Frozen skipjack block quality improver and preparation method and application thereof

Abstract

The present invention discloses a frozen skipjack block quality improver. The frozen skipjack block quality improver is prepared from the following components in percentages by mass: 0.01-0.03% of rosemary water extract, 3-5% of white sugar, 0.1-0.3% of sodium fumarate, 3-5% of trehalose, 0.03-0.05% of erythritol, 0.5-1% of carrageenan, 0.03-0.05% of metallothionein, 1-3% of sodium citrate, 3-5% of glycerol, and the balanced being deionized water. The frozen skipjack block quality improver is reasonable and scientific in recipe and good in use safety. Each component is in a synergic function, and the quality improver can effectively avoid browning, color losing and other phenomena of the skipjack blocks, and can greatly improve the freezing quality of the skipjack blocks. The present invention also provides a preparation method of the frozen skipjack block quality improver. The preparation method is simple in steps, has no special requirement for equipment and technology, and is strong in operation, low in preparation costs, and suitable for industrialized large-scale productions.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a quality improver for frozen skipjack tuna pieces and its preparation method and application. Background technique [0002] Skipjack, commonly known as bomb fish, belongs to the general order Perciformes, the suborder Tuna, the family Tuna, and the genus Skipjack. Skipjack is the main fishing target of tuna purse seine, and also the fishing target of troll fishing and drift net. Like tuna, it is an important oceanic economic fish, which can be eaten fresh or made into salty and dried products. [0003] In order to facilitate transportation, preservation and processing, bonito is usually separated into fish pieces for frozen storage. However, because the muscle of bonito is rich in myoglobin and the color of the flesh is bright red, it is easy to lose the original luster and moisture of the body surface during the freezing process. It is also very prone to...

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the bonito pieces in the prior art tend to lose the original luster and moisture of the body surface during frozen storage, and the fish meat is also prone to oxidative discoloration, which will greatly affect its taste, flavor and appearance quality. A quality improver for frozen skipjack fish pieces with reasonable and scientific compatibility, good safety, which can effectively avoid browning and discoloration of fish pieces, and improve the freezing quality