Method for removing earthy smell of tilapia fillets

Abstract

The present application belongs to the technical field of food processing, and relates to a method for removing earthy smell of tilapia fillets. The method comprises the following steps: covering the surface of the tilapia fillets with pleurotus eryngii powder, and placing the tilapia fillets in a deodorizing and fresh-keeping liquid for 30-60 min; the deodorizing and fresh-keeping liquid is composed of ginger powder 15-20 parts, cannabis seed protein 5-10 parts, lysozyme 0.5-1 part, tea polyphenol 4-8 parts and water 60-100 parts in terms of mass fraction. The present application solves the technical problem of long-term maintenance of fresh fish flavor when removing the earthy smell of tilapia fillets.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a method for removing the earthy taste from tilapia fillets. Background Technology

[0002] Tilapia (Oreochromis mossambicus), commonly known as African carp, belongs to the genus Oreochromis in the family Cryopteris of the order Perciformes. Due to the influence of farming conditions and water quality, freshwater fish such as tilapia, grass carp, and silver carp often have a muddy or earthy taste, which is a key factor limiting consumer acceptance. Currently, there are three main categories of deodorization methods: chemical deodorization methods, which mainly include solvent extraction, acid-base treatment, and Maillard reactions, remove fishy substances by altering the solubility properties of proteins. Commonly used deodorizing agents include ether and ethanol, vinegar, and citric acid. Physical deodorization methods mainly involve physical binding with fishy substances through masking, adsorption, and encapsulation. Commonly used deodorizing agents include spices with special flavors, β-cyclodextrin with a cage-like structure, activated carbon, and macroporous resins. Microbial deodorization methods utilize microbial fermentation technology to remove fishy components and off-flavors, with yeast and lactic acid bacteria being the most studied strains.

[0003] CN102771827A discloses a method for removing the fishy odor from tilapia using biological enzymes, which involves adding reduced coenzyme I and alcohol dehydrogenase solution to the fish meat sample. CN117016446A discloses a method for treating the muddy fishy odor of tilapia using brine containing vitamin C and activated carbon. CN109198152A discloses a method for deodorizing tilapia protein powder using a combination of yeast fermentation and β-cyclodextrin encapsulation. However, enzymatic deodorization methods are not ideal, using brine containing vitamin C and activated carbon to treat tilapia affects the fresh fish flavor of tilapia fillets, and the combination of yeast fermentation and β-cyclodextrin encapsulation is not suitable for tilapia fillets. Furthermore, the above methods have a short effective period when used to remove the muddy odor from tilapia fillets. Summary of the Invention

[0004] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a method for removing the earthy smell from tilapia fillets. This invention employs a combination of chemical and physical deodorization methods to remove the earthy smell from tilapia fillets. By using king oyster mushroom powder as an adsorbent and a composite deodorizing and preservative solution, the earthy smell of tilapia fillets can be synergistically and efficiently removed while preserving the fresh fish flavor of the tilapia fillets.

[0005] On one hand, the present invention relates to a method for removing the earthy smell from tilapia fillets, which includes: coating the surface of the tilapia fillets with king oyster mushroom powder and then placing them in a deodorizing and preservative solution for 30 to 60 minutes; the deodorizing and preservative solution, by weight, is composed of 15 to 20 parts of ginger powder, 5 to 10 parts of hemp seed protein, 0.5 to 1 part of lysozyme, 4 to 8 parts of tea polyphenols and 60 to 100 parts of water.

[0006] Furthermore, in the method for removing the earthy smell from tilapia fillets provided by the present invention, the method for preparing the tilapia fillets includes: removing tilapia scales, gills, and internal organs, washing away blood and black abdominal membranes, and then removing surface moisture.

[0007] Furthermore, in the method for removing the earthy smell from tilapia fillets provided by the present invention, the thickness of the tilapia fillets is 0.5 to 5 cm.

[0008] Furthermore, in the method for removing the earthy taste from tilapia fillets provided by the present invention, the particle size of the king oyster mushroom powder is 50-200 mesh.

[0009] Furthermore, in the method for removing the earthy taste of tilapia fillets provided by the present invention, the preparation method of the king oyster mushroom powder includes: cutting the king oyster mushroom longitudinally along the grain, washing and removing surface moisture, freeze-drying and pulverizing, passing through a 50-mesh sieve and a 200-mesh sieve respectively, and taking the king oyster mushroom powder with a particle size of 50-200 mesh.

[0010] Furthermore, in the method for removing the earthy smell of tilapia fillets provided by the present invention, the method for using the deodorizing and preservative solution includes: mixing ginger powder, hemp seed protein, lysozyme, tea polyphenols and water evenly, and then adjusting the pH to 5-6.

[0011] Furthermore, in the method for removing the earthy smell of tilapia fillets provided by the present invention, acetic acid or citric acid is used to adjust the pH.

[0012] Compared with the prior art, the technical solution provided by the present invention has at least the following beneficial effects or advantages:

[0013] (1) This invention uses a deodorizing and preservative liquid with specific components. Ginger powder contains volatile oils, mainly gingerol, gingerene, phellandrene, citral, linalool, etc., and also contains the pungent component gingerol, which decomposes to produce gingerone, gingerol, etc., playing the main deodorizing function. Hemp seed protein is an easily digestible complete protein, mainly playing the role of reducing the impact of the deodorizing and preservative liquid on the tissue state and muscle elasticity of tilapia fillets. Lysozyme and tea polyphenols play a comprehensive deodorizing and preservative function. In addition, a weakly acidic environment is more conducive to removing the earthy smell of tilapia fillets.

[0014] (2) The present invention uses king oyster mushroom powder with a specific particle size. On the one hand, king oyster mushroom powder with a particle size that is too large or too small has a poor effect on removing the earthy smell of tilapia fillets, and cannot effectively exert its own and the deodorizing and preservative liquid on removing the earthy smell of tilapia fillets, nor can it achieve the purpose of extending the duration of the removal of the earthy smell of tilapia fillets. On the other hand, king oyster mushroom powder can effectively improve the problem of the increased fishy and bitter taste of tilapia fillets during storage, improve the freshness of tilapia fillets after preservation, and inhibit the activity of lipoxygenase, thus delaying the oxidation of fish fat.

[0015] (3) All components used in this invention are edible and easily digestible, avoiding the problem of unpleasant eating experience caused by residues left on the surface when using activated carbon or other components to remove fishy odors. This invention pre-treats tilapia fillets, which can effectively reduce the fishy odor of tilapia fillets in advance. When king oyster mushrooms are cut longitudinally along the grain, the removal effect on the earthy odor and the duration of effect are even better. Detailed Implementation

[0016] The technical solution of the present invention will be described below with reference to embodiments. However, the present invention is not limited to the following embodiments. Unless otherwise specified, the experimental methods and detection methods described in each embodiment are conventional methods; unless otherwise specified, the reagents and materials can be purchased commercially.

[0017] Example 1

[0018] This embodiment provides a process for removing the earthy smell from tilapia fillets.

[0019] Step 1: Kill a fresh tilapia, remove the scales, gills, and internal organs, and chop it into 3cm thick pieces. Wash the fish with clean water to remove the blood, remove the black abdominal membrane, and use absorbent paper to dry the surface moisture to obtain the tilapia fillets to be processed.

[0020] Step 2: By weight, take 15 parts ginger powder, 5 parts hemp seed protein, 0.5 parts lysozyme, 4 parts tea polyphenols and 60 parts water, stir evenly with magnetic force at 300 r / min, and adjust the pH to the range of 5-6 with acetic acid to prepare the deodorizing and preservative solution for later use.

[0021] Step 3: Soak and wash the fresh king oyster mushrooms in clean water, then cut them into strips along the grain. Wipe off the surface moisture with absorbent paper, freeze-dry them in a vacuum freeze dryer, grind them into powder in a mortar, and pass them through a 50-mesh sieve and a 200-mesh sieve respectively. Take the king oyster mushroom powder from the middle.

[0022] Step 4: Coat the tilapia fillets prepared in Step 1 with the king oyster mushroom powder prepared in Step 3, and then place them in the deodorizing and preservative solution for 30 minutes.

[0023] Example 2

[0024] This embodiment provides a process for removing the earthy smell from tilapia fillets.

[0025] Step 1: Kill a fresh tilapia, remove the scales, gills, and internal organs, and chop it into 3cm thick pieces. Wash the fish with clean water to remove the blood, remove the black abdominal membrane, and use absorbent paper to dry the surface moisture to obtain the tilapia fillets to be processed.

[0026] Step 2: By weight, take 18 parts ginger powder, 8 parts hemp seed protein, 0.8 parts lysozyme, 6 parts tea polyphenols and 80 parts water, stir evenly with magnetic force at 300 r / min, and adjust the pH to the range of 5-6 with acetic acid to prepare the deodorizing and preservative solution for later use.

[0027] Step 3: Soak and wash the fresh king oyster mushrooms in clean water, then cut them into strips along the grain. Wipe off the surface moisture with absorbent paper, freeze-dry them in a vacuum freeze dryer, grind them into powder in a mortar, and pass them through a 50-mesh sieve and a 200-mesh sieve respectively. Take the king oyster mushroom powder from the middle.

[0028] Step 4: Coat the tilapia fillets prepared in Step 1 with the king oyster mushroom powder prepared in Step 3, and then place them in the deodorizing and preservative solution for 45 minutes.

[0029] Example 3

[0030] This embodiment provides a process for removing the earthy smell from tilapia fillets.

[0031] Step 1: Kill a fresh tilapia, remove the scales, gills, and internal organs, and chop it into 3cm thick pieces. Wash the fish with clean water to remove the blood, remove the black abdominal membrane, and use absorbent paper to dry the surface moisture to obtain the tilapia fillets to be processed.

[0032] Step 2: By weight, take 20 parts ginger powder, 10 parts hemp seed protein, 1 part lysozyme, 8 parts tea polyphenols and 100 parts water, stir evenly with magnetic force at 300 r / min, and adjust the pH to the range of 5-6 with acetic acid to prepare the deodorizing and preservative solution for later use.

[0033] Step 3: Soak and wash the fresh king oyster mushrooms in clean water, then cut them into strips along the grain. Wipe off the surface moisture with absorbent paper, freeze-dry them in a vacuum freeze dryer, grind them into powder in a mortar, and pass them through a 50-mesh sieve and a 200-mesh sieve respectively. Take the king oyster mushroom powder from the middle.

[0034] Step 4: Coat the tilapia fillets prepared in Step 1 with the king oyster mushroom powder prepared in Step 3, and then place them in the deodorizing and preservative solution for 60 minutes.

[0035] Comparative Example 1

[0036] This comparative example demonstrates the process of removing the earthy taste from tilapia fillets.

[0037] Step 1: Kill a fresh tilapia, remove the scales, gills, and internal organs, and chop it into 3cm thick pieces. Wash the fish with clean water to remove the blood, remove the black abdominal membrane, and use absorbent paper to dry the surface moisture to obtain the tilapia fillets to be processed.

[0038] Step 2: By weight, take 18 parts ginger powder, 8 parts hemp seed protein, 0.8 parts lysozyme, 6 parts tea polyphenols and 80 parts water, stir evenly with magnetic force at 300 r / min, and adjust the pH to the range of 5-6 with acetic acid to prepare the deodorizing and preservative solution for later use.

[0039] Step 3: Place the tilapia fillets obtained in Step 1 in the deodorizing and preservative solution for 45 minutes.

[0040] Comparative Example 2

[0041] This comparative example demonstrates the process of removing the earthy taste from tilapia fillets.

[0042] Step 1: Kill a fresh tilapia, remove the scales, gills, and internal organs, and chop it into 3cm thick pieces. Wash the fish with clean water to remove the blood, remove the black abdominal membrane, and use absorbent paper to dry the surface moisture to obtain the tilapia fillets to be processed.

[0043] Step 2: By weight, take 18 parts ginger powder, 8 parts hemp seed protein, 0.8 parts lysozyme, 6 parts tea polyphenols and 80 parts water, stir evenly with magnetic force at 300 r / min, and adjust the pH to the range of 5-6 with acetic acid to prepare the deodorizing and preservative solution for later use.

[0044] Step 3: Soak and wash the fresh king oyster mushrooms in clean water, then cut them into strips along the grain. Wipe off the moisture on the surface of the king oyster mushrooms with absorbent paper, freeze-dry them in a vacuum freeze dryer, pulverize them in a grinder, and pass them through a 500-mesh sieve to obtain king oyster mushroom powder.

[0045] Step 4: Coat the tilapia fillets prepared in Step 1 with the king oyster mushroom powder prepared in Step 3, and then place them in the deodorizing and preservative solution for 45 minutes.

[0046] Comparative Example 3

[0047] This comparative example demonstrates the process of removing the earthy taste from tilapia fillets.

[0048] Step 1: Kill a fresh tilapia, remove the scales, gills, and internal organs, and chop it into 3cm thick pieces. Wash the fish with clean water to remove the blood, remove the black abdominal membrane, and use absorbent paper to dry the surface moisture to obtain the tilapia fillets to be processed.

[0049] Step 2: By weight, take 18 parts ginger powder, 0.8 parts lysozyme, 6 parts tea polyphenols and 80 parts water, stir evenly with magnetic force at 300 r / min, and adjust the pH to the range of 5-6 with acetic acid to prepare the deodorizing and preservative solution for later use.

[0050] Step 3: Soak and wash the fresh king oyster mushrooms in clean water, then cut them into strips along the grain. Wipe off the surface moisture with absorbent paper, freeze-dry them in a vacuum freeze dryer, grind them into powder in a mortar, and pass them through a 50-mesh sieve and a 200-mesh sieve respectively. Take the king oyster mushroom powder from the middle.

[0051] Step 4: Coat the tilapia fillets prepared in Step 1 with the king oyster mushroom powder prepared in Step 3, and then place them in the deodorizing and preservative solution for 45 minutes.

[0052] Test case

[0053] The tilapia fillets prepared in Examples 1-3 and Comparative Examples 1-3 were sealed in sealed bags and stored at 4°C. Every two days, samples of fish meat or fish skin were taken, minced in a meat grinder, and then sampled. The content of 1-octen-3-ol in the fish skin and the content of hexaldehyde in the fish meat were detected by GC-MS. The experimental results are shown in Tables 1-3.

[0054] Table 1: Relationship between 1-octen-3-ol content (ng / g) in fish skin and time under different treatments

[0055] 2d 4d 6d 8d 10d Example 1 184.80 204.71 232.77 313.82 368.65 Example 2 105.62 173.02 253.49 336.97 360.92 Example 3 128.04 161.06 270.59 330.20 431.27 Comparative Example 1 249.80 395.54 689.11 708.92 1069.93 Comparative Example 2 275.96 354.31 442.59 568.58 780.05 Comparative Example 3 284.99 320.41 379.23 404.44 663.18 CK 347.36 461.49 672.74 991.27 1501.92

[0056] 1-Octen-3-ol plays a dominant role in removing the earthy smell from tilapia. As shown in Table 1, after treatment by the method provided in this invention, 1-octen-3-ol is significantly reduced, indicating that the intensity of the earthy smell of tilapia fillets is also greatly weakened. As shown in Comparative Example 1, the deodorizing and preservative liquid alone can effectively remove the earthy smell of tilapia fillets, but the effect is short-lived. This may be because the active ingredients in ginger are volatile, resulting in a short-lived deodorizing effect. As shown in Comparative Example 2, the king oyster mushroom powder with excessively small particle size also has the function of enhancing the deodorizing and preservative liquid in removing the earthy smell of tilapia fillets, but the improvement on the effect duration is poor. As shown in Comparative Example 3, surprisingly, hemp seed protein also enhances the function of the deodorizing and preservative liquid in removing the earthy smell of tilapia fillets and improves the effect duration.

[0057] Table 2: Relationship between hexanal (ng / g) content in fish meat and time under different treatments

[0058]

[0059]

[0060] Hexalaldehyde in refrigerated fish is considered to be associated with putrid and musty odors. As shown in Table 2, the hexalaldehyde content was significantly reduced after treatment by the method provided by this invention, indicating that the method provided by this invention can better maintain the fresh fish flavor of tilapia fillets. As shown in Comparative Example 1, the deodorizing and preservative liquid alone can effectively remove the earthy smell of tilapia fillets, but it does not have a preservation function. As shown in Comparative Example 2, the king oyster mushroom powder with excessively small particles also has the function of enhancing the deodorizing and preservative liquid to remove the earthy smell of tilapia fillets, and has a certain preservation function, but the preservation function decreased at day 8.

[0061] Based on the above test results, it can be seen that the present invention uses a combination of chemical and physical deodorization methods to remove the earthy smell of tilapia fillets. By using king oyster mushroom powder as an adsorbent and a compound component of the deodorizing and preservative liquid, the earthy smell of tilapia fillets can be removed synergistically and efficiently, while preserving the fresh fish flavor of the tilapia fillets.

[0062] The embodiments described above are some, but not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but rather to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art through related deductions and substitutions based on the inventive concept, without inventive effort, are within the scope of protection of the present invention.

Claims

1. A method for removing the earthy taste from tilapia fillets, characterized in that, include: After coating the surface of tilapia fillets with 50-200 mesh king oyster mushroom powder, which is 0.5-5cm thick, place them in a deodorizing and preservative solution for 30-60 minutes. The method for preparing tilapia fillets includes: removing tilapia scales, gills, and internal organs, washing away blood and black peritoneum, and then removing surface moisture; The preparation method of the king oyster mushroom powder includes: cutting the king oyster mushroom longitudinally along the grain, washing and removing surface moisture, freeze-drying and pulverizing, passing through a 50-mesh sieve and a 200-mesh sieve respectively, and taking the king oyster mushroom powder with a particle size of 50-200 mesh. The deodorizing and preservative liquid, by weight, consists of 15-20 parts ginger powder, 5-10 parts hemp seed protein, 0.5-1 part lysozyme, 4-8 parts tea polyphenols and 60-100 parts water; The preparation method of the deodorizing and preservative liquid includes: mixing ginger powder, hemp seed protein, lysozyme, tea polyphenols and water evenly, and adjusting the pH to 5-6.

2. The method for removing the earthy smell from tilapia fillets according to claim 1, characterized in that, Adjust the pH using acetic acid or citric acid.

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