阅读说明：本技术 一种活鲍鱼的脱腥方法 (Method for removing fishy smell of live abalone ) 是由 戴晨义 戴晨旭 董庆盈 徐宇帆 于 2021-07-05 设计创作，主要内容包括：本发明公开了一种活鲍鱼的脱腥方法,包括以下步骤：去壳：将活鲍鱼验收,验收后的鲍鱼立即清洗喷淋,去壳,使用自来水循环清洗；酶解：将清洗后的鲍鱼放在保温设备中,加入酶解液没过鲍鱼,酶解；发酵：将酶解处理的鲍鱼清洗干净,沥干,将活化菌液均匀地喷洒在鲍鱼中,放入发酵罐中,控制温度为40℃～45℃,密闭发酵；后处理：将发酵液进行过滤,过滤所得鲍鱼用清水浸泡,沥干,得到脱腥鲍鱼。本发明活鲍鱼采用酶解、发酵复合脱腥处理,无苦味、无腥味,可延长保存时间,方便后期进行加工利用,通过绿色高效的生物脱腥技术,酶解和发酵协同作用实现脱腥效果,方法温和,脱腥效果显著。(The invention discloses a fishy smell removing method for live abalone, which comprises the following steps: shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water; enzymolysis: putting the cleaned abalone in a thermal insulation device, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis; fermentation: cleaning the abalone subjected to enzymolysis, draining, uniformly spraying activated bacteria liquid into the abalone, putting into a fermentation tank, controlling the temperature to be 40-45 ℃, and performing closed fermentation; and (3) post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone. The live abalone is subjected to enzymolysis and fermentation composite deodorization treatment, has no bitter taste and no fishy smell, can be stored for a long time, is convenient for later-stage processing and utilization, realizes deodorization effect through the synergistic effect of enzymolysis and fermentation by virtue of a green and efficient biological deodorization technology, and is mild in method and remarkable in deodorization effect.)

1. A method for removing the fishy smell of live abalone is characterized by comprising the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 40-50 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 3-7 hours;

step three, fermentation: cleaning the abalone subjected to enzymolysis, draining, uniformly spraying activated bacteria liquid into the abalone, putting into a fermentation tank, controlling the temperature to be 40-45 ℃, and fermenting in a closed manner for 2-4 hours;

step four, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

2. A method of removing a fishy smell of an abalone according to claim 1, wherein in step two, the method of preparing the enzymatic hydrolysate comprises: mixing marine product hydrolase and neutral protease in a weight ratio of 1: 1-3, adding purified water at 38-43 ℃, and stirring and mixing for 5-15 min to obtain an enzymatic hydrolysate.

3. The method for removing the fishy smell of the abalone according to claim 1, wherein in step three, the method for preparing the activated bacteria liquid comprises: adding bifidobacterium and lactobacillus bulgaricus into a glucose aqueous solution with the concentration of 0.1-5% to obtain a mixed bacterial liquid; and putting the mixed bacterial liquid into a constant-temperature shaking table, and performing activation culture for 10-30 minutes to obtain activated bacterial liquid.

4. A method of removing a fishy smell of an abalone according to claim 3, wherein the working parameters of the constant temperature rocking bed are: the temperature is 18-40 ℃, and the rotating speed is 80-200 r/min.

5. A method for removing the fishy smell of abalone according to claim 3, wherein the weight ratio of the bifidobacteria to the Lactobacillus bulgaricus is 1: 0.5-2.

6. The method for removing the fishy smell of the abalone according to claim 1, wherein in step three, the addition amount of the activated bacterium liquid is 8% to 12% of the weight of the abalone.

7. A method for removing the fishy smell of abalone according to claim 1, wherein before abalone fermentation, abalone subjected to enzymolysis is put into an antioxidant fishy smell removing solution for treatment for 15-30 minutes.

8. A method of removing a fishy smell of an abalone according to claim 7, wherein the antioxidant fishy smell removing solution comprises: 0.02-0.12 g/L of tea leaf/ginkgo leaf extract, 0.25-0.38 g/L of calcium chloride and 0.2-0.35 g/L of sodium chloride.

9. A method of removing the fishy smell of abalone as claimed in claim 8 wherein the tea leaf/ginkgo leaf extract is prepared by a process comprising: respectively cleaning 100 parts of fresh tea leaves and 30-60 parts of ginkgo leaves, drying and crushing to obtain tea powder; adding 4-8 times of water into tea powder, uniformly mixing, soaking for 3 hours, heating to 90-100 ℃, heating, refluxing, leaching for 2-3 hours, cooling, filtering, and concentrating the filtrate to obtain the tea/ginkgo leaf extract.

Technical Field

The invention relates to the technical field of aquatic product processing, in particular to a fishy smell removing method for live abalones.

Background

Abalone is one of rare "sea treasure", has delicious taste and rich nutrition, and is known as "soft gold" in the ocean. The fresh abalone food has protein content of 24% and fat content of 0.44%, and is a high-protein low-fat food beneficial to human body, and the abalone is rich in glutamic acid and has a very delicious taste. The abalone is sweet in taste and neutral in nature, has the effects of clearing heat, improving eyesight, tonifying deficiency, nourishing yin, nourishing blood and benefiting stomach, and is deeply favored by consumers.

Generally, abalone contains some trimethylamine oxide, which generates trimethylamine and dimethylamine under the action of its own enzymes and microorganisms, and pure trimethylamine has the taste of ammonia and is not present in fresh abalone, but when it is present together with piperidine, δ -aminopentanoic acid and other components of non-fresh abalone, it increases the fishy smell of abalone. The fishy smell of the abalone can seriously affect the appetite of people and damage the meat quality of the abalone, so that the fishy smell removing process is particularly important in the processing and utilization processes of aquatic products.

Chinese patent CN108077940A discloses a process for removing fishy smell of abalone peptide, comprising: crushing and pulping abalone meat to obtain abalone pulp; adding water into the abalone slurry, adding compound protease for enzymolysis for 3-5 h, heating to inactivate enzyme, centrifuging, and collecting filtrate; cooling to 35-40 ℃, adding yeast powder, and stirring for reaction; heating to 50-80 deg.C, adding beta-cyclodextrin and active carbon for refining, filtering with plate-and-frame filter press for decarbonization, and collecting filtrate; concentrating the filtrate by membrane concentration equipment, and spray drying to obtain the deodorized abalone peptide. However, the abalone meat is crushed and then subjected to fishy smell removing treatment, the treated product is abalone peptide, and the treated abalone is not suitable for diversified processing.

Disclosure of Invention

In view of the above, the present invention provides a method for removing the fishy smell of live abalone, so as to solve the above technical problems.

In order to achieve the purpose, the invention provides the following technical scheme: a method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 40-50 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 3-7 hours;

step three, fermentation: cleaning the abalone subjected to enzymolysis, draining, uniformly spraying activated bacteria liquid into the abalone, putting into a fermentation tank, controlling the temperature to be 40-45 ℃, and fermenting in a closed manner for 2-4 hours;

step four, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Further, in the second step, the preparation method of the enzymatic hydrolysate comprises: mixing marine product hydrolase and neutral protease in a weight ratio of 1: 1-3, adding purified water at 38-43 ℃, and stirring and mixing for 5-15 min to obtain an enzymatic hydrolysate.

Further, in the third step, the preparation method of the activated bacteria liquid comprises: adding bifidobacterium and lactobacillus bulgaricus into a glucose aqueous solution with the concentration of 0.1-5% to obtain a mixed bacterial liquid; and putting the mixed bacterial liquid into a constant-temperature shaking table, and performing activation culture for 10-30 minutes to obtain activated bacterial liquid.

Furthermore, the working parameters of the constant temperature shaking table are as follows: the temperature is 18-40 ℃, and the rotating speed is 80-200 r/min.

Furthermore, the weight ratio of the bifidobacteria to the lactobacillus bulgaricus is 1: 0.5-2.

Furthermore, in the third step, the addition amount of the activated bacterium liquid is 8% -12% of the abalone weight.

Further, before the abalone is fermented, the abalone subjected to enzymolysis is put into an antioxidant deodorization solution for treatment for 15-30 minutes.

Furthermore, the antioxidant deodorization liquid comprises: 0.02-0.12 g/L of tea leaf/ginkgo leaf extract, 0.25-0.38 g/L of calcium chloride and 0.2-0.35 g/L of sodium chloride. The tea/ginkgo leaf extract contains a certain amount of tea polyphenol, flavonoid compounds and terpene compounds, wherein the tea polyphenol has a natural antioxidation effect, the terpene compounds can play a role in absorbing peculiar smell, and the flavonoid compounds have a certain function of expelling the peculiar smell; the tea leaf/ginkgo leaf extract is used in combination with calcium chloride and sodium chloride to achieve the effect of deep deodorization.

More particularly, the preparation method of the tea/ginkgo leaf extract comprises the following steps: respectively cleaning 100 parts of fresh tea leaves and 30-60 parts of ginkgo leaves, drying and crushing to obtain tea powder; adding 4-8 times of water into tea powder, uniformly mixing, soaking for 3 hours, heating to 90-100 ℃, heating, refluxing, leaching for 2-3 hours, cooling, filtering, and concentrating the filtrate to obtain the tea/ginkgo leaf extract.

The technical scheme can show that the invention has the advantages that:

1. the live abalone is subjected to enzymolysis and fermentation composite fishy smell removal treatment, is free of bitter taste and fishy smell, can be stored for a long time, is convenient for later-stage processing and utilization, firstly, fishy smell substances are metabolized and converted into fishy smell-free substances through enzymolysis treatment, the fermentation technology can endow the abalone with special fragrance, the fishy smell removal effect is realized through green and efficient biological fishy smell removal technology and the synergistic effect of enzymolysis and fermentation, the method is mild, and the fishy smell removal effect is remarkable;

2. on the basis of adopting enzymolysis and fermentation composite deodorization technology, the live abalone can also introduce antioxidant deodorization technology, and the live abalone is put into antioxidant deodorization liquid containing tea leaf/ginkgo leaf extract to adsorb and remove the fishy smell of the live abalone, so that more effective deodorization is achieved;

3. the content of trimethylamine in the live abalone subjected to biological deodorization is only 22.7mg/kg, the content of the trimethylamine in the live abalone without biological deodorization is 43.2mg/kg, and the trimethylamine content in the abalone can be removed through deodorization treatment, so that the abalone with small fishy smell and long quality guarantee period is obtained, and the method is more suitable for processing and utilization in industry, mild in deodorization method, remarkable in deodorization effect and has certain economic benefit.

In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.

Drawings

Fig. 1 is a detection report 1 of a live abalone subjected to biological deodorization treatment according to the present invention;

fig. 2 is a detection report 2 of a biologically deodorized live abalone of the present invention;

fig. 3 is a detection report 3 of a biologically deodorized live abalone of the present invention;

figure 4 is detection report 1 for a blank group of abalone;

fig. 5 is detection report 2 for a blank group of abalone;

figure 6 is detection report 3 for a blank group of abalone;

fig. 7 is a flow chart of the processing technique for biologically removing the fishy smell of the live abalone.

Detailed Description

The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.

Example 1

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, preparation of enzymolysis liquid: mixing marine product hydrolase and neutral protease at a weight ratio of 1:2, adding purified water of 40 deg.C, stirring and mixing for 10min to obtain enzymatic hydrolysate;

step three, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 45 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 5 hours;

step four, preparing activated bacteria liquid: adding bifidobacterium and lactobacillus bulgaricus into a 2.5% glucose aqueous solution to obtain a mixed bacterial solution; putting the mixed bacteria liquid into a constant-temperature shaking table, activating and culturing for 20 minutes at the temperature of 29 ℃ and the rotating speed of 140r/min to obtain activated bacteria liquid;

step five, fermentation: cleaning the abalone subjected to enzymolysis, draining, uniformly spraying an activated bacteria liquid into the abalone, putting the abalone into a fermentation tank, controlling the temperature to be 42 ℃, and performing closed fermentation for 3 hours, wherein the addition amount of the activated bacteria liquid is 10% of the weight of the abalone;

step six, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Example 2

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, preparation of enzymolysis liquid: mixing marine product hydrolase and neutral protease at a weight ratio of 1:1, adding purified water of 38 deg.C, stirring and mixing for 5min to obtain enzymatic hydrolysate;

step three, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 40 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 3 hours;

step four, preparing activated bacteria liquid: adding bifidobacterium and lactobacillus bulgaricus into a glucose aqueous solution with the concentration of 0.1% to obtain a mixed bacterial liquid; putting the mixed bacterial liquid into a constant-temperature shaking table, activating and culturing for 10 minutes at the temperature of 18 ℃ and the rotating speed of 80r/min to obtain activated bacterial liquid;

step five, fermentation: cleaning the abalone subjected to enzymolysis, draining, uniformly spraying an activated bacteria liquid into the abalone, putting the abalone into a fermentation tank, controlling the temperature to be 40 ℃, and performing closed fermentation for 2 hours, wherein the addition amount of the activated bacteria liquid is 8% of the weight of the abalone;

step six, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Example 3

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, preparation of enzymolysis liquid: mixing marine product hydrolase and neutral protease at a weight ratio of 1:3, adding 43 deg.C purified water, stirring and mixing for 15min to obtain enzymatic hydrolysate;

step three, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 50 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 7 hours;

step four, preparing activated bacteria liquid: adding bifidobacterium and lactobacillus bulgaricus into a 5% glucose aqueous solution in a weight ratio of 1:2 to obtain a mixed bacterial solution; putting the mixed bacteria liquid into a constant-temperature shaking table, activating and culturing for 30 minutes at the temperature of 40 ℃ and the rotating speed of 200r/min to obtain activated bacteria liquid;

step five, fermentation: cleaning the abalone subjected to enzymolysis, draining, uniformly spraying an activated bacteria liquid into the abalone, putting the abalone into a fermentation tank, controlling the temperature to be 45 ℃, and performing closed fermentation for 4 hours, wherein the addition amount of the activated bacteria liquid is 12% of the weight of the abalone;

step six, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Example 4

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 45 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 5 hours; the preparation method of the enzymolysis liquid comprises the following steps: mixing marine product hydrolase and neutral protease at a weight ratio of 1:2, adding purified water of 40 deg.C, stirring and mixing for 10min to obtain enzymatic hydrolysate;

thirdly, placing the abalone subjected to enzymolysis into an antioxidant deodorization solution for treatment for 25 minutes; the antioxidant deodorization liquid comprises: 0.07g/L tea leaf/ginkgo leaf extract, 0.32g/L calcium chloride, 0.28g/L sodium chloride; the preparation method of the tea/ginkgo leaf extract comprises the following steps: cleaning 100 parts of fresh tea leaves and 45 parts of ginkgo leaves respectively, drying and crushing to obtain tea powder; adding 6 times of water into tea powder, mixing, soaking for 3 hr, heating to 95 deg.C, reflux extracting for 2.5 hr, cooling, filtering, and concentrating the filtrate to obtain tea/folium Ginkgo extract;

step four, fermentation: cleaning the abalone subjected to the oxidation resistance treatment, draining, uniformly spraying an activated bacterium solution into the abalone, putting the abalone into a fermentation tank, controlling the temperature to be 42 ℃, and performing closed fermentation for 3 hours, wherein the addition amount of the activated bacterium solution is 10% of the weight of the abalone; the preparation method of the activated bacterium liquid comprises the following steps: adding bifidobacterium and lactobacillus bulgaricus into 2.5 percent glucose aqueous solution according to the weight ratio of 1:0.5 to obtain mixed bacterial liquid; putting the mixed bacteria liquid into a constant-temperature shaking table, activating and culturing for 20 minutes at the temperature of 24 ℃ and the rotating speed of 140r/min to obtain activated bacteria liquid;

step five, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Example 5

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 45 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 5 hours; the preparation method of the enzymolysis liquid comprises the following steps: mixing marine product hydrolase and neutral protease at a weight ratio of 1:2, adding purified water of 40 deg.C, stirring and mixing for 10min to obtain enzymatic hydrolysate;

thirdly, placing the abalone subjected to enzymolysis into an antioxidant deodorization solution for treatment for 15 minutes; the antioxidant deodorization liquid comprises: 0.02g/L of tea leaf/ginkgo leaf extract, 0.25g/L of calcium chloride and 0.2g/L of sodium chloride; the preparation method of the tea/ginkgo leaf extract comprises the following steps: cleaning 100 parts of fresh tea leaves and 30 parts of ginkgo leaves respectively, drying and crushing to obtain tea powder; adding 4 times of water into tea powder, uniformly mixing, soaking for 3 hours, heating to 90 ℃, heating, refluxing and leaching for 2 hours, cooling, filtering, and concentrating the filtrate to obtain a tea/ginkgo leaf extract;

step four, fermentation: cleaning the abalone subjected to the oxidation resistance treatment, draining, uniformly spraying an activated bacterium solution into the abalone, putting the abalone into a fermentation tank, controlling the temperature to be 42 ℃, and performing closed fermentation for 3 hours, wherein the addition amount of the activated bacterium solution is 10% of the weight of the abalone; the preparation method of the activated bacterium liquid comprises the following steps: adding bifidobacterium and lactobacillus bulgaricus into 2.5 percent glucose aqueous solution according to the weight ratio of 1:0.5 to obtain mixed bacterial liquid; putting the mixed bacteria liquid into a constant-temperature shaking table, activating and culturing for 20 minutes at the temperature of 24 ℃ and the rotating speed of 140r/min to obtain activated bacteria liquid;

step five, post-treatment: and filtering the fermentation liquor, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Example 6

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 45 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 5 hours; the preparation method of the enzymolysis liquid comprises the following steps: mixing marine product hydrolase and neutral protease at a weight ratio of 1:2, adding purified water of 40 deg.C, stirring and mixing for 10min to obtain enzymatic hydrolysate;

thirdly, placing the abalone subjected to enzymolysis treatment into an antioxidant fishy smell removing solution for treatment for 30 minutes; the antioxidant deodorization liquid comprises: 0.12g/L of tea leaf/ginkgo leaf extract, 0.38g/L of calcium chloride and 0.35g/L of sodium chloride; the preparation method of the tea/ginkgo leaf extract comprises the following steps: cleaning 100 parts of fresh tea leaves and 60 parts of ginkgo leaves respectively, drying and crushing to obtain tea powder; adding 8 times of water into tea powder, uniformly mixing, soaking for 3 hours, heating to 100 ℃, heating, refluxing and leaching for 3 hours, cooling, filtering, and concentrating the filtrate to obtain a tea/ginkgo leaf extract;

step four, post-treatment: and filtering the antioxidant fishy smell removing liquid, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removing abalone.

Example 7

A method for removing the fishy smell of live abalone comprises the following steps:

step one, shelling: inspecting and accepting live abalones, immediately cleaning and spraying the inspected abalones, removing shells, and circularly cleaning by using tap water;

step two, placing the cleaned abalone into an antioxidant deodorization liquid for treatment for 25 minutes; the antioxidant deodorization liquid comprises: 0.07g/L tea leaf/ginkgo leaf extract, 0.32g/L calcium chloride, 0.28g/L sodium chloride; the preparation method of the tea/ginkgo leaf extract comprises the following steps: cleaning 100 parts of fresh tea leaves and 45 parts of ginkgo leaves respectively, drying and crushing to obtain tea powder; adding 6 times of water into tea powder, mixing, soaking for 3 hr, heating to 95 deg.C, reflux extracting for 2.5 hr, cooling, filtering, and concentrating the filtrate to obtain tea/folium Ginkgo extract;

step three, enzymolysis: putting the cleaned abalone in a thermal insulation device, controlling the temperature at 45 ℃, adding enzymatic hydrolysate to submerge the abalone, and carrying out enzymatic hydrolysis for 5 hours; the preparation method of the enzymolysis liquid comprises the following steps: mixing marine product hydrolase and neutral protease at a weight ratio of 1:2, adding purified water of 40 deg.C, stirring and mixing for 10min to obtain enzymatic hydrolysate;

step four, post-treatment: filtering the enzymolysis solution, soaking the abalone obtained by filtering in clear water, and draining to obtain the fishy smell removed abalone.

Examples of the experiments

To further illustrate the technological advancement of the present invention, experiments are now taken to further illustrate it.

The experimental method comprises the following steps: setting a blank group: cleaning and spraying live abalone, shelling, and circularly cleaning with tap water; sensory testing, fishy smell testing and trimethylamine testing were performed on live abalone and a blank group of live abalone treated in example 1 of the present invention.

Sensory evaluation: 5 sensory evaluators, abalone fishy smell scoring: 0-no fishy smell, 1-slight fishy smell, 2-weak fishy smell, 3-fishy smell, 4-common fishy smell, 5-heavy fishy smell, 6-heavy fishy smell and 7-heavy fishy smell; finally, scoring and averaging; the test results showed that live abalone after treatment in example 1 of the present invention had a sensory score of 2.0 points, whereas the sensory score of the blank group was 5.4 points.

Detecting trimethylamine: the results of detection of live abalone by GB5009.179-2016 (first method) are shown in fig. 1-3 and the results of detection of live abalone in the blank group are shown in fig. 4-6, in example 1 of the present invention.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.