Freshwater fish quality improver and preparation method thereof

Abstract

The invention discloses a freshwater fish quality improver and a preparation method thereof. The improver is prepared from folium cortex eucommiae powder, broad bean, allicin, arginine, n-3 polyunsaturated fatty acid, carnitine, vitamin E, vitamin C, taurine, lycine betaine, sodium selenite, MgSO4, MgCl2, zinc sulfate, manganese sulfate, bentonite, astragalus membranaceus, codonopsis pilosula, wild chrysanthemum flower and wheat middling. Through a nutrition regulating and control method is adopted, the nutritional components of feed are adjusted, efficient additives are used, and various beneficial components which are favorable for increasing muscle nutritional components, enhancing the immunity of the organism, improving the characteristic of a muscle texture and improving mouthfeel andchewable property are combined and act jointly, the effect of improving the muscle nutritional value and the muscle sensory quality of the cultivated fish can be achieved, the texture character of the muscle can be improved and the texture characteristics such as mouthfeel hardness, adhesiveness, elasticity, cohesive force, conglutination degree, chewiness and restoring force can be enhanced.

Description

technical field [0001] The invention relates to a freshwater fish meat quality improver and a preparation method thereof, belonging to the field of aquaculture. Background technique [0002] Overfishing and the deterioration of the ecological environment have caused the depletion of fish natural resources. Increasing the production of aquatic products through farming is the only feasible way to improve the supply of high-quality protein. However, the degradation of farmed species, coupled with the fact that the living environment and bait nutrition are quite different from those of wild fish , leading to a significant decline in the quality of farmed fish. There are widespread problems such as body color degradation, soft meat, poor taste, low body protein content, high body fat content, and low n-3 highly unsaturated fatty acid and taste substances. The market price of farmed fish is far from that of wild fish, which greatly affects its commodity value and restricts the sus...

AI Technical Summary

Problems solved by technology

[0003] At present, the commercially available conventional meat quality improvers mainly have the following problems: 1. The quality improvement index is single: most of them focus on the improvement of a certain aspect, such as adding carotenoids, synthetic astaxanthin, canthaxanthin, lutein Improve the meat color of fish by using pigments and various natural pigment sources; improve the fishy smell and smell of meat quality by improving the physical and chemical indicators of aquaculture water; improve the content of unsaturated fatty aci