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Salmon processing method

A processing method, salmon technology, applied in the preservation of meat/fish, the function of food ingredients, the preservation of food ingredients as antimicrobial, etc., can solve the problem of the reduction of fatty acid and phospholipid content, the difficulty of salmon processing, and the decline of consumers' desire to buy and other issues, to achieve the effects of increasing the relative content and phospholipid content, improving brightness and bright red effect, and excellent eating experience

Active Publication Date: 2021-04-09
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fatty acid and phospholipid content of salmon are important indicators for evaluating the nutrition of salmon. First of all, different types of salmon, such as Atlantic salmon and king salmon, have different fatty acid and phospholipid content, and the treatment process under different types and conditions will affect salmon. The content of fatty acids and phospholipids in the fish can be reduced to varying degrees, thus affecting the improvement effect of salmon after eating
[0006] Since consumers’ willingness to purchase salmon will combine the above factors to make choices, any significant reduction in any factor will lead to a decline in consumers’ desire to purchase, resulting in the need to take into account a variety of different indicators at the same time in the selection and processing of salmon. Improve the physical and chemical indicators of salmon, thus increasing the difficulty of handling salmon
However, the existing treatment methods for salmon are generally more extreme. In order to pursue the excellent effect of certain factors, other indicators will drop sharply, resulting in an imbalance of physical and chemical indicators of salmon, which can only cater to a small number of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0051] Experimental example 1: 400g of artificially cultured Atlantic salmon and king salmon were purchased from Zhejiang Ocean Fishery Group Co., Ltd., and the middle part of the fish was taken and cut into small pieces of 2cm*2cm*2cm as samples. Then use the TMS-PRO food physical property analyzer to measure the texture of the two samples, equipped with a P / 36R probe, using the full texture mode, the pre-test speed: 2.0mm / s, the test speed: 2.0mm / s, after the test Speed: 2.0mm / s, strain ratio 70%, compression times 2 times. The two samples were measured three times and the average value was taken. The texture data of the two groups of samples were evaluated from the three aspects of elasticity, chewiness and adhesiveness. The test results are shown in Table 1:

[0052] Table 1 Texture data of king salmon and Atlantic salmon

[0053]

[0054] It can be seen from the test that king salmon is slightly higher than Atlantic salmon in terms of elasticity, chewiness and stickin...

experiment example 2

[0055] Experimental example 2: adopt Folch method to carry out lipid extraction to two kinds of salmon samples in embodiment 1, concrete method is to place in the sample of weighing 3g respectively in the 50mL centrifuge tube, then add the dichloromethane-methyl alcohol of 24mL (2: 1, V / V) solution, ultrasonically assisted extraction for 30min, then add 12mL of ultrapure water to it, shake fully and centrifuge at 8000r / min for 15min to separate layers. The lower organic phase was collected, and the upper aqueous phase was repeatedly extracted with 15 mL of dichloromethane in the same manner. The obtained organic phases were mixed, and the organic phases were concentrated using a rotary evaporator at 55° C. to obtain lipids of two salmon samples.

[0056] Adopt the methyl esterification method to carry out methyl esterification to two groups of lipids, concrete method is to take the lipid of 0.1g in conical flask, add 2mL sodium hydroxide-methanol (0.5M) solution, after lipid i...

experiment example 3

[0063] Experimental Example 3: Use the 1100 type high performance liquid chromatograph equipped with vacuum degasser, autosampler, column chamber and quaternary pump to carry out the Atlantic salmon lipid and king salmon lipid prepared in Example 2 Hydrophilic interaction liquid chromatography (HILIC), followed by separation of phospholipids on a Cosmosil HILIC column (4.6*250 mm, 3 μm). Mobile phase A is an aqueous phase containing 20mM ammonium formate and 0.1% formic acid, and mobile phase B is an organic phase of pure acetonitrile, using the following gradient changes: 0min, 5%A; 3min, 5%A; 18min, 30%A; 23min , 50%A; 28min, 50%A; 32min, 5%A. Flow rate: 0.6mL / min, injection volume: 2μL, column temperature: 30°C. Before each injection, the column was cleaned and reconditioned to initial conditions for good reproducibility.

[0064] Using a 4000 QTRAP triple quadrupole mass spectrometer in negative ion mode, equipped with an electrospray ionization source (ESI), the two gro...

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Abstract

The invention discloses a salmon processing method. The salmon processing method comprises the following steps: Atlantic salmon is selected as a salmon raw material, salt accounting for 25% of the mass of salmon meat is used as a pickling raw material to pickle the salmon, the salt is formed by mixing 70% of sodium chloride and 30% of potassium chloride, and the salmon is fried in air at 140 DEG C for 5 minutes to obtain a finished product. By optimizing the salmon raw material, the pickling raw material, the pickling method and the air frying method, the chromaticity, the health degree, the nutrition degree and the eating experience of salmon can be effectively improved, and softening and loosening of salmon during processing are relieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a salmon processing method. Background technique [0002] As a widely popular food in the world today, salmon is rich in lipids, especially polyunsaturated fatty acids such as EPA and DHA, so that it can effectively supplement the fatty acids needed by the human body after eating. Studies have found that eating two servings of salmon per week can increase blood levels of omega-3 fatty acids by 8-9% and reduce levels of n-6 fatty acids, so regular consumption of salmon can help prevent heart disease. [0003] At present, there are many ways to process salmon. In northern Europe and other places, pickling is the main method, and then it is eaten as salmon salad or smoked fish; the mainstream method in Japan is to cut fresh salmon into thin slices without processing , directly served with soy sauce, wasabi and other condiments; for Chinese people, frying marinated salmon is more suit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/40A23L27/10A23L27/00A23L5/10A23L5/46A23L5/47A23B4/023
CPCA23L17/00A23L27/40A23L27/10A23L27/84A23L5/17A23L5/46A23L5/47A23B4/0235A23V2002/00A23V2200/044A23V2200/10A23V2200/14A23V2200/15A23V2250/16A23V2250/1614A23V2250/218Y02A40/90
Inventor 沈清王杰赵巧灵王萍亚
Owner ZHEJIANG GONGSHANG UNIVERSITY
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