CN106819948A - A kind of preparation method and application of the gelation minced fillet high based on polyphenols - Google Patents
A kind of preparation method and application of the gelation minced fillet high based on polyphenols Download PDFInfo
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- CN106819948A CN106819948A CN201611257441.5A CN201611257441A CN106819948A CN 106819948 A CN106819948 A CN 106819948A CN 201611257441 A CN201611257441 A CN 201611257441A CN 106819948 A CN106819948 A CN 106819948A
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- minced fillet
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- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 27
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 27
- 238000001879 gelation Methods 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 58
- 235000019465 surimi Nutrition 0.000 claims abstract description 49
- 241000251468 Actinopterygii Species 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000011780 sodium chloride Substances 0.000 claims abstract description 29
- 235000013580 sausages Nutrition 0.000 claims abstract description 28
- 230000003647 oxidation Effects 0.000 claims abstract description 23
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 23
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 235000001368 chlorogenic acid Nutrition 0.000 claims description 10
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 9
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims description 9
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 9
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 9
- 229940074393 chlorogenic acid Drugs 0.000 claims description 9
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims description 9
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 8
- 235000004883 caffeic acid Nutrition 0.000 claims description 8
- 229940074360 caffeic acid Drugs 0.000 claims description 8
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 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 description 6
- 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 description 6
- 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 description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 4
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 2
- 230000002528 anti-freeze Effects 0.000 claims description 2
- 229910001882 dioxygen Inorganic materials 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 19
- 108010028690 Fish Proteins Proteins 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000003303 reheating Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 43
- 241001622901 Scomberomorus commerson Species 0.000 description 35
- 235000013372 meat Nutrition 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 6
- 229910021641 deionized water Inorganic materials 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 238000010997 low field NMR spectroscopy Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000020989 red meat Nutrition 0.000 description 4
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 239000000806 elastomer Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-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
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
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- 230000006698 induction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 230000005311 nuclear magnetism Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical group 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 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
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses a kind of preparation method and application of the gelation minced fillet high based on polyphenols, the preparation of gelation minced fillet high includes：Using water and NaCl solution rinsing minced fillet, dehydrofreezing thaws, and adds many phenol solutions of oxidation and NaCl to cut and mix, and obtains gel minced fillet high.The application of gelation minced fillet high refers to, by above-mentioned gained gelation minced fillet bowel lavage high, to be cooled down after reheating, and surimi sausage is obtained.The inventive method employs water and NaCl solution rinsing, eliminates the materials such as fat, enzyme and other water solubilitys of influence gel characteristic in the flesh of fish, and condition is provided for oxidation polyphenol improves minced fish gel elasticity；The polyphenols of addition hardly reduces fish protein content in minced fillet, and its nutritive value and local flavor are obviously improved compared with starch or non-fish protein gel enhancing agent using product.The process is simple of use, agents useful for same usage amount is low, low cost, green safety, can effectively improve Texture Properties of Surimi-based Products, lifts value of the product.
Description
Technical field
The present invention relates to the gel improvement of minced fillet and application field, more particularly to a kind of gel high based on polyphenols
The preparation method and application of property minced fillet.
Background technology
In the last few years, the intensive processing of aquatic products albumen already turns into fish products seriation, diversified and high-valued hair
The new trend of exhibition.Surimi product is deep to be liked by domestic and international consumer as a kind of main aquatic food.However, for many years I
The surimi product of state integrally has that quality is unstable, species, is only occupied in the international market with relatively low price
Certain share.Therefore research new process, improves the gel elastomer of surimi product, with its far-reaching value and meaning.
Spanish mackerel is a kind of economic worth marine products high-quality fish higher, and yield is high.Analyzed according to related data, per hectogram
The flesh of fish contains 19.1 grams of protein, fatty 2.5 grams, and containing multivitamin etc..Spanish mackerel cholesterol level is low, rich in raising human brain
The DHA elements and the trace element such as a large amount of protein, amino acid and calcium, iron, sodium of intelligence, also with refreshing oneself and health care is waited for a long time food
Effect is treated, often to eat has certain auxiliary curative effect to diseases such as treatment anaemia, early ageing, malnutrition, puerperal asthenia and neurasthenia.
The gel product with the Spanish mackerel flesh of fish as base-material is deep including Spanish mackerel flesh of fish dumpling, fish ball, fish cake etc. at present
Liked by consumer.Because the gelling performance of the Spanish mackerel flesh of fish is poor, add mostly in current Spanish mackerel surimi product process
Plus starch, colloid and non-fish protein, such as soybean protein, lactalbumin, the gel elastomer of its surimi product is strengthened with this.Such
Technique raises the fish protein content reduction heat of Spanish mackerel surimi products, and local flavor weakens, the cost performance reduction of surimi product.
Chinese patent CN201410654092.5X discloses a kind of low temperature acid induction surimi product and its production with high-gel strength
Method：Frozen minced fillets → defrosting → sky cuts → and salt cuts → mixes and cut → be molded.Added in the normal direction surimi product non-Fish protein and
Non- fish material, destroys the original intention of surimi product, reduces the content of minced fillet albumen, makes nutritive value, the uniqueness of surimi product
Local flavor is under suspicion, and low side is moved towards in the surimi product marketization.How to be reduced or avoided and increased using the non-fish protein gel of low side
Strong agent, lifting surimi products gel strength and value are the significant effort directions of surimi product development.
The content of the invention
A kind of minced fillet system it is an object of the invention to develop green, process is simple, low cost, suitable large-batch industrial
Product gel Enhancement Method, especially Spanish mackerel surimi product.Meanwhile, the present invention is rinsed using water and Low Concentration NaCl Solution, is
Oxidation polyphenol improves minced fish gel elasticity and provides condition；The polyphenols of low concentration used of the invention hardly reduces minced fillet
Middle fish protein content, and polyphenols is to be beneficial to the functional active substances of health, acceptance is high, does not influence to produce
Product color, is that the quality-improving of surimi product is expanded space.
In order to achieve the above object, the invention provides a kind of preparation side of the gelation minced fillet high based on polyphenols
Method, concretely comprises the following steps：
S1, the flesh of fish for taking frost are blended, and first with water, then are rinsed with NaCl solution, and minced fillet is obtained；
The flesh of fish needs to remove the peel, bones, removes red meat before blending.
S2, by minced fillet obtained in step S1 be dehydrated to water content less than or equal to the minced fillet gross mass 80% after, add
Trehalose and sodium polyphosphate are mixed as antifreeze, are -18 DEG C in -40 DEG C of quick freezings to central temperature, and frozen fish is obtained
Gruel, and saved backup at -20 DEG C；
The addition of the trehalose is 1~5% by the quality of fish filling being dehydrated, the addition of the sodium polyphosphate
It is 0.3% by the quality of fish filling being dehydrated；
S3, take one kind in chlorogenic acid, caffeic acid or two kinds are mixed to join in water, with HCl or NaOH adjust pH to 7~
9,1~3h of dioxygen oxidation is passed through under the conditions of 50~70 DEG C, prepared concentration is that the oxidation polyphenol of 0.0015~0.015g/mL is molten
Liquid；
S4, frozen minced fillets obtained in step S2 are thawed to 0 DEG C of central temperature, be added thereto to the obtained oxidations of step S3
Many phenol solutions, cut and mix 1~3min；NaCl is added, is cut and is mixed 1~3min, gelation minced fillet high is obtained；
The addition of many phenol solutions of oxidation is the 0.1~1.0% of the frozen minced fillets quality, the addition of the NaCl
Measure is the 2~5% of the frozen minced fillets quality.
Under preferred embodiment, step S1 is：The flesh of fish for taking frost is blended, and is first rinsed twice with water, the matter of the flesh of fish and water
Amount volume ratio is 1:1~5 (g:ML), water temperature is 4 DEG C, every time 1~6min；Again 1~6min, the NaCl are rinsed with NaCl solution
The concentration of solution is 0.001~0.01g/mL, and temperature is 4 DEG C, and the flesh of fish is 1 with the mass volume ratio of the NaCl solution:1~5
(g:ML), minced fillet is obtained.
Under preferred embodiment, the mass ratio of chlorogenic acid described in step S3 and caffeic acid mixing is 1:1.
Under preferred embodiment, step S3 adjusts pH value to 7~9 with 1mol/L HCl or 1mol/L NaOH.
Present invention also offers the application of the above-mentioned gelation minced fillet high based on polyphenols, concrete operations are：At 4 DEG C
Under the conditions of, the gelation minced fillet high is carried out into bowel lavage, in 10~40min is heated at 40~50 DEG C, then at 80~100 DEG C
10~40min of heating, cooling obtains gelation surimi sausage high.
Under preferred embodiment, described is cooled to the cooling in frozen water.
Technological innovation of the invention is：
1st, rinsed present invention employs water and Low Concentration NaCl, got rid of the fat of the influence flesh of fish gel characteristic in the flesh of fish
The materials such as fat, enzyme and other water solubilitys, in order to avoid the effect of influence polyphenol oxides confrontation fribrillin, for oxidation polyphenol is carried
Minced fish gel elasticity high provides condition.
2nd, the inventive method enhances minced fish gel characteristic using all kinds of oxidation polyphenol substances, by taking Spanish mackerel as an example, gained
Gel strength is significantly increased compared with control group Spanish mackerel surimi product.
3rd, the polyphenols of the inventive method addition is low concentration, and content is few, compares from weight/mass percentage composition, added
The polyphenols for entering hardly reduces fish protein content in minced fillet, and its product maintains fish protein at high proportion, its nutrition
Value and local flavor are obviously improved compared with starch or non-fish protein gel enhancing agent using product；Preparing the surimi products such as fish sausage
Application in, quality is higher.
4th, present invention polyphenols green used, safety, are to be beneficial to the functional active substances of health, are received
Degree is high, while not influenceing product colour.
5th, use process is simple of the invention, polyphenol usage amount is low, low cost, and suitable mass industrialized production is fish
The quality-improving of meat has expanded space.
To sum up, process is simple of the present invention, agents useful for same usage amount is low, low cost, and green safety can be effective
Texture Properties of Surimi-based Products is improved, value of the product is lifted.
Brief description of the drawings
Fig. 1 is each embodiment surimi sausage moisture distribution low field nmr analysis figure；
Fig. 2 is control group surimi sausage microstructure electron microscopic observation figure；
Fig. 3 is the surimi sausage microstructure electron microscopic observation figure of embodiment 1；
Fig. 4 is the surimi sausage microstructure electron microscopic observation figure of embodiment 2；
Fig. 5 is the surimi sausage microstructure electron microscopic observation figure of embodiment 3.
Specific embodiment
Following non-limiting examples can make one of ordinary skill in the art be more fully understood the present invention, but not with
Any mode limits the present invention.
Embodiment 1
The method for preparing Spanish mackerel surimi product, comprises the following steps：
(1) Spanish mackerel that will be freezed, removes the peel, bones, removes red meat, takes meat standby；
(2) the standby flesh of fish that step (1) is obtained is blended with meat grinder, the flesh of fish for blending carries out three rinsings, uses
Deionized water rinses 4min, and this process is repeated twice；Again rinsing 4min is carried out with NaCl solution；
The concentration of described NaCl solution is 0.5%, and temperature is 4 DEG C, and described Spanish mackerel oppresses the matter with NaCl solution
Amount volume ratio is 1g:3mL；The described Spanish mackerel flesh of fish and the mass volume ratio of deionized water are 1g:3mL, water temperature is 4 DEG C；
(3) flesh of fish by rinsing in (2) is fitted into gauze, with clamping plate extrusion dehydration (water content 80%), after dehydration, to fish
2% trehalose and 0.3% polyphosphate is added in gruel, is dispensed after mixing, in -40 DEG C of quick freezings to central temperature
It is -18 DEG C, is placed in -20 DEG C and saves backup；
(4) under the conditions of 4 DEG C, 4mL oxidation chlorogenic acids are added to aoxidize many phenol solutions to the minced fillet obtained by step (3),
Cut and mix 2min；3% NaCl is then added thereto, is cut and is mixed 2min；
The concentration of the oxidation solution of chlorogenic acid is 1.0%, and at 50 DEG C, pH=7 aoxidizes 2h；
(5) under the conditions of 4 DEG C, the minced fillet that step (4) is obtained is carried out into bowel lavage, then carries out two sections of heating, 40 DEG C of bar
Gelation 30min under part, heats 20min under conditions of 90 DEG C, cooled down with frozen water afterwards, has obtained the enhanced Spanish mackerel of gel strength
Fish surimi sausage.
Prepared Spanish mackerel surimi sausage moisture distribution low field nmr analysis figure is shown in Fig. 1, and Spanish mackerel surimi sausage is microcosmic
Structure electron microscopic observation figure is shown in Fig. 3.
Embodiment 2
The method for preparing Spanish mackerel surimi product, comprises the following steps：
(1) Spanish mackerel that will be freezed, removes the peel, bones, removes red meat, takes meat standby；
(2) the standby flesh of fish that step (1) is obtained is blended with meat grinder, the flesh of fish for blending carries out three rinsings, uses
Deionized water rinses 4min, and this process is repeated twice；Again rinsing 4min is carried out with NaCl solution；
The concentration of described NaCl solution is 1.0%, and temperature is 4 DEG C, and described Spanish mackerel oppresses the matter with NaCl solution
Amount volume ratio is 1g:4mL；The described Spanish mackerel flesh of fish and the mass volume ratio of deionized water are 1g:4mL, water temperature is 4 DEG C；
(3) flesh of fish by rinsing in (2) is fitted into gauze, with clamping plate extrusion dehydration (water content about 80%),
After dehydration, to trehalose and 0.3% polyphosphate that 3% is added in minced fillet, dispensed after mixing, in -40
DEG C quick freezing to central temperature is -18 DEG C, is placed in -20 DEG C and saves backup；
(4) under the conditions of 4 DEG C, 4mL oxidation coffee acid solutions are added to the minced fillet obtained by step (3), cuts and mix 2min；
2% NaCl is then added thereto, is cut and is mixed 2min；
The concentration of the coffee acid solution of the oxidation is 1.0%, (pH=9) oxidation 1h at 60 DEG C；
(5) under the conditions of 4 DEG C, the minced fillet that step (4) is obtained is carried out into bowel lavage, then carries out two sections of heating, 40 DEG C of bar
Gelation 20min under part, heats 25min under conditions of 90 DEG C, cooled down with frozen water afterwards, has obtained the enhanced Spanish mackerel of gel strength
Fish surimi sausage.
Prepared Spanish mackerel surimi sausage moisture distribution low field nmr analysis figure is shown in Fig. 1, and Spanish mackerel surimi sausage is microcosmic
Structure electron microscopic observation figure is shown in Fig. 4.
Embodiment 3
The method for preparing Spanish mackerel surimi product, comprises the following steps：
(1) Spanish mackerel that will be freezed, removes the peel, bones, removes red meat, takes meat standby；
(2) the standby flesh of fish that step (1) is obtained is blended with meat grinder, the flesh of fish for blending carries out three rinsings, uses
Deionized water rinses 4min, and this process is repeated twice；Again rinsing 4min is carried out with NaCl solution；
The concentration of described NaCl solution is 0.75%, and temperature is 4 DEG C, and described Spanish mackerel oppresses the matter with NaCl solution
Amount volume ratio is 1g:5mL；The described Spanish mackerel flesh of fish and the mass volume ratio of deionized water are 1g:5mL, water temperature is 4 DEG C；
(3) flesh of fish by rinsing in (2) is fitted into gauze, with clamping plate extrusion dehydration (water content about 80%), after dehydration, to
4% trehalose and 0.3% polyphosphate is added in minced fillet, is dispensed after mixing, in -40 DEG C of quick freezings to center temperature
It is -18 DEG C to spend, and is placed in -20 DEG C and saves backup；
(4) under the conditions of 4 DEG C, the chlorogenic acid and caffeic acid for adding 6ml oxidations to the minced fillet obtained by step (3) are compounded
Solution, cuts and mixes 2min；2.5% NaCl is then added thereto, is cut and is mixed 2min；
The chlorogenic acid of the oxidation and the concentration of caffeic acid combination solution are 1.2%, and the two ratio is 1:1, at 55 DEG C
(pH=8) 1.5h is aoxidized；
(5) under the conditions of 4 DEG C, the minced fillet that step (4) is obtained is carried out into bowel lavage, then carries out two sections of heating, 40 DEG C of bar
Gelation 30min under part, heats 20min under conditions of 90 DEG C, cooled down with frozen water afterwards, has obtained the enhanced Spanish mackerel of gel strength
Fish surimi sausage.
Prepared Spanish mackerel surimi sausage moisture distribution low field nmr analysis figure is shown in Fig. 1, and Spanish mackerel surimi sausage is microcosmic
Structure electron microscopic observation figure is shown in Fig. 5.
Spanish mackerel surimi sausage gel obtained in various embodiments above and control group (not plus any many phenol solutions of oxidation) is special
Property parameters as shown in table 1,2 and Fig. 1~5, table 1 for fish sausage gel characteristic, table 2 for surimi sausage whiteness, Fig. 1
It is surimi sausage moisture distribution low field nmr analysis figure, Fig. 2~5 are surimi sausage microstructure electron microscopic observation figures.
Table 1
Table 2
Table 1 shows that embodiment has obvious enhancing, especially embodiment 3 most compared with control group gel Fracture Force and depression degree
For obvious, Fracture Force has reached more than 180g, and depression degree also improves nearly 80%, show the chlorogenic acid of oxidation, caffeic acid and the two
Mixed system can effectively lift the gel strength of Spanish mackerel fish meat emulsion.Table 2 then shows each embodiment gained fish meat sausage
Whiteness is not significantly changed compared with control group, it is seen that the use of polyphenol substance will not be caused to the color of Spanish mackerel flesh of fish meat
Harmful effect.
Fig. 1 shows, the bound water content (being represented with T22 peak areas) of embodiment group surimi sausage is apparently higher than control group fish
The bound water content of rotten sausage, shows to add each surimi sausage retentiveness of oxidation phenolic acid group to be better than control group.Fig. 2~5 display,
Hole in control group surimi sausage microstructure is significantly greater than each embodiment group, wherein adding the surimi sausage of embodiment 3 microcosmic
Structural hole theory is small and uniform, rule, and the constraint ability to water is also stronger, and gel strength is optimal, this and low field nuclear-magnetism moisture distribution
Analysis result and gel measurement results are consistent.
Result above shows, after the chlorogenic acid for using of the invention and caffeic acid and the mixture of the two are through suitable oxidizing,
The gel characteristic of Spanish mackerel surimi product can effectively be lifted.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technology according to the present invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of preparation method of the gelation minced fillet high based on polyphenols, it is characterised in that comprise the following steps：
S1, the flesh of fish for taking frost are blended, and first with water, then are rinsed with NaCl solution, and minced fillet is obtained；
S2, by minced fillet obtained in step S1 be dehydrated to water content less than or equal to the minced fillet gross mass 80% after, add marine alga
Sugar and sodium polyphosphate are mixed as antifreeze, are -18 DEG C in -40 DEG C of quick freezings to central temperature, and frozen minced fillets are obtained,
And saved backup at -20 DEG C；
The addition of the trehalose is 1~5% by the quality of fish filling being dehydrated, the addition of the sodium polyphosphate be through
Cross the 0.3% of the quality of fish filling of dehydration；
S3, take one kind in chlorogenic acid, caffeic acid or two kinds are mixed to join in water, pH to 7~9 is adjusted with HCl or NaOH,
1~3h of dioxygen oxidation is passed through under the conditions of 50~70 DEG C, prepared concentration is many phenol solutions of oxidation of 0.0015~0.015g/mL；
S4, frozen minced fillets obtained in step S2 are thawed to 0 DEG C of central temperature, be added thereto to the obtained oxidation polyphenol of step S3
Solution, cuts and mixes 1~3min；NaCl is added, is cut and is mixed 1~3min, gelation minced fillet high is obtained；
The addition of many phenol solutions of oxidation is the 0.1~1.0% of the frozen minced fillets quality, and the addition of the NaCl is
The 2~5% of the frozen minced fillets quality.
2. the preparation method of the gelation minced fillet high of polyphenols is based on according to claim 1, it is characterised in that step
S1 is：The flesh of fish for taking frost is blended, and is first rinsed twice with water, and the flesh of fish is 1 with the mass volume ratio of water:1~5 (g:ML),
Water temperature is 4 DEG C, every time 1~6min；Rinse 1~6min with NaCl solution again, the concentration of the NaCl solution for 0.001~
0.01g/mL, temperature is 4 DEG C, and the flesh of fish is 1 with the mass volume ratio of the NaCl solution:1~5 (g:ML), minced fillet is obtained.
3. the preparation method of the gelation minced fillet high of polyphenols is based on according to claim 1, it is characterised in that step
Chlorogenic acid described in S3 and the mass ratio of caffeic acid mixing are 1:1.
4. the preparation method of the gelation minced fillet high of polyphenols is based on according to claim 1, it is characterised in that step
S3 adjusts pH value to 7~9 with 1mol/L HCl or 1mol/L NaOH.
5. the application of the gelation minced fillet high based on polyphenols described in claim 1, it is characterised in that concrete operations are：
Under the conditions of 4 DEG C, the gelation minced fillet high is carried out into bowel lavage, in 10~40min is heated at 40~50 DEG C, then 80~
10~40min is heated at 100 DEG C, cooling obtains gelation surimi sausage high.
6. the application of the gelation minced fillet high based on polyphenols according to claim 5, it is characterised in that the cooling
To be cooled down in frozen water.
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