CN103416470A - Frost-resisting gel fortifier and application thereof - Google Patents
Frost-resisting gel fortifier and application thereof Download PDFInfo
- Publication number
- CN103416470A CN103416470A CN2013100880543A CN201310088054A CN103416470A CN 103416470 A CN103416470 A CN 103416470A CN 2013100880543 A CN2013100880543 A CN 2013100880543A CN 201310088054 A CN201310088054 A CN 201310088054A CN 103416470 A CN103416470 A CN 103416470A
- Authority
- CN
- China
- Prior art keywords
- fish
- gel
- reinforcing agent
- freeze proof
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
The invention belongs to the technical field of aquatic product processing and storage, and particularly relates to a frost-resisting gel fortifier for freezing surimi and application of the frost-resisting gel fortifier in the freezing processing production of the surimi. The frost-resisting gel fortifier is prepared from sodium lactate, sodium citrate, modified starch, sucrose and transglutaminase according to an appropriate ratio, and can remarkably improve the water retentivity, the freezing resistance and the gel property of the frozen surimi; a phosphate is not included in the frost-resisting gel fortifier; the contents of sucrose and sorbitol are remarkably lower than those of an commercial antifreeze agent, so that the frost-resisting gel fortifier is a novel improver for improving comprehensive quality of the surimi. The invention further discloses an application method of the frost-resisting gel fortifier.
Description
Technical field
The invention belongs to a kind of processing of aquatic products and storage technique field, be specifically related to a kind of freeze proof gel reinforcing agent and application that is applicable to frozen minced fillets processing.Freeze proof gel reinforcing agent prepared by the present invention can effectively prevent fish gruel protein denaturation and water retention property decline in during frozen storage, increases freeze proof gel reinforcing agent and the application thereof of its gel strength simultaneously.
Background technology
Frozen minced fillets and goods thereof are one of the fastest product types of growth rate in China's aquatic products processing product, but, in the processing and storage process, often because protein freeze denaturalization, water retention property descend, cause fish gruel and product property thereof to reduce.Therefore, in the fish gruel, add allogenic material, find suitable quality improver and prevent that protein denaturation, water retention property from descending, the Protein requirement gelling performance, be to be badly in need of the important topic solved during China's frozen minced fillets is produced.
The compound that can prevent the fish protein freeze denaturation is mainly Saccharide and saccharide alcohols class, amino acids, the nucleic acid that number molecular weight is less, in general these chemicals have following characteristics: in (1) molecule, must have one-COOH or-the OH group, and more than one-COOH ,-OH ,-SH ,-NH
2,-SO
3H ,-OPO
3H
2Auxiliary group; (2) necessary reasonable layout between the functional groups in molecule (comprising essential and auxiliary group); (3) molecule less (Noguchi, 1992).There is the scholar to report that the hydrolysate of fish albumen can effectively suppress freeze denaturation (Mohammed etc., 2003 of fish albumen; Hossain etc.; 2003); this is because hydrophilic amino acid can form hydrogen bond with water; the stability that strengthens water reduces the formation of large ice crystal simultaneously; thereby the open chain sex change of avoiding fish protein cause because space conformation changes, so the hydrophilic amino acid protein hydrolysate that accounts for larger proportion can be used as the cryoprotective agent of frozen minced fillets.2%～4% sucrose or sorbierite prevent that the effect of fish protein thermal denaturation is better than other carbohydrate with similar number-OH group, and the frozen minced fillets production anti-refrigerant formula of business commonly used is 4% sucrose+4% sorbierite (Yang Wuhai, 2001) at present.Although this antifreeze has cryoprotective effects preferably to the rotten albumen of fish, can cause the rotten sugar content of fish higher, for follow-up seasoning has brought certain difficulty, and sucrose does not meet when bending down sugariness, the propensity to consume low in calories.Publication number provides a kind of production method that improves gel strength of frozen surimi for the CN101803759A patent, this method is utilized 2%～4% sucrose, 3%～5% liquid sorbitol, the mixture of eight kinds of materials such as 0.2%～0.3% mixed phosphate improves the gel strength of fish gruel as antifreeze, this antifreeze complicated component, and contain phosphate and a large amount of sucrose and sorbierites, in addition, regulation in the State Standard of the People's Republic of China of up-to-date formulation (GB2760-2011 food additives Application standard), the addition of sorbierite in surimi product can not surpass 0.5g/kg.Publication number provides a kind of antifreeze (its constituent 4%～8% sodium lactate) of bighead frozen minced fillets for the CN1528153 patent documentation, although this antifreeze containing sucrose, phosphate, its effect that prevents that minced fish gel formation ability from descending is limited.
Fish gruel protein generation sex change in during frozen storage often is accompanied by the decline of water retention property, composite phosphate is most popular water-loss reducer in current aquatic products, although its water conservation effect is remarkable, but in the situation that high concentration addition (0.4%～0.5%), can produce metal astringent taste beastly (Liu Ruiping etc., 2007).Addition is crossed conference and is caused product special flavour to worsen, institutional framework coarse (kingly way battalion etc., 2007).In addition, during Excessive Intake, also can cause abdominal pain diarrhea, and easily form calcium phosphate, reduce the absorption of human body to calcium, cause body calcium phosphorus ration unbalance (Feng Hui, 2005).The defect of phosphoric acid salt water-loss reducer has had a strong impact on the outlet of China's aquatic products, and the exploitation phosphate-free water-retaining agent has become a new research tendency.
The researcher has begun one's study and has replaced traditional phosphate water-loss reducer to reach the water-retaining property that improves fish gruel or meat gruel gel with starch, hydrophilic colloid, soybean protein isolate, casein sodium, sodium chloride, sodium acid carbonate etc. both at home and abroad.There are some researches show that cyclodextrine, denaturated starch by acid, oxidized starch, esterification starch and crosslinked starch can improve the water imbibition of meat products, adherence and gelation, make meat products mouthfeel succulence (Zhang Yousong, 1999; Deng Li etc., 2005), add 1% acyl group pectin and can increase the moisture holding capacity of flatfish meat mincing (Uresti etc., 2003), the effect that has scholar's research to think that the sodium alginate lysate improves the water-retaining property of Tilapia Fillet and peeled shrimp is better than composite phosphate (high Ruichang, 2007; Feng Hui, 2005), in addition, starch, carragheen and natrium citricum can obviously reduce the microwave percentage of water loss (Ma Shenyan etc., 2009) of chilled meat goods.The fish gruel freeze with during frozen storage in its protein freeze denaturation very easily occurs, and water retention property descends, yet, rarely have report about the research of the without phosphorus modifying agent that improves the frozen minced fillets moisture holding capacity.
Summary of the invention
The object of the invention is to overcome the defect of prior art, a kind of freeze proof gel reinforcing agent that improves frost resistance, gelation and the water-retaining property of frozen minced fillets is provided, it can obviously reduce the defect that in the rotten during frozen storage of fish, protein denaturation and water-retaining property descend, can also significantly improve the gelling performance of frozen minced fillets simultaneously, in addition, the present invention also provides the especially concrete application in the rotten processing of fish in frozen fish product processing of this freeze proof gel reinforcing agent.
Technical scheme of the present invention is as follows:
A kind of fishery-ies product that is applicable to is processed the particularly freeze proof gel reinforcing agent of frozen minced fillets processing, raw material proportioning by weight following (in the rotten raw material of 100kg fresh fish):
Sodium lactate: 0.1～0.4kg;
Natrium citricum: 0.3～0.7kg;
Converted starch: 1～3kg;
Sucrose: 1～3kg;
TGase: 0.3～0.7kg.
Preferred version of the present invention is:
Raw material proportioning by weight following (in the gruel of 100kg fresh fish):
Sodium lactate: 0.2～0.3kg;
Natrium citricum: 0.4～0.6kg;
Converted starch: 1.5～2.3kg;
Sucrose: 2.0～2.8kg;
TGase: 0.5～0.68kg.
Described converted starch is selected from esterified and cross-linked starch, hydroxypropyl starch or the cross-linked hydroxypropylated starch be purchased.
During use, the rotten raw material of above-mentioned fish is mixed in proportion with the freeze proof gel reinforcing agent of the present invention's preparation.
Technique for applying of the present invention and flow process are as shown in Figure 1.
The application process of the freeze proof gel reinforcing agent of frozen minced fillets of the present invention is: in the environment of low temperature (<10 ℃), shoot, scale, decaptitate, dissect, go fresh fish dead internal organ, clean, adopt meat, by temperature, lower than the cold rinse of 10 ℃, oppress 2～3 times, then essence filter, dehydration, add again above-mentioned freeze proof gel reinforcing agent 4%～8% (by mass percentage) and cut and mix, obtain the fish gruel, after quantitative package, adopt Flat fast-freezer to freeze 3～8h under-35 ℃, the rotten central temperature of fish is reached below-20 ℃, then in the temperature cold storage below-18 ℃.Then measure the variation of its frost resistance, gelling performance and water retention property in during frozen storage, cold storage after 6 months each index than the rate of change at cold storage initial stage in Table 1.As shown in Table 1, the rotten cold storage of blank group fish salting-in protein content and Ca after 6 months
2+-ATPase activity has descended respectively 71.83% and 99.41%, add the decline that business antifreeze and freeze proof gel reinforcing agent of the present invention have significantly suppressed these two indexs, illustrate that they all have anti-freezing property preferably, and the cryoprotective effects of freeze proof gel reinforcing agent is better than the business antifreeze.Blank group and business antifreeze group fish gruel cold storage after 6 months gel strength descended respectively 36.57% and 41.81%, and freeze proof gel reinforcing agent group of the present invention only descends 14.61%, illustrate that freeze proof gel reinforcing agent of the present invention can significantly improve the gelling performance of frozen minced fillets.After cold storage 6 months, the percentage of water loss of blank group frozen minced fillets and gel thereof has increased respectively 49.06% and 44.63%, business antifreeze group has increased respectively 73.11% and 39.34%, and freeze proof gel reinforcing agent group of the present invention only increases by 9.30% and 0.24%, the water conservation effect that freeze proof gel reinforcing agent of the present invention is described is highly significant also.Relevant experimental results is shown in Table 1.
The rate of descent (%) of each index behind 6 months skies of the rotten cold storage of table 1 fish
Compared with prior art good effect of the present invention is:
1, freeze proof gel reinforcing agent of the present invention is applied in the minced fish freezing, has significantly improved its anti-freezing property, and, not containing sorbierite, cane sugar content (<3%) is also significantly lower than characteristics such as business antifreezes;
2, freeze proof gel reinforcing agent of the present invention is applied in the minced fish freezing, has significantly improved the gel formation ability of frozen minced fillets.
3, freeze proof gel reinforcing agent of the present invention is applied in the minced fish freezing, can also significantly improve the water retention property of frozen minced fillets.
More detailed technical scheme is as described in " specific embodiment ".
The accompanying drawing explanation
Fig. 1: be technique for applying of the present invention and flow chart.
Fig. 2: be the variation diagram of the centrifugal loss late of frozen minced fillets (experimental condition is shown in embodiment 2) during cold storage in embodiment 2.
Fig. 3: be the variation diagram of the compression percentage of water loss of frozen minced fillets gel (experimental condition is shown in embodiment 2) during cold storage in embodiment 2.
Fig. 4: be the variation diagram of frozen minced fillets salting-in-protein (experimental condition is shown in embodiment 2) during cold storage in embodiment 2.
Fig. 5: be frozen minced fillets Ca during cold storage in embodiment 2
2+The variation diagram of-ATPase activity (experimental condition is shown in embodiment 2).
Fig. 6: be the variation diagram of gel strength of frozen surimi during cold storage in embodiment 2.
The specific embodiment
The applicant is by single factor and the orthogonal experiment mode that combines, and the water retention property, anti-freezing property, gelling performance etc. of fish gruel during cold storage of take are index, and the formula of freeze proof gel reinforcing agent has been determined in screening, and concrete outcome is as follows.
The present invention has studied the impact of polyhydroxy carbohydrate on freezing rate, rate of heat transfer and the low temperature phase change of fish gruel.One group without any additive as the blank group, after all the other six portions interpolation 4% sucrose, add respectively again 4% sorbierite, 4% Acetylated potato starch, 4% esterified and cross-linked starch, 4% hydroxypropyl starch, 4% cross-linked hydroxypropylated starch, 0.5% konjaku powder, research finds to add carbohydrate all certain cryoprotective effects, wherein, add the rotten group of fish of 4% Acetylated potato starch+4% sucrose, its gel strength, Ca
2+Active and the total sulfhydryl content of-ATPase is the highest, and salting-in-protein content descends slowly, illustrates with respect to other experimental group, and 4% Acetylated potato starch+4% sucrose cryoprotective effects is best.
By sodium lactate and natrium citricum during by the composite use of mass ratio of 1: 2, can significantly improve the water-retaining property of frozen minced fillets, the loss late of thawing of frozen minced fillets is minimum, the frozen minced fillets of centrifugal loss late and gel percentage of water loss and interpolation 0.50% composite phosphate (formula is polyphosphate sodium: sodium pyrophosphate: the mass ratio of hexa metaphosphoric acid is 2: 2: 1) is without significant difference (p>0.05), and during the composite use of sodium lactate and natrium citricum, the elastic modelling quantity of frozen minced fillets is higher, and the gel structure of formation is also more stable.
Add the gelling performance that TGase (MTGase) can significantly strengthen frozen minced fillets, before cold storage, the gelling performance that adds 0.3kg MTGase in the gruel of 100kg fish is relatively best, and one week rear gel strength of cold storage can reach 7162gmm.
On this basis, the fresh minced fish of the 100kg of take is raw material, fixedly sodium lactate and natrium citricum addition (mass ratio 1: 2), selecting the addition of converted starch (converted starch used is Acetylated potato starch), sucrose, TGase here is three factors, has designed the orthogonal test (in Table 2) of three factor four levels.Result shows, during frozen minced fillets is produced, in the gruel of 100kg fresh fish, adds by sodium lactate: 0.1～0.4kg; Natrium citricum: 0.3～0.7kg; Converted starch: 1～2.5kg; Sucrose: 1.5～3kg; The freeze proof gel reinforcing agent that TGase: 0.3～0.7kg forms can effectively reduce frozen minced fillets salting-in-protein content, Ca
2+The decrease speed of-ATPase activity, gel strength, gel hardness and cohesion.Cold storage be more than after 182 days, its salting-in protein content can reach 56.94mg/g, Ca
2+-ATPase activity is 0.1U, and gel strength is still more than 5000gmm.
Table 2 Orthogonal Experiment and Design table
Freeze proof gel reinforcing agent prepared by the present invention concrete application process in producing frozen minced fillets is: in low temperature (<10 ℃) environment, fresh fish is shot dead, scale, decaptitate, dissect, remove internal organ, clean, adopt meat, by temperature, lower than the cold rinse of 10 ℃, oppress 2～3 times, then essence filter, dehydration, cut and mix (5～15 ℃ of temperature, time 5～10min), cut when mixing and add the above-mentioned freeze proof gel reinforcing agent of 4～8kg, quantitative package, freeze 3～8h under lower than-35 ℃, the rotten central temperature of fish is reached below-20 ℃, again in the temperature cold storage below-18 ℃, can play the good effect that prevents protein denaturation and enhancing gelling performance.
The embodiment that embodiment 2 raw material all calculate by quantity of goods produced (unit of weight: kilogram or kilogram)
It is basis that the present embodiment be take the rotten raw material of 100kg fresh fish, concrete raw material are got the about 400kg of new fresh freshwater fish and are adopted the meat rinsing, get the gruel of 100kg fresh fish after production method processing according to embodiment 1, (proportioning by weight is as follows: sodium lactate: 0.1～0.4kg for the freeze proof gel reinforcing agent prepared with embodiment 1; Natrium citricum: 0.3～0.7kg; Converted starch (can from the esterified and cross-linked starch, hydroxypropyl starch or the cross-linked hydroxypropylated starch that are purchased, obtain one): 1～2.5kg; Sucrose: 1.5～3kg; TGase: 0.3～0.7kg (the preferred embodiments of the present invention formula: raw material proportioning by weight following (in the gruel of 100kg fresh fish): sodium lactate: 0.2～0.3kg; Natrium citricum: 0.4～0.6kg; Converted starch (can from the esterified and cross-linked starch, hydroxypropyl starch or the cross-linked hydroxypropylated starch that are purchased, obtain one): 1.5～2.3kg; Sucrose: 2.0～2.8kg and TGase: 0.5～0.68kg), mentioned component is mixed, be freeze proof gel reinforcing agent of the present invention.
The concrete applying step of this freeze proof gel reinforcing agent in producing frozen minced fillets is: in the environment of low temperature (<10 ℃), fresh fish is shot dead, scale, decaptitate, dissect, remove internal organ, clean, adopt meat, by temperature, lower than the cold rinse of 10 ℃, oppress 2～3 times, then essence filter, dehydration, cut and mix (time 5～10min, 5～15 ℃ of temperature), cut when mixing and add the above-mentioned freeze proof gel reinforcing agent of 4～8kg, quantitative package, freeze 3～8h under lower than-35 ℃, the rotten central temperature of fish is reached below-20 ℃, again in the temperature cold storage below-18 ℃, can play the good effect that prevents protein denaturation and enhancing gelling performance.
(principal component is: 4% sucrose and 4% sorbierite for the freeze proof gel reinforcing agent that the present invention is prepared and business antifreeze, this antifreeze is generally that commercial company oneself prepares when producing frozen minced fillets, also most widely used formula) compare, the variation of water retention property, anti-freezing property and the gelling performance of fish gruel during cold storage of these two kinds of modifying agents is added in research.Concrete outcome is as described below.
2.1 the impact of freeze proof gel reinforcing agent on the frozen minced fillets water-retaining property
Take business antifreeze and be contrast with the blank of antifreeze, adopting the compression percentage of water loss of centrifugal loss late and minced fish gel is index, investigates the impact of freeze proof gel reinforcing agent on water retention property in the rotten during frozen storage of fish, and result of the test is shown in shown in Fig. 2 and Fig. 3.
As seen from Figure 2, add the fish gruel of freeze proof gel reinforcing agent group during whole cold storage, centrifugal loss late changes milder, be starkly lower than blank group and business antifreeze group after the 12nd week in cold storage, the rotten centrifugal loss late of fish of adding afterwards freeze proof gel reinforcing agent group on the 182nd day only rises 9.3% before than cold storage, and the rotten centrifugal loss late of the fish of business antifreeze group has risen 73.11% before than cold storage.As shown in Figure 3, the compression percentage of water loss of adding the minced fish gel of freeze proof gel reinforcing agent changes less during cold storage, with blank group, compare, freeze proof gel reinforcing agent add the compression percentage of water loss that has reduced frozen minced fillets, and effect is better than the business antifreeze.Though it is rotten lower in the compression percentage of water loss of cold storage initial stage gel to add the fish of business antifreeze, from cold storage the 3rd week, percentage of water loss started to increase, to cold storage the 9th week with blank to organize the gel percentage of water loss close.The compression percentage of water loss of adding afterwards freeze proof gel reinforcing agent group on the 182nd day only rises 0.24% before than cold storage, and business antifreeze group has risen 39.34% before than cold storage.Illustrate that the effect that freeze proof gel reinforcing agent provided by the invention improves the frozen minced fillets retentiveness significantly is better than the business antifreeze.
2.2 the impact of freeze proof gel reinforcing agent on the rotten anti-freezing property of fish
Take above-mentioned business antifreeze and be contrast with blank group of antifreeze, adopt salting-in-protein dissolubility and Ca
2+-ATPase activity is index, investigates the impact of freeze proof gel reinforcing agent on frost resistance in the rotten during frozen storage of fish, and result is shown in respectively shown in Fig. 4 and Fig. 5.
As can be seen from Figure 4, along with the cold storage time lengthening, the rotten salting-in-protein content of fish is on a declining curve, and the salting-in-protein content that adds the frozen minced fillets of freeze proof gel reinforcing agent of the present invention and business antifreeze descends very fast at the cold storage initial stage, the 9th week rear its fall off rate of cold storage slows down, and salt soluble protein content is significantly higher than the blank group.The salting-in-protein content that adds freeze proof gel reinforcing agent fish of the present invention gruel is all the time higher than adding the business antifreeze.The salting-in-protein dissolution rate that freeze proof gel reinforcing agent group is added in cold storage in 182 days has afterwards descended 42.88% before than cold storage, and business antifreeze group has descended 49.08% before than cold storage.As shown in Figure 5, during cold storage, the Ca of fish gruel
2+-ATPase activity descends gradually, and blank group fall maximum, at the Ca of cold storage macrura reevesii gruel in the 26th week
2+-ATPase is active approaches zero, and active storage rate is only 0.56%.Adding of freeze proof gel reinforcing agent of the present invention and business antifreeze can obviously suppress Ca
2+The decline of-ATPase activity, cold storage can make the Ca of fish gruel in the time of 182 days
2+The active storage rate of-ATPase reaches respectively 55.6% and 37.2%, and wherein the frost resistance of freeze proof gel reinforcing agent of the present invention significantly is better than the business antifreeze, at the rotten Ca of the fish of whole cold storage stage freeze proof gel reinforcing agent group
2+-ATPase activity is the highest.
2.3 the impact of freeze proof gel reinforcing agent on the frozen minced fillets gel formation ability
Take business antifreeze and be contrast with blank group of antifreeze, the employing gel strength is index, investigates the impact of freeze proof gel reinforcing agent on gel strength in the rotten during frozen storage of fish, and result as shown in Figure 6.
As shown in Figure 6, add the gel strength that freeze proof gel reinforcing agent of the present invention can obviously improve frozen minced fillets, the cold storage initial stage, its gel strength was 5858gmm, and the gel strength of cold storage after the 26th week still can reach 5002gmm, far above blank group and business antifreeze group.And the gel strength of fish gruel of adding the business antifreeze at the cold storage initial stage higher than the blank group, but the approaching of cold storage later stage gel strength and blank group.
In summary, freeze proof gel reinforcing agent of the present invention to cold storage during water retention property, anti-freezing property, gelling performance and other qualities of fish gruel significant improved effect is arranged, and effect is better than the business antifreeze, after cold storage 180d, minced fish gel intensity still can reach 5002gmm, descended 14.61% with the cold storage preliminary phase than only, and blank group and business antifreeze group have descended respectively 36.5% and 41.81%.Therefore, freeze proof gel reinforcing agent of the present invention has considerable market prospects.
Appendix: method of testing explanation of the present invention
1, the mensuration of centrifugal percentage of water loss
Get the rotten sample of fish after cold storage, put on 100 order gauzes, the 4h that thaws under 4 ℃, put into by the sample after thawing the centrifuge tube that bottom is lined with filter paper, and centrifugal condition is set as 4 ℃, 4000r/min, and centrifugal 20min, record the quality of centrifugal front and back sample.
Centrifugal loss late (%)=(original weight-centrifugal rear weight)/original weight * 100%
2, the index of minced fish gel
Get the rotten sample of fish after cold storage, after flowing water thaws, add 2.5%NaCl to beat and burst, and to regulate moisture be 78%, pour into casing (diameter 25mm), and with clipping machine by sealed at both ends.First in 40 ℃ of water-baths, heat 1h, more rapidly in 90 ℃ of heating 0.5h.The minced fish gel made refrigerates with cooling being placed under 5 ℃ of flowing water rapidly, and second day is surveyed its performance indications.
3, the mensuration of gel compression percentage of water loss
Minced fish gel is cut into to the disk of thick 5mm the (m that weighs
1), with after filter paper parcel with the hardometer 5kgf/cm that pressurizes
2, and keep 2min, remove filter paper, then by samples weighing (m
2), do 5 Duplicate Samples.The water retention property of gel can mean by percentage of water loss.
Compression percentage of water loss (%)=(m
1-m
2)/m
1* 100%.
4, the mensuration of gel strength
Minced fish gel is cut into to the cylinder that 20mm is thick, at room temperature uses TA-XTPlus matter structure instrument (Stable Micro System, Surrey, Britain (UK)) to carry out puncture test.Test parameter: P/0.25S probe, trigger power 5g, speed 5.0mm/s before test, and test medium velocity 1.0mm/s, speed 1.0mm/s after test, puncture is apart from 15mm.The power that on curve, first peak is corresponding and distance are respectively rupture strength and cup depth, and wherein rupture strength reflects the hardness of minced fish gel, the elasticity of cup depth reflection minced fish gel, and gel strength is the product of Fracture Force and cup depth, that is:
Gel strength (g * mm)=rupture strength (g) * cup depth (mm)
5, actomyosin Ca
2+The mensuration of-ATPase activity
The minced steak gruel is stirred with the low salt buffer (0.05mol/L KCl-20mmol/L Tris-HCl, pH=7.5) of 4 times of volumes, the centrifugal 10min of 4500r/min, the precipitation obtained uses the same method and repeats rinsing 2 times again.The 0.45mol/L KCl-20mmol/L Tris-HCl buffer solution (pH=7.5) of the meat 3 times of volumes after rinsing, at 5 ℃ of lower lixiviate 22h, the then centrifugal 10min of 12000r/min.Add the long-pending frozen water of decaploid in supernatant, dilution precipitation 30min left and right.Remove supernatant, by following suspension in the centrifugal 10min of 10000r/min, the precipitation obtained is actomyosin, this actomyosin is dissolved in 0.6mol/L NaCl-20mmol/L Tris-HCl buffer solution (pH=7.0), be placed in 5 ℃ of refrigerators stand-by (Shaowei et al., 2001).
Ca
2+-ATPase activity is with under 25 ℃, and micromole's scale that every gram actomyosin reacts the phosphorus generated in 10min shows, unit is U.The mensuration of content of inorganic phosphorus adopts ammonium molybdate method (Han Yashan, 1996).
6, the mensuration of salting-in-protein content
Adopt ten thousand methods of building Rong Dengren (1993) report.Concrete steps are: get the fish gruel of 2g left and right, add high salt phosphate buffer solution (the 0.5mol/L KCl-0.01mol/L NaH of the rotten weight of 3 times of fishes
2PO
4-0.03mol/L Na
2HPO
4, pH=7.5), at 5 ℃ of lower lixiviate 20h, then, in the centrifugal 10min of 12000r/min, get supernatant, measure protein content with Forint phenol method (Lowry et al., 1951).
Main list of references
1. Deng Li etc., the research of converted starch on the impact of Hen Surimi quality. food industry science and technology, 2005,75 (3): 72-73;
2. Feng Hui, the hydrolysis of polyphosphate in freezing Tilapia and the research .[Master's thesis of aquatic products phosphate-free water-retaining agent]. Qingdao: Chinese Marine University, 2005 (download address:
http://www.cnki.net/KCMS/detail/detail.aspx？QueryID＝0&CurRec＝1&recid＝&filename＝2008175019.nh&d?bname＝CMFD2009&dbcode＝CMFD&pr＝&urlid＝&yx＝)；
3. high Ruichang, the research .[Master's thesis of polyphosphate Hydrolytic Mechanism and phosphate-free water-retaining agent in bighead]. Qingdao: Chinese Marine University, 2007 (download address:
http://www.cnki.net/KCMS/detail/detail.aspx？QueryID＝4&CurRec＝1&recid＝&filename＝2008010875.nh&d?bname＝CDFD2009&dbcode＝CDFD&pr＝&urlid＝&yx＝)；
4. Han Ya coral, the Food Chemistry test direction. China Agricultyre University Press, Beijing, 1996;
5. Liu Rui duckweed, Pei Qingrun, Zhang Tiejun, etc. the application current situation and existing problems of phosphorus in food hydrochlorate is analyzed. beverage industry, 2007 (2): 9-11;
6. but Ma Shenyan etc. the impact of different water-loss reducers on the pre-quenelle string of microwave quality. food and biotechnology journal, 2009,28 (6): 753-758;
7. kingly way is sought, all always cherishing the memory of, Xu Weimin. the application of composite phosphate in meat processing. and food research and development, 2007,28 (10): 167-169;
8. ten thousand build flourish grade for compiling. aquatic food chemical analysis handbook. Shanghai: Shanghai science tech publishing house, 1993
9. Yang Wu sea. affect the factor of the freezing property of fish meat protein and prevent the measure of sex change. Fujian aquatic products, 2001 (2): 53-54;
10. open pine is arranged. converted starch production and application manual. Beijing: China Light Industry Press, 1999;
11.Hossain?M，et?al.Effect?of?proteolytic?squid?protein?hydrolysate?on?the?state?of?water?and?dehydration?induced?denaturation?of?lizard?fish?myofibrillar?protein.Food?Chemistry，2003，51(16)：4769-4774；
12.Lowry?O?H，Rosebrough?N?J，Farr?A?L，et?al.Protein?measurement?with?the?folin?phenol?reagent.Journal?of?Biological?Chemistry，1951，193：265-275；
13.Noguchi?S，Tsuchiya?T.Effect?of?additives?on?the?thermal?gelation?of?Japanese?common?squid?natural?actomyosin.Fisheries?Science，2005，71(3)：689-690；
14.Ni?S，Nozawa?H，Seki?N.Effect?of?pH?on?the?gelation?of?walleye?pollack?surimi?and?carp?actomyosin?pastes.Fisheries?Science，2001，67：620627；
15.Uresti?R?M，Lopez-Arias?N，Ramirez?J?A，Vazquez?M.Effect?of?amidated?Low?methoxyl?pectin?on?the?mechanical?properties?and?colour?attributes?of?fish?mince.Biotechnology，2003，41(2)：131-136。
Claims (5)
1. a freeze proof gel reinforcing agent that is applicable to frozen minced fillets, is characterized in that, raw material proportioning by weight is as follows:
In the gruel of 100kg fresh fish:
Sodium lactate: 0.1～0.4kg;
Natrium citricum: 0.3～0.7kg;
Converted starch: 1～2.5kg;
Sucrose: 1.5～3.0kg;
TGase: 0.3～0.7kg.
2. freeze proof gel reinforcing agent according to claim 1, is characterized in that, raw material proportioning by weight is as follows:
In the gruel of 100kg fresh fish:
Sodium lactate: 0.2～0.3kg;
Natrium citricum: 0.4～0.6kg;
Converted starch: 1.5～2.3kg;
Sucrose: 2.0～2.8kg;
TGase: 0.5～0.68kg.
3. freeze proof gel reinforcing agent according to claim 1 and 2, is characterized in that, described converted starch is selected from esterified and cross-linked starch, hydroxypropyl starch or cross-linked hydroxypropylated starch.
4. the application of freeze proof gel reinforcing agent claimed in claim 1 in frozen minced fillets processing.
5. application claimed in claim 4, it is characterized in that the following step: in the environment of low temperature<10 ℃, fresh fish is shot dead, scale, decaptitate, dissect, remove internal organ, clean, adopt meat, by temperature, lower than the cold rinse of 10 ℃, oppress 2～3 times, then essence filter, dehydration, add by mass percentage the more described freeze proof gel reinforcing agent 4%～8% of claim 1 or 2 and cut to mix and obtain the fish gruel, freeze 3～8h with Flat fast-freezer under-35 ℃ after quantitative package, the rotten central temperature of fish is reached below-20 ℃, again in cold storage below-18 ℃, prevent protein denaturation and strengthen gelling performance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310088054.3A CN103416470B (en) | 2013-03-19 | 2013-03-19 | Frost-resisting gel fortifier and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310088054.3A CN103416470B (en) | 2013-03-19 | 2013-03-19 | Frost-resisting gel fortifier and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103416470A true CN103416470A (en) | 2013-12-04 |
| CN103416470B CN103416470B (en) | 2014-12-31 |
Family
ID=49642276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310088054.3A Active CN103416470B (en) | 2013-03-19 | 2013-03-19 | Frost-resisting gel fortifier and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103416470B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734253A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Fish food stabilizer |
| CN103989234A (en) * | 2014-05-26 | 2014-08-20 | 渤海大学 | Preparation method of water-retaining agent for grass carp and water-retaining method |
| CN104621681A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Fresh frozen shrimp antifreeze agent |
| CN104855491A (en) * | 2015-05-20 | 2015-08-26 | 福州大学 | Antifreeze polypeptide composite antifreeze agent and application |
| CN104855490A (en) * | 2015-05-20 | 2015-08-26 | 福州大学 | Antifreeze polypeptide-sorbitol composite antifreeze agent and application |
| CN106333352A (en) * | 2016-04-21 | 2017-01-18 | 浙江海洋学院 | Frozen surimi water retaining agent, and preparation method and application thereof |
| 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 |
| CN112586694A (en) * | 2020-12-17 | 2021-04-02 | 福建安井食品股份有限公司 | Processing method of minced fillet gel |
| CN112869061A (en) * | 2021-02-26 | 2021-06-01 | 玉林师范学院 | Preparation method of minced fillet |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528153A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Antifreeze agent for variegated carp frozen surimi paste |
| CN1654069A (en) * | 2005-01-29 | 2005-08-17 | 江南大学 | Special composite biological antistaling agent for freeze dough fermentation |
| CN101803759A (en) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | Production method for improving gel strength of frozen surimi |
| CN102177930A (en) * | 2011-04-15 | 2011-09-14 | 江南大学 | Method for improving quality of quick-frozen soup dumpling wrappers |
-
2013
- 2013-03-19 CN CN201310088054.3A patent/CN103416470B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528153A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Antifreeze agent for variegated carp frozen surimi paste |
| CN1654069A (en) * | 2005-01-29 | 2005-08-17 | 江南大学 | Special composite biological antistaling agent for freeze dough fermentation |
| CN101803759A (en) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | Production method for improving gel strength of frozen surimi |
| CN102177930A (en) * | 2011-04-15 | 2011-09-14 | 江南大学 | Method for improving quality of quick-frozen soup dumpling wrappers |
Non-Patent Citations (5)
| Title |
|---|
| 丁玉庭等: "鱼糜制品凝胶强度的提高及其影响因素", 《浙江工业大学学报》, vol. 35, no. 6, 30 December 2007 (2007-12-30) * |
| 严菁: "转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响", 《食品科学》, vol. 23, no. 8, 15 August 2002 (2002-08-15) * |
| 何阳春等: "鱼糜制品弹性与鱼肉凝胶特性研究进展", 《水产科学》, vol. 23, no. 6, 30 June 2004 (2004-06-30) * |
| 刘海梅等: "变性淀粉对鱼糜制品凝胶特性的影响", 《华中农业大学学报》, vol. 26, no. 1, 28 February 2007 (2007-02-28) * |
| 李莎莎等: "碱性盐对冷冻鱼糜保水性的影响", 《食品科学》, vol. 33, no. 21, 15 November 2012 (2012-11-15) * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734253A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Fish food stabilizer |
| CN103989234A (en) * | 2014-05-26 | 2014-08-20 | 渤海大学 | Preparation method of water-retaining agent for grass carp and water-retaining method |
| CN104621681A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Fresh frozen shrimp antifreeze agent |
| CN104855491A (en) * | 2015-05-20 | 2015-08-26 | 福州大学 | Antifreeze polypeptide composite antifreeze agent and application |
| CN104855490A (en) * | 2015-05-20 | 2015-08-26 | 福州大学 | Antifreeze polypeptide-sorbitol composite antifreeze agent and application |
| 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 |
| CN106333352A (en) * | 2016-04-21 | 2017-01-18 | 浙江海洋学院 | Frozen surimi water retaining agent, and preparation method and application thereof |
| CN112586694A (en) * | 2020-12-17 | 2021-04-02 | 福建安井食品股份有限公司 | Processing method of minced fillet gel |
| CN112586694B (en) * | 2020-12-17 | 2023-06-02 | 安井食品集团股份有限公司 | Minced fillet gel processing method |
| CN112869061A (en) * | 2021-02-26 | 2021-06-01 | 玉林师范学院 | Preparation method of minced fillet |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103416470B (en) | 2014-12-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103416470B (en) | Frost-resisting gel fortifier and application thereof | |
| Liu et al. | Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus) | |
| Gao et al. | Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp | |
| Sun et al. | Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities | |
| CN102396738B (en) | Surimi gel and preparation method thereof | |
| CN101438729B (en) | Natural deicing fluid for freezing shrimp meat | |
| Xing et al. | A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition | |
| Chen et al. | Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi | |
| CN103719936B (en) | A kind of preparation method of high elasticity dietary fiber type marine fish flesh finely processed product | |
| Sun et al. | A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization | |
| CN101803759A (en) | Production method for improving gel strength of frozen surimi | |
| CN101756259A (en) | Phosphate-free water-retaining agent meat product and preparation method thereof | |
| JP6040339B2 (en) | Modification method of marine protein material | |
| Zhang et al. | Research on the water‐holding capacity of pork sausage with acetate cassava starch | |
| Ma et al. | Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein | |
| CN102246976A (en) | Pretreatment method and preparation method of nibe croaker frozen surimi | |
| Feng et al. | Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles | |
| CN101822284B (en) | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver | |
| Shang et al. | Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties | |
| CN104839774A (en) | Production method for improving gel strength of golden pomfret frozen surimi | |
| CN103238725B (en) | Preparation method of antifreeze egg albumen powder with high gel property | |
| CN105166005A (en) | Meatball antifreezing agent and method thereof for being applied to meatball freezing resisting | |
| CN102687870B (en) | Preparation method of minced fillet product | |
| Kang et al. | Effect of various amounts of pork and chicken meat on the sensory and physicochemical properties of chinese-style meatball (kung-wan) | |
| CN105029140A (en) | Food composite crispness increase agent and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |