Carp during vacuum packaging to improve cold fish quality industry information | | oven furnace grilled fish, roast mutton stove, grill, pizza oven - The artisan oven

Carp ( Cyprinuscarpio) , also known as carp elbow, is the most widely distributed in freshwater fish, most varieties, cultivation of the oldest fish fresh water economy. In 2013, our country carp production of about 302. 240000 t in freshwater fishery in third place. Carp high nutritional value, contains rich protein, fat and vitamins. But as a result of its tender, body tissue enzymes activity is strong, so easy to rotten. So the carp vacuum-packed preservation processing is of great significance. The current commonly used preservation technology mainly include low temperature, chemical, irradiation, gas adjustment, enzymatic, etc. Besides, add salt, sugar, or the use of smoke produced by chemical also can effectively maintain the quality of aquatic products, preservation methods, such as common a pickled, smoked. Processing is a long history of salted food processing and preservation method can promote has brought a series of chemical and biological changes in the internal of aquatic products, gradually lose the fresh raw material organization and flavor characteristics, formation of pickled products unique flavor. Scholars at home and abroad for salted fish and vacuum packing technology did some research, however, low salt and vacuum packaging technology for the preservation effect of carp are rarely reported. This research through the determination of fresh and 1. 5% salt carp slices of ordinary packaging and vacuum packaging & 4 deg. C in the process of the refrigerated volatile base nitrogen, pH, conductivity, and the change of the juice loss, analysis and evaluation on carp vacuum packaging and low salt storage process quality change rule and the effect of for carp preservation technology and curing provide basic data and scientific basis for the development of new products. Materials and methods 1. Article 1 test materials and processing fresh carp 40 bought in the abortion river market in Beijing, weight is 1. 56± 0. 08 kg, length of 47. 33 ± 0. 58cm。 Carp, after killing to scales, to organs, to head to tail after the wash with water. Each fish take 4 piece of fish fillet after cleaning with water and drain. The test is divided into four groups: fresh group ( R) Don't do any deal with 40 pieces of fillet into polyethylene bags, respectively; Vacuum fresh group ( RV) To 40 pieces of fresh fish fillets vacuum packaging processing respectively; Nursing group ( S) 1. 5% of the salt evenly covering the surface fillets, into the polyethylene bags; Vacuum control group ( SV) 1. 5% of the salt evenly covering the surface fillets and vacuum packing, respectively. Under the condition of fish more than 4 group were in 4 C storage ( Fish fillet not heap pressure) 。 At 0, 0, respectively. 5, 1, 1. 5, 2, 3, 4, 6, 8, 10, 12, 14 and 16 days sampling to determine the indicators, each indicator do parallel to the three groups. 1. 2 measuring method 1. 2. Volatile base nitrogen (1 TVB ~ N values) The determination of measured using semi-micro distillation. According to take 10 g minced fish were placed in a beaker, add distilled water, 100 ml, 30 min in the blender mixing, filtering, take the filtrate aside. Will 10 mL20g/L boric acid solution and 5 ~ 6 mixed indicator drops ( Methyl red - 2 g/L Ethanol: 1 g/L methylene blue [ v:v] = 1:1) To join in the conical flask, and then put it in the lower condenser pipe; Condenser pipe bottom under the liquid level, accurately draw 5 mL of the filtrate in the digestive tube, add 5 mL magnesia suspension liquid ( 10 g/L, we are using now) , the rapid lid tightly into steam, distillation stop after 5 min. Standard titration solution with hydrochloric acid ( 0. 1mol/L) Titration absorption liquid in the conical flask, end to violet. At the same time as a blank test. 1. 2. 2 pH, conductivity, EC) And the determination of K value according to take 10 g minced fish were placed in a beaker, add distilled water, 100 mL, mixing 30 min after filtering, extracting 20 mL to 100 mL beaker filtrate, the use of FE - 20 acidity meter measuring pH, FE - 30 conductivity meter measure its conductivity. 1. 2. 3 the juice loss ( JL) Determination of fish fillets before a packing quality, S and SV group determination after salt, the quality & hellip; 。 Remove fish storage after a certain number of days from the bag, dry weigh again after its surface juice, what quality is. 。 The juice loss JL ( %) According to the following formula to calculate: JL = ( W1 - W2) / W1 type 100 x: JL a juice loss, %; W1 a fish fillet quality before packing, g a storage after a certain number of days the quality of fish fillets, g. 1. 2. 4 data analysis of test data are based on three parallel, Excel2007 is adopted to improve the data processing, SPSS 17 respectively. 0 software to analyze differences significant ( Single factor variance analysis, one-way ANOVA) , difference significance level for P< 0. 05. 2 the results and discussion. 1 TVB - The change of the value of N TVB ~ N content in fish is often used in the evaluation index of the chemical metamorphism. Carp slices of TVB - under different storage conditions The value of N were increased with the extension of storage time, FIG. 1) , which is mainly caused by the activities of endogenous enzymes and corruption of & rsquo; 。 R, RV, S, SV group of TVB - fish fillet N from the initial 5. 83 mg / 100 g, respectively. 。 。 3 conclusion all samples volatile base nitrogen ( TVB - N) Content with the extension of storage time were significantly increased, compared with the blank group, vacuum packaging and 1. 5% salt can effectively delay the TVB ~ N value increases, but the inhibition effect of the best used in conjunction with; Late storage, vacuum and curing processing inhibits the increase of pH, the combination of using the best inhibition effect; All samples the juice loss during storage is on the rise, vacuum treatment can effectively reduce the juice loss, but for loss increases the juice; Vacuum packing can effectively inhibit fillet K value rise, but 1. 5% salt has no obvious effect. Vacuum packaging and 1. 5% salt treatment can effectively improve the carp fish during cold storage quality, has a good application prospect. Next up: take you enjoy low temperature cooking characteristics and main technical points of an article: make lu pig vacuum packing