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Active-oxygen-substance fresh-keeping method of fresh and raw fish meat products

A technology of reactive oxygen species and fish products, which is applied to the preservation of meat/fish with chemicals, and the preservation of meat/fish through freezing/cooling, etc., which can solve the problems that cannot be suppressed and cannot effectively prolong the fresh quality of fresh raw fish products , to achieve the effect of inhibiting activity and growth, improving quality and storage time, and keeping fresh

Inactive Publication Date: 2017-06-09
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional fresh-keeping method can inhibit the activity and growth of spoilage microbial flora and prolong the preservation time of fresh fish products apparently, it cannot effectively inhibit the rapid transformation of trimethylamine oxide into putrefaction amine, thus effectively prolonging the freshness. Fresh quality of raw fish and meat products

Method used

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  • Active-oxygen-substance fresh-keeping method of fresh and raw fish meat products
  • Active-oxygen-substance fresh-keeping method of fresh and raw fish meat products
  • Active-oxygen-substance fresh-keeping method of fresh and raw fish meat products

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Take more than 0.5 kg of freshwater perch, remove the scales and impurities, even remove the head and bones, wash with clean water, drain and make fresh raw fish or fresh raw fish cubes. Then cool the fresh raw fish or fresh raw fish pieces to 0-4°C quickly, put them into inflatable transparent food packaging boxes or bags, and then fill them with air with an oxygen content of 60-70% (fish products and The volume ratio of the packaging bag or box is 1:1.5-2, filled with normal pressure), and it can be sealed and packaged. Store or sell at 0-4°C.

Embodiment 2

[0022] Take more than 2.5 kg of fresh bighead carp, remove scales, impurities, skin, head, bones and thorns to obtain fish meat, use a meat grinder to make 2.5 cm square surimi pieces, cool to 0-4°C, and put in air Neatly placed in transparent food packaging boxes or bags, and then filled with ozone with a concentration of 10-20 mg / m3 (air) (the volume ratio of fish and meat products to packaging bags or boxes is 1:1.5-2, full at normal pressure), Just seal the package. Store or sell at 0-4°C.

Embodiment 3

[0024] Take fresh raw salmon, remove the scales and impurities, even remove the head, bone and skin, wash with water, drain and make fresh raw fish cubes. Then cool the fresh fish pieces to 0-4°C, and place them neatly in inflatable transparent food packaging boxes or bags. A layer of food-grade Pre-made ice with 0.15% hydrogen peroxide can be sealed and packaged. Store or sell at 0-4°C.

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Abstract

The invention relates to an active-oxygen-substance fresh-keeping method of fresh and raw fish meat products. The method is characterized in that active oxygen substances are fed into the fresh and raw fish meat products to process the fresh and raw fish meat products; by the active oxygen substances, the activity and breeding of putrefactive bacteria are inhibited, trimethylamine oxide in the fresh and raw fish meat products are prevented from being converted into putrefactive amine, putrefactive amine accumulation in the fresh and raw fish meat products is inhibited, the content of putrefactive amine is lowered, the freshness degree and quality of the fresh and raw fish meat products are increased, and the preservation time of the fresh and raw fish meat products is prolonged; the active oxygen substances are air, ozone or hydrogen peroxide with oxygen content being 60-70%; by the method which is different from a low-temperature fresh-keeping method, a modified-atmosphere fresh-keeping method, a radiation fresh-keeping method and a chemical fresh-keeping method of the fresh and raw fish meat products, the freshness degree of the fresh and raw fish meat products is improved greatly, and the preservation time of the fresh and raw fish meat products is prolonged greatly.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a fresh-keeping method for active oxygen species of fresh fish and meat products. Background technique [0002] A large number of research results have shown that TMAO is a natural component of many aquatic organisms and is a natural umami component of fish. Trimethylamine oxide is widely distributed in various aquatic organisms. However, after the fish dies, due to lack of oxygen, or at the same time affected by microbial infection and enzymes related to the fish's own organs and tissues, trimethylamine oxide will quickly transform into trimethylamine, dimethylamine, methylamine and ammonia. Trimethylamine is an odor component of fish corruption (King G M. Metabolism of trimethylamine, choline, and glycine betaine by sulfate-reducing and methanogenic bacteria in marine sediments. Appl. Environ. Microbiol., 1984,48: 719-725), also has Certain toxic side effects can inhib...

Claims

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Application Information

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IPC IPC(8): A23B4/16A23B4/06
Inventor 李军生阎柳娟黄国霞
Owner GUANGXI UNIVERSITY OF TECHNOLOGY