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Temperature-variable storage method for improving delicate flavor of fish meat

A technology of fish meat and umami, applied in the field of variable temperature storage

Pending Publication Date: 2020-11-10
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the micro-freeze preservation technology will also prevent the formation of small flavor molecules in fish. For example, the nucleotides rich in fish are degraded under the action of nucleases to generate flavor nucleotides. Degraded by source enzymes to generate free amino acids

Method used

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  • Temperature-variable storage method for improving delicate flavor of fish meat
  • Temperature-variable storage method for improving delicate flavor of fish meat
  • Temperature-variable storage method for improving delicate flavor of fish meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: the storage of fish meat

[0041] Specific steps are as follows:

[0042] Beat the head of the turbot to death, peel the skin, remove the fish head and viscera, wash it with running water, drain it, and cut it into fish pieces with a thickness of 3-4cm; put the fish pieces into a ziplock bag and seal it; The fish pieces were first stored at room temperature at 10°C for 12 hours, and then stored at -3°C until the 12th day.

[0043] On the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, some stored fish pieces were randomly taken out, and the content of inosinic acid (IMP) in the fish was detected (see figure 1 ), and use the electronic tongue to detect the umami value of the fish meat (for the test results, see figure 2 ). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish meat.

[0044] Depend on Figure 1~2 It can be seen that during storage at room temperature, the content of...

Embodiment 2

[0045] Embodiment 2: the storage of fish meat

[0046] Specific steps are as follows:

[0047] Beat the head of the turbot to death, peel the skin, remove the fish head and viscera, wash it with running water, drain it, and cut it into fish pieces with a thickness of 3-4cm; put the fish pieces into a ziplock bag and seal it; The fish pieces were first stored at room temperature at 12°C for 12 hours, and then kept at -3°C until the 12th day.

[0048] On the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, 10d, and 12d of storage, some stored fish pieces were randomly taken out, and the content of inosinic acid (IMP) in the fish was detected (see image 3 ), and use the electronic tongue to detect the umami value of the fish meat (for the test results, see Figure 4 ). On the 12th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish meat.

[0049] Depend on Figure 3-4It can be seen that during storage at room temperature, the content of in...

Embodiment 3

[0050] Embodiment 3: the storage of fish meat

[0051] Specific steps are as follows:

[0052] Beat the head of the turbot to death, peel the skin, remove the fish head and viscera, wash it with running water, drain it, and cut it into fish pieces with a thickness of 3-4cm; put the fish pieces into a ziplock bag and seal it; The fish pieces were first stored at room temperature at 12°C for 10 hours, and then kept at -3°C until the 10th day.

[0053] On the 0h, 6h, 12h, 18h, 1d, 2d, 4d, 6d, 8d, and 10d of storage, some stored fish pieces were randomly taken out, and the content of inosinic acid (IMP) in the fish was detected (see Figure 5 ), and use the electronic tongue to detect the umami value of the fish meat (for the test results, see Figure 6 ). On the 10th day of storage, some stored fish pieces were randomly taken out to test the freshness of the fish meat.

[0054] Depend on Figure 5-6 It can be seen that during storage at room temperature, the content of inosi...

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Abstract

The invention relates to a temperature-variable storage method for improving the delicate flavor of fish meat, and belongs to the technical field of aquatic product processing and storage. The invention provides the temperature-variable storage method for improving the delicate flavor of the fish meat. The delicate flavor of the fish meat can be significantly improved by storing the fish meat by using the method; the content of inosinic acid (IMP) in the fish meat stored by using the method can reach up to 7.88 millimoles / g; and moreover, the delicate flavor value of the fish meat stored by using the method can reach up to 10.84.

Description

technical field [0001] The invention relates to a variable-temperature storage method for improving the umami taste of fish, and belongs to the technical field of aquatic product processing and storage. Background technique [0002] Fish meat has the characteristics of rich nutrition and delicious taste, and is loved by consumers. However, due to the characteristics of regional distribution and seasonal changes, fish meat must go through necessary storage, processing, transportation and other processes before it can appear on people's tables. [0003] In the process of post-mortem storage, a series of biochemical reactions will occur in fish meat, such as protein degradation and denaturation, fatty acid oxidation and rancidity, and rapid reproduction of microorganisms, which will cause the quality of fish meat to deteriorate. In order to prevent the quality of fish meat from deteriorating, people often use micro-freeze preservation technology to store fish meat. Micro-froz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23L17/00
CPCA23B4/06A23L17/00A23V2002/00
Inventor 秦磊董萌董秀萍朱蓓薇张玉莹高婧譞辛然董柳祁立波傅宝尚
Owner DALIAN POLYTECHNIC UNIVERSITY