CN101946910A - Method for enhancing gel property of minced squid product - Google Patents
Method for enhancing gel property of minced squid product Download PDFInfo
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- CN101946910A CN101946910A CN2010102602712A CN201010260271A CN101946910A CN 101946910 A CN101946910 A CN 101946910A CN 2010102602712 A CN2010102602712 A CN 2010102602712A CN 201010260271 A CN201010260271 A CN 201010260271A CN 101946910 A CN101946910 A CN 101946910A
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Abstract
The invention discloses a method for enhancing gel property of a minced squid product. The method is characterized by comprising the following processes: performing pretreatment and impurity removal on squid meat obtained by collecting squid serving as a raw material; treating the minced meat; performing milling; and then adding gel enhancing agent into the meat to obtain the elastic minced squid product comparable to a minced fish product made of fish.
Description
Technical field
The present invention relates to a kind of method that strengthens the surimi product gel characteristic, particularly relate to a kind of protein cross performance of utilizing glutamine transaminage, improve the method for calamary minced fish goods gel characteristic.
Background technology
As the main raw material fish of flesh of fish surimi product such as minced fish and breaded fish stick, used sardine, yellow croaker etc. in the past, yet, in recent years, these in the past the output of primary raw material fish reducing, the raw material fish of surimi product is not enough gradually, alternative materials is developed in expectation.In addition, along with the continuous development that China deep-sea fishing is produced, North Pacific's squid resource investigation and angle and catch operation and make substantial progress, squid has been confirmed to be one of the most potential processing of aquatic products object of China.
Squid has characteristics such as output is huge, protein content is high, no spur, easy processing, has the whiteness height simultaneously, organizes fine and smooth, advantages such as field trash is few, no fishy smell, thereby be subjected to the rotten producer's of fish favor.The metalloproteinases that comprises strong interior life in squid outer embrane muscle, the activity of proteolytic enzyme activity under very low temperature still exists.Can cause the deterioration of squid muscle quality by the degraded of proteolytic enzyme (self-dissolving) effect myosin, make its hot gel elastomer be difficult to form, cause that the tender degree of squid goods is poor, coarse mouthfeel, meat be harder.And have not welcome strange tart flavour, in the feasible squid goods, contain not welcome tart flavour equally with its raw material production.In order to improve gel characteristic, obtain the quality rotten product of fish preferably, need improve minced fish gel characteristic.
Because the raw material fish fish crop of good flesh of fish surimi product raw material descends year by year, on the other hand, because the squid commercial value of damage descends when fishing for, therefore, a kind of method that strengthens calamary minced fish goods gel characteristic disclosed by the invention, with the squid is raw material, and preparation surimi product, this surimi product have and with the flesh of fish be the elasticity that surimi product that raw material makes compares favourably.
Summary of the invention
The invention provides a kind of method that strengthens calamary minced fish gel characteristic, will be the squid meat that raw material collects with the squid, successively through preliminary treatment, removal impurity operation; The Minced Steak treatment process; Beat the treatment process of bursting; Then, add ovalbumin, TGase, gel reinforcing agent obtain object.Wherein, the temperature of described Minced Steak treatment process is at 4 ℃-10 ℃.The content that adds salt in the routed treatment process in described arena is 0.05%-5%.Then, add the 1%-10% ovalbumin; Add the 0.01%-0.5% TGase; Add 2%-20% starch.Wherein, described gel reinforcing agent comprises any in Isin glue collagen, modification Isin glue collagen, agar, konjaku powder, combination of fenugreek gum, carragheen, the starch.The Whole Process Control of the inventive method is at 0 ℃-20 ℃.
The present invention is partly thawed freezing squid in preliminary treatment, removal impurity operation, peels off squid fish-skin and collagen cortex, tells the squid ketoboidies, rejects chromatophore and impurity in the squid meat.
Then squid is carried out Minced Steak and handle, the aperture of meat grinder is if between 2mm-5mm, and epidermis of squid and fiber can get lodged in the hole, cause temperature to rise, inherent enzyme activation, the surimi product of the extremely crisp rerum natura of formation, therefore, the bigger meat grinder in preferred aperture carries out the Minced Steak processing.
After Minced Steak is handled, the squid piece is bigger, beats when bursting, if select stone mill formula cutting machine for use, beat the time of bursting and grow (30min), temperature raises easily, causes the squid metalloprotease activation, thereby forms the surimi product of extremely crisp rerum natura, therefore, this tests preferred high-speed cutting machine, will beat the time of bursting to be increased to about 3 minutes, has suppressed MMP activities effectively.
Among the present invention,, beat and burst when handling, preferably add the salt of 0.5%-5% in order to promote the solubilization of squid protein.
" gel reinforcing agent " among the present invention is meant and comprises in Isin glue collagen, modification Isin glue collagen, agar, konjaku powder, combination of fenugreek gum, carragheen and the starch any one.By adding starch, can strengthen the gel strength of calamary minced fish.
It is most important in the calamary minced fish goods form to suppress inherent enzyme, adopts the interpolation of glutaminase, dissolving and the stabilisation that can seek the fribrillin of squid, glutamine transaminage by amine combination and crosslinkedly come modifying protein.Amide groups transfer reaction in catalytic proteins and the polypeptide chain between γ-amide groups of glutamine residue (acry radical donor) and the one-level amino (acyl acceptor).Add glutamine transaminage and can make minced fish gel form more ε 2 (γ 2 glutamy) lysine key in calamary minced fish, the rupture strength of calamary minced fish gel, cup depth and gel strength obviously improve.Among the preparation method, the glutamine transaminage of selecting for use is the glutamine of microbe transaminase, enzyme activity 10u/g-1000u/g, and preferred 100u/g, addition is 0.01%-0.5%.
Because it is serious that calamary minced fish can dewater, therefore, add the dehydration phenomenon after starch can effectively prevent the surimi product heating in the inventive method after heating.When the starch addition is lower than 1%, can't effectively suppress dehydration; When the starch addition is higher than 15%, then experience local flavor less than squid.The preferred starch addition of the present invention is 1%-15%.
Utilize the cohesive of ovalbumin among the present invention, calamary minced fish gel characteristic is improved, preferably add the 1%-10% ovalbumin, to obtain surimi product preferably.Ovalbumin is a kind of excellent function type adhesive, can improve the gel characteristic of calamary minced fish, this is because contain the multiple protein enzyme inhibitor in the ovalbumin, and ovalbumin self also can form gel, thereby adds the quality that ovalbumin can improve calamary minced fish gel.
In order to relax the influence of metalloproteinases, among the present invention, before 90 ℃ of high temperature heating, in the implementation process, temperature keeps low temperature in steps in institute, and preferred temperature is 0 ℃-20 ℃.
The inventive method is simply effective, can increase substantially calamary minced fish goods elasticity, can obtain and oppress the surimi product that the makes flexible calamary minced fish goods that compare favourably.
The specific embodiment
Below in conjunction with embodiment the present invention is further elaborated.Following embodiment is not a limitation of the present invention, allly all should belong to protection scope of the present invention based on what the present invention made.
Measuring institute's employing instrument in following examples is matter structure flow graph.
Embodiment 1:
Get 1000g squid meat, 4 ℃, partly thaw, remove squid skin, isolate the squid ketoboidies, picking goes out chromatophore and impurity, ketoboidies is carried out Minced Steak handle, obtain the squid piece of 0.5cm-1cm, add 3% ovalbumin arena and burst, the time is 5 minutes, beating bursts back 4 ℃ leaves standstill 30min, add 0.3% sodium glutamate, 0.5% salt, beat the 5min that bursts, 90 ℃ of high temperature heating 30min, put into cold water after the heating immediately and be cooled to 25～30 ℃, detect.
Embodiment 2:
Other operations are with reference to embodiment 1.On the basis of embodiment 1, handle the back at Minced Steak and add 0.1% glutamine transaminage, beat and burst.
Embodiment 3:
Other operations are with reference to embodiment 1.On the basis of embodiment 1, handle the back at Minced Steak and add 0.1% TGase and 5% starch, beat and burst.
Detect:
1) gel strength is measured:
Measuring institute's employing instrument is matter structure flow graph.Sample needs to get the mean value of measuring separately more than 3 parts.
2) subjective appreciation:
Sample is cut into thick laminar of 5mm, is judged by experienced personnel more than 3, evaluate with 10 point-scores, standards of grading see the following form 1.
Table 1 organoleptic detection standards of grading
3) joggling test:
Test film is cut into 3mm thickness, and with 5 sections method evaluations, warpage grade evaluation table sees the following form 2.
Table 2 warpage grade evaluation table
4) testing result
Testing result
| Sample | Gel strength | Subjective appreciation | The warpage test |
| Embodiment 1 | 142(g·mm) | 4 | C |
| Embodiment 2 | 385(g·mm) | 7 | A |
| Embodiment 3 | 453(g·mm) | 8 | A |
The testing result explanation
The TGase that adds is the enzyme of a kind of energy catalytic proteins polymerization.Show stronger gel strength behind the polymerization of protein, therefore can utilize TGase to improve the calamary minced fish goods.
Claims (7)
1. a method that strengthens calamary minced fish gel characteristic is characterized in that, will be the squid meat that raw material collects with the squid, successively through preliminary treatment, removal impurity operation; The Minced Steak treatment process; Beat the treatment process of bursting; Then, add ovalbumin, TGase, gel reinforcing agent, obtain the calamary minced fish goods.
2. the method for enhancing calamary minced fish gel characteristic according to claim 1 is characterized in that, the temperature of described Minced Steak treatment process is at 4 ℃-10 ℃.
3. according to the method that strengthens calamary minced fish gel characteristic described in the claim 1, it is characterized in that adding content in treatment process is burst in described arena is the salt of 0.05%-5%.
4. according to the method for the described enhancing calamary minced fish gel characteristic of claim 1, it is characterized in that, is 1%-10% at the interpolation content of described ovalbumin.
5. according to the method for the described enhancing calamary minced fish gel characteristic of claim 1, it is characterized in that the interpolation content of described TGase is 0.01%-0.5%.
6. according to the method for the described enhancing calamary minced fish gel characteristic of claim 1, it is characterized in that described gel reinforcing agent comprises any in Isin glue collagen, modification Isin glue collagen, agar, konjaku powder, combination of fenugreek gum, carragheen, the starch.
7. according to the method for the described enhancing calamary minced fish gel characteristic of claim 6, it is characterized in that the interpolation content of described starch is 2%-20%.
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| CN2010102602712A CN101946910A (en) | 2010-08-23 | 2010-08-23 | Method for enhancing gel property of minced squid product |
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| CN2010102602712A CN101946910A (en) | 2010-08-23 | 2010-08-23 | Method for enhancing gel property of minced squid product |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742869A (en) * | 2012-06-07 | 2012-10-24 | 华南理工大学 | Tilapia surimi sausage having high gel strength, and its preparation method |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN104687101A (en) * | 2015-02-09 | 2015-06-10 | 福州大学 | Food rich in laver phycobiliprotein |
| CN104783232A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing fish balls |
| CN104783224A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing minced fillet |
| CN105076917A (en) * | 2015-05-12 | 2015-11-25 | 浙江海洋学院 | Water-retaining agent for squid surimi, and preparation method and application thereof |
| CN105166995A (en) * | 2015-08-03 | 2015-12-23 | 中国海洋大学 | Method for inhibiting the production of carboxymethyllysine during thermal processing of minced fish products |
| CN105301258A (en) * | 2015-09-23 | 2016-02-03 | 集美大学 | Detection method of egg white content in heated foods |
| CN105831631A (en) * | 2015-12-02 | 2016-08-10 | 浙江海洋学院 | High-moisture seasoning squid product and processing technology thereof |
| CN106235096A (en) * | 2016-08-02 | 2016-12-21 | 福建安井食品股份有限公司 | Processing method for adding Peru squid tissues into muscle protein gel food |
| CN106260867A (en) * | 2015-05-21 | 2017-01-04 | 庆南科学技术大学校产学协力团 | Low seitan protein-rich soy meat and manufacture method thereof |
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
| CN107625074A (en) * | 2017-11-06 | 2018-01-26 | 明光市永言水产(集团)有限公司 | The preparation technology of Yi Zhong Channel-catfish fish minced fillets |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101336731A (en) * | 2008-08-12 | 2009-01-07 | 洪湖市井力水产食品有限公司 | Method for increasing the elasticity of minced fish product |
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2010
- 2010-08-23 CN CN2010102602712A patent/CN101946910A/en active Pending
Patent Citations (1)
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| CN101336731A (en) * | 2008-08-12 | 2009-01-07 | 洪湖市井力水产食品有限公司 | Method for increasing the elasticity of minced fish product |
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| 《水产科学》 20090331 赵艳秋等 北太平洋鱿鱼肌肉蛋白质凝胶特性的研究 第122页左栏第21-24行和第1.3节，第124页右栏第2-7行，第125页第3节 1-7 第28卷, 第3期 * |
| 《食品科学》 20091231 黄诚等 鱼糜凝胶特性改良条件研究 第65页第1.3.2节和第66页第2.1节 1-7 第30卷, 第24期 * |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742869A (en) * | 2012-06-07 | 2012-10-24 | 华南理工大学 | Tilapia surimi sausage having high gel strength, and its preparation method |
| CN102742869B (en) * | 2012-06-07 | 2014-07-30 | 华南理工大学 | Tilapia surimi sausage having high gel strength, and its preparation method |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN104687101A (en) * | 2015-02-09 | 2015-06-10 | 福州大学 | Food rich in laver phycobiliprotein |
| CN104783232A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing fish balls |
| CN104783224A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing minced fillet |
| CN104783232B (en) * | 2015-04-27 | 2016-09-07 | 福建省水手食品有限公司 | A kind of fish ball preparation method |
| CN104783224B (en) * | 2015-04-27 | 2018-10-16 | 福建省水手食品有限公司 | A kind of minced fillet preparation method |
| CN105076917A (en) * | 2015-05-12 | 2015-11-25 | 浙江海洋学院 | Water-retaining agent for squid surimi, and preparation method and application thereof |
| CN106260867A (en) * | 2015-05-21 | 2017-01-04 | 庆南科学技术大学校产学协力团 | Low seitan protein-rich soy meat and manufacture method thereof |
| CN105166995A (en) * | 2015-08-03 | 2015-12-23 | 中国海洋大学 | Method for inhibiting the production of carboxymethyllysine during thermal processing of minced fish products |
| CN105166995B (en) * | 2015-08-03 | 2019-01-01 | 中国海洋大学 | A method of inhibit surimi product to generate carboxymethyl-lysine in hot-working |
| CN105301258A (en) * | 2015-09-23 | 2016-02-03 | 集美大学 | Detection method of egg white content in heated foods |
| CN105831631A (en) * | 2015-12-02 | 2016-08-10 | 浙江海洋学院 | High-moisture seasoning squid product and processing technology thereof |
| CN106235096A (en) * | 2016-08-02 | 2016-12-21 | 福建安井食品股份有限公司 | Processing method for adding Peru squid tissues into muscle protein gel food |
| CN106235096B (en) * | 2016-08-02 | 2019-06-18 | 福建安井食品股份有限公司 | Processing method for adding Peru squid tissues into muscle protein gel food |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
| CN107625074A (en) * | 2017-11-06 | 2018-01-26 | 明光市永言水产(集团)有限公司 | The preparation technology of Yi Zhong Channel-catfish fish minced fillets |
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Application publication date: 20110119 |