Method for maintaining quality of mytilus coruscus based on steam and vacuum synergistic heating

Abstract

The invention relates to the field of seafood processing, and discloses a thick-shell mussel quality maintaining method based on steam and vacuum synergistic heating, which comprises the following steps: S1, pretreatment: firstly selecting fresh thick-shell mussels with the same size, and then taking complete mussel meat by using a meat taking tool; s2, vacuum sealing: putting the shellfish meat taken out in the step S1 into a food-grade retort pouch, and immersing in a steam water bath at 95-100 DEG C, and S3, seasoning and packaging: firstly preparing seasoning liquid, then mixing the seasoning liquid with the shellfish meat cured in the step S2, and soaking for 45-60 minutes, so that the flavor is uniformly permeated; and S4, low-temperature storage and shelf life prediction: establishing a suitable cold chain storage environment by using a refrigerator, and putting the vacuum shellfish meat prepared in the step S3 into the refrigerator for storage. Through a steam vacuum synergistic heating technology, the limitation of a traditional single hot processing technology is effectively overcome, compared with traditional boiling water heating (BH), the juice loss rate is reduced by 30% or above, and the structural integrity of muscle fibers is remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of seafood processing technology, specifically to a method for maintaining the quality of thick-shelled mussels based on steam-vacuum combined heating. Background Technology

[0002] Thick-shelled mussels, a high-protein, low-fat seafood delicacy, offer both culinary and nutritional value. However, their high water content and strong trypsin activity make them prone to quality deterioration due to microbial growth and enzymatic hydrolysis when sold fresh, resulting in a short shelf life and limited distribution. Currently, the market primarily uses fresh sales and drying methods. Fresh sales rely on cold chains and are easily perishable, while drying, although extending shelf life, leads to the loss of water-soluble nutrients and a decline in sensory quality, failing to meet consumer demand for high-quality shellfish products.

[0003] Existing heat processing technologies have significant limitations in the processing of thick-shelled mussels: traditional boiling water heating (BH) easily leads to a large loss of mussel meat juice (the loss rate is significantly higher than other methods), and severe damage to the muscle fiber structure; although microwave heating (MH) and air circulation heating (AH) can retain some protein characteristics in the early stages, prolonged heating will exacerbate protein degradation and textural hardening; a single heating method is difficult to balance the preservation of mussel meat's nutrition, flavor characteristics and structural integrity, especially in the preservation of volatile flavor substances (such as dimethyl sulfide and other seafood characteristic components), the effects are inconsistent. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating, which solves the obvious limitations of existing heat processing technologies for thick-shelled mussels: traditional boiling water heating easily leads to a large loss of mussel meat juice and severe damage to muscle fiber structure; although microwave and air circulation heating can retain some protein characteristics in the early stage, long-term heating will aggravate protein degradation and texture hardening, and a single heating method is difficult to balance the problems of nutrient retention, flavor characteristics and structural integrity.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating, comprising the following steps:

[0006] S1. Pre-treatment: First, select fresh thick-shelled mussels of uniform size and use a cleaning tool to scrub the shells of the fresh thick-shelled mussels and cut off the byssal threads; then use a heating machine to preheat to 100-105℃, and then put the cleaned fresh thick-shelled mussels into the heating machine for 5-10 seconds to make the shells open quickly, and use a meat-removing tool to remove the whole mussel meat and gently wipe the surface moisture.

[0007] S2. Vacuum sealing: Place the shellfish meat taken out in step S1 into a food-grade cooking bag and use a vacuum machine to vacuum seal it at 0.1-0.3MPa to minimize oxygen residue; then immerse the vacuum bag in a 95-100℃ steam water bath for 2-3 minutes with precise control, so that the center temperature is 80-85℃, to achieve the effect of water-cooled cooking.

[0008] S3. Seasoning and Packaging: First, prepare the seasoning liquid, then mix the seasoning liquid with the cooked scallop meat from step S2 and soak for 45-60 minutes to allow the flavor to penetrate evenly. Then, use a vacuum machine to vacuum pack the soaked scallop meat and seasoning liquid for a second time, and vacuum seal it at 0.1-0.3 MPa to form a ready-to-eat product.

[0009] S4. Low-temperature storage and shelf-life prediction: A suitable cold chain storage environment is established using a refrigeration unit, and the vacuum-packed shellfish meat prepared in step S3 is placed in the refrigeration unit for storage. Specifically, establishing a suitable cold chain storage environment involves periodically monitoring the bacterial count of the shellfish meat stored at low temperatures during the storage process. Using the total bacterial count and TVB-N content as key indicators, an Arrhenius first-order kinetic model is established to compare the storage effects at different temperatures. Finally, a suitable cold chain storage environment temperature is selected for storing the shellfish meat.

[0010] Preferably, in step S1, the fresh, thick-shelled mussels of uniform size weigh 90-100g; the cleaning tools include, but are not limited to, a cleaning brush and scissors; and the meat-removing tools include tweezers and a knife.

[0011] Preferably, in step S3, the seasoning liquid is prepared as follows: 2.8-3% salt, 2.8-3% white sugar, 5.2-5.4% light soy sauce, 6.1-6.3% lemon juice, 1.9-2.1% aged vinegar, 1.9-2.1% millet chili, 0.9-1.1% chicken essence, 0.9-1.1% garlic, 0.9-1.1% scallion, 0.9-1.1% cilantro, and water to make up the balance.

[0012] Preferably, in step S4, the Arrhenius first-order kinetic model includes:

[0013] With the change in total bacterial count as the core indicator, its first-order kinetic equation is:

[0014] A=A0e kt

[0015] in:

[0016] A represents the total number of bacterial colonies after storage for t days.

[0017] A0 represents the initial total number of colonies.

[0018] k represents the reaction rate constant.

[0019] t represents storage time;

[0020] The relationship between time and colony growth is quantified using first-order kinetic equations to obtain the numerical value k representing the rate of spoilage; this is further combined with the Arrhenius equation (linearized form).

[0021] lnk = lnk0 - E a / (RT)

[0022] in:

[0023] lnk represents the natural logarithm of the reaction rate constant k, used to linearize the kinetic equations and facilitate parameter fitting.

[0024] ln represents the natural logarithm of the pre-exponential factor k0.

[0025] k0 represents the pre-exponential factor.

[0026] E a Represents activation energy.

[0027] R represents the molar gas constant [8.3144∣·(mol·K)]. -1 ],

[0028] T represents absolute temperature;

[0029] By further combining the Arrhenius equation to quantify the relationship between temperature and k, the degree of influence of temperature on metamorphism is described.

[0030] Building a shelf life prediction model

[0031] SL=(lnA1-lnA0) / [k0exp(-E a / (RT))]

[0032] in:

[0033] SL stands for shelf life, which is the time it takes for the total bacterial count to increase from A0 to the limit value A1, i.e., the number of safe days the product can be stored.

[0034] (lnA1-lnA0) represents the logarithmic difference in the total number of colonies, which represents the growth rate from the initial value to the limit.

[0035] lnA1 represents the natural logarithm of the colony safety limit A1;

[0036] lnA0 represents the natural logarithm of the initial total colony count A0;

[0037] [k0exp(-E a [ / (RT))] represents the reaction rate constant k at a certain temperature T;

[0038] By constructing a shelf-life prediction model that integrates the first two steps, the relationship between temperature and shelf life is predicted, and the number of storage days at different cold chain temperatures is quickly obtained, providing a scientific basis for temperature selection in actual production.

[0039] Preferably, in step S4, the periodic monitoring of bacterial colonies in the low-temperature stored shellfish specifically involves:

[0040] Every 2-3 days, a sample of shellfish meat is collected using a sampling bag and tweezers. The total bacterial count of the collected shellfish meat samples is then determined using the plate count method. The TVB-N content is also detected simultaneously, and the data is recorded. The plate count method is a common existing technology and will not be described in detail here.

[0041] This invention provides a method for maintaining the quality of thick-shelled mussels based on steam-vacuum combined heating. It has the following beneficial effects:

[0042] 1. This invention effectively overcomes the limitations of traditional single-heat processing technology through a steam-vacuum synergistic heating process: vacuum sealing reduces residual oxygen to inhibit oxidation, and 95-100℃ steam water bath cooking can evenly transfer heat. Compared with traditional boiling water heating (BH), it reduces the juice loss rate by more than 30% and significantly improves the integrity of muscle fiber structure. At the same time, it can retain more volatile flavor substances characteristic of seafood, such as dimethyl sulfide, and balance the nutritional retention, flavor characteristics and structural stability of shellfish meat, solving the problems of excessive juice loss, severe muscle fiber damage and poor flavor retention in traditional heating.

[0043] 2. This invention utilizes a low-temperature storage strategy based on an Arrhenius first-order kinetic model, which can scientifically predict shelf life at different temperatures and significantly extend product shelf life. Compared to traditional methods where fresh products are easily perishable and drying leads to nutrient loss, this method maintains the freshness and taste of ready-to-eat products while improving storage stability, providing technical support for the intensive processing and market circulation of thick-shelled mussels. Attached Figure Description

[0044] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0045] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0046] Please see the appendix Figure 1 This invention provides a method for maintaining the quality of thick-shelled mussels based on steam-vacuum combined heating, comprising the following steps:

[0047] S1. Preprocessing:

[0048] First, select fresh, thick-shelled mussels of uniform size, and then use a cleaning tool to scrub the shells of the fresh, thick-shelled mussels and remove the byssal threads;

[0049] Preheat the mussels to 100℃ using a heating machine, then place the cleaned fresh thick-shelled mussels into the heating machine and heat for 5-10 seconds to make the shells open quickly. Use a meat-removing tool to remove the whole mussel meat and gently wipe the surface moisture.

[0050] The specific weight of the fresh, thick-shelled mussels of uniform size is 90-100g.

[0051] The cleaning tools include, but are not limited to: cleaning brushes and scissors;

[0052] The meat removal tools include tweezers and knives;

[0053] S2, Vacuum Seal:

[0054] The shellfish meat removed in step S1 is placed in a food-grade cooking bag and vacuum-sealed at 0.1 MPa using a vacuum machine to minimize residual oxygen and inhibit oxidation.

[0055] The vacuum bag is then immersed in a 100℃ steam water bath for 2 minutes, with the core temperature set at 85℃, to achieve the effect of water-bath cooking. The water-bath environment ensures uniform heat transfer and avoids the severe loss of juices caused by direct boiling.

[0056] Compared with boiling (BH), the juice loss rate is reduced by more than 30%, and the integrity of muscle fibers is significantly improved. At the same time, a higher content of seafood characteristic flavor substances such as dimethyl sulfide is retained. Through the synergistic effect of vacuum and steam, the quality of thick-shelled mussels is further improved.

[0057] S3. Seasoning and Packaging:

[0058] First, prepare the seasoning liquid, then mix the seasoning liquid with the cooked scallop meat from step S2 and soak for 60 minutes to allow the flavor to penetrate evenly. Then, use a vacuum machine to vacuum pack the soaked scallop meat and seasoning liquid for a second time, and vacuum seal it at 0.1 MPa to form a ready-to-eat product.

[0059] The seasoning liquid is prepared as follows: 2.9% salt, 2.9% white sugar, 5.3% light soy sauce, 6.2% lemon juice, 2.0% aged vinegar, 2.0% chopped chili peppers, 1.0% chicken essence, 1.0% garlic, 1.0% scallions, 1.0% cilantro, and water to make up the remainder;

[0060] S4. Low-temperature storage and shelf life prediction: Use a refrigeration unit to establish a suitable cold chain storage environment, and put the vacuum-packed shellfish meat prepared in step S3 into it for storage;

[0061] The establishment of a suitable cold chain storage environment specifically involves: during the storage process, regular monitoring of bacterial colonies is conducted on the shellfish meat stored at low temperatures, and an Arrhenius first-order kinetic model is established with total bacterial count and TVB-N content as key indicators to compare the storage effects at different temperatures, and finally, a suitable cold chain storage environment temperature is selected for storing the shellfish meat.

[0062] The Arrhenius first-order kinetic model includes:

[0063] With the change in total bacterial count as the core indicator, its first-order kinetic equation is:

[0064] A=A0e kt

[0065] in:

[0066] A represents the total number of bacterial colonies after storage for t days.

[0067] A0 represents the initial total number of colonies.

[0068] k represents the reaction rate constant.

[0069] t represents storage time;

[0070] The relationship between time and colony growth was quantified using first-order kinetic equations to obtain the numerical value k of the rate of deterioration of thick-shelled mussels during storage.

[0071] Further combining with the Arrhenius equation (linearized form)

[0072] lnk = lnk0 - E a / (RT)

[0073] in:

[0074] lnk represents the natural logarithm of the reaction rate constant k, used to linearize the kinetic equations and facilitate parameter fitting.

[0075] ln represents the natural logarithm of the pre-exponential factor k0.

[0076] k0 represents the pre-exponential factor.

[0077] E a Represents activation energy.

[0078] R represents the molar gas constant [8.3144∣·(mol·K)]. -1 ],

[0079] T represents absolute temperature;

[0080] By further combining the Arrhenius equation to quantify the relationship between temperature and k, the degree of influence of temperature on the deterioration of thick-shelled mussels during storage was obtained.

[0081] Building a shelf life prediction model

[0082] SL=(lnA1-lnA0) / [k0exp(-E a / (RT))]

[0083] in:

[0084] SL stands for shelf life, which is the time it takes for the total bacterial count to increase from A0 to the limit value A1, i.e., the number of safe days the product can be stored.

[0085] (lnA1-lnA0) represents the logarithmic difference in the total number of colonies, which represents the growth rate from the initial value to the limit.

[0086] lnA1 represents the natural logarithm of the colony safety limit A1;

[0087] lnA0 represents the natural logarithm of the initial total colony count A0;

[0088] [k0exp(-E a [ / (RT))] represents the reaction rate constant k at a certain temperature T;

[0089] By constructing a shelf-life prediction model to integrate the first two steps, the relationship between "temperature and shelf life" is predicted, and the storage days of thick-shelled mussels under different cold chain temperatures are quickly obtained, providing a scientific basis for the selection of temperature in actual production.

[0090] Example:

[0091] The efficiency of colony changes at different temperatures was calculated using the Arrhenius first-order kinetic model.

[0092] I. Key Parameters and Model Basics

[0093] Initial total bacterial count: Initial bacterial count of fresh thick-shelled mussels: A0≈10 2 CFU / g (corresponding to lnA0≈4.605);

[0094] Colony safety limits: Refer to the standards for aquatic products, the total colony limit A1 = 10. 5 CFU / g (corresponding to lnA1≈11.513);

[0095] Model parameters: The activation energy E was obtained by fitting the growth characteristics of the dominant putrefactive bacteria in thick-shelled mussels. a ≈40kJ / mol (40000J / mol), pre-exponential factor k0≈106 d -1 .

[0096] II. Synergistic relationship between colony growth and textural changes at different temperatures

[0097] First, set four different temperature groups: 0℃, 4℃, 25℃, and 37℃.

[0098]

[0099]

[0100]

[0101] III. Core Conclusions and Application Recommendations

[0102] Temperature has a dual impact on quality:

[0103] 0℃ / 4℃: By inhibiting microorganisms at low temperatures (slowing colony growth) and slowing down the pace of protein oxidation / degradation (allowing for "early texture improvement"), a dual guarantee of "microbial safety + sensory excellence" is achieved.

[0104] 25℃ / 37℃: High temperatures directly accelerate microbial damage and protein degradation, leading to a "cliff-like drop" in texture. Even if the bacterial colony does not reach the limit, the sensory experience is already unacceptable.

[0105] The specific details of regularly monitoring bacterial colonies in shellfish meat stored at low temperatures are as follows:

[0106] Every two days, a sample of shellfish meat was collected using a sampling bag and tweezers. The total bacterial count of the collected shellfish meat samples was tested using the plate count method. The TVB-N content was also tested simultaneously, and the data were recorded. The plate count method is a common existing technology and will not be described in detail here.

[0107] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating, characterized in that, Includes the following steps: S1. Pre-treatment: First, select fresh thick-shelled mussels of uniform size, and use a cleaning tool to scrub the shells of the fresh thick-shelled mussels and remove the byssal threads; Preheat the mussels to 100-105℃ using a heating machine, then place the cleaned fresh thick-shelled mussels into the heating machine and heat for 5-10 seconds to make the shells open quickly. Use a meat-removing tool to remove the whole mussel meat and gently wipe off the surface moisture. S2. Vacuum sealing: Place the shellfish meat taken out in step S1 into a food-grade cooking bag and use a vacuum machine to vacuum seal it at 0.1-0.3MPa to minimize oxygen residue; then immerse the vacuum bag in a 95-100℃ steam water bath for 2-3 minutes with precise control, so that the center temperature is 80-85℃, to achieve the effect of water-cooled cooking. S3. Seasoning and Packaging: First, prepare the seasoning liquid, then mix the seasoning liquid with the cooked scallop meat from step S2 and soak for 45-60 minutes to allow the flavor to penetrate evenly. Then, use a vacuum machine to vacuum pack the soaked scallop meat and seasoning liquid for a second time, and vacuum seal it at 0.1-0.3 MPa to form a ready-to-eat product. S4. Low-temperature storage and shelf-life prediction: A suitable cold chain storage environment is established using a refrigeration unit, and the vacuum-packed shellfish meat prepared in step S3 is placed in the refrigeration unit for storage. Specifically, establishing a suitable cold chain storage environment involves periodically monitoring the bacterial count of the shellfish meat stored at low temperatures during the storage process. Using the total bacterial count and TVB-N content as key indicators, an Arrhenius first-order kinetic model is established to compare the storage effects at different temperatures. Finally, a suitable cold chain storage environment temperature is selected for storing the shellfish meat.

2. The method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating according to claim 1, characterized in that, In step S1, the fresh, thick-shelled mussels of uniform size specifically weigh 90-100g; the cleaning tools include, but are not limited to, a cleaning brush and scissors; the meat-removing tools include tweezers and a knife.

3. The method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating according to claim 1, characterized in that, In step S3, the seasoning liquid is prepared as follows: 2.8-3% salt, 2.8-3% white sugar, 5.2-5.4% light soy sauce, 6.1-6.3% lemon juice, 1.9-2.1% aged vinegar, 1.9-2.1% millet chili, 0.9-1.1% chicken essence, 0.9-1.1% garlic, 0.9-1.1% scallion, 0.9-1.1% cilantro, and water to make up the balance.

4. The method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating according to claim 1, characterized in that, In step S4, the Arrhenius first-order kinetic model includes: With the change in total bacterial count as the core indicator, its first-order kinetic equation is: A=A0e kt in: A represents the total number of bacterial colonies after storage for t days. A0 represents the initial total number of colonies. k represents the reaction rate constant. t represents storage time; The relationship between time and colony growth is quantified using a first-order kinetic equation to obtain the numerical value k representing the rate of spoilage. Further combining with the Arrhenius equation (linearized form) lnk=lnk0-E a / (RT) in: lnk represents the natural logarithm of the reaction rate constant k, used to linearize the kinetic equations and facilitate parameter fitting. ln represents the natural logarithm of the pre-exponential factor k0. k0 represents the pre-exponential factor. E a Represents activation energy. R represents the molar gas constant [8.3144∣·(mol·K)]. -1 ], T represents absolute temperature; By further combining the Arrhenius equation to quantify the relationship between temperature and k, the degree of influence of temperature on metamorphism is described. Building a shelf life prediction model SL=(lnA1-lnA0) / [k0exp(-E a / (RT))] in: SL stands for shelf life, which is the time it takes for the total bacterial count to increase from A0 to the limit value A1, i.e., the number of safe days the product can be stored. (lnA1-lnA0) represents the logarithmic difference in the total number of colonies, which represents the growth rate from the initial value to the limit. lnA1 represents the natural logarithm of the colony safety limit A1; lnA0 represents the natural logarithm of the initial total colony count A0; [k0exp(-E a [ / (RT))] represents the reaction rate constant k at a certain temperature T; By constructing a shelf-life prediction model that integrates the first two steps, the relationship between temperature and shelf life is predicted, and the number of storage days at different cold chain temperatures is quickly obtained, providing a scientific basis for temperature selection in actual production.

5. The method for maintaining the quality of thick-shelled mussels based on steam-vacuum synergistic heating according to claim 1, characterized in that, In step S4, the regular monitoring of bacterial colonies in the low-temperature stored shellfish specifically involves: Every 2-3 days, a sample of shellfish meat is collected using a sampling bag and tweezers. The total bacterial count of the collected shellfish meat samples is then determined using the plate count method. The TVB-N content is also detected simultaneously, and the data is recorded. The plate count method is a common existing technology and will not be described in detail here.

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