CN103815435A

CN103815435A - High-quality minced nemipterus hexodon product and preparation method thereof

Info

Publication number: CN103815435A
Application number: CN201410039609.XA
Authority: CN
Inventors: 周爱梅; 林丽英; 张风; 刘欣
Original assignee: South China Agricultural University
Current assignee: GUANGZHOU TOP FOOD Co.,Ltd.
Priority date: 2014-01-27
Filing date: 2014-01-27
Publication date: 2014-05-28
Anticipated expiration: 2034-01-27
Also published as: CN103815435B

Abstract

The invention discloses a high-quality minced nemipterus hexodon product and a preparation method thereof. The high-quality minced nemipterus hexodon product uses minced nemipterus hexodon as a raw material; by a combined process of superhigh pressure and heat treatment and by scientifically determining optimal process conditions of superhigh pressure and heat treatment, the high-quality minced nemipterus hexodon product with very good hardness and elasticity is prepared; the highest gel strength can reach 566.705 g/cm, which is 62% or above higher than that of the existing minced fish prepared by a simple heat treatment method and is 32% or above higher than that of the existing minced fish prepared by an optimal superhigh pressure method. The superhigh pressure and the heat treatment are scientific combined and are pertinently applied to the nemipterus hexodon raw material, so that the increase of the gel strength of the minced nemipterus hexodon product is effectively promoted; by the preparation method, a technical support can be provided for popularizing the minced fish processing industry; the preparation method has important scientific significance for enriching the minced fish gel mechanism.

Description

A kind of high-quality six tooth red coat surimi products and preparation method thereof

Technical field

The invention belongs to aquatic products food processing technology field.More specifically, relate to a kind of high-quality six tooth red coat surimi products and preparation method thereof.

Background technology

Fish gruel, after the pretreatment of fresh and alive raw material fish, filters, dewaters, adds antifreeze to cut to mix or beat routed, packing, freezes to form the intermedin section product with certain preservation term through adopting meat, rinsing, essence.Can be made into various surimi products by adding Thermogelling after rotten fish moulding, surimi product is a kind of high protein, low cholesterol, low-heat, salt-poor diet, traditional surimi product has fish ball, breaded fish stick, fish intestines etc. (to appoint magnificence etc., 2010), Novel fish meat has the simulated seafood such as imitative crab leg, imitative scallop, all deeply be subject to consumer's welcome (Hu Yongjin, 2007).

Protein in fish muscle is different according to its composition, roughly can be divided into myofibrillar protein, sarcoplasmic protein, myostromin matter and heterogeneous tissue protein (Jiao Daolong, 2010).These protein can become respectively again salt dissolubility (muscle fibril) albumen, water-soluble (sarcoplasm) albumen and insoluble protein according to it to the dissolubility difference of solvent.In flesh of fish muscle, salt soluble protein is myofibrillar protein, jointly formed by myosin, actin and actomyosin, and be the main component that the flesh of fish forms resilient gel, be to form the flexible important sources of goods.Now generally believe that fish meat protein forms hot gel process mainly through 3 stages, i.e. gelation (setting), gel deteriorated (modori) and breaded fish stick (kombako) (Fiegeding, 1986).Gelation is often referred in temperature and reached before 50 ℃, and fribrillin molecule forms a looser network structure, becomes gel by colloidal sol, and degree of gelation depends primarily on the kind (Wu et al, 1985) of fish.When after fish meat protein gelation, temperature reaches the deteriorated temperature band of gel (50～70 ℃), the gel forming splits into the network structure of fracture, there is gel degradation phenomena, this is due to stronger in this temperature band endogenous tissue protease activity, (An et al, 1996) that a large amount of hydrolase meromyosins cause.After gel degradation temperatures band, if the temperature gel that raises again becomes orderly and nontransparent shape, gel strength obviously strengthens, and forms breaded fish stick.Therefore,, when different fish are made surimi product, the optimum temperature of gel and processing mode are different, even have huge difference.

At present, the main method of minced fish gel is heat treatment, and in heat treatment gel process, the molecular motion of protein is very fierce, and weak key is cut off or combination again, protein steric structure collapse, original defunctionalization and sex change has occurred.But heat-treating methods is for improving minced fish gel characteristic not ideal enough (Cao et al, 2003).

The ultra high pressure treatment technology of food is to adopt the processing of 100～1000MPa hyperpressure to be sealed in the food in flexible container or aseptic pumping system, can reach microorganism, the inhibitory enzyme killing in food and improve food configuration and the effect of characteristic.In ultra high pressure treatment, because protein volume dwindles, the various keys that form stereochemical structure cut off or again form, and result has produced sex change.Super-pressure has unique physical modification effect to protein and other.It can affect the contributive interaction of protein molecule stereochemical structure, causes protein denaturation, gathering or gelation (Messens et al, 1997).Research shows, ultra high pressure treatment can depolymerization actin and actomyosin and can improve the dissolubility of fribrillin, after pressurization, there is the variation of gel characteristic in these protein, in macroscopic view, show as the variation (Iwasaki et al, 2006) based on fribrillin gel product texture characteristic.Numerous research shows, the protein gel specific heat inducible protein gel of high pressure induction has better glossiness, smoothness, pliability and higher elasticity (Messens et al, 1997).

But the rarely seen surimi product that is applied to of ultra high pressure treatment technology is processed.The mode of the protein denaturation of heat treatment and ultra high pressure treatment and process are significantly different, cause also different (Hu Feihua often of the denatured state of protein and the proterties of the gel that obtains, 2010), although Chinese scholars has been carried out certain exploration to the rotten mechanism that forms gel of super-pressure induction fish, but existing research not deeply, system not, still have a lot of concrete problem in science not yet to set forth clear, if (1) is under super-pressure effect, the functional characteristic of the rotten fribrillin of fish is as salt dissolubility, sulfhydryl content, disulfide bond content, surface hydrophobic, Ca ²⁺active variation and the relation with gel-forming thereof of waiting of-ATPase.(2) under super-pressure effect, the gathering behavior of fribrillin and the variation of conformation and the contribution to gel-forming thereof.(3) impact of ultra high pressure treatment on endogenous TGase and endogenous tissue proteinase activity, and then impact on gel.And these concrete problem in science are important key issues that solution super-pressure is applied to the rotten making of fish aspect.Therefore, the research of carrying out the rotten formation of super-pressure induction fish gel mechanism deep, system is significant, and illustrating for enriching minced fish gel mechanism of especially above-mentioned problem in science has important scientific value.

Six tooth red coats ( nemipterus hexodon) belong to Perciformes, gold thread Gyrinocheilidae, Nemipterus, be mainly distributed in the Perenniporia martius marine site of India-Atlantic ocean region-west, mainly perching in the degree of depth is shale or the rock seabed of 10 to 100 meters, is typical warm water species; Ye Shi China important economic fish in the Nanhai area simultaneously, output is higher, has Important Economic and is worth.

Six tooth red coats are raw materials of the second largest fish gruel after the cod of Alaska, although the quantity of its product large, be worth high, very limited about the research of its gelling properties aspect.The utilization of six tooth red coats in the rotten industry of fish mainly depends on the research information of other fingerlings, such as Alaska cod (cold water fish), but the aspects such as the warm attribute of water fish and the attribute of cold water fish, flesh of fish speciality make a big difference, and the gel characteristic of therefore studying six tooth red coat fish gruels plays a very important role to actual production processing.

Although prior art demonstration, any fish can be served as the making raw material of fish gruel, and the quality of fish filling that adopts different raw material fishes to prepare via prior art exists significant otherness.According to the literature, the activity that causes the deteriorated endogenous protease of gel in six tooth red coat fish gruels is very high, therefore adopt different heat treatment to be difficult to obtain the surimi product that performance is good, and at present less about the preparation technology optimization of six tooth red coat fish gruels, the method that high-quality six tooth red coat fish gruels are prepared in further research and inquirement has very large practical application meaning.

Summary of the invention

The technical problem to be solved in the present invention is defect and the technology of preparing deficiency that overcomes existing six tooth red coat surimi products, and a kind of method of preparing high-quality six tooth red coat surimi products is provided.

Another object of the present invention is to provide the high-quality six tooth red coat surimi products that adopt described method to prepare.

Above-mentioned purpose of the present invention is achieved through the following technical solutions:

The invention provides a kind of high-quality six tooth red coat surimi products, is take six tooth red coat fish gruels as raw material, adopts the method for super-pressure and combined with heat treatment to prepare the surimi product with high-quality consistency and elasticity quality.

The condition of described super-pressure and combined with heat treatment processing is as follows: by six tooth red coat fish gruels after cutting of routine mixed salt adding forming processes at 200MPa pressurize 10min, then leave standstill and process 30min again at 90 ℃ of heating 20min at 40 ℃, can obtain the surimi product with high-quality consistency and elasticity quality.

Preferably, the preparation method who the invention provides described high-quality six tooth red coat surimi products comprises the following steps:

S1. take six tooth red coat fish gruels as raw material is mixed through cutting, salt adding, regulate moisture, cut to mix and obtain pasted fish meat again with frozen water;

S2. S1 gained pasted fish meat forming processes is obtained to products formed;

S3. by S2 gained products formed pressurize 10min under 200MPa pressure;

S4. by products formed after treatment S3 after heat treatment, frozen water is cooling and get final product; Described heat treated condition is: after 40 ℃ of standing 30min of processing, heat 20min in 90 ℃.

Preferably, cutting the time of mixing described in S1 is 1～2 min, and more electedly, cutting the time of mixing is 1min.

Preferably, described in S1, salt adding is to add salt according to 2～3% of six tooth red coat quality of fish fillings; More preferably add salt according to 2.5% of six tooth red coat quality of fish fillings.

Preferably, regulating moisture with frozen water described in S1 is to regulate that to cut the rotten moisture of the fish mixing after salt adding be 70～85%, preferably 80%.

Preferably, described in S1, cutting the time of mixing is 3～4 min, more preferably 4min again.

Described in S2, forming processes can be pasted fish meat to be prepared to any surimi products such as fish ball, breaded fish stick, fish intestines, imitative crab leg, imitative scallop in conjunction with existing routine techniques.For the ease of detecting the consistency and elasticity of surimi product, the present invention preferably becomes fish intestines by pasted fish meat moulding preparation.After S1 gained pasted fish meat is caught up with to gas, be fills up in nylon casing, obtain fish intestines.

Described in S2, the diameter of nylon casing is 2.5cm; Fish intestines length is preferably 15cm.

The invention provides the six tooth red coat surimi products that aforementioned preparation method prepares.

The present invention has following beneficial effect:

The present invention has made outstanding contribution in the following areas:

1. sum up for six tooth red coat raw materials the technique of preparing unblemished fish meat that science is suitable.

As aforementioned, six tooth red coats are raw materials of the second largest fish gruel after the cod of Alaska, product quantity is large, it is high to be worth, but prior art lacks technical research enlightenment and achievement for flesh of fish gelling properties aspect, the technology of reference is all based on other fingerlings, but six tooth Nemipteruses are in warm water fish, and the attribute of fish is that the relevant surimi product of processing brings very large technical barrier with the specificity of flesh of fish speciality.The present invention has successfully solved this technical barrier of this area in conjunction with super-pressure and heat treated treatment process.

2. by the theory of super-pressure and combined with heat treatment and concrete creatively perfect adaptation of production reality, provide pointedly super-pressure and the suitable process conditions of heat treatment science, obtained the six tooth red coat surimi products with high-quality consistency and elasticity quality.

The present invention adopts 200MPa pressurize 10min, the scientific structure change to the rotten myofibrillar protein of six tooth red coat fishes and endogenous tissue protease with suitable ultra high pressure treatment pressure and processing time, hold well the degree of the rotten myofibrillar protein structural change of six tooth red coat fishes, can make it leave standstill in process in follow-up low-temperature heat, the crosslinked action of endogenous TG enzyme is carried out well, make to form better gel network structure, and the suitable change of endogenous tissue protease structure is very beneficial for its easier inactivation in follow-up high-temperature heating process, effectively avoid the deteriorated generation of its gel.Further, the present invention is in conjunction with ultra high pressure treatment condition and result, heat treated temperature and time is scientifically analyzed, tested, constantly sum up, temperature and time standing low-temperature heat is defined as to 40 ℃ and leaves standstill processing 30min, the temperature and time of high-temperature heating treatment is defined as, at 90 ℃ of heating 20min, having obtained beyond thought remarkable result, and the hardness of gained six tooth red coat surimi products is high, flexible, gel strength is high.Gel strength reaches as high as 566.705gcm, than simple heat treatment high 62% or more than, high (600MPa processes 30min) 32% of ultra high pressure treatment than existing optimum or more than, keep six tooth red coats to oppress original nutritional labeling, it is unique to have advantages of, for the rotten preparation process condition of the accurate fish of science that six tooth red coats provide, the stability of quality and the operability of industrial mass production practice are guaranteed.

Specifically, the activity that causes the deteriorated endogenous protease of gel in six tooth red coat fish gruels is very high, therefore adopts different heat treatment to be difficult to obtain the surimi product that performance is good.The applicant, in order to overcome this problem, creatively adopts ultra high pressure treatment, has successfully brought into play the advantage of super-pressure aspect the enzyme that goes out.In long-term a large amount of experiment, the applicant constantly analyzes and sums up, if adopt ultra high pressure treatment will obtain the rotten endogenous protease inactivating efficacy of good six tooth red coat fishes, need 600MPa or above super-pressure, just can obtain six tooth red coat surimi products of performance.Through further careful, the research comprehensively to six tooth gold thread flesh of fish characteristics, the applicant constantly creates new treatment conditions and tests, analyzes and sum up, discovery only has the accurate ultra high pressure treatment PROCESS FOR TREATMENT of employing science to prepare six tooth red coat fish gruels in conjunction with the accurate heat treated mode of science again, just can obtain six tooth red coat surimi products of function admirable.The present invention finally determines that employing super-pressure 200MPa processes 10min, 40 ℃ of standing 30min, 90 ℃ of heating 20min are as optimised process again, utilize super-pressure 200MPa to process 10min, allow fish gruel protein structure launch, expose more reactive group, be allowed to condition in low temperature (the 40 ℃) heat treatment process of second step under the effect of endogenous TG enzyme catalytic reaction crosslinked, finally by crossing high-temperature heat treatment fixed structure, adopting the object of two sections of heating is that the effect of bringing into play endogenous TG enzyme in low-temperature heat process allows its cross-linked proteins, be conducive to like this gel structure having formed, in conjunction with the ultra high pressure treatment of back, allow it expose more crosslinked group, better effects if.Meanwhile, the present invention utilizes the activity that can cause the deteriorated endogenous tissue protease of gel in super-pressure passivation six tooth red coat fish gruels.

The present invention is with the research object that is prepared as of six tooth red coat fish gruels, deeply, the research of having carried out the rotten formation of super-pressure induction fish gel mechanism of system, inquire into super-pressure and induced rotten feature and the microstructure that forms gel of six tooth red coat fishes, super-pressure described in providing and the technical scheme of combined with heat treatment have effectively promoted the increase of six tooth red coat surimi product gel strengths, the popularization that can be the rotten processing industry of fish provides Data support and theoretical direction, has important scientific meaning to enriching minced fish gel mechanism.

Accompanying drawing explanation

Fig. 1 be after different pressures pressurize 30min with the impact of the rupture strength of combined with heat treatment on minced fish gel.

Fig. 2 be after different pressures pressurize 30min with the impact of combined with heat treatment on minced fish gel cup depth.

Fig. 3 be after different pressures pressurize 30min with the impact of the gel strength of combined with heat treatment on minced fish gel.

Fig. 4 affects the hardness of minced fish gel with combined with heat treatment after different pressures pressurize 30min.

Fig. 5 be after different pressures pressurize 30min with combined with heat treatment on the flexible impact of minced fish gel.

Fig. 6 be after different pressures pressurize 30min with the impact of combined with heat treatment on minced fish gel cohesion.

Fig. 7 be after different pressures pressurize 30min with the impact of combined with heat treatment on minced fish gel chewiness.

Fig. 8 be after different pressures pressurize 30min with the impact of combined with heat treatment on minced fish gel retentiveness.

Fig. 9 be after different pressures pressurize 30min with the impact of the microstructure of combined with heat treatment on minced fish gel.Note: a. heat treatment gel; B. optimum ultra high pressure treatment gel; C.200PS; D.200PSH; E.600PS; F.600PSH.

Figure 10 be after 200MPa pressurize different time with the impact of the rupture strength of combined with heat treatment on minced fish gel.

After Figure 11 200MPa pressurize different time with the impact of combined with heat treatment on minced fish gel cup depth.

After Figure 12 200MPa pressurize different time with the impact of the gel strength of combined with heat treatment on minced fish gel.

After Figure 13 200MPa pressurize different time with the impact of the hardness of combined with heat treatment on minced fish gel.

After Figure 14 200MPa pressurize different time with the flexible impact of combined with heat treatment on minced fish gel.

After Figure 15 200MPa pressurize different time with the impact of the cohesion of combined with heat treatment on minced fish gel.

After Figure 16 200MPa pressurize different time with the impact of the chewiness of combined with heat treatment on minced fish gel.

Figure 17 be after 200MPa pressurize different time with the impact of combined with heat treatment on minced fish gel retentiveness.

Figure 18 be after 200MPa pressurize different time with the impact of combined with heat treatment on minced fish gel microstructure.Note: a. heat treatment gel; B. optimum ultra high pressure treatment gel; C.10PS; D.10PSH; E.30PS; F.30PSH.

Figure 19 be after different pressures pressurize 30min with the impact of the solubility of combined with heat treatment on minced fish gel.

Figure 20 be after 200MPa pressurize different time with the variation of the solubility of combined with heat treatment to minced fish gel.

Figure 21 is the impact of super-pressure on endogenous TGase activity.Note: a, b, c, d represents the significant difference (p < 0.05) of different disposal time under uniform pressure; A, B, C represents the significant difference (p < 0.05) of different pressures same treatment time.

Figure 22 is the impact of super-pressure on endogenous histone enzymatic activity.Note: a, b, c, d represents the significant difference (p < 0.05) of different disposal time under uniform pressure, control group is fresh endogenous thermostable protease crude extract; A, B, C represents the significant difference (p < 0.05) of different pressures same treatment time.

Figure 23 be after different pressures pressurize 30min with combined with heat treatment to minced fish gel SDS-PAGE electrophoretogram.Note: MW is standard sample contrast; 1. fresh fish gruel (Fresh); 2. contrast, heat treatment gel; 3.200PS; 4.200PSH; 5.400PS; 6.400PSH; 7.600PS; 8.600SH.

Figure 24 be after 200MPa pressurize different time with combined with heat treatment to minced fish gel SDS-PAGE electrophoretogram.Note: MW is standard sample contrast; 1.Fresh; 2. contrast, heat treatment gel; 3.10PS; 4.10PSH; 5.30PS; 6.30PSH; 7.50PS; 8.50SH.

Figure 25 be after different pressures pressurize 30min with the impact of the TCA-soluble peptide content of combined with heat treatment on minced fish gel.

Figure 26 be after 200MPa pressurize different time with the impact of the TCA-soluble peptide content of combined with heat treatment on minced fish gel.

Wherein, in institute's drawings attached and caption, heat treatment: 40 ℃ of standing 30min, then 90 ℃ of heating 20min; Optimum super-pressure: 600MPa/30min; PS: super-pressure+Setting; PSH: super-pressure+Setting+Heating.SH：Setting+Heating。Described Setting refers to that 40 ℃ leave standstill processing 30min, and Heating refers to 90 ℃ of heating 20min.

The specific embodiment

Further illustrate the present invention below in conjunction with Figure of description and specific embodiment, but embodiment does not limit in any form to the present invention.Unless stated otherwise, reagent, the method and apparatus that the present invention adopts is the conventional reagent of the art, method and apparatus.

Unless stated otherwise, the present embodiment raw material and equipment used is the art conventional commercial raw material and equipment.Unless stated otherwise, pressure unit of the present invention is MPa, and chronomere is min.

the assay method of embodiment 1 composition and engineering research experiment of the present invention index of correlation

1, the mensuration of gel strength: with reference to Balange et al(2009) method measure gel strength.

It is P/5 that probe model is selected in gel strength test, and test pattern is compression stress pattern.Compression deformation rate is 60mm/ min, draws respectively rupture strength (Breaking Force) and cup depth (Deformation).

Gel strength (Gel Strength)=rupture strength × cup depth.

2, the mensuration of full texture characteristic: with reference to Maqsood et al(2012) method sample hardness (hardness), elasticity (springiness), cohesion (cohesiveness) and chewiness (chewiness) are measured.It is P/50 that texture characteristic is tested the probe model of selecting, and test pattern is TPA.Concrete test parameter is: press down speed 5mm/s, and compression deformation rate 50%, surface sense stress is 99.0g, threshold value (threshold) 30.0g.

3, the mensuration of aberration: with reference to Balange et al(2009) method measure aberration.

Sample is cut into the disk of thick 3mm, under room temperature, by WSC-S colour examining color difference meter working sample colourity, instrument adopts standard white plate to proofread and correct.CIE L*, a*, b* represent the coordinate of color, and adopt NFI(1991) recommended formula calculating whiteness.L* represents the lightness of sample, and+a* represents that sample is partially red, and-a* represents that sample is partially green; + b* represents that sample is partially yellow, and-b* represents that sample is partially blue.

Whiteness=100-[(100-L) 2+a*2+b*2] 1/2.

4, the mensuration of water retention property: with reference to Balange et al(2009) method measure water retention property.

Fish gruel is cut into the fragment that 0.5cm is thick, get 3 and claim its quality (m1, g), be placed on 3 filter paper with plane regular triangle relative position, put 3 filter paper above and cover, then directly over apply the quality of 5kg and keep 2min, squeezed rear taking-up sample and claimed its quality (m2, g), be calculated as follows and can extrude moisture w.

w/%=（m1-m2）/m1×100。

5, the mensuration of microstructure: with reference to Benjakul et al(2003) method measure the microstructure of minced fish gel.

(1) gel sample is cut into the small pieces of 3 × 3 × 1.5mm with blade, puts into 2.5% glutaraldehyde solution, 4 ℃ are fixedly spent the night, and outwell fixer, with 0.1M, and the phosphate buffer rinsing sample of pH7.0 three times, each 15min.

(2) use 1%(concentration of volume percent) hungry acid solution fixed sample 1.5h, outwell fixer, with 0.1M, the phosphate buffer rinsing sample of pH7.0 three times, each 15min.

(3) with the ethanolic solution of gradient concentration (comprising 50%, 70%, 80%, 90% and 95% 5 concentration), sample is carried out to processed, each concentration is processed 15min, then uses 100% Ethanol Treatment twice, each 20 min.

(4) use mixed liquor (V/V=l/l) the processing sample 30min of ethanol and isoamyl acetate, then use isoamyl acetate processing sample 1.5 h.

(5) carbon dioxide critical point drying.

(6) vacuum ion sputtering lily gilding film.

(7) electron microscope for sample (SEM) of handling well is observed, and accelerating potential is 20kV.

6, the mensuration of minced fish gel solubility: with reference to Benjakul et al(2003) method measure the solubility of minced fish gel.

The preparation method of minced fish gel is: (the present embodiment is take fish intestines as example)

S1. (commercial with six tooth red coat fish gruels, the gruel of the present embodiment fish is purchased from Thailand Song and blocks Man A Frozen Foods company, but therefore do not limit the present invention, those skilled in the art can adopt the commercial fish gruel of other brands) mix 1～2 min through cutting, add salt, regulate moisture to be 80%, to cut again and mix 3～4 min and obtain pasted fish meat with frozen water according to 2～3% of six tooth red coat quality of fish fillings for raw material;

S2. after S1 gained pasted fish meat being caught up with to gas by S1 gained pasted fish meat, be fills up in nylon casing, obtain fish intestines.(described in S2, the diameter of nylon casing is 2.5cm).

By S2 gained fish intestines at 200MPa pressurize 10min, then leave standstill and process 30min again at 90 ℃ of heating 20min at 40 ℃, take each two parts of fish intestines 0.5g after super-pressure and heat treatment, be cut into particle, then add respectively 10mL solvent (20 mMTris-HCl, pH 8.0, containing 1% (w/v) SDS, 8M urea and 2% (v/v) beta-mercaptoethanol) and 10mL NaOH, adopt high speed dispersion homogenizer homogeneous lmin, at 40 ℃ of water-bath 4h, every 30min stirs once again, wherein adds the sample of solvent before water-bath, first in boiling water bath, to heat 2min.After water-bath by sample at the centrifugal 30min of 10,000 × g, get 5mL supernatant after centrifugal, adding 50% cooling trichloroacetic acid to make its final volume in solution is 10%, preserve 18 h at 4 ℃, then at the centrifugal 30min of 10,000 × g, abandoning supernatant, by 2 mL 10% trichloroacetic acid (TCA) washing and precipitating, discard trichloroacetic acid with the centrifugal 15min of 10,000 × g, precipitation is dissolved with 5mL 0.5mol/L NaOH solution, finally surveys protein content.Solubility table is shown sample measured protein content in solvent and accounts for the proportion by subtraction (quality) of total protein (content recording in NaOH solution).

7, the SDS-PAGE atlas analysis of minced fish gel: with reference to Benjakul et al(2003) method carry out minced fish gel SDS-PAGE analyze.

(1) dissolve: get 3g minced fish gel, add 27ml 5%SDS solution (85 ℃ of preheatings), 85 ℃ of homogeneous 2min.By homogenizing fluid at 85 ℃ extracting 1h with all albumen of stripping.Then at the centrifugal 20min of 5000 × g.Remove insoluble matter, measure the content of protein in supernatant with biuret method.

(2) loading: the sample having dissolved is by 1:1(v/v) mix with sample buffer, in boiling water, boil 2min.Applied sample amount 5 μ L(approximately contain the albumen of 15 μ g).Described sample buffer formula is the Tris-HCl of 0.5 mol/L, and pH 6.8, containing the SDS of 4g/100mL, the glycerine of 20g/100mL, the beta-mercaptoethanol of 10g/100mL and 0.2 g/100mL bromophenol blue.

(3) electrophoresis: concentrated gum concentration is 4%, resolving gel concentration is that 10% every glue current constant is at 15mA.Treat that bromophenol blue arrives white adhesive tape place, bottom, stop electrophoresis, whole process takes approximately 2～3h.

(4) dyeing and decolouring: after electrophoresis finishes, glue is transferred to large culture dish, adds appropriate dyeing liquor (0.25% Coomassie brilliant blue R250, according to volume ratio methyl alcohol: glacial acetic acid: distilled water=45:10:45), 1h dyes on shaking table.Reclaim dyeing liquor, add destainer (according to volume ratio methyl alcohol: glacial acetic acid: distilled water=25:10:65), on shaking table, decolour and spend the night, use up until gel background color is de-, protein band is clear and legible.

8, the mensuration of minced fish gel TCA-soluble peptide content: with reference to Benjakul et al(2003) method measure the TCA-soluble peptide content of minced fish gel.

Take the minced fish gel of 3g rubbing in test tube, add the TCA of 27mL 5%, after homogeneous, at 4 ℃, leave standstill 1h.By solution centrifugal 5min under 5000 × g condition, to get supernatant Lowry method and measure TCA-soluble peptide content, result represents with μ mol tyrosine/10g minced fish gel.

embodiment 2 the present invention prepare determining of super-pressure pressure in high-quality six tooth red coat surimi product techniques

1, different pressures and the combined with heat treatment impact on minced fish gel intensity

After different pressures pressurize 30min with combined with heat treatment the impact of rupture strength, cup depth and the gel strength on minced fish gel as shown in accompanying drawing 1,2 and 3.Heat treatment (40 ℃ of standing 30min, then 90 ℃ of heating 20min) minced fish gel, rupture strength is 336.083g, and cup depth is 12.008mm, and gel strength is 349.37gcm.Optimum super-pressure (600MPa/30min) is processed minced fish gel, and rupture strength is 302.336g, and cup depth is 14.220mm, and gel strength is 429.775gcm.　　　

As shown in Figure 1, the rupture strength of the minced fish gel of super-pressure and combined with heat treatment is all significantly lower than heat treatment, optimum ultra high pressure treatment gel (p < 0.05).PS processes in (super-pressure+Setting), and the minced fish gel rupture strength that 200PS processes (200MPa 30min+Setting) reaches maximum 224.227g.PSH processes in (super-pressure+Setting+Heating), and rupture strength significantly reduces (p < 0.05) along with the increase of pressure, and it is 269.522g that 200PSH processing (200MPa 30min+Setting+Heating) reaches maximum.Hence one can see that, and fish gruel is after ultra high pressure treatment, and the process that leaves standstill or leave standstill heating is unfavorable for the enhancing of minced fish gel rupture strength.

As shown in Figure 2, the rotten cup depth of the fish of super-pressure and combined with heat treatment is significantly higher than heat treatment gel (p < 0.05), and the minced fish gel cup depth that PSH processes is greater than PS gel (p < 0.05) significantly.During PS processes, the gel that the gel cup depth that 400PS processes and 600PS process is without significant difference (p>0.05), both are all significantly higher than the gel (p < 0.05) that 200PS processes, three's cup depth is respectively 16.501mm, 16.290mm, 12.008mm, specific heat treatment gel has increased 37.42%, 35.66%, 15.43% respectively, and the cup depth of minced fish gel that wherein 400PS, 600PS process is higher by 16.04% than optimum ultra high pressure treatment gel, 14.56%.During PSH processes, the cup depth of each pressure treatment is all significantly higher than the minced fish gel of optimum ultra high pressure treatment, wherein the cup depth of 200PSH, 400PSH, 600PSH is without significant difference (p < 0.05), be respectively 17.667mm, 17.951mm, 17.999mm, specific heat treatment gel increases 69.83%, 72.56%, 73.17% respectively, has improved 24.24%, 26.24%, 26.58% respectively than optimum ultra high pressure treatment.Hence one can see that, and the cup depth of the minced fish gel of super-pressure and combined with heat treatment is significantly higher than heat treatment gel, increases with the increase of pressure, and PSH processes the cup depth of minced fish gel higher than the gel of PS processing.Standing or heating process after ultra high pressure treatment contributes to the increase of cup depth.

As shown in Figure 3, during PS processes, increase gel strength with pressure enlarges markedly, the gel strength that 600PS processes is that 344.711cm and heat treatment are without significant difference (p>0.05), the minced fish gel intensity that 200PS, 400PS process is all significantly greater than heat treatment gel, and the minced fish gel intensity of each pressure treatment is all lower than optimum ultra high pressure treatment gel.During PSH processes, gel strength increases and significantly reduces (p < 0.05) with pressure, the gel strength that wherein 200PSH, 400PSH process is significantly higher than heat treatment gel, 476.21gcm, 398.37gcm are reached respectively, 1.36 times, 1.14 times of heat treatment gel, the gel strength that wherein 200PSH processes has improved 10.80% than the minced fish gel of optimum ultra high pressure treatment, the gel strength that 600PSH processes is 310.88 gcm, significantly lower than heat treatment gel (p < 0.05).Hence one can see that, super-pressure and combined with heat treatment, and the increase of the minced fish gel intensity pressure that wherein PS processes and increasing, the increase of the minced fish gel intensity pressure that PSH processes and reducing, and HTHP is in conjunction with being unfavorable for improving minced fish gel intensity.

Hence one can see that, and the processed group that gel strength is the highest is 200PSH, and super-pressure 200MPa processes after 30min 40 ℃ of standing 30min again, and then 90 ℃ of heating 20min, now gel strength is 476.21gcm, higher by 36% than heat treatment, higher by 14% than optimum ultra high pressure treatment.

2, different pressures and the combined with heat treatment impact on full matter structure

Result is as shown in accompanying drawing 4,5,6 and 7.As shown in Figure 4, the hardness of the minced fish gel of super-pressure and combined with heat treatment is all lower than heat treatment gel (p < 0.05).During PS processes, the hardness of minced fish gel enlarges markedly (p < 0.05) with the rising of pressure, and the minced fish gel of the ultra high pressure treatment of the minced fish gel hardness ratio optimum that wherein 600PS processes has improved 20.89%.During PSH processes, the hardness of minced fish gel reduces (p < 0.05) with the rising of pressure, and is significantly greater than the minced fish gel of uniform pressure PS processing and the minced fish gel (p < 0.05) of optimum ultra high pressure treatment.The gel hardness that 200PSH, 400PSH, 600PSH process is respectively 1.71 times, 1.53 times, 0.95 times that the PS of uniform pressure processes, is respectively 1.55 times, 1.49 times, 1.15 times of optimum ultra high pressure treatment gel.　　　

As shown in Figure 5, the elasticity of the minced fish gel (except 200PS processes) of super-pressure and combined with heat treatment is all significantly higher than heat treatment gel (p < 0.05), lower than the minced fish gel (p < 0.05) of optimum ultra high pressure treatment.During PS processes, the elasticity of the minced fish gel that 200PS processes and heat treatment gel are without significant difference (p>0.05), and the gel elastomer that 400PS processes reaches maximum.During PSH processes, the elasticity of the minced fish gel of each pressure treatment is without significant difference (p>0.05), and the PS that is significantly greater than uniform pressure processes (p < 0.05).The gel elastomer that 200PSH, 400PSH, 600PSH process is respectively 0.985,0.988,0.987, and the elasticity of specific heat treatment gel has improved 2.18%, 2.49%, 2.39%.

As shown in Figure 6, during PS processes, the cohesion of the minced fish gel of each pressure treatment is the remarkable gel (p < 0.05) lower than optimum ultra high pressure treatment all, the gel cohesion that wherein 400PS processes and heat treatment gel are without significant difference (p>0.05), and the gel cohesion work that 200PS, 600PS process is greater than heat treatment gel (p < 0.05).During PSH processes, the cohesion of the minced fish gel of the each pressure treatment gel (p < 0.05) that all PS of the remarkable gel lower than heat treatment gel, optimum ultra high pressure treatment, uniform pressure processes.Hence one can see that, and fish gruel is after ultra high pressure treatment, and process standing and heating can make the cohesion of gel reduce, and it is more remarkable that wherein heating can make the decline of cohesion.

As shown in Figure 7, during PS processes, chewiness increases with the increase of pressure, and all significantly lower than heat treatment gel, the chewiness of the minced fish gel that 600PS processes is higher by 10.71% than the minced fish gel of optimum ultra high pressure treatment.During PSH processes, increase chewiness with pressure significantly reduces (p < 0.05), the chewiness of the minced fish gel that 200PSH processes and heat treatment gel are without significant difference (p>0.05), and the minced fish gel chewiness that 200PSH, 400PSH process is greater than the minced fish gel (p < 0.05) of optimum ultra high pressure treatment.

Hence one can see that, and minced fish gel hardness, chewiness that PS processes are lower than heat treatment, and elasticity, cohesion are higher than heat treatment.The minced fish gel that PSH processes, hardness, chewiness all have significantly rising, but still lower than heat treatment gel, cohesion is significantly lower than heat treatment.Super-pressure and combined with heat treatment, reduce increase, elasticity reduction, the cohesion of minced fish gel hardness.The optimum treatment combination of super-pressure and combined with heat treatment is 200PSH, be that super-pressure 200MPa processes after 30min 40 ℃ of standing 30min again, and then 90 ℃ of heating 20min, can improve the matter structure of minced fish gel, obtain hardness, elasticity, minced fish gel that chewiness is relatively high.

3, different pressures and the combined with heat treatment impact on aberration

As shown in table 1 on the impact of minced fish gel aberration with combined with heat treatment after different pressures pressurize 30min.

After table 1 different pressures pressurize 30min with the impact of combined with heat treatment on minced fish gel aberration

Note: optimum super-pressure: 600MPa/30min; PS: super-pressure+Setting; PSH: super-pressure+Setting+Heating.

PS treatment gel, brightness value L *, red value a*, yellow value b* significantly increase with the increase of pressure, and significantly lower than heat treatment gel (p < 0.05); Whiteness all enlarges markedly with the increase of pressure, 600PS process gel whiteness be 82.63 with heat treatment gel without significant difference (p < 0.05), higher than optimum ultra high pressure treatment gel (p < 0.05).

PSH treatment gel, brightness value L * increases with the increase of pressure, all be significantly higher than optimum ultra high pressure treatment gel p < 0.05), the gel L* that 400PSH, 600PSH process is without significant difference (p>0.05), and both are all significantly greater than heat treatment gel; Red value a* enlarges markedly with the increase of pressure, is all significantly higher than optimum ultra high pressure treatment gel p < 0.05), the gel a* that wherein 200PSH processes is lower than heat treatment gel (p < 0.05); Yellow value b* under each pressure treatment without significant difference, and significantly lower than heat treatment gel (p < 0.05), higher than optimum ultra high pressure treatment gel (p < 0.05); Whiteness all increases with the increase of pressure, all be significantly higher than optimum ultra high pressure treatment gel p < 0.05), the gel whiteness that 200PSH processes is for significantly lower than heat treatment gel (p < 0.05), but be significantly higher than the gel (p < 0.05) that 200PS processes, higher by 10.92% than it.The gel whiteness that 400PSH, 600PSH process respectively 84.85,85.03, specific heat treatment gel whiteness has improved 2.72%, 2.94%, respectively higher by 7.23% than the PS treatment gel under same pressure, 2.90%.

From result, the aberration of the gel that super-pressure and combined with heat treatment form is better than the gel of simple ultra high pressure treatment.PS treatment gel, the increase of pressure contributes to form the good minced fish gel of aberration, and the gel whiteness that 600PS processes and heat treatment gel are without significant difference; PSH treatment gel, the increase of pressure contributes to form the good minced fish gel of aberration, and 400PSH, 600PSH treatment gel whiteness are significantly greater than heat treatment gel, and PSH processing is greater than PS processing to the improvement of minced fish gel aberration.

4, different pressures and the combined with heat treatment impact on retentiveness

After different pressures pressurize 30min with combined with heat treatment on the impact of minced fish gel retentiveness as shown in Figure 8.

During PS processes, extruded moisture and the heat treatment gel of the minced fish gel of each pressure treatment be without significant difference (p>0.05), and be significantly higher than the minced fish gel of optimum ultra high pressure treatment.During PSH processes, the extruded moisture of the minced fish gel of each pressure treatment is without significant difference (p>0.05), and is significantly greater than the minced fish gel (p < 0.05) of heat treatment, optimum ultra high pressure treatment.

Hence one can see that, and during PS processes, the retentiveness of the minced fish gel of each pressure treatment and heat treatment gel are without significant difference, lower than the minced fish gel of optimum ultra high pressure treatment; During PSH processes, the retentiveness of the minced fish gel of each pressure treatment is without significant difference, and lower than the minced fish gel of heat treatment, optimum ultra high pressure treatment.

5, different pressures and the combined with heat treatment impact on microstructure

After different pressures pressurize 30min with the impact of the microstructure of combined with heat treatment on minced fish gel as shown in Figure 9.As seen from the figure, the cross section of heat treatment gel is coarse, and space is larger; The cross section of the minced fish gel of optimum ultra high pressure treatment is very smooth; The gel film stratification degree that PS processes is high, and hole is little and be evenly distributed, and protein space arrangement is certain trend, and the tightness degree of protein cross increases along with the increase of processing pressure.The gel-forming that PSH processes larger aggregation, protein crosslinked also more obvious, and the gel microstructure that the microstructure of the gel processed of 200PSH is processed than 600PSH is finer and close, cavity is less.Therefore, can judge that from the microstructure of minced fish gel 200PSH gel has good gel strength.

In sum, the fish gruel that adopts 200MPa to process can obtain best effect.

embodiment 3 the present invention prepare determining of dwell time in high-quality six tooth red coat surimi product techniques

1, different dwell times and combined with heat treatment are shown in Figure 10 to the impact of gel strength, 11 and 12,

As shown in Figure 10, PS processes in (super-pressure+Setting), the rupture strength of minced fish gel significantly reduces (p < 0.05) with the increase of pressure, and all lower than heat treatment gel (p < 0.05), wherein the rupture strength of the minced fish gel of 10PS processing (200MPa 10min+Setting) and optimum ultra high pressure treatment gel are without significant difference (p>0.05).PSH processes in (super-pressure+Setting+Heating), the gel rupture strength specific heat treatment gel of pressurize 10min is high by 5.95%, higher by 5.41% than optimum ultra high pressure treatment gel, the minced fish gel rupture strength of pressurize 30min, 50min is without significant difference (p>0.05), and the rupture strength of the gel of PSH processing is all significantly higher than the gel (p < 0.05) that under same pressure, PS processes.10PSH(200MPa 10min+Setting+Heating), 30PSH(200MPa 30min+Setting+Heating), 50PSH(200MPa 50min+Setting+Heating) process gel rupture strength be respectively 356.095g, 269.522g, 265.441g, respectively than under same pressure PS process gel high by 11.74%, 20.2%, 63.55%.Hence one can see that, and the rupture strength of the minced fish gel of super-pressure and combined with heat treatment reduces with the increase of dwell time; The minced fish gel rupture strength that PSH processes is higher than PS treatment gel.

As shown in Figure 11, except 10PS, the cup depth of the minced fish gel of super-pressure and combined with heat treatment is all significantly higher than heat treatment gel (p < 0.05).In the gel that PS processes, cup depth enlarges markedly with the increase of dwell time, and wherein the cup depth of 10PS treatment gel and heat treatment gel are without significant difference (p>0.05).The gel cup depth that 30PS, 50PS process is respectively 12.008mm, 15.539mm, and specific heat treatment gel has improved 15.43%, 49.37%, and wherein the cup depth of 50PS treatment gel is higher by 9.28% than optimum ultra high pressure treatment gel.The gel that PSH processes, cup depth increases with the increase of dwell time, and the cup depth of the gel of the PSH of each pressure processing is all significantly higher than the gel that under same pressure, PS processes, the gel (p < 0.05) of optimum ultra high pressure treatment.The gel cup depth that 10PSH, 30PSH, 50PSH process is respectively 15.921mm, 17.667mm, 18.342mm, be heat treatment gel improved 53.04%, 69.83%, 76.31%, higher by 52.30% than the gel of processing with PS under pressure, 47.13%, 18.04%, higher by 11.96% than optimum ultra high pressure treatment gel, 24.24%, 28.99%.Hence one can see that, and the cup depth of super-pressure and combined with heat treatment minced fish gel increases with the increase of dwell time; The minced fish gel cup depth that PSH processes is higher than PS treatment gel, optimum ultra high pressure treatment gel.

As shown in Figure 12, in the gel that PS processes, gel strength is the remarkable gel (p < 0.05) lower than optimum ultra high pressure treatment all, and the increase with the dwell time reduces, 10PS process gel strength be 324.57gcm, with heat treatment gel without significant difference (p>0.05).In the gel that PSH processes, gel strength is all significantly higher than heat treatment gel, the gel (p < 0.05) of optimum ultra high pressure treatment, wherein 10PSH reaches maximum, and be significantly higher than 30PSH, 50PSH(p < 0.05), after between the two without significant difference (p>0.05), three is respectively 566.705 gcm, 476.206 gcm, 486.810gcm, 1.62 times of heat treatment gel, 1.36 doubly, 1.39 doubly, 1.32 times of optimum ultra high pressure treatment gel, 1.11 doubly, 1.13 doubly, 1.75 times of gel that under same pressure, PS processes, 1.77 doubly, 1.93 doubly.Hence one can see that, and the gel strength of super-pressure and combined with heat treatment minced fish gel, reduces with the increase of dwell time; The minced fish gel intensity that PSH processes is higher than heat treatment gel, optimum ultra high pressure treatment gel, PS treatment gel.

The processed group that gel strength is the highest is 10PSH, and super-pressure 200MPa processes after 10min 40 ℃ of standing 30min again, and then 90 ℃ of heating 20min, and now gel strength is 566.705gcm, higher by 62% than heat treatment, higher by 32% than optimum ultra high pressure treatment.

2, different dwell times and the impact of combined with heat treatment on full matter structure

Different dwell times and combined with heat treatment on the impact of full matter structure as shown in accompanying drawing 13,14,15 and 16.

As shown in Figure 13, the hardness of the minced fish gel of super-pressure and combined with heat treatment is all significantly lower than heat treatment gel (p < 0.05).PS treatment gel, the minced fish gel hardness that each dwell time processes is all significantly lower than optimum ultra high pressure treatment gel, the minced fish gel hardness that 10PS, 30PS process is without significant difference, and be all significantly greater than the gel (p < 0.05) that 50PS processes, three's hardness is respectively 36.997 N, 36.667 N, 29.831N, is 56.64 %, 56.13%, 45.67% of heat treatment gel.In the gel that PSH processes, the rotten gel hardness of each dwell time treatment of fish is all significantly higher than, optimum ultra high pressure treatment gel, with dwell time PS treatment gel, the gel hardness that 30PSH processes reaches maximum (p < 0.05).The gel hardness that 10PSH, 30PSH, 50PSH process is respectively 58.869N, 62.644 N, 58.961 N, respectively higher by 46.09% than optimum ultra high pressure treatment gel, 55.45%, 46.32%, respectively than under same pressure PS process gel high by 59.12%, 70.85%, 97.65%.Hence one can see that, and the hardness of the minced fish gel of super-pressure and combined with heat treatment, not as good as heat treatment, is compared with PSH, the gel that the gel hardness that PSH processes is processed higher than optimum ultra high pressure treatment gel, PS.

As shown in Figure 14, the elasticity of the minced fish gel of super-pressure and combined with heat treatment all, lower than the minced fish gel of optimum ultra high pressure treatment, increases with the increase of dwell time.During PS processes, the minced fish gel elasticity that 10PS, 30PS process and heat treatment gel are without significant difference (p>0.05), and the gel elastomer that 50PS processes is significantly greater than heat treatment gel (p < 0.05).In the gel that PSH processes, elasticity is all significantly higher than heat treatment gel (p < 0.05); The gel elastomer that 10PSH processes is significantly less than the gel (p < 0.05) that 30PSH, 50PSH process, and both are without significant difference (p>0.05) afterwards; The gel elastomer that PSH under each dwell time processes is significantly higher than PS treatment gel under the same dwell time (p < 0.05); The gel hardness that 10PSH, 30PSH, 50PSH process is respectively 0.974,0.985,0.988, respectively specific heat treatment gel high by 1.14%, 2.18%, 2.49%, the gel processed with PS under pressure is high by 1.25%, 1.86%, 1.33%.Hence one can see that, the minced fish gel of super-pressure and combined with heat treatment, in PS processes, the increase of gel elastomer dwell time and increasing, in PSH processes, dwell time reaches after certain value, further extends dwell time gel elastomer and does not change, and the gel elastomer that PSH processes is significantly higher than the gel that PS processes.

As shown in Figure 15, the cohesion of the minced fish gel of super-pressure and combined with heat treatment, significantly reduces with the increase of dwell time (p < 0.05).In the gel that PS processes: the gel cohesion that 10PS, 30PS process is significantly higher than heat treatment gel (p < 0.05), the gel cohesion that 50PS processes and heat treatment gel are without significant difference (p>0.05), and the gel cohesion that wherein 10PS processes and optimum ultra high pressure treatment gel are without significant difference; The gel cohesion that 10PS, 30PS, 50PS process is respectively 0.801,0.740,0.721, is respectively 1.12 times, 1.03 times, 1.01 times of heat treatment gel.In the gel that PSH processes, the gel cohesion of each dwell time is all significantly lower than optimum ultra high pressure treatment gel, the gel cohesion that 10PSH processes is with heat place gel without significant difference (p>0.05), and the gel cohesion that 30PSH, 50PSH process is all significantly less than heat treatment gel (p < 0.05); The gel that the gel cohesion that each dwell time PSH processes is all significantly processed lower than PS under the same dwell time.The gel cohesion that 10PSH, 30PSH, 50PSH process, the gel of processing than PS under same pressure respectively reduces by 9.74%, 9.46%, 5.27%.Hence one can see that, the minced fish gel of super-pressure and combined with heat treatment, and gel cohesion reduces with the increase of dwell time, and the gel cohesion that PS processes is significantly higher than the treatment gel at PSH.

As shown in Figure 16, the chewiness of the minced fish gel of super-pressure and combined with heat treatment, significantly reduces with the increase of dwell time (p < 0.05).In the gel that PS processes: the gel chewiness that each dwell time processes is all lower than heat treatment gel, optimum ultra high pressure treatment gel.In the gel that PSH processes: the gel chewiness processed of each dwell time is high optimum ultra high pressure treatment gel, the gel (p < 0.05) processed with PS under the dwell time all, and the gel chewiness that 10PSH processes is significantly higher than heat treatment gel (p < 0.05).The gel chewiness that 30PSH processes and heat treatment gel are without significant difference (p>0.05).The gel chewiness that 50PSH processes is significantly lower than heat treatment gel (p < 0.05), the gel chewiness that 10PSH, 30PSH, 50PSH process is respectively 43.641 N, 40.062 N, 37.981 N, respectively higher by 38.06% than optimum ultra high pressure treatment gel, 26.73%, 20.15%, than under the same dwell time PS process gel improved 50.10%, 49.93%, 82.81%.Hence one can see that, and the gel chewiness specific heat treatment gel that PS processes is low, and PSH processes the increase that is conducive to gel chewiness, and it is maximum that 10PSH treatment gel chewiness reaches, and higher than heat treatment gel.

Hence one can see that, and with the contrast of heat treatment gel, PS processing can obtain hardness and chewiness is lower, the minced fish gel that elasticity and cohesion are larger; PSH processes can obtain that hardness is higher, elasticity is higher, chewiness is large, the relatively low minced fish gel of cohesion.

3, different dwell times and the impact of combined with heat treatment on aberration

As shown in table 2 on the impact of minced fish gel aberration with combined with heat treatment after 200MPa pressurize different time.The brightness value L * of the minced fish gel of super-pressure and combined with heat treatment, red value a*, yellow value b* are all significantly lower than heat treatment gel (p < 0.05).

After table 2 200MPa pressurize different time with the impact of combined with heat treatment on minced fish gel aberration

Note: control sample: heat treatment gel; PS: super-pressure+Setting; PSH: super-pressure+Setting+Heating.

PS treatment gel, yellow value b* significantly reduces (p < 0.05) with the increase of dwell time; The minced fish gel there was no significant difference (p>0.05) of the brightness value L * of the minced fish gel of pressurize 10min, red value a*, whiteness and pressurize 30min; The brightness value L * of the minced fish gel of pressurize 50min, red value a*, yellow value, whiteness are all lower than the minced fish gel of pressurize 10min.

In PSH treatment gel, red value a*, whiteness significantly reduce (p < 0.05) with the increase of dwell time.The gel whiteness that 10PSH processes and heat treatment gel are without significant difference (p>0.05).

Hence one can see that, PS treatment gel, and whiteness is all significantly lower than heat treatment gel, and the prolongation of dwell time is unfavorable for forming the minced fish gel that whiteness is high; In PSH treatment gel, whiteness significantly reduces with the increase of dwell time, and gel (the 200MPa dwell time is to be combined with Setting/Heating after the 10min) whiteness that 10PSH processes and heat treatment gel are without significant difference (p>0.05).

4, different dwell times and the impact of combined with heat treatment on retentiveness

After 200MPa pressurize different time with combined with heat treatment on the impact of minced fish gel retentiveness as shown in Figure 17.As seen from the figure, the extruded moisture of heat treatment gel is 3.462%.In the gel that PS processes, the gel that 10PS processes can extrude moisture and reach minimum, and without significant difference (p>0.05), specific heat treatment gel is low by 25.51% with the gel of the gel of 50PS processing, optimum ultra high pressure treatment.

In PSH treatment gel, the minced fish gel that the PSH of each dwell time processes can extrude the gel (p < 0.05) that PS that moisture is significantly higher than the identical dwell time processes, the gel that 30PSH processes can extrude moisture and be significantly higher than heat treatment gel (p < 0.05), the moisture that the gel that 10PSH, 50PSH process can extrude and heat treatment gel, optimum ultra high pressure treatment gel there was no significant difference (p>0.05).

Hence one can see that, and the retentiveness of super-pressure and combined with heat treatment minced fish gel increases after the first reduction with the dwell time, and the gel retentiveness that PS processes is better than PSH treatment gel.

5, different dwell times and the impact of combined with heat treatment on microstructure

After 200MPa pressurize different time with combined with heat treatment on the impact of minced fish gel microstructure as shown in Figure 18.As seen from the figure, the cross section of heat treatment gel is coarse, and space is larger; The cross section of the gel of optimum ultra high pressure treatment is very smooth; The gel film stratification degree that PS processes is high, and hole is little and be evenly distributed, and protein space arrangement is certain trend.The gel-forming that PSH processes larger aggregation, protein crosslinked also more obvious, the microstructure of the 10PSH treatment gel of pressurize 10min has formed more cancellated gelinite.

In sum, the fish gruel that adopts 200MPa pressurize 10min to process can obtain best effect.

the research of embodiment 4 super-pressure to six tooth red coat gelation mechanisms

1, the impact of ultra high pressure treatment on TG enzymatic activity

Super-pressure on the impact of endogenous TG enzymatic activity as shown in Figure 21.From accompanying drawing 21, under ultra high pressure treatment, TG enzymatic activity significantly reduces (p < 0.05).The TG enzymatic activity that 200MPa processes 10min is significantly higher than the TGase activity (p < 0.05) of processing 30min, 50min, and both are without significant difference (p > 0.05) afterwards.The TG enzyme work that 400MPa, 600MPa process extended and significantly reduction (p < 0.05) with the dwell time.In the identical dwell time, increase TG enzyme with pressure and significantly reduce (p < 0.05), 200MPa, 400MPa, 600MPa pressurize 10min, the work of TG enzyme is respectively 33.15mU/ml, 10.53mU/ml, 5.33mU/ml, reduces by 3.30%, 69.28%, 84.45% than fresh TG enzyme enzyme (34.28mU/ml) alive.

The above results explanation, super-pressure has significant inhibitory action to endogenous TG enzymatic activity.TG enzymatic activity is high is conducive to cross-linked proteins in follow-up low-temperature process, is conducive to form the goods that gel strength is large.It is very large that prior art adopts 400Mpa and 600MPa to process the impact of TG enzymatic activity, is unfavorable for TG enzyme cross-linked proteins in follow-up low-temperature process, is unfavorable for forming the goods that gel strength is large.And 200MPa pressure treatment is less to the activity influence of TG enzyme, process 10min enzymatic activity at 200MPa and only decline 3.30%, be significantly higher than the enzymatic activity while processing 30min and 50min.Consider the influence of super-pressure to other factors, determine that at 200MPa pressurize 10min be best ultra high pressure treatment condition.

2, the impact that super-pressure is lived on endogenous cathepsin enzyme

In the six tooth red coat flesh of fish of super-pressure induction, thick endogenous thermostable protease enzyme is lived and is changed as shown in Figure 22.

As seen from the figure, compared with fresh endogenous thermostable protease, the enzymatic activity after ultra high pressure treatment all significantly reduces (p < 0.05).The endogenous protein enzymatic activity of 200MPa pressurize 30min and the enzymatic activity of pressurize 10min, 50min be without significant difference (p > 0.05), then both there were significant differences (p < 0.05).Under 400MPa, along with the increase enzymatic activity of dwell time significantly reduces (p < 0.05).The endogenous protein enzymatic activity of 600MPa pressurize 30min and 50min is without significant difference (p > 0.05), and all significantly lower than the enzymatic activity (p < 0.05) of pressurize 10min.Under the identical dwell time, the activity of endogenous protease significantly reduces (p < 0.05) with the increase of pressure.200MPa, 400MPa, 600MPa process 10min, live and reduce respectively 12.16%, 27.30%, 41.35% than fresh enzyme.

Hence one can see that, and super-pressure has significant inhibitory action to endogenous stabilize proteins enzyme hot in nature, and under the identical dwell time, the larger inhibitory action to enzymatic activity of pressure is larger.Under identical pressure, within the scope of the regular hour, longer enzymatic activity reduction of dwell time is more remarkable.

3, super-pressure and the combined with heat treatment impact on endogenous TGase (TG enzyme)

After different pressures pressurize 30min with the impact of the solubility of combined with heat treatment on minced fish gel as shown in Figure 19.As seen from the figure, the solubility of the minced fish gel of super-pressure and combined with heat treatment is significantly lower than heat treatment gel (p < 0.05).The gel that PS processes, the gel dissolubility of different pressure treatment is without significant difference (p < 0.05).The gel that PSH processes, the gel dissolubility of different pressures processing is also without significant difference (p < 0.05).

Ultra high pressure treatment can suppress the enzyme work of the endogenous TG enzyme in fish gruel in theory, and the solubility of the minced fish gel of super-pressure and combined with heat treatment processing should be higher than heat treatment gel, and reality significantly reduces, and this is because ultra high pressure treatment can make protein expose fully.In the heat treated standing stage, process 30min for 40 ℃, although living, reduces the enzyme of TG enzyme, and albumen key launches, and is therefore more conducive to TG enzymatic myosin and forms ε-(gamma-glutamyl) lysine key, and therefore minced fish gel solubility is lower.

After 200MPa pressurize different time with the variation of the solubility of combined with heat treatment to minced fish gel as shown in Figure 20.The solubility of the minced fish gel of super-pressure and combined with heat treatment is significantly lower than heat treatment gel, optimum ultra high pressure treatment gel.The gel that PS processes, the gel solubility of 200MPa pressurize different time is without significant difference.The gel that PSH processes, the gel solubility of 200MPa pressurize different time is without significant difference.

Hence one can see that super-pressure and combined with heat treatment are conducive to TG enzymatic myosin and form ε-(gamma-glutamyl) lysine key, and therefore minced fish gel solubility is lower.

After different pressures pressurize 30min, with combined with heat treatment, the impact of minced fish gel is asked for an interview to electrophoretogram shown in accompanying drawing 23.As seen from the figure, compared with fresh fish gruel, after heat treatment, super-pressure and combined with heat treatment are processed, myoglobulin heavy chain band (MHC) all declines to some extent, and on concentrated glue and separation gel top, occurs high molecular weight protein (MW>200KDa).PS, PSH process and heat treatment phase ratio, and it is darker that heat treatment is deposited on the protein band of concentrated glue.Under different pressures, PS processes and compares, and the MHC band of 200PS is slightly more shallow than the MHC band of 400PS, 600PS.Under different pressures, PSH processes and compares, and the MHC band of 200PSH is more shallow than the MHC band of 400PSH, 600PSH.Process and compare with the PS under pressure, PSH, it is darker that PSH processing is deposited on the protein band of concentrated glue; The MHC band of PS treatment gel is more shallow, and is occurring that molecular weight is the protein band of 100KDa.

Six tooth red coat fish gruels after 200MPa pressurize different time with the analysis of the SDS-PAGE collection of illustrative plates of combined with heat treatment, as shown in Figure 24.As seen from the figure, compared with fresh fish gruel, after pure heat treatment, super-pressure and combined with heat treatment processing (PS, PSH), myoglobulin heavy chain band (MHC) significantly declines, and occurs high molecular weight protein (MW>200KDa) on concentrated glue and separation gel top.PS, PSH process and heat treatment phase ratio, and it is darker that heat treatment is deposited on the protein band of concentrated glue.PS, PSH under the different dwell times process and compare, and it is darker than the gel of PS processing respectively that PSH processing is deposited on the protein band of concentrated glue; The MHC band of PS treatment gel is more shallow, and is occurring that molecular weight is the protein band of 100KDa.

Hence one can see that, heat treatment, super-pressure and combined with heat treatment are processed minced fish gel and be cross-linked to form large molecule under the effects of TG enzyme, and the crosslinking degree of the MHC of heat treated minced fish gel is larger, the gel TG enzymatic activity that the lower pressure short period processes is stronger, and minced fish gel MHC band is more shallow.The MHC band of PS treatment gel is more shallow and occur the protein band of 100KDa, may be that MHC(molecular weight is 200KDa under ultra high pressure treatment) band degrades, therefore make its band more shallow.

4, super-pressure and the combined with heat treatment impact on endogenous cathepsin

After different pressures pressurize 30min with the impact of the TCA-soluble peptide content of combined with heat treatment on minced fish gel as shown in Figure 25.As seen from the figure, when pressurize 30min, the TCA-soluble peptide content that PS processes the minced fish gel forming significantly reduces (p < 0.05) with the rising of pressure, the gel TCA-soluble peptide content that 400PS processes and heat treatment gel are without significant difference (p > 0.05), and the gel TCA-soluble peptide content that 600PS processes significantly reduces (p < 0.05).The TCA-soluble peptide content that under each pressure, PSH processes the minced fish gel forming is without significant difference (p > 0.05), all significantly lower than heat treated minced fish gel (p < 0.05).

Hence one can see that, the gel that PS processes, and the increase of pressure contributes to the minimizing of TCA-soluble peptide content.PSH process gel, TCA-soluble peptide all significantly lower than PS process, heat treatment, and pressure to the minimizing of TCA-soluble peptide content without remarkable effect.This may be that pressure is larger because pressure energy makes endogenous protein enzyme deactivation, enzyme deactivation more serious, so enzymolysis dissociates, the TCA-soluble peptide content that is lower.In addition, this may be that therefore some little peptide molecules are enclosed in network structure, therefore the TCA-soluble peptide content that can measure is lower because the heating period contributes to the rotten firm network structure of densification that forms of fish.

After 200MPa pressurize different time with the impact of the TCA-soluble peptide content of combined with heat treatment on minced fish gel as shown in figure 26.As seen from the figure, the TCA-soluble peptide content that PS, PSH process the minced fish gel forming significantly reduces (p < 0.05) with the prolongation of dwell time, the TCA-soluble peptide content of the minced fish gel that wherein PS of pressurize 10min, 30min processes is significantly higher than heat treatment gel.The PSH of different dwell times processes the TCA-soluble peptide content of minced fish gel all significantly lower than heat treatment gel.Think it is under certain pressure, extend the dwell time can make more endogenous protein enzyme deactivation, therefore enzymolysis dissociates, the TCA-soluble peptide content that is lower.In addition, super-pressure is combined with Setting/Heating and is processed the TCA-soluble peptide content of minced fish gel forming, the sample of being all combined with Setting lower than heat treatment sample and super-pressure, this may be because the heating period contributes to the rotten firm network structure of densification that forms of fish, therefore some little peptide molecules are enclosed in network structure, therefore the TCA-soluble peptide content that can measure is lower.

Claims

1. high-quality six tooth red coat surimi products, is characterized in that, are take six tooth red coat fish gruels as raw material, adopt the method for ultra high pressure treatment and combined with heat treatment to prepare; To after rotten six tooth red coat fishes moulding, after the ultra high pressure treatment of 200MPa pressurize 10min, after 40 ℃ of standing 30min of processing, heat 20min and get final product in 90 ℃.

2. a preparation method for high-quality six tooth red coat surimi products, is characterized in that, comprises the following steps:

S3. by S2 gained products formed pressurize 10min under 200MPa pressure;

3. the preparation method of high-quality six tooth red coat surimi products according to claim 2, is characterized in that, cutting the time of mixing described in S1 is 1～2 min, preferably 1min.

4. the preparation method of high-quality six tooth red coat surimi products according to claim 2, is characterized in that, salt adding is to add salt according to 2～3% of six tooth red coat quality of fish fillings described in S1.

5. the preparation method of high-quality six tooth red coat surimi products according to claim 4, is characterized in that, salt adding is to add salt according to 2.5% of six tooth red coat quality of fish fillings described in S1.

6. the preparation method of high-quality six tooth red coat surimi products according to claim 2, is characterized in that, regulating moisture with frozen water described in S1 is to regulate that to cut the rotten moisture of the fish mixing after salt adding be 80%.

7. the preparation method of high-quality six tooth red coat surimi products according to claim 2, is characterized in that, cutting the time of mixing described in S1 is 3～4 min again, preferably 4min.

8. the preparation method of high-quality six tooth red coat surimi products according to claim 2, is characterized in that, forming processes is to be fills up in nylon casing after S1 gained pasted fish meat is caught up with to gas described in S2, obtains fish intestines.

9. the preparation method of high-quality six tooth red coat surimi products according to claim 8, is characterized in that, the diameter of nylon casing is 2.5cm described in S2; Fish intestines length is 15cm.

10. the six tooth red coat surimi products that described in claim 2 to 9 any one, preparation method prepares.