CN106106701A - The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet and application thereof - Google Patents
The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet and application thereof Download PDFInfo
- Publication number
- CN106106701A CN106106701A CN201610283062.7A CN201610283062A CN106106701A CN 106106701 A CN106106701 A CN 106106701A CN 201610283062 A CN201610283062 A CN 201610283062A CN 106106701 A CN106106701 A CN 106106701A
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- Prior art keywords
- water
- fillet
- retaining agent
- cold storage
- phosphate
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 241000276707 Tilapia Species 0.000 title claims abstract description 64
- 238000003860 storage Methods 0.000 title claims abstract description 50
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 63
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 39
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 39
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 39
- 229920001661 Chitosan Polymers 0.000 claims abstract description 36
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims abstract description 33
- 239000011736 potassium bicarbonate Substances 0.000 claims abstract description 33
- 235000015497 potassium bicarbonate Nutrition 0.000 claims abstract description 30
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims description 15
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 8
- 230000036541 health Effects 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000003153 chemical reaction reagent Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000001035 drying Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 description 18
- 230000037396 body weight Effects 0.000 description 16
- 235000019786 weight gain Nutrition 0.000 description 15
- 230000009471 action Effects 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000000243 solution Substances 0.000 description 9
- 238000010257 thawing Methods 0.000 description 9
- 239000011575 calcium Substances 0.000 description 8
- 238000013329 compounding Methods 0.000 description 7
- 238000007710 freezing Methods 0.000 description 7
- 230000008014 freezing Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 6
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 235000013332 fish product Nutrition 0.000 description 3
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010016807 Fluid retention Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 108091006112 ATPases Proteins 0.000 description 1
- 102000057290 Adenosine Triphosphatases Human genes 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940058573 b-d glucose Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002577 cryoprotective agent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- -1 lipid compounds Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to phosphate-free water-retaining agent and the application thereof of a kind of applicable Tilapia Fillet.The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet that the present invention provides, is made up of the component of following mass percent: trehalose 2% 8%, potassium bicarbonate 0.5% 2.5%, and chitosan 0.5% 2.5%, surplus is water；Preferably, being made up of the component of following mass percent: trehalose 4%, potassium bicarbonate 1.2%, chitosan 0.2%, surplus is water.The phosphate-free water-retaining agent of a kind of applicable Tilapia Fillet that the present invention provides, after cold storage, the water morphology distribution of fillet preferably, effectively prevent drying loss cold storage loss, makes the integrated quality after Tilapia Fillet cold storage well be kept.The invention also discloses the application of the phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet, concrete application process step is simple, workable.
Description
Technical field
The present invention relates to the cold storage process technology of Tilapia Fillet, especially relate to the without phosphorus of a kind of applicable cold storage Tilapia Fillet
Water-retaining agent and application thereof.
Background technology
Freezing is the common a kind of original flavor processing methods of aquatic products, is also a kind of weight of perishable items preservation for a long time transport
Want method.Freezing can not only keep aquatic products to keep color and shape to a certain extent, and can break through and space
Limitation.The general fillet processed without water-retaining agent irreversibly become with the water-retaining property of protein in frozen storage owing to freezing
Dehydration property, so protein freeze denaturalization can be caused, organizational structure is damaged, and is frozen into and has grown fat oxidation for a long time and become sour and also can send out
Raw, after defrosting, the retentiveness of fillet declines, matter structure and taste bad, the activity of enzyme and micro-life in the flesh of fish under the conditions of uncomfortable cold storage
Thing growth metabolism etc. still can cause fillet to lose freshness until going bad.
When freezing, the dipping film through pretreatment water-retaining agent is the preferable method solving drawbacks described above, applies at present
Water-retaining agent in aquatic products has a variety of, and using relatively broad is phosphate water-retaining agent, and conventional have tripolyphosphate, six inclined
Phosphate and sodium pyrophosphate etc..But such as a large amount of qualities using phosphate then can affect product, the phosphate of high concentration can make
There is metal astringent taste in product, causes the local flavor of product to deteriorate, and organizational structure is coarse, and these institutes of Dou Shi consumer are unacceptable.
When being that in meals, phosphate content is too much more seriously, the orthophosphate being insoluble in water, resistance can be reacted into the calcium in intestinal
Hinder the human body absorption to calcium, thus affect the calcium phosphorus balance of human body.Human development if things go on like this can be caused slow, skeleton deformity
Deng.Therefore, the water-retaining property of frozen fillet should be improved, avoid in food, use phosphorous water-retaining agent, comprehensive two sides the most as far as possible
Face factor considers, research and development phosphate-free water-retaining agent is used for replace traditional phosphorous water-retaining agent to become current aquatic products industrial circle important
Business.Phosphate-free water-retaining agent has saccharide, salt, albumen and protein zymolyte etc..In recent years, many scholars demonstrate trehalose, carbon
The acid phosphate-free water-retaining agent such as hydrogen sodium and chitosan has preferable Water-saving effect in carrying out the aquatic products cold storage such as prawn.Therefore, for
Improve the water-retaining property of freezing Tilapia Fillet, and avoid in Tilapia Fillet, use phosphorous water-retaining agent, it is necessary to exploitation is suitable for sieve
The phosphate-free water-retaining agent of non-fillet.
Summary of the invention
It is an object of the invention to provide a kind of cold storage quality that can improve Tilapia Fillet and can extend again the nothing of its preservation term
Phosphorus water-retaining agent.Instant invention overcomes deficiency present in the process of existing water-retaining agent, it is possible to keep Tilapia Fillet in frozen storage
The stability of protein, improve the water retention of fillet and texture characteristic and mouthfeel.
The present invention develops research with trehalose, sodium bicarbonate and the suitable concentration of chitosan and proportioning thereof, opens
The phosphate-free water-retaining agent sending out Tilapia Fillet applicable, and by freezing and cold storage Tilapia Fillet being applied, it is effectively improved cold storage Rofe
The integrated quality of fillet, and extend its effective preservation term.The exploitation of phosphate-free water-retaining agent formula is processed in the cold storage of similar aquatic products
In also have great application potential.
To achieve these goals, the present invention is by the following technical solutions:
The phosphate-free water-retaining agent of the applicable cold storage Tilapia Fillet of the present invention, is made up of the component of following mass percent: trehalose 2%-
8%, potassium bicarbonate 0.5%-2.5%, chitosan 0.5%-2.5%, surplus is water.
Preferably, the phosphate-free water-retaining agent of the applicable cold storage Tilapia Fillet of the present invention, by the component group of following mass percent
Become: trehalose 4%, potassium bicarbonate 1.2%, chitosan 0.2%, surplus is water.
The application of the phosphate-free water-retaining agent of the applicable cold storage Tilapia Fillet of the present invention, its concrete application process is:
A. health and live tilapia is slaughtered, go end to end, remove internal organs, go fish scale to process, after cleaning up, take sliced meat, prune
For long 100 ± 5mm, wide 60 ± 5mm, thick 10 ± 2mm, weigh about the fillet of 70 g；
B. trehalose 2%-8% is pressed, potassium bicarbonate 0.5%-2.5%, the component of the mass percent of chitosan 0.5%-2.5% or press
Trehalose 4%, potassium bicarbonate 1.2%, the component of the mass percent of chitosan 0.2% is prepared, and obtains water-retaining agent solution, puts
Stand-by in 4 DEG C of preservations；
C. produced fillet are inserted in the water-retaining agent reagent solution prepared, carry out impregnating at 1h or film 10min
Reason, takes out, freezes at-35 ~ 40 DEG C, and the constant temperature at-20 DEG C freezes cold storage in case subsequently.
Trehalose used by the present invention, is with 1 by two glucose molecules, the nonreducing sugar that 1-glycosidic bond is constituted.Sea
Algae sugar has non-specific protective effect to various bioactivators, this because trehalose high temperature, high and cold, hyperosmosis and
Being dried the protecting film that can form uniqueness under the severe environmental conditions such as dehydration at cell surface, protected protein matter molecule is constant effectively
Property inactivation；Meanwhile, trehalose is preventing age of starch, and suppression lipid oxidation is rotten also the most powerful effect, and this makes Sargassum
Sugar is widely used in the tissue stabilization keeping meat and preservation.
Especially, trehalose is effective especially as a kind of cryoprotective agent to fish products, and trehalose is at protein, water
Interface definitely suppresses the degree of functionality of water, makes the hardness of fish products, retractility and gel force all increase, thus keeps fish products
Fresh flavor.
Potassium bicarbonate used by the present invention, soluble in water, because of hydrolysis in alkalescence.In potassium bicarbonate aqueous solution, by
H2CO3 —HCO3 -—CO3 2-Composition buffer system, to resist the change of significantly pH value, as acidity regulator.
Chitosan used by the present invention, chemical name is Chitosan (1-4)-2-amino-B-D glucose, has preferably
Antibacterial activity, the growth and breeding of some funguses, antibacterial and virus can be suppressed.Owing to positive charge and the antibacterial of chitosan molecule are thin
The interaction of negative charge on after birth, makes intracellular protease and other compositions leak, thus reaches antibacterial, bactericidal action.
Chitosan is inhibited to the oxidizing process of unsaturated lipid compounds, prevents meat product putrid and deteriorated, thus applies
Fresh-keeping in meat product.
In early stage, aquatic products are had the multiple phosphate-free water-retaining agent of certain Water-saving effect to carry out monofactorial index sieve by inventor
Choosing, the phosphate-free water-retaining agent component of final selected 3 kinds of more effective applicable cold storage Tilapia Fillets, i.e. trehalose, potassium bicarbonate and
Three kinds of phosphate-free water-retaining agent components of chitosan, then in conjunction with the water retention property of three and carried out variable concentrations and different types of
Orthogonal optimization, obtains best composition combination in the case of quality keeps maximum, matches the water-retaining agent component group that effect is best
Close, to reach to keep best the purpose of cold storage Tilapia Fillet quality.
This compound phosphate-free water-retaining agent of the present invention can not only suppress Tilapia Fillet change of protein in frozen storage
Property, keep the stability of fillet protein；Improve fillet texture characteristic simultaneously, strengthen chewiness, improve fillet frost resistance and
Water-retaining property.
The beneficial outcomes of the present invention is:
(1) match and be best suitable for the phosphate-free water-retaining agent of cold storage Tilapia Fillet, the high dehydration being prevented effectively from Tilapia Fillet cold storage
The technical problem of rate, improves the Ca of fillet after cold storage2+-ATPase activity, the texture characteristic oppressed after improve defrosting, strengthen
The chewiness of fillet.
(2) the excellent water-retaining agent of the present invention can promote the redistribution of moisture, and the ratio of half hitch Heshui rises, the guarantor of protein
Aqueous can be greatly improved, and effectively prevent damage, protein freeze denaturalization and drying loss cold storage loss to fillet in freezing process
Problem, reach preferable cold storage quality, extend the high-quality cold storage phase.
(3) Phosphateless environmentally friendly, also ensure that the health of consumer while keeping the local flavor of product.
Accompanying drawing explanation
Fig. 1 variable concentrations trehalose is on Tilapia Fillet defrosting loss rate and the impact of retentiveness
Tilapia Fillet is soaked rate of body weight gain and the impact of pH value by Fig. 2 variable concentrations potassium bicarbonate
Fig. 3 variable concentrations chitosan is on Tilapia Fillet film rate of body weight gain and the impact of drying loss.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but does not limit the scope of the present invention.
Embodiment 1
The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet, is made up of the component of following mass percent:
Trehalose 2%, potassium bicarbonate 0.5%, chitosan 0.5%, surplus is water.
Embodiment 2
The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet, is made up of the component of following mass percent:
Trehalose 8%, potassium bicarbonate 2.5%, chitosan 2.5%, surplus is water.
Embodiment 3
The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet, is made up of the component of following mass percent:
Trehalose 4%, potassium bicarbonate 1.2%, chitosan 0.2%, surplus is water.
A kind of application of the phosphate-free water-retaining agent being suitable for cold storage Tilapia Fillet, concrete application process is:
A. health and live tilapia is slaughtered, go end to end, remove internal organs, go fish scale to process, after cleaning up, take sliced meat, prune
For long 100 ± 5mm, wide 60 ± 5mm, thick 10 ± 2mm, weigh about the fillet of 70 g；
B. trehalose 2%-8% is pressed, potassium bicarbonate 0.5%-2.5%, the component of the mass percent of chitosan 0.5%-2.5% or press
Trehalose 4%, potassium bicarbonate 1.2%, the component of the mass percent of chitosan 0.2% is prepared, and obtains water-retaining agent solution, puts
Stand-by in 4 DEG C of preservations；
C. produced fillet are inserted in the water-retaining agent reagent solution prepared, carry out impregnating at 1h or film 10min
Reason, takes out, freezes at-35 ~ 40 DEG C, and the constant temperature at-20 DEG C freezes cold storage in case subsequently.
The present invention obtains the test of phosphate-free water-retaining agent best composition combination by Orthogonal Optimization Test.
1. the processing procedure of Tilapia Fillet
Purchase the tilapia of about 1.5kg from market, health and live tilapia is slaughtered, go end to end, remove internal organs, go at fish scale
Reason, takes sliced meat after cleaning up, be trimmed to long 100 ± 5mm, wide 60 ± 5mm, thick 10 ± 2mm, weigh about the fillet of 70 g.
The aqueous trehalose of preparation 2%, 5% and 8% concentration, the KHCO of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%3Solution,
0.5%, the chitosan solution of 1.0%, 1.5%, 2.0% and 2.5%, preparation obtains one pack system water-retaining agent and compounding water-retaining agent, is placed in
Preserve stand-by under 4 DEG C of refrigerators.
Produced fillet are inserted in the water-retaining agent reagent solution prepared, carries out impregnating at 1h or film 10min
Reason, takes out, and processed Tilapia Fillet the most individually loads in polymeric seal bag, freezes in-35 DEG C of household freezers, with
After freeze cold storage in case at the constant temperature of-20 DEG C, take out after 3 months, fillet thawed.
2. measure the corresponding index of quality of Tilapia Fillet after thawing
(1) the one pack system water-retaining agent impact on Tilapia Fillet cold storage quality
Tilapia Fillet after thawing is detected, measures indexs such as soaking rate of body weight gain, defrosting loss rate, pH value and drying loss, point
Not Kao Cha variable concentrations trehalose, potassium bicarbonate, the chitosan impact on Tilapia Fillet quality, determine respective optimum concentration
Scope.
1. variable concentrations trehalose is on Tilapia Fillet defrosting loss rate and the impact of retentiveness
As shown in Figure 1, along with the increase of trehalose concentration, the defrosting loss rate of fillet is gradually reduced, and is reduced to by 9.18%
6.60%；And the retentiveness of fillet is gradually increased, but without statistical discrepancy.In summary, trehalose concentration is in 2% ~ 8% concentration range
Interior energy keeps more moisture, and 5% and 8% trehalose becomes apparent from the defrosting loss rate effect reducing Tilapia Fillet.
2. Tilapia Fillet is soaked rate of body weight gain and the impact of pH value by variable concentrations potassium bicarbonate
As shown in Figure 2, the KHCO of variable concentrations3Appreciable impact can soak rate of body weight gain and the change (p < 0.05) of pH value.Specifically
Analyze and understand, along with KHCO3The continuous increase of concentration, fillet soak rate of body weight gain and present downward trend after the most slightly rising,
1.0% KHCO3Can increase fillet weight 3.41%, then rate of body weight gain is gradually reduced.It is substantially along with KHCO by pH value3Concentration
Increase and increase, i.e. the water-retaining property of fillet is gradually increased, KHCO3When concentration is 2.0%, pH value is 7.71 to the maximum, the notable (p of effect
<0.05).On the one hand pH value to be improved, increases water-retaining property, on the other hand also has in view of fillet rate of body weight gain, KHCO after soaking3Dense
It is the most suitable between 1.0%-1.5% to spend.But when concentration is more than 1.0%, the product of processed has astringent taste, to product special flavour
Exert an adverse impact, consider factors above, the KHCO of one pack system3Water-retaining agent select concentration be 1.0% Water-saving effect
Good.
3. variable concentrations chitosan is on Tilapia Fillet film rate of body weight gain and the impact of drying loss
From the figure 3, it may be seen that along with the increase of chitosan concentration, the film rate of body weight gain of fillet is gradually reduced, and 0.5% chitosan is the biggest
In other experimental grouies (p < 0.05), rate of body weight gain reaches 1.66%；Film rate of body weight gain-0.32% of 2.5% chitosan group fillet, Rofe
Fillet are preserving 3 months after under the conditions of-20 DEG C, and fillet quality entire lowering, drying loss is 5.10%-9.29%, wherein 0.5% shell
The fillet drying loss of polysaccharide film is 5.10%, is substantially less than other experimental grouies (p < 0.05), the result phase maximum with film rate of body weight gain
Symbol, i.e. in this experiment, 0.5% chitosan can stop the drying loss of fillet largely, and film effect is best.
4. variable concentrations water-retaining agent component is on the impact of different conditions moisture percentage in Tilapia Fillet
Table 1 variable concentrations water-retaining agent component is on the impact of different conditions moisture percentage in Tilapia Fillet
By table 1 it can be seen that the flesh of fish that 5% and 8% trehalose processes be difficult to content A21 relatively 2% trehalose of circulating water greatly (p <
0.05), free water content A22 less (p < 0.05), i.e. 5%-8% trehalose can make fribrillin combine more moisture,
Improve retentiveness.Along with the increase of KHCO3 concentration, A21 is reduced to 85.97%(p < 0.05 by 93.81%), A22 on the other side
14.03%(p < 0.05 is increased to by 6.19%), i.e. the moisture within protein network structure is gradually to external migration.But 0.5% He
Without significant difference (p > 0.05) between 1.0%KHCO3 process, being difficult to circulating water content higher, 0.5-1.0%KHCO3 is preferably choosing
Select.The chitosan of variable concentrations is not notable (p > 0.05) on the flesh of fish A21 and A22 impact, zero difference between group.But first and last shell gathers
After sugar film, fish meat protein internal moisture content is the highest, and in conjunction with previous experiments result and saving experimental cost, 0.5% shell gathers
Sugar is most preferably.
(2) the compounding water-retaining agent orthogonal experiments to Tilapia Fillet cold storage quality
Single factor experiment according to trehalose, potassium bicarbonate and chitosan is learnt, the suitableeest interpolation concentration of trehalose is 5%-8%,
Potassium bicarbonate optium concentration is 1.0%, and the optimum concentration of chitosan is 0.5%, the factor level table such as table 2 below of compounding water-retaining agent.
Arrange in pairs or groups two-by-two in view of trehalose, potassium bicarbonate and chitosan three and index may be produced impact, i.e. have reciprocal action, therefore adopt
Use L8(27) orthogonal test table, arrange according to reciprocal action list, i.e. A trehalose with the reciprocal action of B potassium bicarbonate is
A × B, the most other two groups are respectively A × C and B × C, concrete test arrangement and the results are shown in Table 3.
Table 2 compounds water-retaining agent orthogonal test factor level table
Ca with cold storage Tilapia Fillet2+-ATPase activity, chewiness and immersion rate of body weight gain are testing index, in order to overall merit
The quality of different additive effect.Orthogonal experiments and the range analysis thereof of compounding water-retaining agent the results are shown in Table 3.
Table 3 compounds the orthogonal experiment range analysis result of water-retaining agent
With Ca2+-ATPase activity is index, by extreme difference RjLearn that each factor is to the freeze proof protected effect size of Tilapia Fillet successively
For: A > A × B > B > A × C > C > B × C, optimum combination is A1B1C1.Knowing according to table 3 variance analysis, F checks (p < 0.05 water
Flat) result shows: A, B factor and reciprocal action A × B are notable, and C factor, A × C and B × C reciprocal action are the most notable.Because A
Factor importance is more than reciprocal action A × B, therefore should pay the utmost attention to the excellent level of A, is A1。
With chewiness as index, the texture characteristic size improving cold storage Tilapia Fillet is followed successively by by each factor: A × B > A > B >
B × C > A × C > C, optimum combination is A2B1C2.Knowing according to table 3 variance analysis, F assay shows: A factor and reciprocal action A
× B is notable, and B, C factor, A × C and B × C reciprocal action are the most notable.Because reciprocal action A × B is notable and importance is more than A,
The horizontal combination of reply A Yu B carries out multiple comparisons, to select the optimal level combination of A Yu B, through t inspection optimal level combination knot
Fruit is A2B2。
With immersion rate of body weight gain as index, the gaining effect size of Tilapia Fillet is followed successively by by each additive: A > A × B > C > B >
A × C > B × C, optimum combination is A1B2C2.Knowing according to table 3 variance analysis, F assay shows: A factor and reciprocal action A ×
B is notable, and B, C factor, A × C and B × C reciprocal action are the most notable.Because A factor importance is more than reciprocal action A × B, therefore should
Pay the utmost attention to the excellent level of A, be A1。
In sum, consider Ca simultaneously2+-ATPase activity, chewiness and three indexs of immersion rate of body weight gain, and C factor pair
Result impact is not the most notable, can elect C as from the standpoint of reducing cost and convenient operation etc.1.Therefore, the optimal level of additive
Combination should elect A as1B2C1, i.e. 4% trehalose+1.2% potassium bicarbonate+0.2% chitosan.
(2) compounding water-retaining agent is to the checking test of Tilapia Fillet cold storage quality and result
In order to verify the compounding water-retaining agent the obtained lifting effect to the integrated quality of cold storage Tilapia Fillet.
Health and live tilapia is slaughtered, goes end to end, remove internal organs, go fish scale to process, after cleaning up, take sliced meat, prune
For long 100 ± 5mm, wide 60 ± 5mm, thick 10 ± 2mm, weigh about the fillet of 70 g, be divided into two parts.
It is not done water-retaining agent dipping or coating problems, as blank group by a Tilapia Fillet therein；
Another part processes as follows, as experimental group:
By trehalose 4%, potassium bicarbonate 1.2%, the component of the mass percent of chitosan 0.2% is prepared, and obtains water-retaining agent molten
Liquid, is placed in 4 DEG C of preservations stand-by；Produced fillet are inserted in the water-retaining agent reagent solution prepared, carries out impregnating at 1h
Reason, takes out.
The Tilapia Fillet of blank group practices group all freezes at-35 DEG C, and the constant temperature at-20 DEG C freezes case subsequently
Middle cold storage.Take out after 3 months, fillet are thawed.
With Ca2+-ATPase activity, chewiness are index, analyze flesh of fish internal moisture change, blank in conjunction with LF-NMR
The Tilapia Fillet physical and chemical quality index determining result of group and experimental group is as shown in table 4:
The table 4 different disposal group measurement result to cold storage Tilapia Fillet physical and chemical quality index
* blank group and experimental group significant difference in p < 0.05 level therebetween are represented.
A2b: combine water content
A21: it is difficult to the content of circulating water
A22: the content of Free water
As seen from the above table, the Tilapia Fillet of the cold storage of the experimental group that compounding water-retaining agent processes compared with blank group, its Ca2+-
ATPase activity improves 39%, and chewiness improves 80%, and the form that moisture exists there occurs change, is difficult to the content of circulating water
A21Rising 12.5%, specific retention also improves.Can preferably keep the quality of cold storage Tilapia Fillet.
Claims (3)
1. the phosphate-free water-retaining agent of an applicable cold storage Tilapia Fillet, it is characterised in that be made up of the component of following mass percent:
Trehalose 2%-8%, potassium bicarbonate 0.5%-2.5%, chitosan 0.5%-2.5%, surplus is water.
The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet the most according to claim 1, by following mass percent
Component forms: trehalose 4%, potassium bicarbonate 1.2%, chitosan 0.2%, surplus is water.
3. the application of the phosphate-free water-retaining agent being suitable for cold storage Tilapia Fillet as claimed in claim 1 or 2, it is characterised in that
Concrete application process is:
A. health and live tilapia is slaughtered, go end to end, remove internal organs, go fish scale to process, after cleaning up, take sliced meat, prune
For long 100 ± 5mm, wide 60 ± 5mm, thick 10 ± 2mm, weigh about the fillet of 70 g；
B. trehalose 2%-8% is pressed, potassium bicarbonate 0.5%-2.5%, the component of the mass percent of chitosan 0.5%-2.5% or press
Trehalose 4%, potassium bicarbonate 1.2%, the component of the mass percent of chitosan 0.2% is prepared, and obtains water-retaining agent solution, puts
Stand-by in 4 DEG C of preservations；
C. produced fillet are inserted in the water-retaining agent reagent solution prepared, carry out impregnating at 1h or film 10min
Reason, takes out, freezes at-35 ~ 40 DEG C, and the constant temperature at-20 DEG C freezes cold storage in case subsequently.
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| CN111387437A (en) * | 2020-03-24 | 2020-07-10 | 福建坤兴海洋股份有限公司 | Method for removing fishy smell of frozen product of Pacific saury |
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