Application of metal ion composite marinade to regulation and control of flavor of aquatic products and regulation and control method of flavor of aquatic products

Abstract

The invention discloses application of a metal ion composite marinade to regulation and control of the flavor of aquatic products and a regulation and control method of the flavor of the aquatic products. The regulation and control method of the flavor of the aquatic products comprises the following steps: selecting the aquatic products; removing shells and taking meat, cleaning and cutting a plurality of knife edges; pickling the abalone meat or the snail meat with a metal ion composite pickling material; performing baking treatment; spraying a food-grade antioxidant solution and then storing in vacuum. According to the invention, ferrous ions, zinc ions and sodium ions are selected for compounding, and different catalytic lipid oxidation functions of the three metal ions are utilized for compositely regulating and controlling the flavor of the aquatic product, so that accurate regulation and control of the flavor of the aquatic product are facilitated; in addition, according to the method, energy waste caused by long-time hot working can be avoided, and the machining cost is reduced. The metal ion chelating antioxidant is selected, metal ion chelating ability and free radical scavenging ability of the metal ion chelating antioxidant are utilized, metal ions are prevented from participating in oxidation reaction, deterioration of flavor is avoided, and long-time retention of the flavor is promoted.

Description

Technical Field

[0001] The invention relates to the field of aquatic product manufacturing, and more specifically, to a metal ion composite marinade and its application in regulating the flavor of aquatic products, and to a method for regulating the flavor of aquatic products. Background Art

[0002] Food flavor is an important attribute of food, which greatly affects consumers' preference for food and consumption level. Maillard reaction and lipid oxidation reaction are important reactions in the thermal processing of food. The volatile substances produced by the latter, such as aldehydes, ketones, furans, etc., are the main sources of meat food flavor. Lipid oxidation is considered to have a great influence on the characteristic flavor of meat food. Therefore, regulating lipid oxidation in meat food is of great value for controlling its flavor.

[0003] Abalone, as an important seafood product, is loved by people for its rich nutrition and unique abalone flavor. Its main flavor substances are aldehydes produced by lipid oxidation. It is very important to give full play to the flavor characteristics of abalone for the development of abalone products. However, in the production process of abalone products, although long-term heating can obtain better flavor, it will also cause the deterioration of the taste of abalone meat, resulting in the inability to balance flavor and taste. In addition, the inability to retain flavor for a long time is also a problem that needs to be solved urgently. At present, in order to solve the problem that taste and flavor cannot be taken into account at the same time, exogenous flavor substances can usually be added to food to improve the flavor of food while taking into account the taste of food. However, this method cannot obtain the characteristic flavor of the food itself, and changes the flavor profile of the food, which is unacceptable to many people. As for the problem that the flavor cannot be retained for a long time, the conventional solution is to use the embedding strategy, but this method is more cumbersome and difficult to apply to heat-processed solid foods. Summary of the invention

[0004] In view of the above-mentioned problems, the purpose of the present invention is to provide a metal ion composite marinade, its application in regulating the flavor of aquatic products and a method for regulating the flavor of aquatic products, so as to solve the problems of long heating time, inability to balance flavor and taste, and inability to retain flavor for a long time in the production process of aquatic products, such as abalone.

[0005] In order to achieve the above object, the present invention first provides a metal ion composite marinade, the components of which include ferrous ions, zinc ions and sodium ions, and the molar ratio of the ferrous ions, zinc ions and sodium ions is 1:1:1-2.

[0006] The present invention also provides an application of a metal ion composite marinade in regulating the flavor of aquatic products, the application comprising using the metal ion composite marinade to marinate aquatic products, and then heating the marinated aquatic products, so that the aquatic products can obtain the same or enhanced flavor within a shorter heating time.

[0007] In one embodiment of the present invention, the components of the metal ion composite marinade include ferrous ions, zinc ions and sodium ions, and the molar ratio of the ferrous ions, zinc ions and sodium ions is 1:1:1-2.

[0008] In one embodiment of the present invention, the aquatic product includes at least one of abalone, conch, and snail.

[0009] In one embodiment of the present invention, the heating time is 10 to 20 minutes.

[0010] The present invention also provides a method for preparing aquatic products using the composite marinade, comprising the following steps:

[0011] S1. Preparing a metal ion composite marinade: Weighing salts containing ferrous ions, zinc ions and sodium ions respectively, and dissolving them in water to obtain a metal ion composite marinade;

[0012] S2, raw material pretreatment: take aquatic products, remove the shells and internal organs, and wash the abalone meat or snail meat, drain it for 10 minutes and set aside;

[0013] S3, marinating: taking the abalone meat or snail meat pretreated in step S2, adding the metal ion composite marinade prepared in step S1, and marinating for 0.5-1 hour;

[0014] S4, heating: putting the pickled abalone meat or snail meat obtained in step S3 into an oven and baking for 10 to 20 minutes.

[0015] In one embodiment of the present invention, the salt containing ferrous ions includes at least one of ferrous sulfate, ferrous gluconate, and potassium ferrocyanide, the salt containing zinc ions includes at least one of zinc sulfate, zinc lactate, and zinc gluconate, and the salt containing sodium ions includes at least one of sodium chloride, sodium sulfite, sodium alginate, sodium nitrate, and sodium nitrite.

[0016] In one embodiment of the present invention, in step S1, in the metal ion composite marinade, the molar ratio of ferrous ions, zinc ions and sodium ions is 1:1:1-2.

[0017] In one embodiment of the present invention, in step S1, the concentration of metal ions in the metal ion composite marinade is 0.045-0.24 mmol / L.

[0018] In one embodiment of the present invention, in step S1, in the metal ion composite marinade, the concentration of ferrous ions is 0.015-0.06 mmol / L, the concentration of zinc ions is 0.015-0.06 mmol / L, and the concentration of sodium ions is 0.015-0.12 mmol / L.

[0019] In one embodiment of the present invention, in step S3, the mass volume ratio of the abalone meat or snail meat to the metal ion composite marinade is 1 kg: (150-250) mL.

[0020] In one embodiment of the present invention, in step S4, the baking temperature is 80-150°C, preferably 100-120°C.

[0021] In one embodiment of the present invention, the method further comprises the step of adding an antioxidant solution to the roasted abalone meat or snail meat.

[0022] In one embodiment of the present invention, the antioxidant is selected from at least one of phytic acid, sodium phytate, and disodium edetate.

[0023] In one embodiment of the present invention, the concentration of the antioxidant solution is 0.05-0.25 mg / mL.

[0024] In one embodiment of the present invention, when the antioxidant is phytic acid or sodium phytate, the concentration of the phytic acid or sodium phytate aqueous solution is 0.05-0.2 mg / mL; when the antioxidant is disodium ethylenediaminetetraacetic acid, the concentration of the disodium ethylenediaminetetraacetic acid aqueous solution is 0.05-0.25 mg / mL.

[0025] In one embodiment of the present invention, the mass volume ratio of the roasted abalone meat or snail meat to the antioxidant solution is 1 kg: (25-50) mL.

[0026] The invention also provides a water product prepared according to the method.

[0027] The beneficial effects of the present invention are:

[0028] (1) The present invention uses a method of adding trace amounts of multiple metal ions and utilizes the different degrees of influence of different metal ions on lipid oxidation to regulate the flavor of abalone during the production and processing of abalone.

[0029] (2) Metal ions mainly directly deprive hydrogen atoms, promote the formation of free radicals and the decomposition of lipid hydroperoxides, and then promote the oxidation of lipids in food. Transition metal elements are considered to be metal elements with strong pro-oxidation ability, among which ferrous ions have relatively strong pro-oxidation ability, zinc ions have second-best oxidation ability, and the main group metal element sodium ions have generally weak pro-oxidation ability, but they have special effects on the generation of ceramides, free fatty acids, etc. The present invention selects ferrous ions, zinc ions and sodium ions for compounding, and utilizes the different pro-oxidation abilities of the three metal ions to compositely regulate the flavor of abalone, avoid the limitations of the pro-oxidation ability of a single metal ion, and contribute to the precise regulation of the flavor of abalone.

[0030] (3) The present invention utilizes the pro-oxidation effect of metal ions, avoids the energy waste caused by long-term heat processing, reduces processing costs, and simultaneously avoids the deterioration of abalone meat quality caused by long-term heating, takes into account the flavor and taste of abalone, and provides a reference for the development of abalone flavor products.

[0031] (4) The present invention selects metal ion chelating antioxidants, and utilizes their metal ion chelating ability and free radical scavenging ability to block metal ions from participating in oxidation reactions and scavenging free radicals existing in the system, thereby terminating the lipid oxidation reaction in abalone, avoiding the deterioration of flavor, and promoting the long-term retention of flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The sensory evaluation comparison of abalone in the metal ion added group, the fresh abalone group and the abalone without metal ion added group in Example 1 and Comparative Example 1 is shown.

[0033] Figure 2 The sensory evaluation comparison of abalone heated for 10 minutes (with metal ions added) and abalone heated for 30 minutes (without metal ions added) in Example 1 and Comparative Example 2 is shown.

[0034] Figure 3 The sensory evaluation comparison of the effects of different metal ion combination marinades on the thermal processed flavor of abalone in Example 1 and Comparative Examples 3 to 5 is shown.

[0035] Figure 4 The sensory evaluation comparison of the flavor of abalone in the group without adding antioxidants in Comparative Example 6 and the group with adding phytic acid in Example 2 after storage for 3 days.

[0036] Figure 5 The sensory evaluation comparison of the effects of different concentrations of metal ion marinades on the thermal processed flavor of abalone in Comparative Example 1, Example 1, Example 3 and Example 4 is shown.

[0037] Figure 6 The sensory evaluation comparison of the abalone flavors after heat processing at different times in Comparative Example 1 and Example 5 is shown.

[0038] Figure 7 The sensory evaluation comparison of the effects of the four-metal ion marinade containing copper ions in Comparative Example 7 and the three-metal ion marinade in Example 1 on the thermal processing flavor of abalone is shown.

[0039] Figure 8 This is a sensory evaluation comparison of the effects of different sodium ion concentrations on the thermal processing flavor of abalone in Comparative Example 8.

[0040] Fig. 9 The sensory evaluation of the flavor of abalone in the group with L-ascorbic acid added, the group with sorbic acid added in Comparative Example 9 and the group with phytic acid added in Example 2 after storage for 3 days is compared. DETAILED DESCRIPTION

[0041] Testing process

[0042] 1. Sensory evaluation

[0043] Ten professionally trained assessors (aged from 23 to 35 years old) were selected to conduct a sensory comparison of the flavor and texture of abalone processed in different ways. The score was scored on a 10-point scale, ranging from 1 (weakest) to 10 (strongest).

[0044] 2. Volatile compound detection

[0045] The volatile flavor substances in the samples were determined by Agilent 7890B / 5977B GC / MS. Different groups of abalone samples were taken and internal standards (10 μg / mL C9, C 12 , C 13 , C 16 , C 19 Deuterated mixed standard 20μL), SPME (DVB / CAR / PDMS) incubated at 60℃ for 20 minutes, extracted at 60℃ for 40 minutes, desorbed at the injection port for 5 minutes, and aged for 15 minutes. Capillary column HP-5MS (30m×250μm×0.25μm) was selected for separation. Gas chromatography temperature program: initial temperature 35℃, maintained for 3 minutes, increased to 75℃ at 3℃ / min, maintained for 3 minutes, increased to 230℃ at 5℃ / min, maintained for 5 minutes, injection port temperature 250℃. The mass spectrometry ion source is an electron impact (EI) source with an electron energy of 70eV. The Scan mode is selected, the mass scan range is 45-400m / z, the ion source temperature is 230℃, the quadrupole detector temperature is 150℃, and the solvent delay is 2.5 minutes.

[0046] The same conditions as above were used to detect normal alkanes (C7-C 30 ), taking the retention time of normal alkanes as reference, according to the formula:

[0047] RI=100×{n+[Rt(x)-Rt(n)]÷[Rt(n+1)-Rt(n)]}

[0048] Calculate the retention index (RI) of volatile compounds. Where Rt(x) is the retention time of the analyte, Rt(n) is the retention time of normal alkanes containing n carbon atoms, and Rt(n+1) is the retention time of normal alkanes containing (n+1) carbon atoms. The volatile compounds are qualitatively analyzed by the RI values ​​reported in the literature of the compound and the results of the NIST 14 spectral library search. The quantitative analysis of volatile compounds is to obtain their absolute concentration by the peak area ratio of the analyte to deuterated alkanes. Assuming that the absolute correction factor of each volatile compound is 1.0, the calculation formula is:

[0049] Concentration (ng / g) = [peak-to-area ratio (aromatic substances / deuterated alkanes) × 200ng (deuterated alkanes)] ÷ 5g (abalone)

[0050] Embodiment 1:

[0051] A method for regulating the flavor of an abalone product comprises the following steps:

[0052] S1: Select fresh abalone, remove the shell, viscera and wash. Make several cuts on the abalone meat, drain for 10 minutes and set aside.

[0053] S2: Weigh 0.0250g, 0.0257g, and 0.0052g of ferrous sulfate heptahydrate, zinc sulfate heptahydrate, and sodium chloride, respectively, and add them into 1L of water to prepare an aqueous solution with a concentration of 0.09mmol / L. Then mix them in equal proportions to prepare a metal ion composite marinade. The concentrations of the three substances in the metal ion composite marinade are all 0.03mmol / L.

[0054] S3: Weigh 2 kg of abalone meat obtained in S1, add 500 mL of the metal ion composite marinade obtained in step S2, and marinate for 0.5 hour.

[0055] S4: The abalone pickled sample obtained in S3 was placed in a 100°C oven and heated for 10 minutes, recorded as the trimetallic + 0.03 mM + 10 min sample (C).

[0056] Comparative Example 1:

[0057] A method for preparing abalone comprises the following steps:

[0058] S1: Select fresh abalone, remove the shell, viscera and wash. Make several cuts on the abalone meat, drain for 10 minutes and set aside.

[0059] S2: Add 2 kg of abalone meat to 500 mL of water and soak for 0.5 hours.

[0060] S3: The pickled abalone sample obtained in S2 was placed in an oven at 100°C and heated for 10 minutes to obtain the sample without metal ions added for 10 minutes (B).

[0061] S4: Take the same amount of fresh abalone (A) for comparison.

[0062] The contents of characteristic volatile compounds of abalone products in Example 1 and Comparative Example 1 are shown in Table 1

[0063] Table 1 Contents of characteristic volatile compounds in fresh abalone, abalone soaked in water and abalone pickled with metal ion compound marinade (ng / g)

[0064]

[0065] Note: “-” indicates no detection. A: Fresh abalone; B: No metal ion added-10 min group; C: Triple metal-0.03 mM-10 min group.

[0066] Effect evaluation: Compared with Example 1, after the trimetallic ion composite marinade of the present invention was added to abalone, most of the volatiles produced by the thermal processing of abalone were greatly increased, especially the aldehyde volatiles that have an important contribution to its flavor (as shown in Table 1). The roasted potato flavor, burnt flavor, meaty flavor, and fishy smell (also a unique flavor of abalone) of the abalone in the metal ion-added group were all increased, and the likeability was also the highest (as shown in Table 1). Figure 1 ). Therefore, the present invention improves the flavor of abalone after being heated in a short time and saves the heating cost.

[0067] Comparative Example 2

[0068] A method for preparing abalone comprises the following steps:

[0069] S1: Select fresh abalone, remove the shell, viscera and wash. Make several cuts on the abalone meat, drain for 10 minutes and set aside.

[0070] S2: Add 2 kg of abalone meat to 500 mL of water and soak for 0.5 hours.

[0071] S3: The abalone sample obtained in S2 was placed in an oven at 100°C and heated for 30 minutes to prepare the sample without metal addition - 30 min.

[0072] Effect evaluation: Comparative Example 1, the abalone (with metal ions added) heated for 10 minutes (Example 1) was compared with the abalone (without metal ions) heated for 30 minutes (Example 2). Figure 2 ), fishy smell, baked potato smell, metal rust smell, burnt smell and meaty aroma are all similar, but the former has stronger elasticity, smaller hardness, better taste and higher popularity. Therefore, the present invention restores the flavor of abalone heated for a long time, while avoiding the problem of abalone meat deterioration caused by long-term heating, and obtains an abalone product with excellent flavor and taste.

[0073] Comparative Example 3

[0074] The difference between Comparative Example 3 and Example 1 is that in step S2, 0.0167 g and 0.0171 g of ferrous sulfate heptahydrate and zinc sulfate heptahydrate are weighed, respectively, added to 1 L of water, and prepared into an aqueous solution with a concentration of 0.06 mmol / L, and then mixed in equal proportions to prepare a metal ion composite marinade, in which the concentrations of the two substances in the metal ion composite marinade are both 0.03 mmol / L. Recorded as the ferrous ion + zinc ion group-0.03mM-10min sample.

[0075] Comparative Example 4

[0076] The difference between Comparative Example 4 and Example 1 is that in step S2, 0.0167 g and 0.0035 g of ferrous sulfate heptahydrate and sodium chloride are weighed, respectively, added to 1 L of water, and prepared into an aqueous solution with a concentration of 0.06 mmol / L, and then mixed in equal proportions to prepare a metal ion composite marinade, and the concentration of the two substances in the metal ion composite marinade is 0.03 mmol / L. Recorded as the ferrous ion + sodium ion group-0.03mM-10min sample.

[0077] Comparative Example 5

[0078] The difference between Comparative Example 5 and Example 1 is that in step S2, 0.0171 g and 0.0035 g of zinc sulfate heptahydrate and sodium chloride are weighed, respectively, added to 1 L of water, and prepared into an aqueous solution with a concentration of 0.06 mmol / L, and then mixed in equal proportions to prepare a metal ion composite marinade, and the concentration of the two substances in the metal ion composite marinade is 0.03 mmol / L. Recorded as zinc ion + sodium ion group-0.03mM-10min sample.

[0079] Effect evaluation: Compared with Example 1, the zinc ion + sodium ion group -0.03mM-10min sample was the least popular, indicating that the dual additive system of zinc sulfate and sodium chloride lacks the catalysis of ferrous ions and has the greatest impact on the flavor of abalone (such as Figure 3 ). Compared with comparative examples 3 to 5, the abalone processed by the marinade of the three metal ions in Example 1 has a stronger flavor and is the most popular. Therefore, the three metal ions all have an impact on the flavor, and the ferrous ion has the greatest impact. The combined effect of the three metal ions can achieve the best effect.

[0080] Example 2

[0081] A method for regulating the flavor of an abalone product comprises the following steps:

[0082] S1: Select fresh abalone, remove the shell, viscera and wash. Make several cuts on the abalone meat, drain for 10 minutes and set aside.

[0083] S2: Weigh 0.0250g, 0.0257g, and 0.0052g of ferrous sulfate heptahydrate, zinc sulfate heptahydrate, and sodium chloride, respectively, and add them to 1L of deionized water to prepare an aqueous solution with a concentration of 0.09mmol / L. Then mix them in equal proportions to prepare a metal ion composite marinade. The concentrations of the three substances in the metal ion composite marinade are all 0.03mmol / L.

[0084] S3: Take 0.2 g of phytic acid and mix it with 1 L of water to prepare a 0.2 mg / mL phytic acid solution.

[0085] S4: Weigh 2 kg of abalone meat obtained in S1, add 500 mL of the metal ion composite marinade obtained in step S2, and marinate for 0.5 hour.

[0086] S5: The pickled abalone sample obtained in S4 was placed in an oven at 100° C. and heated for 10 minutes.

[0087] S6: Sprinkle 50 mL of phytic acid solution on the abalone meat heated in S5, vacuum pack it, and store it at 4°C for 3 days. This is recorded as the phytic acid-added sample.

[0088] Comparative Example 6

[0089] The difference between Comparative Example 6 and Example 2 is that step S3 is not performed in Comparative Example 6. In step S6, 50 mL of phytic acid solution is not sprinkled, and the heated sample is directly vacuum-packed and stored at 4° C. for 3 days, which is recorded as a sample without adding antioxidant.

[0090] Effect evaluation: Comparative Example 2, after the heated abalone was stored for 3 days without adding antioxidants, the flavor loss was serious (such as Figure 4 ). The roasted potato flavor, burnt flavor, and meaty flavor of abalone in the phytic acid group were stronger and more popular. This indicates that the antioxidant effect of phytic acid through metal ion chelation hinders the further reaction of flavor and slows down the loss of flavor. Compared with the sample without antioxidant, the present invention selects phytic acid as an antioxidant to add to the abalone sample, and obtains a better flavor retention effect.

[0091] Example 3

[0092] The difference between Example 3 and Example 1 is that in step S2, the amounts of ferrous sulfate heptahydrate, zinc sulfate heptahydrate, and sodium chloride used are 0.0500 g, 0.0515 g, and 0.0104 g, respectively, which are added to 1 L of water to prepare an aqueous solution with a concentration of 0.18 mmol / L. The three solutions are mixed in equal proportions to prepare a metal ion composite marinade, and the concentrations of the three substances in the metal ion composite marinade are all 0.06 mmol / L. Recorded as the three metal-0.06 mM-10 min sample.

[0093] Example 4

[0094] The difference between Example 4 and Example 1 is that in step S2, 1000 mL of water is added to 1000 mL of 0.03 mmol / L metal ion composite marinade, so that the concentrations of the three substances in the metal ion composite marinade are all 0.015 mmol / L. This is recorded as the three-metal-0.015 mM-10 min sample.

[0095] Effect evaluation: Abalone flavor increases with the increase of metal ion concentration (e.g. Figure 5), however, when the metal ion solution concentration was 0.03mmol / L (Example 1), the flavor was closest to the sample heated for 30 minutes by abalone (e.g. Figure 2 ), therefore, a 0.03mmol / L concentration of metal ions in the marinade can restore the flavor of abalone while obtaining a better taste. However, if the flavor needs to be appropriately increased or decreased, the metal ion concentration can also be adjusted.

[0096] Example 5

[0097] The difference between Example 5 and Example 1 is that in step S4, the baking time is set to 5, 10, and 20 minutes, respectively, which are recorded as the three-metal-0.03mM-5min sample, the three-metal-0.03mM-10min sample, and the three-metal-0.03mM-20min sample.

[0098] Effect evaluation: The flavor of abalone heated for 10 minutes without adding metal ions (Comparative Example 1) is similar to that of abalone heated for 5 minutes with adding metal ions, and the flavor intensity is significantly weaker than that of abalone samples heated for 10 minutes and 20 minutes with adding metal ions. Comparing the three groups of samples with adding metal ions, the fishy smell, barbecue smell, burnt smell, and meaty smell of abalone heated for 5 minutes are the lowest, and the fragrance is lighter (such as Figure 6 ). The samples heated for 10 and 20 minutes have stronger flavors. However, the samples heated for 20 minutes have greater hardness, less elasticity, and poorer taste. Therefore, the most appropriate heating time is 10 minutes. If you want to adjust the taste, you can extend or shorten the heating time appropriately.

[0099] Comparative Example 7

[0100] The difference between Comparative Example 7 and Example 1 is that in step S2, 0.0334 g, 0.0343 g, 0.0070 g, and 0.0868 g of ferrous sulfate heptahydrate, zinc sulfate heptahydrate, sodium chloride, and sodium copper chlorophyllin are weighed, added to 1 L of water, and prepared into an aqueous solution with a concentration of 0.12 mmol / L, and then mixed in equal proportions to prepare a metal ion composite marinade, and the concentration of the four substances in the metal ion composite marinade is 0.03 mmol / L. Recorded as the four metal-0.03 mM-10 min sample.

[0101] Compared with Example 1, the four-metal ion system has a higher metal rust and burnt smell, and the hardness is relatively stronger. Figure 7 It can be seen that with the addition of copper ions, although it promotes the burnt taste, it also brings a negative metallic rust taste and masks the unique fishy smell of abalone, which also makes the four-metal system less popular than the three-metal system. Therefore, compared with the four-metal system, the three metal ions are more effective in promoting flavor formation.

[0102] Comparative Example 8

[0103] The difference between Comparative Example 8 and Example 1 is that in step S2, the amounts of sodium chloride used are 0.0104 g, 0.0261 g, and 0.0522 g, respectively; the concentrations of ferrous sulfate heptahydrate and zinc sulfate heptahydrate in the metal ion composite marinade are both 0.03 mmol / L, while the concentrations of sodium chloride are 0.06, 0.15, and 0.30 mmol / L, respectively, which are recorded as sodium ion-0.06 mM sample, sodium ion-0.15 mM sample, and sodium ion-0.3 mM sample, respectively.

[0104] Comparative Example 1, the difference in the influence of different concentrations of sodium ions on the characteristic flavor of abalone is not significant (eg Figure 8 ). High concentrations of sodium ions increase the baked potato flavor of abalone, but also increase the hardness and decrease the elasticity of abalone. Therefore, abalone pickled in a 0.03-0.06mM sodium chloride system is more popular, and this concentration is more effective in promoting flavor formation and taking into account the taste of abalone.

[0105] Comparative Example 9

[0106] The difference between Comparative Example 9 and Example 2 is that in step S3, 0.2 g L-ascorbic acid and 0.2 g sorbic acid are weighed and mixed with 1 L of water respectively to prepare 0.2 mg / mL L-ascorbic acid solution and 0.2 mg / mL sorbic acid solution. In step S6, 50 mL L-ascorbic acid solution and 50 mL sorbic acid solution are sprinkled on the heated abalone meat respectively, and vacuum packed and stored at 4°C for 3 days, which are recorded as L-ascorbic acid sample and sorbic acid sample.

[0107] Comparative Example 2: After the heated abalone was stored for 3 days with L-ascorbic acid solution and sorbic acid solution, although the flavor loss was reduced, the flavor loss was greater (eg, Fig. 9 ). Compared with the group with phytic acid, the roasted potato flavor, burnt flavor, and meat flavor of abalone in the group with L-ascorbic acid and the group with sorbic acid lost more, and were less popular. This shows that L-ascorbic acid and sorbic acid mainly achieve antioxidant effects by capturing free radicals. Although they can play a role in reducing flavor loss, the effect is weaker than phytic acid. Compared with adding L-ascorbic acid and adding sorbic acid, the present invention selects antioxidants such as phytic acid with metal chelating effect, which can better achieve flavor retention.

[0108] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. An application of a metal ion composite marinade in regulating the flavor of aquatic products, the application comprising using the metal ion composite marinade to marinate aquatic products, and then heating the marinated aquatic products, so that the aquatic products can obtain the same or enhanced flavor within a shorter heating time, the components of the metal ion composite marinade comprising ferrous ions, zinc ions and sodium ions, and the molar ratio of the ferrous ions, zinc ions and sodium ions is 1:1:1-2.

2. The use according to claim 1, characterized in that: The aquatic product includes at least one of abalone, conch and whelk, and the heating time is 10 to 20 minutes.

3. A method for regulating the flavor of aquatic products, characterized in that: The following steps are involved: S1. Preparing a metal ion composite marinade: Weighing salts containing ferrous ions, zinc ions and sodium ions respectively, and dissolving them in water to obtain a metal ion composite marinade; S2, raw material pretreatment: take aquatic products, remove the shells and internal organs, wash the abalone meat or snail meat, drain for 10 minutes and set aside; S3, marinating: taking the abalone meat or snail meat pretreated in step S2, adding the metal ion composite marinade prepared in step S1, and marinating for 0.5-1 hour; S4, heating: putting the pickled abalone meat or snail meat obtained in step S3 into an oven and baking at 80-150° C. for 10-20 minutes.

4. The control method according to claim 3, characterized in that: In the metal ion composite marinade, the salt containing ferrous ions includes at least one of ferrous sulfate, ferrous gluconate, and potassium ferrocyanide; the salt containing zinc ions includes at least one of zinc sulfate, zinc lactate, and zinc gluconate; the salt containing sodium ions includes at least one of sodium chloride, sodium sulfite, sodium alginate, sodium nitrate, and sodium nitrite; and the molar ratio of the ferrous ions, zinc ions, and sodium ions is 1:1:1-2.

5. The control method according to claim 3, characterized in that: In step S1, the concentration of metal ions in the metal ion composite marinade is 0.045-0.24 mmol / L, the concentration of ferrous ions in the metal ion composite marinade is 0.015-0.06 mmol / L, the concentration of zinc ions is 0.015-0.06 mmol / L, and the concentration of sodium ions is 0.015-0.12 mmol / L.

6. The control method according to claim 3, characterized in that: In step S3, the mass volume ratio of the meat to the metal ion composite marinade is 1 kg: (150-250) mL.

7. The control method according to claim 3, characterized in that: The method further comprises the step of adding an antioxidant solution to the roasted abalone meat or snail meat, wherein the antioxidant is selected from at least one of phytic acid, sodium phytate and disodium edetate, and the concentration of the antioxidant solution is 0.05-0.25 mg / mL.

8. The control method according to claim 7, characterized in that: When the antioxidant is phytic acid or sodium phytate, the concentration of the phytic acid or sodium phytate aqueous solution is 0.05-0.2 mg / mL; when the antioxidant is disodium ethylenediaminetetraacetic acid, the concentration of the disodium ethylenediaminetetraacetic acid aqueous solution is 0.05-0.25 mg / mL.

9. The control method according to claim 7, characterized in that: The mass volume ratio of the roasted abalone meat or snail meat to the antioxidant solution is 1kg:(25-50)mL.

10. Aquatic product prepared according to the method according to any one of claims 3 to 9.

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