Preservation method for preventing tuna white meat from being oxidized

A preservation method, tuna technology, applied in the preservation of meat/fish, chemical instruments and methods, preservation of meat/fish with chemicals, etc., can solve the problems of manpower shortage, yellowing, corruption, etc.

Inactive Publication Date: 2021-04-30
广东鹰金钱海宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the production of canned tuna, due to time, manpower shortage, limited space and other reasons, tuna flesh is prone to accumulation problems, and the high fatty acid content of tuna flesh is easy to cause fat oxidation, resulting in yellowing, peculiar smell and even corruption; Increased cost, decreased efficiency
[0004] Due to the original production process, the steamed and boiled tuna meat is produced, and the scraped white meat will be sealed in a fresh-keeping bag and stored in a cold storage for temporary storage. It will be thawed when production is needed; when there are fewer production orders, the storage volume of tuna white meat is larger; but This kind of storage method has a short shelf life, and usually starts to oxidize and deteriorate after one month of storage, resulting in loss and direct economic loss

Method used

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  • Preservation method for preventing tuna white meat from being oxidized
  • Preservation method for preventing tuna white meat from being oxidized
  • Preservation method for preventing tuna white meat from being oxidized

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 The effect of fresh-keeping bags on the storage period of tuna white meat.

[0021] In order to verify whether different fresh-keeping bags have an impact on the storage period of tuna white meat, the following experiments were set up:

[0022] (1) Take the same piece of tuna white meat that has been steamed, peeled, boned, and red meat removed, divided into 5 pieces, and recorded as No. 1-5; put them into fresh-keeping bags of different materials.

[0023] (2) Use a vacuum machine to vacuumize the fresh-keeping bag with the tuna white meat until the vacuum degree reaches 0.9MPa and then seal it.

[0024] (3) Soak the fresh-keeping bag in step (2) in hot water at 80°C for 3 minutes to shrink it, and then put it in ice water at 0°C to cool to 10°C.

[0025] (4) Keep the temperature in the range of -16°C to -19°C, place it for a period of time, and record the oxidation of the white meat of tuna with different labels, as shown in Table 1.

[0026] Table 1

[0...

Embodiment 2

[0029] Example 2 The effect of vacuum degree on the storage period of tuna white meat.

[0030] In order to verify whether different vacuum degrees have an effect on the storage period of tuna white meat, the following experiments were set up:

[0031] (1) Take the same piece of tuna white meat that has been steamed, peeled, boned, and red meat removed, divided into 4 pieces, and recorded as No. 1-4; put them into multi-layer co-extrusion heat shrinkable bags respectively.

[0032] (2) Use a vacuum machine to evacuate the fresh-keeping bag containing the tuna white meat, and seal it after evacuating to the corresponding vacuum degree.

[0033] (3) Soak the fresh-keeping bag in step (2) in hot water at 80°C for 3 minutes to shrink it, and then put it in ice water at 0°C to cool to 10°C.

[0034] (4) Keep the temperature in the range of -16°C to -19°C, place it for a period of time, and record the oxidation conditions of the white meat of tuna with different labels, as shown in...

Embodiment 3

[0038] Example 3 Effect of heat shrinkage on storage period of tuna white meat.

[0039] In order to verify whether different heat shrinkage temperatures and times have an effect on the storage period of tuna white meat, the following experiments were set up:

[0040] (1) Take the same piece of tuna white meat that has been steamed, peeled, boned, and red meat removed, and divided into 6 pieces, which are recorded as No. 1-6; they are respectively packed into multi-layer co-extruded heat shrinkable bags.

[0041] (2) Use a vacuum machine to vacuumize the fresh-keeping bag with the tuna white meat until the vacuum degree reaches 0.9MPa and then seal it.

[0042] (3) Soak the fresh-keeping bags in step (2) in hot water at different temperatures for a period of time, and then put them in ice water at 0°C to cool to 10°C.

[0043] (4) Keep the temperature in the range of -16°C to -19°C, place it for a period of time, and record the oxidation conditions of the white meat of tuna w...

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PUM

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Abstract

The invention discloses a preservation method for preventing tuna white meat from being oxidized. The preservation method comprises the steps: packaging cooked tuna white meat with a fresh-keeping bag, vacuumizing, heating for thermal contraction, cooling and quick freezing, and finally refrigerating for preservation. The tuna white meat fresh-keeping bag is packaged and vacuumized, and the fresh-keeping bag is completely attached to fish meat after thermal contraction to prevent the fresh-keeping bag from being damaged; cooling and quick-freezing to prevent fat in the tuna white meat from being subjected to oxidation reaction; and finally refrigerating to prevent the tuna white meat from being subjected to oxidative rancidity through one-step placement. The longest storage period of the tuna white meat is 12 months.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preservation method for preventing oxidation of tuna white meat. Background technique [0002] Tuna meat is tender and delicious, with high protein content and rich in DHA, EPA and other biologically active polyunsaturated fatty acids. It is one of the three nutritional fish recommended by the International Nutrition Society; tuna is a kind of fish with high value , which has a large catch, is one of the important fish in the pelagic fishery, and has great market potential. Tuna is mainly processed into dried products, canned food and frozen products, among which canned food has the largest production and sales volume. [0003] At present, in the production of canned tuna, due to time, manpower shortage, limited space and other reasons, tuna flesh is prone to accumulation problems, and the high fatty acid content of tuna flesh is easy to cause fat oxidation, resulting in yellowi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/06A23B4/005B32B27/32B32B27/34B32B27/08B32B33/00
CPCA23B4/16A23B4/06A23B4/0056B32B27/32B32B27/34B32B27/08B32B33/00B32B2250/24B32B2307/736B32B2439/70
Inventor 谢绍泰
Owner 广东鹰金钱海宝食品有限公司
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