A compound antioxidant and pickling processing method for inhibiting excessive oxidation of fatty fish lipids

A technology of compound antioxidants and processing methods, which is applied in the directions of food ingredients as antioxidants, bacteria used in food preparation, preservation of meat/fish with chemicals, etc. Poor and other problems

Active Publication Date: 2021-04-09
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the pickling process of fatty fish, fat oxidation is very easy to occur, which will deteriorate the quality of the product, produce bad flavor and harmful substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw material processing: select fresh fish or frozen fish, and prepare them for later use.

[0024] (2) Pickling: put the processed fish into a pickling tank, marinate with salt, the amount of salt is 10% of the fish mass, stuff part of it into the fish belly and part of the fish surface, add saturated salt water until the fish body is submerged , placed at 4°C for 30h and then taken out.

[0025] (3) Rinse: Rinse the marinated fish twice with clean water to remove the dirt and impurities exuded during the marinating process and the salt on the surface of the fish, then pick it up and put it in a leaking box to drain.

[0026] (4) Soaking in antioxidants: Soak the rinsed fish in a composite antioxidant solution, the ratio of liquid to fish volume and mass (in L / Kg) is 1:1, the soaking time is 2 hours, and the soaking temperature is room temperature .

[0027] The composition of the compound antioxidant solution is: Lactobacillus plantarum (Lactobacillus plantarum,...

Embodiment 2

[0036] (1) Raw material processing: select fresh fish or frozen fish, and prepare them for later use.

[0037] (2) Pickling: put the processed fish into a pickling tank, marinate with salt, the amount of salt is 10% of the fish mass, stuff part of it into the fish belly and part of the fish surface, add saturated salt water until the fish body is submerged , placed at 4°C for 26 hours and then taken out.

[0038] (3) Rinse: Rinse the marinated fish 3 times with clean water to remove the dirt and impurities exuded during the marinating process and the salt on the surface of the fish, then pick it up and put it in a leaking box to drain.

[0039] (4) Soaking in antioxidants: Soak the rinsed fish in a compound antioxidant solution, the volume-to-mass ratio of the liquid to the fish is 1:1, the soaking time is 1.5 hours, and the soaking temperature is room temperature.

[0040] The composition of the compound antioxidant solution is: Lactobacillus plantarum (Lactobacillus plantarum...

Embodiment 3

[0048] (1) Raw material processing: select fresh fish or frozen fish, and prepare them for later use.

[0049] (2) Pickling: put the processed fish into a pickling tank, marinate with salt, the amount of salt is 10% of the fish mass, stuff part of it into the fish belly and part of the fish surface, add saturated salt water until the fish body is submerged , placed at 4 ° C for 35 hours and then taken out.

[0050] (3) Rinse: Rinse the marinated fish twice with clean water to remove the dirt and impurities exuded during the marinating process and the salt on the surface of the fish, then pick it up and put it in a leaking box to drain.

[0051] (4) Soaking in antioxidants: Soak the rinsed fish in a composite antioxidant solution, the volume-to-mass ratio of the liquid to the fish is 1:1, the soaking time is 2.5 hours, and the soaking temperature is room temperature.

[0052] The composition of the compound antioxidant solution is: Lactobacillus plantarum (Lactobacillus planta...

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PUM

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Abstract

The invention discloses a compound antioxidant and a pickling processing method for inhibiting excessive oxidation of fatty fish lipids, which consist of the following components: the concentration of Lactobacillus plantarum is 10 8 -10 10 cfu / mL dosage: 2.0‑3.5% v / w; rosmarinic acid dosage: 0.03‑0.05% w / w; bamboo leaf flavonoid dosage: 0.03‑0.05% w / w; vitamin C dosage: 0.01‑0.02% w / w; the amount of the above-mentioned components is the percentage of the mass of the treated fish. The invention is beneficial to promote the moderate fat oxidation of fatty fish during salting and low-temperature drying, and produce the unique flavor of salted and dried fish. After drying, the oxidation process is also in a stagnant state, thereby effectively inhibiting fatty fish from being marinated. Further lipid hyperoxidation of the dry product prolongs the shelf life of the product.

Description

technical field [0001] The invention belongs to the technical field of aquatic products and relates to a fish processing technology, in particular to a composite antioxidant and a pickling processing method for inhibiting excessive oxidation of fatty fish lipids. Background technique [0002] Fish pickled products are one of the traditional processed aquatic products. They have a unique flavor and taste, and are resistant to storage. They have always been popular aquatic foods. However, during the pickling process of fatty fish, fat oxidation is very easy to occur, thereby deteriorating the quality of the product, producing bad flavor and harmful substances. Lipid oxidation has two sides to product quality. Moderate lipid oxidation is an important way to form flavor compounds such as aldehydes, ketones, alcohols, fats, etc. in salted dried fish, while excessive lipid oxidation will cause a strong hala taste. At present, the main measure to prevent the oxidation of aquatic p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2400/169A23V2200/02A23V2250/02A23V2250/2116A23V2250/708
Inventor 李来好吴燕燕蔡秋杏杨贤庆陈胜军邓建朝杨少玲赵永强
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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