CN102405955A - Frozen storage method of globefish - Google Patents
Frozen storage method of globefish Download PDFInfo
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- CN102405955A CN102405955A CN2011103513937A CN201110351393A CN102405955A CN 102405955 A CN102405955 A CN 102405955A CN 2011103513937 A CN2011103513937 A CN 2011103513937A CN 201110351393 A CN201110351393 A CN 201110351393A CN 102405955 A CN102405955 A CN 102405955A
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- 241001627955 Tetraodon lineatus Species 0.000 title claims abstract description 43
- 238000003860 storage Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000251468 Actinopterygii Species 0.000 claims abstract description 32
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
- 108010039918 Polylysine Proteins 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 235000019830 sodium polyphosphate Nutrition 0.000 claims abstract description 10
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 5
- 230000002528 anti-freeze Effects 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 8
- 238000006213 oxygenation reaction Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 230000008021 deposition Effects 0.000 claims description 2
- 230000003862 health status Effects 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 4
- 241001441724 Tetraodontidae Species 0.000 abstract 4
- 239000007798 antifreeze agent Substances 0.000 abstract 4
- 230000007850 degeneration Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 230000008859 change Effects 0.000 description 10
- 230000008569 process Effects 0.000 description 7
- 108010070551 Meat Proteins Proteins 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
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- 238000002360 preparation method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 125000003396 thiol group Chemical group [H]S* 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- -1 sorbierite Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001655322 Streptomycetales Species 0.000 description 1
- 241001441726 Tetraodontiformes Species 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
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- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
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- 238000010257 thawing Methods 0.000 description 1
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- 235000021081 unsaturated fats Nutrition 0.000 description 1
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Abstract
The invention discloses a frozen storage method of globefish. The method comprises the following specific steps of: 1, collecting healthy globefishes which are uniform in size, and getting live globefishes back; 2, preparing a certain amount of antifreeze agent solution; 3, slaughtering the live globefishes, removing heads and viscera, chopping into blocks, and washing with sterile water; 4, quickly freezing fish blocks in a refrigerator at 18 DEG C below zero; and 5, taking the frozen fish blocks out, soaking the fish blocks in the low-temperature antifreeze agent solution, and bagging the fish blocks when the antifreeze agent solution is iced on the surfaces of the fish blocks to form a thick ice coat, and finally storing and freezing the bagged fish blocks in the refrigerator at 25 DEG C below zero. The formula of the antifreeze agent comprises the following components: 4.5-5.5% of trehalose, 0.3-0.5% of sodium polyphosphate, 0.03-0.07% of epsilon-polylysine and the balance of distilled water. The method plays a role in inhibiting degeneration of proteins of globefishes to a certain extent, has no side effect on a human body, is simple to operate and is safe and environmentally-friendly.
Description
Technical field
The present invention relates to the food and medicine processing technique field, relate in particular to the antifreeze preparation field that is used for CKIs qualitative change property in the chilled storage, be specifically related to a kind of preparation that suppresses the antifreeze ice clothing of globe fish fish meat protein sex change in the chilled storage process.
Background technology
Globe fish (puffer fish) has another name called Puffer, is a kind of fish that a kind of internal organ contain tetraodotoxin, and up to a hundred kinds are arranged.Though the tetraodotoxin toxicity in the filefish is very strong; But its delicious flavour, meat is fine and smooth, contains rich in protein and unsaturated fat; Especially be rich in the pentacosa alkene acid (EPA) and the DHA (DHA) that are called as " brain gold ", have high nutritive value.The globe fish resource of China is very abundant, and kind surplus the globe fish that originates in China has 40 has become the production and marketing big country of globe fish in the world.But owing to the distinctive biology of globe fish itself, chemical characteristic, water content is high, and is as easy as rolling off a log putrid and deteriorated, thereby makes the flesh quality reduction or lose edible and nutritive value, so the preservation of globe fish becomes the problem that people pay close attention to gradually.In the freezing process, influence mouthfeel owing to phenomenon such as freeze denaturation can take place for the protein of the flesh of fish, the antifreeze ice clothing prescription of therefore seeking a kind of safety and sanitation and can significantly suppressing globe fish meat protein freeze denaturation seems very important.
The Japan scholar has at first proposed the low-temperature protection effect of sucrose to frozen minced fillets as far back as nineteen fifty-nine, and this is because carbohydrate can come indirectly protein to be shielded through the state and the character that change existing water in the fish protein.At present, antifreeze commonly used on the market has sucrose, sorbierite, composite phosphate and lecithin, sucrose ester etc.But because the interpolation of sucrose and sorbierite etc. can cause the sugariness of product to increase; Influenced the special favor of product itself; Therefore study and a kind ofly can guarantee product quality, the antifreeze ice clothing prescription that can reach protein denaturation in the remarkable inhibition globe fish refrigerating process again is a problem that waits to solve.
Summary of the invention
Globe fish in the cold storage process, its salting-in protein content, sulfhydryl content, fribrillin Ca
2+A series of variation can take place in-atpase activity, VBN (TVB-N), pH value and juice loss rate.The objective of the invention is to through to its salting-in protein content, sulfhydryl content, fribrillin Ca
2+-atpase activity, VBN (TVB-N), pH value and juice loss rate are estimated; Provide a kind of and can farthest keep the original local flavor of globe fish; Can effectively be suppressed at the antifreeze ice clothing prescription of fish meat protein sex change in the long-term freezing storage process again, for the chilled storage of globe fish provides certain technical support.
Trehalose in the antifreeze that the present invention adopts is the novel antifreeze of just in food processing, using in recent years; It has the age of starch of preventing, prevents protein denaturation, suppresses the generation of rotten fishy smell, stink; The stabilizing tissue eucaryotic cell structure is rectified functional characteristics such as flavor and the decomposition of inhibition aliphatic acid.Trehalose is with α, α, and the irreducibility disaccharide that 1,1 glycosidic bond connects, its Antifreezing Mechanism maybe be similar with common carbohydrate.But trehalose has more superior biochemical protective effect and stability than general carbohydrate; Because trehalose has high glass transition temperature; Comprise less free volume, restricted molecular mobility and in storage opposing be separated and the ability of crystallization; And its sugariness is 45% of sucrose, and the characteristics of its low sugariness more can embody the original flavor of food in food processing.
Sodium polyphosphate is one of most widely used food additives in present countries in the world; It is widely used in the every field of food production; Improvement to food quality plays an important role, and can prevent and reduce the oxidation that aquatic products take place in processing and storage process, reduces the human body because of oxidation variable color, spoiled; Make its muscle groups be woven with better moisture holding capacity, local flavor is better and when thawing, improve its retentiveness.In addition, phosphate also has emulsification, prevents that protein, fat from separating, and increases caking property, improves the institutional framework of mixture, makes and organizes soft and succulency.
Polylysine was found by Japanese scientist in 1977 the earliest, was produced by streptomycete, and it is made up of the lysine monomer, can be digested and assimilated fully behind the entering human body, not only had no toxic and side effect, and can be used as a kind of source of lysine.Epsilon-polylysine generally as food preservative, is used for food fresh keeping at present, have wide spectrum, efficient, nontoxic, receive the pH value to influence characteristics such as little.
Suppress the antifreeze ice clothing preparation method of globe fish meat protein sex change in the cold storage process, concrete steps are following:
1. gather the healthy adult globe fish (every treaty 500g) of big or small homogeneous, live body is transported back, in transportation, adopts the method for oxygenation keep-alive;
2. earlier trehalose is added in the distilled water with mass ratio 4.5～5.5%; Then sodium polyphosphate is added in the distilled water with mass ratio 0.3～0.5%, dissolve in epsilon-polylysine in the distilled water with mass ratio 0.03～0.07% at last, stirred 1 minute; Reach even; The clarification of assurance solution does not have deposition evenly, places 2 ℃ of refrigerator low temperature to preserve.
3. after the globe fish live body is slaughtered, remove head and internal organ, piecemeal is with aseptic water washing 2 times;
4. the flesh of fish is put into-18 ℃ of refrigerator quick-frozens 5-15 minute;
5. treat that the flesh of fish freezes the back and takes out, immerse 15-30 second in the low temperature antifreeze solution, treat that antifreeze solution forms bed thickness ice clothing on fish piece surface, during ice clothing thickness 4-6mm, place-25 ℃ of refrigerator and cooled to freeze storage in the packaged bag of fish.
Concrete globe fish operating procedure is:
1. gather the healthy adult globe fish of every treaty 500g size homogeneous, live body is transported back, oxygenation keep-alive in transportation;
2. trehalose, sodium polyphosphate and epsilon-polylysine are added in the distilled water with 4.5～5.5%, 0.3～0.5% and 0.03～0.07% mass ratio respectively, stirred 1 minute, reach evenly, place 2 ℃ of refrigerator low temperature preservations;
3. after the globe fish live body is slaughtered, remove head and internal organ, piecemeal is used aseptic water washing;
4. the flesh of fish is put into-18 ℃ of refrigerator quick-frozens 5-15 minute;
5. treat that the flesh of fish freezes the back and takes out, immerse 15-30 second in the low temperature antifreeze solution, treat that antifreeze solution forms bed thickness ice clothing on fish piece surface, during ice clothing thickness 4-6mm, place-25 ℃ of refrigerator and cooled to freeze storage in the packaged bag of fish.
Description of drawings
Fig. 1 is the change curve of the hydroxy radical content of globe fish and control group after handling in the specific embodiment;
Fig. 2 is the change curve of the pH value of globe fish and control group after handling in the specific embodiment;
Fig. 3 is the change curve of the salting-in protein content of globe fish and control group after handling in the specific embodiment;
Fig. 4 is the change curve of the VBN of globe fish and control group after handling in the specific embodiment.
The specific embodiment
For fully disclosing antifreeze ice clothing prescription of the present invention, explain below in conjunction with embodiment.
Embodiment:
(1) gather the healthy adult globe fish (every treaty 500g) of big or small homogeneous, keep-alive is transported back;
(2) after live body is slaughtered, remove head and internal organ, piecemeal is used aseptic water washing;
(3) flesh of fish is put into-18 ℃ of refrigerator quick-frozens 10 minutes;
(4) treat that the flesh of fish freezes the back and takes out, immerse in the low temperature antifreeze solution 20 seconds time;
(5) treat that antifreeze solution forms bed thickness ice clothing on fish piece surface, place-25 ℃ of refrigerator and cooled to freeze storage in the packaged bag of fish.
The preparation of above-mentioned antifreeze solution is grouped into by A, B, three kinds of one-tenth of C, and wherein A is that trehalose, B are that sodium polyphosphate, C are epsilon-polylysine.They are respectively the trehalose mass percent at shared ratio: 5.0%; Sodium polyphosphate mass percent: 0.4%; The epsilon-polylysine mass percent: 0.05%, all the other are prepared from for distilled water.
Trehalose, sodium polyphosphate and epsilon-polylysine respectively with in 5.0%, 0.4% and 0.05% the mass ratio adding distilled water, were stirred 1 minute, reach evenly, guarantee the solution clarification, do not have and precipitate, place 2 ℃ of refrigerator low temperature to preserve.The globe fish that piecemeal is good is put into-18 ℃ of refrigerator quick-frozens 10 minutes earlier, takes out after being frozen into piece, adds in the low temperature antifreeze solution of being prepared with 1: 1 mass ratio, soaks 20 seconds, treats that fish piece surface is formed to take out after a bed thickness is iced clothing.The globe fish piece of handling well is put into the sterilized antistaling bag; In-25 ℃ of refrigerators, store; And to its carry out salting-in protein content, sulfhydryl content, VBN (TVB-N), pH value with etc. the mensuration of index, wherein control group is for to replace antifreeze with distilled water.
Can know by each figure; In 180 days storage period, the pH value of the flesh of fish, the variation tendency of VBN, salting-in protein and sulfhydryl content is less than control group; Experimental result shows: the globe fish that utilizes antifreeze ice clothing to handle; On each item index, all be superior to control group, obviously suppressed the sex change of fish meat protein, kept good taste quality.
Claims (7)
1. the method for a globe fish cold storage, concrete steps are following:
1. gather every treaty 500g, big or small homogeneous, healthy adult globe fish, live body is transported back, oxygenation keep-alive in transportation;
2. trehalose, sodium polyphosphate and epsilon-polylysine are added in the distilled water with 4.5～5.5%, 0.3～0.5% and 0.03～0.07% mass ratio respectively, stirred 1 minute, reach evenly, place 2 ℃ of refrigerator low temperature preservations;
3. after the globe fish live body is slaughtered, remove head and internal organ, piecemeal is used aseptic water washing;
4. the flesh of fish is put into-18 ℃ of refrigerator quick-frozens 5～15 minutes;
5. treat that the flesh of fish freezes the back and takes out, immersed in the low temperature antifreeze solution 15～30 seconds, treat that antifreeze solution forms bed thickness ice clothing on fish piece surface, during ice clothing thickness 4～6mm, place-25 ℃ of refrigerator and cooled to freeze storage in the packaged bag of fish.
2. the method for a kind of globe fish cold storage as claimed in claim 1 is characterized in that: globe fish is taked oxygenation, water feeding method in transportation, guarantees the health status of globe fish.
3. the method for a kind of globe fish cold storage as claimed in claim 1 is characterized in that: globe fish is after transporting back, and live body is slaughtered, and removes head and internal organ, be divided into big or small homogeneous, 10g fish piece after, wash 2 times with sterilized water.
4. the method for a kind of globe fish cold storage as claimed in claim 1 is characterized in that: cleaned fish piece is drained, place-18 ℃ of refrigerator quick-frozens 10 minutes, wait to freeze the back and take out.
5. the method for a kind of globe fish cold storage as claimed in claim 1 is characterized in that: described antifreeze is formulated by trehalose, sodium polyphosphate and epsilon-polylysine, wherein the trehalose mass percent: 5.0%; Sodium polyphosphate mass percent: 0.4%; The epsilon-polylysine mass percent: 0.05%, all the other are prepared from for distilled water, and antifreeze solution dissolves evenly, and clarification does not have deposition, is positioned over low temperature preservation in 2 ℃ of refrigerators after processing.
6. the method for a kind of globe fish cold storage as claimed in claim 1 is characterized in that: globe fish is mixed with the mass ratio of antifreeze solution by 1: 1, soak 20s, treat that fish piece surface forms one deck ice clothing, thickness takes out after reaching 5mm.
7. the method for a kind of globe fish cold storage as claimed in claim 1 is characterized in that: the globe fish piece of handling well, put in the sterile food freshness protection package, and place-25 ℃ of refrigerator and cooled to freeze storage.
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| CN 201110351393 CN102405955B (en) | 2011-11-09 | 2011-11-09 | Frozen storage method of globefish |
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|---|---|---|---|
| CN 201110351393 CN102405955B (en) | 2011-11-09 | 2011-11-09 | Frozen storage method of globefish |
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| CN102405955A true CN102405955A (en) | 2012-04-11 |
| CN102405955B CN102405955B (en) | 2013-04-03 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
| CN104798868A (en) * | 2015-05-20 | 2015-07-29 | 福州大学 | Compound antifreeze agent and application thereof |
| CN104839312A (en) * | 2015-05-14 | 2015-08-19 | 浙江工商大学 | Shipboard fresh-keeping method for ocean pelagic fishes |
| CN108013118A (en) * | 2017-09-21 | 2018-05-11 | 浙江海洋大学 | A kind of super-pressure is coupled with epsilon-polylysine using the method for being used to preserve the stripped tuna flesh of fish |
| CN110419564A (en) * | 2019-09-09 | 2019-11-08 | 福建冠丰生物科技有限公司 | A kind of aquatic products frost fresh-keeping ice clothing and its application method |
| CN110720486A (en) * | 2019-11-05 | 2020-01-24 | 江南大学 | Method for improving quality of frozen dough and product thereof by mild stress treatment of yeast |
| CN114413544A (en) * | 2022-01-26 | 2022-04-29 | 长虹美菱股份有限公司 | Refrigerator and aquatic product storage method based on refrigerator |
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| CN101361504A (en) * | 2008-07-18 | 2009-02-11 | 扬州大江渔业有限公司 | Fresh-keeping method of globefish |
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| CN101361504A (en) * | 2008-07-18 | 2009-02-11 | 扬州大江渔业有限公司 | Fresh-keeping method of globefish |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
| CN104839312A (en) * | 2015-05-14 | 2015-08-19 | 浙江工商大学 | Shipboard fresh-keeping method for ocean pelagic fishes |
| CN104839312B (en) * | 2015-05-14 | 2018-04-17 | 浙江工商大学 | Preservation method on the ship of ocean pelagic fishes |
| CN104798868A (en) * | 2015-05-20 | 2015-07-29 | 福州大学 | Compound antifreeze agent and application thereof |
| CN108013118A (en) * | 2017-09-21 | 2018-05-11 | 浙江海洋大学 | A kind of super-pressure is coupled with epsilon-polylysine using the method for being used to preserve the stripped tuna flesh of fish |
| CN110419564A (en) * | 2019-09-09 | 2019-11-08 | 福建冠丰生物科技有限公司 | A kind of aquatic products frost fresh-keeping ice clothing and its application method |
| CN110720486A (en) * | 2019-11-05 | 2020-01-24 | 江南大学 | Method for improving quality of frozen dough and product thereof by mild stress treatment of yeast |
| CN114413544A (en) * | 2022-01-26 | 2022-04-29 | 长虹美菱股份有限公司 | Refrigerator and aquatic product storage method based on refrigerator |
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| CN102405955B (en) | 2013-04-03 |
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