Method for tenderizing aquatic products through <60>Co-gamma irradiation

A technology of aquatic products and gamma irradiation, which is applied to the radiation processing technology of agricultural products and the processing of agricultural and sideline products to achieve the effect of ensuring edible quality, improving edible quality, and the method being easy to operate.

Active Publication Date: 2015-12-16
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, irradiation technology has been researched and developed in many fields such as the degradation of polymer materials, and there is no report on the application of irradiation technology to the tenderization of meat products and patents.

Method used

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  • Method for tenderizing aquatic products through &lt;60&gt;Co-gamma irradiation
  • Method for tenderizing aquatic products through &lt;60&gt;Co-gamma irradiation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, concrete steps are as follows:

[0021] 1) Take fresh sea bass, wash, remove the head and tail, gills, viscera and then cut into meat pieces with a thickness of 1cm;

[0022] 2) Pickling: add 0.1% salt and 0.5% monosodium glutamate according to the quality of sea bass, and marinate at 10°C for 90 minutes;

[0023] 3) In the last 25 minutes of the pickling process in step 2), an antioxidant was added to carry out antioxidant impregnation to the perch pieces; the antioxidant formula was: Vc:Ve=1:1, and the antioxidant dosage was 0.1 g / Kg;

[0024] 4) Wash and drain the perch marinated in step 3), steam for 3 minutes, and steam the perch until 7 minutes;

[0025] 5) Carry out vacuum packaging to the perch after step 4) steam cooking;

[0026] 6) Carry out the absorption dose of 2.72kGy to the perch that has been vacuum-packed in step 5) at a temperature of 0°C. 60 Co-γ irradiation treatment.

[0027] The perch sample after irradiation is measured with a t...

Embodiment 2

[0028] Embodiment 2, with embodiment 1, difference is,

[0029] 2) Pickling: Add 0.5% salt and 0.5% monosodium glutamate according to the quality of sea bass, and marinate at 8°C for 75 minutes;

[0030] 3) In the last 15 minutes of the pickling process in step 2), an antioxidant is added to impregnate the perch pieces with antioxidant; the antioxidant formula is: Vc:Ve=1:1, and the antioxidant dosage is 0.15g / Kg;

[0031] 4) Wash and drain the perch marinated in step 3), steam for 5 minutes, and steam the perch until 8 minutes are cooked;

[0032] 6) Put 3 per sample of perch vacuum-packed in step 5) in parallel, and pack them into cartons one by one, and isolate each sample with a water bag with a thickness of 2 cm. After the carton is sealed, it is sent to the Hubei Provincial Irradiation Engineering Center for treatment. At a temperature of 5°C, the absorbed dose is 3.49kGy 60 Co-γ irradiation treatment.

[0033] Perch sample after irradiation, its shear force measured ...

Embodiment 3

[0034] Embodiment 3, with embodiment 1, difference is,

[0035] 2) Pickling: add 1% salt and 0.5% monosodium glutamate according to the quality of sea bass, and marinate at 6°C for 60 minutes;

[0036] 3) In the last 10 minutes of the pickling process in step 2), an antioxidant is added to carry out antioxidant dipping of the fish pieces; the antioxidant formula is: Vc:Ve=1:1, and the antioxidant dosage is 0.2g / Kg;

[0037] 4) Wash and drain the perch marinated in step 3), and steam for 8 minutes to steam the perch until 9 minutes are cooked;

[0038] 6) Put 3 per sample of perch vacuum-packed in step 5) in parallel, and pack them into cartons one by one, and isolate each sample with a water bag with a thickness of 2 cm. After the carton is sealed, it is sent to the Hubei Provincial Irradiation Engineering Center for treatment. At a temperature of 10°C, the absorbed dose is 4.88kGy. 60 Co-γ irradiation treatment.

[0039] The perch sample after irradiation is measured with ...

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Abstract

The invention relates to a method for tenderizing an aquatic product through <60>Co-gamma irradiation. The method comprises the following steps: cleaning up the aquatic product, removing non-edible parts of the aquatic product, and slicing the other part of the aquatic product; adding 0.1-2% of salt and 0.5% gourmet powder for pickling; adding Vc and Ve antioxidants for dipping at the end of the pickling process; cleaning up, draining off, and steam-cooking to enable the processed edible parts to be well done; vacuumizing and packing; performing <60>Co-gamma irradiation with the absorbed dose of 2.72-7.36 kGy. As <60>Co-gamma high-energy rays acts on macromolecules, a degradation reaction is generated, the Ca<2+> concentration in myoplasm is increased, calpain can promote the increase of a myofibril fragmentation index, the meat shearing force is reduced, and the meat tenderness is improved; along with the increase of irradiation absorbed dose, the aquatic product shearing force is reduced, and the tenderness is improved. The method is performed at the condition of 0-10 DEG C, operation can be carried out on the packed product, and tender and sterilization are conducted simultaneously, so that not only is eating quality improved, but also the sterilization effect is realized.

Description

technical field [0001] The invention belongs to the field of radiation processing technology of agricultural products, and also belongs to the field of processing of agricultural by-products. Specifically, it relates to a 60 A method for tenderizing aquatic products by Co-γ irradiation. Background technique [0002] In recent years, there have been more and more types of recreational aquatic products, and their diverse tastes have been favored by people from all levels of consumption. Especially its convenient conditioning product is one of people's favorite leisure food. However, the aquatic prepared foods processed by traditional techniques are often hard and tough in texture and have a single flavor. In order to meet people's demand for high-quality aquatic conditioning food, it is necessary to further tenderize the product and extend its shelf life. Traditionally, physical tenderization techniques can be divided into low-temperature hanging acid discharge method, elec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/025A23L17/00A23L5/30
Inventor 鉏晓艳熊光权耿胜荣李新廖涛夏和舟王伟琼白婵
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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