CN106106701B - A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet and its application - Google Patents
A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet and its application Download PDFInfo
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- CN106106701B CN106106701B CN201610283062.7A CN201610283062A CN106106701B CN 106106701 B CN106106701 B CN 106106701B CN 201610283062 A CN201610283062 A CN 201610283062A CN 106106701 B CN106106701 B CN 106106701B
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- water
- fillet
- retaining agent
- cold storage
- phosphate
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- 241000276707 Tilapia Species 0.000 title claims abstract description 57
- 238000003860 storage Methods 0.000 title claims abstract description 47
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 60
- 229920001661 Chitosan Polymers 0.000 claims abstract description 37
- 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 36
- 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 36
- 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 36
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 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
- 238000003307 slaughter Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000001035 drying Methods 0.000 abstract description 8
- 230000037396 body weight Effects 0.000 description 16
- 230000000694 effects Effects 0.000 description 15
- 235000019786 weight gain Nutrition 0.000 description 15
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 10
- 239000011736 potassium bicarbonate Substances 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 238000012545 processing Methods 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 238000010257 thawing Methods 0.000 description 9
- 239000011575 calcium Substances 0.000 description 8
- 238000007710 freezing Methods 0.000 description 7
- 230000008014 freezing Effects 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 108091006112 ATPases Proteins 0.000 description 6
- 102000057290 Adenosine Triphosphatases Human genes 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000007775 late Effects 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 235000015497 potassium bicarbonate Nutrition 0.000 description 4
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 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
- 238000005259 measurement Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000005457 optimization 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
- 230000001681 protective effect Effects 0.000 description 2
- 230000008439 repair process Effects 0.000 description 2
- 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
- 238000005481 NMR spectroscopy Methods 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
- 229920002472 Starch Polymers 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 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
- 235000014633 carbohydrates Nutrition 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
- 230000008859 change Effects 0.000 description 1
- 239000002577 cryoprotective agent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 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
- 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
- 230000003834 intracellular effect Effects 0.000 description 1
- -1 lipid compound Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 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
- 230000031787 nutrient reservoir activity Effects 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 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
- 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
- 238000012795 verification Methods 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
Abstract
The present invention relates to a kind of phosphate-free water-retaining agent of suitable Tilapia Fillet and its applications.A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet provided by the invention, consist of the following mass percentage components: trehalose 2%-8%, saleratus 0.5%-2.5%, chitosan 0.5%-2.5%, surplus are water；Preferably, consist of the following mass percentage components: trehalose 4%, saleratus 1.2%, chitosan 0.2%, surplus are water.A kind of phosphate-free water-retaining agent of suitable Tilapia Fillet provided by the invention, the water morphology distribution of fillet preferably, effectively prevents drying loss cold storage loss after cold storage, and the integrated quality after making Tilapia Fillet cold storage is kept well.The invention also discloses a kind of applications of the phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet, and concrete application method and step is simple, strong operability.
Description
Technical field
The present invention relates to the cold storage processing technologies of Tilapia Fillet, more particularly, to a kind of the without phosphorus of suitable cold storage Tilapia Fillet
Water-retaining agent and its application.
Background technique
Freezing is a kind of heavy of a kind of common original flavor processing method of aquatic products and 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 handled without water-retaining agent irreversibly become due to freezing with the water-retaining property of protein in frozen storage
Dehydration property, so will cause protein freeze denaturalization, institutional framework damage is frozen into and has grown that fat oxidation is rancid also to be sent out for a long time
It is raw, the retentiveness decline of fillet, texture and taste bad after defrosting, under the conditions of uncomfortable cold storage in the flesh of fish enzyme activity and micro- life
Object growth metabolism etc. still will lead to fillet and lose freshness until rotten.
Freezing when through pretreatment water-retaining agent dipping film be solve drawbacks described above preferable method, at present apply
In aquatic products water-retaining agent there are many kinds of, using it is relatively broad be phosphate water-retaining agent, there are commonly tripolyphosphate, six partially
Phosphate and sodium pyrophosphate etc..But will affect the quality of product if largely using phosphate, the phosphate of high concentration can make
There is metal astringent taste in product, and the flavor of product is caused to deteriorate, and institutional framework is coarse, these are all that consumer institute is unacceptable.
When being more seriously that phosphate content is excessive in diet, the orthophosphates for being insoluble in water can be reacted into the calcium in enteron aisle, hinder
Hinder absorption of the human body to calcium, to influence the calcium phosphorus balance of human body.It is slow if things go on like this to will cause human development, skeleton deformity
Deng.Therefore, the water-retaining property of frozen fillet should be improved, is avoided as far as possible in food again using phosphorous water-retaining agent, comprehensive two sides
Face factor considers that research and development phosphate-free water-retaining agent, which is used to the phosphorous water-retaining agent of replacement tradition, becomes important of current aquatic products industrial circle
Business.Phosphate-free water-retaining agent has carbohydrate, salt, albumen and protein zymolyte etc..In recent years, many scholars demonstrate trehalose, carbon
The phosphate-free water-retaining agents such as sour hydrogen sodium and chitosan have preferable Water-saving effect in carrying out the aquatic products cold storage such as prawn.Therefore, it is
The water-retaining property of freezing Tilapia Fillet is improved, and avoids using phosphorous water-retaining agent in Tilapia Fillet, it is necessary to develop and be suitble to sieve
The phosphate-free water-retaining agent of non-fillet.
Summary of the invention
The cold storage quality of Tilapia Fillet can be improved the object of the present invention is to provide one kind but also extend the nothing of its preservation term
Phosphorus water-retaining agent.The present invention overcomes deficiencies present in the processing of existing water-retaining agent, are able to maintain Tilapia Fillet in frozen storage
Protein stability, improve the water retention and texture characteristic and mouthfeel of fillet.
The present invention carries out developmental research with the suitable concentration of trehalose, sodium bicarbonate and chitosan and its proportion, opens
The phosphate-free water-retaining agent for being suitble to Tilapia Fillet is sent out, and by freezing to apply in cold storage Tilapia Fillet, effectively improves 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 there are also great application potential.
To achieve the goals above, the invention adopts the following technical scheme:
The phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet of the invention, consists of the following mass percentage components: seaweed
Sugared 2%-8%, saleratus 0.5%-2.5%, chitosan 0.5%-2.5%, surplus are water.
Preferably, the phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet of the invention is grouped by the group of following mass percent
At: trehalose 4%, saleratus 1.2%, chitosan 0.2%, surplus are water.
The application of the phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet of the invention, concrete application method are as follows:
A. by health and live Tilapia mossambica slaughter, go end to end, remove internal organ, fish scale gone to handle, take sliced meat after cleaning up, repair
It is cut to long 100 ± 5mm, wide 60 ± 5mm, 10 ± 2mm of thickness weigh about the fillet of 70g；
B. trehalose 2%-8%, saleratus 0.5%-2.5% are pressed, the mass percent of chitosan 0.5%-2.5%
Component presses trehalose 4%, and the component of saleratus 1.2%, the mass percent of chitosan 0.2% is prepared, protected
Aqua is placed in 4 DEG C and saves for use；
C. by produced fillet merging prepared water-retaining agent reagent solution, dipping 1h or film 10min is carried out
Processing is taken out, is freezed at -35~40 DEG C, and then the constant temperature at -20 DEG C freezes cold storage in case.
Trehalose used in the present invention is the nonreducing sugar being made of two glucose molecules with 1,1- glycosidic bond.Sea
Algae sugar has non-specific protective effect to various bioactivators, this because trehalose high temperature, high and cold, hyperosmosis and
Unique protective film can be formed in cell surface under the severe environmental conditions such as dry dehydration, it is constant to be effectively protected protein molecule
Property inactivation；Meanwhile trehalose is preventing age of starch, inhibits lipid oxidation is rotten also to play the role of very powerful, this makes seaweed
Sugar is widely used in the tissue stabilization and preservation for keeping meat.
Especially, trehalose is especially effective as the cryoprotective agent of a kind of pair of fish products, and trehalose is in protein, water
Interface absolutely inhibits the degree of functionality of water, increases the hardness, retractility and gel force of fish products, to keep fish products
Fresh flavor.
Saleratus used in the present invention, it is soluble easily in water, it is in alkalescent because of hydrolysis.In potassium bicarbonate aqueous solution, by
H2CO3 —HCO3 -CO3 2-Buffer system is formed, to resist the variation of significantly pH value, is used as acidity regulator.
Chitosan used in the present invention, chemical name are Chitosan (1-4) -2- amino-B-D glucose, are had preferably
Antibacterial activity, the growth and breeding of some fungies, bacterium and virus can be inhibited.Since the positive charge of chitosan molecule and bacterium are thin
The interaction of negative electrical charge on after birth makes intracellular protease and other compositions leakage, to reach antibacterial, bactericidal effect.
Chitosan is inhibited to the oxidation process of unsaturated lipid compound, prevents meat product putrid and deteriorated, thus using
In the fresh-keeping of meat product.
In early period, the index that inventor carries out single factor test to a variety of phosphate-free water-retaining agents that aquatic products have certain Water-saving effect is sieved
Choosing, the phosphate-free water-retaining agent component of final selected 3 kinds of more effective suitable cold storage Tilapia Fillets, i.e. trehalose, saleratus and
Three kinds of phosphate-free water-retaining agent components of chitosan, water retention property then in conjunction with three are simultaneously carried out various concentration and different types of
Orthogonal optimization obtains best composition combination in the case where quality keeps maximum situation, matches the best water-retaining agent group grouping of effect
It closes, to achieve the purpose that best keep cold storage Tilapia Fillet quality.
This compound phosphate-free water-retaining agent of the invention can not only inhibit the change of Tilapia Fillet protein in frozen storage
Property, keep the stability of fillet protein；Improve fillet texture characteristic simultaneously, enhance chewiness, improve fillet frost resistance and
Water-retaining property.
Beneficial outcomes of the invention are:
(1) phosphate-free water-retaining agent of most suitable cold storage Tilapia Fillet is matched, the height in Tilapia Fillet cold storage can be effectively avoided
The technical issues of dehydration rate, improves the Ca of fillet after cold storage2+- ATPase activity, improves the texture characteristic of the flesh of fish after thawing,
Enhance the chewiness of fillet.
(2) excellent water-retaining agent of the invention can promote the redistribution of moisture, and the ratio of half hitch Heshui rises, the guarantor of protein
It is aqueous to greatly improve, it effectively prevents losing the damage of fillet, protein freeze denaturalization and drying loss cold storage in freezing process
The problem of, reach preferable cold storage quality, extends the high-quality cold storage phase.
(3) Phosphateless environmentally friendly also ensures the health of consumer while keeping the flavor of product.
Detailed description of the invention
Influence of Fig. 1 various concentration trehalose to Tilapia Fillet defrosting loss late and retentiveness
Fig. 2 various concentration saleratus impregnates the influence of rate of body weight gain and pH value to Tilapia Fillet
Influence of Fig. 3 various concentration chitosan to Tilapia Fillet film rate of body weight gain and drying loss
Specific embodiment
The present invention is further explained in the light of specific embodiments, but does not limit the scope of the invention.
Embodiment 1
A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet, consists of the following mass percentage components:
Trehalose 2%, saleratus 0.5%, chitosan 0.5%, surplus are water.
Embodiment 2
A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet, consists of the following mass percentage components:
Trehalose 8%, saleratus 2.5%, chitosan 2.5%, surplus are water.
Embodiment 3
A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet, consists of the following mass percentage components:
Trehalose 4%, saleratus 1.2%, chitosan 0.2%, surplus are water.
A kind of application for the phosphate-free water-retaining agent being suitable for cold storage Tilapia Fillet, concrete application method are as follows:
A. by health and live Tilapia mossambica slaughter, go end to end, remove internal organ, fish scale gone to handle, take sliced meat after cleaning up, repair
It is cut to long 100 ± 5mm, wide 60 ± 5mm, 10 ± 2mm of thickness weigh about the fillet of 70g；
B. trehalose 2%-8%, saleratus 0.5%-2.5% are pressed, the mass percent of chitosan 0.5%-2.5%
Component presses trehalose 4%, and the component of saleratus 1.2%, the mass percent of chitosan 0.2% is prepared, protected
Aqua is placed in 4 DEG C and saves for use；
C. by produced fillet merging prepared water-retaining agent reagent solution, dipping 1h or film 10min is carried out
Processing is taken out, is freezed at -35~40 DEG C, and then the constant temperature at -20 DEG C freezes cold storage in case.
The present invention obtains the test of phosphate-free water-retaining agent best composition combination by Orthogonal Optimization Test.
1. the treatment process of Tilapia Fillet
The Tilapia mossambica that about 1.5kg is purchased from market, by health and live Tilapia mossambica slaughter, go end to end, remove internal organ, remove fish scale
Processing, takes sliced meat after cleaning up, and is trimmed to long 100 ± 5mm, wide 60 ± 5mm, 10 ± 2mm of thickness weigh about the fillet of 70g.
The aqueous trehalose of 2%, 5% and 8% concentration of preparation, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%
KHCO3Solution, 0.5%, 1.0%, 1.5%, 2.0% and 2.5% chitosan solution, preparation obtain one pack system water-retaining agent and answer
With water-retaining agent, it is placed under 4 DEG C of refrigerators and saves for use.
By in produced fillet merging prepared water-retaining agent reagent solution, carry out at dipping 1h or film 10min
Reason is taken out, is individually fitted into polymeric seal bag through processed Tilapia Fillet, is freezed in -35 DEG C of household freezers, with
The constant temperature at -20 DEG C freezes cold storage in case afterwards, takes out after 3 months, thaws to fillet.
2. the corresponding index of quality of Tilapia Fillet after measurement defrosting
(1) influence of the one pack system water-retaining agent to Tilapia Fillet cold storage quality
Tilapia Fillet after defrosting is detected, measurement is impregnated rate of body weight gain, defrosting loss late, pH value and drying loss etc. and referred to
Mark investigates the influence of various concentration trehalose, saleratus, chitosan to Tilapia Fillet quality respectively, determines respective optimum
Concentration range.
1. influence of the various concentration trehalose to Tilapia Fillet defrosting loss late and retentiveness
As shown in Figure 1, with the increase of trehalose concentration, the defrosting loss late of fillet is gradually reduced, and is reduced by 9.18%
To 6.60%；And the retentiveness of fillet gradually increases, but without statistical discrepancy.In summary, trehalose concentration is dense 2%~8%
More moisture is able to maintain in degree range, and 5% and 8% trehalose is brighter in the defrosting loss late effect for reducing Tilapia Fillet
It is aobvious.
2. various concentration saleratus impregnates the influence of rate of body weight gain and pH value to Tilapia Fillet
As shown in Figure 2, the KHCO of various concentration3The variation (p < 0.05) for impregnating rate of body weight gain and pH value can be significantly affected.
Concrete analysis is it is found that with KHCO3The continuous increase of concentration, what fillet immersion rate of body weight gain presentation declined after first slightly rising becomes
Gesture, 1.0%KHCO3It can increase fillet weight 3.41%, then rate of body weight gain is gradually reduced.By pH value substantially with KHCO3It is dense
The increase of degree and increase, i.e. the water-retaining property of fillet is gradually increased, KHCO3When concentration is 2.0%, pH value is up to 7.71, effect
Significantly (p < 0.05).On the one hand pH value is improved, water-retaining property is increased, on the other hand also considers fillet rate of body weight gain after impregnating,
KHCO3Concentration is more suitable between 1.0%-1.5%.But when concentration is greater than 1.0%, the product of shortening has astringent taste,
It has a adverse impact to product special flavour, comprehensively considers factors above, the KHCO of one pack system3Water-retaining agent selects concentration for 1.0%
Water-saving effect is best.
3. influence of the various concentration chitosan to Tilapia Fillet film rate of body weight gain and drying loss
From the figure 3, it may be seen that the film rate of body weight gain of fillet is gradually reduced with the increase of chitosan concentration, 0.5% chitosan is aobvious
It writes and is greater than other experimental groups (p < 0.05), rate of body weight gain reaches 1.66%；The film rate of body weight gain-of 2.5% chitosan group fillet
0.32%, after Tilapia Fillet is stored 3 months under the conditions of at -20 DEG C, fillet quality entire lowering, drying loss 5.10%-
9.29%, wherein the fillet drying loss of 0.5% chitosan coating is 5.10%, substantially less than other experimental groups (p < 0.05), with painting
The maximum result of film rate of body weight gain is consistent, i.e., 0.5% chitosan can largely prevent the drying loss of fillet, film effect in this experiment
Fruit is best.
4. various concentration water-retaining agent component is to the influence to different conditions moisture percentage in Tilapia Fillet
Influence of the 1 various concentration water-retaining agent component of table to different conditions moisture percentage in Tilapia Fillet
As can be seen from Table 1, the flesh of fish of 5% and 8% trehalose processing is not easy the content A21 of circulating water compared with 2% trehalose
(p < 0.05) greatly, it is more that free water content A22 smaller (p < 0.05), i.e. 5%-8% trehalose can be such that fribrillin combines
Moisture, improve retentiveness.With the increase of KHCO3 concentration, A21 is reduced to 85.97% (p < 0.05) by 93.81%, therewith
Opposite A22 increases to 14.03% (p < 0.05) by 6.19%, i.e., the moisture inside protein reticular structure is gradually to moving outside
It moves.However without significant difference (p > 0.05) between 0.5% and 1.0%KHCO3 processing, it is higher to be not easy to flow water content, 0.5-
1.0%KHCO3 is preferably selection.The chitosan of various concentration influences not significant (p > 0.05) flesh of fish A21 and A22, nothing between group
Difference.But first and last fish meat protein internal moisture content is higher after chitosan coating, in conjunction with previous experiments result and section
About experimental cost, 0.5% chitosan are as best.
(2) orthogonal experiments of the compounding water-retaining agent to Tilapia Fillet cold storage quality
It is learnt according to the single factor experiment of trehalose, saleratus and chitosan, the most suitable addition concentration of trehalose is
5%-8%, saleratus optium concentration are 1.0%, and the optimum concentration of chitosan is 0.5%, compound the factor level of water-retaining agent
Table such as the following table 2.In view of trehalose, saleratus and chitosan three arrange in pairs or groups two-by-two, on index, there may be influences, that is, have friendship
Interaction, therefore use L8(27) orthogonal test table, arranged according to reciprocation list, i.e. A trehalose and B saleratus
Reciprocation be A × B, similarly other two groups are respectively A × C and B × C, specific test arrangement and the results are shown in Table 3.
Table 2 compounds water-retaining agent orthogonal test factor level table
With the Ca of cold storage Tilapia Fillet2+- ATPase activity, chewiness and immersion rate of body weight gain are testing index, to integrate
Evaluate the superiority and inferiority of different additive effect.The orthogonal experiments and its range analysis for compounding water-retaining agent the results are shown in Table 3.
The orthogonal experiment range analysis result of the compounding water-retaining agent of table 3
With Ca2+- ATPase activity is index, by very poor RjLearn each factor to the freeze proof protecting effect size of Tilapia Fillet
Successively are as follows: A > A × B > B > A × C > C > B × C, optimum combination A1B1C1.Known according to 3 variance analysis of table, F examines the (water of p < 0.05
It is flat) the result shows that: A, B factor and reciprocation A × B are significant, and C factor, A × C and B × C reciprocation be not significant.Because of A
Factor importance is greater than reciprocation A × B, therefore the excellent water that should pay the utmost attention to A is flat, as A1。
Using chewiness as index, each factor to improve cold storage Tilapia Fillet texture characteristic size successively are as follows: A × B > A > B >
B × C > A × C > C, optimum combination A2B1C2.Know that F inspection result shows according to 3 variance analysis of table: A factor and reciprocation A
× B is significant, and B, C factor, A × C and B × C reciprocation be not significant.Because reciprocation A × B is significant and importance is greater than A,
Multiple range test should be carried out to the horizontal combination of A and B, be combined with selecting A with the optimal level of B, examine optimal level combination knot through t
Fruit is A2B2。
To impregnate rate of body weight gain as index, each additive to the gaining effect size of Tilapia Fillet successively are as follows: A > A × B > C > B >
A × C > B × C, optimum combination A1B2C2.Know that F inspection result shows according to 3 variance analysis of table: A factor and reciprocation A × B
Significantly, B, C factor, A × C and B × C reciprocation be not significant.Because A factor importance is greater than reciprocation A × B, therefore answers
The excellent water for paying the utmost attention to A is flat, as A1。
In conclusion considering Ca simultaneously2+- ATPase activity, chewiness and immersion three indexs of rate of body weight gain, and C factor pair
As a result it influences not significant, can consider to be selected as C from reducing cost and facilitating operation etc.1.Therefore, the optimal level of additive
Combination should be selected as A1B2C1, i.e.+0.2% chitosan of+1.2% saleratus of 4% trehalose.
(2) verification test and result of the compounding water-retaining agent to Tilapia Fillet cold storage quality
In order to verify compounding water-retaining agent obtained to the promotion effect of the integrated quality of cold storage Tilapia Fillet.
By health and live Tilapia mossambica slaughter, go end to end, remove internal organ, fish scale gone to handle, sliced meat are taken after cleaning up, trim
For long 100 ± 5mm, wide 60 ± 5mm, 10 ± 2mm of thickness weigh about the fillet of 70g, are divided into two parts.
Portion Tilapia Fillet therein does not do water-retaining agent dipping or coating problems to it, as blank control group；
Another is handled as follows, as experimental group:
It is prepared, is obtained by the component of trehalose 4%, saleratus 1.2%, the mass percent of chitosan 0.2%
It is retained agent solution, 4 DEG C is placed in and saves for use；By in produced fillet merging prepared water-retaining agent reagent solution, carry out
1h processing is impregnated, is taken out.
The Tilapia Fillet of blank control combination experimental group is freezed at -35 DEG C, and then the constant temperature at -20 DEG C freezes case
Middle cold storage.It takes out after 3 months, thaws to fillet.
With Ca2+- ATPase activity, chewiness are index, in conjunction with LF-NMR analysis flesh of fish internal moisture variation, blank control
The results are shown in Table 4 for the Tilapia Fillet physical and chemical quality index determining of group and experimental group:
Measurement result of the 4 different disposal group of table to cold storage Tilapia Fillet physical and chemical quality index
* indicate blank control group and experimental group therebetween in the horizontal upper significant difference of p < 0.05.
A2b: in conjunction with water content
A21: it is not easy 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 of water-retaining agent processing is compounded compared with blank control group,
Ca2+- ATPase activity improves 39%, and chewiness improves 80%, and form existing for moisture is changed, and is not easy circulating water
Content A21Rise 12.5%, specific retention also improves.The quality of cold storage Tilapia Fillet can preferably be kept.
Claims (1)
1. a kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet, which is characterized in that consist of the following mass percentage components:
Trehalose 4%, saleratus 1.2%, chitosan 0.2%, surplus are water；
The concrete application method of the phosphate-free water-retaining agent are as follows:
A. by health and live Tilapia mossambica slaughter, go end to end, remove internal organ, fish scale gone to handle, sliced meat are taken after cleaning up, trim
For long 100 ± 5mm, wide 60 ± 5mm, 10 ± 2mm of thickness weigh about the fillet of 70 g；
B. trehalose 4% is pressed, saleratus 1.2%, chitosan 0.2%, surplus is that the component of the mass percent of water is prepared,
Water conservation agent solution is obtained, 4 DEG C is placed in and saves for use；
C. it by produced fillet merging prepared water-retaining agent reagent solution, carries out at dipping 1h or film 10min
Reason is taken out, is freezed at -35 ~ 40 DEG C, and then the constant temperature at -20 DEG C freezes cold storage in case.
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| CN111387437B (en) * | 2020-03-24 | 2023-04-07 | 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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| CN114097868A (en) * | 2021-11-29 | 2022-03-01 | 浙江海洋大学 | Penaeus vannamei non-phosphorus water-retaining agent based on alkaline electrolyzed water |
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