Low-Temperature Pre-Rigor Fish Smoking for Freshness Retention
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Solution Overview
Problem
Existing smoking methods for fish products do not effectively maintain freshness and fail to achieve improved characteristics compared to traditional smoked fish products.
Innovation Solution
The smoking process is conducted at low temperatures (4°C or lower) while the fish is in a pre-rigor state, with marination and smoking starting before rigor sets in, and all processing steps are performed at these low temperatures to preserve freshness and improve product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If fish is smoked using traditional high temperature methods, then smoking efficiency is improved, but freshness and product quality deteriorate
Solution Approach 1:
The patent fundamentally changes the temperature parameter from traditional high temperature smoking to low temperature smoking (4°C or lower). This parameter change allows the smoking process to proceed efficiently while maintaining the freshness and quality characteristics of the fish, as the low temperature prevents degradation of sensory properties while still achieving the desired smoking effect through extended processing time
Solution Approach 2:
The patent applies preliminary action by conducting marination and smoking operations while the fish is still in the pre-rigor state, before rigor mortis sets in. This timing allows the fish muscle to better absorb marinade and smoke compounds, improving flavor penetration and product quality while maintaining freshness
2Ease of operation
If smoking is performed after rigor phase, then processing flexibility is improved, but product quality and flavor penetration deteriorate
Solution Approach 1:
The patent performs marination and smoking operations in advance, specifically while the fish is in the pre-rigor state before rigor mortis occurs. This preliminary action allows for superior flavor penetration and quality development, as the muscle structure at this stage is more receptive to marinade and smoke absorption compared to post-rigor processing
3Loss of time
If high temperature smoking is used, then processing time is reduced, but liquid loss and quality deterioration increase
Solution Approach 1:
The patent changes the temperature parameter to low temperature (4°C or lower) which, while extending the smoking time, dramatically reduces liquid loss from the fish product. The low temperature prevents excessive moisture extraction and protein denaturation, maintaining product juiciness and quality despite the longer processing duration
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a smoked fish product with reduced liquid loss and extended shelf-life, maintaining freshness and achieving better quality characteristics than conventional smoking methods.
Implementation Method 1
the fish is marinated in a pre-rigor state
Implementation Method 2
the smoking of the fish starts while the fish is in a pre-rigor state and that all the processing steps are carried out at a temperature of 4°C or lower
Data Source
AI summary
An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.