CN103005520A - Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme - Google Patents
Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme Download PDFInfo
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- CN103005520A CN103005520A CN2013100034249A CN201310003424A CN103005520A CN 103005520 A CN103005520 A CN 103005520A CN 2013100034249 A CN2013100034249 A CN 2013100034249A CN 201310003424 A CN201310003424 A CN 201310003424A CN 103005520 A CN103005520 A CN 103005520A
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Abstract
The invention discloses a method for improving the quality of hairtail flesh by adopting a curdlan gum compounded TG enzyme. The method comprises the following steps of: washing and cleaning a body surface of a captured hairtail; mechanically or manually removing the head and internal organs; rinsing through de-ionized water and mechanically dehydrating to control the water content of the fish flesh to be about 78-80%; then sequentially adding the following components in mass percentage of 3% of table salt, 0.5-8% of curdlan gum, 0.1-0.8% of TG enzyme and 10% of starch, adjusting the water content to 75-80% and chopping and mixing uniformly; and finally, keeping the heat of the hairtail flesh which is chopped and mixed uniformly in a water bath at 40 DEG C for 35 minutes, heating in a water bath at 90 DEG C for 20 minutes, cooling by ice water to a central temperature of 4 DEG C and refrigerating at the temperature for 12 hours to obtain the hairtail flesh with the improved fish flesh quality. The method disclosed by the invention is simple and feasible, is suitable for industrial production and can obviously improve the quality of the hairtail flesh, so that the commercial value of the low-value hairtail is improved.
Description
Technical field
The present invention relates to aquatic products intensive processing technical field, relate in particular to a kind of composite TG enzyme of curdlan that adopts and improve method with flesh quality.
Background technology
Hairtail is the large representative economic fish of Area of The East China Sea, occupies critical role in China's fishery economic.Because cruel fishing is excessively captured and the factor such as marine resources depletion, cheap, individual less hairtail catch rises gradually at present, but this hairtail often can not direct fresh consumption or adopts whole piece, stripping and slicing to sell.Usually decaptitate, go to get its meat as raw material behind the internal organ, be reprocessed into various hairtail hot-working goods.The band flesh of fish contains stronger enzyme of proteolysis, after heat treatment, promotes the decomposition of protein, causes its hot-working quality low, directly affects its commodity value.And not good, the low in economic efficiency enthusiasm that not only suppresses the aquatic products processing industry of processing quality also can have influence on the sound development of marine fishing industry.Improving the band flesh quality has important practical significance.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of and adopt the composite TG enzyme improvement of curdlan with the method for flesh quality.
The objective of the invention is to be achieved through the following technical solutions: a kind of composite TG enzyme of curdlan that adopts improves method with flesh quality, and it may further comprise the steps:
(1) the fresh hairtail body surface that will catch is rinsed well, mechanical or manually decaptitates, goes internal organ; Note avoiding internal organ to pollute, the black film of internal organ must eliminate, and uses as far as possible to be in stiff phase freshness raw material fish before;
(2) get meat by flesh separator after, remove fat, the water-solubility protein hydrolase composition of the protein stimulatory qualitative change that contains in the flesh of fish by rinsed with deionized water; Mechanical dehydration is controlled at about 78 ~ 80% flesh of fish water content; Flesh of fish temperature is controlled at below 10 ℃ in the operation, to prevent protein denaturation;
(3) take the band flesh of fish as benchmark, adding successively mass percent is 3% salt, the curdlan of 0.5-8%, the TG enzyme of 0.1-0.8% and 10% starch are regulated moisture and are cut to the 75-80% and mix evenly, note keeping flesh of fish temperature to be lower than 10 ℃ equally in the operating process;
(4) will cut mix the uniform band flesh of fish behind 40 ℃ of water bath heat preservation 35min at 90 ℃ of heating water bath 20min, adopt frozen water to be cooled to 4 ℃ of central temperatures, and under this temperature, refrigerate 12h, the band flesh of fish of the flesh quality that improves.
The invention has the beneficial effects as follows that method of the present invention is simple, is suitable for suitability for industrialized production, can obviously improve the hairtail meat quality, thereby improve the commodity value of low value hairtail.
Description of drawings
Fig. 1 is the microstructure comparison diagram before and after the flesh of fish processing.Among the figure, a is un-added band flesh of fish hot-working microstructure schematic diagram; B is the band flesh of fish hot-working microstructure schematic diagram that adds 4% curdlan; C is the band flesh of fish hot-working microstructure schematic diagram that adds 0.4% TG enzyme; D is the band flesh of fish hot-working microstructure schematic diagram of composite 4% curdlan and 0.4%TG enzyme.
The specific embodiment
Curdlan claims again curdlan, is microbial fermentation and a kind of fermentation polysaccharose substance of producing.It was the food additives new varieties in official approval in 2006 in China Ministry of Public Health.It is by the glucose construction unit with β-1, the linear macromolecule that 3-D-glucoside bond link forms, average degree of polymerization is about 450.Though it can not be dissolved in water, be easy to be dispersed in the cold water, and can form the more dispersion liquid of homogeneous through the high-speed stirred processing.After its dispersion liquid is heated to more than 80 ℃, can form sturdy construction and have elastomeric heat irreversible height gel.Glutamine transaminage (tramglutaminase); be called for short the TG enzyme; but the epsilon-amino in catalytic proteins or the polypeptide chain on the lysine and the association reaction between the γ-amide groups on the glutamine residue form ε-(γ-glutamyl)-lysine covalent bond by trnasacylation.This research is found, curdlan and composite the adding to of TG enzyme are with in the flesh of fish, and both have preferably synergy, can effectively improve the index of quality such as rupture strength, retentiveness, elasticity and color and luster of the band flesh of fish.
The present invention adopts the composite TG enzyme improvement of curdlan with the method for flesh quality, may further comprise the steps:
1, the fresh hairtail body surface that will catch is rinsed well, mechanical or manually decaptitates, goes internal organ.Note avoiding internal organ to pollute, the black film of internal organ must eliminate, and uses as far as possible to be in stiff phase freshness raw material fish before.
Stiff phase of fish body finishes namely after death in the muscle ATP decomposes and finishes, and the Z line of muscle segment is thrown off in this macrura reevesii body muscle, makes deliquescing of flaccid muscles, and fish body autolyze phenomenon also means that fish body muscle begins corrupt danger is arranged.Therefore should use as far as possible fresh hairtail, be at least the hairtail of stiff phase freshness as raw material.Attention cleans up the raw material fish, otherwise the protease that exists in internal organ or the blood can carry out decomposed to fish meat protein, the processing quality of the impact band flesh of fish.
2, get meat by flesh separator after, remove fat, the water-solubility protein hydrolase composition of the protein stimulatory qualitative change that contains in the flesh of fish by rinsed with deionized water.Mechanical dehydration is controlled at about 78 ~ 80% flesh of fish water content.Flesh of fish temperature is controlled at below 10 ℃ in the operation, to prevent protein denaturation.
The employing rinsed with deionized water flesh of fish is to contain easily by the Ca of protein adsorption in the anti-sealing
2+, Mg
2+, Fe
2+, Zn
2+In the ion that promotes the fish meat protein sex change.The hairtail muscle protein at the fish body after death, because decomposing, the glycogen that muscle contains and ATP produce a large amount of heats, fish body muscular temperature rises and promotes hydrolysis and the microbial reproduction of cathepsin, do not suppress its biochemical reaction heat if do not control temperature, must cause the sex change of muscle protein, cause the change of its processing characteristics.
3, take the band flesh of fish as benchmark, adding successively mass percent is 3% salt, the curdlan of 0.5-8%, the TG enzyme of 0.1-0.8% and 10% starch are regulated moisture and are cut to the 75-80% and mix evenly, note keeping flesh of fish temperature to be lower than 10 ℃ equally in the operating process.
The meaning of adding salt in the band flesh of fish is to destroy the structure of fish muscle structure, makes the enough fully stripping of actomyosin mass-energy of salt dissolubility, provides condition for forming the good goods of the high retentiveness of elasticity after the flesh of fish heating.Research finds that 5% salt adding amount is to molten the best of protein salt in the band flesh of fish, and high concentration can cause salting-out phenomenon to reduce effect again.For satisfying common people's mouthfeel requirement, about 3% salinity is more moderate.
4, will cut mix the uniform band flesh of fish behind 40 ℃ of water bath heat preservation 35min rapidly at 90 ℃ of heating water bath 20min, adopt frozen water to be cooled to 4 ℃ of central temperatures, and under this temperature, refrigerate 12h, the band flesh of fish of the flesh quality that improves.
Find by internal microstructure after the heating of the electron-microscope scanning collection of illustrative plates observation band flesh of fish, the TG endonuclease capable promotes in the fribrillin macromolecule crosslinked between the protein, curdlan is then effectively filled up the cavity in the band flesh of fish hot-working goods fribrillin space network, both comprehensive functions, effectively improve the quality with fish product, obtain work of high quality.Among the figure, the band structure of fish muscle that does not add curdlan and TG enzyme is loosely organized, and interior void is larger, and retentiveness is poor, and elasticity and rupture strength are less.Adding curdlan can make the cavity be filled up; It is dense to add TG zymoprotein structure, but the part cavity is still larger.And curdlan and TG enzyme is composite, both actings in conjunction can make band oppress fine and close, the uniform structure of the rear formation of heating, empty less, and it is more even to distribute.Thereby obtaining the heating product that rupture strength and elasticity are high, retentiveness is strong, the hairtail meat quality improves.
The below describes the present invention in detail according to embodiment, and it is more obvious that purpose of the present invention and effect will become.
Embodiment 1:
1,5 kilograms of fresh hairtail body surface running water flowing water are rinsed well, the internal organ of decaptitating by hand wash blood stains, the black clothing of internal organ.Adopt the squash type meat-taking machine, the meat sample is with 5 times of water gaging rinsings 3 times, adds successively mass percent after the dehydration and be 3.0% salt, 2.5% sucrose in the band flesh of fish, and 10% starch is cut and mixed evenly, keeps oppressing temperature in the operating process and is lower than 10 ℃.Transfer in the sealable container, control flesh of fish thickness is no more than 5cm.
2, carry out two-period form heat treatment after transferring in the container, heating-up temperature is 40 ℃ for the first time, 50 minutes heat time heating times; Enter the second segment heating after the taking-up.
3, the second segment heating-up temperature is 90 ℃, takes out and is placed on fast cooling in the frozen water 20 minutes heat time heating times, and after testing, the band flesh of fish rupture strength, elasticity, retentiveness, the whiteness that obtain are respectively: 109.0g, 60.39gcm, 86.2%, 68.59.As seen, in the present embodiment, process without the present invention, the gained flesh quality is relatively poor.
Embodiment 2:
1,5 kilograms of fresh hairtail body surface running water flowing water are rinsed well, the internal organ of decaptitating by hand wash blood stains, the black clothing of internal organ.Adopt the squash type meat-taking machine, the meat sample is with 5 times of water gaging rinsings 3 times, adds successively mass percent after the dehydration and be 3.0% salt, 2.5% sucrose in band is oppressed, 0.5% prefabricated curdlan, 0.4%TG enzyme and 10% starch are cut and are mixed evenly, keep flesh of fish temperature to be lower than 10 ℃ in the operating process.Transfer in the sealable container, control flesh of fish thickness is no more than 5cm.
2, carry out two-period form heat treatment after transferring in the container, heating-up temperature is 40 ℃ for the first time, 50 minutes heat time heating times; Enter the second segment heating after the taking-up.
3, the second segment heating-up temperature is 90 ℃, takes out and is placed on fast cooling in the frozen water 20 minutes heat time heating times, and after testing, the band flesh of fish rupture strength, elasticity, retentiveness, the whiteness that obtain are respectively: 176.0g, 158.99gcm, 89.5%, 64.23.In the present embodiment, process through the present invention, the gained flesh quality improves, and is better than embodiment 1 gained band flesh quality, and visible implementation result is better.
Embodiment 3:
1,5 kilograms of fresh hairtail body surface running water flowing water are rinsed well, the internal organ of decaptitating by hand wash blood stains, the black clothing of internal organ.Adopt the squash type meat-taking machine, the meat sample is with 5 times of water gaging rinsings 3 times, adds successively mass percent after the dehydration and be 3.0 % salt, 2.5% sucrose in band is oppressed, 8% prefabricated curdlan, 0.8%TG enzyme and 10 % starch are cut and are mixed evenly, keep flesh of fish temperature to be lower than 10 ℃ in the operating process.Transfer in the sealable container, control flesh of fish thickness is no more than 5cm.
2, carry out two-period form heat treatment after transferring in the container, heating-up temperature is 40 ℃ for the first time, 50 minutes heat time heating times; Enter the second segment heating after the taking-up.
3, the second segment heating-up temperature is 90 ℃, takes out and is placed on fast cooling in the frozen water 20 minutes heat time heating times, and after testing, the band flesh of fish rupture strength, elasticity, retentiveness, the whiteness that obtain are respectively: 219.5g, 276.76gcm, 95.6%, 71.5.In the present embodiment, process through the present invention, the gained flesh quality improves, and is better than embodiment 1 gained band flesh quality, and visible implementation result is better.
Embodiment 4:
1,5 kilograms of fresh hairtail body surface running water flowing water are rinsed well, the internal organ of decaptitating by hand wash blood stains, the black clothing of internal organ.Adopt the squash type meat-taking machine, the meat sample is with 5 times of water gaging rinsings 3 times, adds successively mass percent after the dehydration and be 3.0 % salt, 2.5% sucrose in band is oppressed, 4% prefabricated curdlan, 0.4%TG enzyme and 10 % tapiocas are cut and are mixed evenly, keep flesh of fish temperature to be lower than 10 ℃ in the operating process.Transfer in the sealable container, control flesh of fish thickness is no more than 5cm.
2, carry out two-period form heat treatment after transferring in the container, heating-up temperature is 40 ℃ for the first time, 50 minutes heat time heating times; Enter the second segment heating after the taking-up.
3, the second segment heating-up temperature is 90 ℃, takes out and is placed on fast cooling in the frozen water 20 minutes heat time heating times, and after testing, the band flesh of fish rupture strength, elasticity, retentiveness, the whiteness that obtain are respectively: 225.0g, 282.68gcm, 96.7%, 71.6.In the present embodiment, process through the present invention, the gained flesh quality improves, and is better than embodiment 1 gained band flesh quality, and visible implementation result is better.
Embodiment 5:
1,5 kilograms of fresh hairtail body surface running water flowing water are rinsed well, the internal organ of decaptitating by hand wash blood stains, the black clothing of internal organ.Adopt the squash type meat-taking machine, the meat sample is with 5 times of water gaging rinsings 3 times, adds successively mass percent after the dehydration and be 3.0 % salt, 2.5% sucrose in band is oppressed, 0.5% prefabricated curdlan, 0.1%TG enzyme and 10% starch are cut and are mixed evenly, keep flesh of fish temperature to be lower than 10 ℃ in the operating process.Transfer in the sealable container, control flesh of fish thickness is no more than 5cm.
2, carry out two-period form heat treatment after transferring in the container, heating-up temperature is 40 ℃ for the first time, 50 minutes heat time heating times; Enter the second segment heating after the taking-up.
3, the second segment heating-up temperature is 90 ℃, takes out and is placed on fast cooling in the frozen water 20 minutes heat time heating times, and after testing, the band flesh of fish rupture strength, elasticity, retentiveness, the whiteness that obtain are respectively: 122g, 108.96gcm, 89.8%, 69.9.In the present embodiment, process through the present invention, the gained flesh quality improves, and is better than embodiment 1 gained band flesh quality, and visible implementation result is better.
Above-described embodiment is used for the present invention that explains, rather than limits the invention, and in the protection domain of spirit of the present invention and claim, any modification and change to the present invention makes all fall into protection scope of the present invention.
Claims (1)
1. one kind is adopted the composite TG enzyme improvement of curdlan with the method for flesh quality, it is characterized in that it may further comprise the steps:
(1) the fresh hairtail body surface that will catch is rinsed well, mechanical or manually decaptitates, goes internal organ; Note avoiding internal organ to pollute, the black film of internal organ must eliminate, and uses as far as possible to be in stiff phase freshness raw material fish before;
(2) get meat by flesh separator after, remove fat, the water-solubility protein hydrolase composition of the protein stimulatory qualitative change that contains in the flesh of fish by rinsed with deionized water; Mechanical dehydration is controlled at about 78 ~ 80% flesh of fish water content; Flesh of fish temperature is controlled at below 10 ℃ in the operation, to prevent protein denaturation;
(3) take the band flesh of fish as benchmark, adding successively mass percent is 3% salt, the curdlan of 0.5-8%, the TG enzyme of 0.1-0.8% and 10% starch are regulated moisture and are cut to the 75-80% and mix evenly, note keeping flesh of fish temperature to be lower than 10 ℃ equally in the operating process;
(4) will cut mix the uniform band flesh of fish behind 40 ℃ of about 35min of water bath heat preservation at 90 ℃ of heating water bath 20min, adopt frozen water to be cooled to 4 ℃ of central temperatures, and under this temperature, refrigerate 12h, the band of the flesh quality that improves is oppressed.
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| CN201310003424.9A CN103005520B (en) | 2013-01-06 | 2013-01-06 | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme |
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| CN201310003424.9A CN103005520B (en) | 2013-01-06 | 2013-01-06 | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666551A (en) * | 2016-12-15 | 2017-05-17 | 蒋建华 | Method for modifying potato powder by using TG (Transglutaminase) compounded with curdlan |
| 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 |
| CN106974207A (en) * | 2016-01-17 | 2017-07-25 | 华中农业大学 | A kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method |
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| US5939129A (en) * | 1997-02-28 | 1999-08-17 | Kawano; Nobuhisa | Process for production of ground fish meat products or their analogues |
| CN1561843A (en) * | 2004-04-20 | 2005-01-12 | 大连轻工业学院 | River crab bionic food and its preparing method |
| 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 |
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2013
- 2013-01-06 CN CN201310003424.9A patent/CN103005520B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5939129A (en) * | 1997-02-28 | 1999-08-17 | Kawano; Nobuhisa | Process for production of ground fish meat products or their analogues |
| CN1561843A (en) * | 2004-04-20 | 2005-01-12 | 大连轻工业学院 | River crab bionic food and its preparing method |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 于琴芳: "提高鲢鱼鱼糜凝胶强度的工艺研究", 《湖南农业大学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974207A (en) * | 2016-01-17 | 2017-07-25 | 华中农业大学 | A kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method |
| CN106974207B (en) * | 2016-01-17 | 2020-11-06 | 华中农业大学 | Baked instant crisp fish cake and preparation method thereof |
| CN106666551A (en) * | 2016-12-15 | 2017-05-17 | 蒋建华 | Method for modifying potato powder by using TG (Transglutaminase) compounded with curdlan |
| 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 |
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