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A phosphorus-free water-retaining agent suitable for frozen storage of tilapia fillets and its application

A technology of tilapia fillets and water-retaining agent, which is applied in the direction of preserving meat/fish by freezing/cooling, preserving meat/fish with chemicals, and preserving meat/fish with protective coating, etc. Rough organizational structure, deterioration of product flavor and other problems can prevent spoilage, promote redistribution, and prolong high-quality frozen storage period.

Inactive Publication Date: 2019-09-24
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if a large amount of phosphate is used, it will affect the quality of the product. High concentration of phosphate will cause the product to have a metallic astringent taste, which will cause the product's flavor to deteriorate and the structure to be rough. These are unacceptable to consumers.
What's more serious is that when there is too much phosphate in the diet, it will react with calcium in the intestine to form insoluble orthophosphate, which hinders the body's absorption of calcium, thereby affecting the body's calcium and phosphorus balance

Method used

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  • A phosphorus-free water-retaining agent suitable for frozen storage of tilapia fillets and its application
  • A phosphorus-free water-retaining agent suitable for frozen storage of tilapia fillets and its application
  • A phosphorus-free water-retaining agent suitable for frozen storage of tilapia fillets and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A phosphorus-free water-retaining agent suitable for frozen tilapia fillets, consisting of the following components in mass percentage:

[0029] 2% trehalose, 0.5% potassium bicarbonate, 0.5% chitosan, and the balance is water.

Embodiment 2

[0031] A phosphorus-free water-retaining agent suitable for frozen tilapia fillets, consisting of the following components in mass percentage:

[0032] 8% trehalose, 2.5% potassium bicarbonate, 2.5% chitosan, and the balance is water.

Embodiment 3

[0034] A phosphorus-free water-retaining agent suitable for frozen tilapia fillets, consisting of the following components in mass percentage:

[0035] 4% trehalose, 1.2% potassium bicarbonate, 0.2% chitosan, and the balance is water.

[0036] An application of a phosphorus-free water-retaining agent suitable for frozen tilapia fillets, the specific application method is:

[0037] A. Slaughter the healthy and fresh tilapia, remove the head and tail, remove the internal organs, and remove the scales. After cleaning, take the meat slices and trim them to a length of 100±5mm, a width of 60±5mm, a thickness of 10±2mm, and a weight of about 70g. fillet;

[0038] B. Components by mass percentage of trehalose 2%-8%, potassium bicarbonate 0.5%-2.5%, chitosan 0.5%-2.5% or by trehalose 4%, potassium bicarbonate 1.2%, chitosan 0.2% by mass of the components were prepared to obtain a water-retaining agent solution, which was stored at 4°C for later use;

[0039] C. Put the prepared fis...

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Abstract

The present invention relates to a non-phosphorus water-retaining agent suitable for freezing storage of tilapia fillets and an application thereof. The provided non-phosphorus water-retaining agent suitable for the freezing storage of the tilapia fillets comprises the following components in percentages by mass: 2%-8% of trehalose, 0.5-2.5% of potassium bicarbonate, 0.5%-2.5% of chitosan, and the balance being water. The non-phosphorus water-retaining agent preferably consists of the following components in percentages by mass: 4% of trehalose, 1.2% of potassium bicarbonate, 0.2% of chitosan and the balance being water. After the application of the non-phosphorus water-retaining agent, the freezing stored tilapia fillets are relatively good in moisture distributions, and the non-phosphorus water-retaining agent effectively avoids moisture loss during freezing storage and enables the comprehensive quality of the freezing stored tilapia fillets to maintain very well. The present invention also discloses the application of the non-phosphorus water-retaining agent suitable for the freezing storage of the tilapia fillets. The concrete application method is simple in steps and high in operability.

Description

technical field [0001] The invention relates to the frozen storage processing technology of tilapia fillets, in particular to a phosphorus-free water-retaining agent suitable for frozen storage of tilapia fillets and an application thereof. Background technique [0002] Freezing is a common original processing method for aquatic products, and it is also an important method for the preservation and transportation of perishable foods for a long time. Freezing can not only keep the color, fragrance, taste and shape of aquatic products to a certain extent, but also break through the limitations of time and space. General fish fillets that have not been treated with water-retaining agents will irreversibly become dehydrated due to the water-retaining properties of proteins during freezing and freezing, which will cause protein freezing denaturation, tissue structure damage, and fat oxidation and rancidity will also occur after freezing for a long time After thawing, the water ho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/24A23B4/06
Inventor 关志强李敏张珂洪鹏志周春霞
Owner GUANGDONG OCEAN UNIVERSITY
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