CN114794407A - Method for promoting formation of fish meat and garlic clove meat based on gradient vacuum conditioning and application - Google Patents
Method for promoting formation of fish meat and garlic clove meat based on gradient vacuum conditioning and application Download PDFInfo
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Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
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- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for promoting the formation of fish meat garlic clove meat based on gradient vacuum conditioning and application, and belongs to the technical field of aquatic product processing. The method comprises the following specific steps: pretreating freshwater fish; coating salt; carrying out vacuum conditioning; vacuum packaging; standing and conditioning; freezing with liquid nitrogen and storing. The prepared fish product with the garlic clove meat structure is simple and effective, and the permeation rate of the salt is promoted, so that the time of the whole conditioning stage is effectively shortened; by adopting the technology, the release of calcium ions in the conditioned fish can be promoted, so that the calpain is activated, the calpain has higher enzyme activity, the myofibrillar protein is degraded, and the Z line in the muscle fiber is destroyed, so that the generation of a 'garlic clove meat' structure of the conditioned fish product is promoted, the internal structure of the fish is improved, and the texture of the product is influenced; the invention can lead various freshwater fishes to form a 'garlic clove meat' structure, and the fish sensory quality is good.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for promoting the formation of fish meat garlic clove meat based on gradient vacuum conditioning and application.
Background
China is a freshwater fish resource and consuming big country, the processing yield of freshwater products in China is increased year by year in recent years, and the total amount of the freshwater products in China is over 400 million tons in 2020. With the continuous improvement of living standard and health consciousness of people, freshwater fish is popular with consumers as a food which is low in price and rich in high-quality protein. With the change of consumption concept, delicious, nutritional, safe and convenient prepared dishes become a consumption hot spot of residents in China in recent years, and the market scale of the prepared dishes breaks through billions of yuan. However, the existing conditioning processing method for fish products is tedious in process and long in time consumption, and cannot enable fish meat to form a good garlic clove-shaped structure. Therefore, how to regulate and control the processing process of the prepared fish product and promote the generation of the garlic clove meat structure plays an important role in improving the quality of the prepared product, expanding the scale of the freshwater fish processing industry in China and promoting the development of fishery.
Freshwater fish products are high-quality protein sources, rich in nutrition and delicious in taste, but are easy to deteriorate in quality in the storage process. Therefore, the fresh water fish is conditioned in the processing process, so that the qualities of the color, smell, taste, texture and the like of the aquatic products are improved, and the storage stability of the aquatic products is enhanced. Currently, common indicators for evaluating the quality of the prepared fish product include sensory evaluation, mechanical properties, safety quality, nutritional quality and the like. The structure of the garlic clove meat is an important sensory evaluation index, and is also a common and widely recognized structural characteristic of a conditioning fish product in catering industry in China. When researching the fermentation process of smelly mandarin fish, leitupin (2018), periplegia chinensis (2019), Yang zhuan (2019) and the like use ' whether garlic clove shape is formed ' as an important sensory evaluation index, the invention patent of the publication No. CN101444310 discloses a preparation method of smoked fish ', the mandarin fish meat prepared by the smoking method can form garlic clove shape and has good taste, but the conditioning process in the researches needs the steps of pickling, drying, frying, dipping, secondary drying, smoking and the like, and the process is complicated. The patent publication No. CN112715868A discloses a stinky mandarin fish fermentation method, the time consumption is long because the method needs 6-10 days for preparing products, and the products are not found to form a garlic clove meat structure.
For the above reasons, the present application has been made.
Disclosure of Invention
In view of the problems or defects of the prior art, the present invention aims to provide a method for promoting the formation of "garlic clove meat" of fish meat based on gradient vacuum conditioning and an application thereof, and aims to solve the problems of the prior conditioning processing technology proposed in the background art that the steps are complicated, the time is more than 6 days, and a technology and a method capable of improving the structure of the conditioned fish tissue and generating a unique "garlic clove meat" structure have not been proposed yet. The conditioning process is simple, the two times of vacuum conditioning are beneficial to uniform permeation of the salt, and the conditioning time can be effectively shortened to be within 3 d. The process can promote the release of calcium ions in the conditioned fish meat, so that the calpain is activated, the calpain shows higher enzyme activity, the myofibrillar protein is degraded, and the Z line in the muscle fiber is destroyed, thereby promoting the generation of the structure of the 'garlic clove meat' of the conditioned fish product, improving the internal structure of the fish meat, and further influencing the texture of the product.
In order to achieve the first object of the present invention, the present invention provides the following technical solutions:
a method for promoting the formation of fish meat "garlic clove meat" based on gradient vacuum conditioning, the method comprising the steps of:
1) pretreating freshwater fish to obtain fish fillets;
2) uniformly coating the pickling material on the surface of the fish slice;
3) putting the fillets coated with the pickling material into a vacuum environment for vacuum conditioning;
4) vacuum packaging the fish fillets after vacuum conditioning;
5) standing at 4 deg.C for dry pickling;
6) and (4) soaking and freezing the conditioned fish by adopting liquid nitrogen, and freezing and storing to obtain a conditioned fish prefabricated product.
Preferably, the method for pretreating the freshwater fish in the step 1) comprises the following steps: selecting fresh freshwater fish, slaughtering, removing head, tail, scale and viscera, cutting open the whole fish along the backbone, dividing into two pieces, cleaning, and drying the water on the surface of the fish meat with absorbent paper to obtain the fish fillet.
Preferably, the freshwater fish in step 1) includes, but is not limited to, any one or more of grass carp, bighead carp, mandarin fish, silver carp and the like.
Preferably, the curing material in the step 2) is edible salt.
Preferably, the mass ratio of the added mass of the curing material to the mass of the fish fillets in the step 2) is 3-5%.
Preferably, the vacuum conditioning conditions in step 3) are: and (4) standing and conditioning the fillets coated with the pickling material in a vacuum container for 30-90 min. The fish meat is conditioned in a vacuum environment for 30-90 min, so that the salt smeared on the surface of the fish meat can be more uniformly permeated into the fish meat, and the condition that the salt cannot be uniformly permeated due to nonuniform salt smearing is avoided.
Preferably, the degree of vacuum in the vacuum environment in step 3) is 60kPa to 100kPa (absolute pressure is 1kPa to 41kPa), and more preferably 80kPa (absolute pressure is 21 kPa). The higher the vacuum degree of the conditioning, the more favorable the permeation of the salt, the more favorable the conditioning of the structure of the fish "garlic clove meat" when the vacuum degree is 80kPa (21 kPa absolute), and the vacuum degree of 80kPa (21 kPa absolute) and 100kPa (1 kPa absolute) have no significant difference on the formation of the structure of the fish "garlic clove meat", and the vacuum degree of 80kPa (21 kPa absolute) is preferred in the invention in view of the cost of practical production.
Preferably, the vacuum packaging in step 4) is as follows: and (3) placing the fish fillets after vacuum conditioning into a food-grade vacuum bag, and packaging by using a vacuum packaging machine, wherein the packaging vacuum degree is 50-90 kPa (the absolute pressure is 11-51 kPa).
Preferably, the standing dry-pickling conditioning conditions in the step 5) are as follows: and (4) standing the packaged fillets for 1-3 days at the temperature of 4 ℃. The stewing dry-pickling conditioning method is a conditioning mode widely applied to various conditioning fish products at present, and in the prior art, the stewing dry-pickling conditioning method is adopted to produce smelly mandarin fish and other products with a garlic clove meat structure, and the time is usually 6-15 days, so that the fish meat is fully contacted with a conditioning material to change the texture of the fish meat. The vacuum conditioning method is used in the earlier stage of the invention, so that the uniform penetration of the salt can be promoted in the earlier stage of conditioning, and after the salt is uniformly distributed in the fish meat, certain temperature conditions and time conditions are still needed to change the internal structure of the fish meat so as to show the appearance of the garlic clove meat structure. The lower conditioning temperature (0-8 ℃) is favorable for ensuring the quality of the product and keeping the activity of the calcium-activated protease, so the conditioning temperature selected by the invention is 4 ℃. In addition, because the vacuum conditioning promotes the even distribution of the salt on the surface of the fish meat in the early stage, the conditioning time required in the later stage can be greatly shortened, and the conditioning for 1d to 3d in the later stage is favorable for conditioning the generation of the garlic clove meat structure of the fish without 6d to 15 d.
Preferably, the freezing preservation in the step 6) is to put the frozen prepared fish into a cold storage for freezing preservation, wherein the temperature of the cold storage is-10 ℃ to-20 ℃, and more preferably-18 ℃. The storage of the conditioned fish meat in a low-temperature environment is a common storage method for various conditioned fish product production and processing enterprises, and the low-temperature storage of the conditioned fish meat at (-10 ℃ to-20 ℃) can inhibit the propagation of microorganisms, the decomposition of proteins and the like, and is beneficial to the maintenance of the quality of the conditioned fish pre-products. The conditioned fish pre-product is stored at the temperature of 18 ℃ below zero, so that the propagation of psychrophilic microorganisms and the enzyme activity of protease can be inhibited to the maximum extent, the quality of the conditioned fish pre-product is kept, and the temperature is the lowest energy consumption temperature of a refrigeration house, so that the condition of 18 ℃ below zero is preferably selected for freezing storage.
A second object of the present invention is to provide the use of the above-described method for promoting the formation of "garlic clove meat" of fish meat based on gradient vacuum conditioning for the preparation of a conditioned fish pre-product having a "garlic clove meat" structure.
The method for promoting the formation of the garlic clove meat based on the gradient vacuum conditioning and the application have the following beneficial effects:
(1) the invention regulates by adding the pickling material (such as edible salt), and dehydrates the fish meat properly by osmosis, thereby improving the texture property of the fish meat and enhancing the salty and delicious taste of the fish meat. The conditioning treatment can effectively inhibit the quality deterioration of the fillets in the subsequent freezing process, and the frozen conditioned fillets with good quality are obtained.
(2) According to the invention, by combining vacuum conditioning and standing dry pickling methods, a vacuum conditioning technology is adopted in the early stage of conditioning, the characteristic that liquid in fish cells is rapidly evaporated under a vacuum condition is utilized, a plurality of pores with lower pressure are formed in the muscle, and conditioning materials such as salt and the like are more uniformly distributed on the surface of the fish under the combined action of the pressure difference between the inside and the outside of the cells and the capillary effect. Meanwhile, the vacuum condition can also expand muscle fibers and increase the distance between the muscle fibers, thereby being more beneficial to the permeation of salt, improving the conditioning efficiency and greatly shortening the time for standing, dry-pickling and conditioning in the later period.
(3) The method is suitable for processing and producing various freshwater fishes, the prepared fish products can form garlic clove shapes after being cooked, the mouthfeel is good, and the slices are separated.
Drawings
FIG. 1 is a graph comparing the effect of salt addition on the texture of conditioned fish preparations (magnification: 100X);
FIG. 2 is a graph showing the effect of the amount of salt added on the appearance of a prepared freshwater fish product;
FIG. 3 is a graph comparing the effect of freshwater fish species on Masson staining of opsonized fish musculature;
FIG. 4 is a graph comparing the effect of freshwater fish species on the cooked morphology of conditioned fish.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention.
The invention discloses a method for promoting the formation of fish meat garlic clove meat based on gradient vacuum conditioning and application thereof. The method comprises the following specific steps: pretreating freshwater fish; coating salt; conditioning in vacuum; vacuum packaging; standing and conditioning; freezing with liquid nitrogen and storing. The prepared pre-product of the prepared fish with the structure of the garlic clove meat is simple and effective, and the permeation rate of the salt is promoted, so that the time of the whole conditioning stage is effectively shortened; the invention can lead various freshwater fishes to form a 'garlic clove meat' structure, and the fish sensory quality is good. The method is specifically shown in the following examples.
Example 1 salt loading study in the preparation of conditioned fish "garlic clove meat" structures.
1. The processing steps are as follows:
(1) the method comprises the following steps of killing one fresh grass carp, weighing about 2kg, removing heads, tails, scales and internal organs, splitting the whole grass carp along a backbone, dividing the grass carp into two pieces, cleaning, and sucking water on the surface of meat with absorbent paper.
(2) Edible salt (0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%) in different proportions is uniformly smeared on both sides of the fish meat.
(3) And (3) conditioning the fish fillets coated with the curing material in a vacuum environment with the absolute pressure of 80kPa (21 kPa) for 60 min.
(4) And (3) placing the conditioned fillets into a food-grade vacuum bag, and packaging by using a vacuum packaging machine, wherein the packaging vacuum degree is 50-90 kPa (the absolute pressure is 11-51 kPa).
(5) And (3) standing the packaged fillets for 3d at the temperature of 4 ℃ to obtain the conditioned fish.
(6) And (3) immersing and freezing the prepared fish by adopting liquid nitrogen, and then placing the fish in a refrigeration house at the temperature of-18 ℃ for freezing and storing to obtain a prepared fish prefabricated product.
And (3) cooking the prepared fish prefabricated product for 15min to obtain the prepared freshwater fish product with a garlic clove meat structure.
2. Detection indexes are as follows:
2.1 measurement of texture Properties of prepared Fish preforms with different amounts of salt added
Texture parameters of the fish meat were determined using a Texture Profile Analysis (TPA) with a TA-XT Plus Texture analyzer at room temperature. The prepared fillets are cut into small blocks of 2cm multiplied by 1cm, the small blocks are placed on a tester platform, each sample is axially compressed for 2 times, the compression ratio is 50%, the test probe is P/36R, the speed before test is 5mm/s, the speed during test is l mm/s, the speed after test is 1mm/s, and the trigger point load is 5.0 g. The results are shown in Table 1.
As can be seen from table 1, both the hardness and chewiness of the conditioned fish samples tended to decrease and then increase with increasing salt addition, with less variation between samples with 3% to 5% addition. The recoverability of the fish meat is increased firstly and then slowly reduced along with the increase of the addition amount of the salt, and reaches the maximum value when 3 to 4 percent of the salt is added. The adhesiveness of the prepared fish samples with different salt addition levels increased with the increase of the salt addition level. Therefore, the quality and structure characteristics of the fish meat can be improved and conditioned by adding the food quantity of the fish meat.
TABLE 1 influence of salt addition on texture Properties of Fish meat
| Salt addition amount (%) | Hardness (g) | Chewiness (g) | Recovery property | Adhesion (g) |
| 0 | 3925.52±432.86 a | 799.00±176.07 ab | 0.23±0.02 d | 73.04±13.35 e |
| 1 | 3404.08±188.78 b | 700.83±68.97 ab | 0.24±0.01 c | 133.20±7.55 d |
| 2 | 2749.24±320.27 c | 669.88±13.14 b | 0.26±0.00 bc | 168.80±31.98 c |
| 3 | 3193.19±300.07 b | 718.27±48.23 ab | 0.28±0.01 a | 189.15±10.94 bc |
| 4 | 3222.51±209.67 b | 757.96±106.56 ab | 0.28±0.01 a | 198.28±10.12 b |
| 5 | 3346.46±205.31 b | 816.10±116.80 ab | 0.27±0.01 ab | 202.53±21.20 b |
| 6 | 3599.11±471.77 ab | 899.51±133.81 a | 0.27±0.01 ab | 204.77±17.73 b |
| 7 | 3905.69±300.55 a | 837.21±251.47 ab | 0.26±0.02 cd | 237.23±13.75 a |
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.2 determination of pH of conditioned Fish preforms with different amounts of salt added
The pH of the fish meat was measured at room temperature using a pH meter, and the results are shown in Table 2.
The pH of the samples without salt (0%) was highest, and the pH of the fish with salt was lower than that of the samples without salt (0%). In the sample added with salt, the pH value of fish meat increases and then decreases with the increase of the addition amount of salt, and the pH value of fish meat reaches the highest value when the addition amount of salt is 5%.
TABLE 2 influence of salt addition on the pH of the fish meat
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.3 determination of moisture content of conditioned Fish preforms with different amounts of salt added
The moisture content of the fish meat was determined by direct drying as described in reference to GB 5009.3-2016, and the results are shown in Table 3.
The water content of the sample without salt (0%) was 76.60%, while the water content of the fish meat tended to decrease with the increase of the amount of salt added, decreasing from 77.05 + -0.03% to 74.07 + -0.49% and decreasing by 3.87% of the sample with 1% of salt added.
TABLE 3 influence of salt addition on the moisture content of fish
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.4 measurement of NaCl content in prepared Fish preforms with different amounts of salt added
The NaCl content of the fish meat was measured by the silver method in GB/T5009.44-2016, and the results are shown in Table 4. As is clear from Table 4, the NaCl content in the fish meat was significantly increased as the amount of the salt added was increased.
TABLE 4 influence of salt addition on NaCl content of fish meat
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.5 measurement of calcium content of prepared fish pre-product with different amounts of salt
The calcium content of the fish meat was measured by flame atomic absorption spectrometry as described in GB/T5009.92-2016, and the results are shown in Table 5.
With the increase of the addition amount of salt, the calcium content in the prepared fish meat increases from 9.30 + -0.51 mg/kg (without adding salt) to 38.19 + -1.68 mg/kg when the addition amount is 1%, and then gradually decreases with the increase of the addition amount of salt.
TABLE 5 influence of salt addition on the calcium content of fish meat
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.6 measurement of calpain Activity of conditioned Fish preforms with different amounts of salt
Homogenizing 10g minced fish meat in 20mL distilled water at 8000r/min for 1 min. Then centrifuged at 14500g, 4 ℃ for 20 min. The supernatant was filtered to remove fat particles and connective tissue and used as a crude enzyme solution of calpain. mu.L of the crude enzyme solution was mixed with 100. mu.L of a buffer (150mmol/L Bis-Tris, 7.5mmol/L CaCl2, pH 6.0), and the mixture was reacted at 30 ℃ for 10 min. The reaction was started by adding 100. mu.L of 0.09mmol/L substrate (Suc-Leu-Tyr-7-amidi-4-methyl-coumarin). After reaction at 30 ℃ for 15min, the reaction was stopped by adding 3.0mL of stop solution (1% (w/v) SDS, 50mmol/L Bis-Tris, pH 7.0). The fluorescence intensity of the released AMC was measured with a fluorescence spectrometer at an excitation wavelength of 360nm and an emission wavelength of 460 nm (slit width of 10 nm). Each enzyme activity unit is defined as the amount of enzyme required to release 1nmol of AMC within 1min at 30 ℃. The measurement results are shown in Table 6.
As can be seen from Table 6, the activity of calpain in the samples increased first and then decreased slowly with the increase of the amount of salt added, and when the amount of salt added was 5%, the activity of calpain in the fish meat was the highest at 187.83. + -. 11.75U/g of fish meat.
TABLE 6 influence of salt addition on the Activity of Fish calpain
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.7 different salt additions conditions the fish pre-forms with Masson staining to observe the texture
Cutting fish meat into pieces of 8mm × 8mm × 3mm, fixing with 10% formaldehyde solution at 4 deg.C for 48 hr, gradient dehydrating with 50%, 70%, 80%, 95%, and 100% ethanol for 15min, and soaking in xylene. The soaked sample was embedded in paraffin, sliced into 4 μm thin sections with a microtome, then the sections were spread in water, transferred to a slide, dried in an oven at 60 ℃ for 1h, dewaxed with xylene, gradient eluted with 100%, 95%, 80% ethanol for 2 times, and washed with water for 5 min. Staining with Weigart's iron hematoxylin for 5min, washing with running water, differentiating with 1% hydrochloric acid alcohol for 10s, washing with running water to turn blue, staining with ponceau acid magenta solution for 5min, washing with running water, differentiating with 1% phosphomolybdic acid water solution for 5min, re-staining with aniline blue solution for 5min, and differentiating with 1% glacial acetic acid for 1 min. Dehydrating with 95% and 100% ethanol twice, clearing with xylene, sealing with neutral gum, and taking pictures under optical microscope with magnification of 100 times. The observation results are shown in FIG. 1.
As can be seen from the cross-sectional view of the fish meat in FIG. 1, the fish meat sample (0%) without the salt added thereto had a compact structure, tight connection between muscle fibers, a small distance between the muscle fiber bundles, and a large area of the muscle fibers, and it was clearly observed that collagen was wrapped around the muscle fibers to constitute membrane structures such as the fascial membrane and the endomembrane. With the increase of the addition amount of the salt, the muscle fibers are gradually separated, the gap between the muscle fibers is gradually increased, the area of the muscle fibers is continuously reduced, the shape is close to a circle, the collagen content in the tissue is gradually reduced, and meanwhile, membrane structures such as endomysial membrane, fascial membrane and the like wrapped around the muscle fibers are gradually separated from the muscle fibers. The change of the muscle fiber spacing can be observed from the longitudinal section of the fish meat (figure 1), and the muscle fiber structure of the samples without salt (0%) and the samples with 1% of salt is complete, the connection is tight, and the edge is clear. With the increase of the addition amount of the conditioning salt, the intervals between the muscle fibers of the fish meat gradually become larger, and when the addition amount of the conditioning salt is 4%, the muscle fibers are broken and irregular in shape, and at the same time, the membrane structure composed of the muscle fibers and the surrounding collagen begins to separate. It is seen that when a low amount of salt is added, the muscle fiber structure of the muscle is intact and dense, and when the concentration of salt added is high, the myofibrillar structure becomes more rounded, and the gaps between the muscle fibers become larger.
2.8 different amounts of salt to condition the apparent form of the fish product
The prepared freshwater fish product was placed on a black bed plate, and a digital image in JPEG format was taken with a NIKON D7000 digital camera at a resolution of 4928 × 3264 pixels, the color was in RGB mode, the camera was positioned right above the plane of the sample, and the obtained morphology was as shown in fig. 2.
As can be seen from fig. 2, the control treated fish with 0% of salt added broke into many pieces when the fish meat was peeled off, and the edge was ragged, and the concave surface was not glossy, indicating that the treated fish without salt could not completely peel off the garlic-clove-shaped fish meat sheet. With the increase of the addition amount of the salt, the lamellar structure of the prepared fish tends to be garlic clove-shaped. When the adding amount of the salt is 4%, the prepared fish sample is peeled off, the fish meat is complete, almost no crack occurs, no burr appears at the edge, the gloss in the concave surface is obvious, and the shape is arc-shaped and similar to garlic clove shape.
2.9 sensory evaluation of modified freshwater Fish products with different amounts of salt
The conditioned fish product samples were subjected to sensory evaluation by 10 sensory evaluators according to the criteria shown in table 7, and the evaluation results are shown in table 8.
TABLE 7 sensory evaluation criteria Table for prepared Fish products
As can be seen from Table 8, the addition of salt had a significant effect on the texture, appearance and taste of the "garlic clove meat" cooked fish. The 'garlic clove meat' structure score of the prepared fish slices increases from 5.43 +/-1.99 points to 8.38 +/-1.30 points along with the addition of the table salt, when the addition of the table salt is 3%, the 'garlic clove meat' structure score of the prepared fish is 149.9% of that of a sample without the addition of the table salt (0%), and no significant difference exists between the 'garlic clove meat' structure scores of the fish slices with the addition of the table salt of 3% -7%. Similarly, the appearance score of the cooked conditioned fish also showed a tendency to increase significantly with the increase in the amount of salt added, and there was no significant difference between the appearance scores of the conditioned fish when the amount of salt added was 4% or more. The taste score of the prepared fish fillets tends to increase and decrease along with the increase of the adding amount of the salt, and the taste score of the prepared fish fillets significantly increases from 5.29 +/-1.98 minutes when the adding amount of the salt is 0% to 8.60 +/-1.07 minutes when the adding amount of the salt is 3%, and then decreases to 7.44 +/-1.33 minutes along with the increase of the adding amount of the salt.
TABLE 8 influence of salt addition on sensory scores of conditioned fish products
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
Example 2 research on species of freshwater fish in preparation method of conditioned fish "garlic clove meat" structure
1. The processing steps are as follows:
(1) fresh grass carp, bighead carp, mandarin fish and silver carp are respectively one, weight is about 2kg, slaughtering, removing head, tail, scale and viscera, cutting open the whole fish along the backbone, dividing into two pieces, cleaning, and sucking water on the surface of the meat with absorbent paper.
(2) Uniformly coating edible salt accounting for 4% of the fish meat mass on two sides of the fish meat.
(3) And (3) conditioning the fish fillets coated with the curing material in a vacuum environment with the absolute pressure of 80kPa (21 kPa) for 60 min.
(4) And (3) placing the conditioned fillets into a food-grade vacuum bag, and packaging by using a vacuum packaging machine, wherein the packaging vacuum degree is 50-90 kPa (the absolute pressure is 11-51 kPa).
(5) And (3) standing the packaged fillets for 3d at the temperature of 4 ℃ to obtain the conditioned fish.
(6) And (3) immersing and freezing the prepared fish by adopting liquid nitrogen, and then placing the fish in a refrigeration house at the temperature of-18 ℃ for freezing and storing to obtain a prepared fish prefabricated product.
And cooking the prepared fish pre-product for 15min to obtain the prepared freshwater fish product with a garlic clove meat structure.
2. Detection indexes are as follows:
2.1 measurement of the texture Properties of preforms for different types of conditioned Fish
Texture parameters of the fish meat were determined using a Texture Profile Analysis (TPA) with a TA-XT Plus Texture analyzer at room temperature. The procedure is the same as in example 1, and the results are shown in Table 9.
As can be seen from the table, the hardness and chewiness of the opsonized bighead carp meat are lower than those of the other 3 kinds of fish. Under the same conditioning treatment conditions, the texture and quality of different types of fresh water fish meat have smaller difference.
TABLE 9 influence of freshwater fish species on texture characteristics of conditioned fish
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.2 determination of pH values of different types of prepared Fish preparations
The pH of the fish meat was measured at room temperature using a pH meter, and the results are shown in Table 10.
As shown in Table 10, the four types of prepared fish meat are weakly acidic, and the pH value of the prepared mandarin fish in the 4 types of prepared fish is significantly higher than that of the other 3 types of prepared fish products, and reaches 6.94 +/-0.01.
TABLE 10 Effect of freshwater fish species on pH Conditioning of Fish meat
| Fish seeds | Grass carp | Silver carp | Bighead carp | Mandarin fish |
| pH | 6.52±0.01 d | 6.64±0.01 c | 6.72±0.01 b | 6.94±0.01 a |
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.3 measurement of the basic ingredient content of different types of prepared Fish preparations
The water content of the fish meat is measured by referring to a direct drying method in GB 5009.3-2016, the total ash content of the fish meat is measured by referring to a high-temperature ashing method in GB/T5009.4-2016, the crude protein content of the fish meat is measured by referring to a Kjeldahl method in BT 5009.5-2016, and the crude fat content of the fish meat is measured by referring to a Soxhlet extraction method in GBT 5009.6-2016, and the results are shown in Table 11.
As can be seen from Table 11, the water content of the seasoned mandarin fish flesh was significantly higher than that of the other 3 kinds of fish, reaching 82.31. + -. 0.37%, while the water content of the grass carp was relatively low in the 4 kinds of freshwater fish. The crude fat content of the opsonized grass carp and mandarin fish is obviously higher than that of the opsonized silver carp and bighead carp. The crude protein content of the conditioned mandarin fish is obviously lower than that of other 3 kinds of freshwater fish. The ash content of the 4 types of the conditioned fish is between 1.07% and 1.23%, and the difference is small.
TABLE 11 Effect of freshwater Fish species on the content of basic ingredients in the conditioned Fish meat
| Fish seeds | Moisture content (%) | Crude fat content (%) | Crude protein content (%) | Ash (%) |
| Grass carp | 79.18±0.11 c | 1.73±0.01 a | 16.36±0.30 a | 1.23±0.01 a |
| Silver carp | 80.71±0.02 b | 1.40±0.10 b | 16.51±0.07 a | 1.07±0.05 b |
| Bighead carp | 81.73±0.16 a | 1.44±0.14 b | 14.96±0.30 b | 1.18±0.01 ab |
| Mandarin fish | 82.31±0.37 a | 1.82±0.08 a | 14.20±0.44 c | 1.08±0.03 b |
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.4 measurement of protein component content of different kinds of prepared fish products
Extract a (pH 7.5): 0.05mol/L potassium chloride, 15.5mmol/L disodium hydrogen phosphate and 3.5mmol/L potassium dihydrogen phosphate; extract B (pH 7.5): 0.45mol/L potassium chloride, 15.5mmol/L disodium hydrogen phosphate and 3.5mmol/L potassium dihydrogen phosphate.
Accurately weighing 2g of fish, adding 20mL of extracting solution A pre-cooled to 4 ℃, homogenizing at 10000r/min for 1min, centrifuging the homogenized solution at 5000r/min for 15min, repeating the steps, and combining the supernatants to obtain the water-soluble protein. Collecting the precipitate, adding 20mL of extractive solution B precooled to 4 deg.C, homogenizing at 10000r/min for 1min, centrifuging at 6000r/min for 15min, repeating the steps, and mixing the supernatants to obtain the final product. The precipitate was collected, 10mL of 5% SDS was added, and the mixture was heated in a water bath at 85 ℃ for 1 hour, cooled with tap water, and several insoluble protein extracts were extracted. The protein content of each part is determined by Lowry method. The measurement results are shown in Table 12.
As can be seen from Table 12, the water-soluble protein content of the opsonized bighead carp is the highest (26.74. + -. 0.76%), and the salt-soluble protein content thereof is the lowest (54.76. + -. 1.48%) of the 4 opsonized fresh water fish. The insoluble protein content (22.28 +/-0.44%) of the conditioned silver carp is obviously higher than that of the other 3 kinds of freshwater fish.
TABLE 12 Effect of freshwater fish species on the protein composition of conditioned fish meat
| Fish seeds | Water-soluble protein (%) | Salt-soluble protein (%) | Insoluble protein (%) |
| Grass carp | 20.41±0.34 a | 62.83±1.96 ab | 16.76±0.06 c |
| Silver carp | 22.61±0.12 a | 55.11±0.36 c | 22.28±0.44 a |
| Bighead carp | 26.74±0.76 a | 54.76±1.48 c | 18.51±0.12 b |
| Mandarin fish | 19.04±0.15 b | 66.26±0.99 a | 14.70±0.22 d |
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.5 measurement of calcium content of different types of prepared fish products
The calcium content of the fish meat was measured by flame atomic absorption spectrometry as described in GB/T5009.92-2016, and the results are shown in Table 13.
As can be seen from Table 13, the conditioned silver carp has the highest calcium content (30.18 +/-1.63 mg/kg), and the calcium content of the other 3 types of conditioned silver carp is obviously lower than that of the conditioned silver carp. The concentration of calcium ions required for activating m-Calpain is 10 mg/kg-30mg/kg, which shows that the calcium content in 3 kinds of freshwater fish flesh except chub can activate the Calpain after conditioning treatment.
TABLE 13 Effect of freshwater Fish species on the calcium content of conditioned Fish
| Fish seeds | Grass carp | Silver carp | Bighead carp | Mandarin fish |
| Calcium content (mg/kg) | 21.98±3.58 b | 30.18±1.63 a | 9.37±0.16 c | 12.06±0.36 c |
Note: the superscript different letters indicate significant differences between different groups in the same column (p < 0.05).
2.6 measurement of calpain Activity of Pre-prepared Fish conditioned at different Conditioning times
The measurement method was the same as in example 1, and the results are shown in Table 14.
As can be seen from Table 14, the activity of the calcium-activated protease conditioned by the mandarin fish is significantly higher than that of other 5 freshwater fishes, reaching 190.69 +/-3.13U/g fish meat, which indicates that the calcium-activated protease is activated by the change of the calcium content and the pH value in the fish meat during the conditioning process of the mandarin fish, so that the activity of the mandarin fish is kept at a higher level.
TABLE 14 Effect of freshwater fish species on the modulation of Fish calpain Activity
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
2.7 Masson staining of muscle for different types of prepared Fish
The staining and observation methods were the same as in example 1, and the results are shown in FIG. 3.
Observing the cross section of the conditioned fish meat in fig. 3, the muscle tissue structures of different types of freshwater fish after conditioning are obviously different, the myofibril structures of the conditioned grass carp and mandarin fish are loose, and the membrane structures such as the endomysial and fascicular which wrap around the muscle fiber have larger gaps with the muscle fiber and are obviously separated, on the contrary, the myofibril structures of the conditioned bighead carp and the crucian carp are compact, the connection between the muscle fibers is compact, the distance between the muscle fiber bundles is smaller, and the muscle fiber area is larger. The muscle fiber area of the opsonized bighead carp is the smallest in 4 kinds of fresh water fish, and the myofibrillar structure of the opsonized bighead carp is loose. The tightness of the connection between the myofibrils of the fish meat can be observed by conditioning the longitudinal section of the fish meat, as can be seen from fig. 3, the tight connection of the myofibrils of the conditioned silver carp is achieved, the membrane structures such as fascial membrane and endomembrane are wrapped around the myofibrils, and the content of blue-dyed collagen is the most among 4 kinds of freshwater fish. The muscle structures of the opsonized grass carp, the bighead carp and the mandarin fish are obviously different from those of the chub, the space between myofibrils is enlarged, the surrounding membrane structure is separated from the myofibrils, and the myofibrils of the opsonized grass carp are broken, incomplete and irregular in shape.
2.8 apparent morphology of different types of prepared Fish products
The observation method was the same as in example 1, and the results are shown in FIG. 4.
As can be seen from FIG. 4, the forms of the freshwater fish species were different from each other after the same conditioning treatment. The lamellar structure of the fish meat peeled off after the grass carp, the bighead carp and the mandarin fish are cooked obviously tends to garlic clove shape, and the concave surface has obvious luster. The fish meat of the cooked silver carp is broken into more fragments when being peeled off, the edge of the silver carp is in a burr shape, and the concave surface of the silver carp is dull. This indicates that the conditioned grass carp, bighead carp and mandarin fish have good garlic clove meat shape, and the conditioned silver carp has garlic clove meat structure, but under the conditioning condition, the garlic clove meat structure has lower quality.
2.9 sensory evaluation of different types of conditioned freshwater Fish products
The conditioned fish product samples were subjected to sensory evaluation by 10 sensory evaluators according to the criteria shown in table 7, and the evaluation results are shown in table 15. After the same conditioning treatment, the garlic clove meat structure, appearance shape and taste scores of different types of conditioned freshwater fish samples are all obviously different. Wherein, the garlic clove meat structure scores of mandarin fish, grass carp and bighead carp are respectively 9.33 + -0.82, 9.17 + -0.75 and 8.33 + -1.21, which are obviously higher than conditioning silver carp, which is consistent with the fish morphology result observed in figure 3. The appearance shape scores of the grass carp and the mandarin fish are respectively 8.00 +/-0.63 and 8.83 +/-1.17, which are obviously higher than those of conditioned silver carp and conditioned bighead carp; the scores of the 4 prepared fish were less different in taste.
TABLE 15 influence of freshwater fish species on sensory scores of conditioned fish after cooking
| Fish seeds | Garlic clove meat structure | Appearance form | Taste of the product |
| Grass carp | 9.17±0.75 a | 8.00±0.63 a | 8.17±1.47 ab |
| Silver carp | 6.67±1.75 b | 6.00±1.67 b | 6.67±1.51 bc |
| Bighead carp | 8.33±1.21 a | 7.17±0.75 b | 7.67±1.37 ab |
| Mandarin fish | 9.33±0.82 a | 8.83±1.17 a | 8.50±1.05 a |
Note: the superscript different letters indicate significant differences (p <0.05) between the different groups in the same column.
The above description is only a preferred embodiment of the present invention and should not be taken as limiting the invention, and any modifications, equivalents, improvements and the like within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The method for promoting the formation of the garlic clove meat of the fish meat based on the gradient vacuum conditioning is characterized by comprising the following steps: the method comprises the following steps:
1) pretreating freshwater fish to obtain fish fillets;
2) uniformly coating the pickling material on the surface of the fish slice;
3) putting the fillets coated with the pickling material into a vacuum environment for vacuum conditioning;
4) vacuum packaging the fish fillets after vacuum conditioning;
5) standing at 4 deg.C for dry pickling;
6) and (4) soaking and freezing the conditioned fish by adopting liquid nitrogen, and freezing and storing to obtain a conditioned fish prefabricated product.
2. The method of claim 1, wherein: the method for pretreating the freshwater fish in the step 1) comprises the following steps: selecting fresh freshwater fish, slaughtering, removing head, tail, scale and viscera, cutting open the whole fish along the backbone, dividing into two pieces, cleaning, and drying the water on the surface of the fish meat with absorbent paper to obtain the fish fillet.
3. The method of claim 1, wherein: the freshwater fish in the step 1) comprises any one or more of grass carp, bighead carp, mandarin fish and chub.
4. The method of claim 1, wherein: the curing material in the step 2) is edible salt.
5. The method of claim 1, wherein: the mass ratio of the added mass of the salting material to the mass of the fillets in the step 2) is 3-5%.
6. The method of claim 1, wherein: the vacuum conditioning conditions in the step 3) are as follows: and (4) standing and conditioning the fillets coated with the pickling material in a vacuum container for 30-90 min.
7. The method of claim 1, wherein: the vacuum degree of the vacuum environment in the step 3) is 60 kPa-100 kPa, and the absolute pressure is 1 kPa-41 kPa.
8. The method of claim 1, wherein: the standing dry pickling conditioning conditions in the step 5) are as follows: and (3) standing the packaged fillets for 1-3 d at the temperature of 4 ℃.
9. The method of claim 1, wherein: the step 6) of freezing preservation specifically comprises the step of freezing preservation of the frozen prepared fish in a refrigeration house, wherein the temperature of the refrigeration house is-10 ℃ to-20 ℃.
10. Use of a process according to any one of claims 1 to 9 in the preparation of a conditioned fish pre-product having a "garlic clove meat" structure.
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