CN103858998A - Minced fish antifreeze agent of freshwater fish and application thereof - Google Patents

Abstract

The invention discloses a minced fish antifreeze agent of a freshwater fish and application thereof, and relates to a minced fish antifreeze agent and application thereof in a minced fillet. The antifreeze agent is prepared from bone protein hydrolysate and konjak, wherein the mass ratio of the bone protein hydrolysate to the konjak is (2-6):(0.3-0.7). The antifreeze agent can be applied to the minced fillet of the freshwater fish, and 2-6g of bone protein hydrolysate and 0.3-0.7g of konjak are added to per 100g of minced fillet. The fat oxidation and protein denaturation of the frozen minced fillet in the freezing process can be effectively inhibited after the bone protein hydrolysate and the konjak are compounded, and the water-retaining property and the gel property of the minced fillet can be effectively improved.

Description

The rotten antifreeze of freshwater fish and application thereof

Technical field

The present invention relates to the rotten antifreeze of a kind of fish and the application in fish gruel thereof.

Background technology

Fish product is nutritious, but in during frozen storage, protein and fat oxidation easily occurs, and causes the reduction of its nutritive value loss and functional characteristic.At present the most directly, the method for the most effective CKIs qualitative change is added antifreeze exactly in fish product.Although tradition antifreeze, as the effectively CKIs matter freeze denaturation such as carbohydrate, phosphate, can make taste sweeten after adding, affect mouthfeel.And Novel anti-freezing agent is if polydextrose, maltodextrin etc. are due to the problem such as price and alimentary codex, promotes and be also restricted.Therefore, find novel efficient, healthy, natural antifreeze and become the another significant problem in aquatic products storage process.

Purifying konjaku powder, is commonly called as konjaku glucomannan (Konjac glucomannan, KGM), extracts and processes from konjaku plant tuber, and a small amount of KGM is soluble in water, and its aqueous solution viscosity is very high, so can apply in food.KGM can not be by the enzyme hydrolysis in human intestines and stomach's alimentary canal, thereby is regarded as the dietary fiber that empty calory consumes.Because KGM has good emulsibility, water imbibition, stability, film forming and gel formation ability, so can be used as the additive of various food.In the past twenty years, US and European has set it as large-scale production, is originally prepared into food additives and dietary supplements, and along with the development of technology, medicine and food service industry are prepared into it in capsule and mixed beverage again.Clinical research shows, supplements KGM and can significantly reduce the cholesterol in blood plasma in diet, improves carbohydate metabolism, defecation and intestinal ecosystem.

SPP1 hydrolysate is to obtain a kind of zymolyte with protease hydrolytic SPP1, its product is as long as polypeptide and free amino acid, compare bone collagen, be hydrolyzed into collagen polypeptide and amino acid, to be easier to human body digests and assimilates, give play to unique nutritive effect, also can improve its functional characteristic simultaneously.SPP1 hydrolysate is used widely as a kind of natural antioxidant.Wang adds potato protein hydrolysate in cooked beef gruel to, proves by experiment the inhibition fat oxidation that hydrolysate can be stronger.Diao Jing waits quietly the hydrolysising condition of SPP1 hydrolysate to be optimized, and is applied in lecithin lipid oxidation system, and research shows, SPP1 has higher oxidation resistance.Although existing different protolysate application meat products and the research of SPP1 hydrolysate oxidation resistance, but have no report by SPP1 hydrolyses applying in the fat oxidation and the protein denaturation that suppress fish product.

Summary of the invention

The object of this invention is to provide the rotten antifreeze of a kind of freshwater fish and application thereof, add konjaku powder (KGM) and SPP1 hydrolysate as antifreeze and in fish gruel, improve the rotten quality of fish, prolongation surimi product shelf life.

The rotten antifreeze of freshwater fish of the present invention is made up of SPP1 hydrolysate and konjaku, and wherein the mass ratio of SPP1 hydrolysate and konjaku is 2～6:0.3～0.7.

Above-mentioned antifreeze of the present invention can be used in freshwater fish gruel, wherein in the gruel of every 100g fish, adds 2～6g SPP1 hydrolysate and 0.3～0.7g konjaku.

The present invention by SPP1 hydrolysate and konjaku composite after the effectively generation of freezing-inhibiting frozen fish gruel fat oxidation, protein denaturation in during frozen storage, and can effectively improve the rotten water-retaining property of fish and gel characteristic.

Brief description of the drawings

Fig. 1 is the impacts of different additives on the rotten juice loss of cold storage carp fish;

Fig. 2 is the impacts of different additives on the rotten cooking loss of cold storage carp fish;

Fig. 3 is the impacts of different additives on the rotten TBRAS of cold storage carp fish;

Fig. 4 is the impacts of different additives on the rotten fribrillin carbonyl of cold storage carp fish.

Detailed description of the invention

Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but do not limit to so; every technical solution of the present invention is modified or is equal to replacement, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.

Detailed description of the invention one: the rotten antifreeze of freshwater fish of present embodiment is made up of SPP1 hydrolysate and konjaku, and wherein the mass ratio of SPP1 hydrolysate and konjaku is 2:0.3.

Detailed description of the invention two: present embodiment is different from detailed description of the invention one, the mass ratio of SPP1 hydrolysate and konjaku is 3:0.4.

Detailed description of the invention three: present embodiment is different from detailed description of the invention one, the mass ratio of SPP1 hydrolysate and konjaku is 4:0.5.

Detailed description of the invention four: present embodiment is different from detailed description of the invention one, the mass ratio of SPP1 hydrolysate and konjaku is 5:0.6.

Detailed description of the invention five: present embodiment is different from detailed description of the invention one, the mass ratio of SPP1 hydrolysate and konjaku is 6:0.7.

Detailed description of the invention six: taking carp as example; present embodiment is by the anti-oxidant test of SPP1 hydrolysate and konjak gel attribute testing; determine the optimum quantum of utilization of the SPP1 hydrolysate of high anti-oxidation activity and the konjaku of high gelation; and by the two composite adding in the gruel of carp fish; contrast with business antifreeze; by measuring the gel characteristic of water-retaining property, thiobarbituricacidα-and muscle protein of fish gruel, study its protection effect to frozen minced fillets.Concrete steps are as follows:

1 materials and methods

1.1 raw materials and instrument

1.1.1 raw material

Fresh carp (average quality 1.15～1.25kg), is purchased from Harbin Carrefour hypermarket; SPP1 hydrolysate dry powder, is purchased from source, Haikang Science and Technology Ltd. in Beijing; Konjaku powder, is purchased from Ming Rui chemical products Co., Ltd, and it is pure that other reagent are domestic analysis.

1.1.2 equipment

GL-21M high speed freezing centrifuge, Hunan Xiang Yi scientific instruments equipment Co., Ltd; LG10-2.4A supercentrifuge, Beijing Medical Centrifugal Machine Factory; The electric look ZE-6000 color difference meter of Japan, Shanghai Shou Li Industrial Co., Ltd.; HR2870 mixer, Philip, Zhuhai Special Economic Zone household appliances Co., Ltd; 721 type visible spectrophotometers, Shanghai Yuan Xi Instrument Ltd.; TA-XT plus type texture analyser, Stable Micro System company of Britain.

1.2 test method

1.2.1 SPP1 hydrolysate oxidation resistance experiment

1.2.1.1 the mensuration of metal ion-chelant ability

The mensuration of metal ion-chelant ability is with reference to the method for Wang etc.(1) to Cu ²⁺chelating: with pyrocatechol violet (PV) as metal-chelating indicator.To 1ml2mmolL ^-1cuSO ₄in the PV mixture of the pyridine of solution, 1ml10% and 20 μ l10%, add the bone protein hydrolysate of 1ml, PV and CuSO ₄in conjunction with forming blue material, PV and Cu in the time having chelating agent to exist ²⁺ion isolation, solution is blue to disappear.The variation of PV solution colour can be measured at 632nm place.(2) to Fe ²⁺chelating: 1ml20 μ molL ^-1feCl ₂with 1ml0.5mmolL ^-1ferrozine mix after can produce a kind of material, have strong absorption at 562nm place.Add wherein the bone protein hydrolysate of 0.5ml, due to Fe ²⁺be chelated, solution colour changes, and under 562nm, reads light absorption value.Bone protein hydrolysate calculates by following formula the chelation of metal ion:

1.2.1.2 remove the mensuration of free radical ability

With reference to the method for Saiga etc., and slightly modified.Get bone protein hydrolyzate 0.5ml and 1 × 10 ^-4molL ^-1dPPH solution 3.5ml adds in same test tube with ground stopper and shakes up, and at room temperature airtight standing 30min makes reference with neat solvent, surveys absorbance in 517nm place.Calculate the clearance rate of every kind of hydrolyzate to DPPH free radical according to following formula:

A in formula ₁for adding the absorbance of DPPH solution after hydrolyzate; A ₂for the absorbance of hydrolyzate; A ₃the absorbance of DPPH solution when not adding hydrolyzate.

1.2.1.3 the preparation of lecithin lipid oxidation system (soybean phosphatidylcholine liposome, liposome)

With reference to the method for Decker etc., and slightly make an amendment.Take a certain amount of soybean lecithin and be dissolved in 0.12molL ^-1kCl, 5mmolL ^-1in histidine cushioning liquid (pH6.8), make and contain 0.2mgmL ^-1lecithin soln, homogeneous, and with ultrasonic wave ultrasonic processing 45min at 4 DEG C.Then get the lecithin liposome of 5ml, add 1mL SPP1 hydrolysate, in the mixture of liposome and protein hydrolyzate, add 0.1ml50mmolL ^-1feCl ₃and 0.1ml10mmolL ^-1sodium ascorbate causes lipid oxidation, then sample is placed in 37 DEG C of water-baths and is incubated 1h, by measuring thiobarbituric acid reaction material (thiobarbituric acid-reacitive substances, TBARS) research fat oxidation situation.

1.2.1.4TBARS mensuration

The mensuration of TBARS is with reference to the method for Sinnhuber etc., and does suitably amendment.Get 1mL sample and add 3mL thiobarbituricacidα-solution, 17mL trichloroacetic acid-hydrochloric acid solution, after mixing, in boiling water bath, react 30min, cooling, get 5mL sample and add isopyknic chloroform, centrifugal 10min under 3000r/min, 532nm place surveys light absorption value.TBARS value represents with the milligram number of MDA in every liter of lipid oxidation sample solution.Computing formula is as follows:

$\mathrm{TBARS}(\mathrm{mg}/\mathrm{kg})=\frac{A_{532}}{W}\×9.48.$

In formula: A ₅₃₂for the light absorption value of solution; W is the weight (g) of sample; 9.48 be constant.

1.2.2 the mensuration of konjaku characteristic

1.2.2.1 the preparation of konjak gel

Konjaku (0.3,0.4,0.5,0.6,0.7%) solution is put into the vial of 25 × 40mm (Diameter × Height) sealing, the water-bath that is placed in 80 DEG C heats 30min, after forming gel, taking-up running water is cooled to room temperature, be housed in the refrigerator overnight of 2～4 ° DEG C, to be measured.The gel preparing will be put at room temperature (25～27 DEG C) balance 30min before each analysis.

1.2.2.2 the mensuration of gel characteristic

The mensuration of gelling structure (TPA): fribrillin gel is at room temperature placed to 30min, testing sample is placed on mensuration platform and is fixed, utilize Physical Property Analysis instrument to measure under room temperature.Measure the index such as hardness, elasticity, cohesiveness and recovery of gel by matter structure profile analysis method (Texture profile analyse, TPA).The physical property instrument parameter of selecting is as follows: mode determination is selected depression distance, and before test, speed is 5mm/s, and test speed is 1mm/s, and after test, speed is 1mm/s, and depression distance is 50% of gel height, and triggering power is 5g, and probe model is selected P/0.5.Under room temperature, detect, each sample carries out three parallel tests, results averaged.

The mensuration of gel whiteness value: use colour difference meter to measure the L* value of gel, a* value, b* value.L* value represents brightness, and scale is from 0 (black) to 100 (whites); A* value represents red degree (a* value is for red on the occasion of representing, a* value represents green for negative value), b* value representation Huang degree (b* value is on the occasion of expression yellow, and b* value represents blueness for negative value).All samples does parallel test results averaged three times.Calculate whiteness (Whiteness) according to the method for Park:

$\mathrm{Whiteness}=100-\sqrt{{(100-L^{*})}^2+a^{{*}^2}+b^{{*}^2}}.$

The mensuration of gel retentiveness: the mensuration of gel water-retaining property (Water-holding capacity, WHC), according to the method for Xia.Get the centrifuge tube that about 5g gelled specimen is put into diameter 30mm, 4 DEG C of centrifugal 10min of 1000g, remove centrifugal go out moisture, measure the weight of centrifugal front and back gel.Calculate WHC (%) according to formula below:

$\mathrm{WHC}(\%)=\frac{m_2-m_0}{m_1-{\mathrm{<figure-callout\; id="0"\; label="m"\; filenames="HSA0000099093850000011.png,HSA0000099093850000012.png"\; state="\{\{state\}\}">m</figure-callout>}}_0}\&times;100.$

1.2.3 the processing of raw meat and the mensuration of index

1.2.3.1 the preparation of carp sample

Fresh carp is hit dizzy under refrigerated condition (4 DEG C), remove fish scale, internal organ and fish-skin, choose plain boiled pork pulper and stir adult fish gruel, and 4% SPP1 hydrolysate, 0.5% konjaku and business antifreeze are added in fish gruel, mix, cold storage 180d at-18 DEG C, measures the indices of sample every 30d.

1.2.3.2 the mensuration of the rotten water-retaining property of carp fish

The loss of thawing is carried out according to the method for AOAC.

Cooking loss rate is measured: the method according to adjusted Samchez-Alonso etc. is carried out.Specification with about 9cm × 3cm × 2cm cuts (20 ± 1) g sample from cold storage fillet near the position of the fish back of the body, be sealed in polyethylene plastic bag, in 80 DEG C of water-baths, be heated to after central temperature rises 70 DEG C take out, in refrigerator and cooled but after 0.5h, dry sample surfaces moisture with filter paper, accurately weigh.

1.2.3.3 the mensuration of carp fat oxidation index

The same 1.2.1.4 of assay method of TBARS.

1.2.3.4 the extraction of the rotten fribrillin of fish

According to the method for Jiang etc., and amendment a little.The flesh of fish is blended, add the long-pending 0.02M of tetraploid, agitator homogenate 60s for the glacial phosphoric acid salt buffer solution (sodium hydrogen phosphate and sodium dihydrogen phosphate) of pH7.5, the homogenate obtaining in refrigerated centrifuge (4 DEG C, 9500g), after centrifugal 15min, remove supernatant.In sediment, add again and repeat homogenate, centrifugal process after PBS, repeat 2 times, last 4 layers of filtered through gauze homogenate for, gained filtrate is centrifugal, and then, with the flushing of 0.1M ice NaCl solution, centrifugal rear gained sediment is fribrillin.The fribrillin extracting is placed in the refrigerator of 4 DEG C for subsequent use, and the leaching process of carp fribrillin operates under 4 DEG C of conditions.

1.2.3.5 the mensuration of carp protein oxidation index

The mensuration of carbonyl content: the mensuration of carbonyl content is with reference to the method for Oliver etc. and slightly change, method is as follows: the MP solution of getting 1mL concentration and be 2g/mL is put into plastic centrifuge tube, in every pipe, add 1mL10mM2, 4-dinitrophenylhydrazine (DNPH), under room temperature, react after 1h (every 1min vortex vibrates once), add 1mL20% trichloroacetic acid, the centrifugal 5min of 10000r/min, abandon clear liquid, use 1mL ethyl acetate: ethanol (1:1) washing and precipitating is removed unreacted reagent 3 times, add 3mL6M guanidine hydrochloride solution and be placed on 37 DEG C of Water Unders bath insulation 15min dissolution precipitations, again centrifugal reactant liquor 10000r/min 3min is removed to insoluble matter, gained is deposited in 370nm place and surveys light absorption value.Use molecule absorptivity 22000M ^-1cm ^-1calculate carbonyl content, carbonyl content is expressed as nmol/mg albumen; Protein content is measured with biuret method, does calibration curve with seralbumin.

1.2.3.5 the mensuration of carp protein gel characteristic

Minced fish gel matter structure, whiteness value, the same 1.2.4 of retention ability assay method.

2 results and analysis

The anti-oxidant test of 2.1 SPP1 hydrolysate

The comparative result of Different adding amount bone protein hydrolysate oxidation resistance is as shown in table 1.As shown in Table 1, Cu ²⁺sequestering power, Fe ²⁺the ability that suppresses oxidation in sequestering power, removing free radical and liposome system is all in rising trend with the increase of SPP1 hydrolysate addition, wherein in the time that SPP1 hydrolysate addition reaches 4%, along with the increase of addition, also not obvious (the P > 0.05) that its oxidation resistance increases, when the content of SPP1 hydrolysate is increased to 4% from 0%, Cu ²⁺sequestering power, Fe ²⁺sequestering power, removing free radical have increased respectively 13.63%, 6.83%, 28.83%, and TBRAS value has reduced 0.99mg.L ^-1; And in the time that addition is increased to 6% from 4%, above-mentioned indices has changed respectively 5.12%, 2.25%, 8.02% and 0.14mg.L ^-1, significantly (P < 0.05) of its oxidation resistance when so the addition of SPP1 hydrolysate is 4%.

Table 1 SPP1 hydrolysate oxidation resistance

There is significant difference (P < 0.05) in the sample that marks different letter representation variable concentrations after the average of a-d same parameters, same letter represents not remarkable (P < 0.05) of difference.

2.2 konjak gel attribute testings

The characteristic of table 2 konjak gel

There is aobvious person's property difference (P < 0.05) in the sample that marks different letter representation variable concentrations after the average of a-d same parameters, same letter represents not remarkable (P > 0.05) of difference.

The comparative result of Different adding amount konjak gel characteristic is as shown in table 2.Along with the increase of konjaku addition, the elasticity of gel, hardness, whiteness and retention ability all constantly increase.This explanation konjaku has good gel formation ability, in the time that addition is increased to 0.5% from 0%, all relatively significantly (P < 0.05) of the amplitude that indices increases, its elasticity, hardness, whiteness and retention ability have increased respectively 0.013,1.86g, 4.43 and 7.35%; And in the time that konjaku addition is increased to 0.7% from 0.5%, indices has increased respectively 0.003,0.29g, 0.32 and 1.46%.So konjaku addition is significantly (P < 0.05) of its gel characteristic 0.5% time, in the time that addition reaches 0.5%, along with its gel effect of the increase of addition is that increase and not obvious (P > 0.05).

The composite impact on cold storage carp quality of fish filling of 2.3 SPP1 hydrolysates and konjaku

2.3.1 the mensuration of the rotten water-retaining property of fish

The juice loss of fish gruel and cooking loss are two very important indexs of weighing the rotten water-retaining property of fish, can be seen by Fig. 1 and 2, along with the prolongation of cold storage time, juice loss rate and the cooking loss rate of all samples are all in rising trend, and the amplitude that wherein control sample rises is obviously greater than adds SPP1 and composite group of konjaku and business antifreeze group.Cold storage is to 180d, and juice loss, the cooking loss of composite group of sample of SPP1 hydrolysate and konjaku compares according to group and reduced respectively 62.71%, 50.25%.This is mainly because long-time storage causes myoarchitecture to change, and causes the distortion of the cancellated contraction of tropomyosin, myosin and the increase of born of the same parents' external space etc., causes the water-retaining property of fish gruel to reduce; And composite group of SPP1 hydrolysate and konjaku and water-retaining property reduction thereof is slower, to cold storage tailend, its juice loss rate and cooking loss rate are even lower than business antifreeze group, this is because konjaku and SPP1 hydrolysate have very strong water imbibition after composite, can improve the water-retaining property of fish gruel, this is consistent with the conclusion that Zhang Jingya research institute obtains.

2.3.2 the rotten thiobarbituricacidα-of fish (TBRAS) is measured

TBARS value is widely used in measuring the oxidative rancidity degree of meat and aquatic products fat, is good fat oxidation evaluation index.As seen from Figure 3, at the front 15d of storage period, not notable difference (P > 0.05) of the TBRAS value of the rotten sample of all fishes, this illustrated in the incipient stage, oppressed also than comparatively fresh, fat oxidation degree is not high.And subsequently TBARS value along with the prolongation of storage time obviously raises, the particularly sample of control group, the amplitude increasing in anaphase storage TBRAS value is very large, and the prolongation along with storage time be described, the degree of flesh of fish fat oxidation becomes greatly, the quality of the flesh of fish obviously reduces.Between the TBRAS value of storage SPP1 hydrolysate in latter stage and composite group of konjaku and control sample, there is significant difference, also the property of there are differences (P < 0.05) between composite group of SPP1 hydrolysate and konjaku and business antifreeze group, business antifreeze group sample TBRAS with contrast not significantly (P > 0.05) of group difference, this explanation interpolation SPP1 hydrolysate and konjaku are composite plays good inhibition to the rotten albumen of fish, has effectively extended the shelf life of fish gruel.

2.3.3 the mensuration of the rotten carbonyl content of fish

During frozen storage, as shown in Figure 4, along with the prolongation of cold storage time, in all samples, carbonyl content obviously increases (P < 0.05) in the variation of carp fribrillin carbonyl content.Preserve under identical number of days, the carbonyl content of business antifreeze group and composite group of sample will be lower than control group, finishes to storage period, and business antifreeze group and composite group are compared with control group, carbonyl content has reduced respectively 1.3 and 1.8nmol/mg, the oxidation of effectively having resisted albumen.The formation (aldehyde radical and ketone group) of carbonyl is a marked change after protein oxidation, is widely used in measuring the degree of oxidation of protein.Carbonyl can produce by following four kinds of approach: (1) amino acid side chain direct oxidation; (2) fracture of peptide backbone; And reducing sugar reaction (3); (4) be in conjunction with non-protein carbonyl compound.On side chain with NH-or NH ₂-amino acid very responsive to hydroxyl radical free radical (OH).In protein oxidation process, these groups are converted to carbonyl group.This experimental study is found, SPP1 hydrolysate and konjaku can reduce carbonyl content effectively, this be mainly because SPP1 hydrolysate and konjaku composite after can with fat free radical react form inactive material, by stablizing hydroperoxides to prevent that further generating free radical reaches antioxidant effect, thereby delay the generation of protein oxidation.

2.3.3 the mensuration of minced fish gel characteristic

Table 3 is for adding respectively the impact of the composite sample of business antifreeze, SPP1 hydrolysate and konjaku on cold storage carp minced fish gel characteristic.Hardness, the elasticity of fribrillin gel, can well reflect that albumen forms the ability of gel.Wherein, pressure peak when hardness number refers to puncture for the first time sample.This " rebounding " degree after distortion in piercing process for the first time of jerk-finger product, its tolerance is the measuring height that punctures for the second time business with the height of measuring for the first time.As can be seen from Table 3 in storage period of 180d, the consistency and elasticity of all samples gel is all on a declining curve, and it is slow to add business antifreeze and SPP1 hydrolysate and konjaku composite its elasticity of sample and hardness downward trend, particularly anaphase storage both compared with control group, its elasticity and hardness number differ relatively significantly (P < 0.05).Treat that storage finishes, the elasticity of control group, business antifreeze group and composite group of sample and hardness with fresh fish gruel compare reduced respectively 0.49,46.9g, 0.36,37.0g, 0.28,28.2g, this shows that antifreeze can resist protein frozen sex change, and SPP1 hydrolysate and konjaku composite after its cryoprotective effects than other two groups more remarkable (P < 0.05).

The prolongation meeting of storage time obviously reduces the retentiveness of the rotten fribrillin gel of carp fish, and this shows that protein gel network structure lost the ability of some traps moisture.The retentiveness of the rotten fribrillin gel of fresh carp fish is 83.2%, after the chilled storage of 180d, control group gel retentiveness is 71.2%, 12.1% (P < 0.05) declined, this shows that the fribrillin gel tridimensional network forming is more and more loose, well traps moisture and discharge more juicy of micella; Composite group of sample gel retentiveness of business antifreeze and 4% SPP1 hydrolysate and 0.5% konjaku reduces slowly, drops to respectively 76.1%, 78.8%, and 7.1%, 4.4% (P < 0.05) declined.Relatively find for two groups, the latter has higher retentiveness, means the gel that has better tridimensional network, and albuminous degeneration degree is less.

The impact of the different additives of table 3 on cold storage carp minced fish gel characteristic

Note: same row letter (a～d) different expression same sample significant difference (P < 0.05) in different storage times; The different sample significant difference (P < 0.05) in identical storage time of the different expressions of letter (A～C).

The reduction of gel whiteness value may cause because oxidation occurs muscle protein in during frozen storage, also may be to be cross-linked because fat oxidation causes chromoprotein and muscle protein, at fribrillin leaching process owing to freezing to make protein that sex change in various degree occur, protein molecule interphase interaction, chromoprotein is removed not exclusively and is retained in and causes in fribrillin, the number of days that chilled storage is identical, the whiteness value of business antifreeze and composite group of sample is because the composite oxidation that suppresses to a certain extent the rotten fribrillin of carp fish of business antifreeze and SPP1 hydrolysate and konjaku higher than not adding antifreeze sample.It may be because heat treatment and the variation thereof of natural hemoprotein in protein gel forming process cause that minced fish gel has higher whiteness value, and lower whiteness value may be because of more sex change or the hemoprotein of oxidation causes.

Conclusion

The present invention determines SPP1 hydrolysate and konjaku optimum addition by the anti-oxidant test of SPP1 hydrolysate and konjak gel attribute testing, and is applied to, in the gruel of cold storage carp fish, study the two composite impact on carp quality of fish filling and protein gel.Result of study shows: when SPP1 hydrolysate addition is 4%, antioxidant effect is best, when konjaku addition is 0.5%, gel effect is the most remarkable, at-18 DEG C, preserve 180d, the juice loss rate, cooking loss rate, the TBRAS that add the rotten sample of composite group of fish of SPP1 hydrolysate and konjaku are starkly lower than control group; And the hardness of protein gel, elasticity, water-retaining property and whiteness value are higher than control group (P < 0.05), the cryoprotective effects of composite group is better than business antifreeze, illustrate that SPP1 hydrolysate and konjaku can effectively suppress fat oxidation after composite in during frozen storage, delay protein denaturation, improve gel strength.This will be applied in food production for SPP1 hydrolysate and konjaku, and extending Food Shelf-life provides reference.

Claims (9)

1. the rotten antifreeze of freshwater fish, is characterized in that described antifreeze is made up of SPP1 hydrolysate and konjaku, and wherein the mass ratio of SPP1 hydrolysate and konjaku is 2～6:0.3～0.7.

2. the rotten antifreeze of freshwater fish according to claim 1, the mass ratio that it is characterized in that described SPP1 hydrolysate and konjaku is 2:0.3.

3. the rotten antifreeze of freshwater fish according to claim 1, the mass ratio that it is characterized in that described SPP1 hydrolysate and konjaku is 3:0.4.

4. the rotten antifreeze of freshwater fish according to claim 1, the mass ratio that it is characterized in that described SPP1 hydrolysate and konjaku is 4:0.5.

5. the rotten antifreeze of freshwater fish according to claim 1, the mass ratio that it is characterized in that described SPP1 hydrolysate and konjaku is 5:0.6.

6. the rotten antifreeze of freshwater fish according to claim 1, the mass ratio that it is characterized in that described SPP1 hydrolysate and konjaku is 6:0.7.

7. the application of the rotten antifreeze of freshwater fish in freshwater fish gruel described in a claim 1.

8. the application of the rotten antifreeze of freshwater fish according to claim 7 in freshwater fish gruel, is characterized in that adding in the gruel of every 100g fish 2～6g SPP1 hydrolysate and 0.3～0.7g konjaku.

9. the application of the rotten antifreeze of freshwater fish according to claim 7 in freshwater fish gruel, is characterized in that adding in the gruel of every 100g fish 4g SPP1 hydrolysate and 0.5g konjaku.

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