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Study on Technology of Keeping Alive and Preservation of Freshwater Fishes

Author: HanLiYing
Tutor: Zhang
School: Jiangnan University
Course: Processing and storage of agricultural products
Keywords: Freshwater fish Eco - ice temperature Keepalive process Biochemical changes Freezing point modifier And preservation of Frozen Quality changes
CLC: TS254.4
Type: Master's thesis
Year: 2009
Downloads: 389
Quote: 6
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Abstract

As the research object of this paper freshwater fish. First the ecological ice temperature keepalive process under anhydrous and water less, and keep alive the process of biochemical changes of farmed carp, carp and carp freezing point depression followed by freezing point regulator and in preservation effect under the ice temperature conditions were last carried out a preliminary study of quality changes in frozen conditions of carp. First, the process of keeping alive the ecological ice temperature of farmed carp study to determine the the ecological ice temperature range of carp by the critical determination carp hibernation temperature range, and by studying the temperature, oxygen supply, the gradient of cooling rate and anesthetic carp anhydrous survival time, initially identified the carp anhydrous keep alive process. Difficult to meet the needs of the long-distance transport of the shorter survival time under anhydrous conditions, to consider adding a small amount of water in order to extend the survival time of crucian carp. Final choice after considering the slow cooling to start adding 38 mg · l-1 MS-222, after a slow gradient cooling fresh water turtles, the weight ratio of 2:3 adding the right amount of ice water, and finally 3 ~ 5 ℃ oxygenated conditions Paul live on the fish as good keeping alive craft. Keep alive the process of the basic chemistry of the carp unchanged, a change in the amino acid content, the gradual increase with the increasing trend Paul live time extension of lactic acid, crucian carp survival rate was 100% in 60 h ago 70 h 95 percent down to about 65%, to 80 h nowadays. Secondly, the ice temperature and humidity preservation process research choose farmed carp and carp as an object of study, the lower the freezing point of the carp and carp through the use of different freezing point regulator, and mixed to obtain a greater range of ice temperate. The results show that sorbitol is added in an amount of 1.78%, 2.99% calcium chloride dosage, sodium chloride dosage carp block freezing point to -1.6 ° C 1.41%; soaking solution of calcium chloride was 1%, Yamanashi alcohol is added in an amount of 1.5% the carp the freezing point of the block can be sucrose, 0.5% addition level is lowered to -1.7 ° C. In order to make the freezing point modifier faster into the muscle tissue of the fish, using the vacuum injection method, the results show that respectively the freezing vacuum for 20 min and 15 min the carp block and carp block reaches a predetermined value, and by the texture analyzer right The fish muscle elasticity measurement show that the vacuum treatment has little effect. Thirdly, homemade ice temperature and humidity preservation box, and then in the 0 to -1 ℃, humidity of 95% of the ice temperature and humid environment in contrast with the refrigerated fresh test of carp and carp. Evaluated the sensory quality of the fish in the preservation process, the total number of bacteria, TVB-N values ??were determined. The results show that: the ice temperature can greatly extend the carp and carp preservation of ice temperature conditions of about 20 d after freezing point adjustment processing of carp and carp in the secondary standard of freshness. Finally, in the frozen condition of the carp, crossing the ice clothing and glaze samples quality change is not crossing a preliminary study. The results show that the Ice glazing prevents the fish internal moisture evaporation and sublimation, slow fluctuations of temperature impact on fish, fish processing by crossing the ice clothing storage and preservation advantage.

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