CN103815435B - A kind of high-quality six tooth red coat surimi product and preparation method thereof - Google Patents
A kind of high-quality six tooth red coat surimi product and preparation method thereof Download PDFInfo
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- CN103815435B CN103815435B CN201410039609.XA CN201410039609A CN103815435B CN 103815435 B CN103815435 B CN 103815435B CN 201410039609 A CN201410039609 A CN 201410039609A CN 103815435 B CN103815435 B CN 103815435B
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Abstract
The invention discloses a kind of high-quality six tooth red coat surimi product and preparation method thereof.Described surimi product is rotten for raw material with six tooth red coat fishes, adopt the technique of super-pressure and combined with heat treatment, and science determination super-pressure and heat treated optimum process condition, prepare consistency and elasticity all well surimi product, gel strength reaches as high as 566.705g cm, than existing simple heat treatment method gained fish rotten high 62% or more, than the ultra high pressure treatment method gained fish rotten high 32% or more of existing optimum.Super-pressure and heat treatment combination of sciences specific aim are applied to six tooth gold thread fish materials by the present invention, effectively facilitate the increase of six tooth red coat surimi product gel strengths, the popularization that can be the rotten processing industry of fish provides technical support, has important scientific meaning to enriching minced fish gel mechanism.
Description
Technical field
The invention belongs to aquatic products food processing technology field.More specifically, a kind of high-quality six tooth red coat surimi product and preparation method thereof is related to.
Background technology
Fish is rotten, and after the pretreatment of fresh and alive raw material fish, through adopting meat, rinsing, essence are filtered, dewater, add antifreeze cuts and mix or beat routed, packing, freeze to form the intermedin section product with certain preservation term.Rotten for fish shaping rear heated gel be can be made into various surimi product, 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 by the welcome (Hu Yongjin, 2007) of consumer.
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 again salt dissolubility (muscle fibril) albumen, water-soluble (sarcoplasm) albumen and insoluble protein according to it respectively to the dissolubility difference of solvent.Salt soluble protein and myofibrillar protein in flesh of fish muscle, be made up of jointly myosin, actin and actomyosin, is the main component that the flesh of fish forms resilient gel, is 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 collapse (modori) and breaded fish stick (kombako) (Fiegeding, 1986).Gelation is often referred to and reaches before 50 DEG C in temperature, and fribrillin molecule forms a network structure loosely, becomes gel by colloidal sol, and degree of gelation depends primarily on the kind (Wuetal, 1985) of fish.When after fish meat protein gelation, temperature reaches the temperature band (50 ~ 70 DEG C) of gel collapse, the gel formed splits into the network structure of fracture, there is gel collapse phenomenon, this is due to stronger in this temperature band endogenous tissue protease activity, (Anetal, 1996) that a large amount of hydrolase meromyosin causes.After gel collapse temperature band, if raised temperature gel again, become orderly and nontransparent shape, gel strength obviously strengthens, and forms breaded fish stick.Therefore, when different fish make 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 combine again, and protein steric structure collapses, original defunctionalization and there occurs sex change.But heat-treating methods is for improving minced fish gel characteristic not ideal enough (Caoetal, 2003).
The ultra high pressure treatment technology of food is the food that the process of employing 100 ~ 1000MPa hyperpressure is sealed in flexible container or aseptic pumping system, can reach the microorganism killed in food, inhibitory enzyme and improve the effect of food configuration and characteristic.In ultra high pressure treatment, due to protein volume-diminished, the various keys forming stereochemical structure cut off or are again formed, and result creates 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 (Messensetal, 1997).Research shows, ultra high pressure treatment can depolymerization actin and actomyosin and can improve the dissolubility of fribrillin, there is the change of gel characteristic after the pressurizing in these protein, macroscopically show as the change (Iwasakietal, 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 (Messensetal, 1997).
But ultra high pressure treatment technology is rarely seen is applied to surimi product processing.The mode of the protein denaturation of heat treatment and ultra high pressure treatment and process are significantly different, the denatured state causing protein and the proterties of gel that obtains also often different (Hu Feihua, 2010), although Chinese scholars has carried out certain exploration to the mechanism that the gruel of super-pressure induction fish forms gel, but existing research not deeply, not system, much concrete problem in science is still had 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+-ATPase activity waits change and the relation with gel-forming thereof.(2) under super-pressure effect, the Assembling Behavior of fribrillin and the change of conformation and the contribution to gel-forming thereof.(3) ultra high pressure treatment is on the impact of Endogenous transglutaminase and endogenous tissue proteinase activity, and then the impact on gel.And these concrete problem in science solve the important key issue that super-pressure is applied to the rotten making aspect of fish.Therefore, deeply, to form the research of gel mechanism significant for the super-pressure induction fish gruel of carrying out of system, and illustrating of especially above-mentioned problem in science has important scientific value for enriching minced fish gel mechanism.
Six tooth red coats (
nemipterushexodon) 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; The economic fish that Ye Shi China Nanhai area is important simultaneously, output is higher, has Important Economic and is worth.
Six tooth red coats are raw materials of the second largest fish gruel after Alaska pollock, although the quantity of its product large, be worth high, the research in its gelling properties is very limited.The utilization of six tooth red coats in the rotten industry of fish depends on the research information of other fingerlings, such as Alaska pollock (cold water fish), but the attribute of warm water fish and the attribute of cold water fish, oppress the aspects such as speciality and make a big difference, the gel characteristic therefore studying six tooth red coat fish gruels is processed actual production and is played a very important role.
Although prior art shows, any fish can as the making raw material of fish gruel, and the quality of fish filling adopting different raw material fishes to prepare via prior art exists significant otherness.According to the literature, cause the activity of the endogenous protease of gel collapse very high in six tooth red coat fish gruels, therefore different heat treatment is adopted to be difficult to obtain the good surimi product of performance, and less about the preparation technology optimization of six tooth red coat fish gruels at present, the method that the gruel of high-quality six tooth red coat fish is 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 the defect and the technology of preparing deficiency that overcome existing six tooth red coat surimi products, provides a kind of method preparing high-quality six tooth red coat surimi product.
Another object of the present invention is to provide the high-quality six tooth red coat surimi product adopting 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 product, be rotten for raw material with six tooth red coat fishes, adopt 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 process is as follows: mix rotten for six tooth red coat fishes after salt adding forming processes at 200MPa pressurize 10min through cutting of routine, then leave standstill process 30min again at 90 DEG C of heating 20min at 40 DEG C, the surimi product with high-quality consistency and elasticity quality can be obtained.
Preferably, the preparation method that the invention provides described high-quality six tooth red coat surimi product comprises the following steps:
S1. mixing through cutting so that six tooth red coat fishes are rotten, salt adding, to regulate moisture with frozen water, cut to mix and obtain pasted fish meat again for raw material;
S2. S1 gained pasted fish meat forming processes is obtained products formed;
S3. by S2 gained products formed pressurize 10min under 200MPa pressure;
S4. by the products formed after S3 process after heat treatment, frozen water cools and get final product; Described heat treated condition is: in 90 DEG C of heating 20min after 40 DEG C of standing process 30min.
Preferably, cutting the time of mixing described in S1 is 1 ~ 2min, and more electedly, cutting the time of mixing is 1min.
Preferably, salt adding described in S1 adds salt according to 2 ~ 3% of six tooth red coat quality of fish fillings; More preferably salt is added according to 2.5% of six tooth red coat quality of fish fillings.
Preferably, described in S1, moisture is regulated to be regulate that to cut the rotten moisture of the fish after mixing salt adding be 70 ~ 85% with frozen water, preferably 80%.
Preferably, cutting the time of mixing described in S1 is again 3 ~ 4min, more preferably 4min.
Forming processes described in S2 can be that pasted fish meat is prepared any one surimi product 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, shaping for pasted fish meat preparation is preferably become fish intestines by the present invention.Be fills up in nylon casing after S1 gained pasted fish meat is caught up with gas, 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 process 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 preparing unblemished fish meat that science is suitable for.
As aforementioned, six tooth red coats are raw materials of the second largest fish gruel after Alaska pollock, product quantity is large, it is high to be worth, but prior art lacks technical research enlightenment and achievement for oppressing gelling properties aspect, the technology of reference is all based on other fingerlings, but six tooth Nemipteruses are in warm water fish, attribute and the specificity of flesh of fish speciality of fish are that the relevant surimi product of processing brings very large technical barrier.The present invention successfully solves 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 the creatively perfect adaptation of concrete production reality, provide super-pressure and the suitable process conditions of heat treatment science pointedly, obtain the six tooth red coat surimi products with high-quality consistency and elasticity quality.
The present invention adopts 200MPa pressurize 10min, with suitable ultra high pressure treatment pressure and processing time, the scientific structure to the rotten myofibrillar protein of six tooth red coat fishes and endogenous tissue protease changes, hold the degree of the rotten myofibrillar protein structural change of six tooth red coat fishes well, it can be made to leave standstill in process in follow-up low-temperature heat, the crosslinked action of endogenous TG enzyme is carried out well, make the better gel network structure of formation, 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 generation of its gel collapse.Further, the present invention is in conjunction with ultra high pressure treatment condition and result, heat treated temperature and time is scientifically analyzed, tested, continuous summary, the temperature and time that low-temperature heat leaves standstill is defined as 40 DEG C and leaves standstill process 30min, be defined as by the temperature and time of high-temperature heating treatment at 90 DEG C of heating 20min, obtain beyond thought remarkable result, the hardness of gained six tooth red coat surimi product is high, flexible, gel strength is high.Gel strength reaches as high as 566.705gcm, higher than simple heat treatment 62% or more, (600MPa process 30min) 32% higher than the ultra high pressure treatment of existing optimum or more, six tooth red coats are kept to oppress original nutritional labeling, there is unique advantage, for the rotten preparation process condition of the accurate fish of science that six tooth red coats provide, ensure that the stability of quality and the operability of industrial mass production practice.
Specifically, in six tooth red coat fish gruels, cause the activity of the endogenous protease of gel collapse very high, therefore adopt different heat treatment to be difficult to obtain the good surimi product of performance.The applicant, in order to overcome this problem, creatively adopts ultra high pressure treatment, has successfully played the advantage of super-pressure in the enzyme that goes out.In experiments a large amount of for a long time, 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 the super-pressure of 600MPa or more, just can obtain six tooth red coat surimi products of performance.Through to six tooth gold threads the flesh of fish characteristics careful further, study comprehensively, the applicant constantly creates new treatment conditions and carries out testing, analyze and summing up, discovery only has employing science accurate ultra high pressure treatment PROCESS FOR TREATMENT to prepare six tooth red coat fishes 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 to adopt super-pressure 200MPa process 10min, 40 DEG C of standing 30min, 90 DEG C of heating 20min are as optimised process again, utilize super-pressure 200MPa process 10min, the structure of the protein of fish gruel is allowed to launch, expose more reactive group, to be allowed to condition in low temperature (the namely 40 DEG C) heat treatment process of second step catalytic reaction under the effect of endogenous TG enzyme to be cross-linked, eventually pass high-temperature heat treatment fixed structure, two sections of objects heated are adopted to be that the effect playing endogenous TG enzyme in low-temperature heat process allows its cross-linked proteins, be conducive to the gel structure formed like this, in conjunction with the ultra high pressure treatment of back, it is allowed to expose more crosslinked group, then better effects if.Meanwhile, the present invention utilizes the activity that can cause the endogenous tissue protease of gel collapse in the gruel of super-pressure passivation six tooth red coat fish.
The present invention is prepared as research object with six tooth red coat fish gruels, deeply, the research having carried out super-pressure induction fish gruel formation gel mechanism of system, having inquired into super-pressure induces six tooth red coat fish gruels to form feature and the microstructure of gel, the technical scheme of described super-pressure and combined with heat treatment is provided effectively to facilitate 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 combined with heat treatment on the rupture strength of 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 combined with heat treatment on the gel strength of 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 combined with heat treatment on the microstructure of 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 combined with heat treatment on the rupture strength of minced fish gel.
With the impact of combined with heat treatment on minced fish gel cup depth after Figure 112 00MPa pressurize different time.
With the impact of combined with heat treatment on the gel strength of minced fish gel after Figure 122 00MPa pressurize different time.
With the impact of combined with heat treatment on the hardness of minced fish gel after Figure 132 00MPa pressurize different time.
With the flexible impact of combined with heat treatment on minced fish gel after Figure 142 00MPa pressurize different time.
With the impact of combined with heat treatment on the cohesion of minced fish gel after Figure 152 00MPa pressurize different time.
With the impact of combined with heat treatment on the chewiness of minced fish gel after Figure 162 00MPa pressurize different time.
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 combined with heat treatment on the solubility of minced fish gel.
Figure 20 be after 200MPa pressurize different time with the change of combined with heat treatment to the solubility of minced fish gel.
Figure 21 is the impact of super-pressure on endogenous TGase activity.Note: a, b, c, d represent the significant difference (p < 0.05) of different disposal time under uniform pressure; A, B, C represent the significant difference (p < 0.05) of different pressures same treatment time.
Figure 22 is the impact of super-pressure on endogenous cathepsin active.Note: a, b, c, d represent the significant difference (p < 0.05) of different disposal time under uniform pressure, and control group is fresh endogenous thermostable protease crude extract; A, B, C represent 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 combined with heat treatment on the TCA-soluble peptide content of minced fish gel.
Figure 26 be after 200MPa pressurize different time with the impact of combined with heat treatment on the TCA-soluble peptide content of minced fish gel.
Wherein, in institute's drawings attached and caption, heat treatment: 40 DEG C of standing 30min, then 90 DEG C 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 DEG C of standing process 30min, Heating refer to 90 DEG C of heating 20min.
Detailed description of the invention
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, the present invention adopts reagent, method and apparatus are the art conventional reagent, method and apparatus.
Unless stated otherwise, the raw material that the present embodiment is used and equipment are the conventional commercial raw material of the art 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 Balangeetal(2009) method measure gel strength.
Gel strength test selects probe model to be P/5, and test pattern is compression stress pattern.Compression deformation rate is 60mm/min, draws rupture strength (BreakingForce) and cup depth (Deformation) respectively.
Gel strength (GelStrength)=rupture strength × cup depth.
2, the mensuration of full texture characteristic: with reference to Maqsoodetal(2012) method sample hardness (hardness), elasticity (springiness), cohesion (cohesiveness) and chewiness (chewiness) are measured.It is P/50 that texture characteristic tests the probe model selected, and test pattern is TPA.Concrete test parameter is: press down speed 5mm/s, compression deformation rate 50%, and surface sense stress is 99.0g, threshold value (threshold) 30.0g.
3, the mensuration of aberration: with reference to Balangeetal(2009) method measure aberration.
Sample is cut into the disk of thick 3mm, by WSC-S colour examining color difference meter working sample colourity under room temperature, instrument adopts standard white plate to correct.CIEL*, 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 Balangeetal(2009) method measure water retention property.
The thick fragment of 0.5cm is cut in fish gruel, 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 to 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 Benjakuletal(2003) method measure the microstructure of minced fish gel.
(1) gel sample blade is cut into the small pieces of 3 × 3 × 1.5mm, puts into the glutaraldehyde solution of 2.5%, 4 DEG C are fixedly spent the night, outwell fixer, with the phosphate buffer rinsing sample three times of 0.1M, pH7.0, and each 15min.
(2) use 1%(concentration of volume percent) hungry acid solution fixed sample 1.5h, outwell fixer, with the phosphate buffer rinsing sample three times of 0.1M, pH7.0, each 15min.
(3) processed is carried out to sample, each concentration process 15min with the ethanolic solution of gradient concentration (comprising 50%, 70%, 80%, 90% and 95% 5 concentration), then use the Ethanol Treatment twice of 100%, each 20min.
(4) use mixed liquor (V/V=l/l) the processing sample 30min of ethanol and isoamyl acetate, then use isoamyl acetate processing sample 1.5h.
(5) carbon dioxide critical point is dry.
(6) vacuum ion sputtering lily gilding film.
(7) the sample electron microscope (SEM) handled well is observed, and accelerating potential is 20kV.
6, the mensuration of minced fish gel solubility: with reference to Benjakuletal(2003) method measure the solubility of minced fish gel.
The preparation method of minced fish gel is: (the present embodiment is for fish intestines)
S1. (commercial with six tooth red coat fish gruels, the gruel of the present embodiment fish is purchased from Song Ka ManAFrozenFoods company of Thailand, but therefore do not limit the present invention, those skilled in the art can adopt the commercial fish of other brands rotten) mixing 1 ~ 2min through cutting, adding salt according to 2 ~ 3% of six tooth red coat quality of fish fillings, regulate with frozen water moisture to be 80%, cutting again and mixing 3 ~ 4min and obtain pasted fish meat for raw material;
S2. be fills up in nylon casing after S1 gained pasted fish meat being caught up with gas by S1 gained pasted fish meat, obtain fish intestines.(described in S2, the diameter of nylon casing is 2.5cm).
By S2 gained fish intestines at 200MPa pressurize 10min, then process 30min is left standstill again at 90 DEG C of heating 20min at 40 DEG C, take each two parts of fish intestines 0.5g after super-pressure and heat treatment, be cut into particle, then 10mL solvent (20mMTris-HCl is added respectively, pH8.0, containing 1% (w/v) SDS, 8M urea and 2% (v/v) beta-mercaptoethanol) and 10mLNaOH, adopt high speed dispersion homogenizer homogeneous lmin, again at 40 DEG C of water-bath 4h, every 30min stirs once, and the sample wherein adding solvent first heats 2min before water-bath in boiling water bath.After water-bath by sample 10, the centrifugal 30min of 000 × g, gets 5mL supernatant after centrifugal, the trichloroacetic acid adding 50% cooling makes its final volume in the solution be 10%, 18h is preserved at 4 DEG C, then 10, the centrifugal 30min of 000 × g, abandoning supernatant, by 2mL10% trichloroacetic acid (TCA) washing and precipitating, with 10,000 × g is centrifugal, and 15min discards trichloroacetic acid, precipitation uses 5mL0.5mol/LNaOH solubilize, finally surveys protein content.Solubility is expressed as the proportion by subtraction (quality) that sample protein content measured in a solvent accounts for total protein (content namely recorded in NaOH solution).
7, the SDS-PAGE atlas analysis of minced fish gel: with reference to Benjakuletal(2003) the method SDS-PAGE that carries out minced fish gel analyze.
(1) dissolve: get 3g minced fish gel, add 27ml5%SDS solution (85 DEG C of preheatings), 85 DEG C of homogeneous 2min.By homogenizing fluid at 85 DEG C extracting 1h with all albumen of stripping.Then at the centrifugal 20min of 5000 × g.Removing insoluble matter, measures the content of protein in supernatant with biuret method.
(2) loading: the sample dissolved is by 1:1(v/v) mix with sample buffer, boil 2min in boiling water.Applied sample amount 5 μ L(is about containing the albumen of 15 μ g).Described Sample Buffer formula of liquid is the Tris-HCl of 0.5mol/L, pH6.8, containing the glycerine of the SDS of 4g/100mL, 20g/100mL, and the beta-mercaptoethanol of 10g/100mL and 0.2g/100mL bromophenol blue.
(3) electrophoresis: concentrated gum concentration is 4%, resolving gel concentration is that 10% every block glue current constant is at 15mA.Treat that bromophenol blue arrives white adhesive tape place, bottom, stop electrophoresis, whole process takes about 2 ~ 3h.
(4) dyeing and decolouring: after electrophoresis terminates, glue is transferred to large culture dish, add appropriate dyeing liquor (0.25% Coomassie brilliant blue R250, according to vol/vol methanol: glacial acetic acid: distilled water=45:10:45), shaking table dyes 1h.Reclaim dyeing liquor, add destainer (according to vol/vol methanol: glacial acetic acid: distilled water=25:10:65), shaking table decolours and spends the night, until gel background color is to the greatest extent de-, protein band is clear and legible.
8, the mensuration of minced fish gel TCA-soluble peptide content: with reference to Benjakuletal(2003) method measure the TCA-soluble peptide content of minced fish gel.
The minced fish gel taking 3g rubbing, in test tube, adds the TCA of 27mL5%, leaves standstill 1h after homogeneous at 4 DEG C.By solution centrifugal 5min under 5000 × g condition, get supernatant Lowry method and measure TCA-soluble peptide content, a result μm ol tyrosine/10g minced fish gel represents.
embodiment 2 the present invention prepares the determination of ultra high pressure in high-quality six tooth red coat surimi product technique
1, different pressures and combined with heat treatment are on the impact of minced fish gel intensity
After different pressures pressurize 30min with combined with heat treatment on the impact of the rupture strength of minced fish gel, cup depth and gel strength as shown in accompanying drawing 1,2 and 3.Heat treatment (40 DEG C of standing 30min, then 90 DEG C 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) processes 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 remarkable in heat treatment, optimum ultra high pressure treatment gel (p < 0.05).In PS process (super-pressure+Setting), the minced fish gel rupture strength of 200PS process (200MPa30min+Setting) reaches maximum 224.227g.In PSH process (super-pressure+Setting+Heating), rupture strength significantly reduces along with the increase of pressure (p < 0.05), and it is 269.522g that 200PSH process (200MPa30min+Setting+Heating) reaches maximum.It can thus be appreciated that fish is rotten after ultra high pressure treatment, the process leaving 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 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 of PSH process is greater than PS gel (p < 0.05) significantly.In PS process, the gel cup depth of 400PS process and the gel of 600PS process are without significant difference (p>0.05), both are all significantly higher than the gel (p < 0.05) of 200PS process, the cup depth of three is respectively 16.501mm, 16.290mm, 12.008mm, specific heat treatment gel increases 37.42%, 35.66%, 15.43% respectively, and the cup depth of the minced fish gel of wherein 400PS, 600PS process is higher by 16.04% than optimum ultra high pressure treatment gel, 14.56%.In PSH process, 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, improves 24.24%, 26.24%, 26.58% respectively than optimum ultra high pressure treatment.It can thus be appreciated that 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, the cup depth of PSH process minced fish gel is higher than the gel of PS process.Standing or heating process after ultra high pressure treatment contributes to the increase of cup depth.
As shown in Figure 3, in PS process, increase gel strength with pressure enlarges markedly, the gel strength of 600PS process is that 344.711cm and heat treatment are without significant difference (p>0.05), the minced fish gel intensity of 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.In PSH process, gel strength significantly reduces (p < 0.05) with pressure increase, wherein the gel strength of 200PSH, 400PSH process is significantly higher than heat treatment gel, reach 476.21gcm, 398.37gcm respectively, it is 1.36 times of heat treatment gel, 1.14 times, wherein the gel strength of 200PSH process improves 10.80% than the minced fish gel of optimum ultra high pressure treatment, the gel strength of 600PSH process is 310.88gcm, significantly lower than heat treatment gel (p < 0.05).It can thus be appreciated that, super-pressure and combined with heat treatment, the increase of the minced fish gel intensity pressure of wherein PS process and increasing, the increase of the minced fish gel intensity pressure of PSH process and reducing, and HTHP combines and is unfavorable for improving minced fish gel intensity.
It can thus be appreciated that the processed group that gel strength is the highest is 200PSH, i.e. 40 DEG C of standing 30min again after super-pressure 200MPa process 30min, and then 90 DEG C of heating 20min, now gel strength is 476.21gcm, higher than heat treatment by 36%, higher than optimum ultra high pressure treatment by 14%.
2, different pressures and combined with heat treatment are on the impact of full matter structure
Result as accompanying drawing 4,5, shown in 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).In PS process, the hardness of minced fish gel enlarges markedly with the rising of pressure (p < 0.05), and the minced fish gel of the ultra high pressure treatment of the minced fish gel hardness ratio optimum of wherein 600PS process improves 20.89%.In PSH process, the hardness of minced fish gel reduces with the rising of pressure (p < 0.05), and is significantly greater than the minced fish gel of uniform pressure PS process and the minced fish gel (p < 0.05) of optimum ultra high pressure treatment.The gel hardness of 200PSH, 400PSH, 600PSH process is 1.71 times, 1.53 times, 0.95 times of the PS process of uniform pressure respectively, is 1.55 times of optimum ultra high pressure treatment gel, 1.49 times, 1.15 times respectively.
As shown in Figure 5, the elasticity of the minced fish gel (except 200PS process) 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.In PS process, the elasticity of the minced fish gel of 200PS process and heat treatment gel are without significant difference (p>0.05), and the gel elastomer of 400PS process reaches maximum.In PSH process, the elasticity of the minced fish gel of each pressure treatment without significant difference (p>0.05), and is significantly greater than the PS process (p < 0.05) of uniform pressure.The gel elastomer of 200PSH, 400PSH, 600PSH process is respectively 0.985,0.988,0.987, and the elasticity of specific heat treatment gel improves 2.18%, 2.49%, 2.39%.
As shown in Figure 6, in PS process, the gel (p < 0.05) of all remarkable ultra high pressure treatment lower than optimum of cohesion of the minced fish gel of each pressure treatment, wherein the gel cohesion of 400PS process and heat treatment gel are without significant difference (p>0.05), and the gel cohesion work of 200PS, 600PS process is greater than heat treatment gel (p < 0.05).In PSH process, all remarkable gel (p < 0.05) lower than the gel of heat treatment gel, optimum ultra high pressure treatment, the PS process of uniform pressure of cohesion of the minced fish gel of each pressure treatment.It can thus be appreciated that fish is rotten after ultra high pressure treatment, process that is standing and heating can make the cohesion of gel reduce, and wherein heating can make the decline of cohesion more remarkable.
As shown in Figure 7, in PS process, chewiness increases with the increase of pressure, all remarkable in heat treatment gel, and the chewiness of the minced fish gel of 600PS process is higher than the minced fish gel of optimum ultra high pressure treatment by 10.71%.In PSH process, increase chewiness with pressure significantly reduces (p < 0.05), the chewiness of the minced fish gel of 200PSH process and heat treatment gel are without significant difference (p>0.05), and the minced fish gel chewiness of 200PSH, 400PSH process is greater than the minced fish gel of optimum ultra high pressure treatment (p < 0.05).
It can thus be appreciated that the minced fish gel hardness of PS process, chewiness are lower than heat treatment, and elasticity, cohesion are higher than heat treatment.The minced fish gel of PSH process, hardness, chewiness all have and significantly raise, but still lower than heat treatment gel, cohesion is significantly lower than heat treatment.Super-pressure and combined with heat treatment, make the increase of minced fish gel hardness, elasticity reduce, cohesion reduces.The processed group of the optimum of super-pressure and combined with heat treatment is combined into 200PSH, i.e. 40 DEG C of standing 30min again after super-pressure 200MPa process 30min, and then 90 DEG C of heating 20min, the matter structure of minced fish gel can be improved, acquisition hardness, elasticity, the minced fish gel that chewiness is relatively high.
3, different pressures and combined with heat treatment are on the impact of aberration
As shown in table 1 with the impact of combined with heat treatment on minced fish gel aberration after different pressures pressurize 30min.
With the impact of combined with heat treatment on minced fish gel aberration after table 1 different pressures pressurize 30min
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, the gel whiteness of 600PS process 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* of 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* of wherein 200PSH process is lower than heat treatment gel (p < 0.05); Huang is worth b* without significant difference under each pressure treatment, 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 of 200PSH process is significantly lower than heat treatment gel (p < 0.05), but be significantly higher than the gel (p < 0.05) of 200PS process, higher than it by 10.92%.The gel whiteness of 400PSH, 600PSH process respectively 84.85,85.03, specific heat treatment gel whiteness improves 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 are formed is better than the gel of simple ultra high pressure treatment.PS treatment gel, the increase of pressure contributes to forming the good minced fish gel of aberration, and the gel whiteness of 600PS process and heat treatment gel are without significant difference; PSH treatment gel, the increase of pressure contributes to forming the good minced fish gel of aberration, and 400PSH, 600PSH treatment gel whiteness is significantly greater than heat treatment gel, and the improvement of PSH process to minced fish gel aberration is greater than PS process.
4, different pressures and combined with heat treatment are on the impact of retentiveness
After different pressures pressurize 30min with combined with heat treatment on the impact of minced fish gel retentiveness as shown in Figure 8.
In PS process, extruded moisture and the heat treatment gel of the minced fish gel of each pressure treatment are without significant difference (p>0.05), and are significantly higher than the minced fish gel of optimum ultra high pressure treatment.In PSH process, the extruded moisture of the minced fish gel of each pressure treatment 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.
It can thus be appreciated that, in PS process, the retentiveness of the minced fish gel of each pressure treatment and heat treatment gel without significant difference, lower than the minced fish gel of optimum ultra high pressure treatment; In PSH process, the retentiveness of the minced fish gel of each pressure treatment without significant difference, and lower than the minced fish gel of heat treatment, optimum ultra high pressure treatment.
5, different pressures and combined with heat treatment are on the impact of microstructure
After different pressures pressurize 30min with combined with heat treatment on the impact of the microstructure of 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 of PS process is high, and hole is little and be evenly distributed, and protein space arrangement is in certain trend, and the tightness degree of protein cross increases along with the increase of processing pressure.The larger aggregation of the gel-forming of PSH process, protein crosslinked also more obvious, and the microstructure of the gel of 200PSH process is finer and close than the gel microstructure of 600PSH process, cavity is less.Therefore, can judge that 200PSH gel has good gel strength from the microstructure of minced fish gel.
In sum, the gruel of the fish of 200MPa process is adopted can to obtain best effect.
embodiment 3 the present invention prepares the determination of dwell time in high-quality six tooth red coat surimi product technique
1, different dwell time and the impact of combined with heat treatment on gel strength are shown in Figure 10,11 and 12,
As shown in Figure 10, in PS process (super-pressure+Setting), the rupture strength of minced fish gel significantly reduces with the increase of pressure (p < 0.05), and all lower than heat treatment gel (p < 0.05), the rupture strength of the minced fish gel of wherein 10PS process (200MPa10min+Setting) and optimum ultra high pressure treatment gel are without significant difference (p>0.05).In PSH process (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 process is all significantly higher than the gel (p < 0.05) of PS process under same pressure.10PSH(200MPa10min+Setting+Heating), 30PSH(200MPa30min+Setting+Heating), 50PSH(200MPa50min+Setting+Heating) the gel rupture strength that processes is respectively 356.095g, 269.522g, 265.441g, respectively higher than the gel of PS process under same pressure by 11.74%, 20.2%, 63.55%.It can thus be appreciated that 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 of PSH process 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 of PS process, 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 of 30PS, 50PS process is respectively 12.008mm, 15.539mm, and specific heat treatment gel improves 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 of PSH process, cup depth increases with the increase of dwell time, and the cup depth of the gel of the PSH process of each pressure is all significantly higher than the gel of PS process, the gel (p < 0.05) of optimum ultra high pressure treatment under same pressure.The gel cup depth of 10PSH, 30PSH, 50PSH process is respectively 15.921mm, 17.667mm, 18.342mm, be heat treatment gel improve 53.04%, 69.83%, 76.31%, than high by 52.30% with the gel of PS process under pressure, 47.13%, 18.04%, higher by 11.96% than optimum ultra high pressure treatment gel, 24.24%, 28.99%.It can thus be appreciated that 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 of PSH process is higher than PS treatment gel, optimum ultra high pressure treatment gel.
As shown in Figure 12, in the gel of PS process, the all remarkable gel lower than optimum ultra high pressure treatment of gel strength (p < 0.05), and reduce with the increase of dwell time, the gel strength of 10PS process is 324.57gcm, with heat treatment gel without significant difference (p>0.05).In the gel of PSH process, 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 566.705gcm, 476.206gcm, 486.810gcm, it is 1.62 times of heat treatment gel, 1.36 doubly, 1.39 doubly, it is 1.32 times of optimum ultra high pressure treatment gel, 1.11 doubly, 1.13 doubly, it is 1.75 times of the gel of PS process under same pressure, 1.77 doubly, 1.93 doubly.It can thus be appreciated that 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 of PSH process 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, i.e. 40 DEG C of standing 30min again after super-pressure 200MPa process 10min, and then 90 DEG C of heating 20min, and now gel strength is 566.705gcm, higher than heat treatment by 62%, higher than optimum ultra high pressure treatment by 32%.
2, different dwell time and combined with heat treatment are on the impact of full matter structure
Different dwell time and combined with heat treatment on the impact of full matter structure as accompanying drawing 13,14, shown in 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 remarkable in heat treatment gel (p < 0.05).PS treatment gel, the minced fish gel hardness of each dwell time process is all remarkable in optimum ultra high pressure treatment gel, the minced fish gel hardness of 10PS, 30PS process is without significant difference, and be all significantly greater than the gel (p < 0.05) of 50PS process, the hardness of three is respectively 36.997N, 36.667N, 29.831N, is 56.64%, 56.13%, 45.67% of heat treatment gel.In the gel of PSH process, 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 of 30PSH process reaches maximum (p < 0.05).The gel hardness of 10PSH, 30PSH, 50PSH process is respectively 58.869N, 62.644N, 58.961N, respectively higher by 46.09% than optimum ultra high pressure treatment gel, 55.45%, 46.32%, respectively higher than the gel of PS process under same pressure by 59.12%, 70.85%, 97.65%.It can thus be appreciated that 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 hardness of PSH process is higher than the gel of optimum ultra high pressure treatment gel, PS process.
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.In PS process, the minced fish gel elasticity of 10PS, 30PS process and heat treatment gel are without significant difference (p>0.05), and the gel elastomer of 50PS process is significantly greater than heat treatment gel (p < 0.05).In the gel of PSH process, elasticity is all significantly higher than heat treatment gel (p < 0.05); The gel elastomer of 10PSH process is significantly less than the gel (p < 0.05) of 30PSH, 50PSH process, without significant difference (p>0.05) both rear; The gel elastomer of the PSH process under each dwell time is significantly higher than PS treatment gel (p < 0.05) under the same dwell time; The gel hardness of 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 with PS process under pressure is high by 1.25%, 1.86%, 1.33%.It can thus be appreciated that, the minced fish gel of super-pressure and combined with heat treatment, in PS process, the increase of gel elastomer dwell time and increasing, in PSH process, after dwell time reaches certain value, extend dwell time gel elastomer further and do not change, the gel elastomer of PSH process is significantly higher than the gel of PS process.
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 of PS process: the gel cohesion of 10PS, 30PS process is significantly higher than heat treatment gel (p < 0.05), the gel cohesion of 50PS process and heat treatment gel are without significant difference (p>0.05), and the gel cohesion of wherein 10PS process and optimum ultra high pressure treatment gel are without significant difference; The gel cohesion of 10PS, 30PS, 50PS process is respectively 0.801,0.740,0.721, is respectively 1.12 times of heat treatment gel, 1.03 times, 1.01 times.In the gel of PSH process, the gel cohesion of each dwell time is all remarkable in optimum ultra high pressure treatment gel, the gel cohesion of 10PSH process locates gel without significant difference (p>0.05) with heat, and the gel cohesion of 30PSH, 50PSH process is all significantly less than heat treatment gel (p < 0.05); The all remarkable gel lower than PS process under the same dwell time of gel cohesion of each dwell time PSH process.The gel cohesion of 10PSH, 30PSH, 50PSH process, reduces by 9.74%, 9.46%, 5.27% than the gel of PS process under same pressure respectively.It can thus be appreciated that the minced fish gel of super-pressure and combined with heat treatment, gel cohesion reduces with the increase of dwell time, and the gel cohesion of PS process is significantly higher than in PSH treatment gel.
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 of PS process: the gel chewiness of each dwell time process is all lower than heat treatment gel, optimum ultra high pressure treatment gel.In the gel of PSH process: each equal high optimum ultra high pressure treatment gel of gel chewiness of dwell time process, the gel (p < 0.05) with PS process under the dwell time, the gel chewiness of 10PSH process is significantly higher than heat treatment gel (p < 0.05).The gel chewiness of 30PSH process and heat treatment gel are without significant difference (p>0.05).The gel chewiness of 50PSH process is significantly lower than heat treatment gel (p < 0.05), the gel chewiness of 10PSH, 30PSH, 50PSH process is respectively 43.641N, 40.062N, 37.981N, respectively higher by 38.06% than optimum ultra high pressure treatment gel, 26.73%, 20.15%, improve 50.10%, 49.93%, 82.81% than the gel of PS process under the same dwell time.It can thus be appreciated that the gel chewiness specific heat treatment gel of PS process is low, and PSH process is conducive to the increase of gel chewiness, and 10PSH treatment gel chewiness reaches maximum, and higher than heat treatment gel.
It can thus be appreciated that contrast with heat treatment gel, PS process can obtain hardness and chewiness is lower, elasticity and the larger minced fish gel of cohesion; PSH process can obtain the minced fish gel that hardness is higher, elasticity is higher, chewiness is comparatively large, cohesion is relatively low.
3, different dwell time and combined with heat treatment are on the impact of aberration
As shown in table 2 with the impact of combined with heat treatment on minced fish gel aberration after 200MPa pressurize different time.Brightness value L *, red value a*, the yellow b* that is worth of the minced fish gel of super-pressure and combined with heat treatment are all remarkable in heat treatment gel (p < 0.05).
With the impact of combined with heat treatment on minced fish gel aberration after table 2200MPa pressurize different time
Note: control sample: heat treatment gel; PS: super-pressure+Setting; PSH: super-pressure+Setting+Heating.
PS treatment gel, yellow value b* significantly reduces with the increase of dwell time (p < 0.05); The minced fish gel there was no significant difference (p>0.05) of brightness value L *, the red value a* of the minced fish gel of pressurize 10min, whiteness and pressurize 30min; Brightness value L *, the red value a* of the minced fish gel of pressurize 50min, yellow value, whiteness are all lower than the minced fish gel of pressurize 10min.
In PSH treatment gel, red value a*, whiteness significantly reduce with the increase of dwell time (p < 0.05).The gel whiteness of 10PSH process and heat treatment gel are without significant difference (p>0.05).
It can thus be appreciated that, PS treatment gel, whiteness is all remarkable in heat treatment gel, and the prolongation of dwell time is unfavorable for forming the high minced fish gel of whiteness; In PSH treatment gel, whiteness significantly reduces with the increase of dwell time, and gel (the 200MPa dwell time is be combined with Setting/Heating after the 10min) whiteness of 10PSH process and heat treatment gel are without significant difference (p>0.05).
4, different dwell time and combined with heat treatment are on the impact of 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 of PS process, the gel of 10PS process can extrude moisture and reach minimum, and with the gel of 50PS process, the gel of optimum ultra high pressure treatment without significant difference (p>0.05), specific heat treatment gel is low by 25.51%.
In PSH treatment gel, the minced fish gel of the PSH process of each dwell time can extrude the gel (p < 0.05) that moisture is significantly higher than the PS process of identical dwell time, the gel of 30PSH process can extrude moisture and be significantly higher than heat treatment gel (p < 0.05), the moisture that the gel of 10PSH, 50PSH process can extrude and heat treatment gel, optimum ultra high pressure treatment gel there was no significant difference (p>0.05).
It can thus be appreciated that the retentiveness of super-pressure and combined with heat treatment minced fish gel, increases with after the first reduction of dwell time, and the gel retentiveness of PS process is better than PSH treatment gel.
5, different dwell time and combined with heat treatment are on the impact of 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 of PS process is high, and hole is little and be evenly distributed, and protein space arrangement is in certain trend.The larger aggregation of the gel-forming of PSH process, protein crosslinked also more obvious, the microstructure of the 10PSH treatment gel of pressurize 10min defines more cancellated gelinite.
In sum, the fish gruel of 200MPa pressurize 10min process is adopted can to obtain best effect.
embodiment 4 super-pressure is to the research of six tooth red coat gelation mechanisms
1, ultra high pressure treatment is on the impact of 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 of 200MPa process 10min is significantly higher than the TGase activity (p < 0.05) of process 30min, 50min, without significant difference (p > 0.05) both rear.The TG enzyme work of 400MPa, 600MPa process extends with the dwell time and significantly reduces (p < 0.05).In the identical dwell time, significantly reduce (p < 0.05) with pressure increase TG enzyme, 200MPa, 400MPa, 600MPa pressurize 10min, TG enzyme is lived and 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 illustrates, 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 forming the large goods of gel strength.Prior art adopts 400Mpa and 600MPa process very large on 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 large goods of gel strength.And the activity influence of 200MPa pressure treatment to TG enzyme is less, only decline 3.30% in 200MPa process 10min enzymatic activity, be significantly higher than enzymatic activity during process 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, super-pressure is on the impact of endogenous cathepsin enzyme work
In the six tooth red coat flesh of fish of super-pressure induction, thick endogenous thermostable protease enzyme lives change 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 protease activities of 200MPa pressurize 30min and the enzymatic activity of pressurize 10min, 50min are without significant difference (p > 0.05), and then, 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 protease activities of 600MPa pressurize 30min and 50min is without significant difference (p > 0.05), and all remarkable enzymatic activity lower than pressurize 10min (p < 0.05).Under the identical dwell time, the activity of endogenous protease significantly reduces with the increase of pressure (p < 0.05).200MPa, 400MPa, 600MPa process 10min, lives than fresh enzyme and reduces by 12.16%, 27.30%, 41.35% respectively.
It can thus be appreciated that super-pressure has significant inhibitory action to endogenous stabilize proteins enzyme hot in nature, under the identical dwell time, the larger inhibitory action to enzymatic activity of pressure is larger.At the same pressure, within the scope of the regular hour, dwell time longer enzymatic activity reduces more remarkable.
3, super-pressure and combined with heat treatment are on the impact of Endogenous transglutaminase (TG enzyme)
After different pressures pressurize 30min with combined with heat treatment on the impact of the solubility of 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 of PS process, the gel dissolves of different pressure treatment is without significant difference (p < 0.05).The gel of PSH process, the gel dissolves of different pressures process is also without significant difference (p < 0.05).
Ultra high pressure treatment can suppress the enzyme of the endogenous TG enzyme in fish gruel to be lived in theory, and the solubility of the minced fish gel of super-pressure and combined with heat treatment process should higher than heat treatment gel, and reality significantly reduces, this is because ultra high pressure treatment can make protein expose fully.In the heat treated standing stage, i.e. 40 DEG C of process 30min, reduce although the enzyme of TG enzyme is lived, albumen key launches, and be therefore more conducive to TG enzymatic myosin and form ε-(gamma-glutamyl) lysine key, therefore minced fish gel solubility is lower.
After 200MPa pressurize different time with combined with heat treatment to the change of the solubility of 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 of PS process, the gel dissolves degree of 200MPa pressurize different time is without significant difference.The gel of PSH process, the gel dissolves degree of 200MPa pressurize different time is without significant difference.
It can thus be appreciated that super-pressure and combined with heat treatment are conducive to TG enzymatic myosin form ε-(gamma-glutamyl) lysine key, therefore minced fish gel solubility is lower.
Electrophoretogram shown in accompanying drawing 23 is asked for an interview with the impact of combined with heat treatment on minced fish gel after different pressures pressurize 30min.As seen from the figure, compared with fresh fish gruel, after heat treatment, super-pressure and combined with heat treatment process, myoglobulin heavy chain band (MHC) declines all to some extent, and occurs high molecular weight protein (MW>200KDa) on concentrated glue and separation gel top.PS, PSH process and heat treatment phase ratio, the protein band that heat treatment is deposited on concentrated glue is darker.Under different pressures, PS process is compared, and the MHC band of 200PS is slightly more shallow than the MHC band of 400PS, 600PS.Under different pressures, PSH process is compared, and the MHC band of 200PSH is more shallow than the MHC band of 400PSH, 600PSH.Compare with PS, PSH process under pressure, the protein band that PSH process is deposited on concentrated glue is darker; 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 fishes rotten 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 process (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, the protein band that heat treatment is deposited on concentrated glue is darker.PS, PSH process under the different dwell time is compared, and the protein band that PSH process is deposited on concentrated glue is darker than the gel of PS process respectively; The MHC band of PS treatment gel is more shallow, and is occurring that molecular weight is the protein band of 100KDa.
It can thus be appreciated that, heat treatment, super-pressure and combined with heat treatment process minced fish gel have been cross-linked to form large molecule under the effect of TG enzyme, and the crosslinking degree of the MHC of heat treated minced fish gel is larger, the gel TG enzymatic activity of lower pressure short period process is comparatively strong, and minced fish gel MHC is with 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) be with and degrade, therefore make its band more shallow.
4, super-pressure and combined with heat treatment are on the impact of endogenous cathepsin
After different pressures pressurize 30min with combined with heat treatment on the impact of the TCA-soluble peptide content of minced fish gel as shown in Figure 25.As seen from the figure, during pressurize 30min, the TCA-soluble peptide content of the minced fish gel that PS process is formed significantly reduces with the rising of pressure (p < 0.05), the gel TCA-soluble peptide content of 400PS process and heat treatment gel are without significant difference (p > 0.05), and the gel TCA-soluble peptide content of 600PS process significantly reduces (p < 0.05).Under each pressure, the TCA-soluble peptide content of the minced fish gel that PSH process is formed is without significant difference (p > 0.05), all remarkable in heat treated minced fish gel (p < 0.05).
It can thus be appreciated that the gel of PS process, the increase of pressure contributes to the minimizing of TCA-soluble peptide content.The gel of PSH process, TCA-soluble peptide is all remarkable in 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 in the network architecture besieged, therefore the TCA-soluble peptide content that can measure is lower because the heating period contributes to fish gruel form fine and close firm network structure.
After 200MPa pressurize different time with combined with heat treatment on the impact of the TCA-soluble peptide content of minced fish gel as shown in figure 26.As seen from the figure, the TCA-soluble peptide content of the minced fish gel that PS, PSH process is formed significantly reduces with the prolongation of dwell time (p < 0.05), and the TCA-soluble peptide content of the minced fish gel of the wherein PS process of pressurize 10min, 30min is significantly higher than heat treatment gel.The TCA-soluble peptide content of the PSH process minced fish gel of different dwell time is all remarkable in heat treatment gel.Think it is under pressure, extending the dwell time can make more endogenous protein enzyme deactivation, therefore enzymolysis dissociates, the TCA-soluble peptide content that is lower.In addition, the TCA-soluble peptide content of the minced fish gel that super-pressure and Setting/Heating are formed in conjunction with process, all lower than the sample that heat treatment sample and super-pressure are combined with Setting, this may be because the heating period contributes to fish gruel form fine and close firm network structure, therefore some little peptide molecules are in the network architecture besieged, therefore the TCA-soluble peptide content that can measure is lower.
Claims (1)
1. a high-quality six tooth red coat surimi product, is characterized in that, is rotten for raw material with six tooth red coat fishes, adopts the method for ultra high pressure treatment and combined with heat treatment to prepare, specifically comprise the following steps:
S1. mixing 1min through cutting so that six tooth red coat fishes are rotten, adding salt according to 2.5% of six tooth red coat quality of fish fillings, regulate moisture with frozen water, cutting again and mixing 4min and obtain pasted fish meat for raw material;
S2. S1 gained pasted fish meat forming processes is obtained products formed;
S3. by S2 gained products formed pressurize 10min under 200MPa pressure;
S4. by the products formed after S3 process after heat treatment, frozen water cools and get final product; Described heat treated condition is: in 90 DEG C of heating 20min after 40 DEG C of standing process 30min;
Wherein, moisture is regulated to be regulate that to cut the rotten moisture of the fish after mixing salt adding be 80% with frozen water described in step S1;
Forming processes described in S2 is fills up in nylon casing after S1 gained pasted fish meat is caught up with gas, obtains fish intestines; The diameter of described nylon casing is 2.5cm; Fish intestines length is 15cm.
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| CN105433267A (en) * | 2015-11-26 | 2016-03-30 | 杨志强 | ultrahigh pressure processing method of instant meat paste |
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| CN108576691A (en) * | 2018-04-28 | 2018-09-28 | 厦门大学 | High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet |
| CN112229692A (en) * | 2020-11-16 | 2021-01-15 | 吉林农业大学 | Method for evaluating effect of ultrahigh pressure on penaeus monodon based on principal component analysis |
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