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Shellfish meat biological deodorization method based on ozone combined with oxygen-isolating microorganism fermentation

A technology of microbial fermentation and anaerobic microorganisms, which is applied in the field of biological deodorization of shellfish meat fermented by ozone combined with oxygen-isolating microorganisms, and achieves good deodorization effect and the effect of reducing the base number of polluting microorganisms.

Pending Publication Date: 2019-12-20
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aquatic fish and shellfish are rich in protein and other nutrients, and are easily polluted by spoilage microorganisms in the processing process to produce spoilage substances. Therefore, in the process of biological deodorization of shellfish, microbial fermentation and biological deodorization process are required to inhibit spoilage at the same time Microbial fermentation biological deodorization technology to solve the risk of deterioration caused by the growth of spoilage bacteria in the biological deodorization process of shellfish, and at the same time ensure the rapid reproduction of target microorganisms and achieve deodorization effect

Method used

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  • Shellfish meat biological deodorization method based on ozone combined with oxygen-isolating microorganism fermentation
  • Shellfish meat biological deodorization method based on ozone combined with oxygen-isolating microorganism fermentation

Examples

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preparation example Construction

[0023] Preparation of fermentation broth: prepare 1%-2% sugar water with white granulated sugar, adjust pH to 4.5-4.6 with citric acid, sterilize and cool for later use.

[0024] All other test reagents used domestic AR grade reagents.

[0025] Description of the instruments and equipment used in the test:

[0026] LDZX-50KBS vertical pressure steam sterilizer, Shanghai Shen'an Medical Instrument Factory;

[0027] BC / BD-217CH freezer, Henan Xinfei Electric Co., Ltd.;

[0028] BS110S electronic balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.;

[0029] HZP-150 constant temperature incubator, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0030] SW-CJ-2FD ultra-clean workbench, Sujing Group Suzhou Antai Air Technology Co., Ltd.;

[0031] TGL16M desktop high-speed refrigerated centrifuge, Shanghai Nuoding Instrument Equipment Co., Ltd.

[0032] 1L wide-mouth glass bottle biological fermenter with fermentation plug, self-made

[0033] Flavor Evaluation Me...

Embodiment 7

[0043] In Example 7, the biological deodorization effect of yeast and lactic acid bacteria combined fermentation is obviously better than that of lactic acid bacteria single bacteria fermentation, and the effect of oxygen-isolated fermentation is the best. The best treatment plan is Example 5, which is the biological deodorization technology of ozone combined with aerobic microbial fermentation.

Embodiment 8

[0045] Get fresh Yibei meat 200g, with mass ratio Yibei meat: saturated ozone water is 1:1, add saturated ozone water in the shellfish, adjust the pH value of ozone water to 4.5 with citric acid at room temperature, and adjust with ice cubes Temperature to 5°C, treatment for 20 minutes; take the drained Yibei meat and put it in a glass bottle with a fermentation plug for biological fermentation, add 125g of fermentation broth with pH 4.5 and 1% sugar, and inoculate with 4% Lactobacillus paracasei Subspecies RP38 of sub-cheese and 1% Saccharomyces cerevisiae JJ4, filled with carbon dioxide, evacuated and separated from oxygen, fermented at 25-30°C for 4 hours, and removed the fermentation liquid to obtain a light fermented fruity aroma, no obvious fishy smell, and complete structure Yibei meat. It can be used for subsequent intensive product processing such as canned food, meat jerky or enzymatic seasoning liquid.

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Abstract

The invention discloses a shellfish meat biological deodorization method based on ozone combined with oxygen isolation microorganism fermentation. The method mainly comprises the following steps: carrying out acid saturated ozone water sterilization treatment on frozen or fresh shellfish meat, adding syrup as a carbon source supplement, inoculating the frozen or fresh shellfish meat with lactobacillus paracasei subsp. paracasei RP38 and saccharomyces cerevisia JJ4 strains with a biological deodorization effect, and carrying out anaerobic biological fermentation deodorization in a carbon dioxide filling or nitrogen filling and oxygen isolating manner. According to the method, the risk of spoilage caused by infectious microbe pollution in the biological deodorization process of the shellfishmeat is avoided, smooth biological fermentation of dominant deodorization strains is ensured, and the deodorized shellfish meat with light fermentation fruity flavor, complete tissue structure and noobvious fishy smell is obtained.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and more specifically relates to a method for biological deodorization of shellfish by combining ozone and oxygen-isolated microbial fermentation. Background technique [0002] Aquatic products have unpleasant volatile odors such as fishy smell and earthy smell to varying degrees, which largely restricts the application in snack food processing. Shellfish account for a large proportion of aquatic products. For example, scallops are seafood made from the adductor muscle of scallops. They are white in color and yellowish in color, cylindrical in shape, elastic, very sweet in taste, rich in protein, fat, iodine, iron and other minerals; Meretrix meretrix, also known as flower clams, yellow clams, sea clams, etc., are distributed in the north and south coasts of my country. The flesh contains high protein and low fat. It is not only nutritious and delicious, but also rich in taurine, which has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/20
CPCA23L17/50A23L5/28A23L5/276A23V2002/00A23V2400/165A23V2200/15A23V2250/128A23V2250/76A23V2250/032A23V2200/06
Inventor 何志刚林晓姿梁璋成苏昊李维新庄林歆
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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