CN108013118B - Method for preserving bonito fish meat by coupling application of ultrahigh pressure and polylysine - Google Patents
Method for preserving bonito fish meat by coupling application of ultrahigh pressure and polylysine Download PDFInfo
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- CN108013118B CN108013118B CN201710858921.5A CN201710858921A CN108013118B CN 108013118 B CN108013118 B CN 108013118B CN 201710858921 A CN201710858921 A CN 201710858921A CN 108013118 B CN108013118 B CN 108013118B
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for preserving bonito fish meat by coupling ultrahigh pressure and polylysine, which comprises the following steps: pretreatment, soaking, ultrahigh pressure treatment and preservation. The beneficial effects are that: the antibacterial liquid containing polylysine can effectively inhibit the growth and reproduction of harmful microorganisms, can also obviously delay the formation of the methemoglobin in the fish meat, and has obvious effect on keeping the color and luster of the fish meat; the ultra-high pressure treatment does not affect the bonito protein, and can kill microorganisms by inhibiting the activity of microbial enzymes and the replication of genetic substances such as DNA and the like; the surface of the bonito block forms a layer of ice shell, the slow release effect of the ice shell can prolong the effective period of the effective components of the preservative, the preservative can inhibit the growth and propagation of harmful microorganisms, prevent the bonito from going bad, reduce the deterioration rate of the bonito protein at low temperature, and maintain the taste, the water retention property, the tenderness and the nutritional value of the bonito protein.
Description
Technical Field
The invention relates to the field of aquatic product preservation, in particular to a method for preserving bonito and fish meat by coupling ultrahigh pressure and polylysine.
Technical Field
Skipjack (ji ā n) fish, commonly called bomb fish, belongs to the general order of Perciformes, the sub order of tunas, the family of tunas, the genus skipjack. The skipjack has wide distribution range, traces of skipjack in water areas with water temperature higher than 15 ℃ in Indian ocean, Pacific ocean and Atlantic ocean, and has abundant reserves, good development and utilization prospects and optimism. The full length of the skipjack is 1 meter, the body is spindle-shaped, thick, scale-free, smooth in body surface and very developed in tail fins, and the skipjack is mainly characterized in that a plurality of longitudinal dark stripes are arranged on the abdomen of the body, and 8 to 9 small fins are arranged on the back fins of the skipjack; 14 to 15 hip fins, 8 to 9 small fins, crescent tail fins, 4 to 7 longitudinal stripes on the body, blue-brown body back, silver-white abdomen, light gray fins, more than 1 m long on the larger side, and 400 to 500 mm long on the general body. The soup stock of bonito is often used in Japanese cooking. Bonito is cooked in japan using a special process, and repeatedly smoked after fishbones are removed. The smoked bonito is also called "wooden fish" because it is hard like a wooden block, which is also known as "bonito" and is called "bonito knots", and is a granular seasoning containing the smoked bonito as a main ingredient and various amino acids and nucleic acids, which is also called "wooden milt", and is one of the most commonly used seasonings in japan and japan households. Bonito fish is nutritious and has medicinal value, has effects of invigorating stomach, inducing diuresis to alleviate edema, promoting lactation, clearing heat and detoxicating, relieving cough and descending qi, and is effective on various edema, abdominal distention, oliguria, jaundice and galactostasis.
When exposed to air, the skipjack is very easy to generate pigment oxidation, so that the skipjack fish meat is difficult to be used for producing fresh edible tuna slices; in addition, the bonito meat is rich in nutrition, and has a short shelf life under ordinary preservation conditions, thereby greatly limiting the economic value of the bonito. The two characteristics greatly limit the application of the bonito meat to fresh eating, thereby causing lower economic value of the bonito meat.
There are many methods for preserving fishes belonging to the family tuna of the genus skipjack, and the prior art, for example, granted public reference
CN 103053672B, the present invention discloses a preservation method of tuna, which comprises soaking the washed tuna in lysozyme solution, then placing the tuna in binary ice containing foaming agent, organic acid, sodium chloride, surfactant and vitamin E for storage, the preservation method is simple and easy to operate, but the preservation method in the present invention is too single to kill harmful microorganisms in fish body in broad spectrum, and the organic acid can acidify the fish meat and reduce the quality of the fish meat, in addition, the storage method can lead to a large amount of accumulation of hispidulin, the color of the fish meat is gradually deepened, the commercial value is significantly reduced, so the commercial value is limited.
Disclosure of Invention
The method can effectively kill harmful microorganisms in fish bodies, prolong the color retention time, remarkably prolong the quality maintenance time of the bonito and improve the economic value of the bonito.
Aiming at the problems mentioned in the background technology, the invention adopts the technical scheme that: a method for preserving bonito flesh using ultra-high pressure coupled with polylysine, comprising: the method comprises the following steps of pretreatment, soaking, ultrahigh pressure treatment and preservation:
pretreatment: quickly thawing frozen bonito with 8-10 deg.C flowing water, removing impurities such as tail, fin, viscera, etc., cutting into 4.0cm × 2.5cm × 0.8cm-5.0cm × 3.0cm × 1.0cm pieces, packaging with preservative film, and freezing and preserving at low temperature; cutting the skipjack into small pieces is helpful for the permeation of antibacterial liquid and improves the fresh-keeping effect;
soaking: accurately weighing 0.050-0.055 part of curcumin, 0.02-0.03 part of 2, 3-dihydroxypropionic acid, completely dissolving in 15-16 parts of absolute ethyl alcohol, additionally weighing 0.060-0.065 part of polylysine, 0.006-0.007 part of natamycin, 0.100-0.120 part of kojic acid, 0.002-0.003 part of VC and 0.003-0.004 part of VE, dissolving in 100-150 parts of distilled water under stirring, slowly adding the ethanol solution of curcumin into the aqueous solution, and stirring until the mixture is stable and uniform to obtain a mixed antibacterial solution; unfreezing a skipjack block by flowing water, soaking the skipjack block in a mixed antibacterial solution for 20-25 minutes, taking out and draining; polylysine can act on microbial cell membranes to destroy the structure of the cell membranes and form holes on the cell membranes to cause the leakage of cell contents, and polylysine and other bacteriostatic substances enter cells through the holes to influence the functions of the cell membranes and destroy the normal physiological metabolism of bacteria, so that the substance, capacity and information transmission of the cells are interrupted, and the substances inside the cells act to destroy the cell cores to cause the cell death; the polylysine can inhibit micrococcus of G +, has good bacteriostatic effect on Escherichia coli and salmonella of G-, and can inhibit the growth of Lactobacillus bulgaricus, Streptococcus thermophilus and yeast; trace curcumin and 2, 3-dihydroxypropionic acid have certain bacteriostatic and fresh-keeping effects, and polylysine can kill harmful microorganisms and prolong the storage life of bonito fish;
ultrahigh pressure treatment: draining the skipjack blocks soaked in the polylysine solution, vacuum packaging, placing in a high pressure processor, performing ultrahigh pressure treatment with distilled water as a medium, increasing the pressure from atmospheric pressure to 250-270MPa at a pressurization rate of 3.5-4.5MPa/s, maintaining the pressure for 30-45 minutes, relieving the pressure at 80-100MPa/s after maintaining the pressure, removing the vacuum packaging of the skipjack blocks subjected to ultrahigh pressure treatment, and quickly freezing in a quick freezer at-20 to-25 ℃ for 10-15 minutes; the ultra-high pressure treatment at 250-270MPa will not affect bonito protein, but also affect the form of microorganism cell, rupture vacuole, and change the permeability of microorganism cell membrane, thereby inhibiting enzyme activity and replication of genetic material such as DNA to sterilize; during quick freezing, the distribution of the ice crystals is closer to the distribution of liquid water in natural food, and the ice crystals are needle-shaped crystals with large quantity and small size, so that the denaturation strength of the bonito protein can be reduced;
and (4) preservation: weighing 1-2 parts of chitosan, 1-2 parts of chitin, 0.3-0.5 part of nisin, 0.3-0.5 part of biological enzyme and 10-12 parts of plant extract, and dissolving in 100-120 parts of distilled water to obtain a preservative; taking out the quick-frozen bonito blocks, quickly placing the bonito blocks into a preservative, soaking for 5-7 seconds, taking out the bonito blocks, and placing the bonito blocks into a deep freezing storage at the temperature of minus 30 to minus 45 ℃; the surface of the bonito block forms a layer of ice shell, the slow release effect of the ice shell can prolong the effective period of the effective components of the preservative, the preservative can inhibit the growth and propagation of harmful microorganisms, prevent the bonito from going bad, reduce the deterioration rate of the bonito protein at low temperature, and maintain the taste, the water retention property, the tenderness and the nutritional value of the bonito protein.
Preferably, the ultrahigh pressure pressurization rate in the ultrahigh pressure treatment step is 3.5 to 4.5 MPa/s; the uniform and mild pressurization rate ensures the obtainment of high pressure and does not influence the quality of the fish protein of the bonito.
Preferably, the 2, 3-dihydroxypropionic acid used is a mixture of L- (+) -2, 3-dihydroxypropionic acid and L- (-) -2, 3-dihydroxypropionic acid in a mass ratio of 4-4.5: 1; the L- (+) -2, 3-dihydroxypropionic acid and the L- (-) -2, 3-dihydroxypropionic acid in a specific ratio have a certain killing effect on harmful microorganisms in the bonito flesh, so that the growth and the propagation of the harmful microorganisms are inhibited, and the preservation period of the bonito flesh is prolonged.
Preferably, the biological enzyme used is lysozyme or isoamylase or cellulase or glucose oxidase or cell wall lytic enzyme or glutamine transaminase; the biological enzyme can act on harmful microorganisms to limit the growth and the propagation of the harmful microorganisms.
Preferably, the plant extract is oregano extract or pomegranate rind extract or garlic extract or tea polyphenol or cinnamon extract; the plant extract has sterilization effect, and can maintain the quality and taste of bonito protein.
Compared with the prior art, the invention has the advantages that: 1) the antibacterial liquid can effectively inhibit the growth of harmful microorganisms such as micrococcus, escherichia coli, salmonella, lactobacillus bulgaricus, streptococcus thermophilus, saccharomycetes and the like, can also obviously delay the formation of ferrimyoglobin in fish meat, and has an obvious effect on keeping the color of the fish meat; 2) the ultra-high pressure treatment does not affect bonito protein, can affect the form of microorganism cells, breaks vacuole, and can change the permeability of microorganism cell membrane, thereby inhibiting the activity of enzyme and the replication of genetic materials such as DNA to sterilize; during quick freezing, the distribution of the ice crystals is closer to the distribution of liquid water in natural food, and the ice crystals are needle-shaped crystals with large quantity and small size, so that the denaturation strength of the bonito protein can be reduced; 3) the surface of the bonito block forms a layer of ice shell, the slow release effect of the ice shell can prolong the effective period of the effective components of the preservative, the preservative can inhibit the growth and propagation of harmful microorganisms, prevent the bonito from going bad, reduce the deterioration rate of the bonito protein at low temperature, and maintain the taste, the water retention property, the tenderness and the nutritional value of the bonito protein.
Drawings
FIG. 1 is a graph showing the relationship between the number of days for keeping bonito fresh and the weight ratio of N-lauroyl-sarcosinate to 2, 3-dihydroxypropionic acid, which are treated by the ultra-high pressure and polylysine coupling method according to the present invention;
FIG. 2 is a graph showing a relationship between a color difference value Delta E and a weight ratio of N-lauroyl-sarcosine sodium to 2, 3-dihydroxypropionic acid when bonito treated by the ultra-high pressure and polylysine coupling method of the present invention is preserved for 15 days.
Detailed Description
The scheme of the invention is further illustrated by the following examples:
example 1:
a method for preserving bonito flesh by coupling ultrahigh pressure and polylysine comprises the following steps:
1) quickly thawing frozen bonito with 8 deg.C flowing water, removing impurities such as tail, fin, viscera, etc., cutting into 4.0cm × 2.5cm × 1.0cm fish blocks, packaging with preservative film, and freezing and preserving at low temperature; cutting the skipjack into small pieces is helpful for the permeation of antibacterial liquid and improves the fresh-keeping effect; 2) accurately weighing 0.050 part of curcumin, completely dissolving the curcumin in 15 parts of absolute ethyl alcohol, additionally weighing 0.060 part of polylysine, 0.006 part of natamycin, 0.100 part of kojic acid, 0.002 part of VC and 0.003 part of VE, dissolving the curcumin in 100 parts of distilled water under stirring, slowly adding an ethanol solution of the curcumin into an aqueous solution, and stirring until the curcumin is stable and uniform to obtain a mixed antibacterial solution; unfreezing a skipjack block by flowing water, soaking the skipjack block in a mixed antibacterial solution for 20 minutes, taking out and draining; the polylysine can inhibit micrococcus of G +, has good bacteriostatic effect on Escherichia coli and salmonella of G-, and can inhibit the growth of Lactobacillus bulgaricus, Streptococcus thermophilus and yeast; 3) draining the skipjack blocks soaked in the polylysine solution, vacuum packaging, placing in a high pressure processor, performing ultrahigh pressure treatment with distilled water as a medium, wherein the pressurizing rate is 3MPa/s, pressurizing to 250MPa, maintaining the pressure for 30 minutes, performing pressure relief at 80MPa/s, removing the vacuum packaging of the skipjack blocks subjected to ultrahigh pressure treatment, and quickly freezing in a quick freezer at-20 ℃ for 10 minutes; the ultra-high pressure treatment does not affect bonito protein, can affect the form of microorganism cells, breaks vacuole, and can change the permeability of microorganism cell membrane, thereby inhibiting the activity of enzyme and the replication of genetic materials such as DNA to sterilize; 4) weighing 1 part of chitosan, 1 part of chitin, 0.3 part of nisin, 0.3 part of cell wall lytic enzyme and 10 parts of pomegranate peel extract, and dissolving in 100 parts of distilled water to obtain the preservative; taking out the quick-frozen skipjack blocks, quickly placing the quick-frozen skipjack blocks into a preservative, soaking for 5 seconds, taking out the quick-frozen skipjack blocks, and deeply freezing at-30 ℃; a layer of ice shell is formed on the surface of the bonito block, the slow release effect of the ice shell can prolong the effective period of the effective components of the preservative, and the preservative can inhibit the growth and propagation of harmful microorganisms and prevent the bonito from going bad.
Example 2:
a method for preserving bonito flesh by coupling ultrahigh pressure and polylysine comprises the following steps:
1) pretreatment: quickly thawing frozen bonito with 10 deg.C flowing water, removing impurities such as tail, fin, viscera, etc., cutting into 5.0cm × 3.0cm × 1.0cm fish blocks, packaging with preservative film, and freezing and preserving at low temperature; cutting the skipjack into small pieces is helpful for the permeation of antibacterial liquid and improves the fresh-keeping effect;
2) soaking: accurately weighing 0.055 part of curcumin, 0.016 part of L- (+) -2, 3-dihydroxypropionic acid and 0.004 part of L- (-) -2, 3-dihydroxypropionic acid, completely dissolving in 16 parts of absolute ethyl alcohol, additionally weighing 0.065 part of polylysine, 0.007 part of natamycin, 0.120 part of kojic acid, 0.003 part of VC and 0.004 part of VE, dissolving in 150 parts of distilled water under stirring, slowly adding the ethanol solution of curcumin into the aqueous solution, and stirring until the mixture is stable and uniform to obtain a mixed antibacterial solution; unfreezing a skipjack block by flowing water, soaking the skipjack block in a mixed antibacterial solution for 25 minutes, taking out and draining; polylysine can act on microbial cell membranes to destroy the structure of the cell membranes and form holes on the cell membranes to cause the leakage of cell contents, and polylysine and other bacteriostatic substances enter cells through the holes to influence the functions of the cell membranes and destroy the normal physiological metabolism of bacteria, so that the substance, capacity and information transmission of the cells are interrupted, and the substances inside the cells act to destroy the cell cores to cause the cell death;
3) ultrahigh pressure treatment: draining the skipjack blocks soaked in the polylysine solution, vacuum packaging, placing in a high pressure processor, performing ultrahigh pressure treatment with distilled water as a medium, wherein the pressurizing rate is 4MPa/s, pressurizing to 270MPa, maintaining the pressure for 45 minutes, performing pressure relief with 100MPa/s after maintaining the pressure, removing the vacuum packaging of the skipjack blocks subjected to ultrahigh pressure treatment, and quickly freezing in a quick freezer at-25 ℃ for 15 minutes; during quick freezing, the distribution of the ice crystals is closer to the distribution of liquid water in natural food, and the ice crystals are needle-shaped crystals with large quantity and small size, so that the denaturation strength of the bonito protein can be reduced;
4) and (4) preservation: weighing 2 parts of chitosan, 2 parts of chitin, 0.5 part of nisin, 0.5 part of lysozyme and 12 parts of origanum extract, and dissolving in 120 parts of distilled water to obtain a preservative; taking out the quick-frozen skipjack blocks, quickly placing the quick-frozen skipjack blocks into a preservative, soaking for 7 seconds, taking out the quick-frozen skipjack blocks, and deeply freezing at-45 ℃; a layer of ice shell is formed on the surface of the bonito block, and the slow release effect of the ice shell can prolong the effective component period of the preservative.
Example 3:
a method for preserving bonito flesh using ultra-high pressure coupled with polylysine, comprising: the method comprises the following steps of pretreatment, soaking, ultrahigh pressure treatment and preservation:
pretreatment: quickly thawing frozen bonito with 10 deg.C flowing water, removing impurities such as tail, fin, viscera, etc., cutting into 4.0cm × 3.0cm × 1.0cm fish blocks, packaging with preservative film, and freezing and preserving at low temperature; cutting the skipjack into small pieces is helpful for the permeation of antibacterial liquid and improves the fresh-keeping effect;
soaking: accurately weighing 0.050 part of complete curcumin, 0.02 part of L- (+) -2, 3-dihydroxypropionic acid and 0.005 part of L- (-) -2, 3-dihydroxypropionic acid, dissolving the materials in 15 parts of absolute ethyl alcohol, further weighing 0.060 part of polylysine, 0.006 part of natamycin, 0.120 part of kojic acid, 0.003 part of VC, 0.004 part of VE and 0.0005 part of N-dodecanoyl-sodium sarcosinate, dissolving the materials in 150 parts of distilled water under stirring, slowly adding an ethanol solution of the curcumin into the water solution, and stirring the mixture until the curcumin solution is stable and uniform to obtain a mixed antibacterial solution; unfreezing a skipjack block by flowing water, soaking the skipjack block in a mixed antibacterial solution for 25 minutes, taking out and draining; the polylysine can inhibit micrococcus of G +, has good bacteriostatic effect on Escherichia coli and salmonella of G-, and can inhibit the growth of Lactobacillus bulgaricus, Streptococcus thermophilus and yeast;
ultrahigh pressure treatment: draining the skipjack blocks soaked in the polylysine solution, vacuum packaging, placing in a high pressure processor, performing ultrahigh pressure treatment with distilled water as a medium, wherein the pressurizing rate is 4MPa/s, pressurizing to 250MPa, maintaining the pressure for 40 minutes, performing pressure relief with 80MPa/s after maintaining the pressure, removing the vacuum packaging of the skipjack blocks subjected to ultrahigh pressure treatment, and quickly freezing in a quick freezer at-20 ℃ for 10 minutes; the ultra-high pressure treatment does not affect bonito protein, can affect the form of microorganism cells, breaks vacuole, and can change the permeability of microorganism cell membrane, thereby inhibiting the activity of enzyme and the replication of genetic materials such as DNA to sterilize; during quick freezing, the distribution of the ice crystals is closer to the distribution of liquid water in natural food, and the ice crystals are needle-shaped crystals with large quantity and small size, so that the denaturation strength of the bonito protein can be reduced;
and (4) preservation: weighing 2 parts of chitosan, 1 part of chitin, 0.4 part of nisin, 0.4 part of cell wall lytic enzyme and 12 parts of pomegranate peel extract, and dissolving in 100 parts of distilled water to obtain the preservative; taking out the quick-frozen skipjack blocks, quickly placing the quick-frozen skipjack blocks into a preservative, soaking for 6 seconds, taking out the quick-frozen skipjack blocks, and deeply freezing at-35 ℃; the surface of the bonito block forms a layer of ice shell, the slow release effect of the ice shell can prolong the effective period of the effective components of the preservative, the preservative can inhibit the growth and propagation of harmful microorganisms, prevent the bonito from going bad, reduce the deterioration rate of the bonito protein at low temperature, and maintain the taste, the water retention property, the tenderness and the nutritional value of the bonito protein.
Example 4:
a method for preserving bonito fish meat by ultrahigh pressure and polylysine coupling application is characterized in that 10 parts of mixed bacteriostat is prepared on the basis of not changing the steps and data of example 3, 1/10, 2/10, 3/10, … …, 9/10 and 1 time of N-lauroyl-sodium sarcosinate are respectively added, namely the weight parts of the N-lauroyl-sodium sarcosinate are respectively 0.0025, 0.005, 0.0075, 0.01, 0.0125, 0.015, 0.0175, 0.02, 0.0225 and 0.025.
The color change of fish meat was measured by a color measuring instrument, the deterioration of the fish meat was examined visually and tasted, the color change and the deterioration time of the control group and examples 1 to 4 were measured, respectively, and the color change and the deterioration time of the control group and examples 1 to 3 were adjusted as shown in table 1:
TABLE 1 color change and deterioration data for control and examples 1-3
In table 1, Δ L represents a change in luminance relative to the initial luminance at the time of sample test, positive values of Δ L represent brightness increase, and negative values represent brightness decrease; Δ a and Δ b represent indicators of color change relative to the initial time at the time of sample testing, wherein a positive value of Δ a represents reddening and a negative value represents greenness, and a positive value of Δ b represents yellowing and a negative value represents blueness; as can be seen from the days required for deterioration of fish meat in table 1, the shelf life of the bonito meat subjected to the ultra-high pressure and polylysine coupling treatment is far longer than that of the fish meat subjected to the sodium chloride solution treatment in the control group, which indicates that the shelf life of the bonito meat is remarkably prolonged by the ultra-high pressure and polylysine coupling treatment, and the color change degree and speed of the bonito meat subjected to the ultra-high pressure and polylysine coupling treatment are far smaller than those of the control group, which indicates that the ultra-high pressure and polylysine coupling treatment has a remarkable effect on maintaining the color of the muscle of the bonito meat; it should be noted that, as the refrigeration time is prolonged, the brightness of the bonito flesh becomes dark, the red color becomes dark, the flesh becomes yellow, the flesh color becomes obviously deteriorated, the flesh color becomes color change mainly because the ferrous iron in the bright red oxyhemoglobin is oxidized into ferric iron, and the speed of the process is obviously higher than the reaction speed of the methemoglobin reductase, so that the methemoglobin is greatly accumulated, the flesh color becomes dark gradually, and the commodity value is obviously reduced.
As can be seen from table 1, in example 3, due to the addition of N-lauroyl-sarcosine sodium, it was found that, in both days for keeping the fish fresh and in terms of keeping the color of the fish, example 3 is significantly superior to examples 1 and 2 in which N-lauroyl-sarcosine sodium is not added, which may be due to a reaction occurring in the mixed antibacterial solution due to the addition of N-lauroyl-sarcosine sodium, resulting in a new qualitative change in the fresh keeping effect of the system on bonito meat.
The change in bonito color is represented by a color difference Δ E =
. In example 4, the number of days for keeping bonito fish flesh fresh and the color difference value Δ E when stored for 15 days were analyzed with respect to the weight ratio of N-lauroyl-sarcosine sodium to 2, 3-dihydroxypropionic acid, and the results of the analysis are shown in fig. 1 and 2.
As can be seen from fig. 1, there is a correspondence relationship between the number of days for freshness of bonito fish meat and the weight ratio of N-lauroyl-sarcosinate to 2, 3-dihydroxypropionic acid, but the relationship exhibits a nonlinear correlation; when the weight ratio of the N-lauroyl-sodium sarcosinate to the 2, 3-dihydroxypropionic acid in the mixed antibacterial liquid is 9: when the content of the N-lauroyl-sarcosine sodium and the content of the 2, 3-dihydroxypropionic acid in the mixed antibacterial liquid are within a certain special value, the preservation period of the system for the bonito fish meat is greatly prolonged.
As can be seen from fig. 2, the color change of the preserved bonito corresponds to the weight ratio of N-lauroyl-sarcosine sodium to 2, 3-dihydroxypropionic acid, and the relationship shows a non-linear correlation; when the color difference delta E is greater than 4.0, the fish meat is considered to be discolored and deteriorated, and when the color difference is less than 2.0, the color of the fish meat is considered to be unchanged, as can be seen from figure 2, after the treatment of the mixed antibacterial liquid of N-lauroyl-sarcosine sodium and 2, 3-dihydroxypropionic acid, the fish meat still has no obvious discoloration and deterioration phenomenon after being stored for 15 days, and the quality of the fish meat still keeps bright red and high quality; particularly, when the ratio of the N-lauroyl-sarcosine sodium to the 2, 3-dihydroxypropionic acid is 3:10 or 7:10, the color of the bonito fish meat is not changed after being refrigerated for 15 days, probably because the N-lauroyl-sarcosine sodium and the 2, 3-dihydroxypropionic acid have reacted with each other, the oxidation reaction of ferrous ions to iron ions is inhibited by the product, so that the generation of a large amount of high-iron myoglobin is inhibited, the change of the color of the fish meat is effectively prevented, and the internal mechanism is not clear.
In addition, as can be seen from fig. 1 and fig. 2, the ratio of N-lauroyl-sarcosine sodium to 2, 3-dihydroxypropionic acid is relatively long when the color difference of the fish meat is relatively low, and the corresponding fish meat preservation period is relatively long, which shows that the N-lauroyl-sarcosine sodium and the 2, 3-dihydroxypropionic acid have the effect of prolonging the fish meat preservation while keeping the original color of the bonito fish meat unchanged, so that the method for processing the bonito fish by coupling the ultrahigh pressure and the polylysine is a high-efficiency method for preserving the bonito fish meat, and has relatively high application value.
Conventional operations in the operation steps of the present invention are well known to those skilled in the art and will not be described herein.
The embodiments described above are intended to illustrate the technical solutions of the present invention in detail, and it should be understood that the above-mentioned embodiments are only specific embodiments of the present invention, and are not intended to limit the present invention, and any modification, supplement or similar substitution made within the scope of the principles of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A method for preserving bonito flesh using ultra-high pressure coupled with polylysine, comprising: pretreatment, soaking, ultrahigh pressure treatment and preservation, and is characterized in that: the soaking step is as follows: mixing an ethanol solution of curcumin and 2, 3-dihydroxypropionic acid with an aqueous solution of polylysine, natamycin, kojic acid, VC, VE and N-lauroyl-sodium sarcosinate to prepare a mixed antibacterial solution, unfreezing a bonito fillet with running water, placing the bonito fillet into the mixed antibacterial solution, soaking for 20-25 minutes, taking out and draining;
the mixed antibacterial liquid comprises the following components in parts by weight: 0.050-0.055 part of curcumin, 0.02-0.03 part of 2, 3-dihydroxypropionic acid, 15-16 parts of absolute ethyl alcohol, 0.060-0.065 part of polylysine, 0.006-0.007 part of natamycin, 0.100-0.120 part of kojic acid, 0.002-0.003 part of VC, 0.003-0.004 part of VE and 100-150 parts of distilled water; the weight ratio of the N-lauroyl-sarcosine sodium to the 2, 3-dihydroxypropionic acid is 3:10 or 7: 10;
the 2, 3-dihydroxypropionic acid is a mixture of L- (+) -2, 3-dihydroxypropionic acid and L- (-) -2, 3-dihydroxypropionic acid in a mass ratio of 4-4.5: 1;
the preservation steps are as follows: weighing 1-2 parts of chitosan, 1-2 parts of chitin, 0.3-0.5 part of nisin, 0.3-0.5 part of biological enzyme and 10-12 parts of plant extract, and dissolving in 100-120 parts of distilled water to obtain a preservative; and taking out the quick-frozen bonito blocks, quickly putting the bonito blocks into a preservative, soaking for 5-7 seconds, taking out the bonito blocks, and deeply freezing and storing the bonito blocks at the temperature of minus 30 to minus 45 ℃.
2. The method of claim 1, wherein the ultra-high pressure and polylysine coupling is used for preserving bonito flesh, the method comprises: the pretreatment steps are as follows: quick thawing frozen bonito with flowing water of 8-10 deg.C, removing impurities including tail, fin, and viscera, cutting into fish blocks of 4.0cm × 2.5cm × 0.8cm-5.0cm × 3.0cm × 1.0cm, packaging with preservative film, and freezing and preserving at low temperature.
3. The method of claim 1, wherein the ultra-high pressure and polylysine coupling is used for preserving bonito flesh, the method comprises: the ultrahigh pressure treatment step comprises: draining the soaked bonito blocks, vacuum packaging, placing in a high pressure processor, performing ultrahigh pressure treatment with distilled water as medium, increasing the pressure from atmospheric pressure to 250-270MPa at a pressurizing rate of 3.5-4.5MPa/s, maintaining the pressure for 30-45 minutes, relieving the pressure at 80-100MPa/s, removing the vacuum packaging of the bonito blocks subjected to ultrahigh pressure treatment, and quickly freezing in a quick freezing machine at-20 to-25 ℃ for 10-15 minutes.
4. The method of claim 1, wherein the ultra-high pressure and polylysine coupling is used for preserving bonito flesh, the method comprises: the biological enzyme in the preservation step is as follows: lysozyme or isoamylase or cellulase or glucose oxidase or cell wall lytic enzyme or glutamine transaminase.
5. The method of claim 1, wherein the ultra-high pressure and polylysine coupling is used for preserving bonito flesh, the method comprises: the plant extracts in the preservation step are as follows: oregano extract or pomegranate rind extract or garlic extract or tea polyphenols or cinnamon extract.
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