CN107410440A - 一种降低辐照味的水产品辐照保鲜方法 - Google Patents
一种降低辐照味的水产品辐照保鲜方法 Download PDFInfo
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Abstract
本发明涉及一种降低辐照味的水产品辐照保鲜方法,所述保鲜方法包括以下步骤:水产品剔除死亡、肢体残缺、变色的异常个体,用无菌水冲洗,放入碎冰中使水产品休克,然后去头、内脏、去骨后洗净,得到肉体后浸入复合保鲜液中后取出沥干;LDPE膜将肉体包裹两层,肉体不外露;进行Co60γ射线辐照后0‑8℃贮藏。本发明复合保鲜液与辐照杀菌联合使用较好的保护水产品的鲜味、减少了蛋白质等营养物质的损失,口感更好、汁多肉嫩,保持特有的香味方便实用;能有效抑制水产品体内酶的作用,大大抑制褐变和脂肪氧化,同时抑制细菌生成,大大延长了保质期和保存期;有效防止微生物污染,减少水分损失,保持品质。
Description
技术领域
本发明属于水产加工技术领域,尤其涉及一种方便实用,能很好保持水产品的新鲜、色泽、环保、高效的降低辐照味的水产品辐照保鲜方法。
背景技术
食品辐照技术作为一类冷加工技术越来越广泛的应用到食品工业中,此项技术与传统的食品保鲜技术,如脱水、加热、冷藏以及化学防腐等相比具有低能耗,无污染,无三废问题,可在原包装下冷加工机械化处理,属绿色产业。当前辐照食品的检测方法主要是γ射线辐照为基础建立起来的,而且多集中香辛料、禽肉类、干果类等产品上。
水产品如鱼、虾、蟹等,因其富含蛋白质和水分,极易引起细菌繁殖而腐败变质,如将新鲜大菱鲆鱼低温冷藏后第10~13天时其挥发性盐基氮大于30mg/100g。为防止水产品腐败,传统做法是将其冰冻,使细菌在低温下难以繁殖,虽然避免了腐败,但冰冻的结果使水产品肉体变色、肉质变干、发硬或糜,鲜味大打折扣。为此,人们一直以来都致力于研究水产品的非冰冻保鲜方法。目前,对水产品保鲜大多采用保鲜剂浸泡方法,而保鲜剂基本上都是复合磷酸盐、亚硫酸盐、二氧化氯或醋酸钠等化学物质,难以保证食品安全。
辐照食品保鲜,一般辐照吸收剂量在5KGy以下,辐照味不明显,辐照5KGy以上,辐照味在某些食品中产生,这种辐照味是带有刺激性的味道或腐败性臭味,降低了食品原有的香味,降低了食品品质。为了降低辐照味的产生,国内外学者已经提出其他方法,如气调包装,低温,低剂量重复辐照等,这些方法都不是万能的,有的因条件限制不能使用。
发明内容
本发明的目的是提供一种方便实用,能很好保持水产品的新鲜、色泽、环保、高效的降低辐照味的水产品辐照保鲜方法。
为了实现上述目的,本发明采用以下技术方案:
一种降低辐照味的水产品辐照保鲜方法,所述保鲜方法包括以下步骤:
(1)水产品剔除死亡、肢体残缺、变色的异常个体,用无菌水冲洗,放入碎冰中使水产品休克,然后去头、内脏、去骨后洗净,得到肉体;
(2)将步骤(1)中处理后的肉体浸入复合保鲜液中20-30min后取出沥干;
(3)将复合保鲜液均匀涂布在已灭菌的LDPE薄膜上,每m2 LDPE膜涂布100-120g保鲜液,60-80℃干燥后,用处理好的LDPE膜将肉体包裹两层,肉体不外露;
(4)将经步骤(3)包装好的肉体进行Co60γ射线辐照,辐照剂量为1-7kGy,辐照温度为2-6℃;
(5)经步骤(4)辐照后的肉体在0-8℃贮藏。
作为优选,步骤(2)中,向复合保鲜液中每隔10min通入含臭氧的气流1L,臭氧含量为0.08-0.12mL/L。
作为优选,所述复合保鲜液的各组分及其含量分别为:麦角硫因10-15份、溶菌酶2-3份、儿茶素5-10份、香榧精油5-8份、酢浆草粉末3-6份与100-150份无菌水。
作为优选,步骤(3)将肉体包裹前,在肉体表面喷洒混合添加液,所述混合添加液的各组分及其含量分别为30-50份维生素C、30-50份维生素E、20-30份魔芋葡甘聚糖、5-15份大蒜干粉与80-120份无菌水,每1公斤肉体表面喷洒450-600g混合添加液。在本技术方案中,本发明根据辐照化学原理,辐照味的产生与辐照食品中产生氧自由基和过氧化物有关,在水产品中加入降低辐照味的添加液,使辐照过程中产生的氧自由基和过氧化物与添加液中的成分作用,而不与水产品中的化学物质作用,避免了辐照味的产生。
作为优选,步骤(2)中每1公斤肉体浸入2L的复合保鲜液中,浸泡温度为5-10℃。
本发明的有益效果:本发明简单易行,易于操作,产品不仅没有明显的辐照味,而且能有效抑制细菌、发酵剂菌种等细菌的生长,复合保鲜液与辐照杀菌联合使用较好的保护水产品的鲜味、减少了蛋白质等营养物质的损失,水产品口感更好、汁多肉嫩,保持原有的香味方便实用;能有效抑制鲜水产品内酶的作用,大大抑制褐变和脂肪氧化,同时抑制细菌生成,大大延长了保质期和保存期;有效防止微生物污染,减少水产品内水分损失,保持水产品品质。
具体实施方式
下面通过具体实施方式对本发明做进一步的描述。
在本发明中,若非特指,所有设备和原料均可从市场购得或是本行业常用的,下述实施例中的方法,如无特别说明,均为本领域常规方法。
实施例1
一种降低辐照味的水产品辐照保鲜方法,所述保鲜方法包括以下步骤:
(1)鲷鱼剔除死亡、肢体残缺、变色的异常个体,用无菌水冲洗,放入碎冰中使鲷鱼休克,然后去头、内脏、去骨后洗净,得到肉体;
(2)将步骤(1)中处理后的肉体浸入复合保鲜液中20min后取出沥干;向复合保鲜液中每隔10min通入含臭氧的气流1L,臭氧含量为0.08mL/L;复合保鲜液的各组分及其含量分别为:麦角硫因10份、溶菌酶2份、儿茶素5份、香榧精油5份、酢浆草粉末3份与100份无菌水;每1公斤肉体浸入2L的复合保鲜液中,浸泡温度为5℃;
(3)将复合保鲜液均匀涂布在已灭菌的LDPE薄膜上,每m2 LDPE膜涂布100g保鲜液,60℃干燥后,用处理好的LDPE膜将肉体包裹两层,肉体不外露;将肉体包裹前,在肉体表面喷洒混合添加液,所述混合添加液的各组分及其含量分别为30份维生素C、30份维生素E、20份魔芋葡甘聚糖、5份大蒜干粉与80份无菌水,每1公斤肉体表面喷洒450g混合添加液;
(4)将经步骤(3)包装好的肉体进行Co60γ射线辐照,辐照剂量为1kGy,辐照温度为2℃;
(5)经步骤(4)辐照后的肉体在0-8℃贮藏。
实施例2
一种降低辐照味的水产品辐照保鲜方法,所述保鲜方法包括以下步骤:
(1)鲭鱼剔除死亡、肢体残缺、变色的异常个体,用无菌水冲洗,放入碎冰中使鲭鱼休克,然后去头、内脏、去骨后洗净,得到肉体;
(2)将步骤(1)中处理后的肉体浸入复合保鲜液中25min后取出沥干;向复合保鲜液中每隔10min通入含臭氧的气流1L,臭氧含量为0.09mL/L;复合保鲜液的各组分及其含量分别为:麦角硫因12份、溶菌酶3份、儿茶素8份、香榧精油7份、酢浆草粉末4份与120份无菌水;每1公斤肉体浸入2L的复合保鲜液中,浸泡温度为8℃;
(3)将复合保鲜液均匀涂布在已灭菌的LDPE薄膜上,每m2 LDPE膜涂布115g保鲜液,70℃干燥后,用处理好的LDPE膜将肉体包裹两层,肉体不外露;将肉体包裹前,在肉体表面喷洒混合添加液,所述混合添加液的各组分及其含量分别为45份维生素C、40份维生素E、25份魔芋葡甘聚糖、8份大蒜干粉与100份无菌水,每1公斤肉体表面喷洒500g混合添加液;
(4)将经步骤(3)包装好的肉体进行Co60γ射线辐照,辐照剂量为4kGy,辐照温度为4℃;
(5)经步骤(4)辐照后的肉体在0-8℃贮藏。
实施例3
一种降低辐照味的水产品辐照保鲜方法,所述保鲜方法包括以下步骤:
(1)红虾剔除死亡、肢体残缺、变色的异常个体,用无菌水冲洗,放入碎冰中使红虾休克,得到肉体;
(2)将步骤(1)中处理后的肉体浸入复合保鲜液中30min后取出沥干;向复合保鲜液中每隔10min通入含臭氧的气流1L,臭氧含量为0.12mL/L;复合保鲜液的各组分及其含量分别为:麦角硫因15份、溶菌酶3份、儿茶素10份、香榧精油8份、酢浆草粉末6份与150份无菌水;每1公斤肉体浸入2L的复合保鲜液中,浸泡温度为10℃;
(3)将复合保鲜液均匀涂布在已灭菌的LDPE薄膜上,每m2 LDPE膜涂布120g保鲜液,80℃干燥后,用处理好的LDPE膜将肉体包裹两层,肉体不外露;将肉体包裹前,在肉体表面喷洒混合添加液,所述混合添加液的各组分及其含量分别为50份维生素C、50份维生素E、30份魔芋葡甘聚糖、15份大蒜干粉与120份无菌水,每1公斤肉体表面喷洒600g混合添加液;
(4)将经步骤(3)包装好的虾体进行Co60γ射线辐照,辐照剂量为7kGy,辐照温度为6℃;
(5)经步骤(4)辐照后的虾体在0-8℃贮藏。
对比例1,其余步骤与实施例3一样,唯一不同的是未经过辐照即冷冻贮藏。
表1 检测数据
从表1中可以看出,本发明简单易行,易于操作,产品不仅没有明显的辐照味,而且能有效抑制细菌、发酵剂菌种等细菌的生长,复合保鲜液与辐照杀菌联合使用较好的保护水产品的鲜味、减少了蛋白质等营养物质的损失,水产品口感更好、汁多肉嫩,保持原有的香味方便实用;能有效抑制鲜水产品内酶的作用,大大抑制褐变和脂肪氧化,同时抑制细菌生成,大大延长了保质期和保存期;有效防止微生物污染,减少水产品内水分损失,保持水产品品质。
以上所述,只是本发明创造的一个实施例,并非对本发明创造作出任何形式上的限制,在不脱离本发明创造的技术方案基础上,所作出的简单修改、等同变化或修饰,均落入本发明创造的保护范围。
Claims (5)
1.一种降低辐照味的水产品辐照保鲜方法,其特征在于,所述保鲜方法包括以下步骤:
(1)水产品剔除死亡、肢体残缺、变色的异常个体,用无菌水冲洗,放入碎冰中使水产品休克,然后去头、内脏、去骨后洗净,得到肉体;
(2)将步骤(1)中处理后的肉体浸入复合保鲜液中20-30min后取出沥干;
(3)将复合保鲜液均匀涂布在已灭菌的LDPE薄膜上,每m2LDPE膜涂布100-120g保鲜液,60-80℃干燥后,用处理好的LDPE膜将肉体包裹两层,肉体不外露;
(4)将经步骤(3)包装好的肉体进行Co60γ射线辐照,辐照剂量为1-7kGy,辐照温度为2-6℃;
(5)经步骤(4)辐照后的肉体在0-8℃贮藏。
2.根据权利要求1所述的一种降低辐照味的水产品辐照保鲜方法,其特征在于,步骤(2)中,向复合保鲜液中每隔10min通入含臭氧的气流1L,臭氧含量为0.08-0.12mL/L。
3.根据权利要求1所述的一种降低辐照味的水产品辐照保鲜方法,其特征在于,所述复合保鲜液的各组分及其含量分别为:麦角硫因10-15份、溶菌酶2-3份、儿茶素5-10份、香榧精油5-8份、酢浆草粉末3-6份与100-150份无菌水。
4.根据权利要求1所述的一种降低辐照味的水产品辐照保鲜方法,其特征在于,步骤(3)将肉体包裹前,在肉体表面喷洒混合添加液,所述混合添加液的各组分及其含量分别为30-50份维生素C、30-50份维生素E、20-30份魔芋葡甘聚糖、5-15份大蒜干粉与80-120份无菌水,每1公斤肉体表面喷洒450-600g混合添加液。
5.根据权利要求1所述的一种降低辐照味的水产品辐照保鲜方法,其特征在于,步骤(2)中每1公斤肉体浸入2L的复合保鲜液中,浸泡温度为5-10℃。
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