CN101095428A - Method for preventing browning and resisting oxidation for dried fresh water fish products - Google Patents
Method for preventing browning and resisting oxidation for dried fresh water fish products Download PDFInfo
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- CN101095428A CN101095428A CNA2006100881194A CN200610088119A CN101095428A CN 101095428 A CN101095428 A CN 101095428A CN A2006100881194 A CNA2006100881194 A CN A2006100881194A CN 200610088119 A CN200610088119 A CN 200610088119A CN 101095428 A CN101095428 A CN 101095428A
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- fish
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- fresh water
- oxidation
- water fish
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Abstract
The invention relates to a method for preventing browning reaction and oxidation for fresh water fish, which is characterized in that it comprises following steps: mixing p-tert. -butyl phenol 0.17-0.18 unit and p-tert. -butyl phenol 0.1 unit in proper amount of water, spraying the solution onto surface of dried fish, and dried fish is 1000 unit.
Description
Technical field
The present invention relates to the fresh-water fishes processing technology field, be specially the anti-brown stain of dried freshwater fish, anti-oxidation method.
Background technology
Dried freshwater fish can slowly produce rotten phenomenon in the process of producing, store, selling, except the destruction of microorganism, wherein topmost variation is exactly the bad change of variable color, grease of oppressing self and offensive odour takes place and mouthfeel.Main cause is to have produced fatty autoxidation in the middle of this.Because the metal such as light, temperature, salt, copper, iron and the myoglobins of fish body itself, the influence of hemoglobin, unrighted acid in the fish body, autoxidation forms the ROOH hydroperoxides, and pick up speed gradually, formed the condensate of HMW, lipid viscosity is increased.Meanwhile, when fatty peroxide breakdown, carbon is strong can to cut off near the two-fold of aliphatic acid is strong, produces lower fatty acid and aldehydes, carbonyls.These catabolites have tart flavour, astringent taste and pernicious penetrating odor, and this becomes sour for aliphatic acid.In the process of becoming sour, the flesh of fish also can develop to bronzing, and this is owing to protein denaturation in oily oxidation and the fish body, and it is caused to produce sugar-amino Maillard reaction.More than all factors cause the fish body to produce brown stain " rusting " phenomenon, as do not take measures will heavy damage fish body nutritional labeling, product quality is descended.The interior unsaturated fatty acid content of large-scale fish bodies such as the black carp in the fresh-water fishes is than horn of plenty, and is improper as processing, preserving, easier generation Oxidation of Fat and Oils and browning phenomenon.
Summary of the invention
At the problems referred to above, the invention provides the anti-brown stain of a kind of dried freshwater fish, anti-oxidation method, adopt this method to handle after, can solve the oxidation and the brown stain problem of the salty dried product of fresh-water fishes preferably.
Concrete scheme is: it is characterized in that: ditert-butylhydro quinone and sodium pyrophosphate are mixed with an amount of water, be sprayed at the dried fish surface then, wherein: the deal ratio of ditert-butylhydro quinone, sodium pyrophosphate and dried fish: ditert-butylhydro quinone is that 0.17-0.18 part, 0.1 part of sodium pyrophosphate, dried fish are 1000 parts.
Ditert-butylhydro quinone belongs to phenolic compound (AOH) in the above-mentioned technology, be by stoping the chain reaction in the fat oxidation process, the penetrating odor of avoiding materials such as oxidation product and end-product aldehyde, ketone, carboxylic acid and forming therefrom, thereby reach anti-oxidant purpose, in antioxidant, add acid, can increase anti-oxidant and anti-brown stain effect.
The specific embodiment
0.17 part of-0.18 part of ditert-butylhydro quinone (optimum amount is 0.175 part) and 0.1 part of sodium pyrophosphate are mixed with an amount of water, be sprayed at 1000 parts dried fish surface then, natural air drying, the consumption of water is as long as assurance can all can be sprayed onto the dried fish surface when spraying.
In the technology of the present invention, ditert-butylhydro quinone is TBHQ again, have efficiently and stable on heating antioxidant, and be the market existing procucts, as the TBHQ that can adopt the excellent precious company of the U.S. to produce.
The table acid phosphate is to the influence of TBHQ antioxidant effect
| Project | Peroxide value | Acid value | Coliform | Sense organ |
| TBHQ adds acid phosphate | ?5.55 | ?0.067 | ?30 | Meat is the intrinsic color and luster of daing, smell is bright fragrant |
| TBHQ | ?5.83 | ?0.073 | ?50 | Meat is the intrinsic color and luster of daing substantially, smell is still normal |
Annotate: more than be to use antioxidant under identical pickling process condition, to be processed into product black carp, and preservation 30 days under 20 ~ 25 ℃ of environment.
The result shows that acid phosphate has the oxidation resistant effect of the TBHQ of enhancing, and this is because acid phosphate has chelation to metal ion, and can promote the metal ion of Oxidation of Fat and Oils to be passivated, thereby has reduced oxidation.And acidic materials can react with anti-oxidant product (AO), make anti-oxidant (AOH) reduction.
Claims (1)
1, the anti-brown stain of dried freshwater fish, anti-oxidation method, it is characterized in that: ditert-butylhydro quinone and sodium pyrophosphate are mixed with an amount of water, be sprayed at the dried fish surface then, wherein: the deal ratio of ditert-butylhydro quinone, sodium pyrophosphate and dried fish: ditert-butylhydro quinone is that 0.17-0.18 part, 0.1 part of sodium pyrophosphate, dried fish are 1000 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100881194A CN101095428A (en) | 2006-06-26 | 2006-06-26 | Method for preventing browning and resisting oxidation for dried fresh water fish products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100881194A CN101095428A (en) | 2006-06-26 | 2006-06-26 | Method for preventing browning and resisting oxidation for dried fresh water fish products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101095428A true CN101095428A (en) | 2008-01-02 |
Family
ID=39009695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100881194A Pending CN101095428A (en) | 2006-06-26 | 2006-06-26 | Method for preventing browning and resisting oxidation for dried fresh water fish products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101095428A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
-
2006
- 2006-06-26 CN CNA2006100881194A patent/CN101095428A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN102349566B (en) * | 2011-10-14 | 2012-11-21 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080102 |