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A technology of blue scad and red yeast rice powder, which is applied in the direction of preserving meat/fish with chemicals, preserving meat/fish through freezing/cooling, and preserving meat/fish through radiation/electrical treatment, etc., to achieve high sensory scores and inhibit relative The effect of the reduction of the content, the slowing down of protein and fat oxidation
Pending Publication Date: 2021-06-11
MINNAN NORMAL UNIV
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Problems solved by technology
However, the research on high-voltage electrostatic field preservation technology mostly focuses on fruits and vegetables, and there are few literatures on seafood preservation.
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Embodiment 1
[0038] Embodiment 1 Blue round trevally processing
[0039] Take the chilled blue scad (if it is frozen, thaw it in running water in advance), peel off the fish skin, remove the head and internal organs, cut it into 5-8cm long fish segments after cleaning, absorb the excess water on the surface of the fish, and use a fresh-keeping Packaged in boxes and refrigerated for later use.
Embodiment 2
[0040] Example 2 Preparation of Red Yeast Powder Extract
[0041] Red yeast rice powder was dissolved in 35% ethanol solution at 8 g / mL, stirred at 40 °C for 60 min, centrifuged at 4000 r / min, the supernatant was collected, and the red yeast rice powder extract was obtained by vacuum freeze-drying. Among them, the vacuum drying conditions are: vacuum degree -0.08MPa, drying temperature 60°C, drying time 10 h.
[0042] At this time, the hydroxyl radical scavenging rate IC of the red yeast rice powder extract 50 The value is about 4.23±0.07 mg / mL (Vc IC 50 The value is about 3.33±0.06 mg / mL).
Embodiment 3
[0043] Example 3 Red Yeast Powder Extract Combined with Ultrasonic Pulse Assisted High Voltage Electrostatic Immersion
[0044] The red yeast rice powder extract obtained in Example 2 was made into a solution with a concentration of 0.6%, and combined with pulse ultrasonic-assisted high-voltage electrostatic technology to soak the blue scads obtained in Example 1. The effects of ultrasonic pulse power, static voltage and processing time on the comprehensive texture score (Y1) and sensory score (Y2) of the blue round trevally were investigated, and the results were expressed by the Y value (50%Y1+50%Y2).
[0045] Based on the optimization results of the single factor experiment, the Box-Behnken combined with matlab is used to further optimize the experiment. The optimized four-dimensional interactive surface is as follows figure 2 shown. Through programming and mathematical model data analysis, when Y reaches the theoretical maximum value (50.0965), the ultrasonic pulse power...
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Abstract
The invention discloses a method for preserving decapterus maruadsi through ultrasonic pulse-assisted high-voltage electrostatic soaking by using a red yeast rice powder extract, which comprises the following steps: 1, cleaning the decapterus maruadsi, cutting the decapterus maruadsi into fish sections with the length of 5-8cm, and performing subpackaging and refrigerating for later use; 2, taking a proper amount of red yeast rice powder, dissolving the red yeast rice powder in a 30-40% ethanol solution, performing centrifuging, collecting supernate, and performing vacuum freeze-drying to obtain a red yeast rice powder extract; and 3, soaking the decapterus maruadsi obtained in the step 1 by using the red yeast rice powder extract obtained in the step 2 in combination with a pulse ultrasound-assisted high-voltage electrostatic technology under the soaking conditions that the concentration of the red yeast rice powder extract solution is 0.2-0.8%, the ultrasonic pulse power is 240-320W, the electrostatic voltage is 20kv and the treatment time is 5-30min. The red yeast rice powder extract is used for performing ultrasonic pulse-assisted high-voltage electrostatic soaking preservation on the decapterus maruadsi, the method is efficient and safe, the storability of the decapterus maruadsi can be effectively improved, the deterioration of protein and lipid is delayed, and the reduction of the relative content of PUFA is inhibited.
Description
technical field [0001] The invention relates to the technical field of seafood preservation, in particular to a method of using red yeast rice powder extract to perform ultrasonic pulse-assisted high-voltage electrostatic soaking and preservation of blue squid. Background technique [0002] Blue round trevally, commonly known as Balang fish, is a low-value fish distributed in the world. In my country, it is the second largest marine fish caught after hairtail. It is also an important economic fish in the southeast coast, especially in Fujian. Blue trevally is delicious, has high nutritional value, and is rich in polyunsaturated fatty acid (Polyunsaturated Fatty Acid, PUFA), especially eicosapentaenoic acid (Eicosapentamacnioc Acid, EPA) and docosahexaenoic acid ( Docose Hexaenoie Acid, DHA). However, the blue scad has the disadvantages of soft meat, high red meat content, low pH, insufficient protein elasticity, poor gel properties, and easy to spoil after leaving water; in...
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