CN101455226A - Anti-freezing agent capable of preventing spent hen surimi frozen-denaturation - Google Patents
Anti-freezing agent capable of preventing spent hen surimi frozen-denaturation Download PDFInfo
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- CN101455226A CN101455226A CNA2008102441944A CN200810244194A CN101455226A CN 101455226 A CN101455226 A CN 101455226A CN A2008102441944 A CNA2008102441944 A CN A2008102441944A CN 200810244194 A CN200810244194 A CN 200810244194A CN 101455226 A CN101455226 A CN 101455226A
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Abstract
The present invention pertaining to a technique field of meat discloses an antifreeze agent for preventing spent hen surimi from denaturation in the freezing process, especially for preventing the protein from denaturation in the cold preservation course of spent hen surimi.The agent comprises saccharose of 2-4g, sorbic alcohol of 2-4g and complex phosphate of 0.3g for each 100g frozen spent hen surimi.The present invention can prevent the freezing denaturation of hen surimi effectively, improves the dissolvability of fibrillin, therefore, improves the quality of hen surimi. Tests indicate that the agent of the present invention has an obvious antifreezing effect on the spent hen surimi, as a result, it has a favorable market outlook to use the antifreeze agent in the antifreezing of spent hen surimi.
Description
Technical field
The present invention relates to the antifreeze of a kind of anti-freeze denaturation of rejected layer meat gruel, belong to the meat technical field, be exclusively used in the application of rejected layer's frozen meat-emulsion.
Background technology
The main component of antifreeze and anti-freeze denaturation principle:
Antifreeze can prevent from freezingly to cause protein denaturation and gathering, thereby guarantees that freezing meat gruel has best functional characteristic.Carbohydrate can prevent the sex change of fribrillin in the freezing meat gruel, can be confirmed from the gel physical property that meat gruel is made.Generally speaking, in the carbohydrate molecule structure-OH group number is many more, and freeze denaturation prevented that effect is also good more.A large amount of test and studies show that, the direct combination of carbohydrate and not sum protein molecule is playing a role in conjunction with water of non-replacement protein molecule surface also, but by changing the state and the character of the water that exists in the protein, indirectly protein is worked, as increase the surface tension of water and in conjunction with the content of water, thereby prevent hydrone and Separation of Proteins, make protein stabilization.Sucrose and sorbierite belong to the carbohydrate that obvious anti-freeze denaturation effect is arranged, related experiment shows that also these two kinds of carbohydrates have stronger effect to the effect that prevents of fish meat protein thermal denaturation than the carbohydrate that other has same number-OH group, owing to two kinds of carbohydrates also have seasoning, the advantage wide, that price is low of originating, so in actual production, be extensive use of.
The effect of composite phosphate in preventing the sex change of meat gruel protein frozen:
Protein denaturation is meant that its some character changes under extraneous condition influence.Protein by amino acid in certain sequence permutation and combination get up, and fold out certain conformation in the space, had certain biologically active.What keep this higher structure is bonding forces such as hydrogen bond, hydrophobic bond, ionic bond, in case the external world destroys these keys, then variation has taken place in the three-dimensional conformation of protein, this variation is irreversible often, but the destruction that does not cause prlmary structure of protein, this phenomenon is referred to as protein denaturation.In order effectively to prevent the freeze denaturation of meat gruel protein, when adding carbohydrate, generally also to add composite phosphate.Although its effect aspect the freezing-inhibiting sex change is more a little than carbohydrate difference, increase and improve aspect the water-retaining property of fish gruel effect in the elasticity of meat emulsion product remarkable.The pH value that can improve meat gruel owing to it keeps neutral and prevent dripping phenomenon when thawing, so it helps out when the freezing-inhibiting sex change of carbohydrate.
The application study progress of antifreeze:
Antifreeze can promote the surface tension and the binding energy of water, stop hydrone and protein to break away from, make protein more stable, 2.8% sorbierite and 4% starch or 2.8% sorbierite and 4% sucrose can improve the meat gruel functional characteristic of short-term chilled storage, antifreeze with 4% sucrose and 0.2% sodium phosphate trimer composition, can significantly improve the gel characteristic of meat gruel, but just the meat gruel of short-term chilled storage be worked, very unobvious to the meat gruel effect of Long-term Storage.The production of external large seawater fish gruel is fixed up anti-freezing interpolation with the form of filling a prescription, the different manufacturers of different fingerlings even same fingerling prescription there are differences.General commercial anti-refrigerant prescription is 4% sucrose, 4% sorbierite and 0.3% polyphosphate.Report is thought, extracts salting-in protein for minced fish, and it is best to add 2% sucrose, 2% sorbierite and 0.3% polyphosphate, and the water-retaining property of frozen minced fillets strengthens.It is quite effective to the freezing-inhibiting sex change to add 5% sucrose+0.1% phosphoric acid+0.3% tertiary sodium phosphate after rinsing in the flesh of fish.The effect of part Study trehalose dialogue silver carp meat freeze denaturation, the result shows,-20 ℃ of cold storage after 30 days, add the ATPase activity of oppressing after the trehalose and remain on 70% left and right horizontal, its muscle fibril can be kept very high stability, traditional antifreezes such as contrast sucrose, polyphosphate, trehalose has been kept original color of the flesh of fish and local flavor largely, guarantees the quality of the flesh of fish.
Meat gruel albumen takes place to assemble or launches sex change all to make its physicochemical properties that corresponding the change taken place in the cold storage process.For the myofibrillar protein in the meat gruel, as myosin, actomyosin, freeze denaturation can make its some important physicochemical properties such as salt dissolubility, atpase activity, sulfhydryl-group activity, viscosity etc. change.Because the change of these physicochemical properties reduces the quality of meat gruel greatly, thereby in the cold storage process of meat gruel, need be with antifreeze.
Summary of the invention
The purpose of this invention is to provide a kind of antifreeze that prevents rejected layer meat gruel freeze denaturation, use this antifreeze can effectively prevent the freeze denaturation of meat gruel, improve the solubility of fribrillin.
The present invention is made up of sucrose, sorbierite and composite phosphate, and the mass ratio of sucrose, sorbierite and composite phosphate is 20～40: 20～40: 3, described composite phosphate by etc. the tetrasodium pyrophosphate and the sodium phosphate trimer of quality form.
Preferable proportioning is: the mass ratio of sucrose, sorbierite and composite phosphate is 30: 20: 3.
Because rejected layer is made into the meat slurry,, just can be described as meat gruel after the interpolation antifreeze through dehydration.In rejected layer's frozen meat-emulsion is produced, earlier its brisket and das Beinfleisch are slaughtered, adopted to laying hen, and remove the visible fat and the connective tissue of laying hen meat, orifice plate with 4～6mm rubs laying hen meat again, carrying out rinsing with three times rinsing liquids handles, add antifreeze in the last meat gruel after centrifugal dewatering, mixing, moulding and chilled storage finally are prepared into meat gruel.
Beneficial effect of the present invention
1, the present invention be to use by sucrose, sorbierite and composite phosphate be the prescription compound antifreeze, compare and do not add antifreeze, the fribrillin content of pigeon breast meat gruel and gel hardness slippage are respectively does not add 48.19% and 78.92% of antifreeze group, and 47.50% and 78.12% of antifreeze group is not added in being respectively of chicken leg meat gruel, the fribrillin content height of chicken gruel and gel hardness and good springiness, freeze proof effective.
2, the characteristics of antifreeze of the present invention are: combine the advantage of single antifreeze, prevent the sex change in the meat gruel albumen cold storage procedure extremely effectively, improved the quality of meat gruel greatly.
The specific embodiment
Preparation composite phosphate: will wait the tetrasodium pyrophosphate of quality and sodium phosphate trimer to mix the composition composite phosphate.
The preliminary treatment of rejected layer meat: rejected layer is got its brisket and das Beinfleisch after slaughtering, and removes the visible fat and the connective tissue of rejected layer meat, and brisket twists twice with the orifice plate of 4mm; Das Beinfleisch with the orifice plate strand of using 4mm once, removes connective tissue then earlier with 6mm orifice plate strand twice.
The rinsing of chicken gruel is handled: the salt solution rinsing liquid is adopted in test, and salt solution (0.1% NaCl) is to pigeon breast meat gruel, the rinsing respectively of chicken leg meat gruel.Water temperature is not higher than 5 ℃ during rinsing, in case protein denaturation.The rotten ratio with rinsing liquid of chicken is 1: 3, and slow fast stir about 3-4min leaves standstill about 8min, makes the rotten fully precipitation of chicken, and the rinsing liquid that inclines notes not losing meat gruel.Meat gruel 4000rpm after the rinsing, 20min is centrifugal to dewater.
The preparation of the rotten sample of different antifreeze prescription chicken:
Meat gruel after the rinsing is divided into 4 parts:
(a) group: control group, do not add antifreeze;
(b) group: add prescription 1: meat gruel 100g, sucrose 2g, sorbierite 2g, composite phosphate 0.3g;
(c) group: add prescription 2: meat gruel 100g, sucrose 3g, sorbierite 2g, composite phosphate 0.3g;
(d) group: add prescription 3: meat gruel 100g, sucrose 4g, sorbierite 4g, composite phosphate 0.3g.
Every group stirs respectively in-20 ℃ of chilled storages.
Result of study is as follows:
Control group, 1 group of prescription, 3 groups pigeon breast meat gruel fribrillin content of prescription have descended 22.66%, 12.9%, 12.81% and fill a prescription 2 groups and descended 7.05%, chicken leg meat gruel fribrillin content has descended 22.61%, 11.13%, 11.71% and the 2 groups of 9.38.% that descended that fill a prescription respectively, thereby 2 groups the rotten fribrillin content of chicken of filling a prescription is the highest.
Chilled storage through 60 days, control group, 1 group of prescription, 3 groups pigeon breast meat gruel gel hardness of prescription have descended 45.12%, 36.70%, 36.94% and fill a prescription 2 groups and descended 33.19%, chicken leg meat gruel gel hardness has descended 35.43%, 27.97%, 28.71% and fill a prescription 2 groups and descended 26.35% respectively, thereby 2 groups the rotten gel hardness of chicken of filling a prescription is best.Control group, 1 group of prescription, 3 groups pigeon breast meat gruel moisture of prescription are respectively 77.90 ± 0.60%, 75.79 ± 0.14%, 72.86 ± 0.04% and to fill a prescription 2 groups be 74.15 ± 0.02%, and chicken leg meat gruel moisture is respectively 74.37 ± 0.014%, 71.70 ± 0.48%, 69.42 ± 0.17% and to fill a prescription 2 groups be 70.67 ± 0.19%.Show that from above result of study three kinds of antifreezes all can prevent the freeze denaturation of pigeon breast and chicken leg meat gruel, improve the solubility of fribrillin, and the effect of the 2 anti-freeze denaturations of filling a prescription is better than filling a prescription 1 and prescription 3, but difference is not remarkable between three kinds of antifreezes.
Claims (2)
1, prevents the antifreeze of rejected layer meat gruel freeze denaturation, it is characterized in that, form by sucrose, sorbierite and composite phosphate, the mass ratio of sucrose, sorbierite and composite phosphate is 20～40: 20～40: 3, described composite phosphate by etc. the tetrasodium pyrophosphate and the sodium phosphate trimer of quality form.
2, according to the described antifreeze that prevents rejected layer meat gruel freeze denaturation of claim 1, the mass ratio that it is characterized in that sucrose, sorbierite and composite phosphate is 30: 20: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2008102441944A CN101455226A (en) | 2008-12-18 | 2008-12-18 | Anti-freezing agent capable of preventing spent hen surimi frozen-denaturation |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008102441944A CN101455226A (en) | 2008-12-18 | 2008-12-18 | Anti-freezing agent capable of preventing spent hen surimi frozen-denaturation |
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| CN101455226A true CN101455226A (en) | 2009-06-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753749A (en) * | 2021-01-19 | 2021-05-07 | 合肥工业大学 | Method for reducing quality deterioration of prepared steak in freezing process |
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- 2008-12-18 CN CNA2008102441944A patent/CN101455226A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753749A (en) * | 2021-01-19 | 2021-05-07 | 合肥工业大学 | Method for reducing quality deterioration of prepared steak in freezing process |
| CN112753749B (en) * | 2021-01-19 | 2023-07-14 | 合肥工业大学 | Method for reducing quality degradation of conditioned steak in freezing process |
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Open date: 20090617 |