Instant abalone sashimi as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of aquatic product processing, and discloses instant abalone sashimi as well as a preparation method and application thereof. The preparation method of the instant abalone sashimi provided by the invention comprises the following steps: pretreating and cleaning fresh and alive abalones to obtain abalone meat; and performing high-voltage pulse electric field treatment, vacuum sealing treatment and ultrasonic treatment on the abalone meat to obtain the instant abalone sashimi. According to the preparation method, the fresh and tender taste, rich nutritional ingredients and unique flavor of the abalones can be reserved to the maximum extent while the endogenous enzyme activity is accurately regulated and controlled and the growth of microorganisms is efficiently inhibited, the prepared abalone sashimi has excellent taste and flavor, the shelf life of the abalone sashimi under the refrigeration storage condition of 0-10 DEG C is 14 days or above, and the abalone sashimi is suitable for being eaten by people. The storage stability is excellent.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to instant abalone sashimi and a preparation method and application thereof. Background Art

[0002] Abalone, one of the renowned "Eight Delicacies of the Sea," holds a prominent position in the high-end food market thanks to its unique flavor and exceptional nutritional value. Abalone boasts a delicate and supple texture, a protein content exceeding 20%, and is rich in taurine, abalone polysaccharides, several essential amino acids, and trace elements such as zinc, selenium, and iodine. With a fat content of less than 1%, it boasts high protein, low fat, and low cholesterol. Medicinally, abalone boasts calming liver and yang, nourishing yin and clearing heat, and benefiting the blood and stomach. It also significantly regulates immunity and improves cardiovascular function, making it a favorite among health conscious individuals and food lovers.

[0003] Traditional abalone processing methods include drying, salting, and frozen storage. Drying extends shelf life by drying and salting to dehydrate the abalone, but high temperatures cause a significant volatilization of the abalone's flavor, resulting in a dry, hard texture after rehydration and a loss of its fresh, tender taste. Salting, while antibacterial and antiseptic, significantly alters the flavor of the product, and uneven salt penetration can lead to localized oversalting. Frozen storage, while inhibiting microbial growth, forms ice crystals that damage the cell structure, leading to significant loss of juice after thawing, a soft texture, and loss of nutrients.

[0004] To overcome the limitations of traditional abalone processing, a combination of high-temperature sterilization, vacuum packaging, and controlled atmosphere (CA) preservation is currently being used. High temperatures effectively kill pathogens, parasites, and other microorganisms; vacuum packaging removes air to inhibit microbial growth and form a physical barrier; and CA preservation inhibits the growth of psychrophilic bacteria, allowing the product to maintain a long shelf life without the need for preservatives. However, the technological focus of abalone processing is on prepared foods, leaving a gap in ready-to-eat sashimi products.

[0005] After being removed from the seawater environment, the endogenous enzymes in abalone, such as protease, lipase, and polyphenol oxidase, are rapidly activated. Protease accelerates the decomposition of muscle protein, causing the meat to soften and the tissue to disintegrate; lipase catalyzes the oxidation and rancidity of lipids, producing an unpleasant odor; and polyphenol oxidase triggers a browning reaction, causing the abalone color to change from bright to dull, seriously affecting the sensory quality and nutritional value of the product. Although existing sterilization and preservation methods can delay the growth of microorganisms, they cannot completely inhibit the activity of endogenous enzymes, and abalone sashimi cannot be stored for a long time. Moreover, the above-mentioned preparation process makes it difficult to balance the sterilization effect with the taste, nutrition, and flavor retention during the processing process, resulting in a large gap between the taste and nutrition of sashimi products and fresh products. It is difficult to meet consumers' demand for "ready-to-eat, quality, and health" abalone sashimi products, and has great limitations.

[0006] Therefore, obtaining a new processing technology that can precisely regulate endogenous enzyme activity and effectively inhibit microbial growth while retaining the fresh taste, nutritional components and unique flavor of abalone to the greatest extent is of great significance for improving the quality and added value of abalone products and promoting the development of the abalone industry towards refinement and high-end directions. Summary of the Invention

[0007] The first objective of the present invention is to address the gaps in existing abalone processing technology for the preparation of ready-to-eat abalone sashimi products by providing a method for preparing ready-to-eat abalone sashimi. This method effectively tenderizes abalone meat, inhibits endogenous enzyme activity and microbial activity, and maximizes the preservation of the abalone's fresh taste, rich nutritional content, and unique flavor. The resulting abalone is edible raw and has a shelf life of more than 14 days under refrigerated conditions at 0-10°C, demonstrating excellent storage stability.

[0008] The second object of the present invention is to provide an application of the preparation method of the instant abalone sashimi in the field of abalone processing technology.

[0009] The third object of the present invention is to provide ready-to-eat abalone sashimi prepared by the above-mentioned method for preparing ready-to-eat abalone sashimi.

[0010] Specifically, the preparation method of the instant abalone sashimi provided by the present invention comprises: taking fresh abalone and performing pretreatment and cleaning treatment to obtain abalone meat; taking the abalone meat and performing high-voltage pulse electric field treatment, vacuum sealing treatment and ultrasonic treatment to obtain the instant abalone sashimi.

[0011] Furthermore, the pretreatment includes: taking the fresh abalone, removing the shell, the internal organs and the mouthparts to obtain the pretreated abalone.

[0012] Furthermore, the cleaning process includes: taking edible salt and starch to roll and knead the pretreated abalone and washing it with clean water to obtain the abalone meat.

[0013] Furthermore, in the cleaning process, the added mass ratio of the edible salt, starch and pretreated abalone is 1:(1-3):(1-3).

[0014] Furthermore, in the cleaning process, the tumbling treatment time is 10 minutes to 30 minutes, the temperature is 0°C to 10°C; and the number of times of the clean water cleaning is 2 to 5 times.

[0015] Furthermore, the electric field intensity of the high-voltage pulse electric field treatment is 10 kV / cm to 30 kV / cm, the pulse frequency is 15 kHz to 20 kHz, the pulse width is 50 μs to 70 μs, and the treatment time is 60 s to 180 s.

[0016] Furthermore, the target vacuum degree of the vacuum sealing process is 600Pa to 1300Pa.

[0017] Furthermore, the ultrasonic power density of the ultrasonic treatment is 0.1 W / cm 2 ~1W / cm 2 , the time is 1min to 5min.

[0018] The present invention also provides application of the preparation method of the instant abalone sashimi in the technical field of abalone fine processing.

[0019] The present invention also provides instant abalone sashimi prepared by the instant abalone sashimi preparation method.

[0020] Beneficial effects:

[0021] In the preparation method of instant abalone sashimi provided by the present invention, a processing process combining high-voltage pulse electric field treatment, vacuum sealing treatment and ultrasonic treatment is adopted to treat fresh abalone. Through the synergistic effect of the high-voltage pulse electric field and ultrasonic waves, the muscle fibers of the abalone muscles are partially broken, and the conformation of proteases and the cell metabolic state in the abalone muscles are changed. At the same time, the structure of microorganisms such as pathogens and parasites is destroyed, the texture of abalone tissue is optimized, and the activity and activation of abalone endogenous proteases and the reproduction of microorganisms are inhibited, so that the obtained instant abalone sashimi has excellent taste, flavor and storage stability. The method fills the gap in the existing abalone processing technology for instant sashimi products, and is of great significance for improving the quality and added value of abalone products and promoting the development of the abalone industry towards refinement and high-end products. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a diagram showing the experimental results of a sensory test on ready-to-eat abalone sashimi before storage provided in a test example of the present invention;

[0023] Figure 2This is a graph showing the experimental results of a hardness test on ready-to-eat abalone sashimi before storage provided in a test example of the present invention;

[0024] Figure 3 This is a graph showing the experimental results of a hardness test on ready-to-eat abalone sashimi after storage at 4°C for 14 days, provided in a test example of the present invention;

[0025] Figure 4 This is a graph showing the experimental results of a TVB-N content test on ready-to-eat abalone sashimi after storage at 4°C for 14 days provided in the test example of the present invention;

[0026] Figure 5 This is a graph showing the experimental results of endogenous enzyme activity determination of ready-to-eat abalone sashimi after storage at 4°C for 14 days, provided in the test example of the present invention. DETAILED DESCRIPTION

[0027] The present invention provides a preparation method of instant abalone sashimi. The preparation method aims to obtain a ready-to-eat raw abalone product, namely, abalone sashimi. The method creatively adopts a process of high-voltage pulse electric field treatment and ultrasonic treatment supplemented by vacuum sealing treatment to process fresh abalone that has been pretreated and cleaned. During the processing, the texture of abalone muscle is gradually changed, the activity and activation of endogenous proteases are inhibited, and the content of microorganisms is reduced. While retaining the color, tissue morphology, taste and smell of the abalone to a great extent, the obtained instant abalone sashimi is endowed with excellent storage stability. The instant abalone sashimi can be stored for more than 14 days under refrigerated conditions of 0-10°C. The method is of great significance for improving the quality and added value of abalone products and promoting the development of the abalone industry towards refinement and high-end products.

[0028] In the present invention, the preparation method of the instant abalone sashimi specifically comprises: taking fresh abalone for pretreatment and cleaning to obtain abalone meat; taking the abalone meat for high-voltage pulse electric field treatment, vacuum sealing treatment and ultrasonic treatment to obtain the instant abalone sashimi.

[0029] In the present invention, the fresh abalone refers to an abalone individual that is alive and has not been processed, has complete vital signs, and meets the requirements for meat quality of abalone sashimi.

[0030] In the present invention, the pretreatment refers to a raw material processing process for removing inedible or risky parts of fresh abalone. It is a technical means conventionally used in the preparation of existing abalone products. Those skilled in the art can make adaptive choices according to actual needs, and the present invention does not impose any particular limitation thereto.

[0031] In some specific embodiments, the pretreatment specifically includes: taking the fresh abalone, removing the shell, the internal organs and the mouthparts to obtain the pretreated abalone.

[0032] In the present invention, the cleaning process refers to a raw material processing process of cleaning the pretreated fresh abalone to remove mucus and black film on the surface of the pretreated abalone. It is a technical means conventionally used in the preparation of existing abalone products. Those skilled in the art can make adaptive choices according to actual needs, and the present invention is not particularly limited thereto.

[0033] In the present invention, the cleaning process specifically includes: taking edible salt and starch to roll and knead the pretreated abalone and washing it with clean water to obtain the abalone meat.

[0034] In some specific embodiments, during the cleaning process, the added mass ratio of the edible salt, starch, and pretreated abalone is preferably 1:(1-3):(1-3), specifically 1:1:1, 1:2:1, 1:3:2, 1:3:3, or any value therebetween. At this point, mucus and black film on the surface of the pretreated abalone can be better removed to further improve the quality of the final instant abalone sashimi.

[0035] In some specific embodiments, during the cleaning process, the conditions for the tumbling treatment include a time of preferably 3 to 5 minutes, specifically 3, 3.2, 3.5, 3.8, 4, 4.3, 4.5, 5 minutes, or any value therebetween; a temperature of preferably 0°C to 10°C, specifically 0, 0.5, 1, 4, 6, 8, 10°C, or any value therebetween. During the cleaning process, the number of clean water rinses is preferably 2 to 5 times, specifically 2, 3, 4, or 5 times. In this case, while achieving good removal of mucus and black film on the surface of pretreated abalone, production efficiency can be effectively improved.

[0036] In the present invention, the high-voltage pulsed electric field treatment refers to a non-thermal physical processing technology with high-intensity pulsed electric field as the core means. It induces changes in abalone muscle texture and cell metabolism through the electric field to achieve a raw material processing process that improves abalone meat quality, inhibits endogenous protease activity and activation, and kills pathogenic microorganisms.

[0037] In some specific embodiments, the conditions of the high-voltage pulse electric field treatment include that the electric field intensity is preferably 10kV / cm to 30kV / cm, specifically 10kV / cm, 11kV / cm, 13kV / cm, 15kV / cm, 19kV / cm, 20kV / cm, 24kV / cm, 28kV / cm, 30kV / cm or any value therebetween; the pulse frequency is preferably 15kHz to 20kHz, specifically 15kHz, 15.8kHz, 16kHz, 17kHz, 19 kHz, 20kHz or any value therebetween; the pulse width is preferably 50μs to 70μs, specifically 50μs, 51μs, 53μs, 55μs, 57μs, 59μs, 60μs, 61.5μs, 63μs, 65μs, 68μs, 70μs or any value therebetween; the processing time is preferably 60s to 180s, specifically 60s, 63s, 65s, 68s, 70s, 80s, 90s, 100s, 120s, 150s, 180s or any value therebetween.

[0038] In the present invention, the vacuum sealing treatment refers to a treatment process of creating a low-oxygen vacuum environment and sealing the package. It is a technical means commonly used in the preparation of existing abalone products. Those skilled in the art can make adaptive choices according to actual needs, and the present invention does not impose any special limitation on it.

[0039] In some specific embodiments, the target vacuum degree of the vacuum sealing process is preferably 600 Pa to 1300 Pa, specifically 600 Pa, 700 Pa, 800 Pa, 900 Pa, 1000 Pa, 1100 Pa, 1200 Pa, 1300 Pa or any value therebetween. In this case, it is beneficial to improve the effect of the ultrasonic treatment, provide an anoxic environment for the storage of the instant abalone sashimi, inhibit oxidation and microbial activity, and further improve the storage stability of the obtained instant abalone sashimi.

[0040] In the present invention, the ultrasonic treatment refers to a non-thermal physical processing technology with high-frequency sound waves as the core means. High-frequency sound waves induce cavitation, mechanical vibration and thermal effects to induce changes in abalone muscle texture and cell metabolism, so as to achieve a raw material processing process that improves abalone meat quality, inhibits endogenous protease activity and activation, and kills pathogenic microorganisms.

[0041] In some specific embodiments, the ultrasonic treatment conditions specifically include an ultrasonic power density of preferably 0.1 W / cm 2 ~1W / cm 2 , specifically 0.1W / cm 2 , 0.3W / cm 2 , 0.4W / cm2 , 0.5W / cm 2 , 0.7W / cm 2 , 0.9W / cm 2 , 1W / cm 2 or any value therebetween; the time is preferably 1 min to 5 min, specifically 1 min, 1.2 min, 1.4 min, 1.8 min, 2 min, 2.5 min, 3 min, 4 min, 5 min or any value therebetween.

[0042] Based on the technical effects of the above-mentioned method for preparing instant abalone sashimi, the present invention also provides an application of the method for preparing instant abalone sashimi in the field of abalone finishing technology.

[0043] The present invention also provides ready-to-eat abalone sashimi prepared by the above-mentioned method. The ready-to-eat abalone sashimi has a fresh and tender taste, rich nutrients and a unique flavor, and has a shelf life of more than 14 days under refrigerated storage conditions of 0-10°C, showing excellent storage stability.

[0044] The embodiments of the present invention are described in detail below. The examples of the embodiments are intended to explain the present invention and are not to be construed as limiting the present invention. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in this area or according to the product specifications. Reagents or instruments used that do not specify the manufacturer are all conventional products that can be obtained commercially.

[0045] Example 1

[0046] This embodiment is used to illustrate a preparation method of instant abalone sashimi, which specifically includes:

[0047] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and cutter along its shell and muscle, separate shell and gastropod muscle, remove internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, get salt and starch according to the ratio of 1:1:2 (w:w:w), and tumble and knead abalone 15min, and adopt clear water to clean 3 times, fully remove surface mucus and black film, obtain abalone meat;

[0048] S2, high-voltage pulsed electric field treatment: the abalone meat was subjected to a high-voltage pulsed electric field treatment for 60 seconds under the conditions of an electric field strength of 30 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs;

[0049] S3, ultrasonic treatment: vacuum seal the abalone meat treated with high-voltage pulse electric field to a vacuum degree of 600Pa using a vacuum packaging machine; at an ultrasonic power density of 0.5W / cm 2Under the conditions of , the abalone meat that has been vacuum sealed and packaged is ultrasonically treated for 3 minutes to obtain ready-to-eat abalone sashimi.

[0050] Example 2

[0051] This embodiment is used to illustrate a preparation method of instant abalone sashimi, which specifically includes:

[0052] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and enter cutter along its shell and muscle, separate shell and gastropod muscle, reject internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, get salt and starch according to the ratio of 1:1:1 (w:w:w), and tumble and knead abalone 15min, and adopt clear water to clean 3 times, fully remove surface mucus and black film, obtain abalone meat;

[0053] S2, high-voltage pulsed electric field treatment: the abalone meat was subjected to a high-voltage pulsed electric field treatment for 120 s under the conditions of an electric field strength of 20 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs;

[0054] S3, ultrasonic treatment: vacuum seal the abalone meat treated with high-voltage pulse electric field to a vacuum degree of 700Pa using a vacuum packaging machine; at an ultrasonic power density of 0.7W / cm 2 Under the conditions of , the abalone meat that has been vacuum sealed and packaged is ultrasonically treated for 2 minutes to obtain ready-to-eat abalone sashimi.

[0055] Example 3

[0056] This embodiment is used to illustrate a preparation method of instant abalone sashimi, which specifically includes:

[0057] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and enter cutter along its shell and muscle, separate shell and gastropod muscle, reject internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, according to 1:1:3 (w:w:w)) ratio, get salt and starch, abalone is tumbled and kneaded 15min, and adopt clear water to clean 3 times, fully remove surface mucus and melanin, obtain abalone meat;

[0058] S2, high-voltage pulsed electric field treatment: the abalone meat was subjected to a high-voltage pulsed electric field treatment for 180 s under the conditions of an electric field strength of 10 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs;

[0059] S3. Ultrasonic treatment: A vacuum packaging machine is used to vacuum seal the abalone meat treated with a high-voltage pulse electric field to a vacuum degree of 700 Pa; an ultrasonic power density of 0.3 W / cm 2 Under the conditions of , the abalone meat that has been vacuum sealed and packaged is ultrasonically treated for 5 minutes to obtain ready-to-eat abalone sashimi.

[0060] Example 4

[0061] This embodiment is used to illustrate a preparation method of instant abalone sashimi, which specifically includes:

[0062] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and cutter along its shell and muscle, separate shell and gastropod muscle, remove internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, adopt salt and starch according to the ratio of 1:2:3 (w:w:w), abalone is tumbled and kneaded 15min, and adopt clear water to clean 3 times, fully remove surface mucus and black film, obtain abalone meat;

[0063] S2, high-voltage pulsed electric field treatment: the abalone meat was subjected to a high-voltage pulsed electric field treatment for 180 s under the conditions of an electric field strength of 30 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs;

[0064] S3, ultrasonic treatment: vacuum seal the abalone meat treated with high-voltage pulse electric field to a vacuum degree of 800Pa using a vacuum packaging machine; at an ultrasonic power density of 0.8W / cm 2 Under the conditions of , the abalone meat that has been vacuum sealed and packaged is ultrasonically treated for 2 minutes to obtain ready-to-eat abalone sashimi.

[0065] Example 5

[0066] This embodiment is used to illustrate a preparation method of instant abalone sashimi, which specifically includes:

[0067] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and enter cutter along its shell and muscle, separate shell and gastropod muscle, reject internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, get salt and starch according to the ratio of 1:1:1 (w:w:w), and tumble and knead abalone 15min, and adopt clear water to clean 3 times, fully remove surface mucus and black film, obtain abalone meat;

[0068] S2, high-voltage pulsed electric field treatment: the abalone meat was subjected to a high-voltage pulsed electric field treatment for 180 s under the conditions of an electric field strength of 10 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs;

[0069] S3. Ultrasonic treatment: vacuum seal the abalone meat treated with high-voltage pulse electric field to a vacuum degree of 700 Pa using a vacuum packaging machine; and ultrasonic power density of 1 W / cm 2 Under the conditions of , the abalone meat that had been vacuum sealed was ultrasonically treated for 1 min to obtain ready-to-eat abalone sashimi.

[0070] Comparative Example 1

[0071] This comparative example provides a preparation method for instant abalone sashimi, which specifically comprises:

[0072] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and cut along its shell and muscle, separate shell and gastropod muscle, remove internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, obtain abalone meat;

[0073] S2, high-voltage pulsed electric field treatment: the abalone meat was subjected to a high-voltage pulsed electric field treatment for 60 seconds under the conditions of an electric field strength of 30 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs;

[0074] S3, ultrasonic treatment: vacuum seal the abalone meat treated with high-voltage pulse electric field to a vacuum degree of 700Pa using a vacuum packaging machine; at an ultrasonic power density of 0.5W / cm 2 Under the conditions of , the abalone meat that has been vacuum sealed and packaged is ultrasonically treated for 3 minutes to obtain ready-to-eat abalone sashimi.

[0075] Comparative Example 2

[0076] This comparative example provides a preparation method for instant abalone sashimi, which specifically comprises:

[0077] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and cutter along its shell and muscle, separate shell and gastropod muscle, remove internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, get salt and starch according to the ratio of 1:1:2 (w:w:w), and tumble and knead abalone 15min, and adopt clear water to clean 3 times, fully remove surface mucus and black film, obtain abalone meat;

[0078] S2. Ultrasonic treatment: A vacuum packaging machine is used to vacuum seal the abalone meat to a vacuum degree of 600 Pa; the ultrasonic power density is 0.5 W / cm 2 Under the conditions of , the abalone meat that has been vacuum sealed and packaged is ultrasonically treated for 3 minutes to obtain ready-to-eat abalone sashimi.

[0079] Comparative Example 3

[0080] This comparative example provides a preparation method for instant abalone sashimi, which specifically comprises:

[0081] S1, pre-treatment: choose the fresh and alive abalone of 500g, with cutter, separate and cutter along its shell and muscle, separate shell and gastropod muscle, remove internal organs and mouthparts, clean abalone body surface dirt with clear water, after draining the water, get salt and starch according to the ratio of 1:1:2 (w:w:w), and tumble and knead abalone 15min, and adopt clear water to clean 3 times, fully remove surface mucus and black film, obtain abalone meat;

[0082] S2. High-voltage pulse electric field treatment: The abalone meat was treated with a high-voltage pulse electric field for 60 seconds under the conditions of an electric field strength of 30 kV / cm, a pulse frequency of 20 kHz, and a pulse width of 60 μs. The abalone meat treated with the high-voltage pulse electric field was then vacuum-sealed using a vacuum packaging machine to a vacuum degree of 800 Pa to obtain ready-to-eat abalone sashimi.

[0083] Test Case

[0084] This test example is used to illustrate the relevant performance of the instant abalone sashimi provided in the above embodiments and comparative examples. The test specifically includes:

[0085] (1) Sensory test: The ready-to-eat abalone sashimi was stored at 4°C for 14 days, and the sensory test of the ready-to-eat abalone sashimi before and after storage was carried out using the method of GB / T37062-2018 Sensory Evaluation Guide for Aquatic Products. The results are shown in Tables 1 and Figure 1 shown.

[0086] Table 1.

[0087]

[0088] From Table 1 and Figure 1 The results shown show that, compared with Comparative Examples 1 to 3, the method provided by Examples 1 to 5 of the present invention can gradually change the texture of abalone muscle through the mutual cooperation of various steps, retain the color, tissue morphology, taste and smell of abalone to a great extent, and change the cell metabolism state in abalone muscle tissue to inhibit the activation of endogenous proteases and reduce the microbial content, thereby giving abalone excellent storage stability.

[0089] (2) Hardness test: The instant abalone sashimi was stored at 4°C for 14 days, and the hardness test was performed on the instant abalone sashimi before and after storage. The test specifically included: cutting the instant abalone sashimi into 20 mm long segments, using a texture analyzer (using a P / 5 metal detector, full texture mode) at a pre-test speed of 1 mm / s, a test speed of 0.5 mm / s, a post-test speed of 0.5 mm / s, a compression ratio of 60%, a compression interval of 5 s, and a trigger force of 5 g. Abalone meat that had not been treated in any way was used as a control. The results are shown in FIG. Figure 2 and 3 shown.

[0090] Depend on Figure 2 and 3 The test results shown show that, compared with the original abalone meat (untreated) and comparative examples 2 and 3, the hardness of the instant abalone sashimi provided by Examples 1 to 5 did not change significantly after storage at 4 ° C for 14 days, indicating that the texture of the muscle tissue of the obtained instant abalone sashimi is stable under refrigerated storage conditions and has excellent storage stability.

[0091] (3) Volatile basic nitrogen (TVB-N) content test: The ready-to-eat abalone sashimi was stored at 4°C for 14 days, and the TVB-N content of the stored ready-to-eat abalone sashimi was tested using the first method in "GB5009.288-2016 Food Safety Standard Determination of Volatile Basic Nitrogen in Food". The results are as follows: Figure 4 shown.

[0092] Depend on Figure 4 The test results shown show that, compared with Comparative Examples 1 to 3, the volatile basic nitrogen content of the instant abalone sashimi provided by Examples 1 to 5 of the present invention does not exceed 30 mg / 100 g after refrigerated storage for 14 days, which is less than the national freshness limit of 35 mg / 100 g. The instant abalone sashimi still maintains good freshness and has excellent storage stability.

[0093] (4) Determination of endogenous enzyme activity: The instant abalone sashimi was stored at 4°C for 14 days, and the activity of cathepsin B, cathepsin L and metalloproteinase in the stored instant abalone sashimi was tested. The test specifically included: taking 1g of the instant abalone sashimi and adding it to 9mL of Tris-HCl buffer (0.02M, pH=7.5), homogenizing it at 4°C and 15000rpm for 10min, centrifuging it at 4°C and 2500rpm for 10min, taking the supernatant and obtaining the test solution; dividing the solution into the following groups according to the final concentration of 10μmol / L and the volume of 750μL: Separately, Z-Arg-Arg-MCA (a fluorescent substrate for cathepsin B), Z-Phe-Arg-MCA (a fluorescent substrate for cathepsin L), and MOCAC-Pro-Leu-Gly-Leu-Dnp-Ala-Arg-NH2 (a fluorescent substrate for matrix metalloproteinases) were added to the test solution. After incubation at 37°C for 30 minutes, a stop solution [water:methanol:isopropanol = 35:35:30 (v:v:v)] was added. The absorbance of the solution was measured using a fluorescence spectrophotometer, and the absorbance measured in Example 1 was used to normalize the absorbance of the other groups. The results are shown in FIG. Figure 5 Show.

[0094] Depend on Figure 5 The results shown show that, compared with Comparative Examples 2 and 3, in the methods provided by Examples 1 to 5 of the present invention, the synergistic cooperation between high-voltage pulsed electric field treatment and ultrasonic treatment can not only effectively achieve the inactivation effect of cathepsin B, cathepsin L and matrix metalloproteinases in abalone muscle tissue, but also can change the cell metabolic state in abalone muscle tissue, effectively reduce the activation of endogenous proteases in the storage process of the obtained instant abalone sashimi, so as to give the obtained instant abalone sashimi excellent storage stability.

[0095] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention without departing from the principles and purpose of the present invention.

Claims

1. A method for preparing instant abalone sashimi, characterized in that: The preparation method comprises: performing pretreatment and cleaning on fresh abalone to obtain abalone meat; and performing high-voltage pulse electric field treatment, vacuum sealing treatment and ultrasonic treatment on the abalone meat to obtain the instant abalone sashimi.

2. The method for preparing instant abalone sashimi according to claim 1, wherein The pretreatment comprises: taking the fresh abalone, removing the shell, the internal organs and the mouthparts to obtain the pretreated abalone.

3. The method for preparing instant abalone sashimi according to claim 2, wherein The cleaning process comprises: taking edible salt and starch to roll and knead the pretreated abalone to remove the black film on the surface, and then washing with clean water to remove the starch and salt to obtain the abalone meat.

4. The method for preparing instant abalone sashimi according to claim 3, wherein During the cleaning process, the added mass ratio of the edible salt, starch and pretreated abalone is 1:(1-3):(1-3).

5. The method for preparing instant abalone sashimi according to claim 3, wherein In the cleaning process, the tumbling treatment time is 10 minutes to 30 minutes, the temperature is 0° C. to 10° C.; the number of times of the clean water cleaning is 2 to 5 times.

6. The method for preparing instant abalone sashimi according to claim 1, wherein The electric field intensity of the high-voltage pulse electric field treatment is 10 kV / cm to 30 kV / cm, the pulse frequency is 15 kHz to 20 kHz, the pulse width is 50 μs to 70 μs, and the treatment time is 60 s to 180 s.

7. The method for preparing instant abalone sashimi according to claim 1, wherein The target vacuum degree of the vacuum sealing process is 600Pa to 1300Pa.

8. The method for preparing instant abalone sashimi according to claim 1, wherein The ultrasonic power density of the ultrasonic treatment was 0.1 W / cm 2 ~1W / cm 2 , the time is 1min to 5min.

9. Use of the preparation method of ready-to-eat abalone sashimi according to any one of claims 1 to 8 in the field of abalone processing technology.

10. Ready-to-eat abalone sashimi prepared by the method for preparing ready-to-eat abalone sashimi according to any one of claims 1 to 8.

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