AU2021104687A4 - Method for improving flesh quality of hairtail by compounding curdlan with transglutaminase - Google Patents
Method for improving flesh quality of hairtail by compounding curdlan with transglutaminase Download PDFInfo
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- AU2021104687A4 AU2021104687A4 AU2021104687A AU2021104687A AU2021104687A4 AU 2021104687 A4 AU2021104687 A4 AU 2021104687A4 AU 2021104687 A AU2021104687 A AU 2021104687A AU 2021104687 A AU2021104687 A AU 2021104687A AU 2021104687 A4 AU2021104687 A4 AU 2021104687A4
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- hairtail
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- transglutaminase
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- 241001125843 Trichiuridae Species 0.000 title claims abstract description 115
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 title claims abstract description 29
- 229920002558 Curdlan Polymers 0.000 title claims abstract description 28
- 239000001879 Curdlan Substances 0.000 title claims abstract description 28
- 229940078035 curdlan Drugs 0.000 title claims abstract description 28
- 235000019316 curdlan Nutrition 0.000 title claims abstract description 28
- 108060008539 Transglutaminase Proteins 0.000 title claims abstract description 26
- 102000003601 transglutaminase Human genes 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000013329 compounding Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
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- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000008367 deionised water Substances 0.000 claims abstract description 5
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 238000004925 denaturation Methods 0.000 claims description 8
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- 239000012528 membrane Substances 0.000 claims description 8
- 102000035195 Peptidases Human genes 0.000 claims description 5
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- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
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- 102000020897 Formins Human genes 0.000 claims 1
- 108091022623 Formins Proteins 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 description 22
- 210000003205 muscle Anatomy 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 239000008399 tap water Substances 0.000 description 5
- 235000020679 tap water Nutrition 0.000 description 5
- ZKHQWZAMYRWXGA-KQYNXXCUSA-N Adenosine triphosphate Chemical group C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-N 0.000 description 3
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 3
- 229960001456 adenosine triphosphate Drugs 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 2
- 230000034994 death Effects 0.000 description 2
- 102000013370 fibrillin Human genes 0.000 description 2
- 108060002895 fibrillin Proteins 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 102000005600 Cathepsins Human genes 0.000 description 1
- 108010084457 Cathepsins Proteins 0.000 description 1
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- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
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Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
Abstract
OF THE DISCLOSURE
The present disclosure provides a method for improving the flesh quality a
hairtail by compounding curdlan with transglutaminase, comprising rinsing a surface
of a fresh hairtail, removing a head and internal organs mechanically or manually,
rinsing with deionized water and carrying out mechanical dehydration so that a water
content of the hairtail flesh is controlled to be about 78-80%, then sequentially adding
the following components in percentages by mass: 3% of salt, 0.5-8% of curdlan,
0.1-0.8% of transglutaminase and 10% of starch, adjusting the water content to
7 5 - 80 %, then chopping and blending evenly, and eventually carrying out a water bath
for the hairtail flesh after chopping and blending evenly at 40°C for about 35 min,
then carrying out the water bath at 90°C for 20 min, using ice water to cool until a
central temperature is 4°C, and refrigerating at 4°C for 12 h, to obtain the flesh of the
hairtail with improved quality. The method of the present disclosure is simple and
easy to implement, and suitable for industrialized production. The method may
obviously improve the flesh quality of the hairtail, thereby increasing the commercial
value of the hairtail which has low value.
ABSTRACT DRAWING No. 1
17918657_1 (GHMatters) P116865.AU
1/1
FIG.1
179185091 (GHMatters) P116865.AU
Description
1/1
FIG.1
179185091 (GHMatters) P116865.AU
[01] The present disclosure relates to the technical field of refined and deep processing of aquatic products, specifically relates to a method for improving flesh
quality of a hairtail by compounding curdlan with transglutaminase.
[02] Hairtail is a conventional representative commercial fish in the East China Sea, which occupies an important position in the fishery economy of China. With the
excessive fishing, the depletion of marine resources and other factors, the catch of
low-priced and small-sized hairtail is gradually increasing, but this kind of hairtail
usually cannot be directly consumed in fresh or sold in whole or pieces. After
removing the head and internal organs, the hairtail flesh is taken as a raw material to
be processed into various hairtail heat-processed products. The hairtail flesh contains
strong proteolytic enzymes, so the decomposition of protein is promoted after the
heating processing, which causes the poor quality of the heat-processed products,
directly affecting its commercial value. The poor processing quality and low
economic efficiency not only inhibit the enthusiasm of the aquatic product processing
industry, but also affect the healthy development of the marine fishing industry.
Therefore, improving the flesh quality of hairtail has important practical significance.
[03] The objective of the present disclosure is to provide a method for improving the
flesh quality of a hairtail by compounding curdlan with transglutaminase, overcoming the shortcomings of the prior art.
[04] The objective of the present disclosure is achieved through the following technical solutions: the method for improving the flesh quality of a hairtail by
compounding curdlan with transglutaminase, which includes the following steps:
[05] (1) rinsing a surface of a fresh hairtail, removing a head and internal organs mechanically or manually; avoiding contamination from the internal organs, and
removing a black membrane of the internal organs, wherein, a hairtail before entering
the freshness of a stiffening phase is used as a raw material;
[06] (2) using a flesh separator to collect hairtail flesh, rinsing with deionized water to remove fats and water-soluble proteolytic enzymes contained in the hairtail flesh
that promote protein denaturation; carrying out mechanical dehydration so that a
water content of the hairtail flesh is controlled to be about 78-80%; a temperature of
the hairtail flesh is controlled below 10°C during the operation, to prevent the protein
denaturation;
[07] (3) sequentially adding the following components in percentages by mass based on the hairtail flesh: 3% of salt, 0.5-8% of curdlan, 0.1-0.8% of transglutaminase and
% of starch, adjusting the water content to 75-80%, then chopping and blending
evenly, and keeping the temperature of the flesh of the hairtail below 10°C during the
operation; and
[08] (4) carrying out a water bath for the flesh of the hairtail after chopping and
blending evenly at 40°C for about 35 min, then carrying out a water bath at 90°C for
min, using ice water to cool until a central temperature is 4°C, and refrigerating at
4°C for 12 h, to obtain the hairtail flesh with improved quality.
[09] The beneficial effect of the present disclosure is that the method of the present
disclosure is simple and easy to implement, and suitable for industrialized production.
And it may obviously modify the quality of the flesh of the hairtail, thereby increasing
the commercial value of the low-priced hairtail.
[10] FIG. 1 is a comparison diagram of a microstructure of a hairtail before and after processing, in which, a is a schematic diagram of the microstructure of the hairtail in
heat processing without addition; b is a schematic diagram of the microstructure of
the hairtail in the heat processing with adding 4% of curdlan; c is a schematic diagram
of the microstructure of the hairtail in the heat processing with adding 0.4% of
transglutaminase; and d is a schematic diagram of the microstructure of the hairtail in
the heat processing with adding 4% of curdlan and 0.4% of transglutaminase.
[11] Curdlan, also known as gellan gum, is a kind of fermented polysaccharide
produced by microbial fermentation. The Ministry of Health of the People's Republic
of China officially approved it as a new food additive in 2006. Curdlan is a linear
macromolecule composed of glucose structural units linked by p-1,3-D-glucosidic
bonds, and its average degree of polymerization is about 450. The water-insoluble
curdlan is easy to disperse in cold water, and can be processed by high-speed stirring
to form a more homogeneous dispersion. When a heating temperature is over 80°C,
the dispersion can form into gel with thermally-irreversible high gelation, solid
structure and high elasticity. Transglutaminase, abbreviated as TGase, can catalyze the
binding reaction between the c-amino groups of lysine and the y-carboxamide groups
of glutamine residue in proteins or peptide chains, to form -(y-glutamyl)-lysine
covalent bonds through transacylation. The present disclosure finds that curdlan and
transglutaminase have good synergistic effect, and that adding the mixture obtained
by compounding curdlan with transglutaminase to the flesh of the hairtail may
effectively improve the breaking strength, water holding capacity, elasticity, and flesh
color of the hairtail.
[12] The present disclosure employs the method of modifying the flesh of the hairtail by compounding curdlan with transglutaminase. The method includes the following
steps:
[13] (1) A surface of a fresh hairtail is rinsed, the head and internal organs are removed mechanically or manually; contamination from the internal organs is avoided,
a black membrane of the internal organs is removed, and a hairtail before entering the
freshness of a stiffening phase is used as a raw material.
[14] When a stiffening phase of the hairtail ends, that is, the decomposition of adenosinetriphosphate (ATP) in the muscles after the death of the hairtail ends, the
Z-line of the sarcomeres in the muscles of the hairtail disengages, making the muscles
relax and soft, and the hairtail undergoing autolysis, which also means that the
muscles of the hairtail begin to rot. Thus, a fresh hairtail shall be used as a raw
material as possible, at least that with the freshness in a stiffening phase. The hairtail
raw material shall be washed and cleaned, otherwise the proteolytic enzymes in
internal organs or blood will partially decompose the proteins of the hairtail, affecting
the processing quality of the hairtail.
[15] (2) A flesh separator is used to collect hairtail flesh, deionized water is used to rinse and remove the fats and water-soluble proteolytic enzymes contained in the
hairtail flesh that promote the protein denaturation; a mechanical dehydration is
carried out so that the water content of the hairtail flesh is controlled to be about 78
%; the temperature of the flesh of the hairtail is controlled below 10°C during the
operation, to prevent the protein denaturation.
[16] Using deionized water to rinse the hairtail flesh is to prevent water from
containing ions such as Ca2+, Mg2+, Fe2+, Zn2+ and the like that promote the protein
denaturation. After the death of the hairtail, proteins in the muscles of hairtail may
produce a lot of heat due to the decomposition of glycogen and ATP contained in the
muscles. An increase in the temperature of the muscles may promote the hydrolysis of cathepsin and the reproduction of microorganisms. Therefore, if the temperature is not controlled to inhibit the heat generated by biochemical reactions, it inevitably results in the protein denaturation in the muscles, leading to changes in its processing characteristics.
[17] (3) The following components in percentages by mass is sequentially added based on the flesh of the hairtail: 3% of salt, 0.5-8% of curdlan, 0.1-0.8% of
transglutaminase and 10% of starch, the water content is adjusted to 75-80%, then the
chopping and blending is carried out, and the temperature of the flesh of the hairtail is
kept below 10°C during the operation.
[18] Adding salt to the hairtail flesh is to destroy its tissue structure and fully dissolve the salt-soluble actomyosin out, providing conditions for the formation of the flesh
products with high elasticity and high water-holding capacity after being heated.
Studies have found that 5% of salt is the best to dissolve the proteins out in hairtail,
and higher concentration will reduce the effect of salting out. To meet the taste
requirements of ordinary people, a salt concentration of about 3% is relatively
moderate.
[19] (4) A water bath for the hairtail flesh after chopping and blending evenly is carried out at 40°C for about 35 min, then the water bath is carried out at 90°C for 20
min, ice water is used to cool until the central temperature is 4°C, and then the
obtained flesh of the hairtail is refrigerated at 4°C for 12 h, to obtain an improved
quality.
[20] It is found that transglutaminase can promote the cross-linking reaction between
the proteins in the fibrillin polymer when the internal microstructure of the hairtail
flesh after being heated is observed by scanning electron microscope, while curdlan
can effectively fill the voids in the three-dimensional network structure of fibrillin in
the hairtail heat-processed products. Compounding transglutaminase with curdlan
may effectively improve the quality of hairtail products, to obtain the products with high quality. In the figure, the hairtail flesh without adding transglutaminase and curdlan has loose tissue structure, large voids in the internal structure, poor water holding capacity, low elasticity, and low breaking strength. The addition of curdlan may fill the voids, and the addition of transglutaminase may make the structure relatively dense, but some of the voids are still larger. However, compounding curdlan with transglutaminase may make the structure of the hairtail flesh after being heated dense and uniform, with relatively small voids and uniform distribution. Therefore, the heat-processed products with high breaking strength, high elasticity, and strong water holding capacity are obtained, and the quality of the hairtail flesh is improved.
[21] The following detailed description of the present disclosure through examples will make the objective and effect of the present disclosure clearer.
[22] Example 1
[23] 1. 5 kg of fresh hairtail was weighed, the surface was rinseed with running tap water, the heads and the internal organs were removed manually, and the blood and
the black membrane of the internal organs were washed away. An extrusion-type flesh
separator was used, and the flesh was rinsed with 5 times the amount of water for 3
times. After the dehydration was completed, 3.0% of salt, 2.5% of sucrose, and 10%
of starch in mass percentages were added to the hairtail flesh, to chop and blend
evenly. The temperature of the hairtail flesh was kept below 10°C. Then the obtained
flesh of hairtail was transferred to a salable container, and the thickness of the flesh
was controlled to be no more than 5cm.
[24] 2. A two-stage heating processing was carried out after being transferred to the
salable container, a first heating was carried out at the temperature of 40°C for 50
min, and then a second heating was carried out.
[25] 3. The second heating was carried out at the temperature of 90°C for 20 min.
Then the hairtail flesh was taken out for a quick cooling in ice water. The breaking
strength, elasticity, water holding capacity and whiteness of the hairtail flesh were
109.0g, 60.39g-cm, 86.2%, and 68.59 respectively via detection. This example could
tell that the quality of the obtained flesh of the hairtail was poor without the
processing of the present disclosure.
[26] Example 2
[27] 1. 5 kg of fresh hairtail was weighed to rinse its surface with running tap water, the heads and the internal organs were removed manually, the blood and the black
membrane of the internal organs were washed away. An extrusion-type flesh separator
was used, and the flesh was rinsed with 5 times the amount of water for 3 times. After
the dehydration was completed, 3.0% of salt, 2.5% of sucrose, 0.5% of prepared
curdlan, 0.4% of transglutaminase, and 10% of starch in mass percentages were added
to the flesh of the hairtail, to chop and blend evenly. The temperature of the hairtail
flesh was kept below 10°C. Then the obtained flesh of hairtail was transferred to a
salable container, and the thickness of the flesh was controlled to be no more than
cm.
[28] 2. A two-stage heating processing was carried out after being transferred to the salable container, a first heating was carried out at the temperature of 40°C for 50
min, and then a second heating was carried out.
[29] 3. The second heating was carried out at the temperature of 90°C for 20 min.
Then the hairtail flesh was taken out for a quick cooling in ice water. The breaking
strength, elasticity, water holding capacity, and whiteness of the flesh of hairtail were
176.0g, 158.99 g- cm, 89.5%, and 64.23 respectively via detection. This example
could tell that the quality of the obtained flesh of the hairtail was improved by the
processing of the present disclosure, and was better than that in Example 1. Thus, the
implementation effect is better.
[30] Example 3
[31] 1. 5 kg of fresh hairtail was weighed to rinse its surface with running tap water,
the heads and the internal organs were removed manually, the blood and the black membrane of the internal organs were washed away. An extrusion-type flesh separator was used, and the flesh was rinsed with 5 times the amount of water for 3 times. After the dehydration was completed, 3.0% of salt, 2.5% of sucrose, 8% of prepared curdlan,
0.8% of transglutaminase, and 10% of starch in mass percentages were added to the
hairtail flesh, to chop and blend evenly. The temperature of the hairtail flesh was kept
below 10°C. Then the obtained flesh of the hairtail was transferred to a salable
container, and the thickness of the flesh was controlled to beno more than 5cm.
[32] 2. The two-stage heating processing was carried out after being transferred to the salable container, the first heating was carried out at the temperature of 40°C for 50
min, and then the second heating was carried out.
[33] 3. The second heating was carried out at the temperature of 90°C for 20 min. Then the hairtail flesh was taken out for a quick cooling in ice water. The breaking
strength, elasticity, water holding capacity, and whiteness of the hairtail flesh were
219.5 g, 276.76 g cm, 95.6%, and 71.5 respectively via detection. The example can
tell that the quality of the obtained flesh of the hairtail was modified by the processing
of the present disclosure, and was better than that in Example 1. Thus, the
implementation effect was better.
[34] Example 4
[35] 1. 5 kg of fresh hairtail was weighed to rinse its surface with running tap water,
the heads and the internal organs were removed manually, the blood and the black
membrane of the internal organs were washed away. An extrusion-type flesh separator
was used, and the flesh was rinsed with 5 times the amount of water for 3 times. After
the dehydration was completed, 3.0% of salt, 2.5% of sucrose, 4% of prepared curdlan,
0.4% of transglutaminase, and 10% of tapioca starch in mass percentages were added
to the hairtail flesh, to chop and blend evenly. The temperature of the hairtail flesh
was kept below 10°C. Then the obtained flesh of hairtail was transferred to a salable
container, and the thickness of the flesh was controlled to be no more than 5cm.
[36] 2. A two-stage heating processing was carried out after being transferred to the salable container, a first heating was carried out at the temperature of 40°C for 50
min, and then a second heating was carried out.
[37] 3. The second heating was carried out at the temperature of 90°C for 20 min. Then the hairtail flesh was taken out for a quick cooling in ice water. The breaking
strength, elasticity, water holding capacity, and whiteness of the hairtail flesh were
225.0 g, 282.68 g- cm, 96.7%, and 71.6 respectively via detection. The example could
tell that the quality of the obtained flesh of the hairtail was improved by the treatment
of the present disclosure, and was better than that in Example 1. Thus, the
implementation effect was better.
[38] Example 5
[39] 1. 5 kg of fresh hairtail was weighed to rinse its surface with running tap water, the heads and the internal organs were removed manually, the blood and the black
membrane of the internal organs were washed away. An extrusion-type flesh separator
was used, and the flesh was rinsed with 5 times the amount of water for 3 times. After
the dehydration was completed, 3.0% of salt, 2.5% of sucrose, 0.5% of prepared
curdlan, 0.1% of transglutaminase, and 10% of starch in mass percentages were added
to the hairtail flesh, to chop and blend evenly. The temperature of the hairtail flesh
was kept below 10°C. Then the obtained flesh of hairtail was transferred to a salable
container, and the thickness of the flesh was controlled to be no more than 5cm.
[40] 2. A two-stage heating processing was carried out after being transferred to the
salable container, a first heating was carried out at the temperature of 40°C for 50
min, and then a second heating was carried out.
[41] 3. The second heating was carried out at the temperature of 90°C for 20 min.
Then the hairtail flesh was taken out for a quick cooling in ice water. The breaking
strength, elasticity, water holding capacity, and whiteness of the flesh of the hairtail
were 122 g, 108.96 g- cm, 89.8%, and 69.9 respectively via detection. Thwas example could tell that the quality of the obtained flesh of the hairtail was improved by the processing of the present disclosure, and was better than that in Example 1. Thus, the implementation effect was better.
[42] The above examples are used to describe the present disclosure, not intended to limit the present disclosure. Any improvements and modifications made to the present
disclosure within the spirit and protection scope of the claims of the present disclosure
shall fall within the protection scope of the present disclosure.
[43] It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the
common general knowledge in the art, in Australia or any other country.
[44] In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary
implication, the word "comprise" or variations such as "comprises" or "comprising"
is used in an inclusive sense, i.e. to specify the presence of the stated features but not
to preclude the presence or addition of further features in various embodiments of the
invention.
Claims (1)
1. A method for improving the flesh quality of a hairtail by compounding curdlan
with transglutaminase, wherein, the method comprises:
(1) rinsing a surface of a fresh hairtail, removing a head and internal organs
mechanically or manually; avoiding contamination from the internal organs, and
removing a black membrane of the internal organs, wherein, a hairtail before entering
the freshness of a stiffening phase is used as a raw material;
(2) using a flesh separator to collect hairtail flesh, rinsing with deionized water to
remove fats and water-soluble proteolytic enzymes contained in the hairtail flesh that
promote protein denaturation; carrying out mechanical dehydration so that a water
content of the flesh of the hairtail is controlled to be about 78-80%; a temperature of
the hairtail flesh is controlled below 10°C during the operation, to prevent the protein
denaturation;
(3) sequentially adding the following components in percentages by mass based
on the hairtail flesh: 3% of salt, 0.5-8% of curdlan, 0.1-0.8% of transglutaminase and
% of starch, adjusting the water content to 75-80%, then chopping and blending
evenly, and keeping the temperature of the hairtail flesh below 10°C during the
operation; and
(4) carrying out a water bath for the flesh of the hairtail after chopping and
blending evenly at 40°C for about 35 min, then carrying out the water bath at 900 C for
min, using ice water to cool until a central temperature is 4C, and refrigerating at
4 0C for 12 h, to obtain the hairtail flesh with improved quality.
11
17918657_1(GHMatters) P116865.AU
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021104687A AU2021104687A4 (en) | 2021-07-29 | 2021-07-29 | Method for improving flesh quality of hairtail by compounding curdlan with transglutaminase |
Publications (1)
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ID=77857700
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