Search

CN-121196125-B - Processing method for inhibiting and reducing N-dimethyl nitrosamine in roasted cod fillets

CN121196125BCN 121196125 BCN121196125 BCN 121196125BCN-121196125-B

Abstract

The application provides a processing method for inhibiting and reducing N-dimethyl Nitrosamine (NDMA) in roasted cod fillets, which comprises the steps of storing a semi-finished product prepared from fresh cod fillets for not less than 8 days at a low temperature, thawing to room temperature, roasting for 3-5min to brown at 165-175 ℃ and finally carrying out blowing treatment for 10-30min at the room temperature. According to the application, by accurately controlling three key parameters of semi-finished product storage, baking temperature and blowing treatment, the optimal process combination is obtained, so that the minimum residue of NDMA is realized, and the synergistic effect of the whole chain comprehensive strategy of source control-process blocking-terminal reduction of the production and processing of the baked cod fillets is embodied. The method effectively controls the level of the hazardous substances, simultaneously effectively reduces the NDMA, and under the condition of not affecting the quality of the product, furthest considers the feasibility and the economy of production, and provides an optimized solution with both safety guarantee and cost benefit for industry.

Inventors

  • QIAN ZHUOZHEN
  • LIU ZHIYU
  • Tang Shuifen
  • WEI SHAOHONG

Assignees

  • 福建省水产研究所（福建水产病害防治中心）

Dates

Publication Date
20260505
Application Date
20251128

Claims (6)

  1. 1. A processing method for inhibiting and reducing N-dimethyl nitrosamine in roasted cod fillets is characterized by comprising the steps of sequentially carrying out low-temperature rinsing at a temperature of less than or equal to 10 ℃, seasoning, low-temperature permeation at a temperature of less than or equal to 4 ℃, hot air drying and cold air drying to obtain a semi-finished product, wherein the freshness value of the fresh cod fillets is evaluated by a K value and K is less than or equal to 20%, the obtained semi-finished product is stored at a low temperature of less than-20 ℃, the storage time of the semi-finished product is prolonged to 8-25 days, the semi-finished product is thawed to room temperature, then roasted for 3-5min at 165-175 ℃, and then air blowing is carried out for 10-30min at the room temperature, and the air speed is 2-3m/s, so that the roasted cod fillets are obtained.
  2. 2. The method of claim 1, wherein the semi-finished cod fillet product is produced using a typical process of grilled cod fillet.
  3. 3. The method for processing the raw material for suppressing and reducing the content of N-dimethylnitrosamine in the roasted cod fillet according to claim 1 or 2, wherein the raw material for the semi-finished product processing of the cod fillet is rinsed at a low temperature of 10 ℃ or less for 1.5 hours, seasoned at 25 ℃ or less for 30 minutes, then permeated at a low temperature of 4 ℃ or less for 12 hours, then dried by hot air of 45 ℃ or less for 6 hours, and finally dried by cold air of 35 ℃ or less for 6 hours to obtain the semi-finished product.
  4. 4. The method of claim 1, wherein the air-blowing treatment is carried out at a temperature of 20-25 ℃.
  5. 5. The method for inhibiting and reducing N-dimethylnitrosamine in a cod fillet of claim 1, the method is characterized in that the baking temperature is 169-172 ℃.
  6. 6. The method of suppressing and reducing N-dimethylnitrosamine in a roasted cod fillet according to claim 1 or 4, wherein said air-blowing treatment is performed for 10-20min.

Description

Processing method for inhibiting and reducing N-dimethyl nitrosamine in roasted cod fillets Technical Field The application belongs to the technical field of marine product processing, and particularly relates to a processing method for inhibiting and reducing N-dimethyl nitrosamine in roasted cod fillets. Background N-Nitrosamines (NAs) are an important contaminant produced during food processing and are widely found in many foods such as meat products, dried seafood, malt beverages, and salted vegetables. Most of the compounds have hepatotoxicity and strong carcinogenicity, wherein N-dimethyl Nitrosamine (NDMA) is listed as a 2A type carcinogen by the international cancer research organization of the world health organization, and belongs to one of N-nitrosamine compounds with the strongest toxicity. In recent years, the problem of NDMA pollution in Chinese dried aquatic products is increasingly prominent. Tang Cuiying and other researches show that the NDMA standard exceeding rate of the dried aquatic products is up to 28.8 percent, and the dried aquatic products become one of main sources of dietary exposure of the whole population. Of particular note, alaska pollack-grilled cod fillets, which account for 60% -70% of the chinese market, also exhibit severe NDMA overscaling. In terms of abatement technology, there have been studies exploring a variety of approaches. Hu Jifan and the like find that 60 Co irradiation can effectively reduce NAs content in seafood such as dried small shrimps and the like, and Mbarki and the like prove that the low-dose gamma irradiation combined with vacuum packaging can reduce biogenic amine content in mackerels. However, irradiation techniques may raise other safety issues and are less acceptable to the public. In the aspect of chemical inhibitors, antioxidants such as tea polyphenol, vitamin C and the like can inhibit NDMA from generating, but are easy to inactivate under high-temperature processing conditions, and can have adverse effects on the sensory quality of products. In addition, the biological inhibition method of lactobacillus and the like is mainly suitable for a fermented food system. The limitations of the above technology severely limit its practical application in the production of grilled cod fillets. Disclosure of Invention The present application has been made in view of the above problems, and an object of the present application is to provide a processing method that combines a physical reduction strategy for controlling a baking temperature and a post-treatment of air blowing, and can effectively reduce NDMA without affecting product quality. The first aspect of the application provides a processing method for inhibiting and reducing NDMA in roasted cod fillets, which comprises the steps of storing a semi-finished product obtained by preparing fresh cod fillets at a low temperature below-20 ℃ for not less than 8 days, thawing to room temperature, roasting for 3-5min at 165-175 ℃ and then carrying out blowing treatment for 10-30min at room temperature to obtain roasted cod fillets. The storage is not less than 8 days, and the storage life of the cod roe semi-finished product is within the range. In any embodiment, the freshness value of the fresh cod fillets is evaluated by a K value, wherein K is less than or equal to 20%. In any embodiment, the cod fillet semi-finished product is prepared using a typical grilled cod fillet processing flow. In any embodiment, the cod fillet semi-finished product processing flow is to rinse the raw materials at a low temperature of less than or equal to 10 ℃ for 1.5 hours, season at a temperature of less than or equal to 25 ℃ for 30 minutes, then permeate at a low temperature of less than 4 ℃ for 12 hours, then dry at a hot air of less than 45 ℃ for 6 hours, and finally dry at a cold air of less than 35 ℃ for 6 hours to obtain the semi-finished product. In any embodiment, the temperature of the blowing treatment is 20-25 ℃ and the wind speed is 2-3m/s. In any embodiment, the storage time is from 8 to 25 days. In any embodiment, the baking temperature is 169-172 ℃. In any embodiment, the air blowing time is 10-20min. The application has the beneficial effects that the optimal process combination is obtained by controlling three key parameters of semi-finished product storage, baking temperature and blowing treatment, so as to realize the minimum residue of NDMA, and embody the synergistic effect of the whole chain comprehensive strategy of source control-process blocking-terminal reduction of the production and processing of the baked cod fillets. The method effectively controls the level of the hazardous substances, simultaneously effectively reduces the NDMA, and under the condition of not affecting the quality of the product, furthest considers the feasibility and the economy of production, and provides an optimized solution with both safety guarantee and cost benefit for industry. Drawings FIG. 1 is a flow chart of