to form flavor compounds such as aldehydes, ketones, alcohols, fats, etc. in salted dried fish, while excessive lipid oxidation will cause a strong hala taste. At present, the main measure to prevent the oxidation of aquatic products is to add chem...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L29/00A23L5/10
CPCA23V2002/00A23V2400/161A23V2400/125A23V2300/38A23V2300/10
Inventor 李来好吴燕燕杨贤庆王悦齐蔡秋杏赵永强陈胜军魏涯
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI