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Preservation method for selenium-enriched rainbow trout fillets

A fresh-keeping method and technology of fish fillets, which are applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with coating protection layer, food ingredients as anti-microbial preservation, etc., which can solve the problem of non-compliance with national standards and unusability problem, to achieve the effect of improving antibacterial and antioxidant effects, prolonging shelf life, and reducing impact

Active Publication Date: 2021-05-25
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the edible fresh-keeping coating solution has been widely studied in the laboratory, but there is a problem that it cannot be used in the market. The main reason is that it does not meet the national requirements. standard

Method used

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  • Preservation method for selenium-enriched rainbow trout fillets
  • Preservation method for selenium-enriched rainbow trout fillets
  • Preservation method for selenium-enriched rainbow trout fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Fully dissolve 1.0 parts by weight of bamboo leaf antioxidant (food grade) in 100 parts by weight of water under magnetic stirring to prepare a bamboo leaf antioxidant solution.

[0036] (2) Add 12 parts by weight of whey protein isolate to 100 parts by weight of water, and magnetically stir until the whey protein isolate is completely dissolved in water. The pH value of whey protein isolate solution was adjusted to 8 with 1mol / L NaOH solution. Heated in a water bath at 80 °C for 20 min, and cooled the solution rapidly to room temperature. Gauze was filtered to remove coagulated matter in the whey protein isolate solution, and 4 parts by weight of glycerin was added and stirred evenly to prepare a whey protein isolate coating solution.

[0037] (3) Soak selenium-enriched rainbow trout fillets in the bamboo leaf antioxidant solution in step (1) for 2 minutes, and drain naturally at room temperature for 5 minutes.

[0038] (4) Soak the fish fillets drained in step (...

Embodiment 2

[0041] The difference from Example 1 is that in step (1), the bamboo leaf antioxidant (food grade) is 0.5 parts by weight.

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Abstract

The invention belongs to the field of cold water fish preservation, and particularly relates to a preservation method for selenium-enriched rainbow trout fillets. The preservation method for the selenium-rich rainbow trout fillets comprises the following steps: (1) soaking the selenium-rich rainbow trout fillets in a bamboo leaf antioxidant solution for 2-5 minutes, and naturally draining at room temperature; (2) soaking the fillets drained in the step (1) in whey protein isolate coating liquid for 1-3 minutes, naturally draining at room temperature, soaking again for 1-3 minutes, and blowing air to dry the surfaces of the fillets at room temperature; and (3) refrigerating the fillets treated in the step (2). The preservation method for selenium-enriched rainbow trout fillets disclosed by the invention not only meets the requirements of national standard GB 2760-2014, but also has edibility. On the premise of not changing the eating mode of the selenium-enriched rainbow trout fillets, the growth and reproduction of microorganisms are inhibited, the degradation of proteins is delayed, and the shelf life of the selenium-enriched rainbow trout fillets stored at 4 DEG C is effectively prolonged.

Description

technical field [0001] The invention belongs to the field of cold-water fish preservation, and more particularly relates to a preservation method for selenium-enriched rainbow trout fillets. Background technique [0002] Rainbow trout is a cold-water fish with strong adaptability in the salmon family. It is called rainbow trout because there is a purple-red color band extending from the gill cover along the two sides to the tail peduncle. According to statistics from the Food and Agriculture Organization of the United Nations (FAO), in recent years, the annual output of salmon farming in the world has exceeded 2 million tons, making it the third largest farmed fish in the world. Rainbow trout is a high-grade edible fish, and it is also one of the four high-quality freshwater fish species promoted by FAO to the world. The meat of rainbow trout is tender and delicious, with a light fishy smell, no small bone spurs, mostly soft spines, and better muscle elasticity than common ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/06
CPCA23B4/10A23B4/20A23B4/06A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2250/54252A23V2250/6406Y02A40/81
Inventor 陈季旺陈俊杰谭玲廖鄂王海滨田大才
Owner WUHAN POLYTECHNIC UNIVERSITY
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