A method of irradiating fresh-keeping aquatic products with reduced irradiated odor

Abstract

The invention relates to a fresh-keeping method for reducing irradiation taste, through aquatic product irradiation. The fresh-keeping method comprises the following steps of removing dead aquatic products and abnormal aquatic products free from complete limbs and with changed color, performing flushing with bacteria-free water, putting the flushed aquatic products in broken ice to enable the aquatic products to shock, then removing heads, internal organs and bones, and performing thorough cleaning so as to obtain meat of the aquatic products; immersing the meat of the aquatic products in composite fresh-keeping liquid, taking out the immersed meat, and performing draining; packing the drained meat with LDPE films to form a two-layer packet, and enabling the meat not to be exposed outside; irradiating the meat with Co60 gamma-rays, and then performing storage under 0-8 DEG C. The composite fresh-keeping liquid is combined with radiation sterilization, the palatable taste of the aquatic products is well protected, the loss of nutrient substances of protein and the like is reduced, and the aquatic products are good in mouth feel, full of juice and tender in meat, maintain special fragrance, and are convenient and practical; the effect of enzymes in the bodies of the aquatic products can be effectively restrained, brown stain and fat oxidation are greatly restrained, besides, the generation of bacteria is restrained, and the quality guarantee period and the storage period are greatly prolonged; and microbial contamination is effectively prevented, moisture loss is reduced, and quality is maintained.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a convenient and practical method for irradiating fresh-keeping aquatic products that can well maintain the freshness, color, environmental protection and high efficiency of reducing the radiation smell of aquatic products. Background technique [0002] Food irradiation technology, as a kind of cold processing technology, is more and more widely used in the food industry. Compared with traditional food preservation technologies, such as dehydration, heating, refrigeration and chemical antisepsis, this technology has low energy consumption, no pollution, and no pollution. The three wastes can be dealt with by cold processing and mechanization in the original packaging, which is a green industry. The current detection methods for irradiated food are mainly established on the basis of γ-ray irradiation, and most of them are concentrated on spices, poul...

AI Technical Summary

Problems solved by technology

At present, most of the fresh-keeping methods of aquatic products are soaked in preservatives, and preservatives are basically compound phosphates, sulfites, chlorine dioxide or sodium acetate and other chemical substances, which are difficult to ensure food safety.

[0004] Irradiation food preservation, the general radiation absorption dose is below 5KGy, and the radiation smell is not obvious. If the radiation is above 5KGy, the radiation smell will be produced in some foods. This radiation smell is irritating or corrupt. Odor, which reduces the original fragrance of food and reduces the quality of food

In order to reduce the radiation odor, scholars at home and abroad have proposed other methods, such as modified atmosphere packaging, low temperature, low-dose repeated irradiation, etc. These methods are not panacea, and some cannot be used due to conditional constraints.

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