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Method for prolonging preservation period of salmon

A salmon, fresh-keeping technology, applied in the preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, preservation of food ingredients as antimicrobials, etc., can solve the problems of accelerated salmon spoilage, temperature fluctuation and shock, Accelerate the loss of meat juice and other problems, achieve the effect of convenient and fast storage, reduce temperature fluctuations and shocks, and facilitate access or transfer

Pending Publication Date: 2021-12-03
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the temperature fluctuations and shocks that are common in the current low-temperature storage equipment, it will accelerate the loss of meat juice and the growth of microorganisms, thereby accelerating the spoilage of salmon

Method used

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  • Method for prolonging preservation period of salmon
  • Method for prolonging preservation period of salmon
  • Method for prolonging preservation period of salmon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The boneless and skinless fresh salmon is divided into rectangles of similar size and quality according to the uniform division method, and the weight of the salmon sample is about 300g. Place the sliced ​​salmon fillets in a compound preservative kept at 4°C for 25 minutes and then take them out of the package. The ingredients of the preservative are: citric acid monohydrate 2g / L; cyanidin-3-O-rutinoside 0.5g / L; tea polyphenol 3g / L; the solvent is water.

[0046] Use sterile absorbent paper to remove excess water from pre-treated salmon fillets, and seal them in food-grade plastic bags. Place the salmon in the cold storage box at intervals (the placement method is as follows figure 1 shown), and then placed the cold storage box in the preset refrigerator area, the integral mean value of the air temperature in the center of the cold storage box was kept at 4.0°C, and the temperature fluctuation was within ±0.3°C.

[0047] In the experiment, a total of 5 samples were t...

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Abstract

The invention discloses a method for prolonging the shelf life of salmon, which comprises the following steps: soaking salmon fillets in a compound preservative at 4 DEG C for 20-30 minutes, sealing and packaging with food-grade plastic packaging bags, placing in a cold storage box at intervals, finally placing the cold storage box in a preset refrigerator area, and the integral mean value of the central air temperature of the cold storage box is kept at 4.0 DEG C with a temperature fluctuation within + / -0.3 DEG C. When the salmon is preserved by the method, the salmon can be preserved for 10-12 days after being refrigerated at 4 DEG C, the physicochemical indexes, the microbiological indexes and the sensory characteristics of the salmon slices all meet the eating requirements, the circulation of the salmon and the prolonging of the goods price period are facilitated, the waste of salmon raw materials is reduced, and the safety of an urban salmon supply chain is improved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping and storage of salmon, in particular to a method for prolonging the fresh-keeping period of salmon by reducing temperature fluctuation and shock combined with a compound preservative. Background technique [0002] Salmon, also known as salmon or salmon, is widely distributed in the high latitudes of the northern hemisphere. It belongs to the bony fish class Salmoniformes. It is a migratory fish in cold waters. It has delicious meat and good taste. It is a high-quality raw material for making sashimi. As an important raw fish, salmon is increasingly popular with consumers for its delicious and delicate taste, high protein, low calorie and rich in unsaturated fatty acids. Salmon cannot be transported without the cold chain. In the final stage of the cold chain, the salmon is peeled and cut into salmon fillets for sale until consumers purchase them at home. During this process, the salmon fille...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/06
CPCA23B4/20A23B4/06A23V2002/00A23V2200/10A23V2250/032A23V2250/2132A23V2250/214A23V2250/21
Inventor 陈卫崔昊昕江峰胡海梅
Owner ZHEJIANG UNIV
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