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Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof

A film-coated preservative and catfish fillet technology, which is applied to the preservation of meat/fish with chemicals and the preservation of meat/fish with protective coatings, etc., can solve the problems of fat oxidation and microbial spoilage, rapid product quality decline, and shelf life. Short and other problems, to achieve the effect of reducing juice loss, simple use method, and easy operation

Pending Publication Date: 2016-03-02
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the particularity of catfish meat with high fat content and different endogenous enzymes, catfish fillets are prone to fat oxidation and microbial spoilage during refrigeration, resulting in rapid decline in product quality and short shelf life

Method used

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  • Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof
  • Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof
  • Longsnout catfish fillet coating antistaling agent, preparation method and fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of coating preservative: take 5g chitosan (molecular weight: 300,000, degree of deacetylation: 85%), dissolve with 500mL1% acetic acid solution, stir magnetically at room temperature until particles exist, and ultrasonically remove it for 30 minutes. gas, add glycerin and Tween-80 each 1.25g, stir evenly to obtain 1% chitosan coating preservative liquid solution.

[0021] (2) Slaughtering and slicing: Fresh and live catfish were killed in ice water, slaughtered and cleaned, and cut into fish fillets with a thickness of about 1 cm; the processed fish fillets were rinsed in pre-cooled sterile water for 10 seconds, and taken out at 4°C Drain.

[0022] (3) Coating treatment: immerse the drained fish fillets (about 200g) in the pre-cooled coating preservative for 30s.

[0023] (4) Film-forming packaging: take out the fish fillets and place them on a sterile wire mesh, dry them with cold air (about 4°C) and form a film, then put them into a retort bag and sea...

Embodiment 2

[0026] (1) Preparation of film preservative: take 5g chitosan (300,000 molecular weight, 85% degree of deacetylation), dissolve with 400mL1.25% acetic acid solution, stir magnetically at room temperature until particles exist, and ultrasonically 30 Minute degassing, add glycerin and Tween-80 each 1.25g, stir evenly to obtain solution A; weigh 0.5g rosemary extract powder, dissolve with 50mL deionized water to obtain solution B; mix solution A and solution B, Adjust to 500mL with deionized water, mix well and refrigerate for later use.

[0027] (2) Slaughtering and slicing: Fresh and live catfish were killed in ice water, slaughtered and cleaned, and cut into fish fillets with a thickness of about 1 cm; the processed fish fillets were rinsed in pre-cooled sterile water for 10 seconds, and taken out at 4°C Drain.

[0028] (3) Coating treatment: immerse the drained fish fillets (about 200g) in the pre-cooled coating preservative for 30s.

[0029] (4) Film-forming packaging: tak...

Embodiment 3

[0032] (1) Preparation of film preservative: take 10g chitosan (molecular weight: 400,000, degree of deacetylation: 75%), dissolve with 400mL1.25% acetic acid solution, stir magnetically at room temperature until particles exist, and sonicate for 30 Minute degassing, add 2.5g each of glycerin and Tween-80, stir evenly to obtain solution A; weigh 1g of rosemary extract powder, dissolve with 50mL deionized water to obtain solution B; mix solution A and solution B, and use Adjust the deionized water to 500mL, mix well and refrigerate for later use.

[0033] (2) Slaughtering and slicing: Fresh and live catfish were killed in ice water, slaughtered and cleaned, and cut into fish fillets with a thickness of about 1.5 cm; rinsed the fish fillets in pre-cooled sterile water for 15 seconds, took them out and drained them at 4°C Dry.

[0034] (3) Coating treatment: immerse the drained fish fillets (about 400g) in the pre-cooled coating preservative for 45s.

[0035] (4) Film-forming p...

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Abstract

The invention discloses a longsnout catfish fillet coating antistaling agent, a preparation method and a resh-keeping method thereof. Specifically, the longsnout catfish fillet coating antistaling agent comprises the following components in terms of the concentration in an aqueous solution, 10-25g / L chitosan, 1-3g / L a rosemary extract, 2.5-5g / L glycerol, 10ml / L acetic acid, 2.5-5g / L Tween-80, and water as the solvent. According to the invention, the rosemary extract is added into the chitosan solution to prepare the composite coating antistaling agent, and the bacteriostatic and antioxidant capacity of the coating antistaling agent can be greatly improved. After coating of longsnout catfish fillets, microbial growth can be inhibited, the grease oxidation rate can be slowed down, the juice loss is reduced, and longsnout catfish fillets can maintain good quality. By storing the longsnout catfish fillets using the composite coating antistaling agent under an environment of 0-5DEG C, the shelf life can reach 10-14d. The longsnout catfish fillet coating antistaling agent provided by the invention is simple to use, easy to operate and low in cost, and is conducive to commercial application.

Description

technical field [0001] The invention belongs to the technical field of freshwater fish preservation, and relates to a film-coated preservative for catfish fillets, a preparation method and a freshness preservation method thereof. Background technique [0002] Catfish is a large-scale freshwater fish with rich nutritional value, few spines and more meat, and high economic value. It is a high-quality raw material for processing. "Golden" eel has the functions of promoting lactation and nourishing, so it is widely welcomed by domestic consumers. In 2013, the output of catfish farming in my country reached 247,000 tons. The processing of domestic catfish products is mainly frozen catfish fillets, which are in a single form, and mainly through foreign trade to earn foreign exchange and increase income. This single sales method is vulnerable to the impact of the market, so it is urgent to carry out deep processing of catfish, open up the domestic market, expand domestic demand, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20
CPCA23B4/10A23B4/20
Inventor 夏文水余达威许艳顺徐开泉姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
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