Combined deodorization process of marine fish

Abstract

The application discloses a combined deodorization process of seawater fish, and relates to the technical field of aquatic product processing. The combined deodorization process comprises the following steps: pretreatment: after thawing, fish meat is cleaned, soaked in a soaking liquid for 20-30 min, and then rinsed; curing: the rinsed fish meat is cured with a curing liquid, wherein the curing liquid comprises olive fruit extract; biological deodorization treatment: the cured fish meat is cleaned and then subjected to enzymatic deodorization with a biological deodorizing agent; post-treatment: the fish meat subjected to biological deodorization is cleaned, dried, and then subjected to packaging and the like. The combined deodorization process has the effect of combining physical deodorization with biological deodorization, so as to make up for each other's shortcomings.

Description

Technical Field

[0001] This application relates to the technical field of aquatic product processing, and in particular to a combined deodorization process for marine fish. Background Technology

[0002] Marine fish are fish that live in the ocean and can be divided into two categories: deep-sea fish and coastal fish. These fish live in waters close to the coast, usually not far from the shore. Coastal fish include sailfish, snapper, cod, and salmon. They are one of the main targets of human fishing because they are of significant value for food and commercial use. Marine fish are rich in protein, minerals, and unsaturated fatty acids, making them an important source of nutrition in the human diet. Marine fish are widely caught and consumed around the world and are an integral part of many cultures and dietary habits.

[0003] Currently, marine fish have a distinct fishy smell. The substances that constitute this smell mainly fall into five categories: volatile bases (including nitrogen, trimethylamine, dimethylamine, and various amines), volatile lower fatty acids (such as formic acid, acetic acid, propionic acid, valeric acid, etc.), volatile carbonyl compounds (such as low-molecular-weight aldehydes, acetone, etc.), volatile sulfur-containing compounds (such as hydrogen sulfide, methanethiol, dimethyl sulfide, etc.), and volatile non-carbonyl compounds (such as alcohols, phenols). During processing, deodorization is necessary. Fish deodorization techniques can be divided into physical, chemical, and biological methods. Physical adsorption methods commonly use activated carbon as an adsorbent, which is simple to operate but prone to incomplete removal of the adsorbent. The biggest concern for consumers regarding chemical deodorization processes is the residue of chemical organic substances. Existing technologies using biological deodorization methods can generally remove the fishy smell from aquatic products, but their application is limited.

[0004] Regarding the aforementioned technologies, marine fish have a stronger fishy smell than freshwater fish, therefore, there is a need to provide a deodorization process suitable for industrial processing of marine fish.

[0005] In the content of fish meat invention

[0006] In order to effectively deodorize marine fish and reduce toxin residues, this application provides a combined deodorization process for marine fish.

[0007] The combined deodorization process for marine fish provided in this application adopts the following technical solution:

[0008] A combined deodorization process for marine fish includes the following steps:

[0009] Step S1: Pre-treatment: Thaw the fish meat, clean it, soak it in the soaking solution for 20-50 minutes, and then rinse it.

[0010] Step S2: Marinating: Marinate the rinsed fish meat with a marinating solution, which includes olive fruit extract;

[0011] Step S3: Biological deodorization treatment: After washing the marinated fish, use a biological deodorizing agent to remove the fishy smell.

[0012] Step S4: Post-processing: After the fish meat has been biologically deodorized, it is washed, dried and packaged.

[0013] By adopting the above technical solution, the fish meat is pre-treated and cleaned, and initially deodorized using a soaking solution. Marinating with a pickling solution is a physical deodorization process. Olive extract is added to the pickling solution. Olives contain a large amount of tannic acid and balsamic alcohol, as well as some volatile oils. These substances are natural detoxifying components that can accelerate the decomposition and metabolism of endotoxins in the human body, and can alleviate the toxins contained in fish, crabs, dolphins, and toxic bacteria. In food processing, balsamic alcohol is often used to remove the fishy smell from seafood and meat products. It can bind to proteins, changing their conformation and charge, thereby reducing the perceived fishy smell. Balsamic alcohol can also act as a protein solvent for protein extraction and purification. Some fishy smells in marine fish originate from the oxidation process within the fish's body. Therefore, reducing the fishy smell can be achieved by adding antioxidants to inhibit the oxidation and fishy transformation process during storage, reducing the production of fishy substances. Olives are rich in antioxidants, such as vitamin E and polyphenolic compounds. These antioxidants can help reduce the production of free radicals in the body, thereby reducing cell damage and inflammatory responses. In addition, some components in olives are believed to have antibacterial and anti-inflammatory effects, which may help alleviate some symptoms caused by seafood poisoning. Subsequently, enzymatic hydrolysis with biological deodorizing agents is used to combine physical and biological deodorization, thereby taking advantage of each other's strengths and seeking a synergistic deodorization effect. Finally, deodorized fish meat is produced through post-processing.

[0014] Optionally, in step S1, the soaking solution may be a light salt solution or a baking soda solution.

[0015] Optionally, in step S2, the weight ratio of the olive fruit extract to the fish meat is 1:100 to 200.

[0016] By adopting the above technical solution, the fish are soaked in lightly salted water or soda water. The chemical substances in these solutions help neutralize the fishy and other odors in the fish. When the fish is added to lightly salted water, the salt can penetrate into the fish and change the osmotic pressure of the fish tissue, thereby causing water to seep out and taking away the fishy smell.

[0017] Optionally, in step S2, the marinade may also include ginger, Sichuan peppercorns, cooking wine, white vinegar, salt, etc.

[0018] By adopting the above technical solution, the flavor substances with special aroma in pickling spices such as ginger, Sichuan pepper, and white vinegar can mask the fishy smell in aquatic products, thereby reducing the fishy smell and enhancing the aroma.

[0019] Optionally, in step S2, green tea is added to the marinade.

[0020] By adopting the above technical solution, green tea contains tea polyphenols, which are natural water-soluble antioxidants that can prevent or delay food oxidation and extend shelf life. This avoids the oxidation reaction between substances in fish and meat and oxygen in the air, which can lead to rancidity, discoloration, browning, flavor deterioration, and vitamin destruction in food, and even the production of harmful substances, thereby ensuring food quality and nutritional value.

[0021] Optionally, in step S2, lemon is added to the marinade.

[0022] By adopting the above technical solution, lemons contain vitamin C, which is also a natural antioxidant. It can combine with oxygen to become an oxygen scavenger, inhibiting the oxidation of oxygen-sensitive food components; it can reduce high-valence metal ions and enhance the effect of chelating agents; it also has the effects of treating scurvy, detoxification, and maintaining capillary permeability.

[0023] Optionally, in step S2, xylitol is added to the marinade.

[0024] By employing the above technical solution, xylitol, a natural sugar alcohol, is commonly used as a sweetener in food processing. Besides its sweetness, xylitol also has a certain deodorizing effect. Xylitol can bind to proteins, altering their conformation and charge, thereby reducing the perception of fishy odor. Simultaneously, xylitol can neutralize amino acids on the protein surface, reducing the release and perception of fishy substances. Therefore, xylitol can be used to reduce the presence of fishy odor in the processing of seafood and meat products.

[0025] Optionally, in step S3, the biological deodorizing agent is a deaminase.

[0026] By employing the above technical solution, deaminases are a class of enzymes whose main function is to remove amino groups from proteins or amino acids. Deaminases can strip amino groups from proteins or amino acids, thereby altering their chemical properties and taste. In food processing, deaminases are commonly used to remove the fishy or gamey smell from foods such as fish and meat.

[0027] Optionally, the biological deodorizing agent may also contain a protease, which may be one or more of trypsin, papain, bromelain, pepsin, aspergillus, and trichoderma.

[0028] By adopting the above technical solution, proteases can break down proteins in fish meat and decompose fishy-smelling compounds into odorless substances, thereby reducing or eliminating the fishy smell.

[0029] Optionally, in step S3, the biological deodorizing agent is further supplemented with lipase.

[0030] By employing the above-mentioned technical solutions, lipases can hydrolyze fats in food, breaking them down into smaller molecules such as fatty acids and glycerol. In food, lipases can help degrade fats and can be used to improve the taste and texture of fish.

[0031] In summary, this application includes at least one of the following beneficial technical effects:

[0032] 1. Olive extract is added to the marinating liquid. Olives contain a large amount of tannic acid and balsamic alcohol, as well as some volatile oils. These substances are natural detoxifying components that can accelerate the decomposition and metabolism of endotoxins in the human body and alleviate the toxins contained in fish, crabs, dolphins, and poisonous mushrooms. In food processing, balsamic alcohol is often used to remove the fishy smell from seafood and meat products. It can bind to proteins, change their conformation and charge, thereby reducing the perception of fishy smell.

[0033] 2. Green tea contains tea polyphenols, which are natural water-soluble antioxidants that can prevent or delay food oxidation and extend shelf life. They prevent substances in fish and meat from undergoing oxidation reactions with oxygen in the air, thus avoiding rancidity, discoloration, browning, flavor deterioration, and vitamin destruction in food, and even the production of harmful substances, thereby ensuring food quality and nutritional value.

[0034] 3. Deaminases are a class of enzymes whose main function is to remove amino groups from proteins or amino acids. Deaminases can strip amino groups from proteins or amino acids, thereby altering their chemical properties and taste. In food processing, deaminases are commonly used to remove the fishy or gamey smell from foods such as fish and meat. Detailed Implementation

[0035] The present application will be further described in detail below with reference to the embodiments.

[0036] All raw materials mentioned in this application are commercially available products, intended to fully disclose the raw materials in this application, and should not be construed as restricting the source of the raw materials.

[0037] This application discloses a combined deodorization process for marine fish.

[0038] Preparation Example

[0039] pickling liquid

[0040] Preparation Example 1

[0041] Add 50g of olive fruit extract powder to 50g of ginger, 5g of Sichuan peppercorns, 50g of cooking wine, 30g of white vinegar, and 10g of salt and other seasonings and spices, and mix well.

[0042] Preparation Example 2

[0043] Add 50g of olive fruit extract powder and 20g of green tea to 50g of ginger, 5g of Sichuan peppercorns, 50g of cooking wine, 30g of white vinegar, and 10g of salt and other seasonings and spices, and mix well.

[0044] Preparation Example 3

[0045] Add 50g olive fruit extract powder, 20g green tea and 50g lemon to 50g ginger, 5g Sichuan peppercorns, 50g cooking wine, 30g white vinegar and 10g salt and other seasonings and spices, and mix well.

[0046] Preparation Example 4

[0047] Add 50g olive fruit extract powder, 20g green tea, 50g lemon and 5g xylitol to 50g ginger, 5g Sichuan peppercorns, 50g cooking wine, 30g white vinegar and 10g salt and other seasonings and spices, and mix well.

[0048] Biological deodorizing agent

[0049] Preparation Example 5

[0050] Add 20g of deaminase A.

[0051] Preparation Example 6

[0052] Add 20g of deaminase A and 20g of trypsin.

[0053] Preparation Example 7

[0054] Add 20g of deaminase, 20g of trypsin, and 20g of lipase.

[0055] Example

[0056] Example 1

[0057] Step S1: Pretreatment: Thaw 10kg of fish meat, clean it, and soak it completely in 0.1g / l light salt water for 20-30 minutes, then rinse it.

[0058] Step S2: Marinating: Marinate the rinsed fish meat with the marinating solution prepared in Preparation Example 1;

[0059] Step S3: Biological deodorization treatment: After rinsing the marinated fish with clean water, add the biological deodorizing agent prepared in Example 5 and 5 kg of purified water to the fish. After enzymatic hydrolysis at 5°C for 1-10 h, inactivate the enzyme at 85-95°C for 30 min to remove the fishy smell.

[0060] Step S4: Post-processing: After the fish meat has been biologically deodorized, it is washed with clean water, dried, and then packaged and stored.

[0061] Example 2

[0062] The difference from Example 1 is that in step S1, 5 kg of fish meat is added.

[0063] Example 3

[0064] The difference from Example 1 is that in step S1, 8 kg of fish meat is added.

[0065] Example 4

[0066] The difference from Example 1 is that in step S2, the selected pickling solution is from Preparation Example 2.

[0067] Example 5

[0068] The difference from Example 1 is that in step S2, the selected pickling solution is from Preparation Example 3.

[0069] Example 6

[0070] The difference from Example 1 is that in step S2, the selected pickling solution is from Preparation Example 4.

[0071] Example 7

[0072] The difference from Example 1 is that in step S3, the selected biological deodorizing agent is from Preparation Example 6.

[0073] Example 8

[0074] The difference from Example 1 is that in step S3, the biological deodorizing agent selected is the one used in Preparation Example 7.

[0075] Comparative Example

[0076] Comparative Example 1

[0077] The difference from Example 1 is that no olive fruit extract was added to the pickling solution.

[0078] Comparative Example 2

[0079] The difference from Example 1 is that 50g of olive fruit extract in the pickling solution was replaced with grape seed extract.

[0080] Blank example

[0081] Sensory evaluation and thiobarbituric acid value testing were performed on the thawed fish meat and the fish meat deodorized by the above process, as well as on the blank sample.

[0082] 1. Sensory Evaluation: Ten food professionals with certain sensory abilities were selected to conduct sensory evaluations. The samples were scored at room temperature according to the sensory scoring criteria in Table 1. The highest and lowest scores were removed, and the average score was calculated. The specific criteria are as follows:

[0083] Table 1: Sensory Evaluation Criteria

[0084] standard It has a strong fishy smell. Strong fishy smell fishy smell The fishy smell is mild. The fishy smell is very mild. none Fishy smell value 8-10 6-8 4-6 2-4 0-2 0

[0085] Table 2: Sensory Evaluation Results

[0086]

[0087]

[0088] 1. Determination of thiobarbituric acid value: Weigh 5g of deodorized fish meat, crush it, add 20mL of 10% trichloroacetic acid, homogenize for 30s, centrifuge at freezing (4℃, 2000g, 5min), filter, take 5mL of supernatant, add 5mL of 0.02mol / L TBA solution, boil in water for 20min, remove and quickly cool to room temperature, and measure the absorbance at 532nm; the blank sample is 5mL of trichloroacetic acid, add 5mL of 0.02mol / L TBA, measure the absorbance at 532nm and calculate the TBA value. Each group of samples is set up in 3 replicates, and the average value is taken.

[0089] Table 3: Results of Thiobarbituric Acid Value Determination

[0090] Example Thiobarbituric acid value (mg / kg) Example 1 0.35 Example 2 0.34 Example 3 0.34 Example 4 0.33 Example 5 0.32 Example 6 0.29 Example 7 0.30 Example 8 0.27 Comparative Example 1 0.78 Comparative Example 2 0.72 Blank example 6.43

[0091] As shown in Tables 2 and 3, the fishy smell value and thiobarbituric acid value were very high in the blank example, while the fish meat treated in Example 1 had lower fishy smell value and thiobarbituric acid value. The combined physical and biological deodorization method can achieve a good deodorization effect.

[0092] Examples 2 and 3 use the same process as Example 1, but process less fish meat and achieve similar results. Therefore, considering the cost, the weight ratio of olive fruit extract to fish meat of 1:100 is more suitable in Example 1.

[0093] Compared with Example 1, Examples 4, 5, and 6 added green tea, lemon, and xylitol respectively, and the fishy smell value and thiobarbituric acid value of the fish were all reduced. Therefore, all three have a certain deodorizing effect.

[0094] Compared with Example 1, Examples 7 and 8 respectively added trypsin and lipase for enzymatic hydrolysis. The fishy smell value and thiobarbituric acid value of the fish were also reduced. Therefore, trypsin and lipase also have a certain deodorizing effect.

[0095] Comparative Example 1, which did not contain olive fruit extract, had a higher fishy smell value and thiobarbituric acid value than Example 1. Comparative Example 2 was similar to Comparative Example 1. Therefore, it can be seen that grape seed extract had virtually no deodorizing effect, while olive fruit extract had a better deodorizing effect.

[0096] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A combined deodorization process for marine fish, characterized in that, Includes the following steps: Step S1: Pretreatment: After thawing the fish, clean it thoroughly and soak it in the soaking solution for 20-30 minutes, then rinse it. Step S2: Marinating: Marinate the rinsed fish meat with a marinating solution, which includes olive fruit extract, green tea, lemon and xylitol; Step S3: Biological deodorization treatment: After washing the marinated fish, the fish meat is deodorized by enzymatic biological deodorization agents. The biological deodorization agents are deaminase, protease and lipase. The protease is one or more of trypsin, papain, bromelain and pepsin. Step S4: Post-processing: After the fish meat has been biologically deodorized, it is washed, dried and packaged.

2. The combined deodorization process for marine fish according to claim 1, characterized in that, In step S1, the soaking solution is a light salt water solution or a baking soda solution.

3. The combined deodorization process for marine fish according to claim 1, characterized in that, In step S2, the weight ratio of the olive fruit extract to the fish meat is 1:100~200.

4. The combined deodorization process for marine fish according to claim 1, characterized in that, In step S2, the marinade also includes ginger, Sichuan peppercorns, cooking wine, white vinegar, and salt.

Images