Processing technology for reducing fishy smell of pork liver

Abstract

The invention discloses a processing technology for reducing the fishy smell of pork livers. The processing technology comprises the following steps: (1) adding a rhizoma atractylodis soaking solution into the pork livers subjected to cleaning pretreatment with water, and performing intermittent ultrasonic treatment; (2) transferring into an acer truncatum mixed solution, and carrying out intermittent ultrasonic treatment; and (3) cleaning the processed pork liver. The rhizoma atractylodis and the acer truncatum are used for deodorizing the pork liver, so that the fishy smell of the pork liver is effectively removed, and the demand of the market on a pork liver fishy smell removal technology is met.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a processing technique for reducing the fishy smell of pork liver. Background Technology

[0002] Pig liver is one of the main by-products of pig slaughter, accounting for about 1.4% of a pig's body weight, with an annual output of 0.6 to 0.8 billion kg nationwide. It is a nutritious animal-based food, rich in protein and essential fatty acids, containing 18 times the iron of lean meat and over 300 times the vitamin A of lean pork. Iron (Fe) is an essential element for the human body, participating in many metabolic processes. Vitamin A also has many health benefits, such as helping to maintain normal retinal function and preventing night blindness and other vision problems. Furthermore, pig liver is believed to nourish the blood and liver; however, its distinctive odor deters many consumers.

[0003] Currently, there are three main categories of food deodorization technologies: physical, chemical, and biological. Physical deodorization primarily utilizes the physical properties of deodorizing agents with special structures to remove unpleasant flavors from food through adsorption, masking, and encapsulation. Chemical deodorization mainly involves adding natural or synthetic chemical reagents to food ingredients. These reagents react with odor-causing compounds to generate compounds with no or a high odor threshold, thus achieving deodorization. Using natural plants to deodorize food ingredients can reduce odor and is also cost-effective. Furthermore, some natural plants possess strong characteristic aromatic substances that can effectively mask the odor and impart a unique flavor to food. Biological deodorization utilizes enzymatic reactions produced during microbial fermentation to effectively decompose and remove odor components from food, thereby achieving deodorization.

[0004] Traditional methods for removing the fishy smell from pork liver involve kneading it with flour to remove surface fat and impurities, followed by blanching. However, the odor remains strong, and the removal effect is unsatisfactory. Against this backdrop, this patent utilizes Atractylodes lancea combined with Acer truncatum leaves to treat pork liver. The polysaccharides in Atractylodes lancea adsorb surface odor substances, while the tannins inhibit lipid oxidation and reduce aldehyde formation. Atractylodes lancea treatment also enhances mitochondrial outer membrane permeability, causing the release of cytochrome C from the mitochondrial pores, activating certain enzymes, such as apoptosis enzymes, and hydrolyzing certain proteins, thus reducing the production of odor substances and accelerating their metabolism to some extent. Intermittent ultrasound allows Atractylodes lancea polysaccharides and tannins to penetrate the pork liver tissue more quickly, increasing the release efficiency of intracellular odor substances while reducing the thermal effect. The flavonoids in Acer truncatum can eliminate free radicals and react with odor substances, reducing their odor. Summary of the Invention

[0005] The purpose of this invention is to address the above-mentioned problems by providing a processing technique for reducing the fishy smell of pork liver, comprising the following steps:

[0006] (1) Clean the roots of Atractylodes lancea, dry them to constant weight, crush them, sieve them, and mix the powder with water to obtain Atractylodes lancea soaking solution;

[0007] (2) Clean the leaves of Acer truncatum, dry them to constant weight, crush them, sieve them, mix the powder with water and soak them to obtain Acer truncatum mixture;

[0008] (3) After the fresh pig liver is pretreated, it is transferred to the Atractylodes lancea soaking solution in step (1) and intermittent ultrasound-assisted treatment is performed at the same time.

[0009] (4) Transfer the pig liver processed in step (3) to the Acer truncatum mixture in step (2) and perform intermittent ultrasound-assisted treatment. After the treatment, rinse it with clean water.

[0010] Preferably, the processing technology further includes the following steps:

[0011] Take the pig liver after rinsing in step (4) and make pig liver powder.

[0012] Preferably, the processing technology further includes the following steps:

[0013] (5) Put the pig liver rinsed in step (4) into a pot and cook it. After cooking, pre-freeze the pig liver and then put it into a vacuum freeze dryer for drying. After completion, crush it to obtain pig liver powder, pack it into bags and seal it in a vacuum package.

[0014] Preferably, in step (1), the pretreatment refers to washing the roots of Atractylodes lancea with clean water, drying them at 50°C to constant weight, pulverizing them, passing them through a 40-mesh sieve, and soaking them for 25-30 minutes at a powder-to-water mass ratio of 1:4.

[0015] Preferably, in step (2), the temperature of the oven is 55°C, and after processing for 8 hours, the powder is passed through an 80-mesh sieve and mixed with water at a mass ratio of 1:4 for 25-30 minutes.

[0016] Preferably, in step (3), the pig liver is cleaned of surface impurities and fascia, cut into 2 mm thin slices, and treated with soaking solution at a mass ratio of 1:1. Intermittent ultrasound means 2 minutes of ultrasound followed by 1 minute of rest, with an ultrasound power of 400~500 W and a treatment time of 10~20 minutes (preferably 15~20 minutes).

[0017] Preferably, in step (4), the mixture is treated at a mass ratio of 1~2:1 to pig liver, the ultrasonic power is 400~500 W, and the treatment time is 15~25 min (preferably 20~25 min).

[0018] Preferably, in step (5), water is added at a ratio of 1:1.5~2 between the weight of the pig liver and water, and the mixture is cooked for 6~12 minutes (preferably 8~12 minutes). The cooked pig liver is then pre-frozen at -80℃ for 1 hour and then freeze-dried for 1 day.

[0019] The beneficial effects of this invention are:

[0020] 1. This invention discloses a natural plant-based deodorization technology for pork liver. It utilizes Atractylodes lancea combined with Acer truncatum leaves to process pork liver, and incorporates ultrasonic treatment during the process. This effectively removes the fishy odor from the pork liver, solving the problem of odor removal that is difficult to achieve in traditional processing. While increasing the added value of Atractylodes lancea and Acer truncatum leaves, it also addresses market demand for pork liver deodorization technology, providing new possibilities for its further processing and utilization in the food industry.

[0021] 2. Pig liver powder is made by deodorizing pig liver using the technology of this invention. Vacuum freeze-drying effectively prevents fat oxidation, excessive protein degradation, and Maillard reaction deterioration caused by high temperatures in subsequent drying steps, thereby avoiding the regeneration of odorous substances or the generation of new odors, and maximizing the locking and preservation of the deodorization effect achieved in the processing stage. Attached Figure Description

[0022] Figure 1 The sensory evaluation results for pig liver.

[0023] Figure 2 The effect of TVB-N on pig liver under different conditions. Detailed Implementation

[0024] The present invention will be further described below with reference to embodiments, but these embodiments are not intended to limit the scope of the invention.

[0025] Unless otherwise specified, the experimental methods described in the following examples are conventional methods.

[0026] Example 1

[0027] A processing technique for reducing the fishy smell of pork liver specifically includes the following steps:

[0028] (1) Clean the roots of Atractylodes lancea with water, dry them at 50°C to constant weight, crush them, pass them through a 40-mesh sieve, and soak the powder with water at a mass ratio of 1:4 for 25 minutes to obtain Atractylodes lancea soaking solution.

[0029] (2) Wash the leaves of Acer truncatum with clean water, dry them at 55°C to constant weight, crush them, pass them through an 80-mesh sieve, mix the powder with water at a mass ratio of 1:4 and soak for 25 minutes to obtain Acer truncatum mixture.

[0030] (3) Take 100 g of pig liver, remove surface impurities and fascia, cut into 2 mm thin slices, and transfer to the Atractylodes lancea soaking solution in step (1) at a mass ratio of 1:1 with the pig liver. At the same time, perform intermittent ultrasound-assisted treatment with an ultrasound power of 400 W and a treatment time of 15 min. Intermittent ultrasound means stopping for 1 min after every 2 min of ultrasound.

[0031] (4) Transfer the pig liver treated in step (3) to the Acer truncatum mixture in step (2) at a mass ratio of 1:1. At the same time, perform intermittent ultrasound-assisted treatment with an ultrasound power of 400 W and a treatment time of 20 min. Intermittent ultrasound means 2 min of ultrasound followed by 1 min of rest. After the treatment, rinse with clean water.

[0032] (5) The pig liver rinsed in step (4) is put into a pot and cooked for 8 minutes at a mass ratio of 1:1.5 between the pig liver and water. The cooked pig liver is pre-frozen for 1 hour and then dried in a vacuum freeze dryer for 1 day. After completion, it is crushed to obtain pig liver powder, which is then bagged and vacuum-sealed.

[0033] Example 2

[0034] A processing technique to reduce the fishy smell of pork liver, the operation steps are the same as those in Example 1, the difference being that the mass ratio of Atractylodes lancea soaking solution to pork liver is 1:1, and the mass ratio of Acer truncatum mixed solution to pork liver is 2:1.

[0035] Comparative Example 1

[0036] This comparative example uses the same conditions as Example 1, except that steps (3) and (4) are omitted, and no deodorization treatment is performed.

[0037] Comparative Example 2

[0038] This comparative example uses the same conditions as Example 1, except that step (4) is omitted, and only Atractylodes lancea soaking solution is added to remove the fishy smell, instead of Acer truncatum mixed solution.

[0039] Comparative Example 3

[0040] This comparative example uses the same conditions as Example 1, except that step (3) is omitted, and only the Acer truncatum mixture is added instead of the Atractylodes lancea soaking solution.

[0041] Example 3 Sensory Evaluation of Pork Liver Powder

[0042] Ten trained evaluators (five men and five women) were selected to conduct sensory evaluations of the pork liver powder prepared in Examples 1-2 and Comparative Examples 1-3. 5 g of pork liver powder was placed in a 10 mL bottle, and the sample was evaluated every 5 minutes. Evaluators rinsed their nasal passages between tests. An intensity scale of 1-10 was used.

[0043] Table 1 Sensory Evaluation Table of Pork Liver Powder

[0044]

[0045] The sensory evaluation of pork liver powder under different deodorization methods was conducted in five aspects (color, odor, texture, organization, and taste). Regarding organization, Comparative Example 1 (without deodorization treatment) scored no differently from the other groups. In terms of color, Examples 1-2 scored significantly higher than the other groups. Regarding taste, odor, and texture, Comparative Examples 2-3 improved the taste, odor, and texture of pork liver to some extent compared to Comparative Example 1, but the effect was less than that of Examples 1-2. Overall, Examples 1-2, using a mixture of Atractylodes lancea soaking solution and Acer truncatum extract for deodorization, showed significantly better results than Comparative Examples 1-3.

[0046] Example 4: Detection of the content of major flavor substances in pork liver

[0047] This embodiment verifies the changes in the content of the main flavor compounds in pork liver provided in Examples 1-2 and Comparative Examples 1-3. The specific steps are as follows:

[0048] 1. Sample extraction

[0049] The pig livers from Examples 1-2 and Comparative Examples 1-3 were cooked in step (5), then removed, cleaned, chopped, and mixed thoroughly. The pig liver samples were ground with liquid nitrogen and vortexed until homogeneous. 0.2 g of each sample was weighed into a headspace vial, and 0.2 g of Na1 powder and 20 μL (10 μg / mL) of internal standard solution were added. The samples were extracted using fully automated headspace solid-phase microextraction (HS-SPME) for GC-MS analysis to determine the changes in the content of four components: pentyl propionate, 4-1-piperidinyl-2-butanone, Z-2-heptenal, and E-2-octenal.

[0050] HS-SPME extraction conditions: Under constant temperature of 60℃, shake for 5 min, insert the extraction head into the sample headspace vial, perform headspace extraction for 15 min, desorb at 250℃ for 5 min, and then perform GC-MS separation and identification.

[0051] 2. Testing conditions

[0052] Chromatographic conditions: DB-5MS capillary column (30 m × 0.25 mm × 0.25 μm), carrier gas high-purity helium (purity not less than 99.999%), constant flow rate 1.2 mL / min, injection port temperature 250°C, solvent delay 3.5 min. Temperature program: 40°C held for 3.5 min, increased to 100°C at 10°C / min, then increased to 180°C at 7°C / min, and finally increased to 280°C at 25°C / min, held for 5 min.

[0053] Mass spectrometry conditions: Electron impact ion source (EI), ion source temperature 230°C, quadrupole temperature 150°C, mass spectrometer interface temperature 280°C, electron energy 70 eV, scan mode selected ion detection mode (SIM), precise scanning for qualitative and quantitative ions.

[0054] 3. Principles of Qualitative and Quantitative Analysis of Metabolites

[0055] Based on multiple species, literature, some standards, and retention indices, a database was independently established, including defined retention times (RTs) and selected ion detection modes for precise scanning using qualitative and quantitative ions. For each compound, one quantitative ion and two to three qualitative ions were selected. All ions to be detected in each group were detected separately at different time intervals according to their elution order. If the detected retention time was consistent with the standard reference, and the selected ions appeared in the sample mass spectrum after background subtraction, the compound was identified as that substance. The quantitative ion was used for integration and calibration to enhance the accuracy of quantification. Each treatment was repeated three times, and the average value was taken.

[0056] Table 2 Comparison of the content of four main flavor compounds in pork liver

[0057]

[0058] Compared to Comparative Example 1 (without deodorization treatment), Comparative Examples 2-3 and Examples 1-2 significantly reduced the off-odor of pig liver, with Example 2 showing better results than Comparative Examples 1-3 and Example 1. Examples 1-2 used a mixture of Atractylodes lancea infusion and Acer truncatum extract for deodorization treatment, reducing the content of Z-2-heptenal and E-2-octenal, and increasing the content of pentyl propionate and 4-1-piperidinyl-2-butanone. Z-2-heptenal exhibits a fishy odor, and E-2-octenal exhibits a cardboard-like odor; both are major off-odor compounds in animal organs. Ethyl octanoate, on the other hand, has a sweet fruity aroma, providing a pleasant fragrance rather than an unpleasant odor. 4-1-piperidinyl-2-butanone can reduce unpleasant odors such as fishy, ​​mushroom, and fatty smells. Comparative Example 3, which used Acer truncatum infusion alone, had a lower content of off-odor substances than Comparative Example 2, which used Atractylodes lancea infusion alone, and also had a lower content of the sweet fruity pentyl propionate. Examples 1 and 2, using a mixture of Atractylodes lancea infusion and Acer truncatum extract for deodorization, showed significantly better results than comparative examples 1 and 3. In Example 2, twice the volume of the Acer truncatum extract mixture resulted in better deodorization than in Example 1.

[0059] Example 5: Detection of TVB-N value in pig liver

[0060] Take 20 g of cooked pork liver samples obtained from Examples 1-2 and Comparative Examples 1-3, chop them, add 100 mL of water, and magnetically stir to evenly disperse the sample in the sample solution. Let it stand for 30 min, and filter to obtain the filtrate. Take 10 mL of the filtrate and measure it using a Kjeldahl nitrogen analyzer. Determine the TVB-N value based on the amount of hydrochloric acid consumed, and take the average value of three measurements. The calculation formula is as follows: where V1 represents the amount of hydrochloric acid titrated, V2 represents the amount of hydrochloric acid titrated in the blank sample, C represents the hydrochloric acid concentration, m represents the sample mass, V represents the volume of filtrate accurately pipetted, and V0 represents the total volume of the sample solution.

[0061]

[0062] According to GB2707—2016, a TVB-N value of <15 mg / 100g for pork liver powder is compliant. Compared to Comparative Example 1 (without deodorization treatment), Comparative Examples 2-4 and Examples 1-2 significantly reduced the TVB-N value of pork liver, with Example 2 showing better results than Comparative Examples 1-3 and Example 1. Compared to Comparative Example 1, Comparative Example 2 used only Atractylodes lancea infusion for deodorization, which reduced the fishy smell of pork liver to some extent, but the effect was lower than that of Comparative Example 3, which used only a mixture of Acer truncatum extract for deodorization. Examples 1-2 used a mixture of Atractylodes lancea infusion and Acer truncatum extract for deodorization, and the effect was significantly better than that of Comparative Examples 1-3. The deodorization effect of twice the volume of the Acer truncatum extract in Example 2 was better than that in Example 1.

Claims

1. A processing technique for reducing the fishy smell of pork liver, characterized in that, Includes the following steps: (1) Clean the roots of Atractylodes lancea, dry them to constant weight, crush them, sieve them, and mix the powder with water to obtain Atractylodes lancea soaking solution; (2) Clean the leaves of Acer truncatum, dry them to constant weight, crush them, sieve them, mix the powder with water and soak them to obtain Acer truncatum mixture; (3) After the fresh pig liver is pretreated, it is transferred to the Atractylodes lancea soaking solution in step (1) and intermittent ultrasound-assisted treatment is performed at the same time. (4) Transfer the pig liver processed in step (3) to the Acer truncatum mixture in step (2) and perform intermittent ultrasound-assisted treatment. After the treatment, rinse it with clean water.

2. The processing technology according to claim 1, characterized in that, It also includes the following steps: Take the pig liver after rinsing in step (4) and make pig liver powder.

3. The processing technology according to claim 1, characterized in that, It also includes the following steps: (5) Put the pig liver rinsed in step (4) into a pot and cook it. After cooking, pre-freeze the pig liver and then put it into a vacuum freeze dryer for drying. After completion, crush it to obtain pig liver powder, pack it into bags and seal it in a vacuum package.

4. The processing technology according to claim 1, characterized in that, In step (1), the pretreatment refers to washing the roots of Atractylodes lancea with clean water, drying them at 50°C to constant weight, crushing them, passing them through a 40-mesh sieve, and soaking them for 25-30 minutes at a powder-to-water mass ratio of 1:

4.

5. The processing technology according to claim 1, characterized in that, In step (2), the oven temperature is 55℃, and after processing for 8 hours, the powder is passed through an 80-mesh sieve and mixed with water at a mass ratio of 1:4 for 25~30 minutes.

6. The processing technology according to claim 1, characterized in that, In step (3), the pig liver is cleaned of surface impurities and fascia, cut into 2 mm thin slices, and treated with soaking solution at a mass ratio of 1:

1. Intermittent ultrasound means 2 minutes of ultrasound followed by 1 minute of rest, with an ultrasound power of 400-500 W and a treatment time of 10-20 minutes.

7. The processing technology according to claim 1, characterized in that, In step (4), the mixture is processed at a mass ratio of 1~2:1 to pig liver, the ultrasonic power is 400~500 W, and the processing time is 15~25 min.

8. The processing technology according to claim 3, characterized in that, In step (5), add water at a ratio of 1:1.5~2 between the weight of the pig liver and water, cook for 6~12 minutes, pre-freeze the cooked pig liver at -80℃ for 1 hour, and then freeze-dry for 1 day.

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