Fresh-keeping method of fish slices and application of fresh-keeping method

Abstract

The invention discloses a fillet preservation method and application thereof, and belongs to the technical field of aquatic product processing.The fillet preservation method comprises the following steps that cut fillets are washed with a chlorine dioxide solution and then soaked in a preservation solution for preservation treatment, then the fillets and preservation ice are jointly placed in a packaging bag for vacuum pumping, and the fillets are packaged in a packaging bag; and finally, carrying out high-power ultraviolet high-frequency pulse irradiation treatment, and carrying out cold storage. Meanwhile, the invention discloses application of the fresh-keeping method in fresh-keeping of the freshwater fish fillets. When the method provided by the invention is used for preserving the fillets, the preservation time of the fillets can reach more than 3 months, and meanwhile, the flavor of the fillets is not changed. In addition, the raw materials used in the fresh-keeping method provided by the invention can be purchased in a commercially available way, so that the raw materials are convenient to use in daily or industrial processing.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a fish fillet preservation method and application thereof. Background Art

[0002] my country is rich in freshwater fish resources and is the country with the largest output of aquatic products in the world. Freshwater fish is not only tender and nutritious, but has always been loved by consumers. However, due to the fact that freshwater fish cannot be stored, its market value is very limited. The freshwater fish industry is restricted by storage and processing conditions, resulting in a corruption rate of more than 30% and a processing rate of less than 10% each year, causing great losses to fishermen and fish product processing companies.

[0003] Currently, most fish are preserved by ice preservation, direct freezing, pickling or drying after being caught, but the freshness, flavor and taste of fish fillets processed by the above preservation methods are poor. Among them, ice preservation refers to placing the fish on the ice layer in a foam box for fresh-keeping and sealing the whole box for sale in supermarkets and vegetable markets as iced fish. However, ice preservation cannot guarantee the freshness, flavor and taste of fish for a long time, so it cannot be transported over long distances, and iced fish can only be sold for a short period of time, with a short shelf life.

[0004] Therefore, how to improve the shelf life of freshwater fish fillets while ensuring the freshness and flavor of the fish fillets is a technical problem that those skilled in the art need to solve urgently. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a fish fillet preservation method and application thereof.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preserving fish fillets comprises the following steps:

[0008] The cut fish fillets are rinsed with chlorine dioxide solution, then immersed in fresh-keeping liquid for preservation treatment, and then placed in a packaging bag together with fresh-keeping ice to evacuate, and finally irradiated with a high-power ultraviolet pulse sterilizer. After irradiation preservation treatment, it is refrigerated.

[0009] Preferably, the concentration of the chlorine dioxide solution is 10-50 mg / L, and the flushing is for 3-5 minutes.

[0010] Beneficial effects: Chlorine dioxide is a strong oxidant with strong bactericidal ability. The present invention uses chlorine dioxide solution to wash the fish fillets, which can kill bacteria and fungi on the surface of the fish fillets, effectively preventing the bacteria on the surface of the fish fillets from decomposing the fish meat, and the fish fillets can still maintain their original color and freshness after being washed with chlorine dioxide, and will not affect their flavor. In addition, a small amount of chlorine dioxide will not produce harmful substances in the human body, will not remain in the human body, and will not cause any harm to the human body.

[0011] Preferably, the fresh-keeping liquid is composed of the following raw materials in parts by weight:

[0012] 3-5 parts of sodium chloride, 0.5-0.8 parts of citric acid, 3-5 parts of trehalose, 0.2-0.4 parts of disodium EDTA, 0.2-0.4 parts of sodium phytate, 1-3 parts of corn starch, 0.1-0.3 parts of glucosamine and 30-50 parts of water.

[0013] Preferably, the immersion temperature is 25-35°C, and the immersion time is 25-40 minutes.

[0014] Beneficial effects: After the fish fillet is rinsed with chlorine dioxide, the chlorine dioxide solution is still retained on the surface of the fish fillet, and then the fish fillet is immersed in the above-mentioned preservative solution, in which the sodium chloride and trehalose can further promote the preservative effect of chlorine dioxide, and other components in the preservative solution can form a protective layer on the surface of the fish fillet, adjust the pH value on the surface of the fish fillet, inhibit the reproduction and growth of bacteria, and at the same time lock the moisture between the fish muscles, maintain the taste and freshness of the fish fillet, and achieve the preservation effect.

[0015] Preferably, the fresh-keeping liquid is evenly coated on the inner surface of the packaging bag.

[0016] Beneficial effect: before the fish fillet is packaged in the packaging bag, a layer of fresh-keeping ice is firstly coated on the surface of the packaging bag, so that the fresh-keeping ice can fully contact with the surface of the fish fillet.

[0017] Preferably, the fresh-keeping ice is obtained by freezing an aqueous solution, and the concentration of each component in the aqueous solution is:

[0018] Stable chlorine dioxide 5-10 mg / L, citric acid 1-3 g / L, sodium chloride 0.1-0.3 g / L.

[0019] Beneficial effects: The fresh-keeping ice of the present invention seals chlorine dioxide in solid ice, which can ensure the stable release of chlorine dioxide during the storage process and achieve a sustained-release effect. The citric acid therein can maintain the pH of the fresh-keeping ice at a weak acidic level. The addition of citric acid together with sodium chloride can improve the oxidizability of chlorine dioxide, thereby improving its fresh-keeping effect.

[0020] Preferably, the irradiation is carried out by a high-power ultraviolet pulse sterilizer for 2-4 minutes, with a flash energy of 1850 joules / flash and an irradiation temperature of 10-25°C.

[0021] Preferably, the refrigeration temperature is -5 to -1°C.

[0022] Beneficial effect: Under the above refrigeration temperature, the fresh-keeping ice in the present invention can maintain a solid ice state and ensure the stable release of chlorine dioxide.

[0023] The invention discloses an application of a fish fillet preservation method in the preservation of freshwater fish fillets.

[0024] The present invention discloses a fish fillet preservation method and application thereof. The present invention combines chlorine dioxide with a preservative liquid, and in the later storage process, uses preservative ice to achieve a sustained release effect of chlorine dioxide, thereby further extending the shelf life of freshwater fish fillets. The fish fillets can be preserved for more than 3 months by using the method provided by the present invention, while ensuring that the flavor and umami taste thereof do not change. In addition, the raw materials used in the preservation method provided by the present invention can all be purchased through commercial channels, which is convenient for processing and use. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The drawings constituting a part of the present application are used to provide a further understanding of the present application. The illustrative embodiments and descriptions of the present application are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0026] Figure 1 The sturgeon fillet stored in cold storage in Example 1 of the present invention;

[0027] Figure 2 The sturgeon fillet is the sturgeon fillet after being refrigerated for 180 days in Example 1 of the present invention. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0030] In the embodiments of the present invention, "parts" are "parts by weight" unless otherwise specified.

[0031] The raw materials in the present invention are all purchased from commercial sources.

[0032] Example 1

[0033] A method for preserving fish fillets comprises the following steps:

[0034] (1) preparing a preservative solution: 4 parts of sodium chloride, 0.7 parts of citric acid, 4 parts of trehalose, 0.3 parts of disodium EDTA, 0.3 parts of sodium phytate, 2 parts of corn starch, 0.2 parts of glucosamine and 40 parts of water were mixed and stirred to obtain a preservative solution for later use;

[0035] (2) Preparation of fresh ice: Dissolve 7 mg of stable chlorine dioxide, 2 g of citric acid, and 0.2 g of sodium chloride in 1 L of water, and then freeze and store at -18°C to obtain fresh ice;

[0036] (3) washing the cut sturgeon fillets with a 30 mg / L chlorine dioxide solution for 4 minutes, and then immersing them in the fresh-keeping solution obtained in step (1) at 30° C. for 35 minutes for fresh-keeping treatment;

[0037] (4) applying a fresh-keeping liquid to the inner surface of the packaging bag, then placing the sturgeon fillets soaked in the fresh-keeping liquid and the fresh-keeping ice obtained in step (2) in a packaging bag and evacuating the bag, and finally irradiating the bag with a high-power ultraviolet pulse sterilizer for 3 minutes for fresh-keeping treatment, wherein the flash energy is 1850 joules / flash and the irradiation temperature is 13° C. The sturgeon fillets after the fresh-keeping treatment are as follows: Figure 1 As shown, it is finally refrigerated and stored at -5 to -1°C.

[0038] After the sturgeon fillets are processed by the above process, the fillets are taken out after being stored for 180 days. Figure 2 As shown, the texture and flavor of the fish fillets had no obvious changes compared with fresh fish; when taken out after 194 days of storage, the fish fillets were dull in color, the muscle section was dull and slightly elastic, and the depression disappeared slowly after being pressed by the index finger, the inherent fragrance of the fish disappeared, and a fishy or ammonia smell was present; when taken out after 201 days of storage, the fish fillets were dull in color, inelastic, the depression did not disappear after being pressed by the index finger, and had a strong fishy or ammonia smell.

[0039] Example 2

[0040] A method for preserving fish fillets comprises the following steps:

[0041] (1) Preparing a preservative solution: 3 parts of sodium chloride, 0.8 parts of citric acid, 5 parts of trehalose, 0.2 parts of disodium EDTA, 0.2 parts of sodium phytate, 3 parts of corn starch, 0.1 parts of glucosamine and 30 parts of water were mixed and stirred to obtain a preservative solution for later use;

[0042] (2) Preparation of fresh ice: Dissolve 5 mg of stable chlorine dioxide, 1 g of citric acid, and 0.3 g of sodium chloride in 1 L of water, and then freeze and store at -18°C to obtain fresh ice;

[0043] (3) washing the cut carp fillets with a 50 mg / L chlorine dioxide solution for 3 min, and then immersing them in the fresh-keeping solution obtained in step (1) at 25° C. for 40 min for fresh-keeping treatment;

[0044] (4) applying the preservative liquid on the inner surface of the packaging bag, then placing the carp fillets soaked in the preservative liquid and the preservative ice obtained in step (2) in the packaging bag and evacuating the bag, and finally irradiating the bag with a high-power ultraviolet pulse sterilizer for 2 minutes for preservation treatment, wherein the flash energy is 1850 joules / flash and the irradiation temperature is 15° C., and finally storing the bag in a refrigerator at -5 to -1° C.

[0045] After the carp fillets were processed by the above process, the fillets were taken out after 180 days of storage. There was no obvious change in the meat quality and flavor of the fillets compared with fresh fish meat; when the fillets were taken out after 194 days of storage, the color of the fillets was darker, the muscle section was dull, and it was slightly elastic. After pressing with the index finger, the depression disappeared slowly, the inherent fragrance of the fish meat disappeared, and it had a fishy or ammonia smell; when the fillets were taken out after 201 days of storage, the fish meat was dark in color and inelastic, the depression did not disappear after pressing with the index finger, and it had a strong fishy or ammonia smell.

[0046] Example 3

[0047] A method for preserving fish fillets comprises the following steps:

[0048] (1) Preparing a preservative solution: 5 parts of sodium chloride, 0.8 parts of citric acid, 3 parts of trehalose, 0.4 parts of disodium EDTA, 0.4 parts of sodium phytate, 1 part of corn starch, 0.3 parts of glucosamine and 50 parts of water were mixed and stirred to obtain a preservative solution for later use;

[0049] (2) Preparation of fresh ice: Dissolve 10 mg of stable chlorine dioxide, 3 g of citric acid, and 0.1 g of sodium chloride in 1 L of water, and then freeze and store at -18°C to obtain fresh ice;

[0050] (3) washing the cut grass carp fillets with a 10 mg / L chlorine dioxide solution for 5 min, and then immersing them in the fresh-keeping solution obtained in step (1) at 35° C. for 25 min for fresh-keeping treatment;

[0051] (4) applying the preservative liquid on the inner surface of the packaging bag, then placing the grass carp fillets soaked in the preservative liquid and the preservative ice obtained in step (2) in the packaging bag and evacuating the bag, and finally irradiating the bag with a high-power ultraviolet pulse sterilizer for 4 minutes for preservation treatment, wherein the flash energy is 1850 joules / flash and the irradiation temperature is 10° C., and finally storing the bag in a refrigerator at -5 to -1° C.

[0052] After the grass carp fillets were processed by the above process, the fillets were taken out after 90 days of storage. The meat quality and flavor of the fillets had no obvious changes compared with the fresh fish meat; the fillets were taken out after 104 days of storage. The color of the fillets was dull, the muscle section was dull, and it was slightly elastic. After pressing with the index finger, the depression disappeared slowly, the inherent fragrance of the fish meat disappeared, and it had a fishy or ammonia smell; the fillets were taken out after 111 days of storage. The fish meat was dull in color and inelastic, the depression did not disappear after pressing with the index finger, and it had a strong fishy or ammonia smell.

[0053] Comparative Example 1

[0054] A fish fillet preservation method is different from Example 1 in that the sturgeon fillets are not immersed in a preservative liquid, and the remaining process steps and parameters are the same as those in Example 1.

[0055] After the above process, the fish fillets were taken out after 30 days of storage. The meat quality and flavor of the fish fillets had no obvious changes compared with the fresh fish meat. The fish fillets were taken out after 45 days of storage. The color of the fish fillets was darker, the muscle section was dull, and slightly elastic. After pressing with the index finger, the depression disappeared slowly, the inherent fragrance of the fish meat disappeared, and it had a fishy or ammonia smell. The fish fillets were taken out after 55 days of storage. The color of the fish meat was dark and inelastic, the depression did not disappear after pressing with the index finger, and it had a strong fishy or ammonia smell.

[0056] Comparative Example 2

[0057] A fish fillet preservation method, which is different from Example 1 in that no chlorine dioxide solution is used to rinse the sturgeon fillets in step (3), and the remaining process steps and parameters are the same as those in Example 1.

[0058] After the above process, the fish fillets were taken out after 30 days of storage. The meat quality and flavor of the fish fillets had no obvious changes compared with the fresh fish meat. The fish fillets were taken out after 45 days of storage. The color of the fish fillets was darker, the muscle section was dull, and slightly elastic. After pressing with the index finger, the depression disappeared slowly, the inherent fragrance of the fish meat disappeared, and it had a fishy or ammonia smell. The fish fillets were taken out after 55 days of storage. The color of the fish meat was dark and inelastic, the depression did not disappear after pressing with the index finger, and it had a strong fishy or ammonia smell.

[0059] Comparative Example 3

[0060] A fish fillet preservation method, which is different from Example 2 in that no chlorine dioxide solution is used to rinse the carp fillets in step (4), and the remaining process steps and parameters are the same as those in Example 2.

[0061] After the above process, the fish fillets were taken out after 20 days of storage. The meat quality and flavor of the fish fillets had no obvious changes compared with the fresh fish meat. The fish fillets were taken out after 25 days of storage. The color of the fish fillets was darker, the muscle section was dull, and it was slightly elastic. After pressing with the index finger, the depression disappeared slowly, the inherent fragrance of the fish meat disappeared, and it had a fishy or ammonia smell. The fish fillets were taken out after 28 days of storage. The color of the fish meat was dark and inelastic, the depression did not disappear after pressing with the index finger, and it had a strong fishy or ammonia smell.

[0062] Comparative Example 4

[0063] A method for preserving fish fillets, which is different from Example 2 in that the carp fillets are not irradiated in step (4), and the remaining process steps and parameters are the same as those in Example 2.

[0064] After the above process, the fish fillets were taken out after 35 days of storage. The meat quality and flavor of the fish fillets had no obvious changes compared with the fresh fish meat. The fish fillets were taken out after 40 days of storage. The color of the fish fillets was darker, the muscle section was dull, and it was slightly elastic. After pressing with the index finger, the depression disappeared slowly, the inherent fragrance of the fish meat disappeared, and it had a fishy or ammonia smell. The fish fillets were taken out after 45 days of storage. The color of the fish meat was dark and inelastic, the depression did not disappear after pressing with the index finger, and it had a strong fishy or ammonia smell.

[0065] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for preserving fish fillets, characterized in that: The following steps are involved: The cut fish fillets are rinsed with chlorine dioxide solution, then immersed in fresh-keeping liquid for preservation treatment, and then placed in a packaging bag with fresh-keeping ice to evacuate, and finally irradiated for preservation and stored in a refrigerator.

2. A method for preserving fish fillets according to claim 1, characterized in that: The concentration of the chlorine dioxide solution is 10-50 mg / L, and the flushing is for 3-5 minutes.

3. A method for preserving fish fillets according to claim 1, characterized in that: The fresh-keeping liquid is composed of the following raw materials in parts by weight: 3-5 parts of sodium chloride, 0.5-0.8 parts of citric acid, 3-5 parts of trehalose, 0.2-0.4 parts of disodium EDTA, 0.2-0.4 parts of sodium phytate, 1-3 parts of corn starch, 0.1-0.3 parts of glucosamine and 30-50 parts of water.

4. A method for preserving fish fillets according to claim 1, characterized in that: The immersion temperature is 20-35° C., and the immersion time is 20-40 minutes.

5. A method for preserving fish fillets according to claim 1 or 3, characterized in that: The fresh-keeping liquid is evenly coated on the inner surface of the packaging bag.

6. A method for preserving fish fillets according to claim 1, characterized in that: The fresh-keeping ice is obtained by freezing an aqueous solution, and the concentration of each component in the aqueous solution is: Stabilized chlorine dioxide 5-10mg / L, citric acid 1-3g / L, sodium chloride 0.1-0.3g / L.

7. A method for preserving fish fillets according to claim 1, characterized in that: The irradiation is carried out by a high-power ultraviolet pulse sterilizer for 2-4 minutes, with a flash energy of 1850 joules / flash and an irradiation temperature of 10-25°C.

8. A method for preserving fish fillets according to claim 1, characterized in that: The refrigeration temperature is -5 to -1°C.

9. Use of a fish fillet preservation method as claimed in any one of claims 1 to 8 in the preservation of freshwater fish fillets.

Images