Tuna fresh keeping method

A fresh-keeping method and technology for tuna, which are applied in the direction of drying and preserving meat/fish and using chemicals to preserve meat/fish, etc., can solve the problems of lowering the quality of tuna, destroying the flavor of tuna, affecting the taste, etc., and achieving good color protection and fresh-keeping effect. , the effect of prolonging the preservation time

Active Publication Date: 2015-11-25
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is: this fresh-keeping method needs tuna to be placed in the immersion liquid that pH is 5.5~6.5 and contains lysozyme and soaks, and simultaneously binary ice contains organic acid, and contains a large amount of sodium chloride, will not only make tuna dehydrate , to make the meat aging, affect its taste, but also destroy the original flavor of tuna, so that the quality of tuna is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of tuna preservation method, comprises the following steps:

[0025] (1) Pretreatment of fish body: kill the fresh tuna and drain the blood, then remove the gills and viscera, rinse the fish body with ozone water at a temperature of 0°C and an ozone concentration of 3 mg / L, and drain.

[0026] (2) Soaking: Put the pretreated fish in a composite preservative at a temperature of 5°C at a mass ratio of 1:5, soak for 5 minutes under vacuum conditions, and then take it out. The composite preservative consists of the following components by mass percentage Composition: 5% Trehalose, 0.03% Nisin, 0.05% Konjac Mannan, 0.1% Sodium Phytate, 2% Calcium Chloride, 0.2% Chitosan, 3% Disodium EDTA, 0.3% Sodium IsoVC, 0.3% sodium citrate, the balance is the propolis water extract, the propolis water extract in the composite preservative is prepared by the following method: add 3 times the amount of 95% edible ethanol to the propolis, fully stir to dissolve it, and Pour the abov...

Embodiment 2

[0030] A kind of tuna preservation method, comprises the following steps:

[0031] (1) Pretreatment of fish body: kill fresh tuna and drain the blood, then remove the gills and viscera, rinse the fish body with ozone water at a temperature of 2°C and an ozone concentration of 4 mg / L, and drain.

[0032](2) Soaking: Put the pretreated fish body in a composite preservative at a temperature of 7°C at a mass ratio of 1:6, soak for 7 minutes under vacuum conditions, and then take it out. The composite preservative consists of the following components in mass percentages : 6% Trehalose, 0.04% Nisin, 0.06% Konjac Mannan, 0.2% Sodium Phytate, 2.5% Calcium Chloride, 0.3% Chitosan, 4% Disodium EDTA, 0.4% Sodium IsoVC, 0.4 % sodium citrate, the balance is propolis water extract, and the propolis water extract in the composite preservative is prepared by the following method: add 4 times the amount of 95% edible ethanol to propolis, fully stir it to dissolve it, and mix the above Pour th...

Embodiment 3

[0036] A kind of tuna preservation method, comprises the following steps:

[0037] (1) Pretreatment of fish body: kill the fresh tuna and drain the blood, then remove the gills and viscera, rinse the fish body with ozone water at a temperature of 5°C and an ozone concentration of 5 mg / L, and drain;

[0038] (2) Soaking: put the pretreated fish in a composite preservative at a temperature of 10°C at a mass ratio of 1:10, soak for 10 minutes under vacuum conditions, and then take it out. The composite preservative consists of the following components by mass percentage Composition: 10% Trehalose, 0.05% Nisin, 0.1% Konjac Mannan, 0.3% Sodium Phytate, 3% Calcium Chloride, 0.5% Chitosan, 5% Disodium EDTA, 0.5% Sodium IsoVC, 0.5% sodium citrate, the balance is the propolis water extract, the propolis water extract in the composite preservative is prepared by the following method: add 5 times the amount of 95% edible ethanol to the propolis, fully stir to dissolve it, and Pour the a...

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PUM

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Abstract

The invention discloses a tuna fresh keeping method to solve a problem that present tuna fresh keeping methods reduce the quality of tuna. The method mainly comprises the following steps: 1, preprocessing tuna bodies; 2, immersing tuna in a composite fresh keeping agent; 3, carrying out surface air drying; and 4, packaging, and refrigerating. The composite fresh keeping agent comprises, by mass, 5-10% of mycose, 0.03-0.05% of nisin, 0.05-0.1% of konjak mannan, 0.1-0.3% of sodium phytate, 2-3% of calcium chloride, 0.2-0.5% of chitosan, 3-5% of disodium EDTA, 0.3-0.5% of sodium erythorbate, 0.3-0.5% of sodium citrate, and the balance of a propolis water extraction liquid. The fresh keeping method has the advantages of easy implementation, high efficiency, low cost, good fresh keeping effect, great prolongation of the fresh keeping time of tuna, maintenance of the original eating quality of tuna, good safety, facilitation of improvement of the economic benefit of ships, and suitableness for being popularized and applied.

Description

technical field [0001] The invention relates to a fresh-keeping method for fish, in particular to a fresh-keeping method for tuna. Background technique [0002] Tuna is a general term for several genera of fish with a breastplate in the bony fishes, perciformes, and scombroids. Tuna has high nutritional value, and the International Nutrition Organization recommends tuna as one of the world's three most nutritious fish. Although tuna is rich in nutrients, it is easy to spoil and deteriorate. Because it is rich in myoglobin, its flesh color is bright red. Because of its large size, it often affects the cooling and freezing speed of muscles, which can easily cause muscle discoloration. Making sashimi for consumption requires high freshness of the fish, so the preservation method of tuna is particularly important. [0003] The commonly used fresh-keeping methods of existing tuna include chilling method, slightly freezing fresh-keeping method, freezing fresh-keeping method, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/18A23B4/03
Inventor 张小军严忠雍龙举李佩佩
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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