Application of fish meat preservative and ATP-related compound in fish meat preservation

Abstract

The application relates to the field of aquatic product processing and preservation, and discloses a fish meat preservative and application of an ATP-associated compound in fresh fish meat preservation. The method for preservation by using the ATP-associated compound is that fish meat is treated by a solution containing the ATP-associated compound and calcium ions. The ATP-associated compound can supplement the consumed energy of the fish meat, reduce the loss of the energy of the fish meat, and when the ATP-associated compound is applied to refrigerated fish meat, the hardness of the fish meat can be obviously improved, the water loss of the fish meat can be reduced, the oxidation and corruption of the fish meat can be inhibited, and the shelf life of the product can be prolonged.

Description

Technical Field

[0001] The invention relates to application of ATP-related compounds in preserving fresh freshwater fish meat, and belongs to the field of aquatic product processing and preservation. Background Art

[0002] Freshwater fish is an essential component of the Chinese diet, providing a high-value source of animal-derived protein, high-quality fatty acids, and micronutrients. As the world's largest freshwater fishery, China's freshwater fish production reached 28.6244 million tons in 2023, according to the Fisheries Yearbook, accounting for 40.22% of the country's total aquatic production. However, due to its high water and protein content, rich fat, and various physiologically active substances, fish is highly susceptible to spoilage due to endogenous enzymes and microorganisms, resulting in a very short shelf life. Consequently, fish preservation technologies have garnered widespread attention.

[0003] ATP and its related compounds are naturally occurring substances found throughout the cells of living organisms and are central to their energy storage and release. After slaughter, ATP in fish undergoes rapid metabolization, providing energy for postmortem processes. Through the involvement of multiple enzymes, ATP is sequentially degraded into adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosinic acid (IMP), inosine riboside (HxR), and hypoxanthine (Hx), leading to a decrease in fish freshness, which is numerically reflected in an increase in the K value. After death, myosin and actin bind to each other, causing muscle contraction and resulting in rigor mortis. Current research on fresh fish preservation focuses on delaying the degradation of ATP and its related compounds by controlling storage conditions and using antimicrobial agents and surfactants, thereby maintaining fish freshness and flavor. Directly replenishing the body's energy sources is not yet established in aquatic product preservation techniques, and its impact on the color and texture quality of fish during storage remains unclear.

[0004] Therefore, it is necessary to improve the existing technology and provide a new preservation method so as to improve the sensory quality of fish while achieving the preservation and anti-corrosion of fish meat; and to provide new uses of ATP-related compounds in regulating the quality of aquatic products. Summary of the Invention

[0005] In view of the above-mentioned deficiencies in the prior art, the present invention provides a fish meat preservative and application of ATP-related compounds in preserving fresh fish meat.

[0006] The first technical solution provided by the present invention is a fish meat preservative, which comprises a soluble calcium salt and an ATP-associated compound; the molar ratio of calcium ions in the soluble calcium salt to the ATP-associated compound is 1:0.1-3.

[0007] The ATP-related compound is 5'-adenosine triphosphate disodium (ATP.2Na), 5'-adenosine diphosphate disodium (ADP.2Na) and / or 5'-adenosine monophosphate disodium (AMP.2Na).

[0008] The soluble calcium salt is calcium chloride.

[0009] Preferably, the molar ratio of calcium ions to ATP-associated compounds is 1:0.5-3, more preferably 1:1-3.

[0010] In certain embodiments, the molar ratio of calcium ions to ATP-associated compound is 1:1.

[0011] In certain embodiments, the concentration of calcium ions in the preservative is 0.5-10 mmol / L, and the concentration of the ATP-associated compound is 0.5-10 mmol / L.

[0012] In certain embodiments, the concentration of calcium ions is 2 mmol / L.

[0013] In certain embodiments, the concentration of the ATP-associated compound is 2 mmol / L.

[0014] The above-mentioned preservative can be used for preserving freshwater fish after being dissolved or diluted, or can be directly used for preserving freshwater fish.

[0015] The second technical solution provided by the present invention is a method for preserving freshwater fish, wherein the method comprises treating the fish meat with a solution containing a soluble calcium salt and an ATP-related compound and then storing the fish meat at a low temperature;

[0016] The concentration of calcium ions in the solution is 0.5-10 mmol / L, the concentration of the ATP-associated compound is 0.5-10 mmol / L, and the molar ratio of calcium ions to the ATP-associated compound in the soluble calcium salt is 1:0.1-3.

[0017] The ATP-related compound is 5'-adenosine triphosphate disodium (ATP.2Na), 5'-adenosine diphosphate disodium (ADP.2Na) and / or 5'-adenosine monophosphate disodium (AMP.2Na).

[0018] The soluble calcium salt is calcium chloride.

[0019] Preferably, the molar ratio of calcium ions to ATP-associated compounds in the soluble calcium salt is 1:0.5-3.

[0020] In certain embodiments of the present invention, the molar ratio of calcium ions to ATP-associated compounds is 1:1.

[0021] Preferably, the concentration of the calcium ions is 1-3 mmol / L, and the concentration of the ATP-associated compound is 1-3 mmol / L.

[0022] In certain embodiments, the concentration of calcium ions is 2 mmol / L.

[0023] In certain embodiments, the concentration of the ATP-associated compound is 2 mmol / L.

[0024] In certain embodiments, the treatment comprises soaking the fish meat with the preservative or a dissolved or diluted preservative, or spraying the fish meat with the preservative, or applying the preservative to the fish meat.

[0025] When the immersion treatment is adopted, the material-liquid ratio of the fish meat to the solution containing the soluble calcium salt and the ATP-related compound is 1:1-1:3 (g / mL).

[0026] The soaking time is not less than 10 minutes, preferably 10-60 minutes, more preferably 10-30 minutes.

[0027] Preferably, the soluble calcium salt and ATP-associated compound solution is pre-cooled to 0-4°C, and the fish meat is soaked at 0-4°C.

[0028] The storage temperature is no higher than 4°C, preferably 0-4°C.

[0029] In certain embodiments, the fish meat preparation method is as follows: fresh silver carp is taken and struck on the head to stun it, and after slaughtering, the head, scales and internal organs are removed, and the back meat of the fish is cut with a knife and cut into fish pieces of equal quality and uniform size.

[0030] In certain embodiments, the preservation method is as follows: the soaked fish meat is wiped dry and placed in a nylon-polyethylene composite vacuum packaging bag, a 16×8 cm fresh absorbent pad is laid underneath, vacuum-packed, and refrigerated at 4±1°C.

[0031] The third technical solution provided by the present invention is the use of ATP-related compounds in fish preservation, wherein the ATP-related compounds are prepared with calcium ions as a preservative, and the fish is treated with the preservative; the ATP-related compounds are 5'-adenosine triphosphate disodium, 5'-adenosine diphosphate disodium and / or 5'-adenosine monophosphate disodium.

[0032] In certain embodiments, the treatment comprises soaking the fish meat with the preservative or a dissolved or diluted preservative, or spraying the fish meat with the preservative, or applying the preservative to the fish meat.

[0033] In certain embodiments, the concentration of calcium ions is 0.5-10 mmol / L, and the concentration of the ATP-associated compound is 0.5-10 mmol / L.

[0034] In some embodiments, the application includes at least one of the following effects:

[0035] (1) Delay the color decay of fish meat and inhibit the oxidation and yellowing of fish meat;

[0036] (2) Enhance the firmness of fish meat and maintain its elasticity;

[0037] (3) Extend the storage period of fish.

[0038] In certain embodiments, the fish meat is freshwater fish meat; optionally, the freshwater fish is silver carp.

[0039] The fourth technical solution provided by the present invention is the use of the preservative described in the first technical solution, or the method described in the second technical solution, in the preparation of fish products.

[0040] The technical effects of the present invention are as follows:

[0041] The present invention finds that ATP-related compounds have a preservative effect on freshwater fish meat and also affect the sensory color and texture of preserved fish meat, filling the research gap of applying ATP-related compounds to the preservation of freshwater fish meat.

[0042] Silver carp treated with this method can extend the shelf life of fish from 9 days to 12 days under vacuum refrigeration conditions at 4±1°C. Therefore, compared to untreated fish, fish treated with this method significantly slows spoilage and prolongs its storage life over the same refrigerated storage period. Furthermore, the method enhances the firmness and maintains the elasticity of the fish. It also stabilizes the color of the fish, inhibiting oxidative yellowing and slowing its color decay.

[0043] ATP-related compounds are substances that are widely present naturally in the cells of organisms. They can replenish the energy consumed by fish and reduce their own energy loss. They can effectively preserve fish, especially freshwater fish, and have positive significance for promoting the industrialization and standardized production of traditional freshwater fish products. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 Radar chart showing the effects of different ratios of ATP-related compounds on sensory evaluation of refrigerated fish

[0045] Figure 2 This is a graph showing the effects of the ATP-related compounds of the present invention on sensory evaluation of refrigerated fish;

[0046] Figure 3 This is the effect of the ATP-related compound of the present invention on refrigerated fish TVB-N. DETAILED DESCRIPTION

[0047] The following describes preferred embodiments of the present invention. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0048] Example 1

[0049] The methods for preserving fish are as follows:

[0050] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 1mmol / L 5'-adenosine triphosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0051] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 min, with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index detection. All experimental groups were set up with 3 parallel groups.

[0052] Example 2

[0053] The methods for preserving fish are as follows:

[0054] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 2mmol / L 5'-adenosine triphosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0055] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and place it in a 4°C refrigerator for refrigeration. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0056] Example 3

[0057] The methods for preserving fish are as follows:

[0058] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 5mmol / L 5'-adenosine triphosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0059] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and place it in a 4°C refrigerator for refrigeration. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0060] Example 4

[0061] The methods for preserving fish are as follows:

[0062] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 2mmol / L 5'-adenosine diphosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0063] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and place it in a 4°C refrigerator for refrigeration. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0064] Example 5

[0065] The methods for preserving fish are as follows:

[0066] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 2mmol / L 5'-adenosine monophosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0067] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 minutes, with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry; put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and place it in a 4°C refrigerator for refrigeration. Sampling was carried out on the 0th, 3rd, 6th, 9th, 12th and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0068] Comparative Example 1

[0069] The methods for preserving fish are as follows:

[0070] (1) Take fresh silver carp and hit the head to stun it. After slaughtering, remove the head, scales, and internal organs, wash and dry the fish, cut the back meat with a knife, and cut into pieces of equal quality and size;

[0071] (2) The fish meat was placed in a nylon-polyethylene composite vacuum packaging bag, a 16×8 cm fresh absorbent pad was laid underneath, vacuum-packed, and refrigerated in a 4°C refrigerator. Samples were collected on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index testing. All experimental groups were set up with 3 parallel groups.

[0072] Comparative Example 2

[0073] The methods for preserving fish are as follows:

[0074] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare a 2mmol / L calcium chloride preservation solution with sterile water and precool the preservation solution at 0-4℃.

[0075] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and place it in a 4°C refrigerator for refrigeration. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0076] Comparative Example 3

[0077] The methods for preserving fish are as follows:

[0078] (1) Take fresh silver carp and knock on the head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into pieces of equal quality and uniform size. Prepare 2mmol / L 5'-adenosine triphosphate disodium fresh-keeping solution with sterile water and pre-cool the fresh-keeping solution at 0-4℃.

[0079] (2) Immerse the fish pieces in pre-cooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and place it in a 4°C refrigerator for refrigeration. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0080] Test Case

[0081] The quality of the fish meat after vacuum packaging and refrigeration in the comparative example and the embodiment was tested, mainly including:

[0082] 1. Sensory evaluation

[0083] Eight experienced sensory panelists (four men and four women, aged 22-25 years) conducted a sensory evaluation of raw fish samples using a standard sensory assessment. The scoring criteria are shown in Table 1: Fresh fish before storage should have an inherent raw fish odor, a shiny surface, a firm texture, and return to its original shape after finger pressure. Scores were given on a scale of 0-5, with 5 representing the highest quality and 1 the lowest. Overall acceptability was calculated by weighting each indicator 25% for a total score of 5, with 2.5 being considered unacceptable.

[0084] Table 1 Sensory evaluation standards for fish chunks

[0085]

[0086]

[0087] 2. Determination of color difference

[0088] The color value of the sample is quantified in the L, a*, b* color space by using a colorimeter. The electronic photo is taken in a studio with a consistent background and lighting. Before testing, it is calibrated with a calibration white board. Six samples are randomly selected for each group, and the average value of L, a* and b* is taken.

[0089] 3. Determination of texture characteristics

[0090] The texture properties of fish samples were determined using a TA.XT plus texture analyzer. Silver carp spines were cut into uniformly sized square pieces measuring 1 cm × 1 cm × 1 cm. The test conditions were as follows: a P50 flat-bottomed cylindrical probe was used, with front, side, and back speeds of 2 mm / s, 1 mm / s, and 2 mm / s, respectively; a compression rate of 50%; an interval of 5 seconds; and a trigger force of 5 g. Five parameters, including hardness, elasticity, cohesion, chewiness, and resilience, were selected for analysis. Each sample group was measured six times, and the average value was taken.

[0091] 4. TVB-N determination

[0092] Take 5g of minced fish sample and put it into the digestive tube. Add one tenth of the sample amount of light magnesium oxide and use a fully automatic nitrogen analyzer to determine the volatile basic nitrogen content.

[0093] Test results:

[0094] 1. Screening of ATP-related compound ratios

[0095] Figure 1 Radar chart of sensory scores of fish meat color, smell, tissue morphology and muscle elasticity by sensory officials after being treated with ATP-associated compound preservative liquid of different ratios. From the perspective of color, too high a concentration of ATP-associated compound has an adverse effect on the color of fish meat, which is actually manifested as the fish meat being too white, resulting in a decrease in overall satisfaction. The muscle elasticity of Example 2 is moderate, neither too high nor too low, and the sensory officials have the highest satisfaction. On the whole, in the screening of ATP-associated compound concentrations of 1, 2, and 5 mmol / l, the concentration of 2 mmol / l is the most appropriate. In addition, Comparative Example 3 performs poorly in terms of smell, so the effect of using ATP-associated compounds alone is not good, and ATP-associated compounds and calcium chloride need to be used in combination.

[0096] 2. Effects of ATP-related compounds on the overall acceptability of refrigerated fish

[0097] See Figure 2 According to the overall acceptability scores calculated by the sensory officials based on the color, smell, tissue morphology, and muscle elasticity of the fish during the cold storage period, as the cold storage time prolonged, all indicators of the fish showed a downward trend, and the overall quality declined. On the 9th day of cold storage, the overall acceptability of Comparative Example 1 was significantly lower than that of the other example groups, below 2.5 points, reaching a level that was unacceptable to consumers. On the 12th day, Comparative Example 2, Example 2, and Example 3 were still above 2.5 points. On the 12th-15th day of cold storage, the scores of Example 5 dropped rapidly, and the quality of the fish seriously deteriorated. Overall, Comparative Example 2, Example 2, and Example 4 can extend the shelf life of fish from 6 days to 12 days, among which Example 2 has a better effect on improving the freshness preservation ability of fish and maintaining the sensory quality of fish.

[0098] 3. Effects of ATP-related compounds on the color of refrigerated fish

[0099] The results of colorimetric determination are shown in Table 2 below: As the storage time increases, the L value of the fish meat in each example shows a trend of first increasing and then decreasing, among which the fluctuation range of Comparative Example 1 is larger than that of the other groups.

[0100] Furthermore, the higher the degree of fish fat oxidation, the greater the b*. During the refrigerated storage, the b* values ​​of each group continued to increase. Examples 2 and 4 have the effect of delaying color decay.

[0101] Table 2 Effect of ATP-associated compounds on the color of chilled fish meat

[0102]

[0103] Note: Capital letters indicate significant differences between the cold storage times (P < 0.05); lowercase letters indicate significant differences between the different example groups.

[0104] IV. Effect of ATP-associated compounds on the texture properties of chilled fish meat

[0105] As can be seen from Table 3, during vacuum cold storage, the hardness and chewiness showed a trend of first increasing and then decreasing, and the example groups all showed regular changes, reaching a maximum at 9-12 days. Denaturation and degradation of myofibrillar proteins due to autolysis and microbial decomposition are important reasons for the softening and loss of elasticity of the muscle. Overall, Example 2 has a good effect on enhancing the hardness of the fish meat and maintaining the elasticity of the fish meat.

[0106] Table 3 Effect of ATP-associated compounds on the texture properties of chilled fish meat

[0107]

[0108]

[0109] Note: Capital letters indicate significant differences between the cold storage times (P < 0.05); lowercase letters indicate significant differences between the different example groups.

[0110] V. Effect of ATP-associated compounds on the TVB-N of chilled fish

[0111] As can be seen from Table 4, during cold storage, the TVB-N of Comparative Examples 1 and 2 and treated Examples 2, 4 and 5 all showed an increasing trend, indicating that the fish meat was gradually deteriorating. After 12 days of cold storage, the TVB-N value of Comparative Example 1 exceeded the national standard limit of 20 mg / 100g, while after soaking in different ATP-associated compound solutions, the TVB-N values were 17.80 mg / 100g, 17.14 mg / 100g and 18.48 mg / 100g, respectively, all of which were lower than the national standard. Figure 3 In summary, from the perspective of TVB-N content, the treatment of Examples 2, 4 and 5 all extended the storage period of the fish meat from 9 days to 12 days, and Example 4 had the best storage effect. Compared with Comparative Example 1, which was not treated, the treatment to some extent significantly extended the storage period.

[0112]

[0113] ​Although the present invention has been disclosed above in terms of preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preserving freshwater fish, characterized in that: The fish meat is treated with a solution containing a soluble calcium salt and 5'-adenosine triphosphate disodium or a solution containing a soluble calcium salt and 5'-adenosine diphosphate disodium, and then stored at low temperature; The concentration of calcium ions in the solution is 1-3 mmol / L, the concentration of 5'-adenosine triphosphate disodium or 5'-adenosine diphosphate disodium is 1-3 mmol / L, and the molar ratio of calcium ions to 5'-adenosine triphosphate disodium or 5'-adenosine diphosphate disodium in the soluble calcium salt is 1:0.5-1.

2. The preservation method according to claim 1, characterized in that The fish meat is soaked in a solution containing soluble calcium salt and 5'-adenosine triphosphate disodium or a solution containing soluble calcium salt and 5'-adenosine diphosphate disodium, with a material-liquid ratio of 1:1-1:3 g / mL.

3. The preservation method according to claim 2, characterized in that: The soaking time is not less than 10 min.

4. The preservation method according to claim 1, characterized in that: The storage temperature is no higher than 4°C.

5. A use of a fish preservative in preserving fish or preparing fish products, the fish preservative being made from a soluble calcium salt and one of 5'-adenosine triphosphate disodium or 5'-adenosine diphosphate disodium; the molar ratio of calcium ions in the soluble calcium salt to 5'-adenosine triphosphate disodium or 5'-adenosine diphosphate disodium is 1:0.5-1.

6. Use of the preservation method according to any one of claims 1 to 4 in the preparation of fish products.

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